Dearest Mr. Pepin, my name is Shawna. I have watched you and learned at your feet my entire Lifetime. Our time upon this lifetime is short. If there is anyway to be able to connect with you before you go to your next assignment please let me know. I thank you for all of the years of learning, love, and inspiration you have blessed this world with. WE love you and are proud of you... Looking forward as always,
Thank you for the recipe. I make many of yours from your cooking at home videos because they are quick and typically involve ingredients I either already have or can easily get. People think I'm a great cook. I tell them no, I had great instruction.
I hope the Chef sees this comment. His instruction is really so helpful. He breaks down things that seem like they should be an involved science into easy to follow steps. He has helped me to make use of food items that I otherwise wouldn’t have used. He is wonderful!
When Jacques passes he will have left a fortune in loving memories. I,for one, am thankful to have shared his knowledge and insights. Made me appreciate the simplicity of cooking. ❤
Great video, Jacques. Appreciate the pear peeling technique and the technique to make the caramel. Always appreciate when you let us know what foods can/should be done ahead. Thanks, Chef
Can’t remember the name but I wouldn’t recommend it. It’s plain stainless steel and as you can see from the caramel, it does not heat evenly. It’s also 3mm thick so it’s gonna be heavy. And if I remember correctly, also very expensive.
He is, undoubtedly, a renowned and respected chef but plating attractively is not his strong suit, much like many of the chefs from his era. Unlike today's chefs who incorporate visual appeal, learned and borrowed from other cuisines, like from the Orient, their deal was more focused on techniques and preparations.
Dearest Mr. Pepin, my name is Shawna. I have watched you and learned at your feet my entire Lifetime. Our time upon this lifetime is short. If there is anyway to be able to connect with you before you go to your next assignment please let me know. I thank you for all of the years of learning, love, and inspiration you have blessed this world with. WE love you and are proud of you... Looking forward as always,
Jacque always brings out the best in my human heart... hes impossible to not love
Thank you for the recipe. I make many of yours from your cooking at home videos because they are quick and typically involve ingredients I either already have or can easily get. People think I'm a great cook. I tell them no, I had great instruction.
I hope the Chef sees this comment. His instruction is really so helpful. He breaks down things that seem like they should be an involved science into easy to follow steps. He has helped me to make use of food items that I otherwise wouldn’t have used. He is wonderful!
Love these videos!!!
Yay! A new Cooking at Home!
Thanks big man!
Hello from Clinton, CT! Love this simple, yet elegant, dessert! Merry Christmas and Happy New Year to you and yours 🎉
Perfection! ❤️
As is invariably the case with a master, it's all technique and savoir faire. Happy cooking!
Danjou pears, nice
Bravo,Maestro! BRAVISSIMO!!!
Simple and delicious! Merci bien, Jacques.
Always loved your recipes!
Je t'adore Chef Jacques! Merci.
Another fabulous simple recipe. Thank you!
When Jacques passes he will have left a fortune in loving memories. I,for one, am thankful to have shared his knowledge and insights. Made me appreciate the simplicity of cooking. ❤
master chef Jacques pepin yummy yummy
I can't wait to try this! I will need ot go to the store and buy some pears. I have some apples in the meantime.....
Great video, Jacques. Appreciate the pear peeling technique and the technique to make the caramel. Always appreciate when you let us know what foods can/should be done ahead. Thanks, Chef
I bet this would be delicious with a scoop of vanilla ice cream on the side. I will try this recipe. Thanks Jacques!
The master.
Just wow! Easiest caramel recipe I’ve ever seen and so fast. 🔥 Amazing. Thank you, and Happy New Year.
very simple and looks very delicious as well
Awesome...thank you very much and best of health in the new year...
Great recipe 👍
This looks amazing!
Fancy😊
That looks delicious!
Great recipe chef!!!
That pan he’s using is beautiful, whatever it is.
My goodness…
Looks like a Solidteknics
I cant click fast enough!
He needs to do a podcast/interview with Marco Pierre White and/or Pierre Koffman.
Im a barbarian. I'll eat all 4 pieces without plating cookie or garnish 🪓 right out of the glass dish 😅
❤
What brand is that frypan?
Oh I know right ? It's an everything pan.
Can’t remember the name but I wouldn’t recommend it. It’s plain stainless steel and as you can see from the caramel, it does not heat evenly. It’s also 3mm thick so it’s gonna be heavy. And if I remember correctly, also very expensive.
so much for my "Less Sweets In 2025" resolution.
He is, undoubtedly, a renowned and respected chef but plating attractively is not his strong suit, much like many of the chefs from his era. Unlike today's chefs who incorporate visual appeal, learned and borrowed from other cuisines, like from the Orient, their deal was more focused on techniques and preparations.
@solidteknics