Raise a Glass with Jacques Pépin at the Saint Martin’s Gala

This fall, Saint Martin’s welcomes French cooking legend Jacques Pépin and his daughter, Claudine Pépin, to the Saint Martin’s Gala on November 6, 2021. The Frenchborn, American chef has inspired generations as a gifted author, culinary educator, television personality and artist. Since the late 1980s, he has appeared on American television and has written for the New York Times, Food & Wine and other publications and has authored over 30 cookbooks.

After moving to the United States in 1959, Pépin first worked at Le Pavillon, a historic French restaurant in New York City. Jacques Pépin has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award. For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University.

Most recently, he has launched a fresh series of short videos, Jacques Pépin Cooking At Home, featuring short recipe videos that transform readily available ingredients into exciting new dishes, perfect for newly anointed home cooks and seasoned chefs alike.

“With our videos, we are now teaching techniques and courses around the country. We want to inspire people with a love of cooking and to show how simple techniques can help kids and adults enjoy their time in the kitchen,” says Pépin.

After this past year of spending time at home, Pépin is very excited to cook and savor French-inspired cuisine with attendees at the Gala. “I’m looking forward to cooking and sharing my love for food while raising a glass of wine at the Saint Martin’s Gala,” says Pépin. To raise your own glass on behalf of Saint Martin’s, students can enjoy an evening learning the art of French cooking with legend Jacque Pépin.

For Additional Information and Tickets
stmartin.edu/GalaJacques

ROBIN LUCAS

Jacques Pépin French Celebrity Chef at Saint Martin’s Gala

Cooking legend Jacques Pépin will bring his wisdom and years of experience as the celebrity chef at Saint Martin’s University Gala on November 7th. Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant, Le Pélican, and 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. Jacques Pepin has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award. For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University. His love for teaching and imparting knowledge is obvious. 

“I want to give back the excitement and love of cooking. I also enjoy showing the kids that love and prosperity can come through the kitchen. We are now teaching technique and courses through video around the country,” says Pepin.

He is optimistic and lately his work has focused on families and cooking. “One of the good things that came out of this pandemic is that families were at home learning to cook and sitting down to share food together. Food and wine brings people together for conversations. It has forced us to get back to what is important,” says Pepin.

“My life has been about cooking and I impart that love to students. I’m very much looking forward to sharing that love over some great food at the Saint Martin’s Gala,” says Pepin. Robin Lucas

 To learn more and reserve your tickets to the Saint Martin’s Gala visit: 

www.stmartin.edu/GalaJacques