I Have An Immigrant Story. Most People

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.

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.

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.

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.

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 Finish A Bottle Or Two Of Wine By The Time We Are Done Cooking And Eating.