Jacques Pepin, The Celebrity Chef Who Doesn't Try To Be.

I am an executive chef and it's only natural that I spend a significant portion of my free time with other chefs, and the occasional restaurant consultant and various restaurateurs. We dine and drink a considerable share of wine, during which we discuss business, recipes, and P&L. Eventually, the topic of discussion changes when some semi-drunk chef brings up The Idols (of the culinary world). Puck, Charlie Trotter, Fernand Point, and even the ubiquitously showy Emerald or blender-chef Bobby Flay are names that too often come into play. It's like a grown-up circle jerk game of rotisserie baseball card trading. No matter though, I'm usually the diplomatic chef in the middle of the pack who's ordering another round of Vodka Collins (Tom Collins only on Wednesdays when I honor the Gin God, Gin-gaka, The Holy One). Nobody in my circle dares challenge my all-time, one and only, true love Master Chef, Monsieur Jacques Pepin. I dearly appreciate and miss my mentor chef, Kenji Salz, who influenced my sense of style and sharpened my skills. Nevertheless, I'd have to say that even Chef Salz would agree with me that Chef Pepin is the man. He is a celebrity who doesn't try to be. His style is well-grounded in the basics, his technique is flawless, and his food is his life. That's a chef to me. I would literally cut off my left arm to be tutored by this man. I know that sounds drastic but, hey, no worries...I'm right handed. And besides, I wouldn't have to do all the cutting. That's what a sous chef is for. (if you're reading this, just kidding Paul).