Food & Wine Classic Celebrates 40 Years

[weinoo]

And, as they should, have a nice story about Jacques...

 

Quote

“The cook, when I was young, was really at the bottom of the social scale. Now it has changed, but for me, we’re still mashed-potato bakers. We can’t take it too seriously.” 

 

The Essential Magic of Jacques Pépin

Edited May 20, 2023 by Smithy
Adjusted title for clarity (log)

[Anna N]

28 minutes ago, weinoo said:

And, as they should, have a nice story about Jacques...

Thanks for this. It brought some light to a rather dark afternoon. 

[Margaret Pilgrim]

From the linked story, Pépin says, "You learn through a type of osmosis..." which is how so many chefs and we learned in our mother's and grandmothers' kitchens.    No one sat us down and gave instruction.   You were just there and things were happening around you that you absorbed without paying much attention.

Edited May 19, 2023 by Margaret Pilgrim (log)