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"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",
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"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>",
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"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>",
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"disqusTitle": "Urban Gardening is Alive and Well and Living in Downtown San Jose",
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"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",
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"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>",
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"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>",
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"disqusTitle": "Jacques Pépin: 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’",
"headTitle": "Bay Area Bites | KQED Food",
"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",
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"excerpt": "The world premiere of the documentary 'Jacques Pépin: The Art of Craft' celebrates the celebrity chef as an American master. ",
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"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>",
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"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>",
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"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>",
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"disqusTitle": "Happy 80th Birthday, Chef Jacques Pépin!",
"title": "Happy 80th Birthday, Chef Jacques Pépin!",
"headTitle": "Bay Area Bites | KQED Food",
"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",
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"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.",
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"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.",
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"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",
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"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>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
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"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. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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