My job is to make certain that I've done what I was asked and my department has done what we were asked to do by the president and the first lady and the State Department. I believe that we accomplished that.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attent...
According to the supermarkets, there is no such thing as 'out of season.' Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weathe...
The cherry blossom tree is truly a sight to behold, especially when it is in full riotous bloom. There are several varieties of the cherry blossom tree, and while most of them produce flowering branches full of small pinkish-hued flowers, some of the...
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.
When I was a child, we always had wine on the table, no matter how simple the meal. The wine had no special identity; it was just 'the wine,' from the cellar cask. The rules were general: white with the first course, red with the main course.
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.
Going public for the sake of going public is not really an optimal thing. You're going public because as a company you believe it is the right thing to do and it will benefit the ability of the company to achieve its long-term objectives.
I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to foc...
If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I'm so right, then I should be able to communicate it so clearly that they get it.
Increased physical activity during the school day can help children's attention, classroom behavior, and achievement test scores. Meanwhile, the decline of play is closely linked to ADHD; behavioral problems; and stunted social, cognitive, and creati...
During National Playground Safety Week, I'll celebrate common-sense safety. I'll also celebrate skinned knees and bruised elbows. I'll celebrate so-called 'dangerous' playgrounds - playgrounds with see-saws, zip lines and towering slides.
Toddlers need to get off the soccer field and onto the playground. Children need to get out of the gym and into neighborhood stickball games. We need to give kids room to create their own rules, set their own terms, and move their bodies in their own...
Play is under attack in our nation's schools - and shrinking recess periods are only part of the problem. Homework is increasing. Cities are building new schools without playgrounds. Safety concerns are prompting bans of tag, soccer, and even running...
I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I spent time discovering the culture because I thought I was going to stay in America for only two years. Then I decided to come to New York.
How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, they will be noticed, and it will affect everyone's time. I instantly spring on them and treat them as royalty, showing them around and introducing them t...
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.
Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!
A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strength...
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
