Catching up with a creative and thoughtful friend
In my book, Pepin is the GOAT.
I met him once at a talk he gave at UMass Dartmouth and got his autograph in one of his cookbooks. I really enjoy his programs on PBS and have learned a lot from watching them for many years.
Love Jacques Pepin! The chef vs cook comparison reminds me of language I saw in a recipe intro a while back when I was looking to make chocolate gravy, a new experience for me. The recipe writer wrote lovingly of Appalachian cooking and the role of gravy in that cuisine. And then said: “A chef can make sauce from the finest ingredients on earth. Meh. A cook can make gravy out of nothing”. So, as much as I admire Jacques Pepin as a chef, I adore him as a cook!
Luv Jacques's chicken illustration, among other things!