When I left to go into apprenticeship in 1949, it was only four years after the war, and people don’t realize, we still had tickets for butter, meat and so forth in France until 1947. It’s not like the end of the war, everything was plentiful – it wasn’t.
Jacques Pepin Quotes
I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.
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| Birth: | 18th December, 1935 |
| Nationality: | French |
| Profession: | Chef, Television Personality |
About
Jacques Pepin was born in Bourg-en-Bresse, France. He is a French chef, television personality and author working in the United States. He earned a BA degree from Columbia University in 1970. He received his MA degree in French Literature from Columbia University in 1972. In 1999, he co-starred in the PBS series Julia and Jacques Cooking at Home with Julia Child. The program was awarded a Daytime Emmy in 2001. In October 2004, he received France's ultimate civilian recognition, the Légion d'honneur. He was a guest judge on season five of the Bravo television show Top Chef, which aired in 2008. He was a guest on the television show Wahlburgers episode called Pauli Day. He received an honorary Doctor of Humane Letters degree from Boston University in 2011. He has written several books include: La Technique, Everyday Cooking With Jacques Pepin, Jacques Pepin's the Art of Cooking, The Short-Cut Cook, Jacques Pépin's Simple and Healthy Cooking, Jacques Pépin's Kitchen, Essential Pepin Desserts, and A Grandfather's Lessons: In the Kitchen with Shorey.
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