Les Dames d'Escoffier Washington, DC Regional Chapter
Les Dames d’Escoffier is committed to supporting the professional studies and advancement of women in the food, beverage and hospitality industries. Scholarships awards are based on financial need, achievements, experience, and potential for success in the culinary industry.
The Chapter’s scholarship funds are administered by the Culinary Institute of America (CIA). Awards are given with the chapter’s approval to women of promise from the Baltimore-Washington area who have been accepted to programs at the CIA. Please send us an email at [email protected] with a subject line of Scholarships and we will provide further details.
The Chapter’s scholarship funds are administered by the Culinary Institute of America (CIA). Awards are given with the chapter’s approval to women of promise from the Baltimore-Washington area who have been accepted to programs at the CIA. Please send us an email at [email protected] with a subject line of Scholarships and we will provide further details.
To showcase the impact of our philanthropic mission, we are highlighting the career paths of our past scholarship recipients, as well as providing updates from our grantee organizations.
September 2024 update. Nora White, our scholarship recipient in 2013, received funding to go toward her Master of Public Health in Nutrition/Dietetics from the University of Michigan, where she graduated in 2015. When Scholarship Committee Co-Chair Nona Nielsen-Parker contacted Nora via email, she wrote back: “I was just thinking of Les Dames recently, reflecting on how grateful I continue to be for the organization's support of my education!” Here’s what else she had to say: Since 2017, I have been working for Brigaid, a startup that places chefs in schools and institutional kitchens to enable food service programs to cook from scratch and serve higher-quality food to their students/communities. Business continues to expand--in the last two years, we have gone from six employees to 53 as our work has grown to six states. As the hiring lead, I have interviewed every single chef we have hired in the past two years, and I'm part of the team that vets and onboards candidates, with the aim of recruiting chefs from traditional culinary backgrounds. The growth has been fulfilling, as is the work itself, knowing that the needle is moving forward in exposing children to higher quality, scratch-made food, which not only impacts their daily life but models good eating habits for a lifetime. Now that we are expanding into senior centers and prisons, there's no limit to the populations we can impact in the future.
Here’s the inspiring journey taken by Arielle Lofton, our scholarship recipient in 2019, who graduated the same year from the Culinary Institute of America with a bachelor’s degree in Applied Food Studies. Scholarship Committee Chair Nona Nielsen-Parker fills us in:
In introducing Arielle to our membership in 2019, she told us that in addition to her passion for restaurant operations, she wanted to learn more about what it takes to make our local communities more sustainable, equitable, and healthy. In 2020, Arielle was working as a manager for The Old Ebbitt Grill when she was laid off due to downsizing and the pandemic. So she decided to pursue a master’s degree in Urban Planning at George Washington University, where she will be graduating this year. “I am passionate and excited to learn about solving problems at the intersection of cities, food systems and the environment,” said Arielle. At the same time, she also works as a planner for AECOM, an international infrastructure firm. Additionally, she serves on the Executive Food Systems Division Board of the American Planning Association, and has gained experience in managing county-wide community garden programs. Arielle is a good example of someone who went to the CIA and has shifted her food focus beyond the restaurant world.
Here’s a look at Culinary Institute of America scholarship recipient Rose Picard, courtesy of Scholarship Committee Chair Nona Nielsen-Parker.
Rose Picard took a different path than some of our other scholarship recipients. Rose went to the California Culinary Academy in her 20’s while raising two small children. At 39, she enlisted in the Army and was an Army chef, serving a year in Iraq. Upon her return, she worked on the culinary team at Fort Hood and then at the Pentagon’s Executive Dining Facility. Her dream was to attend the CIA in New York, and in her thank-you letter to us, she wrote that “I am still in awe that I am blessed to be attending the CIA. Words cannot express what this means to me and my family. Please accept my most sincere gratitude.”
Here’s a lightly edited version of Rose’s email update to Nona:
So, after graduating in April 2023, after much pursuit and patience, I landed a job as Baking and Pastry adjunct instructor at ECPI University/Culinary Institute of Virginia. I was elected Chapter Secretary for Old Dominion American Culinary Federation (ACF) as well as being appointed as a board member for the Young Chefs Club (ACF). I also volunteered as a certification evaluator for chefs wanting to become certified chefs. I promised that if I was selected for your scholarship, that I would use everything I learned to help mentor, train and inspire upcoming chefs and I believe I am well on my way to making a difference in the industry I love so much and have dedicated my entire life to. It’s really been a fun and rewarding time in my life!
Rose Picard took a different path than some of our other scholarship recipients. Rose went to the California Culinary Academy in her 20’s while raising two small children. At 39, she enlisted in the Army and was an Army chef, serving a year in Iraq. Upon her return, she worked on the culinary team at Fort Hood and then at the Pentagon’s Executive Dining Facility. Her dream was to attend the CIA in New York, and in her thank-you letter to us, she wrote that “I am still in awe that I am blessed to be attending the CIA. Words cannot express what this means to me and my family. Please accept my most sincere gratitude.”
Here’s a lightly edited version of Rose’s email update to Nona:
So, after graduating in April 2023, after much pursuit and patience, I landed a job as Baking and Pastry adjunct instructor at ECPI University/Culinary Institute of Virginia. I was elected Chapter Secretary for Old Dominion American Culinary Federation (ACF) as well as being appointed as a board member for the Young Chefs Club (ACF). I also volunteered as a certification evaluator for chefs wanting to become certified chefs. I promised that if I was selected for your scholarship, that I would use everything I learned to help mentor, train and inspire upcoming chefs and I believe I am well on my way to making a difference in the industry I love so much and have dedicated my entire life to. It’s really been a fun and rewarding time in my life!
Here’s a look at our 2018 Culinary Institute of America scholarship recipient, Leah Leonard, courtesy of Scholarship Committee Chair Nona Nielsen-Parker. From Nona: Leah Leonard is incredible about keeping in touch! Her original essay talked about wanting to be a leader in her community and she is doing just that. Leah was awarded $10,000 in 2018. She was the only recipient that year and graduated from the CIA with a bachelor’s degree in Business Management. She lives in Belcamp, Maryland. Leah has been working for Wegmans for four years. She started out as the Cafe Manager at the store in Columbia, Maryland, then became the Produce Manager, and is now an Employee Advocate Trainee at the Wegmans in Lanham. “This position is challenging me in many ways and I’m learning about Human Resources,” she told Nona. Leah has also recently graduated from the Wegmans Leadership University program. And finally: “As always, I’m extremely grateful for the generosity of Les Dames,” she said
Meet Cicely Austin, who was not only a 2001-2002 recipient of a Les Dames-DC scholarship, but she has been a member of our chapter since 2021. Cicely made introductory remarks at our recent symposium about her experiences as a scholarship recipient. Background: She grew up in Maryland and studied to be an engineer, but the events of 9/11 made her reassess her career path and pursue her love of cooking. The matter of degrees: Cicely graduated in July 2004 from the Culinary Institute of America’s Culinary Arts program and in 2006 from its Baking & Pastry program. Job highlights: Pastry chef for Knightsbridge Restaurant Group; executive pastry chef at Clemson University; executive chef at Andrews Air Force Base. Now she’s the full-time pastry chef for the U.S. Supreme Court, where some favorites of the justices include her apple cinnamon muffins and chocolate chip cookies. Kudos category: One of Food & Wine Magazine’s top 50 Best New Pastry Chefs (2012), winner of the American Culinary Federation’s Pastry Chef of the Year Southeast Region (2017), contestant on Food Network’s Halloween Baking Championship (2018). Advice: “Stay true to yourself when you are cooking. When you cook from your heart, your food will taste good to your customers, your family and friends.”
2023 Scholarship Recipients
The Scholarship Committee selected two women who attend the Culinary Institute of America to receive scholarship awards. Here’s a snapshot about each of these inspiring women (coincidentally both named Morgan), excerpted from their thank-you letters to our chapter.
Morgan Fitzhugh
Primary Residence: Magnolia, Delaware
Degree: Bachelor’s in Culinary Science, 2025
Career goal: Pursue a role in research and development. (She’s currently doing an externship at McCormick & Company.)
Thank you: “My short-term goal while attending culinary school is to step out of my comfort zone,” wrote Morgan. “I want to expose myself to everything I can while getting the best education possible…I am beyond excited to see my future and could not be more grateful for your support.”
Morgan Nelson
Primary Residence: Washington D.C.
Degree: Bachelor’s in Food Business Management with the Culinary Arts track, 2025
Career goal: “My ultimate goal is to open an upscale fine dining restaurant focusing on soul food cuisine,” wrote Morgan.
Thank you: “I am a hard-working girl from DC, hoping to make something of myself. Unfortunately, paying for college is super expensive overall. I am more than grateful that I was blessed with this opportunity to help relieve my mother of the financial burden. She wants nothing more for me than to chase my dreams,” Morgan wrote. “This scholarship has changed the game for my family and me…I hope you continue to bless other women looking to make something of themselves. I cannot thank you enough.”
2022 Scholarship Recipients
Rose Picard
Primary residence: Hopewell, Va.
Degree: Bachelor in Applied Food Studies with a concentration in advanced concepts in baking and pastry, expected graduation 2023.
Background: Rose has had a distinguished career as an Army chef, including a tour in Iraq, membership in the Fort Hood Culinary Arts Team, and a stint at the Pentagon’s Army Executive Dining Facility. She medically retired from the service in 2020.
Career goal: Update her skill set and one day teach at a university.
Thank you: Given her physical challenges, Rose writes that “this scholarship will help me tremendously. It will allow me to not have to work while attending school…It will also take a lot of the financial burden off my husband and pay for the expenses that come up while attending college. Without the help of this scholarship, I don’t know if I’d be able to continue.”
Primary residence: Hopewell, Va.
Degree: Bachelor in Applied Food Studies with a concentration in advanced concepts in baking and pastry, expected graduation 2023.
Background: Rose has had a distinguished career as an Army chef, including a tour in Iraq, membership in the Fort Hood Culinary Arts Team, and a stint at the Pentagon’s Army Executive Dining Facility. She medically retired from the service in 2020.
Career goal: Update her skill set and one day teach at a university.
Thank you: Given her physical challenges, Rose writes that “this scholarship will help me tremendously. It will allow me to not have to work while attending school…It will also take a lot of the financial burden off my husband and pay for the expenses that come up while attending college. Without the help of this scholarship, I don’t know if I’d be able to continue.”
Jayla Settles
Primary residence: Bear, Delaware
Degree: Bachelor in Food Business Management with the baking and pastry arts track, expected graduation 2024.
Background: A third semester student, Jayla has always had a passion for the kitchen; summer stays at her great aunt’s house sparked her love for food, especially baking.
Career goals: Open her own establishment and become the entrepreneur her state needs.
Thank you: “The Les Dames d’Escoffier DC Chapter Scholarship saved me,” Jayla wrote. “Towards the end, I started to panic and thought I’d have to take out another loan, but this scholarship came at the right moment and saved me a headache and my mother’s heartache…Investing in me is a gift because it shows that people in the world want others to succeed.”
Ayvah Sweeney
Primary residence: Morgantown, West Virginia
Degree: Bachelor in Food Management with a focus in culinary arts, expected graduation 2024.
Background: In May 2021, Ayvah graduated from Morgantown High School and the ProStart program (a nationwide restaurant and hospitality industry training program for high schoolers) with several awards and honors. The out-of-pocket expense of attending the CIA is extremely high for Ayvah, so to help save money before enrolling, she worked two jobs (at a restaurant and as a private chef).
Career goals: Open a restaurant and offer jobs to those who have experienced hardship and offer programs focused on community enrichment.
Thank you: “This scholarship will allow me to focus on my studies, dreams, and goals. I will be able to continue my college journey knowing the financial burden is lessened,” Ayvah wrote. “I am beyond grateful and thankful to be chosen as a scholarship recipient. This scholarship means more than I can adequately express in words.”
Primary residence: Morgantown, West Virginia
Degree: Bachelor in Food Management with a focus in culinary arts, expected graduation 2024.
Background: In May 2021, Ayvah graduated from Morgantown High School and the ProStart program (a nationwide restaurant and hospitality industry training program for high schoolers) with several awards and honors. The out-of-pocket expense of attending the CIA is extremely high for Ayvah, so to help save money before enrolling, she worked two jobs (at a restaurant and as a private chef).
Career goals: Open a restaurant and offer jobs to those who have experienced hardship and offer programs focused on community enrichment.
Thank you: “This scholarship will allow me to focus on my studies, dreams, and goals. I will be able to continue my college journey knowing the financial burden is lessened,” Ayvah wrote. “I am beyond grateful and thankful to be chosen as a scholarship recipient. This scholarship means more than I can adequately express in words.”
2021 Scholarship Recipient - Julia Letke will be graduating in August 2022 from the Culinary Institute of America with a bachelor’s in Food Science.
2019 Scholarship Recipient - Arielle Lofton is an alumna of The Culinary Institute of America with years of experience in restaurant operations. Having a passion for serving local communities, she wanted to learn more about what it takes to make more sustainable, equitable, and healthy places for us all to live and enjoy. She currently attends the School of Professional Studies at George Washington University majoring in Sustainable Urban Planning. So far, she’s worked for various local and national organizations gaining experience in supporting wildlife and environmental conservation efforts with geographic information systems (GIS), community engagement through helping manage a county-wide community garden program, and providing technical assistance and research for projects focused on transportation and land-use development initiatives. She is passionate and excited to continue learning more about the planning world and serve on the Executive Food Systems Division Board of the American Planning Association.
2018 Scholarship Recipient – Leah Leonard – is currently the produce manager at Wegman’s in Columbia, Maryland.
Here's a recent update from Leah: Hello! I want to start off by saying thank you again to Les Dame d’Escoffier for their incredible generosity that helped secure my ability to finish completing my bachelor’s degree from the Culinary Institute of America. I just surpassed three and a half years of working at Wegmans and most recently have had the opportunity to be a Produce Manager. My current role has given me a unique opportunity to see another sector of the food industry and has helped further develop my product knowledge. I have been able to work with multiple of the family partner farms that are in the ‘Near Our Stores’ program to help support their business as well as proved fresh and local produce to Wegmans customers. In addition to working with the farmers I have had the opportunity to learn about the seasonality of various products and the most effective way to highlight the best in season items to the public through knowledge-based service. Lastly, in August I am excited to begin a yearlong Leadership University course through Wegmans that will include a project designed to benefit the local community in order to further develop my leadership skills.
Here's a recent update from Leah: Hello! I want to start off by saying thank you again to Les Dame d’Escoffier for their incredible generosity that helped secure my ability to finish completing my bachelor’s degree from the Culinary Institute of America. I just surpassed three and a half years of working at Wegmans and most recently have had the opportunity to be a Produce Manager. My current role has given me a unique opportunity to see another sector of the food industry and has helped further develop my product knowledge. I have been able to work with multiple of the family partner farms that are in the ‘Near Our Stores’ program to help support their business as well as proved fresh and local produce to Wegmans customers. In addition to working with the farmers I have had the opportunity to learn about the seasonality of various products and the most effective way to highlight the best in season items to the public through knowledge-based service. Lastly, in August I am excited to begin a yearlong Leadership University course through Wegmans that will include a project designed to benefit the local community in order to further develop my leadership skills.
Our chapter’s past scholarship recipient Ashleigh Pearson opened a chocolate shop, Petite Soeur, in Georgetown (fall 2021) at 1332 Wisconsin Ave. NW. Pearson, who received a Dames scholarship in 2015 to attend Le Cordon Bleu in Paris, has built up an all-star resume with stints at Marcel’s and Thomas Keller’s Per Se. Read the feature about Ashleigh in DC Eater.
Here's another read from the Washingtonian Magazine.