The humble chicken may not be considered an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to regularly. Drawing on his new book, Jacques Pépin Art of the Chicken, Pépin reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career cooking for Charles de Gaulle and his family, turning down the role of chef in the Kennedy White House to work at Howard Johnson’s, and appearing on television alongside luminaries like Julia Child.

Spend a delightful evening as Pépin engages in conversation with J. Kenji López-Alt, New York Times food columnist, and author of bestselling cookbooks The Wok and The Food Lab. They discuss Pépin’s lifelong love of chickens, his celebrated paintings of them, and recipes from the book, as well as the poignant and humorous stories behind them.