Veal Roast with Artichokes | Jacques Pépin Today's Gourmet | KQED

[@conscience-commenter]

I wish Jacques could stay this young and vibrant for another 30 years . His culinary contributions to the Human Race are unmatched by any other chef. He is in a class all by himself . Master Chef , artist ,humanitarian and down to earth good guy. We love you Jacques.

[@Gerbs964]

whoa chill bro

[@danielm4114]

He's still as happy cooking as he ever was, even at his age! Lots of life left to celebrate

[@hardfugoo1]

@@Gerbs964 people like you are weird. You don’t have to recoil and panic when people say kind words. They weren’t even at you 😂 Ah, I see… your comment history tells the tale.

[@Gerbs964]

@@hardfugoo1 haha im not "recoiling" or "panicking" its just funny all these people on here that are obsessed with this cook, its pathetic. like the comment above "down to earth good guy" lmao. how could he ever know how jack is off the camera. more often than not these celebrites are assholes behind the scenes.

[@johnnyjjpny7746]

@@Gerbs964 you go do exactly what you said because, it is you who is bothered by how some one else feels about Jacques.

[@farmerbob4554]

He has the hands of a surgeon. I started cooking because of this Chef. He’s the best. Just watching his knife skills on the artichokes is amazing.

[@smspain09]

I could (and do!) watch Jacques slice, chop, mince, dice, and otherwise cut things up for hours.

[@Samurai78420]

That is such an awesome thing to read. I absolutely LOVE this guy. I got into him after I started cooking seriously, but he's probably my favorite and I'm bracing myself for when he leaves us, and gets to be with his beloved wife again.

[@djbenje4019]

Wow Jacques is so young here. But my gosh, he hasn't changed a bit. Awesome forever.

[@annab6726]

He was 51 here. He's 85 now.

[@benfishner]

More vintage Jacques please, would love to see full episodes!

[@kqed]

Thanks Ben! We'll post a full episode later this month.

[@sheltiepeas]

His voice is so soothing. Love seeing any video featuring Chef Pepin, I miss seeing his show on PBS too. Thank you for this, really made my day.

[@Skylark-nu4qt]

These videos have been so comforting in the past year. Thank you.🌼🙏🏾

[@teddingtonbear3265]

you take comfort in watching baby cows being cooked?

[@jeandillenger8428]

@@teddingtonbear3265 yes

[@Tray8729]

@@teddingtonbear3265 YES!!!

[@smspain09]

@@teddingtonbear3265 Honestly, I've been known to vacillate on whether it's acceptable to eat meat, at all, but when I do, I don't see any moral equivocation between eating young (not baby) animals and adults, so...yeah, I take comfort in watching Jacques cook, and I have no problem, especially since this is relatively mature veal **and** he goes out of his way to emphasize buying organic veal, which even when this was produced would have been raised more humanely than most.

[@kqed]

Thank you for watching!

[@georgeneckrock7575]

Thank you KQED brings back great memories.

[@psych0m1n1]

I remember this show as a 6-7 year old. I forgot how fast he was. Amazing talent! This is especially true based on how calm and relaxed he is during the American masters/ Cooking at home series' out right now.

[@barbarapostawa-kosinska3576]

SO nice to see this man a little younger. Time go not to stop.

[@SuperJoes70]

He loves what he does and it just insprires me to be a better cook

[@8nansky528]

Old but gold

[@coolcicada]

Thank you for the throwback! A master at work. Love the expertise and energy.

[@irishktnd]

Bravo KQED for putting these little video’s out!!! Love it and Jacque!!

[@kqed]

Thanks for watching!

[@davidmatke248]

Jacques is the best!

[@pvoshefski]

Jaques is on fire in this video! Can't wait to see more.

[@byronrudrow7938]

I would eat that! Such a wonderful teacher and amazing skills!👍

[@harrymann5523]

Jacques Pepin is so much better than anyone on Food Network.

[@superswagman5973]

@KQED thank you and keep bringing the JP!!

[@kqed]

Thanks for watching! 🍄🍳

[@ray7419]

Wow!! Over 20 years old video. Great classic Jacques!!

[@bobbypentland5764]

Exactly! It’s the differences that madder , that make cooking understandable. This Chef speaks the truth about cooking and is worth following. Thanks for sharing this Chef, will see you next time. 🧑‍🍳🔥🫑ChefBobbyRay

[@michelleharkness7549]

Awesome 😎 awesome 😎 awesome 😎! Thank you very much. Master Chef Jacques Pepin. Again, thank you. Lovely 😊 to share’en famille’ .

[@michelleharkness7549]

Incredible

[@lindaardigo5456]

Fabulous!💕💕💕💕💕💕💕💕💕💕

[@superkick5699]

Jacques is young here. Compared to Cooking at Home he works a lot faster I've noticed. Still has those legendary knife skills though. Master of the technique. VIVE PEPIN

[@JohnChapman7]

Like he's on 1.5x speed!

[@JsgHair71]

I had a huge crush on him then!! My mother never missed an episode. I cook professionally and the method which he crushes garlic is always what I aspire to do. Yes, he's fast but I can tell you when he was on the line he was probably even faster. I wish more people were aware of Le Methode and Le Technique. They're all a cook ever needs.

[@brooklyn9398]

Chef And Teacher 💯❤

[@mjr4314]

Great to see the old shows. I hope he is doing well and just getting a day or two off.

[@kmoecub]

My Great Uncle Bill encouraged me to cook. Julia Child got me interested in watching how to cook. Jacques Pepin inspired me to cook the way that I want to: elevated simplicity.

[@AmraphelofShinar]

Beautiful.

[@8nansky528]

I ADORE READING

[@jamesellsworth9673]

I am a long-time follower of Jacques Pepin and his books on Technique as well as his work with recipes on his own and with Julia Child. I favor milk-fed veal from a well-known New Jersey provider. I would use less garlic than Jacques...just a matter of personal choice and the main reason for thinking about recipes and for cooking at home.

[@jfbaker5351]

C'est la première fois que je vois Jacques aussi jeune et aussi peu relaxé! :D hihi

[@nickvoutos8265]

imho the best cooking showman ever .Julia was a close second. Graham Kerr was ok . JP hands down the best .

[@richardcorsillo9819]

He is the chervil whisperer

[@Canada-gs3jc]

Love ya Jacques

[@BobbyBiggzz]

It would be nice to see the full episodes of these shows instead of just 6 minutes worth.

[@smspain09]

You can watch this whole episode on the Jacques Pepin Foundation's website -- I'm almost certain this episode is "My Mother's Favorites" which also includes a leek, garlic, and potato soup, and a "light" genoise-style cake. But, in general, there's just a ton of video there, and you can also support the foundation and get access to some video "cookbooks" including contributions from all sorts of chefs, so it's pretty great. Sometimes, you can also buy prints of Jacques' paintings to support the foundation (which teaches people kitchen skills and helps them find employment and also supports community kitchens providing disaster relie, among other things).

[@kqed]

We're planning on releasing both segments and full episodes to see which people like better.

[@smspain09]

@@kqed full episodes of all Jacques shows, s'il vouz plais!

[@kqed]

@@smspain09 Thanks for weighing in!

[@messey12]

@@kqed either one will get me slamming that like button, but I'd like to see full episodes. There's no such thing as a market oversaturation of Jacques.

[@nickvoutos8265]

his knowledge !!

[@generic53]

GOAT.

[@barney6888]

Great snappins' ... he's been doing something right... he looks 37 again!

[@JahBronee]

I love how he says arti-shoke lol

[@DaMoli]

Master Chef Pepin said to get Organic Veal way back then, God Bless His Heart, Amen!

[@ratholin]

Though now we know organic is just a tax on gullible people. But at least it let bezos the owner of amazon/wholefoods fly nearly into space for fun.

[@Samurai78420]

What a motherf**king Legend.

[@judyannkiwi]

perfect

[@iammaxhammer]

Jacques is so french 😂

[@chrisandersen5635]

I don't mean to complain, but I thought these might be the complete episodes like Martin Yan Mondays. Still great recipe and lesson.

[@kqed]

We're planning on releasing both segments and full episodes to see which people like better.

[@chrisandersen5635]

OK. Thank you for replying.

[@paulramsey1255]

@@kqed FULL EPISODES PLEASE!!!

[@kqed]

@@paulramsey1255 We hear you. We'll release a full episode later this month.

[@paulramsey1255]

@@kqed Thank you..Jacques is a legend as a chief and as a person.

[@ditto1958]

I’d hate to see what a 2 1/2 lb veal roast would cost today in 2021

[@Will_DiGiorgio]

I kind of thought we were getting whole episodes...

[@kqed]

We're releasing both segments and full episodes and gauging which people like more. We'll have a full episode online later this month. Thanks for watching.

[@lemmykilmister873]

😋👍🏻

[@djbenje4019]

So, you do NOT eat the 'choke' (center part) of the artichoke?

[@paulramsey1255]

Do you eat feathers on a bird?

[@djbenje4019]

@@paulramsey1255 A very poor analogy, as the 'choke' is the center body flesh of the artichoke, while the feathers are the non-living exterior of a bird.

[@ronjenkins4257]

Correct, you do not eat the "choke".

[@giannirocco7492]

Wow,I always thought he was a white haired old man since the day he was born!My bad joke not withstanding I was a bit surprised he didn't let that roast rest while he reduced the sauce...but who am I to question the master!

[@RCSTILE]

Jacques and Julia were there ever a better pair?

[@julienprevost5409]

Does M Pepin say "you know" more often than Gordon Ramsay says "good girl" ?

[@crowwing]

he cooked all that meat in the pan? wow

[@ynotneb]

Did I miss something? How the H3ll did the veal cook in 20 minutes?

[@BlackFaceTrudeau]

Lighting fast!

[@Asymmatrix]

The only seasoning is soy sauce? Didn't season the meat either.

[@Dunkaroos248]

He added salt, pepper, and thyme to the veal before he seared it

[@alechoekema6060]

You know?

[@Bigl00z]

YOU KNOW

[@Jeedehem]

This is a coked cook.

[@teddingtonbear3265]

I don't want to cook and eat baby cows or baby lambs.

[@Tray8729]

Then don't 😝

[@debbrarose9969]

Why on earth would you watch this then?

[@ditto1958]

Don’t do that then Wait until the cow gets older and then eat it Btw, half all all baby cows are males They don’t give milk What do you want dairy farms to do with them?

[@emmayoung3355]

A lamb is a baby sheep

[@mikewells8895]

You are a truly wonderful human being. I applaud you.

[@beerbread]

This is a joke. I've never seen veal in a grocery store, let alone have a personal butcher. Or any butcher, for that matter. I don't know who his target audience is, but the newer recipes are more practical. He sounds like a real food snob here.

[@brianyoung3]

Pepin was actually a serious chef not just a television personality. He served as head chef to 3 French Presidents before coming to the US in 1959. Before TV he was also an educator and the target audience in the early 80's was serious hobbyists. He was also good friends with Julia Child who he met shortly after coming to America

[@kindabluejazz]

This was filmed in 1991 - veal was much more common in the US back then. My mom made Veal Parmesan often, and a veal roast a couple times a year. It was also common in many restaurants (scaloppini, piccata, schnitzel, parmesan). The info about the inhumane treatment of calves started getting lots of press in the 80s and 90s, and now it's very hard to find veal served or sold. But I'm sure you could get it from a local butcher if you tried. Yes, butchers do still exist, and they are not only for snobs - unless you consider anyone that doesn't by their meat at Safeway a snob.

[@rubenhill6989]

no, you're just ignorant..