Lisa Dahl, co-owner and executive sous chef, Dahl & DiLuca and Cucina Rustica
Lisa Dahl took a life-long love of the kitchen to its next logical step when she partnered with Andrea DiLuca to open their first restaurant in West Sedona. Passionate about the Italian kitchen, Lisa toured and studied in Italy to create a solid foundation for her creative approach to modern dining with a distinctly Italian feel.
How she got her start: “What got me into the kitchen professionally was to finally put myself first and pursue my calling because life is too short to not follow your heart.”
What she loves about it: “I loved to cook since I was a teenager because it brought joy to others and unites us all when we sit at a table enjoying a feast together.”
How the industry’s changed: “I am not quite sure how the industry has
evolved for women in perspective to other industry standards. I am in a small microcosm living in Sedona as compared to a larger urban density, but I am a minority even though an owner. Of our two restaurant kitchens there are a total of three women, including myself, my assistant sous-chef (mother of eight children) and our pastry chef. We employ at least 40 other kitchen personnel all male. It is still a man’s world and I have to exhaust myself to have my voice heard and be respected for our standards.
What the future holds for women chefs: “The future is what we make of it. You have to have lots of tenacity as well as ingenuity in this day and age no matter what your gender or race. And having a spiritual belief system doesn't hurt either. Just do it!”
Dezirea Elizondo, Sous Chef at POSH Restaurant
A C-CAP scholarship winner, Dezirea began working for Josh Hebert at Posh shortly after beginning studies at the Art Institute of Phoenix. She advanced from the salad station to fish and then to plating while still in school. Shortly after graduation this year, she was promoted to sous chef for POSH.
How she got her start: “I have always been in the kitchen. Our entire family cooks together, especially on Sundays when we all gather at my parents’ house to make dinner.”
What she loves about it: “Cooking together has helped keep my family close. Cooking reminds me of this.” How the industry’s changed: “I have four guys working with me, I’m still quite young and sometimes it can be hard. It means I really try to go the extra mile.”
What the future holds for women chefs: “Seeing how many women were in school with me, and how passionate we all are about our work, I know we’ll see more and more women coming up. We have a competitive side, but we’re also good leaders.”
Therese Hills, Pastry Chef, Troon Private Golf and Country Club
Winner of the Barbara Fenzl Scholarship from C-CAP, Therese is a graduate of Scottsdale Community College. She has had successively responsible positions at Troon, and hopes one day to open her own bakery.
How she got her start: “My mom definitely inspired me to cook. I’ve been in the kitchen since I was a little girl.” What she loves about it: “I have always definitely loved baking more than cooking.”
How the industry’s changed: “I think there are many more opportunities for women to become professional chefs. Certainly, there are many more opportunities for women in pastry, and to become professional pastry chefs.”
What the future holds for women chefs: “I believe women will find more opportunities coming along. It’s a much more open industry, and there are more women entering this profession. So it becomes something that can grow in many ways.”
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