Scholarships and Grants


Les Dames d’Escoffier Philadelphia Scholarship recipient, Robin Kerber.  See Robin’s story below.
Les Dames d’Escoffier Philadelphia Scholarship recipient, Robin Kerber.  See Robin’s story below.

Les Dames d’Escoffier Philadelphia is pleased to announce we are now accepting applications for two scholarship awards and a continuing education grant.  Application details are below.  Applications must be received by April 30, 2019.  Award winners will be notified by May 15th.

2019 Academic Scholarship  

Les Dames d'Escoffier Philadelphia will award one $3,000 scholarship to a woman pursuing an education in the Philadelphia area related to a profession in food, beverage or hospitality.

To be eligible for consideration for this scholarship, applicants must be actively enrolled in an academic program in a food-related field in the Philadelphia area in the Fall of 2019.

For Eligibility Rules and Application click here

2019 Continuing Education Grant

Les Dames d'Escoffier Philadelphia Continuing Education grants are available to Philadelphia area women in the food trades who wish to pursue a continuing education opportunity to acquire additional skills and advance in her field. LDEI Philadelphia awards one Continuing Education grant of $1000 annually to a female to enable pursuit of this educational opportunity (certification, internship, conference, etc). Eligible expenses would include registration costs, travel/accommodations/meals. 

 For Eligibility Rules and Application click here

The Philadelphia chapter has conducted fundraising projects and awarded scholarships since our inception in 1984. Collectively, LDEI chapters in the U.S. and Canada have awarded more than $4 million in culinary scholarships to deserving students. Many of our scholarship recipients have gone on to illustrious careers in the food, wine and hospitality industry:

Amanda Hesser, food writer, New York Times: "Les Dames d'Escoffier gave me a chance to take my interest in food and find my way to a career that suited me. With their support, I worked in Germany, Switzerland, Italy and France, and eventually went to cooking school. By the time my scholarship ended, I had found my place. I was writing."

For more information on our Scholarship program, please contact us at

Robin’s Story:

I was born in Freeport and grew up in a bed and breakfast run by my family, before we moved to the ocean just down the road from the farm where I currently work! While attending Drexel University’s restaurant management program, I became interested in the growing side of the food world and took time off to work at Blue Hill at Stone Barns. Spending half my time in the restaurant, and half my time on the working farms of Stone Barns Center for Food and Agriculture, my interest in farming ecologically conscious and organic food grew even more. I returned to Philadelphia and received a scholarship from Les Dames D’Escoffier which allowed me to pursue my interest in farming at Pennypack Farm and Education Center. My love for growing good food became my job, and I could not have been happier at Pennypack where I had the privilege of working alongside some of the strongest, most beautiful and hardworking women I have met.

After graduating from The Culinary Institute of America, and Drexel University, I joined the flocks of beaten down city dwellers and folks from afar and migrated back to Maine in search of one thing: a forgotten life where simplicity and kind, hard working people have created a community with little room for contemporary distractions. My experience at Pennypack Farm and other working farms and farm-to-table restaurants in the Northeast helped me secure my current position at Wolfe’s Neck Farm. Before starting to work with the events, I worked with their Organic Dairy Training Program and fell in love with cows!

There is an endless amount of knowledge to be learned and passion to be discovered in the world of food and farming. I now organize farm-to-table dinners, festivals, and other weddings at the farm, as well as manage a small café on the property that sources directly from the farm. I am grateful that my job at the farm combines my love for cooking, organizing events that highlight the abundant resources of the farm, and I still get to hang out with calves on my lunch break!