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Probably a mistake, you know, that people make in America, to think that all great chefs are a male
Probably a mistake, you know, that people make in America, to think that all great chefs are a male
Probably a mistake, you know, that people make in America, to think that all great chefs are a male
Probably a mistake, you know, that people make in America, to think that all great chefs are a male
Probably a mistake, you know, that people make in America, to think that all great chefs are a male
Probably a mistake, you know, that people make in America, to think that all great chefs are a male
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Jacques 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 gJacques Pepin:
My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you gJacques Pepin:
Most people who came here came for economic reasons or sometimes for religious or political reasonsJacques Pepin:
You can't escape the taste of the food you had as a child. In times of stress, what do you dream abJacques 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.Jacques Pepin:
When you are at home, even if the chicken is a little burnt, what's the big deal? Relax.