53 ordspråk av Thomas Keller

Thomas Keller

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But the project, from beginning to end, was a little over two years, from the time we wrote the proposal to its publication.

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.

I drank more wine when I wasn't working as much, to be honest.

Then, as the day progresses, depending on how the product is coming in - for instance, the fish man will fax us and say black bass is great - throughout the day, we'll also make judgment calls and adapt to what's available.

I think every young cook wants to write a book.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

My favorite wines are Zinfandels.

It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.

We rely on our purveyors to tell us what's available and what's good.

I have no formal culinary training, right.

Food should be fun.

We realized the imbalance of earnings and that a change needed to occur in order to provide everyone in the restaurant an opportunity to pursue their dreams,

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.

ultimately, the system proved instrumental in fostering an undeniably unified restaurant staff.

And it just becomes like a little rack of lamb, ... A rack of rabbit.

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Hur funkar det?
Vanliga frågor
Om samlingen
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Hjälp till!

På TV:n bestämmer någon annan. Här bestämmer du själv.

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