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The Emmy Award-winning television cooking show host traces his rise from an intimidated thirteen-year-old apprentice to a famous chef, recounting such events as his work under prestigious teachers, his journey to America, and his experiences with contemporaries. *Author: Pepin, Jacques *Subtitle: My Life in the Kitchen *Publication Date: 2003/04/10 *Number of Pages: 318 *Binding Type: Hardbound *Language: English *Depth: 1.00 *Width: 6.50 *Height: 9.50
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.
"Prose as joyful and rich as the author's food."
"[A] delicious book. P?pin's tale is of a meteoric rise accomplished by a maniacally hard worker moving at a frenetic pace....[I]t is passion rather than ambition that carries P?pin's story forward....[F]ew relationships go sour in this savory book. Put simply, P?pin has a big heart...."
From the Publisher
In this light-hearted memoir, acclaimed chef and food writer Jacques P?pin writes about his start in the food business, beginning as a 13-year-old apprentice. Before he was 23, he had cooked in a brasserie where Sartre was a regular, held a position as DeGaulle's cook, and traveled to America--where his career really took off. P?pin's story, it turns out, is very much a story of America and its appetites.
The Emmy Award-winning television cooking show host traces his rise from an intimidated thirteen-year-old apprentice to a famous chef, recounting such events as his work under prestigious teachers, his journey to America, and his experiences with contemporaries.