Scholarship and Stipend Recipients

Since 2003 the Austin chapter has given $288,000 in scholarships and culinary stipends. In 2023 our giving totaled $50,000 in grants to women. These funds support the growth of careers and ongoing studies for women in hospitality, culinary, and beverage.

2023 Scholarship Recipients

Grace Aguilar - Michelle Lee Legacy Scholarship (2023)

My passion for food began in my godmother's restaurant, Delmonico's, in New Orleans. Since then, I have surpassed hurdles such as Hurricane Katrina as part of my journey. Graduating with a degree in political science, I did not feel fulfilled quickly realizing cooking is what I was called to do. I started a clean slate when moving to Austin, while working at James Beard nominated La Condesa I attended ACC culinary school on full ride scholarship with US Foods and the Tavel Bristol-Joseph Scholarship. Under Chef Tavel's mentorship, I got to intern at his James Beard nominated restaurant, Canje. In between working and going to school, the pandemic had different plans, where I began cooking as a private chef for high profile clients. I started creating my own charities where I would cook and donate all of the money to organizations such as Austin Justice Coalition, The Lilith Fund, and to victims of Hurricane Laura in Lake Charles, Louisiana. Since then, I have food-styled, shot commercials using my food, have done pop-ups, written recipes for a major food blog (The Kitchn), have created food videos for Tastemade, and have written an online cookbook. 

My intermediate goal is to create pop-ups that showcase a subculture of food that is not spoken of outside of Louisiana. I aim to bring the fusion of New Orleans and Honduran food to Austin. I want my intermediate goal to eventually scale into my long-term goal and open a brick and mortar that would detail every missing part I may have within my pop-ups. I would like to start sharing with Austin, for example, the art of how every part of a po-boy is created and outsourced to get that perfect bite. French bread is the most crucial part of a po-boy but due to the altitude difference between New Orleans and Austin, baking French bread has been a problem that I have been obsessed with solving. All of this to say, this scholarship would allow me to go in depth and further study bread classes in France. I’d like to attend a 4-day French bread baking course in Lot- et-Garonne, Nouvelle-Aquitaine that would help me on this journey. My other goal is to visit author Michael Twitty and Chef Amethyst Ganaway (former Dame of the Charleston Chapter) to study more in depth roots of southern cooking. Both Twitty and Ganaway, are culinarian historians that would educate me more on the food I am wanting to share. To tie all food cultures together, I’d like to study Honduran cooking with locals and my family back at home but would further search a class that can teach me Honduran basics cooking. My aunt living in Honduras has been a culinary inspiration. With this scholarship it would allow me to connect with her to truly gain the knowledge I would need to further my career.

Estefania Colamarco - Culinary Professional (2023)

My name is Estefania Colamarco, I was born and raised in Guayaquil, Ecuador and I’m an aspiring pastry chef. In 2021, I finally moved to the USA as a permanent resident and relocated across three states: Philadelphia, Kansas and finally Texas to pursue my dream of becoming a professional pastry chef. I’m currently attending Auguste Escoffier School of Culinary Arts. I recently won episode 3 of “No Borders, just flavors” cooking competition for United We Dream where I had the opportunity to showcase the beauty of Ecuadorian food.

As an Ecuadorian immigrant I realized my country isn’t as recognized abroad, my ultimate goal would be to establish my own bakery to express my passion for baking, define people’s perspectives on foreign sweets, and establish new standards in the food industry.

As I am finishing up my pastry degree, I am still eager to learn more pastry techniques. For that reason, I would be using the scholarship funds to take an online pastry course called PastryClass. Beyond the tuition of the course, the remaining funds would be used to purchase ingredients and tools for the course. The 1- year long course teaches many technical pastry techniques and is taught by 10 well-known pastry chefs. The course would accelerate my career by enabling me to apply my technical skills as a pastry chef and serves as an opportunity to develop my social media presence and an audience for Ecuadorian pastry. I see the course as an opportunity to integrate those techniques into Ecuadorian pastry and to showcase those pastries on social media to develop an audience. I do believe that making changes within the food industry will require exceptional achievements. Therefore, building an audience that enjoys Ecuadorian pastry is an accomplishment that will facilitate a change in the food industry. I am also interested in developing new techniques to make alfajores and transition that into a business. My hopes are that the course will help facilitate the journey to reach these ambitions and aspirations.

Madison Ducote - Culinary Professional (2023)

Madison Ducote is a Nose-to-Tail Chef at TerraPurezza, a regenerative agriculture farm in Spicewood, Texas, whose focus is on building nutritionally-dense food systems that exist in balance with the native ecologies in Central Texas. They rotationally graze heritage hogs, hens and sheep at Willie Nelson’s Luck Ranch and utilize whole animal butchery to supply local farmers markets. Madison takes everything she can from the animal once market cuts have been separated and turns it into delicious nose to tail options. Continuing on to work the markets and educate others on the benefits of consuming all parts of the animal including organ meats, animal fat, and bone broth.

After moving to Austin four years ago, I began my career as a chef after winning first-place in two separate categories and the overall grand prize at a cook-off, resulting in a job offer as line cook at the Onion Creek Country Club. From there, I worked my way up through the Austin restaurant scene to chef and recipe/menu curator while simultaneously creating a personal business in women’s health by creating meal plans that cater to women and their menstrual cycle and postpartum periods. I did so by utilizing my developing skill set in the culinary world, as well as cycle syncing meals and applying knowledge from my growing interest in herbalism. This holistic approach to delicious, deep nourishment for pregnant and postpartum mamas is where my passion is and what I would use the 8-month Herbalism Basics course taught by Ginger Webb (owner of Texas Medicinals) for. Ginger Webb has been an herbalist for over 25 years teaching, making medicine, making recipes, and sharing a deep love for the plants of Central Texas.

This education would help me become a personal in-home women’s chef, specializing in supporting holistic menstrual cycle, prenatal and postpartum health. I would use the Les Dames Scholarship to fund the program as well as the required books in the course. This is an investment not only in a lifetime’s wealth of knowledge, but also directly feeds into a career that I believe contributes meaningfully to my community. Through the program, I hope to gain knowledge of medicinal benefits, flavor profiles, and harvesting techniques of the native plants of Central Texas. The importance of understanding food as medicine, harvesting with intention, adopting these practices into my butchering and gardening journey as well, and giving women more holistic options for their full hormonal health to flourish would be a dream come true.

Amron Saldivar - Culinary Professional (2023)

I am a graduate of the University of Texas and worked as a project manager in healthcare technology before deciding to pursue a lifelong dream of starting a culinary career. I attended culinary school at Austin Community College while simultaneously gaining hands-on experience, working my way up in kitchens to eventually become a pastry sous chef, formerly at Dai Due. I am currently working on building an ice cream business, Ripples and Bits.

I am currently working on growing my ice cream business, Ripples and Bits Ice Cream, with the goal of offering seasonal ice cream with mix-ins for every flavor, featuring as many local ingredients as possible. Having worked at one of the best farm to table restaurants in Austin, Dai Due, I hope to take the same ethos I learned there with me as I forge my own path in the frozen goods market. In the short term, my goal is to begin selling ice cream at the farmer's market as well as selling through local vendors. My longer term goals will be to offer the product to larger markets via grocery stores, such as HEB and Whole Foods, as well as more local vendors. This scholarship will help me attend the Penn State Ice Cream Short Course. This course has been attended by many successful professionals, such as Jeni Britton, and I hope to follow in their footsteps by attending this course as the first step on my way to similar success. This course will benefit me so that I can understand more of the science behind ice cream manufacturing, so that I can make a better product and expand my offerings, as well as learn how to scale the manufacturing when the time comes.

Megan (Ken) Kennedy - Beverage (2023)

Barista, Sales, machine technician, fulfillment, production management, roaster, customer service representative, and Coffee Education Specialist - These are all of the titles I've held within my almost 14 years in the coffee industry. But every one of these positions I had to fight for. Every class and workshop came directly out of my pocket. I want to work to open the gates to an industry that rarely rewards grit and self-starters. I want others to have the opportunities and knowledge that I was not handed, but took. Instead of helping hand out the keys, I want to blow down the gates entirely. And as a new parent, it's more important than ever for me to begin creating the more equitable world I want my child to see.

With this scholarship, I want to gain even more knowledge. Then I want to redistribute it. My goal is to become a coffee educator offering classes at a sliding scale and even free in some cases. I've already accepted a position overseeing an education program for a local coffee

company. However, I want to be able to offer and build my own classes and curriculum as opposed to relying solely on outsourcing from those set on maintaining their prices and ceilings.

The majority of my the funds would go to a series of courses that otherwise, I would be unable to take. There, I will have a seat at the table. I will sit amongst those who work to keep the knowledge.

Every single human deserves learning opportunities. I plan to do what I can to bring equity to the coffee world with those opportunities which I receive.

Anna Claire Eddington - Beverage (2023)

My name is Anna Claire Eddington and I own a small beverage business in Austin, TX. I founded Open Eye Beverage Co. in 2021 as a farmers market business - it was the perfect combination of my personal interests and dream of running a business that supported a sustainable food system. My background has seen me working on farms, researching agriculture education, and volunteering at farmers markets. I wrote my undergraduate thesis on the Farm Bill and spent my master’s degree researching indigenous food systems. And for the last year and a half, I’ve been brewing and slinging chai across Austin.

My intermediate goals for my professional career are to build a brand and business that supports me financially while also supporting small farmers and my community. I believe we can build a better food system through our commitment to top-tier ingredients, sustainable production, and our community. I would like to see this brand hit $1 million in revenue in the next 5 years while staying committed to our ethics. The more high-quality chai I sell, the more money I can direct towards small farmers and more plastic I can divert from landfills, and the more likely the business is to be acquired.

My long term professional goals build upon the success of this individual business. I would like to one day sell Open Eye Beverage Co., and then use the profits from the sale to invest in women-owned businesses that are innovating in industries like food & beverage, agriculture,

climate change, and CPG. I hope that with my own experience in agriculture and entrepreneurship I am able to support other women tackling the issues that I care & know most about.

This educational scholarship will fund my attendance for the first time at a national trade show. While at face value this may not seem educational, Expo West is the most popular event for retail and wholesale buyers to interact with small emerging brands like Open Eye. It is also home to the most concentrated number of seminars and sessions on copacking, ingredient sourcing, and industry trends- all things that until this point I have taught myself, but that at this point require a more formal training. Attendance at Expo West is fundamental to the eventual growth and development of my business, and being able to attend this year would give me an incredible jumping off point for growth and innovation in my business this year.

Serena Quintana-Patterson - Beverage (2023)

Calling the Rio Grande Valley home, I grew up immersed in myriad flavors, deep cultural traditions, and warm hospitality. After graduating as valedictorian from The Culinary Institute of America, I spent time in kitchens throughout the country–my experiences, accolades, and projects showcased in articles, magazines, and international competitions. Driven by a fervent curiosity of the connection between food and beverage, I transitioned into front of house roles and made the move to Austin to eventually lead the wine program at June’s All Day. I am currently a Sommelier and Wine Education Lead at Jeffrey’s, and greatly enjoy participating in the lively Austin wine community. I am actively in pursuit of reaching the goal of becoming a Master Sommelier, hoping to blaze new paths in the world of wine education and culture.

The wine industry is a vast, powerful mark on the world’s culture, however, there is a noticeable degree of a lack of diversity and misrepresentation amongst professionals that have been included in the wine club. Despite challenges, adversity has not prevented me from exposing myself to some of the most insightful and expansive wine programs and wine leaders in Austin, Texas. Since 2019, I have had the luxury of working directly under two master sommelier candidates developing world class wine programs, benefitting from various tasting and hands-on learning opportunities between service and trade events.

I currently operate as the sommelier responsible for educational programming for two concepts within the MML hospitality portfolio. I assist with helping hourly employees understand the value that each winery and their respective leaders pose to the progress we look for in quality wine representation.

I joined The Court of Master Sommeliers and have completed my Introduction Exam and will be testing in Houston, Texas this upcoming May for my Certified Sommelier Examination. Support from this scholarship will greatly contribute to my growth and professional access, which will eventually allow me to open more doors for others.

Brooke Croft - Beverage (2023)

When I realized college was not for me, I had absolutely no clue where I would find passion in a career. I started serving tables outside of Washington DC with a national brand that also happened to produce their own beer. I was lucky over the next eight years to have managers who nurtured my interest for art,science and camaraderie to blossom into a love of craft beer. Eager to get my start, I took the first opportunity, moved to Texas and joined their packaging team. In April 2021, Pinthouse gave me the opportunity to brew. I've been able to grow exponentially and experience opportunities I never saw for myself, like winning a medal at a national competition. My passion for craft beer comes from the people within and surrounding the community, and I couldn't be more grateful to be on the Pinthouse team.

Receiving this scholarship and attending the Siebel Institute empowers me to continue to expand my knowledge and push the boundaries of what is possible for not only myself, but those who come after me. I have a passion for sharing my story and cultivating an approachable, inclusive culture for anyone who shares my passion and commitment. I look forward to sharing what I learn to help in their journey to loving craft beer and the brewing industry.

Sophie Stuart - Travel (2023)

Hailing from Tulsa, Oklahoma, I moved to Austin, Texas to study art at the University of Texas. After graduate school and college I spent years working in galleries, museums, and eventually for SXSW managing arts-focused programming for the event. Through visits to local wineries and lots of independent study and WSET courses, I fell completely in love with the food and wine world and mostly the community around it. So much so, I completely switched my career to follow my passion. For a little over three years now I’ve been working in hospitality in Austin. Most recently I was the Wine Manager of Salt & Time and currently, I am the Service Director of Birdie’s where I get to talk with guests every day about my love for wine and food and see their faces light up with joy as well!

As the Service Director at Birdie’s, one of my intermediate goals is to work towards a General Manager position and continue to grow with Birdie’s as the restaurant evolves. One thing that drew me to Birdie’s is the forever changing wine and food menu. I’m challenged each day with new wines and menu items, and am tasked with educating the larger dining room team on the menu changes. Education is something I care deeply about and am working to create a detailed wine training for our restaurant that begins with basics like how to taste wine, etc. and will end with a focus on regions that are heavily represented on our wine list. I am certain working a harvest first hand would lead to more impactful and informative trainings for our team.

Emily Morrison - Travel (2023)

Emily Morrison is the co-founder of and tea buyer for The Steeping Room. Emily has spent most of her working hours since her teens in the food and beverage industry. From waiting tables through high school and college to managing at Austin's iconic East Side Cafe, Emily honed her service skill and style for years before eventually partnering with Amy March to form The Steeping Room in 2007. She was the General Manager of the two TSR locations for over a decade before transitioning to full time management of The Steeping Room's retail and wholesale tea sales as well as its educational program.

Most immediately, I want to dive more deeply into providing an excellent and heartfelt tea experience for our online customers. There are many tasks that will need my attention to reach this goal, but I think where I can really make a difference is by providing many learning opportunities for those who are interested in developing their skill with tea. I will be expanding my blog and video content about the many ways to enjoy, appreciate, evaluate, use, store, prepare, and age teas and I will continue to offer in person and online tea classes. Being a Tea Educator, in addition to being a Tea Merchant, has really pushed me to feel more comfortable as a subject matter expert, but also to get a sense of the specific orientation towards tea that I have to offer. I want to help people feel comfortable with tea.

My longer terms goals for my professional career include traveling to origin more frequently; establishing relationships with more tea producers; learning more about the social, cultural, and economic functions of tea in different parts of the world; and of course continuing to develop and expand The Steeping Room’s market and brand.

Receiving this travel scholarship would allow me to really make a dent in both my immediate and long terms goals. Being able to travel to Sri Lanka and visit AMBA Estate, Forest Hill Tea Gardens, and Kaley Tea Gardens would be transformative for me as a teacher and tea merchant. Being able to be with tea producers at the gardens and seeing how their teas are made and enjoyed is extremely impactful and energizing.

I am specifically interested and excited about these Sri Lankan growers because they are making tea and impacting their communities in highly novel ways. Sri Lanka is a powerhouse tea exporter, but nearly all of the tea they produce is based on the old colonial plantation model of production. These three tea gardens have each adopted abandoned tea plantations and are rehabilitating the land, making artisanal teas, and providing real economic opportunity for the people that live in their community. These are exactly the kind of tea makers that I want to learn from and then share that experience with others as they start to develop or deepen their relationship to and appreciation of tea.

Nicolette Dotson - Travel (2023)

My name is Nicolette Dotson, I am a born and raised Austinite. I am currently in my last year at Austin Community College completing my associate degree in Culinary Arts. Also pursing an associate degree in Culinary Arts Entrepreneurship. With a fervent for not only food itself but also the feeling of elation when I get to share a meal I have created with others. I remember as a 5-year-old; my abuela making homemade tortillas from scratch and watching her move throughout a very small modest kitchen with ease composing delectable meals from very little ingredients. I was in complete awe of her and still to this day even though she has passed. In my adult years I realized that culinary was always my place to explore and create; it’s home. Through Austin Community College I was able to land a chef position at Untamed Wine Estates here I have the best of both worlds culinary and viticulture.

My intermediate goal is to became an Executive Chef at Untamed Wine Estates and build a culinary experience currently not in the central Texas wine country. Long term I have several goals that I am working towards, opening a small intimate restaurant, launch an all women chefmeal prep business that gives back to the community by the way of "a meal for meal" program. Providing healthy meals to kids in the summer when school is out. Write a cookbook, I currently reading 'Will Write for Food' by Dianne Jacob. This a great resource for navigating culinary writing.

Nathia Williams - Travel (2023)

My name is Nathia Williams, I’m a recent graduate of Auguste Escoffier School of Culinary Arts. I’m a DC native with over 13 years experience ranging from Hostess to Chef, never once having questioned if this was the industry for me. My passion for food and travel stem from my parents who worked as Line Cooks and taught me how to cook and the importance of exploration. My father is from Sierra Leone and my mother is from Alabama, making our dinner table the epitome of the African diaspora. Growing up, we often took cross country trips, igniting my nomadic spirit. I've traveled the world and nothing holds my heart like my father’s homeland, Sierra Leone. I hope to travel here solely for the purpose of becoming a student of the food culture and developing an understanding of the essence of Sierra Leonean cuisine to share with others.

My immediate goals for my career consist of attaining education to accurately depict and introduce the diverse cuisine of Sierra Leone. My long-term goals include creating a trusted platform where I can share my understanding and interpretation of Sierra Leonian cuisine. I am currently building a brand centered around the cuisine of West Africa. As I work to establish this, I hope to create connections in my local community that have a positive impact on the community in Sierra Leone. There is already a direct impact from West Africa on what we consider to be American soul food and I hope to be amongst the pioneers educating and bridging that gap. Being able to travel to Sierra Leone and list the various regions will give me a familiarity with the land, cuisine, and people. I hope to learn more about my culture from the community and tribal techniques and incorporate this into my current knowledge of food. This will be a unique experience because I will have the opportunity to curate my own experience through exploration, as there are no established cooking schools for Sierra Leonian cuisine; however, there are endless street food vendors, restraints, and bakeries.

Jessica Santiago - A La Carte (2023)

I work part time at a woman owned coffee co-roasting space called Rising Tide Roast Collaborative. I am a Production Assistant at RTRC and I am working towards learning how to roast coffee using large industrial roasters. I have been a home roaster for 3 years and that has taught me to depend on my senses to determine where I am with the roast so I know this experience will come in handy. I have been in the coffee scene for almost 10 years, I have taken classes in Seattle in hopes to one day make this roasting dream come to life!

My intermediate goals are to seek education in coffee in every aspect possible. I would not only love to learn how to roast, but I would love to learn about the growing and farming as well. I would love to visit women owned coffee farms and volunteer so I can learn about the process of picking, washing and prepping coffee to ship. Working with the women at Rising Tide Roast Collaborative is showing me what it takes to have your own co-roasting space and what it means to be a head roaster of your business as a woman in this industry.

Long term I would love to be able to have my own micro roasting business that supports women in this industry. As a Latina, I found it VERY difficult to try and get into the coffee world, as quickly as I tried to open one door, it slammed in my face just as fast. We do not see many female roasters, or females in coffee period. I would like to change that, to show and inspireother females, especially Latinas that we can do this, and we can do a hell of job doing it too. This scholarship will help me open a bunch of those doors and provide me with the education needed to move forward with my coffee career in roasting and learning everything there is to know about farming and processing coffee. I also hope to really inspire other females in the process that are interested in being in the coffee industry.

Juanda Powell-Bergquist - A La Carte (2023)

I grew up in Smithville Texas as the youngest of five siblings. Discipline enabled me to graduate at the top of my high school class and move to Austin to attend college — every summer, fall, and spring consecutively. Graduation rewarded me with roles of administrator, manager, and adjunct faculty. In 2004 I married and relocated to Elgin and worked alongside my husband. Culinary arts studies in 2019 was an extension of my deep love for art, science, and math. Prior to and post COVID I have worked as a personal chef as a small business owner. My cottage industry niche is based on artisan chocolate with senior living facilities being my major client. My other passions revolve around visual arts, church, and being devoted to the care of my aging mother and mother-in-law. For me, gratification rests in seeing the twinkle in the eye of someone that feels helped by me.

Eleanor Jones - A La Carte (2023)

Books. Tea. Pretty pictures of England. Dogs. Pretty pictures of dogs. Thrifting... Anytime I can work in as many of those things as possible into my weekend, I consider it a job well done. I count vintage cars, crocheting, cooking, and Lawrence of Arabia as a few of my odd obsessions, and when I really need to concentrate I have been known to blast some opera. A deep love of the ocean comes from my teenage years spent living in Charleston, South Carolina, and my leather jacket collection is ever-growing. Currently, I am the Buyer & Inventory Manager at Antonelli's Cheese, but I've held several positions during my five plus years with the company. Apart from high-level accounting, I have worked in every department of the business at least once. I am a Certified Cheese Professional, and have passed the Introductory Course of the Court of Master Sommeliers America.

As the Buyer for a business that is dedicated to telling the story of the producer and strengthening the bond between producer and purchaser, this apprenticeship will give me the knowledge and experience to make responsible and intentional selections for my company. My long-term goals include my own establishment that keeps the tie between the "local" and the "locals" healthy, and this scholarship will enable me to find the local products that maintain that tie, wherever I find myself. Honey is a product that is often faked in some way, whether displaying labels that sound good but don't mean anything, or flat-out lying about the origin of the honey. Some honeys on the market today are artificially sweetened, some comb is fake, and some are labeled "raw" when they have clearly been processed. The legalities surrounding the production and sale of honey are lacking, so it is up to the purchaser to be able to separate the wheat from the chaff. Since it is quite literally my job to know exactly what it is I am buying withthe intent of reselling to people who trust us, I believe this scholarship will enable me to make the kind of educated purchasing decisions that our customers and clients come to us for.

Bethany Andree - A La Carte (2023)

I am a degreed fine artist, a desk clerk turned restaurateur, and now an in-need-of-training beverage professional. In 2009, I was given the opportunity to open Snack Bar on South Congress because my “day job” was a desk clerk at the Austin Motel. I literally had no restaurant experience, but I had a passion for hospitality and design. The owner of the motel, who inherited it from her mother, believed women could do anything if they tried. My all-day scratch café had ups and downs but made it until the property was sold in 2016.

In 2021, after three years of setbacks including cancer and a global pandemic, I opened Bobo’s Snack Bar - a “community tasting room” to promote progressive Central Texas producers, like a gallery owner works for artists. However, to really excel, I need beverage education, the language and background, to discuss and promote our producers properly. I will persue my WSET education with scholarship.

Cherie Gu - Student (2023)

I am currently a student at Auguste Escoffier School of Culinary Arts in Austin. Though I am new to the industry, my interest in the culinary field stems from my upbringing in a 'tricultural family' from France, China, and the United States. Growing up I had the privilege to travel and experience many different food destinations and picked up cooking as an early teen. Before starting at Escoffier, I was previously an instructor of French at Sarah Lawrence College in New York. I have an MA in Gender Studies and a double BA in International Relations and French Literature. Having lived in both France and China, culinary arts and food history have been an important part of my life, even prior to starting culinary school. My interest in the Les Dames organization combines my passion for cooking as well as my interest in championing women’s leadership in male dominated fields.

Upon graduating from Escoffier, I would like to pursue further education in a specialized field i.e. pastry arts or sommelier training. Along with working as a professional chef, I hope to incorporate my love for academic research as a food writer and historian.

My ultimate goal for my culinary career would be to own and operate a farm that could both educate and inspire people to learn more about food history and how different methods of farming and cooking can be more sustainable. This project is inspired by my high school experience volunteering at Sprout Creek Farm in Poughkeepsie, NY, a teaching farm run by the Society of the Sacred Heart. This is where I learned how to milk a goat, make that milk into cheese, and then package and sell it at the farm’s shopfront. Working on that farm as a teenager taught me so much about how our food in America is produced, as well as skills in cooking that I still use today. This is also fueled by my passion for environmental justice where I believe all people deserve access to clean foods.

Dana Ellis - Student (2023)

I am a career educator who operated a successful custom bakery specializing in weddings and corporate events for a decade before moving to Austin. Desiring classical pastry training, I enrolled in Austin Community College’s baking and pastry program. I have also caught the culinary bug and am pursuing a culinary arts degree as well. I am still fine tuning the trajectory of my second act while finishing my degrees, but hope to incorporate my education background with my culinary training in some capacity and also benefit vulnerable populations whom I serve through volunteering. I am passionate that those in need should also be given dignity and respect through the food they are served, both quality and eye appeal. It is my hope to return to my baking roots and teach others classical pastry and cooking techniques while building sustainable revenue streams to continue supporting our city’s homeless and transitional residents.

I have also seriously considered pursuing a PhD in cultural anthropology focusing on food history, publishing my work in the form of a cookbook and/or auto-ethnography. I would like to interrogate the linguistics of how we talk about food in the West depending on its country of origin and social status. For example, Japanese foods are given their proper names when referring to “gyoza, or mochi” yet with Chinese foods, many different dishes are all called “dumplings.” I want to research and explore diasporic foods in the United States and Western Europe in a comparative study with modern cuisines from their countries of origin in Asia.

I believe that food has always played a crucial role in history and could even forecast trends in social movements. These evolutions in cuisine often directly reflect changes in political climates, environmental resources, and even fashion trends. I believe that the history of Les Dames as an organization reflects this type of social change linked to food that I have identified.

With the help of Les Dames’ scholarship money, I will be able to save funds for tuition, towards financing my future projects, and pursue more specialized study in the culinary field. This money will also help fund special Farm to Table events hosted by Escoffier in different locations around the country, where we are given the opportunity to learn from master chefs, farmers, and local artisans about their craft.

Mia Valdespino - Student (2023)

Aspiring baker from El Paso, Texas seeking knowledge and experience in the ever-changing culinary world. I hope to spread kindness and make a difference one confection at a time. As a 19-year-old Hispanic woman who recently moved to Austin on my own to study at Escoffier, I have ambitious dreams for my career in the food industry. With the help of the Les Dames d'Escoffier Austin scholarship, I believe I can turn these dreams into reality and make a meaningful impact in my community.

My intermediate goal is to graduate from Escoffier with my Associates of Applied Science in Pastry Arts and work my way up to becoming a lead baker on the AM shift of my current full-time job. I understand the value of hard work and the importance of showing up every day, even when the work entails waking up at 2 AM to start a daily bake-off. I chose to see each day as a new opportunity to learn and grow from my mistakes as a novice baker, never backing down from a challenge and striving for knowledge and connection.

Looking further into the future, my long-term goal is to own my own bakery or a food truck that specializes in fresh-made confections that merge my love for savory and sweet. Beyond just creating delicious food, I aspire to make a positive impact in my community by making sustainable choices, reducing food waste and even giving back to fellow food service workers by collaborating with nonprofit organizations like The Giving Kitchen. My abuelita, who immigrated from Mexico at 18, taught me the value of service through her 30 tireless years as a lunch lady. Like her, I hope to acquire the skills necessary to give back to my own community in El Paso and bring warmth to every person who eats my food.

As I evolve in my craft, I draw inspiration from fellow Hispanic pastry chefs like Mariela Camacho, the owner of Austin's Comadre Panaderia. Her mission to spread kindness and awareness in the community resonates deeply with me. I believe that food has the power to unite people across cultures and backgrounds and it has allowed me to connect with my peers at Escoffier, as well as pushed me out of my comfort zone to experience a diverse array of dishes.

McKenna Wiltbank - Student (2023)

I am a student at August Escoffier School of Culinary Arts in the Pastry and Baking program. I grew up in the Portland, Oregon area, and moved to Austin to attend school. I have always loved baking and cake decorating, and even won a cake decorating contest in the Oregon State Fair when I was 12 years old. Baking was something I would do during my free time for friends and family. I realized my love of pastry after I completed a Bachelor's degree in exercise science, and once the pandemic started I looked deep in myself to discover my true passion was baking. Since then I have been baking at high end pastry shops in Oregon and Texas, gaining necessary skills in my art and leadership in the process. Recently I have been awarded first place in a gingerbread house competition in Florence, Texas. I currently work as a baker at Paige's Bakehouse in Round Rock, where I am helping with the opening of a food truck.

After I graduate from Escoffier, I plan to work in the field to gain as much knowledge as I can. I aim to increase my skills, attention to detail, and creativity. While looking for locations to complete my externships, I am paying attention to where I can learn from the best pastry chefs, as well as diversify the environments those will be in be it a fast pace hotel, or a small specialized bakery. I plan to use the knowledge I am gaining to one day open my own establishment, focusing on classic techniques and recipes, specifically for French pastry.

Receiving this scholarship would give me more time to focus on those goals, rather thanworking extra non- pastry-related jobs. Having the financial burden lifted frees me up to hone in my craft and become the absolute best baker I can be. I can better plan for my future as I enter my professional career, as every little bit counts in living expenses.

Liz Drabik - Honorable Mention (2023)

Liz is a Whole Foods Market wine team member with energy and drive to further her wine accreditation classes. She is a creative artisan entrepreneur whose interest is rooted in wine and spirits.

Monica Paredes - Honorable Mention (2023)

Monica is an award-winning writer, astrologer, herbalist, pastry chef, yoga teacher, and photographer. Her goal is to lead health and wellness retreats utilizing her skills and experiences.

Palak Sadarangani & Kristin Simpson - Honorable Mention (2023)

Palak and Kristin are the founders of The Cultured Carrot, a line of unique dressings that have probiotics aimed to nourish and feed your healthy gut bacteria.

Past Recipients

Merisauh Gamble - $4000 Culinary School Scholarship (2022)

As a high school senior, I went to Lively Technical College for its culinary program. My teachers there guided me to a world of creativity and passion within food so I stayed for their baking and pastry program, only to grow more serious, eventually moving to Texas to attend Auguste Escoffier Culinary School. I came here to gain more knowledge in the kitchen and the business world in the food industry. Today,  I am a morning baker at La Patisserie in Austin, Texas. I've learned how to build cakes and fruit tarts, roll out croissant dough, and make multiple pastries.

This scholarship would support my goals of traveling outside the country, supporting many chefs in their work, and helping guide my understanding and bond with the food I eat. I plan on working in various bakeries to unfold the sole purpose of the amazing chefs I encounter and understand their stories and what they reveal in their products for their customers. My goal is to acknowledge and support the mission of my teachers and guides that are helping me grow as a person, a baker, and a pastry cook.

Kimberly Zash - $4000 A La Carte Scholarship (2022)

Kimberly Zash is the Head Roaster at Greater Goods Coffee Roasters, where she leads the roasting operations in roast profile development, quality control, and training, as well as green coffee buying, cupping, and logistics. In addition to her job at Greater Goods, she is the co-founder of Sightseer Coffee Roasters. Sightseer is dedicated to providing impact-driven specialty coffee that is farmed, sourced, and roasted by women. It set out to uplift and empower those with marginalized identities throughout the coffee supply chain by providing training, hiring, and utilizing marginalized-led company partnerships wherever possible.

I would use this scholarship to purchase a membership to the Coffee Roaster’s Guild which allows me to be a member of the professional community of coffee roasters, a chance to join committees, participate in national competitions, and access cutting-edge coffee science. Additionally, I would like to attend the SCA Specialty Coffee Expo Conference in Boston. This would allow me to attend lectures and make connections that would be vital to the growth of my professional network and new business. Finally, a long-term goal would be to utilize whatever is available after those two projects to pay for part of my Q grader certification, or the travel to it. The Q grader certification is the world standard for grading the quality of coffee on a numerical scale. This would allow me to be calibrated with Q graders worldwide and could not only better inform my green buying and roasting decisions, but also allow me to pass that knowledge on to the women and other marginalized folks that I will hopefully be employing and uplifting through Sightseer Coffee. 

Casie Wiginton - $2000 A La Carte Scholarship (2022)

Casie Wiginton is the Account Manager and Beverage Buyer at Antonelli’s Cheese Shop, selecting high-quality, cheese-friendly wines and hosting fun and educational classes that demystify otherwise intimidating subject matters. She is ingrained in the food and beverage industry for 24+ years, running taprooms, retail teams, catering programs, wholesale, marketing, and education teams.  She was sponsored by Whole Foods to sit for (and passed) the first-generation Certified Cheese Professional Exam, was a judge for the American Cheese Society, is a Certified Cider Professional, and sat for the Pommelier Exam. She has represented her company on procurement trips, both domestically and internationally. She graduated Magna Cum Laude with a BA in Archeology and is trilingual.   Education is her passion; both for her own edification and to enrich those around her. She has insatiably collected knowledge over the years and wants nothing more than to share that with those around her.

As the beverage buyer for Antonelli’s Cheese, studying for and passing my WSET exams will help us stay pertinent in the ever-evolving wine market as well as attract new customers to our retail shop. We are widely known in the Cheese industry as having some of the most knowledgeable Mongers behind our counters and on our Zoom screens. I would like to now have the opportunity to expand that knowledge base to our wine wall as well. There is so much potential and so many sales opportunities that we are missing out on and I firmly believe that by gleaning the information required in order to pass the WSET, we can grow our sales by leaps and bounds. 

Angel Young - $2000 Culinary Student Scholarship (2022)

Currently, I'm working on attaining my associate’s degree in culinary arts. One of my goals with my degree is to become as well-rounded as I possibly can in what I do and to do it well. My intermediate goal for my professional career is to learn as much as possible from my externships in Austin’s restaurants. I want to hone my skills as a chef so I can do well wherever I go, and I want to continue learning as much as I can from each place I visit. Lastly, my long-term goals for my professional career are to experience the different job categories and to finally become a chef for catering and banquets. 

This scholarship will support my goals for my career by ensuring that I can focus more on culinary arts and less on the financial burden. Upon graduation, I plan to return to Escoffier to earn my degree in pastry arts.

Celia Bell - $2000 Culinary Professional Scholarship (2022)

Celia Bell is the Operations Manager at Two Hives Honey, a hyperlocal honey company based in Austin, Texas, which produces small-batch, seasonal honey using natural beekeeping practices. Before signing on at Two Hives, Celia received her MFA in Fiction from the University of Texas at Austin. She balances beekeeping and writing, and her debut novel, The Disenchantment, is scheduled for publication in 2023. In the summer of 2020, I signed up for a six-month intensive beekeeping course with Two Hives Honey. Every Saturday that I drove out to Two Hives’ apiaries and put on my bee suit, I knew what I really wanted to do. When an operations position opened up at Two Hives, shortly after the end of my apprenticeship, it was an easy decision to apply. In the time I’ve spent at Two Hives, I’ve moved from leading tours and assisting with our honey production to managing our wholesale honey program, teaching a full roster of beekeeping classes, and designing new courses and honey-themed events for the public. 

The course I want to take with the American Honey Tasting Society will help me build skills in leading honey-tasting classes—an area of my job to which I still feel very new, and which I want to get better at. The Texas Master Beekeeping Certification, meanwhile, will help me improve my beekeeping skills, pushing me to learn more about how beekeepers across Texas manage their bees and connecting me with others in the industry.
I also hope to use some of the Les Dames funds to offset the cost of setting up my own personal hives—a prerequisite for the Master Beekeeper certification, but also an important research opportunity, as having my own bees to work with will allow me to gain more experience with beekeeping techniques that we may eventually want to implement at Two Hives, such as the two-queen system for boosting honey production.
I hope that my continued learning will help make our hives more resilient and productive, without sacrificing the principles of sustainability and natural beekeeping that we believe in. And I hope that I can become more effective as a teacher, and leave more people with a knowledge and appreciation of the insects that are so important to so much of our food system.

Aswini Sivasamy - $2000 Beverage Scholarship (2022)

An entrepreneur and wellness advocate with a passion for facilitating positive impacts in individuals and communities, Aswini Sivaswamy is the founder and owner of Sesa, a blossoming business based in Austin, Texas. Sesa is a beverage purveyor focused on servicing local independent restaurants and cafes with alternative source-direct, plant-based non-alcoholic beverages. One of the company’s primary goals is to help promote purposeful action and sustained improvement in actively developing the overall health and well-being of individuals and communities. Building social, cultural, and individual capacity through collaborative projects that support holistic healthy living is one of Aswini’s top priorities. The ultimate long-term goal is to provide support through an array of offerings that help individuals and communities develop daily rituals to have and sustain mind and body wellness. And in particular, I want to be sure to emphasize and keep in connection with the richness of eastern ancestral remedies to improve and maintain health and wellness. 

The focus of the funding from this grant would steer my mission towards reaching more customers by reinstating and completing certifications for our products and incorporating health coaching into what I already have been studying and inherently practice today. These courses have been thoughtfully researched and considered to build a tiered approach to improve the opportunities to engage deeper into the above-mentioned objectives to expand offerings to more partners and to inform and share how beverage, nutrition, and mind and body health and wellness are all interconnected.

Naijean Bernard - $2000 Beverage Scholarship (2022)

Naijean Bernard, Ph.D. is a psychologist turned beverage entrepreneur. She is best known for successfully launching Jeany’s Caribbean Elixirs, a premium beverage brand focusing on Caribbean-inspired flavors influenced by her immigrant background. Naijean has been featured in local news media such as the Austin Statesman, Austin Chronicle, and Fox 7 News Austin, along with cultural travel blogs such as Travel Noire. Her beverages can be found at local farmers’ markets and at some of Austin’s hippest and trendiest restaurants, bars, hotels, and coffeehouses.   

Our goal for Jeany’s Caribbean Elixirs is to expand into specialty grocery stores, such as Whole Foods and Central Market, beginning in 2022. While we still intend to make fresh batches of our elixirs in-house to serve the local Austin TX market, in order for us to be successful in grocery stores, our products will need to be co-manufactured (i.e., co-packing) and pasteurized. Due to the financial investment involved in co-manufacturing, we have been waiting to start co-packing as we continue to raise funds for our retail expansion in Texas. After we have gained a strong market share in Texas, we plan to expand into the Southwest Region in specialty grocery stores (i.e., Texas to Colorado). In five to seven years, we plan to distribute our elixirs nationwide. 

The LDEA Beverage Professional Scholarship would provide our business with the funds to be able to purchase online mentoring services from JK Juices. This woman-owned juice company is known to be an industry leader in the cold-pressed beverage space.

Aurora Torado - $2000 Travel Scholarship (2022)

My name is Aurora Torrado and I am currently one of the lead Pastry Chefs for the Emmer & Rye Hospitality Group in Austin, Texas. After graduating from Auguste Escoffier School of Culinary Arts with an associate’s degree in 2018, I met Chef Sarah Heard and began working for her. She quickly became my mentor and with a lot of her encouragement, I found my way to the Emmer team. Their use of exclusively Texas-grown products, the attention to detail every individual carried in, and the talented Executive Pastry Chef really drew me into this environment that I knew would only support my growth. There is still a lot to be learned from the team that surrounds me but before taking this next step in my career, I feel as though I need different perspectives on creating, researching, and developing in order to begin to carve my own path.

My goals for these coming years are to find myself as a leader and excel in this position I’ve worked so hard for. My ability to support the growth of the newer generation of pastry chefs in our organization is something I’m very passionate about and will be one of my main focuses for this journey. As I started to learn more about my food culture, other people's ties to food, and how it makes us feel, I’ve realized that submerging myself in other people’s experiences is one of the main tools that allow me to create freely and consistently. For this reason, I want to travel to the Chicago Chocolate Academy in order to learn from three entirely different chefs with completely different backgrounds and motivations as well as expose myself to different ways of thinking.

Chi Ndika - $2000 Travel Scholarship (2022)

I was born and raised in Austin by my Kenyan mom and Nigerian dad. I'm the baby of the family and grew up cooking and baking with my dad who raised me in the kitchen, oftentimes he would cook one-handed while holding me in the other arm. My passion for food and good quality beverages comes from my mom who is a nutritionist and she always reminded me and my sister that food should be nourishing and healing to the soul. 

I'm the founder and CEO of Luv Fats ice cream. I was born and raised in Austin. My mom is Kenyan and my dad is Nigerian. My dad taught me how to cook and bake from scratch at a young age. That's why I try to make our own mix-ins and toppings as much as possible since things made from scratch just taste better and you can taste the luv in each bite. It also makes me feel closer to my dad even though we don't get to spend much time together these days. A lot of my flavors are inspired by things I ate as a child and things my parents grew up eating and drinking. Some of our most popular flavors are flavors that I grew up with like chocolate chai ice cream or plantain ice cream. 

Luv Fats is a small-batch dairy-free ice cream made with avocado and coconut milk. Inspired by my mom, I founded the company to create a creamier dairy-free alternative. I source ingredients for our specialty flavors from local farmers and vendors. Luv Fats offers healthy-ish, decadent, and texturally rich flavors made with lots of luv. We aim to share the joy and nostalgia many of us experienced in our childhood with a treat everyone can enjoy.

Michelle Hall - $2000 Michelle Lee Memorial Scholarship (2022)

I attended Le Cordon Bleu in Pasadena, California, so I could stay closer to my mom and earned my Associate’s Degree in Culinary Arts at 19 years old. While I originally intended to follow a more savory path, my interest in precision and plating sent me toward a more pastry-driven route.

Following Le Cordon Bleu, I worked at a number of reputable eateries across California including A.O.C under Susan Goin, Michelin-starred restaurants Michael Mina, Masas, Campton Place, and opened Quince & Cotogna. In 2012, my husband and I made the move to Austin to plant our roots. I first started as the assistant pastry chef at Congress and Second Bar + Kitchen under Erica Waksmunski and then helped reopen Jeffreys. Exactly 1year later, I was honored to come back home as the Executive Pastry Chef for award-winning Executive Chef David Bull back at Congress and SBK. I then was given the opportunity to become the Executive Pastry Chef at the Archer Hotel. During my time working for La Corsha, I helped open properties with them such as ABIA Second Bar + Kitchen and Stage Coach Inn. During the pandemic, I was furloughed as many were in the industry. However, I was blessed to find my dream job where I currently reside in Austin as a Pastry Chef Instructor for Auguste Escoffier School of Culinary Arts, proudly teaching the next and upcoming generation of Pastry Chefs.

My long-term goal is to get my American Culinary Federation certification as an Executive Pastry Chef. With this scholarship, I would promise to invest it into my student’s education (and mine) by getting more modern tools and, if possible, getting my certification from ACF.

*About Michelle Lee and The Michelle Lee Legacy Scholarship

Michelle Soojee Lee was a quiet force on the Austin culinary scene. Originally from Seoul, South Korea, Michelle moved around the US landing in Austin after attending a year at NYU art school. She began working in Operations at Central Market on South Lamar and quickly fell into the role of a Foodie. Michelle wrote and orchestrated hundreds of recipes and food events, taught countless customers and friends about the joys of cooking, and always found new and exciting ways to connect with her customers and peers through food.  Michelle wasn't afraid of the hustle outside of her daily job, and was a personal chef and caterer, pastry chef, and entrepreneur working on bottling her own Korean hot sauce, and was always willing to lend a hand where needed with Les Dames d' Escoffier Austin Chapter. She was led by her huge heart and selfless nature, using her culinary talents to organize and donate to fundraisers for basic human rights, female empowerment, Black Lives Matter, and Austin Pets Alive, to name a few.  

The Michelle Lee Legacy scholarship is for the female candidate in the culinary/hospitality/grocery industry who is guided by the greater good and isn't afraid to hustle. She is an under-represented BIPOC culinarian or an advocate of the greater advancement of equality and human rights. 

Megan Baumbach - $2000 Culinary School Scholarship (2021)

Megan Baumbach is a student in the Baking and Pastry program at Auguste Escoffier in Austin. She has always loved baking and has been in the kitchen as soon as she could reach the counter. Currently, is the Head Pastry Chef for a local organic grocery store in Martindale called Good Things Grocery. She also runs a small business called SimplyYou, Options Made Simple. SimplyYou is focused on providing gluten free, dairy free, and vegan pastries to the local community. It brings her joy and motivation to see support from the community for my products. Her goal is to open a bakery that offers delicious options for any dietary restrictions, that includes a teaching kitchen where we can teach more this beautiful, fun craft. 

The scholarship will be utilized to further her studies at the Auguste Escoffier Culinary School in Austin.

aneka kruse - $2000 Culinary School Scholarship (2021)

My name is Aneka Kruse and I am a 19 year old student at Auguste Escoffier. I am originally from Wisconsin, however moved out to Austin on my own to pursue my passion and love for cooking. Ever since I can remember I always had an entrepreneurial spirit and dreamed of having a place where I can make foods and drinks for everyone while providing an unforgettable experience with it. Growing up going out to eat was only for special occasions and money was very tight in my family. As a child I was envious of the friends who would eat out weekly and saw my situation as a curse, however looking back I see how blessed I truly was. My mom was the cook of the family and showed me how to use what we have while keeping a creative mind. We had a small garden of greens and some herbs and worked off of meats that were on sale or simple stable foods. My mom would take these foods that were seen as simple and boring and would bring them to life with different flavors and textures. I would watch her and want to help out and do the same. Eventually I became the cook for the family and I loved every minute of it. Being able to create new flavor combinations and bring my ideas to reality filled me with so much joy and also brought smiles to my families face when they would eat these dishes that were made from what seemed like nothing. Moving out to Austin alone was difficult and maintaining a full time job while also being a full time student is very stressful. However knowing that I am working hard so that I can get my dream job is a drive that keeps me going. This scholarship would help me tremendously and allow me to focus more on my study at Escoffier, however if not I will continue to work and grow on multitasking. So far my experience at Escoffier has shown me the endless possibilities of food creations and I am excited to continue to learn and grow in my culinary experiences.

Jacqueline Agans - $2000 Kitchen Professional Stipend (2021)

My introduction to hospitality came when I was a teenager, working graveyard shifts at a Greek diner in New Jersey. The shifts were long; the menus longer. Since that time, I have worked many places and many positions, from Star Seeds to Saint Cecilia, front of house to back of house. The latter is where I met Chef Alexandra Gates, who encouraged my love of pastry and bought me my first notebook to scribble my ideas in. The women in my life have again and again given me strength and support. I am now the executive pastry sous chef with WIP Hospitality (formerly Elm Group) under Chef Mary Catherine Curren. They say as you get older, you begin to comprehend the breadth of everything it is that you do not know. One could say the year 2020 accelerated that for me.

I am applying for this scholarship to fund an opportunity to attend a continuing education pastry course at ICE, also known as the CAPS Program in 2021, or as soon as they are available.

Samantha Olvera - $2000 Beverage Stipend (2021)

 Samantha is a Production Operator for Garrison Brothers Distillery. Her job involves a little bit of everything. Intaking grain/transferring it to silos, cooking grains/monitoring starch to sugar conversion, monitoring grain handling system, tracking fermentation process over 4 days, transferring distillers beer to stills, maintaining cleanliness of cookers & fermentation tanks, distilling beer and maintaining quality of product, providing tours, filling barrels, moving barrels to warehouses, keeping track of barrel inventory, checking quality of bourbon as it ages and when being dumped then placed into a bottle, bottling & packaging product. 

Her intermediate goals will be education. She’s worked in production long enough to feel confident with her ability to make bourbon but there is always more to learn in this industry. She wants to acquire the knowledge of spirits from the ground up. For example, choosing your location, warehouse building, barrel aging, choosing a cooperage, grain selection, copper still building, different types of stills, etc... I want to learn everything she can to make me a better distiller, employee and person in general. The knowledge she will gain will be shared with others. Her sister once told her “An education is the one thing no one can take from you”. Every day she sees more and more women who are becoming interested in this industry. To this day she encounters people who are shocked to see that a woman not only knows what bourbon is but is also making it. She wants to keep recruiting people of all genders to appreciate the craft that goes into making this spirit. Inevitably she would like to become a Master Distiller. 

Samantha will be attending Moonshine University in Louisville, KY.

Taj Reid - $2000 Beverage stipend (2021)

 Taj Reid is currently a wine steward at Central Market Westgate. She has over 20 years of experience selling, serving, teaching, writing, and learning about wine. Wine can be intimidating to newcomers, so her philosophy is to put them at ease, exhibit her enthusiasm, and put the bottle that best fits their desires in their hands. She has traveled extensively in the Western US visiting wineries and has studied briefly in Napa at the CIA at Greystone. She is an Austinite and loves picking apart movies, making strange soups, and serving my lord and master, the Siamese cat Asher. She is very excited to enhance her knowledge by completing the WSET certifications.

She intends to stay with the Central Market company as a wine steward for the foreseeable future, but really hopes to do two things: one, to respond to any opportunities with the company or outside it for teaching wine classes on various levels; and two, to build her YouTube project, a channel called ‘Cheap Chianti’, where She’ll combine a quick edited, fast-moving entertainment driven style with real and accurate expertise. She will review wines and cover various styles and regional differences as well as post interviews with members of the industry. What will set her apart from other channels is a cheeky, fun approach. She’ll pair wines with Johnny Cash records, sci-fi movies and Doritos. She will answer questions about which wines pair with particular moods, such as giddiness, grumpiness, or existential dread. She’ll be working with a partner who has editing, sound and filming experience in order to offer the highest production value we can afford. I want to offer something different from other channels and place mine into the YouTube algorithm 

Taj will pursue WSET wine certifications with her award. 

Candice Price - $2000 Beverage Stipend (2021)

Candice is the Assistant Category Manager over Beer and Spirits Globally for Whole Foods Market. Her role is to assist the Category Manager to make assortment selections driven by data, insights, consumer wants, and new products that taste great to put into our store sets across all 11 Whole Foods Market regions. 

Her goals are to continue her growth and knowledge within the industry and also continue to set the industry standards by understanding ingredients, techniques, and processes used by all aspects of the adult beverage industry to make more clear assortment decisions. She has always wanted to make a career out of her passion for adult beverages and plans to continue on the path of category management and product development at Whole Foods Market. 

Candice will pursue level 2 and 3 Cicerone Certification.

Diana Naya - $2000 Business Owner stipend (2021)

Diana Naya hails from Miami, Florida, but has been in Austin over 12 years! Her personal experience with the healing aspects of fermentation led her to co-found Austin based fermentation company Pickle My Fancy Ferments. Her passion lies in producing functional healing ferments full of purpose, as well as teaching her community how to make them safely at home. Diana focuses on a science-based approach to better inform her customers and give her students the confidence they need to experiment with their own recipes at home. In her free time, she likes to dream up colorful and fun recipes that will entice those new to fermentation to adopt these goodies into their vibrant diets. 

Diana will attend Cultured Guru Fermentation School. Cultured Guru is a science-based Fermentation company run by a microbiologist in Louisiana. Their focus has been on producing truly exceptional fermented products, and recently have begun a fermentation school as well! Her dream is to take their three courses on fermentation. The first, focuses on the science behind fermented foods. How to cultivate them safely with a science-based approach. The second course is about fermented beverages. This covers kombucha and kefirs. The third is entirely about running a fermentation business and fermenting in oak barrels.

Ali White - $2000 Business Owner Stipend (2021)

 Ali co-owns and operates Nervous Charlie’s Bagels.

I grew up in rural Pennsylvania, close to Gettysburg. My hometown, to this day, still does not have a stop light. I stayed close to home for college, graduating in 2009 from Bucknell University. Soon after, I moved to New York to live with my now-husband, Chris. While there, I earned my MPH degree and spent my days working to promote emotional health and prevent suicide among teens and young adults as a program manager for The JED Foundation. In 2016, Chris and I made the move to Austin. Our first weekend, we went out seeking the bagels that we had come to take for granted in New York. We went to Einstein’s, and without going into too much detail, the idea for Nervous Charlie’s was born. We opened the doors to our bagel shop in 2018 and haven’t looked back.

One of the things I find most challenging about owning a business is the “people” part of it. Hiring people, managing people, motivating people, setting the right example for people - these are all things that I struggle with daily. Until 2019, I was always being led by other people, always looking to others for the answers, and now, I find myself in the opposite chair. I want to be the person that people can look up to and learn from, and I want to be comfortable and confident in my ability to be that person. 

Ali will be attending UT Austin’S Center for Professional Education learning HR and leadership skills. 

Alexandra Manley - $2000 Business Owner Stipend (2021)

Alexandra was born and raised in Washington, DC. She has a BFA from Rhode Island School of Design. After time spent with Nancy Silverton at L.A.’s La Brea Bakery and Maiya’s in Marfa, Manley came to Austin. Working for MMH, she began as Lamberts’ pastry chef. She then opened and ran pastry & baking programs at six of the group’s properties. After a stint as Josephine House’s chef, she is now the corporate director of baking of MMH and a partner in Swedish Hill Bakery.

The best compliment I ever received about my cooking is that the food I cook not only tastes delicious, but after eating it you feel good. I am interested in cooking and eating healthfully, but not necessarily in “health food.” Recently, I became interested in learning more about nutrition and medicinal herbs. I imagine my career pivoting in this direction, possibly opening a cafe and writing a cookbook. I’m also considering a business that offers healthy and delicious meal plans with recipes focusing on health concerns like anti-inflammatory, wheat/gluten-free, and vegan diets.

Alexandra will be pursuing training from the Sacred Journey School of Herbalism.

Veronica Sanchez - $4000 Travel Stipend (2021)

Veronica Sanchez is Production Lead at Sweet Ritual Vegan Ice Cream. Veronica is a 25 year-old Greek-Mexican Queer woman living in Austin, TX. She was born and was raised in Dallas, TX and grew up on Greek, Mexican, Indian, and fusion foods. In her spare time she enjoys eating sushi, swimming, making ceramics and camping with her 3 pitbulls in places like McKinney State Park and Big Bend. She has worked for Sweet Ritual since 2018, working her way from production assistant to production lead. At Sweet Ritual she has taught through their vegan ice cream school ‘Cool School’ and she has extensive experience in training new employees, managers, and seasonal workers. Currently her career is focused towards developing relationships with small local vendors and farms as well as exploring the world of procurement. 

When I was promoted to Production Lead the position gave me new opportunities to expand my skill set, explore new recipes, and improve my leadership skills. A central part of my job is recipe building, budgeting and (my favorite) procurement. The research, data, and knowledge that goes into finding the right tools, ingredients, and combinations for a good final product are my kind of challenge. I want to expand my knowledge on procurement and ingredients by exploring the different systems that interact in the culinary world such as farms, independent bakeries, artisanal markets, and artisanal foodmakers.

Veronica will travel to Seattle, Washington to research all aspects of vegan ice cream and its production.

Krista Church - $4000 - Travel Stipend (2020)

Moving from her hometown of St. Petersburg, Florida to pursue an advanced degree in Paleontology, sommelier Krista Church received an accidental education in wine. Krista is the current wine director at Eberly, a farm-to-table contemporary American concept in downtown Austin, TX. She has been a voice in the Austin wine community for almost a decade, running beverage programs for Parkside Projects and Eleven Plates & Wine before joining the Eberly family in April of 2018. She has participated in the Ruinart Challenge, TEXSOM Best Sommelier Competition, Cochon 555, and has been published in SommJournal. A Certified Sommelier, she is currently studying for her Advanced exam in the Court of Master Sommeliers.

Krista is using her Les Dames award to travel to the Wachau wine region of Austria to stage with producers of some of the most beautiful organic/biodynamic/sustainable wines in the world, learning about the new standard of environmentally conscious Austrian wine.

Juanda Powell - $4000 - Culinary School Scholarship (2020)

Juanda Powell has kept her ninety-year-old mother on her homestead instead of in a nursing home, and the associated challenges unique to that situation are what led her into personal meal catering and pursuing an Associates in Applied Science Degree in Baking and Pastry and also Culinary Arts at Austin Community College. Staying at home is the hope of many elderly people and Juanda has been called to help seniors get healthy food they can enjoy and that is appropriate for their age while considering the financial constraints of being on a fixed income. 

Although many students plan to go into the food industry immediately after graduation, Juanda’s mission is to grow her company, In a Pinch Catering, LLC, to serve seniors in the community with meal plans and bulk delivered single-serve catered meals before she graduates from school. Her delivery service will incorporate some fun and memorable activities her clients can associate with the event of eating, such as tours of the garden that grows some of the food they eat, food tasting events, collecting honey from her beehives, creating preserves that they can take home, cartoning eggs, and drying herbs.

Hope Green - $2000 - Educator Stipend (2020)

Eight years ago Hope started a successful food truck business -- Emojis Grilled Cheese Bar -- while she and her daughter were homeless. Today Hope’s business serves more than 2,000 meals each year to homeless individuals through her food truck, in addition to teaching job and life skills to incarcerated youth via her Culinary Entrepreneurship class at the Gardner Betts Juvenile Center. 

Hope is at a stage where she is ready to  improve her skills as an instructor, learning how to scale businesses like her own, how better to instruct others to do the same, and leveling her skills for how to effectively manage people. Covid-19 has adjusted some of her initial plans, so to support her goals she will enroll in programs like CHART’s hospitality training conference, E Simplified’s entrepreneurial coaching program, and accreditation as a Certified Life Skills Instructor.

Sara Mardanbigi - $2000 - Business Owner Stipend (2020)

Sara (you can call her Bigi) hails from the Ozarks of Arkansas, but has made Austin her home for the past 9 years. Professionally, she’s worked in international education as the Director of Alumni Relations at ISA, in hospitality and event management at Peached Social House as the Senior Corporate Events Manager, and in HR as a Talent Engagement Manager at Torchy’s Tacos. Currently, Sara is the co-owner and operations leader for her and Chef Edgar Rico’s less-than-a-year-old taco baby, Nixta Taqueria. 

This educational stipend supports Sarah’s goal of pursuing varying levels of Sommelier courses and certifications to strengthen her FOH/hospitality program, as well as building the expertise to complement Chef Rico’s imaginative dishes with a beverage program that substantially elevates Nixta overall.

Valerie Fontana - $2000 - ‘A La Carte’ Stipend (2020)

Valerie Fontana is an International Tea Masters Association Certified Tea Sommelier, and the founder and Chief Curator of the Museum of Tea USA. Valerie shares her passion for tea through articles, workshops, and tea tastings for both food professionals and the general public. She has worked with Central Market on tea educational events for both staff and customers. In 2019, she taught a professional training for staff entitled, “Tea 101: A Tea Tasting Experience,” and in 2018, she was the Special Guest at the two Afternoon Teas held during the Passport United Kingdom event. Valerie is currently working on the Museum of Tea USA's first pop-up exhibit to take place in Austin, TX, a tea column, a book about tea, and a documentary film and a market research report, both called The Face of Tea. 

With her stipend, she plans to attend the World Tea Expo for the first time and attend 2 all-day tea and tea business workshops, plus additional specialized tea trainings that support later certifications.

Carrie Matherly - $2000 - Beverage Professional Stipend (2020)

A Midwestern transplant to Texas, Carrie Matherly grew up in Michigan, graduating with a degree in Film Studies from the University of Michigan in 2003 and moving to Austin in 2004. Her passion for film led her to an eight-year stint with the Alamo Drafthouse, first as a server and later an administrator and creative professional. Carrie’s appreciation for food and beverage flourished from there. For the past decade, Carrie has had the privilege of working as a server in some of Austin’s most outstanding restaurants including Lenoir, Dai Due, Foreign & Domestic and Elizabeth Street Café. 

In December, Carrie passed her Level 1 certification through the Court of Master Sommeliers and this year she hopes to pursue a Level 2 as a part of her ongoing professional development and commitment to the promotion and enjoyment of locally-sourced food and natural, sustainably-produced wine.

Margaret Thorenson - $2000 - Travel Stipend (2020)

Margaret Thoreson was born and raised in Austin by parents who had their own business, so entrepreneurial blood runs through her veins. Margaret has managerial and training experience in many areas of retail, catering, education and advertising; she loves teaching and sharing experiences with others and is in a period of refreshing her career. She has understood the benefits of farm to table ingredients since her days as a manager at Sur la Table, came to know and understand sustainable practice while managing Starbucks, and learned many culinary disciplines while she was a student at Le Cordon Bleu . 

Margaret will attend the UC DAVIS course for Sensory Evaluation of Olive Oil Certification --  hosted by the UC Davis Olive Center and the Robert Mondavi Institute for Wine and Food Science -- and plans to utilize this course to build best practices for consumers on their end of the food spectrum. The course will enable her to speak at many areas of food service and consumer purchasing so that consumers can be better informed about extraction processes and the effects and health benefits of olive oil in cooking.

Jules Stoddard - $2000 - Travel Stipend (2020)

Jules began her career in Chicago at Nico Osteria working under the direction of James Beard Award Semifinalist Amanda Rockman. In 2015 she joined Rockman as her pastry sous chef at South Congress Hotel which gave her the skills to become Executive Pastry Chef for Parkside Projects in 2017. As current Pastry Chef of Olamaie, Stoodart has returned to her southern roots where she is creating desserts based on childhood favorites and rich Southern traditions. In addition to her time in the kitchen, Jules values her time spent educating on the history of desserts in the South and how they play a part in our current culture. 

Jules plans to travel through the south to gather information and share an oral history of Southern food and culture, as well as where we are in our current state of food. She is currently working on creating a podcast based on the food of the south where this trip would most likely be the highlight of many episodes.

Veronica Meewes - Honorable MEntion (2020)

Veronica studied creative writing at Sarah Lawrence College (while working in the front and back of house of restaurants) before moving to Austin, where she writes about food, beverage and travel for a number of media outlets and has published two books, The Fish Sauce Cookbook (Andrews McMeel Publishing, 2015) and The Odd Duck Almanac (Cattywampus Press, 2020). She serves as Social Media Manager for Wonder Women of Wine, a wine conference established to advocate for gender equality in the wine industry, and she manages social media for APT 115, an East Austin bar where she also pours wine. Veronica serves on the board of Slow Food Austin, planning community events to showcase the farmers, chefs and producers who embody the non-profit’s mission of promoting food that is good, clean and fair.

De Juana Lozada - Honorable Mention (2020)

De Juana "De J." Lozada is a lifelong serial entrepreneur with a passion for equity and inclusion. Currently, she is the founder and chief visionary for Soul Popped Gourmet Popcorn, an artisanal product that uses premium, real food ingredients to recreate the authentic flavors of Soul Food. Past experiences have included leadership roles in multiple state and federal government agencies in Communications and Public Relations, fields in which she holds multiple degrees and certifications.

Jennifer rodriguez - Awarded $2275 for Culinary Institute of America in San Antonio (2019)

Jen Rodriguez shares her passon for entertaining and love of cooking as the chef and owner of 3 small plates, LLC. Jen draws from her European travels, time spent living in Spain and Germany, family experiences, culturally diverse groups of friends, and her love of food to create one-of-a-kind flavors for diners to experience the artistry of Europe without leaving Central Texas. A Texas native and graduate of Texas Christian University, Jen holds a BA in journalism news/editorial and minor in commercial art and served 20 years with the Department of Defense as a public affairs specialist. Jen will use her Beyond the Classroom stipend to attend the San Antonio Culinary Institute of America’s Skill Development Boot Camp. She will receive hands-on training to refine her current culinary skills and to support her mission to change the way people view food by presenting familiar dishes in new, more sustainable ways.

Alison Wallace - Awarded $1300 for fermentation Residency Program (2019)

In 2012 Alison Wallace graduated with a BA in French from Texas A&M, soon after which she began a farm-to-table lunch program at a small school in Austin. It is there she realized she had the passion and skills to pursue a professional career in the culinary industry. In February of 2019 Alison founded Bluebonnet Kitchen, a meal delivery service that provides vegetable-forward meals in the Austin area. Several of Alison’s customers have struggled with their health, and by including fermented vegetables in tasty, un-intimidating ways, she can add value to her products that will benefit the lives of each customer. Alison will use her LDEA award to travel to Tennessee for a Fermentation Residency Program with Sandor Katz, American food writer and fermentation expert. By using food scraps that might have otherwise been discarded, Alison can create unique and healthful products to sell with very little added cost, all while enjoying fermentation as an outlet for experimentation and infinite creativity.

Kelsey Caudebec - Awarded $2615 for Les WSET Level 3 Classes and certification (2019)

Kelsey Caudebec grew up in a small town on the water in Washington State and moved to Austin in 2013. She bartends and helps manage The Tigress Pub, a neighborhood craft cocktail bar. She is also the staff mixologist and Milam & Greene Whiskey. Her previous work includes non-profits, museums, and galleries, and she wants to make a big creative career in the bar and spirits world, in ways that nourish others and keep her constantly learning. Kelsey will use her LDEA stipend to study and sit for the Level 3 Wine & Spirit Education Trust (WSET) exam. WSET is the largest global provider of wine and spirits qualifications — respected for the quality and rigor — and certification would dramatically elevate Kelsey’s qualifications and prepare her for heightened opportunities at distilleries, liquor companies, bar consulting, bar management, and even in her goal of someday publishing a book of poetry inspired by the industry.

Nicole Jean-Baptiste - Awarded $4000 for Auguste Escoffier School of Culinary Arts (2019)

Nicole Jean-Baptiste is of Haitian decent with wide and varied experience in and outside the kitchen. In her early 20s she worked extensively in restaurants in both front and back of house roles, all while raising three children, partially as a single mother. Nicole currently attends the Auguste Escoffier School of Culinary Arts and in fall of 2019 is participating in a Disney culinary externship in Orlando, FL. After graduation in December, Nicole hopes to travel to France for additional externship opportunities to experience a true farm-to-table operations with animals and produce onsite. Nicole’s ultimate goal is to use her background as a certified massage therapist, fitness instructor, and nutritionist to open a holistic wellness center in the style of a small B&B, with gardens, chickens, bees, cooking classes, nutritional/fitness classes, and a non-profit arm to offer access to services for those in strained financial circumstances and with demonstrated need.

Olivia Rodriguez - Awarded $4000 for Valrhona Chocolate Pastry Courses (2019)

Olivia Rodriguez is a culinary arts instructor in Leander ISD at Glenn High School and in fall 2019 started her 13th year of teaching. She holds and Associates of Science in Culinary Arts and a Bachelors of Science in Food Service Management from Johnson & Wales University in Providence, RI. Olivia is the product of the public school educations system right in Austin, TX and has come full circle to be teaching the same program where she realized this is what she wanted to do for a career. She teaches because a teacher changed her life and her goal is to do the same for the 75-150 students she teaches annually. With her LDEA award, Olivia will travel to Valrhona in New York for hands-on classes in bakery, chocolate, pastry, and plated desserts. Her goal is to leverage her own courses with Valrhona and embrace the newest trends in culinary arts to propel her plated dessert competition team in Glenn High School’s ProStart Culinary program.

Victoria Swaynos - Awarded $700 for Vermont Cheese Council’s Science of Farmstead Cheese Course (2019)

Victoria Swaynos is the Head Cheesemaker at Bee Tree Farm and Dairy in Manor, TX. She started her journey into the world of cheese over a decade ago at Cowgirl Creamery in Washington, DC, eventually returning to her home state of Texas to manage and source cheese for Antonelli’s Cheese Shop. Looking to take on a greater part in the process of crafting small-scale artisan food, she started her hand at cheesemaking at Bee Tree Farm, quickly fell in love with the process, and decided to take on cheesemaking full time. Victoria’s LDEA educational stipend will be used for a course on the Fundamentals of Farmstead Cheese — specifically focusing on milk chemistry and microbiotic processes. The instructor, Pat Polowsky, is a food scientist extraordinaire with immense knowledge of cheese, so this is a rare opportunity to learn from a master while never having to spend a day away from the dairy.

Jaci Hodges - Awarded $1000 for Les Dames Austin / Wonder Women of Wine Scholarship (2019)

“Receiving this scholarship means that I’m on the right path, that my journey in the wine industry has led me to what I’m meant to do. This scholarship is advancing my career in wine by giving me some financial stability and support for my educational, hands-on journey into winemaking. I will be spending the year harvest-hopping. The rest of 2019 I’ll be working and learning state-side. I’ll be in Texas over the summer and then Vermont in the fall. Next year I plan on going back to the Mosel to lend a hand with some off-season work and then somewhere in the Southern Hemisphere for another harvest.”

Jocelyn Jerrils - Awarded $8000 for Auguste Escoffier School of Culinary Arts (2018)

Jocelyn spent most of her life in California and Oregon until she fell in love with Austin in 2016. She has always had a strong passion for food and a desire to go to school, so applied to Auguste Escoffier School of Culinary Arts. That same month, she discovered Springdale Farm and Eden East and knew that was the place for her to work and learn while witnessing the full cycle of food from seed to plate. Jocelyn has been most inspired in her culinary journey by the strong, successful women she has encountered and looks forward to both her future and learning and growing everyday in the present.  

Amelia Sweethardt - Awarded $3250 for Fundamentals of Artisan Cheese in Vermont (2018)

Amelia Sweethardt grew up on the Pure Luck farm and still lives within view of her goats and dairy in the small town of Dripping Springs, TX.  She has 20 years of cheesemaking experience, runs Pure Luck’s daily operations, and manages a dairy herd of about 100 Nubian and Alpine goats.  Pure Luck's handmade farmstead cheeses have been recognized by the American Cheese Society with national awards and are available in Austin and Houston.

Ali Schmidt - Awarded $1445 for Court of Master Sommelier Advanced Exam (2018)

Ali Schmidt is a Certified Sommelier and a native Austinite. She fell in love with wine over a glass of Tokaji and the mysterious aromas of botrytis. This curiosity led her to a career in Wine and Hospitality. Her restaurant career in Austin began with four years at Uchiko before leading her to a Captain and Sommelier role at Jeffrey's. Since 2017 she has held her dream job as Manager and Wine Director at Emmer & Rye. 

Gaby Kraml - Awarded $950 for Spanish Language Nutrition Classes (2018)

I am a Registered Dietitian with a focus on community nutrition and food security. I have lived all over the midwest and now have found my home in Texas. My passion is teaching people that eating healthy on a budget is possible and can be delicious. I am using my LDEI scholarship to take Conversational and Medical Spanish classes to help me pursue a career in community nutrition and food access here in Austin, Texas.

Lauren Busch - Awarded $845 for Introductory Sommelier Exam (2018)

Tara Chapman is the founder and owner of Two Hives Honey. After almost 10 years working for the U.S. government in intelligence and oversight in Pakistan and Afghanistan, she took a chance beekeeping class and fell in love with the bees.  Six months later she quit her job to work for a beekeeper rearing queen bees during the spring season, and shortly thereafter started Two Hives Honey, a full service beekeeping and honey business.

Tara Chapman - Awarded $825 for The Art in Queen BEE Rearing Course (2018)

Cortney TenHet - Awarded $4000 for Auguste Escoffier School of Culinary Arts (2017)

WHERE IS SHE NOW: “It's been such a whirlwind of a year since I was fortunate enough to receive a scholarship from Les Dames Austin! I spent the end of August 2017 to January 2018 in Orlando completing my culinary externship at Walt Disney World. Upon my return, I began working travel events for Global Event Group, a catering and logistics company out of College Station, TX. So far, I've traveled to Cabo San Lucas, Fort Lauderdale, and Chicago working events like the Tortuga Music Festival, ACL and Lollapalooza. It's been an amazing experience seeing catering on such a massive scale.

“In May 2018, I began working the line at a sweet little restaurant called Tiny Boxwoods on 35th Street near Seton Hospital. They have two locations in Houston that I frequented prior to culinary school. I was excited to learn that they were building the Austin location while I was in school, so I followed their progress on Instagram and applied for Front of House Manager when I settled back in Austin. I am super excited about this opportunity. I've been so happy there; good people, great food, and a beautiful aesthetic. I'm even thinking of getting more education through an online certification program through Cornell.”

KARINA CALDERON - Awarded $4000 for Auguste Escoffier School of Culinary Arts (2016)

WHERE IS SHE NOW: Georgetown, TX native, Chef Karina Calderon, graduated with a degree in Baking & Pastry Arts from Austin Community College in 2017. During her time at ACC, Calderon was able to study Hospitality at the San't Anna Institute in Sorrento, Italy where she was able to complete her summer internship as a pastry chef at local bakeshop thanks to the Les Dame d'Escoffier Scholarship Program. In early 2018 after graduation, Calderon continued her studies in the Culinary Entrepreneurship Program at the International Culinary Center in New York City (formerly known as The French Culinary Institute) on a James Beard Foundation Scholarship. After returning to Texas, managing a few award-winning restaurants in the Central Austin Area, and the birth of her first child, 21 year-old Calderon decided to open her online bakery, Georgetown Pie Co. With 5k followers between her two social media outlets, multiple Austin Food Blog articles, and features in the local Williamson County newspaper, Georgetown Pie Co's following has resulted in constant sold out farmer's markets and booked up weeks on end. Calderon is currently in the works of opening a storefront, but meanwhile is taking on wholesale accounts with various shops in the area and continuing her sucess at local markets. 

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 in our chapters provide leadership, educational opportunities and host philanthropic events within their communities. The Austin Chapter of Les Dames d’Escoffier was founded in 2003 and represents more than 110 culinary women professionals in the Austin area. For more information, visit LDEIaustin.org or on Facebook at Les Dames d’Escoffier Austin Chapter.