Words matter. These are the best Thomas Keller Quotes, and they’re great for sharing with your friends.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
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.
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 and me is the products we can get, and I can get a better product than you, I’m going to be a better chef.
You’re getting to know who the great chefs are through their books.
We rely on our purveyors to tell us what’s available and what’s good.
Your idea of that dish has evolved, and if you’re a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
The law of diminishing returns is something I really believe in.
Some of the recipes in the book have evolved for us. Many haven’t.
It’s one thing you aspire to: someday, you’ll be able to write a book.
Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it’s wonderful because the people are there for just that: great food and great wine.
I drank more wine when I wasn’t working as much, to be honest.
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.
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.
The book is there for inspiration and as a foundation, the fundamentals on which to build.
I hope the cooks who are working for me now are getting that kind of experience so they can use what they’re learning now as a foundation for a great career.
When I go out to eat, it’s usually something moderate in style.
No, it’s funny, when I eat out it’s not typically in the kind of restaurants people might imagine.
Food should be fun.
