Flavors Unknown

A Taste of Life with Chef Jacques Pépin

Chef Jacques Pepin

Today, I’m talking to Chef Jacques Pépin, a veritable culinary superstar whose career spans over seven decades. From his early days working in his family's restaurant in France, his love for cooking took him across the globe. His resume includes everything from serving as a presidential chef to receiving the Legion of Honor, France’s highest order of merit.
You’ll hear about his very early start in the industry in the family restaurant in France, and what his experience was like coming to America. He shares the story behind the big job he turned down, and why it was ultimately the right decision. You’ll hear his thoughts on the important role of food in our lives, and why he thinks children belong in the kitchen.

Join me today as I venture into the flavorful world of culinary legend, Chef Jacques Pépin. My esteemed guest's culinary journey transcends seven decades, his expertise honed from his tender years at his family-run restaurant in France to global culinary arenas. We'll delve into the life and experiences of a man who's cooked for presidents, received the Legion of Honor, France’s highest order of merit, and captured the hearts of food enthusiasts worldwide.
You’ll hear about Pépin's rich history, from his humble beginnings at his family's bistro in France to his successful transition to American culinary scene.
He shares the story behind the big job he turned down, and why it was ultimately the right decision. You’ll hear his thoughts on the important role of food in our lives, and why he thinks children belong in the kitchen.
Chef Jacques Pépin has fostered another creative passion – painting. At 86 years old, he is as comfortable behind an easel as he is at a gas range. Pépin's passion for art has been a lifelong journey, beginning when he moved to the U.S. in 1959 and decided to return to school. Though his education primarily focused on culinary studies, his artistic instincts emerged and have continued to grow over time. He has created over 70 works of art in the past 50 years.
Beyond his personal artistic endeavors, Pépin is also the founder of the Jacques Pépin Foundation, a nonprofit that supports culinary arts education and training, particularly aimed at adults with high barriers to employment. The Foundation provides grants, curricula, and an educational video library to its beneficiaries.

What you'll learn from Chef Jacques Pépin

Would he have done anything differently in his career? 3:54
Why Jacques Pépin came to America and ended up staying for 16 years 4:56
Child labor in France and how things used to be 5:31
How kitchen work was a part of Chef Jacques Pépin early life 6:54
His experience cooking for French Président Charles de Gaulle 9:13
How the “cook” used to be seen in society 11:42
Why Jacques Pépin turned down a job at the White House 12:30
How working at Howard Johnson changed his life 13:27
His first experience in an American supermarket 16:09
Becoming the quintessential American chef 19:03
Why Julia Child was “more French” than he is 22:11
The beauty of the NY restaurant scene 24:16
His love for chicken 25:07
The role of food in our lives and memories 28:53
What he considers the most difficult dish 30:25
The secret to longevity in the industry 31:09
Why it’s important to expose children to food 31:20
How food brings us together 34:47
Why food is the universal language 35:13
His favorite kind of wine 36:09
Why he’s not into wine tasting and what he prefers instead 39:16
Advice for young chefs 40:05
What he taught people to cook in his class “The Ultimate Meal” 41:00
His view on what makes a great restaurant 41:48
The culinary school question 43:30
His theory of “punctuation cooking” 45:31
The trajectory of his painting career 46:51
How he started his foundation 47:33
Similarities between painting and cooking 50:41
His guilty pleasure category of food 52:13
His favorite cookbooks 52:43
The most important skill for a young chef to learn 53:21
Kitchen pet peeves 53:31
His favorite condiments 54:09
The biggest critic of his food 54:41

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to most downloaded episodes (click on any picture to get to the episode)

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I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez

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The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita

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French technique is there. It was a good foundation for a lot of people. But I think now, it's not necessarily the be-all and end-all. There's a reason why French chefs are now pulling from Japan, or from Mexico. Look at all the fine dining chefs, now they're pulling from everyone else. Do you know why? They got bored. -Carlo Lamagna

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