Chef Mary Nguyen supports Work Options for Women!
After participating in our 8th Annual WomenCook! event, Chef Mary continues to support WOW by donating $1 for every Facebook check in at Parallel Seventeen and at Street Kitchen Asian Bistro for the month of May!
Visit their Facebook page now.
WOW, what an event. It has been a few weeks since our WomenCook! 7th annual dining for a difference event and we have so much to be thankful for.
Our event was once again held at Temple Emanuel, a venue that is so magnificent. This venue provided the perfect place for everyone to experience the event, to share stories and meet new people while surrounded by incredible architecture of Colorado’s oldest Jewish congregation.
We were all touched by the speech from Karisha who with a lot of hard work and dedication has excelled since she completed the program with Work Options for Women with a series of promotions in a very short period of time.
Experiencing the carefully prepared dishes that our fine contributing chefs served up throughout the walk-around dinner brought on a choir of “WOWs” from the 500 attendees as they went from station to station. Dishes such as grilled slices of New York strip mounded on Parmesan-polenta crackers crowned with arugula pesto from Aniedra Nichols at Elway’s Cherry Creek, the Green garlic panna cotta with a spring vegetable fricassée from Crickett Burns at the Squeaky Bean or the Colorado lamb burger with goat cheese, cucumber rounds and hummus from our own chef Craig Dixon of Cafe Options were the topic of conversation between old friends and new friends at the event. Westword captured some lovely pictures of some of the dishes.
Huge thanks to our amazing chefs:
Of course we are very fortunate and grateful for our event sponsors including:
Our Sous Chef Sponsors:
Our Foodie Sponsors:
Throughout the night, we heard how the event truly helped to showcase what Work Options for Women is all about. It is through the support of our community, that we are able to help combat homelessness and poverty by providing unemployed women with the confidence and skills they need to become gainfully and permanently employed in the food service industry. Our contributing chefs serve as the role models for what women can become with hard work and support. Together we can make a difference, together we give women in Denver the opportunity to do wonderful things.
Thanks to everyone that helped make WomenCook! 2011 a great success.
We are delighted to announce Ehrhardt Keefe Steiner & Hottman PC (EKS&H) will once again be joining us as a Sous Chef Sponsor for the WomenCook! event on May 2nd. Most likely you have heard of or have worked with the team at one of Colorado’s largest accounting and business consulting firms.
The firm has a philosophy of “doing well by doing good,” i.e. giving back to the community. As an example, each year EKS&H selects a nonprofit organization to adopt for the year. Candidates are nominated by employees, and one is selected by a committee. Projects range from building outdoor facilities, interior and exterior painting, general cleaning and repair and landscaping. Annually, an average of 125 employees participates in these projects and the firm donates tens of thousands of dollars of needed supplies.
EKS&H is also involved in many other charitable support activities and has sponsored hundreds of benefits and other events. The firm has donated in excess of a half million dollars to nonprofit causes in recent years and another half million in sponsorships. Their professionals are encouraged to volunteer and many serve as volunteers and board members to civic, charitable, educational and religious organizations throughout the Front Range area.
Special thanks to EKS&H for your sponsorship and support for Work Options for Women.
Reserve your tickets now!
Reserve your tickets now!
We are TWO weeks away from our 7th Annual WomenCook! – Dining for a Difference event. Each week, leading up to the event, we have been highlight the chefs who will present their fine eats on May 2nd.
Today, we are proud to feature Lisa Bailey of D Bar Desserts
D Bar Desserts was created by Keegan Gerhard and Lisa Bailey and opened for business on May 24th 2008. Thanks to encouragement and unending support of Noel Cunningham, Chef and Owner of Strings the duo moved to Denver to create the unique dessert destination. Oh and don’t be confused by the name, D Bar also features an extensive wine list and some of the most delicious eats including one particularly tasty treat, the pizza salad sandwich. We actually had the opportunity to sample that sandwich when we sat down with Lisa to learn more about what inspired her to be a chef. Check out this interview:
Lisa Bailey is a Texan through and through – born and raised in Brazoria Texas. Her passion lies with all things food, especially pastry.
Lisa fell in love with her grandmothers Kitchenaid mixer at age 10 and has been dreaming of owning a place of her own ever since. At age 12 the decision had been refined. The “place” was to be a restaurant or B&B because she was going to be a chef. She has followed through with that dream and along the way the field of pastry chose her. Hot food was a struggle in the beginning but pastry always came easy.
Her ease with the culinary arts was obvious from the beginning when she won the Anne Criswell scholarship to attend the Art Institute of Houston. Since that time she has crafted her work experience with that one simple goal of preparing herself to open a place of her own. Excellence and diversity was her plan of attack. Consequently, her resume reads like the who’s who of the food and beverage industry including such places as Lilette in New Orleans, Four Seasons Hotel Company and opening Pastry Chef for Corsa restaurant inside Wynn Las Vegas.
Lisa fortified her efforts towards opening her dream place when she met her soul mate in love and pastry in Lyon, France at the World Pastry Cup. Lisa and Keegan brought their dream to reality with the opening of D Bar Desserts in Denver Colorado. Lisa was quickly named best new pastry chef in Denver by local media and D Bar named top 10 best new restaurants in Denver by 5280.
With less than a month away from our WomenCook! event, we are delighted to announce that Venus Flower and Gift Shop has donated the floral arrangements for Womencook! this year. Tracy Reynolds, owner of Venus Flower and Gift Shop has recently opened a second store at 38th & Kipling.
Mention WOW when you purchase your Mothers’ Day! bouquets from Venus Flowers and Gifts and they will donate 5% of your purchase to Work Options for Women.
Thank you Tracy for your continued support of our mission!
Venus Flower and Gift Shop Location: 924 S. Sheridan Boulevard – Denver, CO 80206 – 303-922-7611
You can also Follow Venus Flower and Gift Shop:
Reserve your tickets today!
The WomenCook event is quickly approaching and we have more exciting news to share. This year, the talented female chef instructors from Johnson & Wales University’s College of Culinary Arts will join the list of talented Denver chefs at the event on May 2nd.
We recently asked Jamie B. Daugherty an Assistant Professor at Johnson & Wales (JWU) to discuss the University’s involvement with the WomenCook event and share insights regarding women in the food service industry.
WOW: Can you share with your involvement with WomenCook?
As educators in the field of culinary arts and baking pastry we would love to share our expertise with other women interested in the food service industry. We would hope to assist in being resources for impoverished women who are gaining the skills and confidence they need to become gainfully and permanently employed in the food service industry.
WOW: How did you learn about WomenCook!
We have had one of our chefs help with this event in the past. As well, the Dean of Culinary Arts at Johnson & Wales University was contacted about any potential women chefs that could help with this event.
WOW: Share the opportunity you see for women chefs in the food service industry. From an education perspective, has anything changed in the number of female chefs coming through the doors?
From my perspective, many more women are entering the culinary world! Pastry has seen an increase in women, more leaders to look up to, and aspire to be like. I see plenty of female students here at JWU, possibly slightly more than when I first started 8 yrs ago, but we are only slowly gaining visibility in the field. At the Colorado Springs Gala I just attended as a guest judge there were three women out of 23 entrants.
WOW: Can you share the special dishes that will be prepared at the event?
Seared Polenta Cakes, Wild Mushroom Ragout and Spring Asparagus Salad.
Can you share one tip or piece of advice that you would share with other aspiring chefs?
Prepare yourself mentally and physically for all the opportunities coming your way!
My advice to aspiring chefs today is that they need to balance their education with practical experience. Gone are the days where you can just work yourself up through the ranks in the industry. You need to have both education and experience.
Take care of your feet!
Other than that I would advise young women not to be overly concerned about gender – if you don’t expect different treatment as a woman you’re less likely to receive it, especially in a negative way.
Thank you Jamie for sharing your story! Now it is time to meet the participating instructors representing Johnson & Wales:
Marcia Kramer – Associate Professor
Marcia received her culinary training at Johnson & Wales University in Providence, Rhode Island. While attending school, she worked at Camille’s Roman Garden on Federal Hill designing and creating new menus. Her background in front of the house service and management was essential to her success within the industry. Chef Kramer has worked in the hospitality field for over twenty years, working with top chefs including gold medal Olympian Christian Clayton at the Broadmoor Hotel in Colorado Springs. She joined the faculty of Johnson & Wales University Denver campus in 2001, and maintains an independent cake decorating business.
In addition to her Associates degree in Pastry Arts, she has 2 Bachelor’s degrees, in Speech Communication and Telecommunications, from the Pennsylvania State University, and has completed her Master’s degree in Adult Education at Regis University. Chef Kramer was promoted to the position of Associate Professor for Johnson & Wales University’s Denver campus in 2009.
Currently, Marcia lives in Boulder, with cat, Buster. When she is not in the kitchen, she enjoys the outdoors of Colorado by camping, hiking, rock climbing, fishing and snowboarding.
Stacy Griest – College of Culinary Arts, Front of House Instructor
A native of Colorado, Stacy started bussing tables at a small Italian restaurant in Aurora at age 14 the food and hospitality industry has been in her blood ever since. After college, she spent 11 years living and working in the San Francisco-Bay Area. While in San Francisco, she worked in a variety of restaurants from fast casual to fine dining with Independent Restaurants, Inc, a restaurant group that owned Scott’s Seafood, The Cantankerous Fish and Red’s Java House. Stacy began as the Manager then was quickly promoted to General Manager of Scott’s San Francisco and eventually operations manager for Red’s Java House. Then in 2005 she decided to enter the non-profit sector and joined the San Francisco Food Bank as the Human Resources and Office Manager. Not wanting to be away from food while still serving the community this position was a perfect fit. In 2008, Stacy decided it was time to return to her home state of Colorado. She joined one of Denver’s most dynamic restaurateurs’ upon her return, Jennifer Jasinski and Beth Gruitch, owners of Rioja, Bistro Vendome and Euclid Hall. First as the manager at Rioja and later promoted to general manager of Bistro Vendome before coming to Johnson & Wales.
Stacy received a degree in Hospitality Management from Metropolitan State College of Denver and Certified Wine Sommelier from the International Wine Guild. Outside of work, Stacy enjoys spending time with her family, traveling, gardening and reading. She lives in Denver with her husband, Sean and their English bulldog, Brutus.
Jamie B. Daugherty – Associate Professor
Jamie has been an RD for 6 years and brings many ingredients to the table. She received her BA in Psychology from St. Louis University and a BS in Nutrition and Dietetics from University of Illinois – Chicago. Upon completing of all ADA requirements she passed her RD exam in May 2004. In 2006, Jamie received a Certificate in Culinary Arts from Boston University. This past August, Jamie completed her Master’s requirements and received a MS in Nutrition and Physical Performance from St. Louis University.
She has counseled individuals with eating disorders to achieve more mindful eating patterns and gain a positive relationship with food. She has worked with parents and their children to develop healthier eating habits and attainable meal ideas that are flavorful. She has consulted pediatric patients for nutritional needs related to feeding behaviors, as well as diabetes, celiac disease and weight management. Jamie works with students, athletes and professionals to reach goals that make them feel confident and optimistic. Jamie brings nutrition and culinary arts together in the kitchen, to allow individuals an opportunity to attain a level of culinary education that encompasses health, balance and a more sensible lifestyle.
Carrie Stebbins – College of Culinary Arts, Front of House Instructor
Carrie has been with Johnson & Wales since September 2003 as an Instructor for the Beverage Service and Dining Room classes. As of Fall 2008, she has also been back in the kitchen teaching the Nutrition and Sensory Analysis class.
Educated in England, Carrie started her career of thirty years there. She received a Certificate from the Cordon Bleu School in London. In Bath she worked her way up to Executive Chef at Popjoy’s Restaurant in Bath, earning a coveted Michelin Rosette in the late seventies.
In the early eighties, she moved to Vail Colorado, where she worked both in the front of house and the kitchen, including stints as Chef of the Sonnenalp Hotel’s Austria House and manager of Mirabelle Restaurant in Beaver Creek. A break from Vail in the early nineties, took her to Ocean City, NJ, where she ran her own catering company. Back in Vail, while working at Sweet Basil she gained her certificate from the Court of Master Sommeliers. She helped open two very different restaurants in the Vail Valley, and has received recognition for several of her wine lists in a national publication. Most recently she has been the General Manager at Vista Restaurant in Avon Colorado for the four years prior to joining Johnson & Wales.
When not working, she likes to take to the hiking trail, with or without her camera. Other interests include language, travel and architecture.
Kristen Cofrades – Culinary Instructor
Classically trained chef with ten years professional experience in the hotel industry, Kristen spent nine years with Omni Hotels, starting as a pastry cook and moving up the ranks as Banquet Chef, Executive Sous Chef, Executive Chef and finally Corporate Task Force Chef. Upon leaving, she became Executive Chef of the Warwick Hotel in downtown Denver for one year and moved on to Johnson & Wales as a culinary instructor.
Get a glimpse of the faces and food behind WomenCook! Don’t miss out on this amazing event, reserve your tickets today.
Reserve your tickets today!
We are approaching our 7th annual WomenCook event and in addition to our amazing featured chefs, we also plan to highlight a sponsor each week. We couldn’t do what we do without the generosity of our sponsors. This week, we are highlighting Shamrock Foods as a returning sponsor.
Shamrock Food Services’ philanthropic division, Shamrock Shares is an initiative to partner with local non-profit organizations. They describe their support as being parallel to a three legged stool – one leg is the direct volunteer experience and opportunities provided for associates and their families, one leg is the financial contributions that associates give voluntarily through payroll deductions, matched by Shamrock Foods dollar for dollar, and the third leg represents the donations of food and product from the Shamrock warehouse. It is this approach that allows Shamrock Shares’ associates to get involved in the community and see the direct impact of combined efforts as an organization.
Big thanks to Shamrock Foods and their sponsorship of the WomenCook! event.
Each week, we will feature the women chefs who are participating in 7th Annual WomenCook! – Dining for a Difference event.
Today, we are proud to feature Kathleen Davia of GATEAUX, another returning chef to the WomenCook! event. 
Chances are high that if you live in Denver, you have either tried or heard about GATEAUX’s incredible shortbread cookies, but that is just the beginning for what makes GATEAUX special. Kathleen and her team create some of the most incredible specialty cakes and pastries.
Kathleen Kenny Davia and her business partner, Brad High, met as pastry chefs at the Historic Brown Palace Hotel in Denver, CO 15 years ago. It was there that they fine-tuned their pastry skills with wedding cakes, French pastries and assorted desserts.
Kathleen received her Baking and Pastry Degree from Johnson & Wales University in Providence, RI . She has worked in various hotels including the Marriott in Vienna, Austria and was Executive Pastry Chef at the Inverness Hotel & Golf Club.
In 1999, Kathleen and Brad fulfilled their lifelong dream of opening the GATEAUX bakery. They have enjoyed being business partners and friends as well as providing the training for future pastry chefs.
We had the chance to sit down with Kathleen last year to hear her story and involvement with WomenCook! check it out:
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