Chef Jacques Pepin talks about another of his passions:.
“In cooking or in painting when do you know when you’ve reached the final decision and that’s it, no more? Well, in painting it’s kind of automatic, I don’t really know exactly what it is and very often I will try to analyze it especially in the area of more abstract painting and at some point I say there is nothing that I can do more, this is it. I reach it, I like it and I look at it again and I like it again so at some point I don’t touch it anymore. And likewise, in the cooking process, you keep tasting, tasting, adjusting, tasting and at some point you say ’that’s it.’ You know you’ve reached the taste that you’re looking for and you know that you cannot go farther than that so this is it. And, in fact, the harder thing, certainly in cooking, different than in painting, is that you have to duplicate that taste. And this is one of the hardest things to do for a cook. To do it, and do it again and again and again, the same dish and always reach that maximum plateau where the taste is just right and that’s it.”