Great Cooking Favors The Prepared Hands.

Fortunately, 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.

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.

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.

I Have An Immigrant Story. Most People Come Here For Economic Reasons, Or Religious Reasons, Or Racial Reasons, Or Gender Reasons, Or One Of Those Things. I Had A Good Job In Paris, But America Was, And Still Is, The Golden Fleece. And I've Done Very Well!

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.