As the 90/90 Campaign neared its conclusion, we weren’t ready to stop celebrating yet! The most festive month of the year was the perfect time for two more unforgettable gatherings that honored Jacques Pépin’s extraordinary legacy and the Jacques Pépin Foundation’s mission of expanding access to culinary education.

December 2, 2025 Skylight Presents: A Culinary Celebration of Jacques Pépin at The Domino Sugar Refinery in Brooklyn, NY

On Giving Tuesday, Brooklyn’s culinary elite gathered at the iconic Domino Sugar Refinery penthouse to celebrate Jacques’ 90th birthday. More than twenty chefs from Brooklyn and Manhattan created an impressive array of tasting stations, bars stocked with craft spirits and New York wines, and a truly spectacular birthday cake. The three-hour cocktail-style event showcased diverse culinary perspectives, with favorite dishes including Pinxto Matrimonio (puff pastry with anchovy and garlic) and Leeks Vinaigrette with Hazelnuts. Against the backdrop of stunning Manhattan skyline views, guests raised a glass to Jacques as they raised funds for the Foundation’s work to provide free culinary education to all and workforce training to those facing employment barriers.

December 18, 2025 Jacques’ Official Birthday Bash at Madison Beach Hotel in Madison, CT

After 18 months and 89 amazing events, the 90th celebration on Jacques’ actual 90th birthday was the crowning jewel of the 90/90 Campaign. Jacques, Claudine, and much of the JPF team welcomed guests to the sold-out event in Jacques’ adopted hometown at an historic beachfront resort with Connecticut’s finest culinary talent. Chefs Reneé Touponce, Emily Mingrone, and Terrance Brennan collaborated with the and Madison Beach Hotel’s culinary team led by Executive Chef Christophe Santos on an elegant four-course menu with wine pairings. Bread service and petite fours by Pastry Chef Adam Young made stunning edible centerpieces, and the evening concluded with an incredible birthday cake created by celebrated pastry chef Ron Ben-Israel.

The raucous live auction featured a fun moment of chef coat modeling from Jacques’ granddaughter, Shorey Wesen, and raised the vital funds needed to reach the financial goals of the 90/90 Campaign. Naseema Gilson of City Seed Sanctuary Kitchen shared what Jacques has meant to her and the program participants she serves, bringing home the importance of the work being done by JPF Grantee organizations everywhere.

More photos of the once-in-a-lifetime celebration can be found here on the Jacques Pépin Foundation’s website.

90/90 Press

Thank you to all the chefs, guests, and supporters who made these final 90/90 events truly memorable—and thanks to these media outlets for taking notice:

• Chef José Andres’ Substack shared a touching tribute to Jacques during the week of his birthday.
• Secret NYC included the Skylight event in a roundup of hot December happenings in NYC.
• Edible Rhody Magazine let Rhode Islanders know about the many 90/90 events that happened there throughout the campaign and highlighted local JPF Grantee Community Kitchens.
• The Authentic Foodie Substack wrote an story about Jacques featuring of several 90/90 events, including the Skylight celebration in Brooklyn.
• Food and Wine Magazine honored Jacques on his birthday with a nice online article.

It has been such an honor and pleasure celebrating Jacques with chefs and friends nationwide throughout the campaign, and it has been especially gratifying to see so much generosity in support of the Foundation’s mission. As 2025 comes to a close, we are looking forward to having a moment in the new year to reflect on all that we accomplished together. We are excited to continue doing the work that is so close to Jacques’ heart, and to keep celebrating him with Happy Cooking for people everywhere.

November brought an extraordinary wave of coast-to-coast celebrations honoring Jacques Pépin’s 90th birthday. From hands-on cooking classes to elegant dinners, communities across the country came together to support the Jacques Pépin Foundation’s mission of expanding access to culinary education while celebrating a life dedicated to teaching, mentoring, and bringing joy through food.

November 1, 2025 at The French Laundry in Yountville, CA

This highly anticipated sold-out evening brought Jacques Pépin and Thomas Keller together for a spectacular celebration with just 60 guests. Following a Champagne toast in The French Laundry kitchen, guests enjoyed a very special Chef’s tasting menu comprised of famous French Laundry dishes like “Oysters & Pearls” and new twists on old French classics. The chicken preparation of Herb Roasted “Poularde” with Nantes Carrots, White Pearl Onions, Fluted Button Mushrooms, and “Sauce Chasseur” was a particular favorite of the night. As a small token of thanks for their generous support of the Foundation, each guest left this extraordinary gathering with an illustrated menu signed by Jacques and a copy of The Art of Jacques Pépin. It was a perfect finale to Jacques’ visit to Napa for 10 days of celebrations!

November 3, 2025 at Alice B. in Palm Springs, CA

Chefs Mary Sue Miliken and Susan Feniger hosted a joyful ode to Jacques, designing a menu with French dishes given a West Coast twist. Bold flavors and locally sourced ingredients brightened a classic Crab and Celeriac Salad, and dessert was “Jacques’ Favorite” Coffee Panna Cotta with Chocolate Biscuits. The exquisite dinner and wine pairings demonstrated how Jacques’ influence extends to contemporary culinary innovators and creates memorable dining experiences, all while supporting the Foundation’s commitment to culinary education.

November 5, 2025 at The Artisan’s Palate in Charlotte, NC

Three French Culinary Institute alumni honored their former dean with a special menu and wine pairings showcasing French culinary excellence. This collaboration between classmates exemplified how Jacques’s mentorship continues to shape careers and inspire culinary professionals to give back to their communities.

November 8, 2025 at The Ground – Grounded Table in McMinnville, OR

This harvest celebration featured seasonal canapés, small bites, and desserts paired with sparkling wines from eight acclaimed Willamette Valley producers. The walk-around tasting soirée honored Jacques’s love of sparkling wine while celebrating the fine bounty of Oregon’s farms, artisans, and winemakers. With live music and a celebratory cake and Champagne toast, this casually elegant community gathering was a charming tribute to Jacques’ joie de vivre.

November 8, 2025 at A Toast to Chef Jacques Pépin in Novato, CA

Homeward Bound of Marin, a JPF Grantee Community Kitchen, hosted this unique evening of cooking demonstrations led by Leslie Sbrocco with chefs Roland Passot and Heidi Krahling. Chef Heidi demonstrated one of Jacques’ favorite appetizer recipes, followed by two additional courses as all the chefs shared their memories of Jacques and his impact. This celebration directly connected Jacques’ legacy to the Foundation’s support for culinary job training programs serving underserved communities, and Homeward Bound of Marin received all proceeds from the event.

November 8, 15, and 22, 2025 at Chefs & Table in Kailua-Kona, HI

Chefs & Table hosted a three-event series celebrating Jacques throughout November with Chef Vitaly Paley. On November 8, students enjoyed learning classic French techniques from The Art of Cooking; the next cooking class on November 15 featured recipes from Julia and Jacques: Cooking at Home, exploring techniques that made French cooking accessible to Americans. A multi-course dinner in collaboration with guest Chef Pauline Lam concluded the series with a festive note on November 22. All three celebrations were a beautiful reminder of the many ways that Jacques has touched modern cuisine, with home cooks and celebrated chefs both learning and growing through Jacques. It was truly an inspired way to pay tribute to Jacques while enjoying Happy Cooking in Hawai’i!

November 10, 2025 at NARO in New York, NY

The intimate dinner at NARO began with a La Caravelle Champagne reception, followed by a multi-course menu of classic French dishes presented through a contemporary Korean lens. Oysters Rockefeller with Gochugaru Glaze, Sesame Spinach, Hollandaise, and Gamtae Powder in particular made a splash with guests. The elegant evening celebrated Jacques’s influence on diverse culinary traditions while supporting the Foundation’s work in expanding access to culinary education for aspiring professionals.

November 10, 2025 at Santa Barbara Culinary Experience in Carpinteria, CA

In the beautiful Santa Barbara countryside—former home of Jacques’ longtime friend and collaborator, Julia Child—guests began their evening with a guided tour of Rincon Hill Farm’s grounds. An exquisite menu of locally sourced dishes with wine pairings celebrated Jacques’ timeless approach to cooking seasonally and simply. The unique celebration supported both the Jacques Pépin Foundation and Santa Barbara Culinary Experience’s community programming missions.

November 12, 2025 Napa meets NOLA at The Josephine in New Orleans, LA

Guests of this 90/90 celebration were among the first to dine at The Josephine, Chef Dickie Brennan’s new restaurant in a renovated 90-year-old former church. Joined by Chef Susan Spicer, this dinner was a nostalgic team-up for the two chefs, who had collaborated on a legendary Napa dinner in 1993. For the evening’s menu, they recreated some aspects of their original Napa dinner, including a first course of Louisiana Popcorn Rice Risotto with Blue Crab and White Truffles, and a dessert of Bleu Cheese Creole Cream Cheesecake. The captivating venue, representation from JPF Grantee Cafe Reconcile, and a joyful reunion made this an extra special celebration.

November 15, 2025 at Intercontinental San Francisco in San Francisco, CA

This exclusive evening brought together InterContinental Hotel Group’s prominent chefs from across the country for an inspired multi-course dinner. With a menu highlighting timeless techniques and signature flavors, chefs Norma Whitt, Kristin Beringson, Massimo De Francesca, and Gyo Santa explored the defining aspects of Jacques’ culinary legacy. Katherine Sanderlin joined from JPF Grantee Episcopal Community Services of San Francisco to talk about the life-changing impact of the JPF’s support for their program participants.

November 15, 2025 Vermont Celebrates Jacques at Red Wagon Plants in Hinesburg, VT

Red Wagon Plants re-opened their doors during their off-season for one night only to celebrate Jacques. The collaboration between Red Wagon’s Julie Rubaud and chefs Molly Stevens, Maura O’Sullivan, Cara Tobin, Carey Nershi, and Amy Vogler (also the JPF’s Educational Projects Manager) resulted in a French country family-style meal. Hors d’oeuvres and a welcome toast were followed by a multi-course dinner and wine, all inspired by Jacques and the beautiful Vermont scenery. It was a heartfelt gathering that epitomized the 90/90 Campaign’s focus on the importance of community.

November 16, 2025 at Nostrana in Portland, OR

Nostrana’s sold-out 20th anniversary celebration brought together Oregon’s culinary voices for a collaborative seasonal menu. Golden hour canapés, including Eggs Jeannette and Pissaladière preceded a four-course plated dinner with wine pairings. The menu highlighted Jacques’ timeless influence while highlighting seasonal Oregon ingredients, and the evening was enhanced by handcrafted cocktails and live entertainment. Ellen Damaschino of Stone Soup PDX—a former JPF Grantee and now a Partnership Circle Awardee—attended the dinner to talk about the importance of the JPF’s mission with guests.

November 16, 2025 at Dalida in San Francisco, CA

Dalida reimagined Jacques Pépin’s classic recipes through an Eastern Mediterranean lens in a five-course family-style dinner. Beginning with canapés and bubbles on the bay-view patio, guests enjoyed thoughtful wine pairings with dishes crafted using Bay Area ingredients. Confit Leeks with Hazelnut Emulsion, Tomato Vinaigrette, and Roasted Hazelnuts was an especially delicious addition to the creative menu. This celebration honored Jacques’ and Dalida’s shared ethos of breaking bread together.

November 20, 2025 at Une Fête in North Little Rock, AR

Hosted by JPF Grantee Food Jobs Work, this event celebrated the organization’s success in empowering the underemployed of Arkansas through culinary education. Chef Andre Poirot worked with other local chefs to prepare multiple courses of French cuisine with help from students and graduates of the Food Jobs Work program. The evening included a video greeting from Jacques and meaningful stories from Food Jobs Work staff and participants of how the program changed their lives, with all proceeds supporting Food Jobs Work’s mission.

November 20, 2025 at Massara on Park in New York, NY

Superstar chefs Stefano Secchi and Wylie Dufresne welcomed Jacques to their collaboration in the elegant dining room of the pop-up Massara on Park. The curated menu showcased hand-made pastas, a Jacques-inspired leek and gruyère pizza, and a blood orange and vanilla crème brûlée. Robert Taylor joined from JPF Grantee Youth Action YouthBuild, making the unforgettable evening an especially meaningful tribute to Jacques’ influence.

90/90 Press

Each of these unique events honored Jacques Pépin’s 90 years of teaching, mentoring, and inspiring others to find joy in cooking. We were so pleased to see that the media outlets from coast to coast took note of our celebrations:

• Nob Hill Gazette featured the Intercontinental San Francisco’s event in a preview of exciting Bay Area happenings.
• Coachella Valley Independent encouraged Palm Springs readers to join the festivities at Alice B.
• Santa Barbara Independent detailed the dishes served at Rincon Hill Farm with Santa Barbara Culinary Experience.
• Find Dining Lovers posted an exciting preview of the Massara on Park dinner.
• Marin Independent Journal shared a short and sweet write-up and photos from the Homeward Bound Marin fundraiser.

Most importantly, every one of these gatherings supported the Jacques Pépin Foundation’s vital work ensuring that future generations—especially those from underserved communities—will have opportunities to discover their own culinary passions and build meaningful careers in hospitality, just as Jacques has championed throughout his remarkable life.

Some people might think October is a spooky time to be hosting 13 events, but there isn’t anything scary about celebrating Jacques Pépin! This month brought a remarkable wave of gatherings across the nation as chefs and communities honored Jacques’ 90th birthday. From intimate culinary experiences to grand celebrations, each event brought people together through the universal language of food and raised vital funds for the Jacques Pépin Foundation’s mission of expanding access to culinary education.

October 6, 2025 at Hudson Valley Chefs Celebrate Jacques Pépin in Beacon, NY

The Hudson Valley culinary community gathered at Industrial Arts Brewing for a spectacular grazing experience featuring the bounty of the season. Guests sampled a menu of dishes crafted from ingredients grown in the beautiful Hudson Valley region. Tasting plates and passed canapés were served alongside locally brewed beers, wines from New York’s vineyards, and hand-crafted non-alcoholic beverages. The evening featured live music and a silent auction of wonderful items and experiences contributed by Hudson Valley farmers, artisans, and foragers. This celebration showcased how Jacques’s influence extends to supporting local food systems and bringing communities together through culinary excellence.

October 9, 2025 at The Whale Wins in Seattle, WA

Chef Renee Erickson hosted a multi-course family-style dinner at her wood-fired, vegetable-focused restaurant in Seattle. The simple yet sophisticated menu drew inspiration from southern Europe and England, and the guests seemed to particularly enjoy the light and airy Gnocchi Parisienne with a rich parmesan cream sauce. JPF Grantee organizations were well-represented at the celebration, with FareStart’s Patrick D’Amelio and Project Feast’s Liz Louie both sharing the meaningful impact the JPF has had on their programs. The communal dining experience embodied Jacques’s belief that food brings people together, while supporting the Foundation’s work in expanding culinary career opportunities.

October 9, 2025 at Bludorn in Houston, TX

Houston’s Montrose neighborhood was treated to an extraordinary four-course dinner at Bludorn, featuring New American cuisine with a French twist in honor of Jacques. The evening showcased collaborative cooking between host Aaron Bludorn and guest chefs Michael Fojtasek, Chris Shepherd, and Becky Masson contributing to an inspired menu that included a spectacular croquembouche dessert. The convivial crowd was delighted to hear from the chefs and to learn more about the JPF’s mission, and each guest took home a signed menu from the chefs as a keepsake from a very special evening celebrating Jacques’s legacy of mentorship.

October 16, 2025 at Poole’s Diner in Raleigh, NC

The sold-out evening at Poole’s Diner brought together three talented chefs for an evening celebrating friendship and creative collaboration. Host Ashley Christensen welcomed guest chefs Sarah Grueneberg from Chicago and Jason Stanhope from Charleston for a multi-course dinner celebrating classic French cuisine. The menu featured classic French techniques with a touch of North Carolina twang, such as Oeufs Mayonnaise with Smoked Trout Roe. The intimate dinner demonstrated how old-fashioned flavors and Jacques’ timeless techniques continue to inspire today’s chefs and delight diners everywhere.

October 18, 2025 at Flora in Beals, ME

Chef Ross Florance created a unique celebration at the Downeast Institute, a marine research and education center on the coast of Maine. Following a hatchery tour showcasing the shellfish raised there, guests were treated to a lovely sunset and Jacques-inspired canapés on the Downeast Institute’s deck before moving into the dining room. Maine’s coastal bounty was the highlight of the creative menu, with dishes such as Choux Buns with Lobster Emulsion and Tarragon bringing a taste of the sea to the celebration. The remote location and the elegantly rustic meal honored the local culinary traditions, Jacques’ simple approach to great ingredients, and the natural resources that make such delicious meals possible.

October 19, 2025 at Houndstooth Restaurant in Benton Harbor, MI

A partnership between chefs and Michigan’s craft-beverage producers resulted in a memorable dinner at this sold-out celebration. Chef Cheyenne Galbraith partnered with the acclaimed Chef Joho for a family-style meal at a grand communal table. The prix-fixe menu featured wine pairings and craft cider from Southwest Michigan producers including Carriage House Ciders, Lake Michigan Vintner’s, Modales Wines, Domaine Berrien Cellars, Stranger Wine Company, and Veritas Estate Winery. This celebration demonstrated how great food’s impact goes beyond individual restaurants to foster collaboration among chefs and artisans to make communities thrive.

October 23, 2025 at Cordelia in Cleveland, OH

Cleveland’s culinary scene came alive for one exciting night as renowned chefs Michael Symon and Vinnie Cimino hosted a dynamic celebration of Midwest cooking and community values. This sold-out event featured both chefs sharing culinary stories throughout the evening, and Patrick McCune of West Side Catholic Charities was on hand to share the perspective of a JPF Grantee Community Kitchen. Through their stories and dishes, they demonstrated how Jacques’s teachings about community, friendship, and culinary craftsmanship continue to shape American cuisine. The Chefs presented the JPF’s Director of Philanthropy, Tula Gogolak, with an oversized check representing the generous gifts collected in support of the JPF’s mission that night—a testament to the warm Midwest hospitality and strong sense of community in Cleveland!

October 23, 2025 at TORC in Napa, CA

Jacques and Claudine Pépin kicked off their Napa Valley visit at this sold-out celebration prepared by Chef Sean O’Toole in collaboration with 3-Michelin star chef Kyle Connaughton. Jacques and Claudine greeted guests during a sparkling wine and canapés reception, followed by a four-course dinner paired with curated Napa Valley wines. The evening culminated with a towering birthday cake by Chef Lincoln Carson, and guests enjoyed a brief live auction of one extra-special lot: a 5-liter jeroboam of Amuse Bouche wine with an etching of Jacques’ art on the bottle, along with the framed original painting. It was a spectacular way to start 10 days in the Napa Valley!

October 25, 2025 at Le Grand Pique-Nique in Napa, CA

Twenty of Northern California’s most celebrated chefs gathered at The Culinary Institute of America at COPIA for an extraordinary evening honoring Jacques’ 90th birthday. Guests sampled signature small plates prepared by culinary luminaries including Alice Waters, Mourad Lahlou, and Roland Passot in the stunning Hestan Kitchen before moving to The Chuck Williams Culinary Arts Museum for a family-style dinner. The menu featured Jacques’ favorite foods—charcuterie, fresh salads, artisan cheeses, and perfectly roasted chicken—paired with exceptional wines from more than a dozen Napa Valley vintners. A collection of unique Jacques-inspired auction lots gave guests a great way to contribute to the JPF’s work during a live auction, and made for an exciting after-dinner treat!

October 26, 2025 at Cake and Conversation, CIA at Copia in Napa, CA

This sweet celebration featured Jacques and his daughter Claudine recounting tales from Jacques’ career in the kitchen and from their time making public television cooking shows together. In conversation with filmmaker Peter Stein, Jacques and Claudine regaled the packed theater with stories from behind-the-scenes of their books and television series while guests enjoyed gourmet snacks prepared by the CIA’s students. After the conversation, it was time for cake, with a presentation and tasting of a dozen spectacular birthday cakes created by ten extraordinary Bay Area pastry chefs and two talented home bakers. With an afternoon of stories, sweets, and community connection, this unique format celebrated Jacques’ time making television in the Bay Area while supporting the Foundation’s educational mission in a unique way.

October 28, 2025 at Hestan Napa Book Signing in Napa, CA

Guests joined Jacques at Hestan Napa for an afternoon celebration of Jacques’ many cookbooks. Each ticket included a signed copy of The Art of Jacques Pépin, and lite bites prepared by Chef Mark Dommen were served with Hestan wine. This casual gathering offered a personal opportunity to meet Jacques and celebrate his remarkable legacy.

October 29, 2025 at Cyrus in Geyserville, CA

This unique fine dining experience brought Jacques to Michelin-starred Chef Douglas Keane’s unique exploration of dining as a journey. The evening began in the Bubbles Lounge with Champagne before proceeding to the Kitchen Table, where guests were greeted by Jacques and the chefs. The journey continued in the dining room, with a menu of beautifully plated courses, and guests particularly enjoyed the exquisite Crispy Chicken with White Truffle, Potato, and Bacon. A short and sweet live auction after dinner featured Jacques’ original painting “Edge of Wood,” and gave the guests a dynamic way to participate in the journey. The evening culminated in the mysterious Chocolate Room with dainty house-made chocolates, and each guest received an illustrated menu signed by Jacques and signed copies of both The Art of Jacques Pépin and Douglas Keane’s Culinary Leverage. The journey left guests, chefs, and Jacques all glowing with the warmth of an extraordinary evening.

October 30, 2025 at The Art of Being Jacques in St. Helena, CA

The Napa Valley Museum of Art & Culture made a stunning backdrop for a sold-out evening honoring Jacques’ with a collaboration between Michelin-starred Chef Philip Tessier and Penfolds wines. The celebration began with a Champagne and canapés reception as guests enjoyed the “Julia Child: A Recipe for Life” exhibition in the museum. A five-course dinner at Under-Study followed, featuring specially curated pairings with once-in-a-lifetime Penfolds wines. Attendees had the opportunity to bid on Jacques’s original painting “Poulet de Bresse” and received signed copies of The Art of Jacques Pépin along with illustrated menus signed by Jacques. It was an unforgettable night of food, art, and camaraderie.

90/90 Press

With thirteen extraordinary celebrations in the month of October, we enjoyed some very kind media notice, too!

• East Bay Magazine wrote a lovely overview of our Napa Valley events.
• Kron4 aired a great video interview of Jacques in support of our Napa celebrations.
• Cleveland.com marked the return of celebrated chef Michael Symon for the Cordelia dinner.
• Midtown Magazine posted a nice write-up of the Poole’s Diner celebration.
• Sonoma Magazine highlighted the TORC event on their website.
• North Bay Bohemian wrote a charming piece about Jacques’ memories of his mother’s cooking and the anticipation around the upcoming Napa celebrations.

As October came to a close, these thirteen remarkable events had brought together thousands of people across the country to celebrate Jacques Pépin’s 90th birthday. Each gathering, whether intimate or grand, reflected the values that Jacques has championed throughout his career: community, generosity, excellence, and the joy of sharing good food with others. Most importantly, these celebrations supported the Jacques Pépin Foundation’s work to expand access to culinary education and workforce training, ensuring that future generations will have opportunities to discover their own paths to success.

The 90/90 Celebration Campaign continued its nationwide journey in September, bringing together communities in New York, Seattle, and Dallas with Jacques’ joie de vivre. Each event offered guests an extraordinary dining experience while supporting the Jacques Pépin Foundation’s mission to expand access to culinary education and empower individuals and communities.

September 19, 2025: Culinary Walking Tour of Manhattan’s Chinatown Led by Grace Young in New York, NY

The sold-out walking tour—held 90 days from Jacques’ 90th birthday!—with the “accidental voice of Chinatown” Chef Grace Young offered guests an intimate exploration of one of New York City’s most culturally rich neighborhoods. Over two hours, participants visited hidden gems and beloved legacy eateries while sampling a diverse array of Chinese cuisine, from Salt and Pepper Softshell Crabs to Pandan Bolo Bao Cookies. Serving as guide and storyteller, Grace brought the neighborhood’s culinary and cultural history to life while honoring the tradition of community building that she and Jacques both cherish.

September 24, 2025: Neb in Seattle, WA

Guests gathered at Chef Tom Douglas’ rustic Italian restaurant in downtown Seattle for a generous family-style dinner that celebrated both Italian flavors and Jacques Pépin’s culinary legacy. The communal dining experience began with a welcome drink and a mozzarella tasting board, setting the tone for an evening of warm hospitality and shared plates. The wood-fired Italian menu was thoughtfully paired with red and white wine offerings in an atmosphere of cozy conviviality.

September 26, 2025: Fearing’s Restaurant in Dallas, TX

They say everything’s bigger in Texas, and the guests at Fearing’s Restaurant were treated to tremendous Texan hospitality at the end of September. Hosted by Chef Dean Fearing and featuring distinguished Dallas chefs Janice Provost, Tiffany Derry, and Kim Canteenwalla, the celebration began with a cocktail reception on Live Oak before guests were seated for a five-course dinner with wine pairings. The collaborative menu showcased the power of culinary community and shared purpose, while making meaningful impact and supporting the Foundation’s work to open doors for future generations of culinary professionals.

90/90 Press

The media took note of all the fun we had in September, too! In Seattle, Chef Tom Douglas appeared on New Day Northwest to promote the Neb dinner.

Thank you to all the chefs and guests who made September a meaningful month in our 90/90 Celebration. With Jacques’ actual 90th birthday coming ever closer, we are excited to continue celebrating his impact with JPF supporters nationwide!

Unique celebrations brought the Jacques Pépin Foundation’s 90/90 festivities to new heights in August 2025. Two distinctive approaches to the format of a 90/90 celebration showcased the Foundation’s mission and honored both fine dining and community empowerment.

August 1-31, 2025 at Cúrate Bar de Tapas in Asheville, NC

The entire month of August was a celebration of Jacques Pépin’s culinary legacy at Cúrate Bar de Tapas. Chef Katie Button, along with co-founder Felix Meana and Executive Chef Ángel Palacios, created a month-long tribute that seamlessly wove Spanish culinary tradition with Jacques’ classical French technique. All month long, diners at the James Beard Award-winning restaurant enjoyed specially crafted tapas and dessert options inspired by Jacques’ culinary excellence, with $5 from each dish sold supporting the foundation’s free culinary and life skills training programs. The beauty of this celebration lay in its accessibility; guests could simply dine at Cúrate during their regular service hours, making every meal throughout August a meaningful contribution to culinary education.

August 14, 2025 at Community Kitchen Pittsburgh with Catalyst Kitchens Network

The Jacques Pépin Foundation’s mission came full circle at the Catalyst Kitchens National Summit gala, held at the Community College of Allegheny County Culinary School with Community Kitchen Pittsburgh. This remarkable evening brought together Pittsburgh’s finest chefs alongside chef instructors from several JPF grantee programs, including Community Kitchen Pittsburgh. The six-course menu read like a love letter to Jacques’ influence on American cuisine, with dishes such as stuffed oxheart with fermented tomato and herbs and a classic beef bourguignon. All proceeds benefited the Community Kitchen Pittsburgh’s culinary training and job placement programs, and representatives from several of the JPF’s Principal Grantees were present to participate in the Summit and the special celebration.

90/90 Press

The Pittsburgh City Paper and Pittsburgh Post Gazette were kind enough to share the collaboration between the JPF, Community Kitchen Pittsburgh, and Catalyst Kitchens in their August restaurant news round up, and we were delighted to be joined by so many enthusiastic Pittsburgh food lovers and inspirational Community Kitchen changemakers at the event.

Our calendar may have slowed down for the dog days of summer, but our August celebrations were full of meaning and impact that we know will carry on all year long.

Who can resist a summertime soirée? No matter where you are in the country, the produce is never better than in the good ole summertime, and chefs love to make use of the exquisite ingredients of the season! We were very fortunate to have four fantastic venues host memorable dinners in support of the JPF’s mission in July.

July 17, 2025 at Oak & Reel in Detroit, MI

The acclaimed Oak & Reel transformed its dining room into a celebration of French culinary mastery for this sold-out special edition of Oak & Reel’s The Culinary Collective series. Chef Jared Gadbaw, the two-Michelin-starred chef-owner, welcomed guest chefs Danny Combs and Dan Williams. The evening showcased a collaborative six course tasting menu that blended the distinct perspectives of the three accomplished chefs, each bringing their refined approach to classical French technique. The dinner perfectly embodied Jacques’ legacy of precision and artistry, creating an elegant tribute that honored both tradition and innovation in the heart of Detroit’s culinary renaissance.

July 20, 2025 at Holly Hill Inn in Midway, KY

The charming Holly Hill Inn hosted a sold-out “Joyeux Anniversaire du Bluegrass” celebration that brought French joie de vivre to Kentucky’s horse country. Chef Ouita Michel collaborated with Chef Marc Puil of La Deauville Bistro and Martine Holzman of Martine’s Pastries for Kentucky’s only 90/90 tribute to Jacques. Guests enjoyed cocktails and hors d’oeuvres in the inn’s gardens before a three-course dinner served at communal tables. The evening concluded with an elaborate cake by Chef Martine, styled as a bourbon barrel topped with a chef toque and a figure of Jacques. The evening perfectly capturing Jacques’ spirit of exceptional food and drink shared among friends.

July 26, 2025 at Frank Family Vineyards in Calistoga, CA

The picturesque Frank Family Vineyards created a stunning tribute to Jacques that perfectly married French culinary artistry with Napa Valley’s finest wines. Chef Christina Machamer, a trained sommelier herself, crafted an elevated menu inspired by Jacques’ classic recipes for guests gathered at the renowned winery. The evening began with a reception on the patio, where guests enjoyed canapés and glasses of bubbly with breathtaking vineyard views. The celebration continued with a four-course dinner, each dish expertly paired with Frank Family’s estate wines to create a sophisticated wine country experience that honored Jacques’ legacy of excellence.

July 28, 2025 at BOKA Restaurant Group in Chicago, IL

The iconic Girl & The Goat became the stage for a powerhouse collaboration as four of BOKA Restaurant Group’s most celebrated chefs united to honor Jacques. Chef Stephanie Izard joined forces with her celebrated Chicago colleagues, Lee Wolen (Boka Restaurant), Gene Kato (Momotaro), and Chris Pandel (Swift & Sons). The evening featured a family-style dinner with wine pairings, where the quartet presented playful interpretations of Jacques Pépin classics. Communal seating created a warm, convivial atmosphere, while Chef Urban of Chicago’s Silver Fork at Center on Halstead provided guests with perspective on what a grant from the JPF can mean to Community Kitchens and the people they serve.

90/90 Press

The media took notice of these celebrations, too:

• Napa Valley Focus featured the Frank Family Vineyards celebration
• The popular bourbon website FredMinick.com promoted the Holly Hill Inn dinner as a destination for Woodford Reserve.

Every 90/90 event advances the JPF’s mission to increase access to culinary education for all, and we are so grateful for the support of the host chefs and the guests who attended these celebrations!

As summer heated up, so did the Jacques Pépin Foundation’s 90/90 Campaign! From JPF Grantee organizations, like House of Bah Foundation and Philabundance Community Kitchen, to intimate gatherings with culinary legends, each host raised vital funds and awareness for culinary education initiatives that change lives—proving that great food and meaningful impact go hand in hand.

June 1, 2025 at House of Bah Foundation at Le Voltaire French Restaurant in Omaha, NE

Nebraska’s exclusive 90/90 celebration was a day-long tribute at Le Voltaire French Restaurant, featuring both elegant brunch and innovative dinner menus. Chef Djibril Djamil Bah-Traore, founder of JPF Grantee House of Bah Foundation, collaborated with Le Voltaire’s Wilson Calixte and Cedric Fichepain to present European classics in the morning and vibrant Afro-French fusion cuisine for dinner. The celebration honored Jacques while showcasing House of Bah Foundation’s transformative work in empowering immigrants and refugees through culturally affirming culinary education in America’s heartland.

June 4, 2025 at The Publican in Chicago, IL

The award-winning Publican transformed its iconic Fulton Market space into a French culinary showcase as Chef Paul Kahan orchestrated a collaborative five-course tribute. Six talented chefs from One Off Hospitality’s acclaimed collective—including Thomas Hollensed, Kyle Huff, Dylan Patel, Rob Levitt, Greg Wade, and Natalie Saben—each contributed to a menu featuring Jacques-inspired classics like Duck à l’Orange and Crepe Cake. Donnie Madia, a founding partner of the storied Chicago restaurant group One Off Hospitality, shared a heartfelt account of what Jacques has meant to him through the years. The celebration perfectly captured Jacques’ philosophy of simple, exceptional ingredients prepared with precision and served with warmth.

June 5, 2025 at Galit & Café Yaya in Chicago, IL

Michelin-starred Chef Zachary Engel collaborated with Chef Bill Kim (Urbanbelly) to serve his acclaimed Middle Eastern cuisine in the elegant event space at his new Cafe Yaya. The four-course menu was served in Galit’s signature communal style and featured creative wine pairings from boutique Middle Eastern winemakers. The fusion honored Jacques’ influence on Engel’s early cooking career while showcasing the unexpected connections between French technique and Middle Eastern flavors. Dina Altieri from JPF Partner Catalyst Kitchens Network and Margot Neibes from JPF Grantee Inspiration Corporation were on hand to share their perspective on how culinary workforce development uplifts Chicago’s neighborhoods and dynamic restaurant scene.

June 10, 2025 — Philadelphia Friends of Jacques Pépin (organized by High Street Hospitality Group) in Philadelphia, PA

Philadelphia’s culinary luminaries united at JPF Grantee Philabundance Community Kitchen for an inspiring celebration that embodied Jacques’ commitment to culinary education. High Street Hospitality Group’s Eli Collins led an extraordinary collaboration with Nicholas Bazik (Provenance), Abigail Dahan (Provenance), Chris Kearse (Forsythia), Shola Olunloyo (Studio Kitchen), Greg Vernick (Vernick Food & Drink), and Christopher Curtin (Éclat Chocolate). The dinner took place in the training center with students actively participating in the prep and plating, demonstrating the strength of the Community Kitchen’s vocational program. This mission-driven evening epitomized Jacques’ belief in food as a pathway to empowerment.

June 12, 2025 — Dinner in the Garden with Rick Bayless in Chicago, IL

The legendary Rick Bayless opened his Bucktown home for an intimate al fresco celebration that perfectly captured the spirit of Jacques’ love for sharing meals with friends. The Chef and his wife Deann created a magical garden party atmosphere and served exceptional wines alongside a menu of lovingly prepared regional Mexican cuisine. This rare private dinner showcased the warm hospitality and authentic flavors that have made Bayless a champion of Mexican culinary traditions, creating an evening of connection and community.

June 21, 2025 at Koko Head Café in Honolulu, HI

The beloved Koko Head Cafe became the setting for a once-in-a-lifetime Hawaiian collaboration as Chef Lee Anne Wong paid tribute to her time working alongside Jacques at the French Culinary Institute with an incredible menu of French classics. Wong joined forces with culinary legends Roy Yamaguchi (Roy’s Hawaii), Robynne Maii (Fête), and Michelle Karr-Ueoka (MW Restaurant) for an evening that brought together some of Hawaii’s most celebrated chefs. This special 90/90 dinner made Honolulu part of the nationwide movement honoring Jacques, with Wong’s personal connection to the maestro adding heartfelt authenticity to the tropical tribute.

June 25, 2025 — Stone Acres Dinner hosted by Renée Touponce and Natalia Vallejo in Stonington, CT

A truly magical evening unfolded under the summer stars at the historic Stone Acres Farm as Jacques himself attended this heartfelt tribute hosted by Chef Reneé Touponce and Chef Natalia Vallejo. The outdoor celebration featured Puerto Rican-inspired cuisine honoring Jacques’ late wife Gloria, whose Cuban and Puerto Rican heritage introduced him to new flavors. Chicken livers a la Gloria and arroz con pollo with platano leaves were high points of the menu, and chocolate flan cake with orange and hazelnuts made a sweet finale. This extraordinary dinner demonstrated how Jacques’ legacy continues to inspire chefs while supporting culinary education.

Wrapping Up

With participation from so many amazing chefs and inspirational Community Kitchens all over the country, the June 90/90 Celebrations served as a great reminder that people everywhere are invested in the JPF’s mission and work.

A spectacular month of coast-to-coast celebrations brought together diverse culinary voices united in support of the Jacques Pépin Foundation’s mission to expand access to culinary education. From intimate fine dining experiences to collaborative chef showcases, May’s 90/90 Celebrations demonstrated the transformative power of culinary workforce development in communities nationwide.

May 4, 2025 at River Bar in Westerly, RI

The month began with a waterfront celebration hosted by Chef James Wayman and his team highlighting local Rhode Island farms and Narragansett Bay producers. The evening featured a welcome cocktail reception followed by a five-course plated dinner, including a particularly lovely dish of lobster-creamed local oysters with spelt potato bread and fried ramps. Each course was complemented with beautifully paired wines to accompany the chef’s creations. Jacques himself joined guests for this delicious evening, along with Ben Dubow, Executive Director of Forge City Works. With opportunities to dine with Jacques and to connect directly with a local JPF Grantee organization, this was an especially meaningful and memorable evening.

May 8, 2025 at Tarbell’s in Phoenix, AZ

In the Arizona desert, Chef and JPF Board Member Mark Tarbell poured his three decades of culinary expertise into a very special menu honoring Jacques in the beautiful Tarbell’s dining room. The evening began with a sparkling wine greeting before the sophisticated five-course menu and paired wines, showcasing the restaurant’s longstanding commitment to using the best local ingredients. Co-hosted with culinary educator Barb Fenzl and with a special appearance from Edwin Donnovan Jimenez, Director of Social Enterprises at the JPF Grantee UMOM New Day Center, the dinner highlighted the vital connection between established restaurants and culinary education.

May 12, 2025 at Casa Teresa x The Square in Washington, DC

Washington’s culinary scene came alive with an innovative walk-around dinner experience featuring five distinguished guest chef stations and a very special appearance from Chef-Owner Jose Andrés at The Square. Chef Rubén García led a collaborative celebration alongside Kevin Tien (Moon Rabbit), Matt Conroy (Lutèce), Isabel Coss (Lutèce), Claudio Foschi (Oyamel), and Carlos Delgado (Causa). This progressive feast format allowed guests to engage directly with each chef while experiencing diverse interpretations of French techniques through modern and multicultural lenses. DC Central Kitchen was represented by Workforce Development Director Mikeya Kirksey, who shared her impressions of how being a JPF Grantee organization has uplifted the DCCK program and its students. The evening perfectly embodied the Foundation’s belief that culinary education creates opportunities for people from all backgrounds to share their unique perspectives with the community.

May 13, 2025 at Bad Idea in Nashville, TN

Chef Colby Rasavong’s intimate four-course dinner on Bad Idea’s balcony made for another delicious night in Music City. Attendees were treated to a menu of creative interpretations of Jacques’ iconic recipes, including a delicate Comté and Gruyere soufflé. Drawing from his Lao heritage and extensive fine dining background, Rasavong demonstrated how culinary education creates pathways for chefs to honor traditional techniques while expressing their personal culinary voices. The intimate setting allowed for meaningful connections between guests, and reinforced the Foundation’s belief that communities are stronger with great food and warm company.

May 14, 2025 at Tiro A Segno of NY in New York, NY

The oldest Italian heritage organization in the United States provided an historic backdrop for Chef Massimiliano Convertini’s tribute dinner with Italian influences. The evening began with a pre-dinner cocktail reception followed by a five-course meal, creating ample opportunity for guests to learn about both the Jacques Pépin Foundation and the Tiro A Segno Foundation’s missions. This collaboration between two educational organizations highlighted how culinary training serves as a bridge between cultures and generations. The intimate setting within this private club emphasized the Foundation’s role in creating networks that support culinary professionals and build communities.

May 19, 2025 at Mixtli in San Antonio, TX

San Antonio’s first Michelin-starred restaurant showcased the artistry of regional Mexican cuisine through the collaborative work of Chef partners Diego Galicia and Rico Torres. Their specially curated tasting menu demonstrated how Jacques’ techniques could enhance traditional Mexican flavors and preparations, and sommelier Hailey Pruitt’s wine selections created a beverage experience that complemented the cuisine. The enchilada totonaca dish, with sweet potato, salsa macha, and a savory crêpe made a perfect example of the harmony between French technique and Mexican flavors, and the evening reinforced the Foundation’s commitment to supporting culinary education that honors cultural heritage.

May 20, 2025 at Fiola in Washington, DC

Michelin-starred Chef Fabio Trabocchi and Executive Chef Antonio Mermolia created an intimate dining experience in Fiola’s private dining room. The exquisite tasting menu featured fine ingredients and preparations inspired by Jacques, all paired with selections from Fiola’s award-winning wine list. A white Burgundy wine poured alongside a creamy omelet topped with caviar and parmesan foam was a standout pairing, but the favorite dish of the evening was delicate ravioli filled with foie gras. The guests shared stories of their personal connections to Jacques over a selection of dainty bonbons and mignardises, making a heartwarming end to the elegant evening.

May 20, 2025 at Provenance in Philadelphia, PA

Chef Nicholas Bazik presented a once-in-a-lifetime tasting menu that highlighted his unique blend of classical French techniques with subtle Korean influences from his wife Eunbin’s heritage. Burgundy snail with spring peas, hazelnuts, and Bordelaise combined the tender bounty of spring with the decadence that French cuisine is known for, making for a delicious study in contrasts. John Gonzalez, CEO of Cathedral Kitchen, shared how being a JPF Grantee organization has opened doors for his program’s participants and their communities in Camden, NJ. The evening truly demonstrated that culinary education creates opportunities for meaningful life changes as well as exciting creative expression for people everywhere.

May 22, 2025 at Emmer & Rye in Austin, TX

This popular Austin eatery hosted a special Breaking Bread evening where Tavel Bristol-Joseph and Kevin Fink returned to celebrate Jacques’ legacy with iconic dishes from his cookbooks. The informal à la carte menu made the celebration accessible while still bringing great food made from local ingredients to the Austin food scene. This approach reflected the Foundation’s work to make culinary education available in diverse formats and settings. Bella Kirchner, VP of Client Programs & Services at the Central Texas Food Bank, spoke with attendees about the impact of their program’s JPF Grant for their workforce development students.

May 27, 2025 at Asador Bastian in Chicago, IL

Chef Doug Psaltis transformed the historic 1883 Flair House into a stage for Spanish-influenced culinary artistry, with Chefs Christian Eckmann and Hsing Chen joining to create a five-course Jacques-inspired menu. Two seatings at the communal Chef’s Table featured pristine seafood and Txuleton beef sourced from small farms, expertly paired with Spanish wine selections. From soufflé to Crêpes Suzette, the menu bridged French technique with Basque inspiration. The collaborative approach among the three chefs demonstrated how culinary education fosters professional relationships that elevate the entire industry, supporting the Foundation’s efforts to create networks of skilled culinary professionals.

May 30, 2025 at Giusto in Newport, RI

The month concluded with a spectacular waterfront celebration with Jacques enjoying a collaborative dinner hosted by Chef Kevin O’Donnell and featuring Giusto’s Executive Chef William Rietzel and Pastry Chef Sarah LaRose, with guest chefs Robert Andreozzi (Pizza Marvin), Basil Yu (Yagi Noodles), and Eric Brown (Frank and Laurie’s). The five-course tasting menu with beverage pairings began with passed canapés, including an old-fashioned tête de cochon (much to Jacques’ delight) and Champagne against Newport’s stunning sunset views. Each chef contributed their individual style while drawing heavily from classic French cuisine, creating a perfect finale for the month.

90/90 Press

We even caught the eye of some local media outlets in May! Emmer & Rye’s dinner was the featured event in Eater’s round up of upcoming specialty dinners in Austin, with Austin Monthly also reporting.

May’s extraordinary 90/90 events celebrated Jacques and the JPF’s far-reaching impact across diverse communities and culinary traditions. Each celebration reinforced our shared commitment to expanding access to professional culinary training that transforms lives and strengthens communities through the power of food.

The sun was shining on the JPF in April as eight restaurants dear to the Foundation hosted memorable tributes to Jacques in support of our mission.

April 6th, 2025, at DANIEL in New York, NY

What an extraordinary night! Chef Daniel Boulud and his team put on an incredible show of hospitality, generosity, and joie de vivre at this New York City institution. Guest chefs Cosme Aguilar (Casa Enrique), Emma Bengtsson (Aquavit), Rawia Bishara (Tanoreen), Rachel Bossett (Dirt Candy), Matt Hoyle (Nobu), and JJ Johnson (FIELDTRIP) contributed to the menu of cocktail reception hors d’oeuvres and the five-course seated dinner. The exquisite food and paired wines were outshone only by the warmth of the company and excitement of the live auction, when Chef Daniel himself took the microphone to encourage the bidders vying for his Park Avenue Crawl dining experience. The gifts collected at this event will single-handedly support dozens of the JPF’s Principal Grants, meaning the impact of this one night will be felt by organizations and individuals nationwide for years to come.

April 12, 2025, at Perini Steakhouse in Buffalo Gap, TX

At this Texas ranch steakhouse, Chef Bruno Davaillon presented a five-course seated dinner paired with French wines. Held in conjunction with the Buffalo Gap Wine & Food Summit, the celebration commemorated Jacques’ previous visit to Buffalo Gap while showcasing Davaillon’s mastery of French technique. The contrast of the elegant cuisine with the rustic dining room made the evening a dynamic example of the way Jacques’ teachings reach people in all corners of the culinary world.

April 14, 2025, at Oberlin in Providence, RI

This Providence hot spot radiated sophisticated beauty on a beautiful spring evening as the team provided first-class food and service. Guest chefs included Sky Haneul Kim (Gift Horse), Maria Meza (Dolores), Beau Vestal (New Rivers), Nikhil Naiker (NIMKI), Nick Gillespie (Dune Brothers Seafood), and Cassie Piuma (Sarma). The evening began with cocktails and hors d’oeuvres, followed by an eight-course dinner, with dry-aged Rhode Island duck au poivre with blook orange and nurungji consommé as a highlight of the meal. Jesse Rye, Executive Director of JPF Grantee Farm Fresh Rhode Island, shared in the festivities with Providence food lovers.

April 27, 2025, at l’escale in Greenwich, CT

Chef Frederic Kieffer presented an exquisite five-course menu with beautifully paired wines at this Côte d’Azur-inspired restaurant. The evening began with drinks on the waterfront patio, featuring a silent auction of items from Jacques and the JPF. The classical French menu was a delicious treat for Jacques and all the guests to enjoy, and a spectacular 3-tiered birthday cake—topped with a handcrafted figure of a rooster in a chef’s toque—made a uniquely Jacques-inspired finale.

April 27, 2025, at Yono’s in Albany, NY

Restaurateur Dominick Purnomo and Chef Ian O’Leary crafted a remarkable menu inspired by Jacques’ dozens of cookbooks. A cocktail reception was followed by four courses with exquisite wines, including an elegant muscadet poured alongside a scallop crudo with preserved lemon and mint. Guests were delighted by the top-notch service, the delicious food, and the sparkling company.

April 27, 2025, at Centrolina in Washington, DC

Chef Amy Brandwein presented a special four-course dinner with guest chefs George Madosky (a.kitchen+bar), Cedric Maupillier (Barbouzard), Chris Morgan (Joon), and celebrated cookbook author Joan Nathan. The menu featured some of Jacques’ favorite seasonal ingredients in innovative Italian and French preparations, such as a bright ramp vichyssoise with lobster and asparagus, and a decadent foie gras appetizer inspired by a classic opéra cake dessert. Lucy Van Fahnestock from the DC-area Together We Bake joined for an evening that beautifully celebrated Jacques’ philosophy of technique-driven cooking that transcends cultural boundaries.

April 29, 2025, at Donahue’s Madison Beach Grill in Madison, CT

Jacques’ hometown haunt came to life for a warm and welcoming 90/90 dinner on the Connecticut shoreline. The menu was designed to highlight classic French dishes, including a frisée salad, veal tenderloin, and poached pear tart. Although some people may only imagine Jacques in an extravagant dining room with white tablecloths and sparkling chandeliers, this casual event at Jacques’ local pub with his local crowd was an extra special evening for him and everyone there.

April 30, 2025, at Briscola Trattoria in Brooklyn, NY

A vibrant crowd of Brooklyn food-lovers enjoyed a magnificent night of Jacques-inspired dishes from chef-proprietor Silvia Barban, cooking alongside chefs Mavis Jay Sanders, Gerald Sombright (Troon), and Bilena Settepani. The family-style dinner featured a menu that danced between Italy and France with rustic elegance, including herbed cannelloni stuffed with caramelized onions, and a glorious St. Honoré dessert of puff pastry, cream, and caramel. Project Renewal’s City Beet Kitchen Executive Director, Barbara Hughes, attended the event to spread her organization’s mission to fellow New Yorkers.

90/90 Press

These 90/90 events also appeared in local media outlets:

• Oberlin, River Bar, Giusto: https://heyrhody.com/stories/rhode-island-celebrates-jacques-ppins-legacy-with-exclusive-experiences,106005
• Madison Beach Grille: https://westfaironline.com/business/the-delamar-hotel-collection-debuts-in-mystic-connecticut/
• Perini Ranch Steakhouse: https://dallas.eater.com/2025/4/8/24403884/perini-ranch-buffalo-gap-wine-and-food-summit-chef-jacques-pepin-bruno-davillion
• Culinary Hub of Providence and Oberlin: https://www.wpri.com/rhode-show/the-jacques-pepin-foundation/
• Oberlin, Providence: https://www.rimonthly.com/jacques-pepin-foundations-90-90-dinner-series/
• Centrolina: https://georgetowner.com/articles/2025/04/24/weekend-roundup-april-24-27/

With a busy month of meaningful celebrations and collaborations, it was a true pleasure to see Jacques’ philosophy of mentorship and nurturing new talent at dinners across the country.

What a spectacular way to launch our 90/90 Celebration Campaign! Our dinner at Gramercy Tavern on Sunday, October 6, 2024 was absolutely magical, with Jacques himself in attendance, and friends of the Foundation and coming together to #celebratejacques in marvelous fashion. The event sold out with 110 guests, and everyone enjoyed a seated five-course seasonal menu with wine and spirit pairings, including a welcome toast with Westward Whiskey. The menu included many of our generous partners, including HINE Cognac, Comté PDO, Joseph Cartron Créme de Cassis, Acqua Panna Natural Spring Water, and S.Pellegrino Sparkling Mineral Water.

Chef Mike Anthony and Danny Meyer shared heartfelt remarks about Jacques’ incredible impact on the culinary industry and how they were honored to support the Foundation. As the Founder and Executive Chairman of Union Square Hospitality Group (USHG), Danny embodies the spirit of the JPF’s mission to bring excellence in culinary education to more people. New York City culinary training programs, including JPF Grantee Emma’s Torch, count on USHG as one of their primary employment partners for graduates of their training programs. Danny and his amazing crew at Gramercy Tavern are a testament to the power of prioritizing education and integrity in the hospitality industry, and we were thrilled to celebrate Jacques with them!

We hope our guests enjoyed the evening as much as we enjoyed having them with the JPF and Jacques. While Jacques enthusiastically supports our 90/90 Celebrations, he will not be attending all of them, so this was an especially meaningful event. We look forward to celebrating with his supporters nationwide as we honor Jacques’ passion for culinary education through these special experiences. It was truly a beautiful beginning to our 90/90 adventure, and we can’t wait for many more to come!

To find out about all upcoming 90/90 Celebrations, please visit our 90/90 events page.