The Apprentice: My Life in the Kitchen

Front Cover
Houghton Mifflin Harcourt, 2003 - Biography & Autobiography - 318 pages
2 Reviews
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 Awardwinning 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 approximately 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.
 

What people are saying - Write a review

Very Good Biography

User Review  - ebohemian - Overstock.com

I bought this as a gift for my brother who is a trained chef. He enjoyed it very much its a good autobiography of an excellent chef and his interesting journey. Read full review

The apprentice: my life in the kitchen

User Review  - Not Available - Book Verdict

How does one become a chef? Aside from having a love for food, modern cooks are born from diverse experiences, talents, and training. Pepin, who has given us numerous cookbooks and memorable ... Read full review

Contents

THE WAR YEARS
1
THE CALL OF THE STOVE
23
MY APPRENTICESHIP
46
SEASONS
66
PARIS
76
LE PLAZA ATHÉNÉE
88
COOKING FOR PRESIDENTS
106
HOME AGAIN
128
COOKING WITH FRIENDS
168
GLORIA
185
LIVING OFF THE LAND
200
SOUPS ON
216
TEACHING
224
WRITING
250
TELEVISION
262
GLORIAS RESTAURANT
272

NEW YORK NEW WORLD
134
ONLY IN AMERICA
151
A NEW WAY TO COOK
286
Copyright

Other editions - View all

Common terms and phrases

About the author (2003)

Jacques Pépin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pépin Celebrates and Julia and Jacques Cooking at Home (with Julia Child). He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state.

Bibliographic information