Appoints Next Generation of Advisors
New crop of national food industry leaders join the Foundation’s Advisory Council
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May 3, 2018 (Santa Barbara, CA) – The Julia Child Foundation for Gastronomy and the Culinary Arts announced four new members of its Advisory Council. Joining Jim Dodge, Director, Specialty Culinary Programs, Bon Appétit Management, San Francisco, California, and Chair of the Jury for the Julia Child Award, are: Sally Ekus, Manager and Literary Agent at the Lisa Ekus Group, Hatfield, Massachusetts; Erin Fairbanks, Co-founder and Chief Operator at GROUT Consulting, New York, New York; Darra Goldstein, Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College, Williamstown, Massachusetts; and, Doug Margerum, Owner and Director of Winemaking at the Margerum Wine Company, Buellton, California. The five represent a broad spectrum of expertise from across the American food world from food writing and culinary history to food service management and wine and spirits production, as well as thought leadership and community organizing. In addition, Dodge is an award-winning professional pastry chef and Fairbanks is an experienced line cook.
“We are delighted to welcome such talented people to the Foundation’s Advisory Council. In bringing together a new group from across the country, the Foundation hopes to tap a broader range of perspectives from the ever-evolving American food landscape and in doing so, enhance our ability to more effectively foster Julia Child’s legacy,” said Executive Director, Todd Schulkin.
Renowned Chef Jacques Pépin and Award-winning Author and Founder of La Varenne Cooking School Anne Willan, both close friends of the late Julia Child, have been named Emeritus Advisors. Julia’s long-time editor, Judith Jones, a former member of the Advisory Council, passed away in 2017.
Created by Julia Child, the Foundation is one of the leading grant-giving private foundations solely dedicated to supporting the field of gastronomy and the culinary arts. In 2015, the Foundation established the Julia Child Award to continue to foster Julia’s legacy, while also honoring an individual who has made a profound and significant difference in the way America cooks, eats and drinks. Previous recipients include Pépin, Chef Rick Bayless and Restaurateur Danny Meyer.
Goldstein, with Dodge, has served on the jury for the Julia Child Award, bestowed by the Foundation. Dodge and Margerum also serve on the Smithsonian National Museum of American History’s Kitchen Cabinet alongside representatives of the Foundation.
To learn more about the backgrounds of the members of The Julia Child Foundation Advisory Council, please visit: https://juliachildfoundation.org/trustees/
About The Julia Child Foundation for Gastronomy and the Culinary Arts
The Julia Child Foundation for Gastronomy and the Culinary Arts was created by Julia in 1995 and became operational in 2004. Its mission is to honor and further Julia’s legacy, which centers on the importance of understanding where food comes from, what makes for good food, and the value of cooking. Headquartered in Santa Barbara, California, the Foundation is a non-profit which makes grants to support research in culinary history, scholarships for professional culinary training, internships in food writing as well as professional development and food literacy programs. Over the last decade, the Foundation has made more than $1.75 million in grants to other non-profits. For more information, visit: juliachildfoundation.org.