Women Who Lead the Culinary World: Creativity, Tradition, and Excellence

Food is more than just sustenance—it’s storytelling, history, and connection. Across cultures and cuisines, female chefs, authors, and culinary innovators have shaped the way we cook, eat, and gather. Their influence stretches from Michelin-starred restaurants to home kitchens, from modern reinventions of tradition to the art of food styling.

For years, I have turned to five remarkable women for culinary inspiration—Kristen Frederickson, Carrie Nahabedian, Natasha Pogrebinsky, Virginia Willis, and Rebecca Reed. Each of these chefs brings a unique perspective to food, blending heritage, innovation, and artistry. Their books, philosophies, and recipes are testaments to their passion and leadership in the culinary world.

What if these five women gathered for a dinner party? What would a meal curated by their talents look like? Imagine a five-course celebration where each chef contributes a dish that represents her style, expertise, and story.

Kristen Frederickson: Food as a Family Legacy

Kristen Frederickson is a food writer, cookbook author, and former restaurateur. She co-authored Tonight at 7:30 and Second Helpings, which celebrate the joy of home cooking and the importance of gathering around the table. Her approach to food is deeply rooted in her English and New England heritage, emphasizing fresh, seasonal ingredients. Her work inspires home cooks to create meaningful meals that foster connection and tradition. For more Information: https://www.kristeninlondon.com/ 

Roasted Aubergine with Saffron Yoghurt (inspired by Ottolenghi, with some small changes)

Recipe: By Kristen Frederickson 

(serves 4) 

Ingredients

3 medium aubergines (eggplants) sliced as thick as your finger

olive oil for sprinkling (it takes a lot, perhaps 1/3 cup in total)

2 tbsps toasted pine nuts

20 basil leaves, chiffonaded

sea salt and black pepper

a small pinch of saffron threads

2 tbsps very hot water

180g/3/4 cup plain yoghurt

1 garlic clove, grated

the juice of a lime

Directions

Lay the aubergine slices on a foil-lined tray, sprinkle generously with olive oil, sprinkle with salt and pepper, and roast in a 220C/425F oven for 20 or so minutes, or until beginning to brown.  Let them cool down.

For the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes.  Combine the infusion with the yoghurt, garlic, lemon juice, and a pinch of salt.  Whisk well to get a smooth, golden sauce.  Chill.

To serve, arrange the aubergine slices on a plate and sprinkle over the pine nuts.  Drizzle with the sauce and lay the basil leaves on top.

Carrie Nahabedian: Michelin-Starred Mastery with Armenian Roots

Carrie Nahabedian is a Michelin-starred chef and James Beard Award winner known for her restaurants NAHA and Brindille in Chicago. Her cooking blends Mediterranean influences with contemporary American techniques, reflecting her Armenian heritage and French culinary training. She is a leader in fine dining, demonstrating precision and artistry in every dish she creates. For More Information: https://www.brindille-chicago.com/ourteam 

Stuffed Grape Leaves With Oil (Yalanchi)

Recipe by Carrie Nahabedian

Ingredients:

• 2 cups medium-grain rice, rinsed in hot water
• 1 tablespoon salt plus 1 teaspoon
• 8 cups water
• 5 onions, chopped
• 1/4 to 1/2 cup oil
• 1/2 tablespoon dried dill
• 1 teaspoon dried mint
• 2 pounds canned grape leaves
• 1 cup freshly squeezed lemon juice
• 1/2 cup olive oil
• Torn fresh mint leaves
• Lemon wedges, optional

Instructions:

1. In a medium saucepan, combine rice, 1 tablespoon salt, and 4 cups water. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 15-20 minutes. Remove from heat and set aside.
2. In a large skillet, sauté onions in oil over medium heat until transparent, about 12-15 minutes. Mix onions with rice, add dill and dried mint, and let cool to room temperature (about 30 minutes).
3. Lay grape leaves shiny side down with stems pointing to the bottom. Place 1 tablespoon of rice mixture in the center of each leaf. Fold sides over and roll tightly from bottom to top into a cigar shape. Repeat until all rice mixture is used (about 1 1/2 pounds of grape leaves used).
4. Blanch remaining grape leaves in boiling water for 1 minute, then strain. Line a heavy pot with these leaves to prevent sticking.
5. Arrange stuffed leaves seam-side down in a circular layer inside the pot. Continue layering until all stuffed leaves are used. Sprinkle with 1 teaspoon salt and cover with 4 cups water.
6. Place a layer of grape leaves on top to seal, then put a heavy plate over them to keep them in place during cooking.
7. Pour lemon juice over the top, cover, and bring to a boil over medium-high heat. Reduce heat to low and cook for 1 hour. Let cool in the pot for 1 hour before removing the plate.
8. Refrigerate for at least 8 hours or overnight.
9. To serve, arrange on a platter, drizzle with olive oil, and garnish with torn mint leaves. Serve cold or at room temperature with lemon wedges if desired.

Natasha Pogrebinsky: Redefining Eastern European Cuisine

A Ukrainian-American chef, Natasha Pogrebinsky is best known for her modern take on Eastern European cuisine. She gained recognition as the executive chef of Bear, a critically acclaimed New York City restaurant, and has been featured on the Food Network’s Chopped. Her dishes celebrate her Slavic heritage while incorporating contemporary techniques, making traditional flavors exciting and innovative. For More Information: http://www.chefnatasha.com/ 

Siberian Express Pelmeni Stew (“Russian Ramen”)

By Chef Natasha Pogrebinsky

Ingredients

For the Dough:

• 2 cups all-purpose flour, plus more for dusting
• ½ teaspoon kosher salt
• 2 large eggs
• ¼ cup water

For the Broth:

• 2 lbs. chicken thighs (about 4)
• 1 medium yellow onion, roughly chopped
• 1 garlic clove, peeled
• 1 bay leaf
• 6 cups water

For the Dumpling Filling:

• 1 lb. ground chicken
• 1 large egg, lightly beaten (you will use only 2 tbsp.)
• 1 tbsp. finely chopped dill, plus more for garnish
• 1 tbsp. finely chopped flat-leaf parsley
• 1 tsp. ground caraway
• 1 tsp. ground coriander
• 1 tsp. kosher salt
• Freshly ground black pepper

For Garnish & Finishing:

• 2 soft-boiled eggs, halved
• Cilantro leaves
• Thinly sliced scallions
• Toasted sesame oil

Instructions

Step 1: Prepare the Dough

1. In a medium bowl, combine the flour and ½ teaspoon of salt.
2. Make a well in the center and add 2 eggs along with ¼ cup water.
3. Mix with your fingers until a dough forms, then transfer to a lightly floured surface.
4. Knead until smooth, about 5 minutes.
5. Place the dough in a greased bowl, cover with plastic wrap, and refrigerate for at least 45 minutes.

Step 2: Make the Broth

1. In a 4-quart saucepan, combine the chicken thighs, onion, garlic, bay leaf, and 6 cups of water.
2. Bring to a boil, then reduce the heat to a simmer.
3. Cook for about 45 minutes, skimming any foam that rises to the surface.
4. Strain the broth through a fine-mesh sieve, discarding the solids.

Step 3: Prepare the Dumpling Filling

1. In a small bowl, beat the remaining egg and measure out 2 tablespoons (discard the rest).
2. In a medium bowl, mix the ground chicken, 2 tablespoons of beaten egg, dill, parsley, caraway, coriander, salt, and black pepper until well combined.
3. Cover and refrigerate until ready to use.

Step 4: Make the Pelmeni (Dumplings)

1. On a lightly floured surface, roll out the chilled dough into an 18-inch circle, about ⅛-inch thick.
2. Using a 2½-inch cutter, cut out 32 circles, re-rolling scraps as needed.
3. Place 1 tablespoon of filling in the center of each circle.
4. Brush the edges with water, fold in half to form a half-moon, and pinch the edges to seal.
5. Bring the two ends together to create a tortelli-like dumpling shape.

Step 5: Cook & Serve

1. In a large pot of salted boiling water, cook the dumplings until they float and are cooked through, about 4-5 minutes.
2. Using a slotted spoon, transfer the dumplings to serving bowls.
3. Ladle the hot broth over the dumplings.
4. Garnish each bowl with additional chopped dill, half a soft-boiled egg, cilantro leaves, scallions, and a drizzle of toasted sesame oil.

Virginia Willis: Southern Comfort with a Health-Conscious Twist

Virginia Willis is a James Beard Award-winning chef, television personality, and author. She combines classic French techniques with Southern flavors, proving that comfort food can be both indulgent and healthy. Her books, Bon Appétit, Y’all and Lighten Up, Y’all, emphasize fresh ingredients and balanced nutrition. She reimagines Southern cuisine with an approach that honors tradition while embracing wellness. For more information visit: https://virginiawillis.com/ 

Lamb Provencal

Recipe: By Virginia Willis

Ingredients:

• 1 bone-in leg of lamb, about 61/2 pounds
• 2 tablespoons olive oil
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 2 lemons, halved
• 1 bottle (750-ml) dry white wine
• 2 leeks white and pale green only, sliced
• 1 head garlic, peeled (about 12 cloves)
• 5 bay leaves, preferably fresh
• 4 sprigs fresh rosemary
• 4 springs fresh thyme
• 12 cups chicken stock, plus more if needed

Instructions

1. Preheat an oven to 300°F. Rub the lamb with oil and season generously with the salt and pepper.
2. Heat a large roasting pan over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides, 10 to 12 minutes. While the lamb is cooking, add the halved lemons as well, and cook, cut side down.
3. Once the lamb is browned on all sides, add the wine, leeks, garlic, and herbs. Using tongs, remove the lemons to cool slightly, then squeeze the juice over the lamb. Add the spent halves to the pan.
4. Tent the lamb with foil. Transfer to the oven and roast, turning the lamb occasionally and making sure the bottom of the pan is moist, not dry, for 3 hours. Uncover, turn the lamb, and add 4 cups of the chicken stock, stirring to combine with the cooking liquid. Tent the lamb, once again, and continue to cook, turning occasionally and adding 4 more cups of stock as needed and basting occasionally, until the lamb is very tender, 4 more hours. (The cooking liquid will darken over the course of cooking, but the base of the roasting pan should never become dry or burnt. If so, add more of the chicken stock, or even water. Don’t fret—it doesn’t require constant babysitting; just take a peek every hour or so.)
5. After 7 hours of cooking, transfer the lamb to a warmed platter and tent once again with the foil to keep warm. By now, the lamb is practically falling off the bone. Put the roasting pan with cooking liquid and vegetables over low heat. Add the remaining 2 cups of chicken stock and stir to combine. Bring to a boil, then reduce the heat to maintain a simmer. Let the liquid simmer while the lamb rests, about 10 minutes. Strain the cooking liquid, pressing on the solids, through a fine-mesh sieve into a medium saucepan.
6. Discard the solids; taste and adjust the jus for seasoning with salt and pepper.
7. Remove the foil from the lamb and baste with some of the jus. Serve the lamb with the jus on the side.

Rebecca Reed: Baking as an Art Form

Rebecca Reed is a master pastry chef and food stylist who brings beauty and precision to every creation. With experience as a contestant on Best Baker in America and a background in fine dining, she elevates dessert into an art form. Her expertise in pastries, confections, and visual presentation ensures that her creations delight both the palate and the eye. For more information visit: https://www.chefrebeccareed.com/ 

Spiced Dark Chocolate Brownies

Recipe by: Rebecca Reed

(Flourless and Rich with a Hint of Heat)

Ingredients:

• 6 tbsp unsalted butter
• 1 cup chopped semi-sweet chocolate
• ½ cup sugar
• ¼ cup dark brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 3 tbsp cornstarch or tapioca starch
• ½ tsp kosher salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cardamom
• ⅛ tsp ground black pepper
• ¼ tsp ground chipotle pepper (or ⅛ tsp cayenne pepper)

Instructions:

1. Melt butter and chocolate together in a microwave-safe bowl for 1-2 minutes, stirring every 30 seconds.
2. Whisk in sugars, eggs, and vanilla extract until smooth.
3. Fold in cocoa powder, cornstarch, salt, and spices, stirring just until combined.
4. Pour into an 8×8-inch pan and bake at 350°F for 18 minutes. Do not overbake.
5. Let cool, then slice and enjoy!

A Culinary Celebration

These five women represent a powerful blend of heritage, innovation, and artistry in the culinary world. From reinventing tradition to pushing the boundaries of flavor and presentation, they inspire home cooks and professionals alike. Imagining a dinner party curated by these chefs reminds us that food is not just about nourishment—it is about legacy, creativity, and the connections we share at the table.

Who in the culinary world inspires you?