Our Julia Child pizza, “Only Child,” is one of my favorites of the bunch.
The recipe offers a twist on an old favorite—chicken piccata—and can be put atop a pizza or served on it’s own. Healthy, flavorful and awesome.
Today I stumbled upon a quote from frequent Child collaborator and chef extraordinaire Jacques Pepin that applies to anyone who wants to hone a craft.
Here’s his thought:
“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.'”