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

Gaia DiLoreto

VP of Operations of The Jam Stand

Vice President 

Airis Johnson

Chef/Owner of Airis The Chef, LLC

Treasurer

Kim Mills
Chef/Owner of Laughter Travels Gourmet, LLC

Recording Secretary

Francesca Zani

Culinary Associate Producer for PowerHouse Productions

Board Members

Jameeale Arzeno

Private Chef, Culinary Director of James Beard Foundation

Rinku Bhattacharya

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

Francine Cohen

Journalist, Consultant, Founder of Insidefandb.com

Amy Lee

Food Stylist/Photographer, Culinary Event Planner, Social Media Manager

Joyce O'Neill

Caterer, Culinary Educator, Executive Chef

Wendy Samuelson

Culinary Consultant 

Maria Steinberg

Marketing Consultant, Food Studies Educator, Food Writer


 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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