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Thomas Keller quotes

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    I Like this quote I dislike this quote“But the project, from beginning to end, was a little over two years, from the time we wrote the proposal to its publication.”

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    I Like this quote I dislike this quote“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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    I Like this quote I dislike this quote“I drank more wine when I wasn't working as much, to be honest.”

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    I Like this quote I dislike this quote“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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    I Like this quote I dislike this quote“I think every young cook wants to write a book.”

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    I Like this quote I dislike this quote“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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    I Like this quote I dislike this quote“My favorite wines are Zinfandels.”

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    I Like this quote I dislike this 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.”

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    I Like this quote I dislike this quote“We rely on our purveyors to tell us what's available and what's good.”

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    I Like this quote I dislike this quote“I have no formal culinary training, right.”

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