Paschal Baylón was born on May 16, 1540 (Pentecost), in Torrehermosa, Spain. Because he was born on Pentecost, he was given the name Paschal. As a young child, he worked as a shepherd and taught himself to read with the help of some of the townspeople.
Around 1564, Paschal joined the Reformed Franciscan Order. He was deeply devoted to the poor. Although a bowl of broth was the customary offering given to those who came to the monastery seeking food, Paschal believed the poor deserved more than leftovers. He would prepare a pot of cabbage, adding bread and meat, to share a more substantial meal with those in need.
Paschal was deeply devoted to the Holy Eucharist. He was assigned to work in the monastery kitchen, where he became known for preparing wonderful meals from the simple ingredients available to him. As he cooked, his fellow friars would often see him praying or meditating. They believed that angels assisted him in his daily work.
Because of his love for cooking and his humble service to others, Saint Paschal is honored as the patron saint of cooks and kitchens.
San Pasqual died on May 17, 1592. His feast day is celebrated each year on May 17.
I try to follow San Pasqual’s philosophy of cooking: taking simple ingredients and transforming them into meals that are both delicious and nourishing. For me, cooking is also a way of showing love and caring for others. I enjoy sharing food with family and neighbors, making a comforting pot of chicken soup when someone is sick, and preparing food for special occasions. One of my latest projects is baking 10 dozen cookies to share at the cookie table for my nephew’s upcoming wedding.
In these simple acts of cooking and sharing, I hope to carry on San Pasqual’s spirit of generosity and service. As he is remembered for saying:
“I joyfully celebrate the food I am given. May it deeply nourish everyone that I feed.” ~San Pasqual














