A Quote by Thomas Keller
In any restaurant of this caliber, the chefs are in the same position, building relationships.
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Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.
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.
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.
If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.
The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than 30 years ago. On the downside, though, these young chefs all say they want their own restaurant and their own TV show.
You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.
Position yourself to succeed first by building good relationships with the right people; and then put your effort and expertise behind that!
People are the core of every business. Businesses are based on relationships, and relationships are based on people. I would go to an average restaurant run by amazing people over an outstanding restaurant run by awful people.
You wouldn't have the same art on the walls at every restaurant or the same waiter uniforms. Neither should you have the same service style at every restaurant.
The emphasis in doing any in-depth photography is on building relationships, quality relationships. It's what I call thirty-cups-of-coffee-a-frame photography. You need to enter into the community - not just photographically, but intellectually and emotionally.
The British were keen for 30 caliber guns, did not believe in daylight bombing. American experts said 30 caliber was not enough; we had to have 50 caliber, also said daylight bombing was right provided the planes attacked in formation, with 50 caliber guns.
In the United Nations, when China entered, we voted on the same position, and since then we have maintained the same position, that position has not changed.
We really spend a lot of time on building relationships. And so when everyone is like, 'How do you break so many stories?' it's because I build relationships. I do it the old-fashioned way, and I build sourcing relationships, and then I take advantage of those relationships over time.
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