About
the James Beard Foundation
James
Beard is recognized as the father of American gastronomy.
Throughout his life, he pursued, advocated the highest standards,
and served as a mentor to emerging talents in the field of
the culinary arts.
Today
the James Beard Foundation celebrates the country's culinary
artists, provides scholarships and educational opportunities,
serves as a resource for the industry, and offers members
the opportunity to enjoy the delights of fine dining.
After
Beard's death in 1985, Julia Child had the idea to preserve
his home in New York City as the gathering place it was throughout
his life. The late Peter Kump, a former student of Beard's
and the founder of the Institute of Culinary Education (formerly
Peter Kump's New York Cooking School), spearheaded the effort
to purchase the house and create the Foundation. But while
the Beard House is our center, the Foundation has a decidedly
national agenda.
Each
month, members from across the country look forward to receiving
our Calendar & Newsletter, offering news in the field
of gastronomy and our upcoming events. Our quarterly magazine,
Beard House, is a comprehensive and entertaining compendium
of the best in food journalism. All members receive the James
Beard Foundation Restaurant Guide, a directory of all chefs
who have either presented a meal at the Beard House or have
participated in one of our out-of-House fundraising events.
In addition, our Professional members are included in our
Directory of Fine Food and Beverage Professionals, an invaluable
resource for anyone in the field.
Beard's
renovated brownstone in the heart of Greenwich Village is
North America's only historical culinary center, a place where
Foundation members, the press, and the general public can
savor the creations of both established and emerging chefs
from across the country and around the globe.
Nearly
every night of the week, culinary talents such as Jody Adams,
Daniel Boulud, Gail Gand, Suzanne Goin, Emeril Lagasse, Nobu
Matsuhisa, , Mark Peel and Nancy Silverton, Caprial Pence,
Jacques Pépin, Wolfgang Puck, Douglas Rodriguez, Anne
Rosenzweig, Susan Spicer, and Charlie Trotter, work their
magic in Beard's kitchen. These dinners not only offer an
opportunity to enjoy splendid meals, but a chance to discuss
food with great chefs, wine professionals, journalists, cookbook
authors, and other members.
Fundamental
to our efforts is the promotion of fine food and drink as
the soul-satisfying and artistic profession it can be. That's
why we showcase the finest talents, provide scholarships to
culinary students produce a broad range of publications, and
foster the appreciation of the remarkable talents of food
and wine professionals.
While
Beard was alive, he was the preeminent resource for all things
gastronomic. Today, the Foundation and the House assume that
role. At the House, both the library and its archives are
open to members, food writers, and students. Meeting rooms
are available to not-for-profit culinary organizations.
True
to Beard's spirit of helping new talent, the Foundation offers
and administers an extensive program of scholarships, volunteer
opportunities, and workshops—all part of our ongoing commitment
to further elevate American gastronomy. The Foundation, in
cooperation with other national food and culinary organizations,
also works around the country to educate children about nutrition
awareness and food appreciation and to introduce them to the
world of fine dining.
Often
called "the Oscars of the food world," the annual
James Beard Foundation Awards is the industry's biggest party,
and part of a fortnight of activities that celebrate fine
cuisine and Beard's birthday. The Awards ceremony, held on
the first Monday in May, honors the finest chefs, restaurants,
journalists, cookbook authors, restaurant designers, and electronic
media professionals in the country. It culminates in a reception
featuring a tasting of the signature dishes of more than 30
of our very best chefs.
For
more than 15 years, The James Beard Foundation has been in
the forefront of America's culinary revolution.
Congratulations
to Caribbean Chef Orlando Satchell who has been chosen to
demonstrate at the James Beard Event next February, 2003.
He is the first Caribbean Chef with such an honour.
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