Thomas Keller Quotes

Sometimes, what you do you have no control over because it's predestined. It's gonna happen in spite of you. There's nothing you can do about it.

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.

Jamie Oliver's books are the best. I love Jamie. Bless him!

I love restaurants, and I love cooking.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

Roberto Donna is a great Italian chef.

Food to me, in one word, is 'creativity' or 'expression.' It's simply, 'This is who I am at this point in time, and this is what I want to cook for you.'

Men do not shape destiny, Destiny produces the man for the hour.

My whole life has been decided by fate. I've never planned anything that's happened to me.

My cooking is simply ingredients plus umami.

I've got around 400 cookbooks.

God, our genes, our environment, or some stupid programmer keying in code at an ancient terminal - there's no way free will can ever exist if we as individuals are the result of some external cause.

I have the mentality that sometimes a role is just meant for someone else. If you're supposed to get a part, the light will shine on you. And if not, nothing you do is going to help.

I'm really into food; it's one of my favourite things - everything from potato waffles to lobster.

I love cooking. I'm in the restaurant business.

There is no such thing as accident; it is fate misnamed.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

I've always liked food, and I've always been interested in cooking and stuff like that.

Chicago is a lot of my background as a chef.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

I have the restaurant, too. I serve Southwest, barbecue.

I always say that I don't believe I'm a chef. I try to be a storyteller.

I had always been a fatalist about my career. What was to be was to be.