Hospitality Education Foundation of Georgia - February 2, 2018

Once a year the Hospitality Education Foundation of Georgia (HEFG) brings passionate students that want to learn about the culinary industry together with industry leaders to strengthen, and encourage our future workforce.

For the past 14 years, HEFG has hosted an expo showcasing the many career paths the hospitality industry offers. Allowing students, and educators to walk through the HEFG Expo,  and know that in this industry, “Every Step is Your Opportunity!”

Atlanta Dames have an opportunity to present at this expo that takes place THIS FRIDAY, February 2 from 8:00 am until 2:00 pm at the Georgia International Convention Center.  Dame Tamie Cook will be there representing us, and it would be wonderful if
any other members would like to be there to
help our chapter really shine. It’s inspiring to
see young folks open their minds to how many
opportunities there can be for them. Our Atlanta
chapter will have a display table to highlight
information about our group, as well as our
scholarship opportunities.

Please contact Dame Tamie Cook if you would like to help out.

2017 Legacy Awards: Call for Entries

The 2017 Legacy Awards and Hosts have been announced! The awards, presented to six outstanding professional women in the food, fine beverage and hospitality industries, will be decided in May 2017, with all experiences being completed by October 1, 2017. Please visit the website to learn more about this year's lineup of amazing experiences.

For more information on nominating or entering, contact Dame Shara Bohach (Cleveland Chapter) or Dame Becky Paris Turner (British Columbia Chapter)

2017-2018 LDEI Board Nominations due March 31

LDEI is seeking volunteers who are interested in serving on the international Board of Directors for the 2017-2018 term. The LDEI Nominating Committee will collect nominations and produce a single slate that will be ratified by the seated delegates.

The following positions are available for the LDEI Board of Directors for the 2017-2018 term. Each position is a one-year term, with the exception of First Vice President. The First VP moves into the president's position, then the immediate-past president position, making it a three-year commitment. Positions available are:

  • First Vice President
  • Second Vice President
  • Third Vice President
  • Secretary
  • Treasurer
  • Chapter Board Liaison (3)


  • March 31: Deadline for LDEI officer nominations to be sent to LDEI office
  • May 1: Executive Director sends slate of candidates/ballots to chapter delegates to ratify
  • May 31: Completed ballots returned to LDEI office

For more information, view the full nomination form here.

Dame Jennifer Booker on the TODAY Show

In anticipation for the Super Bowl LI, the Today Show put on a culinary segment to celebrate regional game day snacks. Our very own Dame Jennifer Booker was not only featured on the segment, but she took home the trophy. Check out the video of the segment. You can find the recipes to her winning dishes at the bottom of the link. Keep up with Chef Booker, and learn more about her experiences here.

Message from 2017 Chapter President - Dame Holly Chute


Dear Dames, 

Happy New Year!

It's hard to believe January is half over.  It's going to be an exciting year for the Atlanta Chapter. Our chapter is one the most envied chapters in LDEI.  It is because of the incredible leadership we have had over the past 20 years.  The only way we can continue to be successful is for our members to be involved and participate.

The Culinary Futures event last Thursday was amazing and reinforced the reason we do what we do.  Listening to the 3 young women whose lives we have impacted was inspiring. I think the decision to move "Afternoon In The Country"  to Foxhall was a great decision and we look forward to an even better event this year.

The lives we touch as a result of our fundraising efforts continues to amaze me.  We need our members to step up early with sponsorships and silent auction items to ensure the maximum impact we can make.

Thank you for trusting me with the presidency.

Dame Holly Chute
LDEI Atlanta Chapter President

Attention Dames! Announcing our second Annual Call for applications for Hambidge Residency

Beginning in 2015, the Atlanta Chapter of Les Dames d’Escoffier established a Fellowship Grant to be awarded annually to a member of our chapter.

Dame Angie Mosier, the first recipient of our LDEI Hambidge Grant had this to say, “I just returned from my two week residency at the Hambidge Center and I was able to work on a project that is unfolding to be not only visually beautiful but socially intriguing and potentially important. We all work hard and our schedules are packed. It's sometimes difficult to imagine being able to take two weeks away but now that I've done it, I can't imagine not experiencing the beauty, serenity and focused energy that I was able to partake of there. The LDEI scholarship to Hambidge is a rare opportunity for our members to become part of the Hambidge fellowship. The Hambidge Center accepts artists of all disciplines from all over the world and they are eager to receive more culinary artists into their fold. I encourage you to think about those projects that you may have put on the back burner or consider an idea that you have had brewing for a while and apply for the LDEI Hambidge Scholarship. I'm truly grateful to the Atlanta Dames for the opportunity to energize and exercise my passion for creating compelling work that brings about conversation and consideration of the way we eat.”

Please click here for all of the information, requirements and application. Should you have questions please e-mail Dame Nancy Lutz at

Scholarship Corner: September 19

Dame Nancy Lutz & Dame Vanessa Parker McIntyre, Scholarship Committee Co-Chairs

Below is a note we received from one of our repeat scholarship recipients, Nicolette Kirkpatrick: 

"Good Afternoon,

I wanted to say thank you to you and the rest of the Dames for your continued support these last 4 years. My brother Tyler and I enjoyed the dinner and had a lot of fun getting to know the other recipients and new Dames I had not meet yet. I met a recipient that will be a freshmen at JWU this year and I can't wait to show her around.

I have made so many great connections and hope to continue to meet more Dames. I was told there is a new chapter in NC and I hope to get in contact with some of them for a new job and internship opportunity.

Thank you again,

Nicolette Kirkpatrick"

LDEI Atlanta Chapter Founding Members Interviews: Kay Goldstein

What did you think when you were approached 20 years ago to be a founding member of the Atlanta Les Dames d’Escoffier (LDEI) chapter? 
I have been a longtime friend of Nathalie Dupree’s, and I remember her saying “I really think we ought to do a chapter here.” I was already very involved with the International Association of Culinary Professional, so I initially thought “Do we really need another organization?” The focus was a little different, of course, and there was also this element of wanting to do community service and that sort of thing. I had heard of LDEI, but before Nathalie approached me I was just way too busy to think about it. Most of us in the culinary world work long hours!

Did you see a need for the organization? 
Well, I did after we started gathering and talking about it, and I learned that the focus was a little different. With LDEI, the focus was more about professionals who gather together in a community. We often selected a project to help other women in the culinary industry. This was my concept and why I was interested – to help other women really begin roads in the culinary field. I felt like I had something to offer to encourage other women to be a part of the culinary world. And I think at the time, twenty years ago, that was a much harder thing to do. Much harder than it is now. 

What has been your favorite part about the chapter? 
I loved getting to know the women. We had a lot of younger women who were interested in joining and they were very enthusiastic about doing some of the fundraising that we did. Meeting new people, feeling like I could be helpful to them – that was fun. I was kind of winding out of the culinary profession at that point, but I felt like I still had something to offer and that was particularly nice for me.

Can you speak to the impact you’ve seen of the organization? 
When I first got involved in the food world in Atlanta, it was 1976. So it was very rare that there were any women chefs. The only women that I knew who were in the culinary world were primarily cooking teachers and nutritionists. The one exception was Nathalie, who was a television personality. A lot of people gathered around her because she was well-known, she's very social and she’s very good at connecting people. Restaurants and culinary schools were not a welcoming place for women. 

One of the things that changed, and I saw this change in my own company, was hiring women to be in as many top positions as possible. And it wasn't because I was consciously trying to do that, I was just open to the fact that you know, women had a lot to offer. Lots of times women would come to me largely because I was a woman running a company and we were doing well. We had a lot of opportunity to bring on some great women staff members. But I think it’s still hard. For people who take primary care of their family, whether it's the male or the female of the family, it's still very difficult to get the kind of support necessary that’s need for the person to be able to stay in their job and also tend to their family -- sick leave, flexible hours. 

I think that there were people – like Anne Quatrano – who really kind of set the tone for making her work environment friendly. Not just to women, but to everybody. I think that's one of the ways that she accomplished so much – she had a different view on how you put together a restaurant, how you ran it, how people were involved, how they were trained, and how they were supported and educated. 

We have to keep pushing. By recognizing this and talking about it, I think we have another opportunity to push forward. 

Do you frequently or have your previously worked with other Dames? 
I knew Nathalie because I was doing some catering and so I ended up taking one of her courses at Rich’s Cooking School. Barbara Petit worked for me at Proof in the Pudding. She did a lot of work with the Taste of the NFL, she traveled all over the world for Coca-Cola doing events, and she was a prime mover and shaker in the Georgia Organics movement. Also, Carolyn O’Neil and Anne Quatrano.

What do you wish more people knew about our organization? 
Women who are looking for some mentoring can look to LDEI. There are women in every aspect of food in the organization, so if you're thinking about going into a food business I think LDEI would be a great resource for that.

What does being a Dames mean to you?
At the time, I felt very honored and proud to be a member because there weren’t really other ways to be recognized in the food world. There was something that made me really proud about being a woman in the food world and it made me recognize, not only for myself but for others, that it's no small feat to have some success. It took a lot of courage, and certainly a lot of ignorance because if you knew, you might not have done it.

I loved the comradery I felt with the other members, because there's a basic understanding about what we love and what we're passionate about and what we had to face – all to do what we wanted to do.