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All Quotes by author - Thomas Keller
" But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around. "
Best
You
Me
" Food should be fun. "
Fun
Should
Food
" 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. "
People
Respect
Together
" I drank more wine when I wasn't working as much, to be honest. "
Drank
Working
Wine
" I have no formal culinary training, right. "
Culinary
Training
Right
" 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. "
Hope
Me
Learning
" I like to drink young wines, wines which are robust and have a lot of forward fruit to them. "
Lot
Young
Drink
" In any restaurant of this caliber, the chefs are in the same position, building relationships. "
Building
Restaurant
Relationships
" I think every young cook wants to write a book. "
Cook
Book
Young
" It's one thing you aspire to: someday, you'll be able to write a book. "
One Thing
Aspire
Book
" 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. "
Someone
Turn
Wanting
" I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me. "
Everything
Chef
Me
" I wanted to write about what we were doing at the French Laundry, the recipes and the stories. "
Recipes
Write
Stories
" 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. "
Better
Chef
Energy
" My favorite wines are Zinfandels. "
Wines
Favorite
" 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. "
Great
People
Valley
" 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. "
Need
Cooking
Understand
" Some of the recipes in the book have evolved for us. Many haven't. "
Evolved
Many
Recipes
" The book is there for inspiration and as a foundation, the fundamentals on which to build. "
Book
Inspiration
Foundation
" 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. "
Adapt
Black
Day
" 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. "
Know
Standards
Some
" We go through our careers and things happen to us. Those experiences made me what I am. "
I Am
Us
Things Happen
" We rely on our purveyors to tell us what's available and what's good. "
Rely
Tell
Our
" Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else. "
Whatever
Laundry
Destiny
" You're getting to know who the great chefs are through their books. "
Books
Great
Who
" 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. "
Thinking
Way
You
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