Natural Freedom

Here's a great interview with world famous chef Jacques Pepin. He talks about his career in food, his experiences and how being a chef has changed throughout the years. A lot of gems and a funny interview to watch.

Jacques Pepin interview - https://www.youtube.com/watch?v=EGigFU4a-58

And a little extra...a simple spaghetti with anchovies recipe with Jacques Pépin - https://www.youtube.com/watch?v=s78ExRgrto4

It's funny how I found this interview. Here's the timeline...

Futurama TV show - episode on last can of anchovies

Youtube - curious how anchovies are harvested

Youtube - want to find a simple anchovies recipe to try (found Jacques spaghetti recipe)

Youtube - I remembered his shows and was curious to listen to one of his interviews

Another lesson that I took away from Jacques was when he answered a question about what it takes to be a great chef. He said (paraphrasing a little)...
There's a lot of truth to that with many professions.

Recommend a watch

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In building a statue, a sculptor doesn't keep adding clay to his subject.He keeps chiseling away at the inessentials until the truth of its creation is revealed without obstructions. Perfection is not when there is no more to add,but no more to take away.