|Jacques Pepin was born near Lyon, France's gastronomic capital, in Bourg-en-Bresse, where he helped out in his parents' restaurant. At 13, he became an apprentice at the Grand H?tel de L'Europe in his hometown, then worked in Paris at the Meurice and the Plaza-Ath?n?e. Before moving to the U.S. in 1959, he also served as personal chef to three French heads of state, including Charles De Gaulle. In New York, he worked at the legendary Le Pavillon before he became director of research for the Howard Johnson chain--a job that did nothing to diminish his enthusiasm for fine French cuisine. A well-known radio and television personality and the author of many popular and influential cookbooks, Pepin has also been the Dean of Special Programs at the The French Culinary Institute and has taught at Boston University. He is a founder of the American Institute of Wine and Food and is on the board of trustees of the James Beard Foundation. In addition to his culinary interests, he also has an M.A. in 18th-century French literature from Columbia. He has lived for many years in Madison, Connecticut, with his wife and children.