Georgia Magazine - November, 2009 - (Page 32)

A contemporary culinary sisterhood The legacy ladies of Escoffier BY JANE F. GARVEY L es Dames d’Escoffier International may sound like the title of a “ladies who lunch” bunch. But its members work hard, break their nails, let their makeup lapse and generally get into the nitty gritty of the food world. They may be restaurateurs or suppliers, but writers and journalists are members as well. Why Escoffier? Who was that anyway? Georges Auguste Escoffier (1846-1935) was a French chef and restaurateur who, besides being an educator, wrote books on cooking and, it’s fair to say, elevated the business of cooking to a professional level. His works today still resonate among young culinarians, especially “Le Guide Culinaire” (1903). But the chief reason why women in the culinary world chose him as their guiding light and mentor is that, in addition to his role as a culinary educator, he fostered their contribution to what had been pretty much a man’s world up to then. Members of the Atlanta chapter of Les Dames d’Escoffier take a break under their tent at the Peachtree Road Farmers Market in Atlanta.The organization is made up of members from all kinds of backgrounds in the culinary, beverage and hospitality industries. “He really opened the door for women in the culinary field,” says Andrea Case, vice president of the Atlanta chapter. Case, who has done training in the restaurant industry now does training for Nissan. She exemplifies the wide range of fields represented by the members of the organization. Its international president, Suzanne Brown, lives in the Atlanta area, and is recognized worldwide as an authority on coffee. Today, the organization’s mission is to provide scholarships for women pursuing education in culinary, beverage and hospitality fields. Its 25 chapters in this country—it was established here in 1973— Canada and Australia have awarded more than $2 million in scholarships of $1,000 each, according to the Atlanta chapter’s Web site, www.ldei The lineup in this chapter, whose founding was propelled by culinary educator Nathalie Dupree, looks like a who’s who of Atlanta’s culinary stars. Shirley Corriher, a Vanderbilt-trained biochemist, author of the award-winning books “Cookwise: The Hows and Whys of Successful Cooking” (William Morrow Cookbooks, 1997), and “Bakewise: The Hows and Whys of Successful Baking” (Scribner, 2008), is internationally renowned and travels extensively consulting and doing book tours. “These [members of Les Dames] are people recognized as outstanding members of the culinary community,” Corriher says, adding: “I have found them [to be] wonderful people to work with, to help, and I have really enjoyed years of working with different ones, whether I knew they were members or not.” She notes that sometimes she’ll work with someone and think how terrific that person is and then discover she is a member of Les Dames. This year the organization has named Corriher a Grande Dame, its highest honor. Carolyn O’Neil, a founding member who has graced CNN with her nutrition advice; Mary Ann Hardman, owner with her husband GEORGIA MAGAZINE LES DAMES D’ESCOFFIER ATLANTA

Table of Contents for the Digital Edition of Georgia Magazine - November, 2009

Georgia Magazine - November, 2009
Picture This?
Georgia News
Holiday Festivities Guide
Thanking Disabled Veterans
New, Inspired and Tasty
Around Georgia
My Georgia
Georgia Gardens
Georgia Cooks

Georgia Magazine - November, 2009