Experts
Jacques Pepin
Chef; Author
It's that je ne sais quoi that clicks with you. Read More
A hero who could feed the hungry. Read More
Everyone was an organic farmer during WW II. Read More
Inverting the "fat is good"paradigm. Read More
The pros and cons of Peruvian raspberries. Read More
If you can make a tomato that doesn't need insecticide, why not? Read More
Anything can be filtered through food. Read More
The food processor, saran wrap, plastic, and rubber spatula are welcome improvements. Read More
Hands and knives. Read More
Great ingredients, minus the fuss. Read More
Nothing unnatural, nothing chemical. Read More
Learning how to cook starts with a glass of wine. Read More
How do you cook for the King of Morocco, Charles de Gaulle and Ike. Read More
New York brings you the world on a plate. Read More
Pepin finds his inspiration at the market. Read More
It makes sense economically, environmentally, and, of course, gastronomically. Read More
Pepin, on the importance of technique. Read More
Pepin remembers a time when no respectable mother would want her daughter marrying a chef. Read More
To a certain extent, you can work with many different people, but you cannot escape yourself. At some point you are who you are, and that will be expressed in the food you cook or eat. Read More
When is the last time you sat down to a meal with the people you love? Read More
About Jacques Pepin
Jacques Pepin is one of America's best-known chefs. He is the author of 24 books, including a best-selling memoir, The Apprentice: My Life in the Kitchen. He has also hosted nine public television cooking series, the most recent of which is called More Fast Food My Way. Pepin was born in rural France and his first exposure to cooking was in his parents' restaurant, Le Pelican. He began his formal apprenticeship at the age of thirteen and went on to work in Paris as the personal chef to three French heads of state, including Charles de Gaulle. He moved to the United States in 1959 and studied at Columbia University. Pepin is a former columnist for The New York Times and now writes a quarterly column for Food & Wine. He received France's highest civilian honor, the French Legion of Honor, in 2004. He lives in Madison, Connecticut.