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JBF Education

Watch archived footage from our 2014 JBF Food Conference: Health & Food: Is Better Food the Prescription for a Healthier America?  

Women in Culinary Leadership Program

The james Beard Foundation's Women in Culinary Leadership Program

From left to right: Michael White, Gail Simmons, Dana Cowin, Emily Luchetti, Rohini Dey, 2013 WICL grantee Eliza Martin, JBF president Susan Ungaro, and Kristen Kish

 

Women in Culinary Leadership is an accelerated, learning-by-doing mentorship program. Offered under the auspices of the James Beard Foundation, WICL gives women with a minimum of two years of professional hospitality or culinary experience the chance to work with top industry leaders and build in-depth skills in the kitchen, in restaurant management, or in both areas. Candidates will learn firsthand how to break through the culinary world’s “glass ceiling.”

 

News

The 2015 Women in Culinary Leadership Grant application period is now closed.

 

The 2015 Women in Culinary Leadership Grant Program has paired the following grantees with these restaurant industry leaders:

 

Kimberly Fenoy – Will complete a six-month, front-of-house program overseen by Kevin Boehm, Boka Restaurant Group, Chicago. 

 

Venessa Goldberg – Will complete a twelve-month, back- and front-of-house program overseen by Tom Douglas, Multiple Restaurants, Seattle. 

 

Alexandra Hare – Will complete a six-month, back- and front-of-house program overseen by Donnie Madia, Nico Osteria, Chicago.

 

Delilah Amanda Lynn – Will complete a six-month, back- and front-of-house program overseen by Kevin Brown, Lettuce Entertain You® Enterprises, Chicago.   

 

Shay Pacetti – Will complete a twelve-month, back-and front-of-house program overseen by Christina Tosi, Milk Bar, New York City.  

 

Courtney Segal – Will complete a six-month, back- and front-of-house program overseen by Matt and Kate Jennings, Townsman, Boston.

 

Titik Suprati –  Will complete a twelve-month, back- and front-of-house program overseen by Rohini Dey, Vermilion, Chicago. 

 

Katrin Sydnor – Will complete a six-month, back-of house program overseen by Anthony Lamas, Seviche, Louisville, KY. 

 

Learn more about the 2015 application process.

 

Background and History

Women in Culinary Leadership is an educational program focused on mentoring and training women aspiring to careers in the culinary industry. Conceived by JBF trustee and restaurateur Rohini Dey, the program launched in 2012.

 

WICL began with a panel discussion about gender imbalance in the food industry, held at Dey's Vermilion restaurant in fall of 2012. Moderated by Emmy and James Beard Award winner Martha Teichner of CBS News, the panel featured Martha Stewart; chef and author Lidia Bastianich; founder and CEO of the French Culinary Institute's Dorothy Cann Hamilton; Ms. Dey; and Ms. Ungaro.

 

The 2012 WICL program also included the inaugural Women in Culinary Leadership Cookoff, held at Vermilion. Eight entrants submitted a resume, essay, and recipe for one contemporary Indian–Latin dish, which was prepared on-site for a panel of culinary professionals. Read more about the WICL cookoff.

 

Vermilion hosted a second panel on June 25, 2014. Led by Food & Wine’s Editor-in-Chief Dana Cowin, the panel included Kristen Kish, Gail Simmons, Michael White, Rohini Dey, and JBF president Susan Ungaro. A four-course Indian-Latin fusion dinner, including dessert by James Beard Award-winning Pastry Chef, Emily Luchetti, was served.

 

Press

The Wall Street Journal 

JBF's Profile of Women in Culinary Leadership Grantee Eliza Martin 

Super Chef 

The Village Voice  

WNBC  

 

Contact

For more information about the Women in Culinary Leadership Program​, please email Diane Stefani of the Rosen Group, or call 212.255.8455.   

 

 

Photos by Ken Goodman