Driven by a strong internal sense of what she wanted to do, Nancy Lee Bentley has spent more than 50 years as an organizer, consultant, speaker, author, coach and private chef. First earning a Bachelor of Science in food, nutrition and communication from Cornell University in 1968, she has been dedicated to supporting the food community from the start. One of her early endeavors saw her providing food to attendees and performers alike at the iconic Woodstock Music and Art Fair in 1969. Over the course of her career, she has worked with numerous organizations, pioneering organic food everywhere she went. She was a founding organizer and member of the Organic Trade Association, an organizing member for the Organic Farming
Barbara S. Correll, MS, RDN, got her first experience in dietetics when visiting her aunt in the hospital as a child. She got to know the dietitian who would come and see her aunt and was eventually introduced to the hospital’s food service director as well. Between the two of them, Ms. Correll learned about the work of dietitians and the role of food in health. She found the field fascinating and ultimately decided to pursue it as a career. Joining Immaculata University, she took courses in premed and dietetics and graduated with a Bachelor of Science in medical nutrition therapy, with a minor in business administration, in 1972. During this time, Ms. Correll was introduced to a company called
First earning a bachelor’s degree in health care administration from Wilberforce University in 1994, Leslie R. Lester, BS, also holds a license for medical massage therapy from the Cleveland Institute of Medical Massage and became certified in hazard analysis critical control point (HACCP) writing through the Ohio Department of Agriculture. For more than 20 years, she has excelled with Ray’s Sausage Company Inc., a company established by her grandfather, Raymond C. Cash, in 1952. Starting in a janitorial position, she has served as the HACCP coordinator since 2000 and the vice president since 2018. Now a third-generation owner of Ray’s Sausage, Ms. Lester is in charge of managing their spice blends and recipes along with other general duties concerning banking,
Please note: The medical claims made by Sherril A. Carter, PhD, are her own and should not be taken as an endorsement of iridology by Marquis Who’s Who. Driven by a passion for health and wellness, Sherrill A. Carter, PhD, began her studies with a Bachelor of Science in electrical engineering in 1990, which she followed with a Master of Science in business administration in 2009. During this time, while she was working for a telephone company, she began bringing herbal teas to work, which she shared with her coworkers when they were feeling under the weather. Realizing that she could make a career out of providing healthy beverages to others, Dr. Carter opened Juice4Lyfe in 2019, where she serves
Involved in the meat industry for over 35 years, Debra Joyce Sam has been the owner and operator of Sam’s Meats since 1982. Sam’s Meats traces its roots back to Ms. Sam’s father, Wayne Sam, who was a butcher by trade. Impacted by the meat shortage of 1973, Mr. Sam traveled from California to Colorado to purchase beef and the following year ended up moving his family to Colorado where he had the opportunity to open his own business, which had long been a dream of his. Ms. Sam and her three siblings worked at the shop with their father, and in 1982, her brother Ken decided he wanted to follow in their father’s footsteps and open a second location.
With more than a decade of confectionary experience, Sheila Dedenbach founded Heavenly Sweet, a cannabis-infused edible manufacturing company, in 2008. She was inspired after visiting a local dispensary with a friend and witnessing how poorly made cannabis edibles were and how plainly they were packaged. There were no nutrition or potency labels, and all of them were packaged in clear sandwich bags. At that moment, she decided that she could do better and began Heavenly Sweet in her own kitchen. She strove to set new quality standards in her products as well creating a potency schedule to help consumers make informed decisions. Ms. Dedenbach sought to further her education and earned a Bachelor of Arts in business and corporate communication
Born in Buenos Aires, Argentina, Griselda Basile was drawn to her career by her family’s business. Grateful for the opportunities presented to her by attending a bilingual school as a child, she sought an education in England following high school, where she studied English teaching and translation. Returning to Argentina to study law, she instead pivoted to business management and earned a bachelor’s degree in business management and strategy from the International Business Management Institute. Ms. Basile began her career as a tax preparer with EY in Argentina, where she worked from 2013 to 2015. Concluding her studies with the Harvard Business School, Ms. Basile completed their online course in negotiation mastery and joined Saint Thomas Sur LLC as a
Greatly influenced by her mother, Dorine, Marie Stephens first earned a Bachelor of Science in early childhood education from East Central University in 1993 and went on to serve as an elementary school teacher in Oklahoma, Alaska and Kansas between 1994 and 2011. While in Alaska, she spent four years as a teacher, coach, lifeguard, reading specialist and after-school program director for the local Inupiat Inuit community. During her tenure in education, she cultivated significant expertise in marketing and business through her work as manager and owner of Vested Ventures Ltd, a subsidiary of Vested LLC, in North Carolina from 2005 to 2007 and as the business manager for Cedars Lodge in Ketchikan, Alaska, during the fishing season of 2006.
Growing up surrounded by women who did a lot of cooking and baking, including her mother, grandmother and an aunt, Char Barrie was inspired to pursue her own career path in cooking. It started from a request by one of her daughters, who was looking for gifts to give during the holidays, and quickly grew from there as she began selling jams at craft fairs, including the one run by the local chapter of the Veterans of Foreign Wars. As Char’s Kitchen was first beginning, while Ms. Barrie was still packaging her jams and jellies in baby food jars, her daughter helped her to create special labels and decorations for all of her products, so she no longer had to
Living with her grandmother, who was a private chef and worked at Georgia Southern University, during her formative years, Sandra Rogers developed a love of cooking, different flavors and creating something that would bring people comfort. Witnessing her grandmother cook for their community, providing the food for weddings as well as cooking meals for families who recently lost a loved one, Ms. Rogers knew from an early age that she wanted to be a chef. After earning her GED, she worked in administration for a time until she won New Jersey’s State Parable in 2010, which spurred her to make her dreams of being a chef a reality. Ms. Rogers joined the Institute of Culinary Education in New York City