Best 39 of Jacques Pepin quotes - MyQuotes

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Jacques Pepin
By Anonym 13 Sep

Jacques Pepin

Food can be utilized for economic reasons, like the grain embargo of Carter 40 years ago. You have a political decision, you are going to move the flow of food in a part of the world and not another part of the world. And certainly now, with the way the country is polarized and all that, you wouldn't want to have a French menu, with a French thing - you'd be crucified! Or anything like that. You have to be a real American and apple pie and this and that.

By Anonym 15 Sep

Jacques Pepin

When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.

By Anonym 18 Sep

Jacques Pepin

Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not because carrots make the dish taste bad (they are great), but because it wouldn't be the way a boeuf was supposed to be made. In France, unless a dish was prepared exactly "right," people would know and complain. In the States, if it tasted good, then fine, the customer was happy. A whole new world of culinary possibilities had opened up before me.

By Anonym 14 Sep

Jacques Pepin

I was born on the eighteenth of December, 1935, in the town Bourg-en-Bresse, about thirty miles northeast of Lyon, the second of three sons of Jeanne and Jean-Victor Pepin. Weighing only two and one half pounds, I nearly died at birth.

By Anonym 15 Sep

Jacques Pepin

When you'd get a note from someone, the government, it meant something was wrong. This was the way it was. Just goes to show you the way that being a chef has changed, you know - being on the bottom of the social scale and now being what we are, it's incredible, it's terrific.

By Anonym 14 Sep

Jacques Pepin

It's more useful to have knowledge about cuts of meat than a lot of money.

By Anonym 15 Sep

Jacques Pepin

When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a Cabernet or Pinot Noir, or maybe a Syrah, depending on the sauce and what is in my cellar.

By Anonym 15 Sep

Jacques Pepin

This is what a family is all about - one another, sitting around the table at night. And it's very, very important, I think, for the kid to spend time not only around the table eating with their parents, but in the kitchen.

By Anonym 15 Sep

Jacques Pepin

When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.

By Anonym 15 Sep

Jacques Pepin

When you are at home, even if the chicken is a little burnt, what's the big deal? Relax.

By Anonym 15 Sep

Jacques Pepin

The menus that remain, for me, are really the menus that you have with your good friends, with your wife, with your mother, with your kids. These are what stay in your mind.

By Anonym 14 Sep

Jacques Pepin

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

By Anonym 14 Sep

Jacques Pepin

Probably a mistake, you know, that people make in America, to think that all great chefs are a male... I'm still the only male in the family who went into that business.

By Anonym 13 Sep

Jacques Pepin

Cooking is the art of adjustment.

By Anonym 13 Sep

Jacques Pepin

Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating.

By Anonym 13 Sep

Jacques Pepin

Fortunately, I knew the cardinal rule of getting on with one's fellow cooks. It applies in any kitchen and can be summed up in two short words: bust ass.

By Anonym 15 Sep

Jacques Pepin

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

By Anonym 14 Sep

Jacques Pepin

I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.

By Anonym 15 Sep

Jacques Pepin

Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any mother would've wanted their child to marry a doctor, a lawyer, an architect, not a cook. Now, we are genius, it's different.

By Anonym 14 Sep

Jacques Pepin

One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much.

By Anonym 14 Sep

Jacques Pepin

Most people who came here came for economic reasons or sometimes for religious or political reasons. I didn't have any of this. I came here, I liked it, I stayed. So I'm a pure American - even more than people who are born here - because I did it by choice as an adult.

By Anonym 14 Sep

Jacques Pepin

I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them.

By Anonym 15 Sep

Jacques Pepin

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.

By Anonym 13 Sep

Jacques Pepin

I say: If you don't know how to cook, I'm sure you have at least one friend who knows how to cook. Well, call that friend and say, 'Can I come next time and can I bring some food and can I come an hour or two hours ahead and watch you and help you?'

By Anonym 15 Sep

Jacques Pepin

When I left to go into apprenticeship in 1949, it was only four years after the war, and people don't realize, we still had tickets for butter, meat and so forth in France until 1947. It's not like the end of the war, everything was plentiful - it wasn't.

By Anonym 13 Sep

Jacques Pepin

I am a glutton. I'll eat whatever is there. Pizza. I love hot dogs anywhere. I've got nothing against any of that. If I feel like eating, I eat. I don't feel guilty about it at all.

By Anonym 13 Sep

Jacques Pepin

If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.

By Anonym 13 Sep

Jacques Pepin

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

By Anonym 13 Sep

Jacques Pepin

Great cooking favors the prepared hands.

By Anonym 15 Sep

Jacques Pepin

You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.

By Anonym 15 Sep

Jacques Pepin

You can't escape the taste of the food you had as a child. In times of stress, what do you dream about? Your mother's clam chowder. It's security, comfort. It brings you home.

By Anonym 13 Sep

Jacques Pepin

Children never lie...I remember my daughter standing in her crib the first time I gave her caviar. I put it on bread. She ate it and said, "Encore, Papa.

By Anonym 14 Sep

Jacques Pepin

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.

By Anonym 15 Sep

Jacques Pepin

This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.

By Anonym 13 Sep

Jacques Pepin

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

By Anonym 14 Sep

Jacques Pepin

My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.

By Anonym 13 Sep

Jacques Pepin

After 45 years of marriage, when I have an argument with my wife, if we don't agree, we do what she wants. But, when we agree, we do what I want!