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Thomas Keller Quotes

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again Picture Quote #1

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 Picture Quote #1

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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 Picture Quote #1

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs Picture Quote #1

Food should be fun Picture Quote #1

One of the problems with writing a cookbook is that recipes exist in the moment Picture Quote #1

It’s not about perfection; it’s about the joy of striving Picture Quote #1

The media builds you up, and then it tears you down Picture Quote #1

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You have to be driven. You have to be focused. You have to be aware Picture Quote #1

You’re getting to know who the great chefs are through their books Picture Quote #1

When I go out to eat, it’s usually something moderate in style Picture Quote #1

The law of diminishing returns is something I really believe in Picture Quote #1

I have no formal culinary training, right Picture Quote #1

In any restaurant of this caliber, the chefs are in the same position, building relationships Picture Quote #1

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I think every young cook wants to write a book Picture Quote #1

I drank more wine when I wasn’t working as much, to be honest Picture Quote #1

A kaiseki meal is like that, very small courses over a long period of time Picture Quote #1

My childhood wasn’t full of wonderful culinary memories Picture Quote #1

Some of the recipes in the book have evolved for us. Many haven’t Picture Quote #1

A recipe has no soul. You, as the cook, must bring soul to the recipe Picture Quote #1

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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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

I like to drink young wines, wines which are robust and have a lot of forward fruit to them Picture Quote #1

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 Picture Quote #1

It’s one thing you aspire to: someday, you’ll be able to write a book Picture Quote #1

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Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

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. (Thomas Keller Quotes) 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. (Thomas Keller Quotes) 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. (Thomas Keller Quotes) 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. (Thomas Keller Quotes) Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again. (Thomas Keller Quotes) 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. (Thomas Keller Quotes) 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. (Thomas Keller Quotes) I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs (Thomas Keller Quotes) Food should be fun (Thomas Keller Quotes) One of the problems with writing a cookbook is that recipes exist in the moment (Thomas Keller Quotes) It’s not about perfection; it’s about the joy of striving (Thomas Keller Quotes) The media builds you up, and then it tears you down (Thomas Keller Quotes) You have to be driven. You have to be focused. You have to be aware (Thomas Keller Quotes) You’re getting to know who the great chefs are through their books (Thomas Keller Quotes) When I go out to eat, it’s usually something moderate in style (Thomas Keller Quotes) The law of diminishing returns is something I really believe in (Thomas Keller Quotes) I have no formal culinary training, right (Thomas Keller Quotes) In any restaurant of this caliber, the chefs are in the same position, building relationships (Thomas Keller Quotes) I think every young cook wants to write a book (Thomas Keller Quotes) I drank more wine when I wasn’t working as much, to be honest (Thomas Keller Quotes) A kaiseki meal is like that, very small courses over a long period of time (Thomas Keller Quotes) My childhood wasn’t full of wonderful culinary memories (Thomas Keller Quotes) Some of the recipes in the book have evolved for us. Many haven’t (Thomas Keller Quotes) A recipe has no soul. You, as the cook, must bring soul to the recipe (Thomas Keller Quotes) I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me (Thomas Keller Quotes) 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 (Thomas Keller Quotes) 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 (Thomas Keller Quotes) I like to drink young wines, wines which are robust and have a lot of forward fruit to them (Thomas Keller Quotes) 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 (Thomas Keller Quotes) It’s one thing you aspire to: someday, you’ll be able to write a book (Thomas Keller Quotes)

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