For as long as I can remember, my Saturday mornings have been spent watching Jacques Pepin on public television. When my brother and I were younger, we would watch "Uncle Jacques," then scramble to the kitchen to make whatever it was he cooked that day. (Or a close approximation.) I must have been around 10-years-old, my brother around eight, and I still can't believe my mom would let us run rampant in the kitchen. Jacques Pepin was (and still is) such a part of my life that I love him like family. I respect his gentle, gracious demeanor, and how he has the ability to impart knowledge without coming off like a know-it-all. He taught me how to julienne, chiffonade, and baton. He makes the best gratins and his recipe for soft, creamy scrambled eggs can't be beat. I like that he ends meals with simple desserts often consisting of fresh fruit. I will always have a special place in my heart for Jacques Pepin. He has taught me and everyone else who watches his shows so much.Jacques Pepin taught me how to cook
For as long as I can remember, my Saturday mornings have been spent watching Jacques Pepin on public television. When my brother and I were younger, we would watch "Uncle Jacques," then scramble to the kitchen to make whatever it was he cooked that day. (Or a close approximation.) I must have been around 10-years-old, my brother around eight, and I still can't believe my mom would let us run rampant in the kitchen. Jacques Pepin was (and still is) such a part of my life that I love him like family. I respect his gentle, gracious demeanor, and how he has the ability to impart knowledge without coming off like a know-it-all. He taught me how to julienne, chiffonade, and baton. He makes the best gratins and his recipe for soft, creamy scrambled eggs can't be beat. I like that he ends meals with simple desserts often consisting of fresh fruit. I will always have a special place in my heart for Jacques Pepin. He has taught me and everyone else who watches his shows so much.Comments [1]
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