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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136185":{"type":"posts","id":"bayareabites_136185","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136185","score":null,"sort":[1580756414000]},"guestAuthors":[],"slug":"martin-yan-was-a-youtube-celebrity-chef-before-there-was-youtube","title":"Martin Yan Was a YouTube Celebrity Chef Before There Was YouTube","publishDate":1580756414,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Martin Yan is still convinced that if he can cook, so can you. At 71, the celebrated television show host and master chef is deeply optimistic about the power of food to bring people together. “Food brings the family together. Food brings friends closer. Food is diplomacy,” he says. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_125031' label='What does chef Yan cook at home?']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 1983, KQED broadcast the first season of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Yan Can Cook \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">(the chef appeared on a Canadian television program a few years earlier). Zany and educational, Yan’s show, which still airs new episodes, gained a following across the nation. Like public television cooking favorites Julia Child and Jacques Pepin’s shows, the success of Yan’s cooking program was driven by his personality—an indisputable expertise made accessible by his commitment to silliness. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A more singular challenge Yan faced was introducing Chinese cooking techniques to an audience whose idea of the cuisine was far less complex in 1983 than it is today. He recalls his weekly pilgrimages to San Francisco’s Chinatown to gather ingredients. “Thirty, forty years ago when we started, it was hard to find ingredients. Now there’s a whole isle of ethnic food,” he says. “A chef can go and pick up anything they want.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136189\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136189\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg\" alt='With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. ' width=\"1920\" height=\"1699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-160x142.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-800x708.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-768x680.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-1020x903.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. \u003ccite>(KQED Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, personality-driven cooking shows are ubiquitous on television and streaming platforms. Among those, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">’s YouTube channel boasts over a billion views with shows focusing on the adventures and experiments of the editorial team from its bustling test kitchen. Moving away from “hands-and-pans” shots that insinuate neutral professionalism,\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">along with YouTube celebrities have placed humor and narrative at the center of their videos. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All this is something Yan has done since the beginning. “Some people do it with passion, some people do it as a job,” he says. “We have done this with passion and only when you have passion you don’t feel like you’re working.” His passion is contagious, as seen in the active comment section of fan uploads of \u003cem>Yan Can Cook\u003c/em>, with people recalling watching when they stayed home from school and on weekend mornings. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Yan is still cooking and touring the world with his show, exploring different regional cuisines in China and nearby nations in east Asia. He also runs the successful M.Y. China restaurant on the 4th floor of San Francisco’s Westfield Center. “I continue to believe that if I do a good job, people will come together and cook more,” he says. “So if I can do it on air, everybody can do it.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those of you want to relive the classic days of\u003c/span>\u003ca href=\"https://www.youtube.com/playlist?list=PL_PgxS3FkP7CL6Jg_8VENIhPSS8vul6cZ\">\u003ci>\u003cspan style=\"font-weight: 400\"> Yan Can Cook\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, KQED is releasing past episodes every Monday in 2020. \u003c/span>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=XT5-z1dGL70&w=560&h=315]\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"The ever-enthusiastic chef still believes if he can cook, you can too. ","status":"publish","parent":0,"modified":1580752298,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":534},"headData":{"title":"Martin Yan Was a YouTube Celebrity Chef Before There Was YouTube | KQED","description":"The ever-enthusiastic chef still believes if he can cook, you can too. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136185 https://ww2.kqed.org/bayareabites/?p=136185","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/03/martin-yan-was-a-youtube-celebrity-chef-before-there-was-youtube/","disqusTitle":"Martin Yan Was a YouTube Celebrity Chef Before There Was YouTube","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136185/martin-yan-was-a-youtube-celebrity-chef-before-there-was-youtube","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Martin Yan is still convinced that if he can cook, so can you. At 71, the celebrated television show host and master chef is deeply optimistic about the power of food to bring people together. “Food brings the family together. Food brings friends closer. Food is diplomacy,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_125031","label":"What does chef Yan cook at home? "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 1983, KQED broadcast the first season of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Yan Can Cook \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">(the chef appeared on a Canadian television program a few years earlier). Zany and educational, Yan’s show, which still airs new episodes, gained a following across the nation. Like public television cooking favorites Julia Child and Jacques Pepin’s shows, the success of Yan’s cooking program was driven by his personality—an indisputable expertise made accessible by his commitment to silliness. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A more singular challenge Yan faced was introducing Chinese cooking techniques to an audience whose idea of the cuisine was far less complex in 1983 than it is today. He recalls his weekly pilgrimages to San Francisco’s Chinatown to gather ingredients. “Thirty, forty years ago when we started, it was hard to find ingredients. Now there’s a whole isle of ethnic food,” he says. “A chef can go and pick up anything they want.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136189\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136189\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg\" alt='With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. ' width=\"1920\" height=\"1699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-160x142.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-800x708.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-768x680.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-1020x903.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. \u003ccite>(KQED Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, personality-driven cooking shows are ubiquitous on television and streaming platforms. Among those, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">’s YouTube channel boasts over a billion views with shows focusing on the adventures and experiments of the editorial team from its bustling test kitchen. Moving away from “hands-and-pans” shots that insinuate neutral professionalism,\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">along with YouTube celebrities have placed humor and narrative at the center of their videos. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All this is something Yan has done since the beginning. “Some people do it with passion, some people do it as a job,” he says. “We have done this with passion and only when you have passion you don’t feel like you’re working.” His passion is contagious, as seen in the active comment section of fan uploads of \u003cem>Yan Can Cook\u003c/em>, with people recalling watching when they stayed home from school and on weekend mornings. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Yan is still cooking and touring the world with his show, exploring different regional cuisines in China and nearby nations in east Asia. He also runs the successful M.Y. China restaurant on the 4th floor of San Francisco’s Westfield Center. “I continue to believe that if I do a good job, people will come together and cook more,” he says. “So if I can do it on air, everybody can do it.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those of you want to relive the classic days of\u003c/span>\u003ca href=\"https://www.youtube.com/playlist?list=PL_PgxS3FkP7CL6Jg_8VENIhPSS8vul6cZ\">\u003ci>\u003cspan style=\"font-weight: 400\"> Yan Can Cook\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, KQED is releasing past episodes every Monday in 2020. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/XT5-z1dGL70'\n title='//www.youtube.com/embed/XT5-z1dGL70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136185/martin-yan-was-a-youtube-celebrity-chef-before-there-was-youtube","authors":["11625"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_45","bayareabites_1875","bayareabites_61","bayareabites_316"],"tags":["bayareabites_8410","bayareabites_2386","bayareabites_10655","bayareabites_9710","bayareabites_14740","bayareabites_11091"],"featImg":"bayareabites_136188","label":"bayareabites"},"bayareabites_118478":{"type":"posts","id":"bayareabites_118478","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118478","score":null,"sort":[1498135242000]},"guestAuthors":[],"slug":"urban-gardening-is-alive-and-well-and-living-in-downtown-san-jose","title":"Urban Gardening is Alive and Well and Living in Downtown San Jose","publishDate":1498135242,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Ask any gardener: Nothing tastes so sweet as something you grew yourself, even in the big city.\u003c/p>\n\u003cp>Before Silicon Valley was paved over with concrete, it was the Valley of Heart’s Delight, boasting some of the world’s richest topsoil.\u003c/p>\n\u003cp>So there’s poetic irony in the fact that some techies can’t wait to get their hands in that soil.\u003c/p>\n\u003cp>\"It’s just soothing. It’s healing,\" says PayPal cloud manager Anant Kumar. He bought a home in San Jose in 2000. He tore out the grass straight away and planted a garden. \"I started out with what was easy: pumpkins, squashes, zucchinis, tomatoes, chili peppers.\"\u003c/p>\n\u003cp>Anant Kumar originally hails from the big city of New Delhi, in India, but his father grew up on a farm. Bitter melons – a taste of Kumar's home – are coming soon.\u003c/p>\n\u003cfigure id=\"attachment_118496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg\" alt=\"Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home. \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You saute them with a few onions, maybe add a little bit of mango powder. You got to try it!\" Kumar insists.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kumar is keen to spread the good word about gardening. Along with several PayPal colleagues, he volunteered to build a greenhouse for a San Jose non-profit called \u003ca href=\"http://www.valleyverde.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Valley Verde\u003c/a>, which helps low-income families grow their own food.\u003c/p>\n\u003cp>On a recent sunny day, the group celebrated the greenhouse’s grand opening in San Jose’s first “urban agriculture incentive zone.” What was a used car lot is now covered with raised planting beds and stacks of bagged soil. \"It looks amazing,\" Kumar gushes, \"and I think we need more of this in the city.\"\u003c/p>\n\u003cp>There are workshops for beginners, and seedlings to replant back home. Property owner Thang Do says he does intend to develop on the land eventually, but in the meantime, he’s game to lend the land to gardeners. \"I mean, what’s not to like about this?\" he asks, rhetorically, before acknowledging, \"The city and the county take a hit on something like this because they’re giving landowners like me a property tax break.\"\u003c/p>\n\u003cfigure id=\"attachment_118498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118498 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg\" alt='Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop after five years but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\"' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop on the land after five years, but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\" \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>State law \u003ca href=\"http://www.sfgate.com/food/article/Assembly-bill-would-extend-tax-break-to-turn-10963151.php\" target=\"_blank\" rel=\"noopener noreferrer\">changed in 2014\u003c/a> to incentivize landowners like Do by assessing the property value as relatively cheap farmland – not pricey downtown lots. But the concept is taking more time than anticipated to take root. It’s taken years to get counties and cities to make the necessary local rule changes.\u003c/p>\n\u003cp>\"It’s frustrating how long it takes because it seems like a no-brainer. It seems like you could just make it happen. But government is government,\" Do says.\u003c/p>\n\u003cp>Is it worth the bother? Yes, says Tori Truscheit, an organizer with \u003ca href=\"https://www.facebook.com/groups/SHCSLaMesaVerde/\" target=\"_blank\" rel=\"noopener noreferrer\">La Mesa Verde\u003c/a>, a network of home gardeners working in tandem with Valley Verde. \"Not only are they going to have beautiful vegetables, but they’re going to be connected to other people who care about where their food comes from,\" Truscheit says.\u003c/p>\n\u003cp>So far, only four cities have the zones: San Jose, San Francisco, Sacramento and San Diego. Los Angeles is working toward passing an ordinance. Unincorporated parts of Los Angeles County, as well as Santa Clara County, already offer the tax breaks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The state law, however, expires in 2019. But urban farmers have their eye on a new \u003ca href=\"https://a19.asmdc.org/press-releases/ting-pushes-extension-property-tax-breaks-community-gardens\" target=\"_blank\" rel=\"noopener noreferrer\">bill that would extend\u003c/a> the program for another decade, hoping it makes its way to the Governor’s desk before harvest time in October.\u003c/p>\n\n","blocks":[],"excerpt":"San Jose is the latest city to take advantage of a state law helping landlords lend land to urban farmers.","status":"publish","parent":0,"modified":1652276269,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":664},"headData":{"title":"Urban Gardening is Alive and Well and Living in Downtown San Jose | KQED","description":"San Jose is the latest city to take advantage of a state law helping landlords lend land to urban farmers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"118478 https://ww2.kqed.org/bayareabites/?p=118478","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/22/urban-gardening-is-alive-and-well-and-living-in-downtown-san-jose/","disqusTitle":"Urban Gardening is Alive and Well and Living in Downtown San Jose","source":"Gardening And Urban Farming","sourceUrl":"https://ww2.kqed.org/bayareabites/category/gardening-and-urban-farming/","audioUrl":"http://www.kqed.org/.stream/anon/radio/RDnews/2017/06/20170621MyrowUrbanFarm.mp3","excludeFromSiteSearch":"Include","path":"/bayareabites/118478/urban-gardening-is-alive-and-well-and-living-in-downtown-san-jose","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ask any gardener: Nothing tastes so sweet as something you grew yourself, even in the big city.\u003c/p>\n\u003cp>Before Silicon Valley was paved over with concrete, it was the Valley of Heart’s Delight, boasting some of the world’s richest topsoil.\u003c/p>\n\u003cp>So there’s poetic irony in the fact that some techies can’t wait to get their hands in that soil.\u003c/p>\n\u003cp>\"It’s just soothing. It’s healing,\" says PayPal cloud manager Anant Kumar. He bought a home in San Jose in 2000. He tore out the grass straight away and planted a garden. \"I started out with what was easy: pumpkins, squashes, zucchinis, tomatoes, chili peppers.\"\u003c/p>\n\u003cp>Anant Kumar originally hails from the big city of New Delhi, in India, but his father grew up on a farm. Bitter melons – a taste of Kumar's home – are coming soon.\u003c/p>\n\u003cfigure id=\"attachment_118496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg\" alt=\"Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home. \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You saute them with a few onions, maybe add a little bit of mango powder. You got to try it!\" Kumar insists.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kumar is keen to spread the good word about gardening. Along with several PayPal colleagues, he volunteered to build a greenhouse for a San Jose non-profit called \u003ca href=\"http://www.valleyverde.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Valley Verde\u003c/a>, which helps low-income families grow their own food.\u003c/p>\n\u003cp>On a recent sunny day, the group celebrated the greenhouse’s grand opening in San Jose’s first “urban agriculture incentive zone.” What was a used car lot is now covered with raised planting beds and stacks of bagged soil. \"It looks amazing,\" Kumar gushes, \"and I think we need more of this in the city.\"\u003c/p>\n\u003cp>There are workshops for beginners, and seedlings to replant back home. Property owner Thang Do says he does intend to develop on the land eventually, but in the meantime, he’s game to lend the land to gardeners. \"I mean, what’s not to like about this?\" he asks, rhetorically, before acknowledging, \"The city and the county take a hit on something like this because they’re giving landowners like me a property tax break.\"\u003c/p>\n\u003cfigure id=\"attachment_118498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118498 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg\" alt='Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop after five years but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\"' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop on the land after five years, but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\" \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>State law \u003ca href=\"http://www.sfgate.com/food/article/Assembly-bill-would-extend-tax-break-to-turn-10963151.php\" target=\"_blank\" rel=\"noopener noreferrer\">changed in 2014\u003c/a> to incentivize landowners like Do by assessing the property value as relatively cheap farmland – not pricey downtown lots. But the concept is taking more time than anticipated to take root. It’s taken years to get counties and cities to make the necessary local rule changes.\u003c/p>\n\u003cp>\"It’s frustrating how long it takes because it seems like a no-brainer. It seems like you could just make it happen. But government is government,\" Do says.\u003c/p>\n\u003cp>Is it worth the bother? Yes, says Tori Truscheit, an organizer with \u003ca href=\"https://www.facebook.com/groups/SHCSLaMesaVerde/\" target=\"_blank\" rel=\"noopener noreferrer\">La Mesa Verde\u003c/a>, a network of home gardeners working in tandem with Valley Verde. \"Not only are they going to have beautiful vegetables, but they’re going to be connected to other people who care about where their food comes from,\" Truscheit says.\u003c/p>\n\u003cp>So far, only four cities have the zones: San Jose, San Francisco, Sacramento and San Diego. Los Angeles is working toward passing an ordinance. Unincorporated parts of Los Angeles County, as well as Santa Clara County, already offer the tax breaks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The state law, however, expires in 2019. But urban farmers have their eye on a new \u003ca href=\"https://a19.asmdc.org/press-releases/ting-pushes-extension-property-tax-breaks-community-gardens\" target=\"_blank\" rel=\"noopener noreferrer\">bill that would extend\u003c/a> the program for another decade, hoping it makes its way to the Governor’s desk before harvest time in October.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118478/urban-gardening-is-alive-and-well-and-living-in-downtown-san-jose","authors":["251"],"categories":["bayareabites_109","bayareabites_64","bayareabites_11028","bayareabites_10028","bayareabites_2554","bayareabites_1245","bayareabites_45","bayareabites_2035","bayareabites_34","bayareabites_265","bayareabites_358","bayareabites_91","bayareabites_60"],"tags":["bayareabites_17080","bayareabites_14752","bayareabites_2055"],"featImg":"bayareabites_118497","label":"source_bayareabites_118478"},"bayareabites_116691":{"type":"posts","id":"bayareabites_116691","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116691","score":null,"sort":[1492040799000]},"guestAuthors":[],"slug":"jacques-ppin-the-art-of-craft-reveals-how-a-french-chef-became-an-american-master","title":"Jacques Pépin: The Art of Craft Reveals How a French Chef Became an ‘American Master’","publishDate":1492040799,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There are only two things wrong with Peter L. Stein's \u003cem>American Masters\u003c/em> documentary \u003ca href=\"http://www.pbs.org/wnet/americanmasters/jacques-pepin-art-craft-film/8435/\" target=\"_blank\">\u003cem>Jacques Pépin: The Art of Craft\u003c/em>\u003c/a>, which premieres at San Francisco's Castro Theatre on Tuesday, April 25, 2017 and will premiere nationally on PBS stations Friday, May 26, at 9pm. First, it's not long enough; Pépin is such a charming character that -- especially in film digest form -- he leaves us wanting more. The film fizzes, pops and then is gone, like the delicate bubbles in a fine champagne. Second, this \"American\" master's French accent is still pretty thick, even after all these years. Though that is partially the point. In a political climate that puzzlingly discounts the contributions of immigrants, Pépin's adventure is a buoyant illustration of the catalytic grit, wit and innovation one newcomer can bring to an America still dreaming. Stein says, \"It's sometimes really nice to remember that people come to these shores, do good in the world and build something that actually changes culture.\"\u003c/p>\n\u003cp>Needle scratch. Rewind. Whenever we revisit the lives of celebrity chefs whose revolution eventually stocked our grocery store shelves with foods we now take for granted, we must first imagine the landscape BEFORE they arrived. We have to visit the U.S. supermarket with a young Jacques Pépin to discover with horror the only mushrooms on offer come in a can. The industrial practices that fed the troops in WWII have been weaponized to feed the masses and to make \"daily household drudgery\" (like cooking) a thing of the past. Everything is convenient, pre-sliced and pre-packaged. This idea is repeated in several recent documentaries, but given my own proximity to Rainbow Grocery and Whole Foods market, I still find it hard to grasp.\u003c/p>\n\u003cfigure id=\"attachment_116730\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920.jpg\" alt=\"Jacques Pépin (left), his brother Roland, his mother Jeannette, his younger brother Bichon, and aunts and uncles in front of the family restaurant, Chez Pépin.\" width=\"1920\" height=\"1347\" class=\"size-full wp-image-116730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-800x561.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-1020x716.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-1180x828.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-960x674.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin (left), his brother Roland, his mother Jeannette, his younger brother Bichon, and aunts and uncles in front of the family restaurant, Chez Pépin. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pépin was no slouch when he arrived in the U.S. in the late 1950s. The film uses re-enactment, family photos and archival footage to cover the chef's early life. His first kitchen experience was in one of the family restaurants his mother opened after the Second World War, which the teenage Pépin parlayed into apprenticeships at some of the finest establishments in Paris. When he was drafted into the French navy, Pépin's work ethic and creativity eventually garnered him the position as personal chef to three French heads of state, including Charles de Gaulle.\u003c/p>\n\u003cfigure id=\"attachment_116731\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-1020x1403.jpg\" alt=\"Jacques Pépin as a young apprentice in front of his mother’s restaurant, Chez Pépin.\" width=\"640\" height=\"880\" class=\"size-large wp-image-116731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-1020x1403.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-800x1100.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-768x1056.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-1180x1623.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-960x1320.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-375x516.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-520x715.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin as a young apprentice in front of his mother’s restaurant, Chez Pépin. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116729\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920.jpg\" alt=\"Jacques Pépin (left) with his brothers Bichon and Roland, 1957.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-116729\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin (left) with his brothers Bichon and Roland, 1957. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once his military service was over, Pépin headed to New York, landing a job at Le Pavillon, referred to in the film as the \"best restaurant in the U.S.\" at the time. This was probably where the Kennedys came to appreciate his talents, so much so that, after winning the 1960 presidential election, they asked him to serve as White House chef. Another needle scratch. Pépin turned down the job! He chose instead to become Director of Research in the test kitchen for Howard Johnson's, the largest restaurant chain in the U.S. at the time. This move is key to the current celebration of Pépin as a distinctively American master. After serving in the world's great temples of haute cuisine, he decided to learn about mass production, creating recipes for Beef Bourguignon that could be produced in 500 gallon vats and putting the French back in French Fries. A decade later, Pépin left that post to strike out on his own, opening a very popular lunch spot in mid-town Manhattan, La Potagerie, which only served soup.\u003c/p>\n\u003cfigure id=\"attachment_116748\" class=\"wp-caption aligncenter\" style=\"max-width: 1754px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude.jpg\" alt=\"Jacques Pepin and his best friend, Jean-Claude Szurdak, in an early magazine photo shoot. \" width=\"1754\" height=\"1276\" class=\"size-full wp-image-116748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude.jpg 1754w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-1020x742.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-960x698.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-520x378.jpg 520w\" sizes=\"(max-width: 1754px) 100vw, 1754px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pepin and his best friend, Jean-Claude Szurdak, in an early magazine photo shoot. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116750\" class=\"wp-caption aligncenter\" style=\"max-width: 611px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW.jpg\" alt=\"Jacques Pépin and Pierre Franey at the Howard Johnsons test kitchen, 1970s.\" width=\"611\" height=\"535\" class=\"size-full wp-image-116750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW.jpg 611w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW-240x210.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW-375x328.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW-520x455.jpg 520w\" sizes=\"(max-width: 611px) 100vw, 611px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Pierre Franey at the Howard Johnsons test kitchen, 1970s. \u003ccite>(Courtesy Pierre Franey Estate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the necessity arose for Pépin to reinvent himself once more. He wrote a cookbook, \u003ca href=\"https://www.amazon.com/Technique-Illustrated-Fundamental-Techniques-Cooking/dp/067179020X/ref=sr_1_2?s=books&ie=UTF8&qid=1491927105&sr=1-2&keywords=la+technique+jacques+pepin\" target=\"_blank\">\u003cem>La Technique\u003c/em>\u003c/a> that taught Americans much-needed, from what he had observed, basic techniques for food preparation. He followed the success of that first book with another, \u003ca href=\"https://www.amazon.com/Methode-Illustrated-Fundamental-Techniques-Hardcover/dp/B011WAFZH4/ref=sr_1_3?s=books&ie=UTF8&qid=1491927237&sr=1-3&keywords=la+methode+jacques+pepin\" target=\"_blank\">\u003cem>La Methode\u003c/em>\u003c/a>; the two books were essentially about empowering the home cook. They were revolutionary at the time, demonstrating food basics through step-by-step photographic layouts. Pépin then hit the road, touring extensively to promote the work, which was the only option in an age before cable networks devoted exclusively to food. Exploiting his suave good looks, his natural charm and humor, not to mention that sexy accent, Pépin became the Tom Jones of cooking. Women flocked to his public appearances and swooned. This was the 1970s and the U.S. was pretty hot for all things French. Anthony Bourdain summarizes this idea with the quote that opens the film, \"Before you have sex with another human being, you should be capable of preparing them an omelet to Jacques Pépin's standards the next morning.\"\u003c/p>\n\u003cfigure id=\"attachment_116744\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jp-garden-800x1150.jpg\" alt=\"Jacques Pépin in his garden.\" width=\"800\" height=\"1150\" class=\"size-medium wp-image-116744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-160x230.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-960x1380.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-240x345.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-375x539.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-520x748.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin in his garden. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So of course TV came calling, most particularly KQED, which produced -- with the very same Peter L. Stein at the helm -- Pépin's first successful cooking series for public TV. While he is extremely accomplished, Pépin makes cooking look easy, without -- paradoxically -- pulling focus from the centrality of work. His amazingly expressive hands communicate volumes -- mastery, wit, joy -- with every small gesture. His emphasis on technique is about developing know-how in your hands, which is communicated through the grace of his own movements. The chef's knife is a baton; the paring knife is a pen. Pépin creates art and music with food, orchestrating the meal as a communion between friends.\u003c/p>\n\u003cfigure id=\"attachment_116747\" class=\"wp-caption aligncenter\" style=\"max-width: 1408px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW.jpg\" alt=\"Jacques Pépin teaching a cooking class in the 1970s.\" width=\"1408\" height=\"1483\" class=\"size-full wp-image-116747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW.jpg 1408w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-1020x1074.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-1180x1243.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-960x1011.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-520x548.jpg 520w\" sizes=\"(max-width: 1408px) 100vw, 1408px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin teaching a cooking class in the 1970s. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pépin remained philosophically consistent on TV. With empowerment as his central goal, he utilized each half-hour segment to prepare a dish from start to finish, revealing how cooking is essentially technique and practice. He cemented this idea with another series wherein he taught his daughter Claudine to cook on the small screen.\u003c/p>\n\u003cfigure id=\"attachment_116755\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jp-claudine.jpg\" alt=\" Jacques Pépin and his daughter Claudine in his television series (L to R): Today's Gourmet, Jacques Pépin 's Kitchen: Cooking with Claudine, and Chez Pépin.\" width=\"900\" height=\"223\" class=\"size-full wp-image-116755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-160x40.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-800x198.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-768x190.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-240x59.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-375x93.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-520x129.jpg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and his daughter Claudine in his television series (L to R): Today's Gourmet, Jacques Pépin 's Kitchen: Cooking with Claudine, and Chez Pépin. \u003ccite>(screenshots from Jacques Pépin: The Art of Craft)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But \u003cem>The Art of Craft\u003c/em> is more than just one man's success story. Ultimately, it communicates, with the same breezy charm as its subject, the effect one person can have on a whole culture. This is the crucial idea that seems missing from today's America. We are a stew waiting for that distinctive ingredient that makes everything pop.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pépin, along with a handful of other chefs like him, changed the way Americans perceived food. At one point, Pépin, nearing his 80th birthday, contemplates a wall filled with framed pictures of close friends and people who have been influential in his life. I realized then that his true accomplishment was not becoming a celebrity chef, writing cookbooks or teaching cooking techniques on TV, though they were the tools of his trade. His mission has always been to demonstrate the art of nurturing and the craft of building and fortifying community.\u003c/p>\n\u003cfigure id=\"attachment_116752\" class=\"wp-caption aligncenter\" style=\"max-width: 953px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW.jpg\" alt=\" Jacques Pépin nearing his 80th birthday, contemplates a wall filled with framed pictures of close friends and people who have been influential in his life.\" width=\"953\" height=\"530\" class=\"size-full wp-image-116752\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW.jpg 953w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-800x445.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-768x427.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-240x133.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-520x289.jpg 520w\" sizes=\"(max-width: 953px) 100vw, 953px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin nearing his 80th birthday, contemplates a wall filled with framed pictures of close friends and people who have been influential in his life. \u003ccite>(screenshot from Jacques Pépin: The Art of Craft)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This timely tribute to one immigrant's journey in the U.S. reminds us that change is as likely to arrive on our shores as it is to be home grown, given the right conditions. Everything worth having is worth working for and, as Pépin demonstrates, there are tried and true techniques that, with practice, will help us to master the art of living.\u003c/p>\n\u003cfigure id=\"attachment_116732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920.jpg\" alt=\"Jacques Pépin (R), director Peter L. Stein (L), director of photography Vicente Franco, and sound engineer Jose Araujo, during the filming of Pépin’s American Masters documentary, 2016.\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-116732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin (R), director Peter L. Stein (L), director of photography Vicente Franco, and sound engineer Jose Araujo, during the filming of Pépin’s American Masters documentary, 2016. \u003ccite>(Jennifer Huang )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>https://player.vimeo.com/video/211423771\u003cbr>\nDocumentary maker Peter L. Stein describes some of the special on- and off-screen challenges of bringing Jacques Pépin's story to the screen for PBS's American Masters, and recalls his longtime collaboration with Jacques as producer of many of his early public television series.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Watch a clip from the documentary in which Jacques' wife Gloria shares the story of how she met Jacques.\u003cbr>\nhttps://youtu.be/j0LazvHsuUE\u003c/p>\n\n","blocks":[],"excerpt":"The world premiere of the documentary 'Jacques Pépin: The Art of Craft' celebrates the celebrity chef as an American master. ","status":"publish","parent":0,"modified":1495660196,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1510},"headData":{"title":"Jacques Pépin: The Art of Craft Reveals How a French Chef Became an ‘American Master’ | KQED","description":"The world premiere of the documentary 'Jacques Pépin: The Art of Craft' celebrates the celebrity chef as an American master. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116691 https://ww2.kqed.org/bayareabites/?p=116691","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/12/jacques-ppin-the-art-of-craft-reveals-how-a-french-chef-became-an-american-master/","disqusTitle":"Jacques Pépin: The Art of Craft Reveals How a French Chef Became an ‘American Master’","path":"/bayareabites/116691/jacques-ppin-the-art-of-craft-reveals-how-a-french-chef-became-an-american-master","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are only two things wrong with Peter L. Stein's \u003cem>American Masters\u003c/em> documentary \u003ca href=\"http://www.pbs.org/wnet/americanmasters/jacques-pepin-art-craft-film/8435/\" target=\"_blank\">\u003cem>Jacques Pépin: The Art of Craft\u003c/em>\u003c/a>, which premieres at San Francisco's Castro Theatre on Tuesday, April 25, 2017 and will premiere nationally on PBS stations Friday, May 26, at 9pm. First, it's not long enough; Pépin is such a charming character that -- especially in film digest form -- he leaves us wanting more. The film fizzes, pops and then is gone, like the delicate bubbles in a fine champagne. Second, this \"American\" master's French accent is still pretty thick, even after all these years. Though that is partially the point. In a political climate that puzzlingly discounts the contributions of immigrants, Pépin's adventure is a buoyant illustration of the catalytic grit, wit and innovation one newcomer can bring to an America still dreaming. Stein says, \"It's sometimes really nice to remember that people come to these shores, do good in the world and build something that actually changes culture.\"\u003c/p>\n\u003cp>Needle scratch. Rewind. Whenever we revisit the lives of celebrity chefs whose revolution eventually stocked our grocery store shelves with foods we now take for granted, we must first imagine the landscape BEFORE they arrived. We have to visit the U.S. supermarket with a young Jacques Pépin to discover with horror the only mushrooms on offer come in a can. The industrial practices that fed the troops in WWII have been weaponized to feed the masses and to make \"daily household drudgery\" (like cooking) a thing of the past. Everything is convenient, pre-sliced and pre-packaged. This idea is repeated in several recent documentaries, but given my own proximity to Rainbow Grocery and Whole Foods market, I still find it hard to grasp.\u003c/p>\n\u003cfigure id=\"attachment_116730\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920.jpg\" alt=\"Jacques Pépin (left), his brother Roland, his mother Jeannette, his younger brother Bichon, and aunts and uncles in front of the family restaurant, Chez Pépin.\" width=\"1920\" height=\"1347\" class=\"size-full wp-image-116730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-800x561.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-1020x716.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-1180x828.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-960x674.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2100-Pepin-family-in-front-of-restaurant-1940s-1920-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin (left), his brother Roland, his mother Jeannette, his younger brother Bichon, and aunts and uncles in front of the family restaurant, Chez Pépin. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pépin was no slouch when he arrived in the U.S. in the late 1950s. The film uses re-enactment, family photos and archival footage to cover the chef's early life. His first kitchen experience was in one of the family restaurants his mother opened after the Second World War, which the teenage Pépin parlayed into apprenticeships at some of the finest establishments in Paris. When he was drafted into the French navy, Pépin's work ethic and creativity eventually garnered him the position as personal chef to three French heads of state, including Charles de Gaulle.\u003c/p>\n\u003cfigure id=\"attachment_116731\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-1020x1403.jpg\" alt=\"Jacques Pépin as a young apprentice in front of his mother’s restaurant, Chez Pépin.\" width=\"640\" height=\"880\" class=\"size-large wp-image-116731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-1020x1403.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-800x1100.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-768x1056.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-1180x1623.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-960x1320.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-375x516.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JeunePepin_hires-tiff-ret02-1920-520x715.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin as a young apprentice in front of his mother’s restaurant, Chez Pépin. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116729\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920.jpg\" alt=\"Jacques Pépin (left) with his brothers Bichon and Roland, 1957.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-116729\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1022-Pepin-brothers-1957-Navy-1920-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin (left) with his brothers Bichon and Roland, 1957. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once his military service was over, Pépin headed to New York, landing a job at Le Pavillon, referred to in the film as the \"best restaurant in the U.S.\" at the time. This was probably where the Kennedys came to appreciate his talents, so much so that, after winning the 1960 presidential election, they asked him to serve as White House chef. Another needle scratch. Pépin turned down the job! He chose instead to become Director of Research in the test kitchen for Howard Johnson's, the largest restaurant chain in the U.S. at the time. This move is key to the current celebration of Pépin as a distinctively American master. After serving in the world's great temples of haute cuisine, he decided to learn about mass production, creating recipes for Beef Bourguignon that could be produced in 500 gallon vats and putting the French back in French Fries. A decade later, Pépin left that post to strike out on his own, opening a very popular lunch spot in mid-town Manhattan, La Potagerie, which only served soup.\u003c/p>\n\u003cfigure id=\"attachment_116748\" class=\"wp-caption aligncenter\" style=\"max-width: 1754px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude.jpg\" alt=\"Jacques Pepin and his best friend, Jean-Claude Szurdak, in an early magazine photo shoot. \" width=\"1754\" height=\"1276\" class=\"size-full wp-image-116748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude.jpg 1754w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-1020x742.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-960x698.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1068_Pepin011_Kitchen_JeanClaude-520x378.jpg 520w\" sizes=\"(max-width: 1754px) 100vw, 1754px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pepin and his best friend, Jean-Claude Szurdak, in an early magazine photo shoot. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116750\" class=\"wp-caption aligncenter\" style=\"max-width: 611px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW.jpg\" alt=\"Jacques Pépin and Pierre Franey at the Howard Johnsons test kitchen, 1970s.\" width=\"611\" height=\"535\" class=\"size-full wp-image-116750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW.jpg 611w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW-240x210.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW-375x328.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2170-JP-and-Franey-at-Hojo-commissary-NEW-520x455.jpg 520w\" sizes=\"(max-width: 611px) 100vw, 611px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Pierre Franey at the Howard Johnsons test kitchen, 1970s. \u003ccite>(Courtesy Pierre Franey Estate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the necessity arose for Pépin to reinvent himself once more. He wrote a cookbook, \u003ca href=\"https://www.amazon.com/Technique-Illustrated-Fundamental-Techniques-Cooking/dp/067179020X/ref=sr_1_2?s=books&ie=UTF8&qid=1491927105&sr=1-2&keywords=la+technique+jacques+pepin\" target=\"_blank\">\u003cem>La Technique\u003c/em>\u003c/a> that taught Americans much-needed, from what he had observed, basic techniques for food preparation. He followed the success of that first book with another, \u003ca href=\"https://www.amazon.com/Methode-Illustrated-Fundamental-Techniques-Hardcover/dp/B011WAFZH4/ref=sr_1_3?s=books&ie=UTF8&qid=1491927237&sr=1-3&keywords=la+methode+jacques+pepin\" target=\"_blank\">\u003cem>La Methode\u003c/em>\u003c/a>; the two books were essentially about empowering the home cook. They were revolutionary at the time, demonstrating food basics through step-by-step photographic layouts. Pépin then hit the road, touring extensively to promote the work, which was the only option in an age before cable networks devoted exclusively to food. Exploiting his suave good looks, his natural charm and humor, not to mention that sexy accent, Pépin became the Tom Jones of cooking. Women flocked to his public appearances and swooned. This was the 1970s and the U.S. was pretty hot for all things French. Anthony Bourdain summarizes this idea with the quote that opens the film, \"Before you have sex with another human being, you should be capable of preparing them an omelet to Jacques Pépin's standards the next morning.\"\u003c/p>\n\u003cfigure id=\"attachment_116744\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jp-garden-800x1150.jpg\" alt=\"Jacques Pépin in his garden.\" width=\"800\" height=\"1150\" class=\"size-medium wp-image-116744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-160x230.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-960x1380.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-240x345.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-375x539.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden-520x748.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-garden.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin in his garden. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So of course TV came calling, most particularly KQED, which produced -- with the very same Peter L. Stein at the helm -- Pépin's first successful cooking series for public TV. While he is extremely accomplished, Pépin makes cooking look easy, without -- paradoxically -- pulling focus from the centrality of work. His amazingly expressive hands communicate volumes -- mastery, wit, joy -- with every small gesture. His emphasis on technique is about developing know-how in your hands, which is communicated through the grace of his own movements. The chef's knife is a baton; the paring knife is a pen. Pépin creates art and music with food, orchestrating the meal as a communion between friends.\u003c/p>\n\u003cfigure id=\"attachment_116747\" class=\"wp-caption aligncenter\" style=\"max-width: 1408px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW.jpg\" alt=\"Jacques Pépin teaching a cooking class in the 1970s.\" width=\"1408\" height=\"1483\" class=\"size-full wp-image-116747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW.jpg 1408w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-1020x1074.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-1180x1243.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-960x1011.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2054-JP-cooking-demo-holding-mic-NEW-520x548.jpg 520w\" sizes=\"(max-width: 1408px) 100vw, 1408px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin teaching a cooking class in the 1970s. \u003ccite>(Courtesy Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pépin remained philosophically consistent on TV. With empowerment as his central goal, he utilized each half-hour segment to prepare a dish from start to finish, revealing how cooking is essentially technique and practice. He cemented this idea with another series wherein he taught his daughter Claudine to cook on the small screen.\u003c/p>\n\u003cfigure id=\"attachment_116755\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jp-claudine.jpg\" alt=\" Jacques Pépin and his daughter Claudine in his television series (L to R): Today's Gourmet, Jacques Pépin 's Kitchen: Cooking with Claudine, and Chez Pépin.\" width=\"900\" height=\"223\" class=\"size-full wp-image-116755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-160x40.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-800x198.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-768x190.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-240x59.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-375x93.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jp-claudine-520x129.jpg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and his daughter Claudine in his television series (L to R): Today's Gourmet, Jacques Pépin 's Kitchen: Cooking with Claudine, and Chez Pépin. \u003ccite>(screenshots from Jacques Pépin: The Art of Craft)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But \u003cem>The Art of Craft\u003c/em> is more than just one man's success story. Ultimately, it communicates, with the same breezy charm as its subject, the effect one person can have on a whole culture. This is the crucial idea that seems missing from today's America. We are a stew waiting for that distinctive ingredient that makes everything pop.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pépin, along with a handful of other chefs like him, changed the way Americans perceived food. At one point, Pépin, nearing his 80th birthday, contemplates a wall filled with framed pictures of close friends and people who have been influential in his life. I realized then that his true accomplishment was not becoming a celebrity chef, writing cookbooks or teaching cooking techniques on TV, though they were the tools of his trade. His mission has always been to demonstrate the art of nurturing and the craft of building and fortifying community.\u003c/p>\n\u003cfigure id=\"attachment_116752\" class=\"wp-caption aligncenter\" style=\"max-width: 953px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW.jpg\" alt=\" Jacques Pépin nearing his 80th birthday, contemplates a wall filled with framed pictures of close friends and people who have been influential in his life.\" width=\"953\" height=\"530\" class=\"size-full wp-image-116752\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW.jpg 953w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-800x445.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-768x427.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-240x133.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Screen-shot-2017-04-12-at-2.49-NEW-520x289.jpg 520w\" sizes=\"(max-width: 953px) 100vw, 953px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin nearing his 80th birthday, contemplates a wall filled with framed pictures of close friends and people who have been influential in his life. \u003ccite>(screenshot from Jacques Pépin: The Art of Craft)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This timely tribute to one immigrant's journey in the U.S. reminds us that change is as likely to arrive on our shores as it is to be home grown, given the right conditions. Everything worth having is worth working for and, as Pépin demonstrates, there are tried and true techniques that, with practice, will help us to master the art of living.\u003c/p>\n\u003cfigure id=\"attachment_116732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920.jpg\" alt=\"Jacques Pépin (R), director Peter L. Stein (L), director of photography Vicente Franco, and sound engineer Jose Araujo, during the filming of Pépin’s American Masters documentary, 2016.\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-116732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/JP-with-book-DSC_7094-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin (R), director Peter L. Stein (L), director of photography Vicente Franco, and sound engineer Jose Araujo, during the filming of Pépin’s American Masters documentary, 2016. \u003ccite>(Jennifer Huang )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>https://player.vimeo.com/video/211423771\u003cbr>\nDocumentary maker Peter L. Stein describes some of the special on- and off-screen challenges of bringing Jacques Pépin's story to the screen for PBS's American Masters, and recalls his longtime collaboration with Jacques as producer of many of his early public television series.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Watch a clip from the documentary in which Jacques' wife Gloria shares the story of how she met Jacques.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/j0LazvHsuUE'\n title='//www.youtube.com/embed/j0LazvHsuUE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116691/jacques-ppin-the-art-of-craft-reveals-how-a-french-chef-became-an-american-master","authors":["8"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_15816","bayareabites_242","bayareabites_15817"],"featImg":"bayareabites_116727","label":"bayareabites"},"bayareabites_104950":{"type":"posts","id":"bayareabites_104950","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104950","score":null,"sort":[1450449745000]},"guestAuthors":[],"slug":"happy-80th-birthday-chef-jacques-pepin","title":"Happy 80th Birthday, Chef Jacques Pépin!","publishDate":1450449745,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_104957\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jp-birthday-animation.gif\" alt=\"Happy 80th Birthday, Jacques Pépin!\" width=\"800\" height=\"533\" class=\"size-full wp-image-104957\">\u003cfigcaption class=\"wp-caption-text\">Happy 80th Birthday, Jacques Pépin! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today is officially chef Jacques Pépin's 80th birthday. Numerous tributes have taken place throughout the year to acknowledge this milestone. At the annual IACP conference in March, celebrity chefs and food professionals \u003ca href=\"http://www.eater.com/2015/3/28/8306113/jacques-pepin-80th-birthday-party-cakes\" target=\"_blank\">celebrated his entry into octogenarianism\u003c/a> by baking 80 cakes in his honor.\u003c/p>\n\u003cp>To help celebrate this special occasion, Tina Salter, Series Producer of \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a>, gathered together some of Jacques’ fellow chefs and closest friends to create a Happy Birthday video. Not satisfied with just sending good wishes however, the celebrity chefs and colleagues sing Jacques’ praises, remembering the skills and techniques he taught them as well as the guidance and support he so generously offered over the years. Watch as Anthony Bourdain, Mario Batali, Alice Waters, Daniel Boulud and many others wish Jacques Pépin \u003cem>Bon Anniversaire!\u003c/em>\u003c/p>\n\u003cp>https://youtu.be/qpFXiMHhBjI\u003c/p>\n\u003cp> Watch a preview for \u003cem>Jacques Pepin's 80th Birthday Celebration\u003c/em>. Chefs Lidia Bastianich, Rick Bayless and Ming Tsai prepare their favorite recipes with Jacques. The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=23271\" target=\"_blank\">program airs on KQED 9\u003c/a> Saturday, Dec 26 at 2:00pm and again in early January. \u003c/p>\n\u003cp>https://youtu.be/SNX7Ws0rS68\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is a bit of visual history from Jacques Pépin's life...\u003cbr>\n[gallery type=\"slideshow\" link=\"file\" ids=\"91105,91104,91106,91119,91121,91113,91118,91117,91109,91122,91110,91108,91123,91111,91112,91124,91116,91107,91120\"]\u003c/p>\n\u003cp>Jacques Pépin's final television series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a> is currently airing on KQED and other PBS stations. Here are behind-the-scenes photos from the production process on set and in the back kitchen at the KQED studios. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91166,91144,91136,91131,91130,91129,91132,91133,91134,91135,91138,91139,91140,91141,91142,91143,91145,91146,91147,91148,91149,91151,91152,91153,91154,91155,91157,91158,91159,91160,91161,91162,91163,91164,91167,91168,91169,91170,91171,91172,91173,91174,91165\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Today is the legendary chef Jacques Pépin's 80th birthday. Celebrate Jacques along with many other celebrity chefs by watching a special Happy Birthday video. See historical photos from his life as well as behind-the-scenes photos from his final television series \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. Then watch a birthday special on KQED 9 the day after Christmas.","status":"publish","parent":0,"modified":1450472829,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":339},"headData":{"title":"Happy 80th Birthday, Chef Jacques Pépin! | KQED","description":"Today is the legendary chef Jacques Pépin's 80th birthday. Celebrate Jacques along with many other celebrity chefs by watching a special Happy Birthday video. See historical photos from his life as well as behind-the-scenes photos from his final television series Jacques Pépin: Heart & Soul. Then watch a birthday special on KQED 9 the day after Christmas.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104950 http://ww2.kqed.org/bayareabites/?p=104950","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/18/happy-80th-birthday-chef-jacques-pepin/","disqusTitle":"Happy 80th Birthday, Chef Jacques Pépin!","source":"Food History and Celebrity Chefs","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-history-and-celebrities/","path":"/bayareabites/104950/happy-80th-birthday-chef-jacques-pepin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_104957\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jp-birthday-animation.gif\" alt=\"Happy 80th Birthday, Jacques Pépin!\" width=\"800\" height=\"533\" class=\"size-full wp-image-104957\">\u003cfigcaption class=\"wp-caption-text\">Happy 80th Birthday, Jacques Pépin! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today is officially chef Jacques Pépin's 80th birthday. Numerous tributes have taken place throughout the year to acknowledge this milestone. At the annual IACP conference in March, celebrity chefs and food professionals \u003ca href=\"http://www.eater.com/2015/3/28/8306113/jacques-pepin-80th-birthday-party-cakes\" target=\"_blank\">celebrated his entry into octogenarianism\u003c/a> by baking 80 cakes in his honor.\u003c/p>\n\u003cp>To help celebrate this special occasion, Tina Salter, Series Producer of \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a>, gathered together some of Jacques’ fellow chefs and closest friends to create a Happy Birthday video. Not satisfied with just sending good wishes however, the celebrity chefs and colleagues sing Jacques’ praises, remembering the skills and techniques he taught them as well as the guidance and support he so generously offered over the years. Watch as Anthony Bourdain, Mario Batali, Alice Waters, Daniel Boulud and many others wish Jacques Pépin \u003cem>Bon Anniversaire!\u003c/em>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qpFXiMHhBjI'\n title='//www.youtube.com/embed/qpFXiMHhBjI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> Watch a preview for \u003cem>Jacques Pepin's 80th Birthday Celebration\u003c/em>. Chefs Lidia Bastianich, Rick Bayless and Ming Tsai prepare their favorite recipes with Jacques. The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=23271\" target=\"_blank\">program airs on KQED 9\u003c/a> Saturday, Dec 26 at 2:00pm and again in early January. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SNX7Ws0rS68'\n title='//www.youtube.com/embed/SNX7Ws0rS68'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is a bit of visual history from Jacques Pépin's life...\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91105,91104,91106,91119,91121,91113,91118,91117,91109,91122,91110,91108,91123,91111,91112,91124,91116,91107,91120","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jacques Pépin's final television series, \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart & Soul\u003c/em>\u003c/a> is currently airing on KQED and other PBS stations. Here are behind-the-scenes photos from the production process on set and in the back kitchen at the KQED studios. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91166,91144,91136,91131,91130,91129,91132,91133,91134,91135,91138,91139,91140,91141,91142,91143,91145,91146,91147,91148,91149,91151,91152,91153,91154,91155,91157,91158,91159,91160,91161,91162,91163,91164,91167,91168,91169,91170,91171,91172,91173,91174,91165","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104950/happy-80th-birthday-chef-jacques-pepin","authors":["5014"],"categories":["bayareabites_63","bayareabites_2090","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_1256","bayareabites_13711","bayareabites_242","bayareabites_13860"],"featImg":"bayareabites_104958","label":"source_bayareabites_104950"},"bayareabites_102605":{"type":"posts","id":"bayareabites_102605","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102605","score":null,"sort":[1446131959000]},"guestAuthors":[],"slug":"comfort-food-roadtrip-on-check-please-bay-area","title":"Comfort Food Roadtrip on Check, Please! Bay Area","publishDate":1446131959,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Check, Please! Bay Area looks back at restaurants with a flair for the familiar flavors of comfort food. A culinary roadtrip takes you to farm-to-table Cal cuisine at \u003ca href=\"http://www.centralmarketpetaluma.com/\" target=\"_blank\">Central Market\u003c/a> in Petaluma, southern-inspired fare at \u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">farmerbrown\u003c/a> in San Francisco and contemporary fast food done right at \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> in Oakland. \u003c/p>\n\u003cp>This last episode of Check, Please! Bay Area Season 10 also airs on TV this eve at 7:30pm on KQED 9. See other television \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a>. And never miss an episode by subscribing to the Check, Please! Bay Area \u003ca href=\"https://itunes.apple.com/podcast/check-please!-bay-area-.-podcasts/id192399537?mt=2\">video podcast\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Check, Please! Bay Area looks back at restaurants with a flair for the familiar flavors of comfort food. A culinary roadtrip takes you to Central Market in Petaluma, farmerbrown in San Francisco and TrueBurger in Oakland.","status":"publish","parent":0,"modified":1446165192,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":95},"headData":{"title":"Comfort Food Roadtrip on Check, Please! Bay Area | KQED","description":"Check, Please! Bay Area looks back at restaurants with a flair for the familiar flavors of comfort food. A culinary roadtrip takes you to Central Market in Petaluma, farmerbrown in San Francisco and TrueBurger in Oakland.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102605 http://ww2.kqed.org/bayareabites/?p=102605","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/29/comfort-food-roadtrip-on-check-please-bay-area/","disqusTitle":"Comfort Food Roadtrip on Check, Please! Bay Area","videoEmbed":"https://youtu.be/ZV0dkfhNlF4","source":"Check, Please! Bay Area Reviews","sourceUrl":"https://ww2.kqed.org/bayareabites/tag/check-please-bay-area/","path":"/bayareabites/102605/comfort-food-roadtrip-on-check-please-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area looks back at restaurants with a flair for the familiar flavors of comfort food. A culinary roadtrip takes you to farm-to-table Cal cuisine at \u003ca href=\"http://www.centralmarketpetaluma.com/\" target=\"_blank\">Central Market\u003c/a> in Petaluma, southern-inspired fare at \u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">farmerbrown\u003c/a> in San Francisco and contemporary fast food done right at \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> in Oakland. \u003c/p>\n\u003cp>This last episode of Check, Please! Bay Area Season 10 also airs on TV this eve at 7:30pm on KQED 9. See other television \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a>. And never miss an episode by subscribing to the Check, Please! Bay Area \u003ca href=\"https://itunes.apple.com/podcast/check-please!-bay-area-.-podcasts/id192399537?mt=2\">video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102605/comfort-food-roadtrip-on-check-please-bay-area","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_1593"],"tags":["bayareabites_15009","bayareabites_763","bayareabites_10435","bayareabites_867","bayareabites_14189","bayareabites_3875"],"featImg":"bayareabites_102607","label":"source_bayareabites_102605"},"bayareabites_102326":{"type":"posts","id":"bayareabites_102326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102326","score":null,"sort":[1445531602000]},"guestAuthors":[],"slug":"check-please-reviews-monsieur-benjamin-alys-on-main-hog-island-oyster-co","title":"Check, Please! Bay Area reviews: Monsieur Benjamin, Aly's on Main, Hog Island Oyster Co.","publishDate":1445531602,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Check, Please! Bay Area Season 10 episode 9 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://www.monsieurbenjamin.com/\" target=\"_blank\">Monsieur Benjamin\u003c/a> a Parisian-style bistro in San Francisco, \u003ca href=\"http://www.alysonmain.com/\" target=\"_blank\">Aly's on Main\u003c/a>, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a>, a bayside location with amazing views serving up fresh and local seafood at San Francisco's Ferry Building.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>East Bay Urban Wineries\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/i4l5Ziw8lHk\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This episode reviews a Parisian-style bistro in San Francisco, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and a spot serving up the ultimate in fresh and local seafood at the Ferry Building in San Francisco.","status":"publish","parent":0,"modified":1460503853,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":119},"headData":{"title":"Check, Please! Bay Area reviews: Monsieur Benjamin, Aly's on Main, Hog Island Oyster Co. | KQED","description":"This episode reviews a Parisian-style bistro in San Francisco, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and a spot serving up the ultimate in fresh and local seafood at the Ferry Building in San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102326 http://ww2.kqed.org/bayareabites/?p=102326","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/22/check-please-reviews-monsieur-benjamin-alys-on-main-hog-island-oyster-co/","disqusTitle":"Check, Please! Bay Area reviews: Monsieur Benjamin, Aly's on Main, Hog Island Oyster Co.","source":"Restaurant Reviews","sourceUrl":"https://ww2.kqed.org/bayareabites/category/reviews/","path":"/bayareabites/102326/check-please-reviews-monsieur-benjamin-alys-on-main-hog-island-oyster-co","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 9 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://www.monsieurbenjamin.com/\" target=\"_blank\">Monsieur Benjamin\u003c/a> a Parisian-style bistro in San Francisco, \u003ca href=\"http://www.alysonmain.com/\" target=\"_blank\">Aly's on Main\u003c/a>, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a>, a bayside location with amazing views serving up fresh and local seafood at San Francisco's Ferry Building.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>East Bay Urban Wineries\u003c/strong>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/i4l5Ziw8lHk'\n title='//www.youtube.com/embed/i4l5Ziw8lHk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102326/check-please-reviews-monsieur-benjamin-alys-on-main-hog-island-oyster-co","authors":["5014"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_14987","bayareabites_763","bayareabites_14988","bayareabites_867","bayareabites_14986","bayareabites_14189","bayareabites_14985"],"featImg":"bayareabites_102331","label":"source_bayareabites_102326"},"bayareabites_102120":{"type":"posts","id":"bayareabites_102120","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102120","score":null,"sort":[1444923593000]},"guestAuthors":[],"slug":"check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place","title":"Check, Please! Bay Area review: Kingston 11 Cuisine, 31st Union and The Campton Place","publishDate":1444923593,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Check, Please! Bay Area Season 10 episode 8 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a> in Oakland, a Caribbean oasis serving a a blend of Jamaican and Californian flavors using local and organic ingredients, \u003ca href=\"http://www.31stunion.com/\" target=\"_blank\">31st Union\u003c/a>, a restaurant offering simply-prepared fresh-food in sustainable surroundings in San Mateo, and \u003ca href=\"http://www.camptonplacesf.com/\" target=\"_blank\">The Campton Place Restaurant\u003c/a> in San Francisco which serves a Cal-Indian menu that combines classical French cooking techniques with fresh local ingredients. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>the trend of wine on tap\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/hhIAtKk8Mh4\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Restaurants reviewed: A Caribbean oasis in Oakland that blends Jamaican and California flavors, a spot preparing simply-prepared fresh-food in sustainable surroundings in San Mateo, and a San Francisco restaurant with a Cal-Indian menu that combines classical French cooking techniques with fresh local ingredients.","status":"publish","parent":0,"modified":1546995494,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":133},"headData":{"title":"Check, Please! Bay Area review: Kingston 11 Cuisine, 31st Union and The Campton Place | KQED","description":"Restaurants reviewed: A Caribbean oasis in Oakland that blends Jamaican and California flavors, a spot preparing simply-prepared fresh-food in sustainable surroundings in San Mateo, and a San Francisco restaurant with a Cal-Indian menu that combines classical French cooking techniques with fresh local ingredients.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102120 http://ww2.kqed.org/bayareabites/?p=102120","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/15/check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place/","disqusTitle":"Check, Please! Bay Area review: Kingston 11 Cuisine, 31st Union and The Campton Place","source":"Restaurant Reviews","sourceUrl":"https://ww2.kqed.org/bayareabites/category/reviews/","path":"/bayareabites/102120/check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 8 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a> in Oakland, a Caribbean oasis serving a a blend of Jamaican and Californian flavors using local and organic ingredients, \u003ca href=\"http://www.31stunion.com/\" target=\"_blank\">31st Union\u003c/a>, a restaurant offering simply-prepared fresh-food in sustainable surroundings in San Mateo, and \u003ca href=\"http://www.camptonplacesf.com/\" target=\"_blank\">The Campton Place Restaurant\u003c/a> in San Francisco which serves a Cal-Indian menu that combines classical French cooking techniques with fresh local ingredients. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>the trend of wine on tap\u003c/strong>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/hhIAtKk8Mh4'\n title='//www.youtube.com/embed/hhIAtKk8Mh4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102120/check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place","authors":["5014"],"categories":["bayareabites_45","bayareabites_366","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_91","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_763"],"featImg":"bayareabites_102124","label":"source_bayareabites_102120"},"bayareabites_101763":{"type":"posts","id":"bayareabites_101763","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101763","score":null,"sort":[1444318238000]},"guestAuthors":[],"slug":"check-please-bay-area-reviews-camber-montclair-coles-chop-house-wise-sons-jewish-deli","title":"Check, Please! Bay Area reviews: Camber Montclair, Cole's Chop House, Wise Sons Jewish Deli","publishDate":1444318238,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Check, Please! Bay Area Season 10 episode 7 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://camberoakland.com/Home\" target=\"_blank\">Camber Montclair Restaurant & Bar\u003c/a>, an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, \u003ca href=\"http://www.coleschophouse.com/\" target=\"_blank\">Cole's Chop House\u003c/a>, a steakhouse with a relaxed atmosphere and professional service in Napa, and \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons Jewish Deli\u003c/a>, a deli serving house-smoked pastrami, fresh-made pickles and warm-baked bread in San Francisco's Mission district. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>wines from Spain's Cariñena region\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/3MAY36GpfNU\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This new episode reviews an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, a steakhouse in Napa and a Jewish deli in San Francisco's Mission district.","status":"publish","parent":0,"modified":1481592710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":130},"headData":{"title":"Check, Please! Bay Area reviews: Camber Montclair, Cole's Chop House, Wise Sons Jewish Deli | KQED","description":"This new episode reviews an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, a steakhouse in Napa and a Jewish deli in San Francisco's Mission district.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101763 http://ww2.kqed.org/bayareabites/?p=101763","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/08/check-please-bay-area-reviews-camber-montclair-coles-chop-house-wise-sons-jewish-deli/","disqusTitle":"Check, Please! Bay Area reviews: Camber Montclair, Cole's Chop House, Wise Sons Jewish Deli","source":"Restaurant Reviews","sourceUrl":"https://ww2.kqed.org/bayareabites/category/reviews/","path":"/bayareabites/101763/check-please-bay-area-reviews-camber-montclair-coles-chop-house-wise-sons-jewish-deli","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 7 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://camberoakland.com/Home\" target=\"_blank\">Camber Montclair Restaurant & Bar\u003c/a>, an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, \u003ca href=\"http://www.coleschophouse.com/\" target=\"_blank\">Cole's Chop House\u003c/a>, a steakhouse with a relaxed atmosphere and professional service in Napa, and \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons Jewish Deli\u003c/a>, a deli serving house-smoked pastrami, fresh-made pickles and warm-baked bread in San Francisco's Mission district. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>wines from Spain's Cariñena region\u003c/strong>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3MAY36GpfNU'\n title='//www.youtube.com/embed/3MAY36GpfNU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101763/check-please-bay-area-reviews-camber-montclair-coles-chop-house-wise-sons-jewish-deli","authors":["5014"],"categories":["bayareabites_8770","bayareabites_45","bayareabites_366","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_14921","bayareabites_14924","bayareabites_763","bayareabites_14922","bayareabites_867","bayareabites_187","bayareabites_14189","bayareabites_14925","bayareabites_14748","bayareabites_14923"],"featImg":"bayareabites_101781","label":"source_bayareabites_101763"},"bayareabites_101709":{"type":"posts","id":"bayareabites_101709","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101709","score":null,"sort":[1444027878000]},"guestAuthors":[],"slug":"what-would-julia-child-do-jacques-pepin-says-add-more-butter","title":"What Would Julia Child Do? Jacques Pépin Says: Add More Butter","publishDate":1444027878,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3\u003c/p>\n\u003cp>Jacques Pépin says his new cookbook, \u003cem>Jacques Pépin: Heart and Soul in the Kitchen\u003c/em>, is an invitation to join him for dinner at his house. Of course, you'll have to do all the cooking — but you can use his recipes.\u003c/p>\n\u003cp>Pépin will turn 80 years old this year. He says this is one of his last cookbooks, and it's timed to coincide what he says is his final PBS show, airing this fall: \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart and Soul.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>NPR's Scott Simon recently spoke with Pépin about his extraordinary and wide-ranging 60-year career: He was a personal chef to Charles de Gaulle and a longtime friend and collaborator of Julia Child. In the 1960s he left a job at Le Pavillon, an iconic French restaurant in New York, to join Howard Johnson's — a chain associated more with turnpikes than fine dining — as head of research and development.\u003c/p>\n\u003cp>And Pépin still can surprise: His new cookbook includes a recipe for tuna tartare and bagel chips. How did it end up there?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You know, I may be considered the quintessential French chef by many people, but I do what I like to do,\" Pépin tells Simon. \"And the way I cooked, I don't think that I was ever very chauvinistically French. And I do dishes which I like to eat and sometimes they are more French than others, but it really doesn't matter to me.\"\u003c/p>\n\u003cp>A transcript of their conversation, edited for clarity and brevity, is below.\u003c/p>\n\u003cp>\u003cstrong>I don't get the chance to ask a lot of people: What was Charles de Gaulle really like? I mean, did he like to have a burrito occasionally or something? \u003c/strong>\u003c/p>\n\u003cp>No burrito. Everything was very classic French. More like bourgeois French, like a leg of lamb properly roasted. ... scalloped potatoes with some cream and garlic baked in the oven. ... And grated cheese around maybe an apple tart or a caramel custard. Very simple, straightforward. Good food done with great-quality ingredients. You know, that's what's great food is all about.\u003c/p>\n\u003cp>\u003cstrong>You're a frugal man in the kitchen.\u003c/strong>\u003c/p>\n\u003cp>Yes.\u003c/p>\n\u003cp>\u003cstrong>Does that come from growing up during the war?\u003c/strong>\u003c/p>\n\u003cp>Probably, yes. I mean, this is ... you know, what I inherited from my mother. I am very miserly, yes, in the kitchen. During the war, we didn't have that much to eat. And the woman cooking is usually more economical than men's cooking. It's done in a different way. So certainly, that's my influence.\u003c/p>\n\u003cp>\u003cstrong>Well I ask because, tell us, please, what you do with old cheese.\u003c/strong>\u003c/p>\n\u003cp>Oh yes, old cheese, we do a \u003cem>fromage fort \u003c/em>[\u003ca href=\"http://www.foodandwine.com/recipes/fromage-fort\" target=\"_blank\">a French cheese spread\u003c/a> made by blending together pieces of assorted leftover cheeses, white wine, garlic and herbs.] ... It can include from Camembert to goat cheese or bleu cheese. ... My father would put it into a jar and put white wine on top of it and let it ferment it even more, with the rind and all....\u003c/p>\n\u003cp>If there is mold on top, I scrape it off, but I still use it. I scrape it off, cut everything, put it in the food processor, [add] a couple of cloves of garlic, some white wine, a lot of ground pepper, and we make into a paste that we call \u003cem>fromage fort\u003c/em>: strong cheese that you serve on bread with a salad. Or you put it on bread and put it under the broiler to beautifully glaze it, too.\u003c/p>\n\u003cp>And certainly it's very important, because cheese are very expensive. So if you have at least a few recipes like this, where you can use those leftovers ... you can continue serving cheeses when they are at their best, and using the leftover to do one dish or another. So that's part of the proper management of a kitchen, you know.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, what do you think of what they now call molecular cooking, or what you seem to call punctuation cuisine?\u003c/strong>\u003c/p>\n\u003cp>Well, punctuation cooking may be a bit different. But I call it — a great deal of those dishes where people have a little bottle and they do little dots and little comma and question marks all around, and basically there is no sauce to dip your bread in it. You don't really know what those things have to do with the food.\u003c/p>\n\u003cp>When I cook, I like people to be able to identify the food. I like people to feel comfortable. I want people to look at my food and start salivating and starting thinking of marriage of that food with a certain type of wine, and so forth. But in molecular cuisine — this is fine, I mean, up to a certain extent, a meal or two this way — but after a while I just want to go out and have a taco and a beer.\u003c/p>\n\u003cp>\u003cstrong>As I was reading your book, you know, Julia Child your friend and co-conspirator of many years, was famous for telling us, \"remember, nobody sees you in the kitchen.\" But you saw her in the kitchen all the time. \u003c/strong>\u003c/p>\n\u003cp>Oh, yes. We had a good time.\u003c/p>\n\u003cp>I mean, I met Julia in 1960. Six-oh. So I came to the U.S. at the end of 1959. And then I walked out of The Pavillon [an iconic French restaurant] in New York, and I met \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/people/c/craig_claiborne/index.html\">Craig Claiborne\u003c/a>, who just started at The \u003cem>New York Times\u003c/em> — he came to The Pavillon to do a piece on Pierre Franey and me at The Pavillon.\u003c/p>\n\u003cp>And through Craig I met Helen McCullough, who was the food editor of \u003cem>House Beautiful\u003c/em>. And she introduced me to James Beard, because she spoke with James Beard every day for like a couple of hours. And then in the spring of 1960, she said, \"I have that manuscript here, can you look at it? On French cooking? What do you think of it?\" And I said, well I think it's very good. And she said, \"Well the woman is from California. She's coming to New York next week — let's cook for her.\"\u003c/p>\n\u003cp>It's a big, tall woman with a terrible voice. And of course, that was Julia.\u003c/p>\n\u003cp>My point is that I was here like six months and I knew the trinity of cooking: Craig Claiborne, James Beard and Julia Child. So you can see that the food world was very, very small. Totally different than what it is now.\u003c/p>\n\u003cp>\u003cstrong>Do you hear her voice, that distinctive voice, every now and then, even now? \u003c/strong>\u003c/p>\n\u003cp>Oh yes, oh yes. Very often — when I don't put enough butter in the dish. There can be plenty more butter!\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, as you approach 80, how are you feeling? \u003c/strong>\u003c/p>\n\u003cp>Uh ... tired, sometimes?\u003c/p>\n\u003cp>No, I feel OK. I mean, I feel good. I mean, I thank God that I'm still walking around and drinking a lot of wine.\u003c/p>\n\u003cp>\u003cstrong>I ask because you say that this is probably your last cookbook. \u003c/strong>\u003c/p>\n\u003cp>Well, yes and no. Last cookbook like this, which takes a long time to do.\u003c/p>\n\u003cp>But I still hope to do some little thing with my granddaughter. Maybe the lessons of a grandfather, showing her how to do simple things that we've done together. I have a great deal of fun cooking with her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So maybe a little book. Certainly some video will come with that, hopefully.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In a conversation with NPR's Scott Simon, Jacques Pépin reflects on his extraordinary 60-year career, his dear friend Julia Child and how not to let good cheese leftovers go to waste.","status":"publish","parent":0,"modified":1444027878,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1285},"headData":{"title":"What Would Julia Child Do? Jacques Pépin Says: Add More Butter | KQED","description":"In a conversation with NPR's Scott Simon, Jacques Pépin reflects on his extraordinary 60-year career, his dear friend Julia Child and how not to let good cheese leftovers go to waste.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101709 http://ww2.kqed.org/bayareabites/?p=101709","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/04/what-would-julia-child-do-jacques-pepin-says-add-more-butter/","disqusTitle":"What Would Julia Child Do? Jacques Pépin Says: Add More Butter","nprStoryId":"445376442","nprApiLink":"http://api.npr.org/query?id=445376442&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/03/445376442/what-would-julia-child-do-jacques-pepin-says-add-more-butter?ft=nprml&f=445376442","nprRetrievedStory":"1","nprPubDate":"Sat, 03 Oct 2015 12:44:00 -0400","nprStoryDate":"Sat, 03 Oct 2015 08:09:00 -0400","nprLastModifiedDate":"Sat, 03 Oct 2015 12:44:39 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3?orgId=1&topicId=1053&d=430&p=7&story=445376442&t=progseg&e=445490328&seg=5&ft=nprml&f=445376442","nprAudioM3u":"http://api.npr.org/m3u/1445490404-c3666e.m3u?orgId=1&topicId=1053&d=430&p=7&story=445376442&t=progseg&e=445490328&seg=5&ft=nprml&f=445376442","path":"/bayareabites/101709/what-would-julia-child-do-jacques-pepin-says-add-more-butter","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3?orgId=1&topicId=1053&d=430&p=7&story=445376442&t=progseg&e=445490328&seg=5&ft=nprml&f=445376442","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3\u003c/p>\n\u003cp>Jacques Pépin says his new cookbook, \u003cem>Jacques Pépin: Heart and Soul in the Kitchen\u003c/em>, is an invitation to join him for dinner at his house. Of course, you'll have to do all the cooking — but you can use his recipes.\u003c/p>\n\u003cp>Pépin will turn 80 years old this year. He says this is one of his last cookbooks, and it's timed to coincide what he says is his final PBS show, airing this fall: \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart and Soul.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>NPR's Scott Simon recently spoke with Pépin about his extraordinary and wide-ranging 60-year career: He was a personal chef to Charles de Gaulle and a longtime friend and collaborator of Julia Child. In the 1960s he left a job at Le Pavillon, an iconic French restaurant in New York, to join Howard Johnson's — a chain associated more with turnpikes than fine dining — as head of research and development.\u003c/p>\n\u003cp>And Pépin still can surprise: His new cookbook includes a recipe for tuna tartare and bagel chips. How did it end up there?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You know, I may be considered the quintessential French chef by many people, but I do what I like to do,\" Pépin tells Simon. \"And the way I cooked, I don't think that I was ever very chauvinistically French. And I do dishes which I like to eat and sometimes they are more French than others, but it really doesn't matter to me.\"\u003c/p>\n\u003cp>A transcript of their conversation, edited for clarity and brevity, is below.\u003c/p>\n\u003cp>\u003cstrong>I don't get the chance to ask a lot of people: What was Charles de Gaulle really like? I mean, did he like to have a burrito occasionally or something? \u003c/strong>\u003c/p>\n\u003cp>No burrito. Everything was very classic French. More like bourgeois French, like a leg of lamb properly roasted. ... scalloped potatoes with some cream and garlic baked in the oven. ... And grated cheese around maybe an apple tart or a caramel custard. Very simple, straightforward. Good food done with great-quality ingredients. You know, that's what's great food is all about.\u003c/p>\n\u003cp>\u003cstrong>You're a frugal man in the kitchen.\u003c/strong>\u003c/p>\n\u003cp>Yes.\u003c/p>\n\u003cp>\u003cstrong>Does that come from growing up during the war?\u003c/strong>\u003c/p>\n\u003cp>Probably, yes. I mean, this is ... you know, what I inherited from my mother. I am very miserly, yes, in the kitchen. During the war, we didn't have that much to eat. And the woman cooking is usually more economical than men's cooking. It's done in a different way. So certainly, that's my influence.\u003c/p>\n\u003cp>\u003cstrong>Well I ask because, tell us, please, what you do with old cheese.\u003c/strong>\u003c/p>\n\u003cp>Oh yes, old cheese, we do a \u003cem>fromage fort \u003c/em>[\u003ca href=\"http://www.foodandwine.com/recipes/fromage-fort\" target=\"_blank\">a French cheese spread\u003c/a> made by blending together pieces of assorted leftover cheeses, white wine, garlic and herbs.] ... It can include from Camembert to goat cheese or bleu cheese. ... My father would put it into a jar and put white wine on top of it and let it ferment it even more, with the rind and all....\u003c/p>\n\u003cp>If there is mold on top, I scrape it off, but I still use it. I scrape it off, cut everything, put it in the food processor, [add] a couple of cloves of garlic, some white wine, a lot of ground pepper, and we make into a paste that we call \u003cem>fromage fort\u003c/em>: strong cheese that you serve on bread with a salad. Or you put it on bread and put it under the broiler to beautifully glaze it, too.\u003c/p>\n\u003cp>And certainly it's very important, because cheese are very expensive. So if you have at least a few recipes like this, where you can use those leftovers ... you can continue serving cheeses when they are at their best, and using the leftover to do one dish or another. So that's part of the proper management of a kitchen, you know.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, what do you think of what they now call molecular cooking, or what you seem to call punctuation cuisine?\u003c/strong>\u003c/p>\n\u003cp>Well, punctuation cooking may be a bit different. But I call it — a great deal of those dishes where people have a little bottle and they do little dots and little comma and question marks all around, and basically there is no sauce to dip your bread in it. You don't really know what those things have to do with the food.\u003c/p>\n\u003cp>When I cook, I like people to be able to identify the food. I like people to feel comfortable. I want people to look at my food and start salivating and starting thinking of marriage of that food with a certain type of wine, and so forth. But in molecular cuisine — this is fine, I mean, up to a certain extent, a meal or two this way — but after a while I just want to go out and have a taco and a beer.\u003c/p>\n\u003cp>\u003cstrong>As I was reading your book, you know, Julia Child your friend and co-conspirator of many years, was famous for telling us, \"remember, nobody sees you in the kitchen.\" But you saw her in the kitchen all the time. \u003c/strong>\u003c/p>\n\u003cp>Oh, yes. We had a good time.\u003c/p>\n\u003cp>I mean, I met Julia in 1960. Six-oh. So I came to the U.S. at the end of 1959. And then I walked out of The Pavillon [an iconic French restaurant] in New York, and I met \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/people/c/craig_claiborne/index.html\">Craig Claiborne\u003c/a>, who just started at The \u003cem>New York Times\u003c/em> — he came to The Pavillon to do a piece on Pierre Franey and me at The Pavillon.\u003c/p>\n\u003cp>And through Craig I met Helen McCullough, who was the food editor of \u003cem>House Beautiful\u003c/em>. And she introduced me to James Beard, because she spoke with James Beard every day for like a couple of hours. And then in the spring of 1960, she said, \"I have that manuscript here, can you look at it? On French cooking? What do you think of it?\" And I said, well I think it's very good. And she said, \"Well the woman is from California. She's coming to New York next week — let's cook for her.\"\u003c/p>\n\u003cp>It's a big, tall woman with a terrible voice. And of course, that was Julia.\u003c/p>\n\u003cp>My point is that I was here like six months and I knew the trinity of cooking: Craig Claiborne, James Beard and Julia Child. So you can see that the food world was very, very small. Totally different than what it is now.\u003c/p>\n\u003cp>\u003cstrong>Do you hear her voice, that distinctive voice, every now and then, even now? \u003c/strong>\u003c/p>\n\u003cp>Oh yes, oh yes. Very often — when I don't put enough butter in the dish. There can be plenty more butter!\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, as you approach 80, how are you feeling? \u003c/strong>\u003c/p>\n\u003cp>Uh ... tired, sometimes?\u003c/p>\n\u003cp>No, I feel OK. I mean, I feel good. I mean, I thank God that I'm still walking around and drinking a lot of wine.\u003c/p>\n\u003cp>\u003cstrong>I ask because you say that this is probably your last cookbook. \u003c/strong>\u003c/p>\n\u003cp>Well, yes and no. Last cookbook like this, which takes a long time to do.\u003c/p>\n\u003cp>But I still hope to do some little thing with my granddaughter. Maybe the lessons of a grandfather, showing her how to do simple things that we've done together. I have a great deal of fun cooking with her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So maybe a little book. Certainly some video will come with that, hopefully.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101709/what-would-julia-child-do-jacques-pepin-says-add-more-butter","authors":["5403"],"categories":["bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2090","bayareabites_45","bayareabites_10916","bayareabites_1593"],"tags":["bayareabites_242","bayareabites_13860","bayareabites_83"],"featImg":"bayareabites_101710","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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