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 women.
- 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.
- The Dames d’Escoffer, BC Chapter scholarship funds can be used for tuition only (unless otherwise stated for sponsored awards).
- 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.
- 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 notified by May 6, 2026.
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 women leaders.
Thanks to the generous support of Boulevard Restaurant and Oyster Bar, this award is given to a deserving applicant in the hospitality industry.
Thanks to the generous support of Cacao Barry and Chocolate Academy, one award, consisting of course credit of up to $1,025 (not to exceed tuition), towards a professional level course, will be made to a deserving applicant.
The Michel Jacob Scholarships support students in two complementary culinary paths: Future of Culinary Arts and Stage Abroad. Named after Chef Michel Jacob, they empower the next generation of culinary professionals who reflect his dedication to excellence, innovation, and mentorship.
Stage Abroad Award Qualifications
- Submit a formal letter of employment or acceptance from the host kitchen or culinary establishment abroad [will be required if awarded]
- Provide a copy of an approved working visa or documentation proving eligibility to legally complete the stage in the host country [will be required if awarded]
- Complete the full duration of the stage as outlined in the submitted employment agreement.
- Conduct themselves with professionalism and integrity, upholding the standards of both the Sponsor and the host kitchen.
- Submit a written reflection or report upon completion, detailing key learnings and experiences.
- Agree in writing to return to British Columbia upon completion of the stage and commit to contributing to the province’s culinary industry for a minimum of 24 months.
Thanks to the generous support of Northwest Culinary Academy of Vancouver, this award of up to $3,000, is made to a deserving applicant who is a new student at Northwest Culinary Academy of Vancouver, in Professional Culinary, Professional Pastry or Professional Culinary/Pastry programs.
Thanks to the generous support of Pastry Training Centre of Vancouver, this award of up to $1,000, is made to a deserving applicant in professional development programs.
Thanks to the generous support of the Fineza family, and in partnership with Two Rivers Specialty Meats, this scholarship provides an opportunity to learn more about the humane treatment of animals and sourcing local, sustainable ingredients. This 2-day experience includes a farm tour, butchery teaching, and tastings. The date and final agenda are to be agreed upon according to the schedule of Two Rivers Meats. There are 2 scholarships available in 2026. Partial support for transport and hotel accommodations may be included.
Snow Cap Enterprises is generously sharing the success they have gained in 40+ years of excellence in bakery and food service supply. Company President Linda Seiffert has been a member of Les Dames d’Escoffier BC since 2013. Dame Linda continues her family’s commitment to the customers and employees that have built the company, and supports the academic development of future great bakers! The Snow Cap Fund provides up to $5,000 towards a professional Baking, Pastry or Confectionert program at a credible institution.
Thanks to the generous support of Pacific Institute of Culinary Arts, this award of up to $1,500, is made to a deserving applicant who is a new student at Pacific Institute of Culinary Arts, in Professional Culinary Arts or Professional Baking & Pastry Arts programs.
SCHOLARSHIP APPLICATION
Applications Are Now Closed
Application Process
The 2026 Application Process
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 (approx. 1000 words) maximum for the essay.
- For further information, please contact info@lesdames.ca.
- If you encounter any issues with the application process, please contact info@lesdames.ca.
- Successful applicants will be notified by May 6, 2026.
SCHOLARSHIP RECIPIENTS 2025
Laura Agnew
Owner/Chef – As You Like It Products and Catering, Union Bay, BC
[SCHOLARSHIP TOWARDS: Holistic Nutrition Program Pacific Rim College, Victoria BC]
Laura is a creative chef with a passion for exploring flavors and ingredients. Her extensive travels have inspired a love for foraging, browsing farmers’ markets, and uncovering unique finds to incorporate into her meals—whether catered or prepared for take-home.
Laura was a competitive swimmer, runner, and avid cyclist, eventually competing in triathlons. Today, she continues to embrace a healthy lifestyle on her 4-acre hobby farm, where she blends her love of gardening with her commitment to wholesome, creative cooking.
Through pursuing a program in holistic nutrition, Laura hopes to deepen her understanding of food and wellness with the goal of preparing nourishing meals, leading classes, and empowering others to embrace healthier, more mindful eating.
Anyssa Jane Carruthers
General Manager / Cheese Monger- Natural Pastures, Courtenay, BC
[SCHOLARSHIP TOWARDS: The Cheese Academy Level 1 and 2, San Diego, USA]
Anyssa grew up in 100 Mile House, BC, on a dairy and cattle ranch, where days were helping in the creamery and the new milking parlour.
Decades later, discovering the artisan cheese trade in her 50s felt like coming home. Based in Comox Valley, Anyssa manages a passionate team and draws from their years of experience making award-winning cheese, while continuing to grow her own skills. She loves sharing her enthusiasm for local cheese and helping others discover the many delicious ways to enjoy it.
Soel Christensen
Tractoriste, Vineyard Technician and Cellarhand – Terra Vista Vineyards and Roche Wines, Naramata, BC
[SCHOLARSHIP TOWARDS: Distance Enology Certificate Program, Washington State University, USA]
Soel chose to pursue a career in enology after several years of hands-on experience working in vineyards and wineries in the Okanagan Valley. It was after the long, hot summer days spent tending to the vines that she discovered her true passion for the cellar, where she found great fulfillment working with the fermenting wines throughout the harvest. To deepen her understanding of the complexities of wine making, she enrolled in the Enology Certificate Program at Washington State University with the goal of becoming a winemaker and establishing her own brand.
Julie Ferris
Bar Manager – Kingfisher Resort, Qualicum Beach, BC
[SCHOLARSHIP TOWARDS: WSET Level 2, WinePlus.ca]
Julie, creator of the cocktail program at the Kingfisher Resort, signed up for WSET2 to expand her wine knowledge and become a more well-rounded industry professional.
Hayley Gawthrop
Bartender – Homer Street Cafe, Vancouver, BC
[SCHOLARSHIP TOWARDS: WSET Level 2, This Is Wine School, Vancouver, BC]
Hayley Gawthrop is a bartender, dance artist, and musician whose work is rooted in hospitality and human connection. Whether behind the bar, in the studio or on the stage Hayley brings curiosity, care, and creativity to every interaction. With the support of this scholarship, they’re excited to take the WSET Level 2 and deepen their understanding of wine as part of a broader commitment to excellence in service and storytelling.
Megan Hennis
Journeyman Pastry Chef – Fairmont Empress, Victoria, BC
[SCHOLARSHIP TOWARDS: Provincial Instructor Diploma Program, Vancouver Community College, Vancouver, BC]
Megan has spent nearly three decades as a pastry chef, and over time, teaching baking became one of the most rewarding parts of her profession. She loves helping people feel more confident in the kitchen and showing them that baking doesn’t have to be complicated. To sharpen her skills and become a stronger teacher, she is enrolling in the BC Provincial Instructor Diploma Program. Megan is excited to keep learning and make her classes even more useful and approachable.
Amber Hockin
Cook Apprentice – Brentwood Bay Resort & Spa, North Saanich, BC
[SCHOLARSHIP TOWARDS: Culinary Arts Level 3 at Camosun College and Fauchon Culinary Institute, France]
Amber is working to achieve her Red Seal Chef certification. Working in various venues including the Brentwood Bay Resort, as assistant to Chef Heidi Fink on Cookin’ on the Coast and as a Culinary Arts Assistant with the Saanich School Board, she continually strives to learn and grow.
Amber wants to continue her career sharing her knowledge and love of food with seniors and young people to help them find ways to create affordable, sustainable meals that are healthy and great tasting.
Brenda Khan
Server – Gordon Ramsay Steakhouse, Richmond, BC
[SCHOLARSHIP TOWARDS: WSET Level 2 & 3 – BCIT, Vancouver, BC]
Brenda, a food & wine enthusiast, travels around the world in search of divine eats and fine wines. From exploring Asia through Europe, she seeks traditional and modern cuisine along with the amazing world of cocktail mixology. She continues to incorporate her vast knowledge of the exquisite food and wine scene in her everyday life, enlightening guests from around the globe. Her goal is to open a wine & cocktail bar where people can mingle and enjoy a good time!
Gigi Lai
Front of House Manager – Blue Water Cafe, Vancouver, BC
[SCHOLARSHIP TOWARDS: Wine and Spirits Education Trust, Fine Vintage Ltd., Vancouver BC]
Jill Lamberts
Farm and Bakeshop Owner – Shorewolf Farm, Black Creek, BC
[SCHOLARSHIP TOWARDS: Bread Camp, Rise Baking Lab, Chilliwack, BC]
Jill is a self-taught baker and vegetable farmer who combines her Culinary Degree with her passion for sustainable food systems. She has successfully built a thriving market garden farm and bakery business on Vancouver Island, where she cultivates local produce and bakes artisanal bread.
A lifelong learner, she transitioned from the environmental field to the culinary world to promote farm-to-table practices and support local food systems through community initiatives, such as food skills workshops, sourdough classes, and a Farmer Collaboration project connecting local farms with restaurants.
Jill aspires to expand her bread-making expertise at Rise Baking Lab’s Bread Camp, enhancing her skills to create exceptional baked goods and to better serve her community.
Meagan Larmant
Chocolate Educator – Kasama Chocolate, Vancouver, BC
[SCHOLARSHIP TOWARDS: Level 3 Certificate in Chocolate Tasting International Institute of Chocolate and Cacao Tasting]
Chef Larmant is a celebrated Canadian Master Chocolatier with more than 15 years of culinary experience, including mentorships with world-renowned chefs. She is currently advancing her training through the International Institute of Chocolate and Cacao Tasting (IICCT), where she is deepening her expertise in fine chocolate evaluation and origin profiling. This scholarship supports her goal of becoming a leading voice in the bean-to-bar chocolate movement—championing transparency, sustainability, and education in the global cacao industry.
Serena Lee
Legacy Liquor Store, Vancouver, BC
[SCHOLARSHIP TOWARDS: WSET Level 1, This is Wine School, Vancouver, BC]
After years of building her career in the restaurant industry and now coordinating events for Legacy Liquor Store, Serena is excited to kick off her wine education journey with WSET.
Beyond that, Serena is deeply committed to making food and beverage education more accessible. Recently taking an introductory American Sign Language (ASL) course, she has high hopes of creating inclusive educational events and experiences for the deaf and hard-of-hearing communities!
Jessica Maria Madinabeitia Valenzuela
Events Cook – Cocktails and Canapes Catering and Events Inc., Penticton, BC
[SCHOLARSHIP TOWARDS: Nutrition & Food Service Management, Langara College, Vancouver, BC]
Jessica is a dedicated young chef and Red Seal apprentice with a deep passion for food, health, and service. In 2024, she attended Chefs’ Table Cook’s Camp where she was profoundly inspired by a discussion featuring Chef Ned Bell and representatives from Nourish Leadership – an organization dedicated to making better food the foundation of a more sustainable, equitable, and preventative healthcare system.
By pursuing a Diploma in Nutrition and Food Service Management at she aims to bridge the gap between food service and healthcare, working with hospitals, long-term care facilities, and rehabilitation centers to improve nutrition and well-being.
Marie Maldonado
Pastry Cook – Fairmont Empress, Victoria, BC
[SCHOLARSHIP TOWARDS: Baking & Pastry Arts Management, Centennial College (online)]
Beyond her professional expertise, Chef Maldonado enjoys the creative freedom of home baking, where she experiments with recipes and techniques from her cherished collection of cookbooks. She has a special fondness for old culinary books, diving into their timeless recipes to uncover hidden gems. Her love for both tradition and innovation in the kitchen fuels her constant exploration and growth as a culinary artist.
Sarah Maw
Sous Chef – Fairmont Empress, Victoria, BC
[SCHOLARSHIP TOWARDS: Digital Marketing Certificate and Video Editing/Content Creation Course – Brain Station/Mira Camp]
With more than 12 years of experience in professional kitchens, Sarah began her culinary journey in the Okanagan, training under some of the region’s most respected chefs. For the past two years, she is proud to call Vancouver Island home, where she has continued to hone her craft at the iconic Fairmont Empress.
In 2025, she is embarking on an exciting new chapter – launching her own brand through a food blog and podcast that not only celebrates culinary creativity but also champions women in the industry—encouraging them to dream big and forge their own paths.
Thanks to a scholarship from Les Dames d’Escoffier, she is expanding her skills into digital marketing, equipping her to bring this vision to life and build deeper connections with a community of passionate food lovers and hospitality professionals.
Erica McCarthy
Vineyard Manager – Township 7 Vineyards & Winery, Langley, BC
[SCHOLARSHIP TOWARDS: Viticulture Certificate, Washington State University, USA]
Erica started her career in the wine industry almost 6 years ago as a tasting room associate at Township 7 Winery in South Langley. She quickly became excited at the idea of moving into a more integral role at the winery. She took the leap into the vineyard in 2020 and has been expanding her knowledge since.
Erica can always be found with dirt under her fingernails at the South Langley vineyard. Her goal is to bolster the Fraser Valley wine growing region, and to one day help future growers in this region with their vineyard management. She has a dream of bringing even more recognition to the Fraser Valley and its potential to produce amazing wines.
Tainah Mundim Mota
Manager – Maxine’s Cafe & Bar, Vancouver, BC
[SCHOLARSHIP TOWARDS: WSET Level 2, Statera Academy, Vancouver, BC]
Tainah started working in hospitality in Canada in 2016, after moving to Vancouver. She quickly discovered a passion for creating great guest experiences. Later, when she returned to Brazil, she had the opportunity to grow in her career and reach management positions. Now, after coming back to Canada, she wants to learn more about wine and better adjust to the Canadian hospitality industry. She enjoys drinking wine but wants to understand it more deeply, so she can apply this knowledge in both her personal and professional life.
Jennifer Nguyen
Front of House Manager – Lila Restaurant, Vancouver, BC
[SCHOLARSHIP TOWARDS: WSET Level 2, BCIT, Vancouver, BC]
Jennifer is a warm presence in any dining room. She warmly welcomes guests and staff like she would in her own home. She started restaurant management quite young and in the last 14 years has managed restaurants in Vancouver, BC, and Bristol, UK. Her care in managing her service teams has resulted in a strong rate of staff retention. Her goal is to continue growing her wine knowledge and help give access to these skills to the teams around her.
Selena Prosperi-Porta
Head Chef – Floyd’s Diner Ltd., Victoria, BC
[SCHOLARSHIP TOWARDS: Professional Cook Level 1 Camosun College, Victoria, BC]
Selena is a dedicated and passionate chef with more than 10 years of experience in the culinary industry. Known for her creativity, she constantly pushes the boundaries of flavour and technique, striving to create dishes that leave a lasting impression.
Currently working towards her Red Seal certification, Selena’s commitment to perfecting her craft drives her to continuously learn and evolve. Her love for cooking is rooted in a deep desire to connect with others and inspire through exceptional food.
Jasmine Rangel
Front of House & Bakery Associate – Cassandra Cake Co., Port Coquitlam, BC
[SCHOLARSHIP TOWARDS: Baker Apprentice, Vancouver Community College]
Jasmine, an aspiring pastry chef, proudly incorporates her Filipino heritage into her baking, using flavours such as ube, calamansi, and coconut, to celebrate her culture. She is passionate about creating desserts that are not only delicious, but also visually appealing and charming works of art. Jasmine dreams of studying in Paris to deepen her knowledge of French pastry techniques and expand her skill set. She is also working toward earning her Red Seal certification.
Arnica Rowan, MA, DipWSET
Co-Owner – Terroir Consulting, Okanagan Valley, BC
[SCHOLARSHIP TOWARDS: Master of Wine, Institute of Masters of Wine, London, UK]
Arnica Rowan is fascinated by the rich culture of wine. As a consultant and writer, she continually studies to bring a global but down-to-earth perspective to her clients and readers. Arnica is a partner in Terroir Consulting, a dynamic agency supporting wine producers and regions across the globe. With a passion for romantic wine stories, she has written for numerous publications including the 5th edition of the Oxford Companion to Wine.
Previously a professor specializing in sustainable business, Arnica now uses her academic talents to support Vinica Education Society, a non-profit she co-founded, focused on diversifying the wine industry.
Francesca Scetti
Server – Carlino Restaurant, Vancouver, BC
[SCHOLARSHIP TOWARDS: WSET Level 3, This Is Wine School, Vancouver, BC]
Francesca is a dedicated hospitality professional with experience in both restaurants and hotels. She is passionate about creating memorable guest experiences and has a strong interest in wine and beverage service. Francesca is proud to be pursuing her WSET Level 3 certification, a step that reflects her commitment to deepening her knowledge and advancing her career in the beverage and hospitality industry. She is especially inspired by women leaders and is grateful to Les Dames d’Escoffier for supporting her professional growth through this scholarship.
Alona Shliakhova
Server – Maxine’s Cafe & Bar, Vancouver, BC
[SCHOLARSHIP TOWARDS: WSET Level 3, Statera Academy, Vancouver, BC]
Alona is a hospitality professional with more than eight years of experience across Ukraine, Denmark, Slovakia, and now Canada. She is currently based in Vancouver, working at Maxine’s Café & Bar, and pursuing advanced wine education through WSET. Passionate about the wine world, Alona aspires to open a wine bar with an in-house bakery – a space where warmth, flavor, and stories come together.
Juniper Sinkler
Server – Wildlight Kitchen & Bar, Vancouver, BC
[SCHOLARSHIP TOWARDS: WSET Level 3, This Is Wine School, Vancouver, BC]
With 12 years’ experience as a chef, Juniper has swapped her passion of food for wine. She was inspired by the vigneron culture of the Naramata bench and was fortunate to work under vintners such as Penelope and Dylan Roche who held the same values for their wine as she had for food when working in kitchens. Juniper is currently completing her WSET 3 and aspires to one day put her knowledge of food and wine to good use as a sommelier.
Kaede Suzuki
Sommelier / Front of House Manager – Boulevard Kitchen & Oyster Bar, Vancouver, BC
[SCHOLARSHIP TOWARDS: WSET Level 4, Fine Vintage Ltd., Vancouver, BC]
Kaede is a passionate wine professional who began her career in Japan. She is drawn to the way wine connects people and cultures. After moving to Vancouver, she has continued to grow her hospitality career – currently pursuing the WSET Diploma to further her technical knowledge. With a background in international business studies in both Japan and Canada, she brings a global perspective to her work. Her aspiration is to one day take on a role as an educator and mentor in the wine community, while navigating this ever-evolving industry with flexibility and an open mind.
Jennifer Tuley
Pastry Sous Chef – Boulevard Kitchen & Oyster Bar, Vancouver, BC
[SCHOLARSHIP TOWARDS: Leadership & Business / Environment & Sustainability, MAD Academy, Santa Barbara, USA]
Jen has worked in the pastry industry for over a decade, refining her creativity as a head chocolatier and earning her Baker Red Seal by the age of 21.
She went on to develop her fine-dining skills in multiple restaurants including Hawksworth, Zuma and Hélène Darroze at The Connaught (three-Michelin-stars, London, England). Currently Jen is sous chef to Chef Kenta Takahashi, the award-winning and currently acclaimed ‘Best Pastry Chef in Canada.’
Jen is looking to deepen her knowledge of sustainable practices through this scholarship and ultimately hopes to become a pastry instructor, sharing her expertise with the next generation.
Mandy Vial
Faculty Lead: Pastry and Baking – LaSalle College, Coquitlam, BC
[SCHOLARSHIP TOWARDS: Chocolate Fundamentals, Chocolate Academy, Montreal, PQ]
Graduating with honours from LaSalle’s Baking and Pastry Diploma program in 2013, Chef Vial swiftly advanced in her career, becoming the Head Pastry Chef at Casa Del Pan in the Tri-Cities area. Her dedication to her craft is further exemplified by her attainment of the Red Seal Professional Baker certification and PIDP.
Beyond her professional achievements, Chef Vial is deeply committed to community engagement. She began volunteering with the Growing Chefs Society, educating children about urban agriculture which ignited her passion for teaching and led her back to LaSalle College as an instructor. Recently she has been elected to the board of Growing Chefs Society.
Jordan Westre
General Manager – Burdock & Co., Vancouver, BC
[SCHOLARSHIP TOWARDS: French Wine Scholar, Cru Consultancy via 13C Wine Storage]
Jordan is a Vancouver-based hospitality professional and radio host who gravitates towards anything that can teach her something about the world. Following the footsteps of her beloved GM at Medina, Jordan found exactly that in wine studies – a focused education that builds on so many areas of understanding. Now in her third year at the helm of Mount Pleasant’s Michelin-starred Burdock & Co, she is looking forward to carving out the time for further development in this field.
Tammy Williamson
Teacher – Culinary Arts, Home Economics and Careers, Courtney, BC
[SCHOLARSHIP TOWARDS: Leading Change Toward Sustainability in Schools – Queen’s University, Kingston, ON]
Tammy is a Home Economics teacher and an instructor for Culinary Arts and Professional Cook Level 1. She recently transitioned, temporarily, into the role of Careers Coordinator, focusing on Trades. Despite this shift, she continues to work with students in the culinary field, teaching her Professional Cook Level 1 program and promoting food sustainability.
Tammy serves on the board of the North Vancouver Island Culinary Association as the Young Chef Liaison and actively volunteers for Les Dames events. She is also furthering her education in leadership with an emphasis on sustainability in the classroom – knowledge and skills she plans to integrate into her teaching upon returning from the careers department.
River Wilson
Prep Cook – Betulla Burning, Prince George, BC
[SCHOLARSHIP TOWARDS: Service Excellence Scholarship in Honour of Tina Fineza Two Rivers Specialty Meats, North Vancouver, BC]
River hopes to use her artistic background and knowledge from her Professional Cook course at College of New Caledonia (Prince George) to bring her community together with food. Learning about food sustainability / food security has inspired her and she hopes to travel to different small towns to learn about small businesses and culture.