The Federation AFUSA invites AF members to join a free Zoom interview on September 14 with award winning Chef Jacques Pépin to learn about his exceptional career and his philosophy on cooking, dining, and entertaining.
This online call lasts from 11:00 am – 12:00 p.m. CT, and it will be in English.
This event will be on Zoom and is free for all Alliance Française members. Non-members can purchase tickets ($10). Click here to register.
About the Speaker
Chef Jacques Pépin’s life-story is legendary, with an extraordinary decades-long career.
After having been the personal chef of French president Charles de Gaulle, Chef Pépin moved to the US in 1959 and worked in New York’s top French restaurants. Instead of accepting the offer to be President John F. Kennedy’s personal chef, he took a culinary development job with Howard Johnson’s. During his career, he has served in numerous prestigious restaurants, first, in Paris, and then in America. He has appeared on American television and has written for The New York Times, Food & Wine magazine, and other publications. He has authored more than 30 cookbooks, some of which have become best sellers. Pépin’s 1999 PBS series with his longtime friend chef Julia Child, Julia and Jacques Cooking at Home, won a Daytime Emmy Award. He also holds a BA and a MA from Colombia University in French literature.
He has been honored with 24 James Beard Foundation Awards, five honorary doctoral degrees, the American Public Television’s lifetime achievement award, the Emmy Award for Lifetime Achievement in 2019, and the Légion d’honneur, France’s highest order of merit.
In 2016, with his daughter, Claudine Pépin and his son-in-law, Rollie Wesen, Pépin created the Jacques Pépin Foundation to support culinary education for adults “who have been disenfranchised by life,” with barriers to employment. He has lived in Connecticut since 1975.
Event Details
When: Thursday, September 14, 2023 at 11 am CT
Where: Online Zoom Call (Register for the link)
Tickets are available for free for AF members here.
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