Good morning!

(Applause)

Good morning, everyone!

(Audience) Good morning!

Claudine and I are delighted 
to be with you this morning

to be the first one.

I left home when I was 13
to go to apprenticeship,

that was in 1949.

Actually, home was the restaurant
where my mother was the chef,

I was already in that business.

In fact, there was 12 restaurants
through the years in my family

and 12 of them owned by women,

I'm the first male to enter 
that business in my family.

I went into apprenticeship from Lyon,
where my mother had her little restaurant

to Bourg-en-Bresse, where 
I was born a few miles away.

Prior to that, when 
we were about 8-9 years old,

my mother had that little restaurant

so, my brother and I,
before going to school,

would walk with my mother to the market,

the St. Antoine market
along the Saône river,

and she would walk the market one way, 
about 1/2 a mile, and buy on her way back.

Buying a case of mushrooms 
which was getting dark,

maybe for a third of the price or less.

We carried, of course, 
we didn't have a car at the time.

She'd get home and start doing 
her vegetables, peeling for the day.

She did not have 
a refrigerator at that time.

She had an ice box, that is
a block of ice into a little cabinet,

so she'd have chicken of the day, meat,

fish, usually, whiting or mackerel 
or skate -- inexpensive fish,

and that she has to use it that day.

And the day after, 
we start all over again.

Everything was organic, 
everything was local.

The word organic did not really exist,

chemical fertilizers 
did not exist either,

or fungicides, insecticides, pesticides,
all that stuff did not exist,

so everything was, local and organic.

I went into apprenticeship, 
I was 13 years old and, at that time,

it was very structured,
well, still is to certain extend,

you got to be there on time,
you got to be clean,

you have to be willing,

it's discipline, it's structure,
that's the way a kitchen can work.

We learn through a type of osmosis.

The chef never really explained anything, 
he'd just say, "Do that".

And if you say, "Why?", and 
he'd say, "Because I just told you".

That was about the end 
of the apprenticeship.

Probably, just as good 
for someone 13-14 years old.

So, we worked, repeating, and repeating,
and repeating those techniques ad nauseam,

we were not allowed
to go to the stove for a year.

So, during that year,
I plucked a lot of chicken,

eviscerated a lot of chicken, 
scaled fish, chopped parsley,

all of that type of things,
and then the chef called me --

My name was "you" at the time,

then by the time I went to the stove
they called me Jacques, so I got the name.

He said, "You start tomorrow".

"I start tomorrow?"
I didn't know how to do it,

but when I went to the stove,
I knew how to do it.

It was through that type of osmosis,
things that you show,

I've got a book called, "La technique",
that I published in 1975

so, it's 40-year old, and I don't cook
the way I did 40 years ago.

But the way I did an egg white, 
or sharpen a knife, or bone out a chicken,

to [inaudible]... it is that kind 
of permanence, that kind of continuity

that you'll learn in the kitchen.

To be first a craftman.

And very often it's very difficult 
to explain in words

something that you can show --

It's easier to show --

than to explain in words --

You can do that to chocolate as well --

You'd do that at exactly 
the right temperature --

and we used to --

put the butter in
a little container and that on top,

and now you can charge 20 bucks for it --

(Laughter)

Put that in water that's cold --

(Applause)

Thank you, Titine.

For me, first you have to be a craftsman.

You have to be a craftsman, and 
it's that repeat, and repeat, and repeat,

that is very important.

Just like --

you spend a 1-2 years
in a studio in art school

and learn the law of perspective
-- it is perfectly fine,

and you learn how to mix 
yellow and blue to make green,

what to do with your sand, 
with your spatula, with the brush --

then you can come out and 
do one painting after another.

So that makes you a chef? Not really.

But you're by then, a good craftsman,
and that's very important.

You have to first know your trade,

whether you are a shoemaker,
or a cabinet maker, like my father,

first, you know your trade.

So, those things that we boned out
I learned as a child --

Then, I learned this from...
I don't remember where I learn that but

when you learn something 
you learn it a certain way

and after a while, you don't remember 
where it comes from,

and you do it your way, eventually.

To do a type of lollipop like that 
as we used to do that you --

So, those techniques, as I said,
first make you a craftsman,

and if you are a good craftsman
then you can run a restaurant.

There are about 
20,000 restaurants in New York

and 100 are well known, maybe 200, 
maybe 300, maybe 400 even,

but what happen to the 19,500
is that they are run by artisans,

people who know how to work properly,

and this is the only way if you become,
in my opinion, a good craftsman,

if you have that type of knowledge
then you can express yourself.

This is half of yourself, 
the other half has to do with talent.

If you happen to have talent like,
if you have taste, a bit of a vision,

if you have a little bit of creativity,

then you can express yourself,

you now have the means
to express yourself,

if you've gone through those techniques.

You have to repeat those techniques,
as I said, long enough

so you can afford to forget it after.

Here we are, 
half of this, now the filet --

(Claudine) If you have any questions
you should shout them out,

it's a good opportunity.

There's going to be a test.

(Laughter)

(Jacques) This way --

There's my carcass.

Now, [inaudible] filet,
you remove it here --

This one here --

So, you free your hand
by learning those techniques

and as I said, you can think in term 
of texture and other things

because, as I said, you free your hand
by repeating and repeating.

Now, this is one part of yourself,

half of yourself is there, 
it's the craftsman,

and the other part of yourself

will depend on whether 
you have talent or not,

and even if you have 
a little bit of talent, not too much,

you can still run a little restaurant
by being a good technician.

If you have a lot of talent,
then you can take it further,

but not all the chefs are René Redzepi,
or David Chang, or José Andrés --

Here we are --

(Applause)

(Jacques) At that point 
you really don't want to cut the bone

because the skin will shrink 
all over the place so, we break it.

And you know, the interesting part,
if you carve in the dining room,

or if you do a quail 
or a pheasant or a goose,

the morphology is the same.

If you cut a chicken 
in pieces to do a skew,

you cut exactly in the sample place,
at the shoulder joint, at the hip joint.

Okay.

Now, you have to be very proud 
of what you're doing

but you also have to be humble
to a certain extend

because there's always someone

who can think with 
more creativity than you,

or who can think harder than you do.

We're all limited 
by the extent of our taste

and they are different,

and sometimes you have a food critic
who really doesn't know how to cook

but maybe can taste better than you do.

We follow on that 
and sometimes it's difficult to take

but that's the way it is.

For me, a young chef should work
with a good chef, in a good place,

and at that point your [inaudible] is 
to try to visualize what that chef does,

if he or she works with you
then you try to see --

Yeah, where there's no bones --

a little bit here --

you try to see the food through
his or her sense of aesthetic,

their sense of taste,

and even if it doesn't coincide with you,

most of the time

it won't coincide with your sense of taste
or your sense of aesthetic,

but it doesn't really matter 
at that point,

you have to look at it through that,

and you do it for a year or two,

then you work with another chef
for a year or two,

and again looking at things
from a different point of view,

different sense of aesthetic,

and then maybe with a third one
a few more times,

then at some point 
you're going to give it back.

You're going to give it back,

and now you're going to filter it
through your sense of taste,

through your sense of aesthetic,

that's how it works

because ultimately, at some point,
you cannot escape yourself,

you are who you are, and that's the way
how you are going to do it.

It's always a bit of a paradox for me

because I work with young chefs
at Boston University

and everyone wants to do 
something special and different.

I do a class which I call a perfect meal,

which is a roast chicken,
a bol of potatoes and a salad.

It used to be this way --

they all go to the stove
to do the same type of things

and I say, "Don't try to blew my mind
because I know that I have 12 people here

and I'm going to have 
12 different chicken."

That's the way it is so --

you don't really have to 
torture yourself to be different,

you are different,

there's no way that you can do

exactly the same thing
than the person next to you.

This is a good beef stuffing but --

just to give you an idea.

Okay, Titine --

We have our galantine,
that is if we poach it,

and our ballotine if we roast it.

Thank you.

So, we put it this way --

(Claudine) No questions?

(Jacques) Okay.

- (Jacques) Very quiet here --
- (Claudine) I know --

(Claudine) Do you want some wine?

(Jacques) Ah, my daughter knows me --
(Laughter)

(Jacques) Our galantine, so --

(Applause and cheering)

(Jacques) Up to that point --
(Claudine) You have five minutes --

(Jacques) Oh yeah... okay.

the technique to do something
remain fairly constant --

but at that point
this is what it'll change,

when you're happy with the way 
how you cook it, what you do with it,

the seasoning and all of that 
become your own.

Okay --
(Eggs cracking)

- (Jacques) Pepper, Titine?
- (Claudine) Yep --

- (Jacques) That's your salt --
- (Pepper mill grinding)

(Claudine) Everyone needs one of me 
in the kitchen, you all need me --

(Laughter)

(Jacques) Now I cook with
my granddaughter as well.

(Claudine) She's twelve.

(Jacques) Yes, when I did a TV show 
with Claudine many years ago --

(Jacques) Why did you 
give me two of those?

(Claudine) I get... I offer
whatever you want it --

(Jacques) Okay, good.

(Jacques) I learned to make 
three different types of omelettes.

A flat omelette, à la piperade
or omelette basquaise and so forth --

Western omelette or in the US,

and then we did an omelette
that my mother would do

with very large curd, brown,

and then we did a more 
classic omelette - like this one -

and loose, we want to make 
very small curds like scramble egg --

Now there are three different 
types of omelettes that I would do,

one is not better than the other,
it's just different

A few weeks ago I did that for television,

they came to my house and wanted me
to do the three types of omelettes,

which I did --

and then they realized they only have 
a minute and a half when they edited,

so they just took some stuff 
from one omelette to the other,

to the other, and mix 
the whole thing together --

(Laughter)

(Jacques) What a waste!

Here you bring it back here

which you're rolling
really like a carpet --

so you're just bringing one lid --

one lid here and a half moon --

nice half moon... 
bring that here --

bring the other lid on top --

this is the time 
when you want to stuff it,

change hands,

and that omelette should be --

to the edge --

Ooooh!

- The chefs in my kitchen --
- (Applause)

The chef in my kitchen 
would have seen the pleads on top

and he would have done some reference
to the behind of his grandmother --

(Laughter)

As you can see it should be pale 
right on top, very creamy,

very soft inside, like scramble eggs,

and that's what a classic omelette is.

(Jacques) Yes, Claudine?
(Claudine) Yes, papa!

(Jacques) Ok, will you drink to that?
(Claudine) I will!

(Applause)

(Claudine) Whatever 
you take away from here, I hope --

and it's so wonderful that 
you're taking the time to be here,

I hope you share 
your knowledge with everyone

because that's how the craft continues,

that's how our trade continues,
that's how it gets better.

(Jacques) Yeah, I realized quite well,
all of you know those techniques,

some better than me, 
yet I thank you for coming

and listening to me, but for me
the permanence is there,

to teach, to explain and to show
at least the basic structure,

and at that point, when you have
that type of manual dexterity

or technical knowledge,

then you can run a kitchen quite well.

As I said, if you happen to have talent,

then you bring it to a another level

and, like the person who works 
in a studio for a couple of years,

as I said, after that, you know 
how to mix all your paintings

and know what you can do with a brush,

then you step outside you do
one painting after another --

Does that make you an artist?

Not really, at that point 
you're a good craftsman.

If, however, you have talent,

now you have the means 
to express that talent

and take it somewhere.

As I said, you do 
have to transcend that level

in which you have to concentrate
on the manual task that you're at.

You see a beginner coming around
and you said: "Do you have any parsley?"

and he sayd: "Don't disturb me"
- someone is slicing something -

So you have to transcend that level
you don't have to think about it,

things are there so you can think
in terms of texture,

combination of ingredients,
or things like that.

- Right, Titine?

(Claudine) Right. 
Do you have any questions?

(Jacques) I think I was there at 
one and a half minute,

now I'm back to seven minutes?

(Laughter)

(Claudine) Oh, okay.

(Jacques) Yes, any questions?
No questions... Yes, sir?

(inaudible speaking from the audience)

(Claudine) Oh, yeah --
(Jacques) Do I know that man here?

(Claudine) I gave him 20 bucks before 
to say that. Thank you, Michelle!

(Claudine blowing a kiss)

(Jacques) Thank you, Michelle.

Yes, I know that there are 
great, fantastic chefs here --

we had an extraordinary, 
extraordinary meal at Noma,

I'm gratified to be here,

I know I'm the oldest of the group

and now that I'm passed 80 years old
I'm supposed to be wise --

I don't think that I'm wiser
than when I was 30 years old

but this is what happens when you get old.

You think I'm wise, Claudine?

(Claudine) Yes, yes, yes... 
of course, you are!

(Jacques) Ok, that's a good daughter.

(Laughter)

(Jacques) Now I'm doing a show
with my granddaughter, Shorey,

which we called "Lesson of a grandfather".

So, little things, 
even how to set up a table,

eat properly at the table or --

but no, not enjoying wine yet --

(Claudine) No, no, no wine yet,
it's just to give us show, so --

(Laughter)

(Claudine) Yes, sir?

(inaudible speaking from the audience)

It's a very interesting question...
Do you want to repeat the question?

(Claudine) The question is how 
are the kitchens today different than

the kitchens my father
was an apprentice in.

Pretty dramatic?

- Yes, well, no... but, yes!
- (Laughter)

There is a permanence there,
the point is that

you still have to come on time,

you still have to be ready to work,

you still work in a place which is 
very structured, very disciplined,

like in the army,

you don't say, "Yes, captain!",
but you say, "Yes, chef!",

it's about the same thing
and you have to --

you have to so that 
the kitchen works properly.

You're a member of a team,

and if you're late or you don't show up
to be part of that team,

you're going to destroy the structure,

so that remains the same.

That being said, when I was a kid,

when we cut a tomato
we only cut it in one direction,

we never alternate to the other side
when I worked at the Plaza and in Paris,

or whatever in the fifties.

Now, there's a much greater deal

and innovation is part of yourself too.

And, of course, 
we, up to 20-30 years ago --

I've been in the kitchen 65-67 years --

the cook were at the bottom
of the social scale.

Any good mother would have wanted
her child to marry a doctor, an architect,

certainly not a cook.

Now we are genius! I don't know 
exactly what happened but --

(Laughter

this is great, this is terrific, so --

(Claudine) Papa, he has a question.

(René) I have a question for you.
(Jacques) Yes.

(René) You said 
you're more than 80, right?

(Jacques) Yes.
(René) Yes.

(René) So, I'm 39 
and I think a lot of cooks

that deal with this... 
what can I say, like, guilt, sometimes --

they feel like they should be yearning
for something in the past,

that in the past 
things were better, kind of --

Can you please tell us
how it used to be in the kitchen

in whether you think 
the life in the kitchen is better today,

and actually, do you think 
that food has become better

and is becoming better?

Or, is it better back in the old days?

(Jacques) No, it is better (but)
there's a cycle also;

certainly as I said, my mother used 
only organic products too

but that's what we have,
we didn't have anything else,

and we're going back to that,
which is a great thing, of course,

to be in communion with the Earth,

to be in communion with where you work

and be local, and so forth.

Yes, absolutely.

The cooks now that the same structure
that we used to have

but you have much more freedom
than we ever had before.

Certainly, I got kicked in the rear end
a few times by my chefs,

I mean it was the type of things
that it was supposed at that time --

it was supposed to be difficult,

you were supposed to go 
to a rite of passage and all of that,

which is not really necessary,

you don't need to be yelled at --

I've seen a lot of show on television,
certainly, reality show,

and the kitchen is like mayhem and 
the chef is yelling all over the place.

This is not conducive 
to good work, certainly.

There's a great deal of love, a great deal
of yourself that you put in that food,

and the yelling 
and other people's lack of respect,

those things are not conducive,
in my opinion, to learning well

and teaching people how to cook.

At a certain age, when I was 12-13,
the best way of learning

was probably through 
that kind of osmotic way:

you look, you repeat, 
you look, you repeat, and so forth.

We passed that level now.

Chefs come from cooking schools,

they come out from college
to their older time,

they want to know how to do it,
they want us to explain,

so it's a different way of teaching
than what we're used to;

and people are much more in a hurry
than how we were too;

we had at least three other apprenticeship
without paid or anything,

so, you know, there are six other
apprentices in front of you --

so, this is much better now.

A much greater respect for the chef,
for what we do for our tradition,

and this is why, I mean, 
we're here today --

- Yes?
- (Claudine) Wrap it up.