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 time and money in the kitchen - and it was a celebration of simple and unpretentious food.

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!

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.

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

Most people who came here came for economic reasons or sometimes for religious or political reasons. I didn't have any of this. I came here, I liked it, I stayed. So I'm a pure American - even more than people who are born here - because I did it by choice as an adult.

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

Cooking is the art of adjustment.