The Julia Child Award Recipient for 2015
Jacques Pépin
Renowned chef, cookbook author and culinary personality
The Foundation made a grant in the recipient’s honor to:
Wholesome Wave inspires underserved consumers to make healthier food choices by increasing affordable access to fresh, local and regional food. “Wholesome Wave is a unique and extraordinary program that supports low-income families and gives them access to fresh, healthy produce from farmers’ markets. This is a worthwhile and much needed program that has my full backing,” Pépin said.
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, mixologists, wine experts, and food industry veterans from Boston and beyond. “Boston University’s Programs in Food & Wine have been part of my life for more than 30 years. Julia and I knew the profound impact the courses would make in many people’s lives and I am proud and happy to support these valuable programs.”
Our esteemed Julia Child Award jury selected renowned chef, cookbook author and culinary personality Jacques Pépin as the first recipient of the annual award. He has chosen two worthy nonprofits to split the $50,000 grant awarded by The Julia Child Foundation, Wholesome Wave and Boston University’s Metropolitan College Programs in Food & Wine.
Renowned Chef Jacques Pépin is a culinary luminary with an illustrious career spanning decades. Hailing from Bourg-en-Bresse, France, Pépin’s passion for cooking blossomed during his formative years helping in his parents’ restaurant, Le Pélican. His culinary journey led him to Paris, where he honed his skills and served as personal chef to three French heads of state, including Charles de Gaulle.
In 1959, Pépin ventured to the United States, beginning his American culinary legacy at New York City’s iconic Le Pavillon. His innovative spirit led him to a pivotal role as the director of research and new development for Howard Johnson’s, while simultaneously earning bachelor’s and master’s degrees from Columbia University.
Pépin’s influence extends beyond the kitchen as a prolific author, television personality, and educator. He has written more than thirty cookbooks and hosted numerous acclaimed cooking series on public television, including the Emmy Award-winning “Julia and Jacques Cooking at Home,” in collaboration with Julia Child. During the pandemic he became a fixture in our homes via Facebook, making short, simple cooking videos that helped all of us figure out what to make for dinner night after night. They became so popular he is continuing to shoot them in his home in Connecticut and has posted over 300 since he started. His most recent written work, Cooking My Way, offers simple yet delicious meals for the home cook, keeping economy in mind.
Recognized with prestigious honors such as France’s Legion d’Honneur, Pépin is also esteemed for his philanthropy. In 2016, together with his daughter, Claudine, and son-in-law, Rollie Wesen, he created the Jacques Pépin Foundation, which seeks to change lives through providing individuals with barriers to employment access to culinary education.
With a passion for both culinary and visual arts—Jacques is an accomplished artist in his own right— Pépin’s creative expression knows no bounds. From his masterful cuisine to his captivating paintings exploring abstract expressionism, he never stops innovating. As a revered figure in the culinary world and beyond, Pépin continues to inspire and delight audiences worldwide.
Our esteemed Julia Child Award jury selected renowned chef, cookbook author and culinary personality Jacques Pépin as the first recipient of the annual award. He has chosen two worthy nonprofits to split the $50,000 grant awarded by The Julia Child Foundation, Wholesome Wave and Boston University’s Metropolitan College Programs in Food & Wine.
Renowned Chef Jacques Pépin is a culinary luminary with an illustrious career spanning decades. Hailing from Bourg-en-Bresse, France, Pépin’s passion for cooking blossomed during his formative years helping in his parents’ restaurant, Le Pélican. His culinary journey led him to Paris, where he honed his skills and served as personal chef to three French heads of state, including Charles de Gaulle.
In 1959, Pépin ventured to the United States, beginning his American culinary legacy at New York City’s iconic Le Pavillon. His innovative spirit led him to a pivotal role as the director of research and new development for Howard Johnson’s, while simultaneously earning bachelor’s and master’s degrees from Columbia University.
Pépin’s influence extends beyond the kitchen as a prolific author, television personality, and educator. He has written more than thirty cookbooks and hosted numerous acclaimed cooking series on public television, including the Emmy Award-winning “Julia and Jacques Cooking at Home,” in collaboration with Julia Child. During the pandemic he became a fixture in our homes via Facebook, making short, simple cooking videos that helped all of us figure out what to make for dinner night after night. They became so popular he is continuing to shoot them in his home in Connecticut and has posted over 300 since he started. His most recent written work, Cooking My Way, offers simple yet delicious meals for the home cook, keeping economy in mind.
Recognized with prestigious honors such as France’s Legion d’Honneur, Pépin is also esteemed for his philanthropy. In 2016, together with his daughter, Claudine, and son-in-law, Rollie Wesen, he created the Jacques Pépin Foundation, which seeks to change lives through providing individuals with barriers to employment access to culinary education.
With a passion for both culinary and visual arts—Jacques is an accomplished artist in his own right— Pépin’s creative expression knows no bounds. From his masterful cuisine to his captivating paintings exploring abstract expressionism, he never stops innovating. As a revered figure in the culinary world and beyond, Pépin continues to inspire and delight audiences worldwide.
The Foundation made a grant in the recipient’s honor to:
Wholesome Wave inspires underserved consumers to make healthier food choices by increasing affordable access to fresh, local and regional food. “Wholesome Wave is a unique and extraordinary program that supports low-income families and gives them access to fresh, healthy produce from farmers’ markets. This is a worthwhile and much needed program that has my full backing,” Pépin said.
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, mixologists, wine experts, and food industry veterans from Boston and beyond. “Boston University’s Programs in Food & Wine have been part of my life for more than 30 years. Julia and I knew the profound impact the courses would make in many people’s lives and I am proud and happy to support these valuable programs.”