WEBVTT - JACQUES PÉPIN: The JP Foundation 0:00:04.440 --> 0:00:09.240 We're cooking up something special on today's episode of Love Someone. 0:00:10.000 --> 0:00:12.800 Those of you who know me or have listened to 0:00:12.840 --> 0:00:15.840 my radio program for any length of time probably would 0:00:15.880 --> 0:00:19.920 not be surprised to hear that a very large portion 0:00:20.040 --> 0:00:23.279 of my waking hours are spent in a single room 0:00:23.280 --> 0:00:26.799 at my house. And it's not the recording studio. It's 0:00:26.920 --> 0:00:30.440 in my kitchen. I know it's an important room in 0:00:30.520 --> 0:00:34.000 everyone's home, but mine has probably seen more action than 0:00:34.080 --> 0:00:39.080 most because I have been parenting and feeding a large 0:00:39.200 --> 0:00:45.320 family since I was in my early twenties. Turns out 0:00:45.320 --> 0:00:48.879 all these kids and grandkids and foster kids I've been 0:00:49.000 --> 0:00:52.400 raising for close to forty years now have to eat 0:00:52.600 --> 0:00:55.320 go figure and they want a minimum of three or 0:00:55.320 --> 0:00:59.360 four meals a day. My brain would actually explode if 0:00:59.360 --> 0:01:01.800 I ever tried to figure out the number of meals 0:01:01.840 --> 0:01:06.280 I've prepared and set before my hungry brood. I've picked 0:01:06.360 --> 0:01:09.040 up more than a few skills with some nifty tricks. 0:01:09.120 --> 0:01:13.360 I've experimented with a large variety of foods and flavors, 0:01:13.400 --> 0:01:16.880 and I've created a long list of personal and family 0:01:16.920 --> 0:01:21.200 favorites along the way, and I've loved every minute of it. 0:01:21.760 --> 0:01:27.560 Because to me, food is love. I immerse myself in 0:01:27.640 --> 0:01:30.920 the experience of it all. I grow my own fruits 0:01:30.920 --> 0:01:34.640 and vegetables. I live on at acre farm, and I've 0:01:34.640 --> 0:01:39.000 got acres of gardens. I raise my own chickens. We 0:01:39.080 --> 0:01:43.080 raise our own eggs from those chickens. My husband is 0:01:43.120 --> 0:01:46.720 an organic beef farmer. We raise all of our own meats. 0:01:47.319 --> 0:01:51.680 I can, I freeze, and it's all a labor of love. 0:01:52.360 --> 0:01:54.840 Here with me today is a man who feels the 0:01:54.880 --> 0:01:59.000 same way about food. He's dedicated his life to the 0:01:59.120 --> 0:02:03.279 art of food, the community it creates, and the love 0:02:03.600 --> 0:02:07.680 it envelops his recipients in He was born in France, 0:02:07.800 --> 0:02:12.280 near Leone in nineteen thirty five. He helped his parents 0:02:12.480 --> 0:02:16.480 in their restaurant his mother has a restaurant until beginning 0:02:16.560 --> 0:02:20.160 an apprenticeship at the prestigious Grand Hotel at the tender 0:02:20.240 --> 0:02:24.480 age of thirteen. At thirteen, he was a full time 0:02:24.520 --> 0:02:28.040 apprentice in the kitchen at the Grand Hotel. He went 0:02:28.080 --> 0:02:31.520 on to serve as chef for three French heads of state, 0:02:31.560 --> 0:02:35.320 including Charles de gaull All, before moving to the United 0:02:35.400 --> 0:02:39.680 States in nineteen fifty nine at the age of twenty four. 0:02:40.800 --> 0:02:43.600 Any guesses who I'm stirring things up with the day 0:02:44.080 --> 0:02:48.120 none other than the renowned and much beloved chef Jacques Papin, 0:02:48.600 --> 0:02:51.880 who you may know from his nineteen eighties TV program 0:02:52.000 --> 0:02:55.960 Julia and Jacques cooking at Home with his longtime friend 0:02:56.040 --> 0:02:59.919 Julia Child, or you may have recently made his qui 0:03:00.000 --> 0:03:03.440 etan's like I did when he started publishing short, fun 0:03:03.600 --> 0:03:08.560 cooking videos on Facebook during the pandemic. However you came 0:03:08.600 --> 0:03:12.880 to know Jacques, or if today is your first introduction, you, 0:03:13.240 --> 0:03:17.119 my friend, are in for a delightful feast. We'll get 0:03:17.120 --> 0:03:19.639 to the full meal deal right after I dish on 0:03:19.639 --> 0:03:23.560 one of the sponsors that make this podcast possible. Hi, 0:03:23.720 --> 0:03:26.880 it's Delilah. If you have been listening to my voice 0:03:27.040 --> 0:03:30.320 on the radio four years, then you know that I 0:03:30.400 --> 0:03:34.960 have been around on the radio four years. Off the radio, 0:03:35.160 --> 0:03:38.080 I'm taking care of my kids, taking care of my dogs, 0:03:38.600 --> 0:03:42.280 riding my horses, growing plants in my gardens. And you 0:03:42.320 --> 0:03:47.120 know what it hurts. It does. My hands hurt, my 0:03:47.200 --> 0:03:51.520 back hurts, my knees hurt. But when I started taking 0:03:51.760 --> 0:03:57.400 Omega x L, I noticed a difference. 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Omega x L dot com 0:04:44.960 --> 0:04:49.520 forward slash love to place your order and to discover 0:04:49.720 --> 0:04:54.480 all the wonderful goodness of Omega x L. Well, I'm 0:04:54.520 --> 0:04:58.320 glad you're on Zoom with us today. And right before 0:04:59.080 --> 0:05:02.039 we were able to get together, I was doing a 0:05:02.080 --> 0:05:06.360 deep dive into your foundation and I had to dry 0:05:06.440 --> 0:05:10.520 my eyes because I was crying looking at all the 0:05:10.640 --> 0:05:14.359 lives that are being transformed by the community kitchens that 0:05:14.600 --> 0:05:18.200 already existed, but now you've come along to partner with them, 0:05:18.240 --> 0:05:23.839 and you're doing tremendous work to transform the lives of 0:05:24.000 --> 0:05:26.479 so many people. Can you tell us a little bit more. 0:05:26.839 --> 0:05:28.880 I know you said it's your son in law that's 0:05:29.080 --> 0:05:31.960 behind that, but yes it is. My Sunny Luke created 0:05:32.000 --> 0:05:34.400 the Jack pep and Foundation. But you know, I have 0:05:34.560 --> 0:05:38.640 been on TBS of a thirty five years, so we 0:05:38.720 --> 0:05:40.719 have access to an in all this, a lot of 0:05:41.480 --> 0:05:44.760 video of techniques, and I've done a thirty book so 0:05:44.800 --> 0:05:47.360 all of that method. Yeah, he decided to use it, 0:05:47.440 --> 0:05:49.839 and I think we spoke about it a few years 0:05:49.839 --> 0:05:52.640 ago and he told me, who would you like to teach? Really, 0:05:53.240 --> 0:05:55.760 I said, you know, people like people coming out of jail, 0:05:56.120 --> 0:05:59.120 people like this who have had problem in life, and 0:05:59.240 --> 0:06:03.839 not young necessarily young people, but thirty four fifty years old. 0:06:04.400 --> 0:06:07.719 So that's what they created the foundation for. So we 0:06:07.760 --> 0:06:10.760 work a lot with coming on the kitchen with people 0:06:10.839 --> 0:06:13.760 that actually coming out of jail or from a drug addict, 0:06:13.880 --> 0:06:18.960 or homeless people, veterans, people like this. So it's pretty 0:06:19.040 --> 0:06:22.000 it's pretty rewarding. I mean to show them just a 0:06:22.040 --> 0:06:26.760 sample basic technique of cooking so they can retake great 0:06:26.800 --> 0:06:30.960 a life and start doing themselves, you know, good and 0:06:30.960 --> 0:06:35.719 and feel good about themselves. So so certainly done a great, 0:06:35.760 --> 0:06:38.560 great job with that. In addition to that, in the 0:06:38.640 --> 0:06:42.080 last two years because of the pandemic, he had asked 0:06:42.200 --> 0:06:45.839 Chef to do a video for us to be used 0:06:45.920 --> 0:06:49.200 on a video and volume book and it has been amazing. 0:06:49.839 --> 0:06:52.520 We did three theories. As the the first theory, we 0:06:52.600 --> 0:06:56.719 had people like you know, Tomas Keller Richard read about 0:06:56.800 --> 0:07:01.520 the Stewards Hossian dress, I mean, David forty. Then we 0:07:01.600 --> 0:07:05.200 get forty more, and then we get forty more. Now 0:07:05.240 --> 0:07:09.920 from the Laurentis to he hacked me try or people 0:07:10.160 --> 0:07:13.239 like this. You know, we're to make those videos for us, 0:07:13.600 --> 0:07:17.720 you know, to be able to to raise somebody and 0:07:19.240 --> 0:07:23.160 you can give those the gift, you know, to be 0:07:23.240 --> 0:07:25.480 part of the foundations like that that thin gets forty 0:07:25.480 --> 0:07:28.720 dollars or something like that. Wait wait, wait, wait, back up, 0:07:28.760 --> 0:07:32.520 forty dollars for a membership and you get videos all 0:07:32.560 --> 0:07:35.800 of those videos from that three series that he did. 0:07:35.960 --> 0:07:38.920 So if you go on the Jack pep and Foundation. 0:07:39.240 --> 0:07:42.840 So he's explain a lot of that. Yet, as soon 0:07:42.880 --> 0:07:45.680 as we're finished with the podcast, I'm going on your 0:07:46.040 --> 0:07:47.920 well I was already on your foundation, but I'm going 0:07:47.960 --> 0:07:50.200 to sign up. I'm going to pay the membership fee 0:07:50.880 --> 0:07:55.800 because that sounds fascinating, So you did. You had different 0:07:55.880 --> 0:07:58.800 chefs submit the videos and you say each series has 0:07:58.880 --> 0:08:03.320 forty in it. Yes, wow, So we did three theories. 0:08:03.680 --> 0:08:06.520 There is an actually on March first, we were really 0:08:06.520 --> 0:08:11.360 seeing another miniseriy of other chef again, so you could 0:08:11.360 --> 0:08:13.600 also talk to my son in law. You know, we 0:08:13.680 --> 0:08:17.120 teach it that Johnson as well. I'm very proud of 0:08:17.200 --> 0:08:21.200 him because he had been a chef for thirty five years. 0:08:21.480 --> 0:08:25.080 But when he started teaching at BU. At body teach 0:08:25.120 --> 0:08:27.880 at BU as well, but at Johnson and well he 0:08:27.960 --> 0:08:30.680 decided to go back to school, eventually did his master 0:08:30.800 --> 0:08:33.680 and did a PhD a few years ago in education. 0:08:33.880 --> 0:08:36.680 So he don't only a great chef, but it's a 0:08:36.800 --> 0:08:39.160 very good educator. And I could never have done what 0:08:39.280 --> 0:08:42.320 he's done with the foundation and the organilation and all that. 0:08:42.760 --> 0:08:46.080 He's very good at that. It sounds like your daughter chose, 0:08:46.160 --> 0:08:51.000 well she did, okay, And you have a granddaughter. How 0:08:51.040 --> 0:08:56.160 old is your granddaughter? Well, my granddaughter is starting at BU. 0:08:56.360 --> 0:09:00.599 I've been teaching at BU for thirty seven years. My 0:09:00.800 --> 0:09:03.880 son in location that he teaches there, including my daughter 0:09:04.200 --> 0:09:07.240 with you know mid fifty what a BU two? So 0:09:07.280 --> 0:09:10.400 now sure that's your name. He's starting at BEU with 0:09:10.520 --> 0:09:13.680 the Springs, so there is a certain legacy there. And 0:09:13.760 --> 0:09:16.839 she's been doing show with me since she was about 0:09:16.880 --> 0:09:19.760 six seven years old. And actually we did a book 0:09:19.760 --> 0:09:23.640 together for a grandfather's lesson, a little book with some 0:09:23.840 --> 0:09:27.120 video that we did. What she was about twelve or thirteen. 0:09:27.960 --> 0:09:31.880 Now she's turning eighteen, so and I saw some of 0:09:31.920 --> 0:09:35.520 the videos when she was younger with you, she is darling, 0:09:36.280 --> 0:09:41.280 absolutely darling. Are you a little bit proud their grandpa? Yes, 0:09:42.280 --> 0:09:46.480 I'm not a chef, but I love to cook. And 0:09:46.920 --> 0:09:48.880 I don't really know where I got that from because 0:09:48.920 --> 0:09:51.080 our mom, I mean, she cooked dinner every night, but 0:09:51.120 --> 0:09:54.200 it was pretty simple. Like our dad didn't like a 0:09:54.200 --> 0:09:58.320 lot of spice is good, um, So he was a 0:09:58.360 --> 0:10:02.160 meat and potatoes kind of guy. But my grandparents had 0:10:02.160 --> 0:10:06.120 a farm. My mom's folks had a farm and they 0:10:06.280 --> 0:10:10.120 raised their own beef. They fished in the river. Their 0:10:10.160 --> 0:10:13.040 their house was literally about maybe ten or twelve feet 0:10:13.080 --> 0:10:15.360 off the river, maybe twenty ft, I don't know, but 0:10:15.520 --> 0:10:18.840 they would catch fish every day. I mean, my grandpa 0:10:18.880 --> 0:10:22.520 fished every single day after he was retired. So I 0:10:22.559 --> 0:10:28.640 was raised eating really healthy delicious, wonderful food that they raised. 0:10:29.160 --> 0:10:31.240 So as soon as I was in a position in 0:10:31.280 --> 0:10:38.280 life to buy some dirt, I bought dirt so that 0:10:38.360 --> 0:10:41.400 I could raise my own food. And it's a lot 0:10:41.480 --> 0:10:44.600 of work. And every year I say, just like my grandparents, 0:10:44.800 --> 0:10:46.400 I'm not gonna put it in a garden as big 0:10:46.400 --> 0:10:48.400 this year because nobody eats it, and I can't get 0:10:48.440 --> 0:10:50.400 the grandkids to come and take any of the corn home. 0:10:50.679 --> 0:10:54.520 And every year, somehow the garden gets bigger. Well, my head, 0:10:54.720 --> 0:10:58.040 you'd get smolder, frankly, because I've been godening all my life. 0:10:58.040 --> 0:11:01.840 But I think it's very important. When my granddaughter was 0:11:02.920 --> 0:11:05.440 three or four years old, she came, she helped me 0:11:05.520 --> 0:11:07.600 cook what I could have still next to years, they 0:11:07.600 --> 0:11:09.240 give me the sellard, give me that. Do you think 0:11:09.240 --> 0:11:12.320 that staying enough? Do you think that? And I said, okay, 0:11:12.400 --> 0:11:14.600 let's go get some bossy in the garden. So we 0:11:14.640 --> 0:11:17.000 go to the garden and I said, okay, this is 0:11:17.040 --> 0:11:19.760 no that's why I tasted. Now, that's saragon. No, that's 0:11:19.840 --> 0:11:23.400 Bossley the text to come back into the kitchen and 0:11:23.679 --> 0:11:26.040 helped me. And then I take her to the market. 0:11:26.520 --> 0:11:28.320 I said, okay, I need to metto or I need 0:11:28.360 --> 0:11:30.480 there make sure they are right? Did you smell them? 0:11:30.559 --> 0:11:32.880 You think they are right? So you know, it's very 0:11:32.960 --> 0:11:37.280 important to get the kids with you doing that type, 0:11:37.320 --> 0:11:41.400 and that conversation for me is in the background, you know, 0:11:41.600 --> 0:11:44.680 to to other types of their session, not only in 0:11:44.679 --> 0:11:46.840 the kitchen, but then after, of course you sit down, 0:11:46.880 --> 0:11:49.160 you eat that the best part of it, and that 0:11:49.240 --> 0:11:52.839 brings some other conversation. So for us, the kitchen are 0:11:52.920 --> 0:11:56.679 already very important, including my daughter over the year and 0:11:56.720 --> 0:11:58.920 a half, I hold her in my arm. I made 0:11:58.920 --> 0:12:02.160 her stay the path and she's still the battle. She 0:12:02.240 --> 0:12:04.440 could made it so so she was going to eat 0:12:04.480 --> 0:12:07.319 it because she made it. So you know, it's very important, 0:12:07.400 --> 0:12:12.600 certainly in our family structure to the children involved. And 0:12:12.640 --> 0:12:14.800 there is no better place for me when you come 0:12:14.800 --> 0:12:17.480 out of school to sit down in the kitchen, to 0:12:17.600 --> 0:12:20.439 hear the voice of you, of your mother, of your father, 0:12:20.840 --> 0:12:23.679 the smell of the kitchen, the cling of the astrivant, 0:12:24.120 --> 0:12:27.560 and of course the food. Those those memories stay with 0:12:27.640 --> 0:12:31.000 you the rest of your life. Those tastes will stay 0:12:31.040 --> 0:12:33.120 with you the rest of your life. That she's very 0:12:33.160 --> 0:12:35.920 important for us. I loved when you said you had 0:12:35.920 --> 0:12:39.720 her smell that the tomatoes and the pears. I recently 0:12:39.760 --> 0:12:44.520 read that the sense of smell brings up more memories 0:12:44.600 --> 0:12:48.840 than our other senses. That when you smell something, when 0:12:48.880 --> 0:12:52.640 you smell parsonally, when you smell a ripe tomato, it 0:12:52.800 --> 0:12:58.000 instantly can transport you to another place and time. That's 0:12:58.200 --> 0:13:01.920 very good that you said that, because, uh, the effective 0:13:01.920 --> 0:13:06.000 memory and only pushed. Marcel pulls the roads, you know, 0:13:07.000 --> 0:13:10.560 remembering a thing past. He talks about a part of 0:13:10.600 --> 0:13:14.080 his life where he was in Paris at the end 0:13:14.120 --> 0:13:16.400 of the nineteenth century, and he went there for tea, 0:13:17.400 --> 0:13:19.240 and he get that cup of tea, and there was 0:13:19.280 --> 0:13:22.240 some little bad land, you know, that was given to him, 0:13:22.480 --> 0:13:24.640 and he did that bad land in the tea, and 0:13:24.679 --> 0:13:27.480 all of a sudden he was five years old in 0:13:27.640 --> 0:13:30.880 the garden with his parents along the normality, you know, 0:13:31.000 --> 0:13:33.440 and all of a sudden that taste. He tried to 0:13:33.480 --> 0:13:36.439 remember about it, and it brings back the kitchen of 0:13:36.520 --> 0:13:40.560 his grandmother, and then eventually the whole little town came 0:13:40.559 --> 0:13:42.960 out of his cup of tea, as he said, And 0:13:43.040 --> 0:13:46.599 this is what he called the effective memory. That in 0:13:46.679 --> 0:13:49.800 the memory of the senses, as opposed to the memory 0:13:49.840 --> 0:13:51.959 of the brain memory of the brand. You try to 0:13:52.000 --> 0:13:55.520 remember when was I in nineteen The brand can go, 0:13:55.559 --> 0:13:58.800 but the memory of the senses, the smell, the taste, 0:13:59.240 --> 0:14:02.880 the eye, the hearing. I woke in the wood with 0:14:02.920 --> 0:14:05.840 my dog to pick up mushroom. I do that in 0:14:05.880 --> 0:14:10.240 the in summer, and I'm not thinking about anything in particular, 0:14:10.400 --> 0:14:12.840 and all of a sudden, I smell those mushrooms and 0:14:12.920 --> 0:14:15.640 I am six years old, going mushrooming with my father 0:14:15.720 --> 0:14:19.560 and my brother. This is very immediate. The effective memory 0:14:19.560 --> 0:14:22.920 are very powerful because they're very immediate right there now, 0:14:23.520 --> 0:14:26.560 and they bring back memory much better than the brain 0:14:27.280 --> 0:14:30.160 in a different way. When I was really young, my 0:14:30.280 --> 0:14:32.640 parents lived on a farm. They didn't own it, but 0:14:32.720 --> 0:14:36.480 they rented it, and the people that owned it had cows, 0:14:36.560 --> 0:14:39.760 milk cows, and I would go with mom because Mom 0:14:39.760 --> 0:14:41.560 helped milk the cows in the morning. I would go 0:14:41.600 --> 0:14:43.880 with her every morning, and I had this little lantern, 0:14:44.400 --> 0:14:47.760 this little brass lantern. I don't know where I got it, 0:14:47.800 --> 0:14:51.720 but we would go down to the barn and the 0:14:51.760 --> 0:14:55.440 smell of the milk, the fresh warm milk, and the 0:14:55.520 --> 0:14:57.800 smell of the barn and the smell of the cows 0:14:57.840 --> 0:15:02.160 and the hay. It's sounds crazy, but when I walk 0:15:02.240 --> 0:15:07.680 into my barn, I immediately transported back with my mom 0:15:07.840 --> 0:15:11.480 and and like you said, it's it's so quick and 0:15:11.520 --> 0:15:14.640 it's so complete. It's the whole picture. You know. I 0:15:14.680 --> 0:15:17.240 don't just I don't just see the cow that she 0:15:17.400 --> 0:15:20.920 was milking. I'm there in the barn, and I see 0:15:20.960 --> 0:15:24.840 the cement floor and and the way we cleaned it afterwards, 0:15:25.040 --> 0:15:29.960 and such good memories, such happy times. I have a 0:15:30.000 --> 0:15:32.800 book called The Apprentice, which is the cook's memoir that 0:15:32.840 --> 0:15:37.360 I did. And uh also that PBS did an American 0:15:37.400 --> 0:15:40.040 master on me called The out of Craft, and they 0:15:40.080 --> 0:15:43.760 show exactly what you're showing there, I said in that thing. 0:15:43.840 --> 0:15:46.880 When I was about six, during the war in front 0:15:46.880 --> 0:15:49.120 of the Second World War, I went to a phone 0:15:49.200 --> 0:15:51.600 during the summer, but we didn't have anything to eat, 0:15:51.640 --> 0:15:53.920 so my mother put me in that phone my brother 0:15:53.960 --> 0:15:56.320 and to another phone. You know, I was that six 0:15:56.440 --> 0:15:59.160 years old. My mother came with our bicycle, took me 0:15:59.240 --> 0:16:01.960 there and that left and I was pretty sad. And 0:16:02.040 --> 0:16:04.440 the farmer his wife took me by the hand and 0:16:04.480 --> 0:16:06.840 took me to the bomb. That was the first time 0:16:06.880 --> 0:16:09.320 I get that close to a cow, and she put 0:16:09.360 --> 0:16:11.280 my hand on the teeth of the cow and make 0:16:11.360 --> 0:16:13.760 me milk the cow. And that's where I had my 0:16:13.880 --> 0:16:18.960 first glass of you know, forming milk coming correct out 0:16:18.960 --> 0:16:21.920 of there. And maybe that's when I'm a chip. That 0:16:22.040 --> 0:16:24.760 changed my life, you know. So, yes, those those were 0:16:24.880 --> 0:16:28.720 very important thing. I think it's sad that so many 0:16:28.800 --> 0:16:33.200 kids today don't know where tomatoes come from. They don't 0:16:33.240 --> 0:16:37.720 know where milk comes from. I know you could never 0:16:38.200 --> 0:16:42.640 you know, most kid Now, a chicken is rectangular, uh, 0:16:42.640 --> 0:16:44.920 and he doesn't have any fit, doesn't have any head. 0:16:44.960 --> 0:16:47.440 It's affectangular. And I think that's where a chicken needs. 0:16:47.920 --> 0:16:50.960 So you know, I know how to kill a chicken 0:16:51.120 --> 0:16:53.440 or a rabbit. I've done that all my life. Not 0:16:53.640 --> 0:16:55.440 that I enjoy it, but you know this, it is 0:16:55.480 --> 0:16:57.760 part of the pm pout of knowing where the food 0:16:57.800 --> 0:17:00.280 comes from and so forth, and a great little of 0:17:00.360 --> 0:17:04.160 kita are you know. I never never knew about that, 0:17:04.240 --> 0:17:08.159 you know, and that's that's a shame. I read that 0:17:08.800 --> 0:17:12.200 one of the things that you did when you came 0:17:12.240 --> 0:17:18.439 to America was that you helped develop the menu for 0:17:18.480 --> 0:17:22.680 a pretty famous chain of restaurants. Yeah, for Awld Johnson. 0:17:24.400 --> 0:17:28.880 I think that's wonderful. Well, I work at the Pabo 0:17:29.960 --> 0:17:32.160 for the French restaurant in New York when I first 0:17:32.200 --> 0:17:37.879 came in nineteen fifty nine, and uh in nineteen sixty actually, 0:17:37.960 --> 0:17:41.880 when Kennedy was running for presidents. However felt a job 0:17:42.040 --> 0:17:43.840 at the White House, or I would have felt a 0:17:43.920 --> 0:17:47.439 job at Howard Johnson. I went to Howard Johnson and 0:17:49.680 --> 0:17:52.720 very day to very day, I had been the chef 0:17:52.720 --> 0:17:55.920 of the President in France before you know so, and 0:17:55.960 --> 0:17:58.560 I had done that, but at that time you have 0:17:58.600 --> 0:18:01.200 to realize that the cook was really at the bottom 0:18:01.280 --> 0:18:05.160 of the social scale. And uh, you know, no one 0:18:05.440 --> 0:18:08.880 would have called you for kudo or I never had 0:18:08.880 --> 0:18:13.760 an article on the newspaper, magazine, Television barely existed when 0:18:13.760 --> 0:18:16.440 I worked with the Goal in France, the French president 0:18:16.560 --> 0:18:19.680 I was with, I say, people like I unaware on 0:18:19.760 --> 0:18:23.200 their rootitos w who ever had of said no ever 0:18:23.359 --> 0:18:26.200 anyone I'll ever call you for the dining room for kudo, 0:18:26.440 --> 0:18:29.359 of calling you if anyone comes to the kitchen. It 0:18:29.520 --> 0:18:32.240 was because something was wrong that we're going to complain. 0:18:32.600 --> 0:18:34.960 I'm saying that to say that when I was invited 0:18:35.040 --> 0:18:37.760 to go to the White House I had no idea 0:18:37.880 --> 0:18:40.480 of the potential because at that time the cook was 0:18:40.560 --> 0:18:43.760 really very low on the social scale. So that's the 0:18:43.800 --> 0:18:46.399 way it was. So what I was to ask for 0:18:46.480 --> 0:18:50.240 that job and asked to go to Howard Johnson. Howard 0:18:50.320 --> 0:18:55.000 Johnson for me was totally totally American, totally different, UH 0:18:55.160 --> 0:18:59.840 and mass production, marketing, chemistry of food, any of this 0:19:00.119 --> 0:19:03.600 is I didn't know anything about. I work for years 0:19:03.640 --> 0:19:07.480 from nineteen sixty nineteen seventy. In nineteen seventy I opened 0:19:07.520 --> 0:19:10.360 a restaurant on Trips Avenue in New York called a Potagarie. 0:19:10.720 --> 0:19:13.639 It was a volume soup and all that with flesh 0:19:13.680 --> 0:19:16.359 pots on too. That I opened the World Tread Center 0:19:16.440 --> 0:19:18.800 in New York. Then I was a consultant at the 0:19:18.840 --> 0:19:21.840 Russian Tier. I'm saying that only to save that I 0:19:21.880 --> 0:19:25.000 could never have done any of those jobs as my 0:19:25.119 --> 0:19:27.879 training of the friendship if I hadn't had the training 0:19:27.880 --> 0:19:31.760 of Hawald Johnson. To Howard Johnson was very important in 0:19:31.760 --> 0:19:33.760 my life, and he was a great guy too. He 0:19:33.880 --> 0:19:36.119 came to my wedding, he came to the christening of 0:19:36.160 --> 0:19:40.480 my daughter. Wow, well, I love the food at Howard Johnson's. 0:19:40.520 --> 0:19:42.760 I don't know how far they've strayed from what you 0:19:42.960 --> 0:19:45.440 put into place all those years ago. But I still 0:19:45.520 --> 0:19:48.520 love their food. There was one right across from the 0:19:48.640 --> 0:19:51.520 radio station that I worked at about twenty five years ago, 0:19:52.000 --> 0:19:55.400 and so we ordered dinner from there probably four out 0:19:55.400 --> 0:19:58.800 of five nights the week. Yeah, to have the fried 0:19:58.880 --> 0:20:04.240 plan and the riper Burger. So false, yes, So of 0:20:04.400 --> 0:20:09.480 all the experiences you've had, when you close your eyes, 0:20:09.560 --> 0:20:15.280 where is your happiest place? Because my affection for you, 0:20:15.560 --> 0:20:21.399 and my fascination has nothing to do with food. Mine 0:20:21.480 --> 0:20:26.480 has to do with your artwork. Oh yes, I love 0:20:26.560 --> 0:20:31.359 your whimsical paintings. I love them. I went online after 0:20:31.440 --> 0:20:34.080 I discovered how talented you are, going, Oh my gosh, 0:20:34.080 --> 0:20:35.840 Oh my gosh, I want a chicken. I want to 0:20:35.840 --> 0:20:39.879 buy a chicken. Oh well, it's interesting. I have a 0:20:39.920 --> 0:20:45.080 book coming this here of chicken, and uh I have 0:20:45.520 --> 0:20:49.719 I think about a hundred thirty illustration of chicken. So 0:20:49.760 --> 0:20:52.160 I wanted to do that book. I have thirty one 0:20:52.200 --> 0:20:55.000 cook book, so I didn't want to do recipe. And 0:20:55.040 --> 0:20:56.600 they said, well, we want to do the book, but 0:20:56.680 --> 0:20:59.200 we want recipe. I said, I don't want to do recipe. 0:20:59.680 --> 0:21:02.479 So finally I did and I said, I have that 0:21:02.520 --> 0:21:05.160 book called The Apprentice, which is the story of my life, 0:21:05.240 --> 0:21:07.600 just story when I was a kid and so forth 0:21:07.800 --> 0:21:11.520 who I did the same thing. So a story of chicken, uh, 0:21:12.040 --> 0:21:13.960 from what I ate in China to what I say 0:21:13.960 --> 0:21:18.200 of the president eggs chicken with the illustration. So that 0:21:18.240 --> 0:21:21.680 book is coming out this year. Sometimes we're finishing it now. 0:21:22.480 --> 0:21:25.680 In fact, now we have I have a big show 0:21:25.760 --> 0:21:29.640 of my planning at the Stanfold Museum in Connecticut. Here 0:21:30.720 --> 0:21:33.399 I have seven tea planning which I've been hanging for 0:21:33.640 --> 0:21:38.200 for a month there. So I am doing more. Again 0:21:38.280 --> 0:21:40.280 it's in front of mine who did the outside I 0:21:40.320 --> 0:21:44.240 would never be able to do it. So I you know, 0:21:44.240 --> 0:21:47.840 I've been very lucky now in my life. Not only 0:21:47.880 --> 0:21:50.480 do I plan, but do I cook, But I pant 0:21:50.560 --> 0:21:53.720 and and there's a great similarity for me in those. 0:21:54.440 --> 0:21:57.880 I am always drawing, always painting. I paint on any 0:21:57.960 --> 0:22:01.520 surface I can find. I don't just paint on canvases. 0:22:01.560 --> 0:22:03.400 I like to paint on walls. I like to paint 0:22:03.400 --> 0:22:06.600 on furniture. I like to paint on cars. I just 0:22:06.680 --> 0:22:09.919 love to paint. I love to embellish. I don't just paint, 0:22:10.040 --> 0:22:14.720 I I glue stuff on and I use found objects 0:22:14.760 --> 0:22:19.320 in my art and I like sparkly things. Um, but 0:22:19.800 --> 0:22:26.399 when I saw your chickens, they're so whimsical. And because 0:22:26.440 --> 0:22:30.359 I raise chickens, I love their personalities. People don't realize this, 0:22:30.760 --> 0:22:35.720 but chickens have really strong personality sometimes. Yes, I come 0:22:35.800 --> 0:22:38.359 from the pot of France, which have the greatest chicken. 0:22:38.440 --> 0:22:43.240 In France, it's known the chicken r e ss Eas, 0:22:43.720 --> 0:22:45.480 and if you go to any of the three style 0:22:45.560 --> 0:22:49.240 great restaurants, even about it. In this country, the chicken 0:22:49.280 --> 0:22:54.159 of bast the great. They are beautifully white with the 0:22:54.280 --> 0:22:57.760 red cup of course, the red comb and the blue feet, 0:22:58.119 --> 0:23:01.520 so they have the color of the French flag, you know. 0:23:02.119 --> 0:23:05.920 So uh uh. Those chickens are quite well known in France. 0:23:05.920 --> 0:23:08.160 And of course when I was a kid, we raised 0:23:08.200 --> 0:23:12.840 those chickens. Well. I I usually raise chickens that I 0:23:12.920 --> 0:23:17.760 like to look at. I mean, we do butcher occasionally, 0:23:17.960 --> 0:23:20.280 but usually we just collect the eggs because I have 0:23:20.320 --> 0:23:23.439 a lot of kids and we go through at least 0:23:23.680 --> 0:23:26.720 one or two dozen eggs a day, so we raise 0:23:26.800 --> 0:23:29.520 our chickens for eggs. But I hatched the chicks a 0:23:29.600 --> 0:23:32.000 lot of times. I have an incubator. But I like 0:23:32.440 --> 0:23:34.240 I just like the ones that I like to look 0:23:34.280 --> 0:23:36.960 at because I love to look at them. And the 0:23:37.000 --> 0:23:42.119 little bantams. The Rhode Island red is a beautiful, beautiful bird. 0:23:42.359 --> 0:23:47.040 And but my favorite of the feather foot bantams. Oh, 0:23:47.400 --> 0:23:49.720 the little bantams that have the feather They look like 0:23:49.760 --> 0:23:54.000 Elvis Presley with the feather feet. And their personalities are 0:23:54.200 --> 0:23:57.480