Celebrating FOOD! - Les Dames d`Escoffier International

Celebrating FOOD!
Cooking
Careers
Communications
Eighth Salute to Women in Gastronomy
SYMPOSIUM CHAIRS
Eileen
Dykes
Gail
Forman
CiCi
Williamson
COMMITTEE CHAIRS
For Les Dames d’Escoffier
Theresa Morrison & Paula Jacobson, Cookbook Jumble
Patrice Dionot, Food EXPO!
Beverly Bates, Cooking Classes
Janet Yu & Aulie Bunyarataphan, Finale
Eileen Dykes, Sessions
Polly Wiedmaier, Publicity
Goody Solomon, Volunteers
Ann Stratte & Michèle Jacobs, Reservations
CiCi Williamson, Registration Brochure and Program Book
For The Universities at Shady Grove
Susan Callahan, Chef Instructor
Judy Streeter, Program Director
LES DAMES D’ESCOFFIER INTERNATIONAL
is an organization of professional women in food, beverage, and
hospitality careers. Washington, DC, is one of 28 chapters in
the U.S., Canada, and Great Britain.
CHAPTER OFFICERS AND DIRECTORS
Katherine Newell Smith
President
Judy Rusignuolo
First Vice President, Administration
Gail Forman & CiCi Williamson
Co-Second Vice Presidents, Programs
Theresa Morrison
Recording Secretary
Gina Dakouni
Corresponding Secretary
Ann Stratte
Treasurer
Winnie Steinberg
Technology Administrator
Linda Roth
Immediate Past President
DIRECTORS
Bonnie Benwick
Barbara Black
Janet Cam
Phyllis Frucht
Kate Jansen
Paula Jacobson
Nona Nielsen-Parker
Goody Solomon, alternate
Marie Steffany
Polly Wiedmaier
2
Table of Contents
Welcome Letter
4
General Session - Keynote Talk, Sara Moulton
5
1A.
1B. 1C. 1D. 6
7
8
9
2A.
2B. 2C. 2D. Making Homemade Pasta: Cooking Class Trucs of the Trade
Catering for Fun and Profit
How Restaurants ... Change with the Times Making Cheese: Cooking Class
When Does the Cumin Go In? Writing Recipes
Women Winery Owners and Winemakers
Ancient Grains for Modern Meals
Fabulous Food EXPO! & Lunch
10
11
12
13
14-15
3A.
3B. 3C. 3D. Mexican Cooking - Avocados: Cooking Class
Why We Eat What We Eat
Food Allergies: Restaurants and Groceries
What Are We Feeding Our Kids?
16
17
18
19
4A.
4B. 4C. 4D. The Ins and Outs of Fish: Cooking Class
Philippine Cuisine: Cooking Demo & History
Entrepreneurs in the Food Business
Fish, Fowl, and Fruit: Global Food Safety
20
21
22
23
Finale: Dumplings and Beer Tasting
24
Amuse Bouche from Previous Seminars
… and More Washington, DC, Dames
Who Are Les Dames d’Escoffier?
The Universities at Shady Grove Programs
Special Thanks
3
25
25-29
30
31
32
Welcome to Celebrating FOOD!
W
elcome to our chapter’s eighth biennial “Celebrating FOOD!”
symposium. Today, you reap the benefit of the collective and
considerable knowledge and skills of our members and our esteemed
non-Dame colleagues. We have assembled an extraordinary cast of
speakers and demonstrators this year and believe that you will find
their sessions interesting, useful, and, in many cases, delicious.
Thanks to the Universities at Shady Grove for partnering with us
for the third consecutive time and for offering us their fine facilities.
Thanks also go to Chef and Dame Susan Callahan and her culinary
students for preparing today’s lunch and for their support throughout
our planning.
We hope you have a wonderful time and that you will attend future
programs. Just go to our website, lesdamesdc.org , and find out what
we are planning!
Katherine Newell Smith, President
A
ttending the 6th Symposium in 2008 was my introduction to the
Les Dames organization. I was so impressed by the caliber of the
Dames and the extraordinary variety of activities that I knew I wanted
to be a member of this chapter, which I joined in 2010. I hope you
enjoy today’s sessions, join us at future events, and perhaps consider
becoming a member. Eileen Dykes, Symposium Co-Chair
A
s chair of the first Salute to Women in Gastronomy in 1995, I am
thrilled to be part of our eighth symposium. To see the vision for a
meaningful educational program that we created back then continue -and grow -- has been my most gratifying experience as a member of
Les Dames. Every symposium is “the best” one for me, and I hope this
is the best one for you. Gail Forman, Symposium Co-Chair
E
ven after having chaired or co-chaired six Les Dames’ educational
symposia, I am always amazed at the talent and energy shared
by speakers and members. It’s a mammoth undertaking, a year in
the making, and it makes me proud that so many food professionals
contribute their knowledge gleaned during years of experience in their
food professions. CiCi Williamson, Symposium Co-Chair
4
General Session
Welcome and Keynote Speaker 9:30 to 10:20 a.m.
Katherine Newell Smith,
President, Washington, DC, Chapter
Introduction of Special Guests
Symposium Chairs
Eileen Dykes, Gail Forman, and
CiCi Williamson
Smith
Albright
My Life in Food from the CIA to Network TV:
Three Decades and Cookin’
Sara Moulton
KEYNOTE SPEAKER:
Food Editor of ABC-TV’s Good Morning America
A chef, author, and TV cooking show star, Sara
Moulton has been host of the TV Food Network’s
Cooking Live, Cooking Live Primetime, and
Sara’s Secrets. In addition to her work on the
Food Network, Sara was the Executive Chef of
Gourmet for 23 years.
A scholarship recipient from Les Dames’ New
York chapter, Sara graduated with highest
honors from the Culinary Institute of America
(Hyde Park) in 1977. Her TV career began in
1979 when she was hired to work behind the
scenes on PBS-TV’s Julia Child & More Company. Her friendship with Julia led eventually to
Sara’s becoming food editor of ABC-TV’s Good
Morning America.
Sara is the author of Sara Moulton Cooks at Home, Sara Moulton’s Everyday Family Dinners, and Sara’s Secrets for Weeknight Meals, which
serves as the basis for Sara’s Weeknight Meals, a PBS-TV series that
began its second season in October. Sara’s Kitchen iPhone app was
introduced in 2011. She lives in New York City with her husband and
two children.
5
10:30 a.m. to 11:40 a.m.
1A. Making Homemade Pasta
(Hands-on Cooking Class)
Dame Domenica Marchetti, author of The Glorious
Pasta of Italy, will teach attendees to make fresh
egg pasta and show them how to cut the dough into
a variety of noodles and other shapes. She will also
share two recipes for sauces for fresh egg pasta
(Simple Tomato Sauce and Herbed Butter Sauce).
Assistant: Dame Paula Jacobson, cookbook editor.
Dame DOMENICA MARCHETTI is
the author of The Glorious Pasta of
Italy, and Williams-Sonoma Rustic
Italian: Simple, Authentic Recipes
for Everyday Cooking. Her articles
and recipes on contemporary
Italian home cooking have been
widely published, including in The
Washington Post, Fine Cooking, Food
and Wine, and online at Leite’s Culinaria and NPR
Kitchen Window.
Assistant: Dame PAULA JACOBSON, Partner,
with Sheilah Kaufman, Cookbook Construction
Crew; Cookbook Editor, Recipe Tester, and Cooking
Instructor, is known for her love of cooking
and entertaining. For the past ten
years, she has meticulously
edited cookbooks of varied
cuisines, tested and developed
recipes for authors and publishers,
and organized and catered parties
for many occasions. CHAIR, Hands-on Cooking Classes
Dame BEVERLY BATES is the pastry chef at Vidalia
Restaurant. Formerly, she held this position at the
Hotel Sofitel. She has over 20 years of experience
in restaurants and pastry kitchens from New York to
London. She finds constant delight and inspiration in
her profession from classic and modern recipes and
ingredients.
6
10:30 a.m. to 11:40 a.m.
1B. “Trucs” of the Trade
In this always popular, information-packed session, Les
Dames culinary experts share a rapid-fire series of tips,
tricks (or “trucs” in French), and quick demos to save you
time and effort in the kitchen and upgrade your cooking,
baking, food presentation, and home wine service skills.
Dame NAJMIEH BATMANGLIJ, called “the guru of
Persian cuisine,” teaches cooking and adapts Persian
recipes to Western tastes and kitchens. Silk Road Cooking:
A Vegetarian Journey and From Persia to Napa: Wine at
the Persian Table are two of her acclaimed books.
Dame AULIE BUNYARATAPHAN is Chef/Owner of
innovative Bangkok Joe’s in Georgetown Washington
Harbor and of the popular T.H.A.I. in Shirlington, VA. She
has served as Culinary Advisor to the Royal Thai Embassy.
www.bangkokjoes.com, www.thaiinshirlington.com
Dame LISA CHERKASKY, a prominent food stylist,
is also a chef, pastry chef, culinary educator, writer,
and craftsperson. Her clients include The Washington
Post, Washingtonian, Vegetarian Times, Mount Vernon,
Monticello, and Smithsonian. www.TheLunchEncounter.com
Dame KATHRYN MORGAN is America’s 105th Master
Sommelier. She writes for many publications and does
wine commentary for WUSA TV and BBC America World
News. She oversaw Michel Richard’s wine program at
Citronelle Restaurant in Georgetown.
Dame RISSA PAGSIBIGAN (see page 21)
Co-chair: Dame NANCY BAGGETT has won IACP and
James Beard awards for her All-American Cookie Book and
The International Chocolate Cookbook. Author of 16 cookbooks and numerous food articles, the baking expert and
blogger’s latest cookbook is Kneadlessly Simple. Nancy
teaches and appears on TV and radio. www.kitchenlane.com.
Co-chair: Dame JANIS MCLEAN is the new Executive
Chef/Partner of Bistro Le Zinc where she adds new flair to
French classical cuisine through rich spices and seasonal
market-fresh ingredients. Janis was executive chef of
redDog Café, the historic Morrison Clark Inn, and 15ria
Restaurant, Doubletree Hotel.
7
10:30 a.m. to 11:40 a.m.
1C. Catering for Fun and Profit
The ins and outs of catering. Owners of large, medium,
and in-home operations reveal the risks, seasonal
patterns, pitfalls, and successes. Dame Susan Gage,
Owner, Susan Gage Caterers; Anna Saint John, Chef/
Owner, catering by anna saint john; and Dame Ann
Stratte, Owner, My Personal Chef. Chair: Dame Gail
Forman, Food Writer and Editor.
Dame SUSAN GAGE, Owner, Susan
Gage Caterers, began her catering
career creating parties for friends from her home
in suburban Washington. A self-taught chef, Susan
initially catered with several friends in her local
community, using her home kitchen. She started
her own company in 1986. Today, she caters more
than 2,000 parties yearly and generates $12 million
in annual sales. The Oxon Hill, MD, company now
operates out of a 20,000 square foot facility which includes a full
commercial kitchen, sales offices, warehouse, a fleet of vehicles, and
more than 90 full-time employees.
ANNA SAINT JOHN is Chef/Owner of a full-service
catering company that has served Washington for
15 years. Called “catering by anna saint john,” the
business specializes in social-residential catering and
emphasizes the delicious benefits of fresh eatables
made from local, seasonal, organic ingredients that are
bought directly from farmers and other producers.
Dame ANN STRATTE, Owner, My Personal Chef, is a
graduate of Le Cordon Bleu, Paris. She owned a small
catering business in Minneapolis for three years and
then spent twenty-five years in the corporate food
world. She has recently returned to her passion of
catering in her home city of Annapolis, MD.
Chair: Dame GAIL FORMAN is a food
writer and professor emerita at Montgomery College,
where she taught English and coordinated the International Education Program. For many years, she
was a consulting coordinator of cuisine and culture for
the Smithsonian Associates.
8
10:30 a.m. to 11:40 a.m.
1D. How Restaurants Evolve and
Change with the Times
Restaurateurs tell about unusual situations they’ve
encountered and how they decide about changing
menus and designs. The speakers dish on their ascent
in this crazy and wonderful industry and how their
restaurants have evolved, reacting to market forces
and trends while staying true to their basic concepts.
Dame RACHEL HAYDEN was recruited in 1999 by Patrick O’Connell
to be Director of Public Relations at the Double Five Star/Five Diamond
Inn at Little Washington. She is responsible for all press contacts, marketing, social media, industry relations, and off-site events, and works
closely with Patrick on all design projects.
Dame RIS LACOSTE, Chef/Owner, RIS Restaurant, is a respected and
dedicated chef. Her first personal restaurant venture, RIS, has been
open for a little over two years. She focuses on sustainable, farm-totable cuisine, taking inspiration from and personally shopping at local
farmers markets.
Dame MICHELLE POTEAUX, Chef/Owner, Bastille Restaurant,
Alexandria, VA, was Executive Pastry Chef, Watergate Hotel, before
joining Christophe Poteaux in opening Bastille. After stints as pastry
chef at noted California bakeries and restaurants, she headed east to
become the director of operations for Amphora Bakery in Vienna, VA.
Dame POLLY WIEDMAIER, along with her husband, Chef Robert
Wiedmaier, owns Marcel’s, Brasserie Beck, and Mussel Bar in the
Washington, DC, area. Polly is the acting PR coordinator, and manages
the restaurants’ social media, marketing, philanthropy efforts, and web
sites. Polly has a B.S. in Business from the U of MD.
Chair: Dame LYNN BREAUX has been President of the Restaurant
Association Metropolitan Washington (RAMW) since 2001. During her
tenure, RAMW and The RAMMY Awards have grown in prestige. The
New Orleans native’s hospitality career has spanned over 30 years,
including 13 years owning and operating a Capitol Hill restaurant.
9
11:50 to 1:00 p.m.
2A. Harbinger of Spring:
Fromage Blanc Frais!
(Hands-on Cooking Class)
Dame Susan James, Owner/Farmer, Stonyman Gourmet Farmer and
Mercantile, shows how home cheesemaking can achieve culinary art.
Learn the basics of making fresh cheese and, from there, explore the
wide world of savory and dessert cheeses. Drawing on more than ten
years’ experience living in France, she emphasizes the French tradition
of “fromage frais” such as the celebrated “Salade à la Lyonnaise,”
“Compôte de fruits” or “Tartes aux fruits.” Assistants: Dame Alba
Johnson, Cooking Instructor & Personal Chef, Alba’s Delicious Dishes;
and Dame Drew Falkner, Culinary Instructor, L’Academie de Cuisine,
Chef, Journalist.
Dame SUSAN JAMES operates Stonyman Gourmet
Farmer at her 18th-century farm in the Blue Ridge
and at Mercantile in Washington, VA. Stonyman
Gourmet Farmer specializes in premium farmstead
cheese and farm-to-table foods. Susan learned the
art of cheese in France and the American South. Her
focus: Southern Appalachian terroir.
Dame DREW SPANGLER FAULKNER, Chef, Cooking
Teacher, and Writer, began her culinary career with
Madeleine Kamman, studying French and Italian
cuisines. She currently teaches Asian and Italian
classes at L’Academie de Cuisine, Bethesda. Her most
recent writing has appeared in Farming Magazine and
on her blog, Cooking with Drew.com.
Dame ALBA JOHNSON is a Cooking Instructor,
Personal Chef, Food Blogger, and Cookbook Author.
Born in Naples, Italy, and raised in Tunisia, Alba
teaches adult cooking classes for Carroll Community
College, Montgomery and Howard County Parks and
Recreation, Westwood Unique, privately, and weeklong teen cooking camps in summer. Her specialty is
Southern Italian and North African flavors, which is
called Maghrebian, known for its vibrant and aromatic rustic cuisine. Alba's blog, www.EasyCookingwithAlba.blogspot.com for recipes.
10
11:50 to 1:00 p.m.
2B.
When Does the Cumin Go In?
Food Writing With Recipes
A spirited discussion about what it takes to be engaging and accurate in the DIY media era.
CAROL BLYMIRE blogged about cooking her way
through The French Laundry Cookbook and is now
documenting avant-garde home cooking in her new
blog, Alinea at Home. She is a contributor to The
Washington Post, Washingtonian, and Saveur. Her
food photography has been featured on MarthaStewart.com, and she co-authored the forthcoming Flavors
from a Jersey Italian with chef Mike Isabella.
TIM CARMAN joined The Washington Post Food section as staff writer in December 2010. Previously food
editor for Washington City Paper, he won a 2011 James
Beard Award for food-related columns and commentary. His work has appeared in three volumes of the
Best Food Writing collections and will appear in the sixth
edition of Cornbread Nation.
SARA MOULTON, our keynote speaker, is a chef,
author, and TV cooking show star. She has been host
of the TV Food Network’s Cooking Live, Cooking Live
Primetime, and Sara’s Secrets, and was Executive Chef
of Gourmet for 23 years. (see page 5)
REGINA SCHRAMBLING -- hiding behind a wine
glass in the photo -- has cooked, catered, written,
and edited her way around food for several decades,
including stages and stints at Sarabeth’s Kitchen, The
New York Times (Dining, Health, Magazine), the Los
Angeles Times, Saveur, Vogue, Allure, and Epicurious.
com. She can be found regularly at Gastropoda.com.
Chair: Dame BONNIE BENWICK is interim editor
for The Washington Post Food section, which has been
nominated three times (with two wins) for the James
Beard Foundation Awards. She has been the section’s
Recipe Editor for the past five years, writing weekly
and monthly columns, and has been a journalist for
more than 30 years.
11
11:50 to 1:00 p.m.
2C. Lifestyles and Passions
of Women Winery Owners
Three accomplished women tell their stories of what led them to start
Virginia wineries and how they work with their winemakers to produce
great wines. Tastings.
JENNI LYNN McCLOUD, owner of Chrysalis
Vineyards in Middleburg, VA, produced her
first Virginia wine in 1997 -- a Viognier. She
has won four back-to-back Best of Shows, including the San Diego National Wine Competition. She concentrates on growing varietals
that perform best in Virginia soils, including
Viognier, Albariño, Tempranillo, Graciano,
Fer, Tannat, and Petit Manseng and has one
of America’s largest plantings of native Virginia Norton grapes.
DONNA EVERS is the owner and wine maker at Twin
Oaks Tavern Winery in Bluemont, VA. She planted
her vineyard in 1999 and has been making wine
since 2002. Donna is also the owner and broker of
the largest woman-owned real estate company in the
Metro area, and she writes columns about local history for Washington Life and
Georgetowner.
JANE KINCHELOE WILES is owner and
founder of Paradise Springs Winery in Clifton,
VA. Jane inherited a family homeplace, and,
along with her two sons, opened a tasting
room for her farm winery in the historic log
cabin. Now in its second year, there is a new
production facility showcasing family history
and fine Virginia wines only 25 miles from
Washington, DC.
Chair: Dame RENIE STEVES, Ft. Worth, TX, is the
owner of Cuisine Concepts, a cooking school and
enterprise of food, wine, and travel. She judges wine
competitions and has developed a network of support
for wineries here and abroad. Renie has been president of The Culinary Trust, the charitable arm of the
International Association of Culinary Professionals,
and President of Les Dames d’Escoffier International.
12
11:50 to 1:00 p.m.
2D. Ancient Grains for Modern Meals
Learn about these ancient, healthful grains and how to cook them:
amaranth, barley, buckwheat, bulgur, farro, millet, oats, quinoa, rye,
kamut, spelt, and wheat berries. Dame Maria Speck, Food Writer, Author, Boston, MA. Chair: Dame Amy Riolo, Author, Culinary Instructor,
Culinary Historian. Demonstration.
Dame MARIA SPECK is the author
of the new whole grain cookbook
Ancient Grains for Modern Meals.
The New York Times listed the
book—Maria’s first—as one of the
best summer cookbooks of 2011. Maria
has a lifelong passion for the subtle
flavors and rich textures of whole
grains. She grew up in Greece and
Germany before moving to the United States in
1993. This multicultural heritage is at the center of
her cooking, writing, and teaching. Maria’s recipes are inspired by the ease and appeal of Mediterranean cuisine and
the centuries-old traditions of preparing whole grain foods in Northern
Europe. Maria brings more than two decades of journalistic research,
editing, and reporting to her food writing. In the U.S., she has contributed to Gourmet, Saveur, Gastronomica, and Vegetarian Times. In
Germany, Maria’s stories have been published in the country's leading
magazines and newspapers, including the news and lifestyle publication
Stern, which sells one million copies a week.
Dame AMY RIOLO, dubbed the
“Cook to the Kings” by a Cairo
newspaper in 2008, is an awardwinning author and an internationally recognized expert known
for fusing the worlds of cuisine,
culture, and history in her work.
She is a lecturer, food historian,
food writer, culinary consultant,
and cooking instructor. Amy is
the author of Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula,
Nile Style: Egyptian Cuisine and Culture, and The Mediterranean Diabetes Cookbook. www.amyriolo.com
13
1:00 TO 2:30 p.m.
Lunch & Fabulous Food EXPO!
See and sample new products!
Speak with experts!
Shop for books and gifts!
Select from Cookbook Jumble!
Black Restaurant Group
California Figs
Cabot Creamery Cooperative
Cakes for Cause
Culinary Historians of Wash. DC
DFV Wines
Fresh Hawaiian Hearts of Palm
Great Falls Tea Garden
Lebanese Taverna
L’Academie de Cuisine
Pizzeria Paradiso
Rogue Beer
The Swiss Bakery
Twin Oaks Tavern Winery
Good Taste Marketing Service
Ris Restaurant
Santa Lucia Estate Coffee
Cookbook Authors: Nancy Baggett,
Najmieh Batmangli, Sheilah
Kaufman, Sara Moulton, Amy Riolo,
Maria Speck, Katherine Tallmadge
... and others.
Look for more logos on other pages of this book,
and see your folder for a final list of exhibitors.
14
1:00 to 2:30 p.m.
Festival of Desserts
Take Two! Savor the dessert display and pick
up a plate of two decadent desserts prepared by
Three Dame pastry chefs.
Dame LAURIE ALLEMAN-WEBER
is the Pastry Chef and co-owner, with her husband Reto,
of The Swiss Bakery and Pastry Shops in Burke and
Springfield, VA. Previously, Laurie worked as Roberto
Donna’s pastry chef at Galileo restaurant where she was
awarded the title Pastry Chef of the Year 2001 by The
Restaurant Association of Metropolitan Washington.
www.theswissbakery.com
Dame KATE JANSEN is the award-winning
pastry chef and co-owner
of Willow Restaurant in
Arlington, VA, where she
works in the exhibition pastry kitchen in the dining
room, which features an open-hearth bread oven. Kate
co-founded Firehook Bakeries. www.willowvacom.
Dame SUSAN WALLACE, Corporate Executive Pastry
Chef, Black Restaurant Group, graduated from the
pastry program at Baltimore’s International Culinary
Arts Institute and has worked at the Ritz-Carlton, the
Chatham Bars Inn, and the Mandarin Oriental. She has
been a participating chef at the James Beard House
in New York and has been featured in Chocolatier and
Pastry Art and Design Magazine.
EXPO! Chair
Dame PATRICE DIONOT is co-owner and Administrative Director of L’Academie de Cuisine. She is responsible
for overseeing day-to-day operations of the cooking
school as well as hiring and scheduling teachers. Patrice
has served on the Washington, DC, Chapter board, and
co-chaired the annual LDEI conference and the WCR national conference twice. She chaired WCR Membership for 5 years.
15
2:40 to 3:50 p.m.
3A.Mexican Cooking: Limitless
Possibilities of the Avocado
(Hands-on Cooking Class)
Dame Patricia Jinich of PBS-TV’s Pati’s
Mexican Table and Chef at Mexican Cultural
Institute in Washington, DC, teaches Chunky
Guacamole, Avocado Soup, and Avocado
and Coconut Ice Cream. Assistant: Dame
Judy Rusignuolo, First Vice President,
Washington, DC, Chapter.
Dame PATRICIA JINICH is host of the PBSTV series Pati’s Mexican Table, which premiered
nationwide in April 2011 and appears in Washington
on Saturdays at 11:30 a.m. on WETA. She is also a
cooking teacher, food writer, and official Chef of the
Mexican Cultural Institute in Washington, DC. Pati
was born and raised in Mexico City, and comes from
a family of accomplished cooks. She has resided
in the Washington, DC, area for the past 12 years,
where she and her husband are raising their three
young boys. Before moving to Washington, Patricia hosted Mexican
cooking classes in Dallas, TX, and was a collaborator on the public
television series New Tastes from Texas.
Dame JUDY RUSIGNUOLO, is former Director of
Consumer Education and Foodservice Marketing at
USA Rice Federation where she directed national
programs that leverage marketplace trends in promoting the benefits of US-grown rice. She has held
positions at major consumer
products companies, including Campbell’s Soup Company and BestFoods, where she
was responsible for consumer
communications, culinary
development, and product
innovation.
16
2:40 to 3:50 p.m.
3B. Why We Eat What We Eat:
The Science & Business of Taste
In this thought-provoking and practical session, learn the latest science on how nature and nurture influence the foods we choose and
how companies rely on our selections to create food trends and products. How does that most powerful motivator, nostalgia, make us run
for tastes of our childhood? How do gender differences affect food selection? And if we all live in our own
sensory worlds, what is the food critic's role anyway?
Be on the front end of research, development, and
culinary evolution after this lively panel discussion.
Dame CONNIE JONES, Food
Insight Strategist with McCormick
and Company, uses her trend, innovation, culinary, and food science expertise to evaluate food,
cuisine, culinary fields, and areas
such as life-styles, sociology, and
demographics, providing insights
regarding future foods and menus. Connie holds a
B.S. degree in Food & Nutrition from Kansas State University. She is a
member of ACF and IACP.
Dr. MARCIA PELCHAT is an associate professor
at the Monell Chemical Senses Center, a private
research facility in Philadelphia. She holds a Ph.D.
in Physiological Psychology from the University of
Pennsylvania. Her most recent publication is “Food
Addiction: True or False?” Her research interests
include food preferences, especially mechanisms of
food cravings, responses to novel foods, and food
preferences in the elderly.
Chair: MARY BETH ALBRIGHT, TV Food Network
Star, finished in the Final Four of the highly competitive
Season 7. A food writer and DC Magazine’s food critic for
four years, she covers the Washington dining scene and
appears on local radio and television shows. An attorney,
Mary Beth earned a J.D. cum laude from Georgetown
University Law Center. She completed L’Academie de
Cuisine’s two-semester culinary basics nonprofessional
program in Bethesda.
17
2:40 to 3:50 p.m.
3C. Food Allergies:
Dealing with Restaurant Menus
and Grocery Labels
This session helps consumers cope with food
labels and restaurant menus as well as food
served in schools. Speakers elaborate on
challenges to supermarkets, restaurants,
and school food service operators. Julie
Skolmowski, MPH, RD, SNS, Food Safety
Specialist, USDA Food and Nutrition Service (FNS); Dame Elizabeth
Scott, Principal, Eats Good Media. Chair: Dame Goody Solomon,
Food Nutrition Health News Service.
JULIE SKOLMOWSKI, MPH, RD, and SNS is a Food
Safety Specialist, Office of Food Safety, USDA Food and
Nutrition Service. Her current projects address food
allergy and fresh produce education initiatives. She is
a Registered Dietitian and earned a Master’s degree in
Public Health degree and a Bachelor’s degree in Human Nutrition and Food Service Management. Julie also
holds the School Nutrition Specialist credential from the
School Nutrition Association. Previously, Julie worked
on school nutrition education, research, and training
programs for the School Nutrition Foundation.
Dame ELIZABETH SCOTT, a native of Birmingham,
AL, was raised in a family bakery and became Sales
Manager at the age of 15, managing the retail sales
and operations of her father’s bakery. She is cofounder of Cohn's Culinary & Hospitality Management
Academy, a 501(c)(3) non-profit that educates and
empowers underserved and underprivileged youth and
young adults in the District of Columbia by providing
job training and workforce development in the restaurant and hospitality industry. Elizabeth has extensive
experience in retail sales, entrepreneurship, business operations and
production, management, strategic marketing, advertising, and communications.
Chair: Dame GOODY SOLOMON is the Publisher
of Food Nutrition Health News Service and for many
years was a newspaper columnist. She is a charter
member of the Washington, DC, Chapter and has
been a member of the board of directors for numerous years.
18
2:40 to 3:50 p.m.
3D. What Are We Feeding Our Kids?
School lunch programs, a fast food nation, food marketing to kids – all of these have been in the news as
a cause or result of the childhood obesity problem.
The fact is that too many children are growing up
without a knowledge of or appreciation for the foods
that they eat. As the government, food manufacturing industry, and medical communities all weigh in
with various remedies, what role should culinarians
and food professionals take in the education of all
Americans about the most basic of human needs and
pleasures – what we eat every day? Find out how food industry professionals can restore America’s lost culinary generation.
Dame AMANDA ARCHIBALD, Principal/Chief Innovation Officer, Field to Plate, LLC, calls herself a
game changer. Her trailblazing work is redefining the
food, nutrition, and culinary footprint in ways that
are understandable, meaningful, and fundamentally achievable for all Americans. Across the nation,
Amanda has worked side by side with practitioners,
educators, and chefs to find new and innovative
ways to present food and nourishment in digestible,
health-supportive bites.
Dame BARBARA BLACK and her husband Jeff own
and operate Addie’s, Black Market Bistro, Black’s
Bar and Kitchen, BlackSalt Fish Market and Restaurant, and Pearl Dive Oyster Palace & Black Jack.
Black Restaurant Group supports the sustainability
of farms and waters, humane and healthful raising of
animals and fish, and environmentally sound practices regarding energy, recycling, and conservation.
Each of the restaurants is routinely recognized by critics and guests
alike as among the top restaurants in the area.
Chair: Dame NANCY PIHO is a 20-year veteran of
the food public relations industry, having worked
for numerous food and beverage companies, products, and associations. The mother of two young
boys, she has a personal and professional interest
in children’s eating and is a frequent speaker on this
topic. Nancy is the author of My Two-Year-Old Eats
Octopus: Raising Children Who Love to Eat Everything.
19
4:00 to 5:10 p.m.
4A. The Ins and Outs of Fish Cookery
(Hands-on Cooking Class)
The Ins and Outs of Fish Cookery.(Hands-on Cooking Class). Barton Seaver, Special Writer for The Washington Post, teaches how to
fillet a fish and various methods for fish cooking
success. Assistant: Sheilah Kaufman, Author,
Cooking Instructor, Food Writer.
BARTON SEAVER, Chef,
Author, Speaker, and National
Geographic Fellow, is working
to restore our relationships
with the ocean, the land, and
with each other—through
dinner. He believes food is a crucial way for us to
connect with the ecosystems, people, and
cultures of our world. While he was a chef, he
gained acclaim for his approach to sourcing
and storytelling as part of the dining experience. In 2009, Esquire named him Chef of
the Year. Seaver has left the restaurant business to use his knowledge and experience
to link seafood to broader socioeconomic,
ecological, health, and cultural issues.
Barton’s first book, For Cod & Country, showcases sustainable
seafood in an informative and approachable manner. He is in
the process of writing his second cookbook, which will extend
his style and message to meat, seafood, and vegetable recipes for the grill.
Assistant: Dame SHEILAH KAUFMAN is the author of
26 cookbooks. She is the Food Editor for Jewish Women
International and The Town Courier. Her cookbooks
include A Taste Of Turkish Cuisine, Sephardic Israeli
Cuisine, and Upper Crusts: Fabulous Ways to Use
Bread. Sheilah and Dame Paula
Jacobson are business partners in
Cookbook Construction Crew.
www.cookingwithsheilah.com
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4:00 to 5:10 p.m.
4B. Philippine Cuisine: History and
Culture in a Caldero
Filipino food may be the next big crossover cuisine in America. Pinoy food, Pagkaing Pinoy, or
Lutong Bahay go way beyond “Chicken Adobo”
and are a blend of cuisines from China, Malaysia, and Indonesia colliding with ingredients
introduced after Spanish colonization. Lecture and demo of Chicken Sisig
(above left) and Pancit (below) by Evelyn Bunoan, Owner/Chef, Philippine
Oriental Market and Deli, and Rissa Pagsibigan, Food & Beverage Director, Holiday Inn Eisenhower, and part-time chef at The White House.
Dame EVELYN S. BUNOAN, Owner, Philippine
Oriental Market/Deli, Arlington, VA, is a Master
French Chef from Le Cordon Bleu, London. She’s a
Syndicated Columnist and Founder/President, Cancer
Help – Eat Well Foundation. Her awards include
Filipina Women’s Network; 100 Most Influential Filipina Women in USA, 2009; Migrant Heritage Commission’s Most Outstanding Migrant Award in Culinary
Arts, 2011; and Phil-American Foundation for Charities, Dakila Special Achievement.
Dame RISSA PAGSIBIGAN, a graduate of the Culinary Institute of America, has worked as chef and
interim pastry chef at Michel Richard’s Citronelle, as
general manager at Corduroy, as manager at Eric Ripert’s Westend Bistro, and as chef tournant at The White
House. She is currently the food and beverage director
at the Holiday Inn Eisenhower, in Alexandria.
21
4:00 to 5:10 p.m.
4C. The Challenges of Being an
Entrepreneur in the Food Business
Learn what’s needed to start a food production company, including
how to navigate the demands of customers, the health and licensing
rules of regulators, pricing, and the fine print of contracts. This panel
is useful for a variety of food production formats, from a full-scale production facility to a cupcake business, custom ice cream store, wedding cake bakery, deli, or a food truck.
SARAH COHEN is the founder and
President of Route 11 Potato Chips, a
small specialty potato chipper located
in Mt. Jackson, VA. The Washington,
DC, native grew up working in her family’s business, The Tabard Inn. Sarah’s
father purchased a small chip factory
in southern Maryland and was the first in the United
States to produce potato chips made from organically
grown potatoes. With zero manufacturing experience or
engineering skills, Sarah – then 26 -- embarked on a food adventure
that has been as excruciatingly painful as it has been rewarding. Route
11 just built a beautiful, state-of-the-art facility in the
Shenandoah Valley.
Attorney MARSHA ECHOLS, Past President of Les
Dames Washington, DC, has been providing legal
advice to U.S. and overseas food manufacturers and
importers and trade associations for 30 years. She
is the Washington Counsel to the National Association for the Specialty Food Trade, Inc. (NASFT), which
sponsors the Fancy Food Shows. Marsha is the author
of books and articles on food safety, labeling, and international trade,
and frequently is a delegate to international meetings about food regulation. She has served as a judge on a United Nations tribunal and as
a panelist at the World Trade Organization. She teaches international
business law and is Director of the World Food Law Institute.
Dame SUSAN SOORENKO,
Owner, Moorenko’s Ice Cream, was
a fitness trainer in McLean, VA, for
30 years before learning the art of
making ice cream in 2002. She applied for a Small Business Administration loan and after taking her
plan to nearly a dozen banks, she
finally got a $280,000 loan. Susan now lists Whole
Foods as a large customer and has 17 employees.
22
4:00 to 5:10 p.m.
4D. Fish, Fowl, and Fruit:
Where in the World is My Food
Coming From?
Learn about global food safety, measures taken
to protect our food supply, the amount of food
imported into the United States, ways to identify imports, and unusual
situations regarding our global foods. Speakers from USDA, FDA, and National
Fisheries Institute explain these topics and answer your questions.
BOB BERCZIK, International Issues Analyst for USDA’s Food Safety
and Inspection Service, has worked for 32 years in the meat, poultry,
and food arena. A butcher and meat cutter by trade,
he worked in a variety of operations from small “momand-pop” facilities to major supermarket chains. For
the past 21 years, he has been at USDA with inspection
and enforcement (domestic and international).
Dr. BARBARA BLAKISTONE has served for six years
as Director, Scientific Affairs, for the National Fisheries
Institute in McLean, VA. She served eight years at
National Food Processors Association as a Research
Staff Scientist and over 10 years in the food packaging
industry. She is an award winner for excellence
in packaging and a fellow of the Institute of Food
Technologists for her work in aseptic packaging.
She was named Alumnus of the Year at her college at
North Carolina State University.
JOHN E. VERBETEN has been with FDA’s Division of
Import Operations and Policy since 2004. He currently
serves as Branch Director for DIOP’s Operations and
Policy Branch. His branch develops import policy and
procedures guidance and instruction for FDA’s field
offices and maintains FDA’s Import Alert system. With
FDA since 1990, he also worked in FDA’s Dallas and
Chicago districts primarily as an Import Investigator.
Chair: Dame EILEEN DYKES, R.D., has been with
USDA’s Food Safety and Inspection Service since
2003. Currently, she develops food safety education
campaigns, she also worked as a technical specialist
on USDA’s Meat and Poultry Hotline. Before coming
to USDA, she worked as a registered dietitian and
corporate wellness coordinator to develop and lead
nutrition and wellness classes.
23
5:10 to 5:45 p.m.
Finale: Dumplings and Beer Tasting
Enjoy a variety of dumplings from countries around the world,
along with a variety of beers. Chairs: JANET YU and AULIE
BUNYARATAPHAN.
Dame JANET YU grew up in her parents’ Chinese
restaurant, which they owned and operated for 30
years in the DC metro area. In 1977, taught by her
grandfather, she opened the only Chinese bakery in
the area making dim sum and sweet pastries. For
the past 14 years, she has owned and operated the
Hollywood East Cafe in Wheaton, known for serving
some of the best dim sum in our area.
Dame AULIE BUNYARATAPHAN is
the chef and owner of the innovative
Bangkok Joe’s and the popular T.H.A.I.
in Shirlington. Aulie’s vision as a chef is
to combine traditional cooking methods
she learned in Thailand with her inventive, modern
techniques. Aulie represents Thai Jasmine Rice.
www.bangkokjoes.com
A Big Thank-You to Our President and Our Designer
Dame KATHERINE NEWELL SMITH, President, Washington, DC,
chapter, is president of KNS Promotion, Inc., a public relations and communications company specializing in food
and food-related companies. She is past president of Les
Dames d’Escoffier International (LDEI) and served as
chapter president in 1998-2000 and 2009-2010.
Designer of our program book and registration brochure,
Symposium Co-Chair and Dame CiCi WILLIAMSON, a
Food and Travel Writer, has written of six cookbooks, including The Best of Virginia Farms — also the title of her
award-winning PBS-TV show. Creator of more than 2,000
recipes and 1,500 articles in newspapers and magazines,
she is a USDA food safety specialist and a past president
of LDEI and the DC Chapter. Currently she is President of
the Culinary Historians of Washington (CHoW).
24
Amuse Bouche
from Previous DC Dame Symposiums
1995. Cristeta Comerford, Executive Chef of the White House,
prepared the luncheon for the Washington, DC, Chapter’s first “Salute
to Women in Gastronomy” on February 11. At that time, Chris was
chef of the Colonnade Restaurant at the ANA Hotel. Dame Lizette
Corro was Director of Catering at the hotel, and Dame Gail Forman
was the chair of the first symposium. The keynote speaker was Zanne
Early Zakroff, Executive Food Editor, Gourmet, and a member of the
New York Chapter of LDEI.
1997. “Food in Your Future.” The luncheon featured hydroponic
vegetables especially grown for Les Dames by The Land Greenhouse
EPCOT at the Walt Disney World Resort in Florida. Our keynote speaker
was Grande Dame Anne Willan, Ecole de Cuisine La Varenne.
1999. “Global Cuisine: Past, Present, and Future.” The “New
Wave” luncheon was all vegetarian. Speakers included Dame and
Chemist Shirley Corriher, “Food 101” columnist Robert Wolke, and
culinary historian Jessica Harris. “Sustainable Cuisine” was the keynote
topic presented by Dame Irena Chalmers of the New York Chapter.
2002. “America’s Culinary Revolution: Changing Tastes in Food
in the 21st Century.” Windows on the World chef/consultant Dame
Rozanne Gold gave the keynote talk -- a personal memoir about 25
years of trendsetting. Andrea Immer, Master Sommelier, conducted
“Extraordinary Food & Wine Pairings for Every Palate.”
2005. “Celebrating FOOD! Cooking * Careers * Communications”
heralded the chapter’s 25th Anniversary and featured keynote speaker
New York Dame Lidia Bastianich. For the first time, hands-on cooking
classes were offered, and the symposium was held at Montgomery
College. A “Silver Jubilee” champagne reception featured two exquisite
birthday cakes.
2008. “Celebrating FOOD! Cooking * Careers * Communications”
was held at the Universities at Shady Grove and featured renowned
cookbook author Dame Nathalie Dupree of Charleston, SC, who
spoke on “New Southern Cooking: The Changing Cuisine of America’s
South.” Cooking classes on Thai, Latin American, Silk Road, and Middle
Eastern cuisines were held. A festival of desserts sweetened the EXPO,
and the day ended with a “Dueling Dames” Chef Demo between Dame
Ris Lacoste and Jamie Leeds.
2010. “Celebrating FOOD!” Keynote speakers were Dames Carla
Hall of ABC-TV’s “The Chew” and Nongkran Daks, Chef/Owner, Thai
Basil Restaurant, both TV cookoff winners, who spoke on
“What’s Behind the Scenes of TV Cooking Contests?”
25
More Washington, DC, Dames
(those not listed elsewhere in this program)
ABI-NAJM DESHAYES, GLADYS (2009). Restaurateur, Lebanese Taverna
ANDERSON, SUSAN (2007). President, Stately Affairs.
BACHARACH, JOAN (1996). Museum Curator, National Park Service
BANVILLE, ANNE (2009). Vice President, Domestic Promotion, USA
Rice Federation
BHIDE, MONICA (2010). Indian Cookbook Author, Spice Columnist
BODAGER, Lisa (2003). Sales Executive, Design Cuisine
BOIKESS, OLGA (1999). Editor, Zagat Survey, Washington, D.C.
BOUTIN KING, ANNIE (1993). Director of Social Catering, Ritz-Carlton Washington, DC.
BRANDWEIN, AMY (2007). Executive Chef
BREWER, BONNIE (1995). Special Events
BROCKUS, BEVERLY (1992). President, Brockus Public Relations
BURROS, MARIAN (Honorary Emerita). New York Times Food Writer
JANET CAM (1982). Restaurant Consultant
CATACALOS, RENEE BROOKS (2009). Specialist, Farm-to-Table
Communications.
CHIANG, CHRISTIANA (1994). CEO, Charlie Chiang’s, Inc.
CORRO, Lizette (1990). CEO, Linder Associates
CUTLER, CAROL (1981 Charter Member). Cookbook Author, Syndicated Columnist
26
DAKS, NONGKRAN (1997). Chef/Owner, Thai Basil Restaurant
DAVIS, MEL (2002). PR Coordinator for Michel Richard, Citronelle
Restaurant
DELENS, ELIZABETH (2003). Director of Operations, L’Enfant Plaza
Hotel
DE STEFANO, LISA (2004). Area Retail Director of Culinary, Sodexho
Corporate Services
ENGRAM, SARA (2010). The Seasoned Palate, Inc, tspSpices (organic)
FARNEY, TERESA (1991). Food Editor, Colorado Springs Gazette
FORRISTAL, LINDA (1997). Assistant Teaching Professor, Hospitality
Management, Drexel University
FREEMAN, HEATHER (2007). President, Heather Freeman Media & PR
GLOVER, Cynthia (1998). Principal, Smart Works: A Marketing Company
GOLDFARB, AVIVA LASER (2010). Founder and CEO, The Six
O'Clock Scramble
GRAY, ELLEN (2003). Restaurateur, Equinox
GREELEY, ALEXANDRA (1994). Food Writer, Restaurant Critic
GRESSER, RUTH (1998). Owner/Chef, Pizzeria Paradiso/Birreria Paradiso
GUTTMAN, VERED (2010). Chef/Owner, Cardamom & Mint Catering
HALL, CARLA (2000). Co-Host, ABC-TV’s The Chew. Top Chef Allstar
HAY, CONNIE (1991). Consultant, Food Writer, Cookbook Author
HOLT, SUSAN (1999). Principal, CulinAerie
JACOBS, MICHELE (2001). Managing Director, Special Events, Union
Station
JONES, SANDRA ROSS (2001). Event Planner, Founder, Chef Events,
President, SRJ Productions
KACHER, CINDY (1993). Wine Specialist
KNOEPFEL, NANCY (2007). Sales Manager, Monsoon Kitchens
27
KOSTELNI, DOLORES (1999). Restaurant Reviewer, The Roanoke
Times, Author
LACZ, SUSAN (2011). Principal and CEO, Ridgewells Catering
LARSEN, KRISTINA (2009). Co-owner, Fresh TV Creative, Washington, DC
LANCASTER, EMMIE (2009). Marriott International Global Marketing
and Public Relations
LEHR, JODI (2001). Partner, Santa Lucia Estate Coffee
LINDER, REBECCA (2001). President, Linder Associates
LIPPOLD, KAREN (2001). Gourmet by Karen Catering
LOCKHART, DUSTY (2008). President, Three Lockharts Communications
LOKEY, JOY (1998). President/Owner, L’Esprit de Campagne
MATHEWS, ODONNA (2011). President, Odonna Matthews Consulting
McCALL, CELESTE (1989). Food and Travel Writer, Cookbook Author
MEAGHER, BRIDGET (2001). Chef/Owner, Alexander’s, Roanoke, VA.
MENDOZA, ROSA (2008). Tabletop, Bar, and Banquet Specialist,
Adams-Burch, Inc.
MENGENHAUSER, JANE (1982). Independent Food Writer
MORRISON, THERESA (2009). Founder, Boutique Vineyards &
wine@34south
MURPHY, DIANE (2011). Owner, Dinamic Communications
NATHAN, JOAN (1981 Charter Member). Cookbook Author, Food Historian, TV Cooking Show Host
NEAS, DIANE (2001). President, Feffer & Associates
NELSON, KAY SHAW (1981 Charter Member). Cookbook Author, Food
and Travel Writer, Culinary Historian
OLMSTED, JANE (1994). Consultant, Party and Event Management
PALMER, CAROLE (1981 Charter Member). President, Good Taste
Marketing
28
PFAU, AMBER (2009). President, Pfau Communications
PHILLIPS MANHEIM, AMANDA (2011). Associate Director of Fundraising, FRESHFARM Markets
POUILLON, NORA (1991). Chef/Owner, Restaurant Nora
PRESSLER, CATHERINE (2000). Culinary Educatior and Chef, Food
FUNdamentals
PRINCE, BERNADINE (2006). Co-Director/Co-Founder, FRESHFARM
Markets
RATHLE-GUAS, SIMONE (2001). Food Publicist, Simone, Ink
RAVENSCROFT, PATRICIA (1998). Founder and Director, Les Liaisons Délicieuses, Currently Living in Paris, France
REH, VICKIE (2005). Executive Chef, Buck’s Fishing & Camping
ROTH CONTE, LINDA (1997). President, Linda Roth Associates
ROTHWELL, CAMILLA (1999). Special Events Director, Restaurant
Nora
RYAN, TERRI (1988). Vice President of Operations, Crestline Hotels
and Resorts
STANNARD, TRACY (2010). Owner, Broad Branch Market
STEFFANY, MARIE (2008). Director of Catering Sales, The Ritz-Carlton, Pentagon City
STEINBERG, WINNIE (2001). Caterer
STEWART, KRISTINA LARSEN (2009). Co-owner, Fresh TV Creative
TALLMADGE, KATHERINE (1998). Personalized Nutrition
VARTAN, KAREN (1990). Registered Dietitian, Program Analyst, Department of Veterans Affairs
WAHL, DEBBIE (2005). Food Stylist, Deborah Wahl & Associates
YONKERS, ANN HARVEY (1984). Co-director, FRESHFARM Markets
29
Who Are Les Dames d’Escoffier?
LDEI is an international organization of women leaders who create a
supportive culture in their communities to achieve excellence in the
food, beverage, and hospitality professions.
LDEI MISSION: LDEI is an invitational organization of women
leaders in food, beverage, and hospitality whose mission is education,
advocacy, and philanthropy.
To do
•
•
•
this LDEI members:
share knowledge
support members
provide leadership, educational opportunities, and philanthropic
events for the larger community.
Les Dames d’Escoffier was founded in New York in 1976. The
Washington, DC, chapter was established in 1981. Presently there are
over 1,500 members in 28 chapters of Les Dames d’Escoffier in the
United States, Canada, and Great Britain.
•
•
•
•
•
•
LDEI members have authored at least 1,000 cookbooks with
an estimated 30 million books in print.
LDEI chefs and restaurateurs are responsible for estimated
yearly sales of $181 million, representing 3.3 million meals.
Dame caterers jointly achieve annual sales of $37 million,
representing 324,000 meals catered.
LDEI members producing wine and food are responsible for
more than $183 million in sales.
Dames generate an estimated 400 million impressions on TV
about food and beverage each year.
LDEI member-involved cooking schools generate an estimated
$3 million, influencing 47,000 students.
The Washington, DC, Chapter of Les Dames d’Escoffier has raised
nearly $1 million for scholarships and grants awarded to women students
and food service training organizations in the Washington area.
30
The University of Maryland Eastern Shore’s (UMES) Hotel and
Restaurant Management (HRM) program at the Universities at Shady
Grove is an upper division (junior and senior years) program providing
full-time and part-time curriculum plans of study in hospitality management.
The program prepares students for management positions in lodging, restaurant, travel attractions, meeting and convention, and food
service industries.
Students may transfer into this two-year course of study in hospitality management, which includes paid internship opportunities, after
completing their first two years of college
course work at an accredited institution of
higher education.
JUDY STREETER, Program Director, The University of Maryland
Eastern Shore’s (UMES) Hotel and Restaurant Management (HRM)
Program at the Universities at Shady Grove.
Dame SUSAN CALLAHAN is Chef Instructor/
Lecturer for the Hotel Restaurant Management
Program, University of Maryland Eastern Shore; a
former adjunct faculty at Stratford University; and
an instructor for L’Academie de Cuisine. In 2002,
she ran away to Alaska to cook in a private lodge,
documenting her experience in The Washington Post.
From 1996-2001, she directed the culinary training
program for DC Central Kitchen.
31
Special Thanks to...
Stewart Edelstein, Executive Director,
The Universities at Shady Grove,
for the use of the seminar space.
Culinary Students
of the Hotel and Restaurant Management (HRM)
program of the University of Maryland Eastern Shore
(UMES) at the Universities at Shady Grove.
Chipotle ...
for providing your
recyclable tote bag.
www.chipotle.com
Santa Lucia Estate Coffee
Coffee for Celebrating FOOD! was
provided by Dame JODI LEHR,
Coffee Grower/Distributor
www.santaluciacoffee.com.
Les Dames d’Escoffier International Partners
California Figs
Cabot Creamery
Cooperative
Fresh Hawaiian Heart of Palm
L’Academie de Cuisine...
for providing the pastries for the
Continental breakfast. www.lacademie.com
32