Jacques Pépin

“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

When I was a child, we always had wine on the table, no matter how simple the meal. The wine had no…

— Jacques Pepin

When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook…

— Jacques Pepin

This is what a family is all about - one another, sitting around the table at night. And it's very, very important,…

— 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.…

— 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…

— Jacques Pepin

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

— 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…

— 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.…

— Jacques Pepin

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking.…

— Jacques Pepin

The menus that remain, for me, are really the menus that you have with your good friends, with your wife, with your…

— Jacques Pepin

You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go…

— 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…

— 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.…

— 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…

— 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?…

— Jacques Pepin

I have an immigrant story. Most people come here for economic reasons, or religious reasons, or racial reasons, or gender reasons, or…

— 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…

— Jacques Pepin

When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a…

— Jacques Pepin

I tell a student that the most important class you can take is technique. A great chef is first a great technician.…

— Jacques Pepin

“a couple of our buddies from Le Pavilion had opened restaurants in the Catskills around Shan-daken and Hunter Mountain and spoke highly…

— Jacques Pépin

Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any…

— Jacques Pepin

I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do with cooking from…

— 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…

— Jacques Pepin

My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you…

— Jacques Pepin