For more than sixty years, he has embodied French cuisine in the United States. Chef, restaurateur, food columnist at the New York Times, television star, graduate of Columbia University, teacher at Boston University, where he created a chair of gastronomy, painter and author of thirty-two books, Jacques Pépin has more than anyone contributed to the influence of French gastronomy in his adopted country.
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At 87, he is still brimming with projects. "I remained a cook, even if I'm not always behind the stove," he explains. His penultimate book, Art of the Chicken, a mix of personal memorabilia and recipes, is illustrated by his own paintings, some of which are on display at the Museum in Stamford, Connecticut. Another book is coming out this month. He is also dedicated to the Jacques Pépin Foundation, a non-profit organization that offers free culinary training to adults from poor backgrounds...
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