APPLICATIONS ARE CLOSED FOR 2023
About The Program
Les Dames d’Escoffier, BC Chapter is proud to grant scholarships annually to women of any age and at any stage of their culinary, beverage or hospitality career who are looking to either refine or expand their expertise at a credible educational institution of their choice anywhere in the world.
To date Les Dames d’Escoffier, BC Chapter has granted over $300,000 in funds to support scholars since our inception in 1992.
Eligibility
- Scholarships are open to all women and those who identify as female and/or non-binary.
- Applicants must be BC residents.
- Applicants can be awarded a Les Dames scholarship more than once, depending on the circumstance, and if their previous application was unsuccessful, they are encouraged to apply again.
Scholarship Evaluation Criteria
The Scholarship Committee, comprised of Les Dames d’Escoffier, BC Chapter members, reviews and scores each application based on four criteria:
- dedication and commitment
- ability
- goals
- merit
Important Details
- Not all applicants are awarded funds.
- Scholarships may range in value anywhere between $250 and $10,000 depending on funds available, program requirements and approved applicants.
- In order to make the scholarships impactful and meaningful, the Scholarship Committee is restricted to only granting up to thirty scholarships in any given calendar year.
- Most scholarships awarded rarely constitute a complete tuition, therefore you must be able to provide the remaining funds through other sources.
- Funding must be used in the calendar year in which the scholarship is awarded.
- A $30 non-refundable processing fee is required to administer your application whether or not you are awarded a scholarship.
- The Dames d’Escoffer, BC Chapter scholarship program is a reimbursement-based program. Successful scholarship recipients must present proof of tuition payment in order to receive your scholarship funds.
- Scholarships supported or provided by other organizations through the Les Dames d’Escoffier, BC Chapter scholarship program are only awarded if a suitable candidate is deemed as qualified.
- Successful applicants will be announced within one to two months after the application deadline.
ADDITIONAL SPONSORED SCHOLARSHIPS
We are also extremely fortunate to work with highly reputable BC organizations who provide additional scholarship opportunities through our annual program.
By working together, we strive to make a difference – not only to individual lives, but also to our hospitality, food and beverage industries overall.
We are immensely grateful and thank each one of you for supporting the endeavors of the Les Dames d’Escoffier, BC Chapter and our future female leaders.
Les Dames BC Chapter are proud to sponsor a two or three day class at one of the worlds greatest chocolate academies. Classes are held in Montreal in either English or French.
Les Dames BC Chapter are proud to present a scholarship in the amount of $1500 for either the Professional Culinary Diploma Program or the One Year Professional Diploma Program, both highly intensive, condensed professional programs which are taught in an adult environment in a chef-owned and intimate culinary school.
Pastry Training Centre of Vancouver provides sponsorship towards their professional Certificate or Diploma courses in Artisan Bread Baking, Pastry Training, Cake Decorating and Chocolate. Each course reflects Chef Marco’s deep passion for his trade and a strong teaching ethic.
This scholarship, co-sponsored by Les Dames d’Escoffier BC and Two Rivers Specialty Meats, provides an opportunity to learn more about the humane treatment of animals and the sourcing of local, sustainable ingredients. This 4-day experience starting with a trip to Cache Creek and finishing in North Vancouver, includes a farm tour, slaughter demonstration, stage of a nose to tail butchery, and tastings. Please be advised this scholarship will not be offered in 2021.
Pacific Institute of Culinary Arts, an awarding winning, chef-owned and chef operated culinary academy, offers two scholarships valued at $1500 each, towards their full-time Professional Diploma Program in the Culinary Arts or in the Baking and Pastry Arts. The programs are offered in an intensive environment with 90% hands on training under the attentive supervision of passionate and experienced Chef-Instructors. The scholarships are applicable for the school’s spring and summer intakes. (subject to change)
PICA sponsors WEST Level 1 and Level 2 programs.
The Wine Umbrella commits $2,000 per year of the sales proceeds of The Wine Umbrella Wines, earmarked for members of BC’s media (be they print, broadcast or web-based) to pursue education in the field of wine. These scholarships aim to enhance the quality of reporting done about our ever-evolving local wine industry. The annual $2,000 donation is to be split into two $1,000 scholarships per year and given to BC media.
SCHOLARSHIP APPLICATION
To begin your application, click the APPLY NOW button below. An application is considered COMPLETE when the online application form has been submitted and the processing fee has been paid.
Good luck!
Application Process
The application process is now closed for 2023 and we look forward to receiving applications for 2024 starting December 1st, 2023.
Application Guidelines:
- Please make sure you have all the relevant information regarding the course you would like the Les Dames d’Escoffier, BC Chapter (“LDBC”) Scholarship Program to help fund; for example, the name of the course, name of the institution where the course is offered, the cost of the course (in Canadian funds), etc.
- Provide a current resume that includes your employment history, educational record, and any training relevant to furthering your skills in the culinary, beverage and/or hospitality industries. Upload your resume into the application form under “File Uploads” as a PDF document. Please use the following naming format: “initial.LastName-resume.pdf.
- Obtain TWO current letters of professional recommendation outlining your suitability for LDBC scholarship funding. Upload your letters into the application form under “File Uploads” as PDF documents. Please use the following naming format for each: Initial.LastName-Ref1.pdf and Initial.LastName-Ref2.pdf.
- Prepare an essay. The application form requires a personal essay regarding your culinary, beverage and/or hospitality goals, whether professional or non-professional, and how the course for which you are requesting funding will help you achieve your goals. When completing this essay, keep in mind the values of the Les Dames d’Escoffier (Dedication and Commitment, Ability, Merit and Seriousness), share your passion, commitment and enthusiasm for your chosen path, and explain how the LDBC can help you on your journey. Please note that there is a 5,000 character maximum for the essay.
- A non-refundable $30 Processing Fee is required to complete your application.
- For further information, please contact info@lesdames.ca.
- If you encounter any issues with the application process, please contact info@lesdames.ca.
SCHOLARSHIP RECIPIENTS 2023
Elizabeth Boyle
Elizabeth ‘Lizzie’ Boyle is a Pastry Sous Chef at the Old Vines restaurant at Quails’ Gate Winery. She is excited to further her wine education and take her WSET 2 this year to grow her knowledge and ability to pair wine and food.
Kayla Brent
Kayla is a 22-year old wine enthusiast from the Cowichan Valley who recently graduated from the University of Victoria. Her scholarship will help fund a Master’s degree in “Vine, Wine and Terroir Management” at L’Ecole Supérieure des Agricultures in Angers, France. Kayla dreams of owning a vineyard on Vancouver Island, while helping to advance research in soil-carbon capture.
Stephanie Chang
Stephanie is currently a sommelier at Nightingale. She balances her studies and work in wine with a mix of outdoor activities and the creative practice of ceramics and relishes having these disciplines inform one another. She is honoured to receive a scholarship from Les Dames Escoffier, which will go towards Spanish Wine Scholar. With sights on a wine career that includes being an educator and writer, she is looking forward to diving further into specialized wine training.
Jessica Collins
Jessica is a cook at Gathering Place Community Center and the Dr Peter AIDS Foundation, as well as Cocktails & Canapés Events and Catering. Her personal culinary voice is influenced by global flavours from her travels around the world and the rich culinary diversity of Vancouver. Working in not-for-profit kitchens has impacted her on a personal level and she is dedicated to providing delicious and nourishing food for folks with limited access to good food. She will use her scholarship for a sourdough bread course at the San Francisco Bread Institute, hoping to introduce more naturally leavened breads into her everyday work.
Alessandra Dimattia
Alessandra is a Registered Dietitian in the Okanagan looking to bring practical nutrition and culinary education to her community. Her scholarship has helped her attend the Culinary Arts Certificate program at Okanagan College. Alessandra aspires to earn her Red Seal and work as a culinary instructor.
Christine Lynn Godlonton
With a career that includes restaurants, catering and a decade as an educator, Christine continues to find the culinary field rewarding. Christine’s hope is to encourage the next generation of pastry chefs through demonstrating joy and passion for learning and developing new skills. “There is so much to learn about.”
Janet Gyenes
Janet is an award-winning writer whose love for discovering food, beverage, and culture has taken her to 35 countries, including China, where she lived for three years and discovered the complex world of baijiu. The WSET Level 2 Award in Spirits course will allow her to deepen her knowledge about spirits and share creative stories about the sector. Janet is author of the book: Vancouver Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the City on the Sea.
Sydney Hamelin
Sydney Hamelin is currently a member of the National Canadian Culinary Team set to compete in the 2024 Culinary Olympics in Stuttgart, Germany. The modern pastry course at L’Ecole Valrhona NYC will help her learn new plating skills and techniques. She is currently focusing on expanding her skill set working with chocolate and pastries.
Lydia Lambert-Bailey
With a passion for plant-based cuisine, Lydia’s goal of obtaining her Red Seal is to address the lack of classical training within this field. She hopes to share her learnings with other women and plant-based cooks in the industry. Lydia aspires to evolve refined plant-based cuisine further within BC restaurants both technically and creatively, using her training at VCC as the foundation.
Chris MacKay
Chris is the General Manager & Wine Director at La Fabrique St-George Winery in Mount Pleasant, Vancouver. After a long career in specialty coffee, she turned her attention to wine, completing her first WSET courses in 2014. A huge fan of everything wine related, with a soft spot for naturally made wines and anything Italian. Completing her Italian Wine Scholar credential in 2019, and her CMS Certified Sommelier designation in Houston in 2022, she is now currently studying for the CMS Advanced Sommelier course. Chris spends her days puttering around the winery with her dog Fitz, and her evenings haunting your favourite local watering holes or cooking up some pasta at home.
Sonya Patrick
Sonya loves the BC wine industry and is proud to be a part of watching it grow. Having held many roles, she still love being in the vineyard and seeing magic happen. A few years ago, an article was written about her in a wine magazine that she was proud of.
“As General Manager, Sonya is part of the management team responsible for daily operations. Sonya is originally from Northern Ireland and has extensive experience in customer service and hospitality. She holds a bachelor’s degree in Business with a major in Human Resources and has worked with several Okanagan wineries over the years. As a manager she helps the team continue to focus on responsible farming practices, using low intervention viticulture and winemaking techniques, while providing exceptional guest experiences.”
Jill Singleton
Jill is proud that past students return to report how culinary arts skills help them feel more confident. She will use her scholarship towards undergraduate studies at the University of the Fraser Valley, with the goal of completing a teaching degree at UBC. Jill hopes that her passion for teaching, and commitment to young people, will lead to having her own teaching space for youth and young adults.
Breanne Smart
Breanne is constantly chasing the next way to innovate vegan food and recreate classics in vegan form. She is very proud to be apart of the Virtuous Pie and Mila team and learn from creative chefs. She hopes to further her education at Northwest Culinary Academy’s Plant Based Bootcamp.