The Les Dames d'Escoffier Endowed Culinary Scholarship Honoring CO-Founder Gretchen Mathers -
established 2007

About WSU School of Hospitality Business Management 

The hospitality business management bachelor’s degree prepares you to succeed as a business manager in the hospitality industry and all that it encompasses: lodging and food-service operations, revenue management, sales, event planning, and consulting.

A major in wine business management—a first-of-its-kind interdisciplinary degree—brings together viticulture, enology, and business.

You’ll enjoy many opportunities to learn and work in the hospitality industry across the United States and abroad. We have faculty-led study-abroad programs in Switzerland, Italy, South Korea, Thailand, and other parts of the world. Industry partners and advisory board members regularly lecture on campus and recruit interns and graduates. For more information.

About Seattle Dame Gretchen Mathers

She was a dynamo who knew how to deliver. She helped develop Cool Whip, won the Nellie Cashman Woman Business Owner of the Year award and was the first woman president of the Washington Restaurant Association. And though she grew up wanting to be the next Betty Crocker, instead she became a brand name herself.

She was Gretchen, of course.Gretchen Mathers, operating partner at Schwartz Brothers Restaurants and founder of the long-loved Seattle cafĂ© and catering company Gretchen’s of Course, was also a founding member of the Seattle chapter of Les Dames d'Escoffier.



Meet This Year's Recipients


2019 to 2020

  • Brittany Jacobs
  • Elizabeth Nalbandian



Previous Year's Recipients

2018 to 2019

    • Brittany Jacobs
    • Amber Krueger-Mauldin

2017 to 2018

    • Veronica Cothard

2016 to 2017

    • Sarah Harper

2015 to 2016

    • Sarah Beaudry
    • Valkyrie Jordan


  • Jessica Murray:  Pursing hotel management.
  • Susannah Schwartz:



  • Jessica Murray: I am dual degreeing in Hospitality Business Managment and Food Science. I have already completed a two year culinary program and and one year pastry arts program. I love the food service industry and the science behind it. This summer I am studying abroad in Italy taking food and wine courses. I can't wait to combine my culinary and hospitality background with food science. After graduation I plan to work in product development for a few years before starting my own catering company. I love WSU and everything I am learning and greatly appreciate your support of my dreams.   
  • Jordan Valkyrie:   I am a sophomore at Washington State University in the Hospitality Business Management Program. I try to stay very involved in the program, I am a student ambassador and lead worker in the HBM catering services. I did my internship over the summer at the Waterfront Marriott in Downtown Seattle and after school I want to work in the culinary department in a large scale luxury hotel and eventually become a culinary educator.   


    • Heather Masini
    • Kari Schillios


    • Tara Sistrunk: Tara is maintaining a 3.6 GPA at WSU while pursuing a BS degree in Organic Agriculture with a minor in Soil Science. She is active in the Sustainable Agriculture Club and educates the WSU community about the latest techniques and technologies in the industry. Her dream is to own and manage a sustainable organic farm and winery here in the great Northwest.


  • Shannon M. Smith: Currently a senior at WSU. She is the Hospitality Recruiting Ambassador and the operations manager of the Atrium Cafe located at the school. She is on the President's Honor Roll and will graduate in 2009.


    • Josie Landon: Josie is a graduate student in Food Science at WSU. After graduating Idaho State University she wanted to apply her knowledge in Physics and Chemistry to another love-wine. She will receive her Master in Food Science in August 2007. While at WSU she has been president of the Food Science Club and a member of the Food Product Development Team. After graduation Josie plans to begin culinary school at South Seattle Community College to become a Certified Culinary Scientist. She plans to work on the sensory aspects behind food and wine pairings.
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