Gastronome

VOL2 2018

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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M ASTER CHEF JACQUES Pépin is a legend in the culinary world. He has been the personal chef of three French heads of state (includ- ing Charles de Gaulle) and has authored nearly thirty cookbooks, two of which—La Technique (1976) and La Methode (1979)— are considered essential works on French culinary technique. He has received numerous James Beard Awards, including a Lifetime Achievement Award in 2005. Since 2003, he has served as execu- tive culinary director for Oceania Cruises. He has written columns for the New York Times and Food & Wine magazine. Among the many honors bestowed upon him by the French government are Chevalier de L'Ordre des Arts et des Lettres; Chevalier de L'Ordre du Mérite Agricole; and its highest honor—Chevalier de L'Ordre National de la Légion d'Honneur. (A fellow recipient of this honor was Julia Child, with whom he had a great friendship.) Born in 1935 in Bourg-en-Bresse, France, Chef Pépin began apprenticing in his parents' restaurant at age thirteen. In Paris, he trained under famed Chef Lucien Diat at the Plaza Athénée as well as at Maxim's and Fouquet's. In 1959, he moved to New York, where he met James Beard and Julia Child and was hired at the renowned French restaurant Le Pavillon. From there, he developed lines of foods for Howard Johnson's, eventually becom- ing the company's director of research and development. During this period, he earned both a bachelor's and a master's degree from Columbia University. He opened his one and only restaurant, La Potagerie, in 1970. By the mid-seventies, he was in charge of food operations at the recently opened World Trade Center. He later became dean of special programs at what is now known as the International PHOTOS BY TOM HOPKINS The food you share is always better than the food you eat alone. Culinary Center. In 1993, Chef Pépin and Julia Child recorded a PBS television spe- cial called "Cooking in Concert." After collaborating on another special, they created the 22-episode series "Julia and Jacques Cooking at Home." In 2001, the show won both a Daytime Emmy Award and a James Beard Award. Chef Pépin and his wife, Gloria, live in Connecticut. He continues to teach at Boston University and has appeared on cooking shows with their daughter, Claudine, and granddaughter, Shorey. On April 29, Chef Pépin was inducted as a maître d'honneur by Bailli Délégué Harold Small at a Connecticut Bailliage event. The venue was the Union League Café, owned by Chef Pépin's longtime friend Connecticut Maître Rôtisseur Jean-Pierre Vuillermet. Northeast Bailli Provincial Mont Stern and Connecticut Bailli Ginnie Kagan also participated in the ceremony. G PHOTO BY SCOTT TRIBBY PHOTOGRAPHY Bailli Délégué Harold Small, Maître d'Honneur Jacques Pépin, NE Bailli Provincial Mont Stern, and Connecticut Bailli Ginnie Kagan. FEATURE 2 0 1 8 v 2 :: G A S T R O N O M E :: 9

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