Event held on April 1, 2014
Chef Jacques Pépin reflects with Adam Gopnik on his life and times as a French chef and emissary of French cooking in America in the half-century since his arrival in New York in 1959. Their conversation also explores more broadly the influence of French cuisine on American tastes and cooking habits since the 1960s and thoughts on the state of the culinary arts in France and the U.S. today.
Jacques Pépin is a renowned French chef, best known for bringing French techniques and recipes into American kitchens through his television series and best-selling cookbooks.
Adam Gopnik is an author and staff writer for The New Yorker.
Co-sponsored by the Columbia Maison Française and Columbia University School of General Studies