Monica Bhide was invited to London to teach four workshops on food writing, creating media kits and working with brands and sponsors at Food Bloggers Connect 2014.
Susan Wallace was featured in Zagat’s Dining Guide online for her biscuits.
Joan Nathan’s recipe for her Red, White and Blue Fruit Crisp appeared in a recent post in Food52, an online food newsletter created by Amanda Hesser and Merrill Stubbs.http://food52.com/recipes/22658-joan-nathan-s-red-white-and-blue-fruit-crisp?from_related=1&related_src_
The Smithsonian’s National Museum of American History formed a Kitchen Cabinet, an advisory board made up of 24 leaders in food scholarship, culinary history and food-related businesses in America to help the museum shape and expand its research, collections, programs and exhibitions related to food and beverage history. The inaugural meeting of the Kitchen Cabinet took place on April 30 and included a number of Dames: Lydia Botham- Executive Director,Land O’Lakes Foundation;Lynne Breaux- Past-President, Restaurant Association Metropolitan Washington;Jessica B. Harris, Ph.D. Food Historian, (former Dame) Queens College/CUNY;Pati Jinich, Chef, Host of Pati’s Mexican Table;Ris Lacoste- Chef/Owner of RIS,Washington, D.C.and Susan Westmoreland, Food Director,Good Housekeeping.
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.