Jacques Pépin is a chef, cookbook author and teacher who has published 26 books and hosted 11 public television cooking series. A former columnist for The New York Times, Pépin is a contributing editor to Food & Wine magazine. In 2004 he was awarded the French Legion of Honor. Since 1998 he has been dean of special programs at the French Culinary Institute in New York. Pépin is a founder of the American Institute of Wine and Food.