"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 cookbook anymore."
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Quote collection
Thomas Keller quotes (page 3 of 3)
59 quotes — follow a thought to its full quote page.
"The media builds you up, and then it tears you down."
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"Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases."
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"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 inspiration for legions of chefs."
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"Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else."
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"I drank more wine when I wasn't working as much, to be honest."
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"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 senses and deep understanding of the truffle trade."
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"My childhood wasn't full of wonderful culinary memories."
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"A kaiseki meal is like that, very small courses over a long period of time."
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"I guess the main source of stress for me is the stress I put on myself."
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"I think every young cook wants to write a book."
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"Anyone can make a good roast chicken."
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"I came to understand that the words executive and corporate never belong next to the word chef."
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"I wanted to write about what we were doing at the French Laundry, the recipes and the stories."
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"I think if you can take one or two things from a cookbook, it's successful."
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"My favorite wines are Zinfandels."
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"I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a mom who worked in the restaurant business, I spent a lot of time fending for myself, eating alone - and recognizing how eating together made all the difference."
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"When I go out to eat, it's usually something moderate in style."
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"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 is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford."
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