Jacques Pépin is a French chef, author, culinary educator, television personality, and artist. Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents' restaurant, Le Pélican, and, at age 13, began an apprenticeship at the Grand Hôtel de L’Europe.
He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle. After moving to the United States in 1959, Pépin first worked at Le Pavillon, an historic French restaurant in New York City.
Author of 29 books, he published his first cookbook, “The Other Half of the Egg” with Helen McCully in 1967. He is the recipient of honorary doctorate degrees from five American universities, was awarded France's highest civilian honor, La Légion d’Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992.
He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005.
In 2015, Pépin received the American Public Television's Lifetime Achievement Award in November and the inaugural Julia Child Award, which was presented to him at The Smithsonian's National Museum of American History.
A longtime close friend of Julia Child, he starred with her in a PBS series called “Julia and Jacques Cooking at Home,” which won both an Emmy Award and a James Beard Foundation Award in 2001.
For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and, since 1989, he has served as dean of special programs at the International Culinary Center in New York City. He has lived in Connecticut since 1975.
Jacques Pépin Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird.
From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories.
Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.
For more information visit : https://jacquespepin.org/
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