ฝัง
- เผยแพร่เมื่อ 13 ก.พ. 2018
- Jacques Pépin is a chef, author, and television host, as well as the dean of the International Culinary Center in New York City. Jacques opened MAD5 with stories from the French kitchens of the 50's, as he demonstrated his own technique by making chicken galantine and teaching the audience to make an omelette.
About MAD:
MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.
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The audience is quiet because they are in awe. LITTERALLY! He just totally deboned a chicken and stuffed it in under 13 minutes. And at his age, that is phenominal. Proud fan right here.
this is my favorite chef. He is classy and normal and not fancy or stuck up. I could watch him for everything.
This tends to be the case for people who grew up in WW2 France as children.
I completely agree, there’s many chefs that I like to watch or think are talented but he is the one I’d want to have cook a meal for me
He's great but there are others that fit the description. Ina Garten is one. Sarah Moulton was another but I haven't seen her in years. Chef John videos are good as are the Babbish videos. But I agree that this guy is classy and very approachable.
That’s because he isn’t from Paris lol
I adore him, and have watched him for decades, for the same reasons you've mentioned.
Jacques is an international treasure.
"international" nice touch. He's been American for longer than he's been French though at this point, so I guess 'Murica wins for once in a while.
@@BigIron936 the point is that it doesn't matter if he's French, American, or both. We all benefit from his knowledge and love for sharing it.
"When you learn something, you learn it in a certain way, and after a while you don't remember where it comes from, and you do it your own way." Words of wise.
Jacques is an inspirational person and I was fortunate to have taken several trips with him and Rebecca Alssid, one to the south of France and another to the Alsace. His enthusiasm is contagious and his outlook on life as well. He was always so kind to Julia Child and it was so exciting to see them together.Lois Titherington
@@littleloiee Priceless...
As a tradesman, this is definitely true, but it should be noted that many people opt to make it easier at the cost of being better. Things like quality and safety tend to get bypassed some times. I believe what this quote is intended to mean is that at some point the student becomes the master and learns a new and better way to accomplish the same or better result.
@@littleloiee Blessing. What is the "South of France?"
Only this man could bring a tear to my eye by trussing a chicken.
This guy knows his way around a half hitch.
I've been watching this man since I was a child - and still LOVE every minute of watching him. I adore him
I blieve what Jacque says about what being a craftsman is, because I have experienced it, not as a chef, but as a nuclear submarine marine mechanic of 33yrs! The osmosis of learning was through watching what others did or didn’t do or could have done. I’ll never forget when as a helper, the journeyman mechanic only reached out his hand and I asked “what” and he replied “can’t you see what I’m doing”. He wanted me to hand him the tool to accomplish the tasks at hand… “the osmosis of learning”!
This is actually a master-class in life. What he says about advancement in knowledge and skill in order to truly express yourself are words to live by.
Thing is, very few of us go the full route that this man has. He has been in the kitchen now for almost 70 years doing most of the same techniques over and over and over, trying new things, going back to the old, trying new again etc., climbing his way up to world class. There were many great chef’s in that audience who have done and are still doing the same, some maybe not as far along. There are so many of us who love the kitchen and who marvel at what Jacques can do and many of the comments say ,’mine just isn’t as good as his’. Well...no, it would be odd if it was really. What he conveys is not ego, in fact just the opposite, he exudes a genuine warmth, sincerity, and love in his teaching. He has a bit of the devilish humor about him as well, which makes it even more attractive to watch. Consciously or not, we recognize all that and are drawn to it, we are comfortable. He has developed over the years a keen ability to talk, stay on subject, and inject just enough humor, all while performing his trade.
The comments he made towards the end about the reality shows and the yelling etc, really struck home.
Dear Jerry Smith
So very well put. The best explanation I've heard of just why we are so enamored of Jacques Pepin.
And I really hope that fans of Gordon Ramsey heard what was said at 24.4 to 25.2.
Thanks again for your comment.
Chef Ramsey would be well served to observe his humble nature. Maybe that would help him from NOT taking our Lord Jesus Christ’s name in vain. I shudder when he does this..
That's Rene Redzepi, from Noma at 23:24 - you know you're a legend when that guy is in your audience asking you questions!
Wisdom, compassion, humility. He is a nurturer extraordinaire! age 80, and he just keeps on giving. Sante Jacque! and thank-you for this, you give so much of yourself.
No shouting, no swearing, just calm great cooking, such a pleasure to watch & learn
Have so much admiration and respect for Chef Pepin.. A brilliant man.
I loved how he said that yelling (translate=abuse), is never conducive to learning. Being in the nursing profession, this can be applied to any profession or craft. Plus, how does this make for a pleasant and collegial atmosphere?
I refused to watch chef who was yelling at the kitchen staff. It's all for the drama on TV. That G chef is not special, he has no right to verbally abused anyone
Yelling is a very effective tool for teaching "new" people not to make certain mistakes that can cost them or others life or limb or completely ruin their work. However, yelling in anger as a teacher not as a teaching tool is not an effective teaching mechanism when your student has done nothing wrong or simply doing things their own way.
Some people are negligent at their jobs, this might not be you, but if someone is it is appropriate that you shock them into being responsible about what they are doing in a non-physical way because it tends to stick and they change their reckless behavior. It's the uncomfortable feeling and scared feeling that "tends to stick" especially when it is coming from a friend or an authority figure. You should never yell at some one for doing something accidentally (except if it is very dangerous) or just doing something differently when their intention is good and the result is acceptable. That is bullying.
Yelling is simply abuse, Zachery. One can instruct and warn without yelling.
@@bubbadeaux1671 If you never got yelled at for being a dumbass by your father or brother or friend or boss that you respect and immediately regretted what you did and never did it again and apologized and earned their respect back then you do not understand that when people who actually care about you yell at you it is NOT always abuse. it's important. Too many people abuse it, but to suggest that it is simply never appropriate is simply not true.
Stupid example but if you suddenly catch your toddler sticking a fork into the electrical outlet what are you going to do? "Now timmy don't do that you're gonna get hurt." No, You're not. Your gonna scream "STOP!" and he's gonna stop.
If you're doing something wrong at your job over and over and somebody finally blows their top and tells you the truth and it changes your life. You know that they are are right and you are wrong and their "yelling" helps facilitate that information into your mind especially if yelling is something that they never normally do.
It ignites people to pay attention and it should not be used willy nilly for no reason or it will become ineffective and abusive.
And this here, is a winner at life.
God bless you, Jacque Pepin
I love his accent after living in the US for decades! Very authentic!
Nice to see Claudine so involved with Jacques' work and keeping him on track!
I’m so glad y’all are still cooking together! I watched y’all in college and I had such a crush on that beautiful red head! Makes me so happy to see y’all again
Biggest Takeaway -“Stop torturing yourself, you’re already different”.
The entire beatnik tribalized world could use a whole lot of this perspective.
So many little nuggets of brilliance in this video
Jacques Pépin your the reason i love cooking, wish you were 30 years old, the world can learn from you...
This man is a Chef's "Chef." Amazing amount of talent, vision, and wisdom.
Salute to the great chef, Jacques Pepin. Thank you, you are so humble, something that most young chefs today should learn from.
the moment in the end when they got 7 extra minutes is so relatable, jacquin is such an honest and true man
Where class and skill and humility intersect you'll find Chef Pepin.
That cuttingboard though, love it. His food critic comment is quite something, most chefs will not agree.
So good to see Monsieur Jacques “Tati” Pepin in good shape and humour. All the best and sante!
I think he is talking about those woman's "tatis"!
@@JTBCOOL1 tati just means aunty in French. And Jacques Tati is a famous French film maker, so it's definitely a confusing nickname for a French guy
What an amazing wonderful man and chef. I admire his daughter also, she is her father's daughter for sure. Bless you.
What a wonderful part of France to grow up in! The Dijon area is so beautiful! I grew up in rural Connecticut U.S.A. - my mother gave her many children baby chicks to adore whenever we shopped for fresh eggs in the country! What simple
amazing phenomenal days of my youth ! Love you Mother ! r.i.p.
I still talk in a fake French accent when I cook because of this man thank you PBS
I was trained as a musician, a very similar calling in many ways. My college organ professor made me start my technique over from scratch. She said you first need to learn it properly (my way) and, after you know something (years), you can take it your own way. First, you learn the proper technique, just like Jacques says! By the way, my organ professor was 100% correct. I became a first-class organist and am now retired (but still playing).
I love the way Jaques makes everything look so easy and provides philosophical insight in the process of mastery! What a legend!
Insanely amazing. Dropping some serious knowledge while performing in the kitchen of being a craftsman to an artist, a technician to a talent. And all the while he's teaching us, subtly showing it in a brilliant manner in how he is carving and deboning a chicken.
Jacques is so amazing. He is my hero! Thanks for sharing these techniques.
Mr Pepin is the mold of what a classy, gifted cooking instructor looks like. We are all blessed by his contribution to the craft. Sincere thank you, Mr. Pepin.
Love this man with all my heart. Best chef there is. 😊
He is the best. Pepin - the master
You are a treasure, Jacque. Thank you always!!!
Still with the metal utencils in nonstick pans, hilarious.
She is so respectful of her dad, have to love it
When I was in culinary school, my favorite chef was such a skilled and passionate baker that I would find myself getting a bit emotional just listening to her talk about bread. I get the same way with Jacques Pepin--I could watch him cook and listen to him talk about food all day long and never get bored.
What a fantastic demeanor in all respects. It was beautiful that he shared his life with us in our ages.
Gotta say.... There's a tear in my eye within 30 seconds. This is an EXCELLANT IDEA! I have heard the story so many times but he seems to be so vulnerable this time when he tells it. The best show on earth is to have his daughter and his stories of his histories along with the techniques, with the cooking included is the best. Thank you Jacques. We all love you
Is there some reason the camera doesn't stay on the craftsman's hands? I already know what Jacques Pepin's face looks like.
The director was not very good. The director decides which camera shot to record and transmit.
It defeats the purpose of the show, which is to show techniques.......Not worth watchig !
Agreed. Jacques is a handsome man and I don't mind looking at his face, but I sure would've loved to see him lollipop that chicken wing.
What a master. We are fortunate to witness his gifts.
I never get tired of his teachings. He is such a kind soul.
It sill amazes me how humble this man is...! A true gentleman...!!
Think it was Bourdain who said, "If Chef Pepin says a certain technique or preparation must be thus, I consider the matter closed. That's the way it should be done."
Correct.
I have nothing but the utmost respect for Chef Jacques Pepin. He explains his techniques in a language anyone can easily understand, plus he exposes his soul in everything he creates, and that makes me smile.
His boning the chicken was phenomenal.
Larry MacDougall I think you mean deboning.
boning means something entirely different in colloquial speak. made me lol though 🙂
Unaaaagi actually the term "boning" in reference to meat and seafood preparation means "to remove the bones from an animal or fish". As in, "when you're finished boning the salmon, would you please bone the chicken." Boning and deboning can be used interchangeably. However, having worked as a meat cutter in retail and wholesale production, the preferred use amongst professionals is boning.
i'm pretty sure you clean and fillet a salmon, or break it down. but if you want to bone it, to each their own. ;)
Unaaaagi while you're pretty sure, I'm positive. Google or look up "boning" or "to bone". Pepin literally says, at the beginning of the demonstration, "when you bone a chicken out".
Unaaaagi I might say "I've filleted the salmon, would you mind pin-boning? I've got a boner over here." And certainly you can extrapolate to a sexual connotation, but I've worked in many shops and any competent cutter will know the meaning.
There's something I deeply enjoy about watching people clap and cheer when Jacque does something cool. He's cooking, and people cheering for it. I just love that.
Everything he said was spot on. Such an admirable way to lead a life. I didn’t realize that I would become such a fan of Jacques Pepin by listening to his speak and watching him work!
OMG bravo chef. Fell in love years ago with you, as a child. Drove me challenge myself in the kitchen. Again bravo.
You have inspired my table, you have inspired my cuisine, you have inspired my life..... from watching you and Julia on pbs with my mother at 11, to watching you and your daughter cook more fast food your way, to watching you today on my phone in my late 30s. You and your daughter are and absolute treasure . You will always be an inspiration Jacque, and Most of all thank you. You have given us all more than you will ever know...
totally admire his attitude for food and his skills are just unbelievable
I have been reading and enjoying Jacques book A Grandfather's Lessons I love it the stories and photographs by Tom Hopkins the recipes everything about this book is so amazing the relationship with his granddaughter shines through so so good . I can not get enough of Jacques I can listen to him all day.
Coming back to this video after a couple of years, I don't think there is anybody out there that has achieved this master and fluency with food (like the butter flower - seriously?! and the deboning of the chicken; astounding) AND is down to earth and a nice human being. I may be mistaken, so please let me know. Otherwise, so grateful to have access to this video.
Dear MAD
I am beyond GREATFUL. Thank you so VERY much for putting this outstanding presentation together for us Jacques Pepin devotees.
Much love to all who worked on this. What a great idea!
He is truly a Living Legend
They way he peeled the meat off the bone like he was peeling an orange is phenomenal
I love Jacques Pepin since I was a boy. Thank you for making the world a better place. With Respect George N.
Much respect for Monsieur Jacques Pepin for his absolutely masterly demonstration and commentary. A pleasure to hear him. How he combines cooking or the craft of cooking with the school of Life. Merci! Joanne from Trinidad et Tobago ( Caribbean) 🇹🇹🇹🇹
Thank you chef--you got me and mine through the pandemic.
Excellent technique from the master chef Pepin...
Chef Jacques is Amazing
Notice how cleanly he works. A real artist.
Absolute legend and such a gentleman.
You know a Master Chef when you see his skills at work. Yeah the Camera Man is all over the place vs focusing on the work being done.
Until I was 11 years old we too had an icebox instead of a refrigerator. A gentleman would pass daily selling blocks of ice and, when necessary, Mom would purchase a block of ice. She would put the block of ice in the top of the icebox and it kept our food cool until the ice melted.
Only one other Chef was next to his caliber, and it was Julia Child.....Both are the best!!
Bam!
Julia was great, but I don't think even she had the same skill level.
Jacques Pepin is my favorite chef.
I feel for the man as he faces unbelievably redundant questions.
And for... Umm, his co-host. 👏💪👍✊❣️❤️
“Be First a Craftsman” Repeat! Brilliant! Lovely man!
One of the greatest moments of my life was meeting this amazing humble man!
Mama D Does Dinner I remember his quite 'boney' handshake!
@@hippojuice23 I would want to touch your hand that shook his
Great! What a nice episode! I couldn't stop smiling!
old friends these two...i have learned so much....thanks...
I am in awe myself at who I believe to be the greatest chef ever born. A real delight to learn from his gifted mind and hands. Humble & brilliant! So much talent in a lovely French bundle. I love him.
I'm so pleased to have found this. I was under the impression that Jauqes was finished saying he was retiring and really retired
LOL!
I love Him and His knowledge 😘.
Unfortunately I had to retire as a Chef because of legs.
My Niece is carrying on for me and actually headed a party for Jaques at the Marion's .
JO JO IN VT 💕😄
Humble good man and expert at what he does.!
Love Jacques!!! We are all equal in the eye of the stove!!!
I just love Jacques Pepin!
Mr. Pepin is my culinary hero, thank you sir for inspiring me to try so many new things. I hope to one day shake your hand and tell you that you are my idol.
Classic Frenchman with skill and Passion for his art
I so fond of only the confidence he truly is one of his own kind. Time Space that's why he is what he was ... The best Inn it's time.
This guy is just pure awesome. My mother always watched a lot of cooking shows when I was growing up and I found most of them so boring. But this guy just always seemed to be saying something worth listening to.
Love watching the master cook. Always fascinating. Now to at least make an omelet a la Pépin.
Much in the world was in fact so much better than today people cannot imagine the beauty.
He's practically THE LOVE OF MY LIFE ... 💘
I've cooked for a few chefs in my life as they have been guests at our home. I'm not a chef but I put effort into my cooking. The best thing is that the chefs notice that and appreciate it. My food is no where as good as what they make, but they are my favorite guests because they appreciate the effort more than non chef guests. I make mistakes or take shortcuts but they sometimes work out and I get compliments occasionally. But mostly they appreciate having food they didn't have to cook.
CONGRATS JACK!, YOU ARE A MASTER ON THAT.
What an excellent human being!
He did this deboning of the chicken on "YAN CAN COOK'' many years ago. I have been doing is for the last 30 or so years. Thanks Jacques.
To see Rene Redzepi look up to Jacques like everyone else was very wholesome
That cutting board is to die for!
My efforts on the French omelet never quite look like Jacques and neither do the chickens, but I keep trying in my quiet solitude behind skillet and blade.
lololol
Ahh. A poet too. Bet your food tastes wonderful and that you are much too humble. The best cooks and chefs are POETS AT HEART.
1p6tgms
And isn't that what he said was the way to mastery? Repetition? Preferrably after being taught the best technique for what you are trying to master of course. You are on track then, rinse, repeat.
I keep trying
Wow, I said the exact same thing to the two apprentices that were assigned to me 5yrs before my retirement and also told them that when I retire you’ll have the same two people that I utilized i.e. Archimedes and Mcgiver (from the tv show that I watched every week).
you are simply amazing monsieur pepin
Such a gentleman ! 🥰
This is mastery, never thought you could do this to a chicken, that omelette was insane, what a wonderful teacher Jaques is. What a bad camera guy though, that was awful. Haven't they thought of Overhead cameras ? It's a pain to watch.
Julia and Jacque and my grandma and grandpa taught me how to cook. Jacques is amazing! These people seem clueless.
Great Chef!
Such a great teacher thank you Chef
He's truly a Craftsman