A Quote by Jacques Pepin
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.'
Related Quotes
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.
I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
Cooking a dish is fine; cooking it under pressure is a completely different ballgame.
'Chef' is a dish of arroz con pollo served with a smile but not much style. The critic in the film would give it a low grade, for agreeability without ambition.
Every dish is very connected to my own experiences. Perhaps I go deeper in the description and feeling in the dish than a male chef would. But it's difficult to say.
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
I've always been one of those people who romanticized cooking, but the few attempts I'd made in my life resulted in friends' contorted faces as they desperately tried to say something nice about the "dish" they were eating.
I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.
I don't like cooking and don't cook until I am forced to. Then I expect everyone around to appreciate what I dish out.
I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and Im a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
As I always say, I don't want to limit myself to being an ingredient in any dish. I want to be the sole flavoring agent, without which making the dish is impossible.
I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.
Cooking is just a vehicle to express yourself, like painting and acting... The reason why we're cooking is not because we want to put something on the plate. It's so much more complex than that.
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