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Iconic Chef, Television Host, Cookbook Author, Instructor and Fine Artist

Jacques Pépin: Heart and Soul in the Kitchen

KQED “Heart and Soul in the Kitchen”

Jacques Pépin: The Art of Craft
If you have talent, the techniques are the engine, the means by which you express that talent.
June 21, 2019

Jacques Honored with a Daytime Emmy Lifetime Achievement Award

Earlier this year, Jacques was honored with the Lifetime Achievement Award from the National Academy of Television Arts & Sciences at the 46th Annual Daytime Emmy Awards.

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Jacques Pépin at the Beatrice Inn
Jacques Pépin in the kitchen
  • 1935

    Jacques is born, Bourg-en-Bresse, France.

  • 1949

    Jacques begins his formal culinary apprenticeship.

  • 1956-1958

    During his military service, Jacques serves as personal chef to three French heads of state.

  • 1959

    Jacques comes to the United States to work at the restaurant Le Pavillon.

    Meets Craig Claiborne, Julia Child and James Beard.

  • 1961

    Howard Johnson hires Jacques to work alongside Pierre Franey to develop food lines for his chain of Howard Johnson's restaurants.

  • 1967

    Jacques authors his first cookbook, “The other half of the Egg” with Helen McCully.

  • 1976

    Jacques publishes, “La Technique.”

  • 1982

    Jacques starred in “Every Day Cooking,” his first TV series.

  • 1997

    Jacques launches PBS series, “The Complete Pépin”.

  • 2001

    Jacques and Julia Child receive a Daytime Emmy for “Julia and Jacques Cooking at Home.”

  • 2005

    Jacques wins his 14th James Beard Foundation award for his lifetime of achievement.

  • 2015

    Jacques filmed “Heart and Soul in the Kitchen,” his 13th TV series with KQED.

  • 2016

    Alongside his daughter, Claudine, and son-in-law, Rollie Wesen, Jacques launches the Jacques Pépin Foundation.

Whether it is in painting, in cooking, in cabinet making or any other craft, you have to become a good technician and repeat and repeat until you reach the point where you have so internalized those skills that they become an unconscious part of you.

JPF and Rouxbe Online Culinary School Partner Offering New Course: Jacques Pépin, A Legacy of Technique

The JPF is partnering with Rouxbe Online Culinary School to provide an online course: Jacques Pépin, A Legacy of Technique. The course offers fans and aspiring cooks the opportunity to learn to cook more like Jacques, and even earn a college credited certificate! To learn more or register now, visit