You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it BECOMES part of yourself. I CERTAINLY don't cook the same way I did 40 YEARS ago, but the technique REMAINS. And that's what the student NEEDS to learn: the technique.

Author - Jacques Pepin

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You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it BECOMES part of yourself. I CERTAINLY don't cook the same way I did 40 YEARS ago, but the technique REMAINS. And that's what the student NEEDS to learn: the technique.
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