Now in its fourth year, the Women’s Entrepreneurial Leadership Program‘s 25 fellows of 2020 have been announced by the James Beard Foundation. The program, currently taking place virtually from October 5 to November 19, supports and recognizes women in the hospitality industry, restaurant owners and chefs.
Created in partnership with the Babson College Executive Leadership Department, the WEL program, includes sessions on building your brand, training in negotiations, securing financing for your business, and more. In addition to the regular course curricula, fellows have access to past WEL alum and coaches.
“We are thrilled to be able to continue this program this year, with the opportunity to bring together an extraordinary group of industry professionals from across the country,” said Clare Reichenbach, CEO of the James Beard Foundation.
“As the devastation caused by this pandemic continues, it is more important now than ever to support our community and do all that we can to help entrepreneurs continue to succeed and thrive. We are honored to provide them with resources and to help expand their networks,” Reichenback said.
The WEL program, created in partnership with the Babson College Executive Leadership Department, includes sessions on building your brand, training in negotiations, securing financing for your business, and more. The curriculum will address advanced business and finance concerns related to entrepreneurship and expansion, as well as provide training and leadership development. An emphasis on work/life balance and other cultural issues will also be part of the program. In addition to the regular course curricula, fellows will have access to past WEL alum and external coaches to dive deeper into topics such as HR + Culture, Finance, and re-opening.
Support comes from Audi, Edens, Enroot, Women Chefs & Restauranteurs and Vermillion. For more information on the Women’s Leadership Programs, visit: jamesbeard.org/women-leadership-programs.
The 2020 class of Women’s Entrepreneurial Leadership fellows are:
Shelby Allison, Lost Lake, Chicago
Katie Button, Cúrate Tapas Bar and Button & Co. Bagels, Asheville, NC
Val Chang, Itamae, Miami
Tracy Chang, PAGU, Cambridge, MA
Subrina Collier, Uptown Yolk and Leah & Louise, Charlotte, NC
Michele Ezell, Tsunami, Baton Rouge and New Orleans, Louisiana
Shae Frichette, Frichette Winery, Benton City, WAWA
Anna Gordon, The Good Batch, NYC
Ederique Goudia, Gabriel Hall, Detroit, MI
Jennifer Hill Booker, Your Resident Gourmet, Lilburn, GA
Lesley Hugo, Crafts & Vines, Covington, KY
Iris Jimenez, La Casita Pupuseria Inc, Silver Spring, MD
Tamara Keefe, Clementine’s Naughty and Nice Creamery, St. Louis
Cheetie Kumar, Garland, Neptunes Parlour, and KINGS, Raleigh, NC
Victoria Lai, Ice Cream Jubilee, Washington, D.C.
Dina Samson, Rossoblu, Los Angeles
Adrian Lipscombe, Uptowne Café and Bakery, LaCrosse, WI
Amanda Luhowiak, The Whole Ox, Marshall, VA
Monica Pearce, Tenth Ward Distilling Company, Frederick, MD
Annie Pettry, Decca, Louisville, KY
Kriti Sehgal, Pure Fare, Philadelphia
Marisa Seifan, Honeybrains, NYC
Shacafrica Simmons, Chef Shac LLC, Tallahassee, FL
Laurell Sims, Urban Growers Collective, Chicago
Sabrina Tinsley, Osteria la Spiga, Seattle