2016 LEGACY AWARDS

Winners’ Reportscle Cir ck o r

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L By Shara Bohach Food and WineD Journalism Category (Cleveland), Legacy EI Awards Committee Winner Stephanie Jane Carter Co-Chair A Canadian and five American STEPHANIE JANE CARTER women were chosen 2016 Legacy Publisher Award Winners by the commit- Edible New Orleans tee composed of a dozen Dames. Hosted by: Regina Ragone (New York) Established in 2009, Escoffier I Escoffier I ’Escoffier I the Legacy Awards d’ nte d’ nt s d nte es rn In the summeres of 2014,er nI launched Edible e rn provide targeted am at am at am at io io io D New Orleans D and gave birth to my daugh- D s n s n s n mentorship e a e Investing a e a l l l L ter, Clementine.L I was pregnant during theL opportunities months of planningin tomorrow’s and preparation and for women who printed the firstfood, beverage,issue just two months beforeInvesting in tomorrow’s are not mem- & hospitality food, beverage, & L she wasL born. I signed off on the second Lissue leaders hospitality leaders bers of LDEI. E S from myE hospital bed as that Stiny person E S G D G D G D Eligible women A R A R A R C A slept near me,C just a dayA later. C A must have at least Y AW My experienceY with AW the magazine has mir- Y AW four years of experi- rored my experience as a first-time mother: ence working in the food, beverage late nights, guessing the best move in chal- and hospitality industries. Each lenging situations, and lots of hope that I’ve Legacy Award winner is sponsored chosen wisely. I’ve learned a lot by just doing by an accomplished Dame for a it. I’ve also become aware of what I don’t one-week workplace experience know, knowledge that I gained by spending at her business in the U.S., U.K., time in New York City at Family Circle with Canada, or Mexico. Food Editor Regina Ragone. Stephanie Jane Carter and Regina Ragone Being at Family Circle was like seeing how the big kids do it. Interestingly, I found that were formal brainstorming sessions as well big or small, we’re all dealing with some in glass covered conference rooms overlook- similar issues in the world of food media. ing Midtown Manhattan. Collaboration was Troubleshooting with Regina regarding ad- key in all aspects of the magazine. And as a vertorial and editorial, how to support a sales leader, Regina cultivated a group that was team, being short-staffed, knowing your audi- made stronger from the support and great ence, and how to have an editorial timeline ideas they shared. Shara Bohach and Becky Paris Turner, For once, magazines being short-staffed Legacy Awards Committee Co-Chairs that works was very helpful. This spirit of talking things through and worked in my favor. Regina literally pulled sharing ideas permeated my experience at me in, treating me like a real part of the The Julia Child Foundation for Family Circle. From fine-tuning my recipe team, to get the issue out. I’m not sure there Gastronomy and the Culinary Arts testing to writing short pieces and recipe tips is a better mentorship experience than actu- generously supports the Awards. for the magazine to sitting in on planning ally being part of the team. “Year after year, the Foundation meetings, there was always a moment and a The path to being a good writer and editor finds it very gratifying to see how call for brainstorming. There was the January isn’t obvious. This award and mentorship much all the participants get out issue recipe brainstorm that happened in the experience helped illuminate a way forward. of this worthwhile program,” said test kitchen as we hammered out Thanksgiv- The LDEI conference in DC showed me that Executive Director, Todd Schulkin. ing sides and sheet pie recipe testing. There the path forward is filled with friends and “Being a mentor came naturally mentors and lots of inspiration. to Julia and it’s wonderful that through our support of LDEI’s Legacy Awards, we can continue to “Visiting Family Circle and Meredith Corporation for a week was like help foster that essential profes- seeing how the big kids do it. A big takeaway of experience is confidence. We sional value.” are all dealing with the same issues in publishing, editing and writing, no Applications are accepted from March through April 28. matter the organization’s size. It can all be done and there are solutions.” —Stephanie Jane Carter

14 Les Dames d’Escoffier International Julie Chernoff, Jane Copeland, Sofia Solomon, Julie Ratowitz, Kathy Ruff. Patty Penzey Erd, Julie Chernoff, Jane Copeland, Toria Emas. Claudia Jendron, Jane Copeland, Julie & Josh Chernoff, Fraser Young.

Culinary CategoryWinner Jane Copeland

JANE COPELAND Owner and Chef The LDEI Legacy Award experience could not have come at a Lift Breakfast Bakery, North Vancouver, British Columbia, Canada better time for me. As I enter a new “chapter” in my cook- Hosted by: Debra Sharpe (Chicago) ing career of business ownership, I can draw on the inspira- tion from meeting so many incredible women in our beloved From a very early age, straight through industry who have found their own path to success. to present day, my parents have always encouraged me to “let them say no.” That —Jane Copeland is to say, they never expected or accepted complacency from their daughter, rather insisted that I should try, apply for, and dream of doing everything and anything. the week ahead. When life hands you ence I have ever taken part in, I learned They made me believe that I should never such an amazing opportunity, you want to after the first day to completely abandon decide that something is impossible before make the most of it. I wanted to be sure expectations, relax, and allow for an I ask or try to make it happen. that I asked all the right questions, got all authentic experience. The truth is, when This empowering gift has opened so the right answers, and extracted the most you least expect or plan for it, most of the many doors in my life. I found the more amount of information I possibility could questions are answered, new questions I asked, the more I got. This worked from a group of women I already knew form, and lessons are learned. The most for sports teams, clubs, scholarships, would have a great deal of experience, lasting impressions are sometimes made awards, relationships, and my career. I skill, and wisdom. when you least expect it. The impact of found that when I ask for something My first three days were spent shad- my experience really came to me when and “let them say no,” more often than owing Debbie Sharpe of Goddess and I was writing my speech for the Legacy not, they said “YES.” Grocer and Goddess Rocks, learning Awards Luncheon at the conference in So when a good friend of mine sent me how she juggles several busy retail shops Washington. I had learned from three the application link for the LEDI Legacy as well as a whirlwind schedule of large completely distinct women, all extremely Award, I applied and figured I would volume catering events. Then I travelled successful in the food and hospitality “let them say no.” A few months later, to Evanston and was graciously hosted industry, what three different takes on I was booking my flight to Chicago, by my amazing food and tour guide Julie success looks like. This was a great dose of anticipating my one week “insider’s Chernoff, and spent a day falling in relief for me as I realized that I, too, will look” at the grocery, baking and brewery love with Ellen King’s concept at Hewn be successful because I share the one com- worlds of Chicago. Bread and observing how a business very mon thread that links all these women: I stepped off the plane with a head full similar to my own, operates. passion. I look forward to living the legacy of questions and a great curiosity about As with any important “growth” experi- this award has bestowed.

SPRING QUARTERLY 2017 15 Culinary Category Winner Sunita de Tourreil

London, in a new way. SUNITA DE TOURREIL I got to further this connection in person at Founder the LDEI conference in D.C. I was amazed at The Chocolate Garage, how bright and supportive all the LDEI ladies Palo Alto, California were. I further connected with Chantal and Hosted by: Chantal Coady (London) so many other generous women, who taught me so much about persistence, and our col- My award experience was a most intimate lective privilege. The conference was both and wonderful way to meet and learn from inspiring and humbling, and left me wishing a long-time chocolate heroine. Chantal I was in a place professionally and financially, Coady (London), owner of Rococo Choco- to get to take part in the national conference lates. She graciously accepted me into her each year, and get more involved locally with home, and we packed in real-life daily the San Franciso Chapter. I certainly now operations whilst nibbling and tasting lots have more goals to aspire to! of chocolate. Being able to learn more about I have no doubt that the relationship I built Chantal’s path helped me learn more about with Chantal and Rococo will inform and where I could possibly go. To see the opera- guide my path forward, and I suspect we will tion of Rococo Chocolates, be it the cafe continue to be collaborators, colleagues, and and retail space, or the factory and produc- co-conspirators. I am deeply grateful to LDEI tion area, or assessing new locations with for having bestowed this honor upon me and Chantal and James and their realtor, I had helped catapult me forward in my career via open access to everything, and we shared this meeting and connecting of kindred spir- our experiences in our respective niche areas. its. Thank you to LDEI and all the members I could not have asked for a more real-life specifically involved with the outstanding experience, and I truly came away under- Legacy Awards. standing Rococo Chocolates, Chantal’s role Sunita de Tourreil and Chantal Coady and vision, and the overall micro-industry in

Wine Category Winner Staci Mickelson

STACI MICKELSON different people. advocate for myself. I developed an action plan Going forward I will assert myself, confident in to reach the next step in my career. Wine Sales Representative my abilities. The professionalism at Ste. It was an honor to be in the presence of so Oeno Distribution, Michelle is outstanding—a key thing I’ve taken many amazing women at the D.C. Confer- Minneapolis, Minnesota away. In our discussions, the women shared ence. LDEI President Maria Gomez-Lau- Hosted by: Kari Leitch (Seattle) various skills for professionally confronting rens’ touching speeches and the generosity of industry egos and strategies in overcoming chal- Marsha Palanci (New York) were highlights It was a privilege to be chosen for the lenges unique to women, such as being called of the event for me. Meeting the other Legacy Wine Legacy Award hosted by Kari Leitch pet names or being hit on and be expected to Winners was so much fun, especially hearing (Seattle), Vice President of Communications just grin and bear it. I am grateful to Kari Leitch about their careers and Legacy experiences. I and Corporate Affairs at Chateau Ste. Mi- for setting me up at Ste. Michelle. witnessed multiple commendable traits from Cynthia chelle Winery in Woodinville, Washington. My day in Seattle was enriching. all of the women I met. They can be both se- Nims The winery is celebrating 50 years in 2017— planned an incredible route taking me rious and caring; they are not afraid to ask for an exciting phase for them. My time at Cha- to many Dame-owned and -operated busi- what they want but also not afraid to lend a teau Ste Michelle was incredible! I’ve taken to nesses. I was inspired, not only by the abilities hand to support other women. I plan to look heart, and sincerely appreciate, the personal and confidence of these women but also by into Women of the Vine (WOV) and similar stories and advice shared with me along the their perseverance, innovative thinking, and locals groups. I strive to bring other women way. Watching these ladies at work, especially motivating attitudes in support of one another. up with me, as we rise best when we work the sales team, was reaffirming because they It would be hard to meet these women and not with each other. I hope to encounter other have similar challenges that I face, only with grow as an individual. Since returning home, women who pledge to do the same. I’ve applied what I’ve learned and begun to

“My recent Legacy trip was so inspiring and reaffirming, I am extremely lucky to have been chosen to get to meet so many amazing women on top of their game. I will continue in my career with confidence, knowledge, and inspiration that I gained in Seattle, and strive to keep growing and be the best I can be to make these women proud.”—Staci Mickelson

16 Les Dames d’Escoffier International Farm-To-Table Category Winner Jovan Sage

JOVAN SAGE Owner/Food Alchemist The Farmer & The Larder, Brunswick, Georgia Hosted by: Lee Murphy (British Columbia)

Being one of six professional women chosen for this year’s Legacy Awards was “My favorite moment: Being a breathtaking and timely experience for coaxed by Chantal to climb up my life. From Gala to orchard, this was not your average trip. on the kitchen table with a paint I traveled to Vancouver to spend a brush and work on pollinating week with Lee Murphy of Vista D’oro Farms & Preservatory in Langley, British a cacao flower from her tree. Columbia—one of Canada’s best-known This was extra funny and special makers of fine preserves, and the British Columbia Chapter. The first part of because she and Mott Green my trip centered on the Chapter’s Gala planted and grew this tree, and honoring Lidia Bastianich (New York). Dame Murphy then welcomed me into Mott was one of my other biggest her home and ten-acre farm in South inspirations for starting my social Langley, B.C. She shared her story with mission business.” me around the big farm table, thumb- ing through the proofs of her upcoming Jovan Sage and Lee Murphy — Sunita de Tourreil cookbook, The Preservatory: Seasonally own restaurant and food business. This Inspired Recipes for Creating and Cook- experience demonstrated the full power ing with Artisanal Preserves. I was able of women in community together. to pitch in with harvest, from dodging On the flight home I feverishly rewrote hornets during the grape harvest to pick- aspects of my restaurant’s business plan ing and preparing apples for the copper and created a product launch plan for pots. I got the first sips of wine aging in my burgeoning Sage’s Larder food and oak barrels and traveled to other wineries wellness brand. As a new restaurateur, to sample the terroir of the Fraser Valley. farmer, and food and wellness entrepre- My time in British Columbia was neur, business often takes over your life. spent connecting with and learning As a farmer, I want to design a successful from this large community of women— growing program that focuses on grow- farmers, good food producers, chefs, ing fresh produce to scale. As a small food retailers and restaurateurs. I had the producer, I want to take the fresh produce opportunity to meet the Dames behind and transform it into sauerkraut, pickles, foodwords&images (Becky Paris shrubs, and jams. As a woman restaura- Turner), The Gourmet Warehouse teur, I want to insure the financial success (Caren McSherry), Chicha Restaurant and commitment to working fresh and (Shelome Bouvette), Silk Road Teas local ingredients, small producers, and (Daniela Cubelic), Pear Tree Restaurant artisans at The Farmer & The Larder. (Stephanie Jaeger), and many other I shared my journey with everyone I women-led food businesses. It’s valu- came into contact with, and when Hur- able to hear everyone’s story to learn ricane Matthew hit, I was able to draw the good, the bad, and the challenging on those stories of resiliency, flexibility, parts of being a woman food entrepre- and community in rebuilding. These are neur. My Legacy Award trip gave me the the lessons that will stick with me for a insight and perspective for running my lifetime. “My favorite takeaway is being able to connect with, and learn from, this large community of women: farmers, good food producers, chefs, retailers and restaurateurs (the entire farm to table chain). It’s valu- able to learn the good, the bad, and the challenging parts of being a woman food entrepreneur. This time has given me the insight and Staci Mickelson, Cynthia Nims, and Rose Ann perspective for running my own restaurant and food business.” Finkel. Dame Molly Hancock and Chef Wayne Johnson at FareStart. — Jovan Sage

SPRING QUARTERLY 2017 17 Culinary/Farm-to-Table Category Winner Sue Coraggio Snape

SUE CORAGGIO SNAPE Owner/Chef Leaf and Loaf, Marietta, Georgia Hosted by: Nora Pouillon (Washington, D.C.)

I cannot thank Les Dames that make this absolutely gor- enough; first, Nancy Waldeck geous produce possible. They (Atlanta) who told me about had large tractors, but while l LDEI’s Legacy Awards. This was was there, every individual leaf, a week I would have NEVER tomato, okra, herb, potato and had the opportunity to experi- head lettuce—everything—was ence without the support of harvested by hand. LDEI. I sat in the warm, gorgeous I had the absolute pleasure of soil harvesting potatoes under living with award-winning Chef the hot July sun. Some of the Nora Pouillon (Washington, others took their shoes off to D.C.), owner and chef of Res- feel the earth on their skin. I taurant Nora, America’s first cer- felt grounded, even with hiking tified organic restaurant. Nora boots on, everywhere I walked truly lives an “organic lifestyle,” on that farm. It was really like a and it was such a gift to spend a small piece of heaven on earth. week with her just walking, eat- I say this because everywhere I ing, driving, observing, listen- was greeted by various colors of ing, brainstorming, learning, butterflies and insects (crawling, meditating, and drinking. hopping, and flying), but each Her 37-year old Restaurant seemed a different, beautiful col- Nora is still incredibly popular or and size. And then there were today, and I had a lovely dinner the ladybugs. EVERYWHERE. there. She also took me to sev- One of the most memorable Sue Snape and Nora Pouillon. Birthday dinner with Patrick O’Connell at eral other restaurants and on a tasks was harvesting potatoes. The Inn at Little Washington tour of D.C. “All organic” truly Each potato must be carefully was so good and the servers as much of it as I can, wher- tastes different. Nora sources pulled from the rich soil, care- were so fabulous and I’m out ever I go. Since my return I her products from a variety of fully cleaned of the clumped of words to describe every- have also met with Wholesome organic sources, one of them soil, and gently placed in a small thing. Wave GA to help them with being The Farm at Sunnyside in crate. The small crate is then Back home, l will become the creation of recipe cards for Washington, Virginia, where I very carefully transferred into a more of a liaison between their farmers markets. worked for 2 days. I harvested much larger crate for washing. I farmers and restaurants. I will Thank you to Nora for rainbow bok choy, green onions, have never thought of potatoes continue to teach elementary making this experience as beautiful head lettuces, okra, as gentle little beings, but when school children about food; rewarding and amazing as and white and red potatoes. harvesting them it was like teach children’s classes at the it was. You truly blew me I handled many crates of handling a newborn baby, care- Whole Foods Educational away with your hospitality harvested produce; weeded fully placing them in a soft bed Farm; and educate cancer pa- and generosity. Thank you to very long beds of ginger and for travel. tients, caregivers, and friends LDEI for deciding that I was a turmeric; spent hours getting Nora had arranged for me to at the Garden of the Cancer good candidate for your 2016 to know the farmers; cleaned a have an unbelievable birthday Wellness Center. I will have a Legacy Awards, and for mak- LOT of garlic and green onions; dinner at the Inn at Little Wash- different approach and appre- ing this trip possible. In much and grew a deep admiration ington. Chef Patrick O’Connell ciation for what this education gratitude, I once again say to and appreciation for the people thought of everything. The food has taught me, and I will share everyone, THANK YOU.

“My favorite take-away from my recent Legacy Awards experience is all of the knowledge I have brought back to share with the children and adults in my classes. Being able to say “I’ve worked on an Organic Farm” and “in a completely Organic Restaurant” really brings my stories and experiences full circle.” —Sue Coraggio Snape, owner/chef, Leaf and Loaf, Marietta, Georgia

18 Les Dames d’Escoffier International