(Photo/Joanne Pye)
When Rebecca Peppler ’08 was an undergraduate at the University of Wisconsin-Oshkosh, she knew she wanted to be a cookbook author, or at least write about food.
rebecca pepler
Mission accomplished, to say the least.
The Oshkosh native and UWO alum recently published her third cookbook. This book is a celebration of the cuisine, culture, and story that gives it its name.Le Sudor the southern France and eastern and western coasts bordering the vibrant Mediterranean Sea.
“I wanted to dive into France and Italy, the region whose western edge is marked by the Rhône River. There’s a really special magic and mystery there,” says Pepler, who works early morning food styling jobs in New York. Before entering, he took time out for an interview this month. “I wanted to look at it from a journalist’s perspective…I was a journalist at UWO. There are so many things I really wanted to capture through the recipes, images, and text in this book.”
Rebecca Pepler (left) credits her mentor, UWO instructor Grace Lim.
If you’ve ever wondered what kind of career a student (or skeptic) could build with a trio of journalism degrees and minors in English and art history, Pepler definitely has the answer. Masu. He has shaped the recipe for an elegant, entrepreneurial and unique career of exploring and capturing food and food. culture.
Book signing in Oshkosh
Currently residing in Paris, France, she will be in Oshkosh on Wednesday, May 22nd. Le Sud Book signings at Elsewhere Market and Coffeehouse.This is part of a national tour for her new cookbook (official title is Le Sud: Recipes from Provence, the Alpes and the Côte d’Azur). The 6pm event will also feature a conversation with the author moderated by Peppler’s former UWO instructor and mentor Grace Lim.
“It starts in New York and ends in Los Angeles,” Pepler said. “There will be many cities in between, and one of them will be Oshkosh.”
Pepler is a titan of fame and a highly regarded and recognized author in his field. She received the university’s Outstanding Young Alumni Award in 2012, just a few years after her graduation.
After earning her bachelor’s degree, Pepler headed to New York City to complete the Classical Pastry Arts program at the French Culinary Institute. Her career began in 2009 as a dessert contributor and web/editorial assistant. Saveur magazine. Later, CBS News hired her as a culinary advisor and researcher for her Cooking Channel show.
Later, as her career progressed as a freelance writer and food stylist for national publications, an amazing cookbook was published.
In 2019, she published her book “ Aperitif: French cocktail hour.
table It was subsequently published in April 2021. And now, Le Sud I’m on the street.
(Photo/Joanne Pye)
“I am a writer, There is also,” he said. “…and of course I’m on a book tour right now. As we speak, I’m styling another person’s cookbook upstate. Today I’m juggling a few different things… 15 I’m going to go downstairs and get to the set in a minute… I have a tour call later today… That’s the great thing about it, the privilege of working as a writer right now is that I have different deadlines right now. Before the book was finished, I became hyper-focused on writing and developed a routine of waking up early, drinking coffee, and sitting down with my book and manuscript to write.
Pepler said she has never followed a strictly structured academic recipe to get to this point in her career and journey. She said she knew journalism would be a factor in UWO. She counts Lim as “one of her many great professors at UWO.” I was lucky. But she still remembers walking into her classroom and thinking, “This is going to be something different and special…” She was a big influence on me and on her path as a writer. ”
“I knew I wanted to write about food,” Peppler says. “I think I told[Lim]pretty early on that I wanted to be a cookbook author. I didn’t know how to get to that end goal…I always knew it wasn’t going to be hard news, but… I thought it was important to have that kind of background and understanding.”
Pepler said her experience with UWO abroad also shaped her worldview.
“For the first two years, I lived at home to save money,” Peppler said, recalling her first study abroad experience, studying with journalism professor Tim Gleeson in Cambridge, England. “Being educated at UWO at such a prestigious university was such an amazing and eye-opening experience. Outside of the classroom, I also traveled on weekends and explored new foods and languages. It opened my mind in a way that was especially important to me.”
Mr. Pepler also had the experience of studying abroad in Rome to study ancient and baroque art, and the lessons he learned there were as follows. “If you have to do a very specialized major, minor in something you love and want to know more about,” she said. she said.
She encourages students to consider her stepping stone philosophy and approach to building a rewarding and fulfilling career.
“When you’re in a whirlpool, you never see an end. You see stepping stones to where you want to go. I’ve always had big dreams, and I’ve been lucky enough to have the support to pursue them. Where to go I had no idea what to do. I took the leap and received support to reach the next step.”
learn more:
Study Journalism at UWO
Rebekahpeppler.com
