Nearly two dozen of Arizona's top women chefs will present sweet and savory bites at this year's best holiday kick-off, Getting Our Just Desserts. Set for November 20 at The Art Institute of Phoenix, the late-afternoon fete will showcase a cornucopia of total delicious (and have you wondering if you can't just outsource this year's holiday goodies). But how did these women end up spending their careers in the kitchen? Find out here!
MaryAnne Moody, owner, Bueno Burger After completing studies at Scottsdale Culinary Institute, MaryAnne interned as a pastry assistant at Roy’s Pacific Rim Cuisine. She moved to elements at Sanctuary Resort, and rose to pastry chef. She worked the line at Zinc, opened CaféBistro Bar and Grill as Sous Chef – and then struck out to open Bueno Burger.
How she got her start: “My grandmother was a professional baker and when I saw my aunt working at a reception center, I knew a career in food was
for me.”
What she loves about it: “We all had to help cook at home, but I loved it and my siblings didn’t. It’s just in me – and I’m good at it. But running a business has me learning new skills.”
How the industry’s changed: “Ten years ago, this profession was a little more obscure. Now, it’s seen as a glamour profession.”
What the future holds for women chefs: “I see women becoming more evident. There’s more space for women now, partly because people see it’s not just a man’s field.”
Country Velador, Pastry Chef, Cowboy Ciao
Country Velador holds a degree in fine arts in photography from Arizona State University. While in Chicago pursuing a career in art, she supported herself by working at a restaurant, where the pastry creations captivated and held attention. After a return to Phoenix, she sought out an apprenticeship in pastry. She worked at Digestif, then moved to Cowboy C
iao where she’s risen to head the pastry division.
How she got her start: “I worked front-of-the-house from the time I was 16. In Chicago, where I was again front-of-the-house, I began to realize desserts, plated desserts, were really an art form. So when I moved back to Phoenix, I went back to the kitchen.”
What she loves about it: “Mentoring with Tracy Dempsey helped me express the possibilities I’d seen in the art of creating and presenting desserts.”
How the industry’s changed: “Right now, because of the economy – which dictates people’s taste – there’s an emphasis on simplicity, home, (flavors and dishes) reminding us of youth and childhood. We’re seeing
things that speak of home.”
What the future holds for women chefs: “On a recent business trip to California, we saw at least one restaurant where there was only one guy in the kitchen. There are a lot of great women chefs, and they’re often highlighted. And overall, there are more women coming into the profession.”
Tricia Guerrero, East Valley Institute of Technology
A C-CAP scholarship gave Tricia her training at the Culinary Institute of America, where she graduated first in her class. During school, she discovered a passion for working front of the house, a passion which stands her in good stead when she teaches table service. She’s proud to be an EVIT graduate, helping other students discover their own passion in the industry.
How she got her start: “My mother is a great cook. She has a true passion but never had the opportunity to develop her passion into a career. Although, I love food; it is the hospitality industry in general amazes me.”
What she loves about it: “I love the service aspect. I truly think it makes the biggest difference in any establishment. I love talking to people. And I love that everyday is a new surprise. You never know what you’re going to get.”
How the industry’s changed: “Fortunately, with my experiences working in front and back of the house, I have only had positive experiences. It is great to see confident women in successful positions in the industry.”
What the future holds for women chefs: "The limitations are endless. There’s still a glass ceiling that’s easy to bump into, especially in the kind of industry that’s still largely dominated by men. In other words, women still need to be confident in the ways they prove themselves. And they need to be confident that they can move ahead.”
Renae Hannum, Regional chef, Quorum Hotels & Resorts A graduate of Le Cordon Bleu at the Scottsdale Culinary Institute, Renae Hannum began her career at the Marriot Camelback Inn, rising to sous chef before moving to Hilton and becoming executive chef. She became regional chef for Quorum Hotels & Resorts in 2009, overseeing culinary operation in Mesa and Tucson.
How she got her start: “Our high school home ec class toured a casino kitchen in Las Vegas, and the executive chef told me he’d never let his daughter go into it. I knew I had to show it could be done.”
What she loves about it: “I always had a passion for this.”
How the industry’s changed: “There’s definitely been a change, but (that chef in Vegas) was right – it’s a different environment for women.”
What the future holds for women chefs: “When I was in school, I was the only woman not in pastry. Now, our management company has three women chefs.”
