"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 me if for some reason they can't get it."
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Quote collection
Thomas Keller quotes (page 2 of 3)
59 quotes — follow a thought to its full quote page.
"You don't know when inspiration is going to come. But you have to be aware of what's going on around you, so that at any moment, when inspiration happens, you're ready for it and you interpret it."
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"I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking."
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"I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you."
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"Good food is a good trend."
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"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 good, so many pieces have to come together."
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"I have no formal culinary training, right."
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"The book is there for inspiration and as a foundation, the fundamentals on which to build."
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"I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products."
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"One of the problems with writing a cookbook is that recipes exist in the moment."
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"I think that you’ve got to make something that pleases you and hope that other people feel the same way."
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"But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around."
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"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, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire."
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"I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual."
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"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."
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"I like to drink young wines, wines which are robust and have a lot of forward fruit to them."
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"In any restaurant of this caliber, the chefs are in the same position, building relationships."
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"Some of the recipes in the book have evolved for us. Many haven't."
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"Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome."
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"I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me."
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