Good Food at The Place, by Gloria and Jacques Pepin

"'There is no place just like this place anywhere near this place. For this must be The Place.' So said the sign on 'Whitey's restaurant' years ago. The sign is still there but now Whitey's is called The Place. It looks like a private outdoor party or a friendly country fair, convivial and joyous, relaxed, lots of fun, but it isn't private. It is a roadside restaurant, or rather an outdoor roast restaurant."

Cruising the Mediterranean with Jacques Pépin, by Jane Sigal

"On a sailing of the luxurious M/S Regatta, the star chef croons in a karaoke contest, plucks wild bay laurel from a roadside bush, eats flaky Greek pastry and teaches spectacular recipes inspired by his Italian shore excursions."

Stir the Pots, July 2005: Jeremy Shapiro’s conversation with Jean-Michel Gammariello, General Manager and Sommelier of the Union League Café

"Jeremy talks with his first Chef Jean Michel Gammariello, who built a career working in three Michelin-starred restaurants in France, he is both manager and sommelier of the Union League Cafe in New Haven, CT. For this conversation, Gammariello talks about cooking (and hanging out) with his good friend Jacques Pepin, moving from the kitchen into the world of wine, and reflects on the larger world of chefs and food."

Jacques Pépin covers food for the Games, by Linda Giuca

"French chef Jacques Pépin went to the site of the Winter Olympic games looking for a different kind of gold: champagne, eruvere and raclette."

One part food, one part France, three parts personality, by Jessica Tom

"A little Jean-Michel, Jacques, Robin, Jean-Pierre. The meal, it is delicious. But at this point, it doesn’t matter. Robin, another out-of-place American woman who fell headfirst into a French enclave, said it herself: 'You’re only as successful as the people working around you.'"

The creative genius of Jacques Pépin, by Robert Rabine

"I first recall being introduced to Jacques Pépin in late 1992. He came for dinner at the elegant Robert Henry’s restaurant in New Haven, where I was maître d’. Robert Henry’s was from a bygone era, owned by the matriarch Jo McKenzie; a white glove establishment with porcelain-dome service and very haute French cuisine that… Continue reading The creative genius of Jacques Pépin, by Robert Rabine