Wish I could subscribe to just this series. No offense, KQED, as you make (and have made in the past) tons of great shows. But I'll watch every single one of his videos but don't have time for most others.
@@kqed Yeah, but that's more true of just clicking on the homepage of youtube and seeing what the algorithm suggests. Because I've looked at the videos page of KQED, and nothing there jumps out at me.
I have always love you for all you have done. You are definitely a remarkable Chef. And for that. I will always follow you sir. It's has always been the best teaching for me. Am old school. Lol.😂
He is a great Embassador for the Value of Immigrants. You never know who they are and what they can do or will do. Take a chance on them, they have courage enough to leave home & go to a strange land. A Very Scary & Hard thing to do.😉💡🇺🇸
Jacques Pe'pin is the master of television chef's. There would be no Food Network without what this great man did for this industry. I have many of his books. The work he did with Julia Child was revolutionary as well as very entertaining. I have learned so much from this great man and industry icon. Thank you for a lifetime of mentoring Jaques!
Jacques Pépin stayed at our house in the 1970's (my mother owned a cooking school and wrote a cookbook) I remember him being extremely nice, I was 8-11 at the time.
Let me second what Brad Swan wrote above. I've loved watching Jacques Pépin for many years, and still re-watch the cooking videos he taped with Julia Child, where you enjoy the banter-JP: "MORE butter?!!?"-JC: "Well, we want it to be good!"-just as much as the cooking instruction. From what I know of Jacques' life, he's had a stellar career in the food world but even as a life-long master chef he remains unpretentious and generous to his audience. I don't think people come any finer than that-a mixture of old school excellence and vast knowledge coupled with modesty and personal integrity-and, if I could, I would thank him personally for raising all of our lives higher than they would otherwise have been. He's one of those people that, although you don't actually know him personally, if you've spent lots of time watching his videos you love him as a friend as though you DID know him. That's not only the power of television, but it is the power of a great-hearted person as well. If his daughter should ever happen across this comment, please give your dad an extra hug sometime from me and the rest of his fans, OK? For others reading this comment: Did you know that Jacques is also an artist/painter/menu designer? Have a look at his website sometime: jacquespepin.org
The average home cook would be embarrassed/nervous to use as much butter as is needed to successfully replicate some pro quality dishes. Love these videos!
Steve Heimann I actually got “Cooking at Home with Jacques and Julia” on DVD at the very beginning of this. When things get bad, on goes the DVD player and open goes the bottle of vin. Instant sanity.
I love the simplicity of this. And when he tossed in the mushroom because it happened to be lying around... THAT is the spirit of cooking. The only time I strictly follow recipes is when I bake cakes. Otherwise it's all about playing with ideas using whatever is on hand.
Actually you should try seeing baking as you see cooking. Once you understand what each ingredient gives in a cake you can do exactly the same, and it's really fun to make your own recipes on the go ;)
When he was younger (and so was I, I was a teen and had a little crush on him!) I literally learned to cook because of him. I hung on to his every word. As the years past by I began to just watch his program on PBS because his way gave me a sense of well being and inspired me. NOW I'm married and both my husband and I enjoy watching his cooking ideas, as he inspires us to create. His way of cooking and his attitude of humility/peacefulness stands alone in excellence, helping me to always remember the art of creating a lovely, sumptuous meal.
I watched him and Graham Kerr when I was in my teens in the 80s/90s. That's when Kerr had moved from using a lot of butter as the galloping gourmet to using EVOO. I learned so much. How to crush garlic, dice an onion, etc. I won my wife's heart with my cooking. :) 21 years and still going strong! And I still love the way Jacques says his own name... that alone is like butter.
Reading this and Mumen Rider's comments warmed my heart. I'm younger was inspired by the people Jaques' inspired, which has led me to him. What great soul he is. One of the most revered people in the world to me.
We made this tonight and my wife said it was the best steak she’s ever had! It was absolutely amazing and so simple. Jacques you are a treasure! Thank you. 🙏🏻
When I had my 16th birthday, my sister gave me Jaques Pepin's "La Technique" which had just been published. (I had been fascinated with cooking since I was 8). That became my Bible for the next several years.
Ah ha! La technique was first published around 1976 I was a senior in High School. So you've shown your age.😋 I have always had a strong desire to cook, until I started following Jacque it was all hot dogs and burgers, he opened a whole new way to put love on your family's table. I have around 7 of his books that I reference for full weekend meals. I get so much enjoyment in planning, shopping, prepping, timing, cooking and serving the meals. (Don't forget the wine.) Jacque is getting up in age and one day we'll wake up and he won't be around, a sad day because we all will lose a teacher and a friend. But until then, as Jacque would say, "Happy Cooking!"
Jacques you probably have 200 knives at home that you have collected through the years but you use a couple of cheap utility knives and I can appreciate that. They are light, relatively easy to sharpen and not the center of attention. Thank you for not being pretentious, love you.
At 84 years old, you still got it chef! Watching you cook and narrate brought a tear to my eye! Thank you MasterChef! You are the last of the greats and I hope and pray that you live past 100!!! Here's to 20 more years chef! I'm going to try this recipe!! THANK YOU AND WE LOVE YOU & CLAUDINE! XOXO
Who loves the fact that he uses human-scale portions. I'm so used to seeing gigantic steaks and other things that when I see Jacques cook, it always looks like he doesn't have enough, but he does. He has plenty.
Jaques: today we are going to make sautéed shoe leather with a side of cardboard crusted tennis balls Me: watching intently, scribbling notes and hitting rewind frequently.
I’ve been a fan since the late 80’s, when my aunt and a much younger version of myself used to watch your show with Julia Child on PBS in our native Puerto Rico. I want to thank you, Chef, for all you’ve taught me and also offer my condolences for the passing of your wife, Gloria.
Well said. I would add- He is versatile and flexible. He used that mushroom simply because he had it. He isn’t snooty or pretentious about adhering to a recipe.
@@bringingtolightnj9127 For things where you don't have to have specific ratios (like baking), they do. Recipes are always written so people have some idea of what to add. Often it's arbitrary, or because e.g. "a typical lemon will produce ___ amount of zest, so that's the amount we'll say." Everything can be modified to taste or available ingredients when cooking.
.."and here is to you Julia"....very nice....JP is the best culinary teacher ive every watched. Makes everything in the kitchen look so easy, when it is not......
Love Jacques!! One of my favorite restaurants has a quote from him on the wall "We are all equal in the eyes if the stove". Thank you for putting this video up. Miss his cooking since he is no longer on Create.
I cooked this tonight and it was absolutely amazing! Lime zest and lime juice added so much flavor to steak I didn’t know I needed. Anchovies was new too.
Sometime around a year ago I watched like 50 hours of you Jacques, and I will do it again more than once over my life. You are one of my favourite humans, and I will always share your teachings and videos on the basis of their objective merit, and that's it.
Jacques I've watched you since I was 7 years old.. Some of my best memories were around the tv with my grandmother and watching you and the galloping gourmet on pbs.. That was in the early 70s. Thank you for your contributions over the years and especially showing me how to stop burning water 💦 lol 😂
Oh my!!! I loved that even Mr. Pepin did not have an ingredient that he actually would have preferred and substituted the lemon for the preferred line. I
M. Pépin, You are such an inspiration! Thank you for sharing your knowledge and love for cooking. Yesterday, I ordered your book Essential Pépin and cant wait to get it! Thank you!
@@skippy426 Will do, thank you! Watching him in all the videos is extremely helpful as well. There is one posted that is three hours long, and it's all about technique.
Over the years I've learned a lot from great TV chefs, Child, Yan, Bourdain and Bayless, but Mr. Pepin is my favorite. His love for food and cooking is inspiring, and has brought me joy in the kitchen. Thank you Jacques Pepin.
What a true privilege to have the feeling of taking a lesson from M. Pépin in his own kitchen. I've learned so many things from this Master: the garlic mash/chop method, turning a tomato around the point of your knife, and touching the meat to determine "doneness". Can't wait to try this recipe. Merci encore!
Subscribe and click the "notify" bell to watch a new episode of Jacques Pepin Cooking At Home every Wednesday. bit.ly/34sLhV6 🍳🍴😋
Wish I could subscribe to just this series. No offense, KQED, as you make (and have made in the past) tons of great shows. But I'll watch every single one of his videos but don't have time for most others.
@@mahna_mahna You never know when you might accidentally discover your new favorite show.
@@kqed Yeah, but that's more true of just clicking on the homepage of youtube and seeing what the algorithm suggests. Because I've looked at the videos page of KQED, and nothing there jumps out at me.
I have always love you for all you have done. You are definitely a remarkable Chef. And for that. I will always follow you sir. It's has always been the best teaching for me. Am old school. Lol.😂
Adoro a este hombre
Who needs meditation when you have Mr. Pépin :)
He's a national treasure.
I love how his cooking is tied to memories of people he loved
So, so true.
And the only one that he never mentions is the passing of his lovely wife.
@@aragregorian6039He mentions her in the Onion sandwich recipe
We're all so fortunate to have Jacques Pepin calling the USA home.
What?
He is a great Embassador for the Value of Immigrants. You never know who they are and what they can do or will do. Take a chance on them, they have courage enough to leave home & go to a strange land. A Very Scary & Hard thing to do.😉💡🇺🇸
"Here's to you Julia" what a nice tribute from Jacques
Best chef in the whole world
Pepin saying "probubly" and "brawn" over sizzling food is the only ASMR i ever need
"Here's to you Julia." Beautiful!
Is there anyone better than Jacques Pepin anywhere, let alone on RUclips?
Change my mind.
No
Yes there is. Do some research and change your own narrow mind.
@roybatty4687 Wow. Unnecessary nastiness. Someone's momma didn't teach them The Golden Rule.
This man is the Mr. Rogers of cooking
Or perhaps the Bob Ross?
Except he cooks while talking.
Yes! never thought of that, but yes.
I met Mr. Pépin yesterday. He GAVE me his cook book and even signed it for me🤩 One of the sweetest, most endearing men I’ve ever met in my life!💛
Jacques Pe'pin is the master of television chef's. There would be no Food Network without what this great man did for this industry. I have many of his books. The work he did with Julia Child was revolutionary as well as very entertaining. I have learned so much from this great man and industry icon. Thank you for a lifetime of mentoring Jaques!
You can't even spell the word "chefs" correctly. You know nothing. Go away and stop making the culinary arts some mockery.
Sine qua non.
Jacques Pépin stayed at our house in the 1970's (my mother owned a cooking school and wrote a cookbook) I remember him being extremely nice, I was 8-11 at the time.
I watched him in 1982. I still watch him today. I wish I could cook
Thanks to Jaques Pepin I can cook Steak! Salute!
Love this guy, he's in his 80's now and he's still as sharp as ever. Knife skills, seasonings and techniques are unsurpassed. Thanks for posting!
Let me second what Brad Swan wrote above. I've loved watching Jacques Pépin for many years, and still re-watch the cooking videos he taped with Julia Child, where you enjoy the banter-JP: "MORE butter?!!?"-JC: "Well, we want it to be good!"-just as much as the cooking instruction. From what I know of Jacques' life, he's had a stellar career in the food world but even as a life-long master chef he remains unpretentious and generous to his audience. I don't think people come any finer than that-a mixture of old school excellence and vast knowledge coupled with modesty and personal integrity-and, if I could, I would thank him personally for raising all of our lives higher than they would otherwise have been. He's one of those people that, although you don't actually know him personally, if you've spent lots of time watching his videos you love him as a friend as though you DID know him. That's not only the power of television, but it is the power of a great-hearted person as well. If his daughter should ever happen across this comment, please give your dad an extra hug sometime from me and the rest of his fans, OK?
For others reading this comment: Did you know that Jacques is also an artist/painter/menu designer? Have a look at his website sometime:
jacquespepin.org
Brad Swan he is 85 now, cheers 🇫🇷🇺🇸
You kidding right? Almost sliced into his fingers doing the mushroom
@@yourgay3226 Not even close. This guy is a master.
One of the best
That's certainly not a tablespoon of butter, but it's certainly the *right* amount of butter.
The average home cook would be embarrassed/nervous to use as much butter as is needed to successfully replicate some pro quality dishes. Love these videos!
Steve Fye that is a French tablespoon of butter
French Tablespoons are bigger
Thats a French tbsn of butter hsha
@@irisfailsafe you beat me to the punch haha Need to b4 comment
With Jacque, I don't need mediation or yoga. He brings me inner peace
Meditation
@@alanleslie7751 lol. Oops. Thanks
Jacques is keeping me sane in covid lockdown.
Steve Heimann I actually got “Cooking at Home with Jacques and Julia” on DVD at the very beginning of this. When things get bad, on goes the DVD player and open goes the bottle of vin. Instant sanity.
The hero we all need right now.
Michael Judge loved that series.
@@kqed So true. Jacques Pepin has always been my personal hero.
Same. I've watched him gallotine a chicken over a dozen times.
I love the simplicity of this. And when he tossed in the mushroom because it happened to be lying around... THAT is the spirit of cooking. The only time I strictly follow recipes is when I bake cakes. Otherwise it's all about playing with ideas using whatever is on hand.
Because baking is chemistry, not art.
@@alanleslie7751 baking can eaaasily be art.
Actually you should try seeing baking as you see cooking. Once you understand what each ingredient gives in a cake you can do exactly the same, and it's really fun to make your own recipes on the go ;)
@@DemonicInfinity yeah, just that baking is more "fragile" if you like.
Technique is much more important than following a recipie to the letter.
When he was younger (and so was I, I was a teen and had a little crush on him!)
I literally learned to cook because of him. I hung on to his every word. As the years past by I began to just watch his program on PBS because his way gave me a sense of well being and inspired me.
NOW I'm married and both my husband and I enjoy watching his cooking ideas, as he inspires us to create.
His way of cooking and his attitude of humility/peacefulness stands alone in excellence, helping me to always remember the art of creating a lovely, sumptuous meal.
I watched him and Graham Kerr when I was in my teens in the 80s/90s. That's when Kerr had moved from using a lot of butter as the galloping gourmet to using EVOO. I learned so much. How to crush garlic, dice an onion, etc. I won my wife's heart with my cooking. :) 21 years and still going strong! And I still love the way Jacques says his own name... that alone is like butter.
Reading this and Mumen Rider's comments warmed my heart. I'm younger was inspired by the people
Jaques' inspired, which has led me to him.
What great soul he is. One of the most revered people in the world to me.
I remember watching him cook with my late grandma... Such fond memories, may she rest in peace!
When Jacques Pepin uses a metal utensil on a non-stick pan, it makes me cry just a little.
Jacques could make a video of him just boiling water and I would still watch it 🙈
And you just know that by the end of it you would know a lot more about boiling water!
Me too! It’d be the best water you ever had.
You would know how to properly do it!
True dat.
& it would still be delicious.
Jacques Pepin is still cooking???? God bless him!!!
We made this tonight and my wife said it was the best steak she’s ever had! It was absolutely amazing and so simple. Jacques you are a treasure! Thank you. 🙏🏻
When you are Jacques Pepin, it doesn't matter how much is a table spoon for the rest of the people...It is what it is...
Damn, when Jacques said “Here’s to you Julia”, that hurt a little bit.
You know he was referring to his mother-in-law, whose name was Julia, don't you? Not Julia Child.
@@Morpheus1910 oh
Thank you Jacques
When I had my 16th birthday, my sister gave me Jaques Pepin's "La Technique" which had just been published. (I had been fascinated with cooking since I was 8). That became my Bible for the next several years.
La Technique and La Methode are so informative. Both are excellence books!
Then you're surely blessed 😇
Ah ha! La technique was first published around 1976 I was a senior in High School. So you've shown your age.😋 I have always had a strong desire to cook, until I started following Jacque it was all hot dogs and burgers, he opened a whole new way to put love on your family's table. I have around 7 of his books that I reference for full weekend meals. I get so much enjoyment in planning, shopping, prepping, timing, cooking and serving the meals. (Don't forget the wine.) Jacque is getting up in age and one day we'll wake up and he won't be around, a sad day because we all will lose a teacher and a friend.
But until then, as Jacque would say, "Happy Cooking!"
It's a pleasure to watch Jacques Pepin.
I remember when he and Julia Child had a TV show years ago.
He makes cooking look effortlessly. What a legend.
Jacques Pépin - Legendary chef status.
That “coarse” chop was finer than my best mince. A lifetime of skill this man exudes.
I have very good knife skills, but at 77 I'm a quarter speed of what he can do, and he is 10 years older than I am!
King Midas of the kitchen. Much respect and admiration for this legend.
Who in their right mind would thumbs down a Pepin video??
Only a sick, sick person.
Sometimes, unfortunately, people are just cynical and mean☹️
The same kind of people that keep "correcting" him about various things, only showing their ignorance.
Jacques you probably have 200 knives at home that you have collected through the years but you use a couple of cheap utility knives and I can appreciate that. They are light, relatively easy to sharpen and not the center of attention. Thank you for not being pretentious, love you.
At 84 years old, you still got it chef! Watching you cook and narrate brought a tear to my eye! Thank you MasterChef! You are the last of the greats and I hope and pray that you live past 100!!! Here's to 20 more years chef! I'm going to try this recipe!! THANK YOU AND WE LOVE YOU & CLAUDINE! XOXO
God bless this lovely old woman, she has a nice touch for cooking.
Who loves the fact that he uses human-scale portions. I'm so used to seeing gigantic steaks and other things that when I see Jacques cook, it always looks like he doesn't have enough, but he does. He has plenty.
Thanks Jacques
Jaques: today we are going to make sautéed shoe leather with a side of cardboard crusted tennis balls
Me: watching intently, scribbling notes and hitting rewind frequently.
Ima Doll loved this comment. A real laugh out loud. And true, too... I watch his recipes for ingredients I can’t even stand, just to learn...
I feel ya. He has a 3+ hours long video on RUclips that’s just essential techniques. It’s amazing.
This guy put water on a f'n Raw steak...
@@tytytyme33 now that's a fuckin comment! lol
What Scribble? Take a screenshot, it'll go to pictures.
Jacque I love YOU!!!!!! Viva la France 🇫🇷
I’ve been a fan since the late 80’s, when my aunt and a much younger version of myself used to watch your show with Julia Child on PBS in our native Puerto Rico.
I want to thank you, Chef, for all you’ve taught me and also offer my condolences for the passing of your wife, Gloria.
Still my fav tv chef of all time
Mr. Pepin is a living treasure of humanity. I'll be showing these videos to my grandkids one fine day when I teach them to cook.
Like getting to watch Michaelangelo carve stone. A master.
A legend never dies.
Jacques sets the standard very high for every chef; knowledge, skills, love, generosity, understanding, and humor.
Well said. I would add-
He is versatile and flexible. He used that mushroom simply because he had it. He isn’t snooty or pretentious about adhering to a recipe.
My favorite chef bar none. He is a national treasure.
Ive been watching the replay of Jacque and Julia on Twitch. I miss those two together!
I so love him
The man is a Legend. He goes by eye with the ingredients.
All good cooks do.
@@alanleslie7751 Not true.
@@bringingtolightnj9127 For things where you don't have to have specific ratios (like baking), they do. Recipes are always written so people have some idea of what to add. Often it's arbitrary, or because e.g. "a typical lemon will produce ___ amount of zest, so that's the amount we'll say." Everything can be modified to taste or available ingredients when cooking.
.."and here is to you Julia"....very nice....JP is the best culinary teacher ive every watched. Makes everything in the kitchen look so easy, when it is not......
Saying Bon Appetite is a lovely tribute to His other Julia, of course. Merci Jacques!
"Here is to you Julia!" What a lovely, gracious man.
Love Jacques!! One of my favorite restaurants has a quote from him on the wall "We are all equal in the eyes if the stove". Thank you for putting this video up. Miss his cooking since he is no longer on Create.
Jacques is just da MAN!!!!
Love this man
Jacques, you are the best!
Glad I stumbled across your Channel KQED. I was wondering where Chef Pepin was and how is was doing. 🙏
This man is a master.
I cooked this tonight and it was absolutely amazing! Lime zest and lime juice added so much flavor to steak I didn’t know I needed. Anchovies was new too.
wow good to see chef pepin still alive and going at it
Sometime around a year ago I watched like 50 hours of you Jacques, and I will do it again more than once over my life. You are one of my favourite humans, and I will always share your teachings and videos on the basis of their objective merit, and that's it.
I’m wishing Chef Pépin all the best every day!
Jacques I've watched you since I was 7 years old.. Some of my best memories were around the tv with my grandmother and watching you and the galloping gourmet on pbs.. That was in the early 70s. Thank you for your contributions over the years and especially showing me how to stop burning water 💦 lol 😂
I just loved Cooking with Claudine too! But I’ve watched him for years and years!
Jacques is the best. Thank you.
I love to put anchovies with garlic and lemon on my steak. Sometimes capers. Just mince it all up. Slather it on. Don't even need to cook it out.
Curious how you prepare the lemon. Thanks.
Just read his book. What a lovely man
Merci Jacques !
Love Jacques Pépin. "I think it's cooked enough," legend.
The living legend!! So glad to see Chef Pepin making videos again!!
A legend. Merci
Jacques Pepin in a treasure. Such skill, ease, and warmth in his work-
Oh my!!! I loved that even Mr. Pepin did not have an ingredient that he actually would have preferred and substituted the lemon for the preferred line. I
The anchovies add such a fantastically flavorrful dimension to the steak. Thank you Jaques!
That’s premium cookery, I love him. Simple expertise
Oh, that steak looks so tender. ❤️ Who votes for SmellaVision? ❤️
Chef Pepin is such a treasure
M. Pépin, You are such an inspiration! Thank you for sharing your knowledge and love for cooking. Yesterday, I ordered your book Essential Pépin and cant wait to get it! Thank you!
You're going to love it, it's a great read and easy to follow. Just keep perfecting your technique, that's the key.
@@skippy426 Will do, thank you! Watching him in all the videos is extremely helpful as well. There is one posted that is three hours long, and it's all about technique.
look at the determination and confidence when he crushed that garlic
Ive spent many hours watching him on KQED over the years. He's brilliant!
Hell yeah......
Chef Pepin is an absolute master.
He is my hero. I learned a lot watching his cooking.
So glad there is you.
Le plaisir est à chaque fois renouvelé de vous voir cuisiner des recettes simples mais tellement bonnes. Merci monsieur Pépin.
what an international treasure. everyone has benefited from Jacques
AMAZING man!! REad his autobiography and it added an appreciation for all his cooking shows I grew up watching...thank you Jacques Pepin!!!
Gives me peace to listen to him.
Love watching this guy...humble and helpful.
I love this man
Over the years I've learned a lot from great TV chefs, Child, Yan, Bourdain and Bayless, but Mr. Pepin is my favorite. His love for food and cooking is inspiring, and has brought me joy in the kitchen. Thank you Jacques Pepin.
"and you get used to it in the kitchen, of course."! He's wonderful! 👨🍳
Beautiful, Simple, Quick, It makes you feel you have to go to the kitchen right away and start cooking!!!
Steak grandma. Cute!
What a true privilege to have the feeling of taking a lesson from M. Pépin in his own kitchen. I've learned so many things from this Master: the garlic mash/chop method, turning a tomato around the point of your knife, and touching the meat to determine "doneness". Can't wait to try this recipe. Merci encore!
💯
The epitome of class!!!
“I had it in my refrigerator so I am going to use it”. I respect that I don’t know why I got a kick out of that but I did. Well done chef 👌🏻
♥️ “Here’s to you Julia!” Bon appétit 🥰