Claudine Pépin

President

Claudine Pépin is the only daughter of Jacques Pépin and co-founder of the Jacques Pépin Foundation. Many of you have watched Claudine Pépin preparing delicious meals and sharing cooking techniques with her father, on “Jacques Pepin’s Kitchen: Cooking With Claudine” and “Jacques Pepin’s Kitchen: Encore With Claudine.” All three of their public television shows have received the notable James Beard Award. In addition, Claudine has had numerous television appearances including “Cooking Live with Sara Moulton,”  “Good Morning America,” and “Molto-Mario.”  The newest series, “Jacques Pépin Heart & Soul in The Kitchen” debuted in the Fall of 2015.

With an undergraduate degree in Political Science and Philosophy, and graduate work in International Relations from Boston University, Claudine spent a great deal of time in the wine industry.  She spent two years as the ’Brand Ambassador’ for Moet & Chandon and Dom Perignon Champagne in New York while also teaching food and wine pairing for both the French Culinary Institute and the Sommelier Society in New York. In 2002, Claudine was named “Woman of the Year” by the Academie Culinaire de France – Filiale des Etas Unis. She continues to do television as well as events including The Metropolitan Cooking & Entertaining Show, and the Aspen, Newport, Kohler and Pebble Beach Food & Wine Magazine weekends. Claudine’s first book, Let’s Cook French, published in the spring of 2015, is a collection of thirty favorite, simple, classic French recipes in both English and French, illustrated by her father Jacques and daughter Shorey.

Claudine, her husband Rollie, daughter Shorey, and mischievous cat, live happily Rhode Island. Her philosophy for food is closely tied to family. Claudine cooks at home almost every day, believing that sharing a meal with family and friends, eating, laughing and spending time together at the table is one of the most enjoyable and rewarding things in life. “Food doesn’t have to be complicated. It needs to be wholesome, nutritious and preferably well seasoned. And, it’s always best when shared with those you love.”

Claudine Pepin