French Flavor

Jacques Pépin Dishes It Up for Oceania Cruises.

I REMEMBER THE FIRST TIME I MET Jacques Pépin. I was a newbie food writer who volunteered to pick up the famous French chef from the airport and drive him to a cooking class that he was scheduled to teach. I was a nervous wreck. He was so famous and I was so, well, not. But his warm genuine smile quickly soothed my nerves.

When he took the stage and began his demonstration by peeling, chopping, and mincing a giant whole onion — in seconds — I practically wept at his impressive skill. The equally awed crowd erupted in applause and gave him a standing ovation.

Today, he’s a legend who also happens to be the executive culinary director of Oceania Cruises. In fact, Pépin has been shaping the line’s cuisine since its inception in 2002. Check out why this man is so iconic, and how best to savor his flavors on board and at home.

Chef Curtis Stone in the kitchen of Maude, one of his Los Angeles– based restaurants

Jacques’ signature rotisserie chicken