Phrase by 'Jacques Pepin'
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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!
Author: Jacques Pepin - French ChefAnniversary , Marriage , Wife , Argument
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.
Author: Jacques Pepin - French ChefYou , Know , Great , Chef
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.
Author: Jacques Pepin - French ChefYou , Yourself , Way , Chef
Great cooking favors the prepared hands.
Author: Jacques Pepin - French ChefGreat , Hands , Cooking , Favors
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.
Author: Jacques Pepin - French ChefLife , Time , Age , Mother
If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.
Author: Jacques Pepin - French ChefYou , Hard , Beat , Bread
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.
Author: Jacques Pepin - French ChefTime , Eating , Wife , 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 like eating, I eat. I don't feel guilty about it at all.
Author: Jacques Pepin - French ChefLove , Feel , I Am , Hot
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.
Author: Jacques Pepin - French ChefFood , Daughter , Together , Cooking
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!
Author: Jacques Pepin - French ChefPeople , Good , America , Job
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