This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many … - Jacques Pepin

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Quote of the day

When it comes to performance art, I am more interested in the failures then the so-called successes. I have never cared for entertaining anyone.

Jacques Pepin

This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.

Children, Daughter, Julia, Mother, Seven, Stage

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