“If you happen to have talent and are a good craftsman, you could really [make] extraordinary food with a bit of love.” - Jacques PépinAs a child, I grew up with inspiring classic TV programs featuring chefs like Julia Child, Martin Yan, and of course, Jacques Pépin, the award-winning French chef. With great fascination, I would watch him on his hit show, Jacques Pépin: Fast Food My Way, as he prepared cuisines like sautéed rabbit with morels and pearl onions, and tartelettes aux fruits. His beautifully presented dishes were the epitome of classic French homestyle cooking with just the right amount of panache.
Pépin came to Google recently to discuss his latest book, Essential Pépin, which encompasses all the recipes from his expansive career as a French chef. Not only does the thick cookbook contain a trove of recipes, but a DVD containing techniques Pépin recommends for cooking, such as perfecting your knife technique and the best way to flip an omelette — all signature styles that are best viewed rather than read.
During his talk here, Pépin advised that rather than leave a good recipe the way it is, he wanted to keep going deeper with exploring more ways in which a recipe could improve. But although his recipes are constantly evolving, and are now quite different than they were 25 years ago due to constant improvements over the years, Pépin's cooking techniques are the same.
From a man who turned down cooking for the Kennedys in order to cook at Howard Johnson’s, Essential Pépin is cooking through the master chef's eyes, and preparing food with an appreciation for and a sense of aesthetics.
Check the talk out here: