“Fortunately, I knew the cardinal rule of getting on with one’s fellow cooks. It applies in any kitchen and can be summed… — Jacques Pépin Copy Share Image
When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook… — Jacques Pepin Copy Share Image
I say: If you don't know how to cook, I'm sure you have at least one friend who knows how to cook.… — Jacques Pepin Copy Share Image
Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for… — Jacques Pepin Copy Share Image
Children never lie...I remember my daughter standing in her crib the first time I gave her caviar. I put it on bread.… — Jacques Pepin Copy Share Image
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go… — Jacques Pepin Copy Share Image
You can't escape the taste of the food you had as a child. In times of stress, what do you dream about?… — Jacques Pepin Copy Share Image
When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a… — Jacques Pepin Copy Share Image
I tell a student that the most important class you can take is technique. A great chef is first a great technician.… — Jacques Pepin Copy Share Image
I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do with cooking from… — Jacques Pepin Copy Share Image
Probably a mistake, you know, that people make in America, to think that all great chefs are a male... I'm still the… — Jacques Pepin Copy Share Image
My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you… — Jacques Pepin Copy Share Image
Food can be utilized for economic reasons, like the grain embargo of Carter 40 years ago. You have a political decision, you… — Jacques Pepin Copy Share Image
One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and… — Jacques Pepin Copy Share Image
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first. — Jacques Pepin Copy Share Image
Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my… — Jacques Pepin Copy Share Image
You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I… — Jacques Pepin Copy Share Image
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice… — Jacques Pepin Copy Share Image
I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,'… — Jacques Pepin Copy Share Image
When you'd get a note from someone, the government, it meant something was wrong. This was the way it was. Just goes… — Jacques Pepin Copy Share Image
When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know… — Jacques Pepin Copy Share Image
“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… — Jacques Pépin Copy Share Image
When I was a child, we always had wine on the table, no matter how simple the meal. The wine had no special identity;… — Jacques Pepin Copy Share Image
When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that… — Jacques Pepin Copy Share Image
This is what a family is all about - one another, sitting around the table at night. And it's very, very important, I think,… — Jacques Pepin Copy Share Image
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… — Jacques Pepin Copy Share Image
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… — Jacques Pepin Copy Share Image
When you are at home, even if the chicken is a little burnt, what's the big deal? Relax. — Jacques Pepin Copy Share Image
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… — Jacques Pepin Copy Share Image
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… — Jacques Pepin Copy Share Image
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the… — Jacques Pepin Copy Share Image
The menus that remain, for me, are really the menus that you have with your good friends, with your wife, with your mother, with… — Jacques Pepin Copy Share Image
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship.… — Jacques Pepin Copy Share Image
