Thomas Keller Quotes
Born: October 14, 1955
Good food is a good trend.
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.
Respect for food is respect for life, for who we are and what we do.
Success is measured by the memories you create.
Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.
I think if you can take one or two things from a cookbook, it's successful.
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.
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.
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 pate brisee. 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.
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.
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.
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.
Anyone can make a good roast chicken.
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.
One of the problems with writing a cookbook is that recipes exist in the moment.
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.
I came to understand that the words executive and corporate never belong next to the word chef.
I guess the main source of stress for me is the stress I put on myself.
The media builds you up, and then it tears you down.
It's not about perfection, it's about the joy of striving.