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 tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.
Jacques PepinMy 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.
Jacques PepinFortunately, I knew the cardinal rule of getting on with one's fellow cooks. It applies in any kitchen and can be summed up in two short words: bust ass.
Jacques PepinAll the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
Jacques Pepin