The second annual Females on Fire event at Jax Fish House brought together a collection of talented female chefs and restaurant industry professionals for a five-course dinner with amuse bouche and drink pairings.

benay-shannon-females-on-fireHeld on October 11, 2016, this year’s featured chefs include Julian owner and chef Celina Tio, Bluestem pastry assistant Elise Landry, Krokstrom Klubb & Market chef Katee McLean, chef Kelly Conwell with Stock Hill Kansas City Steakhouse, Novel pastry chef Jessica Armstrong, and chef de cuisine Theresia Ota and executive chef Sheila Lucero from Jax Fish House. Drinks were prepared or selected by Clare Gillette with Pinnacle Imports, sommelier Jennifer Daugherty, Jax Fish House assistant general manager and cicerone Margaret Adams, cicerone and BackNapkin marketing director Erica Schulte, Restless Spirits Distilling co-owner Benay Shannon and Ça Va sommelier Caitlin Corcoran.

Also held annually at Jax Fish House in Denver, the Females on Fire event creates a showcase for the female talent in an industry where the top talent is predominantly white and male.

Rather than interpret the meaning of Females on Fire from my perspective, I invited several of the women involved in this event to share their thoughts on its significance and value.



Chef de cuisine Theresia Ota, Jax Fish House

What does participation in the Females on Fire dinner mean to you as a professional in the restaurant industry?
Bringing Females on Fire to Kansas City was one of the first thoughts that crossed my mind when I got hired at Jax Kansas City. My boss and mentor Chef Sheila Lucero was hosting these events in Colorado when I was a brand-new cook. I always aspired to be invited to attend, and now I get to host them! It’s a thrill and an honor.

What do you think Females on Fire signifies or communicates to the public in attendance?
The Kansas City restaurant community is super talented, welcoming and supportive. I hope Females on Fire showcases all of those qualities.

Favorite aspect of the event?
I love getting to work with these women. We all manage kitchens. We all have a somewhat similar experience making our bones in this industry. I view Females on Fire as a celebration of making it, and achieving the goal of becoming a titled chef. I want more women to be involved and experience camaraderie; that we can all achieve and be successful.

Pastry assistant Elise Landry, Bluestem
In my career so far, I’ve worked a handful of events with a similar layout as Females on Fire with a group of chefs coming together and each having a course and a pairing. However, I’ve never worked a dinner where I’ve gotten my own course! I see it as a huge step in my career, and it means a lot that those I’ve always seen (and continue to see) as mentors are starting to become my peers.

I think the Females on Fire dinner represents a shift in the once male-dominated industry. More and more I see kitchens with an equal number of men and women. This dinner was a way to showcase (some of) the female talent in KC (because there is a lot!) to the public. The dinner sold out, so I think it’s safe to say we are a force to be reckoned with!

Erica Schulte, Certified Cicerone
General Manager, The Rockhill Grille
Marketing Director, Back Napkin Restaurant Group
I participated for the second year in the Females on Fire dinner. It’s an honor for sure! There are a ton of women in KC constantly raising the game in the industry so it’s a huge compliment to get asked. It’s such good networking as well as an easy way to build new friendships.

I hope that the attendees see it as collaboration as well as an experience they look forward to every year. Local women coming together to present something collectively shows respect and passion. It’s such a fun and laid-back event. Hopefully they see it as a chance to be introduced to new food or spirits/beer/wine that they didn’t know about. Educating is always a big thing for me and putting it into such a fun dinner is a blast.

My favorite aspect is that it’s just plain fun. Preparing for it has never felt like work, because it’s something I love. The experience both years has been memorable. At the end of the day, that’s more important than anything – creating the experience they won’t forget.

Chef Celina Tio, owner of Julian and The Belfry
What does participation in the Females on Fire dinner mean to you as a professional in the restaurant industry?
We’re all so busy. It’s awesome when we get to cook and share best practices with other great chefs.

What do you think Females on Fire signifies or communicates to the public in attendance?  
I think that it show exactly that – community. We all work hard to do great things but when you can support one another, that is extra special. I know people aren’t going to dine with me every day of the week. I like to be able to suggest other great places throughout the city. When we come together and work together, we show everyone that teamwork is key.

Favorite aspect of the event?
Finally meeting some people whose places I haven’t yet been because of my schedule.

Sommelier Jennifer Daugherty
As a woman in industry, dinners like this are really exciting because I’m used to being one of the few women in the building. In fine dining, the standard still seems to be put a cute girl at the door and that’s it. In the last decade, I haven’t worked with more than four other female servers at a time. To spend an evening with knowledgeable women at the top of their game was invigorating.

I’m excited to have been part of the event to show the public we are out there. It may take pooling from different restaurants to fill a room, but that’s another story. Despite my pin, I often have guests who don’t seem to believe I’m a sommelier. The chef I was paired with, Katee, has people assume she must be front of house when she says she owns a restaurant. People automatically assume chefs are men and women work in diners and call you “hon” as they serve you pie. I sometimes have people googling food info at my tables because they don’t think I know what I’m talking about.

My favorite aspect was listening to how collaborative everyone was. We tried each other’s courses or pairing and discussed in thoughtful detail how we felt about it. We immediately started spit balling off each other about future adventures we’d like to make happen.


Females on Fire dinner at Jax Fish House

Chef Kelly Conwell of Stock Hill prepared an amuse bouche of Fanny Bay Oyster with apple, cucumber, ginger, and Champagne mignonette. Restless Spirits distiller/co-owner Benay Shannon paired the course with a cocktail of Builder’s Gin, lavender and lemon.

Chef Jessica Armstrong of Novel created a crab eclair with caviar. Clare Gillette selected Champagne Extra Brut NV Pierre Gerbais from France for the pairing.

Females on Fire dinner at Jax Fish House

Chef Katee McLean of Krokstrom Klubb made smoked scallops served with roasted and pickled cauliflower, celery, and sour cream. Sommelier Jennifer Daugherty opted to serve Sancerre, Chaumeau Balland 2014 from France.

Chef Celina Tio of Julian accented tai snapper crudo with raspberry, wakame, and yuzu. She paired the course with Jolly Pumpkin’s O Saison beer.

abalone-females-on-fire

Chefs Sheila Lucero and Theresia Ota of Jax Fish House composed a dish of abalone with hand-folded rice noodle, cha shu, scallion, black vinegar, and dulse. Erica Schulte’s beer cocktail featured J. Rieger gin, Blossom of Peace plum sake, Hitachino wit beer, and ginger.

Females on Fire dinner

Chef Elise Landry of Bluestem prepared brown butter tart with roasted plums, buttermilk ice cream, and thyme. Caitlin Corcoran of Ça Va served Champagne Demi-Sec NV Premier Cru, A Margaine, from France.