Pati Jinich wrote an article about Mexican salads that was published in the July 20 edition of The Washington Post as a lead story in the Food section. Click here to read the entire article.
Maria Kopsidas has expanded her Dulles Town Center Cookology recreational cooking school's curriculum to include a professional culinary program designed for individuals seeking to change their career focus. Completion of the program results in a certificate equivalent to the National Restaurant Associations Educational Foundation certificate. www.cookologyonline.com
Diane Neas has been elected board chair of TasteWise Kids, a volunteer organization that educates children about the relationship of food, farm, and the table through hands-on programming with chefs, farmers, and other food professionals. www.tastewisekids.org
Monica Bhide is featured in Dare to Be (Penguin, 2016) by Rinku Paul and Puja Singhal chronicling the success stories of fourteen women from India who have dared to turn their pipe dreams into thriving enterprises.
Domenica Marchetti's seventh cookbook was just released, "Preserving Italy: Recipes for Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions." (Houghton Mifflin Harcourt.) The book is a tribute to the many wonderful ways Italians put up food, with recipes for foods preserved in oil and vinegar, jams and marmalades, and a range of condiments and sauces, plus simple salumi, fresh cheeses and homemade liqueurs.
Jane Olmsted won Best in Show in the Gardeners of the Junior Leagues of Washington's Biennial Flower Show. Jane's winning arrangement was for a floral centerpiece on a dinner table for two.
Katherine Tallmadge was featured on NBC Nightly News May 11 and The Today Show May 12 discussing the FDA's proposed definition changes of what is "healthy food."http://www.today.com/video/redefining-healthy-fda-making-changes-to-food-labels-684342851577;
Les Dames d'Escoffier DC
LDEI is the premier organization of influential professional women who are committed to the advancement of education and philanthropy in food, beverage and hospitality for the good of the global community.