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 beanchefcook Change image and share on social
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 americabusinesschef Change image and share on social
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 eatfamilyimportant share on social
When you are at home, even if the chicken is a little burnt, what's the big deal? Relax. Jacques Pepin bigburnchicken Change image and share on social
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 callcelebrationcook share on social
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 agreeargumentmarriage Change image and share on social
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 beautifulbirdcabernet Change image and share on social
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 bearbirthbourg share on social
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 chefconformcook Change image and share on social
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 dogeatfeel Change image and share on social