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You're getting to know who the great chefs are through their books.
You're getting to know who the great chefs are through their books.
You're getting to know who the great chefs are through their books.
You're getting to know who the great chefs are through their books.
You're getting to know who the great chefs are through their books.
You're getting to know who the great chefs are through their books.
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Thomas Keller:
It's one thing you aspire to: someday, you'll be able to write a book.Thomas Keller:
We go through our careers and things happen to us. Those experiences made me what I am.Thomas Keller:
I hope the cooks who are working for me now are getting that kind of experience so they can use whaThomas Keller:
We rely on our purveyors to tell us what's available and what's good.Thomas Keller:
Then, as the day progresses, depending on how the product is coming in - for instance, the fish manThomas Keller:
In any restaurant of this caliber, the chefs are in the same position, building relationships.Thomas Keller:
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the onlThomas Keller:
They know what my standards are. They know what I need and how to get it to me, and they know how tThomas Keller:
Some of the recipes in the book have evolved for us. Many haven't.Thomas Keller:
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.