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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
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Jacques Pepin
Age: 88
Born: 1935
Born: December 18
Chef
Bourg-Épuré
Jacques Pepin
Think
Parent
Thinking
Family
Kitchen
Night
Table
Another
Tables
Kids
Eating
Around
Sitting
Important
Spend
Time
Parents
More quotes by Jacques Pepin
Cooking is the art of adjustment.
Jacques Pepin
Great cooking favors the prepared hands.
Jacques Pepin
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
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
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
Jacques Pepin
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
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
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
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
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
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
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
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
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
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
When you are at home, even if the chicken is a little burnt, what's the big deal? Relax.
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
It's more useful to have knowledge about cuts of meat than a lot of money.
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.
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.
Jacques Pepin
