American - Chef | October 14, 1955 -
My childhood wasn't full of wonderful culinary memories.
Thomas Keller
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Food should be fun.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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I have no formal culinary training, right.
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I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
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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 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.
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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.
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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.
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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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