November 13, 5:00 P.M. Panel: Fueling the Next Wave of Women in Hospitality
November 13, 2023 05:00 PM
A Discussion on Female Mentorship in Hospitality from The LEE Initiative’s Mentors: Chefs Anne Quatrano, Silvia Barban, and Kelsey Barnard Clark, Moderated by Anne McBride
25 11th Ave, New York, NY 10011, USA
To kick off The LEE Initiative’s residency at Pier 57, join chefs Anne Quatrano, Silvia Barban, and Kelsey Barnard Clark for a conversation led by James Beard’s vice president of programs Anne E. McBride, Ph.D. exploring the transformative power of mentorship. These three mentors from The LEE Initiative’s Women Culinary and Spirits Program will delve into how guidance and empowerment can set anyone up for a more successful professional path, both in and out of the kitchen. Enjoy an enlightening conversation, with snacks and cocktails from LEE’s partners at Maker’s Mark.
Free Admission
About Silvia Barban:
Born and raised in Northern Italy, Barban graduated from "E.Maggia" Stresa culinary school. She worked as a pastry chef, learning to cook modern and traditional desserts for Giancarlo Perbellini, and later moved into the kitchen as chef de partie. In 2012, she moved to New York for the opening of Giovanni Rana Pastificio e Cucina. Two years later she became the executive chef at Aita in Brooklyn, where she focused on fresh local produce to create traditional and modern Italian dishes. In 2016, she competed in Season 14 of Bravo's Top Chef, while also opening a new restaurant, Barban. Shortly after Barban, Silvia opened Larina Pastificio e Vino in Fort Greene Brooklyn where the inspiration of of her childhood in Northern and Southern Italy as well as her current travels appears in each dish.
About Kelsey Barnard Clark:
Kelsey Barnard Clark is a born and raised Gulf Southerner from Dothan, Alabama. She has developed an impressive resume including being the fifth woman and first southerner to win the title of Bravo’s Top Chef and was also voted fan favorite following her season 16 win.
After graduating from the Culinary Institute of America, she worked in savory and pastry in several Michelin-starred restaurants in New York City, including Café Boulud under Gavin Kaysen, and Dovetail under John Fraser. Her signature southern French cuisine is inspired by family recipes and classic French techniques. In 2012 Kelsey moved back home to open her catering company, Kelsey Barnard Catering. Today, she runs her catering company and restaurant, KBC, in historic downtown Dothan while also teaching virtual classes, taking her chef talents on the road, and appearing and cooking at events as often as possible.
About Anne Quatrano:
Anna Quatrano is the chef and owner of Bacchanalia, Star Provisions, and W.H. Stiles Fish Camp, and previously Floataway Café. At the core of all her restaurants lies a commitment to the land and the inherent flavors locally and lovingly cultivated produce and products bestow. Much of what she serves at her restaurants comes directly from her own Summerland Farm in Cartersville, which has been in her family since the mid-1800s.
She has won numerous James Beard nominations and awards, including Best Chef: Southeast in 2003. In 2013 and 2014, Quatrano was nominated for the James Beard Outstanding Chef Award, and in 2013 Bacchanalia was nominated for the Outstanding Service Award.
Outside of her restaurants and farm, Quatrano is very involved in culinary nonprofits, especially those focused on women chefs. She has served on the board of directors for the James Beard Foundation, Women Chefs and Restaurateurs, and Georgia Organics, as well as on various committees for the James Beard Foundation and Southern Foodways Alliance.
About Anne E. McBride, PhD:
Dr. Anne E. McBride is vice president of programs at the James Beard Foundation. In that capacity, she oversees JBF’s initiatives around women’s leadership, policy advocacy, sustainability, education, and industry leadership. She holds a PhD in food studies from New York University, with research focusing on the changing role of the chef in the 21st century. Previously, Anne was deputy director of the Torribera Mediterranean Center, a joint project of the University of Barcelona and the Culinary Institute of America that offered curricula, conferences, and editorial material at the intersection of health, sustainability, and flavor. As programs director for the CIA’s Strategic Initiatives Group for nearly 10 years, she was responsible for the acclaimed Worlds of Flavor International Conference and Festival, among other industry leadership programs. Anne is the co-author of seven books and has written about professional and experimental cooking for academic and consumer audiences. A native of Switzerland, Anne is the past chair of the James Beard Foundation Leadership Awards and a past board member of the Association for the Study of Food and Society, New York Women’s Culinary Alliance, and Culinary Trust.
About The LEE Initiative
Lindsey Ofcacek and Edward Lee founded The LEE Initiative in 2018 in response to the #MeToo movement. The LEE Initiative creates and implements programs to address issues of diversity and equality in the restaurant industry, always with a focus on increasing opportunities for employment and helping to make the restaurant industry more sustainable. During the COVID-19 outbreak, The LEE Initiative launched The Restaurant Workers Relief Program. This program started in March 2020 out of the catering kitchen of Edward Lee’s restaurant, 610 Magnolia, and expanded to include services offered out of 19 kitchens nationwide. In total, The LEE Initiative has distributed over 2.5 million meals throughout the pandemic. For more information visit www.leeinitiative.org.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.