About Us
Our History
Our organization is named after Auguste Escoffier (1846–1935), known as “The Chef of Kings” and “The King of Chefs.” He was the most innovative chef in history, one whose philosophy, accomplishments and philanthropic deeds serve as inspiration to culinary professionals today.
In 1936, a group of epicures, many of them former pupils of Auguste Escoffier, gathered at the Waldorf Astoria Hotel in New York City to form a men-only organization of dedicated gastronomes called Les Amis d’Escoffier Society of New York, Inc.
In the early 1970s, Carol Brock, the then Sunday food editor at the New York Daily News, set about to create the first organization for professional culinary women. She was inspired by the Boston group Les Dames des Amis d’Escoffier, a dining and philanthropic society formed in 1959 in response to the all-male Les Amis d’Escoffier.
Carol received a charter from the New York Les Amis d’Escoffier Society to form a women’s chapter. Her goal was to raise the image and presence of women in food, wine, and hospitality industries still largely dominated by men. In 1976, 50 prominent women formed Les Dames d’Escoffier New York. In 1985, after five chapters were formed (New York 1976, Washington, D.C. 1981, Chicago 1982, Dallas and Philadelphia 1984), their presidents met in New York to form LDEI. Boston’s Les Dames des Amis d’Escoffier joined LDEI in 1991 and became its Boston chapter.
Mision
Les Dames d’Escoffier International is the only organization of its kind: a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage, and hospitality. The invitation-only membership, composed of 42 individual chapters across the United States, Canada and the United Kingdom, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.
Vision
To advance and support women in food, beverage and hospitality to achieve excellence in leadership and philanthropy.
In order to achieve this, our dames…
- Share knowledge
- Support each other
- Provide leadership
Promote educational opportunities and philanthropic events to support their communities
Values
The LDEI Guiding Principles are intended to uphold the integrity, professionalism, and outstanding leadership on which LDEI was founded.
Philanthropy
We are committed to creating long-lasting change in our communities through focused philanthropy.
Diversity
We celebrate the value of differences among people and cultures worldwide in our communities and our chapters.
Leadership and Professional Development
We are committed to the lifelong learning, mentoring, and development of our dames.
Professional Excellence
We adhere to the highest standards of professional conduct, ethics, and integrity.
Innovation
We are committed to staying relevant and influential despite the constant changes in our environment through adaptation and openness.
Ethical Code
To uphold the integrity of the organization, our members adhere to the following:
- Support the Mission/Vision/Guiding Principles of LDEI and abide by the bylaws of both the organization and local chapter.
- Will not use membership or the name of the organization for personal monetary advantage.
- Never allow the membership list of the international organization or local chapters to be sold or used for merchandising, promotional purposes or commercial endorsement outside of the organization and its partners.
- Recommend for membership individuals known to have high ethical standards and professional stature in the areas of food, beverage and hospitality.
- Maintain the dignity and integrity of the organization and respective local chapter by maintaining the highest professional standards.
Auguste Escoffier, 1846-1935
Les Dames d’Escoffier proudly wears the name of one of the most innovative chefs in history, whose philosophy and achievements continue to serve as both a model and inspiration to today’s culinary professionals.
Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development and popularity of modern French cuisine. Much of Escoffier’s technique was based on that of Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier’s achievement was to simplify and modernize Carême’s elaborate and ornate style. Referred to by the French press as “Emperor of the world kitchens,” Escoffier was France’s pre-eminent chef in the early part of the 20th century.
Alongside the recipes he recorded and invented, another of Escoffier’s contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens. He organized his kitchens by the brigade de cuisine system, a single integrated unit with each section run by a chef de partie.
In 1903, Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking, and later published Le Levre des Menus (1912) and Ma Cuisine (1934). He was named a Chevalier of the Legion d’Honneur in 1920 and an Officer in 1928 by the Frency government. Escoffier’s recipes, techniques, and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
Escoffier’s great-grandson, Michel, has kept this great culinary tradition alive. He is president of the August Escoffier Foundation and Museum in Villeneuve-Loubet near Nice, France.
