Jean Pare Death, Obituary – At the age of 95, a woman who was born in Alberta and raised four children and whose “Company’s Coming” cookbooks have become ingredient-stained fixtures on kitchen shelves all over the world passed away. According to a statement released by her family, Jean Paré passed away on Christmas Eve in Edmonton. Beginning with the publication of “150 Delicious Squares” in 1981, Paré went on to write over 200 cookbooks, including such best-sellers as “30-Minute Weekday Meals” and “5-Ingredient Slow Cooker Recipes.”
They have made millions of dollars in sales across the globe, including in Canada, the United States, Australia, and other countries. According to a statement released by her family, “She leaves behind a community of friends in both Edmonton and Vermilion, Alberta, as well as numerous fans and readers around the world.”
According to the website for Company’s Coming Publishing Limited, Paré’s life as a professional cook began in 1963, when she volunteered to cater the 50th anniversary celebration of the Vermilion School of Agriculture, which is now known as Lakeland College. Paré was born in 1927 in Irma, Alberta, and began her life in the culinary arts in that same year. After that, Paré enjoyed a prosperous career in the catering industry for close to twenty years before co-founding Company’s Coming Publishing with her son, Grant Lovig, in 1980.
“She was not at all a picky or fussy cook. Simply put, she preferred to prepare dishes that required little effort but yielded excellent results in the kitchen “according to her granddaughter Amanda Lovig Hagg, who was employed by Company’s Coming at the time.
“She was always available whenever there was a question about a recipe. I probably called her a few times a month when I first moved out on my own after college… and she was willing to try everything that I prepared.”
Before taking his retirement in 2011, Paré had spent the previous three decades writing and publishing cookbooks. Outside of the kitchen, her family claims that her interests outside of cooking included traveling and assisting those who were in need, particularly women. She had a wicked sense of humor and was unable to say no to chocolate, so she would frequently start with her dessert.
In 2004, Mr. Paré was invested into the Order of Canada as a member. She was also a cookbook collector, and she gave 6,700 of her collection to the University of Guelph library so that it could expand its culinary collections.
According to Lovig Hagg, when her grandmother was approached by a fan or recognized in public, she was always surprised, and the conversations quickly turned to recipes.
She mentioned that her grandmother had sponsored children in Haiti through the Foster Parents Plan and World Vision Canada, and that the two of them had traveled to Haiti together at one point to meet the children that they had sponsored.
According to Lovig Hagg, Paré was still living independently in her own suite in a seniors home in Edmonton, and she still had her own kitchen even after moving into the home.
When Lovig Hagg found out that her grandmother had passed away on Christmas Eve, she put her children to bed, walked the dog, and then went straight to the kitchen to start preparing the “Breakfast Pull-A-Parts” recipe from the “Company’s Coming for Christmas” cookbook.
She explained, “I just felt better rolling that dough in the cinnamon and butter and having those cinnamon buns rise overnight for the morning.” “I just felt better rolling that dough in the cinnamon and butter.”