"I'm one of the great chefs in the history of the world. I have cooked for presidents, I have cooked for kings. I can make anything you like better than most. But my wife likes Pepperidge Farm packaged stuffing, so that's what we're doing." I love this guy.
You can certainly make your own corn bread, then crumble it and move on from there, with herbs, etc. Doesn't have to be premade. Or choose other breads--even better!
You know what I love about Jacques Pepin? He is from the old school which in itself is a treasure but... He is extremely practical and real in everything he does! It's that combination of old world, old school + real world practicality, truly honest and humble that makes him so special! You are a national treasure! Please please please stay healthy, strong and take care of yourself, the world needs you! They don't make people like you anymore! Merci Chef!!
1000% agree! I so miss people of his generation. The pride, the respect, the common sense, the morality, the old school values. Watching him makes me miss my dad '41, great-uncle '31, and grandma '21. At 43, I am so blessed to have been raised under their tutelage.
I couldn't help but remembering reading in his biography, when he was a boy during the war and not having enough to eat. I'm glad he's living a long life.
Hunger was the worst. That’s what my Dad told me, not the scary bullets and bombs. WW2, Poland. Never knowing your next piece of carrot. Jacque a class act.
@@austinartlaw The word Uxorious hold a negative connotation suggesting the man is “foolishly” submissive. I don’t think this applies but who are we to say? I know he also had great love and admiration for his mother and refers to her often. I choose to air on the side of he has a healthy respect for the women in his life. It’s unfortunate that some people see that as a weakness.
My daughter ordered one of his cookbooks for my birthday and mentioned that when she ordered. Jacques sent along a little note wishing me a happy birthday! So I ended up getting two gifts! What a great guy! Thank you Jacques! God bless you and yours!
We love Jacques…..he’s been teaching us how to cook 🧑🍳 correctly for decades and has innovative ideas to share with us too. He so sweet and nice he reminds me of a kind Grandpa at Thanksgiving! He and Julia Childs had a TV show together awhile back that was fun to watch. Julia was quite a character but he knew how to handle her. ❤. Thanks Jacques!
I love this. No pretentious BS. He uses a microwave, frozen corn, and store bought stuffing. Other chefs would say you have dry the bread a day ahead and shuck your corn and spend hours and hours in the kitchen.
To be honest, that dressing he made would cause a revolt in my house. There’s no way I would serve that. But yeah, you don’t have to over complicate things.
Chef - I don’t know if you read these comments or not...but if you do, I want to say thank you and I love what you’ve done for the world and for me. I hope you enjoy your holiday this year however you can
I had the good fortune to me Jacques a few years ago. He is as nice in person as he appears on TV. He signed two of his books for me. They are treasures.
I had the good fortune to me Jacques a few years ago. He is as nice in person as he appears on TV. He signed two of his books for me. They are treasures.
Sometimes when I watch other chefs I come away feeling incapable or I simply don’t have access to some of the more obscure ingredients. Never happens when I watch Jacques. I’ve learned so much from him over the years. He takes the intimidation out of the kitchen and is a fabulous teacher.
Jacques is the best of the TV cooks, because he is the best teacher; sure of himself, but not full of himself. I brought good food for myself to job sites, and Jacques helped me.
I always ♥ watching him cook! Simply the best!!! Better than all the rest!!! A National Treasure!!!! Happy Thanksgiving and I agree with you that it is the Best Holiday!!!! ❤❤❤❤❤❤🍾🍾🍾🍾
That really surprised me as to using the bagged stuffing mix. I switched also after years of doing it from scratch. I would make the pies and the cornbread the day before. Now this year it was a frozen turkey dinner for one. Still Covid free at 80.
This was like being in his kitchen and having the conversation. I am 75 and have cooked many holiday dinners but this shows that you can still learn something!
I'm lying in bed after a whirlwind Thanksgiving day after cooking for three days, and now I'm very much enjoying all the comments here from people who love and respect Jacques as much as I do. I followed his recipe for the gravy, and it turned out perfect, of course. A lot of people call themselves chefs on TH-cam, but they don't really know much at all about cooking, and most of their "ideas" fall flat.
This chef was like a mentor when i was in Culinary Institute of America, Bocuse was another. Now that im retired, but still cook for family friends them and other great chefs are deer to my heart.
How is it that every other great chef makes me think "Oh, that looks great but that's too hard -- I can't do that." whereas Chef Pepin makes me go "OH! That looks great but looks so easy! I'm going to try that!" That's magic!
He is simply the best, I treasure a signed copy of one of his cook books, I met him briefly as I worked for The New York Times and he participated in a show we did, he and Julia are the real McCoy, wish she was still cooking.
I was so fortunate to take a cooking class with chef Jacques.( late 80’s) I treasure the recipes he taught us and my signed cook book. Such a calm teacher and so nice in person. Handsome too!
I watch many cooks, get annoyed with their spin to grab attention: and then do I only seriously follow one true chef, Master Pepin. You have never disappointed Sir, Merci.
I grew up watching Julia and Jacque. My two favorite people that I've never met. We've learn from our mom like most of us have and it continue with julia and Jacque. I still ask my mom for tips 🤣🤣. Thank you for what you have done in the world. God bless Julia and Jacque and their families..
I think he didn't grow up with much and was always under the gun as a chef to keep costs down. There's a lot of years of being conscious of the cost of things. It's in his bones. He probably realizes too that he is teaching to real people who do have to mind the cost of things.
Oh Chef Jacques, you have taught me so many things!! I am retired, divorced and wasn't feeling like cooking for just myself but learning from you has motivated me to cook and be creative and enjoy wonderful food. Thank you Chef. You're the best!
Whenever people ask me "can passion for what I do really make a difference?" I show them these videos. Passion, love, vigor, skill, vision....he might be French but he's an American TREASURE! We love you, Chef Pepin!
There are 10,000 things I love and admire about Jacques Pepin, but right at the top of the list is that he never wastes anything. For me, that’s just prime.
I started watching Julia when I was a child in black and white then you showed up, I love the way you treated that grand lady it always indeared you to me and I remember. That cooking at home series is the best and I look forward to seeing what is on the menu next, stay healthy sending warm thoughts this harvest season, everything is fresh a great time to cook!!
I always use his method when making hard boiled eggs..He pricks the top of the egg to break the membrane allowing the water to separate from the sides especially in fresh eggs. Wonderfully easy then to peel the shell.
No brine, no butter under the skin, barely any oil on the skin, just salt and pepper to season, no stuffing the cavity, no trussing.... Probably the easiest turkey prep on TH-cam -- and skin so crispy it looks like glass! I can't wait to try this method!
Mr. Pepin is very classy and makes a simple, no nonsense or pretentious recipe. No unnecessary swearing and abusiveness for effect like some Brit cook. Trés Bien Jacques !
Ever since I bought my wife La Technique we have been very appreciative of Jaque Pepin. Now 52 years later we are still learning. Thanks for a lifetime of technique and genuineness.
I remember when you opened Spago restaurant at Ceasers Palace in the early nineties. Your lobster ravioli was delicious. I think you were the first chef to open a restaurant . You have come long way😅😅😅😅😅
What stands out, for me, is that Jacques isn't hung up on mad scientific exactitude. He's talking real cooking. It's always "about a cup, a cup and a half", or "cook for 30, 35 minutes". He's brilliant at cooking, but he's still one of us.
Well there are some really excellent chefs on TH-cam. How great they are is a matter of personal taste. Chef Jean-Pierre for example is not only an amazing 5 star chef who owned a restaurant in Ft Lauderdale for years, but he also owned a cooking school. He is very entertaining and personable. Is he a great chef? Yes, without question. @@lettiegrant9447
I have watched this man for 4 decades, aside from my time at my mothers apron strings I learned copious amounts from this generous chef. God bless you Chef Pepin, 84 years young, and still sharing your talent with the world. We thank you Chef!!
Please let Mr.Pépin know how much we *LOVE* an appreciate him helping us cook a Thanksgiving turkey. His smile at the end made this video special. 2020 will be the holiday season we do not forget. Some people will not be with family this year because of Covid-19. This video means alot! My HEART IS BEAMING!
Watching Jacques cook is amazing. His knowledge of cooking does not overpower the video, as he uses a store-bought turkey, Pepperidge Farm stuffing mix, and basic ingredients to prepare a turkey dinner. Not pretentious like most cooks, I feel like I'm in the kitchen with him, having a glass of wine with the sauteed liver... Bon Appetit...
There is a treasure trove of information in every Jacques Pepin video. His way with food is no-nonsense perfection, and his humility makes him one of my heroes.
This man is the best. Nothing complicated, just salt and pepper and oil on the bird and turn it during cooking. I have always been so intimidated when preparing the Thanksgiving turkey. So many different philosophies on the "right way" to do it. Not anymore- this is simple and Jacques shows that simple is best. Came out better than any turkey I've ever made. Thank you so much Jacques Pepin❤️
When I was a student at CIA in the early 1960's when it was located in New Haven, Ct. I was in Chef Delorme's kitchen and he demonstrated the exact same things you presented and Chef always stressed removing the cartilage from the legs for easier carving, and making the slits in the thighs and wings. The Chef then lectured us on using a high heat and doing the reversing of the bird halfway through the long cooking strategies. Somehow, in my years in the industry I lost tract of the slits in the areas you mentioned- thank you for bringing back a memory and I shall do it again this Thanksgiving.
Every year .. i review this same video, a week before i start on my t- giving feast...never get tired of viewing ,. Year after year .. never gets old ..im honored to learn from the best....OH.. THE MASTERS .. LOVE IT 😅😂
Made this today for Thanksgiving dinner the third year in a row. Followed the recipe steps exactly and it's become our family tradition. Everyone loves it.
Last turkey day I remember I worked at Walmart as security.i was posted by the employees brake room.on my brake I went inside the brake room and got in line and when I got to the front the girl told me it was for Walmart employees only, everyone was starring at me .I remember I really wanted a plate.i also remember that day was freezing cold.today the weather is allot better and even though I'm still homeless I have enough money for my turkey plate and even one for my friend Ryan.😁 Thank you God.
@@kqed I wish you joy+ prosperity this coming thanksgiving day.may GOD see your needs,may the heavens open to your favor.is the petition I make to my CREATOR.
How fortunate I am to have watched the tv career of Jaqcues Pepin through my adulthood. He’s had a profound impact on me, and undoubtedly made me a far better chef that I would have ever been. What a gift I received from the master. Thank you, chef and teacher and master. I owe much of my life to you
I've always believed that trying to make a delicious turkey is a fool's errand....until now. The sauce and the deglazing is the key. Thank you, Jacques!
The best looking Turkey and stuffing.I have seen probably since my mother passed away and that is. Nineteen years ago thank you chef jacque You made me cry.😢😢😢👨🍳👨🍳👨🍳❤❤❤
"I'm one of the great chefs in the history of the world. I have cooked for presidents, I have cooked for kings. I can make anything you like better than most. But my wife likes Pepperidge Farm packaged stuffing, so that's what we're doing." I love this guy.
it's also "corn bread stuffing", which my Mother just builds on. yum
God bless Chef Pepin...
Jacques is the best
Your one a boat in the middle of nowhere
You can certainly make your own corn bread, then crumble it and move on from there, with herbs, etc. Doesn't have to be premade. Or choose other breads--even better!
Chef Pepin is the Teacher of Teachers..
He is, like Rick Bayliss. Thank you, Chef Pepin, for teaching me about potato starch. 🙂
a master of masters.
@BobRooney290 Yes. 😊
@rational-public-discourse Apparently your ears don't work!
You know what I love about Jacques Pepin? He is from the old school which in itself is a treasure but... He is extremely practical and real in everything he does! It's that combination of old world, old school + real world practicality, truly honest and humble that makes him so special! You are a national treasure! Please please please stay healthy, strong and take care of yourself, the world needs you! They don't make people like you anymore! Merci Chef!!
So well said.
I couldn't agree more!
Well said, though I would claim, that Jacques also is an international treasure. 🙂
@@ullimcj4273😊😊😊
1000% agree! I so miss people of his generation. The pride, the respect, the common sense, the morality, the old school values. Watching him makes me miss my dad '41, great-uncle '31, and grandma '21. At 43, I am so blessed to have been raised under their tutelage.
I couldn't help but remembering reading in his biography, when he was a boy during the war and not having enough to eat. I'm glad he's living a long life.
I am too. 😊
I have 13 siblings ,it was tough at times,bless you Jacques.
World War 2?
@@AboveEmAllProduction Yes,
Hunger was the worst. That’s what my Dad told me, not the scary bullets and bombs. WW2, Poland. Never knowing your next piece of carrot. Jacque a class act.
The sweetest part of this for me was his remark that he has to share his special chef’s treat with his wife. I love how much he loves her
I learned a new word for this: uxorious!
@@austinartlaw The word Uxorious hold a negative connotation suggesting the man is “foolishly” submissive. I don’t think this applies but who are we to say? I know he also had great love and admiration for his mother and refers to her often. I choose to air on the side of he has a healthy respect for the women in his life. It’s unfortunate that some people see that as a weakness.
@@austinartlaw I wasn’t assuming that you meant it in a negative way. I’m a bit of a geek where vocabulary is concerned. Lol
Awww yeah that part too melts my heart 😍😍😍😍💖
Awww yeah that part too melts my heart 😍😍😍😍💖
Jacques is the master of all other masters
No frills, no fancy nonsense, no terrible jokes, just common sense, quality cooking and simple joy. What's not to love?
I died at "fancy nonsense" 😄😄😄😄😄😄
Lack of oysters......
Jacques knows bEst!
Yup, the food network is a joke. For quality cooking all you need is PBS
@@tb9489 you ain’t lying. My favorite cook is Chef Pépin!
Jacques IS the MAN! [I owe all my successes in the Kitchen, for over 30 years, to Jacques.]
My daughter ordered one of his cookbooks for my birthday and mentioned that when she ordered. Jacques sent along a little note wishing me a happy birthday! So I ended up getting two gifts! What a great guy! Thank you Jacques! God bless you and yours!
Thank you all!
Oh my goodness. That's so great! Thanks for sharing. What a guy is right. Love Jaques!
Wow how lucky are you I’m so jealous well done
N no
That’s amazingly awesome
We're so lucky that he was so often filmed. Priceless.
IN MY VIEW
I love how Jacques Pepin always acknowledges his wife.❤️
One of the best fed and loved women in history.
As a guy, there's something so satisfying watching a world-renowned chef, like Jacques, using a pair of needle-nosed pliers on a turkey.
We Love you Jacques
We love Jacques…..he’s been teaching us how to cook 🧑🍳 correctly for decades and has innovative ideas to share with us too. He so sweet and nice he reminds me of a kind Grandpa at Thanksgiving! He and Julia Childs had a TV show together awhile back that was fun to watch. Julia was quite a character but he knew how to handle her. ❤. Thanks Jacques!
I love this. No pretentious BS. He uses a microwave, frozen corn, and store bought stuffing. Other chefs would say you have dry the bread a day ahead and shuck your corn and spend hours and hours in the kitchen.
He is a god.
Yep... Chicken stock of "unknown" origin.... He's not one to chastise us if we don't make from scratch...
Oh boy oh boy oh boy. Lots of great tips here. I am going to flip my bird this year! Thanks Chef, KQED & CPF!
This guy is 100x better than any tv chef...
To be honest, that dressing he made would cause a revolt in my house. There’s no way I would serve that. But yeah, you don’t have to over complicate things.
My favorite moment of any Pepin video is when he says articulation instead of joint. It's like catnip for me.
World renowned chef uses aluminum pan? Love his voice, accent and easy going nature. Oh, and recipe is great and easy too. Thank you!
I still use my moms aluminum pans from the 1970’s. I bought some of the best pans out there, and still go back to my moms pans when cooking. 👍😀
@@phillipsmom6252 Hope yoiu don't get early onset Alzheimer's disease
Legendary
Jacques !!!!!!!♥️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️🤗⭐️⭐️⭐️⭐️
I hope and pray Jacques is comforted and doing well.
*Love Jacques Pepin!*
Chef - I don’t know if you read these comments or not...but if you do, I want to say thank you and I love what you’ve done for the world and for me. I hope you enjoy your holiday this year however you can
I doubt he reads them, never saw one comment from him
I agree with you. He may not realize but he is a god in the culinary world. Thanks for all the great memories chef !!!
I had the good fortune to me Jacques a few years ago. He is as nice in person as he appears on TV. He signed two of his books for me. They are treasures.
I had the good fortune to me Jacques a few years ago. He is as nice in person as he appears on TV. He signed two of his books for me. They are treasures.
Sometimes when I watch other chefs I come away feeling incapable or I simply don’t have access to some of the more obscure ingredients. Never happens when I watch Jacques. I’ve learned so much from him over the years. He takes the intimidation out of the kitchen and is a fabulous teacher.
He is a character as much as an experienced chef. Real cooking.
Jacques is the best of the TV cooks, because he is the best teacher; sure of himself, but not full of himself. I brought good food for myself to job sites, and Jacques helped me.
I always ♥ watching him cook! Simply the best!!! Better than all the rest!!! A National Treasure!!!!
Happy Thanksgiving and I agree with you that it is the Best Holiday!!!!
❤❤❤❤❤❤🍾🍾🍾🍾
Long live the Chef!
Like watching a Grandpa cooking in his kitchen... ❤
World-renowned chef uses bagged stuffing mix, because his wife likes it! 😊👍🏾
Yup, so many things he does simply because his wife prefers it that way. Very smart man!
So Sweeet 😍❣️
That really surprised me as to using the bagged stuffing mix. I switched also after years of doing it from scratch. I would make the pies and the cornbread the day before. Now this year it was a frozen turkey dinner for one. Still Covid free at 80.
Biggest lesson- happy wife, happy life.
A man we all can and should follow.
"The official bonus for the chef" I love that.
Jacques Pepin is a national treasure.
Love how you always mention your wife’s favorites! ❤️
Hi Tara how are you. Greetings from California, Good video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
This was like being in his kitchen and having the conversation. I am 75 and have cooked many holiday dinners but this shows that you can still learn something!
i always loved Jacques Pépin , i grew up watching him . he is an international treasure...long may he run...........
I'm lying in bed after a whirlwind Thanksgiving day after cooking for three days, and now I'm very much enjoying all the comments here from people who love and respect Jacques as much as I do. I followed his recipe for the gravy, and it turned out perfect, of course. A lot of people call themselves chefs on TH-cam, but they don't really know much at all about cooking, and most of their "ideas" fall flat.
This chef was like a mentor when i was in Culinary Institute of America, Bocuse was another. Now that im retired, but still cook for family friends them and other great chefs are deer to my heart.
How is it that every other great chef makes me think "Oh, that looks great but that's too hard -- I can't do that." whereas Chef Pepin makes me go "OH! That looks great but looks so easy! I'm going to try that!" That's magic!
The definition of saviour faire.
I swear my mom must have watched this guy cook 35 years ago because this is exactly what my Thanksgiving dinner eas growing up.
He is simply the best, I treasure a signed copy of one of his cook books, I met him briefly as I worked for The New York Times and he participated in a show we did, he and Julia are the real McCoy, wish she was still cooking.
I learned more about cooking from this man than any other source. I see it on TH-cam, I click.
I was so fortunate to take a cooking class with chef Jacques.( late 80’s)
I treasure the recipes he taught us and my signed cook book. Such a calm teacher and so nice in person.
Handsome too!
Ive been watching him for years
I watch many cooks, get annoyed with their spin to grab attention: and then do I only seriously follow one true chef, Master Pepin. You have never disappointed Sir, Merci.
*THIS IS THE MR.PÉPIN WE KNOW AN LOVE!*
I grew up watching Julia and Jacque. My two favorite people that I've never met. We've learn from our mom like most of us have and it continue with julia and Jacque. I still ask my mom for tips 🤣🤣. Thank you for what you have done in the world. God bless Julia and Jacque and their families..
It’s amazing how this man has been so successful, yet still worries about the price of things. What an inspiration
Yes and he doesn't waste which is so nice to see
@@jendyson6729 yes so true
I think he didn't grow up with much and was always under the gun as a chef to keep costs down. There's a lot of years of being conscious of the cost of things. It's in his bones. He probably realizes too that he is teaching to real people who do have to mind the cost of things.
@@douglynch8954 but even just seeing the ingredients he uses, it’s like his bringing back his childhood
@@douglynch8954 No matter how much money he has personally, the restaurant business is still a tentacle of capitalism: Lower costs = more profit.
Oh Chef Jacques, you have taught me so many things!! I am retired, divorced and wasn't feeling like cooking for just myself but learning from you has motivated me to cook and be creative and enjoy wonderful food. Thank you Chef. You're the best!
Hang in there girl. Life gets better.😀
Thank you chef pepin
No weird foam, freezed dried, liquid nitrogen. Comforting, satisfying, wholesome cooking. Bravo sir, best wishes.
Whenever people ask me "can passion for what I do really make a difference?" I show them these videos.
Passion, love, vigor, skill, vision....he might be French but he's an American TREASURE! We love you, Chef Pepin!
Der Mann ist einfach nur gut . ein herzlicher , perfekter Koch ohne Allüren .👍
Everyday is Thanksgiving when Chef Jacques is on!
There are 10,000 things I love and admire about Jacques Pepin, but right at the top of the list is that he never wastes anything. For me, that’s just prime.
The man knows his bird inside and out -- literally. Simply the best.
I love the needle nose pliers. I’ll have to keep a pair in the kitchen drawer. Cook on Jacque. You’re my favorite.
Wow can’t believe he’s still cooking 🥰 I have loved every single episode he has done. He’s so humble n down to earth.
And not only that, my man has not one but TWO, Ivy League Degrees including a Masters... and he's extremely humble, normal, almost "chill" ...
americans really do fetishize this word 'humble' eh...
I started watching Julia when I was a child in black and white then you showed up, I love the way you treated that grand lady it always indeared you to me and I remember. That cooking at home series is the best and I look forward to seeing what is on the menu next, stay healthy sending warm thoughts this harvest season, everything is fresh a great time to cook!!
I too loved his series with Julia! I recently reminded a friend of the one where they cooked eggs, including a giant ostrich egg!
My man Jacques....the best chef there is. ❤️ ❤️ ❤️
I always use his method when making hard boiled eggs..He pricks the top of the egg to break the membrane allowing the water to separate from the sides especially in fresh eggs. Wonderfully easy then to peel the shell.
No brine, no butter under the skin, barely any oil on the skin, just salt and pepper to season, no stuffing the cavity, no trussing.... Probably the easiest turkey prep on TH-cam -- and skin so crispy it looks like glass! I can't wait to try this method!
Mr. Pepin is very classy and makes a simple, no nonsense or pretentious recipe. No unnecessary swearing and abusiveness for effect like some Brit cook. Trés Bien Jacques !
Ever since I bought my wife La Technique we have been very appreciative of Jaque Pepin. Now 52 years later we are still learning. Thanks for a lifetime of technique and genuineness.
I remember when you opened Spago restaurant at Ceasers Palace in the early nineties. Your lobster ravioli was delicious. I think you were the first chef to open a restaurant . You have come long way😅😅😅😅😅
I love that Chef uses Pepperidge Farm stuffing mix.
Jacques You are the best I love Your films
What stands out, for me, is that Jacques isn't hung up on mad scientific exactitude. He's talking real cooking. It's always "about a cup, a cup and a half", or "cook for 30, 35 minutes". He's brilliant at cooking, but he's still one of us.
He is the real deal, as simple as that...
All great chefs do that
But how many are great as Jacque Pepin?
Well there are some really excellent chefs on TH-cam. How great they are is a matter of personal taste. Chef Jean-Pierre for example is not only an amazing 5 star chef who owned a restaurant in Ft Lauderdale for years, but he also owned a cooking school. He is very entertaining and personable. Is he a great chef? Yes, without question. @@lettiegrant9447
I can’t believe he’s 84 years old now. I’ve always enjoyed watching him cook.
@Hello there, how are you doing this blessed day?
THE FACT HE SAID ITS NOT ABOUT WAR MADE ME LOVE THIS GUY BC ITS THE TRUTH!! STOP TAKING AWAY OUR REASONS TO CELEBRATE LOVE AND TOGETHERNESS .
Jacques is a treasure, how many people have needle nose pliers in their kitchen? Love it. Plus he is the chopping master!
I was wondering if those were pliers! 😂
The master at work
I love his use of soy sauce. I absolutely use it in almost all of my cooking. I never thought a French chef cooking traditional dishes would use it.
We learn so much from this man. Nothing is complicated. After watching Jaques we know we can do it. 😊
He is the best!!!
Among the many people for whom I'm thankful is Monsieur Jacques Pépin.
I could watch him cook for hours! Love his simplicity and professionalism
I have watched this man for 4 decades, aside from my time at my mothers apron strings I learned copious amounts from this generous chef. God bless you Chef Pepin, 84 years young, and still sharing your talent with the world. We thank you Chef!!
God Bless Jacques Pepin, I'm so glad he's still cooking He's a gentle cooking teacher.
Please let Mr.Pépin know how much we *LOVE* an appreciate him helping us cook a Thanksgiving turkey. His smile at the end made this video special. 2020 will be the holiday season we do not forget. Some people will not be with family this year because of Covid-19. This video means alot! My HEART IS BEAMING!
Most comprehensive turkey prep I’ve ever seen! Thank you Jacques 🍗
Simple elegance and elegant simplicity. Every time. That’s Jacques Pepin. Love this man.
Hi how are you. Greetings from California, Good video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
Watching Jacques cook is amazing. His knowledge of cooking does not overpower the video, as he uses a store-bought turkey, Pepperidge Farm stuffing mix, and basic ingredients to prepare a turkey dinner. Not pretentious like most cooks, I feel like I'm in the kitchen with him, having a glass of wine with the sauteed liver... Bon Appetit...
Exactly! God Bless him. He is so humble.😍
What an interesting tip with the incisions onto the legs and wings. I’m going to try it 😮
Fabulous...delicious cooking 🍾🍷I have been watching the Master Chef for 50yrs he has never cooked a bad meal...be safe...xoxo 🙏😇😷
Hi Marlene how are you. Greetings from California, Good video. Hope you’re safe from covid. Have a great week and stay safe 😃😘 Scott
There is a treasure trove of information in every Jacques Pepin video. His way with food is no-nonsense perfection, and his humility makes him one of my heroes.
This man is the best. Nothing complicated, just salt and pepper and oil on the bird and turn it during cooking. I have always been so intimidated when preparing the Thanksgiving turkey. So many different philosophies on the "right way" to do it. Not anymore- this is simple and Jacques shows that simple is best. Came out better than any turkey I've ever made. Thank you so much Jacques Pepin❤️
Jacques is a national treasure. Thank you so much Monsieur Pepin!
He’s a global treasure
After so many years-Still remember give some saute liver to wife-So sweet!
When I was a student at CIA in the early 1960's when it was located in New Haven, Ct. I was in Chef Delorme's kitchen and he demonstrated the exact same things you presented and Chef always stressed removing the cartilage from the legs for easier carving, and making the slits in the thighs and wings. The Chef then lectured us on using a high heat and doing the reversing of the bird halfway through the long cooking strategies. Somehow, in my years in the industry I lost tract of the slits in the areas you mentioned- thank you for bringing back a memory and I shall do it again this Thanksgiving.
Is a bag good to use so you don’t have to reverse it?
Every year .. i review this same video, a week before i start on my t- giving feast...never get tired of viewing ,. Year after year .. never gets old ..im honored to learn from the best....OH.. THE MASTERS .. LOVE IT 😅😂
Made this today for Thanksgiving dinner the third year in a row. Followed the recipe steps exactly and it's become our family tradition. Everyone loves it.
From Milwaukee, Wisconsin, USA... HI! No cranberry sauce? Oh I just love cranberry sauce with turkey. Thank you and God's Blessings. Annette Swanson
God bless Jacques Pépin, one of my favorite teachers.
Jack you are the best! May you live long and stay healthy. I still have many things to learn.
Last turkey day I remember I worked at Walmart as security.i was posted by the employees brake room.on my brake I went inside the brake room and got in line and when I got to the front the girl told me it was for Walmart employees only, everyone was starring at me .I remember I really wanted a plate.i also remember that day was freezing cold.today the weather is allot better and even though I'm still homeless I have enough money for my turkey plate and even one for my friend Ryan.😁 Thank you God.
Hope you had a nice Thanksgiving this year ❤️
@@bluekatgal7300 who are you??
@@kqed I wish you joy+ prosperity this coming thanksgiving day.may GOD see your needs,may the heavens open to your favor.is the petition I make to my CREATOR.
@eliseolopez. God bless you and may you have many blessings and many wonderful Thanksgivings surrounded by loved ones. 🙏
DESPUES DE TANTOS ANOS MR.J.P.Y SU TAKENTO EN LA COVINA MI FAVORITO EB N.Y.BENDICIONES Y PA KANTE.GRACIAS ❤😂😂😂😂😂😂😂😂
How fortunate I am to have watched the tv career of Jaqcues Pepin through my adulthood. He’s had a profound impact on me, and undoubtedly made me a far better chef that I would have ever been. What a gift I received from the master. Thank you, chef and teacher and master. I owe much of my life to you
Jacques is one of the best chef...!!!
I've always believed that trying to make a delicious turkey is a fool's errand....until now. The sauce and the deglazing is the key. Thank you, Jacques!
Use to watch Mr. Jacques Pepin years ago on television.
The little tips and tricks he shares is what made him a legendary master 👍
I adore this man and everything he has taught me.
Ha .Chef Pepin has exposed my long held secret! Ive always eaten the turkey liver in secret as I prepared the meal with a little red wine.
Indeed 😉
And the heart!!
It's very nourishing!
The best looking Turkey and stuffing.I have seen probably since my mother passed away and that is.
Nineteen years ago thank you chef jacque You made me cry.😢😢😢👨🍳👨🍳👨🍳❤❤❤
Chef Jacques Pepin is so expert and so down to earth at the same time!
His explanation of the holiday is spot on