CAMERA! ACTION! COOK! - Dames with TV Cooking Shows - Les Dames d'Escoffier International
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SPRING 2020
CAMERA!
ACTION!
COOK!
Dames with TV
Cooking Shows
JOANNE WEIR MARY ANN ESPOSITO
(San Francisco) (Boston)
Plates and Places Ciao Italia
PATI JINICH CHING HE HUANG
(Washington, D.C.) (London)
Pati’s Mexican Table Chinese Food Made Easy
ALSO INSIDE ... LEGACY REPORTS | NEW ORLEANS & HAWAII FUNDRAISERS | TRENDS | LDEI BOARD IN NASHVILLE
Thanks to Judith McDonough and
the Boston Chapter! We want to
acknowledge our appreciation
of Judith McDonough and her
Mariposa Fine Wine & Spirits and the
Boston Dames for their contribution
to the Nashville Conference.
FROM THE EDITOR
The Year of Seeing 20/20
SPRING 2 O 2 0 As opposed to Y2K when the world worried about computers
going haywire as 2000 rolled over, this twentieth year of the mil-
lennium should be the year of
seeing clearly: 20/20. One of
IN THIS ISSUE the great benefits of vision is
putting two and two together
and seeing things happen.
F E AT UR ES A picture may be worth
1,000 words, but a moving
4 Dames with TV Cooking Shows picture on TV screens com-
bines words and actions to
10 New York Culinary Melting Pot
create a visual learning experi-
ence. In the culinary world,
14 LDEI Blueprint Moving Forward
cooking shows on TV can be At left, Dolores Kostelni
the ultimate visual “how to.” (Washington, D.C.) appeared on
The year 2020 is what gave CiCi Williamson’s TV show, The
16 LDEI Board Meets in Louisville me the idea to feature Dames Best of Virginia Farms. Tragically,
Dolores was later killed in a
who star in TV cooking
18
Charlottesville, Virginia, crosswalk
Legacy Awards Winners Reports shows. Though she was not by a hit-and-run driver.
the first television cook,
Grande Dame Julia Child’s The French Chef, filmed by Boston’s
WGBH PBS-TV beginning in 1963, was the most widely seen.
D E PA RTMEN T S Who can forget the episode where Julia dropped a chicken on the
floor? How visual was that! If it had been on radio, would a thud
11 Leadership in Action have made it ‘round the world?
This genre accelerated in the ensuing decades to the point of
12 Fundraising
entire cable TV networks being devoted to cooking and star chefs
being created. Dames have been in the vanguard of this devel-
15 Trends
opment, many of whom have had TV shows for decades and
some who were on the ground floor of network development.
Sue Huffman Robinson (Sacramento and San Francisco) was a
22 Chapter News founder of the Food Network in 1993. As Senior Vice President
for Programming, Sue fondly remembers that Emeril Lagasse was
26 Member Milestones the Network’s first big star.
I myself had a TV series in the first decade of the millennium.
28 Green Tables It was filmed by Norfolk, Virginia’s WHRO PBS-TV, in 17
segments from my book, The Best of Virginia Farms. All of it was
30 Global Culinary Postcard
filmed in locations around my state, and it was challenging. For
example, to film a show about making crab cakes in Tangier, a
small island in the Chesapeake Bay, the TV crew and I had to use
an ice-breaker boat to get through the February floes on the bay.
But “the show must go on,” and we made it.
So my toque’s off to all Dames who brave the elements and the
hot lights to create the ultimate culinary visual “how to.” After
all, this is the year of 20/20. We can see clearly now!
© Les Dames d’ Escoffier, 2020. —CiCi Williamson, Editor, Spring Quarterly
2 Les Dames d’Escoffier International
PRESIDENT'S MESSAGE
Start Where You Are…
A President’s Message is never an easy piece to compose. It’s
January in Ohio as I write this knowing you’ll be reading it
in the Spring…when crocuses are blooming and (hopefully)
the last of the snow has fallen.
What should I speak of? (Peering into my crystal ball….)
I’ll be half way through my LDEI Presidency.
For some inspiration, I checked in with a few of our
LDEI Past Presidents to see what they had spoken of. These
takeaways are just as relevant today as when they were
written:
Lori Willis (St. Louis) reminded us…
We—all of us chefs, writers, educators, caterers, authors,
merchants, etc.—are the “morale” of LDEI. Within our chapters
we connect with people on an emotional basis and everyone we USE WHAT YOU HAVE… on this year’s annual Conference—
serve is lifted in different ways. October 15-18, 2020—celebrating
Have we had time to chat (in per-
son, by phone, by email, by text)? a Culinary Melting Pot. I’m just
WHO HAVE YOU CONNECTED WITH? going to assume that you’re plan-
I enjoy hearing from all of you…
HOW HAVE YOU CHOSEN TO “LIFT THEM UP”? ning on attending our upcoming
yes, even when we don’t agree! One
Stacy Zeigler (Atlanta) reminded us… of my responsibilities as LDEI 2020 LDEI Conference in New
We are a business…as is your chapter…but that doesn’t mean President is to listen, to understand York, our 2021 LDEI Conference
while taking care of the business of running your business you your viewpoint and to take your in San Antonio, and now our 2022
can’t have fun, too! opinions under consideration as LDEI Conference in Kentucky. I’ll
we move together—as we strive to look forward to seeing you at each
ARE YOU RUNNING YOUR CHAPTER LIKE A BUSINESS? move our organization forward. of these where together we can raise
a glass to toast your successes.
WHAT’S THAT FUN COMPONENT THAT KEEPS EVERYONE
DO WHAT YOU CAN… And by the time you’re reading
ENGAGED, INVOLVED AND RETURNING?
this, chapters such as your own
Maria Gomez (Mexico and San Diego) reminded us… At our face2face Board Meeting in would have held some fabulous
We raise our glasses to toast and applaud our successes…history, January your LDEI Board crafted a events raising monies for schol-
accomplishments and each other. Strategic Plan (being ever mindful arships and mentorships, new
of our history, mission and vision), chapters will be percolating and
HAVE YOU CELEBRATED LDEI’S AND YOUR OWN working in cooperation with the our Trends Report will have once
CHAPTER’S HISTORY? Strategic Plan Steering Committee again gained traction (bringing
that will assist in overseeing our recognition and credibility to our
DO YOU MAKE AN EFFORT TO CONGRATULATE EACH
action plan(s). organization and membership).
OTHER ON ACCOMPLISHMENTS—BIG AND SMALL?
I began the year with my grati-
Hayley Matson-Mathes (Hawaii) reminded us… What are you going to do? Every- tude campaign (#ldeigratitude).
As Dames we are part of a network that is much larger than our thing, is my guess. Have you thought about what you
individual chapters—our reach and power is awe-inspiring. It will be a little messy, but embrace are grateful for? Share it on one of
the mess. our social platforms (Facebook,
ARE YOU ACTIVELY PARTICIPATING IN THE CHAPTER It will be complicated, but rejoice in Twitter, Instagram, LinkedIn) or
BOARD LIAISON CALLS, OUR WEBINARS, POSTING ON the complications. email me (bev.foodwithattitude@
OUR SOCIAL CHANNELS AND ATTENDING OUR ANNUAL —Nora Ephron
CONFERENCES?
gmail.com).
ARE YOU “IN THE MOMENT” WHILE ON THE CALL, A special note of gratitude to the Piglet noticed that even though he
ABSORBING INFORMATION YOU CAN PASS ON Kentucky Chapter that hosted had a very small heart,
TO YOUR MEMBERSHIP WHILE SHARING YOUR us in Louisville. Speaking of the it could hold a rather large amount
EXPERIENCES? Kentucky Chapter, the excitement of gratitude.—A. A. Milne
and pre-planning is building in
Ann Stratte (Washington, D.C.) reminded us…
anticipation of their hosting our Hugs,
In the spirit of our founder, Carol Brock, realize there are no
2022 LDEI Conference.
barriers if you look at things in a new and imaginative way.
Our LDEI Conferences continue
to take us to cities where our host
HOW OPEN ARE YOU TO NEW IDEAS OR ARE YOU
“STUCK WITH THE WAY IT WAS”?
chapters inspire and motivate Bev Shaffer
us while sharing their pride and President, LDEI
CHANGE ISN’T ALWAYS COMFORTABLE…BUT IT’S NEC- unique sense of place.
ESSARY TO REMAIN RELEVANT AND MOVE OUR ORGA- Cleveland Chapter
Our New York Dames are franti-
NIZATION FORWARD. cally putting the finishing touches #ldeigratitude
S P R I N G Q U A RT E R LY 2 020 3
Dames with TV Cooking Shows
CAMERA! ACTION! COOK!
Women have been integral to food shows on television since before LDEI was
formed, and they are a very visible standard bearer for our organization since.
Featured here are nine of the currently longest-running food TV shows hosted
by Dames who responded to my emails. In the professions listing of the LDEI
directory are many more. I regret that lack of space prevents featuring all.
As well, many Dames have hosted TV cooking shows in the past and are
now retired or have passed away (see Julia Child). The current queen is
Grande Dame Nathalie Dupree (Charleston) who hosted more than 300
national and international cooking shows that have aired on PBS, the Food
Network, and the Learning Channel. Nancy Siler (Minnesota) hosted Telly
Award-winning PBS Bake Decorate Celebrate! that aired in 90% of the U.S.
and 46 other countries for many years. Carol Ritchie (Dallas) hosted Cookin’
with Carol, a cable TV cooking show.
Others of note are Harry Eastwood (Paris), whose most recent TV series
have included Fox’s Baking Good, Baking Bad and Sinful Sweets, which aired on
Cooking Channel USA. Jennifer Brulé (Charlotte and Western North Caro-
lina) cooks live on NBC Charlotte every Sunday and is a regular on-air chef for
ABC Charleston. Martha Teichner (New York and Charleston), a seven-time
Emmy winner, has been a CBS News Correspondent since 1977. As a foreign
correspondent for 12 years, she covers many subjects, including food and wine
for CBS News Sunday Morning. She has won four James Beard Foundation
awards. So, Dames, let’s get cookin’.
—CiCi Williamson
From left: Chef Shawn Naputi and Laura McIntosh (Photo: Lucianna McIntosh);
Mary Ann Esposito; Joanne Weir; Ellie Krieger; Lisa Farmer (Photo: WDAF-TV); Sara
Moulton; Lidia Bastianich; Pati Jinich; Ching He Huang, Alton Brown, Dame Alex
Guarnaschelli.
4 Les Dames d’Escoffier International
Julia Child’s First
Cooking Foray:
Shark Repellent
Being too tall to enlist in the
Women’s Army Corps (WACs) or
in the U.S. Navy’s WAVES, Grande
Dame Julia Child (Boston) had a
career during World War II as an
employee of the Office of Strategic
Services (OSS), a wartime intelli-
gence agency and predecessor to the
Central Intelligence Agency (CIA).
When Child was asked to solve
the problem of too many OSS
underwater explosives being set off
by curious sharks, her solution was
to experiment with cooking various
concoctions as a shark repellent,
which were sprinkled in the water
near the explosives targeting Ger-
man U-boats, according to Ernest
Volkman in his book The History
of Espionage. Still in use today, the
experimental shark repellent marked America’s Favorite TV “Nonna”
Child’s first foray into the world of
cooking. By Margaret Happel Perry How did Lidia’s TV career begin? Follow-
A 1962 appearance on a Mastering (New York) ing a guest appearance on Julia Child’s
the Art of French Cooking book re- Master Chef show in the 1980’s, Lidia was
view show on Boston’s WGBH-TV “I love it when my viewers tell me I make
encouraged to begin her own series. Going
led to her first television cooking them feel comfortable in the kitchen, and
from strength to strength, she formed an
show, The French Chef, after viewers I encourage them to take my recipes and
independent company, Tavola Produc-
enjoyed her demonstration of how make them theirs.”
tions. Each program focuses on two reci-
to cook an omelette. The show For over 20 years and always on Public
pes plus “tips” or “drinks” from the current
ran nationally for ten years. In the Television, Grande Dame Lidia Bastian-
supporting book. This information is used
1970s and 1980s, she was the star ich (New York) has radiated boundless
in the short segments to frame the recipes.
of numerous television programs, enthusiasm and expertly informed her
The program magic is created for Lidia
including Julia Child & Company, adoring audiences about the flavors and
by Tanya Manuali, her daughter and book
Julia Child & More Company and secrets of Italian cooking. The aromas and
co-author, along with other key figures:
Dinner at Julia’s. Julia starred in the mouth-watering appeal break through
Shelly Nicotra, Amy Stevenson, Erika
four more series in the 1990s that America’s TV screens into everyone’s living
Heyman, and Nicole Morgan. Everything
featured guest chefs: Cooking with room. With her unmatched knowledge,
is enhanced by location shots from Italy,
Master Chefs, In Julia’s Kitchen with personal warmth, and delightful sense of
which are seamlessly interwoven by studio-
Master Chefs, Baking with Julia, and humor, she is the epitome of the grand-
produced material. Entire programs are
Julia Child & Jacques Pépin Cooking mother—the “nonna”—we all love. Lidia
frequently based on location in Italy.
at Home. seasons her food, not only with the fresh
Lidia’s more recent TV programs are
Her great success on air may have herbs grown by her mother, Ermina, but
expressions of gratitude for her success as
been tied to her refreshing and also with understanding, wisdom, and
an immigrant to America. She celebrates
honest approach. “I think you have sensitivity, which are even more reasons
the food traditions of her new homeland
to decide who your audience is. If for the universal appeal of her programs.
with Italian flair: weddings, holidays,
you don’t pick your audience, you’re Lidia’s annual series begin every October
heroes, and independence. She features
lost because you’re not really talking and are always based on a theme from one
recipes from her flagship restaurant,
to anybody. My audience is people of her books, which is published concur-
Felidia, which first established her as a star
who like to cook, who want to really rently. There have been eleven cookbooks
in the culinary firmament. Her programs
learn how to do it.” In 1996, Julia to date. Lidia’s Italy was the longest TV
with other celebrity chefs demonstrate her
Child was ranked No. 46 on TV series—lasting 104 weeks, and it fea-
hallmark generosity of spirit.
Guide’s 50 Greatest TV Stars of All tured material from several books. More
Hard work leads to stellar success. Lidia’s
Time.—CiCi Williamson recently, and for the last seven years, Lidia’s
TV shows have garnered her two presti-
Kitchen has been the theme of each twen-
gious Emmy awards for outstanding chef
ty-six-week series. All series are licensed for
and three James Beard awards for Lidia
broadcast overseas, ranging from the U.K.
Celebrates America, judged to be the best
to Australia, Mexico, and the Middle East.
one-hour special three years in a row!
In Italy, Lidia has hosted a TV program,
Junior MasterChef Italia.
S P R I N G Q U A RT E R LY 2 020 5
Ciao Italia Longest-running
TV Cooking Show in the U.S.
By Lucille Giovino hottest days of summer at Mary
(Boston) Ann’s home in Durham, New
Hampshire. The test run was a
On the first episode of the Mary
huge success with great audience
Ann Esposito’s TV show, Ciao
approval. She is credited with
Italia, she said, “There is no such
Ciao Italia being the longest run-
thing as Italian food; there is only
ning cooking television program
regional food. I stand by that
in the US.
quote today and hope the audi-
Now in its 30th year, it is seen
ence recognizes that fact; this has
nationwide by over 1.3 million
been the premise of the show and
viewers on every PBS station,
all my cookbooks.” The Boston
Create TV, and Amazon Prime. tional Cookbook Review. Perhaps Order of the Star of Italy.” In that
Dame’s statement is validated by
Her raison d’etre is to show view- her grandmother was the book’s year, only 160 people received
her visiting Italy multiple times
ers new recipes that are doable, inspiration: as a child Mary Ann this honor and she was the only
and learning the history of Italian
authentic, and good. helped her make up to twenty American.
cooking region by region and
Guest chefs include Jacques loaves of bread daily. Her latest As a way of giving back to the
constantly searching for “new old
Pepin, Todd English and Robert book, CIAO ITALIA- My Lifelong community, Mary Ann has a
dishes.”
Irvine—among many others. Adventures in Italy, was released foundation in her name that
As to the genesis of Ciao Italia,
Mary Ann has written 13 books in 2018. awards scholarships to students in
she not only convinced New
on Italian cooking and entertain- Mary Ann has received hon- need of financial aid to study cu-
Hampshire Public Television to
ing. Her first book, Ciao Italia, ors too numerous to name, but linary arts. What an appropriate
air a cooking show, which they
was an instant bestseller. In 1997, two in particular stand out: the way to share her vast knowledge
had never done before, but also
her book about bread making, Premio Award and a knighthood and experience: by giving deter-
to expand their studio to fit her
What You Knead, was awarded in 2013 by the president of Italy mined students the opportunity
kitchen! That accomplished, the
best in category by The Interna- with the title of “Knight of the to forge a career in cooking.
pilot was taped on one of the
The “Sweet Spot” where
Delicious and Healthy Meet
By Cathleen Branciaroli breakfast on-the-go. Next, we dive
(Philadelphia) into my recipe archive.”
Ellie has numerous recipes
“Even on the longest, most
between her seven books and
tiring shoot days, the thing that
years of doing a food column
keeps me going is the realization
called “Nourish” for The Wash-
that I get to share with so many
ington Post. Recipes that illustrate
people recipes and ideas which I
the breakfast theme might be
am so passionate about,” confides
smoothies, overnight oat cups, or
Ellie Krieger (New York), host of
quick breakfast wraps.
Ellie’s Real Good Food.
“The greatest challenge of the
That Ellie has a TV show, now
show in general is pulling all the and that they trust me is so satis- One: Complete, Healthy Meals
in its fourth year (currently in
moving parts together to get the fying, and it is an honor I never in a Single Pot, Sheet Pan or
reruns), is due to Julia Harrison,
production off the ground. It take for granted.” Skillet (October 2019), is very
formerly a New York Dame,
feels like a small miracle that it “I get a lot of feedback about much in keeping with the spirit
who became the producer of the
happens at all! Sometimes foods how refreshing it is to have a of her show.
series. “We chatted about doing a
may sit out or cook too long, and TV show on that focuses on “I am all about making eating
show together for public televi-
the look and/or texture could healthful eating. People tell me well enticing and easy so people
sion and, while it took a couple
suffer if the shot is taking longer I cook the way they like to cook are compelled to cook more at
of years to get off the ground,
than expected. It’s tough to make at home and that I offer fresh, home.” Concludes Ellie, “Eating
we made it happen. That’s the
it all work and look good at the fun ideas and helpful info. I well and living a healthy life isn’t
kind of thing that happens when
same time!” Ellie reveals. meet people all the time who tell about deprivation and diets,
Dames collaborate!”
“When people watch my show me how they make my recipes it’s about finding the glorious
“Julia and I sit and brainstorm
they are inviting me into their all the time. It’s the best feeling ‘sweet spot’ where delicious and
each episode. First we land on an
homes, and a real personal con- to be in people’s lives in such a healthy meet.”
overall theme—something we feel
nection is made. The knowledge meaningful way,” says Ellie.
is a challenge for people in terms www.EllieKrieger.com
that I am really reaching people Ellie’s latest book, Whole in
of eating well. One example is
6 Les Dames d’Escoffier International
Sixteen Years of
Family-Friendly Meals
By Judith Fertig (Kansas City)
Every week for the past 16
years, Lisa Farmer (Kansas
City) has been showing viewers
of WDAF Fox 4 TV how to
create family-friendly meals.
Sometimes they’re with ease
of preparation in mind, other
times seasonality, but always
with nutrition in the forefront.
A natural for a Dame with a
degree in food and nutrition
Photo: Jennifer Chase from Kansas State University,
wouldn’t you think? But it all
Building Bridges across the came about through happenstance. “I was in the right
place at the right time,” admits Farmer. “At the time, I
Mexican Table was a Family and Consumer Science Agent with K-State
Research and Extension, Wyandotte County in Kansas.
By CiCi Williamson “Right after my husband and I moved Fox4 called the office looking for someone to do a spot
(Washington, D.C.) to Texas, I became a production assis- on quick cleaning tricks for the home. At the time I had
tant for the PBS food series, New Tastes absolutely no television experience, and was very shy in
“Food has the power to build bridges most situations, but something nudged me to do it.
from Texas, hosted by Chef Stephan
between people, communities, and “I volunteered; no one else in the office was inter-
Pyles, along with guests Diana Ken-
countries, as few things bond us more ested. The segment was filmed in the reporter’s house. I
nedy and Patricia Quintana. This was
than gathering around the table to confessed between takes—cleaning was not my pas-
my first job in food television.”
enjoy and linger over a meal,” believes sion—and we began talking about my background and
Food blogging, writing for publica-
Pati Jinich (Washington, D.C.). “In experience writing nutrition education materials and
tions, and doing food demos on TV
Mexico, we have a term in Spanish, teaching nutrition/cooking classes. Shortly after taping
and radio led to starting Pati’s Mexican
sobremesa, for the time after the food the spot, I received a call from the reporter asking if I
Table that reaches an audience of 31
is finished when everyone is in such would be interested in a cooking spot.”
million people in the United States.
good spirits they continue to talk and The reporter thought Farmer was a natural and passed
Her first book, also titled Pati’s Mexi-
revel in one another’s company to her “demo tape” on to the noon show producer. And the
can Table, came out of her food blog
prolong the meal.” rest, as they say, is history. Farmer’s weekly cooking spot
after launching the Mexican Table
This good spirit is broadcast by the began in June 2013. The goal was to provide healthy,
program at the Mexican Cultural
exuberant Pati on her national PBS- reproducible recipes for the noon show demographic
Institute in Washington, D.C. Her
TV show, Pati’s Mexican Table, now in which is young families and older viewers at home.
second book is Mexican Today, and
its eighth year. This winner of numer- Although Farmer has not yet written a book to ac-
she is writing her third book to be
ous awards, including the James Beard company her “Cooking with Lisa” segments, she has
published 2021.
Award for Best Television Show, is shared her recipes via monthly newsletters through her
“My three boys are, of course, my fa-
filmed in Pati’s own kitchen in Wash- employers and on Fox 4. “I am always pleased when
vorite guests. I’m so lucky they indulge
ington as well as (so far) in Oaxaca, people tell me one of the featured recipes has become a
me in my travel and kitchen adven-
Baja California, Sinaloa, Mexico City, favorite,” she says.
tures. I also love to include local chefs,
the Yucatan Peninsula, San Miguel de Her recipe ideas come from a variety of sources. “I love
cooks and producers when we film
Allende, and Puebla. to visit local farmers markets for inspiration,” she says. “I
in Mexico. Friends sometimes guest,
Pati is inspired by travels in her native learned to cook from my Grandma Me Me. Many of her
including Vivian Howard of A Chef ’s
country, Mexico. “I take the ingredi- recipes hold fond memories and continue to inspire me.
Life, Chef Jose Andres, and Joe Yonan,
ents and recipes that I encounter in I have been fortunate to travel to some very beautiful
Food Editor of The Washington Post.
each place—like Baja or Sinaloa—and places, and travel is always fertile ground for expanding
Pati has been honored by many
translate them for my viewers. I also your palate.”
awards: James Beard Foundation
get requests from fans, and I always Farmer’s recipes appeal to young and old alike. She has
Award for Outstanding Personal-
try to research each request and post a been a nutrition coordinator for the Head Start pro-
ity/Host; Imagen Award for Best
recipe when I can!” she said. gram through the YMCA in greater Kansas City and is
Variety or Reality Show; and Emmy
In each episode, Pati embarks upon now Nutrition Specialist in the Bureau of Community
Award-Nominations for Outstand-
an exciting and entertaining journey Health and Wellness for the Missouri Department of
ing Culinary Host and Program. “I
where each dish serves as a point of Health and Senior Services.
also was honored with the National
departure into Mexico’s rich history “When I speak to groups of young people,” says
Immigration Forum’s “Keepers of the
and culture. A former policy ana- Farmer, “I share the story of how I went from failing
American Dream” Award and named
lyst with a Master’s degree in Latin speech in junior high to appearing on a weekly cooking
Americas Quarterly Top 5 Border
American Studies, Pati turned to her spot. You never know what your future holds. Never let
Ambassadors.”
true passion: sharing the tastes of her your past dictate your future.”
The Washington, D.C., Chapter is so
childhood and culinary adventures in
proud to have Pati as a member. https://fox4kc.com/tag/lisa-farmer/
her native country.
www.patijinich.com
S P R I N G Q U A RT E R LY 2 020 7
Now Weir Cooking!
By Elaine Corn curriculum became her mission
(Sacramento) “to create enticing yet approach-
able recipes using good, fresh,
When Joanne Weir (San Fran-
local ingredients, easy-to-grasp
cisco) first cooked on television,
techniques, and inspiration from
she had little inkling that she
various cultures and the people
would become a PBS headliner,
that bring them to life.”
appearing continuously on air for
Weir began her television pres-
the next 20 years.
ence in 1994 after the publica-
Nor did Weir ever believe that
tion of her first book, From Tapas
she would create close to 1,000
to Meze. A promotional tour
recipes, film in 30 different
had her behind the camera on
kitchen sets on location in 14
morning talk show segments.
countries, and build a crew of 24
A coincidence brought these Behind the scenes filming Plates and Places.
to produce more than 300 cook-
appearances to the attention of
ing shows for television. Joanne’s latest four-part series, Germany to the rolling landscape
KQED, the San Francisco PBS
Weir is a fourth-generation chef Plates & Places, grew out of of Washington wine country.
affiliate. Producer Linda Brandt,
from a family of chefs, giving her her latest book, Kitchen Gypsy: In 2018, Plates & Places won
who at the time produced shows
a lifelong bond with food. Her Recipes and Stories from a Lifelong The Taste Award for Best New
for Martin Yan and Lorenza de’
commitment to fresh and seasonal Romance with Food. The focus is Food Series and was nominated
Medici, entered Weir’s life.
cuisine came alive in one of her on international food culture and for several Taste Awards in 2019.
Unlike short guest gigs, with her
latest projects: opening her restau- the people who cook within their “I was able to share the stories
curly red hair and throaty voice,
rant, Copita, in Sausalito. She’s traditions. This has her filming behind the recipes and also
Joanne became a star on her first
also the author of 17 cookbooks, on location in Italy, Morocco, how traveling can lead you to
try. She filmed one on-location
including the James Beard Award Greece, Hungary, Spain, France, discover new ingredients and
pilot in Napa Valley. Impressed,
Winning Wine Country Cooking and Austria--away from her techniques,” Weir says.“I really
KQED ordered 26 more. Weir
and six companion cookbooks for San Francisco home for part of wanted to bring these experi-
used her last name as a pun and
her shows. No matter the goal, the year. A crew of road war- ences and flavors to home cooks
named the show, Weir Cooking in
there’s a single imperative. “I’m a riors scout local markets, set up everywhere—even if traveling is
the Wine Country.
cooking teacher at heart,” she says. kitchens in tomato fields to villas not an option for them.”
“We were off and running,”
Over the years, Weir’s TV on Greek islands, gondolas in
she says. www.joanneweir.com/plates-places/
“Pick up the wok!” exhorts Ching He Huang with fisherman in Scotland in
Chinese Food Made Easy, or a fa-
mous street food stall for Taiwan-
By CiCi Williamson China Modern, published by Kyle was a huge success that catapulted ese Spring Rolls in Night Market
(Washington, D.C.) Cathie in 2006. It was a challenge me to further shows in the U.K.: in Taipei.”
shooting from 6:00 a.m. to mid- Chinese Food in Minutes (Channel Ching has written nine books,
“I would love viewers to be
night, and sometimes I would go 5) and Exploring China (BBC1). I some in concert with her TV
entertained, to feel happy, and
back and test a recipe—all while filmed four series in America: Easy series. Chinese Food Made Easy,
be inspired to pick up the wok!”
running my food business, Fuge. Chinese: San Francisco, Easy Chi- Chinese Food in Minutes, and
wishes Ching He Huang (Lon-
It was three weeks of hell, and I nese: New York + LA; Restaurant Exploring China were tie-ins with
don) of the audience’s take away
was worried how it would come Redemption and Eat The Nation those shows. The first two were
from her eleven TV series filmed
out. Also, I knew how to ‘cook’ (Cooking Channel); and The Big published by Harper Collins,
over the past 14 years.
but I wasn’t a ‘chef.’” Eat and Ching’s Amazing Asia (The 2008 and 2010; the third was
“The very first show was a result
“I started with a show called Ch- Food Network). These shows were published by BBC in 2012.
of my auditioning and cooking
ing’s Kitchen in 2006 (UK Food). commissioned out of the U.K. Harper Collins also published
on Great Food Live for UK Food,
In 2008, my show Chinese Food and are still being repeated all over Ching’s Fast Food (Ching’s Easy
and it led to my very first series,
Made Easy aired on BBC2, and it the world.” Chinese in the U.S.) in 2011 and
Ching’s Kitchen, and my first book,
Ching has also done live cook- Eat Clean in 2015. Her two most
ing shows on NBC’s The Today recent books were published by
Show in the U.S., This Morning Kyle Books: Stir Crazy (2017)
in the UK for ITV1, and Saturday and Wok On (2019).
Kitchen (BBC1). She’s also been Ching was nominated for an
a judge on The Food Network’s Emmy Award for best culinary
Iron Chef America. host in 2013 for Easy Chinese:
“I try not to repeat any recipes so New York + LA, and Exploring
that it feels fresh and modern and China won the Guild of Food
in keeping with the times,” con- Writers Award for the Best TV
fides Ching. She also has guests on Show and accompanying book
her shows “whether it is filming in 2012. All in all, I’d say she’s
with pig farmers in Chengdu in fulfilled her wishes.
China, making Uyhgur La-mein
Ching teaches Camilla, Duchess of
in Xinjiang on Exploring China, Cornwall.
8 Les Dames d’Escoffier International
Sara’s Weeknight Meals
Continues an Exemplary Career
By CiCi Williamson (Washington, D.C.)
When Sara Moulton (New York) kicked off her latest season
as host of Sara’s Weeknight Meals on PBS-TV, it was the continu-
ation of a storied career
that stretches back more
than 30 years. A protégée
of Grande Dame Julia
Child (Boston), Sara was
the co-founder of the New
York Women’s Culinary
Photo: Lucianna McIntosh Alliance, executive chef of
Gourmet magazine, Food
Farmers and Chefs Bring Editor of ABC-TV’s Good
Morning America, and the
It Home with Laura host of several well-loved
shows on the Food Net-
work during that channel’s
By CiCi Williamson most unique chefs and farmers first decade, most notably
(Washington, D.C.) in the U.S. and abroad,” Laura a live call in show (com-
explained. plete with dirty phone calls
“Coming from both a farming as there was no time delay)
“Keeping it fresh and local, a
legacy (I am the fifth genera- called “Cooking Live.”
guest chef plus local farmers and
tion of California farmers) and “My mother led me to
community food establishments
a restaurant background (my my interest in cooking. She Photo: Lucy Schaeffer
appear on each show. We have
grandparents owned and oper- was a fantastic cook. Since
been blessed to have featured so
ated the only restaurant and bar we lived in New York, and she owned the New York Times Cook-
many amazing chefs and farm-
in our small town of Linden), it book, she was able to source the ingredients and find the recipes
ers, and many are hosted on our
was only natural for me to put that at the time (the 60’s) seemed exotic: spanakopita, paella,
website. Many chefs such as John
them both together,” said Laura veal saltimbocca, pot au feu. I was her sous chef for her dinner
Folse, Emeril Lagasse, Sandra
McIntosh (Monterey Bay), host parties,” Sara confided.
Lee, Tom Perini, Jet Tila, and Val
and executive producer of the After graduating from the University of Michigan, Sara couldn’t
Cantu from Californios in San
PBS-TV show, Bringing It Home. figure out a career. “I was slinging burgers in Ann Arbor when my
Francisco, a two Michelin-star
After seeing the show on mother wrote to Julia Child and Craig Claiborne to ask them how
chef and restaurant. We’ve also
broadcast television throughout her daughter could become a chef. Craig wrote her back and said
had great farmers like Nick Fanoe
California, Oregon, and Nevada, I should go to cooking school. I applied to the CIA and, surpris-
and Don Christopher, the cheese
PBS approached Laura to create ingly, they accepted me. That was the best decision of my life.”
shop in Carmel (a local favorite)
shows for its network. The stories “The luckiest break of my career was connecting with Julia
and Monterey’s Farmer’s Market,”
behind her wish for viewers, Child. I volunteered to work on her PBS show in the late ‘70s
Laura listed.
“Know your farmer, know your when I was working in restaurants in Boston. Julia hired me to
Bringing It Home has been
food,” made PBS a perfect broad- do food styling (something I had no experience with—but I lied,
nominated for Emmy and James
cast partner. wouldn’t you?) and help develop recipes. It was a three-month,
Beard awards and has won multi-
“The stories of the men, women, two-day a week gig, and an excellent starter course on how to do
ple Telly and Aurora Awards—to
and communities behind the food TV. It also blossomed into a lifelong relationship.”
name a few. The show currently
food could now reach a much Jacques Pepin was another huge influence on Sara. After
airs on PBS and the Create net-
larger audience and allow for interviewing him on the radio in Boston, she worked with him
works in the U.S., and it reaches
a deeper appreciation for the several times when he was a guest chef at the restaurant where
90% of the country. Previously it
food we put on our table. The she worked in New York, and they became friends. She believes
was shown on broadcast, cable,
PBS audience loved the stories!” “there is no greater food technician than Jacques.”
and Ion Networks.
confided Laura. Finally, “Jean Anderson (New York) really guided me through
Laura is currently working
Bringing It Home is now filming the world of food writing and recipe testing. I met her through my
on a new cookbook. “My first
its tenth season. The ideas for parents and went on several trips with her as her ‘photographic as-
book, Entertaining at Home
the show come from her team sistant’ (something I also knew nothing about, but she taught me)
with America’s Top Chefs, sold 30
comprised of her two daughters, to Brazil, Portugal, and Holland. When I did my live, call-in show
thousand copies and had a DVD
Julianna and Lucianna McIntosh. on the Food Network and didn’t know the answer to a question,
included to share the recipes that
The three of them work diligently she was my red phone; she always knew the answer.”
correspond with the book and
to research what’s fresh anywhere Sara is the author of several cookbooks including her latest,
the show,” she revealed.
in the world and build the stories Sara Moulton’s Home Cooking 101: How To Make Everything Taste
Laura was recently selected by
around that. Julianna produces, Better, a cookbook and teaching manual aimed at making readers
the TASTE AWARDS Com-
coordinates, and directs all the more confident and efficient in the kitchen. She appears weekly
mittee to be honored with the
marketing, both on and off the air. on Chris Kimball’s “Milk Street Radio” and also writes a quar-
FOOD TV Champion Award.
Lucianna is a professional food terly column for the University of Michigan’s Alumni Magazine.
photographer and ties in the www.bringingithome.com
S P R I N G Q U A RT E R LY 2 020 9
check off the fun in new york—the culinary melting pot
Hill at Stone Barns Center for Food and Agri-
culture is located in Pocantico Hills, New York,
and is built on the beautiful former Rockefeller
estate. We’ll be taken in small groups for an
in-depth tour of the spectacular six-acre, four-
season farm to hear about the Center’s methods
for raising livestock and growing vegetables
sustainably. A sumptuous lunch will top off our
By Joan Brower, Deborah visit before we head back, satiated and inspired.
Mintcheff, and Marsha walk along the High Line.
Palanci (New York) Manhattan’s dense concrete jungle offers
The New York Chapter (LDNY) has been
fast at work pulling together a schedule of in-
formative and fun activities for your stay with
NewYork many green spaces, the granddaddy of which
is Central Park. Lesser known, but equally
thrilling, is our much-beloved High Line, of-
CULINARY MELTING POT fered on one of the conference pre-tours. This
us October 15–18, 2020. Here is a hit list of
local highlights of what’s to come. It reflects— Finger Lakes, Long Island, and Brooklyn will narrow public park, 1.45 miles long, sits on the
we hope!—why LDNY is so eager to share also be showcased. Under the guidance of our old rail bed of the elevated West Side freight
with you our playground with its panoply of LDNY Conference Advisory Council, Hotel line in the Meat Packing District. It is one of
culinary, cultural and touristic attractions. Executive Chef Peter Betz promises to raise the LDNY’s “favs.” Not only is it an arts space but
Check off the boxes of those things you want bar for our conference meals. Off-site dining, also a quiet garden running smack dab through
to experience this fall: including pre-conference tours and a not-to- the middle of some of our most exciting new
be-missed Friday evening outing at Man- architecture, including the IAC Headquarters
explore the richness of building by famed architect Frank Gehry.
our ethnic neighborhoods. hattan’s Pier Sixty overlooking the Hudson
Don’t miss out on the sights, sounds and tastes River, promises to surprise and tantalize your listen to live music every
offered by New York’s many neighborhoods. discriminating taste buds. night of the week.
Explore with us the burgeoning communities mingle with new yorkers New York is all about the vibe. In our concert
in Brooklyn, Jackson Heights, Greenwich Vil- including our “movers and halls, jazz clubs, churches, and subway stations,
lage, Chelsea, Fifth Avenue, Lower East Side, shakers.” we are surrounded by the voices and talents
Financial District and Westchester, on one of Our city is made up of many different nation- of our multi-ethnic citizens. We will bring
our pre-conference tours. alities, ethnicities, and religions. LDNY wants some of these sounds to you during your stay.
to introduce you to our world of fast-talking, Plan to join us for the post-conference Gospel
stand in awe of the Music Brunch at Chef Marcus Samuelson’s
skyscrapers. sharp-minded New Yorkers who are proud to
share with you their passions and expertise. Get Ginny’s at Red Rooster in Harlem, Sunday,
Your home away from home will be the elegant October 18th, which includes a tour of the
and recently renovated Intercontinental Barclay to know such luminaries as Dan Barber, Jacques
Torres, Dr. Marion Nestle, Carla Hall, Lidia legendary Apollo Theatre.
Hotel. Located in the heart of Manhattan, you’ll
be surrounded by historic skyscrapers, such as Bastianich, and Jessica Harris, all personalities revel in the city after
the Chrysler and the Empire State Buildings, who give our city its unique flavor and pizzazz. dark—and at sunrise too!
towering over you. Madison and Fifth Av- Hang out with members of our chapter while For those of you who wake up after the sun
enues—with some of the world’s best shop- also enjoying the company of fellow Dames goes down, LDNY has planned an après-
ping—is within walking distance of the hotel, as from around the world during scheduled, Early dinner stopover at The Skylark rooftop bar
well. So start saving your money! Bird, and after-hours activities. following Thursday’s Dine Out New York.
cross over the brooklyn Then, Friday’s dinner program, which includes
get a taste of our LDNY’s annual trends seminar, The Next Big
global cuisines. bridge.
Put on your walking shoes as we’re taking Bite, will afford stunning nighttime views
New York is a foodie’s paradise with an esti- along the Hudson River. For early risers, infor-
mated 60 international cuisines served in the Dames on a pre-tour to Brooklyn after a bracing
45-minute walk over the Brooklyn Bridge. Com- mal walks will help you discover the “hood”
city’s 23,000 restaurants. LDNY is narrowing close to our hotel before breakfast.
it down to our “Top 50” dining establishments pleted in 1883, this 1.13-mile suspension bridge
(many owned by Dames!) and producing a spans the East River and offers some of the most feel the city’s
special map for your Thursday evening Dine spectacular views of the Manhattan skyline. pulsating energy.
Out New York event. join us on a visit to iconic Our city is often characterized as being
As reflected in the conference theme, “New blue hill at stone barns brash, fast-moving and electrifying. The pro-
York—The Culinary Melting Pot”—you will Take a bus ride with us as we wind our gram our chapter has curated for your stay will
enjoy ethnic cuisines plus locally produced way to a venue that is sure to be on your bucket allow you to experience this unique energy. Are
foods. Wines, beers, and spirits from the list! Michelin-starred Chef Dan Barber’s Blue you ready to wake up in a city that never sleeps?
ldny looks forward to welcoming you with open arms and open hearts. we promise a dame-worthy experience of a lifetime!
10 Les Dames d’Escoffier InternationalLE AD E R S H I P I N AC TI O N
Leadership in Action is a Quarterly column focused on
good business practices for chapters and leadership
development for Dames. Experienced Dame leaders
and other experts will provide how-to content, practical
advice, fresh ideas, tools, and resources. Consider this
forum your own personal leadership coach!
Alice Foreman Sharon Franke Susan Reigler
ACCOMPLISHING, MANAGING, MOTIVATING, DELEGATING:
Powerful Dames Give Their Views
These three accomplished Dames—each a ployees/volunteers; sharing your knowledge are valued, respected, and supported. Listen.
former president of her chapter—sent their and expertise is the greatest gift you can give. Communicate.
views on leadership questions that I sent Sharon Franke: I’m proud that I’ve helped Sharon Franke: I lead by example and by ac-
them. The aim is to give you some ideas in consumers make smart buying decisions tively participating. When needed, I’m willing
these areas that you can use in your personal about cooking equipment. By developing and to roll up my sleeves and work with the group
businesses and chapter management. following standard procedures for testing and on any task to ensure that the work gets done
Alice Gautsch Foreman (Seattle) was comparing products, I separate the hype from and that my staff is not overburdened.
co-founder of the her chapter. In her busi- the reality and have been able to tell people Susan Reigler: Efficient.
ness life, Alice was president of Evans Food how to get the best items for their needs and 4. How do you delegate work to your
Group, a division of Evans/Kraft Advertising for their budget. team?
(now Publicis), that created and implemented Susan Reigler: In almost 14 years as the res-
food publicity/PR programs for an extensive taurant critic for the Louisville Courier-Jour- Alice G. Foreman: Share the project vision
list of consumer and foodservice clients. She nal, I never missed a weekly review or any of to attain positive results. Be direct. Encourage
served as Manager of Product Publicity for my regular columns. If I went on vacation, I and support team members, yet let them suc-
Campbell Soup Company, and has held posi- “ate ahead” and turned in reviews and articles ceed or fail on their own. Let them learn from
tions with General Foods (now Kraft) and before I left. When I sprained an ankle and each, be it success or failure.
McCall’s Magazine. was on crutches, I used that as an opportunity Sharon Franke: I’m firm and definitive,
Sharon Franke (New York) served as presi- to review a restaurant delivery service. giving deadlines and clear expectations about
dent of her chapter and is now a freelance what needs to be done and making sure there
2. What values are most important to are check-ins along the way. When possible, I
journalist specializing in kitchen equipment. you as a leader?
For 30 years, she worked at the Good House- try to accommodate people’s preferences but
keeping Institute where she served as Director Alice G. Foreman: Honesty. Integrity. Vision. first and foremost, I need to make sure the
of the Kitchen Appliances Lab and was Good Patience. Commitment. Positive attitude. work gets done.
Housekeeping magazine’s spokesperson in her Sharon Franke: Honesty and humility. I be- Susan Reigler: Identify people’s strengths and
area of expertise. lieve leaders should give their team members assign roles and tasks that best suit them.
Susan Reigler (Kentucky) currently is a the chance to express and develop their own 5. How do you motivate people?
contributing writer for Bourbon+, American ideas and grow as individuals. It’s critical to
Whiskey Magazine, and LEO Weekly; bour- then give credit to them for their accomplish- Alice G. Foreman: Encourage them with a
bon columnist for Food & Dining; and an ments. However, a good manager always ac- capital E. Listen to their needs and new ideas.
Executive Bourbon Steward - Private Tastings cepts ultimate responsibility for any mistakes When you see a need, fill the need. Com-
Curator. She is past president of The Bour- or failures of the team. municate. Be positive. Have a sense of humor.
bon Women Association and is the author of Susan Reigler: Be straightforward with peo- Show gratitude.
several books on bourbon and food. ple. Don’t expect them to be mind readers. Sharon Franke: The chance to grow is the
—CiCi Williamson, Editor, Spring Quarterly best motivator. When I ask people to take
3. How would you describe your leader- on a task, I encourage them to think about
ship or management style? what it can do for them: What skills can they
Leadership Questions Alice G. Foreman: Lead by example. Be develop? What recognition can they get? And
1. What is your biggest work accom- ready. Be strong. Be brave. Be kind. Take how they can move up or on?
plishment? risks. Accept failure and don’t blame others. Susan Reigler: Listen to their ideas and act
Alice G. Foreman: It’s a toss up: being a new Surround yourself with very smart people on them when those ideas are good.
business-team member and successfully bring- who compensate for your weaknesses. Always
ing in new clients or coaching/mentoring em- go the extra mile for your staff, paid em-
ployees, or volunteers; let them know they
S P R I N G Q U A RT E R LY 2 020 11F U N D R AI S I NG Hawaii
2.
1.
5.
3. 4. 6.
HCEF. Hayley Matson-Mathes is executive Chef instructors and students from Kapiolani
director of HCEF, and Joan Namkoong Community College prepared the dinner
serves on its Board. In addition to speaking The Escoffier Dinner menu was created
at the Escoffier dinner, Marion also gave a with modern interpretations of Escoffier cui-
“A Farm to Fork public lecture for 350 people.
At HCEF's “What to Eat” program, Dr.
sine encompassing an island-inspired, farm-
to-table menu. The menu included: passed
Evening,” Nestle said, “The three most prominent
food system problems in 2019 are food
appetizers; Fillet de Hawaiian Kampachi
Veronique (consisting of kampachi rou-
Hawaiian Style insecurity, overweight and its consequences, lade, mushroom variations, grape foam and
and the effects of how we produce and con- lemon-kampachi butter); Big Island Heart of
sume food on the environment and climate Palm Polonaise with pickled heart of palm,
By Kristin Jackson change. USDA figures indicate that Hawai’i egg yolk custard, mini croutons, brown but-
(Hawaii) imports 71% of its food (not including ter powder, parsley green chili purée, capers,
The 2019 Hawaii Chapter’s Annual Escoffier processed foods) and residents consume far and raw palm. The main course was Boeuf
Dinner on November 6, themed “A Farm to Fork more animal products than recommended. Bourguignonne, featuring short rib, sous bise
Evening,” was hosted on the campus of Kapiolani In Hawai’i, food insecurity is relatively low onion and glazed carrots, and the dessert was
Community College. The event was a benefit compared to the mainland states, and the a delicious Pineapple Melba with charred
for the culinary program there and $2,500 was prevalence of obesity is quite low (49th out pineapple, caramelized milk cremeux, passion
donated that evening with almost 50 guests in of the 50 states) but increasing steadily. fruit sorbet, and vanilla crumble.
attendance. The committee consisted of Holly “The role of the food industry is to sell 1. Hawaii Dames who attended the Escoffier
Hadsell, Jenn Marr and Kristin Jackson with more foods, not less, regardless of the effects Dinner. Photo: Mike Mathes. 2. Big Island Heart
wine pairings by Jocelyn Leigh and Liane Fu. of its products on health. Recommenda- of Palm Polonaise by Betty Shimabukro. 3. The
Dame Marion Nestle (New York) was the guest tions for healthful diets are simple and allow Chef instructors and students who prepared
the dinner from Kapiolani Community College.
of honor and gave a short presentation to the plenty of room for delicious meals: empha- Photo: Hayley Matson-Mathes. 4. Marion Nestle
group prior to the meal. Dr. Nestle was in Hawaii size plant foods. Balance calories. Avoid at Chef “Meet and Greet.” Photo Mike Mathes.
for the Hawaii Culinary Education Foundation ultra-processed foods,” she recommended. 5. Chef instructors and students from Kapiolani
(HCEF) public program, “What to Eat: Di- Our chapter invited five culinary students Community College prepared the dinner. Photo:
etary Advice Meets Food Politics,” on Thursday, Hayley Matson-Mathes. 6. Dinner Chairs Jenn
from Leeward Community College and Marr, Marion Nestle, Holly Hadsell-El-Hajji.
November 7; her visit to Hawaii was sponsored by Kapiolani Community College as our guests. Photo: Haley Matson-Mathes.
12 Les Dames d’Escoffier InternationalF U N D R AI S I NG New Orleans
1. 2. 3. 4.
6. 7.
5. 8. 9.
supported by a slew of sponsors who donated nated a set of her company’s ceramic oysters
everything from the bar and bar staff for the shells for grilled oysters.
evening to nibbles and the “Wow” auction With jazzy tunes provided by vocalist
items. The following member chefs and Meryl Zimmerman and guitarist Eric Mer-
their restaurants donated dishes for munch- chant, about 50 Dames and friends enjoyed
ing as well as gift cards that were a big hit the starry evening, which raised more than
for the evening’s raffle: Arnaud’s, Bywater $6,500 between ticket sales ($40 or $75
Bakery, Saba, Justine, Gracious Bakery, Link for two) and the auction—exceeding the
New Orleans Dames Restaurant Group, Piece of Meat, Del Porto, $5,000 goal.
Lola’s and Station 6, Compere Lapin, Com-
Hold First Fundraiser mander’s Palace, and Belle Epoque.
www.lesdamesnola.org
in the Sofab Nibbles included a fabulous Saba plat-
ter from Emily Shaya; Oysters Bienville
1. Maitre’d Juan of Arnaud’s serves Oysters
Bienville. 2. Crawfish by Paul Broussard
Gumbo Garden from Katy Casbarian of Arnaud’s (who
3. Bywater Bakery team 4. Silent Auction
5. Charbroiled Gulf Oysters_Madams Modern
sent the suave maitre’d Juan to man the Kitchen Bar 6. Chapter President Stephanie (XX)
oyster station); a super tuna crudo app from and Nick. 7. Hambone Gumbo 8. Charcuterie
from Piece of Meat. 9. Vocalist Meryl
By Beth D’Addono Nealy Frentz of Del Porto; and housemade Zimmerman and guitarist Eric Merchant.
(New Orleans) charcutiere from Leighann Smith, the
butcher/owner of Piece of Meat. Sweets
How does a VIP New York Fashion Week ex- were donated by Chaya Conrad, Bywater Save the Date! If you’ve been wanting
perience sound? Complete with ringside seats to Baker; Maggie Scales, pastry chef for the to visit New Orleans or come back to
a haute show, a fab after party, hotel for two for Link Restaurant Group; and Megan Fore- the best food city in America (we are
the weekend, and dinner with one of the show’s man, Gracious Bakery. biased!), then mark your calendars for
sponsors? Caroline Rosen, Executive Director, Tales
That was just one of the big “Wows” donated Eat Nola – the New Orleans Dames
of the Cocktail, received special thanks for 2020 Fundraising weekend September
for the November 7, 2019, debut fundraiser procuring the alcoholic beverages for the
organized by the New Orleans Chapter. The eve- 17-20. Packed with behind the scenes
evening as well as donating four all-access
ning unfolded in the Southern Food & Beverage passes to Tales 2020. A big merci also to her access, celebrity chefs, and culinary and
Museum’s Gumbo Garden, the newly debuted and her contact, Andrew Brimer, at Pernod- cocktail “Wows,” Dames and friends
outdoor space for the museum founded by Liz Ricard, who donated the New York Fashion are invited to live a one-of-a-kind taste
Williams. She graciously donated use of the week experience. Caroline also secured a of New Orleans weekend. Details and
garden for the evening. weekend getaway to Rancho Pillow outside pricing will be sent out after Mardi
Co-chaired by Beth D’Addono, Emily Van- of Austin, a unique retreat near the tiny art Gras! Laissez les bons temps rouler!
landingham, and Ali Loftin, the fundraiser was town of Round Top, Texas. Ali Loftin do-
S P R I N G Q U A RT E R LY 2 020 13An LDEI Blueprint for Moving Forward
By Bev Shaffer (Cleveland), LDEI President
Before I had the honor of taking over as your LDEI President, I had formulated some
plans: I wanted to listen to what our members had to say; I knew we needed to better
define and revamp our Mission, Vision, and Guiding Principles; and I was committed
to moving our organization forward while being respectful of its history and past.
With your valuable member input and a cohesiveness among Board members, the
International Board of Directors was challenged with the task of creating a blueprint
for our future—a blueprint designed to create a strong, vibrant organization of benefit
to all and to set forth meaningful priority goals that would lead us into the future.
I’m looking forward to the future, and feeling grateful for the past. – M. Rowe
It is, therefore, my privilege to share with you the results of our Strategic Planning session.
2020-2023 LDEI resources to the chapters and maintain
productive, collaborative relationships.
Key objectives: Thisentails evaluating
the overall communications strategy of
STRATEGIC PLAN Key objectives: The key objective within
the organization and revitalizing the
brand, logo, and other documents. It also
this goal entail strengthening the leader-
OUR MISSION: ship and governance of chapters and includes intensifying our public relations
To inspire, advance and support women in providing support and resources to and awareness efforts.
food, beverage and hospitality to achieve chapter leaders.
excellence in leadership and philanthropy. V. To diversify and engage our
II. To strengthen and expand members by evaluating and
OUR VISION:
our philanthropic efforts and modernizing our membership
To be the preeminent global professional
publicize their impact policy and structure
association for women leaders in the food,
beverage and hospitality industries. Rationale: Continually identifying new
Rationale: Philanthropy has been and
continues to be the unique, distinctive members and assuring the diversity of
OUR GUIDING PRINCIPLES: the membership is the lifeblood of the
characteristic of LDEI. It is important
LDEI is guided in its decisions and organization.
to preserve this heritage and carry it into
actions by: Key objectives: Modernizing the qualifica-
our future.
• Philanthropy: We are committed to creat- tions, categories, and policy regarding
Key objectives: The key objectives within
ing lasting change in our communities membership assures a strong future.
this goal include publicizing our philan-
through focused philanthropy. Other key objectives include stimulating
thropic impact and enhancing the Legacy
• Diversity: We celebrate the value of differ- and Scholarship programs. more interaction between and among
ences among people and cultures through- Chapters and members.
out the world, in our communities and in III. To be a trusted source of In the past months, I have been creating
our chapters. high-quality professional numerous task forces to work on these prior-
• Leadership and Professional Develop- development ity goals, expanding them, and better defining
ment: We are committed to life-long the goals and creating an action plan. The
learning, mentoring, career advancement Rationale: Professional development is LDEI Board also has a Strategic Plan Steering
and professional development for our highly valued by our members. Committee—chaired by Sharon Olson (Chi-
members. Key objectives: The key objectives within cago)—in place to keep the Board on task to
• Professional Excellence: We subscribe this goal include providing leadership ensure that we continue moving forward on
to the highest standards of professional development opportunities, address- these important initiatives.
conduct, ethics and integrity. ing issues and interests of women and Moving on is easy. It’s staying moved on that’s
expanding the technological capabilities trickier. – K. S. Klemen
• Innovation: We are committed to assuring
in order to provide a greater value of
continuing relevance and influence in Thank you for your insight and participa-
learning opportunities.
an ever-changing environment through tion in this process. I am grateful for each and
adaptation, innovation and openness and every one of you—the strength, professional-
responsiveness to change.
IV. To enhance our presence and
image by revitalizing our brand, ism, inspiration, and fun you bring to our
its uniqueness, relevance, and organization and your chapter.
PRIORITY GOALS impact Please reach out any time with questions,
comments or just to share some love!
I. To assure high-performing, Rationale: In order to remain relevant and
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