DOCSLIB.ORG

LDEI Brochure Low Res Final 092012.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
LDEI Brochure Low Res Final 092012.Pdf Photo by Johanna Weber Follow LDEI “Les Dames d’Escoffier is a leadership culinary organization composed of women who have not The Web Facebook Linkedin Twitter only achieved success in their professions but who contribute significantly to their communities.” www.ldei.org www.facebook.com/LDEIdamesdescoffier http://www.linkedin.com/groups/Les-Dames- https://twitter.com/#!/DamesDescoffier dEscoffier-International-LDEI-4589803 — Julia Child Dames Giving Back to their Communities Dames Fundraising for Implementing farm-to-fork philanthropic programs Culinary Scholarships and connecting global culinary communities through education, hands-on training and cultural exchange Conducting fundraisers, awarding more than $4,000,000 Green Tables Initiative – Global Culinary Initiative – in scholarships to our culinary A Farm & Garden Philanthropic An International Community leaders of tomorrow Initiative ~ showcasing the work of Initiative ~ connecting all global Afternoon in the Country at Serenbe LDEI chapters engaged in linking culinary cultures within chapters and in Palmetto, Georgia ~ food and wine urban and rural farms and gardens to crossing cultural barriers to embrace spectacular featuring more than school, restaurant and kitchen tables diversity, training programs, education 80 regional chefs, fine wines, micro- through local student and family- and better understanding breweries and cake raffle based programs Cuisine, Culture and Community ~ “Make a Difference” Gala Benefits Days of Taste® ~ a unique field trip a one-day symposium in Philadelphia, in New York City, raising thousands of teaching elementary students in bringing it all back home, through dollars for culinary scholarships ~ Dallas farm-to-table lessons at the renowned speakers, cooking classes, Jacques Pépin Tribute Dinner at the Farmers’ Market tastings, workshops, panel discussions, Food Network New York City Wine & St. Mary’s Food Bank Alliance cookbook signings/sales and idea- Food Festival and the Abbondanza! Gala Community Kitchen Charity ~ exchanges honoring Dame Lidia Bastianich hands-on training and help with job Tropical Tour of Kualoa Ranch Island, Let Them Eat Cake ~ wedding cake placement for disadvantaged adults Oahu ~ educating Dames first-hand competition and tasting extravaganza Food Literacy Program at Robert R. on the island’s bounty of exotic fruit at Tysons Galleria in McLean, Virginia, McCormick Boys & Girls Club ~ trees and tropical flowers, including the featuring top pastry chefs and benefiting an initiative teaching underserved importance of poi from the taro plant in culinary scholarships, grants, mentoring youth and their parents in Chicago the daily diet and farm-to-fork education outreach the basics of gardening, cooking and Sazin! ~ a Latin Culinary Fundraiser programs healthy eating through field trips, for the Latin American Association, culinary classes and earthboxes Mr. Greg Jewel Atlanta ~ a five-course plated culinary Executive Director To Market, To Market ~ farmers’ experience, featuring various Latin Les Dames d’Escoffier market-to-table tours with St. Louis American foods and orchestrated International Headquarters elementary students, highlighting by local Dames, celebrity chefs and [email protected] nutritious food choices and ending Phone: 502.456.1851 students of Le Cordon Bleu College of Fax: 502.456.1821 in hands-on cooking activities Culinary Arts Communicating valued culinary Who We Are… Dames in the News Dames information to millions of consumers Our Mission ~ to further the Connecting with millions of consumers annually to further their knowledge in Les Dames d’Escoffier International (LDEI) ~ the premier, by educating and entertaining viewers, Making advancement of education and buying, preparing, cooking and serving readers, bloggers and social networkers invitational organization of influential women leaders in philanthropy in food, fine beverage a Big good, healthy food at home and in their and hospitality for the good of the food, fine beverage and hospitality ~ was founded initially Chefs Move to Schools ~ Dames nationwide have joined First Difference communities. global community. Reaching millions of school children in New York City in 1976 by Grande Dame Carol Brock, Lady Michelle Obama’s Chefs Move to Schools program, Leading and which teams up chefs with schools to prepare healthier meals yearly with food and nutrition messages to Our Reach ~ 28 chapters with shaping the way then was officially launched internationally in 1986. and teach students about eating healthier. help them develop lifelong healthy habits. over 1,500 women, composing a we cook, eat, Positively impacting the lives of people LDEI is a non-profit 501(c)(3) organization (in the US) comprised of renowned powerful, far-reaching professional Frequent Culinary TV Guests and Show Hosts ~ Dames drink, dine network. appear on ABC’s Good Morning America, CBS’s Morning living in both at risk and plentiful food and distinguished Dames ~ chefs and restaurateurs; food bloggers, journalists and and entertain Show, NBC’s Today, Food Network, Cooking Channel, CNN, communities across the globe. Our Vision ~ social networkers; cookbook authors; TV and radio personalities; culinary educators, to create a PBS, The Learning Channel and numerous local media outlets. Producing, distributing and selling supportive culture in our more than $183 million in sales of food, nutritionists and dietitians; hospitality executives; caterers and special events Expert Culinary Communicators and Trendsetters ~ Dames communities to achieve excellence nutrition and fine beverages annually. coordinators; culinary and wine consultants; entrepreneurs; food and fine beverage educate consumers on food, nutrition, culinary trends, healthy in food, fine beverage and Generating over 400 million culinary producers; food marketers; retailers; publishers. hospitality by providing leadership, eating, fine beverage and entertaining through syndicated impressions annually. educational opportunities and columns, newspapers, magazines, newsletters, TV, radio, videos, Writing philanthropic events. blogs, social networks, cookbooks, e-books and websites. more than 1,000 cookbooks with over 39 million books in print. Photo by Lisa Houlgrave Photo by Michael Mathes Photo by Katherine Bish Photo by Rick Gayle 28 CHAPTERS … OVER 1,500 MEMBERS Atlanta | Austin | Boston | British Columbia, Canada | Charleston, SC | Chicago | Cleveland | Colorado | Dallas | Hawaii | Houston | Kansas City | London, England Los Angeles/Orange County | Miami | Minneapolis/St. Paul | Monterey Bay | New York | Northeast | Palm Springs | Philadelphia | Phoenix | San Antonio | San Diego | San Francisco Bay Area | St. Louis | Seattle | Washington, DC Les Grandes Dames of Distinction Representing the ultimate accolade for women’s extraordinary achievement in food, fine beverage, hospitality and related fields Before 1993, local chapters awarded Chapter Beginning in 1993, these outstanding culinary leaders received the International Grande Dame Award: Grandes Dames awards to these notables: Ella Brennan, New Orleans restaurateur Carol Brock, founder of Les Dames d’Escoffier Helen Duprey Bullock, culinary historian Julia Child, TV chef, culinary educator and renowned cookbook author 1993 1995 1997 1999 2001 2003 2003 2005 2007 2009 2011 Grace Chu, culinary teacher Marion Anne Willan, Madeline Edna Lewis, Jerry Anne Rosemary Abigail Kirsch, Marcella Hazan, Alice Waters, Shirley Corriher, Nathalie Dupree, cookbook author; “Dean of catering executive; one of the executive chef, biochemist, teacher, teacher; author of culinary teacher Cunningham, Kamman, DiVecchio, Kowaiski, Julie Dannenbaum, author of the Fannie star of 26-part cookbook author; Southern Cooks”; senior editor, catering founder/owner foremost founder/owner lecturer; culinary twelve cookbooks Mary Frances Kennedy (M.F.K.) Fisher, Farmer Baking PBS program; host of a PBS chef, teacher, food and executive; Abigail Kirsch authorities on Chez Panisse problem-solver for on the American culinary philosopher Book; revision of founder of Ecole television show; cookbook entertaining, founder/owner Catering Italian cuisine; Restaurant; cook- corporations and South; TV host de Cuisine La author; Relationships; author of seven book author; chefs; author of over 300 Nika Hazelton, author the original Fannie director, School Sunset Magazine; The RK Group, Farmer’s The Boston Varenne, Paris for American recipient of and books; author, San Antonio; author of four cook- cookbooks, American pioneer of CookWise and shows on PBS, Caroline Rose Hunt, Dallas hotelier Cooking-School Cook and Burgundy, Chefs, Beringer James Beard spokesperson, official caterer to books; recipient of including The of farm-to-fork BakeWise; James The Learning Helen McCully, culinary scholar Book; writer for San France; renowned Vineyards. “Living Legend” television, radio San Antonio Les Amis d’Escoffier Classic Italian cuisine ~ the finest, Beard award winner; Channel and Francisco Chronicle. cooking teacher. award. expert in Western Convention Society Leadership Cookbook; freshest food, pro- TV personality. Food Network. founder of Les Dames Eda Saccone, foods. Center. Award 2012. lifetime teacher. duced sustainably. des Amis d’Escoffier, Boston.
Load more

Recommended publications
  • Talbott Final Draft 4.Docx
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by KU ScholarWorks SENSES OF TASTE: DUNCAN HINES AND AMERICAN GASTRONOMY, 1931-1962 BY Copyright 2013 Damon L. Talbott Submitted to the graduate degree program in American Studies and the Graduate Faculty of the University of Kansas in partial fulfillment of the requirements for the degree of Doctor of Philosophy. ________________________________ Chairperson, Ann Schofield ________________________________ Ben Chappell ________________________________ Christopher E. Forth ________________________________ Eric C. Rath ________________________________ Iris Smith Fischer Date Defended: June 5, 2013 ii The Dissertation Committee for Damon L. Talbott certifies that this is the approved version of the following dissertation: SENSES OF TASTE: DUNCAN HINES AND AMERICAN GASTRONOMY, 1931-1962 ________________________________ Chairperson, Ann Schofield Date approved: June 5, 2013 iii ABSTRACT Duncan Hines was the first national restaurant critic in American history and a significant tastemaker in popular culture. This dissertation is an accounting of how senses of taste were formed in the middle of the twentieth century in the United States and how Duncan Hines aided this process. Conceiving of taste as a conjoining of physical sensations and cultural sense by mediators, I argue that Hines guided consumers and producers through the practice of making sense of momentous changes in society that influenced Americans’ eating habits as well as their awareness of American foodways. Hines gained and maintained cultural authority because his criticism networked developing mid-century trends including automobility, consumerism, middlebrow criticism, regionalism, suburbanization, the popularity of “eating out,” the professionalization of restaurants, the nationalization of media, the discourse of authenticity, and the continued evolution of technologies for the growing, processing, shipping, selling, and cooking of food.
    [Show full text]
  • South Vietnam Premier Quits, Talks Shift Seen SAIGON (AP)-South Viet- and Ammunition Stores
    Problems Continue to Plague MCAP SEE STORY BELOW Rain Expected Chance of rain developing THEDAEY HOME and cool today. Bain periods ) . Bed Bank, Freehold T" possible tonight and tomor- (/'" Long Branch J FEVAL row. (See Details Fats 3) Monmouth County's Home Newspaper for 90 Years VOL. 91, N0|. 100 RED BANK, N. J., FRIDAY, NOVEMBER 15,1968 26 PAGES TEN CENTS South Vietnam Premier Quits, Talks Shift Seen SAIGON (AP)-South Viet- and ammunition stores. Information Minister Ton Just what shift in the South day afternoon Thieu reported- namese Premier Tran Van A spokesman said 4 North That Thien, asked about the Vietnamese boycott of the ly had not decided whether to Huong has submitted his res- Vietnamese soldiers were report of Huong's resignation, Paris talks was likely was not accept it. The president was ignation to President Ngu- killed and at least a dozen said the premier had been in- known, and government reported considering^ major yen Van Thieu amid some in- bunkers were destroyed in the formed, "laughed and termed sources would make no of- Cabinet reshuffle, including dication of a possible shift in southern half of the DMZ. ficial comment. But other it not accurate." However, the foreign and information South Vietnam's boycott of Huong's resignation was sources close to the govern- ministries. the Paris peace talks, author- submitted as a result of dif- Thien would not elaborate ment said if a stronger Cabi- One source said Huong was itative sources said today. ferences arising partly from and declined to comment fur- net emerged and the Thieu determined to stay in office On the military front, the the stalemated peace talks, ther when asked if the report regime thus felt more secure, only if he could strengthen U.S.
    [Show full text]
  • Dames Giving Back to Their Communities Dames Fundraising
    Photo: Ida Mae Astute, ABC-TV Photo: Tracy Maurer Photo: Tracy Dames Fundraising for Culinary, Agricultural, Beverage Photo: Tom Broadnax Photo: Tom and Hospitality Scholarships LDEI Chapters conduct a variety of fundraising activities resulting in awarding more than $10,000,000 in scholarships to our leaders of tomorrow. Dames Giving Back to their Communities Implementing farm-to-fork philanthropic programs and connecting global culinary communities through education, fundraising and outreach projects, hands-on training and cultural exchange, Dames give back to their communities in myriad ways. Green Tables Initiative Global Culinary Initiative A Farm & Garden Philanthropic Initiative ~ showcasing An International Community Initiative ~ connecting all global culinary the work of LDEI chapters engaged in linking urban and cultures within chapters and crossing cultural barriers to embrace rural farms and gardens to school, restaurant and kitchen diversity, training programs, education and better understanding tables through local student and family-based programs Knowing that one of the best ways to become acquainted with different Connecting with Our Communities cultures is through its food, our 40 chapters here and abroad create Our Vision of Green Tables: Les Dames d’Escoffier programming to explore our diverse culinary heritage. In addition to International (LDEI) launched their first chapter-wide local events, recent programs include educational excursions to various program initiative of Green Tables in the fall of 2006 to: countries:
    [Show full text]
  • Talbott Final Draft 4.Docx
    SENSES OF TASTE: DUNCAN HINES AND AMERICAN GASTRONOMY, 1931-1962 BY Copyright 2013 Damon L. Talbott Submitted to the graduate degree program in American Studies and the Graduate Faculty of the University of Kansas in partial fulfillment of the requirements for the degree of Doctor of Philosophy. ________________________________ Chairperson, Ann Schofield ________________________________ Ben Chappell ________________________________ Christopher E. Forth ________________________________ Eric C. Rath ________________________________ Iris Smith Fischer Date Defended: June 5, 2013 ii The Dissertation Committee for Damon L. Talbott certifies that this is the approved version of the following dissertation: SENSES OF TASTE: DUNCAN HINES AND AMERICAN GASTRONOMY, 1931-1962 ________________________________ Chairperson, Ann Schofield Date approved: June 5, 2013 iii ABSTRACT Duncan Hines was the first national restaurant critic in American history and a significant tastemaker in popular culture. This dissertation is an accounting of how senses of taste were formed in the middle of the twentieth century in the United States and how Duncan Hines aided this process. Conceiving of taste as a conjoining of physical sensations and cultural sense by mediators, I argue that Hines guided consumers and producers through the practice of making sense of momentous changes in society that influenced Americans’ eating habits as well as their awareness of American foodways. Hines gained and maintained cultural authority because his criticism networked developing
    [Show full text]
  • Carter, Susan
    Celestial Suppers: The Political Economy of America’s Chop Suey Craze, 1900-1930 Susan B. Carter Department of Economics, UC Riverside Draft of February 16, 2009 Prepared for the Asia-Pacific Economic and Business History Conference Gakushuin University, Tokyo, Japan, 18th-20th 2009 ABSTRACT According to culinary scholars, American cuisine retained a strongly British character through most of its history. Despite the waves of immigrants from many parts of the world, ethnic cuisine did not gain a place at the American table until the food revolution of the 1970s. This paper challenges that view by developing and analyzing systematic, quantitative measures of America’s foodways. I demonstrate that beginning about 1900, Americans began to embrace Chinese food. It was the start of a love affair that continues to this day. I attribute America’s chop suey craze to the entrepreneurial efforts of the Chinese who arrived in America during the Exclusion Era, the period between 1882 and 1943 when a series of legislative initiatives severely circumscribed their options. Their entry into the United States was made difficult. They couldn’t naturalize. Restrictions were placed on their ability to marry, conduct businesses, and educate their children. Racism limited their employment and housing options. The Chinese responded to these constraints by organizing, moving into self-employment, and dispersing into small cities and towns throughout the country, often living as the only person of their race in their home community. When Americans began to express an interest in inexpensive, healthful, and exotic restaurant fare, the Chinese were poised to respond. A fad was born.
    [Show full text]
  • Bibliography
    Bibliography books by julia child Mastering the Art of French Cooking. With Simone Beck and Louisette Bertholle. New York: Alfred A. Knopf, 1961. The French Chef Cookbook. New York: Alfred A. Knopf, 1968. Mastering the Art of French Cooking, Volume II. With Simone Beck. New York: Alfred A. Knopf, 1970. From Julia Child’s Kitchen. New York: Alfred A. Knopf, 1975. Julia Child and Company. New York: Alfred A. Knopf, 1978. Julia Child and More Company. New York: Alfred A. Knopf, 1979. The Way to Cook. New York: Alfred A. Knopf, 1989. Julia Child’s Menu Cookbook. New York: Wings (Random House), 1991. Cooking with Master Chefs. New York: Alfred A. Knopf, 1993. In Julia Child’s Kitchen with Master Chefs. New York: Alfred A. Knopf, 1995. Baking with Julia. Written by Dorie Greenspan. New York: William Morrow, 1996. Julia and Jacques Cooking at Home. With Jacques Pépin. New York: Alfred A. Knopf, 1999. Julia’s Kitchen Wisdom. New York: Alfred A. Knopf, 2000. My Life in France. With Alex Prud’homme. New York: Alfred A. Knopf, 2006. television series featuring julia child The French Chef, WGBH, Boston, 1963–1973. Julia Child and Company, WGBH, Boston, 1978. Julia Child and More Company, WGBH, Boston, 1979. Dinner at Julia’s, WGBH, Boston, 1983. Cooking with Master Chefs, Maryland Public Broadcasting, 1993. In Julia’s Kitchen with Master Chefs, Maryland Public Broadcasting, 1994. Baking with Julia, Maryland Public Broadcasting, 1996. Julia and Jacques Cooking at Home, KQED, San Francisco, 1999. videos featuring julia child Julia and Jacques “Cooking in Concert,” DVD, A La Carte Video, August 1994.
    [Show full text]
  • ASFS-AFHVS 2006 Program Boston University
    Place, Taste, and Sustenance: The Social Spaces of Food and Agriculture 2006 Joint Annual Meetings of the Association for the Study of Food and Society (ASFS) and the Agriculture, Food and Human Values Society (AFHVS) Wednesday, June 7 – Sunday June 11, 2006 Hosted by Boston University Gastronomy Program Conference Sponsors Association for the Study of Food and Society The Association for the Study of Food and Society (ASFS) is a multidisciplinary international organization dedicated to exploring the complex relationships among food, culture, and society. Its members, who approach the study of food from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy, draw on a wide range of theoretical and practical approaches and seek to promote discussions about food which transgress traditional boundaries. President: Alice Julier, Smith College Vice President: Netta Davis, Boston University Treasurer and Membership Czar: Jennifer Berg, New York Universiy Secretary and Listserv Manager: Jonathan Deutsch, Kinsborough Community College, CUNY Journal Editor: Warren Belasco, University of Maryland Baltimore County Chair of Paper Prize Committee: Dr. Elaine Power Webmaster: Gary Allen, Independent Food Writer Agriculture, Food and Human Values Society AFHVS provides a continuing link among scholars working in cross-disciplinary studies of food and agriculture. From a base of philosophers, sociologists and anthropologists, AFHVS has grown to include scientists, scholars and practitioners in areas ranging from agricultural production and social science to nutrition policy and the humanities. AFHVS provides a forum for examining the values that underlie various visions of food and agricultural systems, and it offers members the opportunity to meet and discuss programs and research ideas of common interest.
    [Show full text]
  • Cookbook Collection
    Location Theme/Category Title Author Publisher Year Pub. ISBN edition CMU Storage SW/Mex. Kokopelli's Cook Book Cunkle, James & Carol Golden West 2008 188559024‐5 16th. CMU Storage Amer. # + American Food,Gastronomic St. Jones,Evan Vintage 1981 039474646‐5 2nd CMU Storage AmerCollectible. # + Fusion Food Cookbook Carpenter & Sandison Artisan 1994 188518300‐3 1st CMU Storage American All‐American Cookbook Scott,Willard Macmillan 1986 002608800‐26 CMU Storage American American Century Cookbook Anderson, Jean Clarkson ... 1997 051770576‐1 1st CMU Storage American American Country Cooking Emmerling, Mary C Potter 1987 051756020‐8 1st CMU Storage American American Country Inn B & B Maynard, Kitty & Lucian Rutledge 1990 155863059‐2 1st CMU Storage American American Food & Drink Mariani, John Lebhar‐Friedman 1999 086730784‐6 CMU Storage American American Mail‐Order Black‐Smith Running Press 1986 089471389‐2 pb CMU Storage American American Place Forgione, Larry Wm Morrow 1996 068808714‐7 1st CMU Storage American American... Jones, Evan E.P. Dutton 1975 052505353‐0 1st CMU Storage American America's Cook Book Staff ‐ NY Herald Tribune Charles Scribner 1940 0 CMU Storage American America's Kitchen Blue,Anthony Dias Turner 1995 1570361614 1st CMU Storage American America's Test Kitchen Cook's Illus. Editors Boston Common 2002 093618459‐0 1st CMU Storage American Art of New American Cooking Feltman‐Sailhac, Arlene Black Dog & L.. 1995 188482217‐7 1st CMU Storage American As American as Apple Pie Schulz, Phillip Stephen Wings 1996 051715034‐4 2nd
    [Show full text]
  • 1 Hellmann's Mayonnaise: a History Andrew F. Smith Richard Hellmann
    1 Hellmann’s Mayonnaise: A History Andrew F. Smith Richard Hellmann was born to Hermann and Emma Palm Hellmann on June 22, 1876, in the German town of Vetschau, about 60 miles south of Berlin. He was educated at public schools until age 14, when he was apprenticed to a local market that sold a variety of goods, including groceries and liquor. After four years he moved on to other jobs—in Spreewald, Halle, Hamburg, and Bremerhaven—with most of his employment related to growing and packing vegetables and retailing and wholesaling food. When Hellmann saw an advertisement in a magazine for a job at Crosse & Blackwell,1 an important British grocery company that produced canned, dried, and bottled foods, he applied for the job and was selected. While in London, he spent much of his time working in the company’s kitchens; through this experience he gained valuable experience preparing and catering food. He also attended night school and engaged a tutor to teach him English.2 One of Hellmann’s colleagues at Crosse & Blackwell was “Matt” Martinez, a Frenchman, whose family owned a food manufacturing business in Paris that supplied hotels, clubs, and other establishments with fresh and prepared foods.3 Years later, Matt Martinez would play a role in Richard Hellmann’s career path. While working at Crosse & Blackwell Hellmann met the president (most likely Pardon H. Bowen) of Goldberg, Bowen & Co., a fancy grocer in San Francisco. Bowen offered Hellmann a job, and the young man left Crosse & Blackwell and headed for the United States, arriving in New York City in October 1903.
    [Show full text]
  • Food Journalism Or Culinary Anthropology? Re- Evaluating Soft News and the Influence of Jeanne Voltz's Food Section in the L
    American Journalism, 29:2, 66–91 Copyright © 2012, American Journalism Historians Association Food Journalism or Culinary Anthropology? Re- evaluating Soft News and the Influence of Jeanne Voltz’s Food Section in the Los Angeles Times By Kimberly Wilmot Voss Jeanne Voltz was a groundbreaking food editor at the Los Angeles Times in the 1960s— a time of great change for journal- ism and gender roles. This articles outlines her career path and includes an analysis of her work at the Times, including her ap- proach to food journalism as a mix of hard news, such as food safety and consumer awareness; and soft news, including recipes, and restaurant reviews. The research illuminates the significance of food sections and lays the foundation for future research on the contributions of women to food journalism. efore the success of the Food Network and the popular- ity of competitive cooking programs such as Bravo’s BTop Chef, aspiring foodies relied on the food sections of their local newspapers for their gastronomical fix. These sec- tions, thick with grocery store advertisements in the 1950s and 1960s, originated in the women’s pages— narrowly defined as the fashion and household pages— of metropolitan dailies across the country. A staple of mid- century metropolitan newspapers, food sections continue today. Then as now, food sections reflected gen- der roles, health standards, and governmental policies about food in a community. They also reflected the devel- Kimberly Wilmot Voss is oping demographic of many cities as new im- an associate professor of journalism in the Nicholson migrants settled into communities and shared School of Communication, their dishes.
    [Show full text]