Cook with Jacques and Friends

Tortilla Pizza

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Squash and Crab Curry

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Spicy Silver Passion & Baja Ceviche Tostadas

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Ming Tsai

Ming Tsai is the James Beard Award-winning chef and owner of Blue Dragon in Massachusetts and his latest venture BABA at the Yellowstone Club in Big Sky, Montana. An Emmy Award-winner, Ming hosts PBS-TV’s Simply Ming, now in its seventeenth season. Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming’s Master Recipes, Simply Ming One-Pot Meals, and Simply Ming In Your Kitchen. As a way to emulate his lifestyle and share it with the world, Chef Tsai is launching his new line of veggie filled patties, MingsBings, launching Fall 2020. Ming supports many charities including Family Reach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently the Chairman of the National Advisory Board. For more visit

Shrimp Fried Rice with Cucumber Salad

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Jacques Pépin

Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant, Le Pélican, and, at age 13, began an apprenticeship at the Grand Hôtel de L’Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle.

After moving to the United States in 1959, Pépin first worked at Le Pavillon, an historic French restaurant in New York City. From 1960 to 1970, he was director of research and new development for Howard Johnson’s and developed recipes for the restaurant chain. At the same time, he earned his Bachelor’s and Master’s degrees at Columbia University.

Author of more than 30 books, he published his first cookbook, The Other Half of the Egg, with Helen McCully in 1967, the same year that his only daughter, Claudine was born. Pépin released his seminal text, La Technique, in 1976, and his autobiography, The Apprentice, in 2003. Jacques is also an accomplished artist, which he was able to showcase in his most recent book, The New York Times-bestselling Art of the Chicken. The book celebrates the humble bird through stories, recipes, and art.

Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, especially Food & Wine magazine. He is the recipient of honorary doctorate degrees from five American universities, was awarded France’s highest civilian honor, La Légion d’Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005.

In 2015, Pépin received the American Public Television’s Lifetime Achievement Award in November and the inaugural Julia Child Award, which was presented to him at The Smithsonian’s National Museum of American History on October 22. A longtime close friend of Julia Child, he starred with her in a PBS series called “Julia and Jacques Cooking at Home,” which won both an Emmy Award and a James Beard Foundation Award in 2001. He has also been executive culinary director for Oceania Cruises since 2003.

For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and he served as dean of special programs at the International Culinary Center in New York City. He parlayed his dedication to culinary education into the creation of the Jacques Pépin Foundation, along with his daughter and son-in-law, in 2016. He has called Connecticut home since 1975.

Kwame Onwuachi

Kwame Onwuachi is a James Beard Award-winning chef, and author of the critically acclaimed memoir, Notes from a Young Black Chef, which is being adapted into a feature film by A24. Kwame’s resume is incomparable as he has been named one of Food & Wine’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and is a 30 Under 30 honoree by both Zagat and Forbes. He was featured on the TIME 100 Next 2019 List and has been named the most important Chef in America by the San Francisco Chronicle.

Raised in New York City, Nigeria, and Louisiana, Kwame was first exposed to cooking by his mother, in the family’s modest Bronx apartment. He took that spark of passion and turned it into a career. He trained at the Culinary Institute of America in New York and has opened five restaurants before the age of thirty, including the groundbreaking Afro-Caribbean restaurant, Kith/Kin, in Washington, D.C.

Kwame appeared as a judge on season 18 of “Top Chef” in April 2021. He first appeared as a contestant on the show in season 13. He currently serves as Food & Wine’s executive producer. In September 2021, Kwame hosted the esteemed James Beard Awards in Chicago.

Kwame recently released his first-ever critically acclaimed cookbook, My America: Recipes from a Young Black Chef. Featuring more than 125 recipes, the book is a celebration of the food of the African Diaspora, as handed down through his own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. In the fall of 2022, Kwame will debut his new restaurant concept at the Lincoln Center in New York City.

Mary Sue Milliken

Throughout a groundbreaking, nearly 40-year career, Mary Sue Milliken finds the key to her success in following her insatiable curiosity. She is best known for Border Grill restaurants, trucks, and catering, which she runs with her business partner of more than 35 years, Susan Feniger. Mary Sue seeks to amplify the flavors of amazing ingredients, surprising guests with texture and color while maintaining harmony on the plate at every Border Grill location—Las Vegas’ Mandalay Bay Resort and Casino, Downtown LA, LAX Airport, and The Huntington Library, Rose Bowl, as well as gourmet food trucks and catering. In June 2018, Milliken and Feniger debuted BBQ Mexicana, a fast-casual eatery with locations at Mandalay Bay Resort and Casino, and inside the Las Vegas Ballpark. The chefs returned to Santa Monica with Socalo, an all-day California canteen and Mexican pub, in December 2019.

After graduating from Washburne Culinary Institute in Chicago, Milliken worked her way up and became the first female chef at Le Perroquet in 1978—where she soon met Susan Feniger. Following, she cooked at the woman-owned, two-Michelin-star Restaurant D’Olympe in Paris, before rejoining Feniger in L.A. to launch City Café in 1981, applying French techniques to unfamiliar dishes from around the world. The culinary pair found further acclaim with CITY Restaurant in 1985, and captured the hearts of Angelenos with Border Grill’s ’85 debut, evidenced by a James Beard Award the same year.

Milliken and Feniger brought their innovative approaches to The Food Network with the Too Hot Tamales and Tamales World Tour series, along with the Los Angeles’ popular food-centric radio show, KCRW’s Good Food. In 2011, Milliken competed on season three of Bravo’s Top Chef Masters and won $40,000 for her chosen charity, Share Our Strength. She has also co-authored five cookbooks.

Milliken uses her platform to enact societal change, serving on the boards of both Share Our Strength and the James Beard Foundation. In 1993, she joined other progressives to found Women Chefs & Restaurateurs and Chefs Collaborative, and she was later selected to join the U.S. State Department on the American Chef Corps to promote diplomacy through food.

In 2018, Feniger and Milliken were named the recipients of the fourth annual Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts, marking the first women to be honored. The distinction complements additional accolades, including the Elizabeth Burns Lifetime Achievement Award from the California Restaurant Association in 2013; earned induction into Menu Masters Hall of Fame in 2014; and the 2018 Gold Award from The Los Angeles Times for culinary excellence and innovation in Southern California.

Grilled Salmon Steak with Salad Bar Garnish

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Barbara Lynch

James Beard Award-winner and Relais & Châteaux Grand Chef, Barbara Lynch is regarded as one of the world’s leading chefs and restaurateurs. After working under some of Boston’s greatest culinary talents in her early twenties, Barbara traveled to Italy where she learned about the country’s cuisine firsthand from local women. She returned to her native Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine‘s Ten Best New Chefs in America award.

In 1998, Barbara opened a restaurant of her own, No. 9 Park, in Boston’s Beacon Hill. The restaurant immediately received national acclaim including a coveted spot on Bon Appetit’s Top 25 New Restaurants in America and Best New Restaurant by Food & Wine.

Barbara is the author of Stir: Mixing It Up in the Italian Tradition, which received a prestigious Gourmand award for Best Chef Cookbook for the United States. Her second book, a memoir, Out of Line: A Life of Playing with Fire was published in April 2017.

Barbara’s talents have continued to garner praise over the years, both locally and nationally, including James Beard Foundation recognition for Best Chef Northeast (2003), Who’s Who of Food & Beverage in America (2013), and Outstanding Restaurateur (2014, Barbara is only the second female to ever receive this honor); Boston Magazine Best Chef (2007); and a spot on the TIME 100, Time magazine’s 100 most influential people in the world in 2017. Barbara is currently the only female in the United States to hold the distinguished title of Grand Chef Relais & Châteaux.

Barbara oversees seven acclaimed culinary concepts in Boston including No. 9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton. She is considered one of the preeminent chefs and restaurateurs, not only in Boston, but around the globe.

Creamy Semolina with Urbani White Truffles and Parmigiano Reggiano paired with Prunotto Barolo

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