Making a Difference

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.

Jacques Pépin Cooking My Way

September 29, 2023

Published in September 2023, Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking is the latest addition to Jacques’ impressive canon of cookbooks (his 35th title!). The newest book helps you prepare delicious meals with efficiency, economy and Jacques’ special joie de vivre!

New Aprons Available for New Members!

September 28, 2023

Our October Membership Drive is almost here! It’s the time of year when the Jacques Pépin Foundation family grows, and we want to mark the occasion with a special gift for you. With the purchase of a new JPF Commis Membership, you can share Jacques’ love of “Happy Cooking” in your own kitchen with an embroidered Signature Apron!

Jacques Pépin Guest of Honor at Culinary Education Gala

September 15, 2023

This month, Jacques Pépin will be honored at the 50th Anniversary Gala for Johnson & Wales University’s College of Food Innovation & Technology (CFIT). Culinary luminaries, CFIT alumni, and food enthusiasts from across the Northeast will come together in celebration of the anniversary, and in recognition of Jacques’ lifelong commitment to culinary education.

Past Events