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Jill Prescott’s Biography & Press Kit
JILL PRESCOTT
In 1988, Jill Prescott realized her long-held dream of opening a school of traditional French cuisine for the home cook. For it, she developed a series of one-week, weekend, and one-day courses, such as Classic French Cuisine, Regional French Cooking, French Bistro, Patisserie, Seafood, Wine and Food Pairing, and Boulangerie, which successfully taught professional techniques and recipes to recreational cooks.
Jill’s pioneering school, with its unique total-immersion programs for the home cook, met with unqualified success. She attracted enthusiastic students from all professions and walks of life. Word of her methods and personal style quickly got around, attracting ever more students and glowing reviews in the media. Her success grew organically from her teaching, which has remained her abiding passion.
Before opening the Ecole de Cuisine in her native Wisconsin, Jill trained extensively at top Parisian culinary and wine schools. She holds advanced diplomas and certifications from Ecole Lenotre, Ecole de Cuisine Ritz Escoffier, Ecole de Cuisine La Varenne and L’Academie du Vin. Jill is trained in classic cuisine, pastry and bread baking, and has assiduously updated her knowledge, returning to France over 20 times in the last two decades to work with culinary artisans and wine producers, allowing her to add new dimensions to her programs.
With the success of her school, Jill went on to host two popular nationally syndicated PBS series and author a book named after the series, Jill Prescott’s Ecole de Cuisine. She was featured as one of the United States’ top female chefs in Women of Taste (a book written by Beverly Russell and forwarded by Julia Child.)
Jill has been profiled in numerous national publications including U.S. News & World Report, Entrepreneur, Endless Vacations, Bon Appetit, Zagat, Midwest Living Magazine, Wall Street Journal, Chicago Magazine, the Chicago Tribune and the Chicago Sun Times. She has made many appearances on network and public television stations and has been featured at events across America including a dinner at the National Press Club in Washington DC.
Jill’s activities have grown to include special culinary corporate events, team building, private cooking classes, and private culinary tours of Paris and Napa. Jill also consults for major cookware and appliance corporations on product development and design.
She is a strong supporter of artisan producers from around the world in conjunction with her work.
In 1988, Jill Prescott realized her long-held dream of opening a school of traditional French cuisine for the home cook. For it, she developed a series of one-week, weekend, and one-day courses, such as Classic French Cuisine, Regional French Cooking, French Bistro, Patisserie, Seafood, Wine and Food Pairing, and Boulangerie, which successfully taught professional techniques and recipes to recreational cooks.
Jill’s pioneering school, with its unique total-immersion programs for the home cook, met with unqualified success. She attracted enthusiastic students from all professions and walks of life. Word of her methods and personal style quickly got around, attracting ever more students and glowing reviews in the media. Her success grew organically from her teaching, which has remained her abiding passion.
Before opening the Ecole de Cuisine in her native Wisconsin, Jill trained extensively at top Parisian culinary and wine schools. She holds advanced diplomas and certifications from Ecole Lenotre, Ecole de Cuisine Ritz Escoffier, Ecole de Cuisine La Varenne and L’Academie du Vin. Jill is trained in classic cuisine, pastry and bread baking, and has assiduously updated her knowledge, returning to France over 20 times in the last two decades to work with culinary artisans and wine producers, allowing her to add new dimensions to her programs.
With the success of her school, Jill went on to host two popular nationally syndicated PBS series and author a book named after the series, Jill Prescott’s Ecole de Cuisine. She was featured as one of the United States’ top female chefs in Women of Taste (a book written by Beverly Russell and forwarded by Julia Child.)
Jill has been profiled in numerous national publications including U.S. News & World Report, Entrepreneur, Endless Vacations, Bon Appetit, Zagat, Midwest Living Magazine, Wall Street Journal, Chicago Magazine, the Chicago Tribune and the Chicago Sun Times. She has made many appearances on network and public television stations and has been featured at events across America including a dinner at the National Press Club in Washington DC.
Jill’s activities have grown to include special culinary corporate events, team building, private cooking classes, and private culinary tours of Paris and Napa. Jill also consults for major cookware and appliance corporations on product development and design.
She is a strong supporter of artisan producers from around the world in conjunction with her work.