Thomas Keller Quotes

I enjoy domestic life. Cooking gives me great pleasure, especially if I can chop vegetables slowly and think about what I'm doing and dream a little about this and that.

I love watching people enjoying food. It's very relaxing for me to cook.

The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.

Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.

I love to cook and I've cooked a lot of Bulgarian food over the years.

I would love to be better at cooking but I hate cleaning up afterwards. I love the process of putting everything together and the chance of getting it right or wrong but it takes ten minutes to eat it and then ages to clean.

For me cooking is a pleasure, it's a relaxing thing.

I cook every chance in my pot. And only when it is cooked through do I welcome it as my food.

I can't cook, at all. I would not know how to make coffee. I took cooking classes, so I know how to make chocolate soufflé, but ask me if I want to make soufflé. I let somebody else make the chocolate soufflé, and I eat it. I found that, when I took cooking classes and tried to cook, I didn't want to eat it. The joy was gone. I was always filthy with the stuff, and then had to clean it up. I don't like that.

It takes a little time, but the pleasures of cooking begin before the pleasures of the palate, and preparing means anticipating.

Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.

I've cooked my whole life, and I grew up in a household of cooks.

The first meal that I learned to make was scrambled eggs.

I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen.

One of the most meditative times of my day is when I'm cooking.

I loved the experience of going to the farmers' market, seeing where your food is grown, turning it into something delicious.

I do all the cooking at home and love it.

I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.

The workman mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock, and in order to achieve this result, he will find it necessary not merely to make use of the freshest and finest goods, but also to exercise the most scrupulous care in their preparation, for, in cooking, care is half the battle.

If you think well, you cook well.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.

I don't want to sound too mystical or weird but it's important to know what garlic smells like when it's cooking, or what eggs look like when they're cracked out of a shell.

I like food, I like stripping vegetables of their skins, I like to have a slim young parsnip under my knife.

Even more then long hours in the kitchen, fine meals require ingenious organization and experience which is a pleasure to acquire.