An Update from Chef Pascal: Gratitude, Challenges, and a Sweet Event Ahead

Dear Friends,

Some of you may have already heard about my health condition, but for those who haven’t, I’d like to share an update.

In early September, I traveled to Berlin to surprise my son for his 22nd birthday. A few days later, I experienced stroke-like symptoms, which led to a hospital visit. After further tests, I was diagnosed with glioblastoma, an aggressive brain tumor. Since then, I’ve been touched by the overwhelming outpouring of support from so many of you, and I want to take a moment to say how deeply grateful and humbled I am. Your kindness means the world to me.

Many families have reached out to ask whether I will be teaching classes this winter or available for birthday parties, and I want to let you know that, unfortunately, I won’t be able to teach this Holiday season. The tumor has left me paralyzed on my left side, so I’m not able to do much right now. I wish I could share happier news, but I’m hopeful that by next summer, I’ll be back to feeling more like myself.

Please give your kids a big hug from me, send them my love, and remind them to keep their culinary skills sharp!

On a brighter note, we’re planning a Bake Off on Sunday, December 15th at the Genesis Presbyterian Church (where we held summer camps this year). I’m excited about this event, and I’d love for your kids to join us for some fun baking! We’ll provide all the ingredients and instructions, and then we’ll help them package up their creations to take home. I’ll send more details soon, but in the meantime, please let me know if your kids would like to participate.

If you feel moved to help me and my family, here are a few ways you can do so:

• Donate an HEB gift card

• Support our GoFundMe campaign

• Share a picture of your child’s culinary creations

• Drop off a meal (Sign up here) Calendar ID: 31690 Security code: 8657

Thank you from the bottom of my heart for your love, support, and generosity. I am so grateful for each and every one of you.

With love and gratitude,
Chef Pascal