Quotes by Jacques Pepin - Page 1

Cooking is the art of adjustment.
Jacques Pepin / Chef
Art
Adjustment
Cooking
Copy Quote
Great cooking favors the prepared hands.
Jacques Pepin / Chef
Cooking
Favors
Hands
Prepared
Copy Quote
It's more useful to have knowledge about cuts of meat than a lot of money.
Jacques Pepin / Chef
Cutting
Lots Of Money
Meat
Copy Quote
When you are at home, even if the chicken is a little burnt, what's the big deal? Relax.
Jacques Pepin / Chef
Home
Big Deal
Littles
Relax
Burnt
Chicken
Copy Quote
If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.
Jacques Pepin / Chef
Beats
Bread
Extraordinary
Hard
Beat
Butter
Copy Quote
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
Jacques Pepin / Chef
Chef
Firsts
Technicians
Chefs
Thomas
Copy Quote
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.
Jacques Pepin / Chef
Add
Chef
Palate
Used
Adds
Older
Plate
Simpler
Start
Copy Quote
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 / Chef
Anniversary
Marriage
Smile
Agree
Argument
Want
Wife
Years
After
She
Wants
Copy Quote
Fortunately, I knew the cardinal rule of getting on with one's fellow cooks. It applies in any kitchen and can be summed up in two short words: bust ass.
Jacques Pepin / Chef
Ass
Kitchen
Two
Copy Quote
For everyday, we like Beaujolais, Grenache or Syrah, and we like a lot of it! It's a family tradition: We would never consider having a meal without wine.
Jacques Pepin / Chef
Everyday
Family Tradition
Tradition
Wine
Consider
Meal
Copy Quote
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 and said, "Encore, Papa."
Jacques Pepin / Chef
Daughter
Children
Lying
Copy Quote
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.
Jacques Pepin / Chef
Food
Moving
Thinking
Copy Quote
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 / Chef
America
Mistake
Thinking
Family Business Great
Male
Chefs
Copy Quote
The menus that remain, for me, are really the menus that you have with your good friends, with your wife, with your mother, with your kids. These are what stay in your mind.
Jacques Pepin / Chef
Kids
Good Friend
Mother
Copy Quote
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.
Jacques Pepin / Chef
Dream
Children
Comfort
Mother
Taste
Home Food Your
Brings
Escape
Copy Quote
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.
Jacques Pepin / Chef
Book
Fast Food
Past
Recipes
Years
Cook
Fast
Hoped
In The Past
More People
Prepare
Copy Quote
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 / Chef
Oil
Olive Oil
Olives
Too Much
Addition
Chefs
Olive
Plate
Walnut
Copy Quote
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.
Jacques Pepin / Chef
Dog
Eating
Guilty
Hot
Pizza
Love I Am Feel
Love I Am Nothing
Anywhere
Dogs
Hot Dogs
Copy Quote
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.
Jacques Pepin / Chef
Beautiful
Bird
Noir
Sauce
Wine
Cellar
Depending
Pair
Copy Quote
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 is so much into 'I want to sign that dish and say I am the one who made that dish.
Jacques Pepin / Chef
Cooking
Ideas
Style
Copy Quote
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 / Chef
Beans
Chef
Cuban
Likes
Mexico
Mother
People
Quintessential
Thinking
Cook
French
Puerto
Puerto Rican
Rican
Copy Quote
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 is so much into 'I want to sign that dish and say I am the one who made that dish.'
Jacques Pepin / Chef
Chef
Conform
Cooking
Dish
Sign
Copy Quote
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 / Chef
Cooking
Eating
Two
Wife
Wine
Bottle
By The Time
Cook
Depending
Farmer
Finish
Local
Copy Quote
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 the kid to spend time not only around the table eating with their parents, but in the kitchen.
Jacques Pepin / Chef
Kids
Eating
Night
Sitting
Thinking
Spend
Table
Copy Quote
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.
Jacques Pepin / Chef
Birth
December
Died
Half
Miles
One Half
Pounds
Son
Thirty
Three
Two
Weighing
Nearly
Eighteenth
Northeast
Sons
Copy Quote
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 / Chef
Daughter
Easter
Charming
Garden
Granddaughter
Last Year
White House
Cooked
Michelle
Michelle Obama
Organic
Copy Quote
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.
Jacques Pepin / Chef
Architect
Bottom
Children
Doctors
Mother
Thirty
Scale
Doctor
Cook
Marry
Copy Quote
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 time and money in the kitchen - and it was a celebration of simple and unpretentious food.
Jacques Pepin / Chef
Celebration
Cooking
Everyday
Florida
Pbs
Series
Simple
Time And Money
Show
Time Money Food
Jacques
Copy Quote
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 / Chef
Identity
Main Course
Red
Wine
Cellar
Meal
Table
Copy Quote
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.
Jacques Pepin / Chef
Chef
Mean
Moments
Recipes
Rely
Tomatoes
Tuna
Choosing
Indeed
Menu
Pressed
Tomato
Copy Quote
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 / Chef
Next
Next Time
One Friend
Two
Watches
Ahead
At Least One
Cook
Hour
Copy Quote
When I left to go into apprenticeship in 1949, it was only four years after the war, and people don't realize, we still had tickets for butter, meat and so forth in France until 1947. It's not like the end of the war, everything was plentiful - it wasn't.
Jacques Pepin / Chef
War
Apprenticeship
Meat
People
Plentiful
Tickets
Years
Butter
Forth
Copy Quote
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 / Chef
Jobs
Golden
Paris
Religious
Good People America
Immigrant
Racial
Reasons
Copy Quote
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.
Jacques Pepin / Chef
Chef
Choices
Remains
Technique
Years
Years Ago
Certainly
Cook
Choice
Student
No Choice
Repeat
Copy Quote
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.
Jacques Pepin / Chef
Choices
People
Pure
Religious
Adult
Political People Sometimes
Reasons
Stayed
Copy Quote
When you'd get a note from someone, the government, it meant something was wrong. This was the way it was. Just goes to show you the way that being a chef has changed, you know - being on the bottom of the social scale and now being what we are, it's incredible, it's terrific.
Jacques Pepin / Chef
Changed
Chef
Incredibles
Copy Quote
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.
Jacques Pepin / Chef
Daughter
Travel
Children
Colorado
Cooking
Dear
Dear Friend
Julia
Mother
Seven
Teach
Wine
Aspen
Classes
Event
Magazine
Partner
Copy Quote
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 / Chef
Great
Chef
Class
Endless
Hands
Important
Process
Repetition
Technique
Trade
Most
Belongs
Through
Cook
Take
First
Student
Until
Hand
Learn
Surgeon
Technician
Tell
The Most Important
Copy Quote
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.
Jacques Pepin / Chef
Chef
Finished
Kitchen
Nehru
President
Remember
Serving
Come
Anyone
Between
Those
State
French
Eisenhower
Even
Saw
Heads
Presidents
See
Copy Quote
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 / Chef
Home
Apprenticeship
Chef
Mother
Years
Life Time Age
Restaurant
Copy Quote
Food can be utilized for economic reasons, like the grain embargo of Carter 40 years ago. You have a political decision, you are going to move the flow of food in a part of the world and not another part of the world. And certainly now, with the way the country is polarized and all that, you wouldn't want to have a French menu, with a French thing - you'd be crucified! Or anything like that. You have to be a real American and apple pie and this and that.
Jacques Pepin / Chef
Country
Moving
Real
Copy Quote

Related Chef Authors

Yotam Ottolenghi
Chef
Saturday, Dec 14, 1968
Wylie Dufresne
Chef
Wolfgang Puck
Chef
Friday, Jul 08, 1949
Vikas Khanna
Chef
Sunday, Nov 14, 1971
Tyler Florence
Chef
Wednesday, Mar 03, 1971
Tom Kerridge
Chef
Friday, Jul 27, 1973
Tom Colicchio
Chef
Wednesday, Aug 15, 1962
Tom Aikens
Chef
Todd English
Chef
Monday, Aug 29, 1960
Tim Love
Chef
Thursday, Nov 11, 1971
Thomas Keller
Chef
Friday, Oct 14, 1955
Stephanie Izard
Chef
Saturday, Oct 30, 1976
Roy Yamaguchi
Chef
Roy Choi
Chef
Tuesday, Feb 24, 1970
Roger Verge
Chef
Monday, Apr 07, 1930
Friday, Jun 05, 2015

View All Chef Quotes

Top Authors

Mother Teresa
Saint
Friday, Aug 26, 1910
Friday, Sep 05, 1997
Carl Sagan
Astronomer
Friday, Nov 09, 1934
Friday, Dec 20, 1996
Deepak Chopra
Author
Wednesday, Oct 22, 1947
Oprah Winfrey
Media Proprietor
Friday, Jan 29, 1954
Peter Drucker
Author
Friday, Nov 19, 1909
Friday, Nov 11, 2005
Yogi Berra
Baseball Manager
Tuesday, May 12, 1925
Tuesday, Sep 22, 2015
Bob Marley
Singer
Tuesday, Feb 06, 1945
Monday, May 11, 1981
Edgar Allan Poe
Author
Thursday, Jan 19, 1809
Sunday, Oct 07, 1849
John C. Maxwell
Author
Thursday, Feb 20, 1947
Dr. Seuss
Writer
Wednesday, Mar 02, 1904
Tuesday, Sep 24, 1991
Benjamin Franklin
Founding Father Of The United States
Sunday, Jan 17, 1706
Saturday, Apr 17, 1790
Kim Kardashian
Television Personality
Tuesday, Oct 21, 1980
Julius Caesar
Roman Dictator
Thursday, Jan 01, 1970
Johann Wolfgang Von Goethe
Writer
Thursday, Aug 28, 1749
Thursday, Mar 22, 1832
Michael Jordan
Basketball Player
Sunday, Feb 17, 1963

View All Authors

Jacques Pepin Quotes - Page 1

App & Tools

Related Chef Authors

Popular Topic Tags

Top Authors

Share This Page

Stay Connected

App & Tools

Related Chef Authors

Popular Topic Tags

Top Authors

Share This Page