Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.
Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.
It's not about perfection; it's about the joy of striving.
Success is measured by the memories you create.
The law of diminishing returns is something I really believe in.
This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.
Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it's about desire. If you have constant, unwavering desire to be a cook, then u'll be a great cook.
When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
Last Update: 11 April 2021
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