The Les Dames d'Escoffier, Seattle, Endowed Culinary Scholarship to Seattle Culinary Academy
Meet This Year's Recipients
Previous Year's Recipients
Camilla Guevara - I am a 33 year-old Seattle native attending the Seattle Culinary Academy. I am honored and grateful to receive a Les Dames d'Escoffier Scholarship for 2016-17 school year. Through my 14+ years working with young adults teaching environmental education, I discovered that food is an effective and joyful avenue to connect people with their ecosystems. My experience at SCA will equip me with skills to merge my lifelong passion for cooking with my background in education and outdoor leadership. The program's focus on sustainable kitchen practices and local food systems are invaluable to my future work. Thank you for helping to make my culinary dreams possible!
Heather Noon - I am currently going into my fifth and final quarter at Seattle Culinary Academy. This program has been incredible for me. Being born and raised in the Pacific Northwest, I have thoroughly enjoyed learning about the seasonality and locality of all the great ingredients we have at our fingertips. I am looking forward to graduating this December and moving forward in my career. I am very interested in going into the catering world, as I work front of house for a catering company out of Woodinville currently. I worked briefly on the line at a local restaurant and loved every second of it. There is something to be said about the adrenaline of a dinner rush that you can't get anywhere else. I can't wait to see what my future holds in the industry and feel very fortunate to have the opportunity to be a part of The Les Dames community. Thank you.
Jude Watson - Jude Watson is a third quarter student in the Seattle Culinary Academy. Jude graduated from the
University of Washington in 2012 with a focus in history and social work, and spent several years organizing middle and high schoolers around social justice issues before moving into professional kitchens. Jude is currently a brunch and pantry cook at Brunswick & Hunt, and is excited to continue learning about seasonal produce and butchery at SCA.