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
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
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 chefchoosefast share on social
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 agochefchoice 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
