Five Minutes with Jacques Pépin

One of the most celebrated chefs in the world is not slowing down

Photo courtesy of Jacques Pépin

You are a pioneer of television culinary shows -- how do you feel about an entire Food Network of shows, culinary influencers, and chefs as celebrities?

I am probably a beneficiary of that celebrity status as a chef and I'm thankful for it, but, we still have to realize that we are just mashed potato makers. We can't take it too seriously. 

You published La Technique in the 70s -- a book that went to the very basics of cookery -- like peeling, cutting, butchering. What do you consider two fundamentals that every cook should know even before they start making a complete dinner or following a recipe?

Not everyone needs to know about all of that technique. If you are interested in really learning, I would say the real basics of chopping an onion, garlic, peeling a potato is a good place to start. Just make sure you have a sharp knife and make sure you follow a new recipe exactly as it is written the first time.

It's been quoted that you and Julia Child got along and argued and drank a lot of wine together for many many years.  What is the secret to a good working friendship?  And how was Julia as a friend?

Julia as a friend was like any friend, even family, that you love, you enjoy their company, and yes you argue with them from time to time. We had basically the same philosophy regarding food and entertaining and always felt at ease with each other.

You turned down President Kennedy for Howard Johnson's -- I remember when Howard Johnson's was a big deal -- in NYC (Queens) there was a sprawling one that was very high end for working class families. I feel like restaurants are now either fast casual or high end -- is there room for a comeback of a well run, delicious sit down restaurant for families?  

I hope there is because eating simply with the family, sharing a meal together, is the apex of the day. I would love to see a restaurant offer affordable, quality food that families could enjoy. 

Are there any food trends that you find to be either good or bad?

Certainly a good trend is that we are getting a lot of farmers markets now and we are going back to essential and fresh ingredients. I think one thing I don't like is seeing so many packages of prepared food or prepared ingredients as it's hard to tell what's good and there can be a lot of waste.

Similar to you and your impact, what other chefs do you feel have made a sizable impact on the restaurant industry in the last few decades?

Many of them. Thomas Keller, Daniel Boulud,Tom Colicchio, Lidia Bastianich, Rick Bayless. All wonderful chefs.

If you could arrange for anyone in the world to come join you for dinner at your home and cook for them, who would that be?  2-3 people for a intimate dinner.

For me it would always be my family, more than anyone else.

Do you have a favorite restaurant in particular that you would recommend?

There are always good restaurants around for me, I recommend my local places that I love, Taste of China and Cafe Allegre in town. I do not travel as much as I used to and like to be close to home.

What is your take on the state of fine dining today versus say back 70’s or 80’s?

A really fine dinner now is really very highly priced, but there are always chefs who are moving cooking forward. It's always exciting to go occasionally to a fine dining restaurant and experience interesting food and be well taken care of. 

Best advice you would pass along to young chefs today?

Work with the best possible mentor that you can find. Try to absorb their knowledge regardless of your own taste. If you do that with a few chefs then you will have a great base to draw from when you start to develop your own cooking. 

Tell us about the Foundation, what are you most proud of?

I'm very proud that we are helping people who have been a bit disenfranchised by life for them to rebuild and learn new skills and feel proud.  We're launching a campaign for my 90th birthday next year, which is a fun way to get involved. People can follow us on Instagram for more updates soon.  

Bonus» Since it is Summer and with that comes grilling, below the master provides some tips.