How do you get to be an internationally famous and beloved chef? If you are Jacques Pepin you start peeling potatoes in your mother’s restaurant until you graduate to an apprenticeship in a hotel kitchen at the tender age of 13.
Pepin recounts these early culinary reminiscences, as well as traveling and cooking for the likes of Charles de Gaulle and Julia Child. Pepin’s account comes full circle as he finally passes on the lessons he learned at his mother’s apron to his own family.