Jacques Pépin has published twenty-seven cookbooks and hosted thirteen public television cooking series. One of the best-known culinary teachers in the world, he’s earned a place in the James Beard Foundation’s Cookbook Hall of Fame, captured the foundation’s Who’s Who of Food and Beverage in America award, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the foundation’s Lifetime Achievement Award in 2005. Chef Jacques won a daytime Emmy award for a television show he co-hosted with Julia Child and is among an elite group that has received the French Legion of Honour, France’s highest civilian honor. The founder of the American Institute of Wine and Food, he shares his knowledge through teaching at The French Culinary Institute. A former columnist for the New York Times, Pépin writes a quarterly column for Food & Wine. He also participates regularly in the magazine’s Food & Wine Classic in Aspen and at other culinary festivals and fundraising events worldwide. He lives with his wife in Madison, Connecticut.
