Jacques Pépin and Julia Child | Cooking With Master Chefs Season 1 | Julia Child
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- เผยแพร่เมื่อ 6 ส.ค. 2022
- Jacques Pépin, a master chef and teacher of French cuisine, joins Julia to prepare a lobster souffle in his home kitchen in rural Connecticut.
About Julia Child - Cooking with Master Chefs:
Julia Child visits the kitchens of acclaimed master chefs, including Alice Waters, Jacques Pepin, Andre Soltner and more, where they demonstrate distinct techniques, regional recipes, and culinary tips that guide home cooks through their favorite recipes. Expertly preparing each dish and teaching with passion along the way, the master chefs offer a unique and inspirational learning experience.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Still better than 98% of cooking channels on youtube.
Or tv
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U ain't never lied
they are like the Beatles of cooking
And that last 2% is only because Jacques uploads his own TH-cam videos to this day
These two always had such a charming chemistry together. You can tell they were true friends.
"Tastes like bamboo!" She kills me!
We now have three generations of Julia Child watchers. The addition of Jaques Pepin is frosting on the cake. The meal prepared in this video would have to be my very favorite of all time. I grew up a town away from where Jacques Pepin lives so I’m a lobster lover. The soufflé makes me want to run into the kitchen right now and make one. Together these two define inspiration. It’s a gift.
I love them together! What I love about watching these Julia Child videos is that she’s really TEACHING you how to cook. It’s not just a show off display like most of these other cooking shows are now. She is a gifted teacher who uses real ingredients that normal people have access to!
This made me cry happy tears.. I use to watch these with my mom back in the early 2000's on tv. Thank you for bringing those memories back with this episode.
I, like the last commenter, have watched, especially Julia, for 60 years. It’s always a pleasure to spend time with her. It never gets old. Not even the reruns.
Julia Child, a natural teacher.
I love watching Jacques Pépin and Julia Child cook together
I remember watching this as a young teenager, thrilled with the chance to watch two very talented chefs create such classic dishes, all the while peppered with an easy, friendly banter and little nuggets of technique and presentation. It was a world away from my humble surroundings growing up in the 60's and 70's in suburban America. This post evokes dreams of nostalgia and comfort and wonder - a window into a world that seemed far away. I later became a professional chef and I credit these two (especially Jacque) as my inspiration to guide me to bigger and better things. It's like playing a piece of music that you love and cherish but haven't heard for a awhile - a throb of emotion builds on your throat, your eyes tear up for a moment and then you grin as they congratulate each other with a clink of glasses and a toast - "Bon appetit!" Magical!
Thank you for sharing your interesting journey to chef-hood.
so glad you were able to do what you enjoyed.
Rusty, it was so nice to read your memories of growing up admiring Jacques & his expertise, & you going on to become a chef . I like your comparing the loved piece of music & the emotions of the memories of youth. Actually I also grew up in 60's & 70's suburban America by proxy - my sisters & I watched a great deal of American television growing up in that time but it really was a world away (as you said) in Australia. I finally saw the United States a few years ago & loved it, it was exciting but seemed so familiar. Best wishes from Sydney Australia
@@jennyt7612 cheers to you and God Bless - keep on cooking!
What year!
She looked happy and bright and VERY at home cooking with Jacques! What a marvelous series, thank you for posting this gem!
They were the best of friends. They met around 1957 and knew each other for over 50 years.
Jacques Pepin seems like such a gentleman.
Indeed he is…🙏🏽💙💯
“A nice piece of tail here I’m sure you’ll enjoy” LOL !!!
Jacques: "Uh huh..." lol
@17:00 exactly, you see Jacques lean in and observe, as you would see a student lean in and learn from their teacher. We've seen that expression a million times before: someone is learning, eager to absorb knowledge. Except this isn't just any student; this is world-renowned chef, Jacques Pépin. And who else but Julia Child herself could BE the teacher?
Wonderful image. Very moving.
You can tell he respect julia. Julia is always honest. Just love her. I always enjoyed seeing them work together. I bet he has a lot of stories as well as memories. Well done. Some of the early shows on PBS was the Best.👍. Love, respect and positivity always. Vee.✌️🕯️💓🖖🌻🦋🙂👋👣.
My first experience with Ms Julia was the series 'The French Chef' in 1963. I was 10 years old and completely mesmerized! She opened my heart and eyes to the adventure of food and cooking that continues all these many years later. You inspired many, Ms Julia. You will forever be in my heart.
I was the same way! Her coq au vin was breathtaking to me. I realized that this how chicken should be cooked and I have been 17:11 trying to emulate her style ever since. Miss her dearly. ❤
I used Julia’s coq au vin recipe for my first try at gourmet cooking and it was a big hit so I was called upon to make it numerous times after that,and her and Jacques helpful advice with other techniques greatly improved future meals
Ok… I have never ever seen Julia Childs before. This was my first introduction to her. Wow. She’s something.
She was wonderful - a glorious one-off! Jacques is very special too. So glad they recorded TV shows together, their friendship is a joy to see.
“Some people jerk, some play tennis, I, beat egg whites” -Jacques Pepin
Beautiful
As a child this was the first cooking show I remember watching. PBS was my favorite channel growing up and this show opened my eyes to the culinary world.
I watched these 2 together since I was a child over 6 decades ago. Back then there were not many celeb chefs. Galloping Gourmet -Graham Kerr and Yan Can Cook but it was a natural gift to cook at such a young age. I love it
No one else we'd need to watch.
you're blurring a lot of different decades - you okay?
I remember watching Julia, Jacques, Graham Kerr, Yan & the cook from Louisiana. I loved watching their shows, but didn't cook and wasn't in love with food either. Here I am now and I love to cook and eat. I actually remembered some of their technique and creations. I loved watching this again after so many years.
Allegedly I was an angel if my mom put Yan Can Cook on our 13" tv...we were talking about him this last Oct, she was in town and we were laughing at the book when I pulled it out.
I love them both. My mom and I used to watch them cook and laugh our asses off. Wonderful memories.
The King and Queen of all chefs!!
I am so grateful to see this channel here. The older recipes are a tradition which seems lost in the days of now (2023). Preference is always given to home cooking for me and these two together never disappoint. Thank you!
I worked in the kitchens of a few nice dinner houses when I was in high school and college in the late 70’s and early 80’s and we practiced uncompromising sanitary practices including clean hands. It’s nice to see an old video where chefs cooked with their hands sans gloves.
Jacques is SO relaxed with his techniques and tools. That is the mark of a master. But Julia is the kitchen Queen!
They were both masters of their craft but they differed....Julia was the American but she was more classically French while Jacques who is French....was more Americanized as he worked in American restaurants (most notably Howard Johnsons of all places).
I completely forgot about her….. I used to watch her and pepin so much as a kid on pbs at my grandmothers ranch. Damn do I miss that life. F what the USA is now.
They are both detailed and not too fussy at the same time. Very enjoyable!
What a treat to watch these two legends collaborating on a special dish.
4:29 the thing about Julia is she was able to laugh at her own mistakes
Doesn't get better than this folks!
I love how they both wear their aprons! Nowadays I think too many celebrity chefs are too casual in their attire. It makes sense to wear an apron if you're hosting a COOKING show. 😊
Jacque's lovecraftian lobster- dragonfly monster definitely ties this meal together in the best way. 10/10
Not a thing wrong here. Just greatness.
So charming and cozy these two are!
I grew up watching these two. Thank you for posting this
I love these two people ❤ Lovely human beings. Wonderful cooks. Love to hear them talk amongst themselves while they cook 😁
that was the best~ I love J & J cooking together ,they always make laugh and this show I learned alot about lobster and the elusive souffle :)
Jacques is SO skilled a cook. I learn so much from him. Thank you
Both are treasures
You gotta be humble people to work together in a kitchen
It’s so funny Jacques says the garlic germ/spout doesn’t matter but on his own shows he tells you to remove the, because of bitteness. 😂
When I watch Pepin cook, I see the way my grandmother cooked when I was a child. So nice!
Julia and Jacques are the best!
God and Goddess of the kitchen. No one today comes even close.
If I tried that I'd say I' must have died and gone to heaven. They compliment each other so well!
It doesn’t get any better!
Making something like that to eat would make the champagne so much sweeter.
Enjoy your blend of your accomplished career with others.❤
Thank you for the memories. CHEERS !
I loved to see the friendship and cooking skills of both chefs.
Wow this is the same kitchen, I think, from the vids Pepin does today. Must live in the same him for over 40 years.
This must have been before they had their regular Saturday morning gig together. They seem just the tiniest bit awkward, but inclined to be friends. My mom for all her watching, put the plain in plain cook...
perfection
This makes me so happy.
♥️ I’m new to this channel!!! 🙏
This just made my day! I love love love both Jacques Pépin & Julia Child
Love the two of you working together
Just awesome.
That was great I actually didn’t know who he was when I watched him a couple of times on channel 11.
I LOVE THIS, I love this, I love Julia, and Jacques of course
Wow.
They make it look so easy
I remember it. I don't like cooking with someone hanging on my shoulder.
Such a beautiful thing to watch...
This is so pleasing to watch ❤
Brilliant!🤯
Really amazing! The best- no one has done it better!
Brilliant
Bon Appetite indeed!!!
Great stuff.
Magic team! :O
This is very nice!
I would have loved to shared a a kitchen with either of these two!!
WOW
the best
It would be nice if the original air date was listed.
An easy weekday meal
Made me hungry
She’s so inspiring..
jacques definitely said some people jerk some play tennis some whip egg whites 😂😂😂😂😂😂😂
Bamboo Water! LOL..Julia and Jack..Julia Always called him..Jack! 😜
When they did their last shows, The President of Land O Lakers and Sponsor of this show was at Julia’s house, where they always filmed..Julia announced on the taping of this show ..I’m going to use Lard..and Not the Sponsor of the show..Land O Lakes Butter! Jack asked Julia are you sure..Yes Julia responded and proceeded to make pie dough? Out of lard …then another show..Jack and Julia were making a pressed sandwich..when finished..Jack Had the sponsor of the show in his hand I believe ..A Type of Red Wine…But Julia had placed Two Beers in the refrigerator and got them out and poured them up..and said..Beer is best for this sandwich! The owner of the winery was at Julia’s house also..Beer was Poured Up! Lol 👍😜🥰
Like watching history
Must've been a slow, painful death for the lobsters being steamed.
You took the words right out of my mouth
Okay, let’s retitle the dish Tortured Lobster Soufflé à l’Améicaine.
I just boiled five lobsters tonight. They die almost immediately. Besides lobsters are basically just bugs, they don't have brains. It's silly to anthropomorphize them. You wouldn't do this to a mammal or a bird, they have brains so you kill them humanely. But shellfish and crustacean can just be put into boiling water or a steamer.
I'm sure all the animals you eat have have honorable deaths.
Yes it troubled me to see live, sentient beings crammed together like that and steamed - at least boiled a a fast plunge into water is a sudden death. I've never seen lobster steamed, it presumably isn't common because of the cruelty.
🥂
Wonderful watching these two legends collaborating so seamlessly. And on such a luxurious dish.
I would love for someone who knows far more about soufflés than myself to please correct me if I am wrong. I thought that the soufflé fell badly and it jiggled, looking heavy and too wet, as though it was under cooked. Am I wrong?
how about TWO people who know far more about soufflés than yourself? Their names are Jacques Pépin and Julia Child.
That's a fair observation, though obviously the proof of the pudding is in the eating!
As some wit said, "What Julia doesn't know about cooking would easily fit in a stomach pump."
Although I truly enjoy Julia Child and absolutely adore Jacques Pepin, and the two working side by side, I was all set to learn how to make a lobster souffle, but I was taught to differentiate lobster sexes, steam whole lobsters, make two types of sauces for lobster, and make a cheese souffle. I wish they would have taught us what part of the lobster that shouldn't be eaten ~ I recall from biology lab that there is an organ inside the lobster's body that is poisonous, but I don't recall exactly what organ it is, and where in the lobster's cavity it's located.
There is no part of a lobster that is poisonous
@@rustybearden1800 well, sometimes we get taught things that aren't true. Forgive my ignorance and thank you for enlightening me. I don't think I'll try this this recipe, as I prefer melted butter with my lobster.
If it's between your high school teacher and Julia Child - go with Julia!
I think your teacher was talking about the tomalley, which is a kind of gland in the lobster. It's the greenish part Jacques & Julia are happily preparing to eat.
If you look it up online, there are arguments in favor of and against eating the tomalley. The State of Maine says not to eat the tomalley because it can accumulate environmental contaminants.
@@LeesaDeAndrea I like your input. I love lobster, but I am not interested in eating contaminants! The tails and claws are sufficient for me. Furthermore, in my autumn years I have become lactose intolerant, therefore, my favorite, lobster bisque, is of the menu for me, but I still like to dip my lobster meat into melted butter, just have to dip a little ~ no dunks.
😎
👍🏻
Eat lobsters all summer? Those were the days!
Jeffery Richardson be composing verses in these comments
⭐⭐⭐⭐⭐
Back when cooking shows were about enjoying cooking and not about who can make the greatest foie gras crem brûlée in under 8 minutes or we chop your balls off
What in the world did he say at 18:11 😈
"Some people jog, some play tennis, I beat egg whites" 😁
An elegant meal for a more civilized age.
What is this guy, Richardson, talking about?
Poor lobsters
Love these two, but it troubled me to see live lobsters crammed side by side and steamed to death. Never seen that method of cooking.killing them before, and it looks just about the cruellest imaginable.
Oh that doesn't look hard to make
Mono blocked archives 🗑️☔ updated no requirement
Julia.. The voice only a deaf man can love. The face only a blind man can love.