As a homesick 6-year-old boy in war-ravaged France, Jacques works 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 cafe, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in France's most famous restaurant, finally becoming Charles de Gaulle's personal chef. When he comes to America, he falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child. The master of the American art of reinvention, Jacques goes on to earn a graduate degree from Columbia University, turn down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switch careers to become a charismatic leader in the revolution that changed the way Americans approached food.
The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. It is also the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
©2003 Jacques Pepin; (P)2003 Houghton Mifflin Company
"Fast-moving and often touching....[A] charming memoir." (Publishers Weekly)
"As one of the world's most celebrated chefs, Jacques Pepin has much to share when it comes to great food. However, this memoir is every bit as delicious as one of his finest recipes. Free of any pretension, complaint, or histrionics, Pepin's story recalls difficult times in war-torn France, fighting invaders and poverty with equal determination. Michel Chevalier offers a perfect voice for Pepin's anecdotes and memories, using his musical French accent to add just the right flavor. Any reader who loves food and a good story will enjoy listening to this memoir." (AudioFile)
I have always liked Jacques Pepin. I liked the way he interacted with Julia Child on the PBS series. He is just a likeable fellow! When I saw this book, I couldn't wait to learn more about him. The reader's French accent made it feel like Jacques was telling me about his life. The story endeared me even more to Chef Pepin. I hope you like it as much as I did! by Anne (not Robert)
I've always loved Jacques Pepin's shows and books. I find his advice encyclopedic, authoritative and practical. His autobiography cements my respect by documenting the innumerable kitchens, restaurants, hotels and commisaries he has cooked in since he was a young boy who discovered the joy of eating and cooking. The narrator is excellent and sounds like a younger Jacques.
Most of us were introduced to Jacques Pepin through Julia Child, where he often played her "second banana." Now we are able to hear his account of his rise through the culinary realm, which included rubbing shoulders with food big wigs such as James Beard and Craig Claiborne and world leaders such as Charles De Gaulle and Harold Macmillan. Through out this autobiography, Pepin shows great skills of observation as well as the ability to discern food snobbery from the love of food. The humble tone of his story is well mixed with a sly sense of humor.
I really enjoyed this book. I'm not not a serious foodie, don't watch cooking shows on tv, and really wasn't that familiar with Jacques Pepin. I do enjoy reading food biographies, though, and always vow to become a foodie when they are really good. This one was really good - highly enjoyable, good humored, and with enough sensory detail I wanted to head straight to a cook store after every chapter. The reader was really exceptional - I could believe he was Jacques Pepin, telling his own story. He never sounded like he was reading (save for the odd pauses punctuating the book throughout which I suspect are ends of lines or pages - but I got used to that). I have found that native English speaking actors in Audiio books - when called upon to use a French accent - often use extremely unpleasant and over-the-top interpretations. I've given up several audiobooks because of that. Michel Chevalier, who is the genuine article, should be required listening for anyone narrating an audiobook who wants to sound French, rather than like a French caricature.
Did you know that Jacques Pepin is largely responsible for a fact that we all take for granted now? That is, that one can expect to eat just about the same quality of food consistently in any of a chain of restaurants. That used to not be true.
Did you know that Pepin's father was in the french resistance?
Did you know that he was the soup guy before Seinfeld made soup restaurants famous with the "soup-nazi"?
Did you know that he proposed a PhD topic investigating the use of food in literature. And was turned down because food wasn't a "serious" enough topic (or so they said then).
I didn't either, but I do now. And many other interesting bits besides. I have loved Jacques Pepin since his days with Julia Child so I was probably predisposed to find the autobiography interesting. However, even I was pleasantly surprised by this life chronicle. And the narrator is wonderful. He has an unmistakable french accent but his English is very easy to understand and his pronunciation of the various french words (such as names of dishes, for example) adds a lovely flavor to the narration.
I had no idea what huge influences Jacques Pepin had on America's culinary culture. The book is well read, and Monsieur Pepin is really an amazing guy, but this is mostly just a fun reminiscence. His recollection of meals he cooked so many years ago is pretty amazing!
The book is excellent. The narrator fantastic. His French pronunciation is superb and adds measurably to the experience.
It was a respite and a drift back into time--as well as a reminder of just what is important. Touching, talented--- but not syrupy--just like Jacque!!!
A real treat of a book. A total immersion in the life of a French Chef and his eventual introduction to, and embrace of, America. Will be particularly interesting to foodies, but a wonderful story nonetheless.
I thought this book was fun and delicious! It is fascinating to hear about his experiences, what he went thru to become the master he is. I value Jacques Pepin's gift to the culinary world even more after this book.
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