“Company’s Coming, if you need a reminder, is a genuine Alberta success story. With its head office located in Edmonton, Company’s Coming has sold over 27 million cookbooks since founder Jean Pare published her first book, 150 Delicious Squares, in 1981.” Posted by the Edmonton Journal staff reporter: Liane Faulder Post on the Company’s Coming cookbook: “Catch of the Day” April 15, 2009. 9:16 am • Section: Eat My Words http://blogs.edmontonjournal.com/2009/04/15/catch-of-the-day/
About the Author
Jean Pare (pronounced “jeen PAIR-ee”) grew up understanding that the combination of family, friends and home cooking is the best recipe for a good life. From her mother, she learned to appreciate good cooking, while her father praised even her earliest attempts in the kitchen. When Jean left home, she took with her a love of cooking, many family recipes and an intriguing desire to read cookbooks as if they were novels! When her four children had all reached school age, Jean volunteered to cater the 50th anniversary celebration of the Vermilion School of Agriculture, in Alberta, Canada. Working out of her home, Jean prepared a dinner for more than 1,000 people, launching a flourishing catering operation that continued for over 18 years. During that time, she had countless opportunities to test new ideas with immediate feedback—resulting in empty plates and contented customers! Whether preparing cocktail sandwiches for a house party or serving a hot meal for 1,500 people, Jean Pare earned a reputation for great food, courteous service and reasonable prices. As requests for her recipes increased, Jean was often asked the question, “Why don’t you write a cookbook?” Jean responded by teaming up with her son, Grant Lovig, in the fall of 1980 to form Company’s Coming Publishing Limited. The publication of 150 Delicious Squares on April 14, 1981 marked the debut of what would soon become one of the world’s most popular cookbook series.Jean Pare’s approach to cooking has always called for quick and easy recipes using everyday ingredients. That view has served her well. The recipient of many awards, including the Queen Elizabeth Golden Jubilee Medal, Jean was appointed Member of the Order of Canada, her country’s highest lifetime achievement honour. Jean continues to share what she calls The Golden Rule of Cooking: Never share a recipe you wouldn’t use yourself. It’s an approach that has worked-millions of times over!