More on The Artistry of Jacques Pepin

More on The Artistry of Jacques Pepin Prints of chef and artist Jacques Pepin’s original artwork are made using the giclée technique. Here’s an overview of how these art prints are made. Unlike home or office printers, a giclée printer requires specially-formulated inks and specialty papers, resulting in the highest possible quality for each print. …

“If I didn’t start painting, I would have raised chickens.” Grandma Moses More on The Artistry of Jacques Pepin One of Jacques’ favorite subjects (in his artist’s studio and in the kitchen) is the chicken. He even recently published a book entitled “The Art of the Chicken”. Here is some interesting information on how the …

More on The Artistry of Jacques Pepin Jacques uses several different signatures on his artwork: LEARN MORE ABOUT JACQUES’ SIGNATURES Jacques signs all of his original artwork with a unique “umbrella” signature. The Chicago Tribune featured an article about Jacques’ artwork and (of course) his culinary expertise and history: “Pepin means umbrella in French you …

More on The Artistry of Jacques Pepin Jacques has signed a limited number of his “Art of the Chicken” books which are available for sale here. In his new book, Jacques celebrates his lifelong love of chickens—featuring dozens of his celebrated paintings, a treasure trove of poignant and often humorous stories, and sprinkled with recipes …

“Many of us who aren’t farmers or gardeners still have some element of farm nostalgia in our family past, real or imagined: a secret longing for some connection to a life where a rooster crows in the yard.” Barbara Kingsolver More on The Artistry of Jacques Pepin European Cock-a-Doodle-Doo [*] “Cocorico! Kikeriki! Cock-a-doodle-doo! Europeans are …

More on The Artistry of Jacques Pepin Fruits and vegetables are part of a rich history of still life in art. We explore some of the art and science of that history. Vice: “Old Paintings Reveal How Fruits and Vegetables Have Evolved Over the Centuries” [*] “Art historians have literally spent several hundred years poring …

More on The Artistry of Jacques Pepin Evanston, Illinois Round Table Report: “The YWCA Culinary Program is one of 10 recipients nationwide receiving $10,000 to benefit their job-training efforts” About the YWCA [*] “The Jacques Pépin Foundation announced that the YWCA Evanston/North Shore received a Winter 2022 Grant, awarded at the end of December. One …

More on The Artistry of Jacques Pepin Gloria Pepin Memorial Grant of $5,000 was awarded to Sarah Wolf in 2022. From “Homeward Bound” [*] “An April graduate from Fresh Starts Culinary Academy has been honored with the 2022 Gloria Pépin Memorial Grant of $5,000 for continuing culinary studies. Sarah Wolf stood out as an “outstanding …

More on The Artistry of Jacques Pepin Strengthening Community-Based Culinary Arts Training Programs Across the Country [*] “The Jacques Pépin Foundation (JPF) advances Jacques’ love of culinary arts and teaching through video and recipe production and curriculum development, expanding education and training for all. We provide grants and other resources to community-based culinary arts training …

More on The Artistry of Jacques Pepin Jacques and Gloria Met on the Ski Slopes [*] “According to an interview Gloria gave with PBS American Masters (scroll down for a link to the PBS video clip with Gloria), she “picked him up on the ski slope.” Jacques was a ski instructor at Hunter Mountain in New …

More on The Artistry of Jacques Pepin Jacques’ wife, Gloria Pepin, was “very much a force in her own right.” This “Mashed” article pays tribute to her legacy. The Untold Truth of Gloria Pepin [*] “Jacques Pépin may be a famous French chef, known for his old PBS shows and his groundbreaking cookbook La Technique. …

More on The Artistry of Jacques Pepin Jacques Pepin is proud to support Wholesome Wave by dedicating time, energy and money to help reduce food insecurity in communities. Wholesome Wave believes that access to nutritious food is a fundamental human right and is committed to a day when every family has access to healthy, nutritious …

More on The Artistry of Jacques Pepin On this page: Jacques Pepin, Oceania Cruises Executive Culinary Director Forbes: “Artistry from Ship to Shore: Talking to Chef Jacques Pepin” Tom Hopkins: “The Artistry of Jacques Pepin at Sea” Jacques’ Favorite Recipes Aboard Ship Alexis Quaretti, Oceania Cruises’ Director of Culinary Programs & Development Oceania Cruises’ Executive Chefs …

More on The Artistry of Jacques Pepin Jacques has been Oceania Cruises Executive Culinary Director since 2003. Below is a photo gallery of some of Jacques’ recent travels aboard Oceania Cruises, from finding fresh produce in ports-of-call to working inside the ship’s kitchen. Jacques and Oceania Cruises: Visit the Main Page for More on Jacques …

More on The Artistry of Jacques Pepin The Chanticleer character emerged in Mediaeval times in at least one story. Although it is sometimes linked to the Aesop’s Fable story of the Fox and the Crow, it is thought to be of more recent origin. The Chanticleer appears as a major character in the Reynard the …

More on The Artistry of Jacques Pepin Columbia Alumnus and World-Renowned Chef Jacques Pépin Is a Man of Many Talents [*] “Renowned chef Jacques Pépin (GS‘70, GSAS‘72) spoke to more than 250 students and alumni from across Columbia at a virtual event hosted by the School of General Studies (GS). In An Evening with Jacques …

More on The Artistry of Jacques Pepin In this lengthy interview, Jacques talks about his artistic inspiration, his “Art of the Chicken” book, tips for buying chicken and eggs, cooking liver, mishaps with chicken embryos and Julia Child, a cooking demonstration catastrophe, why you should cook with your kids early, different kinds of omelets, a …

More on The Artistry of Jacques Pepin The Peter Michael Foundation was honored to partner with acclaimed chef Jacques Pépin to host the Stars New York experience at Wild Ink at Hudson Yards. The restaurant’s talented team did an Asian-inspired take on a traditional Pépin menu. Jacques’s art was featured on the menu, which at …