11 Jacques Pepin Quotes for You to Enjoy

Jacques Pepin

French Chef

Born: Dec 18, 1935

Cooking Food Great People Time You

Related authors: Bobby Flay Christina Tosi Gordon Ramsay Jamie Oliver Julia Child Marco Pierre White Paul Hollywood Yotam Ottolenghi

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. Jacques Pepin

Great You Class Surgeon First Important Tell Through Student Take Know Most Until Learn Chef Trade Hand Repetition Endless The Most Important Process Cook Your Technician Technique Belongs

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. Jacques Pepin

People Mother Wife Think Eat Beans French Likes Cuban Chef Mexico Quintessential Place Rican Rice Cook Puerto Puerto Rican

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

You Extraordinary Beat Bread Hard Butter

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. Jacques Pepin

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 things. I had a good job in Paris, but America was, and still is, the golden fleece. And I've done very well! Jacques Pepin

Good People Good Job Job Gender Those Immigrant Religious Paris Economic Had Come Most Well Still Very America Done Golden Story Racial Reasons Things Here

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. Jacques Pepin

You Problems Too Much Whatever Young Too Addition Put Chefs Walnut Oil Biggest Then Much Plate Olive Olive Oil

When I was a child, we always had wine on the table, no matter how simple the meal. The wine had no special identity; it was just 'the wine,' from the cellar cask. The rules were general: white with the first course, red with the main course. 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. Jacques Pepin

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, and her message. I took my daughter and granddaughter there, and they were really charming, it was great. Jacques Pepin

Great Garden Cooking Daughter Year Organic White White House Took Easter Obama Charming More Had House Message Were Michelle Michelle Obama Granddaughter Really Cooked Her Last Last Year

Jacques Pepin Quotes

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