Chef Jacques Pepin

Celebrity Chef

Jacques Pépin is proud to announce the debut of a new public television series and two new cookbooks. The series, entitled 'Jacques Pépin Celebrates,' features recipes for holidays and celebrations.

Produced by KQED-TV, the PBS station in San Francisco, it is scheduled for initial broadcast over public television stations nationwide in San Francisco, it is scheduled for initial broadcast over public television stations nationwide in early October 2001 to coincide with the publication of a companion cookbook, also called Jacques Pépin Celebrates by Alfred A. Knopf, New York. The second book is an updated one-volume version of his earlier classics, La Technique (1976) and La Methode (1979). Entitled Jacques Pépin's Complete Techniques, it was published this summer (2001) by Black Dog and Leventhal Publishers, New York.

Culinary Arts

Celebrated host of numerous award-winning cooking shows on national public television, master chef, food columnist, cooking teacher, and author of twenty-one cookbooks, Jacques Pépin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At age thirteen, he began his formal apprenticeship at the distinguished Grand Hotel de L'Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Mr. Pépin was the personal chef to three French heads of state, including Charles de Gaulle.

Moving to the United States in 1959, Mr. Pépin worked first at New York's historic Le Pavillon restaurant, then served for ten years as director of research and new development for the Howard Johnson Company, a position that taught him about mass production, marketing, food chemistry, and American food tastes. He studied at Columbia University during this period, ultimately earning an M.A. degree in 18th-century French literature in 1972. In 1997, on the 50th anniversary of the creation of the School of General Studies at Columbia, Mr. Pépin was honored with four other distinguished alumni of the School, each representing a different decade in its history.

Mr. Pépin shared the spotlight with Julia Child in his last PBS-TV series. The twenty-two show series ,entitled "Julia and Jacques Cooking at Home," was the winner of The James Beard Foundation's Award for Best National Cooking Show-2001, and the duo received a 2001 Daytime Emmy Award from The National Academy of Television Arts and Sciences. There is a companion cookbook to the series he did with Ms. Child and also to two earlier public television series he co-hosted with his daughter, "Jacques Pépin's Kitchen: Enclore with Claudine" (1998) and "Jacques Pépin's Kitchen: Cooking with Claudine" (1998).

A former columnist for The New York Times, Mr. Pépin writes a quarterly column for Food & Wine. He also participates regularly in that magazine's prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America.

In collaboration with Bourgeat, Inc, Mr. Pépin has a line of copper cookware ("Jacques Pépin's Signature Series") created to his specifications and, with Lunt Silversmiths, a line of kitchen textiles, cutlery, and tools featuring his designs.

Mr. Pépin is the recipient of two of the French government's highest honors: he is a Chevalier de L'Ordre des Arts et des Lettres (1997) and a Chevalier de L'Ordre du Mérite Agricole (1992). The Dean of Special Programs at The French Culinary Institute (New York), he also is an adjunct faculty member at Boston University. He is a founder of The American Institute of Wine and Food, an emeritus member of the International Association of Cooking Professionals, and is on the board of trustees of James Beard Foundation. He and his wife, Gloria, live in Madison, Connecticut.

Featured Culinary Schools

Searching Searching ...

Matching School Ads
5 Program(s) Found
  • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
  • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
  • Offers programs in design, media arts, fashion, and culinary.
  • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
  • Over 50 campus locations nationwide.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid
  • Transferable Credits
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses
4 Program(s) Found
  • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
  • Provide hands-on training from instructors who are certified, master chefs.
  • Offer flexible schedules and online programs.
  • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid