I grew up watching Jacques on WHYY/PBS in NJ...we didn’t have cable. My family wonders why I prefer a roasted chicken and veggies over soul food. He’s one of the reasons why 😀
both are good, tbh. but yeah, a good roast chicken/veg is more versatile/changeable for long haul. that said, I once spatchcocked a chicken over baguette rounds and onion quarters. I only included the onions to lift the chicken off the pan bottom bc I didn't have enough bagette. neither of us much like onion (besides onion soup) but those onions were effing SPECTACULAR. seriously. but that kind of surprise - can't stress how much we were both snarfing down the onion wedges - is pepin's point of "know the basics and then ... GO TRY" p.s. there's a very-out-of-print pepin book about shortcut cooking. if you ever find a copy, it's worth a look-through. not every point will read right but it shows how to use modern products when you need to. (he likes ketchup in some circumstances. and A-1. he's right, they have their place in a pinch.)
My favorite Pepin roast chicken moment. Pepin is showing how to roast a chicken, and the host asks, don't you wash the chicken? And Pepin says: "ze chicken will roast in ze oven, at 375 degrees for two hours. If any bacteria can survive that, they DESERVE to live!"
@@cultclassic999 pepin speaks fluent english - and FAR better than your PePe LePew caricature. (wtaf?) we went to a book signing and someone asked him what US ingredients he misses when he travels back to France. 1. answer "cream cheese - philly - bc cheesecake is so good" 2. his answer included "disparate" and "atypical" - neither have a true french equivalent 3. he's right about chicken - even w/o your demonizing his accent that said, his pronunciation of "hour" is (at this point, after so many years) iconic
I left the food industry many years ago because most of the Chefs I worked with were, over the top, arrogant and mean. If I would have had a chance to work with this gentleman, I think that I'd still be working as a Chef today. I especially love watching the series with Jaques and Julia. Such true friendship and love for each other is wonderful to watch. Jaques would tease Julia, but she always did it her way. Jaques & Julia, my idols!
They were so great on-screen together. So much knowledge, but so many disagreements about taste! "Black pepper?" "Definitely, much more taste." "Garlic?" "No, garniSH. Well, okay, there's some garlic in my tomato."
I am just discovering him, what a shame for me ! I am french and i need to be lucky on TH-cam for find these amazings replays of some US TV shows for meet him ! I didnt know him ! Damn, no one other cook show of other french chiefs are like that, i sure you. I am so jalous about the US tv-viewers ! This guy give humanity and kindness too, with humility for his art...What a wonder, this man.
So many hours of uncountable marathon watching Jacques and Julia taught me how how to cook, my greatest win was cooking for 14 people AND I HIT IT! WIN!
I love how he just rolls with everything. You can see the gears turning when he says to brush the bread with oil and then he can't find his brush. He just goes, "Screw it, I have hands."
More common than you might think to use your hands and toss gloves when done really helps in a pinch he probably was only using the brush for the camera lol
I have watched Jacques adapt and grow for years, since we were both much younger. I started with Julia, practiced her boeuf bourguignon till I was proficient..and have loved his frugal, fast style in recent decades. When I think I have nothing on hand….all I need to do is look in the fridge and think..,what would Jacques do with this,
He was pissed when he burned the burgers- real world stuff is so refreshing in shows like this. Jacques is my man, he still killed that dish. His knife skills are second to none as well.
@@artmartin9691 One thing I'm glad my 7yo daughter has learned already is the combo "everybody makes mistakes/a mess" in the kitchen. Jacques shows how, despite his overwhelmingly obvious skill, anyone can goof. He takes it in stride and shows how to deal with it as best you can. He's just so great.
"I've been married 41 years" gloria pepin died in 2020 - at 83 yrs old. 54 years of marriage. “In lieu of flowers, Gloria wished condolence gifts should be made to the food insecurity or animal welfare charity of your choice.”
It's both soothing and refreshing to see this man cook, plus the added pleasure of hearing him say: 'That's the whole puan' and turn every ch into an sh. English is much softer and sweeter this way.
@@clockwork9827 the food processor is pretty old (relatively) - manual version were 1920s in france. the pressure cooker is also french and - imo - horrifyingly old: mid 17th century. ("horrifying" bc I remember all the "IT WILL EXPLODE AND KILL US ALL" admonitions in the 1970s ... three centuries after the french shrugged) he also (sometimes) uses foodmills and strainers - the old-timey, more-physical-effort methods. but cuisinart (1940s, iirc?) would absolutely be in his lane. mary berry (UK) talks about when she first encountered "cling film" (plastic wrap - aka Saran - to US folks) and how "amazing" everyone thought it was. she says this WHILE SHE'S USING IT. p.s. personally, I love that he DOES try the corn-cutter *_ON CAMERA_* ... and *_AND THEN OPENLY REJECTS it_* . that's peak "REAL product placement"
@@michaelmorgan6760 he does. (he'll even use a food processor for pie crust.) we went to a book push ("The Apprentice") and someone asked him what product in US does he miss when he goes back to France 1. _excellent_ question 2. answer: Philly cream cheese he also added he'd "smuggle" as "much pounds" ("whoever was flying with us would carry some to spread it out") as he could - ignore the law-breaking (and he said this in DC) bc "SO processed, it's fine" he rationalized (in DC) - bc he liked to make proper cheesecake in France which isn't a thing in France: "everyone who tastes it loves it." (I'm not a fan of cheesecake but I admire his willingness to eat outside his bubble. just a guess: marrying a Cuban was part of that. and pepin's blackbean soup is brilliant.)
His knife skills are so beautiful! He is really a master and I just love watching him work. Beautiful man and lovely food. What an amazing life. He’s one of God’s special ones.
I can't believe I've found him after years and years of searching. I forgot what the channel name was called when I was little and just now he pops up on my recommendation page. I'm so happy
just admiring same: very "eh ... just get it done" ethos - and very pepin. (I did "command-F" for "fingers" in case someone else - you, you lovely observant soul, it turns out - already posted this point.) glad you beat me to it by 7 months - glad your post was seen for 7 more months than vs today.
Someone should make a video around Jacques Pepin’s knife skills and market it to culinary schools. I learn every time I see him pick up a knife and I’ve spent a decade professionally with one in my hand.
Legend of the Culinary World. Frenchman and Master Chef Jacques Pepin. Merci beaucoup to the legendary Chef from Lyon France Jacques Pepin. Si bon food for ze soul.
Best knife skills I've ever seen. In my opinion this makes his videos entertaining, teaches people how to actually cook and gives you perspective of just how much time the recipe takes. Too bad most modern chefs/videos skip these steps and focus heavily on camera tricks, b-rolls and music...
I'm intrigued that he uses fairly small knives instead of a huge honking chef's knife like most tv cooks use. He's the master. I'm going to check out those Mac knives.
That Mac utility knife is a killer, there's a reason Jacques usues it so much in these shows. You'll also see him still use it in his recent "cooking at home" series on Facebook and TH-cam for the pandemic. It's a heckuva knife. I have a Shun Kanso that's got a pretty similar length and blade profile and I use it maybe 90% of the time. I can use it as a paring knife or as a chef's knife without many problems, either way (it's a little long for paring and a little too low for a full chopping motion). It just sits on my cutting board and I only grab my other knives when it absolutely *won't* do.
This guy is awesome, the way cooking should be taught and shown , plain and simple with awesome recipes, only question is why the low number of views on his videos? It should be in millions at least given the stature of this man .
I agree. Often, good quality (in other industries and fields as well) does not get the admiration it deserves, because the media likes to prop up/show the masses cheap, exhilarating, edgy shows to get their attention - and this, so they can watch the sponsors' commercials. The majority of such viewing masses are probably not interested PBS-style shows, so that's another reason. So, I would argue that Jacques's videos do find the right audience, and as we can all see per the viewers, such quality audience is not that large by comparison. I'll make the analogy that fast-food restaurants outnumber restaurants of healthy, proper cuisine. It's an interesting observation!
The editing in some of the F--Word video recipes are sometimes too intense. I like it this way, more laid back, and in a pace where I can follow. Like you, Alex lead me to Jacques Pepin.
Considering Chef Pepin's age and length of time working at one of the hardest jobs there is - I think he is a marvelous man. Still sexy, creative and efficient. He seems to be a great family man, too. Who could ask for more? I love to watch his work, I learn something from him every time I view one of his shows. I miss his show with Julia Child, too.
Jacque Pepin is such a great world rebound Chef!!! He is so articulate, making it interesting and a joy to follow and learn so many diverse cooking hints and presentations from his quick easy demeanor. Thank you Chef Pepin for making me a happier cook. God Bless you sir!!
@@maryprivate1480 he's a born teacher. and his metier to teach is accessible cooking. (we're all the better for it ... just in last year I've finally figured out why french omelets are a 'thing' - bc pepin) p.s. if you want to edit a comment ("rebound" vs "renowned"), hover your curser toward the right edge - just a smidge to the right of the words . three dots should appear. move cursor onto the three dots. click on "edit" and you are on your way ... p.p.s. let me know if that "how to edit" doesn't make sense.
I love watching Jacque cook. One point however; that isn’t bluefish that many on the East Coast would know. Looks more like bluefin tuna which would be more appropriate consumed as a tartare
The most important lesson to take from this- don't smoke up your house grilling burgers. I too have been banned from doing what Jacques does here with the lamb. There are other episodes where he cooks bacon in the microwave and says that his wife showed him that. I can imagine why. Wife- Why does the house smell like bacon grease? Husband- smells normal to me...
JACQUE Hello40 years ago on a food service, I got LAMB BURGERS, they were so great, that service was sold, but I USED TO ASK THE BUTCHER IN A SUPERMARKET MARKET TO MAKE ABOUT 20 LBS FOR ME, MY LATE WIFE LOVED THEM TOO, that butcher moved away, so have not had them in a Long time . 🇫🇷🇫🇷🇺🇸🇺🇸
I find it very interesting that for me, Chef Pépin is one of the most talented and skilful chefs I follow on my spare time.... And he is using Mac knives. Not the more expensive but for me, the best knives out there. Not making publicity but I'm really happy with my knife. Been using it for 5 years and its still razor sharp. Love him
People should know that the fish is Bluefin Tuna, sometimes referred to as "Bluefish." But please don't confuse it as bluefish, where it is a more white fish with an oily texture and strong fish flavor..
Jacque is the king. "I'll just stick with my knife." "Brush with some olive oil".....can't find brush, uses hands . No pretensions, just love of food and cooking for people. Even the foods I don't care for, I'd gladly eat them when Jacque fixes them. ❤❤
I'd set off the smoke alarm every time. When preparing a recipe like this, just take the battery out of the damn thing. Yesterday it went off when I took a pizza out of the oven.
Can all the silly people saying he slurps get a grip, it’s called difficulty breathing when making efforts and considering his age, it is completely normal. I am 32 and have asthma and sound the same when I’m trying to do quick efforts...simple really
He's always done that since he was young... I guess is like a speech defect like lisps. Or maybe his mouth creates too much saliva because of the amazing food he prepares...😀 Either way, leave him alone and go watch someone else.
It's because he's French and his native tongue is French, particularly a part of France where they slur certain parts of words. So it carries into his English.
1-I want that lamb burger! I have made but not with cheese on the inside! Mmmmm! 2-I have always wondered what folks did with whipped cream cheese. Now I know!
RE: "pr3ban I love how Jacques eschews the silly kitchen gadgets for the simplicity of well-made knives." That's so true. I find it so annoying that these sponsors require he use their useless tools. There are some tools that are worth having(stand mixer, food processor, blender), but then you have the gadgets like the garlic peeler tubes, garlic press, corn kernel remover, slap chop, etc. These are just useless tools that only take valuable space in the kitchen.
If you cannot learn something useful within the first 5 minutes...you are a distracted viewer. I have been watching him for decades...and his cooking gets simpler, tastier, and more economical every show. He saves, repurposes, reuses absolutely everything. And he is always learning...
I grew up watching Jacques on WHYY/PBS in NJ...we didn’t have cable. My family wonders why I prefer a roasted chicken and veggies over soul food. He’s one of the reasons why 😀
I’m 45 watched his shows as a kid. I love my Mexican food but dayum! I can eat his cooking too! Delicious 😋
both are good, tbh.
but yeah, a good roast chicken/veg is more versatile/changeable for long haul.
that said, I once spatchcocked a chicken over baguette rounds and onion quarters. I only included the onions to lift the chicken off the pan bottom bc I didn't have enough bagette.
neither of us much like onion (besides onion soup) but those onions were effing SPECTACULAR. seriously.
but that kind of surprise - can't stress how much we were both snarfing down the onion wedges - is pepin's point of "know the basics and then ... GO TRY"
p.s. there's a very-out-of-print pepin book about shortcut cooking. if you ever find a copy, it's worth a look-through. not every point will read right but it shows how to use modern products when you need to.
(he likes ketchup in some circumstances. and A-1. he's right, they have their place in a pinch.)
❤️❤️❤️
My favorite Pepin roast chicken moment. Pepin is showing how to roast a chicken, and the host asks, don't you wash the chicken? And Pepin says: "ze chicken will roast in ze oven, at 375 degrees for two hours. If any bacteria can survive that, they DESERVE to live!"
@@cultclassic999 pepin speaks fluent english - and FAR better than your PePe LePew caricature. (wtaf?)
we went to a book signing and someone asked him what US ingredients he misses when he travels back to France.
1. answer "cream cheese - philly - bc cheesecake is so good"
2. his answer included "disparate" and "atypical" - neither have a true french equivalent
3. he's right about chicken - even w/o your demonizing his accent
that said, his pronunciation of "hour" is (at this point, after so many years) iconic
Jacques puts all those frauds on Food Network to shame. Such a joy to see a real cook and a brilliant teacher.
HE WAS AROUND WAY BEFORE ALL OF THEM
As a french, I must say this man is one of my heroes. My mother was a cordon bleu and Jacques dragged me to the next level
I left the food industry many years ago because most of the Chefs I worked with were, over the top, arrogant and mean. If I would have had a chance to work with this gentleman, I think that I'd still be working as a Chef today. I especially love watching the series with Jaques and Julia. Such true friendship and love for each other is wonderful to watch. Jaques would tease Julia, but she always did it her way. Jaques & Julia, my idols!
They were so great on-screen together. So much knowledge, but so many disagreements about taste! "Black pepper?" "Definitely, much more taste." "Garlic?" "No, garniSH. Well, okay, there's some garlic in my tomato."
Watching Jacques you get the whole package . Education, technique , artistry and therapy rolled into one quality production .
I am just discovering him, what a shame for me ! I am french and i need to be lucky on TH-cam for find these amazings replays of some US TV shows for meet him ! I didnt know him !
Damn, no one other cook show of other french chiefs are like that, i sure you. I am so jalous about the US tv-viewers !
This guy give humanity and kindness too, with humility for his art...What a wonder, this man.
There is always a Christmas spirit around this man and when he cooks. I just love him he is awesome.
he has some special tastes, that's for sure !
he is Mr. Christmas, to be sure
better than anything you can watch on food network
Not even Alton Brown?
@@imnobodyanon9430 Yes.
I like Alton for his perspective about the science of cooking, but Jaques is loaded with charm
SO much better.
I watched Jacques on t.v.
So many hours of uncountable marathon watching Jacques and Julia taught me how how to cook, my greatest win was cooking for 14 people AND I HIT IT! WIN!
Legend this GUY. 109 idiots who enjoy McDonalds and KFC downvoted. Who downvotes this Legend?
I love how he just rolls with everything. You can see the gears turning when he says to brush the bread with oil and then he can't find his brush. He just goes, "Screw it, I have hands."
I didn't even notice🤣
More common than you might think to use your hands and toss gloves when done really helps in a pinch he probably was only using the brush for the camera lol
I have watched Jacques adapt and grow for years, since we were both much younger. I started with Julia, practiced her boeuf bourguignon till I was proficient..and have loved his frugal, fast style in recent decades. When I think I have nothing on hand….all I need to do is look in the fridge and think..,what would Jacques do with this,
Not even 52 seconds in and I learned a new recipe. Quick, simple, delicious. Pepin knows.
He was pissed when he burned the burgers- real world stuff is so refreshing in shows like this. Jacques is my man, he still killed that dish. His knife skills are second to none as well.
He had a non typical energy for much of this episode
He took that burn like a champ though, you can tell he’s been there before
Tane He’s sniffling a lot. It seems like he might have a cold. That might be affecting his energy and mood.
Pepin is the master
@@artmartin9691 One thing I'm glad my 7yo daughter has learned already is the combo "everybody makes mistakes/a mess" in the kitchen.
Jacques shows how, despite his overwhelmingly obvious skill, anyone can goof. He takes it in stride and shows how to deal with it as best you can. He's just so great.
My respect to all chefs, Jaques Pepin is without doubt THE BEST
Thumbs Up if you are now hooked to Jacques Pépin thanks to French Guy Cooking!
"I've been married 41 years"
gloria pepin died in 2020 - at 83 yrs old.
54 years of marriage.
“In lieu of flowers, Gloria wished condolence gifts should be made to the food insecurity or animal welfare charity of your choice.”
What a wonderful couple they made. RIP Gloria, I am sure you are in the 'Gloria' (Heaven).
It's both soothing and refreshing to see this man cook, plus the added pleasure of hearing him say: 'That's the whole puan' and turn every ch into an sh. English is much softer and sweeter this way.
I love how Jacques eschews the silly kitchen gadgets for the simplicity of well-made knives.
except, the Food Mixer ! he loves the Food Mixer ! but, his taste is interesting
clockwork he does but i think it helps Cuisineart sponsored the show
He has certain gadgets that he likes
@@clockwork9827 the food processor is pretty old (relatively) - manual version were 1920s in france.
the pressure cooker is also french and - imo - horrifyingly old: mid 17th century. ("horrifying" bc I remember all the "IT WILL EXPLODE AND KILL US ALL" admonitions in the 1970s ... three centuries after the french shrugged)
he also (sometimes) uses foodmills and strainers - the old-timey, more-physical-effort methods. but cuisinart (1940s, iirc?) would absolutely be in his lane.
mary berry (UK) talks about when she first encountered "cling film" (plastic wrap - aka Saran - to US folks) and how "amazing" everyone thought it was. she says this WHILE SHE'S USING IT.
p.s. personally, I love that he DOES try the corn-cutter *_ON CAMERA_* ... and *_AND THEN OPENLY REJECTS it_* . that's peak "REAL product placement"
@@michaelmorgan6760 he does.
(he'll even use a food processor for pie crust.)
we went to a book push ("The Apprentice") and someone asked him what product in US does he miss when he goes back to France
1. _excellent_ question
2. answer: Philly cream cheese
he also added he'd "smuggle" as "much pounds" ("whoever was flying with us would carry some to spread it out") as he could - ignore the law-breaking (and he said this in DC) bc "SO processed, it's fine" he rationalized (in DC) - bc he liked to make proper cheesecake in France which isn't a thing in France: "everyone who tastes it loves it."
(I'm not a fan of cheesecake but I admire his willingness to eat outside his bubble. just a guess: marrying a Cuban was part of that. and pepin's blackbean soup is brilliant.)
His knife skills are so beautiful! He is really a master and I just love watching him work. Beautiful man and lovely food. What an amazing life. He’s one of God’s special ones.
I can't believe I've found him after years and years of searching. I forgot what the channel name was called when I was little and just now he pops up on my recommendation page. I'm so happy
Thanks for watching! There is more coming soon.
Girl its channel 13 cause me too I watched this As a kid
I'e been cooking since I was 7, I'm 30 now, and I always learn something from this guy, that cutting tecnique is something new I'll put into my game.
I love how he just makes baguettes appear out of thin air.
😂😂😂😂😂
the French style of super-hero
it's a french super power
the bob ross of culinary art
Large Marge he lives here. He’s my neighbor In Gainesville florida
Ehh Bob Ross is a good artist but Jacques is a legendary chef.
@@1Motoko it's about the show they made, not their success
If Bob Ross were Michelangelo - yes.
That is exactly what I thought the first episode, I’m hooked.
One of the world's best, most legendary and most beloved culinary masters!
There's no better instructor on this Earth. Seriously, he brings me to tears with his elegant, easy technique/style.
I love this guy remember watching him on a TV set the size of a text book
Love how he looks for his oil brush when he's preparing the bread and just puts hits fingers in the oil :D
just admiring same:
very "eh ... just get it done" ethos - and very pepin.
(I did "command-F" for "fingers" in case someone else - you, you lovely observant soul, it turns out - already posted this point.)
glad you beat me to it by 7 months - glad your post was seen for 7 more months than vs today.
Someone should make a video around Jacques Pepin’s knife skills and market it to culinary schools. I learn every time I see him pick up a knife and I’ve spent a decade professionally with one in my hand.
I learn so much from him every time I watch him. Chef Pepin is nothing short of awesome!
What a treasure of a person.
I'll never get tire of watching jacques, he is excellet.
What pleasure you give us all Monsieur Pépin:
Thank you.
Watching Mr. Pepin chops onions is more mesmerizing and entertaining than all of the Marvel movies combined.
Legend of the Culinary World. Frenchman and Master Chef Jacques Pepin. Merci beaucoup to the legendary Chef from Lyon France Jacques Pepin. Si bon food for ze soul.
When it comes to food, cooking and chopping, he is the Boss, Noooooooo doubt about it!!!!!!!!!!!!
Jacques's knife skills are simply unmatched. Legendary status chef
Best knife skills I've ever seen. In my opinion this makes his videos entertaining, teaches people how to actually cook and gives you perspective of just how much time the recipe takes. Too bad most modern chefs/videos skip these steps and focus heavily on camera tricks, b-rolls and music...
This is a pure Gem! That channel 26 original cooking!
I'm intrigued that he uses fairly small knives instead of a huge honking chef's knife like most tv cooks use. He's the master. I'm going to check out those Mac knives.
That Mac utility knife is a killer, there's a reason Jacques usues it so much in these shows. You'll also see him still use it in his recent "cooking at home" series on Facebook and TH-cam for the pandemic. It's a heckuva knife.
I have a Shun Kanso that's got a pretty similar length and blade profile and I use it maybe 90% of the time. I can use it as a paring knife or as a chef's knife without many problems, either way (it's a little long for paring and a little too low for a full chopping motion). It just sits on my cutting board and I only grab my other knives when it absolutely *won't* do.
with Jacques, it is not only the knowledge of the food, it's about the cooking relationships, of family.,togetherness. HAPPY COOKING!!!!
This guy is awesome, the way cooking should be taught and shown , plain and simple with awesome recipes, only question is why the low number of views on his videos? It should be in millions at least given the stature of this man .
I agree. Often, good quality (in other industries and fields as well) does not get the admiration it deserves, because the media likes to prop up/show the masses cheap, exhilarating, edgy shows to get their attention - and this, so they can watch the sponsors' commercials. The majority of such viewing masses are probably not interested PBS-style shows, so that's another reason. So, I would argue that Jacques's videos do find the right audience, and as we can all see per the viewers, such quality audience is not that large by comparison. I'll make the analogy that fast-food restaurants outnumber restaurants of healthy, proper cuisine. It's an interesting observation!
He’s the best! Makes it accessible for everyone!
I love his dessert concept: so healthy AND appetizing. Not too sugary-sweet!
So beautiful. Love those hands. Open, honest, smart cooking. Thank you, Chef Pepin.
17:03 *summons baguette 🥖*
I love this guy one of the best cookers I know he's been around for decades and I hope he sticks around even longer cook on my friend.
I've been watching too much Ramsay's.. thanks to FrenchGuyCooking for leading me to his vidz.. he the boss & i'm really hungry now..
The editing in some of the F--Word video recipes are sometimes too intense. I like it this way, more laid back, and in a pace where I can follow.
Like you, Alex lead me to Jacques Pepin.
Me too, I've been obsessed with his french omelette for quite a while now.
GAB MANO mm
GAB MANO n
same
we need these type of shows back on tv, ( foodnetwork and the cooking channel)
he chopped that onion like a boss
The guy is like a ninja with that knife.
He cooked for three French presidents.
There’s a reason why Anthony Bourdain said to watch him if you want to learn knife skills
Jeff F he wrote the book... literally!
I don't know him but I think he has life figured out
🥐+🧀 x 🍖 = Life. The math checks out. I think you might be onto something here.
Oh he’s just inspired just about every American Chef starting in the early 60’s.....
He's been cooking on TV and in restaurants for decades.
I get mesmerized by his cooking everytime I love Jacques Pepin he inspires me sooo much!
He can make my meals anytime....I don't even mind if he licks his fingers. His combinations are brilliant and he makes it all seem so simple.
Patricia Moerdyke I love to watch him chop garlic. I don't know why, it's just so relaxing, you know?
"They are nice and almost burned". lol I love it
"I'll put the burned side down." It's all about presentation, riiiight....
Considering Chef Pepin's age and length of time working at one of the hardest jobs there is - I think he is a marvelous man. Still sexy, creative and efficient. He seems to be a great family man, too. Who could ask for more? I love to watch his work, I learn something from him every time I view one of his shows. I miss his show with Julia Child, too.
Jacque Pepin is such a great world rebound Chef!!!
He is so articulate, making it interesting and a joy to follow and learn so many diverse cooking
hints and presentations from his quick easy demeanor. Thank you Chef Pepin for making me a happier cook. God Bless you sir!!
Renound****
@@maryprivate1480 he's a born teacher. and his metier to teach is accessible cooking. (we're all the better for it ... just in last year I've finally figured out why french omelets are a 'thing' - bc pepin)
p.s. if you want to edit a comment ("rebound" vs "renowned"), hover your curser toward the right edge - just a smidge to the right of the words . three dots should appear. move cursor onto the three dots. click on "edit" and you are on your way ...
p.p.s. let me know if that "how to edit" doesn't make sense.
@@maryprivate1480 renowned
I love watching Jacque cook. One point however; that isn’t bluefish that many on the East Coast would know. Looks more like bluefin tuna which would be more appropriate consumed as a tartare
The master speaks...only a few know how to listen
The most important lesson to take from this- don't smoke up your house grilling burgers. I too have been banned from doing what Jacques does here with the lamb. There are other episodes where he cooks bacon in the microwave and says that his wife showed him that. I can imagine why. Wife- Why does the house smell like bacon grease? Husband- smells normal to me...
He is speaking it. Everybody else understands him just fine.
You heard the man. Never apologize.
That was actually the most interesting part of the video for me. Once you get to that age, you're going to have a few powerful things to say!
I love his style and his wonderful personality. Totally the best. Sorry to see Julia gone and not doing duos with Jacques.
Chef never fails to teach me something new every time I watch you!
Is there anything Jacques makes that isn't a culinary masterpiece!?
What a great teacher! I have learned so much about cooking techniques from Jacques Pepin❤️
If I cook it inside like this, I probably be divorced, you know?" lol
Jacques… the originator of the “it’s not burnt it’s just caramelized” meme 😂
Drinking red wine too early on a Sunday morning, watching this man create greatness. Proud to be an American.
JACQUE Hello40 years ago on a food service, I got LAMB BURGERS, they were so great, that service was sold, but I USED TO ASK THE BUTCHER IN A SUPERMARKET MARKET TO MAKE ABOUT 20 LBS FOR ME, MY LATE WIFE LOVED THEM TOO, that butcher moved away, so have not had them in a Long time . 🇫🇷🇫🇷🇺🇸🇺🇸
You gotta go in with the back of the knife and get all that corn milk out too.
This man knows the importance of a good sharp knife when you're cooking and frankly when you're not
I've only ever seen JP on PBS but we don't have cable. His book Essential Pepin is my favorite cookbook.
He's so relaxing
I´m absolutly convinced that he makes it all up as he goes, because, you know "why not?" ^^
I find it very interesting that for me, Chef Pépin is one of the most talented and skilful chefs I follow on my spare time.... And he is using Mac knives. Not the more expensive but for me, the best knives out there. Not making publicity but I'm really happy with my knife. Been using it for 5 years and its still razor sharp.
Love him
Jacques has over 300 knives and tends to rotate them depending on his show and videos.
0:30 Addictive that ''canape'' mix thank you Master Pepin
I will try this. Looks delicious, and I will make it!
People should know that the fish is Bluefin Tuna, sometimes referred to as "Bluefish." But please don't confuse it as bluefish, where it is a more white fish with an oily texture and strong fish flavor..
Again, greetings from southcentral Texas USA 🇺🇸
In Thanksgiving: wishing you a blessed happy wonderful glorious day
Greetings:: Love ❤️: Amazing 😉 Hug 🤗: Be very very safe...
Greetings: GOD BLess
Jacque is the king. "I'll just stick with my knife."
"Brush with some olive oil".....can't find brush, uses hands . No pretensions, just love of food and cooking for people.
Even the foods I don't care for, I'd gladly eat them when Jacque fixes them. ❤❤
I come to bow down at this alter every couple of months to remind me what the word "master" really means.
HA! "If I do this at home, I do it outside on the grill. If I did this inside, I would probably be divorced."
I'd set off the smoke alarm every time. When preparing a recipe like this, just take the battery out of the damn thing. Yesterday it went off when I took a pizza out of the oven.
When Peppin salivates-that’s when you know it’s gonna be a good show.
the man. the myth. the legend.
happy cooking
Un grand chef a head of his time love it REAL FOOD
Pepin at the top of his game!
I love that he low key burned the burgers, but they still look yummy
Great Guy & Great Chef
Can all the silly people saying he slurps get a grip, it’s called difficulty breathing when making efforts and considering his age, it is completely normal. I am 32 and have asthma and sound the same when I’m trying to do quick efforts...simple really
He's always done that since he was young... I guess is like a speech defect like lisps. Or maybe his mouth creates too much saliva because of the amazing food he prepares...😀 Either way, leave him alone and go watch someone else.
It's because he's French and his native tongue is French, particularly a part of France where they slur certain parts of words. So it carries into his English.
The man is a treasure!
I would love to sample those lamb burgers.
He screwed the pooch on that one lol, bless. Turn it over, cover it up lol, all good. Love Pepin.
Jacques is good at showing how, well, if you make a mess in the kitchen, you've just gotta fix it best you can.
Pépin is “The Man”
1-I want that lamb burger! I have made but not with cheese on the inside! Mmmmm! 2-I have always wondered what folks did with whipped cream cheese. Now I know!
Burger with lamb and beef is the best burger ever!!!
Genious Jacques, Merci!!!
because of Pépin, i see the case for hors d'oeuvres, and anchovy
I just discovered this amazing gem of a guy recently. I’m addicted to his videos! His voice reminds me of Pepe Le Pew!!
Wow that paste on cheese at the start is a bomb!
i love this guy..he is amazing
RE: "pr3ban
I love how Jacques eschews the silly kitchen gadgets for the simplicity of well-made knives."
That's so true. I find it so annoying that these sponsors require he use their useless tools. There are some tools that are worth having(stand mixer, food processor, blender), but then you have the gadgets like the garlic peeler tubes, garlic press, corn kernel remover, slap chop, etc. These are just useless tools that only take valuable space in the kitchen.
Not only that, but his tip about cutting the corn kernels diagonally to avoid injury makes perfect sense.
There are so many useless cheap plastic kitchen gadgets. Learn how to use your knives properly and keep them sharp. You'll be happier 😉.
If you cannot learn something useful within the first 5 minutes...you are a distracted viewer. I have been watching him for decades...and his cooking gets simpler, tastier, and more economical every show. He saves, repurposes, reuses absolutely everything. And he is always learning...
Always impressive