cuisine, culture and community - Les Dames d'Escoffier International

IN THIS ISSUE
FEATURES
4-9 Meet the New Board
10-11 St. Louis Board Meeting
12-13 Kikkoman
14-16 Legacy Awards
18-20 Philadelphia
Symposium coverage
21 We BeLOnG
23 Green Tables
24 Global Culinary Postcard
DEPARTMENTS
25-27 Chapter News
28-29 Member Milestones
30 Submission Guidelines
ON THE COVER
Scenes from the Philadelphia Symposium:
Symposium baking. Keynote speaker Judy
Wicks with Philadelphia Symposium Chair
Aliza Green. Celebrated Pennsylvania
restaurateur and cookbook author Suzanna Foo
serves Chinese tea. Ellie Krieger presents a
demonstration. She is a registered dietician
and host of Food Network’s Healthy Appetite.
The Restaurant School at Walnut Hill College
hosted the Philadelphia symposium. Photos by
Steve Legato.
SPRING•2 O12
“Enthusiasm is one of the most powerful engines of success….Be
active, be energetic, be enthusiastic and faithful,
and you will accomplish your objective……….”
Ralph Waldo Emerson
Welcome to the spring Quarterly. With the arrival of spring comes
the promise of new beginnings. The first meeting of the 2012 Board
of Directors was held in Austin, Texas. With clarity of purpose, LDEI
President Mary S. Moore (Atlanta) laid out her priorities for the year
and guided the board through a vibrant, productive discourse of the
agenda items at hand. Read about the details on pages 10-11 in a
report from Second Vice President Lori Willis (St. Louis).
Dynamic board governance is essential for defining an organization’s
clear and compelling mission and its strategic direction. Meet the
hardworking international board members in this issue. These busy
volunteers share a passion for and commitment to LDEI’s vision.
Executive Director Greg Jewell’s experience in the areas of leadership
is also a great asset to our organization.
Don’t miss the highly informative article from our partner, Kikkoman
International Inc., on pages 12-13. Rooted in Japan’s food
culture since the 17th century, Kikkoman soy sauce blends tradition
with 21st century innovation. It is one of the world’s most popular
seasonings and integrates beautifully into international cuisines. Learn
about the intricacies of brewing fine soy sauce and follow the link to
discover new ideas for incorporating Kikkoman’s exceptional products
into your professional and personal kitchens.
Also in this issue, 2011 Legacy Award winners Emily Teel, Stacy
Dixon and Keri Levens write about their experiences during oneweek
internships with their Dame mentors. The successful program
doubled in size this year, thanks to a generous donation from the
Julia Child Foundation for Gastronomy and the Culinary Arts. The
foundation supports Dame Julia’s commitment to educate, mentor
and encourage others to live well through the joys of cooking and
eating well.
Pat Ward (Philadelphia) shares the Green Tables Advisory Council’s
vision and objective to recognize individual Dames and chapters who
demonstrate leadership in sustainable food endeavors.
A bouquet of thanks to the Dames who generously contributed
articles and to Hayley Matson-Mathes (Hawaii) Member Milestones;
Chandra Ram (Chicago) Chapter News; Jane Mengenhauser (Washington
D.C.) proofreader and Lori Willis, LDEI board. Special thanks
also go to graphic designers Bernie Mudd-White and Joni Keith.
The seeds of spring bring forth emerging blossoms. Quarterly Co-
Editor CiCi Williamson (Washington D.C.) is busy planting the
seeds of action that will bring forth the summer issue. I look forward
to it, but for now, my flowers and garden are calling! Lets dig in!
Susan Fuller Slack (Charleston)
2012 LDEI BOARD OF DIRECTORS
The mission of the LDEI board is to foster the growth and success of the organization by
supporting the development of new and existing chapters. It provides guidance, education,
connectivity and effective communication among LDEI members.
President
MARY S. MOORE
Founder/CEO
The Cook’s Warehouse
1075 Zonolite Road, NE, Suite 1-C
Atlanta, GA 30306
(404) 492-9018 (w)
(404) 374-6740 (c)
mary@cookswarehouse.com
Second Vice President
LORI WILLIS
Director of Communications, Schnuck
Markets Inc.
11420 Lackland Rd.Ballwin, MO
63146
(636) 227-3536 (h)
(314) 456-5457 (c)
lwillis@schnucks.com
Secretary
MARY ELLEN GRIFFIN
Partner, Continental Consulting Group
320 Strawberry Hill!Ave., #58
Stamford, CT 06902
(203) 975 7610 (w)
(203) 273 8824 (c)
maryellengriffin@gmail.com
Chapter Board Liaisons
BETH ALLEN
Founder/President, Beth Allen
Associates Inc.
347 W 22nd St., Suite 9
New York, NY 10011
(212) 206-1138 (w)
(212) 206-1139 (h)
baaincny@aol.com
Immediate Past President
SANDY HU
Co-Founder/Special Fork
380 Roosevelt Way
San Francisco, CA 94114
(415) 626-1765 (w)
(415) 533-5653 (c)
sandy.hu@specialfork.com
Treasurer
MARIA GOMEZ
Executive Director
First Vice President
KATHLEEN PERRY
Manager,Global Accounts
Third Vice President
Greg Jewell
SHARON VAN METER
the everyday gourmet®
Helms Briscoe
CRICKETT KARSON
President, AEC Management
President, SVM Productions
2950 Mt. Wilkinson Parkway,SE, #503 (858) 633-7515 (o)
Owner, Lief Karson Communicatons
Resources
Milestone Culinary Arts Center
Atlanta, GA 30339
(619) 795-0772 (f)
23533 Mercantile Rd.,Suite 118
P.O. Box 4961
4531 McKinney Avenue
(770) 801-9436 (w)
Mexico City 52-55-59850711
Beechwood, OH 44122
Louisville, KY 40204
Dallas, TX 75202
(770) 845-8438 (c)
mgomez@helmsbriscoe.com
(216) 831-3767 (w)
(502) 456-1851 x1
(214) 217-2819 (w)
everydaygourmet@mindspring.com CATE SIMPSON
(216) 702-8767 (c)
ldei@aecmanagement.com
(469) 235-7506 (c)
President, Simpson Public Relations
chefsvm@sbcglobal.net
8 – 877 W 7th Ave.
Vancouver, BC V5Z 1C2 Canada
(601) 719-8953 (w)
(604) 220-6566 (c)
simpsoncpr@telus.net
2 Les Dames d’Escoffier International