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2015 Culinary Scholarship Recipients

 

Austin’s Les Dames d’Escoffier Chapter
Awards Two Culinary Scholarships

The Austin chapter of Les Dames d’Escoffier International (LDEI) has announced that this year’s culinary scholarship recipients are Markita Skeen and Bonnie Archer.

The Austin LDEI scholarships are awarded each year to local women who are pursuing full-time coursework in a culinary arts program for professional development.

Markita Skeen of Austin, a student at Auguste Escoffier School of Culinary Arts, received her Certificate in Baking and Pastry Arts in May 2015. Her industry experience includes catering and decorating special occasion cakes. Her cakes have gained significant notice in recent competitions; her immediate goal is an externship as a cake decorator with Disney.  Inspired by volunteer work she did in her hometown of Brady, creating pastries and sweets for a nonprofit organization, Markita’s big picture goal is to share the joy she finds in baking, by creating beautiful and exquisitely flavorful desserts. 

Bonnie Archer of San Antonio, a student at Auguste Escoffier School of Culinary Arts, completed her Certificate in Baking and Pastry Arts in April 2015.  She holds a Bachelor of Science degree in Nutrition & Dietetics from New York University; and a Master’s Degree in Human Relations, from the University of Oklahoma. Currently employed at Central Market San Antonio, Ms. Archer served in the U.S. Army as a dietitian for over twenty years. One of the highlights of her military career was volunteering her time to create and implement an occupational therapy/cooking class program for injured service members, teaching knife skills, meal planning and nutrition education. Her philosophy is “there are no bad foods—all foods can be enjoyed in moderation”.  Her goal is to “improve both public health AND enjoyment of good food.”

Austin’s LDEI chapter represents more than 50 of Austin’s top women culinary professionals. For the past seven years the chapter has contributed more than $32,000 in scholarships to local women seeking a culinary career.

Applicants must have completed at least 20 credit hours (or the equivalency), have a G.P.A. of 3.5 or higher, and be enrolled currently in a local certificate or associate’s degree program in culinary arts, baking and pastry, or hospitality and restaurant management. Scholarships are awarded based on academic accomplishments, references, financial need, goals, aspirations, initiative and culinary-related experience.

LDEI is an international organization of women leaders who create a supportive culture in their communities to achieve excellence in the food, beverage, and hospitality professions. To do this, members provide leadership, educational opportunities and host philanthropic events within their communities.

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Austin’s Les Dames d’Escoffier Chapter Awards Two Culinary Scholarships

Susana Cabrera

 

Susana Cabrera

 

Sarah Jackson

 

Sarah Jackson

 


Austin’s Les Dames d’Escoffier Chapter
Awards Two Culinary Scholarships

Women Culinary Pros Help Two Local Women Pursue Dream Careers

Austin, Texas [May 29, 2014] – The Austin chapter of Les Dames d’Escoffier International (LDEI) has announced that this year’s culinary scholarship recipients are Susana Cabrera and Sarah Jackson.

The Austin LDEI scholarships are awarded each year to local women who are pursuing full-time coursework in a culinary arts program for professional development. Both scholarship recipients are currently enrolled at the Le Cordon Bleu College of Culinary Arts Austin.

“Les Dames is so proud of these women, and it is a privilege to help them achieve their professional food education. We look forward to supporting and following their culinary careers, hopefully in Austin,” said Kitty Crider, president of Austin Chapter of Les Dames d’Escoffier.

Austin’s LDEI chapter represents more than 50 of Austin’s top women culinary professionals. For the past seven years the chapter has contributed more than $32,000 in scholarships to local women seeking a culinary career.

Cabrera is a 4.0 student anticipated to graduate in November with an Associate’s of culinary arts. She received a Bachelor of Arts degree in anthropology from Texas A&M University in 2009 and is currently the line cook and garde manger at Hotel Ella. Cabrera held kitchen positions previously with Llamas Peruvian Creole, an Austin-based food trailer, and Purrchi’s Peruvian Catering. She served as a student assistant in Le Cordon Bleu’s 2013 master chef program and the 2013 Austin Food & Wine Festival. Cabrera won a silver medal at the Austin Christian Fellowship – Texas Junior State Competition earlier this year.

Jackson is a 4.0 student working towards an Associate’s degree in culinary arts. While studying nursing at Lone Star College – Montgomery from 2011-2012, she was on the President’s List. Jackson currently works as a food prep and grill cook at the University of Texas at Austin. She previously served as food prep and dishwasher at Pi Beta Phi and was a cafeteria aide and food prep for the New Waverly Independent School District in New Waverly, Texas. Outside of her current classwork, Jackson actively volunteers her time to assist chefs at the Bleu Ribbon Kitchen, and school open house events. This summer, she will be doing an externship with Disney.

Applicants must have completed at least 20 credit hours (or the equivalency), have a G.P.A. of 3.5 or higher, and be enrolled currently in a local certificate or associate’s degree program in culinary arts, baking and pastry, or hospitality and restaurant management. Scholarships are awarded based on academic accomplishments, references, financial need, goals, aspirations, initiative and culinary-related experience.

LDEI is an international organization of women leaders who create a supportive culture in their communities to achieve excellence in the food, beverage, and hospitality professions. To do this, members provide leadership, educational opportunities and host philanthropic events within their communities.

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Satay owner stays current as Thai scene she helped create matures

Satay owner stays current as Thai scene she helped create matures

By Claire Canavan – Special to the Austin American-Statesman

In 1987, when Dr. Rommanee “Foo” Swasdee opened her upscale Thai restaurant Satay, she was a culinary pioneer.

Southeast Asian food was scarce in Austin at that time, but in recent years Thai restaurants have multiplied, with newcomers like Sway and Spin Modern Thai bringing new energy and technique to the cuisine.

Amidst the changing food culture of Austin, Swasdee, a 65-year-old with the energy of someone half her age, is determined to keep innovating.

Hailing from Bangkok, Swasdee faced challenges from an early age. When she was a teenager, a fire ruined her family’s home and destroyed most of their possessions. After that, all six family members had to live in one room, and as the oldest of four children, Swasdee was expected to contribute to the family’s income.

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Chocolate Tiffin Wins Gold Award
at Summer Fancy Foods Show

Part of a new line of British-inspired bars,
Chocolate Tiffin wins a sofi™ in 2013

New York City – The Sticky Toffee Pudding Company picked up its 4th sofi™ award in 7 years, last night at the Summer Fancy Foods show. Competing in the “Outstanding Confection” category, the award went to the company’s “Chocolate Tiffin” dessert bar, part of a new product line launching this summer.

“I’m delighted,” said Tracy Claros, founder of the Sticky Toffee Pudding Co. “The next step is to work with supermarkets and distributors to get these bars into the hands of our customers.”

Tiffin is a chocolaty bar with crunchy biscuits, roasted almonds, chewy raisins and glace cherries. Claros spent two years developing the recipes, researching the production techniques, and sourcing the ingredients.

“Getting these bars to market has been a real battle with the intricate British recipes and custom made ingredients, but it’s all worth it,” said Claros. “The Chocolate Tiffin, along with the Toffee Flapjack and Millionaires Shortbread will occupy a unique place in the market.”

Crafted as a British-inspired indulgence, yet with portion control emphasized, the sticky dessert bars enable enjoyment without guilt. Considerable handwork is required to guarantee success in the small batch production. Attention to detail ensures pure flavors that are sweet and salty, and complex textures that are crunchy and chewy.

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