I am learning so much from Jacques Pepin's series and will always go back to these videos for reference. Thank you Jacques Pepin!!!

Jacques Pepin a true culinary master with broad skill set. He would have probably made an equally great surgeon.

That quick technique at the end came from years of mastery.

Brilliant Sir. And the encouragement to ‘practice’ is right on. .-Tim

Awesome method. After 2 apples it was very easy to do.thx

wonderful video and man

Love theses tips

I love the song from the beginning :)

I love him.

Thank you but I finished it

Saved me 8 quid 👍😂

I've learned this peeling technique but I can't do it as fast as Jacques

In case you peel the apples first like me, taking off the stem ends this way tends to break off chunks of apple(or maybe I'm just bad at it.) This makes removing the center core an especially difficult task as you may have gaps so you can't just twist the apple around your thumb and knife. In my case, removing the center core is safer with some steel hemisphere-shaped measuring spoons, specifically a 1/2 tablespoon/7.5ml measuring spoon. Emphasis that they are hemisphere i. e. half a sphere shaped, not shallow.

His hands are made for food

He takes you to an apprenticeship in a French kitchen.... “this is how you.....”, because that is how centuries of the industry of decided..