Thomas Keller Quotes
35 Thomas Keller quotes:
"Food should be fun."
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"You think about it in an abstract way, but as a young cook, you're looking at other books for recipes, for inspiration, and for ideas."
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"We go through our careers and things happen to us. Those experiences made me what I am."
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"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."
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"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."
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"My favorite wines are Zinfandels."
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"We rely on our purveyors to tell us what's available and what's good."
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"When I go out to eat, it's usually something moderate in style."
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"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."
American Celebrity Quotes
Restaurants Quotes
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"I like to drink young wines, wines which are robust and have a lot of forward fruit to them."
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"I wanted to write about what we were doing at the French Laundry, the recipes and the stories."
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"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."
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"I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me."
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"I didn't want to be encumbered by what anyone else's abilities were, their equipment or environment or their ability to get certain products."
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"My childhood wasn't full of wonderful culinary memories."
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"But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around."
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"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."
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"The lemon tart, for instance: I've been doing the same lemon tart for fifteen years. I can't make it any better. To me, it's perfect."
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"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."
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"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."
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