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The idea of old was to conform yourself to a style of cooking, it was not to create a style of cook
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cook
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cook
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cook
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cook
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cook
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Jacques 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 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 ab