Podcasts about jacques p

Todd Duplechan and Jessica Maher are the husband-and-wife chef-owners of Lenoir, a MICHELIN Guide restaurant in Austin's Bouldin Creek neighborhood open since 2012. They also formerly owned Métier Cook's Supply next door and opened Boni's Bar, a Spanish drinks and bites concept, in Spring 2026. Todd is a native Texan who trained at The Danube under David Bouley and served as chef de cuisine at the Four Seasons Austin before opening Lenoir. Jessica cooked through the Bouley restaurant family and at Tabla with Floyd Cardoz and Gray Kunz before moving to Austin. They met through the Bouley restaurants and have built Lenoir together for 14 years.This episode is about the gap between technically skilled and genuinely great, and what it actually takes to close it.Why great cooking is built through process, patience, and accumulated experience, and why social media trends actively work against that developmentThe foundational cookbook list every serious cook should own, from Ducasse's Grand Livre de Cuisine to Jacques Pépin's La Technique to Paul Bertolli's Cooking by HandHow mentorship through observation, athletic team dynamics, and genuine hospitality have kept Lenoir evolving for 14 years without losing what makes it worth returning toAndré Natera, Todd Duplechan, and Jessica Maher cover Todd's stage at The Danube, being hired, and the 12-course meal at the pass that changed how he understood professional cooking, how they met through the Bouley restaurant family, what separates cooks who develop into great chefs from those who plateau, and the teamwork and hospitality philosophy that has driven Lenoir's 14-year evolution. The episode closes with rapid fire kitchen gear, the chef Mount Rushmore, and the story behind Métier and Boni's Bar.GuestTodd Duplechan on Instagram → https://www.instagram.com/duplechananigans/Lenoir on Instagram → https://www.instagram.com/lenoiratx/Boni's Bar on Instagram → https://www.instagram.com/bonisbaratx/LinksSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

durée : 00:03:56 - Le maire de Laàs depuis 1983, Jacques Pédehontaà, a été entendu sous le régime de la garde à vue mardi 9 juin, après une plainte déposée par une association anti-corruption. À Laàs, les habitants rencontrés s'y attendaient. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

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. Originally aired February 6th, 2024.See omnystudio.com/listener for privacy information.

#134Josh sits down with Tony Award-winning actress Julie White for a wildly entertaining deep dive into the evolution of food television, from the chaotic brilliance of Iron Chef Japan to Chef's Table, Top Chef, and the modern reality-TV era of cooking competitions. Julie shares behind-the-scenes stories from judging Iron Chef America, competing on Chopped, auditioning to play Julia Child, and her obsession with Great British Baking Show. Along the way, the two unpack why chefs became celebrities, how food media shifted from education to entertainment, and why Anthony Bourdain changed the entire genre forever.The conversation spirals into hilarious territory as they debate food movies like Big Night and The Menu, reminisce about Martha Stewart, Jamie Oliver, and Bobby Flay, and brainstorm a future travel-and-food series involving bourbon trails, crab feasts, and roadside American food pilgrimages. It's a funny, nostalgic, and surprisingly thoughtful conversation about cooking, culture, competition, television, and the strange magic that happens when food becomes entertainment.Links and resources

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTubeWe've put together a collection we're calling Culinary Masters. It's our favorite interviews with truly iconic people in the world of food, people who have fundamentally changed how so many of us cook, enjoy, and understand food. This week, it's an interview with the great French chef Jacques Pépin.

The Story of Louis Diat: The French Chef Who Invented Vichyssoise in New York is the latest episode of Fabulously Delicious — and it tells the remarkable and largely untold story of one of the most influential French chefs ever to work on American soil. Louis Diat was born in 1885 in Montmarault in the Allier department of central France, spent forty-one years as head chef of the Ritz-Carlton Hotel in Manhattan, cooked for kings, presidents and the Prince of Wales, and in 1917 created crème vichyssoise glacée — one of the most celebrated cold soups in the history of fine dining — inspired by a childhood memory of his mother's kitchen in rural France.The episode follows Diat's extraordinary journey from a small town in Bourbonnais country, where he was waking up before school at eight years old to make soup, through his classical training at the Ritz Paris under César Ritz himself and the Ritz London, to his arrival in New York in October 1910 at just twenty-five years old. Within weeks he was head chef of the newly opened Ritz-Carlton, with Auguste Escoffier overseeing the inauguration of the restaurant. The story of how a childhood memory — his mother pouring cold milk into leftover potato and leek soup on warm summer mornings — became one of the most famous dishes in the history of French gastronomy is one of the most quietly beautiful origin stories in all of French food.The second half of the episode covers Diat's forty-one years at the Ritz-Carlton, his cooking for some of the most powerful figures of the twentieth century, the Chevalier du Mérite Agricole he received in 1938 for bringing French culinary culture to America, his time as in-house chef at Gourmet magazine from 1947, and the farewell luncheon he prepared for his kitchen staff on the day the Ritz-Carlton closed for demolition in 1951. It also covers the remarkable Diat family legacy — including his brother Lucien, who became executive chef at the Plaza Athénée in Paris and taught Jacques Pépin.Louis Diat is one of the great overlooked figures in French culinary history. The New York Times called him an artist of the menu and said he had raised the leek and potato to greatness. This episode is the full story of the man behind that tribute — and behind one of the most famous soups in the worldSend us Fan MailSupport the showMy book Paris: A Fabulous Food Guide to the World's Most Delicious City is your ultimate companion. This is a new 2026 update for the book and you'll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France's Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.comYou can help keep the show thriving by becoming a paid subscriber on substack where you'll also get fabulous extra content. Every contribution makes a huge difference. Join here at Substack , Merci beaucoup!Newsletter Youtube Instagram Facebook Website 

The Grand Finale of Season 30 is here! Join your host Oliver Sean for an action-packed season closer of WOAFM99. We are going out with a bang as we welcome the incredible Jazz duo AsIs (Stacey and Alan Schulman) live in the studio! It's a massive day for the duo as they celebrate the global release of their brand-new album, Crazy World. Fans get exclusive release-day access to the band and a first-listen to a special track from the album, right here on WOAFM99. Before we dive into the music, Oliver has a major announcement regarding the most anticipated project from WOA Records & Studios: The Independent Blues Project II. Following the massive success of the first edition—which hit an unprecedented #10 on the Official Billboard Blues Album Charts—Oliver reveals the official artist lineup for the second edition, featuring a powerhouse of talent and Grammy-winning collaborators. The Independent Blues Project II Official Lineup: Mak Daddy Revue, Joseph Pagano, Ingvi Thor Kormaksson, Juice Tha Black Beethoven, Jacques Péna, Purusa, Crooner Ed, The Silvers, Cathy Varna, and Oliver Sean. Certified Indie Songs of the Week: We've got a stacked playlist to close out the season, featuring: The Cautious Arc – You wrecked me for the best of my life Jacques Péna – Pas Deux Noré m Beats – On my mind The Silvers – Passing by Jim Sinur – Thankful Now Ghostlander – Cast iron blue Jimmy Mizzou – Change of attitude AsIs – Crazy World (feat. Gil Goldstein) Friday Night Rebels – They Say Jeff Obranovich – Just a little fun tonight Kitt Chapman – One step at a time Bobby Gun – Can Did Done Leave The Bones – Fools Gold Ray Shepherd – Greetings from Hell Don't Miss the Video Companion: Catch the "Get to Know You" artists video companion episode, available now at yhttps://www.youtube.com/watch?v=nCj1-ium7Uw What's Next? Season 31 kicks off in just a couple of weeks! Independent artists looking to be part of the next chapter can submit their music now at www.woafm99.com. Follow WOAFM99 for more breakthrough indie music and exclusive interviews.

Chef Chad Welch is an American Culinary Federation Certified Executive Chef and Certified Culinary Administrator, a Jacques Pépin Foundation ambassador, and the executive chef with The Urban Stillhouse, an elevated dining concept with locations in St. Petersburg, Florida and Somerset, Kentucky. Horse Soldier bourbon bottles are formed with steel from the World Trade Center.He did not plan to become a chef. A Navy paperwork error put him in the galley instead of the engine room in 1992, scaling Armed Forces recipe cards to 5,000 portions aboard the USS America aircraft carrier, cutting frozen Cornish game hens on a band saw on his first day at sea, and cooking through storms that sent equipment crashing across the kitchen floor.What Navy galley cooking actually teaches about systems, scale, and pressure before culinary schoolWhy the shift from scratch kitchens to convenience products cost the industry a generation of skillHow the pre-Google era of memorization and mentorship built a different kind of chef, and what that means for anyone training todayAndré Natera and Chad Welch cover his first post-Navy restaurant job doing scratch pub cooking, his Mexican food upbringing and deliberate choice not to cook it professionally, the classic versus molecular cooking debate, and his work with the Jacques Pépin Foundation. The episode closes with the Horse Soldier Bourbon origin story and career advice from a chef whose entire path began by accident.This episode is sponsored by Rational USA. Learn more at https://rationalusa.comGuestChad Welch on Instagram → https://www.instagram.com/handthatfeeds/The Urban Stillhouse St. Pete → https://www.instagram.com/urbanstillhousestpete/The Urban Stillhouse Somerset → https://www.instagram.com/urbanstillhousesomerset/LinksSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

In today's episode, we welcome Jacques Pépin, culinary icon, bestselling author, and beloved teacher whose career has shaped generations of cooks around the world.Jacques looks back on his early apprenticeship in France, his move to the United States, and the unexpected turns that defined his career—from La Pavillon to Howard Johnson's, from television with Julia Child to decades of teaching. He reflects on the importance of technique, the difference between professional and home kitchens, and why cooking has always been less about prestige and more about connection. He also shares the mission behind the Jacques Pépin Foundation and why passing on practical skills to those rebuilding their lives matters deeply to him.Join us as Jacques reminds us that long after trends fade, the simplest truth remains: cooking brings people together.

"Dawns are heartbreaking," as is the queer love story of Arthur Rimbaud & Paul Verlaine.Please Support Breaking Form!Review the show on Apple Podcasts here.Aaron's STOP LYING is available from the Pitt Poetry Series. And BEAUTIFUL PEOPLE is available from Bridwell Press. James's ROMANTIC COMEDY is available from Four Way Books.Show Notes:Paul Verlaine was born in 1844. Read more about him here. Verlaine was an Aries sun, Leo Moon, and Scorpio ascendant.Arthur Rimbaud was born on October 20, 1854, and you can read more about him here. Rimbaud was a triple Libra (sun, moon, ascendant). Rimbaud met Verlaine in September 1871, a month before his 18th birthday. Following his tumultuous relationship with Paul Verlaine, which ended in 1873, Rimbaud traveled extensively through Europe, often on foot. He became a trader/merchant, selling coffee, hides, and eventually guns, becoming a "soldier of fortune." In 1891, a tumor developed on his right knee and forced him to return to Paris and died later that year at 37, without knowing how popular his poems had become in Symbolist circles.  The gun Verlaine used to shoot Rimbaud recently went up for auction.One of the poems Rimbaud sent to Verlaine in 1871 was "Le Dormer du Val," which you can watch recited as part of the Favorite Poem Project here. (Recited by chef Jacques Pépin.) Rimbaud and Verlaine wrote a collaborative poem, "Sonnet to the Asshole" which you can read (and read about) here.  In 2016, the poet Eileen Myles told The New York Times, "I think men should stop writing books. I think men should stop making movies or television. Say, for 50 to 100 years. Sounds great." Read the interview here.When we reference "tongue in the butt," we are talking about a segment from an early Breaking Form season 1 show called "Bad Animals." Check it out here, and hit the 14:30 mark. If you've never read Flannery O'Connor's short story "A Good Man Is Hard to Find," stop what you're doing and read it here.

Jacques Pépin just turned 90, and he's spent his career defying expectations. By 1958, at the age of 23, he had cooked for three French presidents. But he left that life to work at a high-end restaurant in New York, then gave that up to cook at Howard Johnson's, making food for the masses. After a life-altering accident, Jacques found his next love: teaching other people how to cook. By the early ‘90s he was one of America's best-known TV chefs. This week, Dan visits Jacques at his home in Connecticut, where the chef shares his recipe for SPAM, talks about his pivot to Instagram, and discusses the pleasures of a life spent experimenting.Jacques Pépin's latest book is The Art of Jacques Pépin: Favorite Recipes and Paintings from My Life in the Kitchen.This episode originally aired on January 24, 2022, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this re airing of an archived episode of Cultivated by Caryn from 2023, we are 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/

On December 18th, the great chef, author, and culinary educator Jacques Pépin turns 90 years old. This week, Louisiana Eats celebrates by bringing you our interview with Jacques as he shares stories from his childhood, his education in New York, and the importance of giving back. We're also joined by Jacques' daughter Claudine Pépin and son-in-law Rollie Wesen, who joined the French chef in creating the Jacques Pépin Foundation in 2016. They explain the impetus behind the project, and we learn how their 90/90 Dinner Series has served as both a birthday celebration and fundraiser to empower communities through culinary education. In November, Dickie Brennan hosted one of those celebratory dinners at his newest event space, The Josephine in New Orleans. Dickie joins us in the studio to talk about the star-studded dinner, which featured the culinary talents of Susan Spicer, Frank Brigtsen, Michel Nischen and Dickie himself. Finally, we speak with Chef Michel Nischan, a founding board member of the Jacques Pépin Foundation, who shares the scoop on how the organization is working to develop the next generation of restaurant professionals. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On December 18th, the great chef, author, and culinary educator Jacques Pépin turns 90 years old. This week, Louisiana Eats celebrates by bringing you our interview with Jacques as he shares stories from his childhood, his education in New York, and the importance of giving back. We're also joined by Jacques' daughter Claudine Pépin and son-in-law Rollie Wesen, who joined the French chef in creating the Jacques Pépin Foundation in 2016. They explain the impetus behind the project, and we learn how their 90/90 Dinner Series has served as both a birthday celebration and fundraiser to empower communities through culinary education. In November, Dickie Brennan hosted one of those celebratory dinners at his newest event space, The Josephine in New Orleans. Dickie joins us in the studio to talk about the star-studded dinner, which featured the culinary talents of Susan Spicer, Frank Brigtsen, Michel Nischen and Dickie himself. Finally, we speak with Chef Michel Nischan, a founding board member of the Jacques Pépin Foundation, who shares the scoop on how the organization is working to develop the next generation of restaurant professionals. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week's guest is an icon, a chef's chef, and a tireless culinary educator -- it's not hyperbole to suggest that the entirety of food media as we know it, a food media that respects food and the process of making it as a skill to be fostered and shared, is in his profound debt. Raised in his parents' restaurant near Lyon, Jacques Pépin went from unpaid apprentice and presidential chef for Charles de Gaulle to redefining American cooking after moving to New York in 1959, even turning down an offer to become John F. Kennedy's White House chef to learn the science and scale of food at Howard Johnson's. His landmark books La Technique and La Méthode, followed by decades of PBS series from The Complete Pépin to Julia & Jacques Cooking at Home, made rigorous French technique approachable for home cooks everywhere. Now he's channeling that lifetime of craft into the Jacques Pépin Foundation, which supports community kitchens and culinary job training for people facing barriers to employment -- all while celebrating his 90th birthday with 90 dinners across the country. He calls into the Joiners studio from his home in Connecticut to chew the fat with the boys in a conversation that spans seven-day-a-week apprenticeships in postwar France to dinner parties with Julia Child and James Beard -- including who actually did the dishes. 

The Art of Jacques Pépin celebrates the master chef and 99 of his all-time favorite recipes, paired with his signature artwork spanning the last 60 years.

So many stories and simply not enough time. Trish chats with Chef, Author, Consultant, and teacher Norman Van Aken about his culinary journey. Dubbed "Florida's Culinary Icon" by the Jacques Pépin Foundation, Trish learns how Norman went from a short order cook in a diner to creating an American regional cuisine. Norman talks about watching his mother and grandmother cook, but never really thinking he'd ever be a chef. He hitchhiked to Key West at 19, a place that would steal his heart as he found himself going back there a few times in his life. In Key West, he learned not only to cook, but he was introduced to so many flavors, cultures, perspectives, and he calls it a pivotal time for him. He's written several books, won countless awards, and has helped grow non-profit "Get Cooking," which helps food insecure families in Florida. This interview is full of stories - Norman's adventures, the people he's met, and at the heart - his passion for cooking.

For decades, legendary author, TV host, instructor and chef Jacques Pépin has spread his love for cooking across the world. He’s cooked for heads of state and on numerous public television shows, appearing alongside Julia Child in Julia and Jacques Cooking at Home. He’s also Executive Chairman of The Jacques Pépin Foundation. The foundation supports culinary training for adults who face barriers to employment. They recently awarded a ten thousand dollar grant to New Haven’s Sanctuary Kitchen. This conversation was recorded in front of a live audience as part of New Haven’s International Festival of Arts and Ideas. GUEST: Jacques Pépin: author, instructor, chef and Executive Chairman of The Jacques Pépin Foundation. He has hosted or co-hosted numerous TV shows including "Julia and Jacques Cooking at Home." For more information about Jacques Pépin's 90/90 birthday celebrations, you can go to CelebrateJacques.orgSee omnystudio.com/listener for privacy information.

Molly and Kristin speak with the iconic Jacques Pépin about his latest book which includes recipes along with original artwork. Jacques, the writer of over 30 cookbooks since 1967, shares memories and inspirations behind his work, his take on recipe creation over the years and his thoughts on the similarities and differences between cooking and painting. He talks about the gradual inclusion of his art in his books, what his relationship with painting and cooking looks like today and shares information about his foundation and the current initiative to celebrate his upcoming 90th birthday. Finally he shares his view on food as a means of connection and some wise advice.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsJaques PepinWebsiteJacques Pépin Foundation90 chefs/90 dinnersHow to host your own event Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Art of Jacques Pépin by Jaques PepinFast Food My Way by Jaques PepinEssential Pépin by Jaques Pepin 

The BanterThe Guys talk about the joys and heartbreak of urban and suburban gardening. The ConversationThe Restaurant Guys get expert advice about the goings on in the world of caviar from Deborah Keane. She is a pioneer in sustainable caviar farming and is changing the game again with her no-kill caviar. Hear how tradition, politics and technology have all played a role in the caviar we have today and the extracted version we can have very soon.The Inside TrackThe Guys get to ask Deborah about an age old tradition of keeping metal away from caviar.Francis: There's an old kitchen rule that you never touch caviar with a metal utensil. So we have these mother-of-pearl spoons with which we serve caviar. Is that true? And if it's true, why?Deborah:  So I will start with the king of the culinary world, Jacques Pépin. He says to me, “Deborah, the caviar is never long enough on the spoon to make it make a difference.”  And he's right! So use whatever you want. -Deborah Keane on The Restaurant Guys Podcast 2025BioDeborah Keane, dubbed the “Caviar Queen”,  built a complete, vertically integrated spawning-to-serving enterprise and is a leading pioneer in sustainable fish farming. She is the first female-owned and operated caviar company in the world and the first female fish farm owner in the state of California, California Caviar Company. She is on the cutting edge again harvesting caviar using a no-kill method.InfoCalifornia Caviar https://californiacaviar.com/If you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email theguys@restaurantguyspodcast.com for more info. We hope to see you there! 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

Chaque jour, retrouvez une histoire drôle racontée par un sociétaire de l'époque de Philippe Bouvard. Jacques Balutin, Jacques Mailhot ou encore Pierre Bellemare, retrouvez toutes leurs blagues en podcast ! Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this episode of the Eat to Live podcast, Jenna joins Dr. Fuhrman to uncover the root causes of osteoporosis—and what really works to prevent and reverse it. They discuss why medications often fall short and how a Nutritarian diet, rich in greens, beans, plant protein, nuts, and seeds, can protect bone strength as we age. Dr. Fuhrman also breaks down the science behind targeted exercises—like those using a power plate machine—to rebuild bone density. Plus, special guest Isabel (Dr. Fuhrman's 97-year-old mother) shares how she transformed her health through a Nutritarian lifestyle and remains active, sharp, and independent well into her 90s. References: Nguyen ND, Ahlborg HG, Center JR, et al. Residual lifetime risk of fractures in women and men. J Bone Miner Res 2007, 22:781-788. Losina E, Weinstein AM, Reichmann WM, et al. Lifetime risk and age at diagnosis of symptomatic knee osteoarthritis in the US. Arthritis Care Res (Hoboken) 2013, 65:703-711. Lu B, Ahmad O, Zhang FF, et al. Soft drink intake and progression of radiographic knee osteoarthritis: data from the osteoarthritis initiative. BMJ Open 2013, 3. McAlindon TE, Jacques P, Zhang Y, et al. Do antioxidant micronutrients protect against the development and progression of knee osteoarthritis? Arthritis Rheum 1996, 39:648-656.

Connecticut officials have launched a campaign in Fairfield that includes road upgrades to promote safer streets. Governor Lamont vetoes a controversial housing bill. Long Island Republicans urge senators to save Biden-era tax cuts for clean energy. Governor Hochul wants to build New York's first nuclear power plant in a generation. Plus, legendary French chef Jacques Pépin visits New Haven.

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.

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.

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.

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.

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

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.

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.