Jacques Pépin on Anthony Bourdain, Julia Child and Edible Schoolyards

Chef Pépin will be honored at this year’s Hayground Chefs Dinner on Sunday, July 29, at Jeff’s Kitchen at Hayground School.

Most of us know Chef Jacques Pépin from his work on “Jacques and Julia Cooking at Home,” the groundbreaking PBS series from the 1990s. But did you know that during his military service in the 1950’s, Pépin was the personal chef to three French heads of state, including Charles de Gaulle? It was in 1959 that Chef Pépin came to New York to work at Le Pavillon, and soon after his arrival, noted New York Times food editor Craig Claiborne introduced Pépin to Helen McCully, who took him under her wing. It was McCully who introduced him to Julia Child, sparking their 30 year friendship and collaboration. During this time, Pépin received his B.A. from Columbia University’s School of General Studies and his M.A. in French literature from the Columbia Graduate School of Arts and Sciences, eventually becoming a beloved professor of food studies at the French Institute and Boston University. A Chevalier de L’Ordre des Arts et des Lettres (one of the highest French honors), it is still family, friends, and the food that binds us together, that inspires Chef Pépin to keep sharing his talent and love for food with everyone who comes to know him.

On the day we spoke, the food and entertainment world had just received word that Chef Anthony Bourdain had died. It was, of course, on both of our minds as we began our conversation.