Best Quotes from Thomas Keller

By | March 3, 2019

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

Thomas Keller

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.

Thomas Keller

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.

Thomas Keller

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

Thomas Keller

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.

Thomas Keller

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.

Thomas Keller

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

Thomas Keller

I think every young cook wants to write a book.

Thomas Keller

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

Thomas Keller

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

Thomas Keller

Then, as the day progresses, depending on how the product is coming in – for instance, the fish man will fax us and say black bass is great – throughout the day, we’ll also make judgment calls and adapt to what’s available.

Thomas Keller

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

Thomas Keller

Food should be fun.

Thomas Keller

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.

Thomas Keller

I have no formal culinary training, right.

Thomas Keller

You’re getting to know who the great chefs are through their books.

Thomas Keller

It’s one thing you aspire to: someday, you’ll be able to write a book.

Thomas Keller

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.

Thomas Keller

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

Thomas Keller

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.

Thomas Keller

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

Thomas Keller

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

Thomas Keller

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

Thomas Keller

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.

Thomas Keller

My favorite wines are Zinfandels.

Thomas Keller

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

Thomas Keller

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

Thomas Keller

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

Thomas Keller

No, it’s funny, when I eat out it’s not typically in the kind of restaurants people might imagine.

Thomas Keller

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

Thomas Keller

My childhood wasn’t full of wonderful culinary memories.

Thomas Keller

Leave a Reply

Your email address will not be published.