One such exchange took place at the fabulous Jose Andres Spanish barbecue hosted by Wines from Spain.
I'm standing behind Ming Tsai, enjoying a slice of grilled blood sausage, when Jacque Pepin enters the circular outdoor kitchen where Jose is preparing and serving his incredible assortment of tapas.
As soon as Ming sees Jacque Pepin, a huge smile appears on his face, and he yells out, "Hello Chef! Hey Jacque, you just did another cookbook! It's unbelievable, how can you do a new cookbook every year? I mean, how many [expletive deleted] ways are there to make a crepe?" Chef Pepin laughs, along with the rest of the guests, at Tsai's good-natured ribbing.
Jacque slowly takes a sip of wine, as the crowd quiets to hear the venerable chef's retort. Not to be outdone, he retaliates with, "You know, when I write all these cookbooks, I make sure I write them very slowly, so that even you can read them." Touché!
Photos (c) John Mitzewich