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A conversation with Jacques Pépin, plus Oui Charcuterie

Close-up headshot of Chef Jacques Pépin.
Mark Mirko
/
Connecticut Public
Chef Jacques Pépin talks with the Seasoned crew in the kitchen of his Madison, Conn., home February 23, 2023.

Chef Plum realizes a lifelong dream in this episode of Seasoned. Jacques Pépin sits down for a conversation about his life, his career, and his artistic muse: the humble chicken. Jacques touches on his culinary legacy, too: The Jacques Pépin Foundation.

Plus, meet the local nurse-turned-farmer behind Oui Charcuterie and get tips for assembling a simple charcuterie board with local salami and cheese, like the one Chef Plum created to share with Jacques.

GUESTS:

FEATURED RECIPE:
Julia and Jacques's Dueling Chickens

Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Emily Charash and Katrice Claudio. Our intern is Melody Rivera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Robyn is the host and senior producer of Seasoned.
Host of Seasoned and Restaurant Road Trip.
Catie Talarski is Senior Director of Storytelling and Radio Programming at Connecticut Public.
Meg Dalton is the deputy director of storytelling for Connecticut Public where she provides editorial support for the station’s talk shows and podcasts, including the limited series 'In Absentia'.
Katrice Claudio is a producer of Seasoned.
Emily Charash is a podcast producer for Seasoned and Disrupted. She also produces branded podcasts for museums, cultural institutions, and businesses. Emily grew up in Newtown, Connecticut and loves UCONN women’s basketball!
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