This week's guest is an icon, a chef’s chef, and a tireless culinary educator -- it's not hyperbole to suggest that the entirety of food media as we know it, a food media that respects food and the process of making it as a skill to be fostered and shared, is in his profound debt. Raised in his parents’ restaurant near Lyon, Jacques Pépin went from unpaid apprentice and presidential chef for Charles de Gaulle to redefining American cooking after moving to New York in 1959, even turning down an offer to become John F. Kennedy's White House chef to learn the science and scale of food at Howard Johnson’s. His landmark books La Technique and La Méthode, followed by decades of PBS series from The Complete Pépin to Julia & Jacques Cooking at Home, made rigorous French technique approachable for home cooks everywhere. Now he’s channeling that lifetime of craft into the Jacques Pépin Foundation, which supports community kitchens and culinary job training for people facing barriers to employment -- all while celebrating his 90th birthday with 90 dinners across the country.

He calls into the Joiners studio from his home in Connecticut to chew the fat with the boys in a conversation that spans seven-day-a-week apprenticeships in postwar France to dinner parties with Julia Child and James Beard -- including who actually did the dishes.