Language Is A Virus

Thomas Keller Quotes

Thomas Keller Quotes & Quotations
Name:
Thomas Keller
Type:
Celebrity
Nationality:
American
Birth day:
Birth year:

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