11 Jacques Pepin Quotes about You

” 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. “


” 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. “


” 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.’ “


” 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. “


” 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. “


” 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. “


” 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. “


” 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. “


” 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? “


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


” 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. “



All 11 Jacques Pepin Quotes about You in picture


You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don
I was chef to the French Presidents between


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
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
Probably a mistake, you know, that people make in America, to think that all great chefs are a male... I
I tell a student that the most important class you can take is technique. A great chef is first a great technician.
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.
You can
I say: If you don
When you are at home, even if the chicken is a little burnt, what
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
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