WCC 75th Anniversary Celebration  Joint meeting with Iota Sigma Pi Wednesday, January 16, 2002 Pebble Creek Golf Club 9799 Prechtel Road Colerain Township near Northgate

Program -  Note - Child Care provided on Second Floor, see signs at the entrance

From the north take I-71 or I-75 South to I-275 West to Colerain Avenue (US-27). Go North on Colerain Avenue to the second traffic light (at Lowe's Home Center), and turn left, onto Dry Ridge. You will go around two curves, and come to a "stop except when turning right." Bear right (still on Dry Ridge Road) to the second left, which is Prechtel Road. Turn left. go about 3/4 mile to the end of Prechtel, and bear right into 9799 Prechtel Road.  In case of difficulty you may call the club at 513-923-1188

At a Shirley talk, you will laugh a lot and learn a lot--maybe more than you wanted to know!

Think about all those mysterious, startling things that seem to just happen! You were cooking red cabbage. You didn't do a thing. You were just standing there and the cabbage turned disgusting blue. Your perfect bananas on a gorgeous fruit bowl--overnight they are overripe with brown spots! You made the most wonderful flavored vinegars for gifts, but the next day the garlic was violently intense blue. What happened? What happened? Not to worry, it's just chemistry. . .

"If you want to know why and it concerns food, Shirley Corriher, Atlanta cooking teacher and food consultant, is the person to figure it out." (FOOD & WINE, November, 1988) Shirley has been lecturing and writing about food for over 20 years and has been: research scientist, working chef who fed 140 people three meals/day for 10 years, Classic French Cuisine teacher, writer, and consultant. She teaches everyone from beginning cooks to top professionals and keeps audiences spellbound with her explanations of how food and recipes work.

She has made presentations to many prestigious groups such as the Smithsonian Institution, the American Association for the Advancement of Science, the International Association of Culinary Professionals, and, in Europe, at international symposia on Gastronomy and Science. In addition to her teaching and speaking schedule, she currently writes a regular column for Fine Cooking magazine and for the Los Angeles Times Syndicate in their Great Chefs series. She also serves as consultant to Cook's Illustrated and Fine Cooking, and occasionally writes for Food and Wine, Martha Stewart Living, and others. Her book, CookWise: The Hows and Whys of Successful Cooking, has sold over 140,000 copies. The book won the 1998 James Beard Award for Food Reference & Technique and is a top selling book available in bookstores or on-line stores.

Shirley appears on many TV programs--Good Eats, Smart Solutions, Sara Moulton Cooking Live, Homecooking, and Nathalie Dupree, to name a few and has been featured in publications such as Art Culinaire (Industry Spotlight, Fall, 1999), Self magazine (Self's 1999 Food Influentials, February, 1999), Gourmet (Gourmet At Large, August, 1997), Bon Appetit (Cooking Class, March, 1989), US News & World Report (News You Can Use, March, 1998).

Ms. Corriher’s academic credentials include a B.A. in Chemisry from Vanderbilt in 1956, research biochemist at Vanderbilt Medical School, 1956-58. She has studied cooking at several prestigious schools, including Rich’s Cooking School, Lav Varenne and Cordon Bleu. She is co-founder & teacher, Brandon Hall (Private School), 1959, where she was food service manager from 1959-1969. She cofounded First Montessori (Private School), 1963. She has consulted with many organizations, including Time-Life Books, National Geographic, and Procter & Gamble.

Alternative Careers Special Guest Panel and Discussion Group   Sponsored by Women’s Chemists Committee

Are You Looking for a career change? Have you ever wondered what types of "non-traditional" opportunities exist for scientists? Our panel of special guests will be able to provide insight and dialogue around such thought provoking questions. Before her keynote speech, we will have Shirley kick-off a WCC discussion group on "Alternative Careers" where she will speak on how she became a chef (from being a biochemist). In addition to Shirley, the discussion group will feature a panel of speakers that will include Cheryl Brown, ACS Staff Liaison for WCC, to discuss ACS and WCC resources for those looking into "alternative careers."

We are honored to have Cheryl H. Brown as our guest for this celebration. Cheryl is the Program Manager for Women and Minorities in Science at the American Chemical Society (ACS). She is responsible for development, coordination and implementation of programs that encourage and support greater participation and leadership of women in the chemical sciences. Ms. Brown also serves as the staff liaison to the Women Chemists Committee (WCC) of the ACS and has oversight on issues relative to women in chemistry. She began her career at ACS 14 years ago as staff assistant for the National Chemistry Week Program. Four years later she was promoted to create the Local Section Public Relations program. Since leaving that position she has served as the program manager for Membership Activities and the ACS Awards Program.

Ms. Brown has a varied marketing background that includes several years as a corporate convention hotel sales manager in Nevada, Miami and Atlanta. Prior to her hotel experience, she was a corporate travel agent, and before that she spent seven years in marketing at IBM, which she joined after attending the University of North Carolina at Charlotte.

Formatted and uploaded December 6, 2001 by acs@www.che.uc.edu