The work that LDNY has done in the past years is remarkable. To keep our organization in the forefront, we seek socially-conscious sponsors to partner with us as we support the emerging young women in our industry through scholarships, education, and networking. We are excited to now include farmers and other grass-roots food producers to our organization as they help us round out our distinguished membership. We look forward to reaching our goals with the support of our members and partners.
Jill Kreutzer Orent is a seasoned executive and industry expert in home products, with a specialization in product development and marketing for small kitchen appliances. She began her career in retail at Bloomingdale’s, where she held merchandising and buying roles before expanding her experience into the watch industry. Jill went on to build a distinguished leadership career, serving as Senior Vice President of Marketing at Cuisinart, Vice President at Groupe SEB—home to brands including All-Clad, Krups, and T-fal—and is currently Vice President, Global Small Appliances at The Cookware Company, makers of GreenPan, GreenLife, and Blue Diamond.
As the current President of Les Dames d’Escoffier’s New York chapter, Jill is deeply committed to mentorship and industry advancement. Before becoming president she served as co-chair of LDNY’s Mentorship Committee , Scholarship Committee, as LDNY Vice President.
Barbara Sibley, Wanda Mann, Jen O’Flanagan, Jenifer Lang, Sharon Franke, Joan Brower, Linda Lawry, Margaret Happel Perry, Melanie Young, Beth Allen, Deborah Mintcheff, Mary Ellen Griffin, Shelley Clark, Emily Snyder, Alison Awerbuch, Lila Gault, Jan Turner Hazard
Goodlad is currently the Chairperson of the Department of Hospitality Management at CUNY’s New York City College of Technology, located in downtown Brooklyn. In this capacity she fosters an environment of continual growth for faculty, staff, and students who will become the future leaders of the hospitality industry!
A Certified Specialist of Wine with the Society of Wine Educators, she leverages her professional experiences to teach a variety of beverage and hospitality courses, preparing students to become leaders in the hospitality industry.
As a proud and active member of Les Dames d’Escoffier New York Goodlad moderated the inaugural wine trends conference, The Next Big Sip, has served on the Board twice, co-chaired the New Member Committee and the Scholarship Committee. She was the co-chair of the education sessions of the 2022 LDEI Annual Conference and has served as Delegate at the annual conference.
She was named by Total Food Service as a Top Woman in Metro New York Foodservice & Hospitality in 2019 and 2020.
Find Karen Goodlad on social media:
Instagram: ProfGoodvino
Facebook: Karen Goodlad
LinkedIn: Karen Goodlad
Pat Cobe is senior editor at Restaurant Business, a B2B publication for the restaurant industry. She covers the menu beat, writing about food, beverage and restaurant trends, the research and development behind menus, and profiles of chefs and restaurateurs. Pat also co-hosts Menu Talk, a weekly podcast that covers a wide range of menu topics through interviews with chefs and operators. Previously, Pat worked at Hearst Magazines as an executive editor for special publications. As a freelancer, she wrote articles and developed recipes for the consumer media, including Ladies’ Home Journal, Redbook and Woman’s Day. She started her career at Good Housekeeping in the test kitchen, then moved on to Scholastic Magazines as a food editor. Pat is also the co-author of the Mompreneurs series of books as well as two cookbooks—The Kosher Gourmet and The American Heart Association’s Kids’ Cookbook. Pat graduated from Cornell University and earned a Masters in Journalism from Boston University. She has served on the Les Dames d’Escoffier Board for both the New York and Chicago chapters and has co-chaired the Scholarship Committee and Membership Committee. She also serves as a longtime judge for the James Beard Media Awards.
Susan Kostrzewa is a veteran wine writer, editor, global educator and the founder of Resplendent Ink, a content strategy consultancy specializing in storytelling and communications in the wine space.
Kostrzewa is the former editor-in-chief of Wine Enthusiast Media, has co-authored numerous books on wine, food and travel and was previously named one of Wine Business’ Top 50 Most Influential Leaders as well as a Top Woman in Media by Folio Magazine. Her professional focuses include women in wine; next-gen wine consumers; sustainability and climate change solutions for the wine industry; wine travel, and the intersection of wine and popular culture.Kostrzewa is a regular contributor to JamesSuckling.com, focused on next-generation thought leaders in wine, and is a former Programs Director and Director-at Large for Les Dames D’Escoffier New York.
Kathryn Gordon received her bachelor’s degree from Vassar, later attending New York University’s Stern School of Business for her graduate MBA degree in finance. She began her career as a Wall Street consultant before switching to food. After deciding to change professions, Gordon earned an honors certification from L’Academie de Cuisine and worked at leading restaurants such as The Rainbow Room, Windows on the World, Tavern on the Green, Le Cirque and Le Bernardin. In 2017, Dessert Professional magazine names her one of the Top Ten Pastry Chefs in the United States.
Chef Kathryn was an assistant producer and co-host of the live Carymax World and National Pastry Championships for 12 years. She joined the Institute of Culinary Education’s NYC campus in the fall 2003, transforming her knowledge and experience into a passionate career in education. Chef Kathryn helped launch ICE’s culinary study abroad programs, and wrote the cookbook for Le Moulin Brégeon, Le Petit Moulin of the Loire Valley. Chef Kathryn co-chaired the Center for Advanced Pastry Studies at ICE for over 10 years. She teaches in the school’s Culinary Management division and Baking & Pastry.In 2011, she published “Les Petits Macarons, Colorful French Confections to Make at Home,” a best-selling guide to crafting French macarons — one of the pastry world’s most notoriously tricky sweets. Described by The Wall Street Journal as “comprehensive and inspiring,” the book has sold over 70,000 copies. Her second book is also available through Running Press, “Les Petits Sweets, Two-Bite Desserts from the French Patisserie.”
Chef Kathryn is a founding partner in Food Startup Help, a food consultancy for entrepreneurs building wholesale or retail bakeries, or bringing a CPG food product to production, and co-wrote their textbook and online monthly subscription course on how to “Launch A Food Product.” Kathryn is a member of the NYC Chapter of Les Dames d’Escoffier, the Culinary Historians of New York, helps with the Billion Oyster Project and also serves on the board of a non-profit sailing club in Sheepshead Bay.
