All Thomas Keller Quotes
- We go through our careers and things happen to us. Those experiences made me what I am. Careers
- When I go out to eat, it's usually something moderate in style. Eat
- We rely on our purveyors to tell us what's available and what's good. Available
- The law of diminishing returns is something I really believe in. Believe
- For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today. Cooking
- You're getting to know who the great chefs are through their books. Book
- I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products. Abilities
- I think every young cook wants to write a book. 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,… Asparagus
- 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… Been
- This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane. Act
- And don't forget music - music in the kitchen is an essential ingredient! Essential
- 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… Anymore
- A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide. Blueprint
- 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… Assistance
- 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… Constant
- In any restaurant of this caliber, the chefs are in the same position, building relationships. Any
- Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else. Anywhere
- 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… Communicate
- I have no formal culinary training, right. Culinary