Pépin Shares Recipe for Fulfillment
Jacques Pépin began cooking as a child, helping out at his parents’ restaurant in Bourg-en-Bresse, near Lyon, France. He had a gift, and he braised and sautéed his way to the position of personal chef to three French presidents, among them Charles de Gaulle. But Pépin (Hon.’11) dreamed of success in America, where he arrived to learn English in 1959 and never left.
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