“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.” (On Cooking and Painting 01)
“In painting, individuals who have a thorough knowledge of the techniques along with extraordinary talent, like Picasso or Matisse, are geniuses. In the kitchen, a few chefs have certainly risen higher and achieved more to become models, setting the criteria for other professionals. Chefs like Daniel Boulud and Thomas Keller are good examples, but, for me, they are still not to be compared to a Matisse or a Picasso.” (03)
“Even when they are not billed as such, the “food-fast” recipes of Jacques Pepin are sure bets for a no-fuss meal. Here, he uses a minimum of ingredients to create an informal kind of souffle. No sauce base to cook and no beaten egg whites to fold in. A blender does the work.”
“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.” Jacques Pepin
The Chautauqua Institution Food Festival opens on August 20th in Bestor Plaza with barbecue, wine and beer and later, the festival will host Ross Warhol, formerly the chef at the Athenaeum Hotel. Chef Warhol is now executive chef at Buffalo’s fine dining Oliver’s restaurant.
On Friday, May 26, 2017 at 9:00 pm, PBS stations will air the documentary for the first time. “Jacques Pépin: the Art of Craft” is part of a four documentary series called “Chef’s Flight” which also features:
From the earliest stages of his career, Jacques has always willingly shared his knowledge and experience with the general public and with students interested in the culinary arts. As well as being an educator at these two schools–The International Culinary Center and Boston University School of Hospitality Administration–Jacques supports them with a portion of the sales of his artwork.Learn more.
“I think one of the special things about Jacques’ own career is that it almost perfectly aligns with and, in some ways, prefigures some of the really important changes in the way Americans view food and the profession of the chef that he himself was either responsible for or was closely connected to and then had some hand in shaping. So, it was a real pleasure to be able to roll back the clock in a way in telling Jacques’ story to remember a time when chefs frankly were hidden behind walls; there was no such thing as open kitchens. People didn’t want to see who was cooking their food… To remember a time when Americans didn’t really have a vocabulary for understanding what the work–the manual craftsmanship–of being a professionally-trained chef was.”