Thomas Keller Quotes About Cooking
-
I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a mom who worked in the restaurant business, I spent a lot of time fending for myself, eating alone - and recognizing how eating together made all the difference.
→ -
Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.
→ -
For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.
→ -
Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.
→ -
I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.
→ -
When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.
→ -
One of the problems with writing a cookbook is that recipes exist in the moment.
→ -
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
→ -
Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.
→ -
Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.
→
Related Authors
-
Alain Ducasse Chef -
Daniel Boulud Chef -
Michael Ruhlman Author -
Tom Colicchio Chef -
Alice Waters Chef -
Anthony Bourdain Chef -
Heston Blumenthal Chef -
Charlie Trotter Chef -
Rene Redzepi Chef -
Mario Batali Chef -
Ferran Adria Chef -
David Chang Chef -
Wolfgang Puck Chef -
Paul Bocuse Chef -
Michael Chiarello Chef -
Julia Child Chef -
Eric Ripert Chef -
Joel Robuchon Chef -
Grant Achatz Chef -
Gordon Ramsay Chef