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The Apprentice: My Life in the Kitchen, by Jacques Pépin
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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 Award–winning 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 caf�, 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 reinvention: 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 forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother’s utterly simple cheese souffl� 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.
- Sales Rank: #42744 in Books
- Published on: 2015-12-08
- Released on: 2015-12-08
- Original language: English
- Number of items: 1
- Dimensions: 8.20" h x .90" w x 5.40" l, .0 pounds
- Binding: Paperback
- 352 pages
Amazon.com Review
The sparkling personality, sense of humor, and charm familiar to Jacques P�pin's television audiences carries over to the page in the superstar chef's humbly titled memoir, The Apprentice.
A clever, mischievous, and very likable boy, P�pin's earliest food memories are hungry ones from his childhood in war-torn France. After World War II, his first restaurant job was peeling potatoes for his mother at her restaurant, and he became an apprentice in a hotel kitchen at age 13. In this delightful tale he works hard, plays fair, is kind to others and good to his family, and his efforts take him to Paris, and then New York. Except for the terrible car accident that required him to reinvent himself as a teacher and television personality, he seems to have always been in the right place at the right time. He cooked for Prime Minister Gaillard and then General Charles de Gaulle, met Pierre Franey, Craig Claiborne, and Julia Child, and turned down a job cooking for JFK to accept one with Howard Johnson. But just as entertaining and enjoyable to read about are his tender memories and thoughts about his relationships with his parents and brothers, and with his wife and daughter.
We all wish we could cook like Pepin (and every chapter ends with one of P�pin's favorite recipes), but this enchanting tale will make you wish you knew him. The clear, simple way he expresses himself and the honesty with which he tells his story will bring you to tears, and make you laugh out loud. --Leora Y. Bloom
From Publishers Weekly
In this fast-moving and often touching memoir, Pepin recounts his journey from the kitchen of his mother's humble restaurant in rural France after World War II to his current position as author of 21 cookbooks, star of 13 PBS cooking shows and dean of special programs at the French Culinary Institute in New York City. Along the way he describes everything from the tough French apprenticeship system that saw him dropping out of school at 13 to work in Lyon to the beginnings of the Howard Johnson's chain. Pepin accepted a job in the Howard Johnson's test kitchen over a stint at the White House cooking for John F. Kennedy , but shows no signs of regret. In fact, if there's a flaw here, it's that Pepin's eternally upbeat attitude is sometimes a little hard to buy-although he does seem to have been born under a lucky star. Pepin came to the U.S. just when a culinary culture was building and fell into friendships with Craig Claiborne, then food editor of the New York Times, and Julia Child. Even a bad car accident when he was 39 turned out to be a godsend, as it got him out of the restaurant kitchen and into the teaching profession. Pepin mines a lot of humor from the differences between French and American attitudes toward food, as when he recounts how he and a French friend once stopped by a farmsomewhere in the U.S. with a sign reading "Ducks for Sale" and wrung the neck of the duck they'd just bought in front of the horrified proprietress. Each chapter concludes with one or two recipes, many of them surprisingly earthy, such as Oatmeal Breakfast Soup with leeks and bacon.
Copyright 2003 Reed Business Information, Inc.
From The New Yorker
In this beguiling memoir, the celebrated French chef and cooking-show host recounts his start as a scrappy thirteen-year-old country boy who arrived at his first restaurant apprenticeship still wearing short pants. An incorrigible prankster (he once coated a colleague's eyeglasses in aspic), P�pin never fully submitted to the strict regimen of the French kitchen, and, after a stint as a cook for Charles de Gaulle, he headed for New York, where he ended up working for the chain-restaurant entrepreneur Howard Johnson. Making clam chowder by the gallon was a quirky turn for a classically trained chef, but it enabled P�pin to revolutionize mass-produced food. With appealing modesty, he sees himself as essentially a blue-collar worker, whose "vantage point to history-in-the-making was the crack between two swinging kitchen doors."
Copyright � 2005 The New Yorker
Most helpful customer reviews
138 of 140 people found the following review helpful.
Thoroughly Enjoyable
By Anthony Bourdain
I've been waiting for this book my whole life! I sat down with the book last evening, intending to read for a while, maybe return later. Could not put it down. A well written, funny, sad, informative and always enchanting account of an incredible career. Pepin's account of coming up through the his family's bistros, then the old school European hotel/restaurant system--and later New York's legendary Le Pavillon-- is fascinating first person memoir--and terrific history. I can't say enough good things about this book. It's right up there with Orwell, Freeling, Bemelmans--but better, richer, more passionately drawn. An instant classic.
42 of 46 people found the following review helpful.
A Light, Exquisite Dinner. Not too sweet and not too tart.
By B. Marold
I have always had the greatest respect for Jacques Pepin based on the high reputation of his culinary books, collaborations with Julia Child, and great good humor and skills displayed on various television appearances, but I have always wondered how he reached a position of high respect within his profession without a connection to a major restaurant for at least as long as I have known of him (the last 15 years). This book answers my question and a whole lot more, confirming my impression of Jacques as a major figure in culinary America and a great gentleman as well.
Without giving away too much of the book's story, I must point out that Jacques was, by some great good fortune, the chef to France's President Charles DeGaulle at a very young age. In fact, he appeared on the TV show `To Tell The Truth' and the panelists did not pick him as DeGaulle's chef because he was so very young. Upon coming to the United States, he quickly attained a position as a line chef under Pierre Franey at the great Le Pavillion, following Franey to a position in the test and development kitchens at Howard Johnson's. For those of you post baby boomers, I can assure you from first hand experience that at one time, Howard Johnson's was often considered a very desirable place to eat out.
Jacques would probably now be the owner / executive chef at a major restaurant but for a very serious automobile accident which broke most major bones and which left Jacques with only a slim chance to even be able to walk. Miraculously, he mended well to the point where he returned to an almost normal life, but without the ability to sustain the 12 to 14 hours on his feet at a typical chef's station. This lead to his career as a teacher, followed by cookbook writing and TV cooking series a la Julia on PBS.
This book ranks with some of the best culinary memoirs by being both engaging, inspiring, and revealing of the nature of culinary professionals' work in the kitchen. Aside from his associations with Julia Child and Pierre Franey, he was a close friend to Craig Claiborne and well known to James Beard and his company. Without doing any gratuitous name dropping, Pepin also relates revealing stories involving Danny Kaye, Alice Waters and `the great' Paul Bocuse. This is not the first Danny Kaye culinary story I have read, and these little peeks into his cooking skills make me wish he had done a culinary memoir / cookbook similar to many less skillful non-culinary celebrities. The encounter with Paul Bocuse casts some light on the nature of the nouvelle cuisine movement in France.
One of the most interesting insights obtained from this book is the picture of the American culinary scene in 1960, as seen by a very experienced and talented French chef and how this scene has changed in the last 40 years.
I heartily recommend this book to anyone with a taste for culinary memoirs. This is one of the best. My only reservation is that it left me wanting more, as it seemed to give very few details about the last 20 years of his life. I hope that is not because they have been dull!
The book includes 24 recipes, the most interesting being the two attributed to his mother (apple tart and cheese souffle) and the one attributed to Danny Kaye (poached chicken salad).
26 of 30 people found the following review helpful.
Wonderful, Entertainging Read from Gourmet All-Star
By rodboomboom
I enjoyed this read tremendously, and if you're into food, so will you.
Pepin writes very unassumedly, and is most humble about his very productive career, from personal chef to DeGaulle to fame in America and TV star.
From his humble roots to his current fame which is spreading, this guy can cook and reflects significantly in his career of the changes in gourmet cooking.
The stories he provides are the highlight for me: the apprentice spook with the chicken boning machine, his incidents with learning the English language (e.g. the story of the word in French for shower when asked why his head was wet), the presentation of "sanitary napkins", his TV pilot shot with ingredients from the trash, etc. These all provide for just an absolutely magnficent read.
Recipes are provided for each segment of his career. Especially respectful of this chef who knows the finest of formal, rigid French classical cooking, but himself admitting that he likes American basic, comfort food and new style of combing old with new.
Refreshing read from a food Hall of Famer!
See all 292 customer reviews...
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