I had the great fortune of cooking with Jacques Pépin for a whole week at the end of a multi-month culinary course I took at Boston University many years ago. Cooking a variety of dishes under Jacques' direction marked the culmination of the course, as we students helped him prepare the dishes to be served to the guests at a large hands-off cooking demonstration he gave at the end of the week.
It was not only an honor and privilege to share a kitchen with Jacques, but it was also a blast. He had mad skills and decades of great stories to share, but more importantly, he was a patient and dedicated teacher. It was a fun filled week that I'm sure I'll never forget.