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

Next quotes

• Thomas Keller:

  I hope the cooks who are working for me now are getting that kind of experience so they can use wha

• Thomas 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 man

• Thomas 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 onl

• Thomas Keller:

  They know what my standards are. They know what I need and how to get it to me, and they know how t

• Thomas 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 Ita

• Thomas Keller:

  The book is there for inspiration and as a foundation, the fundamentals on which to build.