chef! Just wanted to say thank you for all you have done, all you have given. It is no secret that you were universally loved and it’s no secret. Why! I began watching you and Julia on black-and-white TV back when I was little next to my grandmother. I enjoyed the meals that you designed and created for Howard Johnson’s. You’ve inspired, and able me to not just enjoy cooking, but to become a better cook. Once again, just wanted to say thank you happy cooking!
Dearest Mr. Pepin, my name is Shawna. I have watched you and learned at your feet my entire Lifetime. Our time upon this earth is short. If there is anyway to be able to connect with you before you go to your next assignment please let me know. I thank you for all of the years of learning, love, and inspiration you have blessed this world with. WE love you and are proud of you... Looking forward as always,
Shawna… so eloquently said, a wonderful tribute to Mr. Pepin! I have the same feelings watching the master chef as he gave of himself over these many many years. Sharing his love of cooking with his family … and sharing his love with us, his second family. A true gentleman that continues to inspire all of us! I have taken a small liberty, as a salute to Mr. Pepin, I include “Happy Cooking”, at the end of all my recipes! 😀 Steve
Years ago, Jacques cooked a similar dish in a segment for PBS where he talked about why recipes don't always turn out as written. That video transformed the way I approach cooking at home and made cooking much more enjoyable. I will always be grateful for what I've learned from that segment and these Cooking at Home videos.
Thank you for the recipe. I make many of yours from your cooking at home videos because they are quick and typically involve ingredients I either already have or can easily get. People think I'm a great cook. I tell them no, I had great instruction.
I hope the Chef sees this comment. His instruction is really so helpful. He breaks down things that seem like they should be an involved science into easy to follow steps. He has helped me to make use of food items that I otherwise wouldn’t have used. He is wonderful!
When Jacques passes he will have left a fortune in loving memories. I,for one, am thankful to have shared his knowledge and insights. Made me appreciate the simplicity of cooking. ❤
Great video, Jacques. Appreciate the pear peeling technique and the technique to make the caramel. Always appreciate when you let us know what foods can/should be done ahead. Thanks, Chef
Can’t remember the name but I wouldn’t recommend it. It’s plain stainless steel and as you can see from the caramel, it does not heat evenly. It’s also 3mm thick so it’s gonna be heavy. And if I remember correctly, also very expensive.
He is, undoubtedly, a renowned and respected chef but plating attractively is not his strong suit, much like many of the chefs from his era. Unlike today's chefs who incorporate visual appeal, learned and borrowed from other cuisines, like from the Orient, their deal was more focused on techniques and preparations.
chef! Just wanted to say thank you for all you have done, all you have given. It is no secret that you were universally loved and it’s no secret. Why! I began watching you and Julia on black-and-white TV back when I was little next to my grandmother. I enjoyed the meals that you designed and created for Howard Johnson’s. You’ve inspired, and able me to not just enjoy cooking, but to become a better cook. Once again, just wanted to say thank you happy cooking!
Dearest Mr. Pepin, my name is Shawna. I have watched you and learned at your feet my entire Lifetime. Our time upon this earth is short. If there is anyway to be able to connect with you before you go to your next assignment please let me know. I thank you for all of the years of learning, love, and inspiration you have blessed this world with. WE love you and are proud of you... Looking forward as always,
Shawna… so eloquently said, a wonderful tribute to Mr. Pepin! I have the same feelings watching the master chef as he gave of himself over these many many years. Sharing his love of cooking with his family … and sharing his love with us, his second family. A true gentleman that continues to inspire all of us! I have taken a small liberty, as a salute to Mr. Pepin, I include “Happy Cooking”, at the end of all my recipes! 😀 Steve
Years ago, Jacques cooked a similar dish in a segment for PBS where he talked about why recipes don't always turn out as written. That video transformed the way I approach cooking at home and made cooking much more enjoyable. I will always be grateful for what I've learned from that segment and these Cooking at Home videos.
If my memory serves me well, he used cold coffee in the mix....
Yay! A new Cooking at Home!
Love these videos!!!
Thank you for the recipe. I make many of yours from your cooking at home videos because they are quick and typically involve ingredients I either already have or can easily get. People think I'm a great cook. I tell them no, I had great instruction.
I hope the Chef sees this comment. His instruction is really so helpful. He breaks down things that seem like they should be an involved science into easy to follow steps. He has helped me to make use of food items that I otherwise wouldn’t have used. He is wonderful!
Jacque always brings out the best in my human heart... hes impossible to not love
Simple and delicious recipe, thanks for sharing, I will try it for New years eve. Greetings from South America Colombia
As is invariably the case with a master, it's all technique and savoir faire. Happy cooking!
Thanks big man!
Bravo,Maestro! BRAVISSIMO!!!
I bet this would be delicious with a scoop of vanilla ice cream on the side. I will try this recipe. Thanks Jacques!
Simple and delicious! Merci bien, Jacques.
When Jacques passes he will have left a fortune in loving memories. I,for one, am thankful to have shared his knowledge and insights. Made me appreciate the simplicity of cooking. ❤
Always loved your recipes!
master chef Jacques pepin yummy yummy
Hello from Clinton, CT! Love this simple, yet elegant, dessert! Merry Christmas and Happy New Year to you and yours 🎉
Perfection! ❤️
Another fabulous simple recipe. Thank you!
Je t'adore Chef Jacques! Merci.
Just wow! Easiest caramel recipe I’ve ever seen and so fast. 🔥 Amazing. Thank you, and Happy New Year.
That looks delicious!
Great video, Jacques. Appreciate the pear peeling technique and the technique to make the caramel. Always appreciate when you let us know what foods can/should be done ahead. Thanks, Chef
The master.
I can't wait to try this! I will need ot go to the store and buy some pears. I have some apples in the meantime.....
That pan he’s using is beautiful, whatever it is.
My goodness…
Looks like a Solidteknics
Awesome...thank you very much and best of health in the new year...
Fancy😊
Great recipe chef!!!
Danjou pears, nice
very simple and looks very delicious as well
This looks amazing!
Great recipe 👍
I cant click fast enough!
He needs to do a podcast/interview with Marco Pierre White and/or Pierre Koffman.
❤
so much for my "Less Sweets In 2025" resolution.
Im a barbarian. I'll eat all 4 pieces without plating cookie or garnish 🪓 right out of the glass dish 😅
What brand is that frypan?
Oh I know right ? It's an everything pan.
Can’t remember the name but I wouldn’t recommend it. It’s plain stainless steel and as you can see from the caramel, it does not heat evenly. It’s also 3mm thick so it’s gonna be heavy. And if I remember correctly, also very expensive.
Add some dark rum or cointreau omg
Et quesque je vais faire sans toi?
He is, undoubtedly, a renowned and respected chef but plating attractively is not his strong suit, much like many of the chefs from his era. Unlike today's chefs who incorporate visual appeal, learned and borrowed from other cuisines, like from the Orient, their deal was more focused on techniques and preparations.
@solidteknics