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Now the restaurants have begun to catch up with the wine-making; there are numerous great restauran
Now the restaurants have begun to catch up with the wine-making; there are numerous great restauran
Now the restaurants have begun to catch up with the wine-making; there are numerous great restauran
Now the restaurants have begun to catch up with the wine-making; there are numerous great restauran
Now the restaurants have begun to catch up with the wine-making; there are numerous great restauran
Now the restaurants have begun to catch up with the wine-making; there are numerous great restauran
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Thomas Keller:
I drank more wine when I wasn't working as much, to be honest.Thomas Keller:
My favorite wines are Zinfandels.Thomas Keller:
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.Thomas Keller:
I have no formal culinary training, right.Thomas Keller:
I wanted to learn everything I could about what it takes to be a great chef. It was a turning pointThomas Keller:
It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turnThomas Keller:
A kaiseki meal is like that, very small courses over a long period of time.Thomas Keller:
The law of diminishing returns is something I really believe in.Thomas Keller:
No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.Mary Berry:
I am not great at computers. If I were to try shopping through Google, I'd end up with 33 vests.