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When you first see him, Jacques Pépin strikes you as a cheerful, witty elderly gentleman. You’re even more charmed when you watch him juggle ingredients, speaking in his endearing, humor-laced English with a French accent. If you didn’t know anything about him, you probably wouldn’t guess that he is one of the pillars of global gastronomy. But if you’re already a fan of Julia Child, you’ll undoubtedly love Jacques, her close friend and cooking partner.
Jacques Pépin was born near Lyon, a city often regarded as the gastronomic capital of France. It’s no wonder, then, that he grew up surrounded by the enticing aromas of his parents’ restaurant, Le Pelican, which sparked what would become a dazzling culinary career. Later, in Paris, Jacques worked at the Plaza Athénée and at the Élysée Palace, where, from 1956 to 1958, he served as the personal chef to President Charles de Gaulle.
Just a year later, Pépin crossed the ocean to the American continent, where his culinary career truly flourished. Together with his friend, Pierre Franey, he developed menus for the Howard Johnson restaurant chain.
However, Pépin knew that being a great chef involved more than mastering culinary techniques and memorizing recipes. He pursued studies in Literature and Anthropology at Columbia University, which helped him develop a distinctive vision of gastronomy and cultivate a unique relationship with food.
His countless culinary shows have made him one of America’s most beloved chefs, an iconic figure alongside Julia Child, with whom he cooked extensively. Their TV program Julia and Jacques Cooking at Home won a Daytime Emmy Award in 2001, along with the boundless admiration of their fans. This was followed by other successful shows, including Fast Food My Way and its sequel, More Fast Food My Way, where Pépin showcased his incredible skill by offering quick, easy-to-prepare dishes in the traditional American style, but always with the finesse and elegance of French cuisine.
His daughter, Claudine, who shares his love for food, also joined him for a special television program designed for the two of them. In 2008, Jacques Pépin was invited to be a guest judge on the American version of Top Chef during its fifth season.
Despite all his fame, Pépin never abandoned his passion for sharing his knowledge and expertise. He serves as Dean of the French Culinary Institute in New York and holds a doctorate from Boston University, where he created and organized the Gastronomy Department, including the Culinary Arts Programs and a Master’s in Gastronomy Studies—some of the most highly regarded academic programs of their kind worldwide.
In October 2011, the New York Food and Wine Festival honored Jacques Pépin with a tribute dinner hosted by Martha Stewart, an event where some of the world’s most renowned chefs, including Alain Ducasse, cooked in his honor—a testament to his lasting influence.
As for his homeland, France, it has already bestowed upon him the Legion of Honor, the highest distinction the French state can offer, in recognition of his invaluable contributions to the development and promotion of gastronomy around the world.
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