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My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I
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Jacques Pepin:
I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de GauJacques Pepin:
I cooked at the White House for Easter, last year, with Michelle Obama. But it more had to do withJacques Pepin:
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cookJacques Pepin:
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old,Jacques Pepin:
Probably a mistake, you know, that people make in America, to think that all great chefs are a maleJacques Pepin:
When I left to go into apprenticeship in 1949, it was only four years after the war, and people donJacques Pepin:
Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the socialJacques Pepin:
After 45 years of marriage, when I have an argument with my wife, if we don't agree, we do what sheJacques Pepin:
I have an immigrant story. Most people come here for economic reasons, or religious reasons, or racJacques Pepin:
I tell a student that the most important class you can take is technique. A great chef is first a g