Best 53 quotes of Thomas Keller on MyQuotes

A kaiseki meal is like that, very small courses over a long period of time.

And don't forget music - music in the kitchen is an essential ingredient!

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.

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.

Food is such an important part of our lives, and sometimes we tend to diminish the importance of that, because we rely on conveniences or because our lives are so complicated. We forget about those moments that we can actually share around the table with our family, with our friends, with our loved ones.

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

Good food is a good trend.

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.

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.

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.

I came to understand that the words executive and corporate never belong next to the word chef.

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.

I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.

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.

I drank more wine when I wasn't working as much, to be honest.

I have no formal culinary training, right.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

In any restaurant of this caliber, the chefs are in the same position, building relationships.

I think every young cook wants to write a book.

I think if you can take one or two things from a cookbook, it's successful.

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.

It's not about perfection; it's about the joy of striving.

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.

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.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

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.

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.

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.

My childhood wasn't full of wonderful culinary memories.

My favorite wines are Zinfandels.

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.

One of the problems with writing a cookbook is that recipes exist in the moment.

Repetition is the mother of perfection. If there is true perfection, it's about doing something over and over again. I truly think that if somebody does a recipe they've never done before and gets it right, they're probably more lucky than they are talented.

Some of the recipes in the book have evolved for us. Many haven't.

The book is there for inspiration and as a foundation, the fundamentals on which to build.

The law of diminishing returns is something I really believe in.

The media builds you up, and then it tears you down.

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.

This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.

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.

We go through our careers and things happen to us. Those experiences made me what I am.

We rely on our purveyors to tell us what's available and what's good.

When I go out to eat, it's usually something moderate in style.

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.

Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

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.

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.

You have to be driven. You have to be focused. You have to be aware.