Jacques Pepin is so reassuring when it comes to cooking and feeling comfy. God bless him and his family

I wish this man would live forever.

This man and Bob Ross are the reason I watch KZfaq on a hung over Sunday morning!!!

i could watch pepin cook forever i think

He reminds me of my father, who was also a chef. He had a great big open kitchen with seats, all around and love to entertain his guests while he finished up the meal before serving. He once said that Jacques and Julia were legit (paraphrase ),and coming from him that meant a lot.

“Saffron is very expensive” - Produces a large tin full of saffron

I love so many of his little ways, but his pronunciation of "honay" is one I watch for.

He has given me the courage to cook new dishes, from peasant chicken to sourdough bread, to Sunday morning cinnamon rolls. Thank you Mr. Pepin for the joy you've given me.

that man can rock a sweater vest.

I have never encountered a better chef, & what a gentleman...!!

His casual mastery of the knife is inspiring. Just a wonderful instructor all around.

Tip for grating zest with a Microplane or similar: Keep the fruit stationary, and run the 'plane over the top of it. This way, you can see where you've zested and if/when you're into the albedo (pith).

Love those butter bean canapes. Made this for the first time just as COVID had us buying up everything in the "supare-mahkett". Then, after we all fell in love with the dish, nary a butter bean was to be found! I now am never without at least four cans. If you haven't made the canapes, do. And, of course, I love you, Jacques.

Isn’t he just so calm and easy going. No matter what is going on in the country he’s just so nice to watch.

I always picture Jacques travelling with his can of $1000 worth of saffron in his roller bag... :D

Ive been a chef for 15 years now and I never fail to learn something new watching Jacques cook, even if I think I know exactly what he’s gonna do he still has something there that he can teach me. his cooking style and dishes are very classic (you could say a bit old fashioned) but they are classic for a reason and the way this show is done is great he really is cooking all this food there and then,none of this here’s one I prepared earlier crap. Thanks Jacques, top chef

Jaques Pepin has been one of my mentors in the kitchen for over 30 years. My copies of his iconic "La Technique" and "La Method" have been used so much through the years they are splattered with food and dog-eared with love.

Not only is he the best Chef in my opinion, he is a funny, genuine, common sense guy. I made chicken galantine a few weeks ago, if you haven't seen that video.. it's easier the second time and just as good.

The biggest thing I have learned from Mr. Pepin, how to plan a week long menu. Three course meal and everything is always perfect. Takes a lifetime!

I love how every technique he demonstrates looks like he's done it thousands of times. With the same ease as you or I tying our shoes. Such a pleasure to watch. And emulate!

I cooked in restaurants for many years, and I was fairly handy with a knife, but GOOD GOD THIS MAN IS FAST, especially in his 70's.

You gotta love Jacques Pepin...classy

Oh when he mentioned Puerto Rico I lit up. It's always nice hearing my country being mentioned.

I LOVE how he always jokes about tasting the wine first..."just in case there's something wrong with the bottle." On another note-he is a WONDERFUL painter. He paints beautiful pictures, and he painted many of the tiles in his home kitchen. I believe I also read that he, himself, made his own kitchen table for use at home. What a phenomenally talented man!

I love this man, he is called "the chef's chef" for a reason.

This is the most brilliant menu I've ever seen a chef prepare in one sitting.

I just love your videos. Thanks you remind me of my wonderful Father. He was such a fantastic Cook. Always cared about how he placed the food on the plate for his family and guests. He was a perfectionist and a Gentleman. He is in Heaven. Love your kitchen. It looks cosy and warm. How a home should be.

I don't even know how I found his cooking shows but they have been such a blessing these past few weeks. Been nice to learn a lot of new cooking techniques

Pero siempre es un gran placer verle en acción. Es un artista! 🤗

if you add a sprinkle of salt over pineapple to marinate for 10 mins, it will become sweeter than honey. Spanish chef Omar Allibhoy add cumin +sherry vinegar in his Gazpacho

Jacques is a legend

His knife skills are great. He doesn’t need a cousinart. Keeping those sponsors happy though. I love how he hand cranked it through a food mill after the cousinart.

It’s just the way the food is centre stage and he is the maestro……… no ego trip there !!!!

Wow that is a lot of saffron. That's some culinary gold right there.

I love how he says, this is how I do it professionally but not for my loved.

He is simply wonderful, he make it all look so delicious and simple. Fell in love with him all over again. Thanks Jacques.

I learn so much every time I see Jacques Pepin cook. I love him.

I remember watching him in jr. High and high school when I was home sick he was always on PBS he got me into cooking

the best chef happy cooking

On your recommendation I bought myself a food mill. Today I made a gazpacho and used the food mill for the first time. What a difference it makes! The soup is smoother and much more flavoursome. Thanks for the advice!

Much love and respect to you, Chef. Thanks for all you do!

speak in a jacques pepin voice for five minutes a day everyday and you will live to be a centenarian. science.

Cant get enough of this series! Jacques Pepin rules!

Desde España...😱🤭😩😩😩😩🥵🥵

I really want to try gazpacho yum!!!!😋😋😋

His presentation is quite beautiful. Every dish is a work of art.

I have used so many of his ideas. Thanks

I love him a lot... He is a great chef...

One of my all time favorite TV chefs! Love Jacques!

YES‼️👍 VIVA ESPAÑA🇪🇸❤️🙋 Merci a boys..🥰

Now I will take my nap and hopefully, dream of him wispering " HERE WE ARE" 😜 😍 🙋

Love your presentation. Love you.

His mastery of technique is mesmerizing

Production funding for this episode was...... spent ENTIRELY on saffron!!!

I could too !. He's fascinating😊👍

This is one of the most relaxing shows. Great stuff.

've been watching this whole day..the french accent,his attitude and his skills....great stuff!

I love Jacques Pepin! No matter what the dish.

At my age I’m a competent domestic cook, but I still can’t cut an onion anywhere near like Jacques!

A French chef cooking Spanish food. Jacques Pepin: the original Mr. Worldwide 🤣😂

Excellent tip on peeling the green pepper, and also on getting more yield from a harder lime. Genius.

19:16 "I always taste it (the wine), in case there's something wrong with the bottle" :) :) :)

Butter Beans! My favorite!

Great dish!

The sound that knife makes at 11:46, so satisfying.

Wow, I love how he chops so effortlessly...

That little box of saffron at 5:00 is probably worth over a million bucks

I love his techniques. I use these recipes and my dinner guests thinks I have it catered in. 🤣😂 Now, I am known as Chef Dee Pepin.

What an amazing person.

No thumbs down he is the best

My word, he’s got a small fortune in that tin of saffron... 😅

He’s an amazing chef!!!

Jacques makes cooking look fun and so easy. I would love to try some of his recipes.

Most of my culinary knowledge I owe to Chef Jacque.

Wonderful chef cooking with passion

He is the best.

The man.

"Let me just show you this $150 tin of saffron I have lying around."

omg who is this guys he is awesome!!!!!!!!!!!!!! Like having a French Dad!!!!!

The butter bean dish is great. Tried it today. Substitute another bean and it's still great!

Just marvelous

i love how he says "fluffy"

Now i cook with ze french accent and it all tastz better

the guy's knife skills are legendary...

I’m just discovering him now with his shows on Facebook during the Covid pandemic:((

As he was dishing out the pineapple I suddenly found myself wondering whether the production assistants and other people working on the set were allowed to sample the food once he was finished filming. If so, I bet there were lots of people willing to work on his show.

I’m relatively new to cooking. I never understood how a sharp knife could help. Wow what a difference!

I have never seen Paella with mushrooms. I will give it a try.

Your Great !!!!!!

THANKS J.P.

He not only chops them very quickly, but with a surgically-sharp knife. Also, I suspect...YEARS of experience.

That butter beans is a Meditteranean Salad, served as first plate. Gazpacho could have a loaf of bread on the mixture to make it more sticky and taste better with few drops of vinegar. It doesn't matter how you make the paella, I still love you anyway :)

24:50 That's where the intro comes from! Cheers, Jacques!

sharp ass knifes

A se demander si Jamie Oliver ne l'as pas copié dans toutes les largeurs. J'aime beaucoup. C'est calme et serein. A l'exact opposé des shows anglais sur la cuisine où à la fin tu as plus la gerbe (car la caméra bouge tout le temps) que faim !!!

So wholesome

This guy and mustard lol

in French, lime is citron vert.....green lemon

I am dying of hunger for all of that food! I have never had gazpacho but I would try it. The pineapple was simple and divine. Mmm mmm mmm mmh!

Whaaaaa?!??? I need to rinse off my chopped onion garnish?!? So much to learn…