Thomas Keller Quotes - Page 2

Quotes about:

• You're getting to know who the great chefs are through their books.

  Thomas Keller

  Book, Fundraising, Chef

  31 Copy quote

• With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.

  Thomas Keller

  Passion, Desire, Asparagus

  "Thomas Keller On Why Passion Shouldn’t Drive You" by Mark Wilson, www.fastcodesign.com. April 3, 2013.

  11 Copy quote

• We go through our careers and things happen to us. Those experiences made me what I am.

  Thomas Keller

  Careers, Made, Happens

  26 Copy quote

• The law of diminishing returns is something I really believe in.

  Thomas Keller

  Believe, Law, Return

  84 Copy quote

• One of the problems with writing a cookbook is that recipes exist in the moment.

  Thomas Keller

  Food, Writing, Cooking

  12 Copy quote

• I have no formal culinary training, right.

  Thomas Keller

  Training, Culinary, Formal

  16 Copy quote

• The book is there for inspiration and as a foundation, the fundamentals on which to build.

  Thomas Keller

  Book, Inspiration, Foundation

  14 Copy quote

• We rely on our purveyors to tell us what's available and what's good.

  Thomas Keller

  Rely, Available

  25 Copy quote

• In any restaurant of this caliber, the chefs are in the same position, building relationships.

  Thomas Keller

  Fundraising, Chef, Building

  9 Copy quote

• I came to understand that the words executive and corporate never belong next to the word chef.

  Thomas Keller

  Next, Chef, Executives

  6 Copy quote

• I drank more wine when I wasn't working as much, to be honest.

  Thomas Keller

  Wine, Honest, Being Honest

  7 Copy quote

• 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

  Giving, Feelings, Mechanic

  10 Copy quote

• Anyone can make a good roast chicken.

  Thomas Keller

  Chickens, Roast Chicken

  "Exclusive BMWBLOG Interview: Chef Thomas Keller". BMWBLOG Interview, www.bmwblog.com. October 5, 2010.

  8 Copy quote

• Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

  Thomas Keller

  Attitude, Deep Understanding, Gourmet

  7 Copy quote

• 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

  Chef, Wanted, Turning Points

  8 Copy quote

• I think if you can take one or two things from a cookbook, it's successful.

  Thomas Keller

  Successful, Thinking, Two

  "Table Talk with Thomas Keller". Interview with James Mustich, www.barnesandnoble.com. November 24, 2009.

  4 Copy quote

• 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.

  Thomas Keller

  Careers, Cooking, Tools

  8 Copy quote

• Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

  Thomas Keller

  Fate, Destiny, Thinking

  7 Copy quote

• I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

  Thomas Keller

  Wine, Fruit, Drink

  10 Copy quote

• I think every young cook wants to write a book.

  Thomas Keller

  Book, Writing, Thinking

  6 Copy quote

• I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.

  Thomas Keller

  Want, Environment, Equipment

  12 Copy quote

• I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

  Thomas Keller

  Believe, Inspiration, Thought Provoking

  7 Copy quote

• Some of the recipes in the book have evolved for us. Many haven't.

  Thomas Keller

  Book, Recipes, Havens

  8 Copy quote

• 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.

  Thomas Keller

  Vegetables, Cooking, Different

  "Table Talk with Thomas Keller". Interview with James Mustich, www.barnesandnoble.com. November 24, 2009.

  8 Copy quote

• The media builds you up, and then it tears you down.

  Thomas Keller

  Media, Tears, Critics

  7 Copy quote

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