The Sporkful At 90, Jacques Pépin Is Still Teaching And Learning
Jan 19, 2026
Jacques Pépin, a legendary French chef and author, shares his incredible journey from cooking for presidents at just 23 to embracing the creativity of American cuisine at Howard Johnson's. He recounts the life-changing car accident that shifted his focus to teaching, leading to his influential TV career alongside Julia Child. Jacques discusses experimenting with simple recipes, like glazed Spam, during the pandemic, and reflects on his evolving culinary style as he emphasizes minimalism in cooking and painting. A delightful blend of wisdom and humor!
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First Food Memory Shaped A Career
- Jacques Pépin's first real food memory was milking a warm, foamy cow at age six on a farm he stayed at for the summer.
- That sensory memory of smell, sound, and comfort shaped his lifelong connection to cooking and sharing food.
New York Opened His Culinary Mind
- Jacques moved to New York in 1959 seeking freedom from rigid French kitchen culture and found American openness and experimentation.
- He discovered supermarkets, Oreos, and a less formal culinary scene that convinced him to stay.
From Haute To Highway Diners
- Jacques left Le Pavillon to work for Howard Johnson, going from cassoulet to flipping burgers at a bustling Queens location.
- He experimented with blending French techniques and mass-production methods at scale.
