Legendary Pastry Chef Dieter Schorner Is Celebrated For Turning 80 Over Lunch at Porter House Bar & Grill

Top left: Porter House Bar and Grill chef-partner Michael Lomonaco with legendary pastry chef Dieter Schorner; Top middle: Dieter Schorner with Ray Mulvey; Top right: Ray Mulvey, Andrew Dornenburg, Dieter Schorner, Rose Levy Beranbaum, and Michael Lomonaco; Bottom left: Karen Page joins other guests to salute Dieter Schorner’s 80th birthday; Bottom middle top: Mimi Sheraton with Dieter Schorner; Bottom middle bottom: Dieter Schorner and his wife Sylvie; Bottom right: Dieter Schorner and Karen Page

“Customers, increasingly, are also listened to, because many chefs rely on special customer requests ‘as a way of making sure they keep innovating.’ Thank goodness, though, that Dieter Schorner, of New York’s La Cote Basque, did not put too much stock in the yens of Salvador Dali, who once, five nights in a row, ordered fried parsley as his entree and broiled grapefruit with honey for dessert.”
Judith Dobrzynski, in The New York Timesbusiness section review of our book BECOMING A CHEF

Dieter Schorner, a legend in the world of pastry, recently celebrated his 80th birthday when his wife Sylvie surprised him with a trip to Europe.

So he was surprised to celebrate it again today, when a large table of his friends and admirers — including bestselling cookbook author Rose Levy Beranbaum and her husband Elliott, and former New York Times restaurant critic Mimi Sheraton, who once named Schorner one of the two best pastry chefs in America in the pages of Time magazine, gathered for lunch at Chef Michael Lomonaco‘s Porter House Bar & Grill to raise a toast to him.

Sheraton recalled today her visit many years ago with a Times editor to Le Chantilly, where one taste of a tuile at dessert time prompted her to inquire, “Is Dieter Schorner your pastry chef now?”  He in fact was — and her editor was blown away.  She said identifying him was simple — everyone else used almonds for their tuiles, but only Dieter used hazelnuts.

Rose Levy Beranbaum was in the midst of researching her next book when she realized she needed instruction in making danish, and started mulling over a trip to Europe.  Instead, suggested Julia Child herself, why don’t you simply study with Dieter Schorner?  And so she did — and the two have been friends ever since.

Many know that we go way back with Dieter, whom we interviewed for our first book BECOMING A CHEF, which was first published in 1995.  But our admiration for the former pastry chef of Le Cirque (where he introduced America to creme brulee) and La Cote Basque goes back more than a decade before that.

In fact, Karen was one of his best customers during his brief stint at the chic Austrian patisserie on Wall Street called Die Fledermaus, which he joined back in 1984 — although she knew nothing of his restaurant-world celebrity status.  She only knew that the pastries and desserts (including an extraordinary plum tart and chocolate ganache cake) she enjoyed there more afternoons than not when she wasn’t traveling for work were the very best she’d ever tasted — and always managed to bring a smile to her face even when the stresses of work and heartache could not.

Having moved on from Wall Street in 1985, Karen had lost track of Dieter until the late 1980s when she was at graduate school at Harvard and ended up reading Mimi Sheraton’s article in Time magazine celebrating him (for which she thanked Mimi today!) — and was shocked to learn of her too-humble friend’s stellar restaurant world career before they’d met.  As Sheraton’s article also mentioned that he’d opened his own Patisserie Cafe Didier in Washington, DC’s Georgetown neighborhood, it was only a matter of time until she made her way to DC to pay him a visit and reconnected.

After Andrew first met Dieter and tasted his desserts, he figured out a way to spend a few days in his kitchen to learn from the master.  While Dieter makes the best souffles we’ve ever tasted, ever since studying with him Andrew’s haven’t been so far behind (says Karen).

Having traveled across the country on book tour after book tour, we’ve met countless CIA graduates who have studied with Dieter, and their reactions to our bringing up his name are inevitably ones of delight.  Dozens if not hundreds of students have spoken to us of their awe of his talent and love of his humble personality and generous spirit.

One we met today was Erin McDowell, a student of Dieter’s at the Culinary Institute of America who sang Dieter’s praises as a pastry world genius who inspired her along her path to coming out with her own first cookbook this fall called The Fearless Baker (Houghton Mifflin Harcourt, Oct. ’17).

We were also delighted to meet Ray Mulvey, a former student from Dieter’s brief stint teaching at the French Culinary Institute, who is researching and writing a book on Dieter’s lifetime of lessons learned cooking for Presidents, dignitaries, and celebrities, as well as teaching.  (Ray, please sign us up for a case or two to start, as we can already imagine dozens of people to whom we’d want to gift copies.)

Our heartfelt best wishes to legendary pastry chef Dieter Schorner on this milestone birthday — and we look forward to toasting his 85th (or sooner!) with copies of this forthcoming book in hand!

Pastry Art & Design magazine inducted Dieter Schorner into its Hall of Fame in 2008. He was owner of Patisserie-Café Didier in Washington, DC, until selling it in 1998, and the restaurant was named the third best in America by Condé Nast Traveler in 1994. Chef Schorner was previously executive pastry chef for Warner LeRoy at Potomac Restaurant in Washington, DC, and Tavern on the Green in New York City. He was also pastry chef at such distinguished locations as Le Cirque, Le Chantilly, La Côte Basque, and L’Etoile in New York; the Savoy Hotel in London; and Cafehaus Konig in Baden-Baden, Germany.

In 1988, Time magazine called Schorner one of the two the best pastry chefs in the United States. Food & Wine listed him among “America’s Best Chefs” and Gourmet said Schorner “is one of the indisputable grand masters of his métier.” The native of Bavaria has prepared desserts for three U.S. presidents, and every day, his students have attested how lucky they are to continue to learn at the hand of this legendary pastry chef, mentor, and teacher.

“Fear is like having one foot on the brakes — it slows you down, so your car goes nowhere.  Learn from your mistakes — and let go.”
Dieter Schorner, on his advice to aspiring chefs

Pastry chef Dieter Schorner is a long-time beloved pastry arts instructor at the Culinary Institute of America in Hyde Park, NY.  ciachef.edu/dieter-schorner

Chef Michael Lomonaco and his team at Porter House Bar & Grill never fail to delight guests — even pescetarians (especially those who love grilled salmon) and vegetarians / vegans (with delicious mushroom risotto).  Time Warner Center, 10 Columbus Circle, New York City.  porterhousenyc.com

Food Network Host Tregaye Fraser Gifts “Cinderella Chefs” With Cooking Skills, Self-Esteem, and CULINARY ARTISTRY

Left: Three “Cinderella Chefs” with their copies of CULINARY ARTISTRY; Right, top: Chef Tregaye Fraser; Right, bottom: Chef Tregaye’s Instagram photo of the gifts given to the 15 participants, which include CULINARY ARTISTRY

“The Saving Our Daughters Foundation recently launched their inaugural Saving Our Cinderellas, a three-week cooking program geared toward teaching young girls how to cook delicious and healthy meals to prevent future health risks and reduce the consumption of fast food.  The foundation teamed with Atlanta Chef Tregaye Fraser to debut the course at the prestigious Ron Clark Academy.  A small, hand-picked class of girls, ranging from fifth grade to eighth grade, brimmed with glee and curiosity as they were introduced to nontraditional foods, such as radishes, arugula and ginger.”
RollingOut.com (June 21, 2017)

Chef Tregaye Fraser, who won Season 12 of “Food Network Star” and co-hosts “Kitchen Sink,” is not one to let moss grow under her proverbial chefs’ clogs.

Last week, she convened her Junior Chef Summer Camp for 15 Atlanta-based girls (grades 5th-8th) from Ron Clark Academy who were chosen to participate through Saving Our Daughters’ Cinderella program that deters bullying and promotes the development of self-esteem through the arts.   

“I’ve wanted to do a junior chef program for a while now,” said Chef Tregaye told RollingOut.com. “I think it’s so important for young girls to learn how to cook. I want them to be able to create and cook amazing food so they can pass that along to their families.”

We were delighted to learn that each “Cinderella Chef” received a knife kit, a thermometer, and a copy of our book CULINARY ARTISTRY.

On their first day, the girls learned knife skills and plating, and prepared a citrus fruit salad with goat cheese and pomegranate gastrique which allowed them to hone their dressing technique.

While this program is launching in Atlanta, Saving Our Daughters has plans to expand the program across the country. “This is our pilot program at the Ron Clark Academy but our vision is to have this [cooking] program in all of our Saving Our Cinderellas Programs nationwide,” Saving Our Daughters’ Bianca Ash told RollingOut.com. “We have such a passionate relationship with the Ron Clark Academy so it only made sense to have it here but we’re definitely taking this program to our girls in New York, L.A. and Chicago.”

We’re happy to cheer on Chef Tregaye’s efforts here in New York City, and beyond.

Chef Tregaye Fraser‘s Cinderella Chefs summer camp was also reported inNStyleAtlanta:

(For other coverage, see FreddyO.com and RollingOut.com.)

Chef Tregaye Fraser is at cheftregayes.com.

Saving Our Daughters is at savingourdaughters.com.

10 Finalists for €100,000 2017 Basque Culinary World Prize Include 4 U.S. Teams

“We have tried to ensure that the profiles of the candidates meet different criteria and represent the social aspect, the environment, research and health.  Two of the candidates are working in refugee camps or with refugees, reflecting the current situation we live in.”
–Xavier Medina, UNESCO Chair on Food, Culture and Development of the Universitat Oberta de Catalunya (UOC)

“In my opinion, everything has been of very high quality, seeking excellence in terms of flavor, nutrition and sustainability.”
Elena Arzak, President of the Prize Committee for the 2017 Basque Culinary World Prize

Ten finalists for the 2017 Basque Culinary World Prize — which recognizes a chef who has helped to improve society through gastronomy — were announced on Tuesday, June 13th, at the Palacio Miramar.  Narrowed from a field of 110 nominations, the 10 finalists represent the United States, Spain, Brazil, Turkey, Colombia, Greece, Australia, Italy, and Mexico.

The finalists from the United States — with bios provided by the Prize organizers — include:

José Andrés (pictured in top left corner):  Time magazine cites José Andrés as one of the most influential men on the planet. For Andrés, it’s not enough to have a vast chain of successful restaurants or to be a media figure – it’s about generating lasting change in multiple aspects of the food industry. Based in Washington, the Spanish chef has entered politics to promote immigration and labour reforms, as well as ‘a smarter approach to food policy.’ He also uses his profile to raise funds for projects which use cooking as a driver of social change. A Citizenship Ambassador for the Obama Administration and an ambassador for the Global Alliance for Clean Cookstoves launched by Hillary Clinton, he also runs his own initiatives including World Central Kitchen, plus education and training programmes in countries such as Haití.

Dan Giusti (bottom row, third from left):  After leaving René Redzepi’s kitchens (with whom he ran Noma), Dan Giusti recently set up Brigaid, an initiative that helps schools rethink the design and functionality of their kitchens. The know-how of talented chefs is brought into school kitchens to generate real, substantial changes. They work to serve ‘real food’ and to rebuild basic yet forgotten practices like taking our time over the food served at our tables.

Anthony Myint (top row, second from left):  Rather than contributing to the problem of climate change, food should be part of the solution.’ So say chef Anthony Myint and writer Karen Leibowitz, who have unflinchingly presented a conscious approach to food by sharing information and tools that create a positive impact on the environment. But, it wasn’t enough just to talk about it. Myint and Leibowitz also founded ZeroFoodprint, an organisation which works with restaurateurs to try to completely eliminate their carbon footprint. As owners of restaurants including The Perennial, they set up The Perennial Farming Initiative to provide funding for programs in ‘progressive agriculture’ and to encourage changes in the industry, from farm to fork.

Daniel Patterson and Roy Choi (bottom row, second from left):  Daniel Patterson’s extensive experience in fine dining merges with Roy Choi’s expertise in street-food to create Locol, a joint restaurant chain project in the USA committed to changing the fast-food concept. Far from being some fantasy around healthy eating, Locol is a very real project that benefits all involved. The initiative supports a “fast-food revolution” and changes the stigmatized link between race, food and poverty to show that we can eat better for less.

Bios of the other global finalists can be found here.

The winner will be announced July 18th in Mexico.  The Basque Culinary World Prize will receive €100,000 for a project chosen by the winner, expressing the transformative power of cuisine, awarded by Spain’s Basque Culinary Center (BCC).

Read more about the Basque Culinary World Prize at basqueculinaryworldprize.com.

Read our 2016 articles “Chefs Around the Globe Who Are Transforming Society Recognized by New Basque Culinary World Prize” (May 26, 2016) and “Winner of the Inaugural 2016 Basque Culinary World Prize:  Venezuela’s Maria Fernanda di Giacobbe” (July 11, 2016).

Chef Bill Telepan Is Making Delicious Things Happen — For Everyone From Kids To Theater District Diners

For one day only (April 15th), the Upper West Side Shake Shack offered a mushroom burger with proceeds benefiting Wellness in the Schools. Chef Bill Telepan poses with his creation.

“I was doing ‘recess duty’ at my daughter’s school and stopped in the cafeteria. The kids weren’t touching the salad bar—the lettuce was brown—so I went to the school and volunteered to create a salad-bar day with fresh greens, homemade dressings, raw vegetables. It was such a big, rousing success that I decided to get involved in a bigger way.”
Chef Bill Telepan, as quoted in Food & Wine, on how he got involved with Wellness in the Schools

Bill Telepan is one of the most likable chefs you’re ever likely to meet.

Even if you’ve never tasted his food, you’re bound to have heard his name — especially that of the eponymous restaurant he ran for the past decade on the Upper West Side.  Whenever there’s a chef-related benefit, he always seems to have a hand in it, whether Citymeals-on-Wheels’ annual Chefs’ Tribute at Rockefeller Center or one benefiting the not-for-profit Wellness in the Schools (WITS), which is near and dear to his heart as WITS’ Executive Chef for most of the past decade.

It’s hard to keep up on all the rest, detailed in this bio on WITS’ website:

…Through his work with WITS, Bill has led lobbying initiatives from Capitol Hill to NYC’s City Hall and was a participant in the 2015 James Beard Foundation’s Chefs Boot Camp for Policy and Change. He has spoken at the James Beard Foundation’s Food Conference, the Sustainable Cities Conference at The New School, and Food Tank’s Washington DC Summit….In 2009, Bill was selected by First Lady Michelle Obama to join the Chefs Move! to Schools task force and participate in the organization’s conferences. He was also named a Food Revolution Hero by chef-food activist Jamie Oliver, a FEED50 2016 Hero by Lauren Bush Lauren, and a community hero by TD Bank’s “Rooted In NYC” campaign.

A year ago, Telepan closed Telepan, another case of costs rising faster than revenues until proving unsustainable.  As of October, he’s been running the kitchen at Midtown West’s Oceana.

We were overdue to pay a visit.  And the other week, we finally had our chance.

The great news is that we now have a new go-to restaurant when we’re looking for a spot near the Theater District, or asked by others to recommend one.  Telepan is a gifted chef who knows how to cook, and he’s clearly bringing a watchful eye and keen palate to oversee every dish coming out of his kitchen.

That can be tough in a restaurant of this size, let alone one packed with newly-minted graduates celebrating with their families after ceremonies at nearby Radio City Music Hall, bankers and business executives ordering massive seafood towers and big red wines, and the occasional authors on deadline getting out of the house to clear their heads.  There’s something on Oceana’s menu for everyone.

In our case, it was a perfectly executed Baby Romaine Salad, Caesar style, with or without house-cured anchovies.  (As its name suggests, seafood is the specialty of the house, so if you order your salad “with,” you’re in good hands.)

The kitchen also has a way with pasta, and we’d happily reorder our Asparagus & Egg Pasta served with lemon ricotta, basil, and mint, or the housemade Potato Gnocchi with Parmesan.

The surprising highlight for us were the improbably delicious Pea Pancakes, served with spring vegetables, mushrooms, and pea puree — not to mention the sweet gesture of the cookie plate that arrived at our table having casually mentioned having met an interim deadline that allowed us to take a much-needed dinner break.

Our out-of-town friends are already starting their summer visits to Manhattan, with accompanying requests for restaurant recommendations — especially pre-theater.  As we typically direct them to our website, we wanted to make sure Oceana was front and center.  And for those wishing to support some of the most important initiatives to ensure our country’s kids eat better and stay healthier, look no further:  Bill Telepan is making all kinds of delicious things happen.

Oceana is at 120 West 49th Street [near Sixth Avenue] in Manhattan.  212.759.5941.   oceanarestaurant.com

Wellness In The Schools (WITS) is a national non-profit that inspires healthy eating, environmental awareness, and fitness as a way of life for kids in public schools.  wellnessintheschools.org

Will Guidara and Anthony Rudolf’s Welcome Conference Sells Out Lincoln Center’s Alice Tully Hall in NYC

Top: EMP chef Daniel Humm; Karen Page, The Point’s Cameron Karger, Relais & Chateaux’s Brenda Homick, and the Inn at Little Washington’s Patrick O’Connell; Lettuce Entertain You’s Rich Melman and Karen Page; Karen Page, Will Guidara, and Andrew Dornenburg; and Blackberry Farm’s Mary Celeste Beall

“When you love something, the aura of joy surrounds you.”
Rich Melman, beloved Chicago restaurateur at the 2017 Welcome Conference

Eleven Madison Park’s Will Guidara and Journee’s Anthony Rudolf love the restaurant business.

Together, Guidara and Rudolf co-created The Welcome Conference in 2014. With a mission of bringing together the front of the house side of the industry to share best practices and inspire one another, it has since become a not-to-be-missed event for hospitality professionals throughout the U.S., and increasingly beyond.

We’ve attended every single one.  The first was perhaps a couple hundred people in the basement of the Cooper Union downtown.  Yesterday’s fourth annual conference brought together a sold-out crowd of 850 at Lincoln Center’s Alice Tully Hall, who included chef Michael Anthony, publicist and radio host Shari Bayer, chef Franklin Becker, Ottawa restaurateur Steve Beckta, Agern’s Katie Bell, Maple’s Katina Pappas Dermatas, food writer Meryl Evans, Untitled’s (and, soon, Gramercy Tavern’s) Arjav Ezekiel, restaurateur Georgette Farkas, author Andrew Friedman, Relais & Chateaux’s Brenda Homick, Eleven Madison Park chef Daniel Humm, The Point’s Cameron Karger, chef James Kent, Blue Hill’s Grace Nguyen, restaurateur Drew Nieporent, the Inn at Little Washington’s Patrick O’Connell, writer Paula Prentiss, Karen’s fellow Dame Lynne Ryan, chef Hillary Sterling, etiquette-and-BBQ expert Amy Mills Tunnecliffe and her son Guy Tunnecliffe, and Del Posto’s Marta Variara. 

Our thanks to yesterday’s speakers — who included Soul Cycle’s Melanie Whelan, Union Square Cafe’s Sam Lipp, Dr. John Medina, Frank Guidara, Blackberry Farm’s Mary Celeste Beall, Antoine’s Charles Carter, Husk’s Sean Brock, Waffle House’s Mel, Mojo, and Sharifa; hostage negotiator Gary Noesner, Drive Change’s Jordyn Lexton, Momofuku’s David Chang, and Lettuce Entertain You’s Richard Melman  for sharing their ideas and insights.

And our heartfelt congratulations to Will and Anthony on organizing (with the help of Aaron Ginsberg and the amazing Sandra Di Capua) a day filled with positive energy, wisdom, and inspiration galore!

Top row: Co-founder Will Guidara, and conference guests; 2nd row: Karen Page with author Andrew Friedman; Andrew Dornenburg with conference guests; The Point’s Cameron Karger, Karen Page, and Ottawa’s Steve Beckta; 3rd row: Waffle House made waffles onsite, enjoyed by restaurateur Drew Nieporent with guests from Open Table; 4th row: Andrew Dornenburg with Agern’s Katie Bell; guest curator Brian Canlis with co-founder Anthony Rudolf; Karen Page with three waitresses from the Charleston Waffle House; and Andrew Dornenburg with Shari Bayer, who won a trip for 2 to Blackberry Farm in her lunchbox

The Welcome Conference was held Monday, June 5, 2017, at Lincoln Center’s Alice Tully Hall in New York City.  Ticket sales are announced a few months in advance, so visit its website in early 2018 to discover the on-sale date for the fifth annual conference to be held in June 2018: thewelcomeconference.com.

A Farewell to Chef Brad Farmerie’s Game-Changing NoLIta Restaurant PUBLIC

Top right and middle left: Chef Brad Farmerie of PUBLIC; Middle right: pasta with Carrot Bolognese; Bottom left: PUBLIC’s dining room; Bottom right: The Impossible Burger at PUBLIC

“Back in 2003, when PUBLIC opened in NoLIta, it was something of a game changer. The menu tipped its hat to the Antipodes, even offering grilled kangaroo with coriander falafel, and its industrial-vintage design, incorporating elements like antique mailboxes, card catalogs and office doors with glass panels, was not then as typical as it is today.”
—Florence Fabricant, The New York Times

We were big fans of Brad Farmerie‘s Michelin-starred restaurant PUBLIC since our first fateful visit more than a decade ago. In Brad, we discovered a chef who cooked with a unique combination of influences from his global travels from London to the Land Down Under, and who had a rare talent for making exotic ingredients come alive in a way that felt, strangely, both new and familiar.

Our last toast at PUBLIC

So when we learned that PUBLIC would be closing after 14 years on June 3rd, we hoped to be able to be there for a last hurrah dinner.  However, we discovered only belatedly that the last seating open to the public would be June 2nd, as the restaurant hosted a private wedding on its closing night.

So, we wanted to raise a toast to our last meal at the restaurant, which occurred late the night of February 16th, when we ordered a wonderful carrot Bolognese pasta topped with pesto, and tasted its impossibly delicious version of the [meatless] Impossible Burger.  Along with sister restaurant Saxon + Parole, PUBLIC was one of just a half-dozen in the country to offer The Impossible Burger, which is 100 percent plant-based with the look, smell, texture, and taste of beef.

Our heartfelt thanks to Brad and the entire team at PUBLIC for welcoming us so warmly, and for creating such delicious memories for us, over the years. While PUBLIC may be gone, it will never be forgotten.  Hope to see you soon at one of your other wonderful restaurants!

Brad Farmerie‘s  restaurant Saxon + Parole is at 316 Bowery in New York City, and is one of the few restaurants in the city serving the meatless Impossible Burger (for which reservations are required, as quantities are limited).  S+P’s version features a mushroom puree, roasted oyster mushrooms, sherry onions, and truffle cream ($18).  212.254.0350.  saxonandparole.com

Karen Page and Andrew Dornenburg To Speak at 2017 Enneagram Global Summit

“Now, after lurking on the fringes of mysticism and pop psychology for more than 20 years, the Enneagram is turning mainstream and respectable….The CIA now uses the Enneagram to help agents understand the behavior of individual world leaders. The U.S. Postal Service recently turned to the Enneagram to help employees resolve conflicts. Clergy from the Vatican signed up for an Enneagram seminar.”
Newsweek (September 11, 1994)

We are both honored to be among the 40+ leading experts — including A.H. Almaas (Hameed Ali), Cynthia BourgeaultCaroline W. CaseyJessica Dibb, Katie Hendricks, Robert Holden, Russ Hudson, Dr. Claudio NaranjoHelen Palmer, Cheryl Richardson, Fr. Richard Rohr, and Dr. Dan Siegel — who will be featured as part of the upcoming 2017 Enneagram Global Summit taking place June 5-9, 2017.

On the day of the 2017 Enneagram Global Summit dedicated to “Innovative Applications of the Enneagram,” we speak with host Jessica Dibb — creator of the Summit and director and founder of the Inspiration Community & Consciousness School — about “Understanding the Enneagram Through Wine and Food.”  

Creativity has been defined as the power to connect the seemingly unconnected, an idea we explore further in our forthcoming book KITCHEN CREATIVITY (Little, Brown; Fall 2017).  While the Enneagram is primarily applied to people, its underlying archetypes can also be applied to inanimate objects — even wine and food. We discovered we could extend our understanding of gastronomy by applying to it the framework of the Enneagram. In turn, we’ve enhanced our understanding of the Enneagram through its creative application in the realm of food and wine. Join us — plus an expected audience of 20,000+ — and see if you might be inspired to explore your own creative connections.

Registration for this online event is free, and more information — including a complete schedule of speakers — is available here.

For the uninitiated, the Enneagram is a widespread personality typing system that has been taught by as varied a set of groups as the CIA, the Jesuits, and Stanford Business School.  It illuminates nine different personality types, which are typically referred to simply by the numbers 1 through 9 — although there are often different names associated with each type.  Karen, a Type 1, is a Perfectionist, and driven by high ideals.  Andrew, a Type 9, is a Peacemaker, and motivated to keep the peace.

We first discovered the Enneagram just a few years after we were married in 1990.  Karen had been introduced to the Myers-Briggs personality typing system through two different classes she took in the late 1980s at Harvard Business School, and we both found it eye-opening to know each other’s MBTI types.  After Karen stumbled across Don Riso‘s books on the Enneagram while looking for books on Myers-Briggs and we learned our Enneagram types, it was even more explosively powerful and brought each of us to a radical new understanding of the other.  It also sprang open the door to deep compassion, which is vital in any marriage.  We credit the Enneagram as being one of the most important tools we’ve discovered to more easily resolve the inevitable conflicts that arise in any relationship, and as an invaluable method for understanding on a deeper level those we interview on a regular basis for our books (including other authors, chefs, mixologists, restaurant critics, restaurateurs, and sommeliers).

Russ Hudson, Andrew Dornenburg, Karen Page, Don Riso, and Brian Taylor

We’re grateful to have met the leading authors in the field of the Enneagram — Don Riso and his co-author and Enneagram Institute co-founder Russ Hudson, who collaborated on the landmark Enneagram books Discovering Your Personality Type, Personality Types, Understanding the Enneagram and The Wisdom of the Enneagram — so soon after they began their professional collaboration.  Karen had the pleasure and privilege of going through their intensive Enneagram training in 1994.  Later the same year, she joined them at the inaugural International Enneagram Conference at Stanford University, and thereafter — at Don’s request (and in his and Russ’s absence) — she co-keynoted with Don’s attorney and partner Brian Taylor the Pacific Coast Law Conference at the University of Washington with a presentation on the Enneagram.  We’re even more grateful to have been able to count Don (who passed away at age 66 in 2012) and Brian and Russ as beloved friends over the years.

“I believe [the Enneagram is] truly the most profound tool I’ve ever come across in my 50+ years as a doctor, therapist, professor, lecturer, teacher and author to help people find, build, and sustain amazing, loving, intimate and fulfilling relationships.”
David Daniels, MD, clinical professor of psychiatry and behavioral sciences, Stanford Medical School

The Enneagram field sadly lost another advocate just this week in Dr. David Daniels, whom Karen had the pleasure of meeting at the 1994 International Enneagram Conference at Stanford.  In fact, David — a professor at Stanford, and frequent collaborator with Enneagram author Helen Palmer — was the catalyst behind bringing the groundbreaking conference to Stanford.  He will be sorely missed by the greater Enneagram community.

“…This year’s Enneagram Global Summit is rapidly approaching. It will have probably the greatest collection of Enneagram teachers ever assembled, AND it is free. I would also add that our recently departed and much beloved friend, David Daniels, was recorded for this conference, and it is one of the last chances to experience his wisdom and compassion. So I hope you can make some time to join us for this gathering of souls!”
Russ Hudson, President of The Enneagram Institute

The 2017 Enneagram Global Summit is a free online event that will be held June 5-9, 2017.

The 40+ featured speakers will include A.H. Almaas (Hameed Ali), Cynthia Bourgeault, Caroline W. Casey, Beatrice Chestnut, Flemming Christensen, Tom Condon, Dr. David Daniels, Jessica Dibb, Andrew Dornenburg, Deborah Threadgill Egerton, Katherine Chernick Fauvre, James Flaherty, Anne Geary, Michael Gelb, Belinda Gore, Rachel Hamilton, Katie Hendricks, Hollie Holden, Robert Holden, Russ Hudson, Andrea Isaacs, Dr. Jack Killen, Ginger Lapid-Bogda, PhD, John Luckovich, Sandra Maitri, Dr. Claudio Naranjo, Michael Naylor, Dr. Delbar Niroushak, Beth O’Hara, Susan Olesek, Dr. Deborah Ooten, Uranio Paes, Karen Page, Helen Palmer, Cheryl Richardson, Lynda Roberts, Father Richard Rohr, Ben Saltzman, Terry Saracino, Gayle Scott, Alex Senegal, Dr. Dan Siegel, Mario Sikora, and Jerome Wagner.

For more information or to register, click here.