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