When you think of Chef’s in their environment it’s easy to imagine them as conductors directing each ingredient under the recipe they can turn out dishes that are music to the taste buds. But how do these talents work at home? Is there a notion about chefs in the kitchen that is different in their personal lives?
Come take a journey with us as we follow legendary Chef Jacques Pépin, the man who wrote the book on modern hospitality. Joined by his family and friends, we visited Chef at his home in Madison, Connecticut to learn tips while sharing a FEAST on how to roast a lamb leg, make a delectable dessert, and otherwise prepare a delicious dinner.