WCR Scholarship & Internship Program 

Through the generosity of our culinary school partners and scholarship hosts, our organization now distributes over one hundred thousand dollars every year to its members for professional development.  All applications are carefully considered and discussed in committees composed of WCR board members, scholarship hosts and past recipients.

The mission of Women Chefs & Restaurateurs (WCR) is to promote and enhance the education, advancement and connection of women in the culinary industry. Since WCR was founded in 1993, the association has offered unique scholarship and internship opportunities to its members. 2010 Scholarship & Internship Program This year's program will be open to applications February 10, 2010! Please check the website for additional information and updates.   2009 Scholarship Recipients $20,000 scholarship ($5,000 per year) toward a baccalaureate degree from Johnson & Wales University's College of Culinary Arts Sandra Steward, Ft. Myers Beach, Fla.     An Organic Maine Experience at Primo Restaurant Veronica Butler, Chicago    Barbara Tropp Memorial Internship, Beijing Rebecca Wheeler, Chicago   Bread Baking Internship at Amy’s Bread, New York City Katie Hickok, Santa Cruz, Calif.   Catherine Brandel Fellowship Regina Mehallick, Indianapolis   Center Yourself with an Internship at Kripalu Center for Yoga & Health Carrie Rosebraugh, Oceanside, Calif., and Anne Churchill, New Orleans    Chef’s Garden/Culinary Vegetable Institute Internship, Milan, Ohio Erin Bell, New York City; Tania Lovato, Bernalillo, N.M.; and Sue McWilliams, Takoma Park, Md.   Cocinar Mexicano Day of the Dead Workshop Ivy Stark, Brooklyn, N.Y.   Cooking in France with Dorothee Alexander Shannon Kimball, Austin, Texas    Food Styling Internship with Denise Vivaldo, Food Fanatics, Los Angeles Patricia Dickerson, Sarasota, Fla.   Front of House Management Internship with Deann Bayless, Frontera Grill, Chicago Irene Saldana, Fountain Valley, Calif.   Internship with the “Too Hot Tamales,” Border Grill, Santa Monica, Calif. Gabrielle MonDesire, Paris, France    Learn to Grow Vegetables without Chemicals in Ireland Alicia Deal, Seattle   New Orleans Internship with Susan Spicer, Bayona Keisha Happy, Germantown, Md.    Organic Internship with Nora Pouillon, Restaurant Nora, Washington, D.C. Celeste Scarlett, Maumee, Ohio; Luella Semmes, CenterPort, N.Y.; Rachel Weston, Neptune, N.J.; and Teresa Montano, Los Angeles    Pastry Internship at Citizen Cake, San Francisco Charmaine Macrohon, Canoga Park, Calif.   StarChefs.com Editorial Internship    Anne Marie Cook, North Brunswick, N.J.     StarChefs.com International Chefs Congress Chef Pass Sue McWilliams, Westwood Hills, Kan.; Noelle Barille, New York City; Leah Crawford; Brooklyn, N.Y.; Portia Lashley, Rego Park, N.Y.; Sarah Evans, Renssalaerville, N.Y.; Mary Anne Raymond, Brooklyn, N.Y.; and Madeline Basler, Brooklyn, N.Y.   StarChefs.com Marketing Internship  Julia Abanavas, New York City   The Culinary Institute of America ProChef Certification Program Michelle Phillips, Kennesaw, Ga.   The Culinary Institute of America Mastering Wine Maureen Lisi-MacReady, Monrovia, Calif.   The French Culinary Institute Pastry Arts Career Evening Program Angela Lighty, Brooklyn, N.Y.   The Institute of Culinary Education Pastry and Baking Diploma Program Meredith Takahashi, New York City   Tutti a Tavola Culinary Program in Tuscany Christine Migton, Clark, N.J.   Washington Square (New York City) Hotel Internship: Get to Know a Boutique Hotel & Restaurant from the Inside Out Elizabeth Dinice, Philadelphia     Wisconsin Artisan Cheese Intensive at L'Etoile Restaurant, Madison Jacquelyn Buchanan, Petaluma, Calif.

A Special Thanks to the 2009 Scholarship and Internship Sponsors and Hosts:
Aidells Sausage
Amy Scherber, Amy’s Bread, New York City
Antoinette Bruno, StarChefs.com
Deann Bayless, Frontera Grill, Chicago
Denise Vivaldo, Food Fanatics.net, Los Angeles
Dorothée Alexander, L’Ancienne Auberge in Puycelsi, France
Eddie and Caroline Robinson, Eddie and Caroline Robinson’s Chemical-free vegetable farm
Elizabeth Faulkner, Citizen Cake, Citizen Cupcake and Orson, San Francisco
Handel Lee, Tian Di Yi Jia, Bejing
Heinz Thomet, Next Step Produce
Jamie Leeds, Hanks Oyster Bar, Washington, D.C.
Jim and Moie Crawford, New Morning Farm
Johnson & Wales University
Judy Paul, Washington Square Hotel, New York City
Le Cordon Bleu Schools North America, Jeff Santicola
Magda Bogin, Cocinar Mexicano, Tepoztlán, Mexico
Mary Sue Milliken, Border Grill and Ciudad, Santa Monica, CA
Melissa Kelly, Primo, Maine
New England Culinary Institute, Montpelier, VT
Nora Pouillon, Nora and Asia Nora, Washington, D.C.
Southern New Hampshire University
Susan Feniger, Border Grill and Ciudad, Santa Monica, CA
Susan Spicer, Bayona Restaurant, New Orleans
The Chef’s Garden
The Culinary Institute of America
The Culinary Vegetable Institute
The French Culinary Institute
The Institute of Culinary Education, New York City
The Italian Culinary Academy at The International Culinary Center
Tory and Traci Miller, L’Étoile Restaurant, Madison, WI
Tutti a Tavola, The Tuscan Mammas of Tutti a Tavola, Tuscany, Italy