Culinary Historians: Endangered Art of French Hospitality

Culinary Historians of Chicago presents:

“The Endangered Art of French Hospitality”
Presented by
Chef Jacquy Pfeiffer
Co-Founder/Academic Dean for Faculty & Programs
The French Pastry School, Chicago

Saturday, Feb. 18, 2012
10 a.m. to Noon
At
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking

In 2010, UNESCO declared “The Gastronomic Meal of the French” an Intangible Cultural Heritage of Humanity. The meal, an elaborate celebration of good taste and togetherness, is often described as a ritual: the choosing of the aperitif, the four courses paired with impeccable wines, the desserts, the liqueurs, and the service is an art in itself. Just as important is the awareness that everyone at the table has come together to celebrate one occasion and to experience the same sensations over a common meal. In this lecture, Chef Jacquy Pfeiffer will discuss how the Gastronomic Meal of the French has evolved over the centuries and how something as fundamental as eating in the company of others has come to be labeled “a Cultural Practice in Urgent Need of Safeguarding.”

In an age of smart-phones, fast food, and eating on-the-go, UNESCO has emphasized this communal meal as an important source of personal contact in a virtual age and an opportunity to use natural products, thoughtfully chosen. The task of preserving these customs is left to gastronomes, culinary historians, and instructors like Chef Pfeiffer, who must continue to pass on their knowledge and show, through example, the cultural value of preserving the art of entertaining.

Bio: Chef Jacquy Pfeiffer

In 1995, after an already successful career in pastry, Jacquy Pfeiffer along with Sébastien Canonne, M.O.F., founded The French Pastry School where their entire team is devoted to imparting excellence to future pastry professionals. Today, The French Pastry School is considered one of the leading pastry institutions in the world and Chef Pfeiffer continues to gain accolades for the school and his personal achievements. In 2003, he was inducted into the Académie Culinaire de France. In 2011, after being featured in the documentary, “Kings of Pastry,” Chef Pfeiffer was inducted into the Pastry Hall of Fame by Dessert Professional magazine. His most recent accomplishment was coaching the winning team of 2011’s National Pastry Team Championship, a role he will continue this year as the team prepares for the 2012 World Pastry Champioships. Jacquy Pfeiffer is presently the Academic Dean for Student Affairs at The French Pastry School and sits on the boards of For the Love of Chocolate Scholarship Foundation and Pastry Chicago.

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Cost of the lecture program is $5, $3 for students
and no charge for CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com.

This video was shown at today's program:



It is from a UNESCO The gastronomic meal of the French Inscribed in 2010 ( -) on the Representative List of the Intangible Cultural Heritage of Humanity.

Podcast will be available in a few weeks.

Regards,

The Endangered Art of French Hospitality
February 19, 2012
By: Culinary Historians of Chicago

Here is the podcast: http://culinaryhistorians.org/endangere ... spitality/