Women's History Month Lunch

Chef Dominique Crenn, a culinary inspiration who was born in Versailles, France, has redefined the gastronomic landscape with her innovative approach to cuisine. Renowned for her avant-garde culinary creations, Crenn earned three Michelin stars, making her the first female chef in the United States to achieve this prestigious accolade. Her flagship restaurant, Atelier Crenn, showcases her poetic and visually stunning dishes that seamlessly blend art and gastronomy. A fervent advocate for sustainability and gender equality in the culinary world, Crenn's culinary journey reflects her commitment to pushing boundaries and fostering meaningful change in the realm of fine dining.

Chef Marcella Hazan, an iconic figure in Italian cuisine, left a lasting mark with her simple yet profound approach to cooking. Born in Cesenatico, Italy, Hazan's culinary journey unfolded in the heart of authentic Italian flavors. Her bestselling cookbooks, including "The Classic Italian Cookbook," are revered for clarifying traditional recipes. Hazan's dedication to pure, high-quality ingredients and emphasis on technique garnered her widespread acclaim. Recognized as the doyenne of Italian cooking, she transformed kitchens worldwide. A recipient of the James Beard Foundation's Lifetime Achievement Award, Hazan's legacy endures through her timeless recipes, shaping generations of home cooks and professionals alike.

Chef Sylvia Woods, a Harlem-born soul food matriarch, pioneered the culinary scene as the "Queen of Soul Food." Founder of Sylvia's Restaurant, a cultural institution in New York City, her comforting dishes became synonymous with home-cooked goodness. Woods' hospitality and down-home charm drew celebrities and locals alike to her iconic eatery. Renowned for her delectable recipes, she authored the acclaimed cookbook "Sylvia's Soul Food." A trailblazer in the culinary world, she created a lasting legacy, elevating soul food to an art form and leaving an indelible mark on American gastronomy. Her enduring impact continues to inspire chefs and food enthusiasts globally.

Chef Alice Waters, a culinary visionary and farm-to-table pioneer, has profoundly shaped American gastronomy. Founder of Berkeley's iconic Chez Panisse, Waters champions sustainable, organic cuisine. Her commitment to seasonal, locally sourced ingredients revolutionized the culinary landscape, earning her a James Beard Award. Waters' Edible Schoolyard Project, promoting food education, underscores her dedication to shaping future generations. As an influential author, including "The Art of Simple Food," she shares her ideology with a global audience. A tireless advocate for food as a catalyst for social change, Alice Waters continues to inspire a conscious and sustainable approach to cooking.

Heather Kelly, a seasoned culinary professional hailing from the picturesque state of Maine, has built a career with over two decades of experience in high-volume restaurant management. Currently, she thrives in her role as the Assistant Manager of Culinary Operations at the University of New Hampshire's Holloway Commons. Heather's culinary journey began while working in various local restaurants. Recognizing her skill for the culinary arts, she earned an associate degree in Food Service Management. Her education extended beyond the classroom, with practical experience gained as a line cook during college and high school. This hands-on approach, coupled with formal education, shaped her into the adept chef she is today. For the past three years, Heather has dedicated her expertise to the University of New Hampshire. She efficiently manages the culinary operations at Holloway Commons, demonstrating adaptability by transitioning from formal restaurant settings to the unique challenges of a university dining hall. Heather's household reflects her culinary prowess.  She focuses on preparing family favorites – kid-friendly dishes like lasagna and grilled delights. Among the many highlights of her time at UNH, Heather particularly enjoys orchestrating the annual Italian Dinner, a crowd-pleasing event that allows her to showcase her creativity. Her advice to aspiring chefs is: read, watch, learn, ask questions, and immerse yourself in anything culinary-related. Heather Kelly stands as a testament to the idea that a passion for cooking, coupled with a pursuit of knowledge, can create a fulfilling and enduring career in the ever-evolving world of culinary arts.

UNH’s Chef Cheryl Richardson’s culinary journey began on a Maine farm at the age of 15. Fresh milk and beef were processed and sold at the small store which cultivated a passion for farm-to-table foods. Cheryl's hands-on experience became an integral part of her career, spanning restaurants, catering, nursing homes, and 28 years-years at the University of New Hampshire, where she currently works as a Sous Chef at Holloway Commons.

Growing up in a household where cooking traditions were nurtured, Cheryl's mother played a pivotal role in shaping her early skills, making her the designated pie maker for holidays. From mashed potatoes to pot roast, Cheryl helped prepare homestyle dishes for the family.

Cheryl is influenced by chefs such as Marcella Hazan, Teresa Cutter, and Thomas Keller. Her home kitchen reflects a variety of cuisines, from Italian to Indian. She enjoys the special UNH event, Local Harvest, which celebrates the abundance of local and sustainable ingredients. Cheryl's advice to aspiring chefs resonates with her own journey: embrace curiosity, pursue continuous learning, and never cease to ask questions.

Elizabeth Ellis was a Nutritionist who was a part of the UNH Cooperative Extension Service that was founded in 1915 and focused in Natural Resources and Food and Agriculture. She also worked as an Assistant Professor of Home Economics from 1929 – 1960, when she retired. In 1933 she directed a “live-at-home” program in multiple NH counties that focused on budget gardens, food preservation, and educating communities on economical and healthy food practices. Elizabeth was dedicated to empowering communities with essential nutrition knowledge with enduring impact. She contributed to nutrition education and outreach in a number of UNH Extension Circular Publications in the 1930’s and 1940’s. This included articles like "The Home-Packed Lunch", about packing nutritious meals for the family. Ideas included recipes for soups, milk, vegetables and fruit, sandwiches with whole-grain breads and muffins. She also wrote “Supper Dishes from New Hampshire Gardens” that included vegetable menu items such as Savory Swiss Chard, Broccoli Loaf, Vegetable Souffle, and Parsnip Puffs.