For this episode we explore culinary traditions with US-based French chef, Jacques Pépin.
Jacques has authored over 30 books, received honorary doctorate degrees from five American universities, as well as 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005, and an Emmy Award for his TV show with Julia Child, “Julia and Jacques Cooking at Home” – one of numerous TV shows that he starred in.
Mei and Jacques compare French and Chinese cuisine and the journeys each have taken to their respective places in global societies today.
Listen to Episode 27:
The Apprentice with Jacques Pépin
You can also listen to The China Travel Podcast on:
- 00:28 – Introduction to Jacques Pépein
- 03:15 – Jacques’ culinary experiences in China
- 06:11 – The concept of no waste (eating the whole animal)
- 08:13 – The importance of connecting children with nature and food sources early on
- 10:59 – Discussing The Apprentice – Le Piano
- 15:16 – How French and Chinese cuisines innovated to stay modern
- 21:15 – To what does Jacques attribute his success
- 24:10 – Foraging
- 28:25 – Choosing simplicity over complexity in cooking
- 32:21 – Michelin Guide
- 34:37 – Jacques upcoming new book release, Art of the Chicken
Places, resources and tips mentioned in the podcast:
- Jacques Pépin Foundation
- Follow Jacques Pépin on Instagram @jacquespepinfoundation
- Follow Jacques Pépin on Facebook @jacquespepinfoundation
All photos courtesy of Jacques Pépin