Stir-the-Pots co-founder Jeremy Shapiro spent three years serving as a cook in the American army in Germany. After getting out of the military, Jeremy returned to the United States and went to study to become a chef under acque Pepin, who was teaching at New York’s French Culinary Institute (now part of ICE). That was the 1980s, and Pepin was mentoring many folks who later became famous in the American food world.

By the time Jeremy studied under him, Chef Pepin had been cooking professionally since the 1950s. By the time Jeremy met him, the man was writing books and becoming one of the first big names in television chefs. For Jeremy, Chef Pepin was an extraordinary teacher; wise, solid, and generous. What Jeremy most remembers was the chef’s demeanor. As Jeremy puts it, “most chefs are yellers and screamers, throwing the pots and the pans. Chef Pepin could guide you so precisely… without ever raising his voice.”

Since leaving the cooking school, Jeremy has worked in multiple New York, from restaurants to hotels to private clubs. Since starting Stir the Pots, Jeremy wanted to get Chef Pepin as a guest. Luckily for us, Chef Pepin agreed.  In the interview below, Jacques Pepin reflects on decades spent pursuing, enjoying and creating great meals. This includes sharing everything from growing up in his mother’s restaurant back in France to one of his first cooking jobs in America, working at the iconic Howard Johnson’s. At the time, we were using really basic technology. It shows. Luckily, we had a man with a spirit that is infectious. It’s still fun listening after all these years. Just click below to enjoy.