Page 10 - Pastry & Baking Magazine

Off The Wire
Pastry & Baking North America
Entrepreneur – Specialty Foods Legacy Award winner
Gida Snyder, a graduate of the KCC Culinary Institute of
the Pacific in Honolulu has a diverse culinary background
ranging from Banquet Cook to Chef de Cuisine in Hawaii,
and harvest Chef in Morey St. Denis in France. She is
Hawaii’s rising star cheese maker at the Naked Cow Dairy,
which is 100 percent owned by women. Snyder is forging
a new culinary path for herself at the Naked Cow Dairy by
expanding the current butter production into also including
artisanal cheese. She will spend one week learning with Dame
Paula Lambert, president and founder of The Mozzarella
Cheese Company in Dallas.
Entrepreneur – Farm-to-Table Legacy Award winner Jodi
Remenap works as the Executive Chef for Klean, a boutique
meal delivery service for nutrition and weight loss in the
Los Angeles area. She is a former physical therapist with a
master’s degree. Remenap believes in using local ingredients
and transforming them into exciting dishes. Jodi’s credo is
that comprehensiveness is a pathway to excellence. She will
work with Dame Paulette Satur, owner of Satur Farms on the
North Folk of Long Island, New York where she will learn the
skills needed to grow and distribute a wide range of herbs
and vegetables aspects to the nation’s top chefs. Additionally,
she will work with Dame Ursula Massoud of Paumanok
Vineyards  learning all aspects of making fine wine and the
art of wine and food pairings.
Wine Legacy Award winner, Jodie Battles, is the general
manager and wine director for Fish Restaurant in Charleston,
South Carolina. She holds a Level 1 Sommelier Certificate
from the Court of Master Sommeliers is currently studying
for her Level 2 Certificate and plans to sit for the Certified
Specialist of Wine (CSW) this July through the Society of
Wine Educators. Jodie holds a bachelor’s degree in business
administration, hospitality and tourism management
from the College of Charleston. She will enhance her
understanding of wine while working with Dame Carolyn
Wente at Wente Family Estates in Livermore, California.
The second Wine Legacy Award winner, Katie Lee Dolph,
is a wine consultant who works on private tastings and events
for Brix Wine Shop in Boston. She previously worked in the
sales and marketing department of an Oregon winery. Dolph
graduated from Boston University’s Master of Liberal Arts
Gastronomy program, which focuses on the academic study
of food and wine. For several years she volunteered for the
International Pinot Noir Celebration, first as a server and
later helped with event planning and administration. Dolph
will also work with Dame Carolyn Wente at Wente Family
Estates where she will learn the wine region, winemaking and
the business aspect of operations.
Dame Susy Davidson, who works with the Julia Child
Foundation, expressed that this year’s grant was in “perfect
alignment with the Foundation’s goal to further Julia’s
passion for gastronomy and the culinary arts, her far-
reaching impact as a teacher and mentor, and her lifelong
love of learning. She was a mentor to so many women in
the culinary world and had great affection for Les Dames
d’Escoffier as an organization.”
For more information about the LDEI Legacy Awards go
or contact Dames Marsha Palanci 212-605-
or Toria Emas 312-554-
Lindt USA Partners with
Partnership Supplements Culinary
Learning Experience with Student
Scholarship Contest, Enthusiast
Program Sponsorship, and Premium
Chocolate Endowment
Premium Swiss chocolatier
Lindt & Sprungli USA
announces a partnership with
The Culinary Institute of
America (CIA) to blend the
most exceptionally crafted
premium chocolate with the
finest culinary education,
inspiring excellence
among students and food
enthusiasts alike.  Through
the partnership, Lindt
will collaborate with the
next generation of culinary experts in a student contest
searching for innovative dark chocolate bar recipes, sponsor
CIA Boot Camp sessions, including several lectures and
demonstrations with a Lindt Master Chocolatier, and donate
premium chocolate products for use in CIA classrooms.  The
partnership will elevate the premium chocolate experience
for students and CIA Food Enthusiast Course attendees
across the school’s three U.S. campuses in Hyde Park, N.Y.;
St. Helena, Calif.; and San Antonio, Texas.
Both Lindt and The Culinary Institute of America
continually seek ways to elevate and bring sophistication
to our respective fields,” said Thomas Linemayr, chief
executive officer and president of Lindt USA.  “Our strong
commitment to quality and craftsmanship blends perfectly
with the culinary leadership and innovation at the Institute,
which is why we are thrilled to kick off this partnership.”
This summer, CIA students will have the opportunity
to enter a scholarship contest, challenging their culinary
creativity and expertise.  As part of the competition, hosted
by Lindt and the CIA, baking and pastry students from the
CIA’s Hyde Park, N.Y. campus will have the opportunity to
create unique recipes for a new dark chocolate bar.  Using
the Lindt EXCELLENCE collection of high cocoa percentage
bars and innovative flavor combinations as inspiration,
students will develop and produce a new chocolate bar
to be reviewed by an esteemed judging panel of CIA chef
instructors and representatives from Lindt.   
In addition to its support for students enrolled at the
CIA, Lindt is sponsoring all Food Enthusiast Dessert Boot
Camps held at the three CIA campuses through March
Throughout the next year, Lindt will host guest
lectures at select Dessert Boot Camp sessions sharing vast
knowledge and expertise, including demonstrations focused
on baking with and the history of premium chocolate. 
Additionally, to share a taste of EXCELLENCE, Lindt will be
providing complimentary EXCELLENCE 70% Cocoa and
EXCELLENCE A Touch of Sea Salt bars to the more than
Food Enthusiast Course attendees throughout the year.