Quotes by Jacques Pepin

About Jacques Pepin:

Jacques Pépin is an internationally recognized French chef, television personality, and author working in the United States. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers.
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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 m...

Jacques Pepin

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

I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do with cooking from the organic garden, and her message. I took my daughter and granddaughter there, and they were really charming, it was great.

Jacques Pepin

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

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

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

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

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

This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has b...

Jacques Pepin

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

For everyday, we like Beaujolais, Grenache or Syrah, and we like a lot of it! It's a family tradition: We would never consider having a meal without wine.

Jacques Pepin

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.

Jacques Pepin

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

Jacques Pepin

Great cooking favors the prepared hands.

Jacques Pepin

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

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 th...

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...

Jacques Pepin

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

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: th...

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

Author Bio

  • NameJacques Pepin
  • DescriptionChef from France
  • BornDecember 18, 1935
  • CountryFrance
  • ProfessionChef