Raise a Glass with Jacques Pépin

This fall, Saint Martin’s welcomes French cooking legend Jacques Pépin and his daughter, Claudine Pépin, to the Saint Martin’s Gala on November 6, 2021. The Frenchborn, American chef has inspired generations as a gifted author, culinary educator, television personality and artist. Since the late 1980s, he has appeared on American television and has written for the New York Times, Food & Wine and other publications and has authored over 30 cookbooks.

After moving to the United States in 1959, Pépin first worked at Le Pavillon, a historic French restaurant in New York City. Jacques Pépin has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award. For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University.

Most recently, he has launched a fresh series of short videos, Jacques Pépin Cooking At Home, featuring short recipe videos that transform readily available ingredients into exciting new dishes, perfect for newly anointed home cooks and seasoned chefs alike.

“With our videos, we are now teaching techniques and courses around the country. We want to inspire people with a love of cooking and to show how simple techniques can help kids and adults enjoy their time in the kitchen,” says Pépin.

After this past year of spending time at home, Pépin is very excited to cook and savor French-inspired cuisine with attendees at the Gala. “I’m looking forward to cooking and sharing my love for food while raising a glass of wine at the Saint Martin’s Gala,” says Pépin. To raise your own glass on behalf of Saint Martin’s, students can enjoy an evening learning the art of French cooking with legend Jacque Pépin.

For Additional Information and Tickets
stmartin.edu/GalaJacques

ROBIN LUCAS

Meet Reknowned Chef Roy Yamaguchi

Culinary pioneer Roy Yamaguchi is regarded as an international culinary visionary and the creator of Hawaiian fusion cuisine. The founder and owner of Roy’s restaurants will be Saint Martin’s University on Nov. 3 to host Saint Martin’s Gala 2018: Hawaii and Pacific Islands.

Born in Tokyo, Yamaguchi had his first taste of seafood bought fresh at seaside piers on Maui, while visiting his grandparents. It is these fond memories that would shape his future career. At 19, he graduated from the Culinary Institute of America in New York as a master chef. After moving to Los Angeles, he served as executive chef at La Serene. Yamaguchi then decided to head closer to his roots. He moved to Hawaii and opened the first Roy’s in 1988.

Yamaguchi’s numerous accolades include the prestigious James Beard Award. He hosted six seasons of the television show Hawaii Cooks with Roy Yamaguchi. He is also the author of three cookbooks.

The following are excerpts from our interview with the renowned chef.

What is your best-kept cooking secret?
A lot of hard work at the end of the day. I love what I do. We make sure that people come first. Our people and the people who come through the doors are always the priority.

Why is good food important to the next generation?
Cooking with your kids is important because then they get used to having good food. I recommend bringing kids to the restaurant early so they learn to talk with the server—and also learn about manners and nutrition. Food is an international language, it’s a tool to connect all of us.

Why is the presentation of your dish so important?
People eat with their eyes. We like [the dishes] to look picturesque so our guests savor every bite.

Why are you excited to be cooking at the Saint Martin’s Gala?
I’m excited to be a part of the educational environment. At Saint Martin’s we will be able to have fun and do some inspirational cooking.

What should our readers know about you?
I love music and I’m a drummer. Playing the drums is like working in a kitchen. Everyone plays a part in the production of food in the kitchen, and in a band everyone plays a part in the harmony of the band.

LEAH GROUT

For Additional Information and to purchase tickets:
Saint Martin’s Gala
stmartin.edu/hawaiigala2018