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Thomas Keller Biography

Thomas Keller, Celebrity
Occup.Celebrity
FromUSA
BornOctober 14, 1955
Age69 years
Thomas Keller, a world-renowned cook and restaurateur, was born October 14, 1955, in Camp Pendleton, California, USA. Born to Marine Corps drill instructor Edward Keller and also Betty Keller, a restaurateur, his enthusiasm for cooking appeared from a young age. He was elevated in numerous cities throughout the United States, mostly residing in South Florida. His ardent resolution to become a specialist cook started when Thomas started his initial cooking setting at the Palm Beach Yacht Club.

Keller's first substantial break happened while working under Roland Henin as an apprentice at the Dunes Club in Narragansett, Rhode Island. Throughout this duration, Henin became one of Keller's a lot of influential coaches, instilling in him the importance of utilizing timeless French culinary strategies. Keller proceeded developing his craft as well as ultimately relocated to France, where he benefited a variety of star cooks consisting of Guy Savoy, Paul Bocuse, as well as Gaston Lenôtre. These experiences sealed his love for the art of cooking as well as prepared for his future technology in the culinary world.

In 1986, Keller got the opportunity to become the exec cook at La Reserve restaurant in New York City. It was during this time that he began to acquire acknowledgment in the culinary globe. As his importance grew, he ventured out to open his very first restaurant, Rakel, in 1987. Rakel's gotten rave reviews, bring in a high end customers, consisting of high-profile stars like Tom Hanks.

Regardless of initial success, Rakel's struggled economically due to the financial decline in the late 1980s. Keller pursued new chances as well as transferred to Los Angeles, working as a cook at Checkers Hotel. In 1994, he met his desire for opening up a French-style restaurant by buying a rustic structure in Yountville, California. This was the birth of The French Laundry-- a venture that would certainly forever change Keller's life and boost his name to worldwide popularity.

Within 2 years of its opening, The French Laundry was granted the distinguished three-star Michelin rating, as well as critics presented it with honors such as "globe's ideal dining establishment". The continuous success of The French Laundry led Keller to expand his empire with the opening of other well-known facilities such as Bouchon (1998), Bouchon Bakery (2003), and also Per Se (2004). In itself went on to obtain its own three-star Michelin ranking, making Keller the initial American cook to hold synchronised three-star ratings for numerous dining establishments.

Past his dining establishments, Keller made different contributions to the cooking globe by authoring and publishing numerous cookbooks, including "The French Laundry Cookbook", "Bouchon", "Under Pressure", "Ad Hoc in the house", and also "Bouchon Bakery". These books not only motivated several ambitious chefs yet immortalized Keller's philosophies on food and also cooking.

Keller has been bestowed plenty of honors throughout his renowned profession, consisting of getting the James Beard Foundation Award for "Outstanding Chef" in 1997 and also "Outstanding Restaurateur" in 2005. In 2011, he ended up being the initial American cook to be assigned as a Chevalier of the French Legion of Honor, highlighting his immense impact on the cooking world.

Thomas Keller has actually had several notable people around him, such as his brother and business companion Joseph Keller, who have played substantial functions in running his numerous facilities. Several gifted cooks have also educated under Keller's leadership, consisting of Grant Achatz, Eric Ziebold, as well as Corey Lee, that have actually sought effective culinary jobs of their own.

Thomas Keller, a modern culinary icon, has actually without a doubt transformed the gastronomic landscape through his unwavering dedication to quality, focus to detail, as well as determination to create remarkable experiences for his visitors. His substantial effect and enduring legacy remain to inspire the next generation of cooks across the globe.

Our collection contains 30 quotes who is written / told by Thomas, under the main topic Food.

Related authors: Philo (Philosopher), James Beard (Author), Tom Hanks (Actor), Lawrence Taylor (Athlete)

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30 Famous quotes by Thomas Keller

Small: Lets face it: if you and I have the same capabilities, the same energy, the same staff, if the only thi
"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"
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Small: But once in a while you might see me at In and Out Burger they make the best fast food hamburgers aroun
"But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around"
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Small: A kaiseki meal is like that, very small courses over a long period of time
"A kaiseki meal is like that, very small courses over a long period of time"
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Small: Youre getting to know who the great chefs are through their books
"You're getting to know who the great chefs are through their books"
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Small: Whether its destiny or fate or whatever, I dont think I could do a French Laundry anywhere else
"Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else"
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Small: When I go out to eat, its usually something moderate in style
"When I go out to eat, it's usually something moderate in style"
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Small: We rely on our purveyors to tell us whats available and whats good
"We rely on our purveyors to tell us what's available and what's good"
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Small: We go through our careers and things happen to us. Those experiences made me what I am
"We go through our careers and things happen to us. Those experiences made me what I am"
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Small: They know what my standards are. They know what I need and how to get it to me, and they know how to co
"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"
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Small: Then, as the day progresses, depending on how the product is coming in - for instance, the fish man wil
"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"
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Small: The law of diminishing returns is something I really believe in
"The law of diminishing returns is something I really believe in"
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Small: The book is there for inspiration and as a foundation, the fundamentals on which to build
"The book is there for inspiration and as a foundation, the fundamentals on which to build"
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Small: Some of the recipes in the book have evolved for us. Many havent
"Some of the recipes in the book have evolved for us. Many haven't"
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Small: Its one thing you aspire to: someday, youll be able to write a book
"It's one thing you aspire to: someday, you'll be able to write a book"
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Small: It wasnt about mechanics it was about a feeling, wanting to give someone something, which in turn was r
"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"
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Small: In any restaurant of this caliber, the chefs are in the same position, building relationships
"In any restaurant of this caliber, the chefs are in the same position, building relationships"
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Small: I wanted to write about what we were doing at the French Laundry, the recipes and the stories
"I wanted to write about what we were doing at the French Laundry, the recipes and the stories"
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Small: I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for
"I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me"
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Small: I think every young cook wants to write a book
"I think every young cook wants to write a book"
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Small: I like to drink young wines, wines which are robust and have a lot of forward fruit to them
"I like to drink young wines, wines which are robust and have a lot of forward fruit to them"
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Small: I hope the cooks who are working for me now are getting that kind of experience so they can use what th
"I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career"
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Small: I have no formal culinary training, right
"I have no formal culinary training, right"
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Small: I drank more wine when I wasnt working as much, to be honest
"I drank more wine when I wasn't working as much, to be honest"
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Small: Hopefully, imparting whats important to me, respect for the food and that information about the purveyo
"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"
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Small: Food should be fun
"Food should be fun"
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Small: Once you understand the foundations of cooking - whatever kind you like, whether its French or Italian
"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore"
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Small: Now the restaurants have begun to catch up with the wine-making there are numerous great restaurants in
"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"
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Small: No, its funny, when I eat out its not typically in the kind of restaurants people might imagine
"No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine"
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Small: My favorite wines are Zinfandels
"My favorite wines are Zinfandels"
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Small: My childhood wasnt full of wonderful culinary memories
"My childhood wasn't full of wonderful culinary memories"
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