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Jacques Pépin

A young, professional chef today should ignore as much as possible the hoopla and glamorization of the trade. Work with a good chef for a couple of years. Be humble, be on time, be neat, be willing, and try to see through the palate and eyes of that chef a different taste and sense of aesthetic, regardless of your own taste and aesthetic. Repeat this experience with another two or three chefs. By then, you will have absorbed a great amount of knowledge. Now, you can give it back and you will be filtering it through your sense of taste and aesthetic; now you are creating your own taste and style. At some point you cannot escape yourself. You have to be who you are, but not too fast. -JP
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