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Jacques Pépin: A Legacy of Technique

The "magic of Jacques" is that he makes everything look so easy and doable. His incomparable knowledge and experience allow him to always find the shortest, easiest route to the very best result. The course will teach you how to "cook more like Jacques" by decoding and explaining the principles underlying the techniques that inform his cooking. The course applies a culinary school framework to explain why he takes certain actions and why they lead to exact results. To provide the full picture of Jacques' cooking technique, we have incorporated short videos and recipes from the current IACP-nominated series "Jacques Pépin: Cooking at Home," as well as videos from his Emmy Award-winning archives, including "Today’s Gourmet," "Complete Techniques," and "Essential Pépin," to provide a full picture of the legacy of Jacques’ cooking technique. 

Whether you are a casual home cook looking for inspiration, a lifelong fan looking for a deeper insight into Jacques’ magic, or an up-and-coming student of culinary arts working to master the skills essential for a career in food service, this course will provide immense rewards.
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$349.99

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30-hour 100% online technique-led cooking course 
Personalized instructor support and grading from industry-leading chef educators
10 units | 47 lessons | 185 tasks | 10 chef-graded assessments
Lifetime access to course
15 hours of videos of Jacques Pépin including over 10 videos made exclusive for the course
Certificate upon completion
View syllabus
Common Questions
"If you have talent, the techniques are the engine, the means by which you express that talent."
Jacques Pépin 
American chef, author, culinary educator and television personality
 "We are all equal in the eyes of the stove."
"Nous sommes tous égaux dans les yeux du fourneau."
Jacques Pépin  
American chef, author, culinary educator and television personality
"Whether it is in painting, in cooking, in cabinet making or any other craft, you have to become a good technician and repeat and repeat until you reach the point where you have so internalized those skills that they become an unconscious part of you."
Jacques Pépin
Author

Sample videos

Meet Jacques Pépin

Born in 1935 in Bourg-en-Bresse, France, near Lyon, Jacques Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant, Le Pélican, and at age 13, began an apprenticeship at the Grand Hôtel de L’Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle.

After moving to the United States in 1959, Pépin first worked at Le Pavillon, a historic French restaurant in New York City. From 1960 to 1970, he was director of research and new development for Howard Johnson’s and developed recipes for the restaurant chain. At the same time, he earned his Bachelor’s and Master’s degrees at Columbia University.

Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, particularly Food & Wine. He is the author of 30 cookbooks, including the renowned classic La Technique, his biography, The Apprentice, and most recently, A Grandfather’s Lessons. In 2017, he was honored with a feature film documentary of his life in the American Masters series: "The Art of the Craft." He is the recipient of honorary doctorate degrees from five American universities and was awarded France’s highest civilian honor, La Légion d’Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005. In 2015, he received the American Public Television’s Lifetime Achievement Award and the inaugural Julia Child Award, which was presented to him at The Smithsonian’s National Museum of American History. A longtime close friend of Julia Child, he starred with her in a PBS series called "Julia and Jacques Cooking at Home," which won both an Emmy Award and a James Beard Foundation Award in 2001.

For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and, since 1989, he has served as dean of special programs at the International Culinary Center in New York City. He has called Connecticut home since 1975.

The Jacques Pépin Foundation supports community kitchens that offer free life skills and culinary training to adults with high barriers to employment, including previous incarceration, homelessness, substance abuse issues, low skill and education attainment and lack of work history. We believe that culinary education and the food service industry can provide opportunities and hope for individuals who feel excluded from the workforce. Culinary education can provide confidence, pathways to better health, employment, and independence. To learn more, visit https://jp.foundation.