Today, I’m talking to Chef Jacques Pépin, a veritable culinary superstar whose career spans over seven decades. From his early days working in his family’s restaurant in France, his love for cooking took him across the globe. His resume includes everything from serving as a presidential chef to receiving the Legion of Honor, France’s highest order of merit.

You’ll hear about his very early start in the industry in the family restaurant in France, and what his experience was like coming to America. He shares the story behind the big job he turned down, and why it was ultimately the right decision. You’ll hear his thoughts on the important role of food in our lives, and why he thinks children belong in the kitchen. 

Join me today as I venture into the flavorful world of culinary legend, Chef Jacques Pépin. My esteemed guest’s culinary journey transcends seven decades, his expertise honed from his tender years at his family-run restaurant in France to global culinary arenas. We’ll delve into the life and experiences of a man who’s cooked for presidents, received the Legion of Honor, France’s highest order of merit, and captured the hearts of food enthusiasts worldwide.

You’ll hear about Pépin’s rich history, from his humble beginnings at his family’s bistro in France to his successful transition to American culinary scene.
He shares the story behind the big job he turned down, and why it was ultimately the right decision. You’ll hear his thoughts on the important role of food in our lives, and why he thinks children belong in the kitchen. 

Chef Jacques Pépin has fostered another creative passion – painting. At 86 years old, he is as comfortable behind an easel as he is at a gas range. Pépin’s passion for art has been a lifelong journey, beginning when he moved to the U.S. in 1959 and decided to return to school. Though his education primarily focused on culinary studies, his artistic instincts emerged and have continued to grow over time. He has created over 70 works of art in the past 50 years.

Beyond his personal artistic endeavors, Pépin is also the founder of the Jacques Pépin Foundation, a nonprofit that supports culinary arts education and training, particularly aimed at adults with high barriers to employment. The Foundation provides grants, curricula, and an educational video library to its beneficiaries.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez

The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita

French technique is there. It was a good foundation for a lot of people. But I think now, it’s not necessarily the be-all and end-all. There’s a reason why French chefs are now pulling from Japan, or from Mexico. Look at all the fine dining chefs, now they’re pulling from everyone else. Do you know why? They got bored. -Carlo Lamagna

Chef Jacques Pépin

Jacques Pépin’s Website

Jacques Pépin’s Foundation