I've been watching chef Pe`pin for at least 30 years now, it never gets old. He's truly a great chef, teacher, and I'm guessing a great human being as well.
same. i dont eat meat but my wife does, so now i can make her dishes a bit better. old principle of mine; i may not understand but everyone at my table eats well. happy wife, happy marriage.
I’ve been learning from and enjoying these lessons for over 30 yrs. Successfully made the boned out/stuffed chicken. My experience of JP at this point, is that of pure enjoyment. Like an old friend. I enjoyed him on tour with Anthony Bourdain. Thanks for this refresher from my PBS VHS treasures.
I mentioned something about possibly going to culinary school once and the man I was speaking to raised his hand politely, and told me that his daughter had Culinary Arts degree. Her job with her 4 year degree was cutting whole chickens into parts like this. 8 hours a day, 5 days a week. I was told she had cold hands. I stopped thinking about cooking school immediately.
Working in Steggles chicken abattoir, we did that in 55 seconds. Some could do it in 47. That's why I'm sitting here now with carpal tunnel and typing with two fingers. I don't miss it.
It's still a stupid way to bone a chook, and as someone who bought them from Safeway, now Woolies, if you worked there in Victoria, you sure didn't bone them that way. The WHOLE wing came off and no one hacked off the end of the drums. Jacques needing to clever bones....silly man. Leave the wishbone in, dumdum.
@@professornuke7562 Beresfield, and yeah, the whole wing including the little oyster at the back. Never cut the wishbone out, waste of time, and time is money etc. I can appreciate he was going slow to show the procedure, but he wouldn't have lasted a day in debone.
Well I need a lot more practice.Quite sure I can`t reach Chef`s skill level.If Jacques Pepin was my surgeon,I`d be OK with that.Precise with no wasted motion.Totally going use the way he removes the leg.Thank you Chef.
I've been watching chef Pe`pin for at least 30 years now, it never gets old. He's truly a great chef, teacher, and I'm guessing a great human being as well.
I’ve parted out countless chickens and consider myself quite proficient. Yet I realized how much more I have yet to learn from Chef Pepin!.
Not only a master chef, but a master teacher. I learned a lot from this video. Thank you.
same. i dont eat meat but my wife does, so now i can make her dishes a bit better. old principle of mine; i may not understand but everyone at my table eats well.
happy wife, happy marriage.
This gentleman is one of a kind teacher.
Thank you Chef Pepin ❤
Amazing; Jacque’s knowledge of this skill is deep and his technique flawless. Thank you!
what a great man
I love watching people do what they do very well! It’s exciting :)
WELCOME TO YT CHEF!!!
I’ve been learning from and enjoying these lessons for over 30 yrs. Successfully made the boned out/stuffed chicken. My experience of JP at this point, is that of pure enjoyment. Like an old friend. I enjoyed him on tour with Anthony Bourdain. Thanks for this refresher from my PBS VHS treasures.
A real inspiration for cooking
Thank you, that was fantastic.
I mentioned something about possibly going to culinary school once and the man I was speaking to raised his hand politely, and told me that his daughter had Culinary Arts degree. Her job with her 4 year degree was cutting whole chickens into parts like this. 8 hours a day, 5 days a week. I was told she had cold hands. I stopped thinking about cooking school immediately.
That’s the proper way of doing it. 😂 made it look much easier than it is…takes lots of practice to achieve those skills.
That was awesome and now simple for me.
The master
Working in Steggles chicken abattoir, we did that in 55 seconds. Some could do it in 47.
That's why I'm sitting here now with carpal tunnel and typing with two fingers.
I don't miss it.
It's still a stupid way to bone a chook, and as someone who bought them from Safeway, now Woolies, if you worked there in Victoria, you sure didn't bone them that way. The WHOLE wing came off and no one hacked off the end of the drums. Jacques needing to clever bones....silly man. Leave the wishbone in, dumdum.
@@professornuke7562 Beresfield, and yeah, the whole wing including the little oyster at the back. Never cut the wishbone out, waste of time, and time is money etc.
I can appreciate he was going slow to show the procedure, but he wouldn't have lasted a day in debone.
@@professornuke7562 There's one one every thread. Today it's you.
I also like his other video where he debones and entire chicken for stuffing.
Good teaching
Getting rid of the sinew on the tender is key for me. I hate that thing.
That's insane. LOL Master at work.
👍
The chicken breast cut is called “airline chicken”, I believe.
I can't imagine how intimidating this demo is for a student--that went by REALLY fast! Thanks to the internet, I can pause and back up.
Like watching Da Vinci
❤️❤️❤️❤️
Well I need a lot more practice.Quite sure I can`t reach Chef`s skill level.If Jacques Pepin was my surgeon,I`d be OK with that.Precise with no wasted motion.Totally going use the way he removes the leg.Thank you Chef.
You can do it! :)
What happens to the delicious little chicken wing flats? Are those treats for the chef?
Either that or for chicken stock.
I don’t need to be watching this video, I know how to cut up a chi…😮
The guy standing there looks so bored.. i would kill to learn from this chef!
the master