Thomas Keller
Thomas Keller
Thomas Kelleris an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World...
NationalityAmerican
ProfessionChef
Date of Birth14 October 1955
CityPendleton, CA
CountryUnited States of America
I think every young cook wants to write a book.
I think if you can take one or two things from a cookbook, it's successful.
I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual.
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
I think that you’ve got to make something that pleases you and hope that other people feel the same way.
I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.
Repetition is the mother of perfection. If there is true perfection, it's about doing something over and over again. I truly think that if somebody does a recipe they've never done before and gets it right, they're probably more lucky than they are talented.
Well, it took me twenty-seven years, as long as I've been cooking.
We realized the imbalance of earnings and that a change needed to occur in order to provide everyone in the restaurant an opportunity to pursue their dreams,
For me, that's one of the important things about cooking. What was good enough yesterday may not be good enough today.
I am a perfect example of pulling yourself up by your bootstraps: My mom raised six kids by herself.
But the project, from beginning to end, was a little over two years, from the time we wrote the proposal to its publication.
It's nice to have the restaurants close by. It makes them easier to control and keep an eye on.
ultimately, the system proved instrumental in fostering an undeniably unified restaurant staff.