SUNY Cobleskill Faculty Member to Be Inducted Into Les Dames d’Escoffier

September 7, 2012

JoAnne Cloughly, associate professor and chair of the Agriculture and Food Management Department at SUNY Cobleskill, has earned one of the industry's highest honors for women, membership in the New York Chapter of Les Dames d'Escoffier. She will be formally inducted September 19 at The Darby in New York City.


"This has been a career-long dream of mine," Professor Cloughly said. "I'm incredibly honored and will work very hard to live up to the expectations set by the founders of Les Dames."


The New York Chapter is the founding and largest of 28 chapters of Les Dames d'Escoffier. Members of Les Dames are women who are leaders in the food, fine beverage and hospitality industries. The organization was established in 1973 by Carol Brock, a pre-eminent food journalist.
Members are selected based on their career accomplishments and contributions to the field, Professor Cloughly said. They must also be sponsored by two members and Professor Cloughly had the distinct honor of being sponsored by Carol Brock and television chef and author Lidia Bastianich.


"This is the most prestigious honor a female can receive in the industry," Professor Cloughly said. "It will help me become a better educator and a better professional."


Professor Cloughly has already discovered one way she can contribute to Les Dames. "There seems to be a strong interest in meals that feature fresh ingredients from local farmers," she said. "I'm anxious have them visit our area and enjoy our regional favorites."


The honor is the second for Professor Cloughy within the past year. In November, she was named Educator of the Year by Women Chefs & Restaurateurs, an award that recognizes excellence in culinary education and honors women whose dedication to teaching is making a difference in the culinary community.


Professor Cloughly has been a member of the SUNY Cobleskill faculty since 1998 and has developed and taught courses in Commercial Baking and Vegetarian Cooking, as well as an Honors Colloquium in Food History and Farm-to-Table.

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