BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.2.3.1//EN TZID:America/Halifax X-WR-TIMEZONE:America/Halifax BEGIN:VEVENT UID:662@devourfest.com DTSTART;TZID=America/Halifax:20201024T110000 DTEND;TZID=America/Halifax:20201024T120000 DTSTAMP:20201013T190030Z URL:https://devourfest.com/program/virtual-culinary-workshop-w-chef-jacque s-pepin-online/ SUMMARY:Virtual Culinary Workshop w/Chef Jacques Pépin - ONLINE DESCRIPTION:Devour! Alumni and master chef Jacques Pépin joins us virtuall y this year from his home in Connecticut\, with five exclusive culinary de monstration videos from his upcoming cookbook Quick and Simple. In suppor t of the Jacques Pépin Foundation. Donate here.\n\nTicket Price: $20 onl ine (includes recipes in advance).\n\nSponsored by: Royal Bank\, Russell H endrix\, Alliance Française\, the Embassy of France in Canada &\; the Consulate General of France in the Atlantic Provinces\n\nJacques Pépin\nB orn in 1935 in Bourg-en-Bresse\, France\, near Lyon\, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant\, Le Pélican\, and at age 13\, he began an apprent iceship at the Grand Hôtel de L’Europe. He subsequently worked in Paris \, ultimately serving as personal chef to three French heads of state\, in cluding Charles de Gaulle.\n\nAfter moving to the United States in 1959\, Pépin first worked at Le Pavillon\, an historic French restaurant in New York City. From 1960 to 1970\, he was director of research and new develop ment for Howard Johnson’s and developed recipes for the restaurant chain . At the same time\, he earned his Bachelor’s and Master’s degrees at Columbia University.\n\nHe is the author of 30 books\, the most recent of which\, Quick &\; Simple\, offers classic and timeless recipes for unex pectedly polished and satisfying meals with minimal prep and cleanup. Pép in released his seminal text La Technique in 1976\, and his autobiography The Apprentice in 2003. His first cookbook was released in 1967\, the same year his only daughter Claudine was born.\n\nPépin is a former columnist for The New York Times and his articles have appeared in countless food m agazines\, especially Food &\; Wine magazine. He is the recipient of ho norary doctorate degrees from five American universities\, was awarded Fra nce’s highest civilian honor\, La Légion d’Honneur\, in 2004\, as wel l as the Chevalier des Arts et Lettres in 1997\, and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards\, including the Lifetime Achievement Award in 2005.\n\nIn 2015\, Pépin received the Ameri can Public Television’s Lifetime Achievement Award in November and the i naugural Julia Child Award\, which was presented to him at The Smithsonian ’s National Museum of American History on October 22. A longtime close f riend of Julia Child\, he starred with her in a PBS series called Julia an d Jacques Cooking at Home\, which won both an Emmy Award and a James Beard Foundation Award in 2001. \n\nFor the past 35 years\, Pépin has taught in the Culinary Arts Program at Boston University and he served as dean of special programs at the International Culinary Center in New York City fo r 30 years. He and his wife\, Gloria\, have called Connecticut home since 1975. @jacquespepinfoundation ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Jacques-Pepin-scaled-e1601474013430.gif LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20200308T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR