American - Chef | October 14, 1955 -
I drank more wine when I wasn't working as much, to be honest.
Thomas Keller
WineMoreHonestWorkingMuchDrank
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.
StartThinkThinkingYouWayCook
I think every young cook wants to write a book.
BookThinkYoungWriteCookI Think
You're getting to know who the great chefs are through their books.
GreatYouKnowThroughBooksWho
It's one thing you aspire to: someday, you'll be able to write a book.
BookYouWriteAspireSomedayAble
We rely on our purveyors to tell us what's available and what's good.
GoodTellUsAvailableOurRely
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.
GreatDayManBlackFishAdapt
In any restaurant of this caliber, the chefs are in the same position, building relationships.
BuildingRestaurantRelationshipsAny
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.
MeKnowNeedReasonStandardsGet
Some of the recipes in the book have evolved for us. Many haven't.
BookUsRecipesSomeManyEvolved
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
DoingLaundryWriteRecipesStories
The book is there for inspiration and as a foundation, the fundamentals on which to build.
BookFoundationBuildFundamentals
Copyright © 2024 QuotesDict Thomas Keller quotes