Jacques and Rollie spoke at Johnson & Wales University’s 4th Annual Food Symposium. The event brought together thought leaders, and alumni from around the country to share their expertise with the students and attendees. The program included presentations of hand-made soba noodles, the Ikejime method of butchering fish, Farmer Lee Jones on Feeding America – with fresh vegetables! Seafood sustainability and maximizing fisheries with kelp and other sustainable seafood products, coffee cupping, modern chocolate and pastry presentations, and several thought provoking and inspiring presentations on improving sustainability in the food system. Mark your calendars now for next spring!
Jacques and Rollie spoke about Jacques’ life in the kitchen. Beginning with his decision to become a chef, through moving to America and working for Howard Johnson’s, and eventually becoming one of the most important culinary educators of all time. In the Q & A Rollie drew Jacques out for the students on how to approach publishers, get started on a restaurant concept and become an owner-operator. The eco-system for aspiring chefs has changed significantly since Jacques’ early years, but a few takeaways remain the same: practice and learn the fundamental techniques, find an angle and vision that inspires you and that you believe in, work hard at everything you do, be kind and generous to others and don’t take yourself too seriously – these goals will always lead to success! Happy Cooking!
