@@kqed I bet that wasn't the 1st time it happened & most definitely won't be the last. A phenomenal, well-seasoned Chef always knows how to respond to any event in the kitchen. Touché, Chef Pépin, Touché!
I call that cooking in real time no edits or double takes and nothing gets wasted. Those videos have extreme value. No one will be able to do it like that ever again.
Same here. A dream come true, for me, would be standing in the kitchen cooking with Chef Pépin (as Claudine has done so many times), sitting down to eat our wonderful meal, & listening to the stories of his life cooking in France & the USA. My favorite shows were/are when he cooks with Claudine. I remember one episode (I wish I could find it on youtube) where Claudine had just finished school & started her new job. She wanted to be able to have little dinner parties without paying a lot of money at the butcher. Chef Pépin showed her how to cut & prepare a whole side of meat. At the end of the episode, he looked at her & said, "you aren't going to do any of this, are you". She smiled sweetly at him, & said, "no". They both laughed & I thought... My Dad would have done & said the same thing to me. What a lovely relationship they have, Father & Daughter, bonding in the kitchen.
I love these recipes. I don't have veal chops but I have lamb chops. I'm going to make the corn & red peppers & veal chop (using the lamb) & mushroom recipe tonight. Yummy. These recipes are exactly the reason Jacques Pépin is my all-time favorite Chef... quick, easy, delicious, & beautifully plated recipes. Thank You, Chef Pépin.
Always more to learn and great ideas when watching chef Jacques . Spinach stuffed pancakes will make it to my menu today (I’m imagining them with an egg on top.)
Jacques is the Musashi of the paring knife. His knife skill alone is worth watching these videos, and that's discounting 99% of the videos value to cooks.
Perhaps a bit late to the comments party, but - MAN! If you can find veal chops (actually t-bones, in this case) of this quality in our post-covid/instable supply chain, grab them. Don't count calories, or skimp on ingredients, or hold back on sides and wine :) Celebrate the meal, celebrate that you're able to hopefully enjoy w/loved ones, and set aside one meal to share with those most important :) After all, it's going to be well over $25 a veal chop so make it an excellent investment :)
Media Technical Support People and Staff @ Master Chef 👩🍳 Jacques Pepin, thank you: again, Media Technical Support People and Staff @ Master Chef 👩🍳 Jacques Pepin, thank you: Greetings from southcentral Texas USA 🇺🇸
Had the same problem here in Pittsburgh. Then I went and on separate occasions mentioned veal to the service counter and the meat guys that put the packages on the meat shelves at your grocery store. Not long after that, we started getting veal in various cuts and have had it ever since.
JP was great early on but in the 90's sold out to corporate America and started using big Agra products instead of the traditional healthy ones. Read his book La Technique for insight into who this man was in a real kitchen.
Whew! 19:00 🔥🔥 we almost lost Jacques on that one! 😂
Omg! He didn't miss a beat though. 😅
@@kqed I bet that wasn't the 1st time it happened & most definitely won't be the last. A phenomenal, well-seasoned Chef always knows how to respond to any event in the kitchen. Touché, Chef Pépin, Touché!
Nah, he's a well-seasoned kitchen vet...He can handle it!
I call that cooking in real time no edits or double takes and nothing gets wasted. Those videos have extreme value. No one will be able to do it like that ever again.
@miles nope, you heard it here☝️Jacques is the only one.
The charm & nostalgia in these videos is overwhelming. This just makes me feel good
Same here.
A dream come true, for me, would be standing in the kitchen cooking with Chef Pépin (as Claudine has done so many times), sitting down to eat our wonderful meal, & listening to the stories of his life cooking in France & the USA.
My favorite shows were/are when he cooks with Claudine. I remember one episode (I wish I could find it on youtube) where Claudine had just finished school & started her new job. She wanted to be able to have little dinner parties without paying a lot of money at the butcher. Chef Pépin showed her how to cut & prepare a whole side of meat. At the end of the episode, he looked at her & said, "you aren't going to do any of this, are you". She smiled sweetly at him, & said, "no". They both laughed & I thought... My Dad would have done & said the same thing to me. What a lovely relationship they have, Father & Daughter, bonding in the kitchen.
his loss of words is really charming . amazing food as always
Chef Jacques is truly a national treasure! He makes me laugh. The Red Pepper Skin: It comes back to me" Lol!
"A glass of wine.. or two .. "
Vive le Pepin!
wow lovely gourmet recipe my friend
I love these recipes. I don't have veal chops but I have lamb chops. I'm going to make the corn & red peppers & veal chop (using the lamb) & mushroom recipe tonight. Yummy.
These recipes are exactly the reason Jacques Pépin is my all-time favorite Chef...
quick, easy, delicious, & beautifully plated recipes. Thank You, Chef Pépin.
When I hear that theme music it brings back many happy memories.
Always more to learn and great ideas when watching chef Jacques . Spinach stuffed pancakes will make it to my menu today (I’m imagining them with an egg on top.)
Greetings: alleluia amen 🙏: Master Chef 👩🍳 Jacques Pepin, thank you; again, Master Chef 👩🍳 Jacques Pepin, thank you
Greetings: alleluia amen 🙏 ( fwiw) the presentation is outstanding; again, the presentation is outstanding
He cook very fast and easy way I like to watch his videos
Jacques is the Musashi of the paring knife. His knife skill alone is worth watching these videos, and that's discounting 99% of the videos value to cooks.
Chef Pépin, un trésor!
Beautiful and delicious.
Always was a calming event to watch PBS in Saturday
Yes i agree!!
Simple the best ! Hands down my favorite chef .
Love these videos!
❤️
Perhaps a bit late to the comments party, but -
MAN! If you can find veal chops (actually t-bones, in this case) of this quality in our post-covid/instable supply chain, grab them. Don't count calories, or skimp on ingredients, or hold back on sides and wine :) Celebrate the meal, celebrate that you're able to hopefully enjoy w/loved ones, and set aside one meal to share with those most important :)
After all, it's going to be well over $25 a veal chop so make it an excellent investment :)
Masterful.
Media Technical Support People and Staff @ Master Chef 👩🍳 Jacques Pepin, thank you: again, Media Technical Support People and Staff @ Master Chef 👩🍳 Jacques Pepin, thank you: Greetings from southcentral Texas USA 🇺🇸
I love veal. I will have to try if I can find veal chops.
Veal is hard to find these days, even in Chicago. You usually have to go to a specialty butcher.
Had the same problem here in Pittsburgh. Then I went and on separate occasions mentioned veal to the service counter and the meat guys that put the packages on the meat shelves at your grocery store. Not long after that, we started getting veal in various cuts and have had it ever since.
Cute dessert from another era. Nowadays everyone has nut allergies and the parents will sue. Epipen at the ready.
♥️♥️♥️
👌🏼😋
🥰😍🤩😘🤠👩🍳👩🦼Yummy, yum just for my tummy!!!!
Thank you but... more short video please!
Firebending lvl 99999
ALLONZ Y
JP was great early on but in the 90's sold out to corporate America and started using big Agra products instead of the traditional healthy ones. Read his book La Technique for insight into who this man was in a real kitchen.
There's always someone like you commenting on his videos. No one cares. Go away.