Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else. Thomas Keller More Quotes by Thomas Keller More Quotes From Thomas Keller Good food is a good trend. Thomas Keller good-foodtrends 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 Keller importanttogetherpeople We rely on our purveyors to tell us what's available and what's good. Thomas Keller availablerely We go through our careers and things happen to us. Those experiences made me what I am. Thomas Keller careersmadehappens The law of diminishing returns is something I really believe in. Thomas Keller returnlawbelieve 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 reasontalkingneeds 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 asparaguspassiondesire I have no formal culinary training, right. Thomas Keller culinarytrainingformal One of the problems with writing a cookbook is that recipes exist in the moment. Thomas Keller cookingwritingfood In any restaurant of this caliber, the chefs are in the same position, building relationships. Thomas Keller fundraisingbuildingchef I think that you’ve got to make something that pleases you and hope that other people feel the same way. Thomas Keller peoplewaythinking 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 turning-pointswantedchef 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 gourmetdeep-understandingattitude Anyone can make a good roast chicken. Thomas Keller roast-chickenchickens 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 careerscookingtools I guess the main source of stress for me is the stress I put on myself. Thomas Keller sourcestress I came to understand that the words executive and corporate never belong next to the word chef. Thomas Keller executivesnextchef 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 thought-provokinginspirationbelieve Some of the recipes in the book have evolved for us. Many haven't. Thomas Keller recipeshavensbook 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 differentcookingvegetables
