Jacques Torres Net Worth
Jacques Torres has an estimated net worth of $4 million. Jacques Pépin is a chef and the host of cooking shows on public television. He is also an author, columnist, and former guest judge on the Bravo show Top Chef. He earns most of his income from his career as a pastry chef and author.
Jacques Pépin was born in 1935 in France and began working in a kitchen at the age of 13. He moved to the United States after training in Paris, where he worked as a chef in top restaurants, and later as a research director at Howard Johnson’s and restaurant owner. In the 1990s, he began hosting cooking shows and won an Emmy for a series with Julia Child. He’s written over 20 books and continues to host PBS shows.
To calculate the net worth of Jacques Torres, subtract all his liabilities from his total assets. Investments, savings, cash deposits, and any equity he has in a house, car, or other similar asset are included in the total assets. All debts, such as personal loans and mortgages, are included in total liabilities.
Here’s the breakdown of his net worth:
|Net Worth:||$4 Million|
|Monthly Salary:||$70 Thousand+|
|Annual Income:||$1 Million|
|Source of Wealth:||Pastry chef, Author|
Jacques Pépin was born in Bourg-en-Bresse, France, 35 miles north of Lyon, on December 18, 1935. He was the second of three sons born to Jeanne and Jean-Victor Pépin, and he inherited his mother’s love of cooking. His mother was a chef, and his parents owned Le Pelican, a restaurant where Pépin worked after school. He dropped out of school at the age of 13 to work as an apprentice in a kitchen, where he learned to cook by watching and imitating the chef.
Pépin moved to Paris when he was 17 years old. He quickly started working in some of the best restaurants in Paris, first under Lucien Diat at the Plaza Athénée and then at Maxim’s and Fouquet’s. He worked as a chef for the French Navy in 1956. From 1956 to 1958, Pépin was the personal chef to three heads of state, including Charles de Gaulle, thanks to a friend who worked for France’s secretary of the treasury.
Pépin arrived in the United States in 1959. He intended to stay for only a few years, but fate had other plans. He fell in love with New York, met James Beard and Julia Child, and landed a job at Le Pavillon, one of the best French restaurants in the city at the time. After a few years, Pépin was hired by a regular customer, Howard Johnson, to help develop the food line for Johnson’s restaurant chain. Pépin worked as the chain’s director of research and new development for nearly ten years while also pursuing his Bachelor of Arts and Master of Arts degrees in French literature at Columbia University.
Pépin left Howard Johnson’s in 1970 to open La Potagerie, a soup restaurant that closed in 1975. He was in charge of food operations for the newly opened World Trade Center in the mid-1970s. He was appointed Dean of Special Programs at the French Culinary Institute in 1988, which was renamed the International Culinary Center in 2006. He continues to provide regular cooking demonstrations and student consultations in addition to planning and implementing special events and programs at the school.
Pépin and Julia Child recorded a culinary TV special for PBS, Cooking in Concert, at Boston University’s Performance Center in 1993. A few years later, they collaborated on another special, which led to a 22-episode series, Julia and Jacques Cooking at Home. In 2001, the show won the James Beard Foundation award for best national cooking show, as well as a Daytime Emmy Award.
Pépin’s first television series was not Cooking at Home. Jacques Pépin’s Cooking Techniques premiered in 1997, followed by two series with his daughter, Claudine, in 1998: Jacques Pépin’s Kitchen: Cooking with Claudine and Jacques Pépin’s Kitchen: Encore with Claudine. Jacques Pépin: Fast Food My Way, Jacques Pépin: More Fast Food My Way, and The Complete Pépin are some of his other TV shows. He currently hosts Essential Pépin, his 13th TV series, as well as Jacques Pépin Heart & Soul, which premiered in September 2015.
Pépin previously wrote a weekly column for The New York Times and now writes a quarterly column for Food & Wine magazine. He has published over 20 cookbooks, many of which are companions to his public television shows, and his memoir, The Apprentice: My Life in the Kitchen, was released in 2003. Pépin has also served as a guest judge on Bravo’s Top Chef.
Pépin married Gloria in 1966, and the couple now lives in Madison, Connecticut. He has a daughter, Claudine, and a grandson, Shorey. He is a Chevalier de L’Ordre National de la Legion D’Honneur, or “Knight of the National Order of the Legion of Honor,” the highest honor bestowed by the French government.
Pépin suffered a minor stroke in March 2015, but he was expected to recover fully.
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