“I know a lot of professional chefs who are very good technicians, can work very fast, and are relatively lousy cooks.”
On today’s program, beloved chef Jacques Pépin returns to the program. A Talking Beats favorite, he is out with a new cookbook, “Quick and Simple.” Chef Pépin is here to discuss the book and other ideas for Fall cooking. We are all a little more willing to turn on the oven and the stove now that the weather is turning cooler. So what should we cook? The chef also offers his tips for turning a simple country meal into bourgeois food and finally, into… Michelin quality! One interesting part of the discussion is the comparison to music that comes up. What do great chefs and great musicians have in common? At the end of the conversation, we hear about the amazing unifying power of food and drink—how food can literally break down barriers between disparate people? Chef Pépin makes the perfect case for it.
The winner of sixteen James Beard Awards and author of twenty-nine cookbooks, including "A Grandfather's Lessons," "Jacques Pépin Heart & Soul in the Kitchen," and "Essential Pépin," Jacques Pépin has starred in twelve acclaimed PBS cooking series. He was awarded France's highest distinction, the Legion of Honor.
