All Jacques Pepin Quotes
- 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… Aspen
- Cooking is the art of adjustment. Adjustment
- I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do with cooking from the organic garden,… Charming
- All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first. All
- 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
- 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… Bottle
- Great cooking favors the prepared hands. Cooking
- 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… All
- 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… Belongs
- 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… Birth
- 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… Brings
- 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… Beautiful
- 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… Any
- 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… Ate
- 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… Ago
- 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… Called
- When you are at home, even if the chicken is a little burnt, what's the big deal? Relax. Big
- I have an immigrant story. Most people come here for economic reasons, or religious reasons, or racial reasons, or gender reasons, or one of those… America
- 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,… Anyone
- 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,… Adult
- 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… All
- 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… Chef
- 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… Ago
- 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… All
- 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… Add