Jacques Pépin
Meet the founding dean of The French Culinary Institute.
The founder of the American Institute of Wine and Food, Pépin has influenced the global culinary community time and again with over 20 cookbooks and numerous television series, including his latest nationally airing series "Jacques Pépin: Heart & Soul" and accompanying companion cookbook, "Jacques Pépin Heart & Soul in the Kitchen," both out in fall 2015. Most importantly, Pépin shared his knowledge and expertise through teaching at the International Culinary Center.
DEAN OF SPECIAL PROGRAMS
Dazzling. Informative. Inspiring. Chef Pépin’s demonstrations are events unto themselves. With his combination of personal warmth, humor and extraordinary experience and knowledge, he has been a powerful presenter and priceless resource at the International Culinary Center since 1988. Prior to moving to the United States, Chef Pépin served as personal chef to Charles de Gaulle.
In America he worked at the famed Le Pavillon before mastering the nuances of mass production, marketing, food chemistry, and American food tastes working in research and development for the Howard Johnson Company. 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, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the foundation’s Lifetime Achievement Award in 2005.
Chef Pépin 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 Chevalier de L’Ordre des Arts et des Lettres and Chevalier de L’Ordre du Mérite Agricole, two of the highest honors bestowed by the French government.
Read more about the history of ICC.
Jacques Pépin was formerly on staff at the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. The school and this chef’s culinary education legacy live on at ICE, where you can explore your own future in food.
Add new comment