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Les Dames D'Escoffier

Produced by Monica Rogozinski

January 2012

The role of women in the food industry has seen an exponential growth in recent years that can be attributed to the groundbreaking female chefs that have paved the way in decades past. Many of these pioneering women are affiliated with the philanthropic organization for women, Les Dames D'Escoffier. The organization aims to help open up the world of food and hospitality to women, who for many years were rarely found in the professional kitchen. Today, Les Dames D'Escoffier boasts over 1400 invitation-only members in 27 chapters around the world. Join Friday Arts as we attend the Philadelphia chapter's first symposium featuring hands-on cooking classes and panel discussions with influential "dames" such as four-time James Beard award winner Rozanne Gold. We speak with our local "Top Chef" contestant Jennifer Carroll and food writer Toni Tipton-Martin, demonstrating the diversity of careers women can hold in the food industry today.

Extended interview with Rozanne Gold
Watch chef, author and food writer Rozanne Gold talk about her successful career path in the food industry.

Pasta with Clams and Pancetta

Recipe courtesy of Chef Kathy Gold of The Kitchen Cooking School


  • 1/2 pound pancetta, diced
  • 25 to 30 little neck clams, scrubbed
  • 1 pound pasta
  • 2 cloves finely minced garlic
  • 1/2 teaspoon dried red pepper flakes, or more to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh basil leaves, torn
  • 2-4 tablespoons unsalted butter
  • Olive oil

1. In a skillet, heat the olive oil over medium heat and add the pancetta. Cook until the pancetta starts to crisp and brown, about 3 to 5 minutes. Remove the pancetta from the pan and set aside.

2. Add the clams, cover, and cook until the clams open, about 5 minutes.

3. Remove the clams to a bowl and remove from shells, reserving any liquid. Reserve the liquid in the skillet.

4. Cook the pasta until al dente, and drain.

5. When the pasta is cooked, add the pancetta to the skillet you cooked the clams in, along with the garlic, red pepper flakes, and black pepper. Bring to a boil to thicken the liquid slightly. Add the butter and pasta, toss the pasta to heat it through.

6. Add the clams, basil and parsley. Toss again, then serve.

Swiss Chard with Golden Raisins and Pine Nuts

Recipe courtesy of Chef Kathy Gold of The Kitchen Cooking School


  • 3 tablespoons golden raisins, rehydrated
  • 2 pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside.
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 tablespoons pine nuts, toasted
  • Salt, and freshly ground pepper if desired

1. Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.

2. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens, pine nuts and raisins and toss together until they are well coated with oil and heated through. Season to taste with salt and pepper.

Polpette Napoletana

Recipe courtesy of Chef Kathy Gold of The Kitchen Cooking School


  • 3 cups day-old bread, cut into 1-inch cubes
  • 1-1/4 pounds ground beef, or beef and ground pork mixture
  • 3 eggs, beaten
  • 3 cloves garlic, minced
  • 3/4 cup pecorino, grated
  • 1 bunch Italian parsely, finely chopped to yield 1/4 cup
  • 1/4 cup toasted pine nuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • Marinara, optional

1. In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to wring excess moisture.

2. In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture meatballs, each about the size of a golf ball.

3. In a large, heavy-bottomed skillet, head the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch. Serve warm or at room temperature.

Recipe photo credits by Flickr users: Kevandy, carmyarmyofme, and avlxyz