Jacques Pepin demonstrates how to debone a quail.

Chef Jacques Pépin demonstrates how to debone a quail. This video clip is a web-exclusive that was taped during the filming of Jacques’ series Essential Pépin.

Jacques Pepin Cooking Tips: How to Debone a Quail 25 December,2011Wendy Goodfriend



Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin's websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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