Mission Statement: The New York Women’s Culinary Alliance is an inclusive community of diverse professionals that facilitates networking, education, mentorship, social programs and the advancement of all persons who identify as women across the food, beverage and hospitality industry.

Our main focus is providing networking opportunities and sharing culinary information for all members through member-generated programs and events. As such, every year the Alliance provides dozens of dynamic networking with continuing education opportunities including ongoing food and wine tastings, hands-on culinary workshops, food and drink tours, and business and skills workshops and seminars.  

As a volunteer-based 501(c)(6) not-for-profit corporation, we depend on active participation by all members, making the Alliance one of New York's most relevant and vibrant culinary organization for women.

CODE OF ETHICS

Be accountable.

All members of New York Women's Culinary Alliance (referred to hereafter as the ‘Alliance’’) agree to abide by our Mission Statement, By-Laws, all published Policies of the Alliance and this Code of Ethics.

Failure to do so could result in termination of membership.

Be patient, courteous and respectful.

We will be courteous and respectful in our dealings with one another in furthering the interests of the Alliance.

We will be patient in our mutual exchanges while engaging in the affairs of the Alliance. We expect every member to treat each other with dignity and respect, including the appropriate handling of actual or perceived conflicts in our relationships.

Be inclusive.

We will welcome and support persons of all nationalities, cultural backgrounds, and identities into the Corporation. We welcome all female-identifying members of any sexual orientation, and expression, race, ethnicity, culture, national origin, social and economic class, educational level, color, immigration status, age, size, family status, political belief, religion, and mental and physical ability.

Be considerate.

We all depend on each other to produce the best work we can as a Corporation solely run on the efforts of volunteers. We will take into account that our actions may impact all of our members.

Be committed to diversity.

We find strength in our inherent member diversity. Our members represent different perspectives on issues.

This can be invaluable for solving problems, collaborating and generating new ideas. Therefore, we have zero tolerance for hate speech, bullying, harassment of any kind, including sexual harassment, microaggressions, prejudice, or discrimination of any kind.

Be focused on resolving issues.

We will focus on finding concrete solutions to issues of the Corporation. In the case of differences, conflict of interest and disagreements, we are committed to producing the best resolution possible. We agree to conduct our affairs constructively, with integrity and transparency.

Be professional

We are committed to supporting the professional interests of our members. We hold ourselves to the highest level of professionalism and ethical conduct in all activities with one another, and in how we handle ourselves as elected officers and volunteers. We do this while we perform functions and duties to further the interests and objectives of the Corporation.

BOARD OF DIRECTORS

President

Fanny Farkas

Culinary Consultant and 

Caterer of Fanny Farkas Events

Vice President 

Liz Levine

Culinary Coordinator for The Cooking Place at Fairway Market


Treasurer

Rinku Bhattacharya
Culinary Educator, Food Writer, Recipe Developer, Founder at Spice Chronicles

Recording Secretary

Francesca Zani

Culinary Producer for PowerHouse Productions

Board Members

Amy Farges

Food Marketing Specialist at M.A.D. Foods


Gisela Nelson

Caterer, Private Chef & Designer of "A Swede in the Kitchen" (Alfhild Inc)


Rosa Ross

Chef, Writer, Recipe Developer


Sabine Mondesir

Private Chef, Owner of CBK, NYC


 To Email the Board

HOW IT ALL BEGAN.... One day in early 1981, an exciting rumor was weaving its way through the test kitchens, restaurants, magazines, catering halls, food businesses and publishing houses of New York City. There was to be a meeting at La Tulipe... READ MORE

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