Thomas Keller Quotes

50 quotes in 620 categories

• I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
• Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be…
• My childhood wasn't full of wonderful culinary memories.
• My favorite wines are Zinfandels.
• Some of the recipes in the book have evolved for us. Many haven't.
• Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation…
• You have to be driven. You have to be focused. You have to be aware.
• The media builds you up, and then it tears you down.
• It's not about perfection; it's about the joy of striving.
• I guess the main source of stress for me is the stress I put on myself.
• I came to understand that the words executive and corporate never belong next to the word chef.
• I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
• Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you…
• I drank more wine when I wasn't working as much, to be honest.
• A kaiseki meal is like that, very small courses over a long period of time.
• But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.
• I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
• The book is there for inspiration and as a foundation, the fundamentals on which to build.
• It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.
• When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of…

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