“I believe Stirring the Pot isn't just about mixing ingredients; it's about stirring up empowerment and unleashing the flavorful stories of the leading women in food and wine. It’s cooking with a purpose.” —Co-author, Dame Silvia Baldini
Les Dames d’Escoffier New York (LDNY) is very excited to announce the publication of Les Dames d’Escoffier New York Cookbook: Stirring the Pot, a cookbook filled with delicious recipes created by many of its prestigious members, with an introduction by Carla Hall and a dedication by Lidia Bastianich.
LDNY’s membership covers an extraordinary breadth of talent in the world of food, beverage, and hospitality.
From chefs to writers, business owners and nutritionists to farmers, our diversly talented Dames are dedicated to three objectives: Education, Advocacy, and Philanthropy. Founded in 1976, LDNY is proud of its scholarship program supporting women in the NYC area to help them continue studies in food, beverages, and hospitality. The proceeds of Stirring the Pot will be added to the scholarship fund, supplementing the money raised by dynamic events hosted by LDNY as well as other donations made by supporters of our mission.
“I consider myself very blessed to be a Dame. It's a true sisterhood; committed to supporting each member and providing scholarship and mentoring support for aspiring women in the food, beverage and hospitality businesses.” —Dame Francine Ryan
The dedication to our recipients doesn’t end with the awarding of scholarships. Along with the funds, all recipients are offered mentorship programs as well as industry opportunities. We match the students with Dames that have similar interests, creating relationships can last for years.
“I would never have been able to complete my college education without scholarship aid. I love being able to pay it forward by helping to fund the educations of the incredible women we get to support.” —Dame Janet McCracken
Dames love to have the opportunity to share their knowledge.
So we decided ask a few about their favorite kitchen tools, and we received a lot of advice.
Dame Francine Ryan wanted to be sure we included two of her favorite kitchen “can’t live withouts.” “The Thermapen Mk4 digital thermometer. It calibrates every batch of my sauces and everything else I need to gauge. And a large yellowware bowl I bought in Brooklyn Heights at a church rummage sale for fifty cents. It’s wonderful to use something that isn’t high tech. It’s 100 years old and feels so good to hold and look at.”
"As a woman, our natural instinct is to care for others, and one of the best ways we do this is by cooking. Making healthy and flavorful meals is a way to show love and take care of our families and friends. And as a cook, your kitchen can be your sanctuary, your best friend for life." —Dame Michelle Lawton
Dame Cathy Coluccio Fazzolari agrees that you don’t have to have something brand new for success in the kitchen. “Part of my wedding gift from my mother was a set of Cook-O-Matic pots and pans- these pots and pans have been a staple in my kitchen for over the last 30 years. They are still as good as the day I was gifted them. Next to quality ingredients, I believe this is nothing more important than quality cookware.”
Dame Karen Goodlad offers a great tip in her Apple Bread recipe in Stirring the Pot. “… seek out a high-quality ceramic loaf pan,” says Karen Goodlad. “Ceramic conducts and holds heat in a way that allows for an even bake. I use Henry Emile and am satisfied with the results each time.” She says there’s an extra perk to using this dish: “It is so easy to clean!”
And as to the knife she uses, “After peeling the apples, I turn to my trusted 8-inch chef’s knife. Look for a knife with an ergonomic handle and a blade that extends to the end of the handle like those made by Wüsthof.” And she adds a tip for whatever knife you own to be sure it stays sharp. “Make sure to pass the blade over a steel before any task.”
The Dames have a lot to say about knives. “I seek out knives that just ‘get’ me—because Chef’s knives aren’t one-size-fits-all. I need to be able to effortlessly slice through a winter squash or delicately mince herbs, dice and slice an onions and also break down a chicken with no fuss. I like lightweight, possibly 7-inch in total length, with a thin blade for that precise touch, and a minimalist design. But above all,” says Dame Silvia Baldini, “my knife must be sharp, balanced, and comfortable, because when it comes to slicing, dicing, and mincing, every detail counts.”
Dame Kat Craddock is also a fan of smaller knife. “I love a smaller chef’s knife—I lean heavily on a 6-inch carbon steel utility knife from Korin. I find a shorter blade nimble is easier to control for the tiny New York City kitchens I frequent.” She says that carbon steel takes a little bit of love to maintain, but finds it to be well worth the tradeoff. She says she “just about never needs to sharpen the darned thing—nothing holds an edge quite like carbon steel.”
Dame Penny Stankiewicz says “Quality made knives, well cared for, will last forever. For most work only a chef’s knife, paring knife and serrated knife are really needed but I create sculptures with pastry, and because of that, have a special place in my heart for three unusual knives- the 3-inch serrated paring knife, 5-inch tomato knife and, the surprise, a 7-inch scalloped serrated santoku. It was a gift that at I thought I would never use, but it has become the unexpected hero in my kitchen. It’s able to cut small breads beautifully, and thinly slice anything from tomatoes to cheese and meats.”
Dame Francine Ryan’s favorite knife is her Shun 7-inch Santoku. “Why? I am left-handed and have small hands. The weight and balance of this knife is superb. It sharpens beautifully and is as adroit at chopping piles of nuts and garlic as it is at slicing tricky things like fresh tomatoes.”
Dame Janet McCracken puts in another vote for Shun knives. “I did a cooking demo at the Los Angeles Book Fair years ago and was given a Shun 8-inch Ken Onion knife for my participation. What a generous gift! It is a fabulous knife, and even comes with its own bamboo holster.”
Dame June Hersh: “Just as a surgeon needs the right scalpel when she operates, a cook needs the right knife when she prepares food. When I began writing cookbooks, I invested in knives that would make my food prep easy and results professional. I rely on a 5-inch serrated knife for delicate fruit like tomatoes, a finely sharpened 10-inch or 12-inch carving knife for meaty roasts and silky gravlax, a 3-inch paring knife for tasks like removing a strawberry’s calyx, and a 7-inch santoku to handle pretty much everything else. With these tools within your reach, you will slice, dice, chop and mince like a pro.”
Both Dame Tara Bench and Dame Rita Jammet agree that it’s important to use the correct knife for the right purpose. Dame Jammet adds that “A well-built knife (fitting perfectly in the hand) will almost cut by itself, and glide with ease, resulting in the utmost efficiency and quality cuts. I will add to that the great joy of using a knife that delivers optimally, hence a greater pleasure in cooking altogether.
“Women who chose to pursue this field, in my view, often end up changing it to suit them. In the process, they find new ways of creating careers in this industry, and maybe when there is perfect alignment, they can inspire other women to forge new paths as well and find space in this industry that suits the life they desire.” —Dame Penny Stankiewicz
It is exciting to follow the paths of our scholarship recipients forge.
What Dame Penny Stankiewicz says about working in restaurants really applies to whatever career path they follow.
