"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"

In this quote, popular chef Thomas Keller encapsulates a holistic philosophy about the cooking world and the intricate community that adds to a dining establishment's success. Keller highlights the crucial elements that go beyond simply cooking abilities, stressing regard for food and recognition of the many individuals involved in the food supply chain, referred to as purveyors.

To start with, Keller indicates the individual importance he places on regard for food. This respect includes not only the active ingredients themselves but also the understanding of their origins, seasonal availability, and the effect of sustainable practices on providing quality meals. It's a nod to the gratitude and recommendation of nature's role in offering a canvas for culinary production. This notion of respect translates into a greater obligation to use components thoughtfully, ensuring that the integrity and tastes intrinsic in each aspect are preserved and commemorated.

Additionally, Keller accentuates the often-overlooked contributions of purveyors. These are the farmers, anglers, craftsmens, and suppliers who supply the raw products important for any restaurant. By acknowledging their effort and commitment, the quote sheds light on the behind-the-scenes network critical to a dining establishment's operation. It positions purveyors as important players whose partnerships develop the foundation for cooking quality.

The last part of the quote speaks to the multiplicity of components required for a dining establishment to prosper. Keller suggests that a confluence of skill, regard, quality components, and collaboration with providers develops a synergy that can elevate a dining experience from great to extraordinary. The reference to "many pieces" underscores the intricacy and connection of each element in the restaurant industry, from the chefs and kitchen area personnel to the managerial group and front-of-house personnel.

Overall, Keller's words resonate as a reminder of the collective effort in the cooking arts and the gratitude for each action and individual contributing toward a shared objective of developing remarkable dining experiences.