Thomas Keller

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.

When I go out to eat, it's usually something moderate in style.

No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.

The law of diminishing returns is something I really believe in.

A kaiseki meal is like that, very small courses over a long period of time.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.

The book is there for inspiration and as a foundation, the fundamentals on which to build.

Some of the recipes in the book have evolved for us. Many haven't.

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.

In any restaurant of this caliber, the chefs are in the same position, building relationships.

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

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

It's one thing you aspire to: someday, you'll be able to write a book.

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.

You're getting to know who the great chefs are through their books.

My favorite wines are Zinfandels.

Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

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

I have no formal culinary training, right.

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 go through our careers and things happen to us. Those experiences made me what I am.

My childhood wasn't full of wonderful culinary memories.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.