Jacques Pepin: Heart & Soul

JACQUES PEPIN: HEART & SOUL is not just another series showcasing Jacques, his delicious recipes or his amazing technique. This is his last full series which will be his most personal yet featuring never-before-seen footage of his life. HEART & SOUL will highlight Pepin's 60 years in the kitchen which includes his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments such as Meurice and Plaza Athenee and cooking for French President Charles DeGaulle. It will also touch upon a key period in Pepin's life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon and his 10 years as director of research at Howard Johnson's. The 26-episode series is a reflection of Jacques' history and will reveal a more personal side of the internationally renowned chef as we've never seen before. Fans and cooking aficionados alike will be given an intimate access to his life from playing boules at home, visiting the market, and sailing the seas to gathering clams, tucking into lobster rolls at his favorite shack as well as sharing memories, anecdotes and insights into his philosophy of life. Each episode will feature creative recipes that combine Pepin's culinary history and travel experiences with his expert teaching skills. Simple dishes for the novice and more involved creations for the seasoned cook will be shown and frugal tips will be offered. Occasionally family or guests are invited to cook alongside Jacques or join him in the dining room. Chefs from across the nation will, too, make a contribution, either from their own kitchen, through archival footage or on-camera acknowledgement of Jacques' tutelage and influence.

Mon, May 19	9:30 A.M.	Ocean Harvest NH Create (11.4) Seaside living has, without a doubt, influenced Jacques' repertoire of recipes to include the freshest fish caught close to his own backyard.
Mon, May 19	4:30 P.M.	Ocean Harvest NH Create (11.4) Seaside living has, without a doubt, influenced Jacques' repertoire of recipes to include the freshest fish caught close to his own backyard.
Mon, May 26	9:30 A.M.	Cooking Clever NH Create (11.4) Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in.
Mon, May 26	4:30 P.M.	Cooking Clever NH Create (11.4) Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in.
Mon, Jun 2	9:30 A.M.	Heirloom Favorites NH Create (11.4) Jacques cooks down memory lane, sharing anecdotes from his childhood along the way.
Mon, Jun 2	4:30 P.M.	Heirloom Favorites NH Create (11.4) Jacques cooks down memory lane, sharing anecdotes from his childhood along the way.
Mon, Jun 9	9:30 A.M.	Just Ducky! NH Create (11.4) It's a family reunion as Jacques' daughter Claudine lends a helping hand in the kitchen.
Mon, Jun 9	4:30 P.M.	Just Ducky! NH Create (11.4) It's a family reunion as Jacques' daughter Claudine lends a helping hand in the kitchen.
Mon, Jun 16	9:30 A.M.	Cuisine Economique NH Create (11.4) Jacques demonstrates how home cooking using quality ingredients doesn't have to break the bank!
Mon, Jun 16	4:30 P.M.	Cuisine Economique NH Create (11.4) Jacques demonstrates how home cooking using quality ingredients doesn't have to break the bank!
Mon, Jun 23	9:30 A.M.	Wonders of the Sea NH Create (11.4) Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food.
Mon, Jun 23	4:30 P.M.	Wonders of the Sea NH Create (11.4) Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food.
Mon, Jun 30	9:30 A.M.	Menu Memories NH Create (11.4) Jacques and daughter Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his salmon scaloppini with sorrel sauce.
Mon, Jun 30	4:30 P.M.	Menu Memories NH Create (11.4) Jacques and daughter Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his salmon scaloppini with sorrel sauce.