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4 episodes with jacques p
4 episodes with jacques p
4 episodes with jacques p
4 episodes with jacques p
3 episodes with jacques p
3 episodes with jacques p
2 episodes with jacques p
2 episodes with jacques p
2 episodes with jacques p
The BanterThe Guys talk about the word “journey.” Don't stop believin'.The ConversationThe Restaurant Guys talk with Rollie Wesen about his work at the Jacques Pépin Foundation and how the JPF lifts up individuals through supporting community and virtual culinary education. Rollie comments on how learning cooking techniques can not only improve one's health, but prevent disease and extend one's life. The Inside TrackThe Guys were thrilled to re-launched their podcast with Jacques Pépin and were so glad to start off his 90 for 90 campaign that Rollie and the JPF are orchestrating. “ We're currently in the midst of a national campaign, our 90 for 90 campaign because Jacques is going to turn 90 years old in this upcoming December, which is amazing and we're so happy to still have him with us. But for anybody who wants to celebrate him or feels like they've learned something from him or they want to give back just a little bit for everything that Jacques has given them over the years, there's dinners being hosted all across the country at our, at great restaurants,” Rollie Wesen on The Restaurant Guys Podcast 2025BioDr. Rollie Wesen is the Executive Director of the Jacques Pépin Foundation (JPF) and an assistant professor at Johnson & Wales University (JWU) in Providence, Rhode Island. After 20 years of professional cooking experience, including stints at Michelin-starred restaurants in London and France, eight years in New York City, and as a banquet chef for Hyatt Hotels & Resorts, chef Wesen joined the faculty at JWU in 2011. With his wife, Claudine Pépin, and father-in-law, Jacques, he co-founded the JPF in 2016. The JPF advances Jacques Pépin's love of culinary arts and teaching through video recipe production and curriculum development, expanding education and training for all. The foundation supports culinary education for many communities through many channels, with a particular focus on workforce development in community based culinary training networks.InfoOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe
Join thousands of other listeners on our Substack, The Foodletter! In this insightful episode, Brooke sits down with the multi-hyphenate culinary voice J. Kenji López-Alt to discuss his unconventional journey from biology student to architecture major to professional cook—and ultimately, one of the most influential food writers of our time. Kenji opens up about the roots of The Food Lab, the success of The Wok, his love of food science, and how personal experiences shaped his approach to recipe development. From peeling 1,000 eggs in a data-driven experiment to publishing a children's book about expanding food preferences, Kenji's blend of curiosity, humor, and rigor shines throughout. He also shares his recent journey to sobriety, offering a powerful and honest reflection on what it means to live with intention. Whether you're a professional cook, home chef, or food lover, this conversation will leave you inspired to explore, experiment, and cook with greater understanding. Key Takeaways [01:22] Early Influences: Despite not growing up food-obsessed, Kenji's culinary passion emerged during college and blossomed through unexpected restaurant work. [07:26] The Food Lab Origin: A freelance $30 article on boiling eggs sparked the wildly successful Food Lab series and cookbook. [10:15] Finding His Voice: Inspired by Mr. Wizard and Jacques Pépin, Kenji combines education and entertainment to empower readers. [15:56] Testing with Integrity: Kenji conducted a 1,000-egg experiment with volunteer testers to scientifically identify the easiest method for peeling boiled eggs. [19:12] Behind the Cookbooks: The Food Lab began as a 300-page contract and grew into a 958-page tome—followed by The Wok, which evolved from a single missing chapter. [26:53] Favorite Recipes: From a chickpea-spinach stew to his mom's Mapo Tofu, Kenji highlights family-friendly, simple, and flexible favorites. [31:45] Every Night Is Pizza Night: His children's book was born from a desire to teach openness toward food and push back against “best recipe” culture. [41:00] On Sobriety: Kenji shares his deeply personal journey toward sobriety, how alcohol once shaped his decisions, and why he chose to speak publicly to help others. Notable Quotes (9:52) “I wanted to write the kind of cookbook I wish I had when I was learning to cook.” (13:05) “We take food seriously, but not ourselves.” (33:00) “Pizza might be your favorite food, but is it the best food for every occasion?” (44:57) “Addiction thrives in isolation. Sobriety thrives in connection.” Resources Check out Kenji's Patreon and YouTube channel Alcohol, we need to talk on YouTube The Food Lab: Better Home Cooking Through Science The Wok: Recipes and Techniques Every Night Is Pizza Night Connect with Kenji on Instagram Follow Female Foodie on Instagram
How does a culinary legend celebrate turning 90 years young? Jacques Pépin, daughter, Claudine Pépin and son-in-law, Dr. Rollie Wesen, executive director of the Jacques Pépin Foundation, discuss family, cooking together, the Foundation's mission and 90/90 birthday celebration featuring 90 fundraising dinners around the USA hosted by chefs. Funds raised support community-based kitchens offering culinary training to underserved adults with high barriers to employment. Info: https://jp.foundationThe Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.
Send us a textAward-winning travel writer Gwen Pratesi takes us on a remarkable journey of transformation from corporate professional to culinary explorer in this candid conversation about finding your calling through life's unexpected detours.When her husband was diagnosed with stage four colorectal cancer in 2009, Gwen found inspiration in a Mediterranean cruise that sparked a food blog—launching at the dawn of digital content creation alongside pioneers like Pioneer Woman and Steamy Kitchen. What began as a flexible way to work while supporting her husband through treatments evolved organically into culinary tours, chef interviews, and eventually a James Beard Foundation Award nomination that surprised even Gwen herself.Now contributing to U.S. News & World Report, Frommer's, Garden & Gun, and numerous travel publications, Gwen reveals the authentic process behind travel journalism. She speaks candidly about preferring solo trips to find unique angles, navigating the challenges of travel mishaps in Vietnam and why Alaska remains her favorite destination despite temperatures reaching 40 below. For aspiring writers, her insights on crafting compelling narratives from personal experiences offer invaluable guidance.PR professionals will appreciate Pratesi's straightforward advice about journalist relationships: research writers' beats before pitching, allow adequate response time and be transparent about coverage expectations from the start. Her practical wisdom extends to enjoying the journey itself, whether interviewing culinary legend Jacques Pépin or discovering unique treasures in local shops while traveling.Connect with Gwen via email at gwenpratesi@gmail.com. Check out her website and articles at PratesiLiving.com.Thank you for listening! Please take a moment to rate, review and subscribe to the Media in Minutes podcast here or anywhere you get your podcasts: https://podcasts.apple.com/us/podcast/media-in-minutes/id1555710662
This is our unabridged interview with Jacques Pépin. “Food is the great equalizer.” This is the mantra that has fueled the career of Jacques Pépin, who is respected as one of the finest chefs in the world. It has led him to cook for presidents and in world-class restaurants, and inspired him to write over thirty books. In this episode, he explains the role food plays in a flourishing life, describing how it breaks down barriers, builds community, and recalls us to ourselves, all while describing his own journey from a small French village to international culinary fame.Show Notes Resources: Jacques's website “The French Chef” SNL sketch “La Technique” by Jacques Pépin Similar NSE episodes: Ben Cohen: Peace, Justice, Ice Cream Malcolm Gladwell: Becoming Malcolm Peter Harris and Jo Swinney: A Place at the Table PDF of Lee's Interview Notes Transcript of Abridged Episode Want more NSE? JOIN NSE+ Today! Our subscriber only community with bonus episodes designed specifically to help you live a good life, ad-free listening, and discounts on live shows Great Feeling Studios, the team behind No Small Endeavor and other award-winning podcasts, helps nonprofits and brands tell stories that inspire action. If your organization has a message that deserves to be heard, start your podcast at helpmemakeapodcast.com. Subscribe to episodes: Apple | Spotify | Amazon | Google | YouTubeFollow Us: Instagram | Twitter | Facebook | YouTubeFollow Lee: Instagram | TwitterJoin our Email List: nosmallendeavor.com See Privacy Policy: Privacy Policy Amazon Affiliate Disclosure: Tokens Media, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn about your ad choices: dovetail.prx.org/ad-choices
“Food is the great equalizer.” This is the mantra that has fueled the career of Jacques Pépin, who is respected as one of the finest chefs in the world. It has led him to cook for presidents and in world-class restaurants, and inspired him to write over thirty books. In this episode, he explains the role food plays in a flourishing life, describing how it breaks down barriers, builds community, and recalls us to ourselves, all while describing his own journey from a small French village to international culinary fame.Show Notes Resources: Jacques's website “The French Chef” SNL sketch “La Technique” by Jacques Pépin Similar NSE episodes: Ben Cohen: Peace, Justice, Ice Cream Malcolm Gladwell: Becoming Malcolm Peter Harris and Jo Swinney: A Place at the Table PDF of Lee's Interview Notes Transcription Link Want more NSE? JOIN NSE+ Today! Our subscriber only community with bonus episodes designed specifically to help you live a good life, ad-free listening, and discounts on live shows Great Feeling Studios, the team behind No Small Endeavor and other award-winning podcasts, helps nonprofits and brands tell stories that inspire action. If your organization has a message that deserves to be heard, start your podcast at helpmemakeapodcast.com. Subscribe to episodes: Apple | Spotify | Amazon | Google | YouTubeFollow Us: Instagram | Twitter | Facebook | YouTubeFollow Lee: Instagram | TwitterJoin our Email List: nosmallendeavor.com See Privacy Policy: Privacy Policy Amazon Affiliate Disclosure: Tokens Media, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn about your ad choices: dovetail.prx.org/ad-choices
The James Beard Awards are kind of like the NBA season: They crown the champs, and it seems like training camps start two days later.Making the cyclical process all the more tolerable is how well Milwaukee does — a trend that continued when the James Beard Foundation named its semifinalists earlier this week. Since we're in the back-patting business, that's where we start this episode of the podcast.The nominees fell into two camps, the first of which is the expected announcements. The “Best Chef: Midwest” category is a prime example, with plenty of familiar names on the list:Dan Jacobs and Dan Van Rite of EsterEvKyle Knall of BirchRoss Bachhuber and Sam Ek of Odd DuckJamie Brown-Soukaseume and Chuckie Brown-Soukaseume of Ahan in MadisonThe other individual from our area to earn a nomination is Gregory León of Amilinda, who landed in the category “Outstanding Chef presented by Hilton.” But Milwaukee didn't stop there. We also scored a couple non-restaurant nods, as Bryant's Cocktail Lounge is up for “Outstanding Bar” and the forward-thinking hybrid cocktail lounge Agency (in the Dubbel Dutch Hotel) is in the category “Best New Bar.”We'll wait patiently for the finalists to be announced April 2, and then again for the winners at the annual awards ceremony June 16. In the meantime, here's what else you'll hear about in this episode:Now that the Cheel is no more, you might be looking for other places to get Himalayan cuisine in Milwaukee. Ann's got you covered.Maider Kitchen Restaurant will bring a Hmong-focused menu to Phongsavan Asian Market on North 76th Street.If you're in the mood for a traditional five-course Lao dinner, book a spot at Lucky Ginger's event Feb. 20.The Pfister will throw a 90th birthday gala for legendary chef and author Jacques Pépin, featuring more than 20 chefs from throughout Wisconsin.
In unserer neuen Podcast-Folge geht es um Grenzerfahrungen, die man im deutsch-belgischen Grenzgebiet der Nordeifel erleben kann. Für alle, die gerne zu Fuß unterwegs sind, für den bietet die EifelSpur „Westwall“ eine echtes Grenzerlebnis. Die Route führt euch bei Hellenthal-Hollerath entlang der verbliebenen Höckerlinie und vorbei an ehemaligen Gefechtsstellungen, die im Rahmen der Ardennenoffensive vor über 80 Jahren eine besondere Bedeutung hatte. Informationstafeln des LVR-Amt für Bodendenkmalpflege ermöglichen euch bei eurer Wanderung den Blick zurück in die Vergangenheit. Wenige Kilometer entfernt sind die Menschen ganz pragmatisch mit dem Relikt aus vergangenen Zeiten umgegangen und haben auf der Höckerlinie gebaut. Martina Welt öffnet für Daniel Dähling ihren Keller und zeigt wie die Bevölkerung mit den riesigen Betonzacken im Alltag umgeht und Jacques Pützer offenbart sich als wandelndes Geschichtsbuch zum Thema Westwall. Unter dem Thema „Grenzenlos“ erläutert Friedhelm Wirtz, ehemaliger Bürgermeister von Büllingen, die grenzüberschreitende Zusammenarbeit mit den Kolleg:innen und Kollgen aus Belgien und Deutschland und wie die Freundschaft zwischen den Ländern gepflegt und ausgebaut wurde. Für euch erlebbar ist diese Entwicklung auf dem Kyllradweg, der im Jahr 2015 eröffnet wurde und einmal im Jahr mit einem Radaktionstag gefeiert wird. Im Ardenner Cultur Boulevard begrüßt uns Geschäftsführer Michael Balter in Losheim. Mit einem Grenzmarkt auf belgischer Seite und verschiedenen Ausstellungen auf deutscher Seite finden Grenzgänger tolle Möglichkeiten zur Freizeitgestaltung. Die Ausstellung „GrenzGeschichten aus Losheim 1945 – 1958“ gibt z.B. einen Einblick in das Alltagsleben rund um den Grenzort. Interviewpartner dieser Folge: - Martina Welt, Bewohnerin in Hellenthal-Udenreth - Jacques Pützer - Friedhelm Wirtz, ehemaliger Bürgermeister Gemeinde Büllingen - Michael Balter, Geschäftsführer Ardenner Cultur Boulevard Vorgestellte Orte, Menschen und Veranstaltungen in der Nordeifel: - Westwall Höckerlinie - LVR- Amt für Bodendenkmalpflege - Kyllradweg - Radaktionstag "Grenzenlos Kyllradweg" - Ardenner Cultur Boulevard Losheim Podcast-Moderation: Daniel Dähling Dieser Podcast ist ein Angebot der Nordeifel Tourismus GmbH .
Personal chef for French President Charles de Gaulle. 16 James Beard Awards. France's Legion of Honor. At 90, Jacques Pépin is fully synonymous with French cooking — a cuisine that’s frequently misunderstood in the popular imagination, he tells José. The two talk about his early days in America, cooking with Julia Child and a chef’s most important tool. Bienvenue!See omnystudio.com/listener for privacy information.
Shop Talk looks at applying the one-dollar rule for guilt free shopping. Caught My Eye covers the public push-back from Bloomingdales green-suited Santa. Also, a woman in Long Island had the license plate number NCC-1701 in a nod to the famed tv series Star Trek. Even though her plate expired 3 years ago, the lazy DMVs from other states are forwarding her tickets from people with imposter Star Trek vanity plates using the same number. Jacques Pépin, chef, entrepreneur, artist, and Emmy winning TV personality, is our Business Birthday. We're all business. Except when we're not. Apple Podcasts: apple.co/1WwDBrC Spotify: spoti.fi/2pC19B1 iHeart Radio: bit.ly/4aza5LW YouTube Music: bit.ly/43T8Y81 Pandora: pdora.co/2pEfctj YouTube: bit.ly/1spAF5a Also follow Tim and John on: Facebook: www.facebook.com/focusgroupradio
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we're joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration behind the Jacques Pépin Foundation. We also discuss the year-long celebration of his 90th birthday and the remarkable chefs joining him in fundraising for the foundation.As always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025.JACQUES PEPINThe Jacques Pépin Foundation websiteCelebrate Jacques: 90 Chefs/90 Dinners and MoreBuy the book: Jacques Pepin: New Complete TechniquesThe Jacques Pépin Foundation on Instagram, Facebook & YouTube Podcast: The Jacques Pépin Foundation and Culinary Education with Rollie WesenCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.com... More Coming soonGet in touchSupport the show
Bonjour, les enfants de club! This week we debone, season, and roast iconic French chef Jacques Pépin's buttery memoir “The Apprentice.” From giving Charles de Gaulle gout to inventing the midtown souperie, Craig Claiborne's sassy homosexuality, befriending la (trés) grande dame Julia Child, the shame of the American supermarket, communal bread ovens and the proper way to kill a canard— ça c'ést une journée délicieuse! Bon appétit, bitch.Support the show: https://www.patreon.com/cbcthepodSee omnystudio.com/listener for privacy information.
Today's poem is Chanson d'automne by Paul Verlaine, with special guest Jacques Pépin. He is a French chef, author, culinary educator, television personality, and artist who has appeared on American television, has written for The New York Times and Food & Wine and has authored more than 30 cookbooks. He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television's lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Légion d'honneur, France's highest order of merit, in 2004. In 2016, with his daughter, Claudine Pépin and his son-in-law, Rollie Wesen, Pépin created the Jacques Pépin Foundation to support culinary education for adults with barriers to employment.The Slowdown is your daily poetry ritual. In this episode, Jacques shares… “After the hot summer and before the hard winter, there is a certain — plenitude, you know, a certain tranquility to the fall which leads yourself to remembering and to thinking about the past and so forth.” Celebrate the power of poems with a gift to The Slowdown today. Every donation makes a difference: https://tinyurl.com/rjm4synp
Grab your espresso martinis and join Courtney and Whitney as they savor the last days of summer in this special re-release episode of Hey Sis, Eat This! The sisters dive into their latest kitchen triumphs, including Courtney's epic five-pound tenderloin and Whitney's secret to the crispiest air fryer baked potato. But it's not all fun and games—Courtney shares a hilarious mom fail involving her 11-year-old's secret Love Island binge, sparking a mission to deprogram and reeducate. After dishing on their summer adventures, we dive into a fan-favorite episode featuring the delightful sibling duo Rachael Leigh Cook (She's All That, Netflix rom-com queen) and her “middle aged, hipster” brother Ben Cook. They share hilarious and heartwarming stories of growing up with their talented and endlessly creative Momma Joanne, who taught herself six languages, cooked alongside Jacques Pépin, and delivered an Oscar-worthy performance as "The Inspector". From dimly lit family dinners to crabby Summers, the Cooks share family memories that'll have you buying a one way ticket to "Joanne Land." About Hey Sis, Eat This We are two sisters, born and raised in Texas, who share a love of food, friends, and a wicked sense of humor! On the Hey Sis, Eat This podcast, we celebrate moms and meals, inspired by our very own Momma Ashley, a former chef and always the hostess with the mostess! What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com - Instagram: https://www.instagram.com/heysiseatthis/ - Facebook: https://www.facebook.com/heysiseatthis - YouTube: https://www.youtube.com/@heysiseatthis
Chrissy Tracey is the vegan chef and foraging expert behind the new cookbook and guide Forage & Feast: Recipes for Bringing Mushrooms & Wild Plants To Your Table. On today's episode, Chrissy talks to host Kerry Diamond about her early days in tech and computer science, her “pizza girl” era, her love of community and Jacques Pépin, and why foraging is like treasure hunting. Thank you to Lillistar for supporting our show. Make Chrissy's lemon-olive oil pancakes from her book.Learn more about Jubilee Wine Country and get tickets here.Order our print magazine, get show transcripts, subscribe to our newsletter, and get details about upcoming events.More on Chrissy: Instagram, website, Forage & Feast cookbookMore on Kerry: InstagramProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network.
Subscriber-only episode*Commercial-free Version*The BanterMark Pascal and Francis Schott are The Restaurant Guys! The Guys are returning to podcasting after a brief 10 year hiatus from their ground-breaking restaurant podcast (one of the first restaurant podcasts ever!) These two old friends are back with their classic banter, a few reminiscences, updates and plans for the future of Food, Wine and The Finer Things In Life!!!The ConversationThe Restaurant Guys re-launch their podcast with the inimitable Jacques Pépin! Chef Pépin tells stories of his life journey culminating in the creation of The Jacques Pépin Foundation which provides culinary training to support the disenfranchised and boasts a tremendous cooking video library. He is a chef, teacher, painter, celebrity, philanthropist….the list goes on! The Inside TrackMark and Francis grew up watching “Julia and Jacques Cooking at Home” and are delighted to host this culinary legend. “That may be the purest expression of love, to cook for your grandchild, or your mother, or your grandmother, or your lover, or whoever,” Jacques Pépin on The Restaurant Guys Podcast 2024BioFrom 1960 to 1970, he was director of research and new development for Howard Johnson's. Author of more than 30 books, Jacques is also an accomplished artist, which he was able to showcase in his most recent book, The New York Times- bestselling Art of the Chicken. Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, especially Food & Wine magazine. A longtime close friend of Julia Child, he starred with her in a PBS series called “Julia and Jacques Cooking at Home,” For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University. In 2016 he founded the Jacques Pépin Foundation.InfoThe Jacques Pépin Foundationhttps://jp.foundation/ Promise Culinary School https://elijahspromise.org/promise-culinary/ Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysNo commercials...except for this oneTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/
In honor of the Paris Olympics, we're celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread. (Originally aired September 30, 2022).Get this week's recipe for Chickpea Flour Flatbread here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
The Banter Mark Pascal and Francis Schott are The Restaurant Guys! The Guys are returning to podcasting after a brief 10 year hiatus from their ground-breaking restaurant podcast (one of the first restaurant podcasts ever!) These two old friends are back with their classic banter, a few reminiscences, updates and plans for the future of Food, Wine and The Finer Things In Life!!! The Conversation The Restaurant Guys re-launch their podcast with the inimitable Jacques Pépin! Chef Pépin tells stories of his life journey culminating in the creation of The Jacques Pépin Foundation which provides culinary training to support the disenfranchised and boasts a tremendous cooking video library. He is a chef, teacher, painter, celebrity, philanthropist….the list goes on! The Inside Track Mark and Francis grew up watching “Julia and Jacques Cooking at Home” and are delighted to host this culinary legend. “That may be the purest expression of love, to cook for your grandchild, or your mother, or your grandmother, or your lover, or whoever,” Jacques Pépin on The Restaurant Guys Podcast 2024 Info The Jacques Pépin Foundation https://jp.foundation/ Promise Culinary School https://elijahspromise.org/promise-culinary/ Our Sponsors: The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places: Stage Left Steak https://www.stageleft.com/ Catherine Lombardi https://www.catherinelombardi.com/ Stage Left Wine Shop https://www.stageleftwineshop.com/
Over more than half a century as an editor at Knopf, Judith Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. But although I was an English major, I first learned of Judith Jones years later, when I realized that Edna Lewis, M.F.K. Fisher, Claudia Roden, Madhur Jaffrey, James Beard, and, most famously, Julia Child, all had the same editor -- her. Judith celebrated the art and pleasures of cooking and culinary diversity, and in the process changed the way Americans think about food. Sara Franklin's new book, The Editor, is a highly anticipated biography of Judith that details her astonishing career, and it is my suggestion for a perfect summer read. Sara is a writer and editor in her own right with bylines including The New York Times, The Washington Post, and The Nation. In this conversation, we delve into the nature of serious cookbooks, the art and craft of recipe writing, and the cultural significance of writing about food. Sara writes and teaches at New York University's Gallatin School for Individualized Study, so this conversation with me was via zoom from her home in Kingston, NY. Other episodes related to this one: Jacques Pépin, Chef, Author & Television Personality (Madison, CT) Southern Fork Sustenance: A Conversation with MacArthur Fellow J. Drew Lanham about SC Barbecue & Beyond
In today's episode, we speak with our guest Dr. Rollie Wesen, Executive Director of The Jacques Pépin Foundation and an assistant professor at Johnson & Wales University in Providence, RI. In 2016, Rollie founded The Jacques Pépin Foundation alongside his wife and father-in-law, Jacques Pepin. In the interview, Rollie shares how the foundation is dedicated to using community kitchens to train individuals who face high barriers to finding employment in the culinary world. Listen as Rollie talks about how cooking is like learning a “foreign language” and how adults today can reclaim their lives with fundamental culinary skills.
Steven Rinella talks with Jesse Griffiths, Ryan Callaghan, Brody Henderson, Seth Morris, Phil Taylor, and Corinne Schneider. Topics discussed: Jesse Griffith's brand new cookbook, The Turkey Book, is out so order it now on the MeatEater website; look out for our auction house of oddities for this DU sword; how Jeff Foxworthy trained himself to drink black coffee; listen to Luke Combs on our God's Country podcast; the MeatEater 2024 Live Tour and Skootin' Nootin' who used to live at The Wilma in Missoula, MT; when Steve's “fresh set of eyes” saying was used by an attorney who was trying to sniff out hunters among the jury; get our limited edition “Fresh Set of Eyes” t-shirt at the MeatEater store now; how black phase squirrels are the offspring of gray and fox squirrels interbreeding; the Scythians who made quivers from human hide; explaining elk herds and the concept of depredation funds; 400 pages on how to cook a turkey; how to fry wild turkey; celery seeds as the secret special ingredient; breasts and lobes; the debate over cooking turkeys whole; the time when Jesse cooked dinner for Jacques Pépin; Gaston in the lap; harvesting an old banded turkey; getting shot at while turkey hunting; and more. Outro song by ReedsPianoNews Connect with Steve and MeatEater Steve on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and Youtube See omnystudio.com/listener for privacy information.
Jacque Pepin was born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents' restaurant, Le Pélican, and, at age 13, began an apprenticeship at the Grand Hôtel de L'Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle.
He's worked as the personal chef for French President Charles de Gaulle, co-hosted a television series with Julia Child and has authored over 30 cookbooks. There's simply no one in the world like French chef – and culinary icon – Jacques Pépin. The Emmy- and James Beard Foundation Award winner worked in more than 100 restaurants before becoming the Director of Research and Development for Howard Johnson's. He then transitioned to educating the public in proper French cooking methods through his groundbreaking cookbooks like “La Technique” and his latest, “Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking;” as well as through his numerous television series like “Today's Gourmet” and “Every Day Cooking.” He is also the co-founder of the culinary certificate program at Boston University and founder of The Jacques Pépin Foundation, which teaches underserved populations a path to employment through cooking. Alec speaks with Chef Pépin about how his family's work in restaurants influenced his path, why he's made the pivots he has throughout his career, and what a revered chef likes to eat in his downtime. See omnystudio.com/listener for privacy information.
This week, we're celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread. (Originally aired September 30th, 2022.)Get this week's recipe for Chickpea Flour Flatbread here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.
In our season finale, Daniel Ford and the Writer's Bone Podcast Network share the books we loved in 2023. Thank you to the authors we interviewed and read, our network hosts, and, of course, you, our dear listeners for another terrific year of podcasting. We can't wait to celebrate our tenth anniversary in 2024! The Best Books of 2023: Beware the Woman by Megan Abbott Chain Gang All Stars by Nana Kwame Adjei-Brenyah Under the Tamarind Tree by Nigar Alam Kind of a Big Deal: How Anchorman Stayed Classy and Became the Most Iconic Comedy of the Twenty-First Century by Saul Austerlitz King Hancock: The Radical Influence of a Moderate Founding Father by Brooke Barbier Collision of Power: Trump, Bezos, and the Washington Post by Martin Baron The Writing Retreat by Julia Bartz Dark Ride by Lou Berney Ice: From Mixed Drinks to Skating Rinks—A Cool History of a Hot Commodity by Amy Brady All the Beauty in the World by Patrick Bringley At the Edge of the Woods by Kathryn Bromwich Bob Dylan: Mavericks of Music: Stories for Children by Daniel Budnik No Crying in Baseball: The Inside Story of A League of Their Own: Big Stars, Dugout Drama, and a Home Run for Hollywood by Erin Carlson The Christmas Wager by Holly Cassidy A Small Sacrifice for an Enormous Happiness by Jai Chakrabarti Hide by Tracy Clark When the Game Was War: The NBA's Greatest Season by Rich Cohen Thicker Than Water by Megan Collins The Art of Libromancy: On Selling Books and Reading Books in the Twenty-first Century by Josh Cook All the Sinners Bleed by S.A. Cosby The Rhythm of Time by S.A. Cosby and Questlove The 1998 Yankees: The Inside Story of the Greatest Baseball Team Ever by Jack Curry The Last Beekeeper by Julie Carrick Dalton The Way Life Should Be by William Dameron The Loneliness Files by Athena Dixon The Happy Couple by Naoise Dolan A Fever in the Heartland: The Ku Klux Klan's Plot to Take Over America, and the Woman Who Stopped Them by Timothy Egan Skull Water by Heinz Inus Fenkl Maddalena by Julia Fine Death Watch by Stona Fitch Come With Me by Erin Flanagan My Last Innocent Year by Daisy Alpert Florin The Hunt by Kelly J. Ford The Long War on Drugs by Anne L. Foster Devil Makes Three by Ben Fountain Don't Fear the Reaper by Stephen Graham Jones The Wager by David Grann Black Sheep by Rachel Harrison Happy Place by Emily Henry Wellness by Nathan Hill 62: Aaron Judge, the New York Yankees, and the Pursuit of Greatness by Bryan Hoch A Sleight of Shadows by Kat Howard Pineapple Street by Jenny Jackson Loot by Tania James Live from the Underground: A History of College Radio by Katherine Rye Jewell The Longmire Defense by Craig Johnson Those We Thought We Knew by David Joy Black Folk: The Roots of the Black Working Class by Blair L.M. Kelley For You and Only You by Caroline Kepnes What We Kept to Ourselves by Nancy Jooyoun Kim Morning in This Broken World by Katrina Kittle The Liberators by E.J. Koh You Should Have Told Me by Leah Kohen Yellowface by R.F. Kuang Big Gay Wedding by Byron Lane Small Mercies by Dennis Lehane Prom Mom by Laura Lippman Walk the Darkness Down by Daniel Magariel I Have Some Questions for You by Rebecca Makkai The Heaven & Earth Grocery Store by James McBride The Revenge List by Hannah Mary McKinnon Call and Response by Gothataone Moeng You Will Find Your People: How to Make Meaningful Friendships as an Adult by Lane Moore Real Friends Talk About Race: Bridging the Gaps Through Uncomfortable Conversations by Yseult P. Mukantabana and Hannah Summerhill The Dream Builders by Oindrila Mukherjee Speech Team by Tim Murphy Charm City Rocks by Matthew Norman House Woman by Adorah Nworah Gilmore Girls: At Home by Micol Ostow A Summer Morning by Anne Leigh Parrish Tom Lake by Ann Patchett Cooking My Way by Jacques Pépin The Sweet Spot by Amy Poeppel Why We Love Baseball: A History in 50 Moments by Joe Posnanski You Were Always Mine by Christine Pride and Jo Piazza The Men Can't Be Saved by Ben Purkert The Literary Undoing of Victoria Swann by Virginia Pye Advika and the Hollywood Wives by Kirthana Ramisetti Go as a River by Shelley Read The House in the Pines by Ana Reyes The Kirschbaum Lectures by Seth Rogoff The Celebrants by Steven Rowley Evil Eye by Etaf Rum Look for Me There: Grieving My Father, Finding Myself by Luke Russert Somebody's Fool by Richard Russo Burn It Down: Power, Complicity, and a Call for Change in Hollywood by Maureen Ryan The Birthparents by Frank Santo Information Desk by Robyn Schiff Naked in the Rideshare: Stories of Gross Miscalculations by Rebecca Shaw and Ben Kronengold The Hidden Life of Aster Kelly by Katherine A. Sherbrooke Romantic Comedy by Curtis Sittenfeld Pieces of Blue by Holly Goldberg Sloan Salvage This World by Michael Farris Smith You Could Make This Place Beautiful by Maggie Smith Women We Buried, Women We Burned by Rachel Louise Snyder Bruce Springsteen A Little Golden Book Biography by Laurel Snyder Here in the Dark by Alexis Soloski Making It So by Patrick Stewart Saturday Night at the Lakeside Supper Club by J. Ryan Stradal Super Bloom by Megan Tady Congratulations, the Best is Over! by R. Eric Thomas In the Upper Country by Kai Thomas Late Bloomers by Deepa Varadarajan Let Us Descend by Jesmyn Ward Strangers in the Night by Heather Webb The War Begins in Paris by Theodore Wheeler Saying It Loud: 1966―The Year Black Power Challenged the Civil Rights Movement by Mark Whitaker On Great Fields: The Life and Unlikely Heroism of Joshua Lawrence Chamberlain by Ronald C. White Jr. City of Dreams by Don Winslow Busy Betty & the Circus Surprise by Reese Witherspoon Master Slave Husband Wife: An Epic Journey from Slavery to Freedom by Ilyon Woo Dearborn by Ghassan Zeineddine Small World by Laura Zigman Writer's Bone is proudly sponsored by The Bookshop: Lou's Literary Line, Libro.fm and Mark Cecil's upcoming novel Bunyan and Henry; Or, the Beautiful Destiny.
How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe
Chef Jacques is a French chef, author, TV personality, culinary educator and artist. This recipe is from the book, and video series he did with his then 13-year-old granddaughter, Shorey, called A Grandfather's Lessons. Check out more great recipes in the video library on the Jacques Pépin Foundation website.Curly DogsServes 2For the Curly Dogs:2 hot dogs1 teaspoon peanut oil1 hamburger bun, split in halfAbout ½ cup pickle relishFor the Pickle Relish:1 dill pickle, cut into ¼-inch dice (about ¼ cup)¼ cup coarsely chopped mild onion, such as Vidalia or Maui¼ cup diced (¼-inch) tomato2 tablespoons sliced scallion1 tablespoon ketchup1 teaspoon hot chili sauce, such as Sriracha¼ teaspoon salt¼ teaspoon sugar#1. With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about 1/3-inch apart, and cutting about halfway through the meat. You should have about 12 cuts on each hot dog. #2. Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.#3. While the hot dogs are cooking, toast the bun until it is crusty. Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.#4. For the Pickle Relish: combine all the ingredients in a bowl. Cover and refrigerate until needed.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.
This is the Best Chefs' Stories episode of the 'Flavors Unknown' podcast, as we celebrate a milestone - episode 150 alongside, 100,000 episode downloads, and the one-year anniversary of my book, “Conversations Behind The Kitchen Door.” This special edition is a journey into the culinary world, highlighting big themes like Heritage and Influences, Childhood Memories, Sources of Inspiration, and Cooking Techniques. We delve into the stories of chefs Kelly English, Maneet Chauhan, Michael Diaz, Suzanne Goin, Chris Kajioka, Jeff McInnis, Sheldon Simeon, and others, exploring their roots and how these have influenced their cooking. From the nostalgic flavors of New Orleans to the cherished aloha spirit of Hawaii, each chef shares their unique story of embracing heritage and childhood memories. We also discuss the role of mentorship and leadership in cooking, alongside the importance of simplicity and collaboration. As we explore the diverse inspirations and techniques that drive these chefs, we understand the deeper connections between food, culture, and personal history. This episode is not just a celebration of culinary diversity but also a toast to the passion and creativity that fuels the world of cooking. Join us in this flavorful journey and be inspired by the stories and insights from some of the most talented chefs in the industry.Link to all podcast platforms to listen to the episode: https://pod.link/1438591377 What you'll learn from this Best Chefs' Stories Episode SEGMENT 1: Heritage and InfluencesDiscussions with chefs like Kelly English, Michael Diaz, Jeff McInnis, and Sheldon Simeon about how their roots and background influenced their passion for cooking.SEGMENT 2: Childhood MemoriesFeaturing chefs such as Michael Gallina, Leia Gaccione, Tavel Bristol-Joseph, Maneet Chauhan, Nando Chang, Michael Diaz, and Will Fung exploring how their early culinary experiences and family traditions shaped their cooking styles.SEGMENT 3: Sources of InspirationInsights from chefs like Leia Gaccione, Kelly Whitaker, Chris Kajioka on what inspires their menus and culinary creations.SEGMENT 4: Techniques in CookingDelving into the importance of cooking techniques with chefs including Jacques Pépin and Matt Conroy, and their impact on culinary mastery.SEGMENT 5: Passion for Cooking & Early InfluencesExploring the role of passion in cooking, with insights from chefs like Maneet Chauhan and Suzanne Goin.SEGMENT 6: Lessons Learned in Their CareersChefs like Chris Kajioka and Michael Gallina share the valuable lessons they learned throughout their careers.SEGMENT 7: Leadership and MentorshipDiscussing aspects of leadership and mentorship in the culinary world with chefs like Rick Lopez, Tavel Bristol-Joseph, and Suzanne Goin.SEGMENT 8: Simplicity and Collaboration in CookingFeaturing thoughts from chefs like Jacques Pépin, Joe Sasto, Nathanial Zimet, Kelly English, and Michael Gallina on the importance of simplicity and collaborative efforts in cooking.SEGMENT 9: Local/Seasonal Ingredients & Menu CreationChefs such as Michael Gallina, Chris Coleman, Andy Doubrava, and Derek Wagner discuss how local and seasonal ingredients influence their menu creations.CONCLUSIONWrapping up with thoughts from chefs including Brad Kilgore, Maneet Chauhan, Jose Sasto, and Will Guidara and reflecting on the overall themes of the episode. 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!
A crêpe is a thin pancake that's pliable enough to fold or roll around a filling. Jacques Pépin's method requires no blender and no putting the batter in the fridge to rest. The debate between Gavin Newsom and Ron DeSantis is Thursday. DeSantis wants to breathe life into his flailing presidential campaign, and Newsom looks to position himself as the top Democrat in 2028. Charlie Munger, Warren Buffet's business partner and Berkshire Hathaway's frugal guru, built an empire on buying “wonderful companies at fair prices.” He has died at age 99. A new book explains how the Rothschild family became the center of conspiracy theories, from who controls the world's banks to COVID's origins.
If you're like us, food means family. It means love. It means comfort. It's in that spirit that we welcome legendary chef, television star, and author Jacques Pépin to the show the week of Thanksgiving. Pépin not only discusses his latest cookbook, Cooking My Way: Recipes and Techniques for Economical Cooking, but also the origins of his love of cooking and how anxious home chefs (read: Daniel Ford) can overcome their trepidation in the kitchen. As an added bonus, Daniel is joined by his mother Gail Ford, who discusses why she was drawn to Jacques Pépin's television presence and what cooking and baking has meant to her and her family for generations. We hope you all enjoy time with your loved ones this Thanksgiving and our heart goes out to those around the globe who are separated from or without their family members. In the words of President Jed Barlet on "The West Wing" television series: "Here's to absent friends. And the ones that are here now." To learn more about Jacques Pépin, visit his official website. Also learn more about The Jacques Pépin Foundation. Writer's Bone is proudly sponsored by Libro.fm and Mark Cecil's upcoming novel Bunyan and Henry; Or, the Beautiful Destiny.
Our Thanksgiving special is here! Jet Tila returns to take your calls, Dan Pashman constructs the ultimate plate, Rossi Anastopoulo reveals the secret history of pie in America, our Milk Street culinary team gives mashed potatoes a makeover, and we hear what Jacques Pépin, Carla Hall, Dorie Greenspan, and more friends are looking forward to on Thanksgiving Day. Plus, we share the shocking story of a turkey that antagonized an entire city.Click here for The Many Ways Milk Street Makes Mashed Potatoes.Click here for The 12 Thanksgiving Pies That Will Upstage the Turkey.Click here for 22 Chefs Share Their Favorite Thanksgiving Moments, Traditions and What They're Thankful For.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.
What is Good Food?On last week's podcast I spoke with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island. During our conversation we spoke about what "good food" is. This touched on seasonal cooking, and families having a sit-down meal together (or not). This side conversation didn't fit into our full-length conversation, but it was something we're both passionate about, so it made more sense to release it as a stand-alone mini-episode.But this episode isn't just about good food. If kids aren't learning to cook in school, and they're not learning to cook at home, are we only one generation away from people not knowing how to cook, or what good food tastes like? That's what we discuss in this episode.Rollie Wesen and The Jacques Pépin FoundationThe Jacques Pépin Foundation WebsiteThe Jacques Pépin Foundation's Instagram and FacebookRollie's InstagramJacques's cookbook New Complete TechniquesCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
As a child in eastern France, Jacques Pépin learned never to waste a scrap of food. Raised during and after the rationing of WWII, he watched closely as his mother, Jeanette, built a successful career as a restaurateur by the skin of her teeth (and her chickens). Today, Jacques is a beloved celebrity chef. And yet he's never forgotten what he knows about keeping food, and life delicious, without squandering ingredients or time. Jacques sits down with Host Claudia Hanna to explain how what he calls “miserly” cooking became his philosophy and his superpower. He shares how this approach has served him in the humblest, and the highest, of kitchens, and how you can apply it in yours, too. Plus – over Jacques' long career, there have been some pretty radical changes in people's attitudes about food waste. Food Historian Helen Veit joins us to explain why what we eat, and what we throw away, has changed so much in just a few generations. Hosted by Claudia Hanna Episode Guests: Jacques Pépin is a chef, author, television personality, educator, and artist, and has starred in twelve acclaimed American Public Television cooking series. His dedication to culinary education led to the creation of the Jacques Pépin Foundation in 2016. He is the winner of sixteen James Beard Awards and author of more than thirty books, the most recent of which is Jacques Pépin: Cooking My Way. Helen Veit specializes in the history of food in the U.S. Her first book, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century was a 2014 James Beard Award finalist. Recipes: Claudia's Homemade Caesar Dressing Leftover Hacks Learn more about your ad choices. Visit megaphone.fm/adchoices
This week on I speak with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island. Rollie is married to Claudine Pepin, Jaques daughter. In talking with Jacques, they thought it would be a great idea to start a foundation while he was still alive, and create something that would have a lasting, positive affect on the world.Jacques decided that he wanted the foundation to focus on one singular mission. To support community kitchens that offer free life skills and culinary training to adults with high barriers to employment. Those barriers could be previous incarceration, homelessness, substance abuse issues, low skill or lack of work history. On this episode, we talk about how the foundation came to be, and have a more in-depth conversation about their mission, and what the future holds for the foundation. Rollie also shares some fun stories like the photographing of Jaques's cookbooks. And being a professor at Johnson & Wales University, we spoke about the state of culinary education today.Rollie Wesen and The Jacques Pépin FoundationThe Jacques Pépin Foundation WebsiteThe Jacques Pépin Foundation's Instagram and FacebookRollie's InstagramJacques's cookbook New Complete TechniquesCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
Roxanne and Jacques sit down in front of a live audience in Madison, CT to discuss his career, his social media success, and his new book Cooking My Way: Recipes and Techniques for Economical Cooking. Buy the book from RJ Julia Cooking My Way: Recipes and Techniques for Economical Cooking - Jacques Pépin Sign up for our podcast newsletter Just The Right Book Subscription Promo Code (15% off): Podcast Email us at: podcast@rjjulia.com Learn more about your ad choices. Visit megaphone.fm/adchoices
IWP Ep28 The Life and Writings of Angelo Pellegrini. Today we are talking about Angelo Pellegrini, the great Italian American author. If you aren't familiar with the name, his books to me are classics of food and wine based literature. If you enjoy the writings of MFK Fisher, Jacques Pépin, Julia Child, James Beard etc. then his books are right up your alley and have more of a wine tilt to them also. He captures the immigrant experience and a changing world and the books are wonderful to read. Scroll to the bottom for links to most of his books. Follow the podcast www.instagram.com/indiewinepodcast or email indiewinepodcast@gmail.com with questions, comments or feedback. If you'd like to support the podcast further, please tell your wine friends about it and rate the podcast wherever you're listening if you like what you hear or donate on Patreon at - https://www.patreon.com/IndieWinePodcast or Spotify at - https://podcasters.spotify.com/pod/show/matt-wood4/support to allow for more episodes, more travel and to help defray other costs. Thanks. https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547 https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb. https://linktr.ee/indiewinepodcast https://www.abebooks.com/servlet/SearchResults?kn=angelo%20pellegrini%20vintage%20pellegrini&sts=t&cm_sp=SearchF-_-topnav-_-Results https://www.abebooks.com/servlet/SearchResults?kn=angelo%20pellegrini%20wine%20and%20the%20good%20life&sts=t&cm_sp=SearchF-_-topnav-_-Results https://www.abebooks.com/servlet/SearchResults?kn=angelo%20pellegrini%20food%20lovers%20garden&sts=t&cm_sp=SearchF-_-topnav-_-Results https://www.abebooks.com/servlet/SearchResults?kn=angelo%20pellegrini%20good%20years%20lean%20years&sts=t&cm_sp=SearchF-_-topnav-_-Results https://www.abebooks.com/servlet/SearchResults?kn=angelo%20pellegrini%20an%20immigrants%20return&sts=t&cm_sp=SearchF-_-topnav-_-Results https://www.abebooks.com/servlet/SearchResults?kn=angelo%20pellegrini%20vintage%20pellegrini&sts=t&cm_sp=SearchF-_-topnav-_-Results --- Support this podcast: https://podcasters.spotify.com/pod/show/matt-wood4/support
Hi there, happy Thursday! We've got a great chat with Smitten Kitchen herself (aka Deb Perelman) this week, so let's cut right to it:Episode 161: Deb PerelmanIn this week's episode, of and I discuss:* Her initial foray into blogging—from her short stint chronicling her dating life in New York City and shifting the focus to cooking;* How she approaches cookbook writing, from her initial reluctance to write a cookbook to what makes “keeper recipes;”* Where she finds inspiration, including which cookbooks she turns to.Plus, as always, we put Deb to the test in our signature culinary game.Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Smitten Kitchen Keepers: New Classics For Your Forever Files by Deb PerelmanIn her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Deb Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.What's a keeper?* a full-crunch cucumber salad you'll want to make over and over again for lunch* a tomato and corn cobbler that tastes like summer sunshine* an epic deep-dish broccoli cheddar quiche that even quiche skeptics love* a slow-roasted chicken on a bed of unapologetically schmaltzy croutons* a butterscotched apple crisp that will ruin you for all others* perfect spaghetti and meatballs, better than ever* Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the yearsThese are the fail-safe, satisfying recipes you'll rely on for years to come--from Perelman's forever files to yours.We
Today, we revisit an episode that many people loved: Chef, cook, and writer Jacques Pepin talks to Mark and Kate about cooking by instinct, how to work with a recipe, and choosing a job at Howard Johnson's over one with President Kennedy.View this episode's recipe and show notes here: https://www.bittmanproject.com/i/76465159/eggs-jeannetteSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.
Guest Abby Gray, a renowned and respected private Chef, cooking school owner, and leader of culinary adventures, who was mentored by the likes of Master Chef's Todd English and Jacques Pépin, joins us in this 2-part series to share her own journey of rediscovery and reclamation. In part 1, Abby lays out her anything but straight and narrow career history. Starting out as a Legislative Assistant & Director of Seminars for a political magazine on Capital Hill, spending years in Event Planning at a media organization before owning the European market-style store "Olivia Browning" in the Boston-area waterfront community of Charlestown. Meeting her best friend and love of her life, who she has greatly partnered with in all areas of life. All before becoming the Chef she is today. In today's episode, Abby shares a deeper take into owning a small business, the delicate balance of work and family life, and incredible amount of encouragement for any of us that want to make a switch to a new career or to chase our passions, but are feeling under-qualified and out of touch. This episode is a gentle reminder that we need to own our womanhood, and to own our roles as mothers and caregivers. We all have a rich life history filled with the skillsets and tools for our next adventure. SHOW NOTES Connect with Abby: http://www.cookingwithabby.com/ Chef Abby Gray IG: https://www.instagram.com/cookingwithabbygray/ Do More for Cancer Foundation and Gala: http://www.cookingwithabby.com/do-more-for-cancer CONNECT WITH KRISTINA Share Your Story or Ask Your Questions: Kristina@andthenbewell.com Follow Along: Podcast IG // LinkedIn Don't forget to subscribe, rate and review after your favorite episodes. --- Support this podcast: https://podcasters.spotify.com/pod/show/andthenbewell/support
Have you asked yourself this question in recent years: "What am I going to do with the rest of my life?". At this stage in the game it is only natural that we take a retrospective glance on the careers we've built and the families we are raising. Asking ourselves if what we are doing right now will continue to serve us, if it brings us joy, if it provides in a way that aligns with our lives. Guest Abby Gray, a renowned and respected private Chef, cooking school owner, and leader of culinary adventures, who was mentored by the likes of Master Chef's Todd English and Jacques Pépin, joins us in this 2-part series to share her own journey of rediscovery and reclamation. In part 1 (today's episode), Abby lays out her anything but straight and narrow career history. Starting out as a Legislative Assistant & Director of Seminars for a political magazine on Capital Hill, spending years in Event Planning at a media organization before owning the European market-style store "Olivia Browning" in the Boston-area waterfront community of Charlestown. Meeting her best friend and love of her life, who she has greatly partnered with in all areas of life. All before becoming the Chef she is today. Next week Abby shares a deeper take into owning a small business, the delicate balance of work and family life, and a whole lot of incredible encouragement for us that want to make a switch but are feeling under-qualified. SHOW NOTES Connect with Abby: http://www.cookingwithabby.com/ ___ CONNECT WITH KRISTINA Share Your Story or Ask Your Questions: Kristina@andthenbewell.com Follow Along: Podcast IG // LinkedIn Don't forget to subscribe, rate and review after your favorite episodes. --- Support this podcast: https://podcasters.spotify.com/pod/show/andthenbewell/support
Isaac Mizrahi chats with Jacques Pépin about his must-have kitchen tool, how the food industry has evolved, what he wants as his last meal and more.Follow Hello Isaac on @helloisaacpodcast on Instagram and TikTok, Isaac @imisaacmizrahi on Instagram and TikTok and Jacques Pépin on Instagram @jacquespepinfoundation.(Recorded on June 20, 2023)See omnystudio.com/listener for privacy information.
On this week's episode, host Caryn Antonini is joined by the legendary, Jacques Pépin. Born in France, Jacques has been a lifelong chef – working in restaurants and as a personal chef for 3 French heads of state and developing cuisine for the Howard Johnson's chain. He has authored over 30 books, he's an award-winning television personality, he received the James Beard Lifetime Achievement awards, the inaugural Julia Childs Award, the daytime Emmy Lifetime Achievement award and he has received honorary doctorates from 5 universities. He has been a longtime culinary educator which is now also realized through his Jacques Pépin Foundation. Jacques is also an artist as seen in his latest book, Art of the Chicken.For more information:www.jacquespepin.comwww.jp.foundation.comCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn Podcast is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/
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
Chef Plum realizes a lifelong dream in the latest episode of Seasoned. Jacques Pépin sits down for a conversation about his life, his career, and his artistic muse: the humble chicken. Plus, meet the local nurse-turned-farmer behind Oui Charcuterie and get tips for assembling a simple charcuterie board with local salami and cheese, like the one Chef Plum created to share with Jacques. GUESTS: Jacques Pépin: Chef, painter and philanthropist. His latest book is Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird. Matthew Browning: Founder of Oui Charcuterie. FEATURED RECIPE:Julia and Jacques's Dueling ChickensFEATURED VIDEO: Chef Plum's Tips for Making a Beautiful Charcuterie Board Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Emily Charash and Katrice Claudio. Our intern is Melody Rivera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.
Tanya Holland recalls her family's migration and how settling in California influenced her own brand of soul food. Asma Khan runs the only professional Indian kitchen with an all-female staff and her latest cookbook pays tribute to the women behind the food. When Sonal Ved decided to untangle the origins of Indian cuisine, she decided to tackle one specific dish — the samosa. Chef Johnny Lee steps back from Pearl River Deli to reassess the model, despite its accolades and notorieity. Jacques Pépin has been painting chickens almost as long as he has been roasting the poultry. Finally, peas are already at the farmers' market.
Mark and Kate talk to Jacques Pépin, one of the originators of home cooking, about working in his mother's restaurant kitchen, choosing a job at Howard Johnson's over one with President Kennedy, and cooking with your gut.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pepinSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.
This week, we're celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread.Get this week's recipe for Chickpea Flour Flatbread here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.
It's our sincere honor to welcome Jacques Pepin back for his third appearance on the pod. Last Friday, Andrew ventured north to Connecticut to Jacques' home, where they discussed the genesis of Jacques' latest book, Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird, just published this week. The book is a charming and compelling mingling of biographical essays, recipes, and Jacques' original artwork, all of which provided wonderful stepping off points for myriad topics of conversation.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, friend of the pod chef Erick Williams of Chicago's Virtue and the recently launched Daisy's Po-Boy and Tavern shares what he's learned about customizing websites to reflect the distinct characters of the restaurants they represent. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.See Andrew in conversation with Mary Sue MIlliken, and take in a day's worth of knowledge from some of the best chefs on the West Coast at the 2022 LA Chef Conference--visit their site for information and tickets!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
This week, we're getting deep into two staples of French cuisine, chicken, and cake, with Jacques Pépin and Aleksandra Crapanzano
Francis meets up with Chef Jacques Pépin in his home kitchen to talk career, life, and the magic of instant-cured gravlax.
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