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"A kaiseki meal is like that, very small courses over a long period of time."
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"Today and now I hate this words they sound horrible, sound powerful and you just get more older and more older. I just said them when I was 9, now I'm 16 soon I will be 17. And again I use them "now" and "today" you can also say "no" but it's now 18:07 after five blinks with the eyes it just becomes 18:08, I hate today. Everyone uses it, but it's for two different places I also use today, for me is 4.10.2016, but for you this is past, and your today is 4.10.2026..."
"The time you feel lonely is the time you most need to be by yourself."
"Time is one ramp putting you in the place going down by bus, but if you decide on this stop to stop and to run backward you will be there, but in different time and day... But this what has happen makes a big scar, look me my father is dead 25 days + 3 = 28 days from his dead, he suicided 27, so yesterday was the 27 day."
"Time is nature's way of keeping everything from happening at once."
"But Time, unfortunately, though it makes animals and vegetables bloom and fade with amazing punctuality, has no such simple effect upon the mind of man. The mind of man, moreover, works with equal strangeness upon the body of time. An hour, once it lodges in the queer element of the human spirit, may be stretched to fifty or a hundred times its clock length; on the other hand, an hour may be accurately represented on the timepiece of the mind by one second."
"Time is the sole photographer of all the times, from the Big Bang till the possible Big Crunch!"
Explore more quotes by Thomas Keller
"But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around."
"The book is there for inspiration and as a foundation, the fundamentals on which to build."
"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 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."
"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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