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NETWORKS: pbs, bravo
SHOWS: the complete pepin, Julia and Jacques cooking at home, Jacques pepin: fast food my way, Jacques pepin: more fast food my way, top chef
CHARITIES: ACF International, Art Bulls for Charity, Pediatric RSD
BIO: Jacques Pépin’s was born in Bourg-en-Bresse. His first cooking experience was with his parents in their restaurant, Le Pelican. He began his first apprenticeship at the famous Grand Hotel de L’Europe in Bourg-en-Bresse at the age of thirteen. He also trained under Lucien Diat at the Plaza Athénée. Jacques was personal chef to three French heads of state, including Charles de Gaulle. He has cooked on many award-winning shows including National Public Television, Master Chef and is also a food columnist, cooking teacher, and author of nineteen cookbooks.
Celebrity Chef Jacques Pépin’s moved to the United States in 1959 and began work at New York’s historic Le Pavilion restaurant, then for ten years served as the director of research and new development for the Howard Johnson Company. Here, he learned about marketing, production, food chemistry and American food tastes. He earned an M.A. degree in 18th-century French literature in 1972 from Columbia University. After he received his degree, he focused his time on writing, which he wrote two revolutionary step-by-step books on French culinary technique; La Téchnique and La Méthode. These books earned him a place in the James Beard Foundation’s Cookbook Hall of Fame in 1996.
Jacques Pépin’s Kitchen: Encore with Claudine, is his most recent series and was named Best National TV Cooking Show at the James Beard Awards in May 1999. The first twenty-six-show season of this series, Jacques Pépin’s Kitchen: Cooking with Claudine was a James Beard Award winner in 1997. His other television shows that received a Beard Award were the Jacques Pépin’s Cooking Techniques and three successful seasons of Today’s Gourmet with Jacques Pépin. Jacques Pépin also did a series entitled Julia and Jacques Cooking at Home. It premiered on television in the fall of 1999 and earned a Daytime Emmy in 2001. Jacques Pépin: More Fast Food My Way is currently being broadcast on PBS’ Create Channel.
In 2008, he was a quest judge on Bravo’s season five hit show, Top Chef. Today, Jacques Pépin serves as Dean of Special Programs at the French Culinary Institute which is part of the International Culinary Center in New York City. He also teaches a cuisine and culture of France online class at Boston University. In 2010, Jacques was named honorary commodore of the Oceania Cruises fleet, and he serves as Executive Culinary Director.
Jacques endorses the No Hunger Campaign, which started in Spain and has since worked its way to the U.S. Jacques is available for public relation campaigns, cooking demonstrations and Mommy Blogger events.
APPEARANCES: http://www.kqed.org/food/jacquespepin/schedule.jsp, Pebble Beach Food & Wine
ENDORSEMENTS: No Hunger Campaign, Spoons Across America
BOOKS: Jacques Pépin: A French Chef Cooks at Home, La Technique, La Methode, Everyday Cooking With Jacques Pepin, The Art of Cooking, Vol 1 The Art of Cooking, Vol 2, Short-Cut Cook, Today’s Gourmet, Cuisine Economique, Today’s Gourmet II, Jacques Pépin’s Table, Jacques Pépin’s Kitchen: Cooking with Claudine, The Complete Pépin, The French Culinary Institute’s Salute to Healthy Cooking, Jacques Pépin’s Kitchen: Encore with Claudine, Julia and Jacques: Cooking at Home, Jacques Pépin Celebrates, The Apprentice: My Life in the Kitchen, Fast Food My Way, Chez Jacques: Traditions and Rituals of a Cook, More Fast Food My Way
WHO REPRESENTS JACQUES PEPIN: Celebrity Chef Jacques Pepin can be hired for endorsements and events in roles such as culinary consultant, event planner, public speaker, autograph signings, cooking demonstrations, hosting, Mommy Blogger events, SMTS, public relation campaigns, team building events and corporate hospitality.
To hire Jacques Pepin for an endorsement, personal appearances, or book signing contact the experts at Celebrity Chef Network at firstname.lastname@example.org or 212-410-9879 .