Jacques Pepin
Jacques Pepin
Jacques Pépin is an internationally recognized French chef, television personality, and author working in the United States. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers...
NationalityFrench
ProfessionChef
Date of Birth18 December 1935
CityBourg-en-Bresse, France
CountryFrance
wine two wife
Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating.
two watches next
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?'
son two three
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.
two kitchen ass
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.
cellar main matter red rules special white
When I was a child, we always had wine on the table, no matter how simple the meal. The wine had no special identity; it was just 'the wine,' from the cellar cask. The rules were general: white with the first course, red with the main course.
consider family meal
For everyday, we like Beaujolais, Grenache or Syrah, and we like a lot of it! It's a family tradition: We would never consider having a meal without wine.
mother thinking wife
My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.
cutting meat lots-of-money
It's more useful to have knowledge about cuts of meat than a lot of money.
moving thinking hands
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.
mother home years
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.
kids night thinking
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.
war years people
When I left to go into apprenticeship in 1949, it was only four years after the war, and people don't realize, we still had tickets for butter, meat and so forth in France until 1947. It's not like the end of the war, everything was plentiful - it wasn't.
home relax littles
When you are at home, even if the chicken is a little burnt, what's the big deal? Relax.
oil too-much olives
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.