"A recipe has no soul. You, as the cook, must bring soul to the recipe."
"Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention."
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Source: Thomas Keller (2016). “The French Laundry Cookbook”, p.2, Artisan Books
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"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 striving toward perfection becomes clear: to make people happy, that is what cooking is all about."
"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 me, it's about desire. If you have constant, unwavering desire to be a cook, then u'll be a great cook."
"This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane."
"The law of diminishing returns is something I really believe in."
"Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again."