Barbara Lynch

Session 2017 l Pioneer Your Big Life: How to Use Grit and Perseverance to Your Advantage

The best thing about life on your own terms? There is no one clear-cut path. The hard part? There is no one clear-cut path. How do you create the life you want when you’re not even sure you know what that looks like or how to get it?

Welcome to the Big Life—it’s not only within your reach; you get to write the rules. Led by Ann Shoket, former editor-in-chief of Seventeen and author of THE BIG LIFE, this session offers insights to help you tap your ambition AND honor your dreams at the same time. You will hear from a panel of pioneers who have been in your shoes – confused, frustrated, discouraged. Learn how they persevered with grit through challenges and confusion and achieved success – even when they hit roadblocks along the way. This insightful and life-changing session will explore what goes through your head when you fall down or hit a bump, and how that—not talent or luck—makes all the difference in creating your Big Life. Read More


Chef Barbara Lynch’s Recipe for a Good Life (and Her Easy, Go-To Summer Dinner)

Barbara LynchDining in her restaurants, such as No. 9 Park or Menton, you would never guess that Barbara Lynch grew up eating canned vegetables and instant foods. But an early job at a private club introduced her to the idea that food can make people happy, and a home economics teacher took an interest in the future award-winning chef, seeing her talent and drive.

“I was never going to be able to afford college,” says Lynch, who skipped out on the last year of high school as well. “But I knew that I was going to make something of myself and that cooking was my way out.”

Her company, Barbara Lynch Gruppo, now includes seven Boston restaurants, which all, by the way, provide health and dental insurance, 401(k) plans, parental leave and educational opportunities to everyone on staff, from the line chefs to the dishwashers. She also published her memoir, Out of Line: A Life of Playing with Fire, earlier this year. Lynch, who will be speaking both at Opening Night and at the Conference, took time out from her hectic schedule to share what she has learned along her path. Read More

Barbara Lynch’s Recipe for Shellfish and Saffron Stew

(Photo courtesy of Chris Court)

Ingredients for stew (serves 4 – 6):

2 1.5 pound lobsters, meat removed
12ea U20 scallops, muscle removed
12 U15 shrimp
24 countneck clams, cleaned
24 mussels, cleaned, beards removed
1 Spanish onion, diced
3 ribs of celery, diced
3 carrots, peeled and diced
2 cloves garlic, minced
1 T saffron
2 t red chili flake
1 cup dry white wine
1 16 oz can lavall cherry tomatoes, including liquid
2 16 oz cans white beans such as cannellini, drained and rinsed
1 T extra virgin olive oil
Kosher salt and freshly ground pepper to taste
1 bunch chives, cut into batons as garnish

Ingredients for black olive croutons:

1 baguette or day old bread, small dice
2 T black olive paste or tapenade

To build the stew:

In a large rondo, sauté onion, celery, carrots and garlic until softened, about 7 minutes. Add saffron, chili flakes and toast, about 2 minutes. Add clams, cook till they are about to open. Add mussels, wine and tomatoes. Stir to incorporate. Bring to a simmer and cook until mussels are opened, covering if necessary. Add shrimp and scallops, gently mix, being sure not to break them, poach until just through. Add lobster meat and white beans, gently warm. Season with salt and pepper.

To make black olive croutons:

In a large mixing bowl toss diced bread and black olive paste, till croutons are well coated. Toast on a sheet tray in a 375 oven until toasted and crunchy.

To serve the stew:

Ladle into soup bowls. Garnish with black olive croutons and chive batons. Serve with an empty bowl on the side to place shells in.


Barbara Lynch will be speaking at Opening Night and on a panel at the 2017 MA Conference for Women.

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