Thomas Keller Quotes

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

I always knew I wanted to be a chef.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

Being a chef would be too much hard work.

I ended up wanting to be a cook and hold my own in a restaurant.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

I used to be a chef.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

I am a noncook, although I'm very interested and have a large collection of cookbooks.

I'm obsessed with cooking! I want a degree in the culinary arts!

I don't get to cook in my own restaurant.

I studied cooking all through high school.

To me, there's no great chef without a great team.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

I love to cook. I make an award-winning turkey chili.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

Chefs are leaders in their own little world.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

My grandfather was a great chef.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.