Renowned Chef Jacques Pépin to Launch Online Culinary Course through Rouxbe


VANCOUVER and BARRINGTON, R.I. — Online culinary school Rouxbe has partnered with the Jacques Pépin Foundation (JPF) — an organization started by world-renowned French chef Jacques Pépin — to help transform lives through culinary education. Rouxbe will be joining with JPF to deliver online culinary-technique courses, featuring Pépin recipe videos and instructional content from the Foundation. The course will be available starting in October.

Legacy of Technique is designed to make students feel as though Pépin is in their kitchen showing them how to prepare meals, helping them learn the underlying principles and to learn to cook more like Pépin. From his classic French omelette to breaking down a chicken, this culinary overview of Pépin’s illustrious career is a visually stimulating, educational, mouth-watering journey.

“After working with Jacques for almost two decades at the French Culinary Institute, I couldn’t be more thrilled to bring chef’s amazing techniques, along with his philosophy toward cooking, to learners everywhere,” says Gary Apito, Chief Operating Officer at Rouxbe. “This course and the skills and recipes included will be a treasure for any cooking enthusiast, whether Jacques has been a part of your life before or if you are just getting exposed to the master.”

With many more people staying home and cooking due to the pandemic of the past 18 months, Pépin was not an exception. He used his time at home to update and film some of his most iconic recipes to help people learn to cook simply, using masterful techniques perfected in his kitchen through his career.

“With their long track record of teaching students online, along with their stellar reputation, Rouxbe is the perfect match to bring Jacques’ wealth of culinary content to the world through an online learning management system that is easy to use and up to Jacques’ standards,” says Rollie Wesen, executive director at the JPF. “Culinary education has been a cornerstone of Jacques’ career, from his roles as the Dean of the The French Culinary Institute (ICC) to teaching at Boston University. To be able to reach students from anywhere, at any time, is something we are all proud to be able to do.”

Throughout the course, Pépin will lead students through a culinary journey. Each task includes a rich history collection of videos — from filming cooking at home last year, PBS shows through the decades along with key techniques from cookbooks where he shows you how to execute each dish and get a firm understanding of what it is like to be in his kitchen.

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