Quotes from Thomas Keller

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.

You're getting to know who the great chefs are through their books.

And don't forget music - music in the kitchen is an essential ingredient!

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

I think every young cook wants to write a book.

Respect for food is respect for life, for who we are and what we do.

The law of diminishing returns is something I really believe in.

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.

I think that you've got to make something that pleases you and hope that other people feel the same way.

Success is measured by the memories you create.

Food should be fun.

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.

I drank more wine when I wasn't working as much, to be honest.

My favorite wines are Zinfandels.

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

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.

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

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

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.

A kaiseki meal is like that, very small courses over a long period of time.

Some of the recipes in the book have evolved for us. Many haven't.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

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