Chef and Author James Peterson James Peterson was traveling the world when he finally landed in France and found his true calling. While living in France, he worked at two of the country’s finest restaurants, Vivarois and George Blanc. Upon returning to New York, he opened a small French restaurant, where he was able to experiment. After working as a cookbook translator, chef James decided to author his own book and launch an extremely successful career. His first book, “Sauces”, is a modern classic. Like many of his books to follow, it won both the James Beard Foundation and the IACP Award for Cookbook of the Year. Over 14 books came after that, most of them award winners, including “Vegetables”, “Splendid Soups”, and “Cooking”. “Baking” and “Meat” also both won a James Beard award. His latest release is “Done”. He not only writes and tests his recipes, but does all the photography, writing, and editing as well. James will be serving up tastings of squab with a sauce made from the innards (an unusual technique), along with a "cassoulet" of fava beans and foie gras. Free for current career students and alumni; general public, $40.
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