Jacques Pepin

So I guess I'm just going to write about his life and stuff. Soooo here we go.

Oh p.s. I got all my information from
http://www.roycecarlton.com/speaker/Jacques-Pepin-Biography/

I'm kinda too lazy to actually do works cited because I have been doing them non-stop for two weeks in English. Alright, I get it already, I don't have to memorize how to do it, that is what the internet is for.

Jacques Pepin was born in Bourg-en-Bresse, France.


His parents owned a restaurant, Le Pelican, so he got a lot of exposure to cooking at a young age. He began an apprenticeship at the Grand Hotel de L'Europe when he was thirteen. He worked in Paris, training under Lucien Diat at the Plaza Athenee. Later Pepin was the personal chef to three heads of state, including Charles de Gaulle from 1956-1958.
  In 1959, Pepin moved to the United states and worked at Le Pavillon restaurant, he then served  as director of research and new development for Howard Johnson Company for ten years. This job taught him about mass production of food, marketing, chemistry of food, and tastes of American food. All the while, he studied at Columbia University earning a M.A. degree in French Literature.
   Pepin was a columnist for the New York Times, and still writes a column for Food and Wine. He participates in culinary festivals and other fund-raising events worldwide. He regularly is a guest on The Late Show with David Letterman, The Today Show, and Good Morning America.
   Pepin received the French Legion of Honor in 2004, the highest civilian honor. He was named a Chevalier de L'Ordre des Arts et des Lettres, and a Chevalier de L'Ordre du Merite a French government high honors. A scholarship fund called Jacques Pepin Scholarship Fund was founded by The Culinart Trust for high school minority students. For that he won a Lifetime Achievement Award from the James Beard Foundation. He is the Dean of Special Programs at the French Culinary Institute since 1988 and also a faculty member at Boston University. He founded the American Institute of Wine and Food and is also a member of the International Association of Cooking Professionals. He now lives in Connecticut with his wife Gloria.


This is him. Jacques Pepin. I think he may be my favorite chef so far. I saw a couple of his shows and I love his style of cooking and how he just knows what will taste good together and how to make things look good.



Just keep on keeping on.
-Faith