Chef Jacques Pépin Reflects on Life Lived Through Food in New Chicken-Centric Cookbook

Chef Jacques Pépin, cofounder of BU MET’s Certificate in the Culinary Arts and MA in Gastronomy programs, has released a new book; Jacques Pépin Art of the Chicken: A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird.

As featured in a recent news article in the Boston Globe penned by MET gastronomy instructor Sheryl Julian, Chef Pépin’s latest tome offers new reflections and recipes from the accomplished chef and educator—all filtered through the prism of that most culinarily versatile fowl, the chicken.

After distinguishing himself as host of numerous public television series—including Everyday Cooking, Today’s Gourmet, and Fast Food My Way—Chef Pépin has of late found a new audience through social media, where his cooking videos have earned him millions of followers.

Chef Pépin has been a part-time faculty member at BU since 1983, and in accordance with his dedication to championing food education for all of those who desire it, BU MET offers the Pépin Lecture Series in Food Studies & Gastronomy, which provides the complimentary opportunity to enjoy lectures and lessons led by world-renowned culinary minds. Upcoming seminars include Getting Something to Eat in Jackson: Race, Class and Food in the American South (Thursday, October 13), Feeding Fascism: The Politics of Women’s Food Work (Wednesday, October 26), and Food in Memory and Imagination: Space, Place and Taste (Friday, November 18).

Those looking to share a more up-close experience with the famed chef are in luck, as on Wednesday, November 30, he will be on hand for A Night with Jacques Pépin—an intimate evening where the master of his craft will discuss his latest book and offer a sampling of tastes of recipes from his book. Visit here to learn more about this ticketed event.