Everything about Jacques P Pin totally explained
Jacques Pépin (born
December 18 1935) is a
French chef working in the
United States. Pépin was born in
Bourg-en-Bresse near
Lyon, and began cooking in his parents' restaurant, Le Pelican, at the age of 12. He went on to work in
Paris, training under Lucien Diat at the
Plaza Athénée. He eventually served as a personal chef for
Charles de Gaulle and two other French
premiers. Upon immigration to the United States in 1959, Pépin turned down a job offer at the
Kennedy White House, and instead accepted a position as the director of research and new development for the
Howard Johnson chain of hotels. He stayed at
Howard Johnson for ten years. In 1970, Pépin graduated from
Columbia University School of General Studies and in 1972 earned a Master of Arts in 18th Century French poetry from Columbia. A time line of his life, based on his 2003 autobiography
The Apprentice is available
on the KQED website
.
Pépin has been featured in several television shows, including shows with
Julia Child; one of Child's last cooking shows was the
1999 PBS series
Julia and Jacques Cooking at Home, where Child did a great deal of instructing while Pépin handled the heavier cooking loads. His work with Julia Child was honored with a
Daytime Emmy Award in 2001.
Pépin also had a television show with his daughter, Claudine. (Claudine Pépin is married to chef Rolland Wesen.) He writes a quarterly column for
Food & Wine. Over his career, Pépin has authored 18 books, including the highly regarded
La Technique, used to this day as a textbook for teaching the fundamentals of French cuisine. The success of
La Technique prompted him to launch a televised version of the techniques taught in the book, resulting in an acclaimed
1997 PBS series,
The Complete Pépin, which he recently relaunched on PBS ten years after its initial run, noting in the introduction that now more than ever, the secret to being a successful chef and not a mere line cook lies in knowing and using the proper technique. He also received two of the French government’s highest honors: he's a Chevalier de
L'Ordre des Arts et des Lettres (1997) and a Chevalier de
L'Ordre du Mérite Agricole (1992). In October 2004 he was awarded the highest honor of France given to civilians, the
Légion d'honneur. His show
Jacques Pépin: Fast Food My Way (based on his 2004 book of the same name) runs on
PBS, though no new episodes are being produced.
Pépin serves as Dean of Special Programs at the
French Culinary Institute, part of the new
International Culinary Center, in
New York City. He is also an active contributor to the
Gastronomy department at
Boston University, where he teaches an online class on the
cuisine and
culture of France along with professor Kyri Claflin of Boston Universities' history department. In addition Pépin also offers an amateur class each semester based on varied topics.
Pépin currently resides with his wife, Gloria, in
Madison, Connecticut.
Selected bibliography
- Chez Jacques: Traditions and Rituals of a Cook (w/Tom Hopkins, 2007)
- Fast Food My Way (2004)
- The Apprentice: My Life in the Kitchen (2003)
- Jacques Pépin Celebrates (2001)
- Julia and Jacques: Cooking at Home (1999) (with Julia Child and David Nussbaum)
- Jacques Pépin's Kitchen: Encore with Claudine (1998)
- The French Culinary Institute's Salute to Healthy Cooking (1998) (with Alain Sailhac, Andre Soltner, and Jacques Torres)
- The Complete Pépin (1997; relaunched in 2007)
- Jacques Pépin's Kitchen: Cooking with Claudine (1996)
- Jacques Pépin's Table (1995)
- Cuisine Economique (1992)
- Today's Gourmet II (1992)
- Today's Gourmet (1991)
- Short-Cut Cook (1990)
- The Art of Cooking, Vol 2 (1988)
- The Art of Cooking, Vol 1 (1987)
- Everyday Cooking With Jacques Pepin (1982)
- La Methode (1979)
- La Technique (1976)
- Jacques Pépin: A French Chef Cooks at Home (1975)
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