I don't know if this was her 1st time in the kitchen with her Dad but I remember a show where she had just graduated & got her 1st job. She wanted his help on cooking for an inexpensive, intimate dinner party. He showed her how to break down a whole side of meat (I can't remember if it was pork or lamb). When he was done, he said, "you're not going to do this are you, you're going to have the butcher cut it up for you", & she just smiled. I could see my Dad asking me the same thing. It warmed my heart.
@@alexkoronec4326 If you mean her love of cooking, you're correct. Although she travels with her Dad for cooking exhibitions you can tell she'd rather be doing something else. Her husband, Rolland Wesen, is also a chef. Their daughter, Shorey, is studying to be a surgeon.
This is because he comes from Europe during an era where you had to be very resourceful with everything. That's why he doesn't waste. It was the same for us growing up in Eastern Europe. Too many Americans are too quick to throw things away.
Jacques is a magician with his paring and boning knives. The way he was breaking down the chicken in the beginning and especially peeling that fruit near the end looked so smooth.
I love that Chef Pépin uses as much of the food as possible. I cringe when my food goes bad before I have a chance to eat it. I appreciate his showing how to pare down vegetables to reach the 'still good' portions, especially the leeks.
I agree with you but when he says he gets these not-so-good-looking veggies at the supermarket at a reduced price, I doubt. Supermarkets where I live throw them away, and they did that back in the 1990s, too. :-(
Okay, I got to say that when his daughter came on it really touched me deeply. I found tears in my eyes for the rest of the show. Just yesterday I found for the first time the show where his granddaughter cooked with him. The family connection for him was a part of it, but also for me personally was the resemblance to the love of my life that I lost several years ago. Ah, life moves on past us so quickly.
And I think that's how you can tell his connection to his family is a real and organic thing. You can recognize it as authentic, relate to it and evoke emotion from it.
Technique is what made the man REALLY famous. One or two books on the subject. This is, however, tarragon chicken on the cheap; the standard recipe is -- more complex. Not, perhaps, enough so....
Adding Claudine was a brilliant stroke. Not because of her expertise, but because she had so little. Jacques Pepin is a fine teacher, and Claudine provided a student--she enabled him to turn his show into a classroom. He could correct and talk to her in a way he could not talk to his viewers, and she could ask questions in real time. Very clever.
Well, it was a chemistry of love and charm. Jack had, and has so many talents, and good traits. He was very nimble in life. Cooking school, Columbia, ski instructor. This cat knew how to go over the moguls.
“If you save a lot of money, I will save a lot of money”. Wise words indeed and anyone who is a parent will know the true meaning of that 😊 Love arching Jacques cook and the happiness with his daughter, even if these are old videos.
Claudine is so beautiful! That hair. I remember this episode and it taught me to use more food! (The key to this is not telling anyone else in the family that part of the fruit or veg was bad so they don’t freak out.)
I was impressed by Jacques when I watched him cook as a youth on PBS tv. Now decades older, much respect for him for being such a great French chef. Wonderful philosophy to food, cooking and life.
Claudine is adorable here. Well, she’s adorable anyway, but seeing her confidence nowadays, it’s interesting to see her growth. Plus, it must’ve been a little intimidating being on his show in front of the cameras. On a side note, I am constantly impressed by Chef’s speed and economic motion. Even Ming Tsai said he was blown away by Pepin’s speed, and Ming trained in Paris.
Ming has Chef Pepin on a few of his SIMPLY MING tv shows and they are great. Ming looks at Jacques with such reverence and deep respect. One fellow in the comments said, " I wish my girlfriend looked at me like Ming looks at Pepin." Someone replied , "Learn to cook!" 😄😄😄😄
@@joannaedwards6325 I have seen all those Simply Ming episodes more than once. Palpable love. Respect. Thanks. I’m smiling. Plus, they did together a tribute to Anthony Bourdain.
@@chrisandersen5635 ✌ saw that tribute. Did he kill himself because he was an alcoholic? Or was he depressed for another reason?. Seemed like he was successful and enjoyed what he did. IDK his story. 😢
@@joannaedwards6325 I’ve never heard of any conclusive answer as what happened. He had a wife and young daughter. Maybe it was kept quiet in respect for them? I don’t know.
im too young to have seen his shows but this video alone shows how much knowledge this man has. normally it would take a regular tv show host 10 episodes to explain the techniques he showed in this one episode
You can tell from watching these old cooking videos how much different our food used to be. Like the chicken for example is quite dark in color. Chicken now is very large, pale and tastless
So many things from the supermarket are like that nowadays. It is all grown for profit and the masses wanting cheap shit. I think it has to do with the acres being pretty much dead due to over use of pesticides, herbecides and artificial ferrtilizers. There is some hope though, more joung farmers reinvent themselves with regenerative aggriculture approaches, using none of those chemicals while still keeping a good profit beyond feeding people. Look at how the bio brand was missused. Instead of politics having everyone doing it as bio brands intended it in the fist place, they watered the approach down. I would think the petrochemical branch has had their say in that as well agri lobby who made lots of profit with low quality cheaply produced and unhealthy food.
American supermarket whole chicken should be considered a new species/animal. It is nothing like chicken anywhere else in the world. It is a huge and totally flavourless abomination. This fraud has gone on for so long that they have useless adjectives to describe semi-decent chicken - like corn-fed, amish etc.
This is delightfully dated, but you know what? He’s not trying to sell you anything. This is just good cooking advice from a talented and charming man in the 1990s. Bravo 10/10
@@PlayaSinNombre I'm assuming that he was referring to the video quality and the lovely 90's fashion Claudine exemplifies here. Haven't seen denim shirts with embroidered cuffs make a comeback quite yet haha.
@@agarcia7336 That wasn't clear at all from the way he wrote that! I also thought he was talking about Jacques's cooking advice being dated, which would make him COMPLETELY WRONG.
I can’t get over how fast he moved! I enjoy cooking, but I’m not in a race. I take my time & enjoy the experience with a glass of wine. His skills are very impressive 😮
Love the lesson on expiring veggies. I learned what he just showed his daughter by experience. Just cut off the bad parts and you're good to go, especially if you are going to cook the veggies.
One of the Greatest's Chef's of all time wiped his tomato sauced fingers off onto the side of a Scorching hot Sauté pan minute mark 10:06 , This man is a legend and why I have almost all of his cookbooks, most of them are signed! Je t’aime Jacques Pepin!
I love this episode. I learned during a time when money was low how to use one roasting chicken and feed my family of five for almost a week. It doesn't take a ton of meat to feed a family.
This makes me wanna wtch every Jacques Pépin video i can find, time changes food, but it doesn't mean it's obselete - for now classic french cooking is the backbone to modern cuinese. ha hee haw.
I thought you were implying that the pan was too hot when he added it, and it was going to burn. Then as I watched I realized, It was a compliment to those knife skills..🤣
I will never forget this show, watching it when it first aired with my sweet late wife (RIP Chrissy) My wife said, "Thats it for this show, rotten vegetables and fruit" . Chef Pepin was my TV Chef mentor, and I don't think he had any more episodes like this thankfully, the chicken dish was nice though...
Good episode! I have yet to debone a chicken. The thought of it intimidates me, however I can definitely see how it could save money in the long run......one of these days I'll be brave. :-) Also the deserts always look great but I've never made a habit of having something sweet after dinner except when I have company over.
My dad use to cook this way all the time..but i never had the chance to learn from him...Oh the memories of him making a roast at the beiginnin of the week and turning it into other meals to stretch it..
Superb! But a question; I noticed he didn’t wash his hands, cutting bord and knifes after cutting the chicken.. in another video he did.. so I assume he did it also in this vid, but it wasn’t filmed?
As much as I love hearing him talk as he does it business.. .every time he says "you know"... I cannot help but hear Peter Sellers as inspector Clouseau you know....
“Hey, Pop! I’m home for Spring! What’s for dinner?” JP: “Rotten vegetables & fruit & a poached chicken with a thigh tumor cut out!” I love JP in middle age, but sure glad I wasn’t eatin there in college! 😄🤷♂️
A young Claudine Pepin. Was that her first appearance with her father?
That's a great question. Does anybody know?
I don't know if this was her 1st time in the kitchen with her Dad but I remember a show where she had just graduated & got her 1st job. She wanted his help on cooking for an inexpensive, intimate dinner party. He showed her how to break down a whole side of meat (I can't remember if it was pork or lamb). When he was done, he said, "you're not going to do this are you, you're going to have the butcher cut it up for you", & she just smiled. I could see my Dad asking me the same thing. It warmed my heart.
Yes, then sadly you found out she didn't have the same stuff her father had for cooking
@@alexkoronec4326 If you mean her love of cooking, you're correct. Although she travels with her Dad for cooking exhibitions you can tell she'd rather be doing something else. Her husband, Rolland Wesen, is also a chef. Their daughter, Shorey, is studying to be a surgeon.
@@dee_dee_place how old is Pepin here
Jacques cooks like my mom. She doesn't waste a thing.
She even uses the chicken's memories!!!
lol
This is because he comes from Europe during an era where you had to be very resourceful with everything. That's why he doesn't waste. It was the same for us growing up in Eastern Europe. Too many Americans are too quick to throw things away.
😂😂😂 That was funny!!
Jacques is a magician with his paring and boning knives. The way he was breaking down the chicken in the beginning and especially peeling that fruit near the end looked so smooth.
beautiful moment between father and daughter! Lovely chef, so much passion and wisdom!!
I made that cream chicken just like in this video AND IT IS BOOOOMB. Truly Thank you Jacques Pepin.
I never watched or heard of these episodes; however, these are absolutely some of the best cooking shows Jacques Pépin ever created if not the best.
Glad you're enjoying them!
He's just such a natural. Those hands are magic... It's a beautiful thing to witness.🥂
I love that Chef Pépin uses as much of the food as possible. I cringe when my food goes bad before I have a chance to eat it. I appreciate his showing how to pare down vegetables to reach the 'still good' portions, especially the leeks.
I totally agree. I've probably have thrown out produce that was still good enough to use.
"Chef Pepin" would find you pretentious for calling him that
@@Marcel_Audubon Calling him what?
I agree with you but when he says he gets these not-so-good-looking veggies at the supermarket at a reduced price, I doubt. Supermarkets where I live throw them away, and they did that back in the 1990s, too. :-(
Can you freeze extra food ..most foid freezes
Jacques Pépin cooking is like watching a dance. I always love watching how he uses
every part of the chicken and other ingredients.
Okay, I got to say that when his daughter came on it really touched me deeply. I found tears in my eyes for the rest of the show. Just yesterday I found for the first time the show where his granddaughter cooked with him. The family connection for him was a part of it, but also for me personally was the resemblance to the love of my life that I lost several years ago.
Ah, life moves on past us so quickly.
And I think that's how you can tell his connection to his family is a real and organic thing. You can recognize it as authentic, relate to it and evoke emotion from it.
I couldn't stop watching his hands. Mad skills.
Adorable duo! Love these old shows
What a wonderful human being, so full of warmth and kindness
Other chefs just demonstrate a recipe, but Jacques also gives us kitchen techniques, cooking philosophy, and nutritional information
Technique is what made the man REALLY famous. One or two books on the subject. This is, however, tarragon chicken on the cheap; the standard recipe is -- more complex. Not, perhaps, enough so....
R E S P E C T . For everything. The ingredients. The method. The mission. The Chef.
Adding Claudine was a brilliant stroke. Not because of her expertise, but because she had so little. Jacques Pepin is a fine teacher, and Claudine provided a student--she enabled him to turn his show into a classroom. He could correct and talk to her in a way he could not talk to his viewers, and she could ask questions in real time. Very clever.
Claudine also brings out the fathering side of Jacques Pépin and it’s sweet to watch the two of them interact with each other.
And she's beautiful.
@@baxill23 nice to know I’m blind
Well, it was a chemistry of love and charm. Jack had, and has so many talents, and good traits. He was very nimble in life. Cooking school, Columbia, ski instructor. This cat knew how to go over the moguls.
I do find it funny that she would say she doesn’t have a lot of money. I’m sure Dad wouldn’t let her starve
“If you save a lot of money, I will save a lot of money”.
Wise words indeed and anyone who is a parent will know the true meaning of that 😊 Love arching Jacques cook and the happiness with his daughter, even if these are old videos.
Thank You KQED 🙂💐
I never get tired of watching.
From St. Louis. NINE PBS
Claudine is so beautiful! That hair. I remember this episode and it taught me to use more food! (The key to this is not telling anyone else in the family that part of the fruit or veg was bad so they don’t freak out.)
I was impressed by Jacques when I watched him cook as a youth on PBS tv. Now decades older, much respect for him for being such a great French chef. Wonderful philosophy to food, cooking and life.
What a masterclass of conventional cooking. Jacques is the best
Claudine is adorable here. Well, she’s adorable anyway, but seeing her confidence nowadays, it’s interesting to see her growth. Plus, it must’ve been a little intimidating being on his show in front of the cameras.
On a side note, I am constantly impressed by Chef’s speed and economic motion. Even Ming Tsai said he was blown away by Pepin’s speed, and Ming trained in Paris.
Ming has Chef Pepin on a few of his SIMPLY MING tv shows and they are great. Ming looks at Jacques with such reverence and deep respect.
One fellow in the comments said, " I wish my girlfriend looked at me like Ming looks at Pepin."
Someone replied , "Learn to cook!"
😄😄😄😄
@@joannaedwards6325 I have seen all those Simply Ming episodes more than once. Palpable love. Respect. Thanks. I’m smiling. Plus, they did together a tribute to Anthony Bourdain.
@@chrisandersen5635
✌ saw that tribute. Did he kill himself because he was an alcoholic? Or was he depressed for another reason?. Seemed like he was successful and enjoyed what he did. IDK his story. 😢
@@joannaedwards6325 I’ve never heard of any conclusive answer as what happened. He had a wife and young daughter. Maybe it was kept quiet in respect for them? I don’t know.
@@chrisandersen5635
Ok. Thank you.
These shows seem like yesterday to me. Hard to see Jaques now at 85 and his beloved wife gone. He's a lovely man and father.
One of the things that bring me peace is watching Jacques deboning chicken 🐔
Me TOO!!
im too young to have seen his shows but this video alone shows how much knowledge this man has. normally it would take a regular tv show host 10 episodes to explain the techniques he showed in this one episode
You can see that his work 😮n classical French kitchens--multi-tasking AND instructing us at same time! Wow!
You can tell from watching these old cooking videos how much different our food used to be. Like the chicken for example is quite dark in color. Chicken now is very large, pale and tastless
Unless you raise your own. There are many fantastic varieties
And, a recent announcement concerns chicken raised in a test tube, whatever...coming soon to a corporate industrial mess hall near you!
So many things from the supermarket are like that nowadays. It is all grown for profit and the masses wanting cheap shit. I think it has to do with the acres being pretty much dead due to over use of pesticides, herbecides and artificial ferrtilizers. There is some hope though, more joung farmers reinvent themselves with regenerative aggriculture approaches, using none of those chemicals while still keeping a good profit beyond feeding people. Look at how the bio brand was missused. Instead of politics having everyone doing it as bio brands intended it in the fist place, they watered the approach down. I would think the petrochemical branch has had their say in that as well agri lobby who made lots of profit with low quality cheaply produced and unhealthy food.
You mean the thighs? They're still that dark
American supermarket whole chicken should be considered a new species/animal. It is nothing like chicken anywhere else in the world. It is a huge and totally flavourless abomination. This fraud has gone on for so long that they have useless adjectives to describe semi-decent chicken - like corn-fed, amish etc.
I have probably watched JP break down a chicken 100+ times, and it never gets old!
Love seeing a dad with his little girl :)
Love this timeless video filled with knowledge for regular people who are on a budget!
You can learn so much watching and listening to Jacques. He is a wealth of knowledge are his technique is excellent
This is delightfully dated, but you know what? He’s not trying to sell you anything. This is just good cooking advice from a talented and charming man in the 1990s. Bravo 10/10
Not dated at all. This kind of cooking is totally relevant, today.
@@PlayaSinNombre I'm assuming that he was referring to the video quality and the lovely 90's fashion Claudine exemplifies here. Haven't seen denim shirts with embroidered cuffs make a comeback quite yet haha.
@@agarcia7336 That wasn't clear at all from the way he wrote that! I also thought he was talking about Jacques's cooking advice being dated, which would make him COMPLETELY WRONG.
Nick...he is a nine time Michelin Chef. I have watched him for over 30 years.
@@user-tz9jh6pv2j Which part of "DELIGHTFULLY" dated did you not understand? Reading comprehension is essential🤡
How lucky we are to have Jacque Pepin in America.
Genius. Pure genius. So simple, so good, so well explained.
This is a great blast-from-the-past episode!, enjoyed seeing Claudine join her papa on set!
beautiful, beautiful lesson......i appreciate the opportunity to see and learn
This was so fun to watch, with his pretty daughter. I’m gonna be sad when Jacques is gone.
Fabulous hair Claudine!
It is absolutely delicious and economical to make so many dishes with one chicken. Great episode.
An awesome video to watch to someone like me who's fond of chicken recipes good day chef pepin bravo!!!🎉🎉🎉
I can’t get over how fast he moved! I enjoy cooking, but I’m not in a race. I take my time & enjoy the experience with a glass of wine. His skills are very impressive 😮
Love the lesson on expiring veggies. I learned what he just showed his daughter by experience. Just cut off the bad parts and you're good to go, especially if you are going to cook the veggies.
One of the Greatest's Chef's of all time wiped his tomato sauced fingers off onto the side of a Scorching hot Sauté pan minute mark 10:06 , This man is a legend and why I have almost all of his cookbooks, most of them are signed! Je t’aime Jacques Pepin!
This chef can wield a knife in the kitchen like nobody’s business!!👀
So great…thank you chef. You’ve always been an inspiration
I love this episode. I learned during a time when money was low how to use one roasting chicken and feed my family of five for almost a week. It doesn't take a ton of meat to feed a family.
This makes me wanna wtch every Jacques Pépin video i can find, time changes food, but it doesn't mean it's obselete - for now classic french cooking is the backbone to modern cuinese. ha hee haw.
Every time he does it, I'm in awe. But that Onion was absolutely destroyed in a few seconds!
I thought you were implying that the pan was too hot when he added it, and it was going to burn. Then as I watched I realized, It was a compliment to those knife skills..🤣
I've been cutting my onion that way since he said you won't have teary eyes if you do. It works like a charm.
@@dee_dee_place but at his speed? :P
@@peterjensen6844 Not Even In My Dreams- LOL.
Look up Martin Yan. There's an episode where him and Jack were chopping stuff and both tried to go faster and faster lol
Absolutely love how you show people how not to waste!
his knife skills are magic. watching someone break down a chicken in 2 minutes while talking and not being in a hurry.
Bless your heart you were an excellent cook and you are still because we try to cook like you but it is just a try ,you are the best
All of this is true! That's why Chef Pepin is amazing.
I will never forget this show, watching it when it first aired with my sweet late wife (RIP Chrissy) My wife said, "Thats it for this show, rotten vegetables and fruit" . Chef Pepin was my TV Chef mentor, and I don't think he had any more episodes like this thankfully, the chicken dish was nice though...
Such a lovely and giving gentleman.
Im new to pepin but i think this is my fav episode yet
I wish it was as easy as he makes it look 😅. Beautiful work.
You can do it!
Good episode! I have yet to debone a chicken. The thought of it intimidates me, however I can definitely see how it could save money in the long run......one of these days I'll be brave. :-) Also the deserts always look great but I've never made a habit of having something sweet after dinner except when I have company over.
As Julia liked to say, Have the courage of your convictions!
@@theodore6548 ha ha! Point taken!
My dad use to cook this way all the time..but i never had the chance to learn from him...Oh the memories of him making a roast at the beiginnin of the week and turning it into other meals to stretch it..
I love this chef
Oh goodie. Jacques deboning a chicken is so satisfying.
Hello Amy
Chef was off his game this episode. Claudine, OTOH, was majestic as a Val.
❤ such a wonderful experience ❤
Claudine may not have chopping chops, but she shines in her solidity.
Delightful I love the economy of good cooking
What a pro! Beautiful to watch!
What a beauty!! Love Claudine.
I'm not a huge fan of split pea soup but I would try his--and probably love it.😂
Let us know if you do.
Awesome cooking show
Jaques was a well oiled Machine and Computer in the kitchen combined..Plenty of info& practical knowledge here!
Superb! But a question; I noticed he didn’t wash his hands, cutting bord and knifes after cutting the chicken.. in another video he did.. so I assume he did it also in this vid, but it wasn’t filmed?
As much as I love hearing him talk as he does it business.. .every time he says "you know"... I cannot help but hear Peter Sellers as inspector Clouseau you know....
🕵🏻♂️
@@kqed of course, we always knew the Minky was the lookout.
Incredible, 3 completely different full meals out of just one chicken.
Great episode!
“Hey, Pop! I’m home for Spring! What’s for dinner?”
JP: “Rotten vegetables & fruit & a poached chicken with a thigh tumor cut out!”
I love JP in middle age, but sure glad I wasn’t eatin there in college! 😄🤷♂️
Sweet Christ her hair is magnifique
If a recipe has capers or tarragon I’m sold.
My eyes were getting watery just watching him chop all those onions
He is Wonderful, through and through
Wow, Claudine was a stunner back then. 😉
Eye opener 👍
🚩 love tarragon 🎖
Awesome glad to see
Claudine would join her father with his other cooking series and now the tradition has moved to his granddaughter
legend chèf 😊
Good thing how they also teach us to economise on shopping and motion
Good lesson
seems like such a nice guy
Am I the only one who noticed he added some unpeeled garlic to the pan? hahahaha at 7:18
Pobody's Nerfect.
I do it all the time
@@kqed yes true hahaha Jacques pepin comes close tho ❤️
Yes! That was a bit disturbing.
economy in the kitchen - you don't see that very often. You really have to hand it to Jacques.
Claudine is a great girl and Jacque is a great father's. Just great. Imagine the pressure i promise you it wasn't easy to work alongside dad.
Your knife is very sharp. may i borrow it?
also he was way ahead of his time, so conscious of sustainable cooking!!
So, with his fricassee, is there any meat left on the bones? Do you just pick it out of the rice and eat it with your hands?
Oh my gosh Claudine is so young😃
Hello there
And Jacques, too!
Just realized that in this video, Pepin reminds me of Sir Alex Ferguson from the 80s. 😂
Hand cleaning or burning? 10:05
I was in culinary school when I first saw her cooking with her father and I thought what school did they ship her off to when she was growing up 🤣
Claudine is so beautiful ♥️
She looks just like her mother, wow
start making the chicken crackling with a bbq rub every time my family lives it