The garlic lesson - an unexpected gift! - that starts around 11:15 is... an exquisite tutorial in what/how/why to use garlic and (another unexpected) lesson in knife skills. I'm confident the whole thing was intentional and I'm dazzled by the "Oh, by the way...." delivery of a master moment. Thank you!
The technique, especially knife technique, is absolutely insane. The accuracy, efficiency, and effortlessness--only can be the result of outrageously high standards/pressure, intense focus, and endlessly long work days.
I know the actual movie is old and re-distributed here now - but still every time I see another video from chef Jacques Pépin I'm overflowing with thankfulness, and I wish to shake his hand and thank him again in person. I learn a lot - and not just about cooking.
There are some interviews with Jacques where he talks about growing-up and then Learning to cook and how the Chefs were quite the sadistic jerks... he was asked if it made him a better cook... and he said something like, "Being unkind to someone doesn't make them a better anything." A wonderful man.
Quite a while ago, I went to an interview he gave in Washington, DC. Afterwards, he signed his new book that I bought and I did shake his hands. It was an honor. He's a very kind and generous human being.
I think avoiding processed food, and making your own food with enthusiasm and love, is the secret. Julia Child lived to be 91 and Jacques Pepin is still doing well at 87.
I gave up junk food in 2008. I'm 77 and feel great ( look pretty good too...for an old lady ). It does take thought and time to cook all meals from scratch but, after all, cooking IS FUN yes???
What an amazing & gentle man. I can't ever get enough of watching & listening to him. He out classes all chefs in the world, especially charlatans like Bobby Flay etc. Thanx for carrying his content! 👍👍👍💫💫💫💫💫
I don’t mind The Flayed Bob so much. He’s clearly a performer/competitor more than a chef these days of course, but I have a conspiracy theory that Food Network somehow pulled him into a contract that sold his life away to be some kind of fucking food gladiator, or whatever. He looks miserable on those shows lol. But I think his iron chef competitions and his earlier more low-key cooking shows, filmed in a similar tone to Pepin’s here, show he’s not a hack. The rest of the cooks mentioned in this thread are total frauds though, agreed lol.
Im extremely ill and unable to walk. These throwbacks are so precious. Everything is still relevant. I loved watching his collaboration with Julia Child. Another blast from the past. My childhood memories with Grandma.
I love Jacque, he's a total legend and epitomises everything that was good and right about this moment in time and why Gordon Ramsey and others are dreadful but are so fitting for these crazy times we live in!
So many cooking tips we've learned. I'd like to say thanks for teaching me how to order my preparation when making several dishes at once. Watching Chef Pepin in the kitchen is like seeing an intracate ballet. Love his moves!
Since the weather got a bit nippy again here, this’ll beautiful dish will find it’s way to my table this week. To reduce salt I may (sadly) leave out the capers
I love good food . Cholesterol does not scare me but nuts do. In my eighty years I have 3 times almost died from unmentioned nuts. Many fine chiefs use nuts without mention or real concern for those who eat at the peanut table.
He is the best ever. I have learned more from him than anyone. He is a great teacher too. The basics of knife skills that a line chef needs can be gotten from these old shows.
I love zucchini. Thank you, Chef Pépin, for giving me one more fabulous zucchini recipe to add to my list. I love Chef Pépin's explanation of how to use garlic in recipes, again, thank you. The strawberry & black currant dessert likes lovely. Unfortunately, I can no longer use alcohol in my recipes (I'm Diabetic). Do you know of something else I could use instead to make this dessert?
Instead of alcohol any kind of fruit syrup might be good, although maybe too sweet. .how about some watered down vanilla extract?? Would grenadine be too sugary? Oh I've got it....some squashed up kiwi juice. That's it!!
@@joannaedwards6325 I'll have to check how much sugar/carbs are in fruit syrups. Vanilla or almond extract mixed with water might work. I've never tried Kiwi juice. I've used Apple Cider vinegar a few times. I'll try your suggestions. Thanks.
@@dee_dee_place Was talkin off the top of my head 😄. How about sugarless maple syrup? Warmed up sugarless preserves. Jacques Pepin might suggest APRICOT!! Have fun. Diabetics must become inventive. :)
I’ve watched him for years. Just saw the garlic on the fork. I feel like I could watch him for 100 years & still not see all of his skills. He is such a great teacher & such a great man. ❤️
love this recipe ☺But two of those little potatoes per person is too litle, as I see it 😄But I understand this is an old vid. Anyhow, beautiful and tasty recipe, thanks so much. 🤗
In the early days I thought Jaques was arrogant. Fast forward to present day, he's a family man that has aged like fine wine. I guess we've all aged a bit
No. That reply was ABSOLUTELY right on. Jacques Pepin has over 50 years experience. He has been the chef for a President and the top culinary expert at the Howard Johnsons chain for years. Bob Ross was merely a TV personality who actually stole the technique he used from the originator. Chef Pepin is able to prepare thousands of different kinds of meals. All of Bob Ross's paintings looked alike. He was only a fair painter.... definitely NOT an ARTIST. Finally.....the statement in your comment has been used over and over and over again for YEARS. so you are not original.
Oh, man. I worked for a couple years with alc bev distributors, until about 2020, and hearing him talk about how certain grape varietals were only just finding a foothold in this country is so funny to me.
As a thickener? I thicken my soups and stews with diced corn tortillas. Or one could just make up a roux and add that. Or thicken by stirring in a corn starch or potato starch slurry.😊
I like the stew a lot... until the tomato. Just serve tomato as a garnish. The stew is obviously a recipe from antiquity, probably something that Charlemagne enjoyed, but there were no tomatoes then! Put these brand-new additions to the cuisine on the side!
He's such an incredible teacher.
I love the feel of these 90s cooking shows. It brings me back to my childhood.
Amen!!
Watching him on PBS in the late 80's encouraged me to become a chef.
The garlic lesson - an unexpected gift! - that starts around 11:15 is... an exquisite tutorial in what/how/why to use garlic and (another unexpected) lesson in knife skills. I'm confident the whole thing was intentional and I'm dazzled by the "Oh, by the way...." delivery of a master moment. Thank you!
The technique, especially knife technique, is absolutely insane. The accuracy, efficiency, and effortlessness--only can be the result of outrageously high standards/pressure, intense focus, and endlessly long work days.
And very very good tools, his technique is breathtaking though.
I know the actual movie is old and re-distributed here now - but still every time I see another video from chef Jacques Pépin I'm overflowing with thankfulness, and I wish to shake his hand and thank him again in person.
I learn a lot - and not just about cooking.
There are some interviews with Jacques where he talks about growing-up and then Learning to cook and how the Chefs were quite the sadistic jerks... he was asked if it made him a better cook... and he said something like, "Being unkind to someone doesn't make them a better anything." A wonderful man.
Quite a while ago, I went to an interview he gave in Washington, DC. Afterwards, he signed his new book that I bought and I did shake his hands. It was an honor. He's a very kind and generous human being.
chef Jacques Pépin I'm overflowing with thankfulness, and I wish to shake his hand and thank him again in person.
@@twinwankel
chef Jacques Pépin I'm overflowing with thankfulness, and I wish to shake his hand and thank him again in person.
I think avoiding processed food, and making your own food with enthusiasm and love, is the secret. Julia Child lived to be 91 and Jacques Pepin is still doing well at 87.
I gave up junk food in 2008. I'm 77 and feel great ( look pretty good too...for an old lady ). It does take thought and time to cook all meals from scratch but, after all, cooking IS FUN yes???
What an amazing & gentle man. I can't ever get enough of watching & listening to him. He out classes all chefs in the world, especially charlatans like Bobby Flay etc. Thanx for carrying his content! 👍👍👍💫💫💫💫💫
@@roncaruso931 Couldn't have said it any better my friend
I don’t mind The Flayed Bob so much. He’s clearly a performer/competitor more than a chef these days of course, but I have a conspiracy theory that Food Network somehow pulled him into a contract that sold his life away to be some kind of fucking food gladiator, or whatever. He looks miserable on those shows lol. But I think his iron chef competitions and his earlier more low-key cooking shows, filmed in a similar tone to Pepin’s here, show he’s not a hack.
The rest of the cooks mentioned in this thread are total frauds though, agreed lol.
He is the best cook !! Thank you Pepin ♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️
The cook's best friend is a very sharp knife.
So relaxing to watch Pepin’s video
Wow. This film is edited better than most videos on youtube today.
The way he keeps his worktop clean is fantastic. The economy and effectiveness of movement is fantastic. Years of training and habit.
I call this cut of beef, featherblade. One of my favourites in a casserole. So tender.
Watching JP all these years, reminds me of home and how I cook. He’s truly a legend, such a warm feeling learning from his presentations.
I remember watching this when it came out on TV. I still use his tips and tricks for garlic today.
His kitchen tips are so good!
Im extremely ill and unable to walk. These throwbacks are so precious. Everything is still relevant. I loved watching his collaboration with Julia Child. Another blast from the past. My childhood memories with Grandma.
Thank you for watching! We're glad you're enjoying these videos.
I love Jacque, he's a total legend and epitomises everything that was good and right about this moment in time and why Gordon Ramsey and others are dreadful but are so fitting for these crazy times we live in!
So much info and superb cooking in one video. Don't have cooking shows like this any more!
I love his cooking. Looks fancy, sounds complicated, but is actually easy if you're reasonably competent at the basics.
Love that bit about garlic - literally could listen to him talk about simple ingredients for hours
I have eaten garlic for years and never ONCE have I been attacked by a vampire.
A French tribute to a Dutch Master, lovely.
Watching him work, it shows how much easier to prepare things when you have the right tools - such lovely sharp knives, for example!
I don't know you but I think you're one of the greatest chefs ever!! WE LOVE YOUUU!!!😁😁😁😁👍🏻👍🏻👍🏻👍🏻👍🏻
The speed with which he cooks fascinates me.
I love how Chef Pepin can take a single garlic clove and somehow manage 100 slices 😊 I’m lucky to get 5 or 6 lol
Jaque's knife skill is superb.
So many cooking tips we've learned. I'd like to say thanks for teaching me how to order my preparation when making several dishes at once. Watching Chef Pepin in the kitchen is like seeing an intracate ballet. Love his moves!
Since the weather got a bit nippy again here, this’ll beautiful dish will find it’s way to my table this week. To reduce salt I may (sadly) leave out the capers
you could try soaking/washing capers to take a lot of salt away from them. i hope it was as tasty as it looks here in the video! 😄
Thought I'd watched every episode, how'd I miss the fork and garlic hack?!?!
I still wash leeks his fabulous way even after 35 years😁
I love good food . Cholesterol does not scare me but nuts do. In my eighty years I have 3 times almost died from unmentioned nuts. Many fine chiefs use nuts without mention or real concern for those who eat at the peanut table.
We love vegetables with herbs so yummy & healthy
This cut, flatiron is a wonderful piece of meat. For any recipe. I am going to make his recipe from Jacques this weekend, looks fabulous.
He is the best chef of all time
I love Van Goh and I love this meal you made!♥️
Always amazing, knowledgable and inspiring.
jack is an incredible chef, he once made a genuine tiger paynouse, prepared rare for a special occasion, it very good for you he is good technique man
I remember watching a daytime cookery show on ITV here in the UK years ago, and for the life of me i never knew who it was...now i know!
The dessert at the end is fabulous ❤ yum!😊
Wonderful recipes! Wonderful Jacque! Thank you!
He is the best ever. I have learned more from him than anyone. He is a great teacher too. The basics of knife skills that a line chef needs can be gotten from these old shows.
Fabulous! I learned a lot. The French have all the good ideas about food !
great tutorial on garlic. puree v crushed v diced v sliced v whole v skin-on! legendary educator and chef!
Que te puedo decir tu cocina es arte Pepin y esos vinos se ven deliciosos
Oooh glad to see him younger!
I love zucchini. Thank you, Chef Pépin, for giving me one more fabulous zucchini recipe to add to my list.
I love Chef Pépin's explanation of how to use garlic in recipes, again, thank you.
The strawberry & black currant dessert likes lovely. Unfortunately, I can no longer use alcohol in my recipes (I'm Diabetic). Do you know of something else I could use instead to make this dessert?
The alcohol burns off, so it's ok to use.
I am also diabetic.
@@majoroldladyakamom6948
Unfortunately, my Diabetes is such that when I use alcohol in my cooking my 2 hr post prandials are over 300.
Instead of alcohol any kind of fruit syrup might be good, although maybe too sweet. .how about some watered down vanilla extract?? Would grenadine be too sugary? Oh I've got it....some squashed up kiwi juice. That's it!!
@@joannaedwards6325 I'll have to check how much sugar/carbs are in fruit syrups. Vanilla or almond extract mixed with water might work. I've never tried Kiwi juice. I've used Apple Cider vinegar a few times. I'll try your suggestions. Thanks.
@@dee_dee_place
Was talkin off the top of my head 😄. How about sugarless maple syrup? Warmed up sugarless preserves. Jacques Pepin might suggest APRICOT!!
Have fun. Diabetics must become inventive. :)
Love this guy and his tips
I’ve watched him for years. Just saw the garlic on the fork. I feel like I could watch him for 100 years & still not see all of his skills. He is such a great teacher & such a great man. ❤️
Garlic is also good for vampires, lol!
master of chef Jacques Pepin chef jp 👍 classic video
love this recipe ☺But two of those little potatoes per person is too litle, as I see it 😄But I understand this is an old vid. Anyhow, beautiful and tasty recipe, thanks so much. 🤗
LOL! They are in a beef stew with many other veggies.
How long in a 400° oven is the zucchini baked?
Thank your including the timestamps.
The speed he chops to fine dice is amazing. Practice now and then, can't come close.
When he talks about adding Olive Oil onto the first course he means two things! 16:45
Merveilleux!
@ 11:25 “…the cookie shit” always cracks me up 😂
Oh my gosh... I missed that. 😂
I thought he was going to say it at the end. But he didn't 🙀. , lol. Bon appetite !
In the early days I thought Jaques was arrogant. Fast forward to present day, he's a family man that has aged like fine wine. I guess we've all aged a bit
Fantastic.............
This man is the Bob Ross of cooking shows…
Not even close. Pepin is a master chef. Bob Ross was a lovable hack.
@@cirrus_sky1920 lol u mad bro?
No. That reply was ABSOLUTELY right on.
Jacques Pepin has over 50 years experience. He has been the chef for a President and the top culinary expert at the Howard Johnsons chain for years.
Bob Ross was merely a TV personality who actually stole the technique he used from the originator.
Chef Pepin is able to prepare thousands of different kinds of meals.
All of Bob Ross's paintings looked alike. He was only a fair painter.... definitely NOT an ARTIST.
Finally.....the statement in your comment has been used over and over and over again for YEARS. so you are not original.
The ONLY thing the TV painter and Chef Pepin have in common is that they both have soft voices and both are kind gentlemen.
@@joannaedwards6325 ooof u big mad? I think someone’s mad bro. Imagine writing all that just to find out no one cares or even read it 🤣🤣. Get a life 🤡
My man is wearing 2 collar shirts….that’s importance 😊
Pure class
Oh, man. I worked for a couple years with alc bev distributors, until about 2020, and hearing him talk about how certain grape varietals were only just finding a foothold in this country is so funny to me.
Garlic is the best
I like that captions say foreign language as they don't know it's French.
Master
He’s great
Anybody have a recommendation for a substitution for hazel nuts for someone who has tree nut allergies?
As a thickener?
I thicken my soups and stews with diced corn tortillas.
Or one could just make up a roux and add that.
Or thicken by stirring in a corn starch or potato starch slurry.😊
Thank you Learned allot of about garlic. I think I burned it. lol
Good simple recipes. Mostly common sense stuff too.
LEGEND 😊
I love watching him, but sometimes he makes me nervous...lol
16:45, he pulls veggies out of 400 oven, and flips it onto his bare hand😮
He makes it look so quick and easy. It ISN'T.
I like the stew a lot... until the tomato. Just serve tomato as a garnish. The stew is obviously a recipe from antiquity, probably something that Charlemagne enjoyed, but there were no tomatoes then! Put these brand-new additions to the cuisine on the side!
WastrelWay
Good idea. I'm allergic to tomatoes. I can always REMOVE a garnish.😊
Yes
Yay, no more vampires! And Delicious!
"the color" .....epic
he's forgotten more than any of us will ever know about cooking
More! -Mr. Krabs
Most of us want a written recipe too.
1991 chateau yum!
We were all fortunate to have him teach us. He is missed.
Lol, he's not dead.
Thank God J.P. is STILL with us.🎉❤
👍
😋😋😋😋😋😋😋
Pagaría por estar sentado en esa mesa
Does it get better than this? No it doesn't.
He had less of an accent when this was made decades ago than he does now in 2023.
@9:22 "depending on the size of ur zuccini"
🕊🇺🇲💕
Never uses the letter "s"
Of course not, takes too long….
van gogh doesnt make art. he makes children drawings!
but other than that it look very nice the food.
To be honest the stew looks awful probably better irl
If a stew looks good it tastes bad
Jacques, Van Gogh n'est pas mort à Arles mais à Auvers-sur-Oise où il s'est suicidé.
The fact that a French chef doesn't refuse to speak English still baffles me.
Money has a strong English accent.
He's been living in the US for years, doesn't have any other choice...
This is American stew.
This guy has subpar knife skills, uses way too much oil, and believes in Vampires. I'll pass.
So many lessons! Rest in Peace King
I don’t think he’s dead
Very much alive and well !
@@fellspoint9364 I agree, he must be enjoying paradise alongside the amazing chefs that have departed as well
HE IS ALIVE!!!!!!!!! and doing well.
@@joannaedwards6325 Right? Such a loss