Chef Jacques Pépin was inducted as a Maitre d’Honneur by Bailli Délégué Harold Small during a dinner of the Connecticut Bailliage on April 29, 2018.  He is a legend in the culinary world, with more accolades than can be included in this brief newsletter.

Born in Bourg-en-Bresse, France in 1935, Chef Pépin has been the chef for three Presidents of France (including Charles de Gaulle), written some 29 cookbooks, and awarded numerous James Beard Awards. He is a recipient of an Emmy Award for his television show, written a column for The New York Times and another for Food & Wine magazine, and continues to teach at Boston University. Chef Pépin is the Executive Culinary Director with Oceania, and the recipient of awards from the government of France, including Chevalier de L’Ordre des Arts et des Lettres (1997), Chevalier de L’Ordre du Merite Agricole (1992), and its highest honor, the title of Chevalier de L’Ordre National de la Legion d’Honneur.

Jacques Pépin is only the seventh person to be the recipient of this very special title with another being Julia Child, with whom he had a great friendship.

“We are honoring a wonderful chef that has literally visited us in our homes and taught many of us to cook,” stated Bailli Délégué Harold Small during the induction. “We are honored to have Jacques Pépin as a member of the Bailliage des Etats-Unis of the Chaîne des Rôtisseurs.”

The induction took place at the Union League Café, in New Haven, CT, owned by Pépin’s long- time friend, Maitre Rotisseur Jean-Pierre Vuillermet. Participants in the ceremony included Bailli Provincial Northeast Mont Stern and Bailli Ginnie Kagan (both in the photograph below). Many members of the Bailliage of Connecticut were present, including four Baillis Honoraire of the Bailliage.

Shown in the picture: Harold Small, Jacques Pépin, Mont Stern, Ginnie Kagan