#SHOWBIZ: Actress Linda Hashim slams estranged husband over blame game
Linda said that Beego "should know" what truly caused the ongoing conflict within their family.
"Beego thinks only he is in the right," she told Harian Metro.
Linda refuted Beego's claims of providing sufficient child maintenance, explaining that the amount he gave was inadequate for the current cost of living.
"The most he ever gave me was RM500. I fully cover all our children's school expenses. When any of them falls ill, I also bear all the medical costs," she said.
Beego recently disclosed on social media that Linda had frequently left their home without his permission over the past nine months and had blocked him on all social media platforms except Facebook.
The couple married in June 2013 and have three daughters: Jelita Clarissa, 11; Anggun Cassandra, 10; and Indah Camelia, 6.
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The beloved chef, who brought French cooking skills to the American masses, is celebrating his upcoming birthday with 90 parties around the country. (Lauren Lancaster/The New York Times) Pépin is turning 90 this year, on Dec 18, and to mark the milestone the Jacques Pépin Foundation has helped orchestrate 90 birthday parties, all around the country, at temples of gastronomy like the French Laundry, Restaurant Daniel and Gabriel Kreuther, but also at the local Irish pub near his home in Madison, Connecticut. The enthusiasm surprised Pépin, who was never big on birthdays. On the eve of a to-do in Washington, D.C., for his 80th, he had a minor stroke. He recovered quickly, and even tried to attend (his family nixed that idea). Now, at his age, 'certainly I am celebrating a lot more than I ever did,' he said. Fine dining chefs, gourmands and students — home cooks, too — all leaped at the chance to honour Pépin, who began his formal training at 13, and whose career is unparalleled in the food world. He fed numerous heads of state as the personal chef to French presidents, including Charles de Gaulle, and redefined mass dining with the Howard Johnson hotel chain. With his foundational photo-laden text 'La Technique,' in 1976, he made French culinary expertise accessible for amateurs and professionals alike; two decades later, he demystified sauces and deboned chicken for TV audiences, often alongside his friend Julia Child on PBS. Pépin plays pétanque during one of his 90 birthday parties. 'Jacques introduced us to many of the classical French dishes, but with simplified preparation,' said Martha Stewart, who cooked with both of them. 'I consider him the male counterpart to Julia.' He has won 16 James Beard awards and, by his family's count, published 8,000 recipes; a new cookbook, his 35th, is coming in September, illustrated with his own paintings. After starting during the pandemic, he has continued making short cooking videos for his nearly two million Facebook followers. And though his life was upended by the death, in 2020, of his wife of 54 years, Gloria Pépin, and this year, of his closest friend, chef Jean-Claude Szurdak, in his ninth decade Pépin is still full of charm, jokes and joie de vivre (helped, he might be the first to say, by his 300 bottle wine cellar). 'He really celebrates beauty — mostly culinary beauty — every day,' said Rick Bayless, the Chicago chef, fellow TV star and a longtime friend of Pépin's. 'And he makes space in his life for creativity.' A guest with a French 75 cocktail — renamed the 'Jacques 90' for the night — during one of Jacques Pépin's 90 birthday parties. 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Rollie Wesen, the executive director and Pépin's son-in-law, said the '90/90' campaign has resulted in its busiest year, doubling revenue. With 35 parties still to come, it has raised nearly $1 million, he said. On Saturday, Barbara Tober, the owner of Yellowframe Farm, and a philanthropist, art patron and former magazine editor, donated US$25,000 (RM106,000). An appetizer of scallops and caviar is served during one ofPépin's 90 birthday parties. As her horses whinnied in the background, the birthday boy spent the afternoon clinking coupes of a 'Jacques 90' — a rechristened French 75 cocktail — and sampling Provençal-themed hors d'oeuvres, before sitting for a four-course dinner. The menu, illustrated with florals and butterflies by Pépin, included sea scallops and caviar, roasted veal with a chive cream sauce, and a 1999 Chateau d'Yquem Sauternes as digestif. He hit it off with another guest, Philippe Petit, the French high wire artist. 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'So yes,' he added with a distinct twinkle, in a video interview with the Times a few days before the Yellowframe party. 'My life could be worse, you know.' In the residential kitchen of the farm's guesthouse, chef Brandon Chrostowski led a team of mostly newbies, some of them shucking oysters and slicing foie gras for the first time. His Cleveland restaurant, Edwins, was both host of an earlier birthday dinner and a beneficiary of the foundation; he trains and hires formerly incarcerated people for the hospitality industry. (He was also for many years Tober's personal chef.) The beloved chef, Pepin, who brought French cooking skills to the American masses, is celebrating his upcoming birthday with 90 parties around the country. — New York Times On Friday, just as he was in Manhattan picking up ingredients, he learned that his wife, Catana Chrostowski, was in labour with their fifth child. He flew home, met his new son, then drove through the night to finish the meal at Yellowframe. The dedication paid off. Pépin requested a spoon for the celadon-colored sauce in the scallop dish, licking the back of it clean. In his toast, he talked about the connective power of cooking. 'You bring people into the kitchen, and you can redo a life,' he said. Long after the other guests departed, and Tober had gone to sleep, Pépin was still kibitzing and taking photos with the beaming young chefs. He didn't make it home until the wee hours. He is, it turns out, always the last one to leave a party. –©.2025 The New York Times Company
