Episode 201: Jacques Pépin (author, Art of the Chicken)

It’s our sincere honor to welcome Jacques Pepin back for his third appearance on the pod. Last Friday, Andrew ventured north to Connecticut to Jacques’ home, where they discussed the genesis of Jacques’ latest book, Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird, just published this week. The book is a charming and compelling mingling of biographical essays, recipes, and Jacques’ original artwork, all of which provided wonderful stepping off points for myriad topics of conversation.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, friend of the pod chef Erick Williams of Chicago's Virtue and the recently launched Daisy's Po-Boy and Tavern shares what he's learned about customizing websites to reflect the distinct characters of the restaurants they represent. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.See Andrew in conversation with Mary Sue MIlliken, and take in a day's worth of knowledge from some of the best chefs on the West Coast at the 2022 LA Chef Conference--visit their site for information and tickets!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!