In the dynamic field of culinary arts, traditionally dominated by male figures, The Culinary Institute of America (CIA) at Copia stands as a testament to the resilience and leadership of women. Founded in 1946, this pioneering institution was not only conceived but also administratively and financially nurtured by two remarkable women, Frances Roth and Katharine Angell. With a bold vision, they established the CIA as the first and only school of its kind in the United States, aiming to train returning World War II veterans in the culinary arts.
Fast forward to the present, and the legacy of female empowerment continues. The CIA at Copia proudly boasts a female-led culinary team, with Deborah Mullin, a distinguished graduate, assuming the role of Chef de Cuisine, and Ashley Goodloe as the Pastry Chef. This institution’s journey, rooted in the vision of two extraordinary women, now thrives under the skilled hands and creative minds of a new generation of talented female chefs.
To commemorate its storied history, this year, in celebration of Women’s History Month, the CIA at Copia is set to make a grand gesture. Throughout the entire month of March, the culinary institute will roll out an array of events to honor and spotlight its diverse and accomplished female graduates. Embracing the spirit of success, The CIA at Copia will host pop-ups featuring extraordinary women who have graduated and excelled in their culinary journeys. Here’s a glimpse into the lineup of inspiring hosts for these celebratory occasions:
Sue Zemanick – Named one of the Top Ten Best New Chefs in America by Food and Wine Magazine, Sue Zemanick, was Executive Chef at Gautreau’s in 2016 before she opened her own restaurant in 2019, Zasu. The new bistro is inspired by Sue’s Slovak heritage and features a mix of local and non-native ingredients in light dishes.
Daniela Vergara – In San Francisco’s Estiatorio Ornos, Daniela Vergara stands as the sole female and youngest executive chef in Michael Mina’s expansive restaurant empire, curating distinctive dishes such as braised fish with roasted pepper and a tableside-served baklava sundae.
Jennifer Jasinski – A winner of the James Beard Foundation Award for Best Southwest Chef in 2013, Jennifer Jasinski was Head Chef at the Panzano within Hotel Monaco in Denver for five years before she opened her own restaurant, Rioja. She has since opened several further restaurants in Denver including Euclid Hall, Bistro Vendome and Stoic & Genuine.
Laura Ozyilmaz – Originally from Mexico, Laura Ozyilmaz made waves when she graduated and ended up at Saison’s three-Michelin-star team. Now Laura is the co-owner of the wildly successful Dalida with her husband in San Francisco.
Few realms in the culinary world can proudly claim such a significant female presence.
