Thomas Keller Quotes
Thomas Keller Quotes
- 1
A kaiseki meal is like that, very small courses over a long period of time.
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- 2
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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- 3
Food should be fun.
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- 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.
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- 5
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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- 6
I have no formal culinary training, right.
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- 7
I think every young cook wants to write a book.
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- 8
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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- 9
In any restaurant of this caliber, the chefs are in the same position, building relationships.
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- 10
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.
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- 11
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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- 12
My favorite wines are Zinfandels.
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- 13
No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.
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- 14
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.
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- 15
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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- 16
Some of the recipes in the book have evolved for us. Many haven't.
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- 17
The book is there for inspiration and as a foundation, the fundamentals on which to build.
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- 18
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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- 19
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.
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- 20
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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- 21
We go through our careers and things happen to us. Those experiences made me what I am.
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- 22
We rely on our purveyors to tell us what's available and what's good.
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- 23
We're always trying to make it better.
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- 24
When I go out to eat, it's usually something moderate in style.
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- 25
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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- 26
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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- 27
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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