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The Apprentice: My Life in the Kitchen
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Awardwinning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.
We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.
When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.
The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.
When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.
The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
318 pages, Hardcover
First published April 1, 2003
654 people are currently reading
12.5k people want to read
About the author
Jacques Pépin
79 books217 followersLibrarian note: There is more than one author in the Goodreads database with this name. For the epidemiologist, see Jacques Pepin.
Jacques Pépin (born December 18, 1935) is a French-born American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications. He has authored over 30 cookbooks, some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series Julia and Jacques Cooking at Home won a Daytime Emmy Award. He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television’s lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Légion d'honneur, France's highest order of merit in 2004. --Wikipedia
Jacques Pépin (born December 18, 1935) is a French-born American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications. He has authored over 30 cookbooks, some of which have become best sellers. Pépin was a longtime friend of the American chef Julia Child, and their 1999 PBS series Julia and Jacques Cooking at Home won a Daytime Emmy Award. He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television’s lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Légion d'honneur, France's highest order of merit in 2004. --Wikipedia
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Displaying 1 - 30 of 773 reviews
October 17, 2010
With all the literary giants cramming my bookshelf, it's surprising how much pleasure can be had from reading a book such as this one. This was a wonderful (and wonderfully written) book about a humble yet extremely accomplished man. Jacques is my new hero. He is highly skilled, hard working, charming, and possesses that simple, ageless kind of wisdom that Americans almost never seem to acquire. In addition to being a great cook and skilled technician, he is a kind of Zelig of the culinary world, rubbing shoulders with Charles de Gaulle, Pierre Franney, Howard Johnson, Julia Child, Craig Claiborne (long time NYT food critic and media celebrity) and the Kennedys, as well as more contemporary cooking giants like Michel Keller. His resume reads like a Michelin guide to Parisian and New York French restaurants in the 1950s and 1960s, and his accomplishments in media are even more impressive - literally dozen of books and hundreds of hours of PBS shows, etc etc. His childhood begins in rural France during World War II, during which he lived a simple life, close to the land, with few comforts other than his mother, an impressive and resourceful woman who kept her family afloat despite her husband's war-time absence, and his two brothers. Jaques' love and respect for his family shines through every page, and despite years of physical separation after his emigration to the United States in the late 1950s, he is still very close with him. His father passes away years ago, and tragically both his younger brothers have recently died of lung cancer. However I believe his mother is still alive. By all accounts she is a remarkable woman and a true survivor.
As an example, while working as a waitress during wartime, she had three boys to feed but little money. In addition, butter and sugar and such things were rationed and extremely difficult to find. So Jannette had to get creative, and in the process became a cook:
"Somehow we managed, and we ate every day, but necessity exposed my taste buds to some unconventional recipes. In lieu of sugar, which wasn't available, Maman made a wartime sweetener by cooking beets in water on her wood stove for hours, straining the mixture, and then reducing the syrup to a thick brownish liquid. It filled the entire apartment with an earthy, slightly caramelized sweet scent -- an aroma every bit as appealing to me as the inside of a pastry shop."
The most startling, even shocking (at least to an American) element to French "country cuisine" as you might euphemistically call it, is offal -- that is, the entrails and internal organs of a butchered animal. Rural people in France have a long tradition of eating such delicacies, largely out of necessity. Here is another "wartime recipe" from Jacques mother:
"Another unlikely favorite of mine was mou au vin rouge: cubes of beef or veal lungs cooked with onion and the sediment left in the bottom of a red wine barrel. Before cutting them into cubes, Maman inflated the lungs by blowing into the trachea. ...Even though the spongy texture of the lungs and the acidity of the sauce would not thrill a gourmet, I loved mou au vin rouge. In a perverse way, I still do."
Years later, as a young man new to the U.S., Jacques would discover that offal provided another surprise:
"The early 1960s seemed a gentle time in New York. ...I thought nothing of strolling in the dark through Riverside Park, emerging onto bustling 125th Street, the throbbing heart of the Harlem music scene... On one of these late-night shambles, I passed the display window of a small grocery store and stopped in my tracks. There, in a refrigerated case, was a cornucopia of the sort of wonderful offal that I had never been able to find in my Upper East Side A&P. Tripe, pig's feet, kidneys of both veal and lamb,, chicken feet, liver, sweetbreads, brains, you name it.
"A soon as I got off work the next day, I hurried back to the store. That fabulous offal counter was overseen by an enormous African American wearing a bloodstained white apron. I took my place in the scrum that was gathered in front of the display -- men, women, kids and me, the only white face in the store. When my turn came, I realized to my horror that I hadn't a clue about the English names for my favorite pieces of offal. It wasn't the sort of place that had little plastic signs informing customers what each tray contained, so I was reduced to pointing and smiling. The guy manning the display picked up a half-dozen lamb kidneys with his hand, plopped them onto a sheet of butcher paper, folded it over, and handed my package to me with a nod toward the woman who sat near the floor behind a cash register. It seemed that the culinary African American culture had common roots with French country cuisine. Both traditions originated among poor rural people who had nothing. Everything had to be used, and over time, the resulting dishes became part of the culinary tradition. I may not have been able to converse with these people, but I felt an immediate affinity for their way of looking at food."
Like all lives to a greater or lesser degree, Jacques' has been both charmed and tragic (premature deaths of his brothers, close friend Craig Claiborne's dissolution and sad death, Jacques himself suffered through a terrible car accident) -- but fortunately, mostly charmed. That fate has chosen to smile upon such a good and decent man makes this small story about a cook uplifting and even triumphant.
As an example, while working as a waitress during wartime, she had three boys to feed but little money. In addition, butter and sugar and such things were rationed and extremely difficult to find. So Jannette had to get creative, and in the process became a cook:
"Somehow we managed, and we ate every day, but necessity exposed my taste buds to some unconventional recipes. In lieu of sugar, which wasn't available, Maman made a wartime sweetener by cooking beets in water on her wood stove for hours, straining the mixture, and then reducing the syrup to a thick brownish liquid. It filled the entire apartment with an earthy, slightly caramelized sweet scent -- an aroma every bit as appealing to me as the inside of a pastry shop."
The most startling, even shocking (at least to an American) element to French "country cuisine" as you might euphemistically call it, is offal -- that is, the entrails and internal organs of a butchered animal. Rural people in France have a long tradition of eating such delicacies, largely out of necessity. Here is another "wartime recipe" from Jacques mother:
"Another unlikely favorite of mine was mou au vin rouge: cubes of beef or veal lungs cooked with onion and the sediment left in the bottom of a red wine barrel. Before cutting them into cubes, Maman inflated the lungs by blowing into the trachea. ...Even though the spongy texture of the lungs and the acidity of the sauce would not thrill a gourmet, I loved mou au vin rouge. In a perverse way, I still do."
Years later, as a young man new to the U.S., Jacques would discover that offal provided another surprise:
"The early 1960s seemed a gentle time in New York. ...I thought nothing of strolling in the dark through Riverside Park, emerging onto bustling 125th Street, the throbbing heart of the Harlem music scene... On one of these late-night shambles, I passed the display window of a small grocery store and stopped in my tracks. There, in a refrigerated case, was a cornucopia of the sort of wonderful offal that I had never been able to find in my Upper East Side A&P. Tripe, pig's feet, kidneys of both veal and lamb,, chicken feet, liver, sweetbreads, brains, you name it.
"A soon as I got off work the next day, I hurried back to the store. That fabulous offal counter was overseen by an enormous African American wearing a bloodstained white apron. I took my place in the scrum that was gathered in front of the display -- men, women, kids and me, the only white face in the store. When my turn came, I realized to my horror that I hadn't a clue about the English names for my favorite pieces of offal. It wasn't the sort of place that had little plastic signs informing customers what each tray contained, so I was reduced to pointing and smiling. The guy manning the display picked up a half-dozen lamb kidneys with his hand, plopped them onto a sheet of butcher paper, folded it over, and handed my package to me with a nod toward the woman who sat near the floor behind a cash register. It seemed that the culinary African American culture had common roots with French country cuisine. Both traditions originated among poor rural people who had nothing. Everything had to be used, and over time, the resulting dishes became part of the culinary tradition. I may not have been able to converse with these people, but I felt an immediate affinity for their way of looking at food."
Like all lives to a greater or lesser degree, Jacques' has been both charmed and tragic (premature deaths of his brothers, close friend Craig Claiborne's dissolution and sad death, Jacques himself suffered through a terrible car accident) -- but fortunately, mostly charmed. That fate has chosen to smile upon such a good and decent man makes this small story about a cook uplifting and even triumphant.
November 9, 2021
I’ve been watching Jacques Pepin’s Instagram clips for awhile. He makes lunch for himself and his wife using simple ingredients and often using leftovers. Of course, Jacques is a classically trained French chef but it’s clear his rural childhood has influenced his palate.
Jacques’ energy-filled life began as an undernourished child during WWII escalating to cooking for the likes of Charles de Gaulle and with Julia Child. Jacques’ passion, smarts, personality, and how he worked “his ass off”, as he put it, shows us what it takes to be the best in the world.
An easy and highly entertaining read which might lead me to make Jacques’ Gnocchi a la Romaine. The gnocchi are prepared from scratch, baked with grated cheese until lightly browned. Cream is poured over the gnocchi and put under the broiler for five minutes. Serve.
Jacques’ energy-filled life began as an undernourished child during WWII escalating to cooking for the likes of Charles de Gaulle and with Julia Child. Jacques’ passion, smarts, personality, and how he worked “his ass off”, as he put it, shows us what it takes to be the best in the world.
An easy and highly entertaining read which might lead me to make Jacques’ Gnocchi a la Romaine. The gnocchi are prepared from scratch, baked with grated cheese until lightly browned. Cream is poured over the gnocchi and put under the broiler for five minutes. Serve.
November 29, 2021
I forgot I had read this until I was reviewing one of his recipes on YouTube this morning. Foodies and history buffs will love this! I think my favorite story is while working as de Gaulle’s personal chef, the very young Pepin suddenly realizes he does not have any bread for the upcoming meal, commandeers the Presidential limo along with its chauffeur and goes racing off to the nearest bakery. Startled police along the way recognize the limo and halt the traffic with their whistles to and fro as though this kid in the back seat were Charles de Gaulle himself.
July 1, 2014
Gregarious, devoted to family, an avid skier, and a student of French literature who once considered an academic career are not the traits one might associate with one of the most well-known and influential contemporary American chefs. However, these are some of the surprising qualities to be found in Jacques Pépin.
As a child he experienced the privations of World War II. He was a locavore long before the term even existed. During the summer he was sent to the Lyon countryside as farm labor in exchange for food. The experience nurtured an abhorrence for waste as well as a keen appreciation for quality ingredients. A vivid passage recollecting his apprenticeship describes true free-range chickens: “It was natural that the first real dish I prepared on my own at Le Grand Hôtel de l'Europe would be chicken. Fertile, with gentle hills, scattered groves, and small rivers and lakes, the Bresse region is known for producing the best chickens in France. Its soil, low in phosphoric acid and calcium, yields a great variety of worms and insects, choice food for these free-range birds, which are distinguished by their blue feet, white plumage, and red cockscomb, the colors of the French flag.” (p.64)
He completed the traditional 3-year apprenticeship in 1952, learning to judge the meat's doneness by touch (the chef there did not believe in puncturing the meat in order to test it); and in another lyrical tribute to the humble chicken he states: “When le poulet chante (the chicken sings), I knew that the layers of fat had clarified, signifying that the chicken was nearly done.” (p.59) Of course, the real action was in Paris, and he finally gained a position at Le Plaza Athénée, which he likens to the “big leagues.” There he learned the formidable techniques handed down from the time of Escoffier.
When drafted into the Navy, he was saved from the front lines of the Algerian War, though not from the ire of martinets, by his chef's credentials, and the French officer corp's insistence on edible food! (His official cook's exam required the preparation of eggs bénédictine, a poached egg on a toast slice of brioche, lined with ham and capped with hollandaise sauce garnished with a slice of truffle – only in France!). In a convoluted move, he was able to get assigned to the Secretary of the Treasury, and later to the President of France. At the time of his discharge he was personal chef to President de Gaulle.
He could have stayed in Paris, but restless curiosity drove him elsewhere, this time to the United States, working under Pierre Franey at Le Pavillon in New York City. Pépin makes some interesting observations about American food. He found the produce and herbs to be milder. It was his first exposure to a supermarket. He was surprised at the limited types of vinegar, oil and mustards, and when he asked about mushrooms, he was directed to the canned goods aisle. The food world of the early 1960's was very different. Pépin embraced the new opportunities and became part of a generation of American tastemakers: James Beard, Craig Claiborne, Julia Child, and Helen McCully. Pépin's contributions to the American culinary revolution began in the commissaries of Howard Johnson and spread to the authorship of cookbooks, teaching, and television appearances, endeavors that continue through the present.
If you are already familiar with Jacques Pépin, or have seen his telecasts, this book will prove enjoyable, despite its lack of literary drama. Pépin maintains a controlled emotional detachment from these events that contrast with his enthusiasm for food and technique. However, each chapter concludes with a recipe, which illustrates the ways he combines his professional training with the limitations of the home cook.
As a child he experienced the privations of World War II. He was a locavore long before the term even existed. During the summer he was sent to the Lyon countryside as farm labor in exchange for food. The experience nurtured an abhorrence for waste as well as a keen appreciation for quality ingredients. A vivid passage recollecting his apprenticeship describes true free-range chickens: “It was natural that the first real dish I prepared on my own at Le Grand Hôtel de l'Europe would be chicken. Fertile, with gentle hills, scattered groves, and small rivers and lakes, the Bresse region is known for producing the best chickens in France. Its soil, low in phosphoric acid and calcium, yields a great variety of worms and insects, choice food for these free-range birds, which are distinguished by their blue feet, white plumage, and red cockscomb, the colors of the French flag.” (p.64)
He completed the traditional 3-year apprenticeship in 1952, learning to judge the meat's doneness by touch (the chef there did not believe in puncturing the meat in order to test it); and in another lyrical tribute to the humble chicken he states: “When le poulet chante (the chicken sings), I knew that the layers of fat had clarified, signifying that the chicken was nearly done.” (p.59) Of course, the real action was in Paris, and he finally gained a position at Le Plaza Athénée, which he likens to the “big leagues.” There he learned the formidable techniques handed down from the time of Escoffier.
When drafted into the Navy, he was saved from the front lines of the Algerian War, though not from the ire of martinets, by his chef's credentials, and the French officer corp's insistence on edible food! (His official cook's exam required the preparation of eggs bénédictine, a poached egg on a toast slice of brioche, lined with ham and capped with hollandaise sauce garnished with a slice of truffle – only in France!). In a convoluted move, he was able to get assigned to the Secretary of the Treasury, and later to the President of France. At the time of his discharge he was personal chef to President de Gaulle.
He could have stayed in Paris, but restless curiosity drove him elsewhere, this time to the United States, working under Pierre Franey at Le Pavillon in New York City. Pépin makes some interesting observations about American food. He found the produce and herbs to be milder. It was his first exposure to a supermarket. He was surprised at the limited types of vinegar, oil and mustards, and when he asked about mushrooms, he was directed to the canned goods aisle. The food world of the early 1960's was very different. Pépin embraced the new opportunities and became part of a generation of American tastemakers: James Beard, Craig Claiborne, Julia Child, and Helen McCully. Pépin's contributions to the American culinary revolution began in the commissaries of Howard Johnson and spread to the authorship of cookbooks, teaching, and television appearances, endeavors that continue through the present.
If you are already familiar with Jacques Pépin, or have seen his telecasts, this book will prove enjoyable, despite its lack of literary drama. Pépin maintains a controlled emotional detachment from these events that contrast with his enthusiasm for food and technique. However, each chapter concludes with a recipe, which illustrates the ways he combines his professional training with the limitations of the home cook.
January 12, 2008
actually read The Apprentice last year, after picking up the book at the CIA (Culinary Institute of America) in Napa Valley while on vacation. Both Roy and I read it, and both loved it. I have always liked Jacque Pepin’s TV shows (most memorable moment was when he was fixing some giblet dish, and for the liver, he said in his French accent “this, you feed to the dog”). He is one of those people who has had an amazing talent, and has picked his course in life, not just going the direction that tradition would take him. I recommended this for our book club for this month, with the incentive that I would cook some of the recipes. So, I picked up the book, and had a hard time picking recipes because I would start reading the book again, completely derailing plans for choosing a recipe or two. But, I have finally picked recipes, and will do the Egg’s Jeanette, Mussels Ravigote, and Roast Leg of Lamb Provincial as well as a Tomato and Zucchini Salad and an Apple Tart from other Jacque Pepin recipe books (yes, I have several). And in honor of my recent trip to Italy, we will start with Bellini's! So – Pagerturners – please come hungry on Wednesday!
October 25, 2012
"How can you not like Jacques Pepin?" would be an admirable alternative title for this warm, personal story about a life well lived and a career in a field that fascinates many of us - (especially me!). Mr. Pepin mixes stories of cooking with glimpses into the lives of the rich, the famous and the accomplished people he meets and befriends as he plies his career these many years. He takes us mushroom hunting, cuts up rabbits, stokes oven fires, enthusiastically clears a California beach of snails that had been ignored for centuries by the local populace.
Nothing gets too out of hand in this book - no real ax is ground, no debts repaid. Instead, Jacques Pepin writes a book filled with gratitude for his opportunities, confidence in his core skills and appreciation for those who have helped him, and those whose work he admires. It's not fluff, mind you. It's just that it centers on food, not on food fights.
And that is the true joy of this book. Jacques Pepin is not kitchen help; not even outstanding kitchen help. He knows and appreciates the food chain, the source of food, quality, freshness. In this book, he fishes, grows vegetables, buys live animals for meat, saves scraps for stock and he takes you with him as he does these things. Through the course of the book I came to admire, no envy, his matter of fact appreciation of our food, from source to the table.
Don't get me wrong; this isn't great literature. The writing is a bit clunky, vignettes halt suddenly and you move on and big problems are pared quickly with a sharp pen. But you get a life in food and a good one, at that. And, until the "True Story of Jacques 'the skank' Pepin" is released, you get the assurance that that admiration you you've developed while watching the chef on television or reading his cookbooks, is well deserved.
It was a joy to read the story of an individual so cognizant of the concept of place.
Nothing gets too out of hand in this book - no real ax is ground, no debts repaid. Instead, Jacques Pepin writes a book filled with gratitude for his opportunities, confidence in his core skills and appreciation for those who have helped him, and those whose work he admires. It's not fluff, mind you. It's just that it centers on food, not on food fights.
And that is the true joy of this book. Jacques Pepin is not kitchen help; not even outstanding kitchen help. He knows and appreciates the food chain, the source of food, quality, freshness. In this book, he fishes, grows vegetables, buys live animals for meat, saves scraps for stock and he takes you with him as he does these things. Through the course of the book I came to admire, no envy, his matter of fact appreciation of our food, from source to the table.
Don't get me wrong; this isn't great literature. The writing is a bit clunky, vignettes halt suddenly and you move on and big problems are pared quickly with a sharp pen. But you get a life in food and a good one, at that. And, until the "True Story of Jacques 'the skank' Pepin" is released, you get the assurance that that admiration you you've developed while watching the chef on television or reading his cookbooks, is well deserved.
It was a joy to read the story of an individual so cognizant of the concept of place.
March 21, 2019
A beguilingly plucky and optimistic memoir. Pepin has had an extraordinarily varied life. He takes you through wartime France, through the hidebound traditions of the best restaurants in Paris, life as Chef for the French President, working in mass fast food designing menus and freezer items, as a teacher, instructor and finally Celebrity TV chef.
Pepin is quick to praise and rare to criticise. He may be a very technically adept french chef, but this is not undertaken in the service of demonstrating his artistry, but in exemplifying the flavour and simplicity of the ingredients.
A joy to read. Now to try some of the recipes nestled amongst the stories.
Pepin is quick to praise and rare to criticise. He may be a very technically adept french chef, but this is not undertaken in the service of demonstrating his artistry, but in exemplifying the flavour and simplicity of the ingredients.
A joy to read. Now to try some of the recipes nestled amongst the stories.
February 7, 2025
What a delightful read! Each chapter ends with a recipe or two relevant to that part of Pepin's life.
October 24, 2017
I enjoyed reading this book and would like to give it 3.5 stars. The first 2/3 of the book really grabbed my attention and I enjoyed reading about the life of one of my favorite TV chefs, Jacques Pepin. However I thought the book lacked insight into his personal thoughts and life experiences. Important things like did he have any romances before his wife were absent. He also doesn't speak much about his life as a father. (And of course the book was published before his granddaughter was born, so Jacques is to be forgiven for leaving this very important person in his life out.)
Over all I'm glad I read this book. Not the best autobiography ever, but still good. Oh, and I wished there were more pictures included as well!
Over all I'm glad I read this book. Not the best autobiography ever, but still good. Oh, and I wished there were more pictures included as well!
December 5, 2020
Rather superficial stringing together of anecdotes from Pépin's clearly adventurous life. The early descriptions of working in restaurants of post-WWII France were most interesting. But once he arrives in America, the narrative becomes further detached and he hardly addresses events such as his entry into television, his business partnerships, his PhD, and his friendships with other luminaries. The passages where he describes various dishes most lovingly are the best parts. Ho-hum memoir from a clearly fascinating individual.
June 28, 2024
Damn, my man got up to so much in his life that that I feel this book could’ve been twice as long without being any less engrossing. Not much more to say, very easy to read and enjoyable!
February 26, 2021
Amazed by the breadth and diverse experiences he has had... really enjoyed reading it, gotta make some recipes! :)
December 31, 2021
Enjoyable but not very deep memoir. If he didn't mention having big arguments with his wife, I'd think he was a happy-go-lucky type of guy who never got upset or excited about anything except about food. He barely mentions Julia Child and doesn't say much about James Beard, but says they were good friends. I would have appreciated more dates - I wanted to know how old he was when various things happened. I wasn't as impressed by his career as I expected to be - a lot of time at Howard Johnson's coming up with recipes that could be prepared in vast quantities by people with not a lot of training. Not as much time as I expected working in restaurants.
April 3, 2022
3.5 stars, rounded up.
February 3, 2024
I first stumbled upon Jacques Pépin's culinary endeavours through TikTok. His homemade cooking tutorials, filmed during the pandemic, became an instant sensation. Now, they're making rounds on various TikTok channels. What struck me was Pépin's unpretentious, cozy style—a refreshing departure from the glitzy world of overproduced celebrity chefs.
In his autobiography, Pépin invites us into his kitchen and down memory lane. We witness his early days in the kitchen, his ascent in the French culinary scene, and later, his adventures in the United States—working alongside luminaries like Julia Child.
Throughout his illustrious career, Pépin remains true to himself. His gentle demeanor and unwavering love for food permeate every page. The book concludes somewhat abruptly, leaving us hungry for more. Perhaps that's fitting, considering Pépin's journey is far from over. There are countless untold stories waiting to be savored.
A delightful read for anyone who appreciates authenticity, culinary passion, and the art of storytelling. Highly recommended.
In his autobiography, Pépin invites us into his kitchen and down memory lane. We witness his early days in the kitchen, his ascent in the French culinary scene, and later, his adventures in the United States—working alongside luminaries like Julia Child.
Throughout his illustrious career, Pépin remains true to himself. His gentle demeanor and unwavering love for food permeate every page. The book concludes somewhat abruptly, leaving us hungry for more. Perhaps that's fitting, considering Pépin's journey is far from over. There are countless untold stories waiting to be savored.
A delightful read for anyone who appreciates authenticity, culinary passion, and the art of storytelling. Highly recommended.
January 7, 2025
I loved this. He’s one of those people that does everything well, including writing. And man has he worked hard and purposefully. He’s inspiring. p.s. I listened to the audiobook.
September 25, 2024
Such an incredible memoir, that offers a view of many different times: World War II, when Pepin was sent out of a French city as a child to live with strangers in a small village with a communal oven in an effort to keep him safe from bombings; during his rise through the great restaurants of Paris, ultimately becoming chef to the President of France; his migration to NY following the Worlds Fair and the rising American interest in fine French cuisine; to his career as a food educator. It’s very readable and includes some recipes and a lot of humor. A really great read!
June 20, 2024
A well written memoir, full of detail and memory. A pleasure to read.
November 25, 2016
Review Excerpt:
I was given a paperback copy of The Apprentice: My Life in the Kitchen by Jacques Pépin several years ago from a foodie friend and loved this memoir and learning about his story. Coming across my copy a few months ago, I was inspired to read it again and to make it my pick for this round of Cook the Books. My second reading confirmed two things--I adore Pépin even more, and that this book is one of my favorite all-time foodie memoirs. Beginning with Pépin's youth in France working in his mother's kitchens during the war, his restaurant apprenticeships at a young age in Paris and his move to the United States in 1959, it's the tale of how his amazing career grew. It is fabulous storytelling about the early years of foodie television and celebrities mixing in with the happy and sad moments of his personal life. What an amazing close-to-80 years this man has had--writing over 20 cookbooks and hosting or co-hosting 13 different cooking shows over the years, but remaining humble and always retaining his passion for teaching and sharing food with others. The Apprentice is good reading for anyone and pure nirvana for foodies.
You can read my full review and see a recipe inspired by the book on my blog post here:
http://kahakaikitchen.blogspot.com/20...
I was given a paperback copy of The Apprentice: My Life in the Kitchen by Jacques Pépin several years ago from a foodie friend and loved this memoir and learning about his story. Coming across my copy a few months ago, I was inspired to read it again and to make it my pick for this round of Cook the Books. My second reading confirmed two things--I adore Pépin even more, and that this book is one of my favorite all-time foodie memoirs. Beginning with Pépin's youth in France working in his mother's kitchens during the war, his restaurant apprenticeships at a young age in Paris and his move to the United States in 1959, it's the tale of how his amazing career grew. It is fabulous storytelling about the early years of foodie television and celebrities mixing in with the happy and sad moments of his personal life. What an amazing close-to-80 years this man has had--writing over 20 cookbooks and hosting or co-hosting 13 different cooking shows over the years, but remaining humble and always retaining his passion for teaching and sharing food with others. The Apprentice is good reading for anyone and pure nirvana for foodies.
You can read my full review and see a recipe inspired by the book on my blog post here:
http://kahakaikitchen.blogspot.com/20...
April 11, 2013
Before reading his autobiography, I thought Jacques Pepin seemed like a really nice guy who knew his way around the kitchen. He was that classically-trained, nice guy with the appealing french accent on television cooking shows on PBS. The story of his life that unfolds in the pages here reinforces this view, but deepens and broadens it greatly. Get this straight: He's not just a nice guy. He's a nice guy who has worked with great discipline to not only succeed in his chosen occupation as a chef, but has sought higher education in his "spare time" while working more than full-time hours. He's the survivor of a terrible car accident that doctors first thought would be his death, and then thought would at least mean the loss of a hand or arm and that he would never walk again, but somehow he came through with his limbs entact and did walk and even snow ski again eventually. He gives a lot of credit to everyone from his medical care givers, to his wife and friends who nurtured and nursed him back to health, and yet I think his spirited disposition, his inner strength, and his deep love of life and people were also key to his physical rehabilitation. His writing reflects his authenticity and interesting life story.
August 21, 2021
An enjoyable memoir which carries the feel of Pepin sitting down and telling you the many tales of his long and colorful life, ripe with countless descriptions of the many foods he made (and ate) along the way. In doing so, the book peels back the evolution of food in Pepin's life, from rustic French country cuisine, to the rigidity of the French restaurant brigades, to the relative informality of American cuisine and his experiences beyond those worlds. Every chapter ends with a related recipe, a fun little nugget to reset before reading about his next set of adventures.
A couple of minor quibbles, however. First, while the descriptions of the food are usually wonderful, there are times these descriptions overpower the story being told, causing the book to occasionally lose focus. Second, there are several serious moments in the story which had the potential to be a little something more, but lacked a bit of oomph to really bring a meaningful impact. It might be a byproduct of Pepin's relentless optimism, implicitly demonstrating the variable trait of learning to move on without dwelling on past tragedy.
A couple of minor quibbles, however. First, while the descriptions of the food are usually wonderful, there are times these descriptions overpower the story being told, causing the book to occasionally lose focus. Second, there are several serious moments in the story which had the potential to be a little something more, but lacked a bit of oomph to really bring a meaningful impact. It might be a byproduct of Pepin's relentless optimism, implicitly demonstrating the variable trait of learning to move on without dwelling on past tragedy.
January 3, 2016
This book is a real treat! i read it in a single breath; within one single day not moving from a sofa with a view of snowy mountains. You don't have to be a cook or love cooking to enjoy this book - the journey Pepin takes us on is filled with stories about serendipity in life and is sprinkled with a lot of humor. It starts in his childhood, a France during the WWII and ends today, in the glorious United States of America :). Life stories and anecdotes told in a simple yet engaging way. Clash or union of cultures accompanied by smells and flavors that provoke imagination, a desire to cook the recipes he non selfishly shares in the book and made me drool throughout the entire read! aside for few animal related stories that might be tough for the likes of me ( vegetarian, animal lover) this book is a true joy!
February 6, 2008
Really lovely book - I immediately wanted to run away to Paris and train as a chef's apprentice. It's amazing to me that many of my European friends have never heard of him - to me, he's France's most popular chef! Loved the dish on Julia Child, the NY Times Food Reviewer, and the descriptions of all the good dinner parties and fun. I love the photo of all the manly french chefs shirtless preparing their feasts. I made a few of the recipes and they were delightful.
I feel like I"m going to miss Jacques Pepin now that I've finished reading it.
I feel like I"m going to miss Jacques Pepin now that I've finished reading it.
July 30, 2019
Have never seen his show but have tried his recipes. This was a very enjoyably memoir. The "apprenticeship" process of becoming a chef in France was enlightening. I especially liked Pepin's many references to French country cooking, using game and foraging to create the masterpieces France is so known for. An easy, well-written and honest memoir.
January 30, 2017
The book is a quick read but has a number of invaluable stories about earning a life the old-fashioned way; through hard work. Definitely worth the read, and probably re-read every once in a while.
August 4, 2022
This has rocketed into my top 5 favorite books I've ever read. If I could give it seven stars, I would.
I discovered Jacques Pepin through his short cooking videos popping up on social media several years ago. Then, for Christmas, my wife got me a copy of Anthony Bourdain's Les Halles Cookbook, which was my proper introduction to French cooking. In it, he mentions that if one wishes to learn more about what goes into being a chef and how the technique develops, they should read "The Apprentice" by Jacques Pepin. That was all the reason I needed to give it a go. And I am so glad I did.
From start to finish, Pepin's prose is gentle and heartfelt, almost like listening to an oral history rather than a steadfast autobiography. His love for life and, obviously, for food are so clearly communicated that one can't help but relate and get pulled into his world. From the best of times, to hardships endured, Pepin communicates it all with style, grace, and humor. And what a life, indeed! From surviving Nazi occupied France and learning to cook from his mother, to becoming an apprentice in some of the best kitchens in the world, to private chef for General Charles De Gaulle... his story truly is something to behold. Yet, he remains ever humble and appreciative of what life has given him, always looking for the next circumstance to pull him along. This story was a real treat.
The second best thing about the book is that each chapter is punctuated with one or two recipes from that period of his life. Which means I will absolutely be revisiting this one and consulting it as a cookbook. Hats off to Mr. Pepin. What a glorious life.
I discovered Jacques Pepin through his short cooking videos popping up on social media several years ago. Then, for Christmas, my wife got me a copy of Anthony Bourdain's Les Halles Cookbook, which was my proper introduction to French cooking. In it, he mentions that if one wishes to learn more about what goes into being a chef and how the technique develops, they should read "The Apprentice" by Jacques Pepin. That was all the reason I needed to give it a go. And I am so glad I did.
From start to finish, Pepin's prose is gentle and heartfelt, almost like listening to an oral history rather than a steadfast autobiography. His love for life and, obviously, for food are so clearly communicated that one can't help but relate and get pulled into his world. From the best of times, to hardships endured, Pepin communicates it all with style, grace, and humor. And what a life, indeed! From surviving Nazi occupied France and learning to cook from his mother, to becoming an apprentice in some of the best kitchens in the world, to private chef for General Charles De Gaulle... his story truly is something to behold. Yet, he remains ever humble and appreciative of what life has given him, always looking for the next circumstance to pull him along. This story was a real treat.
The second best thing about the book is that each chapter is punctuated with one or two recipes from that period of his life. Which means I will absolutely be revisiting this one and consulting it as a cookbook. Hats off to Mr. Pepin. What a glorious life.
November 23, 2018
I was introduced to TV Jacques Pepin several years ago by my husband, who was tickled that a chef would provide the hint that you should pour some vinegar into your nearly-empty mustard bottle, shake, and use it over meat or salad greens (thereby reducing food waste and eating well seasoned food). We’ve continued to watch him on PBS over the years and picked up a cookbook or two of his. On a whim I grabbed this memoir from the library and was surprised to find myself enthralled by his early days in France during WWII, his entrance into the working world as a youth, his stint serving the leader(s) of France, and his amazing brave immigrant story when he headed off to America. His life is a focus on friendship, family, and—of course—delicious food. LOVED to hear his stories in this book and to know that while the book ends around 2003, Jacques has continued to influence the food world. Recommended!
February 28, 2020
3 1/2 stars. Highly recommended. More stars if it was longer and a bit more detailed.
A long time ago Jacques Pepin started writing essays in the hopes that one day he would be able to put those things together into one story. This is the result. Some stories are funny, some sad, just like life.
Some things I hope to remember about this book are (sorry if you think these are spoilers): Stealing fruit with his brother. Maman's business acumen. Cooking in the French White House (and almost cooking in the US one as well). Flipping burgers in a Howard Johnson Restaurant before going to work in their test kitchen. La Plaza Athenee (where you are required to learn every food station in the kitchen) Gloria's secret ingredient in her award winning meat loaf. Not enough Julia Child at all!!!
There were a few more things I liked early in the book but I started taking notes too late and couldn't remember everything.
A long time ago Jacques Pepin started writing essays in the hopes that one day he would be able to put those things together into one story. This is the result. Some stories are funny, some sad, just like life.
Some things I hope to remember about this book are (sorry if you think these are spoilers): Stealing fruit with his brother. Maman's business acumen. Cooking in the French White House (and almost cooking in the US one as well). Flipping burgers in a Howard Johnson Restaurant before going to work in their test kitchen. La Plaza Athenee (where you are required to learn every food station in the kitchen) Gloria's secret ingredient in her award winning meat loaf. Not enough Julia Child at all!!!
There were a few more things I liked early in the book but I started taking notes too late and couldn't remember everything.
December 28, 2020
Rare in our recent culture of ‘celebrity chefs’ and acerbic cooking insults, this is a memoir about a superstar chef that is not written ‘about a superstar chef’ - Pepin is a humble, hardworking human with a passion for food. His early struggles with poverty and commitment to hard work become the foundation to Pepin as a person, and a chef.
‘The Apprentice’ is a well written memoir following Pepin’s childhood in postwar France & his paths to culinary greatness- starting in his mother’s restaurant as a child and then his apprenticeship at age 13 (before Pepin even wore ‘long pants’). The memoir follows Pepin’s work as a chef in the French navy & upper levels of government before immigrating to America. His personal and professional growth in the USA is highlighted in the last half of the memoir.
Overall- Very well constructed storytelling; incidents in Pepin’s life are interspersed with recipes, and the people in his life are depicted as complex characters. Pepin’s self-deprecating personality, sense of humour, and commitment to family and friendship shines through.
I read this memoir in less than 24 hours. Recommended for people who enjoy postwar Europe, history of France and glimpses of American history in the 60’s, and lovers of food.
‘The Apprentice’ is a well written memoir following Pepin’s childhood in postwar France & his paths to culinary greatness- starting in his mother’s restaurant as a child and then his apprenticeship at age 13 (before Pepin even wore ‘long pants’). The memoir follows Pepin’s work as a chef in the French navy & upper levels of government before immigrating to America. His personal and professional growth in the USA is highlighted in the last half of the memoir.
Overall- Very well constructed storytelling; incidents in Pepin’s life are interspersed with recipes, and the people in his life are depicted as complex characters. Pepin’s self-deprecating personality, sense of humour, and commitment to family and friendship shines through.
I read this memoir in less than 24 hours. Recommended for people who enjoy postwar Europe, history of France and glimpses of American history in the 60’s, and lovers of food.
This entire review has been hidden because of spoilers.
May 25, 2018
4.5 stars I loved this story about becoming a chef, told with so much heart and goodwill toward Pepin's family, friends, and co-workers. But reader beware: this memoir will make you hungry! My favorite sections dealt with Pepin's childhood in wartime France--I got a great sense of how hard it was to find food and make do during the Nazi occupation, and I admired his parents and all the adults who did their best to care for their children during this hard time. Another favorite part was learning that acclaimed chef Pepin actually worked for the HoJo's restaurant chain! Although I wanted to learn more his recovery from a near-fatal car accident, I had the sense that Pepin is an eternal optimist and doesn't like to dwell on tragedy. If you loved Eric Ripert's 32 Yolks, you will adore this memoir as well. Thanks to my daughter for gifting me with this book on Mother's Day!
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