Member Profiles

Rose Beckerle

I am Retail Support Manager for Companion Baking, working for Josh Allen for 18 years. For LDEI/STL I have enjoyed serving as past secretary of the Chapter, chaired Scholarship, and served as a committee member for Membership, Scholarship, Fund-raising, over-seeing raffles and auctions, Global Culinary Initiative and attempted to be available where my skills and my Companion products were most helpful! I am the proud wife of a retired professor and grandma to two darling little grandgirls! BTW, my photo was from our last GCI at Maison du Lac. I have truly enjoyed the dynamics of the Dames of LDEI/STL.

Judy Bellos

Bridget Bitza

Alisha Blackwell Calvert

Jami Bryant

Georgie Busch

Anya Corson

Kathy Costello

Darla Crask

Jamie Daugherty

Jamie has been a dietitian for 17 years and brings many ingredients to the table. She spends her time in a few varied spaces within the food, nutrition and wellness realm – the kitchen, the classroom, and outdoors, seeking new adventures around every corner. Growing up in the Midwest, led Jamie to want to continually explore other parts of the globe, while providing opportunities to build, meaningful relationships with food and nutrition. Jamie received her BA in Psychology from St. Louis University and a BS in Nutrition and Dietetics from University of Illinois – Chicago. After realizing she did not know anything about food, which was discouraging when meeting with patients and clients, she went back to school to learn how to cook. She received a certificate in Culinary Arts from Boston University. In August 2010, Jamie completed her master’s requirements and received a MS in Nutrition and Physical Performance from St. Louis University, allowing her more comfort when working with athletes. In August 2017, she completed her doctoral degree in Higher Education and Student Affairs Leadership from the University of Northern Colorado. Currently she is an Assistant Professor at Fontbonne University in St. Louis, MO. Over the past 16 years, Jamie has worked with individuals with eating disorders to achieve more mindful eating patterns and gain a positive relationship with food. She has worked with parents and their children to develop healthier eating habits and attainable meal ideas that are flavorful. She has consulted individuals diagnosed with diabetes, celiac disease and trying to manage their weight. Jamie works with students, athletes, and professionals to reach goals that make them feel confident and optimistic. She brings nutrition and culinary arts together in the kitchen to allow individuals an opportunity to attain a level of culinary education that encompasses a more approachable, harmonious lifestyle.

Kandace Davis

When Kandace took a job teaching theatre after college she had no idea she’d end up in the food business. In 1998 she opened Marche’, the first market and coffee shop in the bustling Lafayette Square neighborhood of St. Louis. Following continuing Ed training with The Culinary Institute of America, Kandace spent the next 20 years in the kitchen. She is the retired Chef and Owner of the Cha Cha Chow Food Company.

Connie Diekman

Connie Diekman, M.Ed, RD, CSSD, LD, FADA, FAND is a Food and Nutrition Consultant in St. Louis, Missouri. Diekman is the former Director of University Nutrition at Washington University in St Louis, a Former President of the Academy of Nutrition and Dietetics and a former chair of the American Heart Association – Missouri affiliate. She is also a former Chair of the Weight Management Dietetic Practice Group, a subunit of the Academy of Nutrition and Dietetics. Diekman worked as a television nutrition reporter for close to 15 years, working for the NBC, CBS and finally, the Fox affiliates in St Louis, Missouri. For fifteen years Diekman was the voice of the “Eating Right” minute which aired on radio station WBBM in Chicago. She continues to be quoted regularly by the media on food and nutrition issues. Diekman works with the food industry, restaurants and commodity groups as they develop platforms around nutrition by providing guidance that ensures that messages developed reflect the science of food and nutrition. Diekman is the author of “The Everything Mediterranean Diet Book: All You Need to Lose Weight and Stay Healthy!” and the book “SuperFood Nuts”. Honors received include; the Academy of Nutrition and Dietetics Medallion award, the Alumni Distinguished Service Award from Fontbonne University, the Outstanding Dietitian of the Year Award from the Missouri Dietetic Association, the Recognized Young Dietitian of the Year from the Missouri Dietetic Association, and the Dr. Arthur Strauss Award, from the American Heart Association – St. Louis.

Roberta Duyff

As food-nutrition consultant, writer, and educator, Roberta Duyff provides practical, evidence-based healthy eating guidance, focusing on “the great tastes of good health,” “the power of positive nutrition,” and food’s role in cultural understanding. She’s authored/co-authored nearly 20 food and nutrition books (trade, textbooks, professional, children’s books) … developed food/nutrition projects for USDA/Team Nutrition, FDA, USHHS, National Head Start, National Science Teachers Association, National Food Service Management Institute, National Dairy Council, others … handled food/nutrition marketing communications, recipe development, and translations for food companies and trade organizations … worked on multicultural/cultural competency initiatives … served as writer/media spokesperson on national/regional TV and radio, and a newspaper columnist (Post-Dispatch) and magazine contributor (Cooking Light, Vegetarian Times, Ladies’ Home Journal, others) … and spoken nationally and internationally. Roberta served as Chair, Food and Culinary Professionals, Academy of Nutrition and Dietetics (Academy); President, Society for Nutrition Education Foundation; Chair, National Home Economists in Business; on the James Beard Journalism Award Committee, and on food/nutrition curriculum advisory boards for the University of Illinois (Urbana-Champaign and Edwardsville). In 2018 her book, Academy of Nutrition and Dietetics Complete Food & Nutrition Guide, received “Best of Show” among Gold National Health Information Awards; in 2021 she received a National Federation of Press Woman first-place communication award. Roberta’s been honored with the Academy’s Medallion Award and President’s Lectureship; Missouri Dietetic Association’s Lifetime Achievement Award and Distinguished Dietitian of the Year; and University of Illinois’ Outstanding Alumni Award. As co-owner/ travel advisor with Duyff TravelPros, she focuses on global culinary travel for clients. For over 30 years Roberta has volunteered with AFS International-Intercultural Youth Exchange. In 2003 she joined the Kansas City LDEI chapter, before becoming a St. Louis Chapter Founder and VP, then Co-Chair, Global Culinary Initiative (GCI), “Passport to … “ fund-raisers, and LDEI-International’s GCI Co-Chair.

Angie Eckert

Dana Eliason

I have worked in the distribution side of wines, spirits and non alcoholic beverages for over 23 years. I have traveled the globe and immersed myself in wines and beverages local to places I have visited. I am extremely efficient in working with chefs and creating events to highlight local flavors with global wine and spirits

Elizabeth Engelsmann

Co-owner of Pinnacle Imports, wholesale distributor of fine wine & spirits, 20+ years in business. Fund Founder of Community Carry Out St. Louis – an Covid-19 emergency relief fundraising effort in St. Louis that helps local restaurants and caterers struggling during the pandemic AND feeds the hungry in our community.

Joan Ferguson

Joan used her passion for food and service in her career based in the Healthcare sector. As a registered dietitian with a master’s degree in business administration, she developed her management skills and expanded her competencies and contributions as a Food Service Administrator, Executive Director and AVP for Facility Management and Support Services, Supply Chain and Operations Improvement within several large healthcare systems. Joan is currently retired and enjoys volunteering, cooking, golf with her husband, and her 8 grandchildren.

Marilyn Freundlich

I have always been an entrepreneur at heart, and have been very fortunate to participate in the creation of two businesses that make people happy. As the first hire at Build-A-Bear Workshop, I was instrumental in developing a corporate culture that spread Teddy Bear happiness to kids aged 3 – 103. My husband and I founded POPtions! Popcorn in 2007 (closed in 2019), providing delicious treats to popcorn lovers in St Louis and all over the USA. The Dames of the St Louis Chapter are the most dynamic group of women I know. I served as Fundraising Chair for 4 years, have participated on the GCI committee, served as President 2019-2020 and am currently Past President. I love our fundraising efforts to provide scholarships and grants, as well as the interesting and educational foodcentric programs and events that we offer to our members and the community.

Beth Heidrich

Beth co-founder and owner of KindBio, a Missouri Medical Cannabis company. She is the Chief Commercial Officer and is responsible for the culinary, marketing and sales teams. Beth co-founded the St. Louis Chapter of Les Dames d’Escoffier in 2010 that began with an invitational brunch featuring Iron Chef Cat Cora and top chefs around the city. She was the first President of the organization. She co-chaired the Les Dames d’Escoffier International conference in St. Louis, October 11-14, 2012 at the Ritz Carlton and co-chaired the Farmer’s Fete event as well. Beth has served as Member Liaison Chair and Programs Co-Chair and on the Executive Board for several years.

Cecily Hoffius

Cecily Hoffius started her career as an Event Planner for Delta Gamma Fraternity International. From there she worked in Marketing for Sheraton Hotels for ten years before opening a restaurant with her partner, Judith Bellos. For the past 40 years, they have catered in various locations around the city, such as the Missouri Botanical Garden, St. Louis Zoo, Opera Theatre St. Louis, and many private locations. In 2018 they opened a new catering Venue on a 25-acre farm with an 1843 stone house overlooking the lake, a wedding barn, groomsmen’s cottage, and bridal ready room.

Krista Horn

Pastry Chef in the beginning, Wine Buyer and Marketing in the middle, Data Manager today.

My culinary roots run deep, beginning with learning to cook from my Sicilian grandmother. Kendall College and Webster University are my alma maters for education, however, I count many hotels, restaurants, and various kitchens along the way as part of my alma mater too. Currently, I am a data manager for Revolution Foods, providing meals to schools and communities around the country.

Jennifer Johnson

Whitney Linsenmeyer

Whitney Linsenmeyer is Registered Dietitian by training and serves as an Assistant Professor and Program Director in the Department of Nutrition and Dietetics at Saint Louis University. She is also a National Spokesperson for the Academy of Nutrition and Dietetics with expertise in nutrition and culinary education, fad diets, and transgender health and nutrition. Currently her research centers on nutrition care for the transgender population; she is passionate about the supporting role food and nutrition can play in all of our lives, especially trans folks.

Joan Long

Mildred Mattfeldt-Beman

Dr. Mattfeldt-Beman is Professor Emerita and former Chair of the Department of Nutrition and Dietetics at Saint Louis University. She received her Ph.D. from SLU with a research emphasis in preventive cardiology. As Chair she established the undergraduate program and increase the graduate internship program from 8 to 30. She was Co-PI on a NIH clinical trial – Trials of Hypertension Prevention. PI for a USDA Community Food Project Grant “Gardens to Tables”, establishing school gardens and nutrition curriculum at seven inner city schools and a teaching garden at SLU. She was PI for a Missouri Foundation for Health grant – Healthy Eating with Local Produce (HELP) – to develop a food processing center to bring local food into the school lunch program, including a training component for high school students and a program to develop and market value-added products. She also received several grants to establish Start to Actively Recycle Today – grants to convert solid food waste into compost/castings for garden operations; Farm Connections – a grant to establish a farmers’ market for a public health clinic and gardens at an East St. Louis elementary school and housing authority; and Monsanto Gardens to Tables – a grant to develop gardens for children with disabilities. She wrote the grant to establish the STL Metro Market. Most recently she was PI for a USDA grant to establish the North City Food Hub (now the North Sarah Food Hub). Dr. Mattfeldt-Beman established the culinary emphasis at SLU, receiving the Mary Abbott Hess Award for Innovations in Culinary Education from the Academy of Nutrition and Dietetics. She established Fresh Gatherings Café, a model for sustainable cuisine within an institutional environment September, 2004 as well as the Salus Kitchen, a shared use kitchen. She is currently the President of Les Dames d’Escoffier, St. Louis Chapter.

Pat McManus

Stacey Mincoff

While a graphic artist by trade, Stacey’s experience and dedication to foraging, blogging and recipe development are what make her perfect for membership in the Dames. She has expanded her education both here and abroad in areas of wine, spices, and a myriad of ethnic foods. Her blog “Mincoff Café” is charming, well written, informative, and totally reflective of Stacey’s love of all types of food. Stacey also is an accomplished forager; no doubt the forest is her playground! Stacey is eager to bring her experience, dedication and creativity to LDEI, as well as her very unique and energetic skill set. 

Marianne Moore

Denise Mueller

Denise Mueller is a St. Louis-based hospitality professional, is the owner of Mid-American Wine School and the PreSomm Wine Course. By day, Denise is the Director of Client Hospitality for Hake Investment Group, a Saint Louis-based branch of Raymond James Financial. In her spare time, writes beverage articles for local magazines, consults on wine programs and restaurant openings in the region, and teaches the semi- annual PreSomm Wine Courses. One of her proudest achievements was the publishing of her PreSomm Wine Course books in 2018.

Nina Mukerjee Furstenau

Nina Mukerjee Furstenau, is a journalist, author, and editor of the Foodstory book series for the University of Iowa Press. A Fulbright Global Scholar 2018-19, she is the author of Biting Through the Skin: An Indian Kitchen in America’s Heartland, which won the MFK Fisher Book Award, as well as the Grand Prize LDEI award in 2014. Her book, Green Chili & Other Impostors (Chillies, Chhana, and Rasa in India) is forthcoming in November 2021. Her other works include: Savor Missouri: River Hills Country Food and Wine; Tasty! Mozambique, a low-literacy cookbook for small holder female farmers aimed at alleviating childhood stunting in Africa; articles for publications such as the Atlanta Journal Constitution; and essays such as “And Then There was Rum Cake,” which appeared in Pie & Whiskey: Writers Under the Influence of Butter and Booze. Nina teaches and speaks about food and identity, food history, food journalism, and how cultures entwine over food. She is a former Peace Corps volunteer in Tunisia, and past director of food systems communication at the University of Missouri Science and Agricultural Journalism program.

Catherine Neville

Cat Neville is the Chief Curator at Hermann Farm and Museum in Hermann, Missouri, working to establish the non-profit farm as a center for innovation in food and farming. She is also producer and host of Emmy-nominated tasteMAKERS, a food-focused television series that debuted on PBS nationwide in October 2018. The show explores the maker movement from coast to coast and is distributed through American Public Television. Its third season will air in 2022. As founder and publisher of Feast, she launched the magazine in 2010, growing the regional publication’s monthly readership to over 250,000. Feast and Field, a national expansion of Feast Magazine, debuted in March 2021. In 1999, Cat co-founded Sauce Magazine and oversaw its evolution for a decade.

Julianne Niemann

I am a financial analyst covering the agriculture and food processing industries. While this is a nontraditional membership area, I was invited into the organization because I got to know so many people through events and being an enthusiastic “prep chef” for chef friends. My knife skills are not at Jacque Pepin levels, but very good. In college, I started as a major in home economics, was told by the department head that my talents were in other areas. To her great relief, I transferred to finance and economics. My long background in the ag and process industries and financial forecasting for the industries has enabled me to meet and interview the most interesting players from the ground to the grocer.

Angela Ortmanm

For over twenty years, Angela and her consulting, media and events business STL Wine Girl, has shared her knowledge and skill set to restaurant groups, large scale events, and philanthropic endeavors. In 2017, Angela launched a charitable event “Love to Eat, Eat to Love”. The inaugural event celebrated 50 local immigrant-owned restaurants which raised over $5000 for the International Institute and Mosaic Project. This was followed by an event that showcased women-owned food and drink businesses, raising $8000 to RISE and the Spirit of St Louis Women’s Fund. Angela’s expertise, in food, wine, hospitality, event production, marketing and philanthropy will certainly help to support and execute the goals of LDEI and the St Louis chapter.

Barb Ostmann

Ellen Piazza

Shirley Rauh

Boundless energy, meticulous attention to detail and inspired creativity combined with a little OCD, ADHD and passion for people=sleeping well! Whether it’s posing with the Three Stooges, questioning Ray Kroc, hosting Jack Taylor, worshiping with Jimmy Carter or chiding Henry Winkler, I’ve never met a stranger.

Leadership and Service grant administrator role combined my skill sets and mission in life. Through Family and Consumer Sciences high school department chair, Student Council advising and joy in volunteering, I’ve never worked a day in my life!

Stints in hospital, nursing home, fast food and department store food service complemented by enthusiasm for mentoring teenagers led to a career in culinary arts and leadership. Teaching Serv Safe, serving on boards, chairing professional and personal organizations along with event planning, catering, interior and floral design and landscaping brings satisfaction. Capital collector (50-check) whose joie de vivre lies in faith, family and friends.

Moira Ross

Alyse Scaglione

After ten years of working my way through hospitality’s “front of house” I followed my passion and took my leap into the kitchen. I started out baking briefly for Kaldi’s Coffeehouse, followed by three years with Sarah’s Cake Shop and I am currently the Pastry Chef at Meadowbrook Country Club in Ballwin MO, which I have lovingly called home for the last seven years.

Christy Schlafly

Carol Schlitt

Carol is a Family and Consumer Science professional with more than 30 years of job experience working with food, food service and teaching food and nutrition.  After retiring from University of Illinois Extension in 2010, Carol formed her own company, “Safe & Savory Solutions, Inc.” to continue to provide high quality custom food safety programs in Southern Illinois. In 2018 she formed another company, Brookstone Tours, which provides culinary-based bus tours.

Lana Shepek

Kelly Spencer

I started rolling out biscuits and frying chicken with my southern grandmother from a very young age. I have always loved entertaining and bringing people together around a table. That’s where the most precious of memories are made. Catering is an honor that I do not take lightly, and I love telling our clients story through food and design and immersing our guests in a thoughtful experience. Giving someone the unexpected experience and going above and beyond expectations is my mantra.

Amy Stanford

In 2003, after over 20 years as a Speech and Language Pathologist, Amy and her sister took a leap of faith with the creation of Time for Dinner. Neither had experience in business or food service, but learned quickly, did their research, made and corrected their mistakes, and persisted. They’ve grown and improved by listening to their customers and employees. Amy is very proud to say that today, Time for Dinner is St Louis’ premier and ONLY successful meal-assembly business. Armed with her experience and history of philanthropic contributions to the community, Amy looks to support our Chapter in our fundraising efforts.

Mary Sutkus

Mary Sutkus is an experienced food stylist, recipe developer, and former Consumer Science and avocational cooking school teacher. She worked for many years styling and developing recipes for major food companies and editorial publications. Even though she is semi-retired, she still consults by editing recipes for major advertisers.

Priscilla Ward

Lori Willis