Jacques Pepin
5 Aug 2011
My respect for this man is boundless. He is to me a real chef, and a great one. We bought his 2 original classical books, La Methode and La Technique years ago, and they are timeless in the good sense that they contain.
In a world where so many strive only for fame, and believe that they can achieve that thru looks or thru a novel point of view, rather than thru being masters of their craft, someone like this, who talks only of real mastery of technique, restores my belief in the need to be real.
Regretfully he is in the minority on food TV, but that only makes him all the more precious.
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