Great Cooking Favors The Prepared Hands.

I Was Born On The Eighteenth Of December, 1935, In The Town Bourg-en-bresse, About Thirty Miles Northeast Of Lyon, The Second Of Three Sons Of Jeanne And Jean-victor Pepin. Weighing Only Two And One Half Pounds, I Nearly Died At Birth.

Cooking Is The Art Of Adjustment.

The Menus That Remain, For Me, Are Really The Menus That You Have With Your Good Friends, With Your Wife, With Your Mother, With Your Kids. These Are What Stay In Your Mind.

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.

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.