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 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.
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 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 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.
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.