Jacques Pepin Quotes

Quotes about:

• Cooking is the art of adjustment.

  Jacques Pepin

  Art, Cooking, Adjustment

  44 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

  Years, Choices, Technique

  60 Copy quote

• If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.

  Jacques Pepin

  Bread, Beats, Extraordinary

  26 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

  Mother, Dream, Children

  47 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

  Hands, Class, Important

  39 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

  Food, Moving, Thinking

  15 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

  Two, Kitchen, Ass

  Jacques Pepin (2004). “The Apprentice: My Life in the Kitchen”, p.154, Houghton Mifflin Harcourt

  31 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

  Kids, Night, Thinking

  16 Copy quote

• Great cooking favors the prepared hands.

  Jacques Pepin

  Hands, Cooking, Favors

  20 Copy quote

• When you are at home, even if the chicken is a little burnt, what's the big deal? Relax.

  Jacques Pepin

  Home, Relax, Littles

  "Chef Jacques Pepin Eats Airport Hot Dogs, Rarely Spends More than $12 on Wine". Bon Appetit interview, www.bonappetit.com. November 14, 2011.

  20 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

  Add, Chef, Used

  22 Copy quote

• It's more useful to have knowledge about cuts of meat than a lot of money.

  Jacques Pepin

  Cutting, Meat, Lots Of Money

  9 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

  Mean, Tuna, Tomatoes

  37 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

  Anniversary, Years, Wife

  15 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

  Mother, Kids, Good Friend

  Source: www.interviewmagazine.com

  4 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

  Beautiful, Wine, Bird

  25 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

  Oil, Too Much, Olives

  "Chef Jacques Pepin Eats Airport Hot Dogs, Rarely Spends More than $12 on Wine". The Bon Appétit Magazine Interview, www.bonappetit.com. November 14, 2011.

  8 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

  Dog, Hot, Guilty

  "Chef Jacques Pepin Eats Airport Hot Dogs, Rarely Spends More than $12 on Wine". "Bon Appetit" interview, www.bonappetit.com. November 14, 2011.

  12 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

  Kitchen, President, Nehru

  "Jacques Pã©pin Is Not A Mallow Man" by Alexandria Symonds, www.interviewmagazine.com. April 25, 2012.

  13 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

  Two, Watches, Next

  "Chef Jacques Pepin Eats Airport Hot Dogs, Rarely Spends More than $12 on Wine". The Bon Appétit Magazine Interview, www.bonappetit.com. November 14, 2011.

  4 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

  Simple, Pbs, Florida

  16 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

  Daughter, Children, Lying

  7 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

  Ideas, Cooking, Style

  "Jacques Pepin: Consumers May Pay Price Of Chefs’ Fame" By J.M. HIRSCH, www.huffingtonpost.com. October 3, 2011.

  8 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

  Mother, Children, Doctors

  "Chef Jacques Pepin on Food and the Power of Memory" by Sarah Rosenberg and Tom McCarthy, abcnews.go.com. September 15, 2009.

  9 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

  Religious, People, Choices

  4 Copy quote

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