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In any restaurant of this caliber, the chefs are in the same position, building relationships.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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.Thomas Keller:
Once you understand the foundations of cooking - whatever kind you like, whether it's French or ItaThomas Keller:
The book is there for inspiration and as a foundation, the fundamentals on which to build.Thomas Keller:
Hopefully, imparting what's important to me, respect for the food and that information about the puThomas Keller:
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.Thomas Keller:
Now the restaurants have begun to catch up with the wine-making; there are numerous great restauranThomas Keller:
I drank more wine when I wasn't working as much, to be honest.