Fortunately, I Knew The Cardinal Rule Of

When You Are At Home, Even If The Chicken Is A Little Burnt, What's The Big Deal? Relax.

I Tell A Student That The Most Important Class You Can Take Is Technique. A Great Chef Is First A Great Technician. 'if You Are A Jeweler, Or A Surgeon Or A Cook, You Have To Know The Trade In Your Hand. You Have To Learn The Process. You Learn It Through Endless Repetition Until It Belongs To You.

My Mother Likes What I Cook, But Doesn't Think It's French. My Wife Is Puerto Rican And Cuban, So I Eat Rice And Beans. We Have A Place In Mexico, But People Think I'm The Quintessential French Chef.

Probably A Mistake, You Know, That People Make In America, To Think That All Great Chefs Are A Male... I'm Still The Only Male In The Family Who Went Into That Business.

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.