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:704@devourfest.com DTSTART;TZID=America/Halifax:20201024T110000 DTEND;TZID=America/Halifax:20201024T120000 DTSTAMP:20201013T190010Z URL:https://devourfest.com/program/virtual-culinary-workshop-w-chef-jacque s-pepin-streamed-at-devour-studios/ SUMMARY:Virtual Culinary Workshop w/Chef Jacques Pépin - STREAMED AT DEVOU R! STUDIOS 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 support of the Jacques Pépin Foundation. Donate here. Join us in-person at the D evour! Studios to stream the workshop and sample one of Jacques' dishes se rved up by our culinary team.\n\nTicket Price: $20\n\nSponsored by: Royal Bank\, Russell Hendrix\, Alliance Française\, the Embassy of France in C anada &\; the Consulate General of France in the Atlantic Provinces\n\n Jacques Pépin\nBorn in 1935 in Bourg-en-Bresse\, France\, near Lyon\, Pé pin 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 apprenticeship at the Grand Hôtel de L’Europe. He subsequentl y worked in Paris\, ultimately serving as personal chef to three French he ads of state\, including Charles de Gaulle.\n\nAfter moving to the United States in 1959\, Pépin first worked at Le Pavillon\, an historic French r estaurant in New York City. From 1960 to 1970\, he was director of researc h and new development for Howard Johnson’s and developed recipes for the restaurant chain. At the same time\, he earned his Bachelor’s and Maste r’s degrees at Columbia University.\n\nHe is the author of 30 books\, th e most recent of which\, Quick &\; Simple\, offers classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup. Pépin released his seminal text La Technique in 1976\, and h is autobiography The Apprentice in 2003. His first cookbook was released i n 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 magazines\, especially Food &\; Wine magazine. He is th e recipient of honorary doctorate degrees from five American universities\ , was awarded France’s highest civilian honor\, La Légion d’Honneur\, in 2004\, as well 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 r eceived the American Public Television’s Lifetime Achievement Award in N ovember and the inaugural Julia Child Award\, which was presented to him a t The Smithsonian’s National Museum of American History on October 22. A longtime close friend of Julia Child\, he starred with her in a PBS serie s called Julia and Jacques Cooking at Home\, which won both an Emmy Award and a James Beard Foundation Award in 2001. \n\nFor the past 35 years\, P épin 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 for 30 years. He and his wife\, Gloria\, have called Connec ticut home since 1975. @jacquespepinfoundation ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Jacques-Pepin-scaled-e1601474013430.gif LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, NS\, B4P1C4\, Cana da GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, NS\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studios:geo:45. 091942,-64.359045 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