Legendary Chef Jacques Pépin — The Pursuit of Mastery, Cooking for Presidents, Meeting Julia Child, and More

This one is a very special interview and is available exclusively on YouTube. Jacques Pépin has been my teacher from afar for years, and it was a real gift to sit down with him in his home.

Jacques Pépin is an internationally recognized chef and the author of more than 30 books, including the best-selling The Apprentice and the award-winning Jacques Pépin Celebrates and Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting more than three hundred cooking shows. Jacques is a former columnist for The New York Times, and his articles have appeared in countless food magazines, especially Food & Wine, where he is a contributing editor. Before coming to the United States, he served as personal chef to three French heads of state, including Charles de Gaulle.

Please enjoy!

Transcripts

This episode (coming soon)
All episodes

Show Notes

Connect with Jacques Pépin

Jacques Pépin Foundation | Jacques Pépin Foundation on YouTube | Support the Jacques Pépin Foundation | Jacques Pépin’s Artwork

Books

The Apprentice: My Life in the Kitchen by Jacques Pépin
Jacques Pépin New Complete Techniques by Jacques Pépin
Jacques Pépin Art of the Chicken by Jacques Pépin
Julia and Jacques Cooking at Home by Julia Child and Jacques Pépin

People

Organizations, Places, and Resources

Timestamps

[00:00:00] Preview.
[00:00:43] Start.
[00:01:26] Preparation, mise en place, and the PBS years.
[00:03:22] What cooking and painting have in common.
[00:05:00] From apprentice to chef for French heads of state.
[00:08:32] Growing up in war-torn France and “fridge soup.”
[00:10:16] Why Jacques turned down JFK’s White House for Howard Johnson.
[00:14:19] Teaching technique over recipes.
[00:16:15] The car accident that changed his career.
[00:19:54] Chicken, eggs, and the 90/90 campaign.
[00:21:59] The Jacques Pépin Foundation.
[00:24:02] How fatherhood changed him.
[00:25:29] Claudine’s first dishes (and the tough chicken).
[00:26:44] Meeting Craig Claiborne, Helen McCully, James Beard, and Julia Child.
[00:29:14] New York, Columbia, and a rejected dissertation topic.
[00:31:03] Claudine Pépin joins.
[00:32:24] Spinach, béchamel, and breaking the blanching rule.
[00:34:14] Why you should follow a recipe exactly twice.
[00:35:18] “Don’t touch anything.”
[00:36:09] From carrots to caviar: what sets Jacques apart as a teacher.
[00:38:50] The foods of childhood.
[00:40:10] Learner, teacher, impatient.
[00:42:52] Chefs he admires: Thomas Keller, José Andrés, Daniel Boulud.
[00:45:04] Inside Per Se and the kitchen brigade.
[00:48:42] Great chefs are generous teachers.
[00:51:22] “We are all equal in the eyes of the stove.”
[00:52:34] Hundreds of hours of free lessons at jp.foundation.
[00:54:30] Food waste: restaurants vs. home.
[00:56:25] Advice for new cooks: have a glass of wine.
[00:57:58] Two new books and a lifetime of menus.
[01:00:58] Parting thoughts.

The post appeared first on The Blog of Author Tim Ferriss.

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