On October 13, the JPF was proud to support, through the Jacques Pepin Legacy Fund, the installation of a bronze statue of Jacques on Stone Acres Farm, in Stonington, CT. The bust was created by internationally renowned Zenos Frudakis, mounted on pink Stony Creek, CT granite and accompanied by casts of Jacques’ hands, and a […]
On August 2nd and 3rd Jacques and the JPF were with the Billings Forge Community Works in Hartford, teaching a class for their culinary training program and hosting a fund-raiser. The class was a hands-on opportunity with the master to learn a variety of techniques from whipping egg whites, to fundamental knife skills, to peeling […]
Earlier this year, Jacques was honored with the Lifetime Achievement Award from the National Academy of Television Arts & Sciences at the 46th Annual Daytime Emmy Awards.
F&W’s Grow for Good Campaign commits a portion of the ticket sales to the charity beneficiaries and includes an exclusive gift bag and an invitation to a special wine tasting and food pairing seminar hosted by Josh Wesson. In addition, the JPF is hosting an on-line silent auction featuring exclusive experiences with celebrity chefs and Jacques Pepin.
Our second annual fundraiser was a beautiful and exciting evening of familial warmth and incredible generosity. The room was filled with friends new and old in support of our mission to improve lives through culinary training. Headliner, and Nobel peace prize nominee, José Andres brought the crowd roaring to their feet, and offered the JPF his full support, capping more than $425,000 in donations.
On December 5th, the Jacques Pépin Foundation celebrated the 30th anniversary of the Culinary Arts Certificate program at Boston University, which was created by Jacques, Julia Child and Rebecca Alssid. The event was an extraordinary outpouring of love and support for JP, and the program, and culinary arts.
The JPF is proud to have been a ‘Visionary Sponsor’ of the first collaborative meeting of Community Kitchen Organizers from both the Catalyst Kitchens and the Feeding America networks
The JPF collaboration with the RI Food Bank celebrating 20 years of their Community Kitchen Culinary Training Program was an enormous success.
If you missed the symposium, co-hosted by Johnson & Wales University and the Chefs’ Collaborative, you missed a great discussion by industry experts and chefs explaining their observations of the seafood industry and their efforts to make it sustainable. Plus a great reception at Save the Bay with the freshest oysters, sustainable caviar and Foolproof brews.