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Quote by Jacques Pepin

“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.”

Quote by Jacques Pepin

Author

Jacques Pepin is an internationally renowned French chef known for his exquisite culinary skills and his contribution to the preservation and innovation of French cuisine. Born on December 18, 1935, he grew up in a culinary family in France and later developed his career in the United States. more

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“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.”

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Author:Jacques Pepin

“I was born on the eighteenth of December, 1935, in the town Bourg-en-Bresse, about thirty miles northeast of Lyon, the second of three sons of Jeanne and Jean-Victor Pepin. Weighing only two and one half pounds, I nearly died at birth.”

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Book:The Apprentice: My Life in the Kitchen

Source: The Apprentice: My Life in the Kitchen

“You can't escape the taste of the food you had as a child. In times of stress, what do you dream about? Your mother's clam chowder. It's security, comfort. It brings you home.”

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Author:Jacques Pepin

“When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a Cabernet or Pinot Noir, or maybe a Syrah, depending on the sauce and what is in my cellar.”

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“When I wrote 'Fast Food My Way' in 2004, I hoped that my friends would prepare my recipes. Now, more people cook from that book than any other I've written in the past 30 years.”

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“Good food is the foundation of genuine happiness.”

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Author:Auguste Escoffier

“The workman mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock, and in order to achieve this result, he will find it necessary not merely to make use of the freshest and finest goods, but also to exercise the most scrupulous care in their preparation, for, in cooking, care is half the battle.”

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“Other creatures receive food simply as fodder. But we take the raw materials of the earth and work with them—touch them, manipulate them, taste them, glory in their heady smells and colors, and then, through a bit of alchemy, transform them into delicious creations.”

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“I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of ones education. Then mankind will eat to live, be able to do better mental and physical work and disease will be less frequent.”

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Book:Original 1896 Boston Cooking-School Cook Book

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“Progress in civilization has been accompanied by progress in cookery.”

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Book:Original 1896 Boston Cooking-School Cook Book

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