All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first. Jacques Pepin chefgeorgegreat Change image and share on social
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 bringchildchowder Change image and share on social
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 basicallybottlecook share on social
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 belongchefclass share on social
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 additionbigchef Change image and share on social
If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter. Jacques Pepin beatbreadbutter Change image and share on social
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 aspenchildclass share on social
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 agoarchitectbottom share on social
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 bookcookfast Change image and share on social
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 aheadbringcall share on social