The Apprentice: My Life in the Kitchen

I would encourage anyone with culinary curiosity, to read this book. An extraordinary man of many talents. At his age, he could forget more about cooking than most will ever learn in a lifetime.

I became aware of the existence of M. Pepin's "The Apprentice" while searching Amazon for various cookbooks. As a recently returning professional cook - after a 14 year exploration of other professions - I decided to see what was "new" in the world of cookbooks.I just finished reading "The Apprentice" and I decided that, though it probably wasn't necessary to add one more positive review to this offering, I felt it was one of the few ways I could convey my appreciation for Chef Jacques Pepin and his influence in my life.Back around 1980 while working as a newly promoted dishwasher turned cold prep-cook at a hotel near Buffalo, NY in my last year of High School with no real idea what I wanted to do with myself I decided to pursue a career in food service specifically as a chef. I didn't think about attending a cooking school even if I knew where to go, I decided the best way to learn was hands-on in the kitchen, which I supplemented with loads of reading whatever decent professional-level cookbooks I could get my hands on. The first few purchases included J. Pepin's La Technique and La Methode, The Larousse Gastonomique (suggested by the chef I was working under), Julia Child's "Mastering the Art of French Cooking" and Giuliano Bugialli's "Classic Techniques of Italian Cooking". I have been a fan of Jacques Pepin ever since. Thanks to his two books he became my "mentor" and inspiration to try to do it right.The Apprentice is an excellent reminder to today's Culinary School students and graduates that at one time there was another way to become a professional cook/chef that didn't have anything to do with shelling out a bunch of cash expecting to learn everything you need to know. As M. Pepin says on page 242-243 while discussing his experiences as the dean of the French Culinary Institute (FCI) - "When I began teaching at the FCI, I could not help but compare the training my students got during their six-month crash course, designed to impart 250 basic culinary competencies....with the long years I spent learning many of the same techniques as an apprentice and as a commis. I don't want to romanticize my training. It was an artifact of a different era, and although it worked then, it is unacceptable in today's fast-paced world. But there is something to be said for carefully learning techniques and absorbing long-established culinary traditions. If nothing else, it gives a young cook perspective that can help in avoiding some of the mistakes common in kitchens run by chefs who rely on gone-wild notions of `creativity' instead of common sense." It is this common sense, no-nonsense perspective that pervades The Apprentice (and his approach to cooking) and shows how M. Pepin's success laid in his willingness to work hard, his ability to adapt to new situations and be open to new ideas, ingredients, and techniques.While reading The Apprentice, right after starting a new cooking position this past April, I found Pepin's perspective gave me new hope and encouragement to continue to do my best after returning to a career which I once felt was a waste of time and effort (burned out after 14 years and a desire to try something else). Even after selling off or giving away most of my cookbooks, I still hung on to my copies of La Technique and La Methode, just in case.For new cooks, reading The Apprentice is worth the money just to get M. Pepin's perspective on Nouvelle Cuisine, his views on the differences between home cooking and professional cooking (both have their place, both are important), and his need to try to convince various University faculty the importance of "a program in which students would learn about the social and historical phenomena of food - food production, food habits, beliefs about food. Such a program would address the core concerns on human existence."Before I read The Apprentice, I thought I knew enough about Jacques Pepin the chef, now I know something about the man. I am also glad to see that he is appreciated above many of today's so-called "celebrity chefs".Merci, merci mille fois M. Pepin!!

Great, interesting, clever, enticing and includes recipes, what’s better than that!I throughly enjoyed reading how American and French cooking has changed, for the better, over the years, and being an avid FoodNetwork watcher, I would recommend this book!

Anyone who seriously enjoys food/eating knows or should know about Jacques Pepin, the French chef who has done so much to advance the art of food, food preparation and food sophistication. He has been around for quite a long while, and is one of the few originals who really started the food revolution which rages today.This book, "The Apprentice, My Life in The Kitchen," is an older book (copyright 2003) which was—fortunately—a recent subject of Amazon's BookBub deal of the day. It is a fun, easy read, extremely well written, and packed with Pepin's bubbly personality, wit, as well as a vivid recounting of the rather amazing life he has led.Born in a small French town near Lyon, Bourg-en-Bresse, now well known for, inter alia, chicken dishes, he was apprenticing in his mother's restaurant from an early age, worked his way up the "brigade" kitchen system established by Escoffier through restaurants in Lyon and ultimately Paris, and ultimately came to America where he literally made history. He worked in top restaurants in New York City. He enrolled in Columbia University to learn English, and stayed there through a Ph.D program. He was the culinary director for the Howard Johnson chain of motels and restaurants when Howard Johnson, Sr. ran the operation nationally and successfully. Pepin brought class, and efficiency to the chain's restaurants; when Sr. died and Jr. took over, and made radical changes to a cheaper, fast-food operation, Pepin was out the door. He friendships extended to the luminaries in food, especially the early ones, such as Craig Claiborne, James Beard and Julia Child, among many others.He taught cooking in many different venues, and wrote prolifically books and articles. He had several different TV shows. And this is not in the book, but relevant: he became the culinary director for Oceana, a luxury cruise line, and established it as the generally agreed "best food at sea." He includes his recipes for many different dishes at the end of each chapter.Pepin is a towering figure in food, a foundational leader to the hundreds of celebrity chefs we have today. His book shows why: his intelligence, his determination and discipline, his awareness and vision, and the value of training and education, all shine through. A very pleasant read, by and about a man who lived success with every savory bite.

A bit Huckleberry Finn. A bit The Catcher in the Rye. Yes, there are some recipes, too. But the book is not about cooking. And not even about cuisine: keeping throughout his life an innocent, almost childish eye, Pepin tells the story of his life.Witty and lively, this book came to me as a breath of fresh air. Highly recommended even if you don't know who Pepin is. Even if - especially if - you're not into cooking.

A lovely book from one of the most influential chefs at the turn of the century - and a remarkable good person, Monsieur Jacques Pepin. An impressive view of a 6 yo kid on France under WWII's fire and the sad " l'occupation " followed by a life worth reading about.Great photographs belonging to the author, a wonderful graphic belonging to the very talented people Monsieur Pepin's book more than deserves.Highly recommended.

I wish more chefs were like Jacques Pepin.Reading this whilst going through tough time at cookery school helped me keep faith in the profession and reminded me why I was studying cooking.

Great memoire of a wonderful person, not just a great, important chef but a wonderful, kind and intelligent, generous person. An old school gentleman master of his craft.

Wonderful insight to the life of this famous chef, enjoyed the read. love Jacque pepin.