Experts
Jacques Pepin
Chef; Author
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What makes a great restaurant?
It's that je ne sais quoi that clicks with you. Read More
November 28, 2007 | In Arts & Culture
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Whom would you like to interview, and what would you ask?
A hero who could feed the hungry. Read More
November 21, 2007 | In History
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Everyone was an organic farmer during WW II. Read More
November 21, 2007 | In Environment
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Good to be fat, or good to be thin?
Inverting the "fat is good"paradigm. Read More
November 21, 2007 | In Politics & Policy
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How has globalization changed the way we eat?
The pros and cons of Peruvian raspberries. Read More
November 21, 2007 | In World
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Genetically modified food: welcome improvement or risk?
If you can make a tomato that doesn't need insecticide, why not? Read More
November 21, 2007 | In Health & Medicine, Science & Tech
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How have our eating patterns changed?
Anything can be filtered through food. Read More
November 21, 2007 | In Arts & Culture
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How has technology changed cooking?
The food processor, saran wrap, plastic, and rubber spatula are welcome improvements. Read More
November 21, 2007 | In Science & Tech
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What utensils do you always have on hand?
Hands and knives. Read More
November 21, 2007 | In Arts & Culture
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Great ingredients, minus the fuss. Read More
November 21, 2007 | In Arts & Culture
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What ingredients do you always have on hand?
Nothing unnatural, nothing chemical. Read More
November 21, 2007 | In Arts & Culture
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Learning how to cook starts with a glass of wine. Read More
November 21, 2007 | In World
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How do you cook for the King of Morocco, Charles de Gaulle and Ike. Read More
November 21, 2007 | In History
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New York brings you the world on a plate. Read More
November 21, 2007 | In Politics & Policy
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Do you have a creative process?
Pepin finds his inspiration at the market. Read More
November 21, 2007 | In Inspiration & Wisdom
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It makes sense economically, environmentally, and, of course, gastronomically. Read More
November 21, 2007 | In Arts & Culture
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Pepin, on the importance of technique. Read More
November 21, 2007 | In Arts & Culture
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What do you make of celebrity chefs?
Pepin remembers a time when no respectable mother would want her daughter marrying a chef. Read More
November 21, 2007 | In Arts & Culture
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How does food shape our identities?
Cooking is the process by which nature is transformed into culture. Read More
November 21, 2007 | In Identity
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When is the last time you sat down to a meal with the people you love? Read More
November 5, 2007 | In History
Jacques Pepin is one of America's best-known chefs. He is the author of 24 books, including a best-selling memoir, The Apprentice: My Life in the Kitchen. He has also hosted nine public television cooking series, the most recent of which is called More Fast Food My Way. Pepin was born in rural France and his first exposure to cooking was in his parents' restaurant, Le Pelican. He began his formal apprenticeship at the age of thirteen and went on to work in Paris as the personal chef to three French heads of state, including Charles de Gaulle. He moved to the United States in 1959 and studied at Columbia University. Pepin is a former columnist for The New York Times and now writes a quarterly column for Food & Wine. He received France's highest civilian honor, the French Legion of Honor, in 2004. He lives in Madison, Connecticut.
