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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

 

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.”

 

2015 WICL Grants

The James Beard Foundation is now accepting applications for its 2015 Women in Culinary Leadership Grant. Women with at least two years of professional hospitality or culinary experience are encouraged to apply for a chance to participate in a six or twelve-month mentor/grantee program with top industry leaders. The deadline is December 16, 2014.

 

apply

 

Participating chef and restaurateurs:

Kevin Boehm – Boka Restaurant Group, Chicago (six months; front of house)

JBF Award winner Richard Melman and Kevin Brown – Lettuce Entertain You® Enterprises (six months; front and back of house)

Rohini Dey (WICL founder) – Vermilion, Chicago or NYC (twelve months; front and back of house)

JBF Award winner Tom Douglas – Multiple Restaurants, Seattle (twelve months; front and back of house)

JBF Award nominee Matt Jennings and Kate Jennings – Townsman, Boston (opening December 2015; twelve months; front and back of house)

Anthony Lamas – Seviche, Louisville, KY (six months; back of house)

JBF Award winner Donnie Madia – Nico Osteria (One Off Hospitality), Chicago (six months; front and back of house)

JBF Award winner Christina Tosi  – Momofuku Milk Bar, New York City (twelve months; front and back of house)

 

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