{"id":49061,"date":"2025-03-14T18:10:26","date_gmt":"2025-03-14T22:10:26","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=49061"},"modified":"2025-03-14T18:10:26","modified_gmt":"2025-03-14T22:10:26","slug":"women-history-month-cheese-murrays","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/women-history-month-cheese-murrays\/","title":{"rendered":"The Future of Cheese is Female"},"content":{"rendered":"

Women entrepreneurs share perspectives on their culinary career journeys at Murray\u2019s Cheese Shop.<\/h4>\n
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The panelists of Murray’s Shaping the Future of Food, Cheese, and Culture event. From left to right: Alexina Cather, Kat Craddock, Lena Ciardullo, Maisie Wilhelm, Elizabeth Chubbuck, Julia Collins, Hallie Meyer, Katie Losito.<\/p><\/div>\n

Sometimes, the recipe for rising to the top is a mix of following a gut feeling plus a dash of luck.<\/p>\n

On March 13, women entrepreneurs gathered for a sold-out panel discussion at Murray\u2019s Cheese\u2019s Bleecker Street shop in New York\u2014the first event of its kind for the cheese shop. The panel took place in the Leroy Room, a speakeasy-style underground space once home to Murray\u2019s cheese caves.<\/p>\n

Cheese-industry panelists included Katie Losito, the president of Jasper Hill Farm; Kat Craddock, former cheesemonger and current editor-in-chief of Saveur<\/em>; and Julia Collins, the founder of climate-friendly snack company Moonshot, which became Patagonia Provisions after an acquisition. The moderator, Murray\u2019s Chief Strategy Officer Elizabeth Chubbuck, interviewed the aforementioned panelists as well as five other female leaders about their journeys to success.<\/p>\n

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A sign outside of the Leroy Room at Murray’s Cheese Shop advertising the event.<\/p><\/div>\n

\u201cGoing with my gut on the next best possible step for me to get me where I want to be is kind of how I landed here,\u201d said Craddock, who bought Saveur <\/em>from Recurrent Ventures with an investor in April 2023 and subsequently restored the magazine\u2019s print operation. \u201cI think a lot of that is dumb luck and good fortune and privilege, but I do trust my own instincts on some sort of level.\u201d<\/p>\n

Several of Craddock\u2019s co-panelists affirmed that following intuition can serve as a compass for finding yourself in the best situations imaginable. Maisie Wilhelm, the founder of bespoke food tour and hospitality company Palatine Culinary Concierge, said that she became an assistant to French chef Daniel Boulud by answering a Craigslist ad. Hallie Meyer of Caff\u00e8 Panna pivoted her gelato business to prepackaged pints in response to customer needs during the pandemic. The production move was something she never planned because Caff\u00e8 Panna was inspired by Italian gelateria culture, but now these pints make up a large percentage of her revenue.<\/p>\n

\u201cIf you\u2019re too stuck to an idea, you won\u2019t adapt the way you need to,\u201d Meyer said.<\/p>\n

Another topic of discussion was how to bolster confidence of women in the food industry, with Meyer saying that \u201cconfidence to fail\u201d is a practice. Losito offered her perspective as the president of a small, decades-old family business that company decisions are sometimes talked about at the dinner table.<\/p>\n

\u201cThat for me has been the biggest challenge: to learn their cadence of decision-making, figure out how to fit in with that pacing so that I can add value and learn from that,\u201d Losito said.<\/p>\n

In terms of work-life balance, Collins said she\u2019s a firm believer in dropping the ball\u2014because sometimes, the ball is rubber. Lena Ciardullo, Executive Chef of Danny Meyer\u2019s Union Square Caf\u00e9, said that it\u2019s important for women to give themselves grace, especially when balancing motherhood and a career in food. As a chef, Ciardullo has seen a lot of women leave the profession to raise kids; she wants to model another path for her female line cooks and two sons.<\/p>\n

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Lena Ciardullo spoke about balancing motherhood and her career as an executive chef.<\/p><\/div>\n

\u201cI didn\u2019t think I could do a good enough job at my job while being a parent,\u201d Ciardullo said. \u201cI spoke to someone who was a general manager at one of the other restaurants in the [Union Square Hospitality] group and she was like, \u2018No, Lena, here\u2019s the thing, you\u2019re going to suck at both. \u2026 Then you\u2019re going to get over it and it\u2019s going to be great.\u2019\u201d<\/p>\n

The panel concluded with a chance for attendees to mingle, network, and speak with presenters. Jill Tardiff, an audience member and a manager of Saxelby\u2019s Cheese in New York\u2019s Chelsea Market, said that the evening redefined entrepreneurship for her. \u00a0\u201cWe often think that being an entrepreneur means that you have to be in a separate company, start your own company,\u201d Tardiff said. \u201cWhat this proves is that you can be entrepreneurial within what is regarded as traditional industries. It is more an attitude on how to conduct business than just doing it alone, by yourself.\u201d<\/p>\n

When asked about the importance of hosting an event focused on women in food during Women\u2019s History Month, Chubbuck noted the long history of women in cheesemaking and the inherent value of women coming together to exchange stories.<\/p>\n

\u201cGiving women a platform to share their voices and their stories\u2014the good, the bad, and the ugly\u2014I think really just opens doors for other women to know that it\u2019s possible for them to do the same,\u201d Chubbuck said.<\/p>\n

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Attendees mingling after the panel discussion. All were encouraged by Elizabeth Chubbuck, the moderator of the panel, to introduce themselves to someone in the room they didn’t know.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Women entrepreneurs share perspectives on their culinary career journeys at Murray\u2019s Cheese Shop. Sometimes, the recipe for rising to the top is a mix of following a gut feeling plus a dash of luck. On March 13, women entrepreneurs gathered for a sold-out panel discussion at Murray\u2019s Cheese\u2019s Bleecker Street shop in New York\u2014the first […]<\/p>\n","protected":false},"author":121,"featured_media":49062,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[11143,26353],"tags":[],"coauthors":[34615],"class_list":["post-49061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","category-news"],"acf":[],"yoast_head":"\nThe Future of Cheese is Female - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/women-history-month-cheese-murrays\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Future of Cheese is Female\" \/>\n<meta property=\"og:description\" content=\"Women entrepreneurs share perspectives on their culinary career journeys at Murray\u2019s Cheese Shop. 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