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Remembering Paul Bocuse, A Culinary Luminary
June 7 @ 6:00 pm - 8:00 pm
Listing as per Food Studies at The New School, organizer of The Legacy of Paul Bocuse, A Culinary Luminary:
Paul Bocuse (1926-2018), the globetrotting French chef and restaurateur, was one of the first celebrity chefs. Born into a family of cooks that dated to the 1700s, he converted his family’s bistro into one of the world’s most venerated restaurants, L’Auberge du Pont de Collonges, which held a Michelin three-star rating for more than half a century. He helped popularize Nouvelle Cuisine in the 1970s and appeared internationally on many TV cooking shows. He wrote best-selling cookbooks, including La Cuisine du marché (1976), La Journée du cuisinier (1980), and Toute la cuisine de Paul Bocuse (2011). Bocuse was not without critics: he was a relentless self-promoter (often referring to himself in the third person), and he routinely diminished a woman’s role in the kitchen.
Panelists include Mitchell Davis, Executive Vice President, The James Beard Foundation, Paul Freedman, the Chester D. Tripp Professor of History at Yale University; Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); and Anne E. McBride, Program Director, Worlds of Flavor at The Culinary Institute of America, and co-author of Les Petits Sweets (2016). Moderated by Andrew F. Smith, Food Studies program, New School.
Sponsored by the New School Food Studies Program in association with the James Beard Foundation.
Admission to this lecture and panel discussion is free. To register, click: www.eventbrite.com/e/remembering-paul-bocuse-a-culinary-luminary-tickets-44387202317