Wednesday, February 26, 2025 From 5:30 PM To 9:30 PM Add to Calendar 2025-02-26 17:30:00 2025-02-26 21:30:00 (Sold Out) Intimate Savoie cooking class with Chef David Blessing The French Library is delighted to present this intimate cooking class from our Gastronomy & Wine program. Guided by excellence, this program is designed to educate you in the fine art of cooking and oenology with experts highlighting different regions of France. Savoie, a stunning region located in the French Alps, is known for its rich culinary traditions, breathtaking landscapes, and distinctive local ingredients. Nestled between France and Switzerland, Savoie is renowned for its alpine heritage, offering a blend of French and Swiss influences. French Library, 53 Marlborough Street, Boston, MA America/New_York
At French Library
Chef David Blessing

Born and raised in Portland, Maine, food has always been a major part of Chef David’s life. Inspiration came from his two grandmothers, who were exceptional cooks, one a true Maine Downeaster, the other from Abruzzi, Italy.
He grew up in the restaurant business working at his father’s two restaurants, a hotel & local eatery until attending culinary school in 1987. His professional career began in Boston over 35 years ago where he spent 13 years at the Four Seasons Hotel as Executive Chef, and Chef de Cuisine of the nationally acclaimed restaurant Aujourd’hui. He then opened the Four Seasons, San Francisco and worked with renowned chefs, restaurateurs, and hoteliers during his tenure.
After returning to Boston Blessing partnered with Columbus Restaurant Group working at Sorellina & Mistral then on to open L’Andana in Burlington, MA as Executive Chef. He then spent two years at Whole Foods Market as a Regional Prepared Foods Coordinator.
In 2010 Blessing became Vice President Culinary Arts + Development for Longwood Venues + Destinations, New England’s premier private event company. Chef David oversees the culinary program for Longwood’s four properties in Boston and Newport, Rhode Island. His cooking is seasonal, product driven and highlights the local bounty of New England & beyond.
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