LEARNING FROM JACQUES, STILL

Cooking, Teaching, Giving, Living

The Corn Vichyssoise I made en homage to Chef for the Miami Gala.

In 1979 I was working at a small, chef-owned restaurant in Key West named ‘Port of Call’. It was a game changer for me. I had recently discovered that the eight years I had spent as line cook or a sous chef was not going to be a temporary job. I realized I was, in fact, throwing my hat in the ring. The ring and arena of being a chef. That was a surprise to me. I had not yet worked in restaurants where the staff was so turned on to the crafts of both cooking and serving food. The years before were jobs. Employment. Not where I envisioned myself. Even as a boy I wanted a life in ‘the arts’. I would tell adults when asked what I would be when I grew up. When I replied, ‘an artist of some kind’ I was met with a look of sympathy or suspicion. It was not mean. Where we come from one worked at whatever would pay the bills and after work one could live a little … on a little. One afternoon the chef-de-cuisine of ‘The Port’ Alan Katz strode into the small four-person kitchen and pulled a large, colorful book out of his knapsack. That was the first time I saw the book that would change my approach to being in this world of cuisine, “La Technique”. About a week later Alan graciously lent it to me. I bet was a month before I brought it back. Anyone who has had the experience of reading that book cover to cover knows how exceptional it was and remains. I couldn’t afford to go to culinary school, but I could read. It liberated me. I went from a line cook to a chef in the next year.

On December 13^TH of 1998 Chef Jacques arrived with his family and had dinner. In the twenty plus years after absorbing the lessons of his great cookbook had allowed me to grow into this profession in ways I would not been able to imagine back in Key West times. “La Technique” was a big reason why. I was deeply touched by how gentle and generous he was in person. The stereotypical chef he was not! He graciously spent time not only chatting warmly with me in the dining room but offered to ‘meet the kitchen team’ where the photo here was taken. It was a night I will always treasure as will all of us working that evening in Coral Gables.

A night I’ll always cherish!

Back in the Day/Night with my Chefs at my original restaurant in Coral Gables.

Pandemic Times

Like everyone around the globe the pandemic changed our lives. Never had zoom become so commonplace to be in touch. To meet, to gather and to share. In that vein I was invited to participate with the Jacques Pépin Video Series. Each month or so chefs and culinary educators from all over cooked out of their home kitchens sharing a recipe dedicated to our mutual mentor. I see the video now and cringe at my pandemic length hair. It was not easy to even go to the grocery stores. A hair salon was a luxury. But Jacques lived through times I never had and he rose above it all. It was a privilege to share my recipe for ‘Miso-Soy Glazed, Roasted Quail with Cornbread Stuffing’.

Claudine must have taken this photo of her Dad holding my memoir, God bless her.

The Year of ‘90 at 90’

The Director of Operations for the Jacques Pépin Foundation, Marissa Ain and the foundation’s Culinary Producer, Susan Wilbur called me. They, along with Claudine Pépin and Rollie Wesen had a dream. And it was a doozy. They had set out to celebrate the master chef’s 90^th birthday with 90 dinners from coast to coast. As we talked on the phone I knew I wanted to be a part of this! I went a step further than even they had anticipated. I offered to not only do a grand dinner at my namesake restaurant, ‘Norman’s Florida Kitchen’ in Orlando but also curate one in Miami where my work has been centered for decades. And it came to be.

The overall vison for this element of the Jacques Pépin Foundation was to hold 90 events across America over 2024/2025 of various sizes, styles and price points to celebrate the life of the amazing Chef and Educator. Union Square Hospitality Founder, Danny Meyer launched one of the first one in NYC. Thomas Keller did one at his beautiful, ‘The French Laundry’ in Napa. My friend and occasional band mate Dean Fearing helped lead one in Dallas. Daniel Boulud hosted one at ‘Daniel’ in New York. This was the case across the country. So many wanted to pay homage and did!

The 9^th Anniversary Gala in NYC, April 9th 2026

There are moments in life where, with nearly divine fortune you get to be with a person who has had such an uplifting influence on you there is only one thing to do. Tell them. Thank them. Which is exactly was my joy to do. His smile and strong handshake carry me forward. I will work to embody ideals he generates with grace, humor and kindness every day. Deep thanks to the Jacques Pépin Foundation for an incredible year doing ’90 at 90’ and the night of love shared by everyone in attendance at the 9^th Anniversary Gala Celebration on April 9^th, 2026.

Do you want to learn to cook like Jacques? He’s opened the door for all. Listen to him. Watch him. Cook alongside with him via his vast video library. I have for nearly 50 years. He still is teaching me, teaching us all.

The book of mine he autographed along with Claudine one epic evening.