Jacques Pépin

On gravitating toward cooking at an early age; on his family's experience with World War II, and on food rationing during the war; on food he enjoyed as a kid, and on his mother's restaurant

On deciding to become a chef, and on becoming an apprentice; on injuries in the kitchen; on how he came to work as a chef in Paris

On the type of cooking he did as a chef in Paris, and on putting his own stamp on dishes; on how chefs were regarded in Paris in the 1950s when he was coming up

On his military service, and becoming a chef for the military and serving various heads of state including Charles de Gaulle; on coming to the United States and on learning English

On working at Howard Johnson's and Le Pavillon, and on cooking for John F. Kennedy; on converting from the metric system when he worked in America, and on learning about American food

On the food scene in America in the 1960s, and on various celebrity chefs of the day; on Julia Child's show The French Chef; on opening La Potagerie, and on becoming well known in the food world

On appearing on What's My Line? and To Tell the Truth; on his books "La Methode" and "La Technique," and on teaching cooking; on how he came to be a television chef

On preparing to cook on television; on the various people he worked with on his KQED television series; on sharing personal family stories on his KQED television series, and on his process of cooking on television

On his "happy cooking" sign-off; on being involved in post-production on his shows, and on the sponsors of his shows; on his more popular series (including Cooking with Claudine), and on nutrition in his recipes

On his Julia & Jacques Cooking at Home series, and on his chemistry with Julia Child; on Julia & Jacques Cooking at Home winning a Daytime Emmy Award; on appearing on Tomorrow with Julia Child when she cut her finger, later parodied on Saturday Night Live, and on Child's contribution to the world of cooking

On his show Jacques Pepin Celebrates; on his French accent, and on the explosion of food shows on television, and on appearing on other chef's shows; on his then-most recent show, Jacques Pepin Heart & Soul, and how things changed for cooking shows over the years

On what he enjoys about cooking, and on teaching cooking in class and on television; on his contributions to the world of cooking, and on his then-current activities; on mentors in his career

On sex discrimination in cooking, and on learning from female chefs; on career achievements and regrets, and on advice to aspiring television chefs; on how he'd like to be remembered