This week, executive director of the JPF, Rollie Wesen, visited grantee community kitchen, Paul’s Place / Groundwork Kitchen in Baltimore to speak to their current cohort of culinary training students.
Rollie has over 30 years experience in professional kitchens, and has been teaching at Johnson & Wales for 12 years, and leading the JPF since he and wife Claudine Pépin founded the JPF in 2016. He holds a doctorate in educational leadership, with research on learning outcomes for culinary training programs.
The Jacques Pépin Foundation supports free culinary and life skills training, through community based organizations, that helps individuals detached from the workforce gain confidence, skills, and employment in food service. We provide grant dollars, curricular materials, equipment, partnership connections and direct teaching like this 45 minute class, at Groundwork Kitchen.
