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"I'm pleased to offer this website that will contain recipes, commentary and discussion based on my experiences in the culinary fields."
-Carole Peck
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meet carole peck
It has been an exciting culinary road since I graduated from the "C.I.A.", Culinary Institute of America, in 1973. Now with over 30 years in the food business, I have the sweet taste of success.
With my husband and partner, Bernard Jarrier, I moved to Connecticut in 1988. Our first home was New Milford, where we opened the first Carole Peck's restaurant. Then in 1993, I moved to an expanded restaurant space and opened Carole Peck's Good News Caf in Woodbury, Connecticut.
Our luck has continued in Woodbury since we bought a 1690s cider mill for our home. The kitchen of that home was featured in a cover story in Country Living magazine in November 1999.
We love Litchfield County and our town with its New England country charm and numerous antique shops. Collecting antiques is another one of our passions.
Like most chefs and restaurateurs, I don't let any moss grow under my feet. In 1997, I published a cookbook called The Buffet Book, and in recent years I have appeared on numerous television programs and in regional and national magazines. Much of my time is also spent running a catering business, teaching cooking classes, and conducting culinary tours in Provence, France, where we have a home.
I am committed "to act locally and think globally" in supporting substantial agriculture without using bio-engineered foods. I belong to organizations such as Slow Food, Chefs' Collaborative, Women Chefs & Restaurateurs, IACP, and the James Beard Foundation. Some outside events we participate in to raise funds include Working Land Alliance, Eve's Fun, and Share Our Strength.
Presently, I am working on a new cookbook, and in our spare moments, Bernard and I love the movies and spending time with our dog, "Tatoo."
Go back to school with Carole.... Carole Peck is a frequest guest instructor for cooking classes at The Silo in New Milford and Delia's in Wallingford. For information about how to register for Carole's cooking classes, please refer to this link to the Classes section of this website.
For a taste of my world, click on this link to the Recipes section of this website to try some of my offerings for dinner and dessert. We have recently revamped and expanded these recipe offerings to provide a regularly updated selection of my seasonal dishes, complemented by an extensive archive of my recipes for starters and soups, entrees and desserts.
Join Carole and Bernard in Provence
for an Intimate Culinary Tour in 2009
Carole Peck is now accepting bookings for 2009 to join one of her intimate Provence Culinary Tours. These extraordinary weeklong sojourns in Provence provide unique introductions to the great foods and wines, restaurants, and culture of this sun-splashed region in the south of France.
Carole and her husband, Bernard Jarrier, will welcome you to their newly restored home in the village of Montfrin, Prieure Notre Dame, which boasts a history dating back to the 12th century and luxurious contemporary amenities. They will serve as your personal guides on a weeklong tour featuring cooking classes with top chefs, dining at local bistros and fine restaurants, wine tastings, farmers' market visits, and much more.
Travel and Leisure magazine published a feature article by travel writer Linda Dannenberg in the T&L February 2008 issue providing the guest's perspective on the exciting culinary and cultural experience of Carole's Provence tour. You can read Linda's article by accessing the text through this link to the "A Cook's Tour in Provence" posted on Carole's Provence tour pages on the Web.
We are currently taking bookings for the following culinary tour dates during 2009:
June 1 to 7
June 15 to 21
September 21 to 27
October 5 to 11
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Click on this link,
Carole Peck's Provence Culinary Tours,
to obtain detailed tour and reservation information
and view our "virtual" slide shows
providing an inside tour of Prieure Notre Dame
and photo albums from our most recent tours.
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