When the Elvis of the food world, Jacques Pepin turns 80, there is reason for chefs, cookbook authors, media personalities and press to celebrate. And they do.
In Washington D.C. at this year’s IACP (the International Association of Cooking Professionals) conference, there was a huge celebration for Jacques with the ‘tout le monde’ of the food world. Everyone made a cake which then would be auctioned for the IACP culinary trust. The ICC made an exquisite and elegant cake but the piece de resistance for the night was the creation of our Dean Jacques Torres made with his team and our pastry department’s Chef Jansen Chen and students. They created a lifesize stove of 400 pounds of chocolate festooned with books, pots and pictures. Also, all made of chocolate. Setting off at 7 am from ICC to New York, the huge stove arrived in DC by noon. The cracks and crevices suffered because the pockscarred roads, were smoothed out to such a degree, no one know of the rough ride.
The impressive and huge sculpture was only overshadowed by the chefs who attended: Jose Andres, Daniel Boulud, Sherry Yard, Bill Yosses, Michel Richard and many more. The gayity and celebration of the evening was not dampened by the fact that Jacques Pepin could not attend. He had suffered a minor stroke a few days earlier and had to Skype in. He was thrilled and touched. (And is doing very well I am glad to report.)
Bill Yosses, the former White House pastry chef (and now teaching at the ICC starting in September) was the cake doctor. Since many of these cakes travelled even thousands of miles (Spago) there was a cake hospital on site. Every cake was a beauty by the time the auction took place.
I never saw so much love infused in buttercream!
Tags: Bill Yosses, birthday, cake, Chocolate, Daniel Boulud, Food, IACP, International Association of Culinary Professionals, Jacques Pepin, Jacques Pepin 80th Birthday, Jacques Torres, Michel Richard, Sherry Yard, U.S. Coast Guard