Maureen Pothier, certified executive chef and chair of the Culinary Arts program at JWU’s Providence Campus, was recently announced as the new president of Women Chefs & Restaurateurs (WCR). Pothier supersedes Helene Kennan, who had served as president for the last two years.
“I am honored and humbled to be serving as the next president of this great organization. I have some big clogs to fill,” says Pothier. “I hope we can deepen the connection between the women of food by expanding the diversity of our members and the number of local exchanges available to them.”
Pothier holds an M.B.A in global organizational leadership, a bachelor’s degree in food service entrepreneurship, and an associate’s degree in culinary arts from JWU, as well as chef/teaching diplomas from Madeleine Kamman and the Rhode Island School of Design. She attended the Beringer Vineyard’s School for American Chefs, and holds an advanced certification from the Wine & Spirits Education Trust.
Founded by eight prominent female chefs and restaurateurs in 1993, WCR’s mission is to promote the education and advancement of women in the restaurant industry and the betterment of the industry as a whole. With more than 2,000 members, WCR represents all sectors of the culinary industry, from students to restaurant owners.