The founder of the American Institute of Wine and Food, P茅pin has influenced the global culinary community time and again with over 20 cookbooks and numerous television series, including his latest nationally airing series "Jacques P茅pin: Heart & Soul" and accompanying companion cookbook, "Jacques P茅pin Heart & Soul in the Kitchen," both out in fall 2015. Most importantly, P茅pin shared his knowledge and expertise through teaching at the International Culinary Center.
DEAN OF SPECIAL PROGRAMS
Dazzling. Informative. Inspiring. Chef P茅pin鈥檚 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 P茅pin 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鈥檚 earned a place in the James Beard Foundation鈥檚 Cookbook Hall of Fame, captured the foundation鈥檚 Who鈥檚 Who of Food and Beverage in America, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the foundation鈥檚 Lifetime Achievement Award in 2005.
Chef P茅pin 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鈥橭rdre des Arts et des Lettres and Chevalier de L鈥橭rdre du M茅rite Agricole, two of the highest honors bestowed by the French government.
Read more about the history of ICC.
Jacques P茅pin 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鈥檚 culinary education legacy live on at ICE, where you can explore your own future in food.
