Last month, the Jacques Pépin Foundation family spent a busy and productive week in Boston. Jacques, Claudine, and Rollie attended several impactful events, nurturing culinary education at many levels and inspiring people to cook.
Jacques began his week on Monday with a fantastic fundraiser at the Boston area’s PBS station, WGBH, hosted by Callie Crossley. He was in conversation with Jody Adams, Boston culinary all-star and longtime friend of Jacques and the JPF. Adams is a core chef in Boston University Metropolitan College’s Certificate Program in the Culinary Arts, founded by Jacques himself. Naturally, the conversation centered around the value of culinary education and Jacques’ contribution to the field. It was wonderful for Jacques to converse with Callie and Jody, all while raising funds for public media. Rollie, meanwhile, taught an “Introduction to French Cuisine” cooking class to BU MET students.
Later that night, Claudine and Rollie hosted a reception celebrating 50 years of the Boston University food studies program. They oversaw the installation of a bronze plaque created by the JPF with Jacques’ visionary message, “we are all equal in the eyes of the stove.” It was an inspirational day of celebration and culinary education.
On Tuesday, Jacques, Claudine and Rollie were on hand for an exceptional 90/90 event at Jody Adams’ La Padrona restaurant. The food, service, ambience, and conviviality were all excellent, and the event generated significant revenue for the JPF‘s granting program in 2024. Chef Adams recognized her entire staff at the end of the meal, emphasizing the egalitarian team spirit of the hospitality industry.
On Wednesday, Jacques, Claudine and Rollie again attended a 90/90 event at Jeremy Sewell’s Row 34 restaurant. This tribute was hosted by some of Boston’s most renowned chefs, including Ken Oringer, Ming Tsai, Michael Schlow, and David Punch. The enthusiasm to fundraise for the JPF and recognize Jacques’ incredible accomplishments over the last several decades – all in support of culinary education — was heartwarming.
Boston has always been a welcoming and generous place for the Pépin-Wesen family and the JPF. The hard work of the chefs and culinary educators there is an inspiration to us all!
