Chef In Training -
jacques pepin: heart & soul

A basket of fresh bread is a staple on Jacques' dining table, so he begins the show with an easy fast fougasse. Then using seafood for a unique twist, he makes salmon rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed poussins a la russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by broiled maple sweet potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, crepes with Nutella, lemon or jam.

Duration: 26 minutes and 46 seconds

Episode Number: 105

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About 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.