Brah, watch the Bocuse d'Or. It's the elite of the elite of chefs representing each country. I trained for that shit and deboned 8 chickens in under a minute, and yet I was clearly not the best
I love the part where the network makes him speak about the danger of Salmonella and makes a point to wash his hand and knives then takes the towel on his waist that was soo good at pulling chicken skin to dry the knives and hands lmao. I love Pepin though, truly.
25 minutes and six seconds of pure pro chef, no modern ear piece and multiple takes for this masterpiece. LEGEND! thank you Jacque you are a true master chef!
@@BereanBeliever86 Time restraint plus no stopping camera for editing. Pure 100% instruction. Go criticize elsewhere 😝. In my home and in YOUR kitchen we can wash up many times and switch out our cutting boards. But these masterpieces of KQED productions with Chef Pepin are done in less than 30 MINUTES.😊
@@BereanBeliever86 Who the fuck used hand sanitizer in the kitchen? You wash your hands... Anyways, what you just watched was for a show. The reason Jacques was there getting paid that day was to PERFORM and TEACH for the AT-HOME AUDIENCE, not necessarily to prepare a dish for someone to eat. So yes, there were moments where he would surely have stopped and washed his hands, cuttingboard, etc. but didn't because he's making an episode of a show in one take. You're a smooth-brain.
I remember when I used to watch him as a child, because he had such a wonderful voice. Plus he could make something glorious, with little more than basics. Brilliant chef. God bless him and keep him safe
Jacques Pepin was, and still is, my favorite chef. He is just the all around perfect package! Unbelievably skilled, endlessly knowledgeable, revolutionary and always humble/kind. He is a great man!
I made this the day the Balthazar cookbook came out years ago. Just sayin one primo chef doesn’t erase others (especially w this dish). He’s heaven to watch regardless of what he’s cookin. As I age, my passion for cooking only gets more intense. I’m sure everyone watchin a JP video knows that feelin. 🤷♂️😄
I love his confidence, knowledge, and the way he explains things. You respect his skill, but he also makes you feel that you can do it. A master teacher.
Pépin is also a very humble, a sincerely modest person. Even though his gift is so enormous, his stature unbeatable - it's fantastic that he doesn't even try to hide the habit of tasting with his finger as he goes along. (or maybe it's BECAUSE of that stature?) Almost a jazz musician "maybe I'll put in a little of this...why not? I've got some in the fridge." He never loses a beat, always making it look not only easy, but like something you want to try to do yourself. Merci Maitre!
Yes ! and if a jazz musician Duke ellington are Bill evans . He is one of the last of the great old world chefs . He still does his now famous pbs show from home even tho he can rest comfortably on his laurels .
Great to see these older cooking episodes and interesting to see Jacques thinking about cooking slightly healthier. Then there’s the way he says arrange :) love it
One of the best cooking series ever recorded. I was in the Navy floating around the Red Sea when these episodes aired in 1992. I discovered them on UA-cam during my rehabilitation after hip replacement surgery. The cookbook from this series is one of my best.
@@angelaberni8873 I mean i do make really basic stuff like eggs, sandwiches, steak, chili, stuff like that. But I never made anything you could consider "cuisine" (that's what i meant by "really" cook)
Almost everything I know about cooking, I learned from watching Monsieur Pépin since my teen years in the 80s. I have all his books and still enjoy watching and learning from him, including in his shorter, more recent clip series. What an admirable, honest and generous career. Bravo! Thank you so much, KQED, for uploading all this wonderful content, et surtout, MERCI, CHER MONSIEUR, de nous avoir tant appris, de la technique plus formelle aux petites astuces de tous les jours, toujours dans la bonne humeur, toujours sans prétention. Santé et paix à vous et à votre famille, et meilleures salutations, depuis Montréal !
Todays Gourmet was my favourite series for Jacques Pepin. I watched the whole lot, like a hawk. In the first minute or two I learnt how to glaze for onions/carrot. These were a special time for Jacques and he was in full mode for teaching. Will continue to re-watch every one of these again and again. A great reference to have. 👍👍👍❤️👍👍👍
He makes cutting that oyster and pulling the legs off so effortless and easy. After you do 50 of them of course it gets easier, but it’s art the way he does it. What a legend
It’s interesting his application of dietetics in his presentation. Some of the information is a bit antiquated now, but quite a bit is still good science. A very well educated chef, of course, being Jacques Pepin the Legend.
What I'm getting out of this series is that "lower calorie" meals can still be delicious and filling and none of it looks like diet food. It looks like normal food and that's great.
Father time stands still for no one..look how young he is here and how fast he moves around the kitchen...compared to his videos now...I still respect this man as a great chef
Wow, what a feast. I was actually thinking of making coq au vin again, but definitely with the lardons! I also love the mashed potato with turnip and garlic.
JACQUES BEST RECIPE I have been making this recipe often since I first learned about it on the Todays Gourmet series 30 years ago. It has all the qualities of a great Jacques recipe: great technique, simplicity, intense flavor, hearty and healthy. Thank you Jacques!
JACQUES’ BEST RECIPE I have been making this recipe often since learning about it on the Todays Gourmet series 30 years ago. It has all of the qualities of a great Jacques recipe: great technique, simplicity, Intense flavor, hearty, and a joy to look at when assembled on the serving plate. I use half of a four pound chicken and often serve it with brown rice which goes well with the intense sauce. Thank you Jacques!
I see so many cooks on TV boning a chicken the wrong way or so inefficiently and I want to scream : " You haven't learned from Jacques the right way to do it yet ? !! " Even at my old age, a simple home cook can do it better grâce to Mr Pépin. Merci mille fois.
Yes. And what about all the other tv chefs who add WAY TOO MUCH seasoning to EVERYTHING and crack there eggs on the rim of a bowl??? I yell at them, " No no no!" You're doing it wrong!!"
C'est la première fois que j'ai vue ce video ainsi que c'est la première fois que j'ai entendu le nom de la ville de Valence, la ville ou je suis née!! Tous mes compliments
Can't wait to see WHO can bone a chicken faster, between Jacques and Martin.
marco pierre white
Brah, watch the Bocuse d'Or. It's the elite of the elite of chefs representing each country. I trained for that shit and deboned 8 chickens in under a minute, and yet I was clearly not the best
I think Yan would have the edge. The guy is an absolute freakshow in terms of knife skills.
My money is on Jacques.
Jacques taught martin
I love the part where the network makes him speak about the danger of Salmonella and makes a point to wash his hand and knives then takes the towel on his waist that was soo good at pulling chicken skin to dry the knives and hands lmao. I love Pepin though, truly.
I’ve noticed that Jacques Pepin videos are the only content on UA-cam where I NEVER fast-forward. Every sentence has something useful to learn from.
“A lot of the boning out has to do with pulling out.”
Truer words have never been spoken.
😲
Lol underrated brilliance
25 minutes and six seconds of pure pro chef, no modern ear piece and multiple takes for this masterpiece. LEGEND! thank you Jacque you are a true master chef!
You do realize that this is not so recently made video right?
@@transikk Really? thanks tips! go back to fkn bed.
25 minutes of no hand sanitizer lol
@@BereanBeliever86
Time restraint plus no stopping camera for editing. Pure 100% instruction. Go criticize elsewhere 😝.
In my home and in YOUR kitchen we can wash up many times and switch out our cutting boards. But these masterpieces of KQED productions with Chef Pepin are done in less than 30 MINUTES.😊
@@BereanBeliever86 Who the fuck used hand sanitizer in the kitchen? You wash your hands...
Anyways, what you just watched was for a show. The reason Jacques was there getting paid that day was to PERFORM and TEACH for the AT-HOME AUDIENCE, not necessarily to prepare a dish for someone to eat.
So yes, there were moments where he would surely have stopped and washed his hands, cuttingboard, etc. but didn't because he's making an episode of a show in one take.
You're a smooth-brain.
Jacques with a knife and a whole chicken…it’s a thing of beauty.
Jacques Pepin is the greatest TV chef ever. He is the antithesis of Gordon Ramsey.
ABSOFKGLUTELY!!!!!!
Not a G.R. fan.
I’m not a fan of GR. First of all I can’t follow his cooking bc he’s too fast and does unnecessary moving around like he’s dancing.
This is what the food network should be
It used to be
25 minutes for a complete 3 course meal (4 counting the salad)! That guy is at another level!
this is true,.....fast food
THE BEST THERE IS!!!! THANK YOU FOR ALL YOU DO !!!!
It’s hard to put your finger on what it is, but this guy is just so likeable
I remember when I used to watch him as a child, because he had such a wonderful voice. Plus he could make something glorious, with little more than basics. Brilliant chef. God bless him and keep him safe
I loved it too. PBS!! 🥰
Your God will keep him safe from what ?
@@jupitorious7925 Watch that fedora! It has a sharp edge.
@@anhero2377 Thankfully the tounge is not, wishing you a good day
An absolute master Chef 👨🏽🍳
Jacques is a friggen master. He loves what he does, and cooking is his passion and vocation.
The original "30 Minute Meals". Only difference is that Jacques is a master at his craft. So proficient.
I'm 60 years old been cooking for 50 and I'm 10% of this rock star. Pure genius.
Jacques Pepin was, and still is, my favorite chef. He is just the all around perfect package! Unbelievably skilled, endlessly knowledgeable, revolutionary and always humble/kind. He is a great man!
Watching him cook is always a treat. He moves in the kitchen like a surgeon in an operating theatre
true
I made this the day the Balthazar cookbook came out years ago. Just sayin one primo chef doesn’t erase others (especially w this dish).
He’s heaven to watch regardless of what he’s cookin. As I age, my passion for cooking only gets more intense. I’m sure everyone watchin a JP video knows that feelin. 🤷♂️😄
Efficiency of movement is astonishing. His skills are unbelievable. The master at work. Be safe and happy old friend.
You can tell he's done all of this thousands of times! True mastery!
God I used to watch these religiously on my PBS on Saturday afternoon during the 80’s and 90’s. Great stuff
There’s just something so warm, home like and authentic about this kitchen from 1991.
I love his confidence, knowledge, and the way he explains things. You respect his skill, but he also makes you feel that you can do it. A master teacher.
It's always such a treat to watch Jacques Pepin cook.
Watching Jacques Pepin cook is like watching a perfect combination of a genius artist and a master craftsman. Absolutely stunning!
Yep. I used to watch him and Julia Child on PBS every Saturday. Amazing.
You left out brilliant teacher
@@moonandantarctica2 That too!!!
These are pure gold. Chef Pepin is one of a kind. He's a throwback to a glorious era.
Pépin is also a very humble, a sincerely modest person. Even though his gift is so enormous, his stature unbeatable - it's fantastic that he doesn't even try to hide the habit of tasting with his finger as he goes along. (or maybe it's BECAUSE of that stature?) Almost a jazz musician "maybe I'll put in a little of this...why not? I've got some in the fridge." He never loses a beat, always making it look not only easy, but like something you want to try to do yourself.
Merci Maitre!
Yes ! and if a jazz musician Duke ellington are Bill evans . He is one of the last of the great old world chefs . He still does his now famous pbs show from home even tho he can rest comfortably on his laurels .
I really miss Jacques tv series, I learned so much, and I still make his homemade bread in a pot! What an amazing chef.
I deeply regret I have only known of Pepin for about 6 years - what a brilliant and practical Chef. "Poetry in motion" - Bravo, bravisimo.
I've known him since 1996
Great to see these older cooking episodes and interesting to see Jacques thinking about cooking slightly healthier. Then there’s the way he says arrange :) love it
One of the best cooking series ever recorded. I was in the Navy floating around the Red Sea when these episodes aired in 1992. I discovered them on UA-cam during my rehabilitation after hip replacement surgery. The cookbook from this series is one of my best.
I don't really cook but i love watching jacques pepin! He has such a warm voice with that fantastic accent and charisma
Hi,I'm curious. If you don't cook what do you live on? Sandwiches, restaurants OR ?
@@angelaberni8873 I mean i do make really basic stuff like eggs, sandwiches, steak, chili, stuff like that. But I never made anything you could consider "cuisine" (that's what i meant by "really" cook)
Truly the master of masters. The show is so clearly about the food, and the viewer, and not him. Incomparable.
Such old school 🏫 cooking
I enjoy this very much
Me too it was the best!!
C’est un plat qu’on mange avec beaucoup de plaisir, et merci Jacques et bon appétit 😋
My new favourite chef, Jacques Pepin...bravo!!!! Easy to follow, well explained a bit of story and history to it as well. Perfect
Almost everything I know about cooking, I learned from watching Monsieur Pépin since my teen years in the 80s. I have all his books and still enjoy watching and learning from him, including in his shorter, more recent clip series. What an admirable, honest and generous career. Bravo!
Thank you so much, KQED, for uploading all this wonderful content, et surtout, MERCI, CHER MONSIEUR, de nous avoir tant appris, de la technique plus formelle aux petites astuces de tous les jours, toujours dans la bonne humeur, toujours sans prétention. Santé et paix à vous et à votre famille, et meilleures salutations, depuis Montréal !
Prize winning comment. Thanks.
Todays Gourmet was my favourite series for Jacques Pepin. I watched the whole lot, like a hawk.
In the first minute or two I learnt how to glaze for onions/carrot. These were a special time for Jacques and he was in full mode for teaching.
Will continue to re-watch every one of these again and again. A great reference to have. 👍👍👍❤️👍👍👍
I love his recipes and watching his daughter grow up before our eyes❤
i love how this man says crust
My favorite chef, he simplifies every recipe for us.
He makes cutting that oyster and pulling the legs off so effortless and easy. After you do 50 of them of course it gets easier, but it’s art the way he does it. What a legend
It’s interesting his application of dietetics in his presentation. Some of the information is a bit antiquated now, but quite a bit is still good science. A very well educated chef, of course, being Jacques Pepin the Legend.
What I'm getting out of this series is that "lower calorie" meals can still be delicious and filling and none of it looks like diet food. It looks like normal food and that's great.
This chef made me really confident in learning how to choose, prepare, cook, serve and eat simple wholesome food.
Father time stands still for no one..look how young he is here and how fast he moves around the kitchen...compared to his videos now...I still respect this man as a great chef
I bet the Camera operators & studio crew get to enjoy all the delicious food afterwards.
Wow, what a feast. I was actually thinking of making coq au vin again, but definitely with the lardons! I also love the mashed potato with turnip and garlic.
Jacques is a sheer delight to watch with his mastery in the world of French cooking, looking forward to attempting Coq Au Vin.
I have been watching him for decades..and there is always something new to learn.,
JACQUES BEST RECIPE
I have been making this recipe often since I first learned about it on the Todays Gourmet series 30 years ago. It has all the qualities of a great Jacques recipe: great technique, simplicity, intense flavor, hearty and healthy. Thank you Jacques!
One of my favorite Chefs of all time. Always enjoyed his shows.
34 years in the kitchen for me. Thanks Jacques
I used to follow you on PBS late eighties and early nineties I bought your book in 1990 ...The Short Order Cook.. still use your recipes.
He may not be the best chef of our time, though he might be, he's certainly the best teacher we amateurs have ever seen.
America was lucky to have such a great chef to teach us!
I could watch this man cook all day, so relaxing.
Jacques is extra fun to watch at 1.5X. He is still with us aged 87.
Thanks to KQED for sharing this wonderful and amazing series. Jacques is inspiring. I now want to make a Coq Au Vin...
Watching his knife work. Wow. Super wow
Very nice Monsieur!! My Grand grand Mother and Great grand Father were from Lyon, and they brought their recipes from France. Amazing dishes!!!
He was just the BEST TEACHER. so easy to follow
I mean, you've just got to admit you're witnessing a total legend at work even after a minute of watching this utter genius.
It's such a pleasure to watch an expert at work. JP is my favorite chef.
Fascinating to appreciate the perfect timing it took to prepare this four-course meal. No camera trickery and I expect the food all tasted wonderful.
Dazzling. So much experience into each step! Bravo chef
JACQUES’ BEST RECIPE
I have been making this recipe often since learning about it on the Todays Gourmet series 30 years ago. It has all of the qualities of a great Jacques recipe:
great technique, simplicity, Intense flavor, hearty, and a joy to look at when assembled on the serving plate. I use half of a four pound chicken and often serve it with brown rice which goes well with the intense sauce. Thank you Jacques!
Thank u Jacques. U r the best! I could watch u all day long. God bless u my friend!
Monseur Pepen, amies c'ete tres enchante!
The Classic, what can i say more?
I can feel the pure joy of him. Thank you chef!
His language is so clear and easy to understand!
Real time cooking ! Impressive video indeed.
Thank you for sharing, thank you Jacques Pepin.
my favorite dish, a real comfort food! thanks for sharing this gem!!
Love Jacques he's an old school cook; my favorite; he's a double dipper
This Video Should Have A 100 Million Views....😡😡 Chef I Thank You For Sharing Your Knowledge And Experience With Us...👍👍
Yay, another video from JP. I will watch this later this evening with a glass of wine
How fluid all of the chef's movements are. How many thousands of chickens has he cut and deboned? Thank you for sharing!
He's definitely the Dexter Morgan of chickens
the real Melba toast. mind blown.
oh, thank you, so much
wonderful cooking ❤
2:54 wait a minute, did he just say "a lot of boning requires pulling out"?😂😂😂😂😂😂
Its amazing all that you made in so little time. It all looks delicious..❤
I see so many cooks on TV boning a chicken the wrong way or so inefficiently and I want to scream : " You haven't learned from Jacques the right way to do it yet ? !! " Even at my old age, a simple home cook can do it better grâce to Mr Pépin. Merci mille fois.
Yes. And what about all the other tv chefs who add WAY TOO MUCH seasoning to EVERYTHING and crack there eggs on the rim of a bowl???
I yell at them, " No no no!" You're doing it wrong!!"
His knife skills are as precise as a surgeon…
Made Coq au vin this evening, thank you Chef for the inspiration ❤️
Unbelievable Chef. Absolutely awesomeness. Love this Legend. ❤❤❤ Coq Au Vin a dish of beauty
my fav chef....ive learned so much from JP.....especially the technical elements
What a treasure Chef is. Thank you for sharing.
I love these videos and he such a wonderful teacher.
A Julia Child “cup” of red wine. Two of my favorite cooks.
So much food, and made so fast. It would take him longer to go to Jack in the Box and order a meal to bring home again. Amazing.
I Love It. Thank you for all of your recipes.
Who! Who does not love Jacques Pepin!
Look a Jacques ! So young & handsome. He’s the best !
He’s the best!!!
WOW...................just wow. MERCI CHEF......!
man he is fast. no wasted movement.
I see Jacques...I like then I watch.
I cannot believe all he accomplished in one half hour. wow
He’s amazing! Such a wonderful teacher
No one like this man…. Very special, very glad I grew up knowing who he was…..La Technique…..La Methode…..
C'est la première fois que j'ai vue ce video ainsi que c'est la première fois que j'ai entendu le nom de la ville de Valence, la ville ou je suis née!!
Tous mes compliments
Such a great bit of cooking