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<title>Jacques Pépin</title>
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<meta property="og:description" content="Jacques Pépin is a French–American chef, television personality, and author. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers. He has been nominated 24 times for James Beard Foundation Awards, and in 2004 received the Légion d'honneur, France's highest order of merit." />
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<a href="index.html" class="logo"><img src="img/jp-wordmark.svg" alt="Jacques Pépin logo"></a>
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<a href="about.html">About</a>
<a href="tv.html">Television</a>
<a href="artwork.html">Artwork</a>
<a href="books.html">Books</a>
<a href="foundation.html">Foundation</a>
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<div class="intro">
<div class="wrap">
<h1><span>Iconic Chef, Television Host, Cookbook Author, Instructor and Fine Artist</span><img src="img/jp-tagline.svg" alt="Iconic Chef, Television Host, Cookbook Author, Instructor and Fine Artist"></h1>
<img src="img/jp-main.jpg" alt="Jacques Pépin">
</div>
</div>
<div class="main-content">
<div class="wrap">
<div class="timeline">
<h2 class="sr-only">Timeline</h2>
<ul>
<li>
<h4>1935</h4>
<p>Jacques is born, Bourg-en-Bresse, France.</p>
</li>
<li>
<h4>1949</h4>
<p>Jacques begins his formal culinary apprenticeship.</p>
</li>
<li>
<h4>1956-1958</h4>
<p>During his military service, Jacques serves as personal chef to three French heads of state.</p>
</li>
<li>
<h4>1959</h4>
<p>Jacques comes to the United States to work at the restaurant Le Pavillon.</p>
<p>Meets Craig Claiborne, Julia Child and James Beard.</p>
</li>
<li>
<h4>1961</h4>
<p>Howard Johnson hires Jacques to work alongside Pierre Franey to develop food lines for his chain of Howard Johnson's restaurants.</p>
</li>
<li>
<h4>1967</h4>
<p>Jacques authors his first cookbook, “The other half of the Egg” with Helen McCully.</p>
</li>
<li>
<h4>1970</h4>
<p>Jacques opened a specialty soup restaurant and lunch counter on Manhattan's 5th Avenue called La Potagerie.</p>
</li>
<li>
<h4>1974</h4>
<p>Near fatal car accident near his home in upstate New York.</p>
</li>
<li>
<h4>1975</h4>
<p>Jacques publishes, “A French Chef Cooks at Home.”</p>
</li>
<li>
<h4>1976</h4>
<p>Jacques publishes, “La Technique” followed by “La Methode”</p>
</li>
<li>
<h4>1982</h4>
<p>Jacques starred in “Every Day Cooking,” his first TV series.</p>
</li>
<li>
<h4>1982</h4>
<p>Invited to be a Dean at the newly formed French Culinary Institute in New York City.</p>
</li>
<li>
<h4>1989</h4>
<p>Created with Julia Child, a Culinary Certificate program at Metropolitan college, at Boston University.</p>
</li>
<li>
<h4>1991</h4>
<p>Filmed Television series Today's Gourmet at KQED studios in San Francisco.</p>
</li>
<li>
<h4>1996</h4>
<p>Filmed first of three series with daughter, Claudine – “Cooking with Claudine”.</p>
</li>
<li>
<h4>1997</h4>
<p>Jacques launches PBS series, “Jacques Pépin's Culinary Techniques”.</p>
</li>
<li>
<h4>2001</h4>
<p>Jacques and Julia Child receive a Daytime Emmy for “Julia and Jacques Cooking at Home”.</p>
</li>
<li>
<h4>2003</h4>
<p>Jacques takes on Culinary Director at Oceania Cruises.</p>
</li>
<li>
<h4>2005</h4>
<p>Jacques wins his 14th James Beard Foundation award for his lifetime of achievement.</p>
</li>
<li>
<h4>2011</h4>
<p>“Essential Pépin” cookbook and companion video series filmed at KQED.</p>
</li>
<li>
<h4>2015</h4>
<p>Jacques filmed “Heart and Soul in the Kitchen,” his 13th TV series with KQED.</p>
</li>
<li>
<h4>2015</h4>
<p>Jacques was the first recipient of the Julia Child Award from The Julia Child Foundation.</p>
</li>
<li>
<h4>2016</h4>
<p>Alongside his daughter, Claudine, and son-in-law, Rollie Wesen, Jacques launches the <a href="https://jp.foundation/">Jacques Pépin Foundation</a>.</p>
</li>
<li>
<h4>2017</h4>
<p>“The Art of the Craft” biographical documentary film on the life and career of Jacques released as part of the American Masters series.</p>
</li>
<li>
<h4>2019</h4>
<p>Jacques Honored with a Daytime Emmy Lifetime Achievement Award</p>
</li>
<li>
<h4>2020</h4>
<p>Jacques publishes “Quick & Simple” and begins shooting short, individual recipe videos during the COVID 19 pandemic. The series is produced by the Jacques Pépin Foundation, and entitled “Jacques Pépin Cooking at Home”</p>
</li>
<li>
<h4>2021</h4>
<p>Jacques and son-in-law Rollie Wesen create an on-line cooking course, “A Legacy of Technique”, with <a href="https://rouxbe.com/" rel="external">Rouxbe.com</a></p>
</li>
<li>
<h4>2022</h4>
<p>Jacques published “Art of the Chicken”, a book featuring his artwork, stories from his life and recipes offered in narrative. It is a New York Times bestseller.</p>
</li>
</ul>
</div>
<div class="quote-1">
<div class="image">
<img class="frame shadow" src="img/jp-hat.jpg" alt="Jacques Pépin">
</div>
<div class="text">
<span>“If you have talent, the techniques are the engine, the means by which you express that talent.”</span>
<img src="img/jp-quote-talent.svg" alt="If you have talent, the techniques are the engine, the means by which you express that talent.">
</div>
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<div class="news">
<div class="news-item">
<div class="text">
<h2>Now Available</h2>
<h3>The Art of Jacques Pépin</h3>
<p>In celebration of legendary chef Jacques Pépin's legacy and two premier passions in life, a stunning, curated collection of his favorite recipes and signature artworks.</p>
<a class="btn" rel="external" href="https://www.harpercollins.com/products/the-art-of-jacques-pepin-jacques-pepin?variant=43682307473442">Get the Book</a>
</div>
<div class="image">
<img class="frame shadow" src="img/book-cover-art-of-jp.jpg" alt="The Art of Jacques Pépin book cover">
</div>
</div>
<div class="news-item">
<div class="text">
<h2>Now Available</h2>
<h3>Jacques Pépin Complete Techniques 50th Anniversary Edition</h3>
<p>Celebrate the 50th anniversary of the grand master of cooking skills and methods, Jacques Pépin's classic work that serves as a staple in both home and professional kitchens around the world.</p>
<a class="btn" rel="external" href="https://www.hachettebookgroup.com/titles/jacques-pepin/jacques-p%c3%a9pin-complete-techniques-50th-anniversary-edition/9798894141800/">Get the Book</a>
</div>
<div class="image">
<img class="frame shadow" src="img/jp-book-new-techniques-2026.jpg" alt="The Art of Jacques Pépin book cover">
</div>
</div>
</div>
<div class="quote-2">
<div class="text">
<span>“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.”</span>
<img src="img/jp-quote-technique.svg" alt="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.">
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<h2><span>New from Legendary Chef</span>Jacques Pépin</h2>
<p>We are thrilled and excited to announce the release of Jacques' latest book, <em>The Art of the Chicken</em>. Jacques tells us that this book brings together three of his passions, story-telling, painting and cooking. <span class="hide-for-small">It is a beautiful and deeply personal book, equally comfortable on your coffee table, night stand or kitchen counter, providing many insights into Jacques' lifestyle.</span></p>
<p><a class="btn" rel="external" href="https://www.harpercollins.com/products/jacques-pepin-art-of-the-chicken-jacques-pepin?variant=39970842345506">Order Today</a></p>
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