Since 1941, the Seattle Culinary Academy has prepared over 5,000 students for successful culinary careers using a world-wise approach to sustainability, heritage, and health.

From the Culinary Arts program to the Specialty Desserts & Breads program, SCA’s innovative learning environment integrates organic approaches, natural whole food techniques, and “hands on” training that will takes students on an exquisite journey from farm…to table…to fork…and back again.

Les Dames established an endowed scholarship for the program in 2002.

We continue to have a strong relationship with the school, and donated $50,000 toward a rooftop garden in TK YEAR, and another $25,000 for World Central Kitchen training in 2022. When there was a threat of shutting the school down, Les Dames was one of the strongest advocates or keeping it open.

Meet a few our SCA scholarship recipients

We have invested in the culinary education of 40-plus students at SCA. Meet a few.

Jaynie Stuth-Wetherbee

Jaynie Stuth-Wetherbee

2004

Now known as “Chef Jaynie” on Instagram, she is the chef/owner of The Well & Table in Issaquah dedicated to serving only locally produced food, wine, beer, bread and spirits.
    Camilla Guevara

    Camilla Guervara

    2016-2017

    After teaching environmental education for 14 years, she got a culinary degree to focus on local ecosystems and sustainable cuisine.
      Jude Watson

      Jude Watson

      2016

      Jude founded the non-profit Cooks for Black Lives Matter which raises funds via CSA boxes and has become a strong voice in the LGTBQ culinary community. Keep up with Jude on Instagram.
        placeholder

        Kelley Leek

        2005

        Kelley went on to work as an R&D chef for the airline-focused catering company Flying Foods. She is now a culinary instructor with Boise State University.
          Angela Ortez-Davis

          Angela Ortez-Davis

          2015

          Angela is now culinary and operations manager at Mama Restaurant Group, a local chain of highly respected restaurants includeing mammoon, mbar and manna, all focused on modern Middle Eastern cuisine.
            Betsy Robbie

            Betsy Robbie

            2013

            Betsy is the Conservation and Advocacy Director for The Mountaineers, a Seattle-based non-profit focused on TK. Her job includes fundraising to protect public lands.
              ” I can’t wait to see what my future holds in the industry and feel very fortunate to have the opportunity to be a part of The Les Dames community. Thank you.”

              Heather Noon

              2016 CSA SChol