Master chef, author and teacher Jacques Pépin is one of the world’s great ambassadors of cooking. He has published 25 cookbooks and hosted 9 acclaimed public television cooking series, the most recent of which, The Complete Pépin, features his renowned techniques.
In the 1950’s he was the personal chef to three French heads of state including Charles de Gaulle. After immigrating to the United States, he turned down the position of White House chef to direct research and development at the Howard Johnson Company where he learned about mass production, marketing, and American food tastes.
His groundbreaking works on French cuisine, La Technique and La Méthode, earned him a place in the James Beard Foundation’s cookbook Hall of Fame. His latest book, Chez Jacques, which contains 100 of his favorite recipes, followed his best-selling memoir, The Apprentice: My Life in the Kitchen.
In 1989 he began shooting PBS TV shows, later teaming with his daughter Claudine for three series, and ultimately with his friend Julia Child for Julia and Jacques Cook at Home, winning a daytime Emmy. Pepin, who holds a masters degree in literature from Columbia, developed and taught, along with Child, a master’s degree program in gastronomy at Boston University. In 1988 he became dean of special programs at The French Culinary Institute.
A columnist for Food & Wine, Pépin oversees all culinary programs for Oceania Cruises. He has won a Lifetime Achievement Award from The James Beard Foundation and the French Legion of Honor, France’s highest civilian honor.
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