Women at the top: 15 exec chefs reveal their ingredients for success

Votta pursued a career in the arts and interior design, then returned to her first love. A Culinary Institute of America graduate, she cooked in New York for 18 years, including with Danny Meyer at Tabla. Locally, she's been top toque at Simon Pearce in West Chester, the Joseph Ambler Inn and Feast Your Eyes Catering. She opened Sycamore, a rustic American BYO, a few months ago.

QUOTE: "[As chefs, women] have more patience than men, especially in the teaching end of things. And we're good at multitasking and juggling."

BRAGGING RIGHTS: "I won Philly Cooks twice for best dessert and best appetizer."

MUST-HAVE KITCHEN TOOL: "I can get by [without] everything but my chef's knife."

CULINARY GOAL: "I met it by opening my own restaurant, but I hope to also help Lansdowne continue to grow and become a more vital town."

PERSONAL FAVORITE: "People tell me I make the best crab cakes - all crab, no breading."

GUILTY FOOD PLEASURE: "Baloney cups - baloney and cheese on bread under the broiler. They curl up. When I was on Atkins, I made them without the bread."