Liam Mayclem & Jacques Pépin (credit: Foodie Chap/Liam Mayclem)
Jacques Pépin, one of America’s most celebrated and cherished chefs wrapped up his final series for PBS recently. The show “HEART & SOUL of Jacques Pepin, is produced by KQED in San Francisco, where me met for our Foodie Chap chat.
More about Jacques. He was born in Bourg-en-Bresse, France, just Northwest of Lyon. He was first exposed to good cooking as a child in his parents’ restaurant,Le Pélican. At 13, he began an apprenticeship at the Grande Hôtel de l’Europe. Before coming to the United States in 1959 at the age of 23, he had served as personal chef to three French heads of state, including Charles de Gaulle. In New York City, he worked at the historic Le Pavillon restaurant before joining Howard Johnson for 10 years in research and development.
Chef Pépin’s memoir, The Apprentice: My Life in the Kitchen, became a national bestseller following its publication in 2003. One of America’s best-known cooking teachers, he has published over 20 books and numerous articles and hosted more than a dozen PBS cooking series.
Chef Pépin’s cookbooks and television series have garnered numerous honors, including the Julia Child Cookbook Award, and the James Beard Award for Best National Cooking Segment, and Best Culinary Video. Many cooks today fondly remember the “Julia and Jacques Cooking at Home” television series, for which both he and Julia Child won an Emmy in 2001. Chef Pépin entered the James Beard Foundation’s Cookbook Hall of Fame in 1996.
I first met Jacques on Bastille day 2002 over a champagne and caviar breakfast with his friend Chef Roland Passot….it was for a morning TV show. An Irish-Brit and two French chefs making omelettes at 7am – it was indeed fun TV. Jacques passion, good humour and humility made me instantly love him.
If you look up “Joie de Vivre” in a French dictionary you will or should see a picture of Jacques Pepin.
Enjoy his new show “HEART and SOUL” of Jacques Pepin on PBS In 2015.
And for now enjoy my tasty talk with a culinary icon, an author, a teacher and everyone’s favorite TV chef Jacques Pepin.
Merci beaucoup, Liam!
KCBS Foodie Chap Podcast:
Puerto Rican Pork & Beans
Serve with boiled rice & Tabasco
1 tablespoon canola oil
4 country-style pork loin spareribs (about 1 1/2 pounds)
4 cups cold water
1 medium carrot, peeled and cut into 1/2-inch cubes (about 1/2 cup)
2 medium onions (about 10 ounces total), cut into 1/2-inch cubes (2 cups)
6 garlic cloves, crushed and chopped (about 1 tablespoons)
3 bay leaves
1 teaspoon dried oregano
1 16-ounce can whole tomatoes
1 small jalapeño pepper, chopped (about 2 teaspoons), or more if you like
2 teaspoons salt
I pound dried red kidney beans, picked over and washed
1 bunch cilantro, stems and leaves chopped separately (1/3 cup chopped stems, 3 tablespoons chopped leaves)
Heat the oil in a large heavy saucepan. When it is hot, add the pork in one layer and brown over high heat for about 15 minutes, turning it occasionally, until it is brown on all sides.
Add all the remaining ingredients except the cilantro leaves and Tabasco. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 2 1/2 hours, until the meat is tender and the beans soft.
Divide among four individual plates, sprinkle with the chopped cilantro, and serve with Tabasco.
To learn more, visit facebook.com/ChefJacquesPepin