Top 66 Quotes & Sayings by Thomas Keller - Page 2

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.

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual.

I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a mom who worked in the restaurant business, I spent a lot of time fending for myself, eating alone - and recognizing how eating together made all the difference.

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

The media builds you up, and then it tears you down.