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Jacques, I'm looking at your wall of pans behind you.

I don't like to go into the closets and look for pants.

I think it's aesthetically pleasing. Those are parts that I use

all the time back for. So it's easier. My wife thinks I have too many pans. Oh, okay. Well,

your wife doesn't know me. This is the Sporkful. It's not for foodies. It's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people.

Long before Alton Brown and Rachel Ray, before Emeril and Ina, Jacques Papin became a household name as one of America's best-known celebrity chefs.

Back when that wasn't even a term.

He's been teaching people how to cook for 50 years since way before food was a whole genre of television. He's written dozens of books and hosted numerous TV shows.

There is nothing as simple and as good as just a fried egg. There is a way of doing it.

I mean, my way of doing it, not everyone, but mine.

A month ago, Jacques turned 90 years old. In celebration of that milestone, his foundation planned

90 chef-hosted events across the span of an entire year. His work with his foundation shows

that Jacques is still driven by the idea that anyone can learn to cook. And he's still showing people how, including on Instagram.

What is the key to making a very good instructional video?

What makes some better than others?

If people can really relate to it, I mean, for me,

and I say, I'm very to the point there.

I like to demystify it, peeling an asparagus. You know. So in that sense, I like to break it down and say, that's the important part. And even when I see my video, there is never enough close up for me. I said, you should have had a close up. They don't really see it. They don't have to see me. You want them to show your hands. Absolutely, only my hand.

At the end, if I present the dish, maybe my face, but not...

Right.

But because you want people to learn.

...