"He is the patriarch of American gastronomy, responsible more than anyone for raising our food consciousness, yet he never took a cooking class in his life. Worse, he's not even solemn about what he does. James Beard has, for all his life, been devoted to the proposition that cooking should be fun."
"I first recall being introduced to Jacques Pépin in late 1992. He came for dinner at the elegant Robert Henry’s restaurant in New Haven, where I was maître d’. Robert Henry’s was from a bygone era, owned by the matriarch Jo McKenzie; a white glove establishment with porcelain-dome service and very haute French cuisine that… Continue reading The creative genius of Jacques Pépin, by Robert Rabine