the feast - Les Dames d'Escoffier - Vol. 3 Iss. 2

From the Editor

Trailblazers & TRADITION

Italy is truly magical in May. Perfect spring weather, wine country panoramas, and resplendent blooms sweeping the countryside create an unforgettable springtime symphony. Italy’s gastronomic landscape is just as spectacular—every coastline, town, and hillside dictates what is served on the plate. Italian cuisine, influenced by history, regional flavors, and enduring family traditions, has received the highest honor of being officially recognized as a UNESCO Intangible Cultural Heritage of Humanity. Who better to tell this story than the Dame-members of the LDEI Italy Chapter? By sharing their story, we’re reminded to preserve these timeless practices and celebrate the true artistry of authentic food. If you didn’t attend the recent Conference, you won’t want to miss the recap provided by Cleveland Dame Jennifer Goldman. The photo gallery showcases some of the best moments from the event. Dame Beth D’Addono (New Orleans) included a profile of Elizabeth Blau, the Conference keynote speaker. A trailblazer, Elizabeth transformed Las Vegas into one of the world’s great dining destinations.

We touch lightly on the new LDEI Chapter Awards, and the LDEI Ambassador Program, which falls under the purview of LDEI Past President Stephanie Jaeger. The story “A Seat at the Table: Making a Difference through Board Leadership” highlights why YOUR voice can help create meaningful, organizational change in LDEI. Bridging the gap between the boardroom and the kitchen table creates a powerful legacy of Trailblazers and Tradition

Heartfelt appreciation to Editors Nichole Bendele and Dottie Koteski for your impactful contributions. Special thanks to Dames Marilyn Freundlich, Stephanie Jaeger, Beth D’Addono, Kendra Rex, Kate Howell, and graphic designer Joni Keith. Last, but never least, thanks to Greg Jewell for continued support and Nick Vaccaro for capturing the vibrant Conference photos in this issue.

—Susan Fuller Slack (Charleston)

Cover, L-R: Patrizia Vigolo, Jennifer Bajsel, Camilla Fondelli, Chiara Quattrone, Silvia Mariani, Robbin Gheesling, Barbara Seelig Beyer, Julie Hartigan. Photos: pasta cover & below by Robbin Gheesling. Top L: President Marilyn Freundlich (St. Louis) honors Hayley Matson-Mathes (Hawaii), recipient of LDEI’s 2025 Woman of Purpose Award. R: Conference speaker Elizabeth Blau with Immediate Past President Stephanie Jaeger (BC).

4 ITALY’S UNESCO HERITAGE

12 THE VALUE OF BOARD LEADERSHIP

16 CHAPTER PROGRAMS

8 CONFERENCE RECAP

14

LEGACY IN ACTION

34 MEMBER MILESTONES

© Les Dames d’ Escoffier, 2026.

LIVE LIVE LDEI LIVE ONLINE

State of the Restaurant Industry: A Three-Part Series You Won’t Want to Miss

What’s really happening inside restaurants right now—beyond the headlines? This spring, Les Dames d’Escoffier International (LDEI) Live Online launches a dynamic three-part series designed to answer that question with clarity, candor, and actionable insight.

Part 1: On the Front Lines: Women Restaurant Owners Speak

May 19, 12-1 p.m. ET

Kicking off the series, accomplished Dame restaurateurs share real-time perspectives from inside today’s challenging landscape. From rising costs and shifting guest expectations to staffing and sustainability, this conversation goes beyond theory to lived experience—and the creative strategies keeping doors open.

Part 2: The Restaurant Economy Today: Insights from Industry Analysts

June 22, 12-1 p.m. ET

Next, leading journalists and analysts interpret the data shaping the industry. What trends matter most? Where are the opportunities? And how should operators, investors, and advocates respond?

Part 3: The Bigger Picture: Structural Forces Reshaping Hospitality

July, TBD

Finally, we zoom out to examine the broader cultural and structural shifts transforming how we dine, work, and gather—and what they mean for the future of hospitality.

Each one-hour session is designed to be fast-paced, thought-provoking, and highly relevant to professionals across the food, beverage, and hospitality sectors. Expect expert moderation, engaging dialogue, and practical takeaways you can use immediately. Whether you’re a restaurateur, writer, educator, or simply passionate about the industry, this series offers a rare opportunity to hear directly from those shaping its future. Join us—and be part of the conversation.

Les

Dames

d’Escoffier International Ambassadors Program

The LDEI Ambassadors Program is a prestigious initiative that empowers distinguished members to amplify the mission of Les Dames d’Escoffier International on a broader stage. The program’s core objectives are Industry Advocacy, Mentorship and Education, and Community Impact. Through their visibility, engagement, and storytelling, Ambassadors inspire fellow members to proudly champion the organization’s mission, legacy, and collective impact across the food, beverage, and hospitality industries. The inaugural LDEI Ambassadors were introduced at the 2026 Conference. They are:

Maria Gomez (Mexico, San Diego)

Carolyn Wente (San Francisco)

Bobbie Lloyd (New York)

AMBASSADOR

Silvia Mariani (Italy)

Tiffany Derry (Dallas)

Hayley Matson Mathes (Hawai’i)

Virginia Willis (Atlanta)

Italy's Culinary Soul:

WHAT CANNOT BE WRITTEN DOWN

By the LDEI Italy Chapter

There is a sound a ragù makes when it is ready. It is not a boil and not quite a simmer. It’s something quieter—a soft collapse on the surface of the pot, the sound of hours doing their work. No timer can tell you when it’s done; someone has to have shown you.

This is the kind of knowledge UNESCO has now recognized in naming Italian cuisine an Intangible Cultural Heritage. It’s not the recipes, which can be easily copied, but the thousand small judgements that make a recipe work. It’s knowing when the dough has been kneaded enough or when the garlic is about to turn. It’s recognizing which artichoke at the market is the one worth buying today and which should be left for tomorrow. This is the grammar of Italian cooking, and it has almost never been written down.

GUARDIANS OF AUTHENTICITY

It has, instead, been handed down— usually by women in the kitchens, often with a certain amount of impatience. Our mothers and grandmothers did not teach us to cook so much as let us stand close enough to watch. Corrections came by hand: a wrist adjusted mid-stir, a pinch of salt added to the pot without comment, a loaf pulled from the oven five minutes before we would have. What passed between generations was not information. It was attention.

To call this heritage intangible is accurate, but it undersells what is at stake. A recipe can survive in a book for a century. A gesture survives only as long as someone is there to receive it. When a single generation does not learn to close a tortellino around the tip of a finger, a tradition ends quietly, without anyone noticing the day it happened.

RENAISSANCE OF FLAVORS

The UNESCO recognition matters because it names this fragility out loud. And it arrives at a moment when much of what Italian kitchens have always done is being rediscovered elsewhere under new names. Cucina povera, the cooking of households that could not afford to waste, is now called zero-waste. The insistence on eating what is in season and nearby is now called the hundred-mile diet. Stale bread thickening a summer soup is now called sustainability. None of this was invented. It was simply remembered.

SAFEGUARDING EDIBLE HERITAGE

For the LDEI Italy Chapter, these principles were never abstractions. They are the reason many of us began cooking in the first place. They are the reason our work—on farms, in restaurants, classrooms, cellars, mills, and markets— tends to look more like stewardship than enterprise. LDEI's broader commitments, to seasonality through Green Tables and to regional diversity through the Global Culinary Initiative (GCI), find in Italy not a new application but an old fluency. Every valley here has its own bread. Every coast has its own word for the same small fish. The country is a living archive of the argument that local knowledge is worth protecting.

Ultimately, we aren’t just safeguarding a cuisine, but the very conditions under which it survives: the small mill still grinding a forgotten grain, the shepherd making cheese exactly as his grandfather did, and the grandmother willing to spend a Sunday showing someone how to make ragù. If we protect these people and their practices, the food will take care of itself. Lose them, and no inscription on a list will bring them back. We are honored to tell this story now, while those who carry it are still at the stove.

ITALIAN CUISINE: A Living Heritage

The United Nations Educational, Scientific, and Cultural Organization (UNESCO) officially recognized Italian cuisine as an Intangible Cultural Heritage of Humanity on December 10, 2025. It’s the first time an entire national cuisine has been included on the list, rather than just specific dishes. The DOP/ IGP/ STG classifications are EU quality labels that currently identify and protect Italy’s unique food and wine products. With 891 registered items, Italy currently has more certified specialty products that any other European country. Simplified, the three main classifications of labels are:

DOP (PDO in English: Protected Designation of Origin) is the most rigid production standard and takes place entirely within a specific, recognized region. (e.g., Parmigiano Reggiano).

IGP (PGI in English: Protected Geographical Indication). This indicates a strong regional link but with higher flexibility. At least one production phase or key ingredient must originate in a specific area (e.g., Limone di Sorrento/ Sorrento Lemon).

STG (TSG in English: Traditional Specialty Guaranteed), which focuses on a traditional production method or recipe (e.g., Pizza Napoletana).

—Susan Slack

Photos by Dame Robbin Gheesling (Italy).

Patrizia Vigolo

For me, the recognition of Italian cuisine as UNESCO Intangible Cultural Heritage is best understood as a meeting point between knowledge and flavour, memory and taste. I remember learning to make fresh pasta at a young age, discovering that it was not only about mixing flour and eggs, but about understanding proportions, texture, and timing. It was knowledge passed through gestures, but also through flavours—the taste of the dough, the scent of flour on wooden tables, the anticipation of sharing the final dish.

Over time, I came to realize that Italian cuisine is exactly this: a living memory that carries flavour within it. Each recipe holds knowledge, but also emotion; each dish tells a story of place, season, and identity. This is what makes our culinary heritage unique—not only the recipes themselves, but the memories that give them taste and meaning.

Patrizia Vigolo, president of Les Dames d’Escoffier Italy Chapter, is a wine expert and PR professional who promotes Italian culinary and wine culture worldwide.

Camilla Fondelli

For me, Italian cuisine is the scent of memories— of afternoons spent in the kitchen preparing traditional Tuscan recipes and days shared with family, cooking ragù, roasting meats, and making spreads for Tuscan crostini. It is a family ritual that unfolds among cookbooks and earthenware dishes as we study ingredients and carefully calculate cooking times. The aroma of slow cooking fills the house and announces the ritual of the family meal. The richness of Italian cuisine lies not only in the excellence of its flavors, but in the value of emotions and memories.

Camilla Fondelli i s one of the Founding Members of Les Dames d’Escoffier Italy Chapter. Over the years, she has developed her skills in the management of internationalization projects as Temporary Export Project Manager. Camilla is also a sommelier, thus further cultivating her passion for wine and the promotion of Tuscan excellence.

Jennifer Bajsel

Being part of the Italy Chapter is deeply meaningful to me in ways that are hard to quantify. The connections I’ve built are truly immeasurable, rooted not just in a shared love of Italian cuisine but in a genuine spirit of friendship, mentorship, and collaboration. There is something incredibly special about being welcomed into a community that so openly shares its knowledge, traditions, and passion.

Through this chapter, I’ve gained mentors who inspire me and peers who challenge and support me. The camaraderie extends beyond professional growth; it’s about lifting one another up, celebrating successes, and navigating challenges together. This connection holds even greater significance by reinforcing the idea that food is a universal language through which we can build bridges, foster understanding, and create lasting, meaningful relationships that continue to shape both my career and my heart.

Chef Jennifer Bajsel, private chef and host of Getting Saucy, is known for celebrating Italian cuisine with heart and authenticity. She is President of LDEI Dallas and a dual member of the Italy Chapter. Jennifer was recently recognized by Influential Women, a professional media and editorial platform that honors female trailblazers.

Silvia Mariani

The preservation of our culinary heritage embodies a profound, inherent humility: a quiet yielding to the dictates of nature. The authentic essence of Italian gastronomy is not codified but rather manifests as a tacit conversation between human effort and the land. No written manual can account for the reduced water absorption of flour on a humid November morning, nor the distinct aromatic and flavor profiles that a vigorous, early-harvest olive oil imparts compared to a mellow, golden variant. This culinary intuition is a gradual process of refinement, emerging from daily dedication, informed errors, and a deep respect for the soil that safeguards our remarkable biodiversity: The 891 DOP/IGP/and STG classifications constitute a unique patrimony that is foundational to

this well-merited UNESCO recognition.

Silvia Mariani is one of the Founding Members of Les Dames d’Escoffier Italy Chapter. She is a recently appointed LDEI Ambassador and Past President of the Italy Chapter. Silvia is an accomplished chief executive officer with a distinguished background in the public relations, marketing, and communications sectors.

Chiara Quattrone

My culinary identity is a bridge between the Deep North, my Venetian roots, and the extreme south of my native Sicily. To me, safeguarding our UNESCO heritage is an act of transparency. Through my startup, Chain4Italy, we use blockchain technology to ensure that the intangible story of every ingredient is protected and traceable. We aren't just saving recipes; we are securing the truth of our land, ensuring that our ancient food heritage speaks clearly and securely to the modern world.

Chiara Quattrone is the treasurer of the LDEI Italy Chapter. A chartered accountant and the founder of Chain4Italy, she promotes and educates on the significance of storytelling for high-quality products.

Robbin Gheesling

Barbara Seelig Beyer

Growing up in an Italian family in New Jersey, I’ve always loved to cook. I’m grateful that my career led me to the food and wine industry, where I focus on Italian cuisine and wine. I’m thankful that my mother and grandmothers taught me the value of Italian food, family, and culture. Whenever possible, I share that with others through my food and wine writings, my cookbooks, and classes. I have a fond memory of my grandmother making pizza for the family, and I now have her pizza pans that are over 100 years old. I continue to make pizza for my 93-year-old father in those cherished pans, and I will pass them on to my children and grandchildren. I am honored to be a member of the LDEI Italy Chapter and deeply appreciate UNESCO’s recognition of these values.

I joined Les Dames d’Escoffier Italy to work alongside women doing serious work in food and wine. After years documenting Italian food heritage independently, I wanted access to the network, the mentorship, the doors that open when women in this space work together. What matters most is the collaboration: women supporting each other's projects, amplifying each other's work, creating opportunities that don't exist otherwise. In Italy especially, that collective strength shifts things.

Robbin Gheesling is a doctoral researcher in spatial audio journalism at Falmouth University. She is the founder of Spuntino Studios and a member of the Audio Engineering Society. With three decades of professional audio engineering experience, she documents disappearing soundscapes and food heritage across Italy and beyond.

Barbara Seelig Beyer recreates her treasured experiences around the table through five cookbooks and a cooking show on her website stressfreecooking.com. A food and wine columnist for Stroll magazine, Barbara is past president of LDEI Florida and a dual member of the Italy Chapter.

Julie Hartigan

As an Italian American chef and culinary travel host, I see Italy’s UNESCO recognition not as a milestone, but as a responsibility. Through my chef-led journeys in Tuscany and Sicily, I connect travelers to the living heartbeat of Italian food culture: its people. For example, in Florence, we explore the historic Sant’Ambrogio Market tasting historic dishes like Lampredotto and Peposo while learning their stories. In Tuscany, we honor cucina povera through hands-on cooking, making pici and ribollita, and later visiting a woman-led sheep farm to craft fresh pecorino. In Sicily, the focus shifts to supporting the fishing economy, local cheesemakers, and a new generation of women preserving culture through food and wine—including visionary winemakers like Arianna Occhipinti. By partnering with women-led businesses, we don’t just experience Italy’s culinary heritage; we actively help support and sustain it for generations to come.

Julie Hartigan, chef and culinary travel host, curates Italian cultural food journeys at JulieHartigan.com & @juliehartigan. She is a dual member of the New York and Italy Chapters.

2026 LDEI ANNUAL CONFERENCE RECAP

By Dame Jennifer Goldman (Cleveland)

We launched with a lively welcome reception, where a creative networking game immediately set the tone for connection, collaboration, and fun. That momentum was carried into the powerful keynote address from Elizabeth Blau, whose reflections on mentorship and authentic relationships were both uplifting and deeply aligned with the Conference theme. This year’s newly created Roundtable sessions created the right space for meaningful peer exchanges in small groups, with Dames engaging in dynamic conversations on timely topics such as succession planning, AI, and social media. These discussions sparked practical insights and

underscored the strength of LDEI’s future.

We were delighted to honor Hawaii Dame Hayley Matson-Mathes as our Woman of Purpose and to introduce LDEI’s inaugural Chapter Awards, celebrating the creative and meaningful work taking place in communities across our organization. The Legacy Awards, once again, stood out as one of our most impactful initiatives that continues to engage and thrive.

As always, the Conference left us feeling inspired, recharged, and reconnected with new ideas, new collaborations, and new relationships, which we are confident will carry us forward. We all came away with the same thought—it’s great to be a Dame!

THANK YOU TO OUR SPONSORS

Editor’s Note: Jennifer Goldman (Cleveland), a past president of Les Dames d’Escoffier International, chaired the 2026 LDEI Conference in Las Vegas. Special thanks to her and to Cochair Cathy Siegel (San Antonio) and Committee Members: Nancy Fitch (San Antonio), Deborah Mintcheff (New York), Cynthia Nims (Seattle), Katie Patton (Des Moines), and Tania Ruiz (Mexico).

ELIZABETH BLAU: A STUDY IN COLLABORATION

By Beth D’Addono (New Orleans)

Elizabeth Blau is always in the room where it happens. Elizabeth, who dazzled Dames as the keynote speaker at the 2026 LDEI Power of Connection Conference in Las Vegas, talks the talk and walks the walk.

A natural leader and relentless supporter of women in hospitality, Elizabeth is the founder and CEO of Blau + Associates, her dynamic global restaurant development company. She is widely credited with transforming Las Vegas into a world-class culinary destination. Elizabeth is also a recent James Beard Award nominee adding just one more notch on her hospitality belt.

Elizabeth is a staunch proponent of mentoring and credits her relationship with Steve and Elaine Wynn, founders of Vegas hotels Wynn Resorts, Mirage Resorts, Treasure Island, and Bellagio, as a pivotal lynchpin in her career. After she opened Le Cirque at the Bellagio in 1999, Steve Wynn recruited her to lead restaurant development for his company. Rather than simply directing her, the Wynns gave her genuine authority and free rein over their restaurant programs, along with the tools, skills, and support she needed to succeed.

A DINING REVOLUTION

Accepting the status quo is not in Elizabeth’s DNA. Steve Wynn set that example by challenging the prevailing assumption that Vegas customers only craved fast, cheap food. Arguing that this was because that was all that was available, he sparked the chef-led restaurant revolution of the 1990s. It started with celebrity chefs Todd English, Michael Mina, and Julian Serrano with Picasso at Bellagio. Where Elizabeth and the Wynns led, others followed. This quantum leap electrified the once buffet-focused Strip dining scene and kicked off a revolution, with Elizabeth at the forefront.

“I get a lot of credit for this transformation, but I want to be clear here because we are women of this industry, and we know better than most: monuments are never the work of one person. Every great transformation this city has undergone was built through collaboration, through mentorship, through the quiet, persistent work of people whose names don't always make the headlines.”

WORK TO BE DONE

As she’s advanced her career, Elizabeth has remained laser focused on mentoring other women. She challenges the idea that mentorship requires a formal time commitment. “You can be a mentor to someone you've never met,” she said, “simply by being visible,

leading by example, and showing what's possible.”

This connects directly to her own work: in 2020 she co-founded the Women's Hospitality Initiative (WHI), a Las Vegas-based nonprofit committed to developing a pipeline of female leaders in the hospitality industry.

WHI created a university-level course, From the Classroom to Boardroom: Leadership for Women in Hospitality, offered by CIA, UNLV, Florida International University, and San Diego State University, and an annual Women in Hospitality Leadership Conference.

But there is much still to be done. Elizabeth cited a striking statistic: 50 percent of Culinary Institute of America graduates are women, yet only 7 percent reach executive chef level. She left that figure hanging—the question of why being very much the point.

Elizabeth brought the conversation full circle, addressing the Dames in the room on the power of transformative connection.

“Your LDEI membership is itself a statement of belief,” she said. “That connection and collaboration are not just virtues, but strategies that work, and have always worked. This is what our industry desperately needs more of right now.

“So, I challenge you: look at your fellow Dame not just as a colleague, but as a co-architect of the future of our industry. Because the next revolution in hospitality will not be led by one visionary developer. It will be built by the women in this room.”

One of the most powerful things about this year’s Conference was how intentionally relevant and forward-looking it felt. The packed programme blended inspiration with practical value, Firsttime attendees found an incredibly warm welcome, while returning Dames brought energy, wisdom and momentum. When women from across our chapters come together in one room, ideas move faster, confidence grows, and new possibilities emerge. This year especially, Conference felt like a catalyst—for learning, for leadership, and for the future of LDEI.

Kate Howell (London).

Viva Las Vegas! Conference is always a great time to get reacquainted with fellow Dames and meet new ones! As a veteran attendee, I noticed some positive changes to the format. Conference began earlier in the week—helpful for Dames who work weekends. The Council of Delegates meeting began Thursday morning instead of after lunch. Round Table discussions were a wonderful addition. I participated in two: Succession Planning and Communications. I enjoyed the interaction and working together. Dames are amazing and continue to inspire me! I am proud to be a Dame!

—Nichole Bendele (San Antonio)

The LDEI Chapter Awards

Leading with Purpose: Recognizing women who make a difference—together.

The LDEI Chapter Awards is a new recognition program designed to honor the impact, collaboration, and philanthropic spirit that define the organization’s global community of women leaders. The program highlights the extraordinary work of LDEI chapters around the world, showcasing the initiatives, mentorship, volunteerism, and bold ideas that advance the organization’s mission. The winners of each award category were announced at the Annual Conference.

CHAPTER AWARDS

The Power of Connection Award

This award celebrates the chapter with the highest percentage of members who attend the Annual Conference.

This award recognizes the chapter that contributes the greatest number of volunteer hours, amplifying LDEI’s mission through action, generosity, and heart.

This award recognizes a standout chapter project, an unforgettable event, collaboration, fundraiser, or educational program that showcases the very heart of LDEI.

This award honors chapters that invest in the next generation of women leaders through scholarships, mentorship, and education.

St. Louis Chapter | The Power of Connection Award

Greater Des Moines Chapter | The Philanthropic Powerhouse Award

Birmingham Chapter | The Showstopper Award

Kansas City Chapter | Cultivating Impactful Change Award

A SEAT AT THE TABLE: Making a Difference Through Board Leadership

As the governing heartbeat of LDEI, the Board of Directors steers the organization’s strategic course and ensures that all actions align with its core mission. Board members act as the primary stewards, dedicating their time and leadership to defining LDEI’s purpose and charting its future course.

Why should YOU serve on the LDEI Board? As a Dame, this is a powerful way to champion the causes you care about and bring a fresh perspective. Board service also offers personal and professional benefits that naturally arise as you fulfill your duties: sharpen your leadership skills, expand your professional network, and think more strategically. By getting involved, you might even discover and deploy hidden talents!

LDEI’s global Board of Directors is elected each year by the Council of Delegates. Dames in good standing with chapter board experience who are interested in serving should contact a board member for

more information. LDEI’s 2010

Past President Sandy Hu (San Francisco) wrote, “Every new Les Dames d’Escoffier International Board is charged with continuing the work of the previous board and building on its achievements. Each year, we need to move the ball forward.”

Consider a deeper level of engagement with LDEI: the closer you are to its work, the more it will come to life for you. You’ll be richer for the experience and will have made the world better by advancing LDEI’s mission. –Susan Slack (LDEI board member 2009-2011)

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.

Marilyn Freundlich (St. Louis) LDEI BOARD PRESIDENT 2026

“Serving on a nonprofit board of directors is one of the most meaningful ways to support and strengthen an organization you believe in. I’ve always been someone who goes “all in” when I join an organization. Early on in my LDEI journey, I understood that serving first on the St. Louis Chapter Board— and later on the International Board—was the most impactful way I could contribute to the future of our organization.

A strong board does far more than oversee operations. It provides vision, leadership, financial stewardship, and long-term planning, while ensuring that the organization stays true to its mission. Our LDEI Board works collaboratively, respectfully, and with a shared commitment to supporting our members, chapters, educational initiatives, and philanthropic efforts. We don’t come from the same backgrounds or have the same perspectives, and that’s actually one of our greatest strengths. What makes the LDEI Board so successful is our shared understanding that leadership is rooted in service. Every discussion we have, every initiative we support, and every decision we make is guided by what will best serve LDEI and its future. Strong boards create strong organizations, and I believe the continued success of LDEI is rooted in the leaders who are willing to step forward, work together, and invest their time, talent, and passion in creating something larger than themselves.”

Stephanie Jaeger (British Columbia) LDEI IMMEDIATE PAST PRESIDENT 2026

“Getting involved with the LDEI Board is an opportunity for meaningful impact. Real change doesn’t happen from the sidelines. It comes from those willing to directly contribute their voice and perspective. Serving at the LDEI Board level allows you to see the bigger picture beyond your own chapter, gaining insight into the organization’s broader vision and influence. It fosters a deeper sense of sisterhood, strengthens connections across regions, and accelerates both personal and professional growth. By stepping forward, you not only shape the future of LDEI, but also expand your own capacity as a leader.”

Dottie Koteski (Philadelphia) LDEI BOARD SECRETARY 2011

“A great board doesn’t just operate effectively as a group—it thrives when its members understand their specific roles, stay engaged, and contribute to the organization’s long-term success. During a recent conversation with Dame Teresa Farney (Colorado), past LDEI president, she mentioned that the LDEI Board is instrumental to maintaining the organizations standards.

During her 2009-2010 presidency, the establishment of the London Chapter was a significant milestone in strengthening international status. As Board Secretary, I was responsible for providing the parameters for new chapters, which included facilitating procedures and communicating with Sue Carter in London. Sue led the transatlantic process and kept the LDEI Board informed. Fortunately, she was a former Austin Dame before returning to England and familiar with the organizational format. As I reflect on this experience, my contributions, alongside other board members, supported vital responsibilities such as development, advocacy, ambassadorship, and governance, especially as we navigated the distinct legal and policy requirements of another country. Some of the challenges were nonprofit regulations and currency fees. LDEI welcomed the London Chapter in 2010 and last year, the chapter celebrated its 15th anniversary. I’m grateful for the opportunity to have contributed to its foundation and to have met the founders and members during two Edible London Tours and an Edible Ireland Tour.”

LEGACY IN ACTION

The Dallas Dames' Legacy Experience

By Dame Sarah Blaskovich (Dallas)

The Dallas Dames had the pleasure of hosting Monique Karabach, private chef, wellness advocate, and cooking coach, for our 2025 Legacy Experience. Monique traveled from her home in Austin to Dallas-Fort Worth for an action-packed week exploring culinary medicine, food insecurity, and plant-based cooking.

Beginning with a plant-based potluck dinner at Fort Worth’s charming Rosen House Inn, the week’s highlights included an Asian herb class hosted at Dame Hao Tran’s Fort Worth grocery store and lunch at Taste Project, a pay-what-you-can restaurant that benefits the DallasFort Worth community. A cooking class for medical students at UT Southwestern Medical School featured a presentation on the connection between diet and hypertension.

During one of the health-focused events, Registered Dietitian Kathryn Fink Martinez, a faculty member at Dallas College, said the Legacy Experience "reinforces the power that the community of Les Dames d'Escoffier Dallas has."

At another event, Monique joined a group of Dames at Hugs Cafe, a restaurant staffed by adults with special needs. After shopping briefly in downtown McKinney, they toured a local community garden and a five-acre farm. The day was capped by harvesting eggs from 340 hens at a chicken coop.

Later Monique enjoyed a lunch-andlearn at Asian Mint, where former Dallas

president Nikky Phinyawatana cooked from her cookbook. The group explored the benefits of wine at the Dame-owned shop Wines From A Broad and dined at The Heritage Table. Chef Rich Vana, James Beard Nominee for Best Chef: Texas in 2024, spoke about his philosophy of a scratch kitchen that sources from local farmers, ranchers, and artisans. At a private event at Julia Dunaway’s house, the business of food was discussed: how to create consistent cash flow and establish business foundations as Monique launches her company, Nourishment by Mo. We finished the busy week at Dive Coastal Cuisine, a Dame-owned restaurant near Southern Methodist University. Monique noted that after the Legacy Experience’s many events at the Dallas Dames' restaurants, homes, and places of work, she felt the "meaning, connection, and positive change facilitated through food."

Outgoing president Heather Kurima led the scheduling for each event. The week included "so many quality conversations and discussions about career possibilities, benefit of networking, joy of togetherness, women supporting women, and an inspiring blend of shared insights of impactful careers, personal experiences, and challenges," remarked Dame Cindy Kleckner. The Legacy Experience is a partnership between LDEI and the Julia Child Foundation.

learn more

Dallas Secretary Lee Bednar said she loved the camaraderie of the Legacy Experience.

“My favorite was the conversation around how we all got into cooking. We talked about our heritage, who we learned to cook from, who inspired us, and what motivates us to prepare food and to keep learning about it. I appreciate how food is a connector, a common denominator, bringing diverse groups together with a commitment to nourishing our bodies and our communities.”

Monique discusses her Legacy Experience during the Las Vegas Conference. Photo: LDEI. L-R: Angela Poen (founder and director of Community Garden Kitchen) with Dame Jennifer Brightman, Monique Karabach, Dame Cindy Kleckner, and Dame Abby Christian. Monique harvests eggs from 340 hens at a food donation farm. Second graders in McKinney get to tour the coop because of a donation from the Dallas Dames. Anne Vanbeber and Monique participate in a cooking class. Sigrid Helgason watches as Monique cooks noodles. Photos courtesy of the Dallas Dames.

chapter programs

By Dame Nichole Bendele (San Antonio)

Alyssa of Fairytale Brownies (Sales & PR);

Joy Spitalny.

included a delicious, vibrant green bean salad.

ARIZONA

by Emily Haws (Sonoma)

The Arizona Chapter recently gathered at the Fairytale Brownies Bakery in Phoenix for a meaningful chapter bonding experience celebrating leadership, entrepreneurship, and community impact. Eileen Joy Spitalny—former president of both the Phoenix and San Francisco Chapters and co-founder of Fairytale Brownies—welcomed the group and shared insights from more than 33 years of building a nationally recognized gourmet food gifting and e-commerce company.

Kim Silva, head of operations and a Fairytale team member since 1994, led an engaging tour highlighting the company’s growth from a family recipe in 1992 to shipping more than 60 million brownies nationwide. Dames in attendance included Eileen and Kim, Julia Conway, Lisa Mercer, Fanny Hicks, Jill McNamara, Laura Brisco, Chapter President Peggy Fiandaca, Debby Wolvos, Sabrina Rigas, Ashley Holihan, Hannah Romberg, and Jennifer Paige. Special shout out to Peggy Fiandaca for creating the beautiful lunch.

In the spirit of giving back, tour fees were donated to KABOOM!—a nonprofit dedicated to building safe and accessible playgrounds for children nationwide. The partnership is especially fitting, as Eileen and co-founder David Kravetz first met on the kindergarten playground, bringing their story full circle through Fairytale Brownies’ ongoing community impact. This gathering reflected LDEI’s core values by fostering mentorship, celebrating women in food leadership, and supporting community partnerships that create lasting impact.

Back L-R: Lisa Mercer; Laura Briscoe; Ashley Holihan; Sonya, a friend of Laura Briscoe; Eileen Joy Spitalny; Kim Silva; Julia Conway; the daughter of Sabrina; Jennifer Paige. Front L-R: Fanny Hicks and Sabrina Rigas. L-R: Fanny Hicks; Team Member

Eileen

Lunch

ATLANTA

by Mary Reynolds

Atlanta Dames kicked off their 30th anniversary year on January 15 with the 13th Annual Culinary Futures Reception. This year’s event welcomed Cat Cora, the first female Iron Chef and a culinary icon known for empowering aspiring women in the food world.

The event took place in the Fashion Theatre at AmericasMart and Dames, industry professionals, and community supporters raised a recordbreaking donation benefiting the chapter’s Aspiring Culinarian Scholarship Fund. The annual Culinary Futures Reception is a celebration of the women shaping the future of food and hospitality.

The Atlanta Chapter thanks the housewares industry and partners for their support, which makes an investment in the next generation possible. Special congratulations are extended to Dame Mallory deGolian (Culinary Futures Committee Chair), and to Dames Mary Moore, Carolyn O’Neil, Dene Lynn, and Gena Berry for serving on the committee and making this evening an event the chapter is truly proud of.

L-R: Debby Cannon, Cat Cora, and Carolyn O'Neil

L-R: Dames Dulce Rivera and Chae Richards pack boxes for the Sweet Treats fundraiser at the Hot and Hot Fish Club. Sweet Treats L-R: Dames Leigh Sloss-Corra, Cathy Sloss Jones, Sonthe Burge, Takeeka Goshay, Stacey Ballis, Sidney Fry, Audra Seacris, Susan Swagler, Pam Lolley, Gia McCollister. A warehouse is transformed into a magical space with fresh flowers, sparkling chandeliers, and beautifully set tables for the Feast for Hope Gala. Birmingham Dames attend the Feast for Hope Gala.

BIRMINGHAM

by Donna Cornelius

The annual February fundraiser was sweet in more ways than one, according to Gia McCollister, chairperson of the Valentine-themed event. Now in its sixth year, Sweet Treats lets buyers reserve boxes of Dame-made goodies online and then pick them up at Birmingham’s Pepper Place Saturday Market. This year pickup day fell on Valentine’s Day. Sweet Treats raised more than $13,000, which will fund a grant and scholarship. “It’s about more than cookies,” Gia added. “It’s about connection.”

Dames volunteer once a month at the city’s Community Food Bank of Central

Alabama to pack boxes and sort shelfstable foods. On March 7, they traded in their work clothes for party outfits to help the food bank raise money at its Feast for Hope Gala. Kay Bruno Reed of Iz Weddings & Events spearheaded the gala, working with fellow catering Dames to create delicious dishes. Before the event, Andrea Kirkland worked with the catering Dames and the food bank to film footage of the Dames introducing their dishes. In return for the chapter’s work with the gala, the food bank provides a $2,500 scholarship that the chapter then awards to a young woman who is working to address food insecurity in her community while pursuing her college education.

BOSTON

by Lara Zelman

March served up a delicious month for the Boston Dames, filled with celebration, connection, and culinary excellence. Fifty members and guests gathered for the chapter’s 64th Annual Escoffier Dinner at the Dedham Polo & Country Club. An elegant eight-course menu showcased vibrant spring flavors, thoughtfully paired with distinctive wines and inventive, non-alcoholic selections. The evening also honored Dame Michelle LaCount with the Dame of Distinction Award, recognizing her exceptional dedication to the chapter. The momentum continued with the third annual Dame Delicious, a dynamic evening spotlighting women in food and hospitality. Hosted at Oakley Country Club, the event welcomed 300 guests for tastings from award-winning, women-owned restaurants and artisan producers, alongside wine experiences led by women sommeliers, live culinary demos, and cookbook signings.

Special guest Mary Ann Esposito, host of the PBS series Ciao Italia, joined with her latest cookbook release, Ciao Italia: Plant, Harvest, Cook!, adding star power to an already inspiring night. For the third year, the event raised over $16,000, supporting the chapter’s scholarship programs and local organizations that address food insecurity —proving that when women in hospitality come together, impact follows.

Robin Cohen, Joan Sweeney, Michelle LaCount, Marley Maron, Hannah Bartholomew, Lara Zelman. Dame of Distinction Michelle LaCount (center) with daughter Dame Kristin LaCount (L), and Dame Nina Senatore.Dame Michelene Desmormeau serves Haitian specialties at Dame Delicious.

Lara Zelman

64th Annual Escoffier Dinner Planning Committee: L-R: Dames Lucille Giovino, Denise Graffeo, Seema Tikare,

Photos:

LDBC Dames gather for the first member InReach potluck event for 2026.

BRITISH COLUMBIA

by JoAnn Lazur

In February, Ruth Grierson opened up her beautiful home to host LDBC’s first InReach event for 2026. As always, Dames know how to elevate the humble potluck. Ruth, along with former Dame, Lois Gilbert, prepared the most impressive charcuterie board while other Dames flexed their culinary skills with tasty dishes and treats. But more than exquisite food and drinks, it was a wonderful opportunity to casually catch up with friends, while also getting to know newly inducted Dames.

LDBC scholarship co-chairs Karen Dar Woon and Rossana Ascencio-Figueroa are excited to share that 40 applications were received this year with applicants located throughout British Columbia. The Scholarship Committee will now be working hard to review and assess all applications.

CHARLESTON

by Susan Slack

Dame Tanya Gurrieri and the fundraising committee are excited to share news about the chapter’s upcoming event, “Amused Bouche,” on Monday, June 8 at Parcel 32. Held in conjunction with FAB—a business workshop for women— the event features a cocktail hour with passed appetizers at 6:30 pm, followed by a food and beverage-focused comedy improv show by local comedian Maari Suorsa. A Bardstown Bourbon tasting and two specialty drinks are included. In March, Charleston Chapter Dames demonstrated “the power of the purse” through a fundraising raffle featuring a Gucci bag ($495 value) and an original painting of Leon’s Restaurant, with tickets priced from $20–$100. Raffle proceeds will fund scholarships and women in the Lowcountry food/ beverage industry.

A warm welcome to all of our new members. They are:

• Amie Bamma

• Kate Conner Boyette

• Ashley Cardona

• Mandy Coleman

• Patty Erd (Chicago Dual Membership)

• Rashaunda Grant

• Dana Heider

• Grace Jennings

• Cassandra Loftlin

• Tina McCard

• Michelle Meissen

• Chef Lynn Michelle

• Alexis Mungin

• Bintou N' Daw

• Angie Packer

• Angie Pitts

• Eleanor Smythe

• Latasha Tarvelle

• Kim Tavino

President Angie Colyer DuPree remarked, “With gratitude and sisterhood, we are thrilled to continue welcoming our newest members to the community. These amazing women bring extraordinary talent and purpose to our chapter.”

Top L: Tina McCard (L) assisted Angie DuPree (R) in styling Bramble, Amethyst Ganaway’s popup. Grande Dame Carla Hall attended opening weekend. L-R: New members Angie Pitts. Rashaunda Grant, Sarah Cooper, Latasha Tarvelle, Mandy Coleman. New Dames enjoyed mimosas with shrimp and grits at a Pinning Brunch. Gena Berry and Ami Dand (Atlanta) joined the Charleston Dames for a post CHS Wine + Food mixer.

CLEVELAND

by Shara Bohach

Our inaugural Soup Swap in March was cozy and delicious. Mother Nature provided the appropriate weather–cloudy and about 37 degrees—and Dame Destiny Burns opened Cleveland Urban Winery to us. The soups we shared included a hearty minestrone, potato leek with cauliflower, mushroom with soba noodles and chili crisp, and a roasted mushroom soup. Excellent company paired with superb wine made for a truly delightful afternoon. We look forward to making this event a Dames’ tradition.

CHAPTER SPOTLIGHT

DALLAS

by Sarah Blaskovich

The Dallas Chapter celebrated a rich history of sisterhood, mentorship, and philanthropy with a 40th anniversary celebration at the Beeman Hotel. It was an incredible evening of reflection and fun as we danced through four decades to honor one of the oldest LDEI Chapters in the U. S.

In each 10-year span, we named Dames whose work shaped our chapter: Paula Lambert and Lori Finkelman (1984 to 1995); Karen Cassady and Liz Baron (1996 to 2005); Lisa Lavender and Joanne Bondy (2006 to 2015); and Roberta Villaverde and Cindy Kleckner (2016 to 2025). The daughters of the late Dolores Snyder (cofounder of the Dallas Chapter) and the late Renie Steves attended the ceremony to honor their mothers’ legacies.

The period that solidified our chapter's place in the Dallas culinary community—our second decade—was a time of immense growth. We celebrated our partnership with the Visiting Nurse Association (VNA), and the LaBarba family and their company Freshpoint, which supported Dallas' longtime fundraiser, Raiser Grazers. We honored scholarship recipients like Aamina Massoud with a rousing speech from Dame Tiffany Derry

The four-course meal featured a salad with Grande Dame Paula Lambert's blue cheese and a signature cookie from Haute Sweets’ chef-owner Tida Pichakron. Dallas Morning News restaurant reporter Sarah Blaskovich emceed the evening; Thy Detten hosted. Dana Blaugrund, Heather Kurima, Lisa Lavender, and Katie Natale planned the spectacular event. We also thank Karen Cassady, Mary Kimbrough, Kathy McDaniel, and Louise Owens for unearthing our great stories over 40 years.

FLORIDA

by Jacqueline Kleis

The newly expanded Florida Chapter launched its 2026 community program with Color My Apron, a hands-on art activity at the Coconut Grove Arts Festival in Miami, Florida. More than 150 families stopped by the LDEI Florida booth in the Art festival’s Inner Artist section to decorate aprons and chef hats using markers, stencils, and freehand designs.

In April, Color My Apron’s next stop was the Deering Estate Seafood Festival in South Miami, one of MiamiDade’s most popular food events. More than 60 kids painted aprons or hats with their “seafood” inspirations, bringing community activation, membership interest, and scholarship applicants to our LDEI Florida booth. It was perfectly placed in front of the Florida International University School of Hospitality’s annual culinary and bartending competition.

Our presence at both events introduced festivalgoers to LDEI Florida’s mission of supporting education, leadership, philanthropy, and our community engagement in food, beverage, hospitality, and agriculture.

Volunteer donations support the chapter’s scholarship fund for women and girls across Florida. The project was led by Jacqueline Kleis, with support from Annie Hall, Carole Kotkin, Aurora Fernandez, and Elizaveta Terletskaia, along with university student-volunteers.

A child creates a colorful apron. Outside LDEI Florida’s Color My Apron tent. Aurora Fernandez and Jacqueline Kleis at the tent. Children painting aprons. Photos: Jacqueline Kleis

GREATER DES MOINES

by Kim Ann Helm

Dames Erica Beirman (professor, coordinator, and nutritionist) and Karla Boetel (professor and executive chef) led over 20 of our members on a tour of Iowa State University (ISU) in Ames. Dames were educated about the food science program. They began with a visit to the culinary discovery lab, then they stopped by the ISU Brewery for some delicious tastings. Lunch followed at the Joan Bice Underwood Tearoom, a nonprofit learning laboratory where the meal service is provided for faculty, staff, students, and visitors. The group finished with dessert at the ISU creamery—what a sweet day!

Over twenty Greater Des Moines members visit the Iowa State University Brewery. Photo: Kim Helm

HAWAI’I

by Clare Bobo

The Hawai’i Chapter held our two biggest fundraisers of the year, and both were successful in raising funds for the Hawai’i Culinary Education Foundation and the Hawai’i Women’s Fund.

We put together our third annual Ho’omau Gift Box filled with Hawai’i-made products from women producers across the islands. Dame Gida Snyder of Slow Island Company, chair for this program, curated a unique set of delightful gifts full of aloha.

Dame Possie Badham of Gourmet Foods Hawai’i opened her kitchen up for us to assemble the boxes and get them packed

and shipped in time for the holidays!

In February, we held our annual Culinary and Cocktail Competition where Hawai’i’s chefs and bartenders compete for cash prizes. This year’s theme was Top Flight Tailgate featuring bourbon and creative tailgate foods, and the competition was intense with only 1-3 points difference between the winners. Dame Jenn Marr, chair of this event, was her usual effervescent self as emcee when the competitors presented their offerings to the judges. Special kudos to the winner of the cocktail competition who had only 24 hours to create a bourbon-based cocktail and fly in from Kaua’i to compete!

Dame Jenn Marr as emcee at the Culinary and Cocktail Competition. The last-minute entry and winner of the cocktail competition celebrates! Photos: Clare Bobo.

LONDON

by Kate Howell

What a way to mark International Women’s Day! Set in the iconic surroundings of Fortnum & Mason, Feeding the Future: Women Leading the Next Food Revolution brought together a remarkable group of voices—and an audience ready to lean in. Dames Sheila Dillon and Darina Allen, Chef Chantelle Nicholson, and Geetie Singh Watson explored the realities of building a more sustainable, equitable, and connected food system. It was a powerful reminder that when women come together with purpose, they don’t just imagine a better future for food. They start building it. Just in time for Easter, we came together for a joyful, uplifting Hot

Cross Bun Masterclass with Dame Ope Tejuose —and what a session it was! From the first stir of flour and spice to the final glossy glaze, the kitchens were filled with the unmistakable scent of spring baking. Easter baking never felt so good.

We’ve given ourselves a little digital glow-up… and we’re rather pleased about it. Our brand-new London Chapter website is now live—and she’s looking sharp. This isn’t just a facelift. It’s a space that better reflects who we are: a dynamic, generous, and ever-evolving community of women shaping the future of food, drink, and hospitality. Like all good things in food (and life), it will continue to evolve. Now go on… take a look!

Dame Darina Allen is about to take the mic. Photo: Liesel Böckl. Dame Ope Tejuose bakes hot cross buns. Photo: Kate Howell.

MINNESOTA

by Sue Marshall

Our chapter has launched the creation of a cookbook that celebrates the cultural voices, traditions, resilience, and entrepreneurial spirit of Minnesota’s women-owned food businesses. This project was inspired by the significant economic and emotional challenges many businesses have faced in recent years, particularly those led by immigrant and women entrepreneurs. Professionally produced and beautifully designed, the cookbook will serve as a lasting tribute that uplifts the voices, flavors, and stories of Minnesota women-owned food businesses and restaurateurs. The cookbook will include reflections on solidarity, strength, and sustaining community, while highlighting the power of food to bring people together during times of challenge and change. Many of these establishments have experienced economic hardship, staffing challenges, and community disruption. Yet they remain far more than businesses— they are cultural touchstones, neighborhood gathering spaces, economic contributors, and enduring symbols of resilience and courage.

Through this project, we hope to amplify their stories, celebrate their culinary traditions, and support the communities they serve.

Stories & Sustenance: A Culinary Tribute to Resilience and Community. The cover of LDEI Minnesota’s new cookbook.

NEW ORLEANS

by Colleen Rush

We may be world-renowned for Cajun and Creole cuisine, but our chapter recently hosted two memorable Global Culinary Initiative (GCI) dinners that showcased the richness of international culinary traditions in our city. We see these dinners as a meaningful way to expand culinary boundaries and connect with potential new members.

At Thaihey in the French Quarter, Chef Orawin “Nim” Yimchalam Greene presented an elegant Thai menu reflecting both heritage and refinement. Highlights included a deeply flavorful sour curry soup with Gulf shrimp, steamed curry of snapper in banana leaf, and Kanom Inthanin, a rare royal Thai dessert of pandan tapioca dumplings in coconut milk.

Next at Social Modern Peruvian, we explored the dynamic Nikkei tradition, blending Japanese technique with Peruvian ingredients. The menu featured inventive dishes, including wonton tartar, a layered ceviche, and delicately sliced salmon sashimi accented with passion fruit. These dinners exemplified GCI’s mission of bringing cultures to life through thoughtfully curated culinary experiences.

Our chapter gathered for Leading from the Heart Awards breakfast honoring this year’s inspiring award recipients: Ashley Webb (Barcelo Gardens), Martha Wiggins (Cafe Reconcile) and Chassidy Walker (Fritai). Honorees were recognized for professional excellence, leading with compassion, mentorship, and a deep commitment to uplifting others. Julie Cavignac, owner of Destination Kitchen, generously treated a handful of members to a Garden District Cocktail, Food Tasting & History Walking Tour.

New Orleans Dames and friends attended two recent Global Culinary Initiative dinners at Thaihey Nola in the French Quarter (top) and Social Modern Peruvian for Nikkei cuisine Uptown. Dames gathered at Brennan's Restaurant for a Sisterhood of Culinary Stars Luncheon to celebrate Women's History Month and benefit Les Dames NOLA. Dame Julie Cavignac (top center), owner of Destination Kitchen Tours, treated Dames to a Garden District architectural walking tour.

The LDNY Meet and Greet Class of 2025, their recommending Dames, and LDNY leadership gathered for an evening of introductions and networking. L-R: Dames Sharon Franke, Joyce Lin and Ellie Krieger attend the LDNY Lunar Year Celebration. L-R: Dames Francine Ryan and Joyce Appelman (event organizers), Dames Karen Goodlad, Michael-Ann Rowe, Ellen Negrin, and Cathy Coluccio Fazzolari.LDNY members and guests dine and celebrate the Lunar Year Celebration.

NEW YORK

by Barbara Sibley, Sharon Franke, and Joyce Appleman

The LDNY Meet and Greet, held February 3 at the Holiday Cocktail Lounge, was hosted by past president Barbara Sibley. The event provided an opportunity for new members to connect with peers, board members, and committee heads while gaining insight into the organization’s mission and initiatives.

On February 23, we celebrated the beginning of the lunar calendar’s Year of the Fire Horse, which only occurs every 60 years. Symbolizing optimism and opportunity, it’s an auspicious zodiac sign for our chapter as we commemorate our 50th anniversary and aim to broaden and strengthen our support of women in the food and beverage world. Thirty Dames and guests gathered in New York’s Chinatown at Uncle Lou, a new but already bustling and extremely festive Cantonese restaurant. Joyce Lin, a certified sommelier, expertly curated beverage pairings for the 11-course menu. A portion of proceeds from the dinner benefits the LDNY Scholarship Fund.

LDNY and The Garden City Historical Society presented A Spring Catch Seafood & Wine Soirée Dinner Saturday, March 28 at The Garden City Historical Society Museum. It was hosted by Michael-Ann Rowe, aka “The Fishionista,” and Cathy Coluccio Fazzolari, author of The Italian Daughter’s Cookbook. The evening began with the freshest oysters donated by Blake Leonard of Stew Leonard’s who also donated all the evening’s seafood— and bubbly! The finale was imported Italian Panettone served with Francine’s Outrageous Cherry Chocolat Sauce!

SAN ANTONIO

by Cathy Siegel

The Gunter Hotel—newly imagined—was the location of our January BiAnnual Membership Meeting. Like Water for Chocolate by Mexican novelist and screenwriter Laura Esquivel was the selected book for our Word of Mouth book club. Dames cooked recipes that were inspired by the book at Dame Kathy Gottsacker’s home. Co-Presidents Susan Johnson and Nichole Bendele hosted a Board of Directors retreat at Becker Vineyards, the most awarded Texas winery. Strategic planning, member involvement, and Board reports were some of the discussions that took place.

Dame Donna Tuttle hosted the March Board meeting at Whataburger’s Innovation Center —where they experiment for new menu items. Dames sampled some of the products. Two new items may be added in June along with a seasonal one. They have to keep what they sampled a secret until then. Conference was exciting! Cathy Siegel and Nancy Fitch worked on the Conference committee. Kim Beechner and Elise Russ gave session presentations. Camille de Los Reyes, Kim Beechner, Susan Johnson, and Nichole Bendele served as Delegates from our chapter. Darcie Schipull, Jenny Placette, Mary Gonzales, Naylene Dillingham, and Di-Anna Arias also attended the Conference. Everyone had a great time!!

Dallas, Austin, and San Antonio Dames at Conference. Photo: Nichole Bendele.

SAN FRANCISCO

by Jodie Chase

In conjunction with Bay Area Culinary Historians (BACH), LDEISF hosted a panel discussion on the history and impact of Sunset magazine on March 29. Attendees were uniformly delighted, creating an atmosphere of warmth, curiosity, and genuine appreciation for the magazine’s enduring legacy. Expertly moderated by Dame Jennifer Pagano, the conversation unfolded with insight and energy, as panelists Dames Jerry Di Vecchio, Margo True, Linda Anusasananan, Sara Schneider, and Elaine S. Johnson shared stories, reflections, and behind-the-scenes perspectives that were inspiring and deeply engaging. It was a rare opportunity to hear directly from those who helped shape one of the most influential publications in Western lifestyle and food culture.

Adding a convivial, sensory dimension to the afternoon, guests contributed an array of appetizers drawn from the historic Best of Sunset cookbook. This communal table became its own tribute to Sunset’s culinary reach, inviting attendees not just to listen, but to taste and participate in the magazine’s legacy. By every measure—attendance, engagement, and sheer enjoyment—it was a memorable afternoon and a meaningful celebration of Sunset’s lasting influence. A video from the event is available on the BACH YouTube channel.

L-R: Panel with Margo True, Jerry Di Vecchio, Linda Anusasananan, Elaine Johnson, Sarah Schneider. L-R: Jerry Di Vecchio, Laurie Mackenzie, Jennifer Pagano, Margo True. Appetizers prepared from the annals of Sunset Magazine. Photos: Jodi Chase.

SEATTLE

by Stephanie Swane

We enjoyed touring Firefly Kitchens and Stoup Brewing for Les Dames' March gathering. We met first at Firefly Kitchens, the thriving, woman-owned business founded by Dame Julie O'Brien, for a behindthe-scenes tour. It's where Julie and her team craft the organic, timeless classics that we know as sauerkraut and kimchi. Inspired by her passion for food, health, and community, along with a life-changing discovery about the power of fermented kraut, Julie opened the shop in 2010 in Ballard's industrial district—and the rest is delicious history! Today, Firefly Kitchens offers eight vibrant kraut flavors, probiotic tonics and beverages, several kimchi products, plus a range of specialty products all rooted in organic cabbage and bold creativity. We saw where it all comes together and tasted a few bright and briny favorites. From there we strolled three blocks to the taproom at Stoup Brewing for a tour, more Firefly bites, and a sip or two of Stoup's awardwinning favorite brews.

SONOMA

by Emily Haws

L-R: Dame

Liza Hinman, President LDEISC; Grant Recipients

Hien Pham, Carlee Austin, and Jenny Trotter; and Nicole Rogers, Grants Committee Chairperson LDEISC.

Hien Pham

Carlee Austin

Jenny Trotter

The Sonoma Chapter (LDEISC) is proud to announce the recipients of its 2nd Annual Micro-Grant Program, awarding $1,500 grants to three outstanding women who are advancing their careers. This year’s recipients—Hien Pham of Corner Bakehouse, Jenny Trotter of Kibo Farm and the FEED Cooperative, and Carlee Austin, an emerging culinary entrepreneur—reflect the innovation, leadership, and community commitment at the heart of our chapter’s mission. Hien Pham has grown from a cottage baker serving her Santa Rosa community into the founder of the microbakery, Corner Bakehouse. Jenny Trotter, co-owner of Kibo Farm on Sonoma Mountain, helped establish the FEED Cooperative, strengthening regional food systems across the Bay Area. Culinary Arts graduate Carlee Austin is building her career through cooking classes, private dinners, and events while preparing to launch a Microenterprise Home Kitchen Operation (MEHKO).

“We’re committed to supporting women in food, fine beverage, hospitality, and agriculture—not just through encouragement, but through action,” said Dame Nicole Rogers, Grants & Mentorship Committee Chair. “By investing in women advancing their education or building their businesses, we aim to be a trusted community of peers who can be relied on.” The Sonoma Chapter looks forward to continuing this work by supporting and celebrating the next generation of women shaping the future of Sonoma County’s food and agriculture community.

member milestones

By Dame Dottie Koteski (Philadelphia)

ATLANTA

Jessica Ray has recently transitioned into recruiting with Goodwin Recruiting. She partners with companies to build thoughtful, peoplecentered teams. Drawing on her culinary background and hospitality experience, Jessica approaches recruiting with a focus on relationships, care, and finding the right fit for each organization.

AUSTIN

Kelli Cordovez is the new Consulting Wine Director for the prestigious Austin Sports Club, part of Lobos Hospitality. The Club is introducing a new concept to Austin where sports, style, and culture converge. Kelli has created an original wine list and is eager to welcome customers to this exciting space.

BIRMINGHAM

Christiana Roussel, food traveler and writer, launched a podcast titled Red Fox on the Run. Her first guest, Tena Payne of Earthborn Pottery, shared stories about the company’s beginnings, the use of her pottery during an Iron Chef competition, and the legacy of having her pottery remain permanently at the James Beard Foundation House.

Jan Walsh launched CleanCooking.com for home cooks. After living an organic lifestyle and writing about it for 20 years, Jan created a website featuring a monthly newsletter, Clean Eats, which highlights recipes from chefs and home cooks. The Awards page on the website honors ingredients, foods, and cooking products.

BRITISH COLUMBIA

Jennifer Massolo, a former South Florida member, returned to British Columbia and rejoined the British Columbia Chapter. With a longstanding career in the beverage industry, Jennifer has partnered with Kimberly van der Slagt to open The Lucky Beaver, Vancouver’s newest vintage store.

Leeann Froese, from Town Hall Brands in Vancouver, was named a 2026 Sipfluencer by Sip Magazine. She was recognized as the only Canadian among 32 leaders for her decadeslong impact in championing and connecting the British Columbia wine industry through marketing, storytelling, and community leadership.

member milestones

CHARLESTON

Lisa Buzzelli, a Hospitality faculty member at Trident Technical College, received a Community Impact Award from the 2026 Charleston Wine + Food Festival. Lisa’s dedication to hospitality education, mentorship, and community service continues to make a lasting impact across Charleston.

Emma Cromedy, the Chief Operating Officer of Carolima’s Lowcountry Cuisine, received a Community Impact Award from the 2026 Charleston Wine + Food Festival for her meaningful work and contributions to the Lowcountry's hospitality and culinary community.

Lauren Furey is a private chef and host/producer of Now We’re Cookin’ on South Carolina ETV. Season two recently premiered in March. She highlights local ingredients and cooks with a guest on each of the eight episodes. The Charleston City Paper just named Lauren the Best Private Chef in the Best of Charleston 2026.

Amethyst Ganaway brought her concept, Bramble, to 73 Spring Street for a month-long residency. The successful pop-up was a heartfelt celebration of Southern cuisine emphasizing Gullah, Geeche, and Lowcountry roots. The “soulfull” environment featured curated art and an allwomen crew.

Angela Dupree, of Hospitality Revival, collaborated to help bring the space to life.

LaTasha Tarvelle, owner/operator of Fermented Vines, has been recognized as the first Black female certified sommelier in the Charleston tri-county area. Fermented Vines, a premier mobile wine bar and educational service, focuses on making wine education and etiquette approachable and inclusive through curated tastings and private events.

CHICAGO

Mariam Parker has taken on the role of executive director for both the Chicagoland Food & Beverage Network and Bigger Table. The Network's mission focuses on collaboration, support, and engagement with 4,500 industry companies to foster innovation and growth throughout the region. This includes addressing employment, economic development, entrepreneurship, and neighborhood revitalization.

Anupy Singla is reaching a national audience with her new PBS program, Indian as Apple Pie, filmed in her Lincoln Park kitchen. The first eight episodes, which began airing on May 2, provide step-by-step guidance for cooks of all skill levels, helping them master essential techniques and ingredients to make Indian cuisine accessible at home.

GREATER DES MOINES

Beth Mensing opened her longawaited ice cream shop, Scoops by Beth, in the Highland Park neighborhood of Des Moines. Beth’s creative signature flavors as well as the classical ice creams are on the menu. Scoops by Beth is also home to a community refrigerator which is sponsored by LDEI Des Moines.

member milestones

LONDON

Alex Allan received the Nutritional Therapist of the Year (Essex) award in the 2026 Business Excellence Awards from Acquisition International. She was honored for her exceptional services and contributions to raising industry standards. Alex specializes in gut and hormone health, offering personalized support to her clients.

Clare Donovan, founder of Cooking Champions, was named a Big Issue Changemaker 2026 for her work in food and nutrition. Clare and her team at this North London charity earned recognition for creating a supportive space for people facing poverty or loneliness.

Alison Swan Parente MBE, founding trustee of The School of Artisan Food, received the Special Recognition Award at the North Notts Business Women Awards 2026. This award celebrates Alison’s achievements and her legacy for vision, integrity, and her steadfast belief in the importance of real skills, education, and opportunity.

Barbara Segall was recognized as one of the UK’s leading women in horticulture. As a writer, editor, and advocate for kitchen gardens, Barbara has inspired generations to grow, cook, and connect with plants— demonstrating that what we cultivate in the garden shapes what we serve at the table.

NEW ENGLAND

Nancy MathesonBurns (R),of Dole & Bailey, donated $90K in food to Jeni Wheeler's nonprofit, Family Table Collaborative, helping expand meal distribution across Cape Cod. The contribution will elevate operations for three months, underscoring the power of food rescue, community collaboration, and LDEI connections in addressing nutritional security and reducing food waste.

Maria Speck, award-winning author, is thrilled to announce her new cookbook, Baking with Ancient Grains— MediterraneanInspired Recipes for Living Well, forthcoming from Chelsea Green.

Maria’s lifelong passion for whole grains is at the heart of this book, using whole flour, olive oil, and less sweeteners for cookies, cakes, bread and more.

member milestones

NEW ORLEANS

Chaya Conrad, chef/owner of Bywater Bakery, raised $3,000 to support farmers in Accompong, Jamaica through Amy Sins’ disaster relief organization, Fill the Needs. Funds were used to purchase baby chicks from a feed store, benefiting both farmers and local economy. Bywater Bakery was also named 2026 James Beard Award Semifinalist in the Outstanding Bakery category.

Beth D’Addono paid tribute to the LDEI origin story in the spring edition of Rouse’s Magazine, edited by Marcy Nathan, Creative Director of Rouses Markets. The article traces LDEI’s journey from Carol Brock's vision to its present-day organization.

Mani Dawes opened Café Malou, a breakfast and lunch spot serving polished comfort food inspired by her grandmother’s cooking. The café is uniquely connected to Octavia Books, a cherished local bookstore, through a set of revolving bookshelves.

Mia Devillier, director of operations and partner at La Petite Grocery, along with her husband chef Justin Devillier, is preparing to launch Daughter’s Neighborhood Italian in the former Upperline location, a beloved New Orleans restaurant that closed during the pandemic. The new restaurant is scheduled to open in fall 2026.

Suzanne Felber was awarded one of three TEXSOM Awards Volunteer Scholarships at the TEXSOM International Wine Awards. Suzanne has volunteered at the competition for over ten years, expanding her knowledge about wines worldwide.

Sophina Uong and local restaurateur Dickie Brennan launched One Kitchen Louisiana, a chef-focused training and mentorship program cofounded by Chef Michel Nischan, executive chairman of Wholesome Wave. Wholesome Wave, established in 2007, addresses nutrition insecurity by organizing, educating, and mobilizing chefs as community change-makers.

Bunny Young, cafe chef at Vaucresson Creole Cafe & Deli, has helped transform the historic Seventh Ward institution into one of New Orleans’ most talked-about lunch spots. Her generational approach to Creole cooking has earned recognition from publications including Times Picayune/Gambit, Eater New Orleans, Axios, and New Orleans Magazine.

member milestones

NEW YORK

Michael-Ann Rowe, Emmy winner, launched The Fishionista Show on YouTube, filming directly from the Fulton Fish Market Cooperative and Chefs Warehouse Test Kitchen. The show features seafood recipes prepared in ten minutes or less. Viewers are encouraged to subscribe and support her new series.

PHILADELPHIA

Lynn Buono, co-president of Philadelphia’s Chapter and founder of Feast Your Eyes Catering, was honored at the C-CAP Philadelphia Annual Gala on April 27. She was recognized for her mentorship, support to the local culinary community, and her professional and personal philanthropic efforts.

Jen Honovic Herczeg publisher, and Joy Manning (R),editor of Edible Philly’s 2025 summer issue, feature the joys of farmers markets, backyard and park grilling, neighborhood gatherings, and Philly-Made food, chefs, restaurants, and places. Also in the summer issue, private chef Nana Araba Wilmot highlights Ghanaian flavors, food, and culture.

Christian (Nina) Sygnecki, wine director/sommelier at Traino’s Wine and Spirits, was cited in a Philadelphia Inquirer feature authored by Michael Klein, columnist for the Greater Philadelphia Area food and restaurant scene. He complimented Nina’s informative wine tasting, her depth of knowledge, and how helpful her recommendations are for customers.

Nana Araba Wilmot, Michelintrained chef, has reimaged West African cuisine from her mother, grandmother, and visits to Ghana. She is chef/owner of Georgina’s Private Chef & Catering and Love That I Knead Supper Club. Nana competed in Bravo’s Top Chef Season 23 currently in its Last Chance Kitchen phase of the series.

SAN FRANCISCO

Laura Meyer (San Francisco) and Stephanie Swane (Seattle) are preparing for the second Fork to Future conference in Berkeley, California, which is dedicated to supporting business growth, fostering ongoing learning, and promoting advancement opportunities for women in the dairy industry. In September, a diverse team of experts will assemble to collaborate and share their knowledge, contributing to the continued progress of women professionals in this field.

Charlotte Ann Albertson (center) with daughters Ann-Michelle (L) and Kirstin. Photo: Randy Davis.

DAME CHARLOTTE ANN ALBERTSON (Philadelphia)

SEPTEMBER 30, 1935-FEBRUARY 15, 2026

A culinary trailblazer and tireless philanthropist, she taught others not just how to cook, but how to care.

Charlotte Ann Albertson, a pioneer in Philadelphia’s culinary scene through her long-running cooking school, died February 15, 2026.

Charlotte Ann operated Albertson Cooking School for five plus decades, which introduced generations of home cooks and aspiring professionals to global cuisines, cookery, culinary skills, wine, and hospitality. The school also helped elevate the profiles of local chefs. Her classes were initially held in her home kitchen and later at a variety of multiple venues. Its educational programs featured local, regional, and global chefs who taught classes along with the school’s staff.

Charlotte Ann traveled and studied extensively. She took classes at La Varenne and Le Cordon Bleu in Paris and trained at Beringer Vineyards in Napa Valley. Her daughter, Ann-Michelle, assisted her mother with the school and said, “She showed me and my siblings the world—Vietnam, South Africa, Brazil, Chile, Argentina, Italy, China. Everywhere she went for culinary work, she took us with her.” Kristin, her other daughter who also taught classes, fondly recalls the birthday party classes for kids. Children’s classes included baking cakes from scratch, decorating them, and making homemade dough for pizza. “Through my mother, getting to meet Julia Child multiple times and dining with countless celebrity chefs are also at the top of the list of my fond memories,” Kristin said.

Charlotte Ann consulted food and wine companies, libraries, and cultural institutions. She received the Delaware Valley Restaurant Association’s Panache Award in 1993 for promoting professional growth through education in the food industry.

Her kindness and empathy were two of her attributes. When Hurricane Agnes devastated Pennsylvania’s Wyoming Valley, she and her husband sheltered a family of six for nearly a year until their house was rebuilt. As her business grew, she directed her success toward philanthropy, supporting causes including the Ronald McDonald House and Alex’s Lemonade Stand Foundation.

She was a charter member of the International Association of Culinary Professionals, Confrérie de la Chaîne des Rôtisseurs, Philadelphia Chapter of Les Dames d’Escoffier, Société Mondiale du Vin, Philadelphia Culinary Guild, and American Institute of Wine and Food. —by AnnMichelle Albertson and Dame Dottie Koteski (Philadelphia).

Ann-Michelle Albertson requests that donations be directed to the Philadelphia Les Dames d’Escoffier Chapter Scholarship in Memory of Charlotte Ann Albertson.

A TRIBUTE TO DAME

MARY BOYLE HATAWAY (Atlanta) She brought the world to her table and left every heart full.

With great sadness we share news of the passing of Mary Boyle Hataway, February 10, 2026, at the age of eighty-six. A dedicated member of Les Dames d’Escoffier and an advocate for culinary excellence, she remained active in industry and civic organizations throughout her life. Her vision and mentorship left a lasting mark on generations of hospitality professionals.

Mary received her Bachelor of Arts Degree in French Literature and Philosophy from Hollins College in 1961. She spent her junior year at Université de Paris-Sorbonne, where she developed a lifelong love of French culture, cuisine, and the city of Paris itself. After college, Mary worked in public relations and marketing at Macy’s in New York, styling photo shoots for the home décor department. She also moonlighted as a model for VOGUE. Inspired by the French provisions she had enjoyed as a student, Mary started her culinary career by making gourmet sandwiches. In 1968, she founded an off-premise, full-service catering company, The Moveable Feast, which received accolades in Southern Living, among other publications. The popularity of The Moveable Feast led Mary to open one of Atlanta’s first gourmet restaurants, The Patio, in 1976. The glamorous, intimate dining room

served impeccable French cuisine, largely inspired by Mary’s friend and mentor, Julia Child. Mary moved The Patio from its original location in Buckhead, Atlanta to the banks of the Chattahoochee River in 1987, and The Patio by the River was born. Southern Living christened the romantic spot the “best restaurant in the South.” For nearly two decades, through two incarnations of The Patio, the restaurant received Wine Spectator’s prestigious Award of Excellence for wine, food, and service year after year. Toptier publications such as Wine Spectator, Bon Appétit, and Gourmet honored Mary as one of America’s top female chefs. In 1996, she founded Mary Hataway Catering, which served Charlotte, NC, and Atlanta. In 2004, she transitioned her Atlanta operations to launch Soirée Catering and Events. Many luminaries—including Emperor Emeritus Akahito of Japan and the late Whitney Houston— dined at Mary’s table. Since its founding in 1976, Mary has been involved in Les Dames d’Escoffier. In 1981, she collaborated with a group of food professionals to cofound The American Institute of Wine and Food, with Robert Mondavi and Julia Child. Our condolences to her family and all who knew her. –The Atlanta Chapter.

DAME JACQUI PICKLES MAUDUIT (London)

MARCH 17, 1957- APRIL 5, 2026,

Deeply cherished for her dedication and friendship, her melody lingers in our hearts.

Dame Jacqui Pickles, founding member of Les Dames d’Escoffier London, assumed the chapter presidency in 2015, following her friend Valentina Harris. She relished the challenge of leading the developing satellite chapter, establishing the organization's footprint in a new country where it was previously unknown. A Lancashire lass from a farming family, Jacqui inherited her interest in food—and a knack for business—while helping her father and siblings sell cheese and eggs at a market stall.

In the late 70s, Jacqui moved to London. Ever practical, she took a secretarial course then worked for a firm of surveyors where she met future husband—Guy Mauduit. Her boss Mike often invited her to lunch at Le Gavroche, founded by the Roux brothers. The celebrated Michelin-starred restaurant revolutionized London dining and mentored chefs like Gordon Ramsay. Jacqui’s appreciation for food began at the highest level.

Pursuing her passion, in 1983 she completed a three-month course at Lyn Hall's Richmond school, La Petite Cuisine. Although brief, the course prepared her to transition straight into a restaurant kitchen. Jacqui’s first job as chef was at Chateau de Montreuil near Le Touquet—an old-school hotel with a restaurant frequented by the rich and famous. Lyn invited her to return to the school as a chef’s assistant; after a month, Jacqui was promoted to teaching chef. However, she missed the cut and thrust of a restaurant kitchen.

A chance meeting with Le Gavroche sous chef Stephen Docherty led to an evening stage at the restaurant, peeling carrots and

absorbing the restaurant’s atmosphere. Albert Roux was impressed by Jacqui’s determination and hired her in 1984, making her the first female chef to work in a Roux brothers’ kitchen. When he assigned her to manage the outside catering team, she grasped the opportunity to develop her event skills.

In 1986 Jacqui started her own high-end catering company—Head Chefs. Her first client was celebrity hairdresser John Frieda. Jacqui travelled the world organising events for corporate clients. Jacqui and Guy married in 1991 and started a family. Guy, Matthew, and Isabelle became the centre of her life. She turned to private cheffing, catering, and consultancy work. Even during the past year of her cancer treatment, she always made sure they were well fed and happy.

Jacqui was ever the perfectionist, known for her tireless attention to detail and insistence on high standards—talents that would later underpin the culinary tours the London Chapter started offering in 2014. I collaborated closely with Jacqui on these tours and quickly learned how exacting her standards were, which was why we had so many return guests on subsequent tours.

In May 2025, just two months into chemotherapy, Jacqui continued to plan Edible London, Scotland, and Cork as much as possible and led events as though nothing had changed. She officially retired as President in September 2025 having devoted ten years to the chapter. She will be greatly missed by all! —by Sue Carter, former Dame and founder of the London Chapter.

in memoriam

DAME LAURA MAIOGLIO (New York)

Grande Signora of fine dining: An architect of elegance and steward of tradition

It is with great sadness that we share the passing of our fellow Dame and founding member, Laura Maioglio, owner of the legendary Barbetta restaurant and a longtime supporter of Les Dames d’Escoffier New York (LDNY). Laura lived an extraordinary life shaped by family, culture, and a deep commitment to hospitality. She was married to molecular biologist Günter Blobel, who was awarded the 1999 Nobel Prize in Medicine.

For more than six decades, Laura guided Barbetta with care and distinction, influencing not only a beloved New York City institution but the experience of Italian cuisine in our city. The Theater District landmark was established by Laura’s in 1906—the oldest Italian restaurant still owned by its founders. It was the first restaurant to offer the elegant yet earthy cuisine of the Piemonte region in Northwestern Italy. Honoring Laura’s wishes, Barbetta officially closed its doors after her passing.

As a founding member of Les Dames d’Escoffier, Laura helped establish an organization of accomplished women who sought a platform to recognize and support one another at a time when such opportunities were limited. Fifty years later, we continue the work those original members began—advancing women and breaking what we have come to call the “Pyrex ceiling.” Laura remained connected to this mission throughout her life and supported the chapter with great care.

Laura’s relationship with LDNY was expressed through her hospitality and her presence. She hosted many early events in support of the scholarship program and cochaired several of the first investiture dinners. Over the years, she continued to welcome the chapter to Barbetta for gatherings both large and small.

As we reflect on Laura’s life, we honor her lasting contributions to LDNY and to the broader culinary community. Her spirit of welcome, leadership, and belief in the importance of gathering will be remembered with appreciation and respect. We extend our sympathy to all who knew and loved her, and we remain grateful for the legacy she leaves with our chapter. Laura’s full obituary can be found here — Jill Kreutzer Orent, President LDNY.

Seated: (L-R) Harriet Lembeck, Carol Brock, Laura Maioglio. Standing: (L-R) Margaret Stern, Clarie Bell, Ella Elvin, Irena Chalmers, Saralie Slonsky, and Beverly Barbour Soules. Photo: Wallace Jordan

LDNY Charter Members Celebrate

The late Saralie Slonsky (New York) wrote, “On May 10, 2013, New York’s historic Barbetta restaurant was host to an elegant, intimate luncheon marking 40 years since the founding of an elite professional women’s organization that quickly evolved to become Les Dames d’Escoffier New York (LDNY)– the first chapter of Les Dames d’Escoffier International (LDEI). Attending the luncheon were founder and pre-eminent food journalist, Carol Brock (NY), along with nine of the original 50 charter members. Mary Ellen Griffin (NY)–current LDEI President; Beth Allen (NY)–current LDEI First Vice President and incoming President; and Margaret Happel Perry (NY)–current LDNY President, also joined us.”

2026 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

MARILYN FREUNDLICH (St. Louis)

Owner, Inclusively Yours Ceremonies 2026presidentldei@gmail.com (314) 374-5881

FIRST VICE PRESIDENT

BARB PIRES (Atlanta)

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

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

LEIGH SLOSS-CORRA (Birmingham) The Market at Pepper Place, Sloss Real Estate

leigh@pepperplacemarket.com (203) 249-9486

TREASURER

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

CHAPTER BOARD LIAISONS

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

submission guidelines

DEADLINES

ELISE RUSS (San Antonio) Clementine elise@clementine-sa.com (828) 458-1498

BELINDA SMITH-SULLIVAN (North Carolina) Chef Belinda LLA belinda@chefbelinda.com (803) 552-6450 (803) 480-3055

IMMEDIATE PAST PRESIDENT

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

Executive Director GREG JEWELL

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

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: MARIA GOMEZ-LAURENS

Maria Gomez-Laurens (San Diego & Mexico)

HelmsBriscoe: Senior Director, Global Accounts

LDEI Ambassador @mgomezlaurens

What are you reading right now?

This Is Real and You Are Completely Unprepared: The Days of Awe as a Journey of Transformation by Rabbi Alan Lew. I normally read two books at a time

Your secret guilty pleasure?

I’m a little embarrassed, but Flaming Hot Cheetos from Mexico paired with Cuervo Maestro Dobel Tequila or Tequila Tradicional—best enjoyed with my sister-Dame, Araceli Ramos. And coffee ice cream with roasted almonds and one brownie.

Culinary inspiration?

My maternal and paternal grandmothers, and Julia Child

If you had to eat one thing for the rest of your life, what would it be? Chocolate.

Secret hidden talent?

I can apply lip liner and lipstick without using a mirror.

If you could tell your younger self anything, what would it be?

Don’t miss the moments in life that are more than a guiding light for your journey. Stop worrying about the little things. Make yourself happy before others. Know that everything will be okay. Eat more dessert!