Iconic Chef, Television Host, Cookbook Author, Instructor and Fine ArtistIconic Chef, Television Host, Cookbook Author, Instructor and Fine Artist

Jacques Pépin

Timeline

  • 1935

    Jacques is born, Bourg-en-Bresse, France.

  • 1949

    Jacques begins his formal culinary apprenticeship.

  • 1956-1958

    During his military service, Jacques serves as personal chef to three French heads of state.

  • 1959

    Jacques comes to the United States to work at the restaurant Le Pavillon.

    Meets Craig Claiborne, Julia Child and James Beard.

  • 1961

    Howard Johnson hires Jacques to work alongside Pierre Franey to develop food lines for his chain of Howard Johnson's restaurants.

  • 1967

    Jacques authors his first cookbook, “The other half of the Egg” with Helen McCully.

  • 1976

    Jacques publishes, “La Technique.”

  • 1982

    Jacques starred in “Every Day Cooking,” his first TV series.

  • 1997

    Jacques launches PBS series, “The Complete Pépin”.

  • 2001

    Jacques and Julia Child receive a Daytime Emmy for “Julia and Jacques Cooking at Home.”

  • 2003

    Jacques takes on Culinary Director at Oceana Cruiselines.

  • 2005

    Jacques wins his 14th James Beard Foundation award for his lifetime of achievement.

  • 2015

    Jacques filmed “Heart and Soul in the Kitchen,” his 13th TV series with KQED.

  • 2016

    Alongside his daughter, Claudine, and son-in-law, Rollie Wesen, Jacques launches the Jacques Pépin Foundation.

  • 2017

    “The Art of the Craft” biographical documentary film on the life and career of Jacques released as part of the American Masters series.

  • 2019

    Jacques Honored with a Daytime Emmy Lifetime Achievement Award

Jacques Pépin
“If you have talent, the techniques are the engine, the means by which you express that talent.” If you have talent, the techniques are the engine, the means by which you express that talent.

News

Jacques Pépin Art Of The Chicken: A Master Chef's Recipes and Stories of the Humble Bird

This is Jacques' book of chicken, incorporating drawings of chickens, stories of chickens and chicken and egg recipes. Art Of The Chicken is as a tribute to that humble bird for its incredible contribution to the world of food.

Order Book
Jacques Pépin Art of the Chicken book cover
“Whether it is in painting, in cooking, in cabinet making or any other craft, you have to become a good technician and repeat and repeat until you reach the point where you have so internalized those skills that they become an unconscious part of you.” Whether it is in painting, in cooking, in cabinet making or any other craft, you have to become a good technician and repeat and repeat until you reach the point where you have so internalized those skills that they become an unconscious part of you.