New York, NY – Held at the iconic Rockefeller Center, the Celebration of Women’s History / Leaders in Hospitality panel was created to honor the role of strong, powerful female leaders and innovators throughout history.
The panel’s focus was a discussion of the equality of women working in the food and beverage industry, highlighting the challenges that women face and offering suggestions in areas where the industry has room to grow. New York City is known worldwide for its fine dining, and the event coordination company ZO. decided that as Women’s History Month, March was the perfect time to bring to light the role of women as chefs, mixologists, pastry artists, and more.
The event brought together current leaders in the industry to discuss hospitality, diversity, career growth, and recent changes in the workplace. The host was Kerry Diamond, founder of Cherry Bombe, a media and events company dedicated to the celebration of women in the culinary world. Diamond has served as the editor of Yahoo Food and has worked with Harper’s Bazaar, Lancome, and Coach. She is currently the editor in chief of Cherry Bombe Magazine and hosts Radio Cherry Bombe, the top podcast in the US regarding women in the food and drink industry.
Solanki Roy was joined by panelists Tren’ness Woods-Black of Sylvia’s, Michelle Palazzo of Frenchette and forthcoming Le Rock, and Ellia Park of Atomix, Atoboy, and the forthcoming Naro.
Solanki Roy Joins Discussion Panel for Women’s History Month
New York, NY – Held at the iconic Rockefeller Center, the Celebration of Women’s History / Leaders in Hospitality panel was created to honor the role of strong, powerful female leaders and innovators throughout history.
The panel’s focus was a discussion of the equality of women working in the food and beverage industry, highlighting the challenges that women face and offering suggestions in areas where the industry has room to grow. New York City is known worldwide for its fine dining, and the event coordination company ZO. decided that as Women’s History Month, March was the perfect time to bring to light the role of women as chefs, mixologists, pastry artists, and more.
The event brought together current leaders in the industry to discuss hospitality, diversity, career growth, and recent changes in the workplace. The host was Kerry Diamond, founder of Cherry Bombe, a media and events company dedicated to the celebration of women in the culinary world. Diamond has served as the editor of Yahoo Food and has worked with Harper’s Bazaar, Lancome, and Coach. She is currently the editor in chief of Cherry Bombe Magazine and hosts Radio Cherry Bombe, the top podcast in the US regarding women in the food and drink industry.
Solanki Roy was joined by panelists Tren’ness Woods-Black of Sylvia’s, Michelle Palazzo of Frenchette and forthcoming Le Rock, and Ellia Park of Atomix, Atoboy, and the forthcoming Naro.
Solanki was in good company with her carefully selected co-panelists. Tren’ness Woods-Black is the granddaughter of legendary Sylvia Woods, who created the iconic Sylvia’s Restaurant, serving world-renowned soul food since 1962. Woods-Black is also the co-chairperson of Harlem Park to Park, a collaboration among Central Harlem business owners that honors the rich culture of Harlem, supports its economic development, and strengthens local businesses by hosting community events, promotional campaigns, business development programs, and institutional partnerships.
Michelle Palazzo studied at the Institute of Culinary Education and then Marymount Manhattan College, where she studied studio art, art history, and sculpture. She loves art but in her end her love for the culinary world won out and she became a pastry chef at New York city’s Frenchette and Frenchette Bakery, which prizes innovation and creativity while sticking to its French roots.
Ellia Park grew up in Seoul, South Korea, and is the co-owner of Atoboy and Atomix, restaurants in New York City’s NoMad neighborhood, along with her husband JP, also a native of Seoul. Atomix currently has 2 Michelin stars and was built on the success of Atoboy, which was inspired by the Korean concept of banchan, or small side dishes, and features a unique 5-course prix-fixe menu.
Together, these brilliant and talented women discussed a variety of topics focused on the impact of women in the culinary world, the challenges women face in the industry, and how to come together to solve common problems.
Both Dough Doughnuts and Solanki Roy care deeply for the rich and varied history of women’s rights and the impact of inspirational women around the globe, and so they have come together to create the special Lychee Rose Doughnut in honor of influential women worldwide and throughout history.
The Lychee Rose Doughnut was created by Solanki Roy in collaboration with Gurleen Kaur and Sharm Sil. Kaur is a New York City based healthcare professional who promotes small businesses in her hometown of NYC and helps these businesses thrive; Sil is an Asian-American who is a retired attorney and the Editor-in-Chief of Average Socialite.
The Lychee Rose Doughnut was made from Dough’s signature brioche dough and dipped in Lychee Rose glaze, then topped with rose petals. It was available at Dough locations only from March 1st – March 8th 2022. In addition, Kaur and Sil hand-delivered the doughnuts to key influential women throughout New York City. Gurleen and Sharm made it to the billboards for special features with the rose and lychee flavor.
Solanki points out that 75% of women in developing regions are trapped in what is known as the informal economy. This essentially means they’re forced to work under the table and lack fair wages, legal rights, and social protection.
Solanki Roy loves chocolate and her creations in collaboration with Dough Doughnuts include the Raaka Pumpkin Chocolate Swirl Doughnut and the Chocofeller Doughnut.
Learn more about Solanki Roy: https://www.linkedin.com/in/solanki-roy-74830b58
Instagram: https://www.instagram.com/chefsolankiroy/
Solanki was in good company with her carefully selected co-panelists. Tren’ness Woods-Black is the granddaughter of legendary Sylvia Woods, who created the iconic Sylvia’s Restaurant, serving world-renowned soul food since 1962. Woods-Black is also the co-chairperson of Harlem Park to Park, a collaboration among Central Harlem business owners that honors the rich culture of Harlem, supports its economic development, and strengthens local businesses by hosting community events, promotional campaigns, business development programs, and institutional partnerships.
Michelle Palazzo studied at the Institute of Culinary Education and then Marymount Manhattan College, where she studied studio art, art history, and sculpture. She loves art but in her end her love for the culinary world won out and she became a pastry chef at New York city’s Frenchette and Frenchette Bakery, which prizes innovation and creativity while sticking to its French roots.
Ellia Park grew up in Seoul, South Korea, and is the co-owner of Atoboy and Atomix, restaurants in New York City’s NoMad neighborhood, along with her husband JP, also a native of Seoul. Atomix currently has 2 Michelin stars and was built on the success of Atoboy, which was inspired by the Korean concept of banchan, or small side dishes, and features a unique 5-course prix-fixe menu.
Together, these brilliant and talented women discussed a variety of topics focused on the impact of women in the culinary world, the challenges women face in the industry, and how to come together to solve common problems.
Both Dough Doughnuts and Solanki Roy care deeply for the rich and varied history of women’s rights and the impact of inspirational women around the globe, and so they have come together to create the special Lychee Rose Doughnut in honor of influential women worldwide and throughout history.
The Lychee Rose Doughnut was created by Solanki Roy in collaboration with Gurleen Kaur and Sharm Sil. Kaur is a New York City based healthcare professional who promotes small businesses in her hometown of NYC and helps these businesses thrive; Sil is an Asian-American who is a retired attorney and the Editor-in-Chief of Average Socialite.
The Lychee Rose Doughnut was made from Dough’s signature brioche dough and dipped in Lychee Rose glaze, then topped with rose petals. It was available at Dough locations only from March 1st – March 8th 2022. In addition, Kaur and Sil hand-delivered the doughnuts to key influential women throughout New York City. Gurleen and Sharm made it to the billboards for special features with the rose and lychee flavor.
Solanki points out that 75% of women in developing regions are trapped in what is known as the informal economy. This essentially means they’re forced to work under the table and lack fair wages, legal rights, and social protection.
Solanki Roy loves chocolate and her creations in collaboration with Dough Doughnuts include the Raaka Pumpkin Chocolate Swirl Doughnut and the Chocofeller Doughnut.
Learn more about Solanki Roy: https://www.linkedin.com/in/solanki-roy-74830b58
Instagram: https://www.instagram.com/chefsolankiroy/
