Jacques Pépin's voice, I could listen to it all day. The perfect teacher's voice, inspiring, showing, telling. Simple food can be so beautiful -- those lettuces made me pause the video.
I learned to cook from Julia and Jacques. I have such happy memories of Saturday afternoons watching PBS’s cooking lineup with my mother. Other kids may have watched Saturday morning cartoons obsessively, but for me it was PBS cooking shows in about a 4 hour block on WGBH.
My daughter and I did the same thing. I've always loved cooking, new recipes and ideas, trying new tastes and dishes from other countries, passed it along to my daughter.❤
You're probably around my age and yes such wonderful memories of watching those two both individually and together which was the best, their gentle back n forth banter. I'm as surprised as I'm sure Julia would have been to see he didn't use any garlic.
I just read his wiki page and learned of his horrendous 1974 car accident where he was so badly injured with 14 fractures in his back, pelvis, shoulder, and arm, the doctors wanted to amputate his badly damaged left arm. For him to reinvent himself knowing he probably couldn't work full-time again is a testament to his passion for life and spreading his talents to uncountable others. Merci chef!
40 years ago I learned how to boil eggs from a young french fellow on TV, I never really ate boiled eggs because of the sulfur taste before that - Thanks for teaching us all
@JacquesPepin-b8i I have also watched you for many years and do so now, selfishly also because you remind me so much of my Pop half Italian/Mexican who was a chef at Adolphus Hotel Dallas for 25 yrs. He’s gone now but watching you keeps him alive, he taught all of us how to cook, he would say you have to eat you might as well eat well made food, Thank you Jacque, sir for all the years…
If you stream them instead of boiling them, the time is shorter and always the same, whether you're cooking 1 egg or 20 eggs. Try boiling 20 eggs for the same time as one and see what happens. .
Jacques Pepin is the G.O.A.T I've been watching him for years , on top of everything else he has the finest knife skills I've ever seen, watching him de bone a chicken is watching a master. Go to see you again Jacques, live long and prosper !
And, when he tastes the food, he doesn't roll his eyes and wave his arms and say "omg, that's literally the most amazing thing anyone's ever tasted ever in history", he says "mmm, good".
For the life of me, I will never understand why chefs don't ask someone else to taste the food. It would mean so much more to me. There must be at least one other person in the room? End rant
@@vettechsruleDo you think that the person would tell the chef if they don't like it? I remember Emeril serving people his food on the show. There were never any complaints that I can recall. But I do enjoy watching the chef serve and others eat. It's all part of the joy of cooking.
Jacques Pepin One of the Great Chefs of the World 🌎. I Watched you with Julia Childs , Thank You for your Knowledge, Making something Delicious to Eat. I Hope you are Well, Peace be with You 🎉😊
Whipped eggs is great on buttered toast too. You basically stir the eggs vigorously in a tall pot and cook on low to medium heat. The eggs become spreadable and it’s really good over buttered toast.
I haven’t trued curry powder yet, it sounds interesting, but do the rest as jacques recommends. I love fresh pepper and sea salt. It takes me back to the sandwiches my mother made for me as a child …
@@pdeforest store-bought curry powder is bland due to sitting on the shelf for a few months. Instead, make your own with fresh spices from and Indian store (they typically have a high turnover so the spices are far fresher). Grind them in a coffee grinder used only for spices, then store in tight glass jars. I do this regularly and my home made curry powder is so fresh that I need only about half of what most recipes call for. It’s well worth the small effort to make it yourself.
I was having déjà Vu to the 80s.When some cute little Frenchman taught me how to make eggs and egg salad.Thank you sincerely.You made me a better cook❤
I watched you when I was a newlywed and learning to cook. I learned and mastered the lentil recipe. After 38 years of marriage I thank you for such a delicious dish. 🥰😃❤️😋😋😋😋
What a lovely man always Makes cooking look easy. His accent just draws you In and relaxes you He always makes you feel Like you can this even if You are not a cook. Thank you for all your Great tips and recipes. Kind regards John & Ann Bonnie Scotland.
This is like a warm blanket, he's simply amazing in every sense of the word. I grew up working in my family butcher shop in Richmond Hill, Queens......I learned much, but Jacques taught me kitchen skills for sure
I have great many memories of watching Jacques over the years he is like your favorite teacher in School or College and at the end you always feel like you have learned some great new things.
40 years ago I learned how to boil eggs from a young french fellow on TV, I never really ate boiled eggs because of the sulfur taste before that - Thanks for teaching us all
But he just turned 90 years old 3 days ago on December 18! And still cooking! His mother lived to be 3 days shy of her 100th birthday! He has that in his genes, too!! I LOVE this man!
Jaques Pepin you are well respected by myself and millions of others, I've been watching and learning from you for years, I'm glad to see that you found a new platform on TH-cam, I hope a new younger generation gets inspired and tries their hand at cooking like I did after watching you. God bless
Thanks M. Pepin. I will try that. I believe in curry powder in light touches. For American potato salad it has the same effect. Just a pinch really makes a difference. I am reading Apprentice for the third time. It's fabulous!🙏
today at work I got to frame a signed print by Jacques Pepin called "Blue Tablecloth", what an honor! 1 of 5 signed prints, he is a wonderful visual artist as well!
Egg salad with curry on white bread is my mother's signature "fancy" sandwich. I've never made it with mustard, but will try tomorrow! So glad to see that Jacques uses store-bought mayo- such a waste to make home-made mayo if you are going to flavour it anyway. I actually use "light" mayo in flavoured mayonnaise- I can't tell the difference, and I appreciate being able to reduce the calorie count. My mpther uses butter as a binder instead! Thanks, JP, for continuing to show us how to make simple, healthy, and beautiful food!
Sir, you provide brilliant information. I adore your kitchen. My german gramma would have told me to listen carefully and watch it intently. Humble, knowledgeable, and kind. I am so happy to have found your videos on a cold, snowy day. Price of eggs now $7.00 approximately. Gramma said one day, you'll have chickens and goats. Recipes for both. Wish she had video then. Only for that kind of knowledge, not crazy AI stuff. God bless you, Sir. ❤
Curry and tobasco sauce, excellent idea there!! I add some chopped dill pickle and Old Bay Seasoning to mine. Love a good egg salad!! Red onion is also on my add list.
Glad Jacques Pepin is still cooking!
Me too
I really like these calm home style recipes he does. Relaxing to watch
His accent is so beautiful and classic
😢@@IronMike-f8i
@@IronMike-f8ijealous a little bit?
Jacques Pépin's voice, I could listen to it all day. The perfect teacher's voice, inspiring, showing, telling. Simple food can be so beautiful -- those lettuces made me pause the video.
@@ladiesbane happy cooking
Perfect egg SALLLLAD!
I absolutely love watching this guy handle food and listen to him talk about it. What a treasure
I learned to cook from Julia and Jacques. I have such happy memories of Saturday afternoons watching PBS’s cooking lineup with my mother. Other kids may have watched Saturday morning cartoons obsessively, but for me it was PBS cooking shows in about a 4 hour block on WGBH.
My daughter and I did the same thing. I've always loved cooking, new recipes and ideas, trying new tastes and dishes from other countries, passed it along to my daughter.❤
You're probably around my age and yes such wonderful memories of watching those two both individually and together which was the best, their gentle back n forth banter. I'm as surprised as I'm sure Julia would have been to see he didn't use any garlic.
I used to watch PBS cooking shows on weekdays when I was home from school during the summer with my mom. How I miss those days
MASTER BAKER ,WALKER DOD.BAKE FOR EUROPEAN ROYALY IN WW2, OWNED BAKERY IN MY LITTLE TOWN. WAS A PRIVILEGE TO KNOW HIM . RIP WALKER. 🙏
@pinkmonkeybird2644, A hearty "Hi-yo" "Bon appétit" to your youthful adventures! VOTE BLUE💙
I just read his wiki page and learned of his horrendous 1974 car accident where he was so badly injured with 14 fractures in his back, pelvis, shoulder, and arm, the doctors wanted to amputate his badly damaged left arm.
For him to reinvent himself knowing he probably couldn't work full-time again is a testament to his passion for life and spreading his talents to uncountable others.
Merci chef!
Thank you. I am a fan of your talent
OMG...poor guy. And I'm sitting here miserable with my back hurting. Cannot imagine the pain he endured.
Wow. I didn't know that.
40 years ago I learned how to boil eggs from a young french fellow on TV, I never really ate boiled eggs because of the sulfur taste before that - Thanks for teaching us all
@JacquesPepin-b8i
I have also watched you for many years and do so now, selfishly also because you remind me so much of my Pop half Italian/Mexican who was a chef at Adolphus Hotel Dallas for 25 yrs. He’s gone now but watching you keeps him alive, he taught all of us how to cook, he would say you have to eat you might as well eat well made food, Thank you Jacque, sir for all the years…
If you stream them instead of boiling them, the time is shorter and always the same, whether you're cooking 1 egg or 20 eggs. Try boiling 20 eggs for the same time as one and see what happens. .
And the memories ❤ i try to never pass his vids up on u tube@mogarcia9755 I really enjoy him.
Straight professional cooking without showing off or talking bullshit.
Jacques Pepin is the G.O.A.T I've been watching him for years , on top of everything else he has the finest knife skills I've ever seen, watching him de bone a chicken is watching a master. Go to see you again Jacques, live long and prosper !
He's the Boss, I Used to Watch him with Julia Childs😊
@@Chris-o1q he and Julia were great together
Always loved watching him. The shows with him & Julia together were absolute masterpieces.
they truly were. I'm so sad Julia is gone. God bless her soul.
I love his face when he tastes his food. Almost like a young child's.
WHO DOESN’T LOVE THIS MAN. I REMEMBER WHEN HE COOKED WITH JULIA CHILD ON HER SHOW.
That's how I cut my eggs for egg salad ! I also put capers in my egg salad, along with finely diced celery and onion. 😊
Me too. Love the texture this way.
Great idea to put in capers😊
Not only does Chef Pépin inform good cooking, he inspires LOVE!
Thank you Mr. Pepin on teaching the world how to cook.
I could watch and listen to him for hours. He's a true master.
I already did
He shows how easy it is to make simple beautiful and delicious. I learn something every time I watch him cook.
Jacques and Julia were such wonderful cooking hosts ❤️
And, when he tastes the food, he doesn't roll his eyes and wave his arms and say "omg, that's literally the most amazing thing anyone's ever tasted ever in history", he says "mmm, good".
For the life of me, I will never understand why chefs don't ask someone else to taste the food. It would mean so much more to me. There must be at least one other person in the room? End rant
@@vettechsruleDo you think that the person would tell the chef if they don't like it? I remember Emeril serving people his food on the show. There were never any complaints that I can recall. But I do enjoy watching the chef serve and others eat. It's all part of the joy of cooking.
Damn brother you so good at observing IT almost seems Like you got two working eyes god damn
Jacques Pepin One of the Great Chefs of the World 🌎. I Watched you with Julia Childs , Thank You for your Knowledge, Making something Delicious to Eat. I Hope you are Well, Peace be with You 🎉😊
Curry powder is delicious in egg salad. I smash my eggs with a fork and add lots of black pepper too. It tastes so good on buttered toast.
Whipped eggs is great on buttered toast too. You basically stir the eggs vigorously in a tall pot and cook on low to medium heat. The eggs become spreadable and it’s really good over buttered toast.
I haven’t trued curry powder yet, it sounds interesting, but do the rest as jacques recommends. I love fresh pepper and sea salt. It takes me back to the sandwiches my mother made for me as a child …
@@pdeforest store-bought curry powder is bland due to sitting on the shelf for a few months. Instead, make your own with fresh spices from and Indian store (they typically have a high turnover so the spices are far fresher). Grind them in a coffee grinder used only for spices, then store in tight glass jars. I do this regularly and my home made curry powder is so fresh that I need only about half of what most recipes call for. It’s well worth the small effort to make it yourself.
I knew those chives were coming at the end 😅❤
Me too 🤗
My all time favorite chef! Thank you Jacques Pepin.
I don't even like egg salad, but I just love watching Jacques cook! 😊
I was having déjà Vu to the 80s.When some cute little Frenchman taught me how to make eggs and egg salad.Thank you sincerely.You made me a better cook❤
Jacques is not a cook .He born to cook.Happy cooking his soul so many live with .Im from Sri Lanka.Thank you sir , good health long live .
I smile every time. Jacques I have been watching you since the early 70's.
Jacques is still doing it at the age of 88!
Man is a treasure👍
My favorite cooking teacher after my Mom. :)
So simple, so beautiful, so delicious. Curry powder is a lovely addition to a mayonnaise dressing.
Thank you for everything you’ve given us, over so many years, Chef. Happy 90th and have a wonderful celebration all year long.
He is an amazing chef. A true cook, not one of those half ass celebrity chefs that can't even cook.
What a beautiful afternoon hunger answer...
It takes minutes and simple ingredients.....
Done and tasty! 👌
I watched you when I was a newlywed and learning to cook. I learned and mastered the lentil recipe. After 38 years of marriage I thank you for such a delicious dish. 🥰😃❤️😋😋😋😋
I love that Jacques chops his eggs like I do! 😍
What a lovely man always
Makes cooking look easy.
His accent just draws you
In and relaxes you
He always makes you feel
Like you can this even if
You are not a cook.
Thank you for all your
Great tips and recipes.
Kind regards
John & Ann
Bonnie Scotland.
You have no idea how happy I was to see this new video posted. I’m going to meet him in Newport this month. So pumped! Thank you, Chef
Have fun! That Newport event is going to be amazing. - CC from JPF
The master forever ❤🙌🏻
Chef, you are such a great person to share things with everyone. Thank you!
Thank you, jacque pepin. You are a gift to all us potential cooks!❤️
Mr. Pepin. Watching you on PBS as a youngin inspired me to step into the kitchen!!!
Yes, the dish looks beautiful. Thank you Jacques!
I always put celery seed in my egg salad. It adds a wonderful flavor.
Such a down to earth man, chef and all around great human being. I would love to have dinner with him once.
This is like a warm blanket, he's simply amazing in every sense of the word. I grew up working in my family butcher shop in Richmond Hill, Queens......I learned much, but Jacques taught me kitchen skills for sure
I have great many memories of watching Jacques over the years he is like your favorite teacher in School or College and at the end you always feel like you have learned some great new things.
I’d love to be one of the lucky friends who get invited to Jacques’ place for lunch!
That would be nice.
So simple! So special! Recommended by The Maestro himself!!! Thank you!
We Love you, Jacque! Thank you for so many amazing recipes and techniques!!
That is exactly how I cut my eggs for egg salad. In the slicer one way and then the other. Perfect every time.
Same here!
I love Mr Pepin - own his cook books .Happy cooking 🥘🧑🏻🍳⏲️🍳
I love my scrambled eggs with olives and cheese
I love your videos! I remember you on TV when I was younger. You never keep teaching. Thank you Sir!
40 years ago I learned how to boil eggs from a young french fellow on TV, I never really ate boiled eggs because of the sulfur taste before that - Thanks for teaching us all
Merci chef !
Love you Jacques!
Thanks for what you do for charity
Happy viewing! Jacques is amazing. So grateful for this continued work of JPF!
Thank you.
Thank you for your kind comment! - CC from JPF
So very nice to Mr Pepin ♥️♥️♥️♥️♥️
Thank you for sharing your experience
Jacques is a national treasure,!
one of the greatest French trained chefs like an old grandma cooking
We are so fortunate to have a chef on TH-cam long departed the who he keeps on sharing cooking techniques and recipes.
But he just turned 90 years old 3 days ago on December 18! And still cooking! His mother lived to be 3 days shy of her 100th birthday! He has that in his genes, too!! I LOVE this man!
Jaques Pepin you are well respected by myself and millions of others, I've been watching and learning from you for years, I'm glad to see that you found a new platform on TH-cam, I hope a new younger generation gets inspired and tries their hand at cooking like I did after watching you. God bless
Thank you for this E-Z recipe, Jacques!! I love egg salad and can't wait to try it...
I like the addition of Tabasco. I’ve noticed he uses it frequently.
Jaques a Master Craftsmen in the Kitchen..& U can always find something to learn.👍
Like 👍❤❤ super tasty and healthy recipe 😋
I love Jacques.
Love Jaques and have been watching for years. I really enjoyed the shows with his daughter.
Thanks M. Pepin. I will try that. I believe in curry powder in light touches. For American potato salad it has the same effect. Just a pinch really makes a difference. I am reading Apprentice for the third time. It's fabulous!🙏
today at work I got to frame a signed print by Jacques Pepin called "Blue Tablecloth", what an honor! 1 of 5 signed prints, he is a wonderful visual artist as well!
Good afternoon chef pepin great to watch you again on my yt we love all your recipes good day from us here in belgium thanks somuch chef 😅😅😅😅😅
Merci,Jacques!
Chef Pepin is great.👍
Jacques has so many great knives. Here he’s using a beautiful Opinel forged 1890 chef’s knife
I have gotten alot of pleasure watching you cook over the years.
Thank you, sir...
Been enjoying Mr. Chef for years on PBS.
This is the magic of Chef Pepin. I HATE egg salad with all my soul. But I watched this video anyway for his style, technique and charm.
Merci beaucoup, Mâitre!
🤗😋
He is such a jewel of pure beauty and value you can not put a price on.
Wonderful Jacques! Merci. 🙏
What a geezer - so much enthusiasm for the subject - thank you so much 😊
Thank you so much Monsieur Pepin!!!
Egg salad with curry on white bread is my mother's signature "fancy" sandwich. I've never made it with mustard, but will try tomorrow! So glad to see that Jacques uses store-bought mayo- such a waste to make home-made mayo if you are going to flavour it anyway. I actually use "light" mayo in flavoured mayonnaise- I can't tell the difference, and I appreciate being able to reduce the calorie count. My mpther uses butter as a binder instead! Thanks, JP, for continuing to show us how to make simple, healthy, and beautiful food!
You are a precious human! Can you give us a tour of your kitchen and favorite cooking pots/utensils spices and uses?
Always a pleasure to join you in your kitchen - thank you Chef!
Sir, you provide brilliant information. I adore your kitchen. My german gramma would have told me to listen carefully and watch it intently.
Humble, knowledgeable, and kind. I am so happy to have found your videos on a cold, snowy day.
Price of eggs now $7.00 approximately.
Gramma said one day, you'll have chickens and goats. Recipes for both. Wish she had video then. Only for that kind of knowledge, not crazy AI stuff.
God bless you, Sir. ❤
The best!
Got to love this man
Jacques Pepin is the Don Corleone of chefs.
Chef, you remind me again and again what I miss about France. The French!
Curry and tobasco sauce, excellent idea there!! I add some chopped dill pickle and Old Bay Seasoning to mine. Love a good egg salad!! Red onion is also on my add list.
Looks like a dish from the 80s! Jacques Pepin retro receipe! 🤟
There’s nothing better than Classics!!!!!!❤
Egg salad? You guys need to work on your fake script
Ретро, но вечно.
Thank you for sharing your delicious recipe with us all 👍🏼🥚👍🏼🥚👍🏼
Thank you Chef!! Looks delicious!!
Love ❤️ the presentation
Thanks so much for sharing some techniques with us.
I'm making this..absolutely mouth watering
Ahhh Jacques. I gotta tell you I miss the art and pace of cooking shows like this and Julia
Me too. It's so relaxing and mesmerizing.😊
Thank you for sharing this video chef!!! We will be trying it this way very soon.
master Jaques Pepin 👍🏼✍🏼 cooking chefs