ADVERTISEMENT
Women and Innovation in the Workforce
Kimberly-Clark's path under Corsi stresses consumer focus
CANNES, FRANCE - JUNE 17: Patricia Corsi, Chief Growth Officer, Kimberly-Clark speaks at the Canva Creative Cabana on Hotel Martinez Beach on June 17, 2025 in Cannes, France. (Photo by Arnold Jerocki/Variety via Getty Images)
Corsi (Arnold Jerocki/Getty Images)
Kimberly-Clark hired Patricia Corsi as chief growth officer a year ago to lead marketing and brand strategies amid a strategic shift. Corsi has focused on cross-functional collaboration, creating councils for design and analytics, and leveraging technology for consumer insights and trend tracking.
Industry veteran Jessica Reicher joins Whataburger as COO
Jessica Reicher has been selected to serve as the new chief operating officer at Whataburger, filling the spot left by Debbie Stroud, who became CEO. Reicher was previously an executive at Flynn Group. "Jessica's proven experience and positive impact on workplace culture make her an ideal fit for our brand as we continue to expand," Stroud said.
  
More news on women leading in food
Chicago cafe thrives with year-round autumn offerings
Michelle Gonzalez and Audrey Borden transformed a historic Chicago storefront into a welcoming coffee shop that celebrates the spirit of October year-round. Every month, the café features a rotating Fall Flight of cortado-sized specialty drinks -- such as the Addams Family Flight -- alongside cozy creations like the Cozy Up Chai Tea Latte and the Cuddle Weather hot chocolate.
Full Story: Restaurant Business (8/15)

The Tiny Kitchen grows with new Scottsdale location
The Tiny Kitchen, a farm-to-table culinary boutique known for New Orleans gumbo and jambalaya dishes, has relocated to Prep Kitchens in Scottsdale, Ariz. The move allows Chef Traci White to expand meal prep and catering services and to partner with The Knot and WeddingWire for wedding menus. White, who has Louisiana Creole heritage, began her culinary journey in her grandmother's kitchen and has trained at the Culinary Institute of America.
Full Story: Scottsdale Progress (Ariz.) (8/14)

One-woman business supplies NC restaurants with shellfish
Ana Shellem, founder of Shell'em Seafood in Wilmington, N.C., supplies wild-caught shellfish and aquatic plants to top restaurants such as Seabird and Olivero. Shellem personally harvests mussels, whelks, tulip snails, pen shells, sea beans and oysters, following the seasons and tides to ensure freshness and sustainability. "There's no middleman," she says. "It's just me and the chef."
Full Story: Garden & Gun (8/2025)
Discover Your Path to Success
Tap into your unique strengths to develop the leadership gravitas that commands rooms, inspires teams, and drives results. Join a high-caliber cohort of peers and UC Berkeley faculty for our four-day Women's Executive Leadership Program.
LEARN MORE
ADVERTISEMENT:

Career Progression: Developing Leaders
How to nudge reluctant employees into development
How to nudge reluctant employees into development
(relif/Getty Images)
Managers should encourage all employees to pursue development, even the ones who decline opportunities because they're content with their roles, writes Julie Winkle Giulioni, a leadership speaker and author. "Leaders must also engage the quietly content, the cautiously hesitant and even the seemingly unmotivated," Winkle Guilioni writes.
Building business resilience through workplace culture
Workplace resilience is not an innate trait but a capability that can be cultivated through supportive environments and intentional leadership, writes Speaking with Images founder Jenny Segal. A healthy culture, where psychological safety is prioritized, allows employees to process challenges, learn, and recover, ultimately strengthening both individual and organizational resilience, notes Segal. She says leaders play a key role by setting the tone, encouraging open communication, and embedding resilience-building behaviors into performance expectations and objectives.
SAUSAGE SLICES FOR KITCHEN CONVENIENCE.
Sausage Slices from Johnsonville® help kitchens save time and labor, easily enhancing all kinds of cuisine. With three on-trend flavors, Jalapeño Cheddar, Italian, or Southwest to choose from, operators have endless opportunities for menu applications! See our products.
ADVERTISEMENT:

Industry News & Trends
Chefs promote low-waste cooking to combat food waste
Chefs like Tamar Adler and Anne-Marie Bonneau are at the forefront of the low-waste cooking movement, inspiring others through their cookbooks and advocacy. They demonstrate how creative use of every part of an ingredient can lead to delicious and sustainable meals. Their leadership encourages both professional and home cooks to rethink waste, embrace resourcefulness, and ask, "What can I do with what I have?"
Fermented food tourism blends wellness, culture
France, Brittany, Atlantic, happy boy at the coast eating yogurt
(Westend61/Getty Images)
Fermented food tours have become a major trend in summer travel, offering immersive experiences that connect visitors with local producers, chefs and fermentation experts. In the US, travelers can participate in guided kombucha tastings or attend hands-on fermentation and pickling workshops. These tours blend education, tasting, and cultural exploration, making fermentation a focal point for wellness-minded travelers.
You're stuck as Padawan until…
…you're not. Enter the Bonus Path and you'll fulfill your destiny. Test your skills against new challenges, old threats and maybe a few ghosts from failed backups past. This is the way (to bragging rights). Play to Unlock.
ADVERTISEMENT:

Free eBooks and Resources
Free eBooks and resources brought to you by our sponsors

Read the Latest from SmartBrief