“Thirty, 40 years ago, more than that now, even, the cook was certainly...” — Jacques Pepin Quote

Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any mother would've wanted their child to marry a doctor, a lawyer, an architect, not a cook. Now, we are genius, it's different.

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 I was a child, we always had wine on the table, no matter how simple the meal. The wine had no special identity; it was just 'the wine,' from the cellar cask. The rules were general: white with the first course, red with the main course.

I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them.

We can architect and work towards building any world we imagine, for ourselves and future generations.

There are so many constraints on the architect that public buildings almost never feel free or enjoyable.

I think a lot of people have the Frank Lloyd Wright model in their brains. The architect comes in with this act of creation and lays it down, and that's it. But that's not me.

Westside Gunn is the architect of the Griselda sound.

My father knew the charming side of my mother, and my mother thought that he was attentive and pleasant and was an architect, which was a respectable profession, but I don't think that they actually got to know one another deeply.