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.
Jacques Pepin
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I think you can tell the food is close to my heart, too, because I'm doing what I do best. -
Make food a very incidental part of your life by filling your life so full of meaningful things that you'll hardly have time to think about food. -
I got into shape because I took kick-boxing lessons every day to prepare for a fight scene with Taylor Lautner. I really wanted to lie down and eat Chinese food, but I kick-boxed every morning and ran. If someone was filming you with your kit off, you'd do the same thing. -
I've realized that I'm more important than food is. I love a big slice of pizza, but I love myself more. Being thin is about changing the way you think about yourself. It's about saying that you deserve to be healthy. -
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
More quotes by Jacques Pepin
- 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.
- 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?'
- 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.
- I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.
- 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.