the feast - Les Dames d'Escoffier - Vol. 2 Iss. 6

the feastf

From the Editor

Redefining “A Woman's Place” —A Recipe for Success

“A woman’s place is in the kitchen”—especially when it’s a place of power! Carol Brock, the founder of Les Dames d’Escoffier International (LDEI), leveraged her background as a home economist and transformed her passion for culinary excellence into a successful career. Her job titles included food editor, Hostess Editor, newspaper food reporter, and restaurant critic. Notable moments in her career included preparing luncheons for luminaries such as the Duke of Windsor, President Herbert Hoover, and William Randolph Hearst.

In the 70s, barriers limited women in the maledominated culinary, beverage, and hospitality industries. The first woman didn't graduate with a culinary degree from the Culinary Institute of America (CIA) until 1970. A visionary, Carol founded LDEI in 1976 to showcase women's capabilities and to combat discrimination in the culinary and hospitality fields. Our collaborative community provides scholarships, educational resources, networking opportunities, and mentorship. Inside this issue, we celebrate LDEI’s achievements, including a look at Carol Brock's founding vision and the exciting story behind the establishment of the B.C. Chapter. Explore the pages and meet a host of exceptional and inspiring Dame leaders. Our sincerest gratitude to the writers for your thoughtful contributions and dedication to this issue. Special thanks to editors Dottie Koteski and Nichole Bendele; designer Joni Keith; board members Stephanie Jaeger, Kate Howell, Anita Lau, Beth D’Addono; and Kendra Rex

—Editor, Susan Fuller Slack (Charleston)

(Cover): Dame Kathy G. Mezrano (L) with President Stephanie Jaeger (B.C.) during LDEI’s two-day Board Meeting in Birmingham. Dames socialize during the Board Meeting. Feast and fellowship: potluck at Dame Leigh Sloss-Corra’s home. Photos: Anita Lau. Founder Carol Brock with Dottie Koteski (Philadelphia), Milestones Editor for the feast and former LDEI board member. Photo: Susan F. Slack. Below: peppers and pumpkins on display at Birmingham’s Market at Pepper Place. Photos: Anita Lau.

4 THE POWER OF CONNECTION —LAS VEGAS

6 CAROL BROCK’S VISION FOR LDEI

18 CHAPTER PROGRAMS

5 LDEI BOARD IN BIRMINGHAM

12 FOUNDING OF THE B.C. CHAPTER

30 MEMBER MILESTONES

© Les Dames d’ Escoffier, 2025.

Susan with Carol Brock at the Nashville Conference.

LDEI’s 2025 outgoing Board of Directors in Birmingham

(Front L-R) Anastasia Nickerson, Sheila Crye, Nancy Vienneau, Barb Pires, Incoming President Marilyn Freundlich, Kate Howell, and Kathy Gold. (Back L-R): Beth D’Addono, President Stephanie Jaeger (behind Barb), and Anita Lau. Photo courtesy of Anita Lau.

Quiet the Kitchen: Meditation for Culinary Professionals with Melanie Underwood Tuesday, December 9, 2025 | 12:00-1:00 pm EST learn more

The Cosmopolitan— Luxury with Style

Empowering the Future learn

Annual Conference Features Transformative Leadership Sessions

By Jennifer Goldman (Cleveland)

If there’s ever a year to attend Conference, this is it . The 2026 LDEI Annual Conference in Las Vegas delivers bold programming, innovative ideas, and the kind of inspiring, highimpact learning our members have been asking for. And several standout sessions are poised to equip you—not just for the days ahead, but for the future of your chapter, business, and career.

more

We’re kicking things off with a power session: Strategic Planning: The Winning Hand, where Dame Kersten Rettig transforms goal setting into an energizing, creative experience that gives chapters the clarity and momentum they need to thrive long-term.

Want to understand—and actually enjoy—all the new buzz around AI? AI: How to Use It and

The Cosmopolitan Las Vegas is a vibrant fivestar resort in the heart of the Las Vegas Strip. Travel+Leisure named it as one of the Top 10 Las Vegas Hotels in 2025. Reservations are now open at the LDEI website

Enjoy Using It! breaks it down in a fun, accessible way, showing how AI can unlock efficiency, creativity, and better customer experiences in your work and chapter projects.

If your business or chapter’s growth and visibility are priorities, Get Them Talking is a must attend. We’ll meet Emily Steele as she reveals how everyday creators and authentic word-of-mouth can fuel discovery, foot traffic, and brand loyalty in powerful, cost-effective ways.

High Stakes, High Impact offers smart, actionable guidance on building strategic sponsor partnerships. Learn how your chapter and LDEI can work together to elevate your chapter’s mission and long-term sustainability.

With breakthrough sessions like these, Las Vegas is the place to be. Register now—your future self (and your chapter) will thank you.

YOUR LDEI BOARD AT WORK IN BIRMINGHAM

By Beth D’Addono (New Orleans)

From new chapter awards to advancing the Vegas Conference and aligning with LDEI’s strategic plan, the final in-person Board Meeting of the year was action packed. Enormous thanks to outgoing president Stephanie Jaeger for her inspiring leadership—she banged the gavel for the last time in Birmingham. We’re excited to welcome incoming president Marilyn Freundlich and her leadership in the year ahead.

As the Power of Connection Conference in Las Vegas approaches, April 14–17, 2026, Chair Jennifer Goldman and her committee are finalizing details, including a new day of roundtable discussions. Be sure to reserve your hotel room first at the Cosmopolitan to qualify for the Conference discount. Your Board members will be working registration on day one—please stop by and say hello!

We’re thrilled to launch a new Chapter Awards Program debuting at the Conference:

• The Philanthropic Powerhouse Award—for the chapter most active in community outreach and volunteering.

• Cultivating Impactful Change Award—for the chapter most invested in supporting future women leaders.

• The Showstopper Award— recognizing an exceptional

project, event, fundraiser, or educational effort that stands out in scope, impact, and experience.

Looking ahead, the Board discussed the next M.F.K. Fisher Symposium, reviewed progress on LDEI’s strategic plan, and explored new sponsor opportunities. Communications VP Kate Howell continues to crush social media and PR partnerships, while CBL Sheila Crye reported that LDEI Live Online is thriving and evolving. An Ambassador Program is in development to strengthen the LDEI brand, and starting in 2026, the feast will shift to a quarterly publication schedule.

Meeting with the local chapter is always a highlight. Huge thanks to Birmingham President Dame Sonthe Burge, her board, and all the members for their warm welcome. We toured the Market at Pepper Place, home to their popular Champagne & Fried Chicken Picnic fundraiser, visited the botanical gardens, and enjoyed lunch from Dame Kathy G. Mezrano’s onsite Kathy G’s Garden Café. The evening potluck at past president Dame Leigh Sloss-Corra’s home was the perfect finale— delicious food, wine, and genuine Southern hospitality. Nothing compares to meeting face-to-face. Two days together allowed for collaboration, creativity, and consensus-building—always with the goal of moving LDEI forward for our spectacular Dames.

Photos: Anita Lau.

A SEAT AT THE TABLE:

Carol Brock’s Vision

By Stephanie Jaeger (British Columbia), President, Les Dames d’Escoffier International

Carol Brock’s career began in 1944 as assistant food editor at Good Housekeeping magazine. In a role that was created for her, she became the magazine's "hostess editor." Carol co-authored The Good Housekeeping Party Book and contributed to several others.

Les Dames d’Escoffier International (LDEI) is an extraordinary organization of accomplished women supporting, inspiring, and advancing one another in food, beverage, and hospitality. But how did we get here? Why do we continue this work? And what lies ahead?

More than 50 years ago, Carol Brock asked a simple but powerful question: Why aren’t there more women at this table? At the time, the celebrated names in culinary arts and hospitality were overwhelmingly male. Carol sought to change that, and she was no ordinary observer of the time. In 1944, at the age of 20, she became an assistant food editor for Good Housekeeping magazine. Over the following decades, Carol contributed to numerous publications and cookbooks, became the food editor for Parents magazine, and later was a food reporter for the New York Daily News. Even after retiring, she remained active on several culinary and educational boards. Inspired by Boston’s Les Dames des Amis d’Escoffier, led by Eda Saccone, Carol envisioned an organization that would elevate women’s visibility and achievements across all areas of the culinary and hospitality world. Her goal was to ensure that women could be recognized for their talent, leadership, and contributions—to, as she famously put it, “raise the Pyrex ceiling.” In 1976, she founded the New York Chapter of Les Dames d’Escoffier (LDE) with 49 other prominent women. Four additional chapters soon followed: Washington, D.C. (1981), Chicago (1982), Dallas (1984), and Philadelphia (1984). In 1986, the presidents of these five chapters met for a true gala dinner in the lobby of the New York Daily News building. This event officially established LDEI as an international organization.

Almost five decades later, LDEI has grown to nearly 3,000 members with chapters across the United States, Canada, Mexico, Italy, and the United Kingdom. Collectively, members have raised more than $10 million to support women in food, beverage, and hospitality, an achievement that underscores both the organization’s impact and its enduring sense of purpose. These funds have gone far beyond scholarships. They have helped women advance in their chosen careers, transition into new ones, and access tools, education, or equipment needed to realize their goals. Many have received that crucial support, the final push that turns a dream into a sustainable business or propels a talented professional to the next level. While progress has been significant, there is still much to accomplish. Women are now visible in kitchens, dining rooms, and increasingly in executive roles, yet parity remains elusive. Imagine an industry where equality is not aspirational but

expected, where pay equity is standard, not debated; where women no longer feel compelled to conceal their personal challenges for fear of being perceived as weak or feminine. Too often, the burden of invisibility still weighs heavily on those who strive to lead with both heart and strength.

Our goal is not to change the essence of this industry, but to strengthen it. We envision a future where diversity, empathy, and inclusion are woven into its fabric, where women at every level can bring their full selves to work: confident, respected, and visible. We are not content to simply crack the Pyrex ceiling; we need to shatter it.

The path forward is clear: we keep going, together. We rise not by standing on others, but by lifting each other up. We lead not by exclusion, but by inclusion. We share our knowledge, our experiences, and our successes to help others reach new heights. There are no ceilings, no limits, and no exceptions, only opportunity. Together, LDEI will show the world the strength and brilliance of women in food, beverage, and hospitality. Together, we can ensure that every woman has the chance to rise.

In Her Own Words:

A collection of inspiring quotes that offer words of wisdom from 10 trailblazing, Dame leaders. While honoring the history of LDEI, they emphasize the value of Dame collaboration, vision, and shared purpose.

“More than five decades ago, women did not have many opportunities to promote themselves professionally. Les Dames d'Escoffier International's presence and structure afforded professional women around the country the mutual support, connections, friendships, and attitude needed to thrive."

Claire Boasi (Philadelphia Chapter), Chapter President, 1987-89; former member of the New York Chapter.

“As an entrepreneur, you can get stuck in your own silo without even realizing it. I joined Les Dames d’Escoffier to break out of that—to connect with women across the global food industry outside of my fine chocolate industry bubble, to hear new perspectives, and to be inspired by women who are doing things differently from me. Great ideas come from great conversations, so build your circle wide and get to know as many other Dames as possible both in your home chapter and our other chapters. You'll make lifelong friendships!”

Pam Williams (British Columbia Chapter), Ecole Chocolat, Professional School of Chocolate Arts; B.C. Chapter Co-Founder, 1992; International Board President, 2006.

The Washington, D.C. Regional Chapter commissioned a logo that was later adopted by all the chapters as the LDEI logo. Wheat represents food; grapes represent wine. The official color is French blue.

LDEI’s namesake Georges August Escoffier (1846-1935) is considered the father of modern French cuisine, and he is known as the “the King of Chefs and the Chef of Kings.” He simplified cuisine, codified recipes for the five fundamental “mother sauces,” and organized professional kitchens with the brigade de cuisine system, bringing efficiency, order, and cleanliness to previously chaotic kitchen environments.

“I see the first empowerment of women in the 1950s. Not having been invited as a guest to her husband’s annual men’s Escoffier dinner, Eda Saccone took matters into her own hands. With the help of the general manager and executive chef of Boston’s Ritz Carlton Hotel, she created Les Dames des Amis d’Escoffier. This group later, in the 1980s and 1990s, joined forces with Dame Carol Brock’s vision of Les Dames d’Escoffier, and ultimately Les Dames d’Escoffier International. Each new member of LDEI brings a wealth of personal and business acumen, along with invaluable experiences, including successes and failures. I marvel at the energy, resourcefulness, and willingness of these members to dig right in and participate in the work that needs to be done. Let the resourceful young— and by “young” I mean through one’s 70s—of sound mind and good physical well-being continue to prosper in our respective chapters. Let’s be the force that continues!”

Lucille S. Giovino (Boston Chapter), Chapter President 1980-1989. Lucille, the daughter of Boston Founder Eda Saccone, is a lifetime Board Member of Boston Chapter. LDEI member since 1991.

Eda Saccone (left photo, center) with several Boston Les Dames des Amis d’Escoffier. Photo courtesy of Lucille Giovino. Anne Willan and Julia Child at The Greenbrier Hotel in in West Virginia during the late 1980s. The hotel’s Escoffierstyle kitchen is structured around the principles of the Escoffier kitchen brigade system, but adapted to modern needs.

“Dame Carole Brock, after intense, international networking, received a charter for Les Dames d’Escoffier in 1973. Dames Helene Bennett, Sylvia Schur-Domoto, Beverly Barbour-Soules, Ella Elvin, and Mary Lyons aided her in this effort.” —Dame Abigail Kirsch (New York), International Board President, 2000.

“Professional women should support other professional women. Julia Child helped me start La Varenne Cooking School in Paris. At La Varenne, we taught many women who went on to successful careers in food. I am proud of that legacy. The opportunity to mentor these women has been most gratifying. This same spirit drew me to Les Dames d'Escoffier, to forge connections, to learn from peers, and to form lifelong friendships, like I did with the late, great Dame Nathalie Dupree, and the many La Varenne alumnae who are now themselves veteran Dames. To new members, embrace the opportunity to build relationships in your local chapter, across the country, and even around the world."

Anne Willan (London Chapter), founder of École de Cuisine La Varenne; James Beard & IACP awardwinning cookbook author; Emeritus Advisor to The Julia Child Foundation for Gastronomy and the Culinary Arts; LDEI Grande Dame 1995.

Philadelphia

A landmark investiture dinner was held at the French Consulate November 8, 1976, marking the official anniversary date. Carol Brock remarked, “Tiffany designed napkin ring bracelets, and Halston [designed] Irish linen serviettes. The male Escoffier society insisted on serviettes… (napkins to the neck) at their biannual dinners to glorify food and wine with rules of the table—no politics and no smoking. Napkins do not tuck well into a low-cut formal gown. An elongated, triangular white linen napkin— Halston’s Les Dames female version—is tied about the neck.”

“Thumbing through the initial pages of Billie Jean King’s autobiography, All In, the following quote by Ruth Bader Ginsburg sums up what I think Carol Brock and the LDEI pioneers emulated, ‘“Fight for the things that you care about, but do it in a way that will lead others to join you.”’ And join we did. Forming chapter after chapter, working to change things for the better for professional women moving up the ranks in the fields of food, beverage, and hospitality. Lest we forget those early Dames, the likes of Claire Bosie, Dolores “Dodie” Snyder, Jeanne Voltz, Beverly Barbour-Soules, Nancy Kirby Harris, Carol Cutler and many more who, along with Carol Brock, provided the framework for LDEI and the chapter system for communication and networking. So many gave of their time, talent, and treasure. Kudos to our early leaders who supported a vision that still resonates today and continues to impact many.”

Alice Gautsch Foreman (Seattle Chapter); CoFounder Seattle Chapter, 1989; Past Chapter President; International Board Member.

After Les Dames d’Escoffier International launched in October 1986 with five chapters, the first board meeting took place in December. The second board meeting was held in Chicago in 1987. The first Annual Meeting took place in Philadelphia in 1988.

“President Claire Boasi formed an ad hoc strategic planning committee to develop a blueprint to “bring the LDEI vision to life.”

The three photos show typed pages in the original membership directory Carol Brock created when she founded LDNY. There is a title page; another page detailing the chapter’s Constitution and By-laws; and a third page with the names of New York’s first Grandes Dames. I received the photos from Carol, who requested that I include them in a narrative about the organization’s history.—SFS

LDEI celebrates and promotes the professional diversity of its membership. The New York Chapter (LDNY), which is the organization’s founding and largest chapter, will celebrates its 50th anniversary in 2026.

“When I joined LDEI, the world was different. Women leaders were fighting for equality and representation in business. Club management was a male dominated field. My LDEI friends and connections were the support I needed. LDEI's commitment to women has grown over the years. Our philanthropy has raised millions of dollars for scholarships, business entrepreneurship, empowerment and community hunger programs, education and services. One of the projects nearest and dearest to my heart is the Legacy Program that has become the Career Accelerator Legacy Awards. Members need to value the extensive access to women in leadership positions through attending Conferences and participating on committees on the local and international level. To say LDEI has been important in my life is an understatement. It helped me develop business acumen, media skills, and lifelong friendships. Kudos to Carol Brock for her insight, passion, leadership and vision for the future.”

Toria Emas (Chicago Chapter), Founding member, 1982; Chapter President; International Board President, 2007.

(L-R):

Dames Aliza Green, Claire Boasi, Judy Wicks, and Susanna Foo.

Leading with Grit and Grace LES GRANDES DAMES:

To be selected as an international Grande Dame, a nominee must accomplish outstanding lifetime achievements in her field and make a positive impact on her chapter and the world at large. This award is the ultimate accolade for a woman in food, beverage, hospitality, and related fields. In 2024, the prestigious award was bestowed upon Dame Carla Hall (Washington, D.C. Regional Chapter), the latest woman to be so honored." The renowned chef, best-selling author, and beloved television personality is deeply committed to philanthropy. Carla has a generous spirit when it comes to helping those in need.

The international organization (LDEI) has awarded this title to 20 winners since 1993. Prior to that year, 11 worthy Grandes Dames of Distinction were chosen and honored by their respective chapters. Another highly regarded accolade that is bestowed by some chapters is Dame of Distinction. To the right, the Grandes Dames of Distinction prior to 1933 are listed.

—Susan Fuller Slack

“When I joined LDEI, I was drawn to the camaraderie of the members. I’d attended several Dames’ community education programs as a guest and was immediately struck by the depth and breadth of knowledge shared. As a new member, I was impressed by the Dames’ mission to provide scholarships and grants to women who aspire to enter our fields and offer mentoring and support. I loved getting to know sister Dames in various chapters by sitting on committees, then serving on the chapters and international boards. What an impressive, fun, and dedicated group of women! Attending LDEI Conferences expanded my circle of friends. In fact, most of my dearest friends today are Dames. Moreover, my involvement played a significant role in my maturation as a business professional and leader and taught me how crucial transparent communications, creativity, and following bylaws are to the success of an organization. I’ll be forever grateful.”

— Katherine Newell Smith (Washington, D.C. Regional Chapter), Four-time Chapter President; International Board President, 2008; LDEI member since 1995.

Dame Carla Hall

with

“Serving as LDEI International President was exhilarating, transformative, and humbling. I was keenly aware of the responsibility and of the impact of our work. It will always be one of the most rewarding experiences of my career as a grocery professional and founding member of the St. Louis Chapter. I saw firsthand how our members were sowing seeds of opportunity for thousands of women through education, training, and scholarships across the culinary, beverage, and hospitality industries. My goal was always to ensure our chapters continued to grow in number and in scope, resources, and programs, in order to serve communities, particularly in times of food crises. As LDEI members, we "ring the dinner bell," calling all to the table in efforts to promote abundant living and to protect and nurture the legacy of our esteemed Founder Carol Brock and others committed to creating opportunities for women to rise. I feel we are just getting started. The best is yet to come!”

Lori Willis (St Louis Chapter), Founding member, 2008; Chapter President; International Board President, 2015.

Top: Grande

(Washington, D.C.) during the 2024 LDEI Conference. Left: Grande Dame Edna Lewis (LDNY)

LDEI President Pam Williams (B.C.). Right: Grandes Dames Anne Willan (London) and Nathalie Dupree (Charleston, NC).

Julia Child, renowned cookbook author and TV chef; named the first LDNY Grande Dame in 1976 at Hotel Carlyle.

Helen DuPrey Bullock, culinary historian; named LDNY Grande Dame in 1978 at the Waldorf-Astoria. Helen wasn’t a member of LDEI.

Mary Frances Kennedy (M.F.K.) Fisher, culinary philosopher and respected food writer; LDNY’s third Grande Dame in 1978.

Carol Brock, LDEI founder, chosen as LDNY’s fourth Grande Dame, 1980.

Helen McCully, influential magazine food editor; introduced as LDNY’s fifth Grande Dame at the Helmsley Palace Hotel, 1981.

Ella Brennan (New Orleans restauranteur), became the sixth Grande Dame in 1983.

Carolina Rose Hunt (Dallas), hotelier and philanthropist; inducted as Grande Dame, 1983.

Grace Zia Chu, charter member LDNY; renown cookbook author/culinary instructor; named seventh NY Grande Dame, 1984.

Nika Hazelton, charter member LDNY; author of 30 cookbooks; named eighth Grande Dame, 1989.

Eda Saccone, (Boston) founder of Les Dames des Amis d’Escoffier.

Julie Dannenbaum, charter member LDNY and founding member Philadelphia; culinary teacher, author; named Grande Dame, 2003.

“Throughout my career, most notably as senior vice president of a global PR and marketing communications firm, I relied on my network of Dames for rich insights and support. Being a Dame means you have been vetted—a recognition that you are working at the highest professional level. It opens the doors to networking with other influential Dames. As in any professional organization, the more you give to it, the more you get from it. This means, assessing which of your professional skills and abilities can benefit the organization and volunteering them. For me, applying my corporate leadership training to various LDEI Board positions was one way to give back. While I am currently inactive, due to health concerns, the value of the relationships I’ve built with Dames throughout the years is incalculable—and these deep friendships are everlasting. “

Sandy Hu (San Francisco Chapter), International Board President, 2011; Founder of LDEI's Global Culinary Initiative newsletter, Hello, World!; Judge for the James Beard Awards; LDEI member since 1995.

“Carol Brock, the visionary founder of Les Dames d’Escoffier International believed that when Dames come together at the table— to learn, to mentor, to celebrate, and to lead — we transform not only our industry, but the world. Carol’s spirit is still with us and continues to guide our mission—in every philanthropic deed, in every story told, in every dish created with care, and in every Dame who continues to open doors for others. We are the architects of our history and the creators of the legacy for future generations.”

Maria Gomez-Laurens (San Diego Chapter); International Board President 2016.

AEC Management: A Well-Seasoned Operation

Quotes compiled by Susan Fuller

Slack

Did you know that Greg Jewell, LDEI’s executive director, started his career as a TV news producer for the ABC affiliate in Louisville, Kentucky? He decided there had to be a better way to earn a living and subsequently worked for a Louisville-based association management firm for several years. A sense of humor was one of the critical job skills that Greg found necessary. In 2000, he established his own firm—AEC Management Resources, which gained LDEI as its second client in November 2001. Dame Dianne Hogerty (Kansas City founding member) remarked, “Working with AEC as our management company gave us that wonderful edge of having the continuity of a highly professional, highly organized management company who also had the advantage of holding the ‘corporate memory’ together. In addition to their professionalism, their good humor and wit made my years on the LDEI Board a delight and my year as President of Les Dames much more efficient.”Although Greg won’t retire until the end of 2027, we want to remind him of our appreciation for all that he does for LDEI. .

THE FOUNDING OF LDEI’S BRITISH COLUMBIA CHAPTER

Twelve

Dames, A Shared Vision, and the Culinary Spirit of Julia Child

By Jo-Anne Lauzer (B.C.)

With a tap, tap, tap, the conversations of the women seated around Dame Pam Williams’ dining room table subside.

Dessert is being served and with animated side conversations in progress, getting the attention of this lively group is proving to be a bit of a challenge. However, as soon as Dame Caren McSherry bangs the spoon on the table, the room goes quiet.

It’s been a while since this feisty group, ranging in age from mid-70s to early 90s, have all been together. They have been friends for over 30 years. Seven of them are part of the original twelve founding members of Les Dames d’Escoffier British Columbia Chapter (LDBC): Dames Pam Williams, Caren McSherry, Barbara Watts, Diane Clement, Eileen Dwillies, Diana Becker, and Moira Fitzpatrick. The remaining original founders are unable to attend. They are Dames Christine Coletta, Cinnamon Combs, Rhonda May, Cindy Opsal, and Janet McGuire. Also in attendance is Dame Susie Meister, one of the first members to be officially inducted into the British Columbia (B.C.) Chapter in 1992.

They’ve gathered today to tell the story of how the LDBC Chapter came into existence. The spoon, it turns out, was what they used as a gavel in the early days of their meetings, which they took turns hosting. “I was the second one to host the dinner, and I said that we needed something fancy because I’m very fancy,” says Caren, who bought the silver spoon at an antique store. “I had it engraved with the words, Les Dames d’Escoffier B.C. Chapter. Whoever hosted the dinner got to use the spoon as a gavel.” Although the spoon has not been part of LDBC meetings for a while, Caren brought it to the luncheon for fun.

Inspiration From Julia

As the story goes, the idea for the chapter was planted by Julia Child during the 1991 International Association of Culinary Professionals (IACP) Conference in Vancouver. Julia was attending as the Scholar in Residence. Because Caren, Pam, and Barbara had been active IACP members for several years, they were asked to host the conference—something they had never done before.

“We didn’t know that we couldn’t do it; we just said ‘why not,’” says Pam who ended up becoming the conference chair. Caren, Barbara, Eileen, and Mary Jane Gagan, (who later became a Dame), were part of the planning process.

According to Pam, it was Anne Willan, IACP’s president, who suggested inviting Julia to be the Scholar in Residence, which would involve teaching a masterclass as part of the conference. Pam reminisces, “I remember sitting in a meeting, and Anne asked if we wanted Julia to come. ‘And I said, oh yes!’”

In the early 1990s, Vancouver wasn’t seen as a culinary destination. Hosting an international culinary conference with Julia Child would be a way of showing the world what Vancouver had to offer. According to Susie, “It was about putting Vancouver on the map with food and wine and elevating the city…and bringing together all the women who were involved with food and wine.”

Given Julia’s popularity at the time, having her teach a masterclass was a huge draw, attracting nearly 600 conference delegates. Wanting to ensure that Julia was well taken care of while in town, the committee arranged for Susie’s husband Gary, who had a Rolls Royce, to pick her up at the airport. Julia was thrilled and asked Gary to give her a tour of the city. By the time they arrived at the hotel (a few hours later than expected), Julia was smitten with Vancouver, the team, and with Gary, who she asked to be her driver for the duration of her visit.

Although most conference masterclasses were for delegates, the committee decided to open Julia’s session to the public. Tickets sold quickly, with many thinking it would be a hands-on cooking class. “They had all come expecting to make a little dinner to take home, but then Julia came up with the bread idea,” says Barbara. “Julia came and Julia did what was her current interest at the time. She had informed us that she would do a bread [demo] class. We knew the week ahead of time that this is what she had decided to do, but we were too timid to let people know.”

However, no one seemed to mind. They were all excited to be in the same room with Julia, learning from her, and tasting her food. Little did they know that Barbara and Lesley Stowe (another future B.C. Dame), had spent the previous night in the basement at the Hyatt Regency Hotel using Julia’s recipe to make enough bread for everyone to sample.

LDBC Founders: Back L-R: Caren McSherry, Moira Fitzpatrick, Pam Williams. Front L-R: Barbara Watts, Diana Becker, Diane Clement, Eileen Dwillies.LDBC’s gavel, an engraved silver spoon. L-R: 1995 magazine article for LDBC Dames: Diane Clement, Caren McSherry, and Margaret Chisholm. L-R: Julia arrives in style to the 1991 IACP Conference in Vancouver with Gary Meister, Julia Child, Susie Meister and the Rolls Royce. L-R: 1991 lunch with Julia Child, Gary Meister and Caren McSherry. LDBC Founders’ Luncheon L-R: Caren McSherry, Eileen Dwillies, Jo-Anne Lauzer, Barbara Watts and the spoon! Julia Child in her kitchen, 1978, ©Lynn Gilbert, photographer, CC BY-SA 4.0 1978, Cambridge, Ma.

There are many more stories of Julia’s visit to Vancouver, with all the women saying how lovely and gracious she was, especially taking time to personally write letters to each of them before and after the conference (even Gary). In fact, most of Julia’s visit (and the conference) was planned through letters as this was before the Internet, and longdistance calls were quite expensive.

“What you see is what you get,” adds Barbara who ended up working with Julia for six years on the IACP Foundation Board. “She was absolutely straightforward and the best person to work with! She would tell you exactly what she wanted, and you were expected to follow through...There are a whole lot of people who keep changing their mind, but Julia sent you a list. Down one side of the page the food and the equipment were listed; on the other side of the page, the recipe and menu. These were always typed—everything I have from her is typed.”

A Chapter of Our Own

In the end, the conference was a huge success and praised by many as being one of the best. After it was over, Caren invited Julia to her home for lunch, expecting her to say no. But to everyone’s surprise, she said yes. A few others from the conference were also invited. “I sent Gary, Susie’s husband, to pick her up and take her to my house for lunch,” says Caren who had no idea at the time what she would serve until her husband decided to fire up the Forno oven. “We ate pizza, everybody got drunk in the wine cellar, and it was a fabulous time. That is when we said we could do this! We were tight with Julia, and she said, “You girls should do this. You’ve done a great job here; you should do this.”’

As a long-standing member and supporter of Les Dames d’Escoffier International (LDEI), by saying “you should do this,” Julia was suggesting that the group should create a British Columbia Chapter. Energized by the success of the IACP conference, this felt like the perfect next step. Encouraged by Julia’s enthusiasm, the group put the wheels in motion to establish their own chapter. It was a complicated process; one that would take time, money, and a core group of twelve women.

“It took us about six months to do the paperwork for the Les Dames,” according to Pam. “We had to have 12 people sign all of these forms, we had to be registered, and we had to be a charity. And the dues were more money than anything. About $100 USD. It was expensive.”

Moira adds, “And don’t forget. In the beginning, we were very strict about who we brought in. We couldn’t have too many people from the same professional area, such as cooking schools.”

Twelve women eventually became the founders and the first board members, with Pam as the inaugural president. Over the years, several of the other founders would take the helm as president and continue on as board members and committee chairs. In 1992, the chapter officially welcomed their first

round of inductees, becoming the first official “international” chapter.

Fundraising efforts started off small with exclusive dinners. Guests were charged a minimal fee to attend. As time went on, the Dames began to host larger events using their impressive connections, which also helped to increase membership. By 1993, they hosted another conference, this time the LDEI Conference, which meant coming up with local activities for delegates. Pam and Caren suggested a trip to Whistler on the Rocky Mountaineer train. However, to do so, they needed permission from the Canadian Pacific Railway (CPR) to use their tracks for the excursion.

This was no easy task, but Pam and Caren managed to get a meeting with the CPR executives. They prepared a “fancy” lunch and delivered it on a trolley under silver dome cloches. CPR said yes, and the trip to Whistler was a huge success as was the rest of the Conference that was held at the Four Season’s Hotel (Moira’s connection). From there, the chapter continued to grow and flourish as they hosted other lavish and engaging fundraising events with top chefs and local celebrities.

“The two events I remember that put us on the map are the annual galas and the golf tournaments,” notes Moira as the group laughs remembering that they served drinks and food at each hole back then. “The galas featured 10 chefs serving 10 courses in recognition of different culinary icons,” Susie says. “The first one was for Julia’s 100th birthday at the Hotel Vancouver.”

Other events included Chef Dinners, Summerdine, Dine Around, Culinary Garage Sales, InReach events and workshops. They put LDBC on the map while attracting more members and raising significant annual funds for scholarships. To date, the chapter has raised over $300,000 for scholarships and has nearly 70 active members.

The chapter continues to be active with LDEI, with B.C. Dame Stephanie Jaeger as the current international president. Fun fact: Pam Williams was the first international president from outside of the U.S.

As the luncheon wraps up, there are hugs and laughter with promises to get together again soon. This group has left behind an impressive legacy, and they are grateful for their lasting friendships. They are still very passionate about supporting women in the food, wine, and hospitality industry and continue to stay involved. It also appears that the silver spoon may make a comeback as Caren has given it to Dame Lee Murphy. As LDBC’s outgoing president, Lee then used it to officially call the chapter’s AGM to order.

Thank you to Pam Williams for hosting the LDBC Founders’ Luncheon and to Lee Murphy, NicoleAnn Poitras, Sandra Merk, and Susie Meister for their support during the luncheon. And to all the founders for their stories and for the amazing legacy they leave behind.

PICTURE PERFECT: Cell Phone Images

By Lisa Stewart (New Orleans)

I’m often asked, “What’s the best camera?” My response is, “the one you have with you.” You won’t always carry your digital camera, but most of you have a cell phone camera. If you have an iPhone, read on for useful tips on how to improve your images— even before you begin to take them. There are several useful tips on editing—no computer needed! To see what you can do with an iPhone image, check my Facebook (Lisa A Stewart) or Instagram (lisastewartphotography) profile photo. It looks like a studio photo, but I took it myself; it’s my reflection in a hotel bathroom mirror, with a couple of edits.

Attention to Detail. I was once told, “the client likes your photos. They may not know exactly why, but they can tell your photos are different.” Why? Attention to detail and editing. I “touch” every single image, whether it’s cropping, editing or both, in order to produce the best images possible. I do this whether it’s for a client, for an LDEI feast issue, social media, or my own personal use. Let’s get your images looking like a professional took them!

Lense Cleaning. When taking out your phone for a photo, the first thing you should do, and probably the most important, is wipe off the lens! A better photo can be instantly achieved by simply keeping that lens clean.

Background. Before pressing that shutter button, look around. Will the background be distracting and take attention away from your subject? Trash cans, exit signs, cars, people, plants or trees that look like they are coming out of a person’s head, are only a few background examples that can make a photo less appealing. The immediate fix could be as simple as moving the subject or changing your angle. Fix what you can pre photo to avoid doing more work post photo.

Cleanup Mode. If there is a background issue with a photo, what next? If you have Apple Intelligence on a compatible iPhone (iOS 18.1 or later), locate and choose a photo in your camera roll. Select the “Edit” button—the icon with three horizontal lines with a circle on each one. On the bottom right, an eraser icon with “clean Up” written below it will give you the option of cleaning up, aka erasing items, that the iPhone highlights. Don’t overuse this feature; it can muddy the background you want to clean up.

To Zoom or not to Zoom? The answer is simple—avoid Zooming! In a typical setting, it’s okay to do a slight Zoom, but if too much, it can reduce the quality and compromise the integrity of the image by becoming more pixelated. On a bright sunny day, you can Zoom in further, and not worry as much. Indoors, action shots, low light, night time, or shady days are not ideal situations. Whenever you do Zoom, have a very steady hand to help stabilize your phone while taking the photo. It’s best to take the image as you see it and crop in later to produce a better photo. Burst mode. Don’t be afraid to press the shutter button more than once. You

can always erase not-so-perfect photos. When photographing people, take several photos to capture one where everyone is photo ready—eyes open, smiling, and looking their best. More photos will provide a better opportunity to get that perfect shot.

Exposure. You don’t want a photo that’s too dark or too bright. It’s better and easier to lighten a photo than to try to darken one. It’s best to take the photo with the exposure closer to what you want than to fix it later. To adjust the exposure, open the camera app. Look for the arrow in the top center of the screen. Press that arrow icon and a series of icons will appear above the shutter button. Look for the circle icon with a plus-minus symbol +/-. Press the icon then drag the slide to lighten or darken the exposure.

Flash. It’s best not to use the flash, especially when photographing people or products. A flash tends to make images harsher, create shadows, and produce red-eye in people or animals. If photographing a larger area, the flash won’t be strong enough to lighten it all. I’m not saying don’t use a flash, just be aware of what works and doesn’t, especially if you are submitting an image for editorial or media.

Composition. A big tip, do not bullseye! That means don’t have your subject, especially people, directly in the middle of the photo with a lot of negative space, mainly at the top and sides. You can crop, but it’s better to frame the photo as you take it. If it’s a photo of people for a magazine and the surrounding area isn’t

important, keep it simple with attention on the people. Remember, moving the subject or your position can change the composition for good or for bad.

Selfie Camera. Front camera or back camera? The front camera is the most associated with selfies because you see the image and framing of the photo you take of yourself. If you’ve seen my social media, you know that I love taking selfies, and I often do, but I use the back camera because of the quality. In technical terms, the back camera is better because of the optical image stabilization, more advanced lenses with a wider aperture, higher resolution, and larger sensor. This allows for sharper images, more detail, better color and light, and better performance in lowlight situations.

Post Photo Editing. A quick, simple tip that I highly suggest is using the iPhone’s built-in filters, which can really make your photos pop. Choose an image on your iPhone then tap the Edit icon. Select the Filters icon to bring up the original look; swipe to the left to see nine additional filters. The Vivid filter is the one I tend to use the majority of time; it really pushes the photo to where I want it to be. Tap the Done icon to save the edit. You can always select the Edit icon on that photo then tap on it to see the original. That’s the great thing about an edit on the iPhone, it’s not permanent and can be undone. What do you think?

You’ve probably heard the saying, “a picture is worth a thousand words.” I added a second part to that saying, “but it’s only worth a few hundred words if the picture is not that good.”

FROM SNAPSHOTS TO STORIES: Elevate Your Cell Phone Photos

By Susan Fuller Slack (Charleston)

In 1993, the LDEI Newsletter requested that Dames share their glossy photos and member news through “snail mail”—then the photos would be promptly returned. The first “camera phone” photo wouldn’t be sent over the internet until 1997, when software entrepreneur Philippe Kahn used a prototype device to share a grainy photo of his newborn daughter. Nearly 20 years later, Time Magazine wrote that it was one of the 100 most influential photos of all time. The first smartphone camera, released November 2000, sent photos electronically. At the time, they weren’t suitable for print magazines, but by 2013, they were driving the spread of social media.

Back in the day, LDEI publications didn’t accept cell phone photographs primarily due to insufficient image quality, low resolution, and other technical limitations. Print magazines required (and still do) highresolution images; 300 dpi is the industry standard. This ensures that the images will be sharp and detailed. Going below 300 dpi isn’t recommended.

The quality of a digital image for online use depends on its total pixel dimensions (width and height in pixels). Standard resolution is around 72 ppi (pixels per inch)—common with older computer monitors. The smaller files are fast loading. If an image has sufficient pixel dimensions to support highquality printing, it will look sharp on screen, regardless of whether it’s set to 72 ppi or higher. A 72 ppi image will appear pixilated (blurry) with less detail and vibrancy in print. Technically, dpi refers to ink dots in printing while ppi refers to pixels on a screen; the terms are often used interchangeably.

Online magazines, like LDEI’s Quarterly, and the feast, typically request high-resolution (hi-res) photos at 300 dpi (dots per inch) because they often use a single image file for online and print versions. Clear, sharp, highresolution photos can easily be scaled down for online use. Importantly, they provide designers with the flexibility to crop, resize, or zoom into an image for different layouts without compromising quality.

Challenges arise with low-resolution images. In addition to being blurry and out of focus, they can only be printed at a high quality in a much smaller physical size. Poor print quality can have an unprofessional appearance and negatively impact the perceived value of the work.

The photo quality in digital flip magazines can deteriorate due to image compression.

This reduces the file size and data is discarded, which leads to pixelation (blurriness). Upscaling images beyond their original size also makes them blurry. It’s best to upload images at the size they are meant to be displayed.

Flip magazines usually require a minimum of 300 dpi for clarity. Start with a high-resolution JPEG (lossy compression). Some image data is discarded leading to a slight reduction in quality; file sizes will be smaller. (You can also lose data with each save.) Or, use a highquality lossless compression format like PNG, which retains image data but will result in larger file sizes. Avoid excessive photo editing. Follow best practices when taking photos for online magazines. In her companion article, Lisa Stewart shares iPhone photo tips that also apply to Android phones. Clean the camera lens, use burst mode for action shots, avoid digital zoom, and utilize natural light. You can follow these general principles of good photography regardless of the operating system. Here are some additional tips:

• Set your camera to capture images at the highest resolution and image size possible. Shoot in RAW (if available) for more editing flexibility.

• Don’t backlight (the sun is directly behind your subject). Your subject can be too dark, and you might end up with background blowout. Experiment with "golden hour" lighting, shortly after sunrise or before sunset when the low angle of the sun creates a soft, warm, flattering light. Avoid reflections from windows or other surfaces by changing your shooting angle.

• Your phone's gridline feature can help with composition. Use the “rule of thirds,” a guideline for placing key subjects along the lines of a grid, or at their intersection points, for a visually balanced image.

• Use AE/AF Lock on your phone to ensure the correct focus and exposure. Tap on your subject's face or on the most important part of the image. You can often lock the focus and exposure by tapping and holding the screen.

• Use file-sharing services like Dropbox or We Transfer instead of email to avoid compression. Avoid excessive photo editing.

• Shoot both horizontal and vertical images to give the magazine's graphic designer flexibility when laying out a story.

• Read the feast Submission Page, which appears in the back of each issue, to learn more about submitting photos and news.

Raising a Glass: Celebrating The Wine Group Scholarship Winners & Holiday Moments

At The Wine Group, we believe that wine isn’t just a beverage—it’s a way to connect, celebrate, and create memories during all of life’s moments. As one of the world’s leading wine producers, with a portfolio spanning over 120 brands and winery facilities across California, New York, and Australia, our mission is to craft wines that delight, inspire, and bring people together.

This year, we are proud to honor the newest recipients of the Scholarships for Impactful Change, a program designed to support the next generation of women leaders in the wine and hospitality industry. These exceptional professionals exemplify creativity, dedication, and a passion for innovation—values that mirror our own. From emerging sommeliers to hospitality entrepreneurs, each scholarship winner brings fresh perspective and energy to an industry that thrives on diversity and inclusivity.

As we celebrate their achievements, we’re reminded that innovation has been at the heart of The Wine Group for nearly 45 years. Whether it’s developing category-defining products like Cupcake LightHearted or expanding ready-to-drink offerings with FUEL by Franzia and MAD DOG by MD 20/20, our approach is rooted in understanding and anticipating consumer preferences. This consumer-first mindset allows us to meet people where they are—whether they’re looking for a classic varietal, a lower-calorie option, or a fun, festive cocktail for a holiday gathering.

Speaking of holiday gatherings, we’re excited to share a simple seasonal suggestion to elevate your celebrations. Try a Festive Cupcake Mimosa: combine Cupcake Pre-Mixed Mimosas with a splash of cranberry juice and a garnish of fresh rosemary or pomegranate seeds. It’s easy, flavorful, and brings a touch of elegance to any

occasion—perfect for holiday brunches or welcoming friends and family.

Sustainability is another cornerstone of our approach. All of our California vineyards are 100 percent certified sustainable or biodynamic, and every production facility meets strict sustainability standards. From conserving water and energy to reducing waste and using carbonefficient packaging, we are committed to environmental stewardship while crafting wines of exceptional quality and value.

As the holiday season approaches, we are reminded that wine is more than just a drink—it’s a vehicle for joy, connection, and shared experiences. The Wine Group remains dedicated to fostering the next generation of talent in the wine industry, creating products that resonate with consumers today, and innovating for tomorrow. We invite you to raise a glass with us—not just in celebration of our scholarship winners, but in honor of every moment that brings us together.

FROM ASPIRATION TO ACTION: Meet the 2025 Scholarship Winners

Les Dames d’Escoffier International, in collaboration with The Wine Group, awarded Scholarships for Impactful Change to four remarkable women this year. The winning recipients, Fiona Nakabuye, Jill Zimorski, Kaya Kurtz, and Margaret Thompson, were each awarded $5,000 in scholarship funding. These scholarships provide financial assistance for tuition to help recipients further their education in relevant fields. They 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 winners have demonstrated a passion for social justice and positive change. LDEI President Stephanie Jaeger says, “Their vision, courage, and dedication embody the values of this scholarship and our organization.” s c holarshipsfor impactfulchan g e

FIONA N AKABUYE

A first-generation hospitality student and community service leader, Fionna is applying the scholarship toward her graduate studies. She envisions opening a pay-what-you-can café, breaking down financial barriers to food access and creating a welcoming, inclusive space that uplifts marginalized voices and fosters meaningful community connections.

JILL ZIMORSKI

Jill is a driven hospitality professional committed to mentoring others and creating pathways for underrepresented talent in the beverage and hospitality fields. She is using the funds to pursue continued education and leadership development opportunities aimed at fostering diversity and equity within the industry.

K AYA K URTZ

Kaya is a passionate advocate for food justice and sustainable agriculture. She is using the scholarship to further her work supporting farmers, developing food access programs, and preserving culturally significant crops like heirloom seeds. Through her leadership roles in campus pantries and community farms, Kaya aims to build stronger, more equitable food systems that empower vulnerable communities.

M ARGARET THOMPSON

Dedicated to advancing sustainable practices within the hospitality industry, Margaret is using the scholarship to complete her final semester of graduate school. “I am so appreciative of LDEI in helping alleviate some of this financial burden.” she remarked. Margaret’s goal is to champion environmentally responsible initiatives and advocate for community-focused programs that make the industry more inclusive and socially conscious. She adds, “I am excited to get involved with LDEI and meet others who are also passionate about creating positive change through this industry! I look forward to giving back to this community which has been so generous to me.”

chapter programs

By Dame Nichole Bendele (San Antonio)

BIRMINGHAM

by Donna Cornelius

We were pleased and proud to welcome the Board of Les Dames d’Escoffier International to our city on October 3_5. Board members were greeted with goodie-filled totes like those used at the chapter’s annual fundraiser, Champagne & Fried Chicken. They enjoyed lunch with past Birmingham presidents at the Birmingham Botanical Gardens thanks to Kathy Mezrano. Pardis Stitt organized dinner at Chez Fonfon, the restaurant owned by Pardis and her husband, Chef Frank Stitt. Saturday’s activities began with coffee at the Hot and Hot Fish Club with co-owner Idie Hastings. Kristen Hall provided pastries from her Bandit Patisserie. Leigh Sloss-Corra explained the history and regional impact of Pepper Place Market. Leigh, Cristina Almanza and Susan Swagler led a tour of the market and Oven Bird restaurant. Many Birmingham Dames turned out for a potluck dinner that night at Leigh’s house. Sunday ended with a hike at Ruffner Mountain followed by barbecue and beers. The Birmingham Chapter enjoyed sharing the sights, flavors and a bit of Southern hospitality with their guests. In September, we had fun at the Dames Market Takeover at Pepper Place Market, a hub for local food producers and vendors. On September 20, we partnered with Birmingham’s Southbound Food Festival for a Rooted: Women in Food event.

LDEI Board members and Birmingham Dames at a potluck dinner during the Board’s visit to Birmingham. (Front, L): Cristina Almanza, Audrey Tyler, Sonthe Burge, Anne Born, Leigh Sloss-Corra, Kathy Mezrano and Susan Swagler. Back, L Sheila Crye, Kate Howell, Marilyn Freundlich, Nancy Veinneau, Stephanie Jaeger, Kathy Gold, Anita Lau, Barb Pires, Anastasia Nickerson, and Beth D’Addono. Birmingham Dames at the Dames Market Takeover (L to R): Anne Born, Billie Jo Waara, Sonthe Burge, Rita Cason, Chanda Temple and Leigh SlossCorra. The Dames Market Takeover, (L to R): Rachel West, Martha Johnston, Susan Swagler, Pam Lolley, Sonthe Burge, Leigh Sloss-Corra and Rita Cason. Photos: Donna Cornelius

BOSTON

by Lara Zelman

Fall in Boston kicked off with the chapter’s Annual Meeting hosted by Dame Anastasia Nickerson at Accardi Foods. The newest slate of officers was approved, and we proudly inducted 10 new Dames. The chapter welcomed 19 new members in this past year—a diverse and accomplished group of women from across the industry. Our Boston Chapter is thrilled to award the Saccone Award, named in honor of chapter founder Dame Eda Saccone, to four deserving women. This historic award recognizes unsung female heroes in the food and hospitality industry. Originally established by Eda in 1998, this year’s award celebrated four extraordinary women making a difference in their community and in the industry: Erin Miller, Executive Chef at Urban Hearth; Michelene Desormeau, New England Culinary Arts Training (NECAT); Rachel Klein, Executive Chef, Oakley Country Club; and Anna Doole, Pastry Chef, Dedham Country & Polo Club. Awards were presented at the Annual Meeting where Dames and guests gathered to honor and celebrate these inspiring leaders.

This fall, Boston Dames also enjoyed a lively Table in the Back dinner at Dame Maria Freddura’s Daily Catch Restaurant and a scenic Boston Harbor Cruise. We welcomed Dames and their guests for conversation, camaraderie, and delicious food!

(L-R): Past Saccone Award Winner Chef Pascale Martineau, current Saccone Award winner Chef Micheline Desormeau, Philanthropy Chair Dame Hannah Bartholomew, and Dame Lucille Giovino with Barbara Platt Johnson and two other guests from NECAT. (L-R): Nominator Dame Michelle LaCount, Saccone Award winner Chef Anna Doole, Dame Hannah Bartholomew, and Dame Lucille Giovino. (L-R): Dame Lucille Giovino, Saccone Award winner Chef Erin Miller, and Dame Hannah Bartholomew. Photos: Lara Zelman

BRITISH COLUMBIA

by JoAnne Lauzer

On October 4, we hosted our annual LDBC Culinary Garage Sale. It was a fun and festive event held at Rhonda Pedersen’s warehouse in Vancouver and organized by the Culinary Garage Sale committee. Around 50 shoppers purchased Early Bird tickets and another 366 (400 if you count all the volunteers) shopped throughout the day, raising over $6,200 for scholarship funds. The sale brought together an exceptional crew of volunteers ranging from new Dames to founding members, and even some local high school culinary students (potential future scholarship applicants).

Early in September, we went on a bit of a road trip for a Wine Tasting Social at Gate22 Winery in Surrey. There they were offered a “substantial” tasting experience as well as a unique behind-thescenes look at Gate22’s wine cellar and wine making process. All while sipping wine, of course!

Our annual Dine Around fundraiser held on September 16 raised over $15,000 for the LDBC scholarship program.

Dine Around is a delicious province-wide, multi-course dining experience that is held at different restaurants across British Columbia. All food and drink are 100 percent donated by local restaurants, wineries, breweries, and cideries.

LDBC InReach event at gate22 Winery: (L-R): Cristina Dias, Linda Horn, Linda Seiffert, Nancy Wong, Nicole-Ann Poitras, Karen Dar Woon, Kristina Bradley, and Sandra Merk.

LDBC Culinary Garage Sale volunteers: (Top L-R): Nancy Wong; Susie Meister with Sandra Merk. (Row 2): Jo-Anne Lauzer; Rhonda Pedersen. (Row 3): Stacy Kyle and Donita Dyer; Karen Carruthers and Cassandra Anderton. LDBC Dine Around at the Botanist restaurant with (L-R): NicoleAnn Poitras, Sandra Merk, Raj Thandhi, and Shannon Read.

Photos: JoAnn Lazar.

CHARLESTON by Susan Slack

During the chapter’s Annual Meeting, President Angie Colyer DuPree introduced a powerhouse board that includes Lauren Furey (Vice President); Rachel Starling (Secretary); Lauren Alligood (Treasurer); and Emma Cromedy and Kim Beretta (Members at Large). Mary Kay Gill continues as Immediate Past President. Recent activities include a membership drive; we now have 15 new and potential members. We are working with two new charities —Transformation Table and the Charleston Wine + Food Scholar Training Program. President Angie says, “This year, we’re setting out to shift the culture of our chapter—rebuilding with intention, creativity, and collaboration. We want this to be a true revival—a return to the sisterhood, fellowship, and impact we know is possible when women support women.

Top Row (L-R)

President Angie Colyer DuPree

Vice President Lauren Furey

Second Row (L-R)

Secretary Rachel Starling

Treasurer Lauren Alligood

Third Row (L-R)

Member-at-Large Emma Cromedy

Member-at-Large Kim Beretta

Bottom Row

Immediate Past President: Mary Kay Gill.

CLEVELAND

by Shara Bohach

We hosted our third annual Pitch Competition in August, emceed by Lisa Sands of the CLE Foodcast. Female entrepreneurs in Northeast Ohio’s food, beverage, and hospitality industries competed at the Cleveland Garlic Festival for a chance at $6,000 in grant funding. Congratulations to our winners! First Place ($3,000): Jewels Rossi, Owner of Mangia Dolce—an experiencedriven catering company offering barista and bartending services from authentic European Market vehicles. Jewels will use the grant to invest in a new European-inspired food truck to expand her fleet. Second Place ($2,000): Jennifer Taggart, Owner of Lake Erie Scoops—a Gordon Squarebased sweet shop featuring premium homemade ice cream, candy, novelty sodas, and baked goods. Jennifer will use the grant funding to purchase a new high-voltage freezer and generator to better promote her ice creams and cold products on the road. Third Place ($1,000): Markisha Parker, Founder & CEO of Parker Family Urban Farms. The Warren, Ohio, farm produces high-quality tomatoes, vegetables, and herbs on small parcels of land.

Cleveland Dames enjoyed wonderful hospitality at their Annual Meeting in September, hosted by Tara Meineke and her awesome M Cellars crew. The weather was perfect for a tour of the vineyard and winery production areas. Seasonally-inspired dishes provided by Dames were delicious, and the wines were divine!

Cleveland Dames with Pitch Competition finalists. Pitch Competition winners: Jewels Rossi of Mangia Dolce, Cleveland Dame Britt-Marie Horrocks, and Jennifer Taggart of Lake Erie Scoops. Annual Meeting at M Cellars. Potluck dishes at the Annual Meeting. Cleveland Dames in the Vineyard . Photos: Shara Bohach

GREATER DES MOINES

by Kate Willer

The Des Moines Dames attended a Bourbon Education Lunch hosted by Bardstown Distilling with special guest speaker Jazmin Weaver. Jazmin is Bardstown Distilling’s National Brand Ambassador, a certified Executive Bourbon Steward, and a respected leader in the bar and hospitality industry. The Dames lunched on Southern fare from Bubba Southern Comforts, managed by Dame Kate Willer, while working through a tasting flight to learn more about the special bourbon available from Bardstown.

President Kate Willer with Bardstowns National Ambassador Jazmin Weaver. The Dames enjoy lunch at Bubba Southern Comforts. The 6 a.m. shift at the Breakfast Club. Photos: Kimberly Helm.

GREATER MADISON

by Allison Pfaff Harris

In September, the Greater Madison Chapter, led by Dame Nicole Bujewski, enjoyed a lively panel discussion and cheese tasting with the authors of The Wisconsin Whey, the definitive compendium of Wisconsin cheeses. Alongside an array of delicious cheeses, we sipped and savored exciting wines from around the world, thoughtfully paired by Dame Andrea Hillsey. In October, Dame Suzzette Metcalfe graciously welcomed the chapter to The Pasta Tree Restaurant in Milwaukee, where we toasted to fall, its bounty, and beautiful friendships. er

Dame Andrea Hillsey explains the wine and cheese pairing. Dame Nicole Bujewski leads a discussion of cheeses mentioned in The Wisconsin Whey. Dame Suzzette Metcalfe welcomes Dames to The Pasta Tree in Milwaukee. Photos: Allison M. Pfaff Harris.

LONDON

by Kate Howell

We came together to celebrate Diwali, a festival that symbolizes the victory of light over darkness and good over evil— and one that brings millions of people around the world together in joy, colour, and connection. Our online celebration, led by new Dame Radhika Howarth, was filled with creativity and culture—from making vibrant rangoli designs and lighting diyas, to exploring traditional festive foods and sharing personal stories of what Diwali means to us. More than a festival, it was a beautiful reminder of how inclusion, learning, and shared experiences help our community shine even brighter.

LOS ANGELES/ORANGE COUNTY

by Anita Lau

Dames enjoyed a fascinating behind-the-scenes tour of Village Green Foods, the innovative food production company owned by Dame Jenny Rosoff. Supplying top restaurant groups across Southern California and beyond, Village Green gave us a rare glimpse into the magic that happens before dishes ever reach a dining table.

Dame Jenny guided us through every step of the process—from mountains of fresh vegetables being chopped and diced, to soups and dressings bubbling to life, then cooled, packaged, and put through meticulous quality checks. Only after passing this rigorous process are the products boxed and shipped out to their eager restaurant partners. It was an eye-opening look at the precision, care, and scale behind the scenes—truly impressive!

Dame Radhika Howarth celebrates the Festival of Light. Photo: Kate Howell.

(L-R): Dames Jenny Rosoff, Anita Lau, Lindsay Smith, Tina Borgatta, Nancy Eisman, Monica Torsani Sauerman, Tina Voso, Elyssa Fournier, and Jessica Gavin. Not pictured: Alison Robbins. Photo courtesy of Anita Lau.

NEW YORK

by Alison Awerbuch

On September 15, we hosted our annual New Member Induction at the woman-owned Cocoa Store Loft in New York City. The evening was filled with warmth, community, friendship, and fun. We began and ended with a festive cocktail reception featuring donor sponsors Una Vodka, Noel de France, and Vineyard Brands, along with delicious in-kind food and beverage contributions. A lively raffle offered 17 amazing prizes related to food, beverage, and hospitality.

The Membership Committee, co-chaired by Dames Pat Cobe and Vanessa Trost, did an excellent job recruiting, interviewing, and presenting candidates to the Board.

The Induction event was co-chaired by Dames Odila Galer-Noel and Alison Awerbuch, whose committee and volunteers created an engaging and memorable celebration for both new and current members.

We honored 19 new members, 2 transfer members, and 2 returning members—leaders across diverse professions. The ceremony featured welcoming remarks from Co-Presidents Barbara Sibley and Jill Kreutzer Orent, an inspiring keynote by Dame Dawn Padmore, and a presentation for each new member with a fun fact and their recommending Dame. A digital program was also created, and each new member received a beautiful link bracelet with an LDNY logo charm.

This impactful event sets the tone for new members to become active, connected participants in LDEI New York and LDEI.

PHILADELPHIA

by Kendra Rex

On Sunday, September 28, the Philadelphia Chapter celebrated the return of their beloved Heritage Dinner which honored the recipients of their Outstanding in Her Field award and raised money for their scholarship program. The evening took place at historic Bartram’s Garden first botanic garden in the country), which displayed city's sparkling skyline as an unforgettable backdrop. The reception and a multicourse farm feast were prepared participating chefs including Dames, esteemed Philly restaurants, and institutions such as Walnut Hill College. three recipients of this year’s Outstanding in Her Field award were Dames Lisa Calvo (owner, Sweet Amalia Oysters and owner, Sweet Amalia Market Kitchen); chef and food activist Valerie Erwin (St. Christopher’s Foundation for Children and former owner of GeeChee Rice Cafe); and chef Melissa McGrath (co-owner, Sweet Amalia Market & Kitchen). The sold-out fundraiser and celebration hosted 170 attendees, collaborated with 28 community sponsors and media (watch the Heritage Dinner coverage on CBS), raised nearly $5,000 for the Scholarship Fund through auction.

LDNY is proud to welcome our newest members at this year’s New Member Induction. Photo: Jessica Tanir.

28, their which Field for program. the (the the an The multicourse by 33 including institutions College. The year’s award (owner, and coMarket & activist Christopher’s and GeeChee Girl Melissa Sweet 170 with and Heritage and the their

(L-R) Dames Lisa Calvo, Melissa McGrath, and Valerie Erwin are honored for their exemplary contributions to the Philadelphia culinary community with the chapter's Outstanding in Her Field award during the monumental return of their Heritage Dinner.

SAN ANTONIO

by Cathy Siegel

The beautiful Valencia Hotel on the Riverwalk was the setting for our September New Member and Officer Induction. Dame Doreen Patino and Dame Emily Simpson, Vice President of Programs, made the arrangements. We welcome eight new Dames into our chapter: Angela Burns, Sarah Felix, Alejandra Lopez, Lizzeth Martinez, Michelle Metzger, Grecia Ramos, Zoe Stanley, and Elisa Trevino. This raises our membership to 100 Dames! Outgoing officers Nancy Fitch, Naylene Dillingham, Allison Balfour, and Elise Russ were recognized for their wonderful service and dedication to our organization. Incoming officers voted in at our May Biannual Meeting include: Susan Johnson and Nichole Bendele (Co-Presidents), Diana Adkison (Vice President of Membership), and Cathy Siegel (Corresponding Secretary).

This year, we celebrate 30 years as an organization, which was the theme of our successful 2025 fundraiser at The Red Berry Estate, chaired by Elise Russ. With chapter participation, philanthropic guests, and a fabulous auction, we cleared $118,000 for our scholarships, Roy Maas Youth Alternatives, Green Tables, and San Antonio Time Dollar Community initiatives.

SAN FRANCISCO

by Jodie Chase

Chung Fegan is the recipient

SONOMA

by Emily Haws

MacKenzie Chung Fegan is the newest recipient of the 2025 Karola Saekel Craib Excellence in Food Journalism Fellowship Award. Before joining the San Francisco Chronicle in 2024 as the Restaurant Critic, MacKenzie was a senior editor at Bon Appétit. Her writing on the intersection of food, drinks, culture, and politics has appeared in GQ, Playboy, Vice, Paper, and Wine Enthusiast. The $5,000 award is presented annually to a woman and/or nonbinary food/wine journalist whose writings show talent and promise and who is a non-Dame journalist in the greater San Francisco Bay Area. The San Francisco Chapter has granted the Fellowship award annually since 2010.

We recently held our annual Birds & Bubbles fundraiser, which showcased the remarkable impact Dame-led events can have within our global community. Hosted at Comstock Wines’ Bacchus Landing in Healdsburg, California, the celebration brought together Damechefs, Dame-owned wineries, and spirited supporters. More than $20,000 was raised for mentorship, scholarships, and career grants for women in food, beverage, and hospitality. Guests enjoyed an inspired pairing of fried chicken by celebrated chefs Duskie Estes and John Stewart alongside Dot Wines’ sparkling selections. It set the tone for the afternoon blending generosity, joy, and world-class cuisine.

President Liza Hinman expressed heartfelt appreciation for the enthusiastic support, emphasizing the direct impact on women’s advancement in our industries. With strong financial sponsorship from Greek Grape Wine Tours, Alegria Vineyards, Summit State Bank, and invaluable contributions from in-kind sponsors, Birds & Bubbles has become a signature annual event. It is a beacon for LDEI chapters worldwide and demonstrates how community, leadership, and shared purpose can empower the next generation of women leaders. Sonoma’s success offers inspiration and a blueprint for chapters across the globe.

MacKenzie

of the 2025 Karola Saekel Craibl Excellence in Food Journalism Fellowship Award.

Photo: Jodie Chase.

(L-R): Sonoma Pike. Fried Dame Duskie and volunteers.

SOUTH FLORIDA

by Barbara Seelig Beyer

Dames Emily Snyder and Barbara Seelig Beyer hosted a Rosé Wine Tasting at The Boca Raton. Florida Dames and their guests were treated to four delicious wines—Whispering Angel, Rock Angel, Chateau D’ Esclans, and Garrus. It was a great experience comparing the contrasting colors and different flavor profiles of the four rosés. Tom Columbus, our wine educator from Moët Hennessy, and Jonathan Feiler, Boca Raton Sommelier, were not only generous with their knowledge but very entertaining. The pleasant weather and beautiful setting at The Boca Raton were the perfect setting for sipping rosé. Thank you, Emily, for making this happen. Our Florida Dames were very happy!

Sonoma Dames gather: Lisa Stavropoulos, Jenifer Freebairn, and Lori Fried Chicken by Chef-Dame Duskie Estes and husband John Stewart. Duskie Estes. The 2025 Sonoma Chapter Birds & Bubbles committee volunteers. Photos: Nathan Haws.

(L-R): Emily Snyder, Tom Columbus, and Barbara Seelig Beyer during the Rosé Wine Tasting at The Boca Raton in Florida.

member milestones

By Dame Dottie Koteski (Philadelphia)

BIRMINGHAM

Maureen Holt was a guest chef during the Summer Women Chef Series at Auburn University's restaurant, 1856Culinary Residence. The menu from Southern Graze, her catering company, was served at lunch and dinner along with her own signature cocktail and mocktail.

Emily McDaniel and her husband, Chef Rob McDaniel, recently opened their second downtown Birmingham restaurant, Bayonet—and it's already getting national attention. The New York Times just named the seafood-centric eatery one of its 50 Best Restaurants in America.

BRITISH COLUMBIA

Jo-Anne Lauzer, a freelance writer, is the Director of the Awards Program for Taste Canada. Along with an exceptional team of volunteer coordinators and judges, Jo-Anne guides the annual cookbook judging process and was in Toronto recently as the gold and silver winners were announced

Judy Lam Maxwell,owner and operator of Chinatown Historical Tours in Vancouver, was recognized in TripAdvisor’s® Travelers’ Choice® Awards for 2025. Judy is known for her extensive knowledge of Chinatown’s history and its hidden gems, and she offers a masterclass in making traditional Chinese dumplings.

Lee Murphy has joined the Export Navigator team as an Export Advisor for Vancouver’s Lower Mainland region. As a passionate advocate for entrepreneurship, local food systems, and sustainable growth, Lee is excited to help business owners access the tools, knowledge, and confidence needed to export and scale successfully.

Raj Thandhi was appointed as Buy B.C.’s Chef Ambassador to help promote local growers, producers, and processors by sharing the stories, traditions, and recipes of the people behind the products. Raj is a chef, recipe developer, educator, freelance food writer, and content creator (@ PinkChai) with over 100,000 followers.

CHARLESTON

Ashley Strickland Freeman was recently the food stylist for the Season 3, Charleston episode of "Worth the Hype" for the Tastemade streaming channel.

COLORADO

Erin Fletter, coowner of the awardwinning Barolo Grill in Denver, was honored to be named one of the ColoradoBiz Magazine's Top Women in Business in 2025. Erin is the founder, CEO, and Food-Geek-in-Chief of Sticky Fingers Cooking, a familyfriendly franchise that empowers kids nationwide with hands-on culinary classes.

member milestones

GREATER DES MOINES

Amanda Hollinger, expert in catering, venue operations, and wedding planning, is sales and events manager at Willow on Grand where she helps customers create lasting memories. Amanda was cited as one of the Iowa Restaurant Association's 40 Women to Watch. She advises young women: “Don’t be afraid to step into leadership roles.”

Becky Klisares, General Manager and Director of Sales at River Center Events in Des Moines, was named in 40 Women to Watch by the Iowa Restaurant Association. Overseeing operations, she collaborates with clients to coordinate weddings, corporate events, and community gatherings. She shares expertise through professional panels, including a 2025 discussion on event budgeting.

Madeline Krantz, a self-taught chef and entrepreneur who helped pioneer Iowa’s plant-based dining scene, was selected by the Iowa Restaurant Association’s 40 Women to Watch. Madeline’s New World Kitchen, a meal prep company, focuses on whole, unprocessed ingredients and original recipes based on her values of sustainability, creativity, and community.

Cassandra Spence was among the 40 Women to Watch by the Iowa Restaurant Association and is the founder of Culinary Annex, a modular kitchen and creative space for classes, events, and culinary entrepreneurs. The Annex reflects her passion for food, teaching, and community; she says, “It’s important to make friends and create community to uplift yourself as well as others.”

LONDON

Blair Zachariasen, one of the Iowa Restaurant Association's 40 Women to Watch, continues to shape Iowa’s beverage scene with expertise and passion. As a Certified Sommelier, with two plus decades of experience and a WSET Diploma in Wines, Blair is recognized for her colorful, approachable teaching style and dedication to making wine and beer education accessible to all.

Claire Daniels, of Rull Orchard, Devon, won four Golds at the 2025 Breakthrough Cider Awards. The awards celebrate excellent UK-quality wholejuice ciders. The judges recognized Rull Orchard as Sustainability Pioneers for their commitment to habitat, biodiversity and nature, and their environmentally friendly approach to cider production.

Lucy Vincent and Natalia Middleton founded the Food Behind Bars charity. With Kate Howell’s help, they were introduced to Stephine Jackson of DK Publishing who offered a curated selection of cookery and gardening books for the charity’s work to transform food in British prisons. The introduction demonstrates the power of connections.

LOS ANGELES/ ORANGE COUNTY

Nandita Godbole's Masaleydaar: Classic Indian Spice Blends won the 2025 Gourmand World Cookbook Award (Asia). Celebrating India’s timeless spice heritage, it features richly photographed stories and recipes that showcase handcrafted masalas, their regional origins, and creative uses— from traditional dishes to innovative drinks—inviting readers to cook with authenticity and flair.

member milestones

NEW ORLEANS

Christa Cotton's El Guapo Bitters got a winning Golden Ticket in Walmart's annual Open Call where American entrepreneurs pitched their products at the 2025 session. Winners have the opportunity to sell on site and online in Walmart and Sam’s Club. "Buckle up buttercups,” said Christa. “We’re all about to go on a wild ride together.”

PHILADELPHIA

Valerie Ewin was among the 2025 awardees selected by the Maxwell/Hanrahan Foundation’s Food Program for their efforts to promote food access, environmental sustainability, and cultural tradition. Valerie, a chef and activist, works at the intersection of food and culture to spark dialogue and understanding about the rich grains and techniques present in American foods that trace back to GullahGeechee traditions.

SAN FRANCISCO

Kimberly Charles, co-founder of the Come Over October campaign, author Karen MacNeil, and communications pro Gino Colangelo were collectively nominated for a Wine Enthusiast Wine Star Award for Person of the Year. Kimberly was also featured in the Wine Industry Advisor (WIN) as a Wine Industry Most Inspiring Person.

SEATTLE

Melissa Abbott, Vice President at Hartman Group, a food and beverage consultancy in Bellevue, Washington, was featured in the fall 2025 issue of Seattle Met Magazine in the story “AI Will Change How We Grocery Shop, but Not the Way You Think.” She shared her predictions of the future for local Seattle food stores.

The Official Look of LDEI

shop now

THE BRACELET THAT CELEBRATES CONNECTION

Handcrafted by Dame Susanne Greelish of Dovera Designs (Boston, MA), this LDEI reversible bracelet sparkles with gemstones and crystals in shades of LDEI blue. Each sterling silver link is a symbol of strength, friendship, and the enduring beauty of women uplifting one another. Available in the LDEI Member Center—a keepsake designed to shine for generations.

S oFAB CULINARY RESEARCH CENTER UPDATE

Whisking Dreams into Reality: Donated Collections Fuel Culinary Research

By Liz Williams (New Orleans)

Since LDEI has been writing and posting about the SoFAB (Southern Food & Beverage Museum) Culinary Research Center at Nunez Community College, the Research Center has been receiving books from LDEI members around the world. It is very exciting to add these books to our collection, especially knowing that the collection is growing, and the women of LDEI will not be forgotten. Women are the keepers of the hearth. Many of the books we have collected reflect that. But women also break new ground, innovate, and expand our common thinking too. It is exciting to see the breadth of the books that we receive. You should join this number. Please send us the tangible evidence of your creativity. We can accept actual books, but also CDs and

thumb drives of your work. Tell us about yourself so that researchers will have some context when reading your work in the future. In addition to your finished work product, you could send us your papers, articles, and other materials that represent it. Having the members' papers will help us tell the larger IACP story. Documenting women in food and drink is undoubtedly part of your story, and it is part of our story, writ large. Also, consider donating your library to us, as Dame Bonnie Tandy Leblang has done—over 10,000 books and artifacts. Besides being attached to the LDEI Collection, your story will become part of the story of you and other women who have helped shape the study of and the practice of food and drink.

The SoFAB Culinary Research Center at Nunez Community College is located at 3710 Paris Road, Chalmette, LA 70043. Call (504) 569-0405 for more information.

THE SPIRIT OF GIVING COMES IN A MARTINI GLASS

Love Tito’s? Of course—delicious espresso martinis, crisp Tito’s and sodas. What’s not to love? But what about Love, Tito’s? It’s the philanthropic heart of Tito’s Handmade Vodka; the program that’s helping a lot of nonprofits (just like us) do a lot of good around the world. It started with a few donated cases of vodka for a local fundraiser and a note signed with that very sentiment “Love, Tito’s.” Since its inception, the program has grown into a global movement to help local communities. Love, Tito’s is dedicated to turning spirits into love and goodness. Today, Tito's amplifies the work of thousands of nonprofits across the country and around the world through Love, Tito’s, focusing efforts on the food and beverage industry, animal wellbeing, veteran services, food security, the environment, and so much more.

That’s where Les Dames d’Escoffier International (LDEI) comes in. What do our Supper Clubs, dinners, brunches, and culinary experiences all have in common? They’re served with Tito’s—enjoyed in a glass, and through its spirit for giving back. For over eight years, Love, Tito’s has supported LDEI chapters across the country, helping empower women leaders and their communities within the food, beverage, and hospitality industries. As a sponsor of the LDEI Annual Conference, Love, Tito’s helps bring Dames together from around the world to foster connection and raise a glass to the women who have made this organization into what it is today.

Giving back has even expanded to fans of the brand—all they have to do is click “add to cart.”

When you shop the Love, Tito’s online Merch store, 100 percent of the net proceeds from your purchase go to nonprofits that Tito’s supports. As we head into the holidays, all the gifts on your list can make a difference. The best part? You can choose where you want your donation to go—from animals, to the environment, from food, to our servicemen and women. Find barware for the aspiring at-home mixologist, cocktail-hour apparel for the happy hour enthusiast, golf gear for your foursome, and even treats for your fourlegged friends. Tito’s has everything you need to keep spirits bright while celebrating the season of giving. One of the guiding principles of Les Dames d’Escoffier is a commitment to creating lasting change in our communities through focused philanthropy. We’re grateful to continue teaming up with Love, Tito’s, whose commitment to doing good mirrors our own.

TITO’S ESPRESSO MARTINI

Start the party or keep it going with everyone’s favorite coffee cocktail.

2 ounces Tito’s Handmade Vodka 1 ounce Coffee Liqueur 1 ounce Espresso

½ ounce Simple Syrup ½ ounce Creamer, Optional 3 Espresso Beans, Garnish Add all ingredients (except espresso beans) to a shaker with ice.

with espresso beans.

Learn more about the work Love, Tito’s is doing at lovetitos.com

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

submission guidelines

DEADLINES

February issue: January 15; May issue: April 15

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.

FIVE MINUTES

with: DAME SHEILA CRYE

Sheila Crye (Washington D.C. Regional Chapter) Culinary Educator: Online Culinary Instructor for Home Cooks Founder: Young Chefs Inc./MoCoCOOKS Chapter Board Liaison: LDEI Board of Directors Director: LDEI Live Online Program

What books are you reading at the moment?

I’m currently immersed in Savoring the Past: The French Kitchen and Table, 1300 to 1789, by Barbara Ketcham Wheaton. I love histories that make you feel as though you’ve stepped right into another era.

What is your secret, guilty food craving?

When frozen custard is good, it’s bliss. Sadly, that’s not most of the time. What's a "work win" you're most proud of that might surprise people?

During my term as president of LDEI’s Washington, D.C. Regional Chapter, I made a few choices that are still paying off two years later—like appointing our current parliamentarian and adopting OneCause software for our fundraising auctions. It’s gratifying to see those decisions still making a difference.

If you could have lunch with any historical figure, who would it be and why?

If I could magically speak 17th-century French, I’d love to have lunch with François Pierre de La Varenne, whose Le Cuisinier François (1651) helped shape French cuisine as we know it. Imagine tasting a meal cooked by the man who transformed the French table!

If you could share some advice with your younger self, what would it be?

When life feels unbearable, don’t rush to escape. Take a breath, think it through. Time has a way of softening what once felt impossible.

-Inducted into the Washington D.C. Regional Chapter in 2017.

Photo: Dame Peggy Cormary