I love how he explains the reason he uses things & what happens to them while they are cooking. Jacques Pépin is my all-time favorite Chef. My life-long dream is to meet him, cook with him, & listen to him speak of his life experiences.
The way he reassures the audience about possible substitutions: “ It will be perfectly fine”. Makes me feel good about what ingredients I can use and don’t feel stuck with my choices! Thank you Jacques, you’re the best !❤️
i miss the older cooking shows. These types of shows is where i learned to cook.....Today's cooking show focus TOO Much on the Chefs, and TOO Little on the food/techniques.
The best food of my life I ate in Lyon and this was in a small hotel, the cook a woman with no reputation, someone who cooks every day for her family too. Ingredients were fresh and best quality. The sauces and dressings were used sparingly. Her menu had enough variety to keep the palate happy, but not overwhelmed. Soup, fish appetiser, salad, a small piece of steak, slices of warm baguette, pickled fruit, creme brulee. I've tried ever since to reproduce the simple salad she made with chicory and bits of mandarin orange. Just exquisite.
Watching Jacques as a kid was a real treat on PBS. The way him and Julia Child used to cook together was truly magical. Thank you KQED for bring back some awesome memories!
Same here. I used to watch Jacques & Yan & the Frugal Gourmet, with my mom. This helped me to become a frequent & very comfortable home cook. Thanks KQED/PBS!
Used to watch him even when my grandma was still here, she passed away in 2015 but I keep fond memories including watching Jacques Pepin's cooking shows with her
He is so excellent. Such a joy to watch and to learn from. He gets right to the point and shares valuable info all while he’s creating a fabulous meal. I love that he is so down to earth. His approach to cooking is so comforting and real. A true gem! 😋
I love how he uses his hands for everything prior to placing it on the pan or plate, etc. That is my style of cooking. My dad always told me food needs to be touched and it affects the flavour of the food big time. I believe it.
It’s amazing how relevant this nearly 40 year old video is. And what’s even more amazing is how much you can learn from it. THIS is the secret to a long and happy life. Not like the drama filled “cooking” shows of today.
Funny so see how Gordon Ramsay's video are totally the opposite in every way to what Jacques Pepin is displaying. I like GR also but listening to Jacques Pepin is such an utterly peaceful, pleasant and joyful experience. And he is such an amazing teacher
Mt. Pepin is a wonderful chef and I'm happy to say still with us as I write this. My Granny and I used to watch Jacques Pepin, Graham Kerr, and Julia Child back in the 1970's. Good times.
I've learned many things from these Jacques Pepin videos and even tried a few of the recipes, which were awesome. But the best thing I learned from this video is saying "Lea & Perrins" instead of trying to say "Worcestershire". Thank you KQED and Merci beaucoup Master Chef Pepin!!!
When I was a little kid and stayed home from school with a cold, I would watch Jacques Pepin on KQED. I loved his banter with Julia Child as well. Now, over 50 years later, and >15 years living in France, I would love to cook dinner with him. We would have fun arguing but I am sure it would be fun.
Of all the TV cooks ever, Pepin demonstrates the most knowledge, experience, and basic kitchen skills. He's fantastic, smart, capable, and wise. And he doesn’t scream in people’s faces.
KQED, thank you and merci for posting these videos. Jacques is a master, but he is also generous and gracious, seems like someone with whom I’d like to share a meal and glass of wine.
Funny how so MUCH of his content from "public television" is locked behind a 'paywall.' My experience is just how expensive "public television" is and how many folks became wealthy making it. Seems antithetical to me...
Honestly, every damn time I watch this AMAZING man cook I MUST COOK. I could sit here and learn from him ALLLLL day long. He has such a humble presence and I feel like he'd be the same way in person. Thank you so much for your experience and knowledge of cooking.
It's very copyable too, Anyone could go out and make this, it's all explained well with nothing pretentious or weird ingredients etc. You should look up Keith Floyd, a french inspired British chef that I learned to cook by watching when I was a student
Aah they don't make them like they used to. He's one of the best, very entertaining and educational. Much better than most of the stuff that they try to pass off as cooking shows these days.
@@JohnDoe-yq9rt Why do YOU think this has happened? I think.... today's audiences don't know any better. I'd use the word 'ignorant' but that would be rude. 😊 and, bless their little hearts, they might think it...... Politically Incorrect. ✌
@@phillipbanes5484 No I'm fine. People in this comment thread are disagreeing with you. But people are more calorie conscious now than ever. So I was agreeing with you. My first comment was pretty easy to understand though.
it is so wonderful to see Jacques Pepin. i just love him. gourmet food is so good - layered tastes and delectable. i don’t know why it’s no longer - what? “in style”. there used to be French restaurants all over New York. they’re rare now. very disheartening.
I've been watching Jacque for years he is an excellent master chef he covers all angles and he's frugal uses everything like I do. I rarely throw scrap away. Iisten to what he says every detail he knows what he's talking about. I just wish I had a nice big kitchen like him. Love you Jacques 🌹❤️🌹🥩🥦🍲🥔🥚🥓🥕
This episode reminded me of a wonderful Steak Frites I had at a bistro in Bordeaux. It's wasn't a thick steak, but it was was so flavorful and perfectly cooked, as were the fries.
Yum! Those beans look delicious! I’ll be rethinking soaking all beans, peas and lentils overnight. I have plenty of time to let them simmer and fragrance my house with herbs while they do . Thanks Chef Jacques . Always more to learn.
I love JP, but the claim of "light food poisoning" from eating soaked/sprouted/fermented beans is utter rubbish. I'd like to think in the decades since this aired that he has come to know better.
@@fun_ghoul there is a definite difference in the taste between soaked then cooked split peas and cooked from scratch. It’ll be interesting to try it with other beans I use. No harm done ,,
@@fun_ghoul If soaked long enough, in a warm location, the beans will begin to ferment in the soaking water. If you want fermented beans then this is good. On the other hand, you will be fermenting them using a wild strain of bacteria instead of a more controlled strain. Furthermore, beans tend to stink when they ferment.
From my experience in trying to get things perfect, timing is everything. Things need to come off, things need to go on, things need to be prepped in between(better ahead of time). The layout of this video and the seamless style is very impressive for its age. He taught how to prep his steak sauce while the steaks were on their first side for less than a few mins. That was a major skills flex. Move potatoes around. Then when he sat down at the table at the end with other plates already premade that was a production skills flex. Good stuff. You can have all of the right ingredients, but if you're not loving everything all at once then it can all go downhill very quickly. This was a hardy looking meal.
At the roughly 3:40 mark Chef calls out Chinese Broccoli. Nope I'm pretty sure it is baby Bok Choi and not Chinese broccoli (which I love by the way even if bok choi is my favorite). I do love how Chef also talks about Italian Rapini (Broccoli Rabe) which is stronger than Bok Choi and just perfect with steak, or spicy chicken or fish. And by no means do I mean any disrespect to Chef ever. I have always adored him since I was a teennager in the 1980's.I still cook from my Today Gourmet cookbook
Thanks for this…being a chef, I feel much shame watching some of these new TH-cam video recipes done by amateurs. finally some real cooking that requires real skill and training. Not to mention, done in the same amount of time or less
You are about the only "cook" that I watch because I would eat everything you make. And that is very rare for me to say. I am sort of a home cook but my wife will eat anything so I rarely put the effort in anymore.. One day I hope to meet and cook with you. you are awesome.
Love watching programs that I missed growing up and Jacques was quite an artist as well as a Chef. Someone needs to put Jacques Pepin’s artistry to the Lime Light, with his permission of course.
One of his best episodes, only advice do not add salt to the bean before fully boiled as it makes them harder, always salt the beans at the very end of the boiling.
Recommending against soaking dry beans on the ground that they give gas is understandable (simple solution: dump the soaking liquid)… and then reason just goes hilariously out the window when the implication made is that the gas is caused *by fermentation* from soaking a dry product in water overnight - that has to be the silliest thing I’ve heard all day, I have to say! I definitely LOL’d at that
If soaked long enough, in a warm location, the beans will begin to ferment in the soaking water. If you want fermented beans then this is good. On the other hand, you will be fermenting them using a wild strain of bacteria instead of a more controlled strain. Furthermore, beans tend to stink when they ferment.
Interesting to mount the sauce using dijon. But it also makes sense. Dijon has great emulsifying properties. But there's nothing better that a good buerre montere
I love how he explains the reason he uses things & what happens to them while they are cooking. Jacques Pépin is my all-time favorite Chef. My life-long dream is to meet him, cook with him, & listen to him speak of his life experiences.
Thank You for pinning my comment.
Does anyone know what the sauce is at 18:21? Thank you!
@@coolcicada Lea and Perrins sauce AKA Worcestershire sauce
@@76_SPZL Thank you! :)
@@ChuckD99 Thank you! :)
PBS is where I learned how to cook as a kid. Chef Pepin was a favorite. Thanks Chef!
The way he reassures the audience about possible substitutions: “ It will be perfectly fine”. Makes me feel good about what ingredients I can use and don’t feel stuck with my choices! Thank you Jacques, you’re the best !❤️
This gentle chef warms my heart with his accessible cuisine and recipes, and sincere manners.
i miss the older cooking shows. These types of shows is where i learned to cook.....Today's cooking show focus TOO Much on the Chefs, and TOO Little on the food/techniques.
Ytube has pretty good chefs
Agreed!
Agreed. Now the emphasis is on healthy/flavorless, hipster-style foods. Anything that's properly seasoned and tastes great is considered criminal.
I agree!🖒🌟🍜
@@paulaajohnson2597 what the heck have YOU been watching?
The best food of my life I ate in Lyon and this was in a small hotel, the cook a woman with no reputation, someone who cooks every day for her family too. Ingredients were fresh and best quality. The sauces and dressings were used sparingly. Her menu had enough variety to keep the palate happy, but not overwhelmed. Soup, fish appetiser, salad, a small piece of steak, slices of warm baguette, pickled fruit, creme brulee. I've tried ever since to reproduce the simple salad she made with chicory and bits of mandarin orange. Just exquisite.
His the best french chef and not arrogant
There are much more arrogant people all around the world than French people.....
Agreed, and I love him even more now he's old.🥰
Watching Jacques as a kid was a real treat on PBS. The way him and Julia Child used to cook together was truly magical. Thank you KQED for bring back some awesome memories!
Thank you for watching!
I always watched Julia child and Yan can cook
Same here. I used to watch Jacques & Yan & the Frugal Gourmet, with my mom. This helped me to become a frequent & very comfortable home cook. Thanks KQED/PBS!
There are so many cooking shows. But this has got to be the best,. Such a charming, calm gentleman. Love it!
Used to watch him even when my grandma was still here, she passed away in 2015 but I keep fond memories including watching Jacques Pepin's cooking shows with her
I’m missed Jacques Pepin very much.
He’s been a chef for over 60 years.
I am Italian and grew up eating the greens and beans. My mouth is watering! We called it the Italian poor man's meal.
Class class class. Jacques Pepin is class.
Jacque is a national treasure. What a great heart and soul for the cooking community.
JP is clearly the unrivaled master of the cooking world….always a pleasure to watch him.
Meh, steak looks meh .
@@theoneymee Show us yours
@@theoneymee obvious troll, get a life
@@theoneymee I agree. Gravy and chives on top of a pan fried lean cut. That's not at all what I'm looking for when I cook or eat steak.
He is so excellent. Such a joy to watch and to learn from. He gets right to the point and shares valuable info all while he’s creating a fabulous meal.
I love that he is so down to earth. His approach to cooking is so comforting and real. A true gem! 😋
Love chef Pepin. World’s best culinary teacher
I love how he uses his hands for everything prior to placing it on the pan or plate, etc.
That is my style of cooking.
My dad always told me food needs to be touched and it affects the flavour of the food big time. I believe it.
He is dropping so many little gems.
It’s amazing how relevant this nearly 40 year old video is. And what’s even more amazing is how much you can learn from it. THIS is the secret to a long and happy life. Not like the drama filled “cooking” shows of today.
Truth
So fluid, no wasted movement, always my favorite chef, he cooks like I learned from a Ritz Carlton Chef
so young here. Wonderful teacher. A real pro
Just a joy to watch the man.
His book, "The Apprentice," I would highly recommend.
Funny so see how Gordon Ramsay's video are totally the opposite in every way to what Jacques Pepin is displaying. I like GR also but listening to Jacques Pepin is such an utterly peaceful, pleasant and joyful experience. And he is such an amazing teacher
Mt. Pepin is a wonderful chef and I'm happy to say still with us as I write this. My Granny and I used to watch Jacques Pepin, Graham Kerr, and Julia Child back in the 1970's. Good times.
Living in New Zealand 🇳🇿 what a delicious meal prep 🍳 cook and eat 😋. Jaques Pepin The Master Chef in the 🌎 WORLD
One on the most competent chefs in the world expaining beautiful cooking in terms anyone can understand. Bravo!
salud.
This is what we all should look for in a friend, and what we all should aspire to be ourselves. Class act, pure and simple.
I've learned many things from these Jacques Pepin videos and even tried a few of the recipes, which were awesome. But the best thing I learned from this video is saying "Lea & Perrins" instead of trying to say "Worcestershire". Thank you KQED and Merci beaucoup Master Chef Pepin!!!
He is a pro and absolutely devoted to his craft. Respect given.
When I was a little kid and stayed home from school with a cold, I would watch Jacques Pepin on KQED. I loved his banter with Julia Child as well. Now, over 50 years later, and >15 years living in France, I would love to cook dinner with him. We would have fun arguing but I am sure it would be fun.
JP is my favorite chef.
Of all the TV cooks ever, Pepin demonstrates the most knowledge, experience, and basic kitchen skills. He's fantastic, smart, capable, and wise. And he doesn’t scream in people’s faces.
He is so young here. I'm accustomed the Grandpa Jacques on Saturday morning.
KQED, thank you and merci for posting these videos. Jacques is a master, but he is also generous and gracious, seems like someone with whom I’d like to share a meal and glass of wine.
Funny how so MUCH of his content from "public television" is locked behind a 'paywall.' My experience is just how expensive "public television" is and how many folks became wealthy making it. Seems antithetical to me...
@@hugh-johnfleming289u cant get everything served to you on a platter
Gosh, what a heartwarming comforting cooking show, you can smell the homey feeling of this dish
This man has a generous spirit!
Thank you Sir!
Honestly, every damn time I watch this AMAZING man cook I MUST COOK. I could sit here and learn from him ALLLLL day long. He has such a humble presence and I feel like he'd be the same way in person.
Thank you so much for your experience and knowledge of cooking.
It's very copyable too, Anyone could go out and make this, it's all explained well with nothing pretentious or weird ingredients etc.
You should look up Keith Floyd, a french inspired British chef that I learned to cook by watching when I was a student
Aah they don't make them like they used to. He's one of the best, very entertaining and educational. Much better than most of the stuff that they try to pass off as cooking shows these days.
Have you ever asked yourself why that is?
I know right.
@@JohnDoe-yq9rt
Why do YOU think this has happened?
I think.... today's audiences don't know any better. I'd use the word 'ignorant' but that would be rude.
😊 and, bless their little hearts, they might think it......
Politically Incorrect. ✌
It's politics. I mean Rachael Ray is terrible to watch.
@@Dman3827
The absolute worse is
that angry, foul-mouthed
Gordon Ramsey.
there has never been a more knowledgable and skilled chef/communicator
he's also giving a chemistry class.
Haha this is so early 90s health-conscious focused it's kinda funny. Still, Jacques is showing us a lot of useful and practical things like always.
@Phillip Banes no it doesnt
it was the fad back then. LOL
@@phillipbanes5484 People are arguing with you, but you're right. People are even leaning more that way now than ever.
@@phillipbanes5484 No I'm fine. People in this comment thread are disagreeing with you. But people are more calorie conscious now than ever. So I was agreeing with you. My first comment was pretty easy to understand though.
@@phillipbanes5484 No worries. Happy cooking!
Thank you for these videos. Jacques Pepin teaching us to cook is such a treasure.
It's fantastic you're uploading all these beautiful videos of Jacques Pépin. Love watching and learning from the master chef!
Those beans look incredible. I can just taste them.
Jacques is the GOAT !!!
Baaaaa.
Always loved his accent. Very enjoyable 😊
He’jz verrey Frensh.
I made this merchant steak more than 30 years ago. I’m glad to see it again as I will make it again.
WHAT A PROFESIONAL THERE IS NO ONE AS GREAT AS JACQES PEPIN
Beautiful taste meal Jacques my favorite chef of all time.
it is so wonderful to see Jacques Pepin. i just love him. gourmet food is so good - layered tastes and delectable. i don’t know why it’s no longer - what? “in style”. there used to be French restaurants all over New York. they’re rare now. very disheartening.
Timeless classics.
I love watching him I hope he never passes
We will always have KQED to keep him with us. Thank Goodness! Thank you KQED
Wow...The master in his prime. Just fantastic. What a great teacher, and the dishes divine.
I love watching him cut, chop, dice and slice things, he’s amazing.
Wish I had his knife skills. Man is a machine
One of the BEST chefs ever 👏👏👏👏👍
I've been watching Jacque for years he is an excellent master chef he covers all angles and he's frugal uses everything like I do. I rarely throw scrap away.
Iisten to what he says every detail he knows what he's talking about. I just wish I had a nice big kitchen like him.
Love you Jacques 🌹❤️🌹🥩🥦🍲🥔🥚🥓🥕
There's something special about watching the old masters do their thing.
The man is an absolute MASTER!
When I see Jacques Pépin. I don't fast forward.
i could listen to Jaques all day long
Always a pleasure to watch and learn more about food as I'm a chef
My favorite Chef of all time
Jacques.....the King of all chefs
Steak and potato masterclass, by the master.🥩
I like how he said, "Some people like it more rare". Yes indeed, chef.
Thank you sir. ❤
This episode reminded me of a wonderful Steak Frites I had at a bistro in Bordeaux. It's wasn't a thick steak, but it was was so flavorful and perfectly cooked, as were the fries.
Yeah I had that kind of experience at a place called Entrecote in Paris. With peppercorn sauce. Such a good meal
A true master.
I miss the old cooking shows too I also watch chef Jean Pierre these frence cooks r great
Dinner with Chef Pepin!!! Yummy
I'm so hungry for steak after watching this video. Beautiful meal!!
Rapini also....love them.
4:38 I love how he says "very 'ot hoil" .Deliciously ironic!
Good catch!
The greatest.
Yum! Those beans look delicious! I’ll be rethinking soaking all beans, peas and lentils overnight. I have plenty of time to let them simmer and fragrance my house with herbs while they do . Thanks Chef Jacques . Always more to learn.
I love JP, but the claim of "light food poisoning" from eating soaked/sprouted/fermented beans is utter rubbish. I'd like to think in the decades since this aired that he has come to know better.
@@fun_ghoul there is a definite difference in the taste between soaked then cooked split peas and cooked from scratch. It’ll be interesting to try it with other beans I use. No harm done ,,
@@m.theresa1385 I agree that there's a difference in flavour. I sincerely prefer soaked.
@@fun_ghoul If soaked long enough, in a warm location, the beans will begin to ferment in the soaking water. If you want fermented beans then this is good. On the other hand, you will be fermenting them using a wild strain of bacteria instead of a more controlled strain. Furthermore, beans tend to stink when they ferment.
Most amazing is that there was a French guy willing to speak English forty years ago. Just amazing ... And the cooking is as well of course 🙂
From my experience in trying to get things perfect, timing is everything. Things need to come off, things need to go on, things need to be prepped in between(better ahead of time).
The layout of this video and the seamless style is very impressive for its age.
He taught how to prep his steak sauce while the steaks were on their first side for less than a few mins. That was a major skills flex. Move potatoes around.
Then when he sat down at the table at the end with other plates already premade that was a production skills flex.
Good stuff.
You can have all of the right ingredients, but if you're not loving everything all at once then it can all go downhill very quickly.
This was a hardy looking meal.
At the roughly 3:40 mark Chef calls out Chinese Broccoli. Nope I'm pretty sure it is baby Bok Choi and not Chinese broccoli (which I love by the way even if bok choi is my favorite). I do love how Chef also talks about Italian Rapini (Broccoli Rabe) which is stronger than Bok Choi and just perfect with steak, or spicy chicken or fish. And by no means do I mean any disrespect to Chef ever. I have always adored him since I was a teennager in the 1980's.I still cook from my Today Gourmet cookbook
Your right
Thank you, that was very beautiful and informative, always a joy watching an expert. At one point I almost thought could smell that sauce 😅
I just discovered this and I’ve got minimal cooking skills so I feel inspired to try these dishes just based on what he’s said
Absolute Legend.
Jaaaaaaacques!
He's the best, always & forever
Only just discovered this guy. He's great. My favourite
Thanks for this…being a chef, I feel much shame watching some of these new TH-cam video recipes done by amateurs. finally some real cooking that requires real skill and training. Not to mention, done in the same amount of time or less
Thank you Chef, You are truly a culinary master! I hope you are in good health God Bless You!
What a boss. He's so good at what he does.
Pepin really inspires me to make French food!
It is interesting how our understanding of nutrition has evolved since this video.
You are about the only "cook" that I watch because I would eat everything you make. And that is very rare for me to say. I am sort of a home cook but my wife will eat anything so I rarely put the effort in anymore.. One day I hope to meet and cook with you. you are awesome.
Love watching programs that I missed growing up and Jacques was quite an artist as well as a Chef. Someone needs to put Jacques Pepin’s artistry to the Lime Light, with his permission of course.
One of his best episodes, only advice do not add salt to the bean before fully boiled as it makes them harder, always salt the beans at the very end of the boiling.
Yup.
Recommending against soaking dry beans on the ground that they give gas is understandable (simple solution: dump the soaking liquid)… and then reason just goes hilariously out the window when the implication made is that the gas is caused *by fermentation* from soaking a dry product in water overnight - that has to be the silliest thing I’ve heard all day, I have to say!
I definitely LOL’d at that
If soaked long enough, in a warm location, the beans will begin to ferment in the soaking water. If you want fermented beans then this is good. On the other hand, you will be fermenting them using a wild strain of bacteria instead of a more controlled strain. Furthermore, beans tend to stink when they ferment.
He looks so young!. Yes the old cooking shows are the best
Steak Frites
Mr. Pepin is awesome.
He's the real deal.
Interesting to mount the sauce using dijon. But it also makes sense. Dijon has great emulsifying properties. But there's nothing better that a good buerre montere
One of the greatest ever
If there is a culinary hall of fame, there should be a statue of this man in it.