News: In & Out of the Studio
Home › Shop › News

Jacques Pépin: On Cooking and Painting (1/9)

Chef and Artist Jacques Pepin Working on a New Painting. Photo by Tom Hopkins.

Photograph by Tom Hopkins

“I do not equate great painters and great cooks. Great painters, musicians, and writers reach a level of talent, genius, and inspiration that chefs do not attain, in my opinion.”

“I have been cooking for more than 60 years, and I have been painting sporadically for half a century. Both are part of who I am, how I feel, and how I react to a sensual or esthetic experience.”

“Cooking is fun, but also serious; after all, it is my métier. I am “a famous cook,” which often puts me on the spot, with people asking, “Let’s see what that guy can do!” Everyone has their own taste and their own reactions to food. If you happen to have taste that coincides with mine, I am the greatest cook; if not, you will find my food very ordinary or puzzling. On the other hand, painting is strictly fun for me and I paint only when I am in the mood. I know I am a better cook than a painter because I know cooking much better than I know painting.

I do not equate great painters and great cooks. Great painters, musicians, and writers reach a level of talent, genius, and inspiration that chefs do not attain, in my opinion. I would equate great chefs with great jewelers or great cabinetmakers. The emphasis on manual dexterity is greater in these professions than with writers, musicians, or poets. Cooking is mostly a matter of craftsmanship with talent and some inspiration added, along with a sprinkling of love for the perfect dish; one cannot cook indifferently. Certain trades, like cooking, painting, sculpting, being a surgeon, cabinet maker, mason, or jeweler, require a great deal of skill and manual dexterity.”

Previous Page | Page 1 of 9 | Next Page

Powered by WordPress. Designed by WooThemes