Thomas Keller

“We go through our careers and things happen to us. Those experiences made me what I am.”

“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.”

“My childhood wasn't full of wonderful culinary memories.”

“I like to drink young wines, wines which are robust and have a lot of forward fruit to them.”

“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.”

“When we eat together, when we set out to do so deliberately, life is better, no matter what your circumstances.”

“The book is there for inspiration and as a foundation, the fundamentals on which to build.”

“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.”

“My favorite wines are Zinfandels.”

“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.”

“I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.”

“In any restaurant of this caliber, the chefs are in the same position, building relationships.”

“It's one thing you aspire to: someday, you'll be able to write a book.”