The Vegetarian Guy

The venerable chef Jacques Pepin once described to me his view of the ‘world of cooking’.  Keith Famie had invited him for a book release event at Keith’s restaurant, Les Auteurs, in Royal Oak. During the event, Monsieur Pepin approached me and spoke about the vast world of cooking and how there are only so many preparations one can make in a lifetime.  He told me that “people become too attached to making a few good recipes.  When someone learns to prepare a fish well and then thinks he is a chef, I do not have much respect for them. On the other hand, when a young cook presents something to me and asks for an opinion thinking it could be better this way or that, there is hope.  Humility and respect are essential for success in the world of cooking.”  Monsieur Pepin then described his latest cookbook, his passion for mushrooms and his farm that produced 10,000 delectable pounds a year.  Pointing to a picture of himself and his wife in the front of the book he mentioned that under the table he was not wearing pants.

A few moments later, he took me over to the beautiful spread of food which Keith had laid out and picked up a small spoon of mustard for me to taste.  It was the one thing he had prepared at the table.  The mustard danced on my tongue with intensity.  The flavor was like coming upon a solid yellow field of mustard blossoms among a sea of green growth.  Well balanced with a sweet finish, it was great.  I thanked Chef Pepin, he had given me much to think about …as well as with something to wink about.