The Day I Met The OMELETTE GOD (Jacques Pépin)

this video is sponsored by better help h-e-l-p [Music] hey guys Sally this is Alex so right now I'm in the U.S currently in beautiful Connecticut and on my way to meet a true inspiration one of my absolute favorite Greenery Legend what an honor you see I got a phone call with another I simply couldn't refuse and when these once in a lifetime opportunities come along you have to drop them with both hands so packed my bags and I got into the next flight so I also forgot to mention that he's the current title holder of the thickest French accent possible I'm a challenger yes but he's holding the title [Music] [Music] the door my leg's here so this is Jack Pepper with a career that has span over 75 years Jacques is one of the most famous chef in the world he's inspired Millions to get in the kitchen including me born in 1935 in France Jacques started working in professional kitchen at just 13 by 24. he had achieved the highest rank in the culinary World which is becoming personal chef to the president of France in 1959 Jack moved to the USA where he opened his own restaurant released his first cookbook and became close friend with Julia Child and through his TV worked on himself into household name his wound countless award for his work including 24 James Beard Foundation Award a Lifetime Achievement Award from the Emmys and he's good for presidents and heads of States all over the world now it is the first time I'm meeting Jacques in real life but we do have history together five years ago I made a video where I challenge myself to master Jacques Pippen's perfect omelette if I had to judge a good technically a chef is I probably would ask him to do an umbrella delicate fluffy very very soft I don't know I feel like I did the job properly help me out on this just tweet the guy and ask him to watch and judge my omelette even with you guys helping me get his attention I didn't really believe anything would come out of this but then you've got mail hi Alex I'm Jack Pittman and I saw you making omelets wow from good to better to excellent to Practically Perfect congratulations I was over the moon one of my actual Heroes responding to my efforts back then I thought that was it I never really dreamed I'd actually meet him someday super well uh this is my book I have 31 book every time you made a show you always made a book with it yes usually yes right and I do I always do the illustration in my book so so I have time things she doesn't like to talk about his artwork this is Tom he's uh Jacques photographer for cookbooks but he also helped Jack film cooking videos this is something and they're they're so varied from abstracts to a lot of chickens a lot of chicken at this point I had some burning culinary question that I really wanted to ask the man himself so why do you think asking somebody to make an omelette is a good way to evaluate their skill why do you think that the classic French omelette require probably a bit more technique a bit more practice to do it the temperature of the the skillet is more important the technique of moving both hands together and outlining the pan and folding The Omelette so that you get a very creamy texture like a scrambled egg with a smooth step it does require more practice and more technique than a standard omelette how much do you think technique is important for home Cooks an addressing point you bring because I know a lot of chefs who are very good technicians they work very fast very they run a kitchen very well and relatively lousy cook they still run the kitchen pretty well but they don't have great talent I know home cook will allow the technician because they never get trained there is enough leftover for a week but they do food better than that Chef because they have a better palate at this stage I was so nervous but I had to ask him can I ask you something yeah you've got eggs yes would you be okay to show me like how to make a little bit now yeah well yeah if you want but first I'd like to go play Bull with you we play there in the back I have a court if you're good then we win ready I will show you how to make The Omelette okay deal well you heard the man I better pull out all the stops and help him win if I want a chance of that omelette making Master Class [Music] foreign [Music] and I'm gonna get a private master class in how to make an omelette with the man himself Jacques Pepin a true once in a lifetime opportunity I am excited but I'm not gonna lie I'm also pretty nervous I probably like that one a little bit of pressure to be honest [Music] all right and now a quick one from our sponsor better help a better h-e-l-p better help is the world's largest therapy service it is 100 online and you can tap into a network of 25 000 licensed and experienced therapist who can help you with a wide range of issues to get started you just need to answer a few questions about your needs and preferences in a therapy that way better health can match you with the right therapist from their Network then you can talk to your therapist however you feel comfortable whether it's via text chat phone or even a video code your core you can message your therapist at any time and schedule a live session when it's convenient for you that's a relief okay I've always had a problem with like appointments in general knowing that I can do this on my schedule that that's some sort of a relief something to keep in mind if your therapist is in the right fit for any reason or you can switch to another therapist at no additional charge get 10 of your first month at betterhelp.com Alex it is a better help h-e-l-p also linked in the description below thank you better help for sponsoring this video a little bit of pressure to be honest but pepper yeah maybe I have some shy from the garden here so yeah we ready but now you're good don't disturb the front too much okay fold it into a half moon that's it okay no no yeah just do do that so that very gently yeah that's good so now we just changed bang it on the table a little bit here yeah but when you bring it the idea here is to do that so that it's really to the edge what do you think that I could be doing better in this bank that to bring it together this is like a baggage there just to lift up the there's you know a couple of details like this you you scrambled super hard yeah very hard way and of course you cook it to the level at which you wanted this one here it's relatively creamy too but sometimes I have it even slightly more liquid than that inside but it's a question of taste some people like it or Babas yeah when I was a kid we ate more egg than meat meat was too expensive there is something very elegant about the cooking of eggs what an honor it is to cook like this with Jacques he paid attention to every little detail and he was able to point out precise changes needed in my technique that is invaluable I could never ever get this from a video class in a nutshell here's what I took away I need to work on the way I whisked the egg in the pan to get a finer cut I basically I need to be more brutal there is also something about inclining the pan as you're stirring as you're whisking and creating some sort of a gradient in terms of thickness I was familiar with the handle tapping technique but I thought it was only necessary to unstick The Omelette from the pan but in fact Jack also uses that to bring the Omelette to the edge of the pan in order to do a clean transfer over to the plate these are tiny little details that make all the difference that's the difference between home cook and a chef that has practiced this technique thousands of times thank you so much for the private lesson it was amazing you made the owner so after we made this omelette Jacques asked me to stay for dinner are you crazy of course I accept it cheers for your amazing work what's in the oven at the moment on top how do you call this an English phone at the moment and I have to use it they should be about about fine now well if the secret of great cooking is to make people wait and wait and wait so that doesn't give them something to eat it that's really good okay now as much as Jacques was joking we did spend all afternoon in the kitchen watching him cook he still is the chef okay I mean I had such a great time and dinner was so good that I'm gonna be honest I forgot to film most of it he welcomed me into his home he made me feel totally at ease when you talk to Jack he's a very down to earth normal guy even though his wall are covered floor to ceiling with Awards and letters of things from famous people it seems like none of this has affected Jack he's still very humble he's also playful and cheeky he loves a laugh and a banter too on the cooking side I just wish I understood food and cooking the way he does he's got a special connection with food it is perhaps years of experience but also mixed in with a great sensitive of food and an amazing palette he's always looking to learn he's always looking to improve Jack thank you so much for this it's been an absolute pleasure to meet you in real life [Music] foreign [Music]

Channel: Alex

Views: 388,837

Keywords: jacques pepin, omelette, masterclass, french food, recipe, technique, julia child, chef, challenge

Id: VR8MiIR0B-g

Length: 12min 39sec (759 seconds)

Published: Sat Jun 10 2023