Historically in restaurants, ...

Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.
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 Thomas Keller

Quotes from the same author

Repetition is the mother of perfection. If there is true perfection, it's about doing something over and over again. I truly think that if somebody does a recipe they've never done before and gets it right, they're probably more lucky than they are talented.
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 Thomas Keller
I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.
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 Thomas Keller
I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.
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 Thomas Keller
I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.
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 Thomas Keller
Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.
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 Thomas Keller