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….

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 ….

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….

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 do….

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 tea….

Cooking is the art of adjustment..

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 ….

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, depe….

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….

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 fini….

When you'd get a note from someone, the government, it meant something was wrong. This was the way it was. Just goes to show you the way that being a….

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first..

Food can be utilized for economic reasons, like the grain embargo of Carter 40 years ago. You have a political decision, you are going to move the fl….

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 t….

Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any mother would've wanted their child ….

My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away..

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 w….