Jacques Pepin is a French chef, television personality, and author who has a net worth of approximately $20 million.
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Brief Overview of Jacques Pépin
- Net Worth: $20 Million
- Date of Birth: December 18, 1935
- Place of Birth: Bourg-en-Bresse, France
- Gender: Male
- Profession: TV chef, Chef, Author
- Nationality: France
Early Life and Education
Jacques was born on December 18, 1935 in Bourg-en-Bresse, France, the second of three sons. As a child, he worked at his parents’ restaurant, Le Pélican. At the age of 13, he began an apprenticeship at Le Grand Hôtel de l’Europe, and at 16, he trained under Lucien Diat at the Plaza Athénée in Paris. During his military service from 1956 to 1958, he gained a reputation for his culinary skills and was appointed as the personal chef of three French presidents. In 1959, he moved to the United States to work at Le Pavillon in New York City and later served as the director of research and development at Howard Johnson’s for ten years. He also opened a specialty soup restaurant and lunch counter in Manhattan.
In New York, Jacques went back to school, earning his BA in general studies from Columbia University in 1970 and his MA in French literature in 1972. Although he entered a doctoral program, his thesis on French cuisine in literature was rejected. He rose to fame in the mid-70s through his writing, culinary education, and TV careers. He wrote several cookbooks, including “La Technique” and “La Methode,” and appeared on several game shows and offered cooking classes across the US. He also became a dean at the French Culinary Institute, a columnist for the New York Times, and a guest author for food magazines.
He started his career as the personal chef of French President Charles de Gaulle, and has worked at several restaurants in Paris and the United States, including the Howard Johnson chain. In the US, he is famous for his TV cooking series, including his collaboration with chef Julia Child, and for his cookbooks. He won a Daytime Emmy Award in 2001 for “Julia & Jacques Cooking at Home” and was nominated for the same award in 2000. He has also received recognition from the French government as a Chevalier de L’Ordre des Arts et des Lettres and a Chevalier de L’Ordre du Merite Agricole.
Jacques’ TV career took off in the 90s with the series “Today’s Gourmet” and his collaborations with Julia Child, including the award-winning “Julia and Jacques Cooking at Home.” He has starred in several cooking series, including “The Complete Pépin,” “Jacques Pépin: Fast Food My Way,” and “Jacques Pépin Heart & Soul.” He has also made appearances as a guest judge on “Top Chef.” He has continued to cook, write, teach, and make TV appearances and has been awarded several honorary doctorates.
In his later career, Pépin remained a prominent figure in the culinary world. He continued to sharpen his culinary skills by teaching on various cruise ships, as well as through ongoing educational work at the International Culinary Center and Boston University. In addition to his culinary pursuits, Pépin has expanded his creative talents to drawing and painting. His contributions to the culinary industry have been recognized with a number of accolades, including several honorary doctorates from prestigious institutions such as Boston University and Columbia University, where he received his education.
Jacques Pépin was married to Gloria Augier in 1966 and the couple had a daughter, Claudine. Sadly, Augier passed away in 2020. Pépin and Claudine have appeared together on numerous cooking shows and have also established the Jacques Pépin Foundation. The Foundation is dedicated to supporting culinary training programs for underprivileged communities and provides grants, equipment, curricular materials, and more to culinary schools across the United States.
In 1974, Pépin was involved in a serious car accident that left him with severe injuries, including restricted mobility in his left shoulder. Despite the setback, he credited the accident as the catalyst for his journey as an educator and author. He used his experiences and knowledge to share with others and inspire future generations of chefs.
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