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Not My Job: 3 Questions For Chef Jacques Pépin About Jockstraps

Steven Senne

Fifty-five years ago, a brilliant young chef in Paris was at the top of his game — cooking for Charles de Gaulle himself — when he said: Sure, I could run the finest restaurant in the capital of world cuisine, but why not go to America, where I don't speak the language, and the people eat something called Cheetos?

As it turns out, he did pretty well here, teaching generations of cooks with his incredibly popular PBS TV shows and best-selling books.

And since he's named Jacques, we've invited Pépin to answer three questions about jacques — ahem — jockstraps.

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