Jacques Pépin
Master Chef
Master chef, author, and educator Jacques Pépin is “the original Iron Chef.” Winner of 16 James Beard Awards and author of 29 books, Pépin has taught millions of Americans – plus an entire generation of chefs — how to cook. His classical approach to the kitchen centers on skill and method, teaching everyone from the greenest home cook to the seasoned professional how to put techniques into practice. GQ called him “probably the most impactful living chef in America.”
“Jacques Pépin is The Master,” said Anthony Bourdain. “The undisputed authority on…well, just about everything relating to food. If Jacques Pépin tells you this is the way to make an omelet — or to roast a chicken, then for me, the matter is settled.”
The 2017 PBS special, American Masters: Jacques Pépin – The Art of Craft, tells the story of Jacques Pépin and how he ushered in a new era of American food culture.
Pépin first released his seminal cookbook, La Technique, in 1976. Selling more than 140,000 copies, La Technique has become a classic text in its own right. With time-tested recipes and a range of essential practices, the updated version, Jacques Pépin New Complete Techniques, was released in 2012, and is complete with thousands of photographs, 160 recipes, and over 600 skills and methods.
Pépin shared the spotlight with the iconic Julia Child on the award-winning Julia and Jacques Cooking at Home. The series went on to win a Daytime Emmy and the James Beard Foundation’s award for Best National Cooking Show. The duo developed and taught a master’s degree program in gastronomy at Boston University where Pépin still teaches today.
Upon moving to the United States, Pépin turned down the position of White House chef to direct research and development at Howard Johnson’s, where he helped revolutionize food chemistry, mass production techniques and subsequently, American cuisine. Pépin built his career as a master craftsman who presents accessible recipes for any kitchen with ingredients found in the local grocery store. He maintains the perspective that everyone can cook with some basic training and preparation.
Pépin has taught at the French Culinary Institute since 1988, and currently serves as Dean of Special Programs. The Executive Culinary Director for Oceania Cruises, his many honors include France’s highest civilian honor, La Légion d’honneur.
Born in Bourg-en-Bresse, France, Jacques always found the kitchen to be a place of both comfort and excitement. Working in his family’s restaurant as a child, he began his formal apprenticeship at age 13. After a meteoric rise through the ranks, Pépin became the personal chef for three French heads of state, including Charles de Gaulle.
Founded in 2016, The Jacques Pépin Foundation supports the education of culinary skills and techniques for employment, providing curricular materials, access to equipment, and networking with community organizations that promote learning.
