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Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social
Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social
Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social
Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social
Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social
Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social
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Jacques 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.Jacques Pepin:
I am a glutton. I'll eat whatever is there. Pizza. I love hot dogs anywhere. I've got nothing againJacques Pepin:
One of the biggest problems with young chefs is too much addition to the plate. You put cilantro an