Classic French: Recipes from “The Art of Cooking” taught by Chef Vitaly
- When
- November 8, 2025
- Where
-
Chefs & Table
73-4976 Kamanu St
Kailua-Kona, HI - Tickets/Info
- Get Tickets
Join Chefs & Table as we celebrate Jacques Pépin’s 90th birthday! This special event features a cooking class inspired by recipes from Chef Pépin’s cookbook, The Art of Cooking. Chef Vitaly Paley — who has studied and worked with Chef Pépin — will guide you through classic French techniques and foundational recipes from the book.
This class is part of a series of three events hosted by Chefs & Table and Chef Vitaly Paley — including Celebrating Jacques: A Festive Chef Collaboration Dinner and Recipes from Julia and Jacques.
Details
- Thanks to the generosity of the participating event host, a portion of the evening's proceeds will be donated to the Jacques Pépin Foundation to support our mission of expanding access to culinary education. We deeply appreciate your generous support.
- Jacques Pépin proudly supports our 90/90 Celebrations. While he can't be present at all of them, we invite you to check our website for details on the events where he will joining in celebration.
- For more information, contact info@chefsandtable.com
Event Host
Vitaly Paley
Chef in Residence, Chefs & Table
Critically acclaimed chef, accomplished restaurateur, noted cookbook author and Chef in Residence at Chefs & Table, Vitaly Paley has cemented himself as a leader in the American culinary scene. Through his award-winning food, creativity, and passion, he has been instrumental in defining regional Northwest cuisine. It’s no wonder he is referred to as “The Dean of Chefs,” by the Portland, Oregon food community.
With over 40 years’ experience, a 2005 James Beard Award winner for “Best Chef Pacific Northwest and Hawaii,” an April 2011 winning battle on Food Network’s “Iron Chef America”, and appearance as guest chef judge on Top Chef season 18 under his belt, the Belarus-born and French-trained chef believes cooking is as much about soul-searching and mood as it is about technique and repetition — “we’re always out there, putting our heart and soul on the plate.”