36 Facts About Jacques Pepin

Jacques Pepin is a French chef, author, culinary educator, television personality, and artist.

Jacques Pepin has authored over 30 cookbooks, some of which have become best sellers.

Jacques Pepin holds a BA and a MA from Columbia University in French literature.

Jacques Pepin has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television's lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019 and the Legion d'honneur, France's highest order of merit, in 2004.

Since 1989, Pepin has taught in the Culinary Arts Program at Boston University and served as dean of special programs at the International Culinary Center in New York City.

Related searches

Jacques Pepin was the second of three sons born to Jeannette and Jean-Victor Jacques Pepin.

From 1956 to 1958, during his military service, Jacques Pepin was recognized for his culinary training and skill and was ordered to work in the Office of the Treasury, where he met his long-time cooking partner, Jean-Claude Szurdak, and eventually became the personal chef to three French heads of state, including Charles de Gaulle.

In 1959, Jacques Pepin went to the United States to work at the restaurant Le Pavillon.

In 1961, after Pepin had declined an offer from John F Kennedy and Jacqueline Kennedy to serve as chef at the White House, Howard Johnson, a regular Le Pavillon customer, hired him to work alongside fellow Frenchman Pierre Franey to develop food lines for his chain of Howard Johnson's restaurants, where Pepin served as the director of research and development for a decade.

In 1970, Jacques Pepin earned his Bachelor of Arts from Columbia University's School of General Studies, and in 1972, his Masters of Arts in French literature from the Columbia Graduate School of Arts and Sciences.

Jacques Pepin worked as a consultant for restaurateur Joe Baum on his Windows on the World project, and offered classes at small cooking schools and cookware shops around the United States.

In 1976, Jacques Pepin authored his cookbook La Technique, followed by La Methode in 1979.

In 1982, along with Alain Saihlac and Andre Soltner, Jacques Pepin was invited by Dorothy Cann Hamilton to become one of the deans at the newly formed culinary school, the French Culinary Institute, in New York City, now known as the International Culinary Center.

Jacques Pepin authored several more cookbooks, including The Art of Cooking, volumes 1 and 2, and The Short-Cut Cook.

In 1989, Jacques Pepin partnered with Julia Child and Rebecca Alssid to create a culinary certificate program within the Metropolitan College at Boston University.

In 2003, Jacques Pepin published his autobiography, The Apprentice: My Life in the Kitchen.

Jacques Pepin continues to teach at the ICC and at BU, and offers book signings, culinary demonstrations and classes on Oceania cruises and at various locations across the US, several times per year.

In 2011, Jacques Pepin filmed the series Essential Jacques Pepin at KQED studios and published a companion cookbook with over 700 recipes and a set of technique-oriented videos.

In 2015 Jacques Pepin, 79, recovered at his home in Connecticut after suffering a minor stroke.

Jacques Pepin canceled his appearance at the annual International Association of Culinary Professionals conference in Washington DC, but otherwise insisted on returning to his normal schedule, according to the Associated Press.

In 2017, Jacques Pepin published a cookbook with his granddaughter Shorey Wesen, entitled A Grandfather's Lessons.

Jacques Pepin resided in Connecticut with his wife Gloria, until her death in 2020.

In Essential Jacques Pepin, Jacques Pepin brings modern touches to some of his favorite recipes from his career.

Jacques Pepin was a guest judge on season five of the Bravo television show Top Chef, which aired in 2008.

Jacques Pepin stated that his ideal "final meal" would be roast squab and fresh peas.

Related searches

Jacques Pepin was a guest on the television show Wahlburgers episode called "Pauli Day".

On February 5,2010, during the christening of MS Marina, Jacques Pepin was named an honorary commodore of the Oceania Cruises fleet, for which he serves as Executive Culinary Director.

Jacques Pepin received an honorary doctorate of Humane Letters from Boston University on May 22,2011.

In October 2011, Jacques Pepin was the recipient of the first-ever tribute dinner at the New York Food and Wine Festival.

In 2015, Jacques Pepin was the first recipient of the Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts.

In May 2017, Jacques Pepin received an honorary doctorate of Humane Letters from Columbia University.

Jacques Pepin married Gloria Evelyn Augier in 1966, whom he met while working as a ski instructor.

In 1974, Jacques Pepin was badly injured while driving on a country road when a deer leapt in front of his car and he swerved to avoid it.

Jacques Pepin's car hit the deer, veered off the road, struck a telephone pole, then crashed into a ravine and landed upside-down and on fire.

Jacques Pepin's left arm was so badly injured that physicians initially wanted to amputate it.

Jacques Pepin recovered, but his left shoulder remained limited in mobility and his left arm is several inches shorter than his right.