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" Specialty: French cuisine Born outside of Lyon, France, Jacques P\u00E9pin almost immediately started gaining kitchen experience thanks to his parents&amp;#039; restaurant, Le Pelican. Young P\u00E9pin had a stronger affinity for the lures of the kitchen than for his schoolbooks, and at age 13, he dropped out of school and decided to pursue his love of cooking full time. His early training took him through various kitchens and hotels in Paris, eventually leading him to serve as personal chef to Charles de Gaulle. Upon coming to the United States, he was offered a similar opportunity at the White House for President John F. Kennedy. Instead, P\u00E9pin took a position as the Director of Research and New Development for the Howard Johnson hotel chain, where he worked for 10 years developing new recipes and dishes.  In the 1960s, P\u00E9pin had the opportunity to review a manuscript, a relatively thick draft that put on paper all of the knowledge of French cuisine he had gathered over the years. The title: Mastering the Art of French Cooking, by Julia Child. The two would go on to form a close friendship, with P\u00E9pin working alongside Child on numerous television programs, including Julia and Jacques Cooking at Home, which earned a Daytime Emmy in 2001. Thanks to his firm belief in education and learning, P\u00E9pin has shared his knowledge in over 20 cookbooks, including the highly regarded La Technique, still used in classrooms today. The prolific chef has also hosted more than 300 cooking shows. Most recently, his cookbook Jacques P\u00E9pin: More Fast Food My Way was released as a follow-up to his highly regarded television show and book Jacques P\u00E9pin: Fast Food My Way, showcasing quick, simple recipes for at-home chefs. Since 1988, P\u00E9pin has served as the Dean of Special Programs at The French Culinary Institute in New York City. For more information on Chef Jacques P\u00E9pin, visit his website, jacquespepin.net. Fun fact: Chef P\u00E9pin has a Master of Arts Degree in 18th-Century French Poetry from Columbia University. Recipes: Grilled Pork Paillards with Rosemary Tuna Steaks with Peppercorns Crepes \u00E0 la Confiture Watch and Learn from the Best: Jacques P\u00E9pin Shares His Technique for Peeling and Slicing Apples and Tomatoes Jacques P\u00E9pin Shares His Technique for Peeling and Slicing Vegetables  Jacques P\u00E9pin Shares His Technique for Preparing Asparagus Jacques P\u00E9pin Shares His Technique for Trussing a Chicken Jacques P\u00E9pin Shares His Tips for Garlic in the Kitchen Jacques P\u00E9pin Shares Tips on Making and Serving Gravlax Jacques P\u00E9pin Shows You the Best Way to Use Citrus Jacques P\u00E9pin Shows You How to Create the Classic French Omelet Jacques P\u00E9pin Shows You the Many Uses for Bread Crumbs Knife Essentials from Jacques P\u00E9pin Jacques P\u00E9pin &amp;amp;amp; Itzhak Perlman Make Lemon Vinaigrette "^^<http://www.w3.org/2001/XMLSchema#string>
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