I met Jacques Pepin! OMG!

While in New York, I posed as a perspective student and got a tour of the French Culinary Institute, which is a huge school (much bigger than Le Cordon Bleu). It is, however, typically American in that all the countertops are stainless steel (pastry countertops are, in the European tradition anyway, granite or marble). Tuition is twice that of where i attend, but the possibilities for internships are absolutely amazing.

During the course of my tour, we visited the storeroom, where JACQUES PEPIN just happened to be hanging out. This is a man whose biography I read three times, scrawling notes in the margins and dog-earing more than a few pages, standing right in front of me (shorter than I expected), wearing a chef’s jacket and grey striped pants. I tried to play it cool, but I almost wish I hadn’t so that I could have gotten a photograph.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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