I love the feel of these 90s cooking shows. It brings me back to my childhood.

@thinkforyourself518

11 ай бұрын

the camera moves more slowly, and there's a calmness to the shows from the 90s. :) It's nice

@nicholaslefrancois469

7 ай бұрын

Amen!!

He's such an incredible teacher.

I have eaten garlic for years and never ONCE have I been attacked by a vampire.

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.

@leesagrrl

Жыл бұрын

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.

@twinwankel

Жыл бұрын

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.

@GardaOrban

10 ай бұрын

chef Jacques Pépin I'm overflowing with thankfulness, and I wish to shake his hand and thank him again in person. @@twinwankel

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!

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

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! 👍👍👍💫💫💫💫💫

@US_Joe

Жыл бұрын

@@roncaruso931 Couldn't have said it any better my friend

@dickbutt8314

Жыл бұрын

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.

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.

@joannaedwards6325

Жыл бұрын

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???

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.

So relaxing to watch Pepin’s video

A French tribute to a Dutch Master, lovely.

Wow. This film is edited better than most videos on youtube today.

chef Jacques Pépin I'm overflowing with thankfulness, and I wish to shake his hand and thank him again in person.

The way he keeps his worktop clean is fantastic. The economy and effectiveness of movement is fantastic. Years of training and habit.

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.

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 call this cut of beef, featherblade. One of my favourites in a casserole. So tender.

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!

Watching him work, it shows how much easier to prepare things when you have the right tools - such lovely sharp knives, for example!

I remember watching this when it came out on TV. I still use his tips and tricks for garlic today.

@kqed

4 ай бұрын

His kitchen tips are so good!

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.

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.

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.

Always amazing, knowledgable and inspiring.

Wonderful recipes! Wonderful Jacque! Thank you!

We love vegetables with herbs so yummy & healthy

Fabulous! I learned a lot. The French have all the good ideas about food !

He is the best chef of all time

I love Van Goh and I love this meal you made!♥️

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

@stephemmurphy2554

7 ай бұрын

Jaque's knife skill is superb.

The cook's best friend is a very sharp knife.

@ 11:25 “…the cookie shit” always cracks me up 😂

@davidvschoor

Жыл бұрын

Oh my gosh... I missed that. 😂

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.

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. ❤️

great tutorial on garlic. puree v crushed v diced v sliced v whole v skin-on! legendary educator and chef!

Love this guy and his tips

The dessert at the end is fabulous ❤ yum!😊

master of chef Jacques Pepin chef jp 👍 classic video

Garlic is also good for vampires, lol!

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

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

@kalabaster357

Жыл бұрын

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! 😄

Merveilleux!

Que te puedo decir tu cocina es arte Pepin y esos vinos se ven deliciosos

Oooh glad to see him younger!

Fantastic.............

Thank your including the timestamps.

This man is the Bob Ross of cooking shows…

@cirrus_sky1920

Жыл бұрын

Not even close. Pepin is a master chef. Bob Ross was a lovable hack.

@Rafterpigeon345

Жыл бұрын

@@cirrus_sky1920 lol u mad bro?

@joannaedwards6325

11 ай бұрын

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.

@joannaedwards6325

11 ай бұрын

The ONLY thing the TV painter and Chef Pepin have in common is that they both have soft voices and both are kind gentlemen.

@Rafterpigeon345

11 ай бұрын

@@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 🤡

Master

Yes

He’s great

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

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!

My man is wearing 2 collar shirts….that’s importance 😊

LEGEND 😊

I thought he was going to say it at the end. But he didn't 🙀. , lol. Bon appetite !

Garlic is the best

How long in a 400° oven is the zucchini baked?

"the color" .....epic

I like that captions say foreign language as they don't know it's French.

Good simple recipes. Mostly common sense stuff too.

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. 🤗

@PatriciaGarcia-xy8xr

Жыл бұрын

LOL! They are in a beef stew with many other veggies.

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.

I love watching him, but sometimes he makes me nervous...lol

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

16:45, he pulls veggies out of 400 oven, and flips it onto his bare hand😮

More! -Mr. Krabs

Yay, no more vampires! And Delicious!

1991 chateau yum!

Thank you Learned allot of about garlic. I think I burned it. lol

He makes it look so quick and easy. It ISN'T.

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?

@majoroldladyakamom6948

Жыл бұрын

The alcohol burns off, so it's ok to use. I am also diabetic.

@dee_dee_place

Жыл бұрын

@@majoroldladyakamom6948 Unfortunately, my Diabetes is such that when I use alcohol in my cooking my 2 hr post prandials are over 300.

@joannaedwards6325

Жыл бұрын

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!!

@dee_dee_place

Жыл бұрын

@@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.

@joannaedwards6325

Жыл бұрын

@@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. :)

👍

he's forgotten more than any of us will ever know about cooking

Most of us want a written recipe too.

Anybody have a recommendation for a substitution for hazel nuts for someone who has tree nut allergies?

@joannaedwards6325

11 ай бұрын

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 for posting this.

Pagaría por estar sentado en esa mesa

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!

@joannaedwards6325

Жыл бұрын

WastrelWay Good idea. I'm allergic to tomatoes. I can always REMOVE a garnish.😊

@9:22 "depending on the size of ur zuccini"

🕊🇺🇲💕

We were all fortunate to have him teach us. He is missed.

@OngoGablogian185

Жыл бұрын

Lol, he's not dead.

@joannaedwards6325

Жыл бұрын

Thank God J.P. is STILL with us.🎉❤

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.

Never uses the letter "s"

@nigellee9824

Ай бұрын

Of course not, takes too long….

So many lessons! Rest in Peace King

@denisepaul7274

Жыл бұрын

I don’t think he’s dead

@fellspoint9364

Жыл бұрын

Very much alive and well !

@stevenrojas8251

Жыл бұрын

@@fellspoint9364 I agree, he must be enjoying paradise alongside the amazing chefs that have departed as well

@joannaedwards6325

Жыл бұрын

HE IS ALIVE!!!!!!!!! and doing well.

@stevenrojas8251

Жыл бұрын

@@joannaedwards6325 Right? Such a loss

The fact that a French chef doesn't refuse to speak English still baffles me.

@andypetrovich2155

Жыл бұрын

Money has a strong English accent.

@TheReverses78

Жыл бұрын

He's been living in the US for years, doesn't have any other choice...

This is American stew.

To be honest the stew looks awful probably better irl

@ploppyjr2373

7 ай бұрын

If a stew looks good it tastes bad

van gogh doesnt make art. he makes children drawings! but other than that it look very nice the food.

This guy has subpar knife skills, uses way too much oil, and believes in Vampires. I'll pass.

He knows nothing about the cuisine of France.

@TheReverses78

Жыл бұрын

he's been away for too long😉

Excellent chef cleaning as he's cooking nice one jack

According to Wikipedia: "The death of Vincent van Gogh, the Dutch post-Impressionist painter, occurred in the early morning of 29 July 1890, in his room at the Auberge Ravoux in the village of Auvers-sur-Oise in northern France." Apparently, he shot himself in Arles, then traveled on foot 750 kilometers, give or take, to Auvers-sur-Oise, where he finally died of pure exhaustion. It appears you just discovered a sensational, previously unknown fact in the life history of Van Gogh.

Yan can cook new episodes start on Monday mornings

@joannaedwards6325

Жыл бұрын

We don't care😊.