July 25, 2024
August is Make-A-Will Month, a time to reflect on the importance of planning for the future and ensuring that your wishes are respected. The JPF’s Director of Philanthropy, Tula Gogolak, created the 1935 Society to bring together a circle of friends who share a common vision to ensure future generations have access to culinary education, life skills training, upward mobility, and better health through better food.
June 27, 2024
It is our great pleasure to announce that the JPF has selected two graduates of JPF-supported culinary training programs to receive a 2024 JPF Memorial Grant of $5,000 each to continue their culinary journeys. Congratulations to the winners and their respective programs!
We are delighted to announce that the first round of JPF 2024 Principal Grant Funds have been awarded. We are honored to support these community-based culinary training programs and excited to see how far their graduates will go! Special thanks to the 50 JPF volunteers that were part of our Summer 2024 Grants Review Committee.
June 24, 2024
In this wide-ranging interview, ‘Transforming Lives through Culinary Training: Dr. Rollie Wesen and the Jacques Pépin Foundation,” Rollie shares personal stories, details about the origins and impact of the JPF, delightful anecdotes about Jacques and Claudine and an overview of his work on sustainable food systems at Johnson and Wales University.
June 6, 2024
The JPF kicked off our 90 for 90 campaign at Marea, on Central Park South in New York City. The fundraising event, securing critical funds for the JPF’s programming and preservation of Jacques’ legacy, hosted by the Alta Maria Restaurant Group, was a warm and convivial start to the national campaign, that will continue through Jacques’ 90th birthday in December of 2025.
June 3, 2024
Jacques and the JPF team were on site at the Yale New Haven Health, Irving and Alice Brown teaching kitchen. The kitchen, led by Dr. Nate Wood, was created to help medical residents and their patients learn to make delicious and healthy food from whole, fresh ingredients. Jacques demonstrated several quick and simple recipes that are naturally healthful.
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