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{{Short description|American cookbook author}}
{{Userspace draft|source=ArticleWizard|date=January 2022}}

{{Infobox chef
{{Infobox chef
| honorific_prefix =
| honorific_prefix =
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| birth_place = [[Petersburg, Illinois]]
| birth_place = [[Petersburg, Illinois]]
| death_date = {{death date and age|2013|10|21|1914|6|8}}
| death_date = {{death date and age|2013|10|21|1914|6|8}}
| nationality = American
|death_place=[[Ann Arbor, Michigan]]| nationality = American
| spouse = [[Donald F. Lach]]
| spouse = [[Donald F. Lach]]
}}
}}


'''Alma Lach''' ([[Birth name#Maiden and married names|née]] '''Satorius''' June 8, 1914 – October 21, 2013) was an American chef, cookbook author, and food consultant.
'''Alma Lach''' ([[Birth name#Maiden and married names|née]] '''Satorius'''; June 8, 1914 – October 21, 2013) was an American chef, cookbook author, and food consultant.


==Biography==
==Biography==
⚫
Lach was born Alma Elizabeth Satorius on June 8, 1914, in [[Petersburg, Illinois|Petersburg]], [[Illinois]].<ref name="Chi-Food">{{cite encyclopedia

⚫
Alma Lach was born Alma Elizabeth Satorius on June 8, 1914 in [[Petersburg, Illinois|Petersburg]], [[Illinois]]<ref name="Chi-Food">{{cite encyclopedia
| last = Haddix
| last = Haddix
| first = Carol Mighton
| first = Carol Mighton
Line 25: Line 23:
| editor3-first = Colleen
| editor3-first = Colleen
| editor3-last = Taylor Sen
| editor3-last = Taylor Sen
| encyclopedia = The Chicago Food Encylopedia
| encyclopedia = The Chicago Food Encyclopedia
| title = Lach, Alma
| title = Lach, Alma
| year = 2017
| year = 2017
| publisher = The University of Illinois Press
| publisher = The University of Illinois Press
| location = Urbana
| location = Urbana
| isbn = 025209977X
| isbn = 978-0252099779
| oclc = 973222701
| oclc = 973222701
}}</ref>. She began studying [[home economics]] at the [[University of Chicago]] in 1939, where she met her husband, historian [[Donald F. Lach]]
}}</ref> She began studying [[home economics]] at the [[University of Chicago]] in 1939, where she met her husband, historian [[Donald F. Lach]].
<ref>{{cite web
<ref>{{cite web
|url=https://lesdameschicago.org/2013/12/03/remembering-alma-lach/
|url=https://lesdameschicago.org/2013/12/03/remembering-alma-lach/
Line 41: Line 39:
|website=Les Dames d'Escoffier Chicago
|website=Les Dames d'Escoffier Chicago
|access-date=2022-01-11}}
|access-date=2022-01-11}}
</ref>. After her husband received a [[Fulbright Program|Fulbright]] Scholarship to study in [[Paris]] in 1949, Lach began attending [[Le Cordon Bleu]] cooking school. She received the Grand Diplôme from there in 1956<ref name="UCSP">{{cite web
</ref> After her husband received a [[Fulbright Program|Fulbright]] Scholarship to study in [[Paris]] in 1949, Lach began attending [[Le Cordon Bleu]] cooking school. She received the Grand Diplôme from there in 1956.<ref name="UCSP">{{cite web
|url=https://www.lib.uchicago.edu/collex/exhibits/almalach/
|url=https://www.lib.uchicago.edu/collex/exhibits/almalach/
|title=Alma Lach's Kitchen: Transforming Taste
|title=Alma Lach's Kitchen: Transforming Taste
|publisher= The University of Chicago: The Hanna Holborn Gray Special Collections Research Center
|publisher= The University of Chicago: The Hanna Holborn Gray Special Collections Research Center
|access-date=2022-01-11
|access-date=2022-01-11
}}</ref> In the interim she published children's cook books, including ''A Child’s First Cook Book'' in 1950 and two that featured the [[Campbell's Kids]].
}}</ref>.


Lach's first foray into mass media occurred in 1955, when she created and hosted the children's cooking show ''Let's Cook'', which aired on [[WTTW]] in [[Chicago]] and later in [[WGN-TV|WGN]]. From 1957 to 1964 she served as the food editor of the [[Chicago Sun-Times]], where she published a column entitled ''Good Food''<ref name="UCSP" />.
Lach's first foray into mass media occurred in 1955, when she created and hosted the children's cooking show ''Let's Cook'', which aired on [[WTTW]] in [[Chicago]] and later on [[WGN-TV|WGN]]. From 1957 to 1964 she served as the food editor of the ''[[Chicago Sun-Times]]'', where she published a column entitled ''Good Food''.<ref name="UCSP" />


Further endeavors included television appearances on Over Easy with [[Hugh Downs]], the Lee Phillip Show on [[WBBM-TV]], and various iterations of the [[Today (American TV program)|Today]] show. Through her company, Alma Lach Kitchens, Inc., Lach worked as a consultant to various Chicago restaurants, including the [[The Berghoff (restaurant)|Berghoff]], and for Flying Food Fare, which provided meals to [[Midway Airlines (1976–1991)|Midway Airlines]]. In the 1970s she opened the Alma Lach Cooking School on [[Rush Street (Chicago)|Rush Street]] in Chicago<ref>{{cite book
Further endeavors included television appearances on Over Easy with [[Hugh Downs]], the Lee Phillip Show on [[WBBM-TV]], and various iterations of the [[Today (American TV program)|Today]] show. Through her company, Alma Lach Kitchens, Inc., Lach worked as a consultant to various Chicago restaurants, including the [[The Berghoff (restaurant)|Berghoff]], and for Flying Food Fare, which provided meals to [[Midway Airlines (1976–1991)|Midway Airlines]]. In the 1970s she opened the Alma Lach Cooking School on [[Rush Street (Chicago)|Rush Street]] in Chicago.<ref>{{cite book
|editor-first = Carol Mighton
|editor-first = Carol Mighton
|editor-last = Haddix
|editor-last = Haddix
Line 58: Line 56:
|publisher=Surrey Books
|publisher=Surrey Books
|page= 62
|page= 62
|isbn=1572840900
|isbn=978-1572840904
|oclc=123485583
|oclc=123485583
}}</ref> In 1975 she was hired by [[Lettuce Entertain You Enterprises|Lettuce Entertain You]] founder Rich Melman as a consultant.<ref name=":0">{{Cite news |last=O'Donnell |first=Maureen |date=November 2, 2013 |title=Cookbook author was Sun-Times food editor |work=[[Chicago Sun-Times]]}}</ref>
}}</ref>.


Lach died in [[Ann Arbor, Michigan]], on October 21, 2013, at age 99.<ref name=":0" />
⚫
==Honors and Awards==


⚫
==Honors and awards==
As a result of receiving the Grand Diplôme from Le Cordon Bleu, Lach received membership in [[Legion of Honour|Légion d’Honneur]] by the French government. She received a mink stole for first prize in the [[Pillsbury (brand)|Pillsbury]] Creative Recipe Content for Newspaper and Magazine Food Editors for her work as food editor at the Chicago Sun-Times in 1958. In 1962 she was granted full membership in the [[Confrérie des Chevaliers du Tastevin]], and in 1964 she became a member of the [[Confrérie de la Chaîne des Rôtisseurs]] <ref name="UCSP" />.
As a result of receiving the Grand Diplôme from Le Cordon Bleu, Lach received membership in the [[Legion of Honour|Légion d’Honneur]] by the French government. She received a mink stole for first prize in the [[Pillsbury (brand)|Pillsbury]] Creative Recipe Content for Newspaper and Magazine Food Editors for her work as food editor at the ''Chicago Sun-Times'' in 1958. In 1962 she was granted full membership in the [[Confrérie des Chevaliers du Tastevin]], and in 1964 she became a member of the [[Confrérie de la Chaîne des Rôtisseurs]].<ref name="UCSP" />


== Works ==
== Works ==
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* ''Hows and Whys of French Cooking'' (1974). {{ISBN|0226467406}}. {{OCLC|3033954}}
* ''Hows and Whys of French Cooking'' (1974). {{ISBN|0226467406}}. {{OCLC|3033954}}


===Television Series===
===Television series===
* ''Let’s Cook'' (1955).
* ''Let’s Cook'' (1955).


== References ==
== References ==

<!-- See https://en.wikipedia.org/wiki/Help:Referencing_for_beginners on how to create references. -->
{{Reflist}}
{{Reflist}}


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* [https://www.lib.uchicago.edu/collex/exhibits/almalach/ Alma Lach's Kitchen: Transforming Taste]
* [https://www.lib.uchicago.edu/collex/exhibits/almalach/ Alma Lach's Kitchen: Transforming Taste]


{{DEFAULTSORT:Lach, Alma}}
<!-- Categories -->
[[Category:Alumni of Le Cordon Bleu]]

[[Category: Alumni of Le Cordon Bleu]]
[[Category:American food writers]]
[[Category: American food writers]]
[[Category:American television chefs]]
[[Category: American television chefs]]
[[Category:American women chefs]]
[[Category: American women chefs]]
[[Category:American cookbook writers]]
[[Category: American cookbook writers]]
[[Category:1914 births]]
[[Category: 1912 births]]
[[Category:2013 deaths]]
[[Category:University of Chicago alumni]]
[[Catagory: 2013 deaths]]
[[Category:American gastronomes]]

Latest revision as of 18:31, 7 March 2024

Alma Lach
Born
Alma Elizabeth Satorius

(1914-06-08)June 8, 1914
Petersburg, Illinois
DiedOctober 21, 2013(2013-10-21) (aged 99)
Ann Arbor, Michigan
NationalityAmerican
SpouseDonald F. Lach

Alma Lach (née Satorius; June 8, 1914 – October 21, 2013) was an American chef, cookbook author, and food consultant.

Biography

[edit]

Lach was born Alma Elizabeth Satorius on June 8, 1914, in Petersburg, Illinois.[1] She began studying home economics at the University of Chicago in 1939, where she met her husband, historian Donald F. Lach. [2] After her husband received a Fulbright Scholarship to study in Paris in 1949, Lach began attending Le Cordon Bleu cooking school. She received the Grand Diplôme from there in 1956.[3] In the interim she published children's cook books, including A Child’s First Cook Book in 1950 and two that featured the Campbell's Kids.

Lach's first foray into mass media occurred in 1955, when she created and hosted the children's cooking show Let's Cook, which aired on WTTW in Chicago and later on WGN. From 1957 to 1964 she served as the food editor of the Chicago Sun-Times, where she published a column entitled Good Food.[3]

Further endeavors included television appearances on Over Easy with Hugh Downs, the Lee Phillip Show on WBBM-TV, and various iterations of the Today show. Through her company, Alma Lach Kitchens, Inc., Lach worked as a consultant to various Chicago restaurants, including the Berghoff, and for Flying Food Fare, which provided meals to Midway Airlines. In the 1970s she opened the Alma Lach Cooking School on Rush Street in Chicago.[4] In 1975 she was hired by Lettuce Entertain You founder Rich Melman as a consultant.[5]

Lach died in Ann Arbor, Michigan, on October 21, 2013, at age 99.[5]

Honors and awards

[edit]

As a result of receiving the Grand Diplôme from Le Cordon Bleu, Lach received membership in the Légion d’Honneur by the French government. She received a mink stole for first prize in the Pillsbury Creative Recipe Content for Newspaper and Magazine Food Editors for her work as food editor at the Chicago Sun-Times in 1958. In 1962 she was granted full membership in the Confrérie des Chevaliers du Tastevin, and in 1964 she became a member of the Confrérie de la Chaîne des Rôtisseurs.[3]

Works

[edit]
Library resources about
Alma Lach
By Alma Lach

Books

[edit]
  • A Child’s First Cook Book (1950). OCLC 1690449.
  • The Campbell Kids at Home (1954). OCLC 46457274.
  • The Campbell Kids Have a Party (1954). OCLC 7085271.
  • Let’s Cook (1956). OCLC 31823968
  • Cooking à la Cordon Bleu (1970). OCLC 101633.
  • Hows and Whys of French Cooking (1974). ISBN 0226467406. OCLC 3033954

Television series

[edit]
  • Let’s Cook (1955).

References

[edit]
  1. ^ Haddix, Carol Mighton (2017). "Lach, Alma". In Haddix, Carol Mighton; Kraig, Bruce; Taylor Sen, Colleen (eds.). The Chicago Food Encyclopedia. Urbana: The University of Illinois Press. ISBN 978-0252099779. OCLC 973222701.
  2. ^ Reardon, Joan (2013-12-03). "Remembering Alma Lach". Les Dames d'Escoffier Chicago. Retrieved 2022-01-11.
  3. ^ a b c "Alma Lach's Kitchen: Transforming Taste". The University of Chicago: The Hanna Holborn Gray Special Collections Research Center. Retrieved 2022-01-11.
  4. ^ Haddix, Carol Mighton, ed. (2007). Chicago Cooks: 25 Years of Food History with Menus, Recipes, and Tips from Les Dames D'Escoffier Chicago. Chicago: Surrey Books. p. 62. ISBN 978-1572840904. OCLC 123485583.
  5. ^ a b O'Donnell, Maureen (November 2, 2013). "Cookbook author was Sun-Times food editor". Chicago Sun-Times.
[edit]
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