Thomas Keller Quotes

50 quotes in 620 categories

• We go through our careers and things happen to us. Those experiences made me what I am.
• When I go out to eat, it's usually something moderate in style.
• We rely on our purveyors to tell us what's available and what's good.
• The law of diminishing returns is something I really believe in.
• For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.
• You're getting to know who the great chefs are through their books.
• I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.
• I think every young cook wants to write a book.
• With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later,…
• I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an…
• This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.
• And don't forget music - music in the kitchen is an essential ingredient!
• Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a…
• A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.
• Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen…
• Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To…
• In any restaurant of this caliber, the chefs are in the same position, building relationships.
• Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
• They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with…
• I have no formal culinary training, right.

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