Scholarships

Les Dames d'Escoffier Washington, D.C. Regional Chapter is dedicated to empowering the next generation of culinary and hospitality professionals while also supporting impactful community initiatives. Our robust grants and scholarships program provides financial assistance to individuals and organizations that demonstrate a passion for food, beverage, and hospitality, as well as a commitment to advancing education and philanthropy.

Our scholarships provide financial support to deserving students and professionals pursuing careers in the food and hospitality industries. Scholarships are awarded based on financial need, achievements, experience, and potential for success in the culinary industry. These awards help cover culinary school tuition, specialized training programs, and professional development opportunities.

The chapter’s scholarship funds are administered by the Culinary Institute of America (CIA). Awards are given with the chapter’s approval to women of promise from the Baltimore-Washington area who have been accepted to programs at the CIA. In addition to financial support, scholarship recipients gain access to a network of experienced mentors and industry professionals who provide guidance, advice, and valuable connections.

Teresita Mack is a Silver Spring, Maryland resident, was working remotely for DC Medicaid during the Covid pandemic when she got inspired to switch careers after binge-watching food competition shows. With a passion for Asian cuisine, Teresita will be receiving a BS in Food Business Management, and has been very active on campus, serving as a resident advisor, senior tour guide and freshman orientation leader. Her long term plan is to work in restaurants and for World Central Kitchen. 

Shakira Robinson, 21, is from Lynchburg, Virginia and is pursuing a career in baking and pastry arts, and dreams of “bringing baked deliciousness to the masses.”

Mackenzie Ruddick is from Annapolis, Maryland and is enrolled in the Food Business Management program with a focus on Baking and Pastry Arts. Her goal is to open a wedding cake bakery.

Where Are They Now?

We recently checked in with Tallulah Norton, a scholarship recipient who graduated from the Culinary Institute of America in 2014. Here are the highlights, in chronological order, of her wide-ranging and gratifying experiences:

  • After graduating, she moved back to her hometown of Alexandria and worked for Chef/Co-Owner Cathal Armstrong at Restaurant Eve

  • Moving to New York City, Tallulah sought a job in high-end catering, becoming the hot line supervisor at Union Square Events, part of Union Square Hospitality Group by Danny Meyer

  • Wanting to broaden her skills, she then served as head butcher at a small shop in Del Ray

  • Shifting gears into higher management, Tallulah helped open and train staff at Mae’s Market and Cafe in Old Town Alexandria, where she was also the executive chef

  • She now works as a private chef and caterer, doing everything from dinner parties to special events, cooking classes and week-long retreats

    At the end of her note to Nona, Tallulah wrote: “I sincerely thank all of you amazing ladies for the scholarship that helped me in my pursuit of my culinary education at the CIA. It gave me the opportunity to attend the school of my dreams, which I had been looking forward to since I was a child making mud pies in my backyard. I am very blessed. Thank you very much.”

Past Scholarship Recipients

  • Morgan Fitzhugh, from Magnolia, Delaware is pursing a bachelor’s degree in Culinary Science, 2025 with a career goal of a role in research and development. She most recently completed an externship at McCormick & Company.

    Morgan Nelson of Washington, DC is studying for a bachelor’s in Food Business Management with the Culinary Arts track and is scheduled to graduate in 2025. Her career goal is to open an upscale fine dining restaurant focusing on soul food cuisine.

  • Jayla Settles of Bear, Delaware is studying for a bachelor’s degree in Food Business Management with the baking and pastry arts track, and is expected to graduate in 2024. Her career goal is to open her own establishment and become the entrepreneur her state needs.

    Rose Picard of Hopewell, Virginia took a different path than some of our other scholarship recipients. She went to the California Culinary Academy in her 20’s while raising two small children. At 39, she enlisted in the Army and was an Army chef, serving a year in Iraq. Upon her return, she worked on the culinary team at Fort Hood and then at the Pentagon’s Executive Dining Facility. Her scholarship allowed her to fulfill her dream of attending the CIA and after graduation in 2023 she landed a job as Baking and Pastry adjunct instructor at ECPI University/Culinary Institute of Virginia where she mentors, trains and inspires young chefs.

  • Julia Letke graduated in August 2022 from the CIA with a bachelor’s in Food Science.

  • Arielle Lofton graduated from the CIA in 2019 after years of experience in restaurant operations. She has a passion for serving local communities and making more sustainable, equitable, and healthy places for us all to live and enjoy. She currently attends the School of Professional Studies at George Washington University majoring in Sustainable Urban Planning and she serves on the Executive Food Systems Division Board of the American Planning Association.

  • Leah Leonard completed her bachelor’s at the CIA and is currently the produce manager at Wegman’s in Columbia, Maryland. She works with partner farms that are in the ‘Near Our Stores’ program to help support their business as well as proved fresh and local produce to Wegman's customers.