A great meal and a drink bring people together, but for two women, it’s about more than that—it’s about inspiring other female chefs and beverage connoisseurs. Following Women’s History Month, we spoke with Cathy Whims, chef and owner of Nostrana, and Lorena Vásquez, master rum blender for Zacapa, about how they each transformed their love of flavor into fulfilling careers. Read our Q&A with these two trailblazing women, plus get Whims’ delicious blueberry tart recipe!
2 women share their unique culinary journeys
Cathy Whims (chef and owner of Nostrana)
Based in Portland, OR, Whims combines her love for Italian cuisine with a Pacific Northwest flair. Her approach to using locally sourced and seasonal ingredients in dishes not only has shaped Portland’s vibrant culinary scene but made her a six-time James Beard Award finalist for Best Chef: Northwest.
First for Women: What first drew you to Italian cuisine, and how has your approach to it evolved over the years?
Whims: Cooking at Nostrana deepened my understanding of Italian cuisine and connected me back to my Southern roots. Growing up in North Carolina, I grew apart from some of the foods I ate during my childhood. After my first trip to Italy, I realized I had to reteach and relearn the art of Italian cooking. I saw many similarities in techniques and ingredients from those in Italian cuisine and flavors from the South. Think polenta and grits, prosciutto and country ham—they’re essentially just two sides of the same coin. Both cuisines have strong agrarian cultures built around the seasons with a bounty of local ingredients and an unfussy celebration of place. It’s no surprise I fell in love with Italian food—it resonates with me on a cellular level.
FFW: Who are the women who’ve inspired you most throughout your journey?
Whims: Throughout my journey, my mother has been one of my biggest supporters and inspiration. Despite working full-time at a pharmacy, she consistently put a home-cooked meal on the table for our family of four, twice a day. Often, dinner was inspired by Julia Child or a mix of Southern classics. I also adore Marcella Hazan, who was not a professional cook at first yet had a vision to transform the way Americans master Italian cuisine. Lastly, Carol Adams taught me about alternatives in cooking and showed me how to elevate the simplest ingredients.
FFW: How has being a woman shaped your experience in the culinary industry, and what has helped you stay grounded through it all?
Whims: My restaurant experience was one-of-a-kind—it offered a feminine and countercultural approach, prioritizing the quality of food and overall dining experience rather than focusing on the number of covers. Each dish told a story throughout, honoring traditions and cultures that shaped the food, whether it was ingredients or flavors.
Lorena Vásquez (master rum blender for Zacapa)
For Vásquez, blending rums is both an art and a science—two fields she’s well-versed in. Her experience spans over 40 years, with a focus on creating quality rum for Zacapa customers and having a larger social impact for women in particular.
FFW: What inspires your approach to blending rums for Zacapa?
Vásquez: A great rum is like a great story—it takes time, patience and a touch of magic. My approach to blending rums has definitely been influenced by my background in chemistry. Before entering the spirits industry, I earned a bachelor’s degree in chemistry and pharmacy and also studied food technology and business administration. This scientific foundation helped me develop a deep understanding of flavors and aromas, allowing me to master the technical aspects of rum blending.
FFW: What’s one project from your social impact initiatives that really speaks to you?
Vásquez: One of the projects I’m most proud of is our Petate weaving program, where local women handcraft the intricate bands that adorn each bottle of Zacapa. This initiative not only helps preserve an important part of our cultural heritage but also provides hundreds of women with financial independence and the ability to support their families. When you empower women, you empower entire communities.
Through our initiatives, we’ve seen women gain confidence, send their children to school, and invest in their futures. It’s incredibly rewarding to witness the ripple effect of these opportunities. Beyond the economic impact, I also hope to inspire more women to break barriers in the spirits industry and beyond. As one of the few female master blenders in the world, I know how important it is to lead by example. My hope is that by sharing my journey and championing these initiatives, more women will feel encouraged to follow their passions and step into leadership roles in whatever field they choose.
FFW: Looking back on more than four decades in the industry, what are the most valuable insights you’ve gained that could help other women hoping to succeed in this space?
Vásquez: After more than four decades in the rum industry, I’ve learned that technical knowledge is essential, but what truly sustains you over time is passion, patience, and integrity. I’ve come to understand that mastering the art of rum requires sensitivity, respect for the raw materials and a deep connection with time—because rum teaches you to wait and to trust the process. To the women who dream of making their mark in this world, I would say: never doubt your intuition, stand firm in your voice even in spaces where it isn’t always heard, and never forget that excellence knows no gender. Authenticity and perseverance are our strongest allies.
Bonus: Whim’s wow-worthy blueberry tart recipe
With Whims’ new cookbook, The Italian Summer Kitchen, releasing on April 15, she shares a blueberry tart recipe that’s the perfect sweet treat for the warm days ahead.
Blueberry Tart
Ingredients:
Crust:
- 1½ sticks (¾ cup) cold unsalted butter cut into ½-inch pieces
- 2 cups flour
- 1 tbs sugar
- Zest of 1 lemon
- 1 tsp fine salt
Filling:
- 4 cups blueberries
- 1 teaspoon cinnamon
- ¾ cup sugar
- ¼ tsp salt
- Juice of 1 lemon
- 8 oz creme fraiche
- 2 eggs
Directions:
- Preheat oven to 400°F. Use food processor to combine cold butter with flour, sugar and zest of one lemon until the texture resembles coarse cornmeal. Press mixture evenly into bottom and sides of 12-inch fluted tart pan. Refrigerate 30 minutes. Prick bottom of crust with fork and cover with aluminum foil. Fill with weights (dry beans are perfect). Bake tart pastry 25 minutes or until golden brown. Let cool and remove weights and foil.
- Mix blueberries with cinnamon, sugar, salt and lemon juice. Pour berry mixture into baked pastry. Bake 15 minutes. Turn oven down to 375°F.
- Mix creme fraiche with beaten eggs. After 15 minutes in the oven, pour creme fraiche mixture over berries. Bake an additional 20 to 35 minutes until custard is set. Remove from oven to a cooling rack. When cool, remove from tart pan and serve.
- Note: Place leftover tart slices in an airtight container and store in fridge for 3 to 4 days.