About The Culinary Trust
The Culinary Trust gives youth and professionals education, resources and opportunities to understand and act on critical issues in food.
The Culinary Trust started its corporate life on February 7, 1984 under the name Cooking Advancement Research and Education Foundation (CAREF). Its first Trustees were the late Julia Child, CCP, Shirley Corriher, CCP, and Marlene Sorosky, CCP. CAREF was a charitable foundation formed to support research and education in the broad fields of culinary studies, whether from a scientific, literary or practical standpoint. Among CAREF’s significant accomplishments was providing scholarships for culinary education and grants for culinary research at a time when the culinary field was emerging from its popular perception as a trade to its current status as a profession.
Recognizing the close affinity of its mission with the goals of the IACP, in 1994, CAREF changed its name to the IACP Foundation and spent the next ten years working closely with the IACP to promote culinary research and education, as well as charitable activities such as hunger relief. By 2004, however, the IACP Foundation saw a need and opportunity to expand its efforts to include the preservation of culinary heritage in our rapidly changing foodways. The IACP Foundation changed its name to the all-inclusive The Culinary Trust, reflecting its updated mission. While still working closely with the IACP, the Trust serves the broad public interest and is focused in giving culinary professionals the tools and opportunities to understand and act on critical issues on the world of food.
The Culinary Trust achieves its mission through grants for new leaders in the world of food, with individual and project grants supporting changemakers in culinary leadership, philanthropy, education and communication. We also offer professional development internships across the country, support culinary heritage preservation projects, and and provide education programs addressing critical issues in food. For more information or to get involved, please email firstname.lastname@example.org
Board of Trustees
Kathleen Flinn, Chair
Kathleen Flinn is a teacher and an award-winning author and journalist, best known for The New York Times best-selling memoir, The Sharper Your Knife, the Less You Cry. Her follow-up, The Kitchen Counter Cooking School, was named a 2012 Book of the Year by the American Society of Journalists & Authors. Her third book, Burnt Toast Makes You Sing Good, a multi-generational memoir of her quirky family’s culinary adventures in the Midwest was named a 2015 Notable Book by the Library of Michigan, and was a finalist in the IACP Cookbook Awards for literary writing, Goodreads Choice Awards and the Pacific Northwest Book Awards.
She founded the popular food writing curriculum Hungry for Words in 2006 and has elements of the coursework at more than a dozen writer’s conferences, universities and culinary schools.
Kat served for several years on the board of directors for the International Association of Culinary Professionals before joining the The Culinary Trust board of trustees in 2015. She lives in Seattle with her husband, Mike, and their awesome rescue dog, Maddy.
Alexa Van de Walle, Secretary/Treasurer
Lexi is a food advocate, writer/health coach/chef/marketer, focusing on critical issues in food, nutrition, policy and sustainability. Founder of Lighthearted Locavore, she has worked on dozens of projects including: UN Commission on Sustainable Development (Host Committee), the NYC Food Charter, Child Nutrition Reauthorization/Slow Food Eat-in, and Social Enterprise at Kellogg 2011 where she and her husband are underwriting a university-wide case competition on food access. Lexi writes about local and federal food policy and creates recipes using locally sourced produce. Her articles have appeared in Huffington Post and Mother Earth News and her blog LightheartedLocavore.com.
She is co-author of FoodNYC: A Blue Print for a Sustainable Food System. Lexi’s prior career as a marketing and advertising executive spanned 25 years at Citigroup, Pfizer, American Express and Ogilvy and Mather. She has a MBA from the Kellogg Graduate School of Management and attended the Institute for Integrative Nutrition and Peter Kump’s Cooking School where she received nutrition counseling and chef certifications.
Ken Rubin, CCP, Immediate Past Chair
Ken Rubin, CCP, is a leader in culinary education, with twenty years of achievement as an education executive, food editor, food culture researcher, and consultant. As a culinary anthropologist, he has gained an awareness of critical issues surrounding food and health, education and training, sustainability, and the role of food in society. Ken is Vice President of Culinary Training at Rouxbe Cooking School, an online cooking school found in more than 170 countries.
Nicole Aloni, Trustee
Nicole is proud to have created a career that combines her two passions—coaching and food. She lives, cooks and coaches in Seattle, WA.
Nicole received her certified professional coaching certificate (CPCC) from the Coaches Training Institute of California and Certification from the International Coaching Federation. Nicole offers blended coaching/consulting specifically designed to empower and mentor culinary entrepreneurs, chefs, writers, bloggers and freelancers, as well as culinary team building. She is also a professional chef, cookbook author and consultant on culinary topics, having received her culinary degree in Paris. She is deeply committed to creating a sustainable food system.
Nicole is producing a podcast series entitled Recipe for Life, and will be performing her one-woman show, Le Grand Fromage, this year. Her books from major publishers: The Backyard Bartender, Secrets From a Caterer’s Kitchen and Cooking for Company. Website: www.aloniculinary.com; Email: Nicole@nicolealoni.com
Jill Conklin, Trustee
Jill Conklin is an advisor in culinary R & D, product and operations with Avenir Culinary Systems, an advisory board member in program development for SuperChefs, and founder and chef/food educator with Salt Block 8.
Raghavan Iyer, IACP Board Liaison
A Bombay native, Raghavan Iyer is a cookbook author, culinary educator, spokesperson, and consultant to numerous national and international clients, including General Mills, Bon Apetit Management Company, Target, and Canola. He is the author of Betty Crocker’s Indian Home Cooking (Wiley, 2001); The Turmeric Trail: Recipes and Memories from an Indian Childhood (St. Martin’s Press, 2002, and also a 2003 James Beard Awards Finalist); and 660 Curries (April 2008, Workman Publishing). He received the coveted 2004 IACP Award of Excellence for Cooking Teacher of the Year, and was a finalist for a 2005 James Beard Journalism Award as a contributing writer for EatingWell magazine. His numerous articles have appeared in national food publications such as Cooking Light, Fine Cooking, Saveur, Weight Watchers Magazine, Cooking Pleasures, and the internationally renowned literary food magazine Gastronomica.
GROWING LEADERS PROFESSIONAL DEVELOPMENT COMMITTEE
- 2012-2015 Ken Rubin, CCP
- 2010-2012 Karin Endy
- 2008-2010 Janet Cabot
- 2006-2008 Andrew F. Smith
- 2004-2006 Robyn Lee
- 2002-2004 Justin Newby
- 2000-2002 Paul M. Barrett
- 1999-2000 Catherine Evans, CCP
- 1998-1999 Madge Griswold, CCP
- 1997-1998 Jude Theriot, CCP
- 1996-1997 Renie Steves, CCP
- 1995-1996 Teresa J. Farney, CCP
- 1994-1995 Nancy V. Barr, CCP
- 1993-1994 Patrice Dionot
- 1991-1993 Nancy Kirby Harris, CCP
- 1990-1991 Carmen Jones, CCP
- 1989-1990 Leslie Beal Bloom, CCP
- 1987-1989 Blake Swihart, CCP
- 1985-1987 Anne Byrd
- 1984-1985 Marlene Sorosky
PAST BOARD MEMBERS
Anne E. McBride, Trustee
Anne McBride is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America, where her responsibilities include leading the programming for the Worlds of Flavor® International Conference & Festival. She co-authored Les Petits Macarons: Colorful French Confections to Make at Home and Culinary Careers: How to Get Your Dream Job in Food, and two cookbooks with famed pastry chef François Payard. Anne is working towards a Ph.D. in food studies at New York University, where she taught for six years and is the director of the Experimental Cuisine Collective. She regularly writes on topics related to professional and experimental cooking, including contributions to Gastronomica, Food Arts, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She is also a board member of the Association for the Study of Food and Society and The James Beard Foundation Awards, and previously served as a two-term board member of the New York Women’s Culinary Alliance. She is also a judge for the James Beard Cookbook Awards. A native of Switzerland, she received a degree in journalism from the University of Louisiana at Lafayette.
Lara Nixon, Trustee
Lara’s lifelong love of culinary traditions turned into a passion for cocktails and bar craft after being introduced to historical cocktails through antique manuals, which led to her re-envisioning classic cocktail recipes to include locally sourced and sustainable organic products. After studying bar craft in Santa Rosa, California, she founded Boxcar Bar, an Austin-based bartending and consulting service.
She is co-founder of Bad Dog Bar Craft, an artisan bitters producer, and her original cocktail recipes have won awards, as has Tipsy Tech, a spirits education program she co-developed with David Alan. Lara served as treasurer of the U.S. Bartenders Guild, Austin Chapter, from 2009-2011.
Gregory Silverman, Trustee
Chef Gregory Silverman, MSc, is the Managing Director of Wellness in the Schools. Through meaningful public/private partnerships with school leadership, teachers, chefs, coaches, parents and kids, WITS develops and implements programs that provide healthy foods, healthy environments and opportunities for regular play to help kids learn and grow in public schools.
Before joining Wellness in the Schools, Greg was the Director of Share Our Strength’s national programmatic partnerships. He also worked in London as a food consultant for public sector organizations and the London Borough of Richmond upon Thames, was a multiple restaurant owner and chef in Ithaca, NY, and spent time as a U.S. Peace Corps volunteer in Mali.
Greg holds a degree in Anthropology from Ithaca College, a certificate in Culinary Arts from the French Culinary Institute and a Masters of Science in Food and Nutritional Policy from the Centre for Food Policy at the City University of London. He lives in New York City.