Our offered scholarship for the “Culinary Coordinator” was first posted in early April. Over the course of three months I have researched, sent press releases and launched promotions resulting in a handful of interested applicants. With several sample menus submitted by those interested, Jean, my Tandem-teacher, and I wrestled with the strong points of each candidate to determine who fit the most perfectly with our basic needs and wildest imaginings. Finally, on the Fourth of July, we had to decide.
From the The Culinary Institute of America at Greystone in Saint Helena, California, I’d like to present our selection for the “Culinary Coordinator” Scholarship, Elizabeth Leas! Born in Hawaii, then later moving to Arizona, our Chef was reared amongst the best and brightest chefs. Her first romance in the kitchen was with baking and its precise art and skills. Soon she became dedicated to the craft, the finesse, and the science behind the culinary industry. Elizabeth says, “In order to achieve excellence, I knew I couldn’t go anywhere but west: The Culinary Institute of America at Greystone in Saint Helena, California.”
There, Lizzy participated in three ‘World’s of Flavor Conferences’, a conference that creates ties amongst some of the most important culinarians in the world, through their regional food. Also, she was fortunate enough to develop a deeper hunger for nutritional cookery while participating in conferences sponsored by Harvard Medical Center. She now marries this brilliant educational experience with 1) the ability to create something which brings a sense of contentment and joy and 2) the use of beautiful and wholesome foods to awaken the senses and nourish.
Currently Ms. Leas creates for private clients and multiple wineries in the valley and works at Rubicon Estate, a Francis Ford Coppola winery.
We are honored to have Elizabeth with us . . . here’s one of her favorite quotes:
“Cooking is like love, it should be entered into with abandon or not at all.”
-Harriet Van Horne