Les Dames d’Escoffier International Partners with the Julia Child Foundation To Offer Six Unique Culinary Mentorship Experiences

Les Dames d’Escoffier logo (PRNewsFoto/LDEI)

2020 Legacy Awards — Call for Entries

Les Dames d’Escoffier International (LDEI) and the Julia Child Foundation for Gastronomy and Culinary Arts have partnered for the ninth year to offer the prestigious LDEI 2020 Legacy Awards, curated culinary experiences designed specifically to enhance the careers of women in food, fine beverage, and hospitality. Women with a minimum of four years of culinary industry experience are eligible to apply. How to enter: LDEI 2020 Legacy Awards Application. Entry deadline is March 16, 2020.

LDEI’s Legacy Awards, generously supported by The Julia Child Foundation for Gastronomy and the Culinary Arts, provides professional women recipients with inspiring mentoring experiences. Our Dames are proud to be afforded the opportunity to invest in these women —tomorrow’s food, fine beverage and hospitality leaders — and are hopeful that they, too, will become Dames as their careers blossom.” Bev Shaffer, President, Les Dames d’Escoffier International.

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Lean Six Sigma Consultant Offer Complimentary Business Consulting to Qualifying Business

Looking to take your business to the next level in 2020? Consultant Tammy Freeman is looking to work with one business that has a goal to review its processes for efficiency, capacity growth while saving money.

Offer: Complimentary business process re-engineering consulting services using the Lean Six Sigma methodology.

What is Lean Six Sigma (LSS)?: Lean Six Sigma is a process improvement methodology designed to eliminate problems, remove waste and inefficiency, and improve working conditions to provide a better response to customers’ needs. Learn more about Lean Six Sigma at: https://www.goskills.com/Lean-Six-Sigma

About the Consultant: Tammy Freeman, is a Multi-Discipline Systems Engineer at the MITRE Corporation based in McLean, Virginia  Ms. Freeman is a certified Lean Six Sigma Greenbelt, who is pursuing her LSS Black belt certification.  Her goal is to work with a business in need of process improvement to either save money, increase capacity, eliminate waste or defects in their process or any combination of the aforementioned.  Ms. Freeman has 15 years of experience working in process improvement and is also a Design Thinking practitioner, she is currently enrolled at Cornell University pursuing her Masters in Systems Engineering.

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Specialty Food Association Launches New Course: Professional Food Buyer. 100% Online

Step Up Your Game

Are you ready to take your career to the next level? Make the commitment and earn your certification in Specialty Food Buying from Cornell and the Specialty Food Association

This self-paced, online course is a game-changer. It’s designed for professionals focused on the growing specialty food segment and gives you the skills to:

  • discover and assess new products
  • determine all products’ financial viability
  • manage inventory & merchandising and a lot more!

The Specialty Food Association partnered with Cornell University, one of the nation’s Best Business Schools for 2019 as ranked by U.S. News & World Report, to create this first-of-its-kind training program geared to our industry.

To learn more, click here.

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Call For Applicants: 2019 Ment’or Grant Applications For Aspiring Chefs

©Ment’or; Photo credit: Ken Goodman Photography

Ment’or, the prestigious culinary organization founded by chefs Daniel Boulud, Thomas Keller, and Jérôme Bocuse, provides access and ongoing education to professional cooks in the United States and is now accepting applications for its annual grant program.

The Ment’or Grant Program provides recipients with the opportunity to be mentored by some of the profession’s leading chefs who open their doors and provide a fully immersive culinary internship. To date, over 75 of the world’s most renowned restaurants have opened their doors to welcome the grant recipients. Ment’or awards recipients with fully-funded grants to cover housing, transportation and salary during the duration of the stage, which they otherwise would not be able to access or afford on their own. Grantees are able to learn new techniques and gain exposure to different ingredients, as well as understand different kitchen cultures and novel approaches to food and cooking.

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Wine Paris 2020 — The Second Annual Trade Event Is Poised for International Success

USA Ranks #2 in Attendance

From February 10-12, Wine Paris 2020 is set to welcome over 2,200 domestic and international exhibitors and 30,000 visitors to Paris Expo Porte de Versailles. Wine Paris is the consolidation of two complementary trade shows, Vinisud and VinoVision Paris.

The first major wine trade event in the French capital is a must-visit three-day business affair. The number of participating winegrowers, co-operatives and negotiants is on the rise, following the inaugural event in February 2019. French wine regions will be joined by international exhibitors including South Africa, Algeria, Argentina, Croatia, Spain, Italy, Lebanon and Portugal.

In 2019, Wine Paris attracted 42% new visitors compared to the previous Vinisud and VinoVision Paris events. To date, 1,950 exhibitors have signed up to attend, including 300 newcomers, already exceeding expectations.

Wine Meets Business and Networking

Wine Paris is implementing several strategic programs to ensure increased awareness and foster business opportunities:

  • The International Hosted Buyers program will secure attendance of the largest international importers as well as recruit buyers from Asia and developing markets, such as Africa and the Middle East.
  • Wine Match, a digital networking system allows exhibitors and attendees to establish connections, research participating brands and make appointments.
  • A promotional plan in France has now expanded to the United States and across major European wine markets.

“Wine Paris, les Wine Talks

  • Every day, “les Wine Talks” will offer a different focus: Delicious Day (Monday, February 10), Wonderful Day (Tuesday, February 11) and Creative Day (Wednesday, February 12).
  • The Delicious Day of Wine and Food will explore the important relationship between gastronomy and wine will be explored, featuring both traditional and exciting new food pairings.
  • The Creative Day will spotlight new grape varieties, winemaking innovation and initiatives to mitigate the effects of climate change.
  • The Wonderful Day is dedicated to presentations, debates, and workshops hosted by experts. Initial topics include:
    • Demystifying the range of organic and eco-friendly certifications
    • The value of organic certifications in the global marketplace
    • How the production of organic wines affects on and off-premises supply

“Making Our Future Wonderful”:
Highlighting Eco-friendly Initiatives and the Rise of Sustainability

Wine Paris 2020 will guide buyers in a fast-growing and evolving global wine market, in which consumers seek out eco-friendly products. To date, Europe is a leader in sustainability with 30 certifications out of 54 worldwide.

Wonderful, a multi-prong program with a modern visual identity will showcase producers’ commitment to biodynamic initiatives, demystify organic certifications and analyze potential future trends.

About Wine Paris

The first international wine business event in the world’s wine capital, Wine Paris was established by the founding and partner wine marketing boards. It combines the range of efforts and participants of Vinisud and VinoVision Paris. The inaugural trade show took place February 11-13, 2019 at Paris Expo Porte de Versailles. It was attended by 2,000 exhibitors and 26,700 trade and industry members, including 30% international visitors.

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Tequila And Chicago Ideas Accepting “Elevator Pitches” To Get Your Big Idea Funded

During Chicago Ideas Week, Entrepreneurs Will Have a 40-Floor Elevator Ride to Convince Judges Their Business Idea is “A Shot Worth Taking”

Hornitos® Tequila, a premium tequila brand that believes nothing great happens without taking a chance, today announced a collaboration with Chicago Ideas, a non-profit platform for thinkers and innovators to share ideas, to give entrepreneurs a shot at turning their aspirations into reality.  As part of 2019 Chicago Ideas Week, the ‘A Shot Worth Taking’ Elevator Pitch Contest and event will give entrepreneurs, change makers and shot takers age 21 years and older the chance to share their business ideas in an actual elevator pitch for the opportunity to win one of two $10,000 grants from Hornitos Tequila. The event will take place Wednesday, Oct. 164-6 p.m. at 190 South LaSalle.

Judged by a panel of three industry leaders, this interactive, multi-tiered contest is designed to reward those individuals who know, like Hornitos Tequila does, that it takes getting out of your comfort zone to progress – and that the next big break in your career could be only one brief conversation away!

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The James Beard Foundation is Bringing “Owning It” to New Orleans for Female Entrepreneurs

All female entrepreneurs and aspiring businesswomen are invited to apply!

The James Beard Foundation is bringing “Owning It” to New Orleans! It’s an interactive experience designed to introduce emerging leaders in hospitality-related fields to best practices related to visioning, business planning, fundraising, and business pitching!

Apply TODAY to be part of this one-of-a-kind experience which will include inspirational speakers and hands-on workshops. Owning It is free of charge, but you MUST APPLY to be accepted!


A woman-identifying hospitality business owner or an aspiring business owner.
Interested in fostering a network of women in culinary from New Orleans, LA.
Live or work in the New Orleans area.
Able to commit to the full day of sessions on September 30th.

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Specialty Food Association Presents a One-Day Intensive Workshop on September 24

To succeed in the specialty food business, you need a great recipe. An outstanding brand. A motivated team. And a lot of knowledge. 

On September 24, the Specialty Food Association (SFA) is holding a one-day intensive seminar in Philadelphia that will give attendees all “The Basics” on doing business successfully in the specialty food industry. It should be a good networking opportunity and a great opportunity to learn how to get ahead in the industry to meet your goals.

Learn from speakers like:

  • Bill Mignucci, president of Philadelphia retail powerhouse Di Bruno Bros.
  • George Latella, professor of Food Marketing at St. Joseph’s University
  • Victoria Ho, brand architect for award-winning food companies like Pacific Pickle Works
  • Ian Kelleher, cofounder of Peeled Snacks, consultant, and mentor
  • Sagar Shah, CEO of Nature’s Guru
  • And more!

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