Phrase by 'Thomas Keller'
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It's one thing you aspire to: someday, you'll be able to write a book.
Author: Thomas Keller - American ChefYou , Book , Write , One Thing
We go through our careers and things happen to us. Those experiences made me what I am.
Author: Thomas Keller - American ChefMe , I Am , Us , Things Happen
We rely on our purveyors to tell us what's available and what's good.
Author: Thomas Keller - American ChefGood , Tell , Us , Our
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.
Author: Thomas Keller - American ChefDay , Black , Man , Great
In any restaurant of this caliber, the chefs are in the same position, building relationships.
Author: Thomas Keller - American ChefAny , Relationships , Building , Restaurant
They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.
Author: Thomas Keller - American ChefMe , Know , Need , Reason
Some of the recipes in the book have evolved for us. Many haven't.
Author: Thomas Keller - American ChefBook , Some , Us , Recipes
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
Author: Thomas Keller - American ChefAbout , Doing , Write , Laundry
The book is there for inspiration and as a foundation, the fundamentals on which to build.
Author: Thomas Keller - American ChefBook , Build , Inspiration , Foundation
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.
Author: Thomas Keller - American ChefMe , Good , Respect , Food
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