# Jacques Pépin
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jacques pépin (French pronunciation: [ʒak pepɛ̃]; born December 18, 1935) is a French chef, author, culinary educator, television personality, and artist. After having been the personal chef of French president Charles de Gaulle, he moved to the US in 1959 and after working in New York's top French restaurants, refused the same job with President John F. Kennedy in the White House and instead took a culinary development job with Howard Johnson's. During his career, he has served in numerous prestigious restaurants, first, in Paris, and then in America.
Ratatouille
The most famous ratatouille in the world isn't a ratatouille. The dish that makes the critic weep in the Pixar film is a confit byaldi, thin sliced and fanned in a pan, designed by Thomas Keller off a recipe Michel Guérard published in 1976. What Provence actually makes is a stew, and this week we …
The Iron Chef Who Prepared for a 97% Chance of Losing (Ft. Mark Tarbell)
Chef and Iron Chef America winner Mark Tarbell opens up about nearly drowning, spending the next three decades sleeping only two to four hours a night, and eventually learning to use breath, meditation, service, and the pause to make better decisions. He also reveals the obsessive preparation behin…
What is art's value?
Julie and Jake banter about art, including nudity in French films and public arts funding, then shift to what makes art “nice,” emphasizing subjectivity, decor, sentiment, and stories behind pieces. Julie describes art in her home ranging from big-box decor to a honeymoon vase, an Instagram print, …
89: Insights From Cookbook Editor Sarah Kwak of Harvest [re-release]
![89: Insights From Cookbook Editor Sarah Kwak of Harvest [re-release]](https://cdn-images-3.listennotes.com/podcasts/everything-cookbooks-5mAiCgwUBZu-OGAjQgibkp5.300x300.jpg)
Molly and Kristin speak with Sarah Kwak, a senior editor at Harvest an imprint of Harper Collins, to find out what the editing process is like. Sarah shares how she ended up at her current role, the focus Harvest has for cookbooks and what authors should keep mind regarding their proposal assembly …
Rick Bayless vs. Celery
Rick Bayless is celebrating 40 years of his restaurant, Frontera Grill and a lifetime of avoiding celery. In this episode, Dan puts three creative dishes to the test, hoping to change the mind of this restaurateur legend. Along the way, Rick recounts how a childhood in his family's Oklahoma barbecu…
Julia Child: The French Chef Who Taught Us to Love Butter, Wine & Real Cooking
Discover the extraordinary life and lasting legacy of Julia Child — the towering American icon who brought authentic French cuisine into everyday American kitchens and changed the way we cook forever.
In this episode of The Tom Gulley Show, we dive deep into the fascinating story of Julia Child: h…
Jacques Pépin on “Taste Memory” and a Life in the Kitchen
Jacques Pépin has long found beauty in simplicity—a glass of warm milk, a freshly sliced lemon, a garden-ripe tomato—and in transmitting knowledge from one hand to the next. Now 90, the French chef, author, artist, and educator has spent nearly a century immersed in the world of food, beginning as …
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