01of 07
Working from Home
Brian Doben
Since the start of the pandemic,Jacques Pépinhas shot nearly 300 of hislow-budget cooking tutorialsfor 1.6 million Facebook followers from his Connecticut home.
02of 07His Wife’s UltimatumBrian DobenThe house, which is a former brick factory from the 1920s, has been expanded over the years to accommodate his fame.“At some time my wife said, ‘If there are more people coming in this house for interviews, I’m out of here,’ so we built that studio over there,” he says, gesturing to a structure on his four-acre property that contains a second kitchen. “It cost $300,000 to redo that in the house that we paid $21,000 for 50 years ago.“Since Gloria’s deathin 2020, Pépin’s poodle Gaston keeps him company in the home.
02of 07
His Wife’s Ultimatum
The house, which is a former brick factory from the 1920s, has been expanded over the years to accommodate his fame.
“At some time my wife said, ‘If there are more people coming in this house for interviews, I’m out of here,’ so we built that studio over there,” he says, gesturing to a structure on his four-acre property that contains a second kitchen. “It cost $300,000 to redo that in the house that we paid $21,000 for 50 years ago.”
Since Gloria’s deathin 2020, Pépin’s poodle Gaston keeps him company in the home.
03of 07Beyond the KitchenBrian DobenPepin’s art studio is just upstairs from the kitchen where he films his tutorials.Hisoriginals, starting at $1,000 and selling for upwards of $30,000, partially benefit hisJacques Pépin Foundation, which offers free culinary classes to individuals facing employment barriers like homelessness or criminal records.
03of 07
Beyond the Kitchen
Pepin’s art studio is just upstairs from the kitchen where he films his tutorials.
Hisoriginals, starting at $1,000 and selling for upwards of $30,000, partially benefit hisJacques Pépin Foundation, which offers free culinary classes to individuals facing employment barriers like homelessness or criminal records.
04of 07Artist at WorkBrian DobenThe chef has been painting for more than 50 years, but it was only five years ago that he stopped “giving all the paintings away” and started selling them onjacquespepinart.comto raise money for his foundation. “He was surprised that they’d be so well-received,” says his longtime photographer and friendTom Hopkins.
04of 07
Artist at Work
The chef has been painting for more than 50 years, but it was only five years ago that he stopped “giving all the paintings away” and started selling them onjacquespepinart.comto raise money for his foundation. “He was surprised that they’d be so well-received,” says his longtime photographer and friendTom Hopkins.
05of 07His Whimsical WorkBrian Doben"I use basically only acrylics. But I dilute them with a lot of water. Sometimes I use a sponge, so it’s like a watercolor,” Pépin says. “I don’t try to validate what I do. At some point the painting takes hold of myself, and I move in that direction. I put a shape here or a color because it just feels right.“The chef has painted flowers and abstracts but always comes back to the chicken.
05of 07
His Whimsical Work
“I use basically only acrylics. But I dilute them with a lot of water. Sometimes I use a sponge, so it’s like a watercolor,” Pépin says. “I don’t try to validate what I do. At some point the painting takes hold of myself, and I move in that direction. I put a shape here or a color because it just feels right.”
The chef has painted flowers and abstracts but always comes back to the chicken.
06of 07Nostalgic DetailsBrian DobenThe bird-themed paintings inside his Connecticut home and a large chicken sculpture in his yard are reminders of Pépin’s early childhood.The chef was born in Bourg-en-Bresse, France, a town also home to Bresse chickens. “Bresse chickens are very well known in France and are considered one of the best quality chickens,” he says. “When I think about being a little kid in the country, I always remember the sound and the name of the chicken.”
06of 07
Nostalgic Details
The bird-themed paintings inside his Connecticut home and a large chicken sculpture in his yard are reminders of Pépin’s early childhood.
The chef was born in Bourg-en-Bresse, France, a town also home to Bresse chickens. “Bresse chickens are very well known in France and are considered one of the best quality chickens,” he says. “When I think about being a little kid in the country, I always remember the sound and the name of the chicken.”
07of 07His Passions in PrintBrian DobenHis newest book,Art of the Chicken, out now, combines his two creative outlets. In addition to stories of his life and basic recipes, like roast chicken with winter vegetables, the book is filled with colorful fowl-themed artwork in his signature style.“I am aiming at contenting the palate with my recipes and the eyes with my paintings,” writes Pépin.
07of 07
His Passions in Print
His newest book,Art of the Chicken, out now, combines his two creative outlets. In addition to stories of his life and basic recipes, like roast chicken with winter vegetables, the book is filled with colorful fowl-themed artwork in his signature style.
“I am aiming at contenting the palate with my recipes and the eyes with my paintings,” writes Pépin.
source: people.com
