BARNARD COLLEGE - EXCLUSIVE INTERVIEW
Daguin and Moulton: Two Inspirational Women in the Culinary Industry
By Kisa Schell
The American entrepreneurial success story was celebrated recently at Barnard College, where culinary giants Ariane Daguin and Sarah Moulton were celebrated for their rich careers at a riveting BENet event. Three themes highlighted the stories of their accomplishments: developing and sustaining professional relationships, innovation, and culture.
Growing up in France, Daguin grew up in a culinary family where she learned the skills of her trade at a very young age. In her late teens, Daguin struck out on her own and came to the United States first as an au pair but quickly expanded her horizons as a distributor for Commonwealth Farms. From there, Daguin founded the ever-successful gourmet food distributor D’Artagnan, known for its high quality products and company culture. Named after musketeer Charles de Batz-Castelmore d’Artagnan, known for his iconic slogan “all for one and one for all,” which the company embodies through its collaborative philosophy.
A graduate of the University of Michigan and the Culinary Institute of America, Moulton is another example of unparalleled excess in the culinary industry. For 23 years, Moulton was the executive chef of Gourmet Magazine but her career has only continued to blossom as she published numerous cookbooks and appeared on the small screen as well, most currently hosting Sarah’s Weekend Meals on public television. Founder of the NY Women’s Culinary Alliance, Moulton is an active advocate for women in the culinary industry.
In a riveting discussion between the two friends, Daguin and Moulton discussed their long and fulfilling journeys towards success. The pair reminisced on their relationships with Julia Child and how believing in one’s work will ultimately lead to success. Daguin spoke to the value of corporate culture and teamwork, again echoing the musketeer’s philosophy, “all for one and one for all.” In a truly inspirational conversation, it was clear that one thing was certain for success: a vision of quality and innovation are necessary in an ever-changing culinary landscape. #
