Today, I’m talking to Chef Jacques Pépin, a veritable culinary superstar whose career spans over seven decades. From his early days working in his family's restaurant in France, his love for cooking took him across the globe. His resume includes everything from serving as a presidential chef to receiving the Legion of Honor, France’s highest order of merit.You’ll hear about his very early start in the industry in the family restaurant in France, and what his experience was like coming to America. He shares the story behind the big job he turned down, and why it was ultimately the right decision. You’ll hear his thoughts on the important role of food in our lives, and why he thinks children belong in the kitchen. Join me today as I venture into the flavorful world of culinary legend, Chef Jacques Pépin. My esteemed guest's culinary journey transcends seven decades, his expertise honed from his tender years at his family-run restaurant in France to global culinary arenas. We'll delve into the life and experiences of a man who's cooked for presidents, received the Legion of Honor, France’s highest order of merit, and captured the hearts of food enthusiasts worldwide.You’ll hear about Pépin's rich history, from his humble beginnings at his family's bistro in France to his successful transition to American culinary scene.He shares the story behind the big job he turned down, and why it was ultimately the right decision. You’ll hear his thoughts on the important role of food in our lives, and why he thinks children belong in the kitchen. Chef Jacques Pépin has fostered another creative passion - painting. At 86 years old, he is as comfortable behind an easel as he is at a gas range. Pépin's passion for art has been a lifelong journey, beginning when he moved to the U.S. in 1959 and decided to return to school. Though his education primarily focused on culinary studies, his artistic instincts emerged and have continued to grow over time. He has created over 70 works of art in the past 50 years.Beyond his personal artistic endeavors, Pépin is also the founder of the Jacques Pépin Foundation, a nonprofit that supports culinary arts education and training, particularly aimed at adults with high barriers to employment. The Foundation provides grants, curricula, and an educational video library to its beneficiaries.
What you'll learn from Chef Jacques Pépin
Would he have done anything differently in his career? 3:54Why Jacques Pépin came to America and ended up staying for 16 years 4:56Child labor in France and how things used to be 5:31How kitchen work was a part of Chef Jacques Pépin early life 6:54His experience cooking for French Président Charles de Gaulle 9:13How the “cook” used to be seen in society 11:42Why Jacques Pépin turned down a job at the White House 12:30How working at Howard Johnson changed his life 13:27His first experience in an American supermarket 16:09Becoming the quintessential American chef 19:03Why Julia Child was “more French” than he is 22:11The beauty of the NY restaurant scene 24:16His love for chicken 25:07The role of food in our lives and memories 28:53What he considers the most difficult dish 30:25The secret to longevity in the industry 31:09Why it’s important to expose children to food 31:20How food brings us together 34:47Why food is the universal language 35:13His favorite kind of wine 36:09Why he’s not into wine tasting and what he prefers instead 39:16Advice for young chefs 40:05What he taught people to cook in his class “The Ultimate Meal” 41:00His view on what makes a great restaurant 41:48The culinary school question 43:30His theory of “punctuation cooking” 45:31The trajectory of his painting career 46:51How he started his foundation 47:33Similarities between painting and cooking 50:41His guilty pleasure category of food 52:13His favorite cookbooks 52:43The most important skill for a young chef to learn 53:21Kitchen pet peeves 53:31His favorite condiments 54:09The biggest critic of his f...
What you'll learn from Chef Jacques Pépin
Would he have done anything differently in his career? 3:54Why Jacques Pépin came to America and ended up staying for 16 years 4:56Child labor in France and how things used to be 5:31How kitchen work was a part of Chef Jacques Pépin early life 6:54His experience cooking for French Président Charles de Gaulle 9:13How the “cook” used to be seen in society 11:42Why Jacques Pépin turned down a job at the White House 12:30How working at Howard Johnson changed his life 13:27His first experience in an American supermarket 16:09Becoming the quintessential American chef 19:03Why Julia Child was “more French” than he is 22:11The beauty of the NY restaurant scene 24:16His love for chicken 25:07The role of food in our lives and memories 28:53What he considers the most difficult dish 30:25The secret to longevity in the industry 31:09Why it’s important to expose children to food 31:20How food brings us together 34:47Why food is the universal language 35:13His favorite kind of wine 36:09Why he’s not into wine tasting and what he prefers instead 39:16Advice for young chefs 40:05What he taught people to cook in his class “The Ultimate Meal” 41:00His view on what makes a great restaurant 41:48The culinary school question 43:30His theory of “punctuation cooking” 45:31The trajectory of his painting career 46:51How he started his foundation 47:33Similarities between painting and cooking 50:41His guilty pleasure category of food 52:13His favorite cookbooks 52:43The most important skill for a young chef to learn 53:21Kitchen pet peeves 53:31His favorite condiments 54:09The biggest critic of his f...
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