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Jacques Pepin Quotes

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

When you are at home, even if the chicken is a little burnt, what’s the big deal? Relax Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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It’s more useful to have knowledge about cuts of meat than a lot of money Picture Quote #1

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 Picture Quote #1

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! Picture Quote #1

We’re probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together Picture Quote #1

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Text Quotes

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 Quotes) 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 Quotes) 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 Quotes) When you are at home, even if the chicken is a little burnt, what’s the big deal? Relax (Jacques Pepin Quotes) 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 Quotes) 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 Quotes) It’s more useful to have knowledge about cuts of meat than a lot of money (Jacques Pepin Quotes) 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 Quotes) 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 Quotes) We’re probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together (Jacques Pepin Quotes)

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