Thomas Keller Quotes, Sayings, Remarks, Thoughts and Speeches



Thomas Keller Quotes and Sayings


  • 1
    A kaiseki meal is like that, very small courses over a long period of time. Thomas Keller | Refcard PDF
  • 2
    But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around. Thomas Keller | Refcard PDF
  • 3
    Food should be fun. Thomas Keller | Refcard PDF
  • 4
    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 | Refcard PDF
  • 5
    I drank more wine when I wasn't working as much, to be honest. Thomas Keller | Refcard PDF
  • 6
    I have no formal culinary training, right. Thomas Keller | Refcard PDF
  • 7
    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 | Refcard PDF
  • 8
    I like to drink young wines, wines which are robust and have a lot of forward fruit to them. Thomas Keller | Refcard PDF
  • 9
    I think every young cook wants to write a book. Thomas Keller | Refcard PDF
  • 10
    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 | Refcard PDF
  • 11
    I wanted to write about what we were doing at the French Laundry, the recipes and the stories. Thomas Keller | Refcard PDF
  • 12
    In any restaurant of this caliber, the chefs are in the same position, building relationships. Thomas Keller | Refcard PDF
  • 13
    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 | Refcard PDF
  • 14
    It's one thing you aspire to: someday, you'll be able to write a book. Thomas Keller | Refcard PDF
  • 15
    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 | Refcard PDF
  • 16
    My childhood wasn't full of wonderful culinary memories. Thomas Keller | Refcard PDF
  • 17
    My favorite wines are Zinfandels. Thomas Keller | Refcard PDF
  • 18
    No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine. Thomas Keller | Refcard PDF
  • 19
    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 | Refcard PDF
  • 20
    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 | Refcard PDF
  • 21
    Some of the recipes in the book have evolved for us. Many haven't. Thomas Keller | Refcard PDF
  • 22
    The book is there for inspiration and as a foundation, the fundamentals on which to build. Thomas Keller | Refcard PDF
  • 23
    The law of diminishing returns is something I really believe in. Thomas Keller | Refcard PDF
  • 24
    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 | Refcard PDF
  • 25
    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 | Refcard PDF
  • 26
    We go through our careers and things happen to us. Those experiences made me what I am. Thomas Keller | Refcard PDF
  • 27
    We rely on our purveyors to tell us what's available and what's good. Thomas Keller | Refcard PDF
  • 28
    When I go out to eat, it's usually something moderate in style. Thomas Keller | Refcard PDF
  • 29
    Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else. Thomas Keller | Refcard PDF
  • 30
    You're getting to know who the great chefs are through their books. Thomas Keller | Refcard PDF
  • 31
    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 | Refcard PDF

 

  

  

 

  

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