Episode 27: The Apprentice with Jacques Pépin

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:

喜马拉雅

Episode Overview:

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