Revisiting a Christmas Cake ???? | James Martin Christmas Comforts | All Documentary
James Martin gets ahead for Christmas, providing lots of clever tips and tricks to save time and stress on the big day. He is joined by Sir Michael Parkinson.
TV chef James Martin gets ahead for Christmas, providing lots of clever tips and tricks to save you time and stress on the big day
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The Day I Met The OMELETTE GOD (Jacques Pépin)
I got to meet culinary legend and personal inspiration Jacques Pépin ! Go to our sponsor for 10% off your first month of therapy with BetterHelp and get matched with a therapist who will listen and help.
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Jacques Pépin is a renowned French-born American chef, television personality, and author. He was born on December 18, 1935, in Bourg-en-Bresse, France. Pépin's culinary career spans over six decades, and he is considered one of the most influential chefs in the world.
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Pépin initially trained as a chef in France, working at renowned establishments such as Plaza Athénée in Paris. In the 1950s, he moved to the United States and began working at the historic Le Pavillon restaurant in New York City. Pépin has worked alongside notable chefs such as Pierre Franey and Craig Claiborne, and he was the personal chef to Charles de Gaulle, the President of France, from 1956 to 1958.
Throughout his career, Pépin has made significant contributions to the culinary world. He has authored numerous cookbooks, including La Technique and La Methode, which are widely regarded as essential culinary references. Pépin has also hosted several highly acclaimed cooking television shows, including Jacques Pépin: Fast Food My Way, Julia and Jacques Cooking at Home (with Julia Child), and Essential Pépin.
His cooking style is rooted in classic French techniques, emphasizing simplicity, precision, and using high-quality ingredients. Pépin is known for his expertise in knife skills and has popularized the term mise en place (meaning everything in its place) in the culinary world.
Jacques Pépin's contributions to the culinary field have been recognized with numerous awards and honors, including the James Beard Foundation Lifetime Achievement Award and the French Legion of Honor. He continues to inspire and educate aspiring chefs and home cooks around the world through his books, television appearances, and cooking demonstrations.
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James Beard, the Pacific Northwest and the birth of the foodie movement | Oregon Experience
From razor clam soufflé to her famous currant teacakes—Mary Beard loved to cook, and always with the freshest seasonal ingredients.
Her son James embraced his mother’s passion for food. And even as the proclaimed “dean of American cookery” later moved away and traveled the world, James Beard would forever champion Oregon as a food-lover’s paradise.
Today, good food has become a movement. Fresh and local is the mantra of cooks throughout the Pacific Northwest. Yet many have forgotten the name of the man, the native Oregonian, who may have started it all: James Beard.
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