Great Cooking Favors The Prepared Hands.

Just Because I Am A Chef Doesn't Mean I Don't Rely On Fast Recipes. Indeed, We All Have Moments When, Pressed For Time, We'll Use A Can Of Tuna And A Tomato For A First Course. It's A Question Of Choosing The Right Recipes For The Rest Of The Menu.

When You Are At Home, Even If The Chicken Is A Little Burnt, What's The Big Deal? Relax.

This June, I'll Travel Once Again To The Food And Wine Magazine Classic In Aspen, Colorado. For Many Years, My Dear Friend Julia Child And I Have Teamed Up To Teach Classes Together At The Event; For The Past Seven Years, My Daughter, Claudine, Has Been My Cooking Partner On Stage.

After 45 Years Of Marriage, When I Have An Argument With My Wife, If We Don't Agree, We Do What She Wants. But, When We Agree, We Do What I Want!

I Tell A Student That The Most Important Class You Can Take Is Technique. A Great Chef Is First A Great Technician. 'if You Are A Jeweler, Or A Surgeon Or A Cook, You Have To Know The Trade In Your Hand. You Have To Learn The Process. You Learn It Through Endless Repetition Until It Belongs To You.