Jacques Pepin Quotes

• Cooking is the art of adjustment.

  Jacques Pepin

  Art, Cooking, Adjustment

  44 Copiar cita

• Como cocinero profesional no tienes elección: tienes que repetir, repetir, repetir, repetir hasta que se convierte en parte de ti mismo. Desde luego, no cocino igual que hace 40 años, pero la técnica se mantiene. Y eso es lo que el alumno tiene que aprender: la técnica.

  Jacques Pepin

  Years, Choices, Technique

  60 Copiar cita

• If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.

  Jacques Pepin

  Bread, Beats, Extraordinary

  26 Copiar cita

• No puedes escapar del sabor de la comida que comías de niño. En momentos de estrés, ¿con qué sueñas? La sopa de almejas de tu madre. Es seguridad, comodidad. Te trae a casa.

  Jacques Pepin

  Madre, Sueño, Hijos

  47 Copiar cita

• I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.

  Jacques Pepin

  Hands, Class, Important

  39 Copiar cita

• When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.

  Jacques Pepin

  Food, Moving, Thinking

  15 Copiar cita

• Fortunately, I knew the cardinal rule of getting on with one's fellow cooks. It applies in any kitchen and can be summed up in two short words: bust ass.

  Jacques Pepin

  Two, Kitchen, Ass

  Jacques Pepin (2004). “The Apprentice: My Life in the Kitchen”, p.154, Houghton Mifflin Harcourt

  31 Copiar cita

• This is what a family is all about - one another, sitting around the table at night. And it's very, very important, I think, for the kid to spend time not only around the table eating with their parents, but in the kitchen.

  Jacques Pepin

  Niños, Noche, Pensar

  16 Copiar cita

• Great cooking favors the prepared hands.

  Jacques Pepin

  Hands, Cooking, Favors

  20 Copiar cita

• When you are at home, even if the chicken is a little burnt, what's the big deal? Relax.

  Jacques Pepin

  Home, Relax, Littles

  "Chef Jacques Pepin Eats Airport Hot Dogs, Rarely Spends More than $12 on Wine". Bon Appetit interview, www.bonappetit.com. November 14, 2011.

  20 Copiar cita

• My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.

  Jacques Pepin

  Add, Chef, Used

  22 Copiar cita

• Es más útil tener conocimientos sobre cortes de carne que mucho dinero.

  Jacques Pepin

  Cutting, Meat, Lots Of Money

  9 Copiar cita

• Que sea cocinero no significa que no recurra a recetas rápidas. De hecho, todos tenemos momentos en los que, presionados por el tiempo, utilizamos una lata de atún y un tomate para un primer plato. Es cuestión de elegir las recetas adecuadas para el resto del menú.

  Jacques Pepin

  Mean, Tuna, Tomatoes

  37 Copiar cita

• After 45 years of marriage, when I have an argument with my wife, if we don't agree, we do what she wants. But, when we agree, we do what I want!

  Jacques Pepin

  Anniversary, Years, Wife

  15 Copiar cita

• The menus that remain, for me, are really the menus that you have with your good friends, with your wife, with your mother, with your kids. These are what stay in your mind.

  Jacques Pepin

  Mother, Kids, Good Friend

  Fuente: www.interviewmagazine.com

  4 Copiar cita

• Cuando marido comida y vino, empiezo por la comida. Si tengo un hermoso ave asada, puedo elegir un Cabernet o un Pinot Noir, o tal vez un Syrah, dependiendo de la salsa y de lo que haya en mi bodega.

  Jacques Pepin

  Beautiful, Wine, Bird

  25 Copiar cita

• One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much.

  Jacques Pepin

  Oil, Too Much, Olives

  "Chef Jacques Pepin Eats Airport Hot Dogs, Rarely Spends More than $12 on Wine". The Bon Appétit Magazine Interview, www.bonappetit.com. November 14, 2011.

  8 Copiar cita

• I am a glutton. I'll eat whatever is there. Pizza. I love hot dogs anywhere. I've got nothing against any of that. If I feel like eating, I eat. I don't feel guilty about it at all.

  Jacques Pepin

  Dog, Hot, Guilty

  "Chef Jacques Pepin Eats Airport Hot Dogs, Rarely Spends More than $12 on Wine". "Bon Appetit" interview, www.bonappetit.com. November 14, 2011.

  12 Copiar cita

• I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them.

  Jacques Pepin

  Kitchen, President, Nehru

  "Jacques Pã©pin Is Not A Mallow Man" by Alexandria Symonds, www.interviewmagazine.com. April 25, 2012.

  13 Copiar cita

• I say: If you don't know how to cook, I'm sure you have at least one friend who knows how to cook. Well, call that friend and say, 'Can I come next time and can I bring some food and can I come an hour or two hours ahead and watch you and help you?'

  Jacques Pepin

  Two, Watches, Next

  "Chef Jacques Pepin Eats Airport Hot Dogs, Rarely Spends More than $12 on Wine". The Bon Appétit Magazine Interview, www.bonappetit.com. November 14, 2011.

  4 Copiar cita

• I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

  Jacques Pepin

  Simple, Pbs, Florida

  16 Copiar cita

• Los niños nunca mienten... Recuerdo a mi hija de pie en su cuna la primera vez que le di caviar. Se lo puse en pan. Se lo comió y dijo: "Encore, papá".

  Jacques Pepin

  Daughter, Children, Lying

  7 Copiar cita

• The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

  Jacques Pepin

  Ideas, Cooking, Style

  "Jacques Pepin: Consumers May Pay Price Of Chefs’ Fame" By J.M. HIRSCH, www.huffingtonpost.com. October 3, 2011.

  8 Copiar cita

• Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any mother would've wanted their child to marry a doctor, a lawyer, an architect, not a cook. Now, we are genius, it's different.

  Jacques Pepin

  Mother, Children, Doctors

  "Chef Jacques Pepin on Food and the Power of Memory" by Sarah Rosenberg and Tom McCarthy, abcnews.go.com. September 15, 2009.

  9 Copiar cita

• Most people who came here came for economic reasons or sometimes for religious or political reasons. I didn't have any of this. I came here, I liked it, I stayed. So I'm a pure American - even more than people who are born here - because I did it by choice as an adult.

  Jacques Pepin

  Religious, People, Choices

  4 Copiar cita

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