Jacques Pepin quotes

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! (Jacques Pepin)
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. View quote
Jacques Pepin
If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter. View quote
Jacques Pepin
Great cooking favors the prepared hands. View quote
Jacques Pepin
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 start to take away. View quote
Jacques Pepin
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 their child to marry a doctor, a lawyer, an architect, not a cook. Now, we are genius, it's different. View quote
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 time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu. View quote
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. View quote
Jacques Pepin
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. View quote
Jacques Pepin
When you are at home, even if the chicken is a little burnt, what's the big deal? Relax. View quote
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 only male in the family who went into that business. (Jacques Pepin)
When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it. View quote
Jacques Pepin
It's more useful to have knowledge about cuts of meat than a lot of money. View quote
Jacques Pepin
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 Noir, or maybe a Syrah, depending on the sauce and what is in my cellar. View quote
Jacques Pepin
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. View quote
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! View quote
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. View quote
Jacques Pepin
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, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them. View quote
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 three sons of Jeanne and Jean-Victor Pepin. Weighing only two and one half pounds, I nearly died at birth. View quote
Jacques Pepin
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first. View quote
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. Well, call that friend and say, 'Can I come next time and can I bring some food and can I come an hour or two hours ahead and watch you and help you?' (Jacques Pepin)
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, I liked it, I stayed. So I'm a pure American - even more than people who are born here - because I did it by choice as an adult. View quote
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? Your mother's clam chowder. It's security, comfort. It brings you home. View quote
Jacques Pepin
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 than any other I've written in the past 30 years. View quote
Jacques Pepin
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. View quote
Jacques Pepin

Jacques Pepin

Jacques Pepin - Image
Photo: Szurdak&Pepin.JPG: Appraiser derivative work: AjaxSmack (talk), GFDL
Occupation: French Chef
Born: December 18, 1935
Quotes count: 32

Related authors

Julia Child - thumbnail
Julia Child  69 
American Chef
Tom Colicchio - thumbnail
Tom Colicchio  37 
American Chef
Lidia Bastianich - thumbnail
Lidia Bastianich  92 
American Chef
Eric Ripert - thumbnail
Eric Ripert  17 
French Chef
Emeril Lagasse - thumbnail
Emeril Lagasse  76 
American Chef
Mario Batali - thumbnail
Mario Batali  59 
American Chef
Daniel Boulud - thumbnail
Daniel Boulud  16 
French Chef
Rick Bayless - thumbnail
Rick Bayless  5 
American Chef
Jose Andres - thumbnail
Jose Andres  19 
Spanish Chef
Martin Yan - thumbnail
Martin Yan  37 
Chinese Chef