Founded in 2016 by the Pépin family, the Jacques Pépin Foundation strives to enrich lives and strengthen communities through the power of culinary education. Through our efforts to raise awareness about the importance of food and cooking in our daily lives -- including this RU-vid channel! -- we hope to inspire future generations of food lovers to discover their own “Happy Cooking” for improved health and well-being.
The JPF also partners with Community Kitchens across the country that provide hands-on culinary training and mentorship to people facing barriers to employment. With our network of grantees and workforce development partners nationwide, we are reaching at-risk youth, veterans, citizens returning from incarceration, and more. Together, we are opening doors to new opportunities and helping to create a more inclusive and equitable society.
Learn more about our mission and programs at jp.foundation
Just one thing different for my humbleness to this True Master... I would saute the main mix adding the shrimps with a minute to finishing at the end of the cooking... Love You Chef Genius Pepin... ❤❤🙏🙏
I'm so excited to find your channel! I used to watch your show with my mother when I was growing up. I remember you also used to have your daughter on. Can't wait to let my mom know you're still cooking
What a sweet memory! Jacques and Claudine are still cooking together every chance they get, and Claudine is the President of our Foundation. Say hi to your mom for us! - CC from JPF
I went down with the knife in the past and the edge sometimes hit the bowl which annoyed me a great deal thinking i am dulling my knife. Going down on a cutting board, kernals flew everywhere. Who would of thought just to angle the knife going up making it easier instead of possibly digging deeper into the cob with a perpendicular approach. Brilliant.
I wish that I had seen this video a couple of weeks ago when I was de-cobbling corn! Chef Jacques will help me next time when I visit my local farmer’s market and buy more corn! Thank you!
I made this dish tonight. My husband loved it; he said it was better than he has ordered at restaurants around our area. One thing that helped was quality local shrimp. We are very close to the Atlantic Ocean here in Flagler Beach, FL. I went to a fish market in Flagler Beach and bought their local shrimp. It turned out awesome. Thanks Jacques for your recipe. My husband wants me to make this frequently.
Wow. Super quick, unpretentious and nutritious, and using what you have to hand. And the microwave is so often overlooked and underused, but they are speedy and energy efficient. I love how Jacques breaks through those snobby, cheffy barriers :) All in all, winner, winner, fishy dinner lol
Thank you Jacques. Looks delicious. I spent my childhood digging these clams in the Great South Bay, and may I suggest instead of wasting all that beautiful clam juice on your board, that you collect it in a jar, and freeze it or use it in chowder or spaghetti with clams. Precious liquor!
