the feast - Les Dames d'Escoffier - Vol. 1 Iss. 4

the feastf

From the Editor

Phoenix Conference: Fueled by Positive Energy & Good Vibes

In October, the Phoenix Chapter hosted a magical Conference in their welcoming city. Known as “The Valley of the Sun,” Phoenix is the largest city in the Sonoran Desert, which is the most tropical desert in North America. Its rich, diversified plant cover includes some of the most beautiful flora of the Southwest—almost 4,000 native species. An abundant variety of edibles is available through sustainable foraging and farming.

The Dames could have eaten their way through the Sonoran Desert! We enjoyed candies, desserts, and beverages made from the fruit of the prickly pear cactus and vegetable-like nopales produced from the flat, green cactus pads. Even the ruby fruit of the desert’s iconic saguaro cactus is edible. Long-lived, velvet mesquite trees produce edible pods, a superfood that’s ground into flour. We indulged in homemade, chewy gingersnap cookies made from mesquite pod flour.

Dames toured Sedona in pink jeeps and felt a sense of awe viewing the panoramic vistas with towering, red rock formations dating back more than 250 million years. We learned that the area is a spiritual destination with mysterious electromagnetic vortices (vortexes in local parlance) that create a swirl of uplifting energy that can be tapped into. I found it easy to be uplifted in the presence of such stunning natural beauty.

I don’t believe Sedona has a monopoly on energizing vortices; Phoenix seems to be an energy center too. Case in point: Dames were supercharged during Conference educational and leadership sessions, networking opportunities, and social events. They “tapped into” growth-inspiring events including the keynote speech, discussions with LDEI’s long-time attorney Jackie Henson, and presentations from award winners and our fabulous new Grande Dame, Carla Hall (Washington, D.C.)

You’ll find several Conference highlights in this feast issue. The Conference activities were packed with worthwhile information so Co-Editor Kendra Rex and I will share more in future issues.

With or without whirling vortices, it’s easy to see that Dames soaked up the Conference energy and were inspired, recharged, and uplifted. Thank you to Co-Chairs Candy Lesher and Judith Baigent-King; to the feast adjunct editors Dottie Koteski and Nichole Bendele; to Second VP Beth D’Addono; President Stephanie Jaeger; and designer Joni Keith. Finally, special thanks to all who contributed content to this issue. —Susan Fuller Slack (Charleston)

Cover: Dames at Conference: L-R: Candy Lesher (Phoenix), Stephanie Teekaram (LDNY), Anastasia Nickerson (Boston), Lauren Voigt (Minnesota), and Linda Roth (Washington, D.C.). Photos: Debby Wolvos. The backdrop photo is of scenic, red rock formations in Sedona, Az. Photo: S Slack. Inside: L-R: 2024-2025 LDEI President Stephanie Jaeger (British Columbia); Phoenix Conference Co-Chairs (L) Judith Baigent-King and Candy Lesher; and Carla Hall, LDEI’s new Grande Dame (Washington, D.C.). Photos: Debby Wolvos.

4 MEET THE 2025 BOARD OF DIRECTORS

12 CHAPTER PROGRAMS

24 IN MEMORIAM

8

SCHOLARSHIPS FOR IMPACTFUL CHANGE

21 MEMBER MILESTONES

26

LDEI PARTNER PAGE

© Les Dames d’ Escoffier, 2024.

YETI Ambassador Jo Barrett

MEET THE 2025 BOARD OF DIRECTORS

Stephanie Jaeger (British Columbia)

PRESIDENT

Stephanie Jaeger is a past president of the LDEI British Columbia Chapter. An awardwinning restaurateur, she was inducted into the BC Restaurant Hall of Fame in 2018. She was added to Vancouver Magazine’s Premier Crew list in 2020 for her "front-of-house” ex perience. She helped raise funds for hungry children and youth in her hometown Burnaby and received a Mayoral Local Hero award. Stephanie’s service on the LDEI Board includes Chapter Board Liaison, Secretary, Treasurer, and First Vice President. Now she looks forward to serving this organization as the newly elected President.

Marilyn Freundlich (St. Louis)

FIRST VICE PRESIDENT

Marilyn Freundlich was Build-A-Bear Workshop’s first hire and instrumental in developing a corporate culture that now spans 400 stores. She is the owner of Inclusively Yours Ceremonies. A Life Cycle Celebrant® and Universal Life Minister, she creates as well as officiates at personalized wedding ceremonies. Marilyn served as St. Louis Chapter’s Fundraising Committee Chair four years and as president two years. She served on the LDEI Board as Chapter Board Liaison two terms, then was Secretary. She is currently the First Vice President.

Beth D’Addono (New Orleans)

SECOND VICE PRESIDENT

Beth D’Addono, new to the LDEI Board, is a prolific freelance writer covering travel and food. She authored several New Orleans guide books including 100 Things To Do In New Orleans Before You Die (Reedy Press) and her newest book City Eats: New Orleans (Cider Mill Press/imprint of HarperCollins Focus). Beth co-founded the New Orleans Chapter in 2017, then she served as chapter president and past president. She currently serves on the LDEI Board as Second Vice President.

Kate Howell (London)

THIRD VICE PRESIDENT

Kate Howell, first-time LDEI board member, is a communications advisor and NED (nonexecutive director) specializing in food, communities, and markets. During 12 years as Director of Communications and Engagement at London’s Borough Market, she built the market’s worldwide brand and played a key role in overhauling its strategic development, including the formulation of a first-ever food policy. An active London Chapter board member, Kate currently serves on the LDEI Board as Third Vice President.

Anita Lau (LA/OC & San Diego)

SECRETARY

Anita Lau’s career in cludes appearances on Gordon Ramsey's Kitchen as a guest judge and episodes of the Cooking Channel's Eat Street. She was an international casting producer on Netflix's served three years as president of the LA/ OC Chapter and is third vice president on the San Diego Chapter board. She co-chaired LDEI’s 2017 Conference in Newport Beach. Anita served on the International Board two years as Second Vice President and currently serves as Secretary.

Barb Pires (Atlanta Chapter) TREASURER

Barb Pires has managed, owned, and/or operated restau rants, bread companies, baker ies, and a catering company. She served the Atlanta Chapter as secretary, treasurer (four terms), vice president, president, and past president. Barb has served on the LDEI Board as Secretary and Treasurer, and she is excited to under take her fourth term as Treasurer.

Anastasia Nickerson (Boston Chapter) CHAPTER BOARD LIAISON

Anastasia Nickerson grew up in Novosibirsk in the former Soviet Union. In America, her family’s small business produced pickled and marinated vegetables from old family recipes. Through their product, Taste of Russia, Anasta sia gained extensive experience in the specialty foods business. Her LDEI journey started in 2012 when she joined the Boston Chapter. She has held several chapter board positions including president and past president. Anastasia begins her second term on the LDEI Board as a Chapter Board Liaison.

Nancy Vienneau (Nashville Chapter) CHAPTER BOARD LIAISON

Nancy Vienneau is a chef and “recovered” caterer who turned her attention to writing after selling her full service catering company in 2005. She is an accomplished journalist who writes for local and regional publications and the author of Third Thursday Community Potluck Cookbook, published by Thomas Nelson/Harper Collins. She is a founding member of the Nashville Chapter and has served as president, past president, and currently, board advi sor. A first-time LDEI Board member, Nancy serves as Chapter Board Liaison.

Sheila Crye (Washington, D.C. Regional Chapter) CHAPTER BOARD LIAISON

Sheila Crye founded the cor poration Young Chefs Inc. to provide culinary education pro grams for children and youth. Her business MoCo Cooks pro vides online cooking classes for adults. Sheila held the chapter board positions of recording secretary and president, and she is now immediate past president. She was also the LDEI liaison for the LDEI Collection at the Boyd Culinary and Hospitality Library in New Orleans. Sheila is a first-time LDEI Board member and serves as a Chapter Board Liaison.

Kathy Gold (Philadelphia Chapter) PAST PRESIDENT

Kathy Gold left the world of investment banking and portfolio management for a soul-satisfying career in professional cooking. She created her original business, The Cooking Company, over 25 years ago; in 2005, she founded In the Kitchen Cooking School in New Jersey. Kathy is a past president of the Philadelphia Chapter and a six-term member of the LDEI Board. She just completed her term as President of the organization and now serves as Immediate Past President.

Greg Jewell EXECUTIVE DIRECTOR

Greg Jewell is the CEO/Partner of AEC Management Resources, a Lou isville, Kentucky-based association management firm. Greg’s company has been the management company for LDEI since November 2001, mak ing LDEI one of AEC’s first clients. His company manages a dozen not-for-profit organizations and foundations including Foodservice Consultants Society International, North American Thermal Analysis Society, Kentucky Society of Health System Pharmacists, and the Kentucky chapter of Meeting Professionals International.

leadership

By Nancy Vienneau (Nashville)

CHAPTER LEADERSHIP FORUM: THE ART OF TACT, TAI CHI AND TRANSFORMATION

better involved? How can we resolve problems and grow with grace?

Dames Natalie Keng

Lee Griffith of Charleston and land of San Francisco formed a dynamic panel providing insights, key concepts, and exercises for our Dame leaders to bring back to their membership.

LEAD WITH EMPATHY

As an Asian-American female growing up in the rural South, Cookbook author Natalie Keng learned first-hand how societal “mash-ups” can spur creativity and new perspectives. It was foundational in her journey, leading her to teaching the soft power of food: when you open yourself to the foods of another culture, you open yourself to the people. To further build your empathy muscle, she introduced the Social Identity Wheel. Here, you select how you view yourself, the parts of yourself you’d like to know more about, and the values that are important to you. This provides a lens for how you see others—the overlaps and the dissonances that create conflict or opportunity. In reimagining leadership, it is important to discover/uncover commonalities while remembering that differences are beautiful. Sometimes that means taking a step back. Natalie calls that “Tai-Chi-ing It.” In doing the work, there is a natural ebb-and-flow. If you hit a snag, pivot. Step back. Let something else creative flow in.

YOUR AWARENESS WINDOWS

Dame Robin Lee Griffith has enjoyed a rich and varied career in food and hospitality, and is now a consultant specializing

in nonprofits and culinary history. She serves on the DEI Committee of LDEI. Her presentation focused on an impactful exercise to enhance your awareness through a process that includes a physical component. The Five Windows of Awareness are Reflection, Attention, Feeling, Thinking, and Wanting. Physically going through each step—as stepping from box (or window) marked on the floor to the next—cements the realizations inside you. Consider: When you reflect on a troubling situation, what are you paying attention to? What are the feelings that are coming up? Now move to the cognitive: think though the description of the situation, its causes, the associated assumptions and expectations, and ideas and solutions. Finally, identify what you want and need: as a general outcome with statements about how to achieve, what you hope for yourself, for others, and what they hope for you. This exercise for conflict resolution works on all levels: in business, in organizations, in personal life.

TRANSFORMATION THROUGH EXPERIENCE

Dame Tanya Holland has formidable experience blazing difficult culinary trails. Being a Black woman chef in the early ‘90s with no mentors and no one in her field who looked like her, she was often dis-

missed, underestimated, and in a position to constantly prove herself. A perfectionist who also considers herself an “omnivert” Tanya forged a path to become a renowned chef, restaurateur, cookbook author, and media celebrity. Coming from a time long before DEI gave her a unique voice and perspective: “I have to do the work. I must self-advocate.” Her presentation was a conversation with attendees that stressed, a) learning to listen and lean in, b) respect for our elders, honoring institutional knowledge and experience, c) whether it is ageism, racism, or any form of discrimination: call it out. And finally, d) look at the values we all hold.

Everyone wants to feel valued. Everyone has value. How can the Board formalize roles to showcase those values? Broaden the spotlight. Assign mentors to new members. Find the frequency: how a member can contribute (Time-TalentTreasure) Reach out. Phone calls matter. If no one volunteers, make the assignments. Some are waiting to be asked. Don’t be afraid to set expectations. Give grace. And remember the golden words, please and thank you.

The panel was moderated by LDEI Chapter Board Liaisons: Anastasia Nickerson, Robin Plotkin, and Belinda SmithSullivan.

Experience the Culinary Diversity of the Sonoran Desert

CONFERENCE HIGHLIGHT: LEGACY ON A PLATE Trailblazer Crystal Wahpepah Champions Indigenous Cuisine

Indigenous food warrior Chef Crystal Wahpepah presented a powerful and inspiring keynote speech at the LDEI Phoenix Conference. An enrolled member of Kickapoo Tribe of Oklahoma, she was born and raised on the lands of the Ohlone Tribe in Oakland, California, an urban area that is richly multitribal.

Crystal’s life is filled with firsts. She was inducted into the Native American Almanac as the first Native American Woman Entrepreneur Catering Business in Oakland (2010). She was the first Native American chef to be featured in an episode of Food Network’s Chopped (2016). Crystal opened Wahpepah’s Kitchen (2021)—Northern California’s first, woman-owned Native restaurant. Warm and welcoming, it is a showcase for vibrant, Indigenous wall murals and open, sunny-yellow shelves laden with jars of colorful intertribal foods such dried beans, seeds, berries, spices, acorns, and nuts.

Crystal’s steadfast spirit and infectious gusto for life were forged early, thanks to the strong, intrepid women around her. When her parents separated, she was raised by a Native mother, grandmother, and “aunties,” as she calls the Indigenous women in her life. One close relative is director of Oakland’s Intertribal Friendship House, founded in 1955. One of the first urban Indigenous community centers in America, Chrystal says it is the place...“where I first embraced cooking.”

The early Kickapoo, who are descendants of Algonquinspeaking tribes of the eastern United States, grew maize (corn), beans, and squash—crops known as the “three sisters.” They gathered fruits, nuts, grains, and berries, and tapped maple trees for sap, which they boiled to make maple syrup. The Kickapoo were known for being fearsome warriors and skilled hunters, travelling to the Great Plains after the fall harvest in search of buffalo. Their homes were called wigwams, built from sapling trees and bark.

A 2022 James Beard Emerging Chef nominee, Crystal prepares authentic Native cuisine based on heritage and family recipes. She relies on many foods native to the North American region including blue corn, wild rice, tepary beans, salmon, bison, venison, Oklahoma red hominy, and huckleberries. Crystal’s restaurant prepares treasured, family recipes that are passed down through oral tradition, from generation to generation.

The Kickapoo, a resilient, proud people, descended from ancestors who fought to keep the community alive and thriving. Honoring their legacy, Crystal started an Indigenous food revival to preserve the Ancestral Foodways, to promote ingredients that represent the land, and to produce stunningly beautiful foods, one plate at a time. Stellar dishes include Buffalo Blueberry stew; Three Sisters Veggie Bowl; Smoked Squash Tacos; Blue Cornbread with Maple Cream; and Acorn Crepes/Maple Cream Drizzle/ Warm Mixed Berry Sauce.

Crystal says she addresses issues of food security and health by “using Indigenous knowledge, values, and wisdom to cultivate ingredients and cook foods.” She supports all Native business owners in her local area as well as in Minnesota, Colorado, and Oklahoma, and she works to solve problems of equity in business ownership for women, immigrants, and people of color. Crystal has also contributed to the Food and Culinary Mentorship Program of the Native American Food Sovereignty Alliance (NAFSA). Working with her three daughters at Wahpepah’s Kitchen and staff that reflects the diversity of the many Native communities across the country, Crystal is telling her story to the world and sharing ancestral knowledge through the food she creates.—Susan Slack.

This event was funded by the Brock Circle.

L-R: Dame Judith Baigent-King, Chef Crystal Wahpepah, and Dame Candy Lesher. Photo: Debby Wolvos.

Scholarships For Impactful Change Andrea Catania

Providing Pathways for Tomorrow’s Leaders

Les Dames d’ Escoffier International (LDEI) has partnered with The Wine Group to create The Scholarships for Impactful Change. This scholarship initiative is in its second year, and the ethos behind it continues to advance LDEI’s original goal—to elevate women in the food, beverage, and hospitality industries and to foster sisterhood and support. Four accomplished women leaders have been chosen to further their studies, increase expertise, and create meaningful solutions to social concerns relative to food and nutrition. The award recipients are: Andrea Catania, Annabelle Gascoyne, Frances Peterson, and Dame Lani Furbank

Thanks to the generosity of The Wine Group, each woman has been awarded a $5,000 scholarship through Scholarships for Impactful Change. This is the second year Lani has received the award. She says, “I am incredibly grateful for the support to continue pursuing my master’s degree in sustainable food systems from the Culinary Institute of America.” She notes in her application essay that the scholarship “is one of the few opportunities available to defray tuition costs...most traditional funding for in-person education is not available to me as an online student.” Recipient Andrea Catania writes, “Your organizations’ commitments to supporting women in this industry is well-aligned with my own values of integrity, equity, and professional development.”

The scholarships recognize the inherent need for diverse leadership to spearhead and create impactful change in nonprofits and NGOs by using the recipient’s talents to educate, advocate, and activate. The applicants

must exhibit leadership skills and the desire to influence systems and communities for broad impact, as well as demonstrate involvement in civic engagement and have a passion for social justice/ social services and positive change. Scholarships for Impactful Change is open not just to Dames such as Lani but to all women pursuing a degree from an accredited educational institution in culinary or pastry arts education, food systems or agriculture/farming, hospitality management, dietetics and/or nutrition, or the beverage industries. The Wine Group (TWG) is a leading producer of awardwinning wines and alcoholic beverages across 120-plus brands. They use sustainable practices to create delicious beverages that people can feel good about. LDEI says THANK YOU to our esteemed Partner who has demonstrated a commitment to women, food justice, and sustainability since its founding more than 40 years ago. Helen Kurtz, the Chief Marketing Officer for TWG, introduces these dynamic scholarship recipients in a webinar that can be viewed by logging into the Member Center (Documents) at the LDEI website.—Susan Slack.

Boston University Goal: Become an advocate for sustainable and equitable food systems

Andrea Catania is a graduate student in the Gastronomy program at Boston University, focusing on Food Policy. She works as a Graduate Assistant for the Gastronomy program and as an Intern for Sustainability at Boston University Dining Services. From Syracuse, she is a graduate of The Culinary Institute of America in Hyde Park, NY. Andrea has spent her career working across several roles of food and beverage operations in the Los Angeles, Las Vegas, and Denver areas. In the fall of 2022, she was selected as a Student Fellow for the Menus of Change University Research Collaborative. In the City of Boston, Andrea was a 2023 Summer Fellow with the Mayor’s Office of New Urban Mechanics (MONUM).

“Undoubtedly, feeding people is a noble and worthy pursuit and the food system offers a powerful lever for change. My background in the culinary world has taught me to use the proper tool for the proper job. I firmly believe that we must acknowledge that systemic issues require systemic solutions and apply this way of thinking to address arrangements of oppression that impact food systems. The core of food policy must be food that is accessible, affordable, sustainable, nutritious, culturally appropriate, and delicious. With this as a foundation, I have considered what my role could be going forward. What I continue to discover is that this approach must be holistic. It is not top-down or bottom-up. It is not fully policy-led or fully grassroots. It is not simply academic or practical. We will be required to apply a multi-disciplinary approach to driving change through food—in fact the world now demands it.

I aim to further refine my skills in research, leadership, and project management through hands-on experiences and academic coursework...I will keep engaging in community initiatives and volunteer work to deepen my understanding of issues related to food sustainability and social justice... Furthermore, I envision leveraging my expertise to educate and empower future generations of leaders in the culinary and food policy fields, fostering positive change on a global scale.”

Andrea Catania

Annabelle Gascoyne

Lani Furbank

Frances Peterson

Annabelle Gascoyne

University of New England Goal: Become a Registered Dietician

Annabelle Gascoyne entered her last year of a four-year nutrition studies program at the University of New England this fall. She is passionate about supporting low-income communities by providing education, outreach and guidance. Annabelle interns at the York County Food Council where she works on a project to collect simple recipes for distribution at food pantries and other food-assistance locations aimed at cooks of limited means. Since 2018, she has worked in child care, as a teacher’s assistant, a teacher/leader, and soccer and basketball coach for elementary school students. She has extensive experience working with volunteer programs and founded “You are Loved and Not Forgotten” for online suicide prevention. She also created an eating disorder website to educate people about eating disorders and to provide helpful resources and an overall message of solidarity.

“I am a senior at the University of New England, pursuing a degree in Nutrition and Dietetics and want to make meaningful change in the world. Having grown up in a low-income family, I am very privy to the hardship of eating a balanced diet while struggling to afford all the other things in your life. I was fortunate to have grown up more rurally, where we were able to have our own vegetable garden to grow our own healthy produce, but many people do not have that luxury. One of my goals with my career is to extend that opportunity to others who are not as fortunate. In the longer term, I do plan to go back for my Masters, which would allow me to get licensed as a Registered Dietician. As an RD, I would be able to take my passions to the next level. I hope one day to be able to open my own practice, where I combine dietitians with counselors in order to create a holistic practice to help heal women from all walks of life who have been taught to develop unhealthy relationships with food and their bodies. There are increasing rates of disordered eating in the U.S., and I feel very passionate about doing my part to combat that fact and help people heal from the societal harms that we place on our bodies.”

Lani Furbank

Culinary Institute of America

Goal: Become a food sustainability advocate

Lani Furbank holds a 2023 - 2025 Master's degree of Professional Studies in Sustainable Food Systems at The Culinary Institute of America. A member of LDEI’s Washington, D.C. Chapter, Lani is currently a researcher at Food Works Group. She brings experience as a Communications Campaign Specialist from the Center for International Environmental Law (CIEL) and from previous roles including as a volunteer on sustainable farms. A writer based in the D.C. metro area, Lani covers the intersection of food, farming, and the environment for local and national publications.

“I have understood the power of food since I was a child. I spent my days reminiscing about my last great meal and dreaming about my next one — whether it was my Taiwanese Grandma’s ribs and eggs stewed in a savory brown sauce or my English Nana’s fresh scones slathered with clotted cream and strawberry jam. Vivid memories of food transport us thousands of miles or conjure a person who feels a lifetime away.

Through my career in nonprofit communications and food journalism, I’ve loved celebrating and amplifying the stories of others working towards a sustainable future. But now, I want to contribute directly to that work by leading advocacy campaigns for food system transformation, organizing grassroots action, and analyzing and influencing policy to advance sustainable solutions.

Sharing food around a table is where we find universal human connections that transcend language, cultures, and ideologies. And finding common ground is the first step to creating meaningful change together.... With food as a unifier, I am charting a path towards a career in which I’ll work to ensure that everyone can eat in a way that nourishes bodies, communities, and the land. My program will conclude with a capstone where I present my theory of change: building collective power among chefs and farmers. Many of our food system’s ailments stem from decisions made by a powerful few that do not benefit everyone. In my project, I intend to explore strategies and practices to empower and educate individuals and communities to make decisions about their food and take part in its production so that we can have thriving, resilient communities and regenerative farms.”

Frances Peterson

Culinary Institute of America

Goal: Open a farm-to-fork gastropub Frances C. Petersen is currently pursuing an Associate of Occupational Studies in Baking and Pastry at the renowned Culinary Institute of America at Greystone, St. Helena, California. Throughout her extensive career, she has consistently demonstrated exceptional proficiency in administration, admissions, and the organization of resident activities in skilled nursing facilities. Her hospitality experience includes working as a bartender, baker, and chef. She has a solid foundation in hospitality and customer service, which has been further augmented by her formal education in Hospitality Management and Culinary Arts at American River College in Sacramento. Her skills, experience, and knowledge will make her a valuable asset to any organization she becomes a part of.

“My passion for cooking was nurtured by my grandparents, who taught me that the best food was made with love. My maternal grandfather was a former Navy cook and dietary manager/head chef of the Alexian Brothers Hospital. My paternal grandparents were Mexican immigrants who brought with them their unique recipes and food traditions. As an aspiring entrepreneur, I have a dream of establishing a gastropub that offers a wide range of savory pies, pastries, and similar dishes made with locally sourced ingredients. As someone who lives with an autoimmune disease and dietary restrictions, I understand firsthand the importance of accommodating health-related needs while dining out. My goal is to cater to individuals with different dietary needs, including those with food allergies and intolerances. I am a strong advocate of promoting farm-to-fork practices in my community and beyond, and I believe in the power of consumers to choose where their food comes from. By sourcing from local farms and producers, we can ensure that our food is fresh, of the highest quality, and supports the local economy. Additionally, we can offer menu options that reflect the seasonal flavors and ingredients of the region, reducing transportation costs and emissions.

I also plan to minimize food waste and prioritize eco-friendly products and practices, all while ensuring that my establishment is welcoming to many types of diners. By doing so, we can provide a truly inclusive dining experience that celebrates the diversity of our community and supports sustainable food systems."

Experience the Culinary Diversity of the Sonoran Desert

At the Phoenix Conference, Dames attended the session Giving Back—Impacting our Community: C-CAP and Blue Watermelon. Phoenix Dames are integral to the success of these powerful initiatives The Blue Watermelon Project, established in 2016 under Slow Food Phoenix, promotes healthful eating habits for young students and redefines their relationship with food. C-CAP Arizona nurtures culinary talent in the state’s high schools and provides pathways to success. Conference Co-Chair Candy Lesher says, “It is our chapter’s mission to support the C-CAP students and to insure we are doing all we can to cultivate future culinarians in our industry.” The support is evident in the chapter’s partnership with C-CAP to host the annual Harvest Moon Feast. In this two-part feature, Robin Lee Griffith provides insight into how these initiatives can make a positive impact on communities. Catherine Sloman highlights the chapter’s successful fundraising strategies in her report on the Harvest Moon event. Editor—Susan Slack.

THE PHOENIX DAMES & PHILANTHROPY: A CHARITABLE GIVING CIRCLE

By Robin Lee Griffith (Charleston)

Charleen Badman, former Arizona Chapter President and chef/owner of FnB Restaurant in Scottsdale, won a James Beard Award for Best Chef in the Southwest 2019. Even though Charleen runs one of the best restaurants in the state, her heart is in the garden.

In 2016, she established the Blue Watermelon Project, a grassroots group of farmers, chefs, restaurateurs, educators, and food activists who work to bring gardens into schools to increase access to fresh foods and teach students how to rethink relationships with food (think purple cauliflower). They currently work with 5,000 students in over 30 partner schools in the Phoenix and Tucson areas. In the gardens is where Charleen began to see the students flourish. When the COVID-19 pandemic hit, she was determined to continue reaching the students. Her Chef in the Garden Program produced garden kits for the kids to use at home. When they would come to the school to pick up their homework packets, they also received garden kits. Fast forward to present day; the program is currently in 35 schools throughout the state. Students receive five “experiences” with one being in person. With the younger kids, she says there is a lot of knife safety training involved. She allows the students to use real knives, even the youngest ones, but tells them, “No pointing your knife up to God or at each other.”

Feeding the Future is their other project

that’s in high schools. Here the curriculum must follow the USDA and nutritional guidelines, which they use to learn how to put a lunch tray together correctly. Blue Watermelon has published guidelines for other schools and businesses to use throughout Arizona. They also have future plans to create a food lab.

Jill Smith is a member of the Arizona Chapter as well as a member of the American Culinary Federation. She is the Arizona Program Director for C-CAP (Careers though Culinary Arts Program) and was instrumental in developing Harvest Moon Feast, a fundraiser held this year during the Phoenix Conference. So far during her tenure, C-CAP Arizona has awarded over $6 million in culinary scholarships to underserved youth through its Cooking for Scholarships Competition.

Founded in 1990 by cookbook author Richard Grausman, C-CAP is a national nonprofit that provides opportunities in the hospitality industry to 23,000 students in over 173 schools. It works with students that are currently in a

high school culinary program, therefore, enriching that curriculum. Programs are currently in Chicago, Los Angeles, throughout Arizona, in the New York City/ Newark region, the Philadelphia/Camden region, and the Washington, D.C./Maryland/Northern Virginia regions.

C-CAP offers culinary education, college scholarships, career development, job training, college advisement, internships and apprenticeships. Their programs also support adults including C-CAP alumni and teachers. Their large board of directors and distinguished advisors includes Marcus Samuelson, Jacques Pepin, and Al Roker.

C-CAP Arizona partners with 60 schools throughout the state including 7 Navajo Nation schools. Recently 11 girls from the Navajo Nation worked in five of the outlets throughout the Grand Canyon National Park. These students are provided amazing opportunities to learn.

In addition to classroom programming, the schools provide hands-on assistance for private events, paid apprenticeships, and competitions. After graduating high school, if a student is interested in continuing culinary training, they can be placed with an employer who offers tuition reimbursement.

It’s not all about training, but the invaluable lessons learned and the cherished memories students create together. It’s also about pushing themselves, nurturing their passions for the culinary arts, and learning how to achieve greatness as a team.

L-R: Dames Charleen Badman and Jill Smith. Photos: Debby Wolvos.

C-Cap Harvest Moon Feast 2024

By Catherine Sloman (London)

On October 17, 60-plus Dames left the opening reception of the Phoenix Conference to jump on a private bus headed to C-CAP’s 10th annual Harvest Moon Feast. The event took place on the grounds of the beautiful Phoenician luxury resort in Scottsdale, Arizona, part of Phoenix’s metropolitan area, which is located in the beautiful Sonoran Desert.

C-CAP culinary teams from high schools across Arizona competed for scholarships at 36 food stations. The attendees sampled all the dishes then voted for their favorite bites of the evening. We weren’t disappointed—what a treat this was—enjoying the creative and delicious offerings made by some very impressive young, aspiring chefs. And the weather was on our side too; we had a beautiful, balmy evening to take in the sights and smells at our leisure.

The students that we met were extremely serious about the opportunities they had been given and clearly valued their chef mentors, the partnership between C-CAP Arizona and the Phoenix Chapter, and making the fundraiser a successful and hugely enjoyable event. More than 30 of Arizona’s leading chefs work with 9,000 Arizona-based students. Clearly they do a great job of guiding these young people to work some magic in their kitchens—the array of wonderful foods and beverages spoke for itself.

As they cooked, it was fascinating to talk to the students about the inspiration for their dishes, whether that was reinventing old family recipes, a new twist on a classic dish, or a brand new vision, all expertly executed. We would happily have worked our way around the food stations a second (or third ?) time!

There were so many choices...so many passionate students and their mentors to talk to. It felt impossible to pick a favourite, but there were decisions to be made when we voted for the People’s Choice Award. A team of chefs selected the winner to take the Chef’s Choice. One lucky student was awarded a full scholarship to The Culinary Institute of America in New York. The winners were delighted to have their work recognised by chefs and guests alike. It was moving to see how thrilled they were to receive the recognition, and indeed accolades, for their creations.

VIP hour was an exclusive experience hosted by celebrity chef Joey Maggiore who presented signed copies of his new book Brunch King to the VIP attendees, which included the Dames. VIP guests also received a swag bag filled with marvelous products. The book is packed with great recipes for that first meal of the day, or any time of the day, to be honest. The auction, masterfully led by auctioneer Brody McGuire, was packed with lavish epicurean and luxury travel prizes, all helping to support the great work of C-CAP. There was dancing to the boot-stomping sounds of Nate Nathan and The MacDaddy-O’s, who provided a musical backdrop to the evening.

It was wonderful to spend the evening sampling a huge array of beautifully cooked food, but the real highlight was chatting with the young chefs who spoke so knowledgeably and with such immense pride in what they have achieved under the watchful gaze of their mentors.

Photos: Sergio Galvan, unless credited otherwise.

L-R: Author Catherine Sloman and Natalie Keng (Atlanta)

Photo: Kate Howell

Photo: Kate Howell

Photo: Kate Howell

Photo: S.Slack

chapter programs

By Dame Nichole Bendele (San Antonio)

ATLANTA

AUSTIN by Chrissy Grundy

We welcomed our new Dame members at Independence Brewing in Austin, Texas, hosted by Dame Amy Cartwright and organized by Dame Traci Vellebil

BOSTON by Lucille Giovino

We participated in Volunteer Day at Newton Food Bank (NFB). Dame Denise Daniels manages the operation which has increasing demand for sustenance. Dames restocked shelves of canned and dry goods, refrigerated frozen meats, and set out produce from local farms. NFB offers food gift cards to supply holiday meals. It is our pleasure to donate $1500 to the Newton Food Pantry. Our summer treat was a patio party at Gustazo Cuban Kitchen and Bar (Cambridge). Our hostess for this event was chef and owner Dame Patricia Estorina. What could start us off better than sipping a Mojito and then enjoying an authentic Cuban entree and finishing with Tres Leches, the absolutely delicious milk-soaked sponge cake! What caught my eye was the note at the bottom of the menu which informed the diner of the “4 percent Appreciation Fee” added to one’s bill which is paid directly to the kitchen staff and this charge is in addition to the normal wages and is

Saddle up Y’all; it’s boot scooting time!

Dames Jessica Sanders and Kendall Antonelli host a Zero Proof Cocktail and Cheese Pairing at Antonelli’s Cheese House in Austin, Texas. Legacy Co-Chairs Beth Pav (Austin) and Julie Chernoff (Chicago) with 2024 LDEI President Kathy Gold (Philadelphia) in Phoenix. Photo: Debby Wolvos.

Boston Dames volunteer at the Newton Food Pantry.

used to help impact the wage differential that has become the norm between Front of the House and the Culinary Teams.” The adoption of this policy might be a noteworthy endeavor for all restaurants to seriously consider.

The Saccone Awards, named for Boston Chapter’s founder Dame Eda Saccone, honor unsung heroes in the hospitality industry. Two current winners Sally Simpson (founder Chop Chop Magazine) and Pascale Martineau (Chef Instructor New England Culinary Arts Training) are shown with Dames Hannah Bartholomew, Lucille Saccone Giovino, and Robin Cohen along with colleagues of winner Sumiao Chen (CEO/founder of Sumiao Hunan Kitchen), who couldn’t be present. Boston Dames at our Annual Business Meeting. Boston Dames at the Phoenix Conference. Photo: Debby Wolvos.

BRITISH COLUMBIA

by Cassandra Anderton

CHARLESTON

by Susan Slack

Columbia Dames celebrate at the Grande

Dinner during the Phoenix Conference; BC Dame Stephanie Jaeger has become LDEI’s new president.

The Charleston Dames welcomed the new 2024-2025 Board of Directors during a fall business meeting. President Robin Lee Griffith discussed the Board transition then turned the meeting over to incoming president Mary Kay Gill who conducted the remainder of the meeting. Plans are in the works for several chapter activities including the annual Culinary Bazaar fundraiser.

Chapter Dames who attended the fabulous Phoenix Conference include

Robin Lee Griffith, Helen Mitternight, Belinda SmithSullivan, and Susan Slack. The Charleston Chapter is celebrating its 15th anniversary.

Charleston Dames are on a winning streak! Helen Mitternight bought the winning raffle ticket to attend the M.F.K. Women in Food & Storytelling Sym posium in Nashville next April. Helen’s husband, Ferris Kaplan, joined her at Conference. Robin Lee Griffith passed the president’s gavel to Mary Kay Gill in September. Dame Jennifer Ridall Lata presents a $2,500 check to Southern Smoke Foundation (SSF), our charity partner who is helping food and beverage workers impacted by Hurricane Helene.

CHICAGO by Mariam Parker

Chicago Dames gathered together to share a wonderful evening hosted by Dame Anupy Singla and Chef Sujan Sarkar at his award winning and Michelin-starred

British

Dame

Photo: Debby Wolvos.

Dame Anupy Singla and Chef Sujan Sarkar with guests at the Indienne dinner. Making memories...Chicago Dames at the Phoenix Conference! Photo: Debby Wolvos.

restaurant Indienne in Chicago. Guests were guided through a beautiful progressive dining experience featuring seasonal Indian flavors paired with wine.

CLEVELAND by Debbie

Pappadakes

We enjoyed the bounty of summer with a visit to the urban farm Rid-All Green Partnership, an inspirational oasis of 18 acres of agriculture in Cleveland's often-neglected Kinsman neighborhood. Dames and their guests, led by Ramat Wiley and Rid-All’s Dave “Dr. Greenhand” Hester, learned about the farm’s educational programs, growing processes, and aquaponics tilapia farm before gathering for a group dinner at nearby Batuqui, a Brazilian restaurant in Cleveland. August brought the return of the Cleveland Chapter’s highly successful Business Pitch Competition coordinated by Dame Destiny Burns. After pitching their business to a panel of professional judges, the competition awarded $6000 in grant money to three finalists from women entrepreneurs in the food, beverage, or hospitality industries. Winner businesses included Daisy Pops, Mugsy Bakes, and The Pink Shoppe Bakery. After a full summer of activity, the Cleveland Dames came together in September for the 2024 Annual Meeting, held at the Tri-C Culinary Arts and Hospitality Management’s facilities in Downtown Cleveland. After a delicious potluck lunch and chapter business meeting, Cleveland Dames learned about the Tri-C program from the college’s leading chef, Ky Wai, and they toured the facility’s kitchen and classroom spaces.

DALLAS by

Aamina Masood

The chapter recently hosted a memorable New Member Induction Brunch at the elegant Lakewood Country Club, welcoming 26 exceptional women into the esteemed organization. The morning began with a warm welcome from the chapter president, setting a tone of celebration and unity. During the induction ceremony, each of the new members was introduced with a personalized tribute, highlighting her professional accomplishments and dedication to advancing women in the culinary, hospitality, and fine beverage industries. As they received

their certificates of induction, the room filled with applause reflecting the collective pride of the chapter. The brunch featured a carefully curated menu that included a delightful mango sorbet. The event provided an inviting and warm atmosphere where seasoned Dames offered mentorship, shared stories, and built connections with the new members. In September, a team of Dallas Dames honored Legacy Awards winner Chef Melissa Maness with a week's worth of exciting activities. Melissa is a culinary arts instructor for South Technical High School. The activities included a welcome barbecue, a dumpling-making class, dinner at Tiffany Derry's soul food restaurant, a lunch and learn with Thai chef Nikky Phinyawatana , tea with immigrant entrepreneurs, and a farewell breakfast at the Ritz. It was a blast!

GREATER MADISON by Linda Eatherton

In September, the members of the Greater Madison Chapter produced their very first fundraising event called Aperitivo in the Garden, an afternoon social with local Wisconsin wines, spectacular wine cocktails, and an array of savories and sweets built on local specialties and foods donated by the Madison Dames. The group was able to raise nearly $5,000. in ticket sales, online auction bidding, and donations. Funds will

Cleveland Dames gather for the 2024 Annual Meeting. Photo: Deborah Pappadakes. Cheers to unforgettable Conference moments with friends.

Photos: Debby Wolvos.

New Dallas Members. Photo: Aamina Masood. A toast to the Phoenix Dames! Dallas Dame Jennifer Bajsel at Conference. Photo: Debby Wolvos. A memorable week with Legacy Awards winner Melissa Maness.

Dame Nicole Bujewski adds the finishing touches to Warm, Spiced, Roasted Door Creek Orchard Earliblaze Apples, donated by Liz Griffith. On top, Nicole pipes Whipped Vanilla Crave Brothers Mascarpone donated by Roseanne Crave. Dame Susan Parenti serves savory Crostini with award-winning Crave Brothers Mascarpone donated by Dame Roseanne Crave. Toppings are fig jam, Door Creek Orchard Ashmead Apples, and Moonglow Pears donated by orchard owner Dame Liz Griffith.

go to REAP Food Group, a Madisonbased organization that works to bring Wisconsin farms, farmers, families, and food closer together to create healthy communities. Despite waves of rain, both Dames and guests rolled with the weather and made it a terrific event. REAP Food Group representatives welcomed guests and thanked Madison Dames for their support and partnership.

HAWAII

by Hayley Matson Mathes

Our Annual Meeting was held August 11 at the iconic Waikiki Royal Hawaiian Hotel's Azure restaurant. Our inspirational guest speaker was former Top Chef contestant and producer Lee Anne Wong. She is the chef/partner of Koko Head Cafe, Honolulu, and Papa'aina restaurant, destroyed by the Lahaina Maui fire. Lee Ann discussed her advocacy for restaurant workers and mental health awareness/resources. Her passion for supporting and mentoring aspiring culinary professionals was evident in her remarks. New members welcomed: Aletha Thomas, Cooking Kauai; Katy Kahele Tsark, Maui Cocktail Kits; and Dore Centeio, Kamuela Gourmet. Chapter President Clare Bobo shared a report on our $46,500 chapter fundraiser focused on supporting women-owned Maui businesses impacted by the August 2023 Lahaina fire. Our chapter donated to women-owned Maui restaurants, the Maui Farmers Union, Common Ground Collective, and Fresh Help Maui. We invested in Maui women-created-products, packaging Ho’omau gift boxes (Hawaiian word meaning to continue, perpetuate, persist) with sales benefitting Maui Relief efforts.

LONDON

by Kate Howell

We have begun a Dames Give Back initiative by partnering with a charity in the city that tackles food waste and feeding those who are experiencing food poverty in the city. Dames Kate Howell, Stephanie Jackson, Cathy Sloman and Jen Greenhalgh spent two days collecting food that would otherwise have gone to waste and helping to run a community fridge and breakfast club for the local

community. A community fridge is a space that brings people together to share food, meet up, learn new skills, and prevent fresh food from going to waste. They’re open to all and anyone can share or take food, including surplus from supermarkets, local food businesses, producers, households, and gardens. Fridges are run by community groups and our chapter was glad to be part of the initiative to give something back to their community.

MINNESOTA by Lauren Voight

Dame Allison Sheardy, tasting room manager of Rustic Roots Winery, hosted an evening among the grapevines. Guests enjoyed a family-style dinner with caprese, Mediterranean salads, flatbreads, and sweets, alongside drinks including wine, a blueberry-mojito mocktail, and house-made root beer. Before dinner, attendees toured the vineyard and production facility, asking Allison questions about the winery and her role, including tasting slightly sour, not-yet-ripe grapes. In 2019, Greg and Andrea Sandager bought 80 acres, planted 20 acres, and converted a hilltop home into a tasting room. Their family business, Abrahamson’s Nursery, is located across the highway and provides storage and a mobile bottling line for the winery, ensuring vertical integration. Rustic Roots grows eight University of Minnesota grape varieties, including Marquette, Frontenac, and Brianna. Initially, the

Aperitivo in the Garden with the Greater Madison Chapter .

Hayley Matson-Mathes shares aloha with friends at the Phoenix Conference. Photo: Debby Wolvos. Hawaii Dames Gather for the Annual Meeting.

London Dames volunteer at a community fridge. Editor’s Notes: Conference scenes (L-R): Kate Howell and Anna Neave, Austin president, steppin’ out in style. Photo: Debby Wolvos. Catherine Sloman (plus Kate and friends) took a rugged Pink Jeep Tour in breathtaking Sedona. Every bump and dust cloud was part of the adventure! Photo: Marsha Palanci.

Dame Allison Sheardy educates and entertains the Minnesota Chapter on a beautiful evening at Rustic Roots Winery. Sharing moments: Minnesota Dames Merrilyn Tauscher, Janeen Sarlin (LDNY), and Cindy Jurgensen at Conference. Photo: Debby Wolvos.

winery purchased grapes while waiting for their vineyard to mature, but now they use 100 percent estate-grown grapes. Grapes are mostly machine-harvested, though some Marquette grapes are handpicked, and ice wine rows are left to freeze. Allison manages the tasting rooms, public and private events, staff training, the wine club, writes tasting notes, and maintains the winery's social media. She also assists with production decisions and is pursuing a Masters in Wine while serving as our chapter treasurer.

NASHVILLE

NEW ENGLAND

by Nancy Matheson-Burns

Celebrating on the East Coast, LDEI’s New England Chapter member Claudine Pépin was honored to be invited back to a gala featuring the presentation of the 2024 Julia Child Award. The event was hosted by the Smithsonian’s National Museum of American History. Jacques Pépin, Claudine’s father, was the first recipient of the award, which is given annually by The Julia Child Foundation for Gastronomy and the Culinary Arts. This year’s honoree is Alice Waters (LDEI’s 2007 Grande Dame). The award was presented by Grande Dame Joan Nathan (Washington, D.C). LDEI members in attendance who are past recipients of the Julia Child Award included Toni Tipton-Martin (Washington, D.C), Mary Sue Milliken and Susan Feniger (Los Angeles). And of course, Julia Child (New York), who was an LDE

Grande Dame. The New England Chapter was represented at the Phoenix Conference by President Diane Wheeler and Nancy Matheson-Burns. Also attending was 2024 Legacy winner Anamaria Morales, who was hosted by the New England Chapter Dames during her New England Food Entrepreneurship Legacy experience.

Good friends, good horses, good times! Several Dames, including Diane Wheeler, enjoy an early morning trail ride at Conference. A collage of C-CAP Harvest Moon Feast memories; Diane Wheeler and Nancy Matheson-Burns chat with celebrity chefs and C-CAP students. Attending C-CAP Harvest Moon Feast during Conference, L-R: Diane Wheeler (New England Chapter President); Nancy Matheson-Burns; Legacy winner Anamarie Morales; Dallas Legacy winner Melissa Maness; and Doralice Handal (Sonoma Chapter President).

NEW ORLEANS by Colleen Rush

With an eye on recycling and conservation/sustainability goals for bars, hotels, and restaurants in New Orleans, we toured Glass Half Full (GHF)on July 29 to see how the glass-recycling powerhouse blasts through two tons of glass an hour. The operation has diverted millions (and millions) of glass from landfills and converted it to sand for disaster relief sandbags, coastal restoration, and eco-construction materials. What better place to elect the new 2024-25 board than in the Twelfth Knight Revelers Suite at Antoine’s, America’s oldest family-run restaurant? (Thanks to Antoine’s director of marketing and Dame Lisa Blount for the historic setting.) Our members unanimously elected the new board of directors on August 20. We’re thrilled! President Dee Lavigne (Deelightful Roux School of Cooking); Immediate Past President Christa Cotton (El Guapo Bitters & Syrups); VP Communications Colleen Rush (Crush Editorial); VP Programs Suzanne Felber (Lifestylist); VP Philanthropy Rebecca Schattman (Ruby Slipper); Fundraising Assistant Officer Marcy Nathan (Rouse's Markets); VP Membership Jen Kelley Killian (Aaron Sanchez Impact

The Nashville Dames are sharing good vibes at the Phoenix Conference. Photo: Debby Wolvos.

Claudine and Jacques Pépin (seated) with friends: Sara Moulton (front), Dame Joan Nathan, Sally Swift, Eric W Spivey, José Andrés, Grande Dame Alice Waters, Anthea M. Hartig, Rick Bayless, Sean Sherman, Dame Grace Young, and Dame Susan Feniger. Julia Child Foundation.

Fund); Treasurer Nicole Eiden (Windowsill Pies); and Secretary Sue Strachan (Freelance Writer/Editor/PR).

more formal induction event.” Co-Chairs Jennifer Kaye and Kathie Griley oversaw the selection process. After orientation, new members were officially pinned at the Induction Brunch/Annual Meeting at Liz Mishler’s Milagro Event Center. We now have 86 members.

SAN ANTONIO by Elise Russ

Chapter Board of Directors, L-R: Colleen Rush (Communications); Jen Kelley Killian (Membership); Dee Lavigne (President); Rebecca Schattman (Philanthropy); and Suzanne Felber (Programs). Board members not pictured: Marcy Nathan (Fundraising Assistant Officer); Nicole Eiden (Treasurer); and Sue Strachan (Secretary).

SACRAMENTO by Deborah Harrington

The Village Feast, a Sacramento fundraiser, hosted 150 guests at an al fresco celebration of local food and drink. Proceeds support programs, charitable causes, and Davis Farm to School, which provides farm and food education programs. Since 2018, it has raised more than $200,000. Co-Chair Amanda Frew says, “The Village Feast is truly a beautiful event filled with wonderful company and a delicious farm-to-fork menu that celebrates the amazing agricultural producers here in the Sacramento Valley—from fruits and vegetables, to honey, to olive oil, and wine—all while supporting fresh food in schools and women in culinary, agricultural, and hospitality sectors.”

Our New Member Welcome Brunch POD was hosted by Elise Bauer at her Carmichael home. Jennifer Kaye, the chapter’s membership co-chair said, “PODS are pop-up opportunities for Dames to socialize. It is our hope to make our incoming Dames feel welcome, answer any questions they may have, and offer the opportunity to make new connections before the larger,

In August, we hosted a luncheon at Dame Lisa Wong's restaurant, Rosario's, to honor their 2024 scholarship recipients. Six of the seven recipients were able to attend, and it was so nice to meet the young women and hear about the careers they are pursuing. We also inducted nine new members into our chapter: Nicola Massey, Jessica Philpot, Amanda Alarcon, Jamie Kowalski, Cathy Martell, Donna Tuttle, Rebecca Anthony, Camille De Los Reyes, and Arisa Larios. The induction was held at The Venues at Mission Conception and catered by Dame Allison Balfour of Southerleigh’s. A National Historic Landmark and designated UNESCO World Heritage Site, Mission Conception is home to an active Catholic community in San Antonio. We hosted our annual Plate Changer fundraiser on September 12 at the Briscoe Western Art Museum featuring culinary creations from celebrity chef, Claudette Zepeda. Known for her fearless style and bold approach to regional Mexican cuisine, she mentioned about feeling different and often the only female in the kitchen: “It is easy to feel small when in front of many people, but it is important to get your

SAN FRANCISCO by Jodie Chase

Briana James has been named the 2024 recipient of the Karola Saekel Craib Excellence in Food Journalism Fellowship. The San Francisco Bay Area Chapter presents the $5,000 award annually to a woman and/or nonbinary food/wine journalist who is a non-Dame journalist in the greater San Francisco Bay Area and whose writings show talent and promise. An illustrator and writer for kids and food people, Briana is known for her

Nola President Dee Lavigne at Conference looking sassy and cute in her cowboy hat. Photo: Debby Wolvos. L-R: GHF co-founder Fran Trautmann; VP of Philanthropy Rebecca Schattman; President Dee Lavigne; and Dame Suzanne Becker. Nola

Diners gather at Davis Central Park for the Village Feast, a celebration of California's bounty and camaraderie. Among the favorite courses: Local heirloom tomatoes.

Dame Jennifer Goldman (Cleveland) and San Antonio Dames Nancy Fitch and Blanca Aldaco. San Antonio Dames attend the Plate Changer fundraiser. San Antonio Dames attend the Plate Changer fundraiser.

Briana James is the recipient of the 2024 Karola Saekel Craib Excellence in Food Journalism Fellowship.

Tanya Holland and Maria

vibrant and joyful visual narratives that celebrate ancestral wisdom and everyday life. Her work has been featured in The New York Times, Inc. Magazine, Edible East Bay, and Eater, among others. "There are two projects I've spent years dreaming of bringing to life,” she said, “and I'm overjoyed to make them realities finally. One is a collection of miniature food zines. The other is a personal archival project called Chopsticks for Gumbo, a collection of food memories from my Martiniquais-Japanese-American household. I'm so humbled and honored that the fellowship will allow me to transition these projects from idea to actuality. What a thrill!” Briana lives in Oakland, California, with her partner, kiddo, Cairn Terrier, and a trio of chickens. You can find her online at brijames.com.

SEATTLE

Dame Alice Gautsch Foreman shares a few of her favorite photos from the recent Phoenix Conference. The young culinary students at the C-CAP Harvest Moon Feast are creating an impressive artisan dessert. L: Phoenix Dame Maureen Elitzak, (Owner, Zak’s Chocolates) was a panelist on the session. She is shown with chocolatier Pam Williams, a Dame from the BC Chapter. Tastings from a session on chocolate, wine, and coffee. What’s life without a little sparkle? Here’s an impressive display of jewelry worn at Conference by Alice Foreman, Doralice Handal, and Wendy Bohannon. Editor—SSlack.

SOUTH

FLORIDA by Jane Silverman

SoFlo Florida Dames Around the World!

France! Jacqueline Kleis celebrated her 40th year in the culinary world with a visit to her first mentor, Three Stars Michelin Chef Georges Blanc at his Restaurant Gastronomique in Vonnas, France. The two reminisced over their time together in 1984 and he presented her

with a dedicated copy of one of his books. At the time, Jacqueline was only one of two women on his culinary team and would become a global food sector expert, chef, and food columnist; she continues to pay it forward as a mentor. Italy! Marie-Charlotte Piro, SoFlo VP, founding member of the Tuscany Chapter, and CEO of Olio Piro olive oil, launched a new heat-friendly virgin olive oil called Cucino in collaboration with award-winning olive oil producer Frantoio Pruneti and Katy Lapini from the Tuscany Chapter. Visit www. olio-piro.com with code LDEI for a 20 percent discount. Atlanta! Nichole Robillard was a panelist at FSR’s NextGen Restaurant Summit and QSR Evolution conferences. Her panels included Menu Innovation for Evolving Consumer Trends. Nichole was most recently the CMO of the Smokey Bones Restaurants chain of 60 locations and is on the advisory board of Women in Restaurant Leadership (WiRL).

WASHINGTON, D.C.

ST. LOUIS

Dames

Gomez-Laurens at the Phoenix Conference. Photo: SSlack.

Forty years later! South Florida Dame Jacqueline Kleis Reunites with her first mentor, Three Stars Michelin Chef Georges Blanc. Panelist Nichole Robillard in Atlanta.

A roundup of St. Louis Dames and friends at Conference. Photo: Debby Wolvos.

Dames celebrate the selection of Carla Hall as their newest Grande Dame at the Phoenix Conference. Brava, Carla! Photos: Debby Wolvos.

Philadelphia Chapter Program: TASTE OF THE DELAWARE RIVER VALLEY

By Kendra Rex (Philadelphia)

On Sunday, October 6, Philadelphia Dames gathered north of the city for an afternoon of touring and tasting their way through the Delaware River Valley. Organized by Dame Kendra Rex , the Taste of the Delaware River Valley was a two-part program consisting of farm tours & tastings and then followed by a five-course farm-to-fork dinner at the River House at Odette’s in famed New Hope, Pennsylvania. The program was designed to be a celebration of the agricultural history and bounty of bucolic Bucks and Hunterdon Counties. The goal was to introduce our Philly Dames to the River Valley, our local community to the LDEI organization, all while highlighting and promoting our incredible farmers and makers. During the first program, participants began by exploring Bobolink Dairy & Bakehouse in Milford, New Jersey, with Nina and Jonathon White, where they met the sweet, heritage herd and then learned about (and tasted) their awardwinning cheeses and breads. Next, the group traveled south on the river to Manoff Market Gardens & Cidery where mother–daughter duo Amy and Chelsea Manoff led the group through an exciting tasting of their ciders. The quintessential autumn weather could not have been more perfect to highlight the beauty of what our local farms have to offer. The second program was an expertly curated farm dinner at the stunning River House at Odette’s. With a view overlooking the river, 40 guests dined on a feast that featured more than 15 local farms and artisanal makers. To say this event was a success is an understatement! Our goal was not only met, but we even managed to make some money for our chapter. "We look forward to hosting another Delaware River Valley experience in the spring."

Top row: Philadelphia Dames enjoy a farm tour and tasting of the award-winning cheeses at Bobolink Dairy & Bakehouse in Milford, NJ. Middle row: A true farmto-fork dining experience at the exclusive River House. Bottom row: A sampling of hard cider from Manoff Market Gardens & Cidery.

Global Culinary Initiative

GCI ATLANTA HOSTS A FILIPINO, KAMAYANSTYLE DINNER

On October 6, the Atlanta Chapter hosted their first Global Culinary Initiative (GCI) "Immersive Culinary Experience,” which was championed by Dame Natalie Keng of Global Hearth (VP of Diversity, Equity, and Inclusion). Dames Shirley Hughes, owner of Sweet Cheats bakery and Hope Webb, co-owner of Michelin Bib Gourmand-awarded restaurant Estrellita, co-chaired the stellar event to celebrate Filipino American History Month (FAHM) and the rich, cultural heritage of the Philippines. It was organized in collaboration with the FAHM Georgia Committee, the Adobo Tasting League, and Emory Filipino Student Association (FSA) volunteers.

The sold-out event featured a “Boodle Fight”—a communal-style dining experience practiced by Philippine soldiers since World War II. It is a way to forge camaraderie, closeness, and community. Soldiers from across the ranks dine together, shoulder-toshoulder, on foods piled onto a long table covered with banana leaves. Boodle refers to food and fight refers to the competitive nature of participating in the feast.

The Boodle Fight is similar to the traditional, communal-style Filipino kamayan meal in that both are “hands on.” In Tagalog, kamayan means “by hand” and refers to how the food is eaten. That’s right—no utensils or plates! Both types of feast involve eating with your hands. The practice of kamayan is deeply rooted in Filipino culture.

GCI’s all-you-can-eat feast featured a wide range of dishes that included melt-in-your-mouth Filipino-style roasted pork belly (from Estrellita); adobo (meats or vegetables braised in a vinegar-based sauce); Chicken

Inasal (marinated, grilled chicken); bistek (marinated, sliced beef topped with caramelized onions); and lumpia (Filipino egg rolls). The menu also featured unlimited, island-inspired sips and delightful Filipino desserts, some made with ube, a colorful, purple yam from the Philippines.

Hope noted, “The crowd dove into the savory adobo dishes, rice, seafood, and more, making for a lively, interactive grazing experience. The energy, camaraderie, and sheer excitement captured the heart of LDEI’s global Culinary Initiative and celebrated the rich tradition of the Boodle Fight like never before!”

Special guests included Ray Donato, the Honorary Consul General to the Philippines, and other esteemed, Filipino community leaders. The Adobo Tasting League Adobo Contest was organized by Hope Web. The big winner of the day was Sheila Balaga and The People’s Choice Award was presented to both Chef Walter Cortado of Estrellita in a tie with Claire of Claire's Kitchen. There were chances to win raffle prizes and to bid on unique, one-of-a-kind silent auction items and experiences. Guests enjoyed an exclusive Food-Wine Strolling Event and received special gift bags to take home.

The spirit of bayanihan, the Filipino tradition of communal unity and helping others, was on full display. Atlanta Dame Barb Pires said, “We raised $6,370. The money will go toward the Atlanta Chapter’s new DEI/GCI Diversity Grant, this year benefitting the Atlanta Filipino community as determined by our philanthropy committee.”

Susan Slack and Atlanta Dame Suzanne Brown (Suzanne is the founder of LDEI’s Global Culinary Initiative). With special thanks to Hope Webb.

Top L.-R: Atlanta Dames Shirley Hughes, Hope Webb, and Natalie Keng. The event took place at Shirley’s home in Cabbagetown, an artsy, historic neighborhood in Downtown Atlanta. Her backyard offered the perfect setting for guests to taste the authentic Filipino foods. The colorful collage shows the guests, sumptuous Filipino foods, and exciting activities during Atlanta’s GCI event. Covered with banana leaves and laden with traditional Filipino dishes, the food table was vibrant and welcoming. The succulent, slow-roasted pork belly roll (Filipino Porchetta) is stuffed with lemongrass, garlic, onion, and bay leaves. Photos: Susanne Brown and Atlanta Chapter.

member milestones

By Dottie Koteski (Philadelphia)

ATLANTA

Jennifer Hill Booker celebrated the second anniversary of her restaurant, Bauhaus Biergarten. Located in the arts district of downtown Springdale, Arkansas, Bauhaus Biergarten has brought the taste of traditional German biergartens to Northwest Arkansas, complete with imported German beers, brats, and Bavarian pretzels as big as your head!

Virginia Willis announced the revised and updated publication of her award-winning cookbook Y'all in paperback. The robust update features new Good and Good for You™ recipes, new photographs, and an introduction that addresses Virginia's 65-pound weight loss. She also lightened up many heritage recipes and provided "Fresh Takes" on others.

at this much-loved neighborhood bakery in Austin, Texas.

Kati Leudecke celebrated the first anniversary of Bottega, a neighborhood café that she opened in Austin, Texas.

Stephanie McClenny celebrated 14 years of preserving Texas at her shop Confituras in Austin, Texas.

AUSTIN

Amy Cartwright co-founder and president of Independence Brewing Co. celebrated their 20th anniversary on Saturday, October 19. They released a limited-edition, 20th Anniversary IPA, which is in stores across Texas.

Jessica Sanders’s Drinkwell was named one of the 40 Best Bars in Austin by the American Statesmen

BIRMINGHAM

Katie Cornutt of Rolls Bakery, is partnering with a local church to help provide breakfast for the homeless community.

Jan Walsh is celebrating the first anniversary of CulinaryCartoons. com with an online store and “That Guy!” merchandise.

Bakery. Katie offers her pastry chef expertise

recommendation. Margot is a BCRFA Restaurant Hall of Fame inductee for Front of House and well known for her hospitality savvy in BC’s food and beverage industry.

Christine Blackwood, founder of Blackwood Career Apparel + Essentials, announced her company will close permanently. It is the end of an era in the hospitality industry. The company has been a go-to supplier of chef

Dulce Rivera was named a member of the Leadership Birmingham class of 2025. This prestigious program brings together a group of 50 leaders from diverse backgrounds in the community who spend the year learning and exchanging ideas about the issues and challenges facing our region to be more effective as leaders.

BRITISH COLUMBIA

Margot Baloro joined Vancouver's Wildlight Kitchen + Bar as their general manager earlier this year and led her team into another exceptional year with their recent repeat Michelin

the 2024 WineAlign National Wine Awards. It highlights the remarkable achievement for this boutique winery and showcases the winery’s dedication to excellence in winemaking.

Sandrine Ramoisy a driving force behind one of Vancouver’s most outstanding restaurants, the famous Le Crocodile. Sandrine is addressing the gap in service standards in hospitality with TIPS Academy, providing a 16-hour course to teach mindset, accountability, and essential skills for serving.

CHARLESTON

Nathalie Dupree appears in the fall issue of The Local Palate magazine. The 100th Anniversary Issue celebrates “One Hundred Things We Love” and number one features Grande Dame Nathalie and her legendary biscuits. Regarded as “the reigning queen of Southern cuisine,” Nathalie is an honorary Charleston Dame and a member of the North Carolina Chapter.

Lauren Furey, private chef, is the host of Now We’re Cooking, a new digital series on South Carolina ETV (SCETV). She prepares down-toearth dishes showcasing local ingredients and purveyors in South Carolina’s Lowcountry. Charleston Dame is a culinary producer on the series.

CHICAGO

Joanna Bryant Garne entered several students in the 2024 Baron H. Galand Culinary Knowledge Bowl National Champions. They were Maggie Pierson, Maggie Bristow, Bethanie Cox, and Captain Blaze Webb. Thank you to all those who supported Grayson College's journey to this incredible victory.

Tiffany Derry, chef and TV personality, has earned national attention for her new food festival, Shef. She's received lots of press in Texas, but she also got a great shout out in Essence. "Why Tiffany Derry's Shef F+W Festival is a Game-Changer for Black Chefs and The Culinary Industry" tells readers about Derry's starstudded lineup, which includes Grande Dame Carla Hall

LONDON

Elisabeth Luard has been appointed President of the prestigious Oxford Food Symposium, replacing Claudia Roden. Her association with the Symposium goes back to 1984 when the third gathering was held at St. Anthony's College, Oxford. The symposium is now located at St. Catherine's College. Elisabeth completed six years as Chair of the Board of Trustees in 2023.

Pru Leith

Heidi Coudal company Big Delicious Planet has been selected as one of the caterers for Home Court at The Obama Presidential Center, opening in 2026. The Home Court will feature several multipurpose spaces accommodating groups from 30 to 999 people.

Raeanne Sarazen Cookbook Award under the Reference & Technical Book Category for her book The Complete Recipe Writing Guide.

DALLAS

Jennifer Bajsel on Fox's TV show in Dallas to kick off the chapter's 40th anniversary. Chef Bajse expertly made smoked chicken sliders in a short video while she educated viewers about her wonderful Dallas Chapter. “Since 1985, the organization has raised more than $1.5 million," the Fox 4 story said.

Melissa Tate honored by the Texas Department of Agriculture for her annual event, Texas Pie Fest, which brings awareness to small business owners like bakers, food truck owners and more—over an easy thing to love, pie. The 2024 GO TEXAN event grant gives Texas Pie Fest $5,000 to spend on advertising and promotion.

completed filming the second series of Prue Leith’s Cotswold Kitchen, a cooking/ gardening/farming show on ITV. Her cookbook Life’s too Short to Stuff a Mushroom was released in October. (Carnival) Pru walked the catwalk during London Fashion Week; designers Vin + Omi gave her a new fashion look wearing slinky black latex, Goth makeup, and spiky hair.

DES MOINES

Eileen Gannon received her first state fair baking blue ribbon at the age

Elaine Mahon, chef and lecturer in Gastronomy and Food Studies at Technological University Dublin, contributed to the Royal Irish Academy’s new Irish Food History: A Companion. Also available online via EU+ Academic Press, it’s a wideranging journey through Ireland’s culinary past, Elaine’s chapter covers Irish State Dining 1922-1940.

NASHVILLE

Taylor Guardino Engle recently won the Nashville Emerging Leaders Award in the Hospitality Category, which was given by the Nashville Area Chamber of Commerce and YP Nashville.

Jamika Pessoa on the Drew Barrymore Show as a guest judge.

Airing on October 1, the show featured a fun, new cooking competition segment called Dish Competish. Jamika had the honor of tasting and voting for the winner with other panel members.

NEW ENGLAND

Maria Speck gave an interview on Instagram Live with the Whole Grains Council on Mediterranean grains in cooking and baking. She also gave a lecture and cooking demonstration during the annual conference of the Culinary Nutrition Collaborative (7000 subscribers)

the Needs, a nonprofit specializing in coordinating and deploying relief within the first 14 days of a disaster.

NEW YORK

Shari Bayer is celebrating the 21st anniversary of her NYC-based PR agency, Bayer Public Relations, which she founded in October 2003.

Marion Nestle announced her latest honor: induction into the Fairfax High School Hall of Fame in Los Angeles, where she joined 100 other leading graduates on the 100th anniversary of the school's founding in 1924.

Abby Kurth recently started a blog highlighting some of the best dining experiences a gluten-free traveler can find around the world.

Tracey Maurer's San Antonio FOOD Lotería exhibit has recently been showcased at the San Antonio Central Library. The exhibit was part of FotoSeptiembre and celebrated National Hispanic Heritage Month.

Chantilly Cake. profiled the cake when customers went bonkers as Whole Foods tried to discontinue her beloved cake.

Myisha Mastersson is the new and first Chef de Legume at Beanlandia, a community center, event space, cultural museum and home of the Krewe of Red Beans in the Bywater neighborhood of New Orleans. Maya will be developing culinary and bar programs and creating beancentered community outreach initiatives.

Elizabeth Pearce will begin covering local drinks news for New Orleans Magazine the Bar Tab column in January. This will be in addition to her monthly Cheers column, featuring bartender interviews and cocktail recipes.

Amy Sins, chef/owner of Langlois Culinary Crossroads was a featured speaker on the Power of Diplomacy and Creative Entrepreneurship panel at the Global Ties US Summit. She is recognized for her disaster recovery efforts, most recently in Florida and North Carolina, as founder of Fill

Nicola Nice, Ph.D. has published her first book, The Cocktail Parlor: How women brought the cocktail home, chronicling the untold history of the cocktail from the point of view of 100 women who have written about it. The book features the works of several past Dames including Julia Child and

PORTLAND

Denise Mazal

Stacey Gibson opened Parallel, a wine bar in Northeast Portland. This wine bar has been a longtime dream of Stacey and her husband/chef/business partner Joey. Showcasing wines from around the world, the concept focuses around food and wine pairings with the wine leading the direction of the menu.

SAN ANTONIO

Diana Adkison was awarded Credit Manager of the Year in the United States at Ben E. Keith.

Nicola Blaque selected to represent the City of San Antonio as a chef in residence in Glasgow, Scotland.

Resnerova published a cookbook, The Aroma of Czech Cuisine which explores the rich tapestry of Czech food. The book delves into folklore, uncovers recipe origins, and traces the historical threads that bind Czech cuisine to its cultural heritage.

Lisa Wong is one of the proud recipients of the 2024 Trefoil Award from the Girl Scouts of Southwest Texas! This incredible honor celebrates women who embody the courage, confidence, and character of Girl Scouts.

SAN FRANCISCO

Andrea Lawson Gary brand marketer, co-authored Modern Mexican Cuisine in California’s with chef Rogelio Garcia. Convivir means “to live together,” celebrating the flavorful interweaving of traditional Mexican cuisine with the agricultural and artisanal abundance of California’s Napa Valley.

SOUTH FLORIDA

Barbara Seelig Beyer a Cutco Cutlery Culinary Partner and was featured

cooking and sharing her Stress-Free Cooking recipes for fall. Her Chicken Scarpariello and Chicken Pot Pie were big hits with the staff. She is also featured on its Facebook page and website blog.

Nancy Baggett was recently cited as a top expert on culinary lavender and featured in an interview on trending lavender recipes published by Food and Beverage Insider. Additionally, her popular cookbook, The Art of Cooking with Lavender, has gone into its fourth printing and is now carried in more than a hundred lavender farm gift shops around the country.

CAROLINE STUART, NEW YORK

Jodi Lehr and her husband, owners of Santa Lucia Specialty Coffee, are celebrating its 30 years of offering premium, farm direct coffee from Nicaragua to the U.S. The company provides a great coffee program to restaurants, hostelers, and chefs and caterers who care about quality and sustainability. It is available on Amazon.

Rachael Jackson was honored to win an IACP Digital Media Award for her blog, EatOrToss. Readers visit the blog to quell their kitchen anxieties when food doesn't look quite right. The site features images of "questionablelooking" food alongside science-based guidance. EatOrToss aims to prevent food waste while promoting safe food decisions and celebrating food science.

Dame Caroline Stuart passed away in July after a long illness. For several years, she worked closely with James Beard serving as assistant for his cooking school and books. Her recollections from his professional and personal life could have filled a book…and should have. It would have been a bestseller! Caroline maintained many of Beard’s records and his collection of cookware and culinary ephemera. What she left is a treasure trove that I hope finds the perfect home to preserve it all with the care that she did. Caroline was a founding executive board member of The James Beard Foundation and dedicated her life to advocate for culinary education and recognizing chefs around the nation. She was featured in a PBS documentary on James Beard entitled America’s First Foodie: The Incredible Life of James Beard. LDNY member Kathleen Squires served as a co-producer for the film with Beth Federici. In a clip, Caroline explains the story of the short-lived James Beard doll. A third-generation Floridian, Caroline authored The Food of Miami: Authentic Recipes from Southern Florida and the Keys; The Florida Cookbook: From Gulf Coast Gumbo to Key Lime Pie (with Jeanne A Voltz); and The Food of Texas: Authentic Recipes from the Lone Star State (with Dotty Griffith). She worked as a contributing editor and restaurant critic for Hudson Valley Magazine.

On a personal note, Caroline and I became close during the 16 years I worked with The James Beard Foundation producing the annual awards. Our friendship deepened and we bolstered each other’s spirits when we both battled breast cancer in 2010. Our last lunch together was at The Four Seasons in 2016. Caroline was close friends with many esteemed actors and chefs including Norman Van Aken. I asked Norman to share his thoughts about Caroline for LDEI. He eloquently shared this: “Caroline was a quiet person who, despite her many accomplishments, was humble to the core. I am very grateful for her books, which taught me a vast amount about the range of Florida cooking history, but also for her communications with me via telephone, emails, and in person. I hope that someone writes a fine biography of her for she richly deserves one. I miss her beautiful heart.”— Norman. By Melanie Young (LDNY)

JOLENE WORTHINGTON , CHICAGO

Esteemed Leader, Educator, and Mentor

Long-time Chicago Dame Jolene Bluejacket Worthington passed away on August 9 after a long illness. For more than 40 years, she was an influential figure in Chicago’s culinary, pastry, and commercial baking worlds. Jolene was a retired VP of Operations at Eli’s Finest Cheesecake, a company she joined in 1984 as its first employee when it was a small start-up on the northwest side. Previous to joining Eli’s, she worked for Time-Life Books, Inc. as a food stylist and culinary consultant for their Good Cooks cookbook series. She also was a freelance writer for Cuisine magazine, where she concentrated on writing about pastry. Jolene also was a contributing columnist for the Food Section of the Chicago Tribune, writing about the growing array of culinary tools and devices that were becoming available to the adventurous home chefs of the 1980s and beyond. She was instrumental in establishing the Chicago Green City Market, working closely with Dame Abby Mandel. Born in Coffeyville, Kansas, Jolene was a direct descendant of the 18th century Shawnee war chief Bluejacket who fought in the Ohio wars against growing colonial encroachment. The Shawnee tribe later migrated west from Pennsylvania and Ohio to Kansas, Missouri, and Oklahoma. But, perhaps above all, Jolene was a long-standing member of Les Dames de Escoffier and a dear friend and mentor to many Dames. She is survived by her husband Rogers Worthington. A memorial service was held on Wednesday, September 18 at Drake & Son Funeral Home. You can read the full obituary online in the Chicago Tribune

submission guidelines

January issue: Monday, December 9 - March issue: Friday, January 3

MEMBER MILESTONES

(Editor, Dottie Koteski)

To submit your milestone, go to this link: http://link.ldei.org/ldei-membermilestones For any questions or issues, email the editor at MemberMilestones@ldei.org.

Include:

• CHAPTER

• DAME’S NAME

• Maximum 50 words for each Dame about personal honors or accomplishments, but not about new product introductions or other promotions. Press releases and cookbook covers are NOT accepted

PHOTO: You may submit a high resolution quality headshot to accompany your news (see below), and agree to the photo permissions questions for the photo. Note: Due to space constraints, only two Member Milestones will be published per Dame per year.

CHAPTER PROGRAMS

(Editor, Nichole Bendele)

To submit your chapter program, go to this link: http://link.ldei.org/ldei-chapterprograms Up to 200 words about chapter events that have already occurred. For any questions or issues, email the editor at ChapterPrograms@ldei.org.

Include:

• CHAPTER

• SUBMITTER’S NAME

• Maximum 200 words for each chapter.

• Captions for all photos submitted. Photos without captions will not be used. Submissions that exceed 200 words will be edited to comply.

Press releases are not accepted. We regret we don’t have space to print full menus but menu items can be included in the copy. Note: “Chapter Programs” and “Member Milestones” may be dispersed through LDEI social-media channels, as well as in print and online.

IN MEMORIAM

Maximum 400 word count for each Memoriam.

PHOTOGRAPHY/IMAGES

• Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (JPEG).

• Cell phone photos are acceptable if they meet requirements.

• Do not send photos taken off the Internet or embedded with text in Word files or PDF files.

• Include photo credits, if required.

• A maximum of three photos can be submitted per chapter.

• ALL PHOTOGRAPHS MUST BE ACCOMPANIED BY CAPTIONS OR THEY WILL NOT BE PUBLISHED.

LDEI regrets that we cannot include lengthy profiles of individual Dames due to space limitations. Submit Dames’ accomplishments to “Member Milestones” or to LDEI’s Closed Group on Facebook at https://www.facebook.com/groups/218435184886471/ Appearing in person or online at an LDEIsponsored event grants LDEI full rights to use any resulting photography images or video, and any reproductions or adaptations for the feast, social media, PR, or other purposes to help achieve the organization’s aims.

Elevate Holiday Traditions

WOMAN OF PURPOSE AWARDS PRESENTED IN PARTNERSHIP WITH YETI®

Visionary Dames Reshape the World

“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it's the only thing that ever has.” – Margaret Mead

Les Dames d’Escoffier International (LDEI) in partnership with YETI®—the global designer, retailer and distributor of premium innovative outdoor products—introduced the inaugural Woman of Purpose Award in 2021. The award recognizes an exceptional Dame who has set herself apart by making a positive impact in a local or global community, incorporating the important and complex realms of global sustainability, food justice, and public health. The award is presented every other year at the LDEI Conference, alternating with the LDEI Grande Dame Award, which was presented in Phoenix to Carla Hall (Washington, D.C.) Twenty-one women were nominated in 2021; the winner was Nashville Dame Tallu Schuyler Quinn, founder of The Nashville Food Project. Sadly, Tallu passed away in 2022 after a hardfought battle with cancer. She embodied all of the attributes that a Woman of Purpose is, and her work to cultivate community and alleviate hunger continues to this day.

In 2023, 18 visionary Dames were nominated for the second biennial Woman of Purpose Award. St. Louis Dame Nina Mukerjee Furstenau was chosen as the winner. Nina, a journalist, author, editor, humanitarian, and storyteller, stretches us to think about food beyond our towns, and her food stories connect us all as members of the family of man.

WOMAN of PURPOSE

INSPIRE & THRIVE

To further share these transformative stories, LDEI and YETI established a mentoring network to inspire future leaders and provide resources for continued impact. In the “off” year of the Woman of Purpose Award, Growth Grants were also introduced to fund the philanthropic efforts of past nominees.

“Supporting our communities and those who continue to do inspiring and important work has always been at the core of the YETI brand,” said LeighAnn Bakunas, Director, Community Marketing at YETI. In 2024, two $2,500 Growth Grants were awarded, with applicants submitting essays detailing how the funds would expand their work to create equitable outcomes.

Austin recipients Karen Killough and Joi Chevalier exemplified this mission and were presented checks at the Phoenix Conference during the Woman of Purpose Growth Grants Partner Recognition Luncheon. Karen Killough, the co-founder and marketing director of Vista Brewing, was recognized for her approach to sustainable agricul -

ture. Her project seamlessly integrates sustainable farming with culinary and brewing practices, and it serves as a platform for education and community outreach. The LDEI Woman of Purpose Growth Grants will support Vista Brewing’s innovative poultry program, designed to revitalize soil biology and provide educational opportunities to the Central Texas community.

Joi Chevalier, Founder and CEO of The Cook’s Nook, was honored a second time for her dedication to nutrition and public health. Her work emphasizes food's importance and proper nutrition's impact on long-term health. The Cook’s Nook’s collaboration with public and healthcare organizations to address food insecurity and chronic disease has been groundbreaking. This grant will help align their food products with USDA guidelines, ensuring access to nutritious meals for larger populations. “Partnering with Yeti to empower these incredible women is an honour,” said Stephanie Jaeger, the current LDEI Board of Directors president. “Their passion and dedication inspire us to continue supporting impactful change in our communities. We’re eagerly looking forward to reviewing this year’s applications for the Woman of Purpose Award."

During the Phoenix Conference, each attendee received a customized YETI Rambler 20-ounce Tumbler, showcasing the enduring partnership between LDEI and YETI. Dames proudly used their tumblers throughout the event, celebrating the inspiring work of the Woman of Purpose nominees and grant recipients.

A toast to the Growth Grants recipients! Dames received colorful YETI Tumbles at Conference. On behalf of YETI®, Kathy Gold presents checks to the 2023 Growth Grants recipients Karen Killough and Joi Chevalier.

NORTH CAROLINA CHAPTER’S HURRICANE RELIEF FUND

By Susan Denzer, North Carolina Chapter Giving Committee Chair

In response to Hurricane Helene’s devastating impact, the LDEI North Carolina Chapter has established a relief fund to support those affected in Western NC. Many small, remote communities have been severely affected and face immense challenges in the long-term recovery process. Our chapter currently has two fundraisers in place to raise funds for this cause – our Hurricane Relief Fund, and our Annual Cookie Sale which takes place in December.

Distribution of funds raised will be twofold. First, we are addressing immediate needs by supporting three local nonprofit organizations having a direct impact on the ground in Western NC. Those organizations are: Equal Plates, Bounty and Soul, and Food Connection.

EQUAL PLATES supports local farmers, addresses food insecurity in the community, and provides scratch-cooked meals to those in need.

BOUNTY AND SOUL focuses relief efforts in rural Swannanoa and Black Mountain, as well as in Asheville, distributing food to residents and supporting area farmers.

FOOD CONNECTION prepares and delivers “relief meals” to residents in Asheville, and outlying, rural communities including Leicester, Fairview, Candler, Swannanoa and more.

Second, for the longer-term, our chapter is developing a micro-grant program to support women and women-owned businesses in the food, beverage, and hospitality industry who need assistance starting, or starting over.

Tracy Stuckrath, President of the NC Chapter, says, “I am deeply honored to support the resilience of Western NC through our Hurricane Relief Fund. This initiative, born from the heart of our chapter and shared at the LDEI Conference, represents our unwavering commitment to both immediate relief and sustainable recovery.” Tracy adds, “Every dollar donated is a step toward brighter days. Please click on the DONATION LINK and help make a difference.”

The path to recovery will be long, but your contributions can help restore livelihoods and empower women in these affected communities. Together, we can ensure these resilient women have the resources to recover, rebuild, and thrive.

THE YEAR IN REVIEW

By Immediate Past President Kathy Gold (Philadelphia)

Holding to tradition, our Phoenix Conference offered the opportunity to inform our membership in person of what the LDEI Board of Directors has been working on during the past year, the obstacles we faced, the problems solved, and what lies ahead for our next year. We all talk about living and doing business in the Post COVID-19 years, but we know that COVID remains a factor in our lives. We are grateful that most of our chapters are once again thriving. So here, if you will, is our Year in Review:

In 2023, through a SWOT Analysis the LDEI Board created a Strategic Plan. Many items on the plan have been put into place. A key goal was to hire a professional partnership development team to offer our esteemed partners more valuable and meaningful engagement, and to attract other brands whose values align with ours.

We also identified the need for a professional Public Relations team. Through extensive interview processes, the Board has hired both, and together with the Board we’ve been working on the best, most compelling ways to craft the story of the powerful and strong organization we are, composed of our industries’ top woman leaders.

We held our inaugural online auction in the first quarter of 2024, the proceeds of which were over $11,000. Our second action will be held in 2025.

Another big change is the way and when we gather for Conference. Last year a Task Force was formed to gather information and reimagine the Annual Conference. We anticipate that our next Conference will be in 2026.

CHAPTERS AND MEMBERSHIP

We currently have 40 chapters: Paris has disbanded for now, and Houston is on hiatus. Our membership hovers around 3,000.

WHO ARE WE?

We know from the most recent survey that a little over half of our membership is 56 years of age, nearly all of us have full-time jobs, and about 1/3 of us are self-employed entrepreneurs. Of the Dames who have added occupations to their profiles on the LDEI website, the top professions are Chefs; Marketing Professionals; Writers and Editors, including magazines and the internet; Book Authors; Restaurateurs; Event and Conference Planners; Wine and Spirits experts; Recipe Developers; Culinary Educators; Food Manufacturers; Food Historians; Growers and Farmers; Food Stylists and Food Photographers; TV Show Producers; Public Relations experts....The list goes on.

WHAT WE DO

We joke that our “even shorter than 30-seconds” elevator pitch is that our chapters raise money to give it away. That is Fact! Our fundraising events and scholarship/mentorship initiatives are phenomenal. With some of our chapters holding wonderfully successful events year after year, we have other chapters who recently held their very first fundraisers. In 2018, we reported that the chapters had raised over $10,000,000. Even discounting for the COVID years, in 2024, we can extrapolate and know that what we have accomplished is very, very impressive, and that is a story worth telling.

The feast AND THE NIBBLE

This year saw the much anticipated evolution of the Quarterly The feast, published every other month, is an exciting online, interactive Zine. We also added the newsy Nibble, where we catch up with interesting chapter and Dame initiatives. Not only did we learn from a survey that the majority of our members read the Quarterly online anyway, our decision to change the publication has saved us thousands of dollars in printing and mailing costs, and given us the enhanced opportunity for ad dollars. And as we said we would, we re-allocated the savings into our Public Relations endeavors.

OUR PROGRAMS AND AWARDS

This year with our esteemed partner The Wine Group we were able to once again offer the Scholarships for Impactful Change awards. Now in its second year, The Wine Group provides $20,000 for this initiative, granting $5,000 to each of four impressive winners. We were thrilled when the four winners joined us and The Wine Group’s Chief Operating Officer Helen Kurtz in a well-attended and inspiring webinar just a few weeks ago.

LEGACY AWARDS

Established in 2009, The Legacy Awards are supported by The Julia Child Foundation for Gastronomy and the Culinary Arts. The goal is to provide targeted mentorship opportunities for professional women in the food, beverage, and hospitality industries. This year, five chapters created unique one-week experiences.

GROWTH GRANTS

Our partnership with YETI provides us with The Woman of Purpose Award, every other year, and Growth Grants in the in-between years. The YETI Growth Grants provides grants of $2,500 to four women working in the fields of global sustainability; food justice; public health; farming/agriculture; food waste systems; or culinary education.

Kathy Gold. Photo: Debby Wolvos.

GRANDE DAME

The LDEI Grande Dame Award is bestowed on an exceptional woman every two years. This lifetime achievement award and honorary title is given to members in recognition of extraordinary contributions within the fields of food, beverage, and hospitality. We are so pleased to welcome Carla Hall as our new Grande Dame. She plans to use her award for special programming.

M.F.K. FISHER

We placed this journalism award on hiatus. Although we love the award and its meaning, it was unsustainable, and we lost thousands of dollars each year. Although the prize itself is still on pause, there is some exciting news to share. Last October I had a spark of an idea through a conversation, and after the Woman of Purpose Award dinner I walked out into the hall, gathered two like-minded Dames, and formed the MFK Fisher Committee. As Chair of the Committee and along with the M.F.K. Fisher Symposium Chairs Erin Murray and Emily Haws, we can proudly announce the M.F.K. Fisher Symposium for Woman in Food and Storytelling will be held April 4-5, 2025, in Nashville.

TASK FORCE

It’s said that all good things must come to an end. Greg Jewell, LDEI’s Executive Director, will retire at the end of 2027. Our mission is to research, document, and offer our best recommendations to the LDEI Board to make the final determinations and decisions regarding the hiring of an executive director (ED) that coincides with Greg’s departure.

BROCK CIRCLE

The Brock Circle was created by the 2012 LDEI Board of Directors as a way to solicit tax-deductible gifted funds from members to ensure the fiscal health of the organization—both now and going forward—for strategic needs and to enable conference enhancement—aligning with the mission of LDEI. As our organization has grown, so has its dedication to enriching the community, both that of women in food, beverage, and hospitality and of the public. Brock Circle income: The Brock Circle member commitment is $10,000, payable at $1,000 per year or all at once. We have a total of 64 members (18 chapters, 45 individuals, and 1 corporation). As we move forward, Brock Circle funds will bring more opportunities for LDEI to serve its members and communities through education, networking, mentorship, and to honor our founder, Carol Brock .

2025 LDEI Board of Directors

The mission of the LDEI Board is to support the development of new chapters and the success of the existing chapters through guidance, education, connectivity, and effective communication. The Board also fosters and encourages the career development and growth of its members through diverse programs and philanthropic initiatives.

PRESIDENT

STEPHANIE JAEGER (British Columbia) PearTree Provisions ssjaeger@shaw.ca (604) 377-5306

FIRST VICE PRESIDENT

MARILYN FREUNDLICH (St. Louis) Owner, Inclusively Yours Ceremonies marilynlfreundlich@gmail.com (314) 374-5881

SECOND VICE PRESIDENT

BETH D’ADDONO (New Orleans) Food & Travel Journalist bethdaddono@me.com (504) 322-0212

THIRD VICE PRESIDENT

KATE HOWELL (London) Cwtch Communications Ltd katehowell22@gmail.com +44 (7) 4949-125851

SECRETARY

ANITA LAU (LA/OC and San Diego) MHW Strategies eatserendipity@gmail.com (650) 996-7300

TREASURER

BARB PIRES (Atlanta) Henri’s Bakery & Deli piresb@bellsouth.net (404) 432-5541

CHAPTER BOARD LIAISONS

ANASTASIA NICKERSON (Boston) Anastasia's Food Consulting anastasiafoods@yahoo.com (617) 947-5243

SHEILA CRYE (Washington, D.C. Regional)

Online Culinary Instructor for Home Cooks Founder, Young Chefs Inc/MoCoCOOKS crye4@aol.com (301) 512-8631

NANCY VIENNEAU (Nashville)

Writer, Author, Activist, Good Food Matters Founding Member, Past President, Board Advisor nancy@nancyvienneau.com 615-478-3974

IMMEDIATE PAST PRESIDENT

KATHY GOLD (Philadelphia)

In The Kitchen Cooking School chefkage@gmail.com (609) 206-4511

Executive Director

GREG JEWELL

President, AEC Management Resources Louisville, KY 40204 info@ldei.org (502) 456-1851x1 (502) 456-1851 x1

Photos: Debby Wolvos Cactus and mountain photos: Susan Slack

Photo: S. Slack