Jacques Pepin Cooking Tips: How to Debone a Quail

| January 4, 2012 | 0 Comments
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Jacques Pepin demonstrates how to debone a quail.

Chef Jacques Pépin demonstrates how to debone a quail. This video clip is a web-exclusive that was taped during the filming of Jacques’ series Essential Pépin.


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Category: Bay Area Bites Food + Drink, chefs, cooking techniques and tips, DIY, foraging, urban homesteading, KQED, tv, film, video, photography

About the Author ()

I am the Senior Interactive Producer for KQED's online Food properties. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area; Jacques Pepin's websites; Weir Cooking in the City and KQED.org's Food portal. When I am not creating and managing food websites I am taking photos of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX . You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.