his mission is literally just to show everyone how easy and economical it is to cook at home. it is a public service, to spread awareness, and to preserve the art of cooking.
Jacques is a true role model. A total master at his craft but humble as ever. He just wants to teach people what he loves. No ego at all. We need more people like that!
The people they have been telling us are the Master chefs are quite often not necessarily the best, but good TV material. Gordon Ramsey is a good example, hugely entertaining, but his Spaghetti Carbonara…….. oh jeeez !
That's why I loved Anthony Bourdain. He was totally humble and always made it a point to reinforce to everyone that he was not a great chef. He always said he was a leader of men and relied on a talented crew but he was never a chef who came up with exquisite ideas and he couldn't understand how his friends that were those types of chefs could look at something so simple and create a masterpiece, a Rembrandt of food. His friends that were the worlds greatest chefs and visionaries were just as humble as him. It seems like a handful chefs become famous and develop an ego due to their celebrity status. Anthony always said he felt like a fraud. I really miss that guy he had such a huge impact on people who never met him yet we all felt like we lost a dear friend.
@@Triple070007 or when he was making a dish using a lot of leftover cheese “just cut the moldy piece off and use the rest”. He is great. So many would just throw it all away. I think of something a friends said once “these people have never known hunger”
Dear KQED, please send him our regards. I've been thinking of him and his family. I don't know if he recorded this recently but please thank him. He has been a lovely calm during this time and he is appreciated very much. And thank you for keeping these videos for us.
M. Pepin, one of the greatest Chefs of all time! Seriously. I'd give anything to sit down to a simple meal cooked by him, say an omelette or scrambled eggs...it would be flawless and utterly sublime. A man who knows how to cook the most fabulous and complex you would ever eat, but could also make you the best damn hotdog you'd ever have and do it with with as much love and compassion for cooking as the former. I used to watch him as a kid. Great man, great technique, and so down to earth. A master and guru.
lol - my Nan had a little gas cooker on legs! the lighting of the oven with a spill, the knob the size of a teacup, the fearsome jets, all produced her wondrous cooking, never tasted gravy like hers since, simple food but delicious
Recommend watching him in his episodes on SIMPLY MING. The host looks at J.P. with such respect and reverence that one commenter said, " I wish my girlfriend looked at me the way Ming looks at Jacque Pepin." The response to that was, "Learn to cook!" 😄✌
Such a family loved recipe from my French-Indian maternal grandma… seeing this here today brings back so much memories from her beautiful lil kitchen, oh and the aromas…!! Thank you dear Jaques! Love and greetings from Malaysia 😊🌿🌺
Mon premier chef de cuisine 🙂, deja a l'age de 6 ans je regardai attentivement les emissions avec mr Pepin..... qui ma appris a faire de magnifiques omelettes. Et depuis cet age ,les techniques culinaires se sont toujours graver dans ma conscience. Merci Jacques , d' un cousin Acadien qui t'apprecie beaucoup
Your videos are always wonderful learning tools for those of us who are widowers, and whose wives were such great cooks that we never thought about cooking. I can ALWAYS follow the directions in your simplest videos. Grazie, grazie!!
He does every meal and video, in his home kitchen, where every modern day chef (expert) wanna be on food channel has a super high dollar kitchenette, Jacques is the best !!
Reminds of my grand-ma lol. I would brown the pieces on the wood grill.🔥 Smoke from fire was the norm for ages, more satisfaction!👍 You can also roast the vegetables (& optionally peppers) on the grill.
I've seen him take his finger and get ALL the white out of egg shell. He grew up during the Second World War in France and you had to make do with what you had. He's never forgotten where he came from. God Bless You!
I will continue to comment on every video that Jacques is a golden god and the greatest chef ever to have lived. Long May he live and I hope his good health let’s him live to 120 years.
JACQUES, HELLO, gee I’ll have to try lamb this way , all my lamb in the past 50 years comes from AUSTRALIA never see AMERICAN LAMB ANYMORE , CHEERS 🇫🇷🇫🇷🇺🇸🇺🇸
I have been watching his shows on PBS since I was kid, he always makes everything so simple. And it is. Then I try his recipes and they never turn out quit the same. Still delicious, but not the same.
Lamb is very good for eating. It is easily digestible and diverse. Used widely in middle eastern food dishes and Mediterranean dishes. You can cook a butterflied leg of lamb on the grill and it is fabulous, Darlink, just fabulous!
Wished I had paid more attention to my mothers cooking. She'd take a big honkin' leg o lamb and shake on some seasoning, stick in some pieces of raw garlic, shove it in the oven for a while and take it out and carve and serve - - - SIMPLY HEAVEN !! Thank you Mommy 💜✌😢
I envy the crew for these shows -- I imagine they get to taste all these great meals the chef prepares! Merci beaucoup, maître, pour les recettes et les techniques que vous nous montrez dans ces videos!
Reminds me of my mother's cooking, big chucks of meat, potatoes and veggies. lots of texture and beautifully simple. She would cook Indian food, but the style is still similar,if not the taste
Jacques is the best. Grew up watching with my mom and Grama. We watched him, him and Julia, him and his daughter and now just him again. He brings back such good memories and glad he’s still at it!
@@BigFatCock0 I see, alright. That makes sense. It can break down some proteins and also heat up the food faster. Depending on what you're doing this could be good or bad. Just need to control it appropriately
@@OhWaker It also has to do with the stew cooking down. If you salt it where it tastes just right at the beginning, by the end when the liquid amount has reduced by 25%-50%, it will taste too salty.
I like him so much! Realistically, we’re all gonna put the pieces of lamb in the pan and “make” them fitting brown. Pepin, “I’m going to turn them anyway”. Yep we all are, thanks Jacques.
More families should cook like this, and save money. Peasant food. The lamb flavors the vegetables. Alas, many do not like lamb. I love it, and I am in total concord of mind with Jack. This dish necessitates a good strong Cab, or a Pinot, or perhaps a dry merlot. Also, you need a good butcher to find this cut.
I love love, love this man. Him and Julia are two of the most influential chiefs ever! Whenever I hear Jacques's voice my mouth starts to water,... look out taste buds.
Yes. But if I may say, that’s like saying he speaks French as well…He had no choice lol. If a person grows without, but then acquires something: then it is something to be regarded as an achievement.
We used to make this every few weeks when I was a kid. Lamb breast was readily available back then. Now the markets here are offering only lean meat these days. I would take lamb breast over boneless skinless chicken breast or pork loin any time.
I have that exact same pot and it is rather heavy. I certainly would have removed the meat first before draining. Pleasure to know Jacques is in good health!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
his mission is literally just to show everyone how easy and economical it is to cook at home. it is a public service, to spread awareness, and to preserve the art of cooking.
Well Said !!! he is a Treasure !!!
This is the most authentic Kitchen on the net.
Also:
ruclips.net/video/0ZX85MMz3uc/видео.html
My favorite chef. No pretentious bs, just real comfort food.
@christophejergales7852
Me too. My other favorite chef: ruclips.net/video/0ZX85MMz3uc/видео.html
He's 85 years old and still going quite strong... Very steady and sharp. May God continue to bless him.
And I think still handsome. 😋
Amen.
Jacques is a true role model. A total master at his craft but humble as ever. He just wants to teach people what he loves. No ego at all. We need more people like that!
Yes! His humbleness makes it so easy to learn from him. He treats you as a friend.
Calm down
The people they have been telling us are the Master chefs are quite often not necessarily the best, but good TV material.
Gordon Ramsey is a good example, hugely entertaining, but his Spaghetti Carbonara…….. oh jeeez !
That's why I loved Anthony Bourdain. He was totally humble and always made it a point to reinforce to everyone that he was not a great chef. He always said he was a leader of men and relied on a talented crew but he was never a chef who came up with exquisite ideas and he couldn't understand how his friends that were those types of chefs could look at something so simple and create a masterpiece, a Rembrandt of food. His friends that were the worlds greatest chefs and visionaries were just as humble as him. It seems like a handful chefs become famous and develop an ego due to their celebrity status. Anthony always said he felt like a fraud. I really miss that guy he had such a huge impact on people who never met him yet we all felt like we lost a dear friend.
Your so right simple ways to make great dishs
I love that he always says “whatever you have in the fridge”. He doesn’t waste food. He’s the best chef / cook to learn from.
And yet so simple and delicious recipes
He is truly the king of chefs
Definitely not pretentious, he said he'll mix leftover wines into one container, "Wine is wine!"
yes frugal gourmet, simple abundance!
@@Triple070007 or when he was making a dish using a lot of leftover cheese “just cut the moldy piece off and use the rest”. He is great. So many would just throw it all away. I think of something a friends said once “these people have never known hunger”
The way he says at the end "Hope you enjoy doing that. Happy cooking." is honestly the best part about the video for me.
I love how he mentions his mother and his wife so often.
It makes me happy and sad at the same time 😥😊
i would mention you same way on video if we were together.
@@addy5066 down bad
@Mantelar I got there after my cancer went into remission. Everyday is a bonus indeed.
This guy is a true legend..his demeanor is has always been great and he cooks with love.
Dear KQED, please send him our regards. I've been thinking of him and his family. I don't know if he recorded this recently but please thank him. He has been a lovely calm during this time and he is appreciated very much. And thank you for keeping these videos for us.
I love how his “coarsely chopped” onion is more perfect than my precisely diced onions.
The man's knife skills are absolute art.
Same here, but they learn that when they start in the restaurant trade or cooking school. I have tried but nearly cut my fingers off
85 years old and Jacque is still the man. I make awesome hard and soft-boiled eggs because of this guy
Give Chef John a look 😊
I love how he forgets the salt almost every time! I' used to watch him, when I was a kid. Just re-discovered him. Love it! So relaxing to watch.
M. Pepin, one of the greatest Chefs of all time! Seriously. I'd give anything to sit down to a simple meal cooked by him, say an omelette or scrambled eggs...it would be flawless and utterly sublime. A man who knows how to cook the most fabulous and complex you would ever eat, but could also make you the best damn hotdog you'd ever have and do it with with as much love and compassion for cooking as the former. I used to watch him as a kid. Great man, great technique, and so down to earth. A master and guru.
I saw a vid of him doing a cooking demo for an audience of all CHEFS. And he made his perfect French omelet.
Real, simple country food made by a Master.
Jacques....84 yrs old and still the man
The Master. Calm, dignified. Cannot be beat.
I find myself watching his videos from beginning to end. Normally I’m skipping around ... not with this gentleman. He is the best.
I'm glad I'm not the only one that forgets salt and pep until I get excited to taste something
Professional like to apply salt at the end to keep the meet more tender!
Who in the world dislikes a lovely, simple video like this?
What a legend. He’s still throwing fastballs in his relaxing approachable teaching style. Stews are about as homestyle cooking gets
These videos are the highlight of my Wednesdays, and I’m perfectly OK with that.
Funny thing its a wed as i watch this
I never pass them by when YT puts them on my home page.
I love how real his kitchen is. The knobs on that gas stovetop haven't been updated since Return of the Jedi came out.
lol - my Nan had a little gas cooker on legs! the lighting of the oven with a spill, the knob the size of a teacup, the fearsome jets, all produced her wondrous cooking, never tasted gravy like hers since, simple food but delicious
America was lucky to have him! We are blessed.
He's a National Treasure.
Great Chef and a fantastic human being 👍
Can't express how thrilled I was to see Monsieur Jacques in my feed. Have loved watching this man in the kitchen my entire life. Happy cooking! 💜
Recommend watching him in his episodes on SIMPLY MING. The host looks at J.P. with such respect and reverence that one commenter said, " I wish my girlfriend looked at me the way Ming looks at Jacque Pepin."
The response to that was,
"Learn to cook!" 😄✌
Such a family loved recipe from my French-Indian maternal grandma… seeing this here today brings back so much memories from her beautiful lil kitchen, oh and the aromas…!! Thank you dear Jaques! Love and greetings from Malaysia 😊🌿🌺
Thank you, Jacques, America's Grand Pere.
Mon premier chef de cuisine 🙂, deja a l'age de 6 ans je regardai attentivement les emissions avec mr Pepin..... qui ma appris a faire de magnifiques omelettes. Et depuis cet age ,les techniques culinaires se sont toujours graver dans ma conscience.
Merci Jacques , d' un cousin Acadien qui t'apprecie beaucoup
I have learned a lot just watching him
1st time here, lucky enough to have the Le Creuset pots, ( thanks lovely wife) what a simple recipe, and wonderful find for me, thanks RUclips algo
.
Hats off to the Chef. No better Chef than Chef Pépin. God bless you.
Your videos are always wonderful learning tools for those of us who are widowers, and whose wives were such great cooks that we never thought about cooking. I can ALWAYS follow the directions in your simplest videos. Grazie, grazie!!
These videos are a balm for the soul!
Condolences on your wife. You are in my prayers.
What do you mean?
@@miguelitocunsuelo7200 Jacques wife died in December.
@@Canada-gs3jc awww. Man that’s too bad
Favorite true Master. I was watching him long before the internet.
Jaques is truly a treasure.
You are my favorite chef. Always and forever. You are an architect, an artist and an engineer.
Absolutely love cooking the things I see him cook. It’s definitely made me a lot more knowledgeable.
My food never comes out the same. He is good cook.
I agree. He's a grest chef and teacher. I learn something new just from watching him.
a baby is not a thing!
@@richardwiediger7298
He cooked a baby? I missed that episode I guess
@@themadcatter5849 😄😄✌
I have so much respect for his hands.
This man is a treasure.
I can't get enough of this chanel.
Culinary genius 👏🙌
Mr. Pepin has inspired me to cook more from home.
He does every meal and video, in his home kitchen, where every modern day chef (expert) wanna be on food channel has a super high dollar kitchenette, Jacques is the best !!
After watching Jacques i feel so empowered and inspired to go into my kitchen and cook. I feel like there is not wrong way to cook. 🙃
Jacques would be the first one to tell you that .
When you look at the skills top to bottom, pastry, baking, grilling, etc.. He 's the greatest living chef.
Merci de diffuser notre patrimoine culinaire Mr Pépin
Reminds of my grand-ma lol.
I would brown the pieces on the wood grill.🔥
Smoke from fire was the norm for ages, more satisfaction!👍 You can also roast the vegetables (& optionally peppers) on the grill.
That's how I do my winter cooking all in one pot on the wood stove love it
lamb with garlic: Heaven!
this is what great teaching looks like!
A true chef always tastes his/her food
I've seen him take his finger and get ALL the white out of egg shell. He grew up during the Second World War in France and you had to make do with what you had. He's never forgotten where he came from. God Bless You!
Le Roi! He is my favorite chef and always has been. He's looking well, thankfully.
It's always happy cooking with Jacques Pepin!
I love you all through my afterlife and beyond. Merci.
Welcome Jack your brilliant as ever. Breast of lamb and neck are best for lamb stew x thank you ❤ God bless you and keep you safe 💕
what a wonder person Jacques Pepin is
Monsieur Jaques Pépin, vous êtes un gentleman ! An inspiration of being
I will continue to comment on every video that Jacques is a golden god and the greatest chef ever to have lived. Long May he live and I hope his good health let’s him live to 120 years.
JACQUES, HELLO, gee I’ll have to try lamb this way , all my lamb in the past 50 years comes from AUSTRALIA never see AMERICAN LAMB ANYMORE , CHEERS 🇫🇷🇫🇷🇺🇸🇺🇸
You are such a treasure Jacque. Thank you
I love watching Jacques cook, you know.
His new videos are literally the highlight of my day 😍
Classy, frugal, elegant.
I would love to cook a meal with this gentleman, I have always admired him. Time is not on my side.
All these years . . . . I would have loved to have had this gentleman's slippers under my bed. 😋!
I have been watching his shows on PBS since I was kid, he always makes everything so simple. And it is. Then I try his recipes and they never turn out quit the same. Still delicious, but not the same.
Yes me too
Lamb is very good for eating. It is easily digestible and diverse. Used widely in middle eastern food dishes and Mediterranean dishes. You can cook a butterflied leg of lamb on the grill and it is fabulous, Darlink, just fabulous!
Wished I had paid more attention to my mothers cooking. She'd take a big honkin' leg o lamb and shake on some seasoning, stick in some pieces of raw garlic, shove it in the oven for a while and take it out and carve and serve - - - SIMPLY HEAVEN !!
Thank you Mommy 💜✌😢
I envy the crew for these shows -- I imagine they get to taste all these great meals the chef prepares! Merci beaucoup, maître, pour les recettes et les techniques que vous nous montrez dans ces videos!
Still great to watch a master at work.
He makes everything look easy to cook and delicious!
Look at his corner of the kitchen everything you need
I love this dish thznk you chef for all the dishes n desserts you post on your channel friendly greetings to you 😀 😊 😉 😄 😋 ☺️ 😀
Cutting vegetables faster than the lamb can overcook is more excitement than I can handle!
Reminds me of my mother's cooking, big chucks of meat, potatoes and veggies. lots of texture and beautifully simple. She would cook Indian food, but the style is still similar,if not the taste
Love you chef. Hope you are doing well.
he's my favorite cook to watch online
Jacques is the best. Grew up watching with my mom and Grama. We watched him, him and Julia, him and his daughter and now just him again. He brings back such good memories and glad he’s still at it!
What a master!!!
a perfect stew for winter!
Lamb Stew of the gods!!! That looks good!!!
His face when he forgot the salt lmao
He did it so late in the cooking too lol 4:50
@@OhWaker I think that's intentional with stews.
@@BigFatCock0 I see, alright. That makes sense. It can break down some proteins and also heat up the food faster. Depending on what you're doing this could be good or bad. Just need to control it appropriately
@@OhWaker It also has to do with the stew cooking down. If you salt it where it tastes just right at the beginning, by the end when the liquid amount has reduced by 25%-50%, it will taste too salty.
I like him so much! Realistically, we’re all gonna put the pieces of lamb in the pan and “make” them fitting brown. Pepin, “I’m going to turn them anyway”. Yep we all are, thanks Jacques.
Just finished making this. I used leftover over leg of lamb roast. I used rosemary thyme sage. Very tasty. Thank you Jaques for making it so easy. 😊
More families should cook like this, and save money. Peasant food. The lamb flavors the vegetables. Alas, many do not like lamb. I love it, and I am in total concord of mind with Jack. This dish necessitates a good strong Cab, or a Pinot, or perhaps a dry merlot. Also, you need a good butcher to find this cut.
Love this man, he reminds me of my father.
Another masterpiece..so easy, cheap and so nourishing Happy Cooking Indeed
I love love, love this man. Him and Julia are two of the most influential chiefs ever! Whenever I hear Jacques's voice my mouth starts to water,... look out taste buds.
I never thought of using that cut for stew! They are readily available to me so this is a real find!
My favorite chef since I first saw him about 40 years ago on tv.
Thank you Jacques!
Pure class and a great chef.
Yes. But if I may say, that’s like saying he speaks French as well…He had no choice lol. If a person grows without, but then acquires something: then it is something to be regarded as an achievement.
We used to make this every few weeks when I was a kid. Lamb breast was readily available back then. Now the markets here are offering only lean meat these days. I would take lamb breast over boneless skinless chicken breast or pork loin any time.
Jacques has such beautiful home cooking, he is my favourite chef!!!
Love these vids. Pleasure to see such a talented person doing their craft. He's better at this than I will ever be at anything in my entire life.
A lifetime of experience makes this look easy. (p.s. Just lifting that pot is a challenge!)
So true 👍👍
I have that exact same pot and it is rather heavy. I certainly would have removed the meat first before draining. Pleasure to know Jacques is in good health!
This man is a treasure
You're the best Chef. THANK YOU!
Thanks for my daily dose of Jacques