Making a Difference

Book covers – Food Shift Kitchen Companion: Getting the Most Out of Your Food and Destination: Chef - A Culinary Training Program Guide to Becoming Food-Service Ready in Ten Weeks

JPF Provides Support on Recent Cookbooks from Community Partners

November 9, 2023

New releases from JPF community members focus on culinary education for underserved populations and maximizing ingredients already on hand.

A Surprise From Lidia Bastianich and Michael Symon

October 26, 2023

Our friends Lidia Bastianich and Michael Symon are not going to let us miss our October Membership Drive goal of 300 new members. With just a few days left before the drive ends and a very long way to go, Lidia and Michael are hoping to inspire you to join us. If we hit our goal of 300 new members, Lidia and Michael have each pledged to match member donations up to $5,000!

Jacques Pépin wearing a Jacques Pépin Foundation Signature Apron

Trick or Treat: It’s Jacques Pépin!

October 20, 2023

Here’s a treat for your inbox: Jacques Pépin wearing a Jacques Pépin Foundation Signature Apron! Now, here’s the trick: we still have a long way to go before we reach our goal of 300 new members in the JPF October Membership Drive. But, with your help, the treat is the trick to making it happen! For a $120 donation to the JPF, you will receive both a JPF Commis Membership and our Signature Apron!

Two Esteemed Culinary Foundations Working Together

October 19, 2023

The Jacques Pépin Foundation and the James Beard Foundation collaborated on a special reception on October 19 in anticipation of the JBF’s Gala for Good honoring Jacques Pépin. CEO Clare Reichenbach of the JBF and Executive Director Rollie Wesen of the JPF shared remarks about these two esteemed culinary foundations working together for education and better food for all.

JPF Executive Director Visits Groundwork Kitchen

October 13, 2023

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.