I am a glutton. I'll eat whatever is there. Pizza. I love hot dogs anywhere. I've got nothing … - Jacques Pepin

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At the time I write, the glory of the truffle has now reached its culmination. Who would dare to say that he has been at a dinner where there was not a pièce truffée? Who has not felt his mouth water in hearing truffles a la provencale spoken of? In fine, the truffle is the very diamond of gastronomy.

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.

Dog, Hot, Guilty, Love, Glutton, Dogs

Same Author Quotes

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.

Becomes, Choices, Part, Professional, Technique, Years

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.

Mother, Dream, Children, Stress, Clam

Cooking is the art of adjustment.

Art, Cooking, Adjustment

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

Mean, Pressed, Time, Tomatoes, Tuna, Use

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.

Belongs, Class, Hands, Important, Surgeon, Take