Students Erin & Justin in the kitchen with Jacques
- Chef Jacques Pepin
by DENISE SHAVANDY
Every profession has its grand masters, icons, and pioneers. This chef is all that, and so much more. He is a legend in his own time. Back when Chef Jacques Pepin decided to work for Howard Johnsons instead of the White House, chefs were not seen, nor heard, they were only behind the scenes. There were no rock star style chefs icons, no TV chef series. He and a small handful of chefs including Julia Child, and Martin Yan, are the pioneers that brought chefs out of the kitchen and into the limelight, as brilliant artists and skilled craftsmen. We would not have Food Network, Iron Chef, or Top Chef without these innovators. No one would have heard of Gordon Ramsey, Jamie Oliver, or Cat Cora if not for the dynamic personalities that paved the way for future chefs to become TV stars.
I have met many famous chefs over the years, but meeting Jacques Pepin was like coming face to face with your most treasured mystical hero- downright dreamy. What a momentous experience for our students that have been in culinary school only four months, and have met a master. I had to wait twenty years! One student, Brianna, was pleased as punch to be asked to peel an
Chef Jean Claude Szurdak shares a moment with students in the horse trailer kitchen
onion for him, another, Erin, was honored to keep a careful eye on the soufflés and apple tart in the ovens. His lifelong friend Chef Jean Claude Szurdak spent time chatting up the students, asking questions and inspiring them with his culinary philosophies and insights.
The best part- I got to sample a couple of items that were actually prepared by Jacques Pepin, personally! For their lunch, Jacques, Jean Claude, and Claudine enjoyed a plate of Perini’s famous fried chicken, ohh-ing and ahh-ing over the delightful crunch. Alphonso Acevola shares his photos of Perini’s fried chicken luncheon, and Claudine Pepin sabre-ing the top off the champage bottle.
Wine Tasting with Guy Stout
Meeting Chef Jacques was certainly the highlight of the Buffalo Gap Food & Wine Summit 2011 but not the only significant part of it. Master Sommelier Guy Stout was mc of a 5 flight wine tasting in which
Stephen Pyles' Foie Gras Mousse with Candied Bacon
Friday night students and instructors participated in plating the meal prepared by Stephan Pyles in honor of Jacques Pepin. A five course plated meal for 200 means that a total of 1000 plates were prepared, assembled, and served! Check out this link to see photos and view the menu with wine pairings from D Magazine.
Student Rob working at Stephen Pyles' tasting station
The “dine around” was Saturday night at the lower grounds of Perini Ranch. Notable chefs from the metroplex brought unique dishes that were paired with wines from Texas, California and France. Guests wandered from tent to tent sampling Thai Beef Salad from Chef Jason Dady, Spicy Gumbo from Chef Jon Bonnell, Diver Scallops with Sous
Students Marc & Brianna working at Chef Dady's tasting station
Vide Egg from Chef Stephen Pyles, and Smoked Rabbit & Waffles from Chef Matt Martinez, to name a few fo my favorites.
TSTC Culinary students had an opportunity to get involved by helping out at the chef’s tasting stations, pouring wine, cleaing up, and setting up. Some made such a good impression they received job offers for post graduation. Way to go!
Part of the charm of the whole event was the juxtaposition of a tented dining room with chandeliers and Reidel crystal, with a Texas red dirt floor, winds up to 50 miles an hour swirling the red dust in the air, and Longhorn grazing nearby. Overall, it was an incredible and remarkable food and wine event, in such an improbable and remote location. Buffalo Gap may not be marked on your map (yet!) but it sure made an indelible impression on me and my palate.
One of the longhorns sampling a different vintage
