Speaker 1: We're cooking up something special on today's episode of Love Someone.
Speaker 1: Those of you who know me or have listened to
Speaker 1: my radio program for any length of time probably would
Speaker 1: not be surprised to hear that a very large portion
Speaker 1: of my waking hours are spent in a single room
Speaker 1: at my house. And it's not the recording studio. It's
Speaker 1: in my kitchen. I know it's an important room in
Speaker 1: everyone's home, but mine has probably seen more action than
Speaker 1: most because I have been parenting and feeding a large
Speaker 1: family since I was in my early twenties. Turns out
Speaker 1: all these kids and grandkids and foster kids I've been
Speaker 1: raising for close to forty years now have to eat
Speaker 1: go figure and they want a minimum of three or
Speaker 1: four meals a day. My brain would actually explode if
Speaker 1: I ever tried to figure out the number of meals
Speaker 1: I've prepared and set before my hungry brood. I've picked
Speaker 1: up more than a few skills with some nifty tricks.
Speaker 1: I've experimented with a large variety of foods and flavors,
Speaker 1: and I've created a long list of personal and family
Speaker 1: favorites along the way, and I've loved every minute of it.
Speaker 1: Because to me, food is love. I immerse myself in
Speaker 1: the experience of it all. I grow my own fruits
Speaker 1: and vegetables. I live on at acre farm, and I've
Speaker 1: got acres of gardens. I raise my own chickens. We
Speaker 1: raise our own eggs from those chickens. My husband is
Speaker 1: an organic beef farmer. We raise all of our own meats.
Speaker 1: I can, I freeze, and it's all a labor of love.
Speaker 1: Here with me today is a man who feels the
Speaker 1: same way about food. He's dedicated his life to the
Speaker 1: art of food, the community it creates, and the love
Speaker 1: it envelops his recipients in He was born in France,
Speaker 1: near Leone in nineteen thirty five. He helped his parents
Speaker 1: in their restaurant his mother has a restaurant until beginning
Speaker 1: an apprenticeship at the prestigious Grand Hotel at the tender
Speaker 1: age of thirteen. At thirteen, he was a full time
Speaker 1: apprentice in the kitchen at the Grand Hotel. He went
Speaker 1: on to serve as chef for three French heads of state,
Speaker 1: including Charles de gaull All, before moving to the United
Speaker 1: States in nineteen fifty nine at the age of twenty four.
Speaker 1: Any guesses who I'm stirring things up with the day
Speaker 1: none other than the renowned and much beloved chef Jacques Papin,
Speaker 1: who you may know from his nineteen eighties TV program
Speaker 1: Julia and Jacques cooking at Home with his longtime friend
Speaker 1: Julia Child, or you may have recently made his qui
Speaker 1: etan's like I did when he started publishing short, fun
Speaker 1: cooking videos on Facebook during the pandemic. However you came
Speaker 1: to know Jacques, or if today is your first introduction, you,
Speaker 1: my friend, are in for a delightful feast. We'll get
Speaker 1: to the full meal deal right after I dish on
Speaker 1: one of the sponsors that make this podcast possible. Hi,
Speaker 1: it's Delilah. If you have been listening to my voice
Speaker 1: on the radio four years, then you know that I
Speaker 1: have been around on the radio four years. Off the radio,
Speaker 1: I'm taking care of my kids, taking care of my dogs,
Speaker 1: riding my horses, growing plants in my gardens. And you
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Speaker 1: forward slash love to place your order and to discover
Speaker 1: all the wonderful goodness of Omega x L. Well, I'm
Speaker 1: glad you're on Zoom with us today. And right before
Speaker 1: we were able to get together, I was doing a
Speaker 1: deep dive into your foundation and I had to dry
Speaker 1: my eyes because I was crying looking at all the
Speaker 1: lives that are being transformed by the community kitchens that
Speaker 1: already existed, but now you've come along to partner with them,
Speaker 1: and you're doing tremendous work to transform the lives of
Speaker 1: so many people. Can you tell us a little bit more.
Speaker 1: I know you said it's your son in law that's
Speaker 1: behind that, but yes it is. My Sunny Luke created
Speaker 1: the Jack pep and Foundation. But you know, I have
Speaker 1: been on TBS of a thirty five years, so we
Speaker 1: have access to an in all this, a lot of
Speaker 1: video of techniques, and I've done a thirty book so
Speaker 1: all of that method. Yeah, he decided to use it,
Speaker 1: and I think we spoke about it a few years
Speaker 1: ago and he told me, who would you like to teach? Really,
Speaker 1: I said, you know, people like people coming out of jail,
Speaker 1: people like this who have had problem in life, and
Speaker 1: not young necessarily young people, but thirty four fifty years old.
Speaker 1: So that's what they created the foundation for. So we
Speaker 1: work a lot with coming on the kitchen with people
Speaker 1: that actually coming out of jail or from a drug addict,
Speaker 1: or homeless people, veterans, people like this. So it's pretty
Speaker 1: it's pretty rewarding. I mean to show them just a
Speaker 1: sample basic technique of cooking so they can retake great
Speaker 1: a life and start doing themselves, you know, good and
Speaker 1: and feel good about themselves. So so certainly done a great,
Speaker 1: great job with that. In addition to that, in the
Speaker 1: last two years because of the pandemic, he had asked
Speaker 1: Chef to do a video for us to be used
Speaker 1: on a video and volume book and it has been amazing.
Speaker 1: We did three theories. As the the first theory, we
Speaker 1: had people like you know, Tomas Keller Richard read about
Speaker 1: the Stewards Hossian dress, I mean, David forty. Then we
Speaker 1: get forty more, and then we get forty more. Now
Speaker 1: from the Laurentis to he hacked me try or people
Speaker 1: like this. You know, we're to make those videos for us,
Speaker 1: you know, to be able to to raise somebody and
Speaker 1: you can give those the gift, you know, to be
Speaker 1: part of the foundations like that that thin gets forty
Speaker 1: dollars or something like that. Wait wait, wait, wait, back up,
Speaker 1: forty dollars for a membership and you get videos all
Speaker 1: of those videos from that three series that he did.
Speaker 1: So if you go on the Jack pep and Foundation.
Speaker 1: So he's explain a lot of that. Yet, as soon
Speaker 1: as we're finished with the podcast, I'm going on your
Speaker 1: well I was already on your foundation, but I'm going
Speaker 1: to sign up. I'm going to pay the membership fee
Speaker 1: because that sounds fascinating, So you did. You had different
Speaker 1: chefs submit the videos and you say each series has
Speaker 1: forty in it. Yes, wow, So we did three theories.
Speaker 1: There is an actually on March first, we were really
Speaker 1: seeing another miniseriy of other chef again, so you could
Speaker 1: also talk to my son in law. You know, we
Speaker 1: teach it that Johnson as well. I'm very proud of
Speaker 1: him because he had been a chef for thirty five years.
Speaker 1: But when he started teaching at BU. At body teach
Speaker 1: at BU as well, but at Johnson and well he
Speaker 1: decided to go back to school, eventually did his master
Speaker 1: and did a PhD a few years ago in education.
Speaker 1: So he don't only a great chef, but it's a
Speaker 1: very good educator. And I could never have done what
Speaker 1: he's done with the foundation and the organilation and all that.
Speaker 1: He's very good at that. It sounds like your daughter chose,
Speaker 1: well she did, okay, And you have a granddaughter. How
Speaker 1: old is your granddaughter? Well, my granddaughter is starting at BU.
Speaker 1: I've been teaching at BU for thirty seven years. My
Speaker 1: son in location that he teaches there, including my daughter
Speaker 1: with you know mid fifty what a BU two? So
Speaker 1: now sure that's your name. He's starting at BEU with
Speaker 1: the Springs, so there is a certain legacy there. And
Speaker 1: she's been doing show with me since she was about
Speaker 1: six seven years old. And actually we did a book
Speaker 1: together for a grandfather's lesson, a little book with some
Speaker 1: video that we did. What she was about twelve or thirteen.
Speaker 1: Now she's turning eighteen, so and I saw some of
Speaker 1: the videos when she was younger with you, she is darling,
Speaker 1: absolutely darling. Are you a little bit proud their grandpa? Yes,
Speaker 1: I'm not a chef, but I love to cook. And
Speaker 1: I don't really know where I got that from because
Speaker 1: our mom, I mean, she cooked dinner every night, but
Speaker 1: it was pretty simple. Like our dad didn't like a
Speaker 1: lot of spice is good, um, So he was a
Speaker 1: meat and potatoes kind of guy. But my grandparents had
Speaker 1: a farm. My mom's folks had a farm and they
Speaker 1: raised their own beef. They fished in the river. Their
Speaker 1: their house was literally about maybe ten or twelve feet
Speaker 1: off the river, maybe twenty ft, I don't know, but
Speaker 1: they would catch fish every day. I mean, my grandpa
Speaker 1: fished every single day after he was retired. So I
Speaker 1: was raised eating really healthy delicious, wonderful food that they raised.
Speaker 1: So as soon as I was in a position in
Speaker 1: life to buy some dirt, I bought dirt so that
Speaker 1: I could raise my own food. And it's a lot
Speaker 1: of work. And every year I say, just like my grandparents,
Speaker 1: I'm not gonna put it in a garden as big
Speaker 1: this year because nobody eats it, and I can't get
Speaker 1: the grandkids to come and take any of the corn home.
Speaker 1: And every year, somehow the garden gets bigger. Well, my head,
Speaker 1: you'd get smolder, frankly, because I've been godening all my life.
Speaker 1: But I think it's very important. When my granddaughter was
Speaker 1: three or four years old, she came, she helped me
Speaker 1: cook what I could have still next to years, they
Speaker 1: give me the sellard, give me that. Do you think
Speaker 1: that staying enough? Do you think that? And I said, okay,
Speaker 1: let's go get some bossy in the garden. So we
Speaker 1: go to the garden and I said, okay, this is
Speaker 1: no that's why I tasted. Now, that's saragon. No, that's
Speaker 1: Bossley the text to come back into the kitchen and
Speaker 1: helped me. And then I take her to the market.
Speaker 1: I said, okay, I need to metto or I need
Speaker 1: there make sure they are right? Did you smell them?
Speaker 1: You think they are right? So you know, it's very
Speaker 1: important to get the kids with you doing that type,
Speaker 1: and that conversation for me is in the background, you know,
Speaker 1: to to other types of their session, not only in
Speaker 1: the kitchen, but then after, of course you sit down,
Speaker 1: you eat that the best part of it, and that
Speaker 1: brings some other conversation. So for us, the kitchen are
Speaker 1: already very important, including my daughter over the year and
Speaker 1: a half, I hold her in my arm. I made
Speaker 1: her stay the path and she's still the battle. She
Speaker 1: could made it so so she was going to eat
Speaker 1: it because she made it. So you know, it's very important,
Speaker 1: certainly in our family structure to the children involved. And
Speaker 1: there is no better place for me when you come
Speaker 1: out of school to sit down in the kitchen, to
Speaker 1: hear the voice of you, of your mother, of your father,
Speaker 1: the smell of the kitchen, the cling of the astrivant,
Speaker 1: and of course the food. Those those memories stay with
Speaker 1: you the rest of your life. Those tastes will stay
Speaker 1: with you the rest of your life. That she's very
Speaker 1: important for us. I loved when you said you had
Speaker 1: her smell that the tomatoes and the pears. I recently
Speaker 1: read that the sense of smell brings up more memories
Speaker 1: than our other senses. That when you smell something, when
Speaker 1: you smell parsonally, when you smell a ripe tomato, it
Speaker 1: instantly can transport you to another place and time. That's
Speaker 1: very good that you said that, because, uh, the effective
Speaker 1: memory and only pushed. Marcel pulls the roads, you know,
Speaker 1: remembering a thing past. He talks about a part of
Speaker 1: his life where he was in Paris at the end
Speaker 1: of the nineteenth century, and he went there for tea,
Speaker 1: and he get that cup of tea, and there was
Speaker 1: some little bad land, you know, that was given to him,
Speaker 1: and he did that bad land in the tea, and
Speaker 1: all of a sudden he was five years old in
Speaker 1: the garden with his parents along the normality, you know,
Speaker 1: and all of a sudden that taste. He tried to
Speaker 1: remember about it, and it brings back the kitchen of
Speaker 1: his grandmother, and then eventually the whole little town came
Speaker 1: out of his cup of tea, as he said, And
Speaker 1: this is what he called the effective memory. That in
Speaker 1: the memory of the senses, as opposed to the memory
Speaker 1: of the brain memory of the brand. You try to
Speaker 1: remember when was I in nineteen The brand can go,
Speaker 1: but the memory of the senses, the smell, the taste,
Speaker 1: the eye, the hearing. I woke in the wood with
Speaker 1: my dog to pick up mushroom. I do that in
Speaker 1: the in summer, and I'm not thinking about anything in particular,
Speaker 1: and all of a sudden, I smell those mushrooms and
Speaker 1: I am six years old, going mushrooming with my father
Speaker 1: and my brother. This is very immediate. The effective memory
Speaker 1: are very powerful because they're very immediate right there now,
Speaker 1: and they bring back memory much better than the brain
Speaker 1: in a different way. When I was really young, my
Speaker 1: parents lived on a farm. They didn't own it, but
Speaker 1: they rented it, and the people that owned it had cows,
Speaker 1: milk cows, and I would go with mom because Mom
Speaker 1: helped milk the cows in the morning. I would go
Speaker 1: with her every morning, and I had this little lantern,
Speaker 1: this little brass lantern. I don't know where I got it,
Speaker 1: but we would go down to the barn and the
Speaker 1: smell of the milk, the fresh warm milk, and the
Speaker 1: smell of the barn and the smell of the cows
Speaker 1: and the hay. It's sounds crazy, but when I walk
Speaker 1: into my barn, I immediately transported back with my mom
Speaker 1: and and like you said, it's it's so quick and
Speaker 1: it's so complete. It's the whole picture. You know. I
Speaker 1: don't just I don't just see the cow that she
Speaker 1: was milking. I'm there in the barn, and I see
Speaker 1: the cement floor and and the way we cleaned it afterwards,
Speaker 1: and such good memories, such happy times. I have a
Speaker 1: book called The Apprentice, which is the cook's memoir that
Speaker 1: I did. And uh also that PBS did an American
Speaker 1: master on me called The out of Craft, and they
Speaker 1: show exactly what you're showing there, I said in that thing.
Speaker 1: When I was about six, during the war in front
Speaker 1: of the Second World War, I went to a phone
Speaker 1: during the summer, but we didn't have anything to eat,
Speaker 1: so my mother put me in that phone my brother
Speaker 1: and to another phone. You know, I was that six
Speaker 1: years old. My mother came with our bicycle, took me
Speaker 1: there and that left and I was pretty sad. And
Speaker 1: the farmer his wife took me by the hand and
Speaker 1: took me to the bomb. That was the first time
Speaker 1: I get that close to a cow, and she put
Speaker 1: my hand on the teeth of the cow and make
Speaker 1: me milk the cow. And that's where I had my
Speaker 1: first glass of you know, forming milk coming correct out
Speaker 1: of there. And maybe that's when I'm a chip. That
Speaker 1: changed my life, you know. So, yes, those those were
Speaker 1: very important thing. I think it's sad that so many
Speaker 1: kids today don't know where tomatoes come from. They don't
Speaker 1: know where milk comes from. I know you could never
Speaker 1: you know, most kid Now, a chicken is rectangular, uh,
Speaker 1: and he doesn't have any fit, doesn't have any head.
Speaker 1: It's affectangular. And I think that's where a chicken needs.
Speaker 1: So you know, I know how to kill a chicken
Speaker 1: or a rabbit. I've done that all my life. Not
Speaker 1: that I enjoy it, but you know this, it is
Speaker 1: part of the pm pout of knowing where the food
Speaker 1: comes from and so forth, and a great little of
Speaker 1: kita are you know. I never never knew about that,
Speaker 1: you know, and that's that's a shame. I read that
Speaker 1: one of the things that you did when you came
Speaker 1: to America was that you helped develop the menu for
Speaker 1: a pretty famous chain of restaurants. Yeah, for Awld Johnson.
Speaker 1: I think that's wonderful. Well, I work at the Pabo
Speaker 1: for the French restaurant in New York when I first
Speaker 1: came in nineteen fifty nine, and uh in nineteen sixty actually,
Speaker 1: when Kennedy was running for presidents. However felt a job
Speaker 1: at the White House, or I would have felt a
Speaker 1: job at Howard Johnson. I went to Howard Johnson and
Speaker 1: very day to very day, I had been the chef
Speaker 1: of the President in France before you know so, and
Speaker 1: I had done that, but at that time you have
Speaker 1: to realize that the cook was really at the bottom
Speaker 1: of the social scale. And uh, you know, no one
Speaker 1: would have called you for kudo or I never had
Speaker 1: an article on the newspaper, magazine, Television barely existed when
Speaker 1: I worked with the Goal in France, the French president
Speaker 1: I was with, I say, people like I unaware on
Speaker 1: their rootitos w who ever had of said no ever
Speaker 1: anyone I'll ever call you for the dining room for kudo,
Speaker 1: of calling you if anyone comes to the kitchen. It
Speaker 1: was because something was wrong that we're going to complain.
Speaker 1: I'm saying that to say that when I was invited
Speaker 1: to go to the White House I had no idea
Speaker 1: of the potential because at that time the cook was
Speaker 1: really very low on the social scale. So that's the
Speaker 1: way it was. So what I was to ask for
Speaker 1: that job and asked to go to Howard Johnson. Howard
Speaker 1: Johnson for me was totally totally American, totally different, UH
Speaker 1: and mass production, marketing, chemistry of food, any of this
Speaker 1: is I didn't know anything about. I work for years
Speaker 1: from nineteen sixty nineteen seventy. In nineteen seventy I opened
Speaker 1: a restaurant on Trips Avenue in New York called a Potagarie.
Speaker 1: It was a volume soup and all that with flesh
Speaker 1: pots on too. That I opened the World Tread Center
Speaker 1: in New York. Then I was a consultant at the
Speaker 1: Russian Tier. I'm saying that only to save that I
Speaker 1: could never have done any of those jobs as my
Speaker 1: training of the friendship if I hadn't had the training
Speaker 1: of Hawald Johnson. To Howard Johnson was very important in
Speaker 1: my life, and he was a great guy too. He
Speaker 1: came to my wedding, he came to the christening of
Speaker 1: my daughter. Wow, well, I love the food at Howard Johnson's.
Speaker 1: I don't know how far they've strayed from what you
Speaker 1: put into place all those years ago. But I still
Speaker 1: love their food. There was one right across from the
Speaker 1: radio station that I worked at about twenty five years ago,
Speaker 1: and so we ordered dinner from there probably four out
Speaker 1: of five nights the week. Yeah, to have the fried
Speaker 1: plan and the riper Burger. So false, yes, So of
Speaker 1: all the experiences you've had, when you close your eyes,
Speaker 1: where is your happiest place? Because my affection for you,
Speaker 1: and my fascination has nothing to do with food. Mine
Speaker 1: has to do with your artwork. Oh yes, I love
Speaker 1: your whimsical paintings. I love them. I went online after
Speaker 1: I discovered how talented you are, going, Oh my gosh,
Speaker 1: Oh my gosh, I want a chicken. I want to
Speaker 1: buy a chicken. Oh well, it's interesting. I have a
Speaker 1: book coming this here of chicken, and uh I have
Speaker 1: I think about a hundred thirty illustration of chicken. So
Speaker 1: I wanted to do that book. I have thirty one
Speaker 1: cook book, so I didn't want to do recipe. And
Speaker 1: they said, well, we want to do the book, but
Speaker 1: we want recipe. I said, I don't want to do recipe.
Speaker 1: So finally I did and I said, I have that
Speaker 1: book called The Apprentice, which is the story of my life,
Speaker 1: just story when I was a kid and so forth
Speaker 1: who I did the same thing. So a story of chicken, uh,
Speaker 1: from what I ate in China to what I say
Speaker 1: of the president eggs chicken with the illustration. So that
Speaker 1: book is coming out this year. Sometimes we're finishing it now.
Speaker 1: In fact, now we have I have a big show
Speaker 1: of my planning at the Stanfold Museum in Connecticut. Here
Speaker 1: I have seven tea planning which I've been hanging for
Speaker 1: for a month there. So I am doing more. Again
Speaker 1: it's in front of mine who did the outside I
Speaker 1: would never be able to do it. So I you know,
Speaker 1: I've been very lucky now in my life. Not only
Speaker 1: do I plan, but do I cook, But I pant
Speaker 1: and and there's a great similarity for me in those.
Speaker 1: I am always drawing, always painting. I paint on any
Speaker 1: surface I can find. I don't just paint on canvases.
Speaker 1: I like to paint on walls. I like to paint
Speaker 1: on furniture. I like to paint on cars. I just
Speaker 1: love to paint. I love to embellish. I don't just paint,
Speaker 1: I I glue stuff on and I use found objects
Speaker 1: in my art and I like sparkly things. Um, but
Speaker 1: when I saw your chickens, they're so whimsical. And because
Speaker 1: I raise chickens, I love their personalities. People don't realize this,
Speaker 1: but chickens have really strong personality sometimes. Yes, I come
Speaker 1: from the pot of France, which have the greatest chicken.
Speaker 1: In France, it's known the chicken r e ss Eas,
Speaker 1: and if you go to any of the three style
Speaker 1: great restaurants, even about it. In this country, the chicken
Speaker 1: of bast the great. They are beautifully white with the
Speaker 1: red cup of course, the red comb and the blue feet,
Speaker 1: so they have the color of the French flag, you know.
Speaker 1: So uh uh. Those chickens are quite well known in France.
Speaker 1: And of course when I was a kid, we raised
Speaker 1: those chickens. Well. I I usually raise chickens that I
Speaker 1: like to look at. I mean, we do butcher occasionally,
Speaker 1: but usually we just collect the eggs because I have
Speaker 1: a lot of kids and we go through at least
Speaker 1: one or two dozen eggs a day, so we raise
Speaker 1: our chickens for eggs. But I hatched the chicks a
Speaker 1: lot of times. I have an incubator. But I like
Speaker 1: I just like the ones that I like to look
Speaker 1: at because I love to look at them. And the
Speaker 1: little bantams. The Rhode Island red is a beautiful, beautiful bird.
Speaker 1: And but my favorite of the feather foot bantams. Oh,
Speaker 1: the little bantams that have the feather They look like
Speaker 1: Elvis Presley with the feather feet. And their personalities are
Speaker 1: so strong and so fun you know, they think they're
Speaker 1: as big as a Rhode Island red. And I raised
Speaker 1: them just for the pleasure of looking at them and
Speaker 1: drawing them and painting them. But your chickens are much
Speaker 1: more whimsical and joyful. Your joy comes through your paintings.
Speaker 1: I was saying that my friend, Pierre friend was the
Speaker 1: executive chef at the Pavo many years ago, and I
Speaker 1: remember that years and years ago. I was in China
Speaker 1: Town in New York, and I was buying and Pierre
Speaker 1: was going to come from dinner, and all of a sudden,
Speaker 1: I go into a store and actually go black chicken.
Speaker 1: I mean black skin, black, totally black. The skin is black,
Speaker 1: the fleshi black put. I never seen that that type
Speaker 1: of so I bought it two roast it for my friend.
Speaker 1: I roasted and I did it on purpose. When he
Speaker 1: came so, I pulled the chicken out to bast it too,
Speaker 1: and they look as they said, where did that? I said,
Speaker 1: it's a chicken. I say yeah. They said sold black.
Speaker 1: I say yeah, but I don't know what happened. I
Speaker 1: had a regular chicken. I put it in those Those
Speaker 1: are you know, I don't know if you know that,
Speaker 1: but this is a type of chicken that you find
Speaker 1: in in Chinatown. They are very fluffy, beautiful fluffy with
Speaker 1: with blue blue eye I think, and and they are
Speaker 1: I forget the name now anyway, So the meat is
Speaker 1: black as well. Wow, it is black and ch So
Speaker 1: they are fun, very fun. What a fun trick to
Speaker 1: pull on your friend, right, Oh, I hope you're enjoying
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Speaker 1: Mercy Ships dot org. So what's your favorite meal of
Speaker 1: the day to cook and to share? Do you have
Speaker 1: a favorite? The favorite of the meal for me is
Speaker 1: so is dinner. You know, I don't really have breakfast.
Speaker 1: I have coffer to but them nuts. Launch is pretty
Speaker 1: light usually, but I like to sit down for dinner.
Speaker 1: I mean, for many many years, you know, share a
Speaker 1: bottle of wine with my wife. We sit down at
Speaker 1: night and have dinner. So yeah, dinner is uh the
Speaker 1: end of the day. I mean we're seeings that put together.
Speaker 1: And even when Clauding my daughter was slower, you know,
Speaker 1: a dinner at the house, but always, you know, something
Speaker 1: which was very important at the end of the day.
Speaker 1: You know, to share the table together and to talk,
Speaker 1: and to to share the wine and the foot A
Speaker 1: lot of people have talked about all the calamity that
Speaker 1: has come with the COVID and with the shutdown, but
Speaker 1: I have to tell you, Jack, one of the greatest
Speaker 1: gifts that I have enjoyed in my life was the
Speaker 1: COVID shutdown because it slowed us down and for the
Speaker 1: first time in years, dinner became a thing again in
Speaker 1: our family. I mean, I was raised where we had
Speaker 1: dinner as a family every night together. There you didn't
Speaker 1: you didn't miss dinner unless it was, you know, something
Speaker 1: pretty important. But I had gotten away from that with
Speaker 1: my kids because they had sports and they had this,
Speaker 1: and they had that, and I had work and I'm
Speaker 1: on the year laid and blah blah blah and blah
Speaker 1: blah blah. So I would cook dinner. I would cook
Speaker 1: a big meal and then I go to my studio
Speaker 1: and the family would eat, but not like a sit
Speaker 1: down enjoy each other's company. It was well, you know,
Speaker 1: mom made this or that. So the COVID shutdown was
Speaker 1: a huge gift in that we started having family meals
Speaker 1: together and then the kids, I made the kids cook.
Speaker 1: I had them not just joined me in the kitchen,
Speaker 1: but I'm like, okay, you're responsible for dinner tomorrow night.
Speaker 1: I'm here for questions and oh my gosh, what a gift. Yeah,
Speaker 1: to set up the table, to do the dishes too.
Speaker 1: I mean that whole familiar operation. That's very, very important.
Speaker 1: And the pandemic probably put a lot of people, got
Speaker 1: a lot of DeVos, I'm sure, but a lot of
Speaker 1: people through after two So so yes with aready question.
Speaker 1: And that's why at the beginning of the pandemic clothing,
Speaker 1: my daughter asked me, why don't you do did the
Speaker 1: show like three or four or five minutes for people
Speaker 1: with what you have in your refrigerator or in the
Speaker 1: pantry or in the fraser. I said, okay, And then
Speaker 1: we've done two hundred and twenty of those with my friend,
Speaker 1: uh Tom Hopkins. Tom Hopkins is a photographer, has done
Speaker 1: my book for over thirty years. He's also the one
Speaker 1: who does the outside here for me, and so there
Speaker 1: were only the two of our in the kitchen. We
Speaker 1: started at the pandemic. I did the cooking and the dishes,
Speaker 1: and he came there, did a fixed camera and with
Speaker 1: this telephone to close up. So we are two people
Speaker 1: in the kitchen and we do a day. We do
Speaker 1: about ten or twelve a day when we do it
Speaker 1: onto those small shows black five minutes. So it's been
Speaker 1: it's been pretty rewarding too. And my daughter who wanted
Speaker 1: to put that on Facebook, we started a couple of
Speaker 1: years ago. I think we had like and a thousand
Speaker 1: people on Facebook and now we're close to two millions.
Speaker 1: Has well that that's that's how I was introduced to you.
Speaker 1: We started sharing your videos on my Facebook, and my
Speaker 1: audience loves you, loves you, so I was so thrilled
Speaker 1: when I was told I was going to get to
Speaker 1: share this time with you. And like I said, after
Speaker 1: I discovered you, I did a deep dive into your
Speaker 1: artwork and uh, I feel like you know a kindred
Speaker 1: soul in our love for painting chickens. And if you
Speaker 1: came to my house. I have collected antique chickens my
Speaker 1: entire adult life, and every now and then I'll purge.
Speaker 1: I'm like, Okay, I've got enough knick knacks. I don't
Speaker 1: need more stuff. And then I'm like, why did I
Speaker 1: let go of that antique chicken? I loved it so much.
Speaker 1: My house is built, it's kind of a big square,
Speaker 1: and the kitchen and family rumor together, and it's really
Speaker 1: the only room of the house we're ever in. You know,
Speaker 1: we go to bed in our bedrooms, but we're in
Speaker 1: the kitchen and all the artwork are chickens. Yeah I have.
Speaker 1: I'm in the kitchen too, you know. I mean, you've
Speaker 1: done pretty well by that, but I need to I
Speaker 1: need to find my way to one of your paintings
Speaker 1: because I just loved them. Oh yeah, you should go
Speaker 1: on the outside, Jack Pepper outside and you'll see serial whatever.
Speaker 1: So yes, it's very kind of you to avoid me
Speaker 1: on your show. And you know I've been I've been
Speaker 1: planning for over fifty years. But I've been in the kitchen.
Speaker 1: When I left home in nineteen to go into apprenticeship,
Speaker 1: I was thirteen years old at that time, you know.
Speaker 1: So my mother and a restaurant in France. My father
Speaker 1: was a Kevinet baker. But I can't twelve restaurant in
Speaker 1: my family in France, and twelve of them run by women,
Speaker 1: you know, cousin aunt my mother, and so I was
Speaker 1: actually the first mail to go into that business. So yes,
Speaker 1: so I've I've already been very affluenced by the cooking
Speaker 1: of Woman, I mean my mother too. And yeah, you
Speaker 1: know what friend with Julia Child for the fifty years
Speaker 1: with each show together, those series. So yes, certainly that's
Speaker 1: been an important part of my life. Well, thank you
Speaker 1: for sharing your life with us, Thank you for all
Speaker 1: that you do. Thank you for your foundation. If anybody
Speaker 1: wants to find out about Jacques Pippins Foundation jp dot foundation,
Speaker 1: right the videos and the testimonies of students who have
Speaker 1: come out of addiction, come out of prison, come out
Speaker 1: of unfortunate situations, or just been denied access. So many
Speaker 1: people have been denied access to opportunities, and your foundation,
Speaker 1: working with community kitchens and with education programs, are providing wonderful, wonderful,
Speaker 1: life changing, transformative opportunities. And one thing I just heard
Speaker 1: is there are seven hundred thousand people short in the
Speaker 1: food industry today, absolutely, and we really need need people
Speaker 1: like that. Just first time three cook, you know, and
Speaker 1: now fortunate feel rais sallary of changing and raising so
Speaker 1: you know, you can start going in the kitchen for
Speaker 1: twenty bucks an hour two, which wasn't this way even three, four, five,
Speaker 1: years ago. So and we need people like that. And
Speaker 1: you know, in the kitchen, I always say, I mean
Speaker 1: the model is that in the eye of the store,
Speaker 1: we're all equality the eye of the store. So it
Speaker 1: really doesn't matter who you are, whether you're bell, female, black, white,
Speaker 1: or whatever. It is eleven o'clock in the morning. At
Speaker 1: twelve o'clock, you have a hundred people sitting down to
Speaker 1: get a boo that mooves. So you know this in
Speaker 1: the kitchen. So the kitchen is really a team were
Speaker 1: to do in the professional kitchen. And I'm glad that
Speaker 1: we can change the life of people to a certain
Speaker 1: extent by doing what my Sonny louis doing. Well, thank
Speaker 1: you very much, thank you for this time, thank you
Speaker 1: for your your decades of work, and thank you for
Speaker 1: just blessing people with your personality. Thank you for having
Speaker 1: me and all right, thanks jo bye, thank you for
Speaker 1: spending this time with us today. Jock's Jocks Pippin has
Speaker 1: had a fascinating life, both personally and professionally. Born almost
Speaker 1: literally in a kitchen, he has been working professionally since
Speaker 1: he was thirteen. After reaching the pinnacle of his career
Speaker 1: in Europe, he came to the US and actually turned
Speaker 1: down a job cooking for JFK in the White House. Instead,
Speaker 1: he led R and D for the Howard Johnson chain
Speaker 1: for a decade, and during those years he completed degrees
Speaker 1: at Columbia University. He became a ski instructor. He married
Speaker 1: his beloved Gloria, welcomed his daughter Claudine, before a devastating
Speaker 1: car accident that nearly ended his life led him to
Speaker 1: reinvent himself once again. He's an author of thirty books.
Speaker 1: Late Technique was published in nineteen sixty seven, dramatically changed
Speaker 1: the way professional and home cooks went about their task
Speaker 1: and made his very French name known worldwide. His good looks,
Speaker 1: his wit, his charm, his talent and encouragement found a
Speaker 1: place on daytime TV programming and in the hearts of millions.
Speaker 1: He's a former columnist for The New York Times, and
Speaker 1: his articles have appeared in countless food magazines. Jocks his
Speaker 1: daughter Claudine, his son in law. Rowley created the Jacques
Speaker 1: Pepin Foundation in with the goal of supporting free culinary
Speaker 1: and life skills training through community based organizations, helping adults
Speaker 1: who have high barriers to employment, including those who are
Speaker 1: previously incarcerated, those who were homeless, substance abuse issues and
Speaker 1: lack of work history, gained confident skills and employment in
Speaker 1: food services. His passion, charm and good looks haven't diminished
Speaker 1: over his story to eighty six years of life, and
Speaker 1: we are so very privileged to have had this time
Speaker 1: to spend with him here today on my podcast. You
Speaker 1: can catch up with Jacques Pipin and watch his delightful
Speaker 1: short cooking videos on his Facebook page. I encourage you
Speaker 1: to become a member of the Jocks Pipin Foundation. I'm
Speaker 1: going to supporting their mission of helping others attain the
Speaker 1: skills and confidence to become successful members of the culinary community.
Speaker 1: There are over seven hundred thousand jobs that need to
Speaker 1: be filled in culinary arts and reach their full human
Speaker 1: potential and gaining access to hundreds of recipes and videos
Speaker 1: along the way. If you join the foundation jp DOT Foundation,
Speaker 1: go to the www dot jp dot Foundation to learn
Speaker 1: more and become a member of this delicious community. I
Speaker 1: am especially excited that he has a book coming out
Speaker 1: about chickens, about cooking chickens and about his love for chickens.
Speaker 1: There are many many paintings of the chickens that he
Speaker 1: has painted over the years. If you want to have
Speaker 1: all of your senses delighted, look into his artwork. He
Speaker 1: is a very, very talented artist. His artwork is joyful.
Speaker 1: It dances with color and light, and the emotions that
Speaker 1: the paintings evoke are always just sweet happiness to me anyway,
Speaker 1: and I love his paintings. So a new book to
Speaker 1: look forward to from Jacques about chickens. Join me on
Speaker 1: the air on the radio, and right back here for
Speaker 1: our next episod sort of love someone. I have to
Speaker 1: run now because there's meals to be made, mouths to
Speaker 1: be fed, eggs to be collected, and for some reason,
Speaker 1: I'm feeling especially inspired to mix up something delicious. God,
Speaker 1: bless you, Thank you for listening.