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The Apprentice: My Life in the Kitchen

4.14 of 5 stars 4.14 · rating details · 2,583 ratings · 246 reviews

A wise and charming memoir from a man who quickly ascended the ranks of American cooks to become, according to Julia Child, "the best chef in America"

With sparkling wit, occasional humility, and a delightfully curated selection of recipes, Jacques Pépin tells the captivating story of his rise from a terrified thirteen-year-old toiling in an Old World French kitchen to an...more

Paperback, 352 pages

Published May 7th 2004 by Houghton Mifflin Harcourt (first published April 1st 2003)

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Jan 12, 2008 Firecooked rated it 5 of 5 stars · review of another edition

Shelves: foodie-books

actually read The Apprentice last year, after picking up the book at the CIA (Culinary Institute of America) in Napa Valley while on vacation. Both Roy and I read it, and both loved it. I have always liked Jacque Pepin’s TV shows (most memorable moment was when he was fixing some giblet dish, and for the liver, he said in his French accent “this, you feed to the dog”). He is one of those people who has had an amazing talent, and has picked his course in life, not just going the direction that tr...more

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Mar 11, 2008 Jonathan rated it 4 of 5 stars

If you are a foodie and / or love to cook, you will probably like this book. It's a wonderful, easy, breezy read. Pepin's persona is warm, humble, and down-to-earth. You move through his life story along a mostly delightful string of anecdotes -- his culinary adolescence under his frugal and determined mother, his apprenticeship in the grunt-breaking kitchen hierarchy and apprentice / chef system in France, his serendipitous move to NYC, and his rise from unknown chef to television star and hous...more

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Sep 16, 2007 Erica rated it 5 of 5 stars

Jacques Pepin writes with humor and clear passion for his subject. This terrific memoir follows him from his childhood, toiling with his family in a series of bistros, to his apprenticeship in France -- leading to stints cooking for DeGaulle and several other French leaders -- and his emigration to America. Fascinating read for anyone interested in following the evolution of American cuisine from the "gastronomic wasteland" Pepin first encountered through the horrors of nouvelle cuisine to the c...more

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Apr 02, 2008 Msgold rated it 5 of 5 stars

This autobiography tells the story of Jacques Pepin, the famous chef from TV and author of many cookbooks. He tallks about the small restaurant his mom ran when he was a boy in France, and gives recipes for some of the foods that were very important in his life.

He explains how people in France learn to be professional chefs, and what it was like to come to the USA as an adult not knowing any English.

He discussed how restaurants such as Howard Johnson's develop new items for their menus. He also...more

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Feb 06, 2008 Sarah rated it 4 of 5 stars Recommends it for: Foodies

Recommended to Sarah by: Jennifer Lin

Shelves: amsterdam-used-books, non-fiction

Really lovely book - I immediately wanted to run away to Paris and train as a chef's apprentice. It's amazing to me that many of my European friends have never heard of him - to me, he's France's most popular chef! Loved the dish on Julia Child, the NY Times Food Reviewer, and the descriptions of all the good dinner parties and fun. I love the photo of all the manly french chefs shirtless preparing their feasts. I made a few of the recipes and they were delightful.

I feel like I"m going to miss...more

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Mar 18, 2013 Jacqie rated it 3 of 5 stars

I'm a fan of Jacques Pepin, from what I know about him. I have one of his cookbooks, and I use it a lot, because his recipes are unpretentious, easy, accessible, and they work. And they taste good!

However, other than his enjoyable instruction style, I didn't know much about him. So it was interesting to read how he came of age in the 40's and 50's, left school at the age of 13 and went straight into learning from classically trained French chefs in the kitchen after working in his mother's resta...more

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Nov 04, 2011 Lisa N rated it 4 of 5 stars

Unique memoir in which French chef Jacques Pepin tells his life story through food. At the age of 6 in war-torn France, his mother sent him to live on a farm to do chores in exchange for meals. As a boy, he worked in his mother’s small café, later apprenticed in Old World French restaurants, was drafted into the navy where he became the personal chef of Charles de Galle, then moved to New York in 1959.

Interesting observations on how his cooking and culture in general, but particularly American...more

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Oct 16, 2010 George rated it 4 of 5 stars

With all the literary giants cramming my bookshelf, it's surprising how much pleasure can be had from reading a book such as this one. This was a wonderful (and wonderfully written) book about a humble yet extremely accomplished man. Jacques is my new hero. He is highly skilled, hard working, charming, and possesses that simple, ageless kind of wisdom that Americans almost never seem to acquire. In addition to being a great cook and skilled technician, he is a kind of Zelig of the culinary world...more With all the literary giants cramming my bookshelf, it's surprising how much pleasure can be had from reading a book such as this one. This was a wonderful (and wonderfully written) book about a humble yet extremely accomplished man. Jacques is my new hero. He is highly skilled, hard working, charming, and possesses that simple, ageless kind of wisdom that Americans almost never seem to acquire. In addition to being a great cook and skilled technician, he is a kind of Zelig of the culinary world, rubbing shoulders with Charles de Gaulle, Pierre Franney, Howard Johnson, Julia Child, Craig Claiborne (long time NYT food critic and media celebrity) and the Kennedys, as well as more contemporary cooking giants like Michel Keller. His resume reads like a Michelin guide to Parisian and New York French restaurants in the 1950s and 1960s, and his accomplishments in media are even more impressive - literally dozen of books and hundreds of hours of PBS shows, etc etc. His childhood begins in rural France during World War II, during which he lived a simple life, close to the land, with few comforts other than his mother, an impressive and resourceful woman who kept her family afloat despite her husband's war-time absence, and his two brothers. Jaques' love and respect for his family shines through every page, and despite years of physical separation after his emigration to the United States in the late 1950s, he is still very close with him. His father passes away years ago, and tragically both his younger brothers have recently died of lung cancer. However I believe his mother is still alive. By all accounts she is a remarkable woman and a true survivor.

As an example, while working as a waitress during wartime, she had three boys to feed but little money. In addition, butter and sugar and such things were rationed and extremely difficult to find. So Jannette had to get creative, and in the process became a cook:

"Somehow we managed, and we ate every day, but necessity exposed my taste buds to some unconventional recipes. In lieu of sugar, which wasn't available, Maman made a wartime sweetener by cooking beets in water on her wood stove for hours, straining the mixture, and then reducing the syrup to a thick brownish liquid. It filled the entire apartment with an earthy, slightly caramelized sweet scent -- an aroma every bit as appealing to me as the inside of a pastry shop."

The most startling, even shocking (at least to an American) element to French "country cuisine" as you might euphemistically call it, is offal -- that is, the entrails and internal organs of a butchered animal. Rural people in France have a long tradition of eating such delicacies, largely out of necessity. Here is another "wartime recipe" from Jacques mother:

"Another unlikely favorite of mine was mou au vin rouge: cubes of beef or veal lungs cooked with onion and the sediment left in the bottom of a red wine barrel. Before cutting them into cubes, Maman inflated the lungs by blowing into the trachea. ...Even though the spongy texture of the lungs and the acidity of the sauce would not thrill a gourmet, I loved mou au vin rouge. In a perverse way, I still do."

Years later, as a young man new to the U.S., Jacques would discover that offal provided another surprise:

"The early 1960s seemed a gentle time in New York. ...I thought nothing of strolling in the dark through Riverside Park, emerging onto bustling 125th Street, the throbbing heart of the Harlem music scene... On one of these late-night shambles, I passed the display window of a small grocery store and stopped in my tracks. There, in a refrigerated case, was a cornucopia of the sort of wonderful offal that I had never been able to find in my Upper East Side A&P. Tripe, pig's feet, kidneys of both veal and lamb,, chicken feet, liver, sweetbreads, brains, you name it.
"A soon as I got off work the next day, I hurried back to the store. That fabulous offal counter was overseen by an enormous African American wearing a bloodstained white apron. I took my place in the scrum that was gathered in front of the display -- men, women, kids and me, the only white face in the store. When my turn came, I realized to my horror that I hadn't a clue about the English names for my favorite pieces of offal. It wasn't the sort of place that had little plastic signs informing customers what each tray contained, so I was reduced to pointing and smiling. The guy manning the display picked up a half-dozen lamb kidneys with his hand, plopped them onto a sheet of butcher paper, folded it over, and handed my package to me with a nod toward the woman who sat near the floor behind a cash register. It seemed that the culinary African American culture had common roots with French country cuisine. Both traditions originated among poor rural people who had nothing. Everything had to be used, and over time, the resulting dishes became part of the culinary tradition. I may not have been able to converse with these people, but I felt an immediate affinity for their way of looking at food."

Like all lives to a greater or lesser degree, Jacques' has been both charmed and tragic (premature deaths of his brothers, close friend Craig Claiborne's dissolution and sad death, Jacques himself suffered through a terrible car accident) -- but fortunately, mostly charmed. That fate has chosen to smile upon such a good and decent man makes this small story about a cook uplifting and even triumphant.
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Mar 22, 2011 Chapple rated it 4 of 5 stars

Maybe I just have a thing for short men. Maybe it's short men who cook. Whatever the case, Jacques Pepin's memoir couldn't be more charming and it's about as far from the slash and burn terrorism of Anthony Bourdain as you can get. Growing up in war-torn France, Jacques developed an appreciation of and respect for fine basic ingredients early on when he is farmed out, literally, in exchange for food. His mother, strong on ideas and energy but short on actual restaurant experience, opened a cafe...more

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Sep 10, 2012 marginalia rated it 4 of 5 stars

Shelves: food-and-cooking

I didn't know who Jacques Pépin was before I started reading this, but apparently he's a pretty famous American cooking celebrity? Anyhow, this is a fun read. I started reading it because I read Julia Child's My Life In France and really, really, really loved it, and this was a really interesting complement to that book, because he crossed over the Atlantic the other way at about the same time she did.

So Child's book is all about her being an American in Paris, and encountering French cuisine an...more

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Jul 17, 2010 Patrice rated it 4 of 5 stars

Shelves: 2010

I discovered Jacques Pépin about a year ago while watching PBS on a Saturday afternoon. His enthusiasm and love of cooking came clearly across the airwaves and I fell in love with this sparkly eyed little Frenchman. This book is pretty self-explanatory from the title. Pépin writes of his early life in war torn France, growing up in the region of Lyon with a hardworking family. He writes fondly of his mother's passion for food and his father's love of good wine. The Pépin family opens a restauran...more

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Feb 12, 2013 Kristen rated it 4 of 5 stars

Some people learned to cook from Julia Child. I learned from Jacques Pepin. I first met Jacques Pepin when I was a college intern at KQED and they were filming one of his television programs. The entire studio smelled absolutely amazing, and I was allowed to sneak into the filming and watch from the corner. After the taping ended, as was customary, the crew got to come in and eat the delicious food he had made. I hung in the shadows in the back (not being part of the crew), and Jacques Pepin cam...more Some people learned to cook from Julia Child. I learned from Jacques Pepin. I first met Jacques Pepin when I was a college intern at KQED and they were filming one of his television programs. The entire studio smelled absolutely amazing, and I was allowed to sneak into the filming and watch from the corner. After the taping ended, as was customary, the crew got to come in and eat the delicious food he had made. I hung in the shadows in the back (not being part of the crew), and Jacques Pepin came over and basically poo-pooed any notion of me NOT eating with them. I got to ask him some questions on how he did certain things (like chopping the onion…as some of you know I did not come from a house where my Mom took pleasure in cooking, so all basic cooking skills were essentially foreign to me). He demonstrated for me and answered my questions, and it was only when I was older and I realized just who this charming French man was that I realized what an incredibly special moment I had been granted.

In a time when food is practically fetishized on TV and in popular culture but little ‘cooking’ and practical cooking skills are actually taught, Jacques Pepin is one of the exceptions. I have learned SO MUCH from his books and TV programs – real, honest-to-goodness practical skills that I use every day. And he taught me a lot about adapting and improvising recipes, flavors that pair well together, etc, so that I never feel wedded to follow a recipe verbatim.

His life story is an impressive one, and his autobiography was an enjoyable read from start to finish. From living through WWII bombings as a child on a farm in Lyon, to being the chef to Charles DeGaulle, and later being Julia Child’s culinary partner in crime, he’s had a remarkable career. The book is called “My Life in the Kitchen,” so I guess I should not be disappointed that the book spends far less time on his personal life. But I was, especially because his family often appears in his cooking shows. In his own way, though, it seemed a bit ‘French’ to guard your private life to some degree, so I guess in the end I accept it. A really enjoyable read from start to finish.
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Oct 02, 2011 Seamus Thompson rated it 4 of 5 stars

One of my heroes. The most democratic of celebrity chefs, Pepin was formally trained in France before moving to the US where he has lived for the last forty years. His cookbooks and cooking shows are characterized by a love of simple, unpretentious dishes made with high quality ingredients.

His memoir is exactly what I had hoped: a straightforward recollection of his life as a cook in restaurants, at home, in test kitchens, on TV, and in the classroom. It is clear that Pepin has a puckish sense o...more

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Oct 13, 2011 Robyn rated it 4 of 5 stars · review of another edition

Shelves: culinary, kindle, nonfiction, biography-or-memoir

I really quite enjoyed this, and annoyed the people around me endlessly by reading them bits out of it at random moments. I liked Pepin's attitude and voice, and to be honest I appreciated that his life has been a fortunate one and that he didn't strive to create drama and negativity where none existed. Even in discussing the car accident that nearly killed him, he spoke of it from the perspective of someone who sees how lucky he has been and who has overcome the associated challenges. Sometimes...more I really quite enjoyed this, and annoyed the people around me endlessly by reading them bits out of it at random moments. I liked Pepin's attitude and voice, and to be honest I appreciated that his life has been a fortunate one and that he didn't strive to create drama and negativity where none existed. Even in discussing the car accident that nearly killed him, he spoke of it from the perspective of someone who sees how lucky he has been and who has overcome the associated challenges. Sometimes I just want to read something that's cheerful. Lots of things that made me grin, several places that made me laugh, and one story that I shared with a relative that made her laugh aloud without even having context. I appreciate that the few occasions where he had something less than positive to say about an individual, he almost never named them, only identifying them if they are deceased and he was also taking some of the responsibility for not getting along with the person in question.

Most of the included recipes I won't make, as I can't eat seafood or shellfish and it's not worth trying to size the recipes down to serve just my sweetheart. I am glad that they were included, however, and I am all over the recipe for Eggs Jeannette, as well as a few others.

Kindle note: the book is 75% of the total Kindle file. 22% of the remaining ebook is a very detailed and fully linked index. 1% is a linked list of included recipes. 2% is a preview of another of Pepin's books. TONS of typos, nearly every other page had a transcription error (such as "in-standy" instead of "instantly", missing spaces, or italics continuing into the English words that followed French phrases).

Frustration with the Kindle edition: at the bottom of a page, a new sentence began "I gar-". I pressed "next page" and found a page of photographs, followed by 14 more pages of photographs. At the end of the photographs, seemingly a part of the caption for the final photo, was the end of the sentence and continuation of the book "nished each one with beef marrow..." Wish the publisher had paid more attention to that sort of thing.(less)

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Aug 31, 2011 Elisa rated it 4 of 5 stars

This review has been hidden because it contains spoilers. To view it, click here. This is one of the few books that I've read that actually got better the more I read. Pepin is a chef born and raised in France. His mother ran a restaurant and he learned as a child beginning skills of a restauranteur from her and then went on to learn his trade through an apprenticeship which was common in France at the time. Apparently she was a dynamo! He learned by observation - there were NEVER any recipes! He was also in the military and his appointment was to serve as chef at one point t...more

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May 17, 2009 Megan rated it 3 of 5 stars

Jacques Pepin seems like the kind of man you'd want to know. I loved reading about his childhood in the kitchen, the kinds of meals he'd eat with his family in France, and his stumbling into some amazing jobs—cooking for the presidents of France (with great tidbits about Charles DeGaulle) and devleoping meus and food operations for the Howard Johnson restaurants, of all things! Seriously, who knew?

Loved that he chose to pursue formal education after dropping out school at 13—not unusual for chef...more

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Jan 19, 2012 Audrey rated it 3 of 5 stars

Shelves: foodie, lives

Pepin writes engagingly in this memoir of his years coming up in the kitchens of France. Pepin has an unpretentious approach to food, and a love of easygoing American manners and palates. It is a cliche perhaps that immigrants to America are the strongest adherents to the principles of democracy, but in this case, it's true. Pepin revels in each break from tradition he can make here. He loves that American eaters are flexible and willing to eat just about anything that tastes good, where French...more

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Mar 21, 2011 Michael Seidel rated it 4 of 5 stars

Shelves: food-writing

This is a thoroughly delightful and inspiring book. It is a very personal account of the rise of a culinary titan, and an intimate look behind the swinging door at the inner workings of the French haute cuisine kitchen- a world gone, if not practically unknown, in this country and slowly dying elsewhere. Pépin recounts dishes and meals in such vivid detail, down to the garnishes, that you will be salivating. When he describes the communal bread oven in his childhood town, you can smell all that...more

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Mar 14, 2012 Lori rated it 4 of 5 stars

Shelves: food-wine-cooking-gardening

In April 2011, I attended the Buffalo Gap Food and Wine Festival, at which I met Jacques Pepin, his daughter Claudine and his buddy Jean-Claude Szurdak. I had the opportunity to chat with them, eat with them, drink with them, watch them conduct food demonstrations, and have them sign this book for me. I started to read it the very next day on my way back east, but then, for some reason, set it aside to read other things and do a bit of cooking and gardening of my own. Yesterday I picked this boo...more

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Apr 14, 2012 Ann rated it 4 of 5 stars

Recommended to Ann by: Jane

Shelves: biog-autobiog, food-cooking

recipes included:

**Les Oeufs Jeannette
Maman's Cheese Souffle
Poulet a la Creme
Ramequins au Fromage (Swiss Cheese Fondue)
Onion Soup Gratinee
Gnocchi a la Romaine (Roman-style: (hard wheat) semolina-based)
Gigot a la Provencale (lamb leg)
**Maman's Apple Tart
Braised Striped Bass Pavillion
**Reuben Sandwich
New England Clam Chowder
Moules Ravigote (mussels)
**Gloria's Pork Ribs & Red Beans
Cepes aux Lardons wild mushrooms)
Smoked Trout Gloria
Split Pea Soup w/ Ham & Croutons
Oatmeal Breakf...more

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Jan 29, 2008 Denise rated it 4 of 5 stars

Excellent autobiography about Jacques Pepin, renowned French chef. He was the son of a poor French family. Worked as an apprentice as a teenager. Moved to America, got his degree, got married, became famous. Pepin worked with Julia Child and many other celebrated chefs. Several of his recipes are included in the book.

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Aug 25, 2009 Irene rated it 3 of 5 stars Recommends it for: Foodies

Recommended to Irene by: Saw Ken's mom reading it

Shelves: biography-memoir

Jacques Pépin chronicles his life as a chef through a collection of anecdotes, and perhaps the book reads better if you imagine the words are being spoken by an older French gentleman telling you stories. He's had an amazingly broad range of experiences, and I learned a lot about American and French cuisine and culture, and what goes on behind those kitchen doors at restaurants.

His memories of his childhood and his stories about his family are heartwarming. His experiences as an apprentice in a...more

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Jul 11, 2011 Dawne rated it 5 of 5 stars · review of another edition

One of the best food memoirs I've read. Readers interested in French culture & cooking and food history or the evolution of a profession should put this at the top of their lists. I found it particularly compelling as a work narrative, as it tells the story of how a passion for cooking grew out of family and fellowship and into an extraordinary career. Food historians and gossips will love the intimate portraits of Howard Johnson, Julia Child, Craig Claiborne, Pierre Franey and James Beard,...more

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Jun 23, 2010 Maria (Ri) rated it 4 of 5 stars

Shelves: foodie, memoir, read-in-2007, registered-by-another-bookcrosser, swapped, france

I really enjoyed this one! Of course, I always love reading about food, especially these days when I am so hungry from being 5 1/2 months pregnant! ;) I've never seen Jacques Pepin on tv, but that didn't matter as I was able to imagine him clearly chopping away at veggies and stirring sauces in a kitchen. I especially liked the progression of his cooking style, always learning and adopting new things into his cooking. His back to nature, harvest/forage your own foods approach really appealed to...more

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Jul 29, 2012 Robin Nolet rated it 4 of 5 stars

I enjoyed this book even though it slowed in the end. The story of Pepin's life and how he came to be the fabulous chef he is really captivated me. As often happens with autobiographies, the early years are the most interesting. Those times when he's venturing out into the culinary world for the first time feels new to the reader as well, since we know so little about that time.

Once Pepin becomes a wider known success in the culinary world the details feel more like a bio and less like the compe...more

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Feb 18, 2012 Caroline rated it 4 of 5 stars

Shelves: non-fiction, food

I rated this one 3.5 not because it was the best book I have ever listened to but because of the very interesting life of Chef Jacques Pepin. I usually do not care for non-fiction but decided to listen to this on CD because a friend loaned me this well-worn copy of his audiobook. I remember watching the Chef on PBS, cooking alone at his home in CT, with his daughter and, of course, with Julia Child, but had no idea anything about the facinating events of his life. I am now looking forward to joi...more

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Dec 21, 2011 Amy rated it 3 of 5 stars

It's unusual to see the landscape of cooking before there was such a thing as a celebrity chef. Pépin's book is very much told in his words, which is a little clunky but also refreshing because if it were told by anyone else, it might have sounded like his destiny were pre-arranged.

The fact is he worked hard from a young man to learn everything about cooking. He got a lot of breaks and made a lot of decisions that turned out to be smart. Ambition and curiosity are good qualities in this man. I...more

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Oct 02, 2012 Marnie rated it 4 of 5 stars

Shelves: biography-autobiography

Fascinating account by one of America's first "celebrity chefs". His beginnings in the south of France were humble indeed. His journey through the bowels of the kitchens in gastronome Paris and ultimately to America sounds like a fictional tale. His resulting friendship with Julia Child is sweet.

A good read for anyone who loves any or all of the following: stories of real chefs, journeys of renowned French chefs, biographical history of Julia Child, real stories from the kitchens of the greates...more

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Feb 03, 2012 Jodi rated it 4 of 5 stars

What an interesting life! Up from poverty in France, independent at middle school age, incredible work ethic, an immense love of his craft, and he eventually influenced the world's culinary culture. Interestingly, the writing does not reflect an excess of ego, but is a straightforward account of a hardscrabble life and even a level of amusement with his own fame. Charmingly interspersed with some of his favorite recipes. (Beware, e-readers: the recipes are almost useless due to print alignment p...more

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Jan 07, 2010 Bunny rated it 4 of 5 stars

I do love bios, and this is a good one because it incorporates French history during WWII (I didn't know the French didn't like the Germans or the English, and didn't much care who won the war!). Pepin's mother owned a restaurant where he learned to cook without recipes, as they did in the old days :) He's good company in this book and the stories he tells like the one about how to use the week's leftovers for a top society brunch in a 5 star hotel on Sundays are very interesting. For those of u...more

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