Evening Edge
What’s For Dinner?
DEL.ICIO.USSavory solutions
How pros get dinner on the table at homeThe Atlanta Journal-Constitution
Published on: 02/28/08
Professionals of every stripe know how important networking can be — how much your stature and advancement at work depends on the meet-and-greet of social situations.
But networking in traditional venues has always been hard on professional women. "Men have always had golfing, football and the sports networks," says professional coach Margo Geller. "But it's changing. Women are coming into their own."
 Joey Ivansco / AJC | ||
| Marcus Johnson, 3 1/2, watches his parents, Jennifer and Ben Johnson, as they prepare Bee Bim Bop. | ||
 Joey Ivansco / AJC | ||
| Marcus Johnson, 3 1/2, pretends to cook as Raleigh the dog hovers for some scraps. | ||
 Joey Ivansco/ AJC | ||
| Cathleen Chartier, owner of Hugs & Quiches catering, cooks at home. Atlanta women chefs will soon take part in a networking event. | ||
 Curtis Compton /AJC | ||
| Chef Athena Penson seasons her chicken souvlaki with salt while teaching a private Greek cooking lesson. | ||
 Curtis Compton / AJC | ||
| Chef Athena Penson prepares saganaki (flaming cheese) while teaching a private Greek cooking lesson at the home of James and Jolyn Barrow (far left). | ||
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Coach Jane Howe agrees. "The key to good networking is to have an interest in other people, and women are good at finding the common links."
One of the city's premier networking events for women takes place next week when the Atlanta Women's Network holds WomenUP 2008. About 500 women of diverse backgrounds will come together to listen to panel discussions, form bonds, meet, greet and eat — with an emphasis on the latter.
Nearly a dozen women chefs, cooking instructors and restaurateurs will prepare and serve appetizers to attendees and share their stories of success in the traditionally male-dominated world of professional food service.
The Atlanta Women's Network is calling this program "savory networking," and everyone agrees: It's a sweet idea.
MEET THE CHEFS (and their favorite dishes)
Athena Penson, 48
Certified personal chef, cooking teacher and culinary demonstrator for Springer Mountain chicken
Bio: An empty-nester, Penson raised four children. Raised in Greece and New Jersey, Penson's parents owned diners. She recalls with mortification times when as a teenager, her family would visit other Greek diners and her father would ask the owners if they had a son her age.
Challenges of dinner at home:
"It was never hard for me, but sometimes I couldn't come up with ideas of things to cook."
Advice for moms: "Keep it simple and keep it fresh! If you buy good ingredients, you don't have to do much to them. I once talked a guy in the supermarket out of buying a jar of Alfredo sauce. He wrote down my recipe."
What works in a restaurant that doesn't work at home? "It would be nice to have a sous chef at home. But I guess that's what kids are for."
Do you cook with family? "When they were little, they made vinaigrettes in little jars and mashed potatoes. If they wanted a cake, I'd say they had to measure out the ingredients and then we'd do it together."
What was the first recipe you learned to make? "Codfish cakes with skordalia — a traditional Greek recipe."
On making a career in the kitchen: "Stay positive and energetic and eat healthily. Keep looking forward and don't look back."
Family favorites: "Leg of lamb with lemon potatoes and tzatziki. We put tzatziki on everything — it's like Greek ketchup."
Her recipe: Tasty Salsa Chicken
Jennifer Johnson, 36
Owner of West Egg Cafe
Bio: Johnson calls herself a "recovering attorney." She opened this breakfast and lunch cafe four years ago. She cooks at home for her 3 1/2-year-old son and her husband. While she loves the restaurant business, Johnson hasn't let her bar membership lapse. "Just in case I go crawling back."
What's the hardest part about getting dinner on the table at home? "There's no downtime! I pick up my son from school, make dinner and put him to bed. We'd like to plan ahead more, but having a casserole in the freezer isn't our thing."
As a food professional, what advice can you give moms about getting a meal on the table? "Don't worry about having a perfect-looking meal. The important thing is that we're all there together."
What works in a restaurant that doesn't work at home? "You can have such a variety of things on the plate in a restaurant, but that doesn't work at home. We make a pot of chili."
Do you cook with your kids or family members? "My son has a little play kitchen set up in the kitchen. He wants my attention the minute we get home. If we have time, I'll make corn bread with him."
What was the first recipe you learned to make? "Gingerbread. Baking is so much fun for kids. You see this goo come to life."
What should women know about making it in food service in Atlanta? "Get over the guilt. Your busiest days will be when your family isn't working. You need a good support network."
What's your favorite family dinner menu? "We like to make pizza with dough from Trader Joe's. My son can help roll it out; it's interactive, so there's always a chance he'll eat something other than cheese on his pizza."
Her recipe: Bee Bim Bop
Cathleen Chartier, 44
Owner of Hugs & Quiches Catering
Bio: Soon after graduating from the culinary program at the Art Institute of Atlanta, Chartier bought the catering company. She lives with her domestic partner and "two canines."
Challenges of dinner at home: "Timing. I usually finish my workday first. Plus, she's a personal trainer, so I have to cook healthy, and she's a vegetarian."
Advice for moms: "The biggest thing for me is planning and not being afraid to try new dishes."
What works in a restaurant that doesn't work at home?
"You have so many more tools and resources in a professional kitchen."
Do you cook with family? "We cook together on the weekends. We're big on brunch."
What was the first recipe you learned to make? "Toll House cookies with my mother in Michigan. We always had dessert after dinner."
On making a career in the kitchen: "You have to have the passion that keeps it going and knowing that your food brings smiles to other people."
Family favorites: "We have breakfast for dinner at least once a week."
Her recipe: Winter Pot Roast
Easy recipes you can make