Friday, August 14, 2009

WCR scholarship and internship winners announced

Women Chefs & Restaurateurs (WCR) today announced 38 recipients of its 2009 Scholarship and Internship Program.

Through the program, professional and student members of WCR not only are given the chance to travel abroad to such countries as China, France, Ireland, Italy and Mexico, they also gain professional skills and inspiration from local industry leaders who generously donate their time and resources to advance the professional development of women culinarians.

WCR will introduce next year's Scholarship and Internship Program at its 2009 national conference, Nov. 1 to 3 at The Ritz-Carlton, Washington, D.C.

WCR congratulates the following recipients of 2009 WCR Scholarships and Internships:
$20,000 scholarship ($5,000 per year) toward a baccalaureate degree from Johnson & Wales University's College of Culinary Arts
Sandra Steward, Ft. Myers Beach, Fla.

An Organic Maine Experience at Primo Restaurant
Veronica Butler, Chicago

Barbara Tropp Memorial Internship, Beijing
Rebecca Wheeler, Chicago

Bread Baking Internship at Amy’s Bread, New York City
Katie Hickok, Santa Cruz, Calif.

Catherine Brandel Fellowship
Regina Mehallick, Indianapolis

Center Yourself with an Internship at Kripalu Center for Yoga & Health
Carrie Rosebraugh, Oceanside, Calif., and Anne Churchill, New Orleans

Chef’s Garden/Culinary Vegetable Institute Internship, Milan, Ohio
Erin Bell, New York City; Tania Lovato, Bernalillo, N.M.; and Sue McWilliams, Takoma Park, Md.

Cocinar Mexicano Day of the Dead Workshop
Ivy Stark, Brooklyn, N.Y.

Cooking in France with Dorothee Alexander
Shannon Kimball, Austin, Texas

Food Styling Internship with Denise Vivaldo, Food Fanatics, Los Angeles
Patricia Dickerson, Sarasota, Fla.

Front of House Management Internship with Deann Bayless, Frontera Grill, Chicago
Irene Saldana, Fountain Valley, Calif.

Internship with the "Too Hot Tamales," Border Grill, Santa Monica, Calif.
Gabrielle MonDesire, Paris, France

Learn to Grow Vegetables without Chemicals in Ireland
Alicia Deal, Seattle

New Orleans Internship with Susan Spicer, Bayona
Keisha Happy, Germantown, Md.

Organic Internship with Nora Pouillon, Restaurant Nora, Washington, D.C.
Celeste Scarlett, Maumee, Ohio; Luella Semmes, CenterPort, N.Y.; Rachel Weston, Neptune, N.J.; and Teresa Montano, Los Angeles

Pastry Internship at Citizen Cake, San Francisco
Charmaine Macrohon, Canoga Park, Calif. Editorial Internship
Anne Marie Cook, North Brunswick, N.J. International Chefs Congress Chef Pass
Sue McWilliams, Westwood Hills, Kan.; Noelle Barille, New York City; Leah Crawford; Brooklyn, N.Y.; Portia Lashley, Rego Park, N.Y.; Sarah Evans, Renssalaerville, N.Y.; Mary Anne Raymond, Brooklyn, N.Y.; and Madeline Basler, Brooklyn, N.Y. Marketing Internship
Julia Abanavas, New York City

The Culinary Institute of America ProChef Certification Program
Michelle Phillips, Kennesaw, Ga.

The Culinary Institute of America Mastering Wine
Maureen Lisi-MacReady, Monrovia, Calif.

The French Culinary Institute Pastry Arts Career Evening Program
Angela Lighty, Brooklyn, N.Y.

The Institute of Culinary Education Pastry and Baking Diploma Program
Meredith Takahashi, New York City

Tutti a Tavola Culinary Program in Tuscany
Christine Migton, Clark, N.J.

Washington Square (New York City) Hotel Internship: Get to Know a Boutique Hotel & Restaurant from the Inside Out
Elizabeth Dinice, Philadelphia

Wisconsin Artisan Cheese Intensive at L'Etoile Restaurant, Madison
Jacquelyn Buchanan, Petaluma, Calif.

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