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Jacques Pepin Quotes: 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 oil or whatever. It's too much.
         

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 oil or whatever. It's too much.


Jacques Pepin
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Other quotes of 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.

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.



Cooking is the art of adjustment.

Cooking is the art of adjustment.



If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.

If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.



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.

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.



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.

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 you are at home, even if the chicken is a little burnt, what's the big deal? Relax.

When you are at home, even if the chicken is a little burnt, what's the big deal? Relax.



Great cooking favors the prepared hands.

Great cooking favors the prepared hands.



After 45 years of marriage, when I have an argument with my wife, if we don't agree, we do what she wants. But, when we agree, we do what I want!

After 45 years of marriage, when I have an argument with my wife, if we don't agree, we do what she wants. But, when we agree, we do what I want!



When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.

When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.



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.

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.





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The tension between what is, and what we dream of, is important. Not to discount what we have, but to hold onto that middle ground, because it's in there that the magic happens.



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Quote Description


This page presents the quote "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 oil or whatever. It's too much.". Author of this quote is Jacques Pepin. This quote is about oil, olive oil, too much, young, olives,.