Thomas Keller Quotes

You don't become a chef to become famous.

For the most part this is a place to find down-to-earth advice on everyday cooking, eating, food shopping, cooking equipment, and nice things to put on your table.

When you taste something delicious, ask for the recipe! Or offer to trade a recipe!

The bible of cooking. The all-time argument ender. Early in my cooking career, I wielded my Larousse like a weapon and it never let me down.

Women can spin very well; but they cannot make a good book of cookery.

The art of cooking is among the most intimate things that we can do for another.

Eating is the secret to good cooking.

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

I am an expert at applying premade pesto to pasta.

I've never taken a cooking class. I've never gone to a cooking show. I've never read a recipe in my life.

On TV, I really try to go back to the basics and break down a recipe until it's very easy.

I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary world and chefs that I knew nothing about. Then I moved to New York and went to culinary school, and everything just fit like a glove. It's been on ever since.

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

Whipped cream isn't whipped cream at all if it hasnt been whipped with whips, just like poached eggs isn't poached eggs unless it's been stolen in the dead of the night.

Being a chef never seems like a job, it becomes a true passion.

Half the cookbooks tell you how to cook the food and the other half tell you how to avoid eating it.

Good food is always a trouble and its preparation should be regarded as a labour of love.

Hunger finds no fault with the cookery.

Like every other rich asshole, I have a cook and he's in my trailer making food all the time.

Beauty fades, but cooking is eternal.

As far as cookbooks go, I think Joy of Cooking is a classic. I've used it over and over again. Julia Child frustrates me. By the time you get all her herbs together, you're exhausted

One of the problems with writing a cookbook is that recipes exist in the moment.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

Always start out with a larger pot than what you think you need.

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.