Serving Up Speeches With Flavor

When the word of the day is gemütlichkeit, you know you’re in for an enlightening club meeting.

The German word, which refers to the warm sense of community that grows from genuine connections with others, could qualify as the unofficial motto of NY Foodies Toastmasters, a virtual club that chartered in 2023 in New York City. Members are exuberant about the culinary arts, whether creating meals, consuming food, or both.

Everyone enjoys eating, says Jennifer Chan, DTM, who helped launch the club. Food might seem like a narrow focus, but it mixes well with topics like culture, art, history, and more. Talking about food also brings a challenging chance to practice vocal variety, gestures, sensory language, stories of every kind, and even humor, Chan adds.

“When you have a room full of people who are passionate about the same topic and you’re hearing mouth-watering stories and seeing delicious pictures, speakers make food come alive!” she notes.

“The club definitely has a unique flavor, like a shared family meal,” says charter member Patrice Sturtevant. The group’s diverse membership makes for delicious meetings.

“One week we may learn about the best Ethiopian eateries around, and celebrate Chinese treats the next time. At another gathering, we may get the skinny on kitchen gadgets,” she explains.

2025–2026 Vice President Public Relations William Robinson says Foodies follows the traditional meeting format, spiced with some creative adaptations. Agendas are reimagined as menus, opening with “starters” (word of the day, meeting roles, etc.). Next comes the popular Cornucopia Corner—an addition beyond the regular meeting format—which Robinson calls a grab bag of member-chosen short talks that may give the audience savory quotes, food facts, or even brief demonstrations. One recent tidbit shared by member Shirley Shing covered the many modern and ancient uses of kitchen tongs.

The meeting’s “main course” serves up two prepared Pathways speeches. Robinson says a food topic isn’t required but most presentations are filled with enticing photos, dramatic facial expressions and gestures, music, and other tactics aimed squarely at the audience’s five senses.

“Dessert” ends the meeting with reports and impressively thoughtful and supportive evaluations.

“We savor every bite. The speeches are meaty and nicely spiced and some have new flavors that may take some time to digest,” Deborah Leung, DTM, explains with a smile.

One meeting response is guaranteed, says Robinson, “We always leave hungry!”

The club also has a big appetite for continuing foodie conversations beyond regular meetings. Members ardently pursue that family dinner vibe with frequent chats on WhatsApp.

“I could talk about food all day, so [that WhatsApp group] is ideal! From photographs of beautifully plated restaurant meals to home-cooked dishes, the constant food talk keeps us connected and makes the club feel like a true community,” says Denise Collins, DTM, 2025-2026 District 119 Director.

Members in or near New York City gather in person as often as possible to try new places and cuisines, revisit old favorites, explore fun food events, and host potluck parties. “These activities bring us closer together and turn members into friends,” says Leung.

That’s why gemütlichkeit expresses the Foodies club culture so well, adds Jonathan Yu, DTM, a member and 2025-2026 District 119 Program Quality Director.

“I always feel gemütlichkeit—that great fellowship with members. And I’m a person who rarely cooks. I’m a Foodie for eating!” he laughs.

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