There is something about his artist's eye that complements his chefitude. Handling that crisp kale as if it were gold leaf, building the chili cups, making canned pears seem super elegant, it's the artist/chef who is predominant.
He is so easygoing, a southern French guy, I mean it all makes sense to me, he's very inclusive in every part of cooking, consultative, inviting, warm, an expert in every way without the pretension.
Pure poetry, watching Jacuques is like watching nature. The wisdom he imparts with such simple recipes comes only from a lifetime of practice and unyielding commitment. Viva Jacques Pipen
Love the ease and control with which he does everything. At speed but never in haste...just in awe at how he does all of these things at once while still talking to the audience all the time. Phenomenal knowledge and skill of execution.
"At speed but never in haste..." very true. But for new cooks - you can do what he is doing - don't be discouraged though if it takes you twice as long (or longer) to do the same thing. Mastery does have its' advantages. Do it again and again and develop your own abilities over time.
Jacques Pepin is in a league of his own. Nowadays, you see on the Food Network these “Iron Chefs” who prepare the most ridiculously fancy, complex foods that few of us would ever bother to eat. Jacques Pepin is above them. While he has all the same culinary knowledge and skill under his belt that these clowns do, he is able to make appetizing foods using simple everyday ingredients and simple, straightforward techniques. Achieving more with less is the true sign of mastery in any discipline.
Today is May 11, 2020. Watching Jacques Pepin’s old cooking shows made me realize that he started all! Everything many chefs are doing now was already done by this legendary chef! Wow and thank you!
Absolutely spot on comment. There are very few in his company! In fact the only other TV chef I feel even close to the same about, in terms of quality and the educational aspect, is Ina Garten. To me, they're both simply in a different league than the rest. Cheers, and Happy Cooking!
You are amazing and so inspiring. When I need to calm down and relax I watch your videos and get so many ideas on what and how to cook. You are unreplaceable and tu est tres charmant!
I'd much rather take this (which we the public, paid for as viewers) over the food network (commercially scripted & rushed drama, stupidly disguised as cooking) any day. Grew up with this man back in the mid-'90s
These pancakes look awesome. I'd serve them - topped with a thin layer of sour cream, smoked salmon, lemon zests and some salmon roe - topped with a mix of dried tomatoes, basil and olive oil (tomato pesto) with tasty serano (or pata nera) dried ham - as the base of a tomatoe open pie.
Jacques never fails to both amaze and entertain me. I have so many of his recipes backed up to try I may never get to them all. But I'm loving every pound I'm gaining trying...
Every one of his movements are carefully measured and executed . Look how he opened the plastic bag of beans with a swipe of a sharp knife and gracefully poured them w/out dropping one. Amazingly skilled and talented man .
Gotta do that pear dessert. I love that Pepin uses canned food as shortcuts, and he makes those pre-made ingredients into perfectly acceptable and delicious-looking dishes. I've had "use fresh or bust" hammered into my head so many thousands of times, so this is rather refreshing to see from a top chef such as Pepin. I suppose, however, that the pre-cooked canned pear maybe shortens the cooking time for the dish, so maybe that's why he used it over fresh pears. And it's a little bit of a set-and-forget dish to make. He did an apple, honey, maple syrup dish in another of his videos and it required longer cooking and more fuss...
I'm batting a thousand on his potato pancakes. First the French Doormat one on another episode, and now this Crque. Thought I had screwed up with too many potatoes. I didnt think a 3rd egg would. help, but it worked. I've never been able to find potato starch in the grocery store, so I did 4 flour tablespoons, to his two starch. Used peanut oil. It's fantastic. Unbelievable with butter, sour cream, and apple sauce.
@@quasimodo3736 I'm not saying you're lying either, but I never saw it on any of his episodes and I thought I'd seen them all. Though who knows? I might have missed one
First, Jacques Pépin is the greatest. I’ve made many of his recipes with success. I tried the chili and I had to add time on the pressure cooker twice for a total time of 45 minutes before the dried beans were done. If I make again I will also brown the meat in the multicooker first and sauté the onions.
I was wondering about browning the meat and if it was a must... I imagine it really does add the extra deliciousness, I suppose if one was in a hurry on a weeknight it's skippable. I like my onions a bit crunchy like Pepin :)
I remember coming home from Elementary school and seeing Chef Pepin or Chef Child . Jack LaLane was on urging women to trim down ! So Chef got in the habit of lightening up some recipes . Now General Hospital up next !
Can we please take a moment to appreciate the conversation that probably had to take place in order for Pépin to meet the pedestrian execs halfway on their request to do a "Superbowl" ep.
Bob's Redmill (order online) makes potato starch and potato flakes. Also likely in the kosher section of the flour aisle of most groceries stores. Love Jacques!
Greatest Ever...Those who dig should check Anthony Bourdain's interview with Jeacq on you tube. I love how he is so fluid with his recipes. I am from Texas...And this Frenchman know his Chilies...Yes WITH BEANS N JALEPENO!!!
I think that these episodes are shot in real time, but then get edited later to fit the time slot. Jacques Pepin puts such a great emphasis on technique that he probably doesn't even let the staff do all the prep-work, choosing to do it himself instead, so that everything is according to his own standards.
He wrote a book in french « La technique » aka « The technique ». You know that means he’s on another level, not just making quinoa salads and calling himself a chef
![[LIVE] : ONE ลุมพินี 70 | คู่เอก "โฟกัส vs สเตฟาน"](http://i.ytimg.com/vi/_fVieQ89DRQ/mqdefault.jpg)
This man has been the "real deal" for as long as I've been alive.
Chef Jacque is so generous, giving credit to those who helped to make him who he is.
This channel: Superbowl Snacks: Jacques Pepin
Me an intellectual: Superbowl Snacques: Jacques Pepin
You are so right. We fumbled this one.
There is something about his artist's eye that complements his chefitude. Handling that crisp kale as if it were gold leaf, building the chili cups, making canned pears seem super elegant, it's the artist/chef who is predominant.
He never get burn finger
He is so easygoing, a southern French guy, I mean it all makes sense to me, he's very inclusive in every part of cooking, consultative, inviting, warm, an expert in every way without the pretension.
Absolutely!
Would be cool to do a Jacques Pepin day and all share videos of our 3 course meal@@user-db5ts2yt6o
He has so many ideas, often using humble ingredients. We can learn from him.
Pepin makes all the other TV Celeb Chefs look like hacks
Pure poetry, watching Jacuques is like watching nature. The wisdom he imparts with such simple recipes comes only from a lifetime of practice and unyielding commitment.
Viva Jacques Pipen
this comment is 10 years old. amazing
Wait… how is that like nature? 😂
dudes too cool for school, legend.
Love the ease and control with which he does everything. At speed but never in haste...just in awe at how he does all of these things at once while still talking to the audience all the time. Phenomenal knowledge and skill of execution.
"At speed but never in haste..." very true. But for new cooks - you can do what he is doing - don't be discouraged though if it takes you twice as long (or longer) to do the same thing. Mastery does have its' advantages. Do it again and again and develop your own abilities over time.
Tbh I kinda like Franck from Epicurious.
Jacques Pepin is in a league of his own. Nowadays, you see on the Food Network these “Iron Chefs” who prepare the most ridiculously fancy, complex foods that few of us would ever bother to eat. Jacques Pepin is above them. While he has all the same culinary knowledge and skill under his belt that these clowns do, he is able to make appetizing foods using simple everyday ingredients and simple, straightforward techniques. Achieving more with less is the true sign of mastery in any discipline.
a s Eight years late but just wanted to say ‘excellent comment. Very well said’
@@808allday7 Ehh he doesnt use caviar all the time lol, probably 99.9% of his recipes dont use it, also he implies using the caviar is optional
💯
2021 still a beast , active on kqed n facebook . Made quarantine having a purpose 🤭
I really enjoy Pepin, he is the best chef to teach us. Thank you,sir.
I love to see the first five mins of his shows. He never fails to make something easy to fix and wonderful to eat.
His chile con carne with lettuce and cheese recipe is excellent! I've made it several times.
Fell in love with him all over again. He was using an instapot 10 years ago!
Today is May 11, 2020. Watching Jacques Pepin’s old cooking shows made me realize that he started all! Everything many chefs are doing now was already done by this legendary chef! Wow and thank you!
I love at 7:50 how he talks about testing the pepper.
Anyone can demo a recipe. Chef Jacques teaches you how to COOK.
100%
EXACTLY, Jacques doesn’t simply show off because he really wants us to learn
My thought exactly. Watch Jacques and learn how to COOK!
Boy does he ever.
Absolutely spot on comment. There are very few in his company! In fact the only other TV chef I feel even close to the same about, in terms of quality and the educational aspect, is Ina Garten. To me, they're both simply in a different league than the rest. Cheers, and Happy Cooking!
Whipped cream cheese - brilliant for that peach mix.. and on waffles or crepes or such latkes... omg. Thanks JP!
What could be more relaxing than sitting listening to these cooking shows?
Now THAT'S a Superbowl party I would LOVE to attend!
He is timeless! I’m re-watching for the umpteenth time.
The definition of hitting the lottery would be showing up to a Superbowl party and Jacques Pepin brought the appetizers! 😍😃
Jacques Pépin, you are a magician in the kitchen.
+Basia Schwartz Okay! Who can turn ordinary pears into delicious eats???!
Jacques Pepin is the GOAT. Watching him is almost hypnotic and the results are fantastic.
This whole meal is absolutely incredible I'm definitely trying the pear dessert and wow how simple and delicious I love this 💋
“Next time it may blow your mind.” - perfect
He makes it look so effortless, yet his creations are culinary masterpieces.
Seems like we won't have a replacement for old classics like Julia Childs and Jacques Pepin.
Which is unfortunate, but really I wonder if we really need any replacements for a while. They left a body of work that can be studied for a lifetime.
HKim0072 And Nigella.
already replaced them with my nearest macdonalds for many many yrs
@@Acc_Hugh Julia loved McDonalds fries - before they switched out the lard.
They are both national treasures.
You are amazing and so inspiring. When I need to calm down and relax I watch your videos and get so many ideas on what and how to cook. You are unreplaceable and tu est tres charmant!
He is the absolute best!!!!
Informative, entertaining and so relaxing. The man has charisma.
Joe Kacmarynski genuine and likeable too
He's gentle, confident, and really wants to get people to try new tastes. I just discovered him and I love him.
This man just whipped out the caviar at the end like nothing. I love how he knows exactly when to bring out the good stuff.
Loving all these videos so much and can't wait to try some of these recipes! Thank you!
That was so well said Marko. Chef Pepin has forgotten more than many chefs know. I'll treasure all the learning tools he has armed us with !
He's cooking real time. Amazing and very generous.
I'd much rather take this (which we the public, paid for as viewers) over the food network (commercially scripted & rushed drama, stupidly disguised as cooking) any day. Grew up with this man back in the mid-'90s
Jacques is awesome. I could watch his cooking shows all day!
If I could have had one meal with Jaques, that would have been a dream.
He is still alive. It could happen.
I love his cooking, but I also admire Jacque as a man.. He always speaks of his wife with respect, and thats what a real man does..
I love this guy
My kind of tablespoon for chilli powder
Lol
A ladle !
Jaques is the best !! What a good, kind man and world class chef !! So very sorry about Gloria, may she rest in peace and you be at ✌ peace
The difference between craftsmanship and showmanship. Cooking is a craft. Chef Jacques gets it right every time!
A dash, a teaspoon, a bit of this, a bit of that. Don't worry, it will be delicious. Cooking is a science. 😉
Lots of people can cook good. Few people are true GOOD COOKS! Salut Jacques
These pancakes look awesome. I'd serve them
- topped with a thin layer of sour cream, smoked salmon, lemon zests and some salmon roe
- topped with a mix of dried tomatoes, basil and olive oil (tomato pesto) with tasty serano (or pata nera) dried ham
- as the base of a tomatoe open pie.
You're speaking our language. That sounds so good!
Jacques you are great! Thank you
How I love to watch and learn from Jacques for as long as I can remember , he is truly a master at what he does .
Jacques never fails to both amaze and entertain me. I have so many of his recipes backed up to try I may never get to them all. But I'm loving every pound I'm gaining trying...
What a humble man he gives credit to other chefs
And he always includes his wife
That's awesome
Every one of his movements are carefully measured and executed . Look how he opened the plastic bag of beans with a swipe of a sharp knife and gracefully poured them w/out dropping one. Amazingly skilled and talented man .
How envious am I of Jacques' crew? They're the beneficiaries of all the food he makes for the episodes!
EVerything he makes is simply amazing!
Gotta do that pear dessert. I love that Pepin uses canned food as shortcuts, and he makes those pre-made ingredients into perfectly acceptable and delicious-looking dishes. I've had "use fresh or bust" hammered into my head so many thousands of times, so this is rather refreshing to see from a top chef such as Pepin.
I suppose, however, that the pre-cooked canned pear maybe shortens the cooking time for the dish, so maybe that's why he used it over fresh pears. And it's a little bit of a set-and-forget dish to make. He did an apple, honey, maple syrup dish in another of his videos and it required longer cooking and more fuss...
You're forgetting about seasonality also.
Eclectic indeed, but I can’t disagree! Dang all sound amazing
Mouth watering and Jaques would agree
I'm batting a thousand on his potato pancakes. First the French Doormat one on another episode, and now this Crque. Thought I had screwed up with too many potatoes. I didnt think a 3rd egg would. help, but it worked. I've never been able to find potato starch in the grocery store, so I did 4 flour tablespoons, to his two starch. Used peanut oil. It's fantastic. Unbelievable with butter, sour cream, and apple sauce.
I found potato starch in an Amish market. I'm sure it is available via Amazon these days!
Try gluten free areas of food store or health food store. Keeps for ages.
I know it sounds like I'm lying but I saw on one of his shows where he actually use this instant potatoes.
@@quasimodo3736 I'm not saying you're lying either, but I never saw it on any of his episodes and I thought I'd seen them all. Though who knows? I might have missed one
This is wild. I chose that electric pressure cooker maybe 3 years ago when they were becoming all the rage. I thought it was new.
First, Jacques Pépin is the greatest. I’ve made many of his recipes with success. I tried the chili and I had to add time on the pressure cooker twice for a total time of 45 minutes before the dried beans were done. If I make again I will also brown the meat in the multicooker first and sauté the onions.
I was wondering about browning the meat and if it was a must... I imagine it really does add the extra deliciousness, I suppose if one was in a hurry on a weeknight it's skippable. I like my onions a bit crunchy like Pepin :)
Haha! You gotta love Jacques. French gastronomy meets Super Bowl snacks. It's not very American, but still looks good.
I remember coming home from Elementary school and seeing Chef Pepin or Chef Child .
Jack LaLane was on urging women to trim down ! So Chef got in the habit of lightening up some recipes . Now General Hospital up next !
Can we please take a moment to appreciate the conversation that probably had to take place in order for Pépin to meet the pedestrian execs halfway on their request to do a "Superbowl" ep.
Imagine watching the Superbowl and eating caviar and drinking white wine with Jacques...
I love him and the food he creates
Just so much class I've watched this 5 times now !!!
He's such a joy to watch.
I'm so pleased to learn something new from the master
Another exceptional menu . Thank you.
He's amazing.
Another superb menu from Jacques, I wish I could eat that good. Thank you.
You are just so timeless good.
Delicious! I’ve learned a lot in this video. Thank you Chef 🙏🏻
I love Jacques!
Great videos these are the real cooking shows.
I love this man (and also his cooking)
Jacques made kale chips 11 years ago 😋 i put mine on a dollar tree BBQ mesh rack, bake it and it'll keep for a while, took it for camping
I guess that's a potentially tastier use for leftover cheese than my use which is just inhaling the chunks like a barbarian.
Merci! Your approach, voice and demonstration are very relaxing and engaging. Can't wait to watch more.
This menu made me so hungry 😋 especially the potato pancake with caviar 👏🥂
Great menu, excellent chef! Jacques is the best!!!
He is absolutely the best what a pleasant personality
Thank you for these videos.
Bob's Redmill (order online) makes potato starch and potato flakes. Also likely in the kosher section of the flour aisle of most groceries stores. Love Jacques!
Greatest Ever...Those who dig should check Anthony Bourdain's interview with Jeacq on you tube. I love how he is so fluid with his recipes. I am from Texas...And this Frenchman know his Chilies...Yes WITH BEANS N JALEPENO!!!
I like his version of potato pancakes. I usually use shredded potato, he purees potato. Pretty tasty!
WOW 😲 Just wow!!!!! 😍
this is my favorite menu
Looks delicious Jacques!
Thanks, this was Great !!
So I'm learning on another level.
I wish I could you could show do the shows with Claudine, You showed sooooo many techniques and you are awesome!
Blow your mind.
You arestill one of the best!😊👍
Very nice!
No Complaints here! Im going to try the kale tip, It doesnt have to be a "menu" for my family to enjoy great food. 10 out of 10!
Wait. Caviar for the potato pancake? Now I'm jealous.
I think that these episodes are shot in real time, but then get edited later to fit the time slot. Jacques Pepin puts such a great emphasis on technique that he probably doesn't even let the staff do all the prep-work, choosing to do it himself instead, so that everything is according to his own standards.
🤔 two circuits in already yeah whatever you're doing I'm pretty sure it's tastylicious
Cool💯 professionally👍 decorates❤!!!$
made the criques tonight, very good
He wrote a book in french « La technique » aka « The technique ». You know that means he’s on another level, not just making quinoa salads and calling himself a chef