Chefs from all over the country will participate in the fifth Chefs Boot Camp for Policy & Change this September
Beard Foundation Announces 5th Chefs Boot Camp for Policy & Change
From September 7 through 9, the James Beard Foundation will host the fifth Chefs Boot Camp for Policy & Change in Bentonville, Arkansas. Prominent chefs from all over the country will participate in a three-day program of workshops that will teach policy and advocacy skills for important food system issues like affordability and access.
Workshop sessions will cover topics like an introduction to the public food policy landscape; the importance of chefs’ influence in issues of sustainability, hunger, and childhood nutrition; and how to build successful advocacy campaigns.
Participating chefs for the 2014 Chefs Boot Camp include Hugh Acheson, Erika Davis, Dan Kluger, Anthony Lamas, Matt McClure, Ana Sortun, and others. Each session will include classroom work, mock interviews, a collaborative dinner amongst participating chefs, and strategic brainstorming about effective action.
"We look forward to continuing the relationship we forged almost two years ago with Downtown Bentonville Inc. to bring attention to its vibrant food scene, as well as to mutually supporting the innovative work of their local chef community and our Foundation,” said Kris Moon, senior director, strategy and development, of the James Beard Foundation.
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The James Beard Foundation is teaching chefs to take on policy roles.
Katherine Miller, James Beard Foundation Vice President of Impact, leads a skills training session at the James Beard Foundation’s Chefs Boot Camp for Policy and Change at Glynwood Farms i n Cold Spring, New York.
Photographer: Ken Goodman via James Beard Foundation
Hari Pulapaka, of Cress Restaurant in DeLand is one of 15 chefs from around the country who will convene for the James Beard Foundation's first official Chefs Boot Camp for Policy & Change at the 21c Museum Hotel in Louisville, Ky., May 12-14.
The program, which was piloted last year at the James Beard Award-nominated Blackberry Farm in Walland, Tenn., is designed to provide chefs with the tools and support they require to lead and advocate for food-system change. Policy and advocacy skills will be taught at this Chefs Boot Camp through the topic focus of regional food systems.
Participating chefs will meet with Louisville Mayor Greg Fischer, who has embraced the notion of local food in an urban community as part of his policy agenda, and learn more about the regional Kentucky food scene. Chefs will also spend time at Laura Lee Brown and Steven Wilson's Woodland Farm. There, farm manager Kristopher Kelley will educate participants on heritage breeds of bison, pigs and chickens produce harvesting in the sustainably raised gardens and be given an introduction to the farm's Kelley Green Biofuel program.
"The James Beard Foundation is continually working to take the conversation about our food system to the next level," says Susan Ungaro, president of the James Beard Foundation. "Our Chefs Boot Camp fills a critical need for hands-on policy and advocacy skills training that allows participating chefs to bring messages for constructive change out into the culinary world."
NEW YORK, NY (September 17, 2019) – Today the James Beard Foundation announced changes to the regional categories of its annual Restaurant & Chef Awards — considered the most prestigious culinary honors in the country. The regional Best Chef awards, which previously consisted of 10 distinct geographic areas, will expand to 12, and certain states will be reconfigured into new regions to recognize changing population data, restaurant demographics, and culinary trends. These changes will go into effect in advance of the October 1, 2019, open recommendation period for the 2020 Awards.
Every few years the Foundation, along with its Restaurant and Chef Awards subcommittee, contracts with outside demographic consultants to analyze census data and the shifting restaurant landscape to strive for balance in regional representation at the Awards. Over the past year, population statistics per state were examined against restaurant data to form the 12 regions with the goal of being as evenly distributed and culturally distinct as possible. Based on the most recent study, the following changes will be made:
A complete list of the newly zoned regions can be found at the bottom of this press release
“The national restaurant scene and the populations that fuel it are constantly shifting,” said James Beard Foundation Chief Strategy Officer Mitchell Davis. “We understand that as a Foundation, we must continually adapt to serve our community as fairly as possible. Our regional Best Chef categories have undergone several geographic shifts in the past to account for demographic changes found in our research and our experience with the dynamic culinary communities around the country. The last changes were implemented in 2012. By increasing our regional awards from 10 to 12 we are recognizing the explosion of food and restaurant culture across the country, and we are pleased to share this news with the food and hospitality community and all those who follow our annual Awards.”
The regional category changes affect not only those considered for the Awards themselves, but also the governing bodies that oversee the Awards process. Changes to both the subcommittee that oversees the Restaurant and Chef awards, which has seats assigned to each region, and the voting body of judges have been made accordingly. The new regions will also affect the number of America’s Classics honorees: the Foundation has historically had five honorees per year, accounting for half of the regions across the U.S. and alternating every other year. The change from 10 to 12 regions means that there will be six America’s Classics honorees annually, but the process of selection and rotating regions bi-annually will remain the same.
The Foundation invites the public to ask questions about the recent redistricting and engage with general questions about the upcoming 2020 Awards via a Reddit AMA (Ask Me Anything), set to take place with Chief Strategy Officer Mitchell Davis on Wednesday, September 18, 2019 at 12:30 pm. Find the AMA thread here LINK or via the Foundation Reddit account https://www.reddit.com/user/ beardfoundation.
Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. The first James Beard Awards were given in 1991. The James Beard Awards are governed by the volunteer Awards Committee. Each Awards program (Restaurants and Chefs, Books, Journalism, Design, Broadcast Media, and Leadership) has its own subcommittee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards programs. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.
Fifteen chefs will gather at the Inn at Serenbe (Chatt Hills, Georgia) from March 18-20, for the James Beard Foundation’s (JBF) 14th Chefs Boot Camp for Policy and Change. This is the second time The Inn at Serenbe will be hosting the Chefs Boot Camp, setting the scene for a diverse group of chefs from across the country to learn effective advocacy skills while exploring the multifaceted issues and opportunities around the upcoming Farm Bill.
“The current Farm Bill will expire in September 2018. This nearly $1 trillion spending bill sets the agenda for almost every aspect of our national food policy, including funding for various programs designed to make sure that Americans don't go hungry,” says Kris Moon, vice president of the James Beard Foundation. “The bill is expansive, complicated, and often feels daunting to try to understand. At this Boot Camp we will be educating this powerful community of chefs on the breadth of what the bill covers and the importance of using their voices to support the components they feel most passionately about.”
Participating chefs are provided training from industry and political experts, which includes classroom work, mock interviews, social media campaign creation, hands-on activities that engage the chefs with local natural resources, a collaborative dinner cooked by the attendees, and strategic brainstorming about effective action points, and more.
The upcoming Chefs Boot Camp for Policy and Change will immerse participating chefs in sessions led by Katherine Miller, JBF’s senior director of food policy advocacy. These sessions include:
Why Chefs Voices Matter: What is advocacy, why we do it, how we do it, and what to expect from policy engaging chefs on food-system issues.
How Policy Happens: Overview of policy change at state and federal levels, illustrated using food waste as an example of a pressing policy issue.
ABCs of the Farm Bill: The nearly trillion-dollar food and agriculture bill will come up for consideration and approval in 2018. Chefs will learn about the different agriculture and feeding programs included in the legislation and explore ways to get involved in the debate.
A is for Advocacy: Why we need campaigns, how they work, and how we build them.
Farm Activities and Collaborative Dinner: Chefs tour The Inn at Serenbe and cook dinner together using ingredients harvested from the farm and sourced from local purveyors they then sit down together and share the meal that they’ve prepared.
The upcoming Chefs Boot Camp for Policy and Change will be attended by the following chefs:
The Chefs Boot Camp for Policy and Change was launched in July 2012 in collaboration with JBF Award–winning chef and founder of Wholesome Wave, Michel Nischan, and JBF trustee and founder of Arabella Advisors, Eric Kessler. The initiative is a part of the Foundation’s broader Impact Programs, which engage the culinary community in the ongoing process of creating a sustainable food system that provides nutritious and delicious food for all.
Other JBF Impact Programs include conducting a national dialogue on food-system issues at Issue Summits in cities around the country local advocacy trainings in cities around the country the annual JBF Food Summit, which brings together a diverse group of food-system thought leaders annual JBF Leadership Awards, which recognize visionaries helping to create a more healthful, sustainable, and safe food world Culinary Labs, which engage chefs in hands-on opportunities around food-systems issues Smart Catch, a sustainable seafood menu assessment program created for chefs with the purpose of increasing the sustainability of the seafood supply chain and the ongoing advocacy and issue support provided by JBF’s Chef Action Network.
More than 900 chefs have applied to the Chefs Boot Camp for Policy and Change program since 2012. Participants are selected to represent regional and topic interest diversity, with consideration given to the voice that each chef has within their local community and on a national level. The program is generously supported by the Carl M. Freeman Foundation in memory of chef Matt Haley the Distinguished Vineyards portfolio, including Argyle, MacRostie, and Wither Hills wineries Niman Ranch the Osprey Foundation and Windstar Cruises.
A full list of chefs who have attended the previous Boot Camps can be viewed here. Follow hashtag #JBFImpact and #ChefsLead on Twitter and Instagram to track the chefs’ progress. For additional information, view the Chefs Boot Camp for Policy and Change video feature on JBF’s YouTube channel. To apply to or support future Chefs Boot Camps for Policy and Change, please visit jamesbeard.org/education/bootcamp.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.
Sixteen culinary leaders from across the country will participate in the James Beard Foundation’s (JBF) 16th Chefs Boot Camp for Policy and Change from September 9-11 at Shelburne Farms in Burlington, Vermont. The focus of this retreat will be on the 2018 Farm Bill and how this powerful community of chefs can effectively use their voices to influence important issues.
“Chefs are community leaders, employers, and among the most trusted messengers when it comes to food policy in America,” said Katherine Miller, the James Beard Foundation’s vice president of Impact. “Now, while Congress is negotiating changes to the Farm Bill, which is set to expire on September 30th, it is imperative that these leaders are informed and mobilized to amplify the voices of farmers, veterans, conservationists, and children. The Farm Bill sets America’s food and farm policies for the next five years. Together with the hundreds of chefs who’ve been through Boot Camp before, this class of leaders will help ensure that farmers are protected and families have access to nutritious meals.”
Participating chefs are provided with training from industry experts, which includes classroom work, mock interviews, social media campaign creation, hands-on activities that engage the chefs with local resources, a collaborative dinner cooked by the attendees, strategic brainstorming about effective action plans, and more.
This iteration of Chefs Boot Camp for Policy and Change, returning to Shelburne Farms for the fourth time, will immerse participating chefs in sessions led by Miller. These include:
The September 2018 Chefs Boot Camp for Policy and Change will be attended by the following chefs:
The Chefs Boot Camp for Policy and Change was launched in July 2012 in collaboration with James Beard Award–winning chef and founder of Wholesome Wave, Michel Nischan, and JBF trustee and founder of Arabella Advisors, Eric Kessler. The initiative is a part of the Foundation’s broader Impact Programs.
Other JBF Impact Programs that address the growing challenges facing our food system include Issue Summits the annual Leadership Awards, which recognize visionaries helping to create a more healthful, sustainable, and safe food world Culinary Labs, which engage chefs in hands-on opportunities around food-systems issues Smart Catch, a sustainable seafood menu assessment program created for chefs with the purpose of increasing the sustainability of the seafood supply chain a food waste curriculum the Blended Burger Project and the ongoing advocacy and issue support provided by JBF’s Chef Action Network.
More than 900 chefs have applied to the Chefs Boot Camp for Policy and Change program since its inception. Participants are selected to represent regional and topic interest diversity, with consideration given to the voice that each chef has within their local community and on a national level. The program is generously supported by the Carl M. Freeman Foundation in memory of chef Matt Haley the Distinguished Vineyards portfolio, including Argyle, MacRostie, and Wither Hills wineries Niman Ranch the Orange Door Fund and Windstar Cruises.
The James Beard Foundation (JBF) will host its ninth Chefs Boot Camp for Policy and Changeon May 22 through May 24 in Montana. Fifteen chefs from across the country will gather at The Resort at Paws Ups in Greenough, Montana, to learn effective advocacy skills while exploring the multifaceted issues around food waste reduction.
“A staggering 40 percent of the food produced in the U.S. goes uneaten each year while millions of Americans go to bed hungry each night. Addressing this issue through prevention, recovery, and recycling provides an opportunity to significantly reduce wasted food, while creating economic and environmental benefits,” says Kris Moon, vice president of the James Beard Foundation. “Chefs will be important stakeholders in achieving the U.S. government’s goal of 50 percent reduction of food waste by 2030 by addressing waste in their day-to-day business operations and by leveraging their visibility to help educate consumers on creative ways to reduce waste at home.”
To date, more than 100 chefs have participated in the JBF Chefs Boot Camp program, which was launched in 2012. During the intensive three-day training, chefs hone the policy and advocacy skills they need to be effective champions for the food-system issues they feel most passionately about.
“The Resort at Paws Up is proud to host the next James Beard Foundation’s Chefs Boot Camp for Policy and Change,” says Larry Lipson, co-owner and managing director of the Resort at Paws Up. “The vision for JBF’s Chefs Boot Camp resoundingly resonates with the driving philosophy of Paws Up’s culinary program. When it comes to food, we’re committed to delivering the ‘five E’s’: Expand, Expose, Engage, Educate, and Entertain. We want our guests to Expand their palates, to be Exposed to new ideas about nutrition and wellness, to Engage in meaningful conversations about the origin of foods and their sustainability, to become Educated through Paws Up Culinary Academy, launching next year, and since we are a resort first and foremost, to be Entertained by what they eat.”
The upcoming Chefs Boot Camp for Policy and Change will immerse participating chefs in sessions including:
• Creating a Fair, Just, Sustainable, Nutritious, and Delicious Food System and Why Chefs Matter: What is advocacy, why do we do it, how do we do it, and what to expect from policy—engaging chefs on food-system issues.
• How Policy Happens: Overview of policy change at state and federal levels, illustrated using food waste as an example of a policy issue.
• Power of Networks: Educatingchefs on their powerful networks that can complement other influencers.
• Creating a Movement: Utilizing social influencers and networks, including the role of social media platforms, including Instagram and Twitter, to help successfully cut food waste by 50 percent.
• A is for Advocacy: Why we need campaigns, how they work, and how we build them.
• Farm Activities and Collaborative Chefs Dinner: Chefs tour the Resort at Paws Up and cook dinner together using ingredients harvested from the farm and sourced from local purveyors.
• Reducing Food Waste by 50 percent by 2030: Outline what national advocacy groups are doing to achieve this goal and discuss how to become a successful advocate on this issue.
The Chefs Boot Camp for Policy and Change was launched in July 2012 and is conducted under the direction of JBF Award–winning chef and founder of Wholesome Wave, Michel Nischan, and James Beard Foundation trustee and founder of Arabella Advisors, Eric Kessler. The program, which is generously supported by the Osprey Foundation, the Resort at Paws Up, the Carl M. Freeman Foundation in memory of Chef Matt Haley, and Windstar Cruises, provides chefs with policy and advocacy training from industry and political experts, that includes classroom work, mock interviews, hands-on activities that engage the chefs with local natural resources, a collaborative dinner cooked by the attendees, and strategic brainstorming about effective action points and next steps
The 360-degree approach to educating and activating these powerful change makers on important food issues continues with ongoing support from the James Beard Foundation’s Chef Action Network, which provides campaign development, speech writing, media skills and training, policy research, and preparation for visits with policy makers and other leaders.
The Chefs Boot Camp for Policy and Change is part of the James Beard Foundation's broader Impact Programs, which engage the culinary community in the ongoing process of creating a sustainable food system that provides nutritious and delicious food for all. Other Impact programs include conducting a national dialogue on food-system issues at Issue Summits in cities around the country local advocacy trainings in cities around the country the annual JBF Food Conference, which brings together a diverse group of food-system thought leaders the annual Leadership Awards, which recognize visionaries helping to create a more healthful, sustainable, and safe food world the JBF Culinary Labs, which engage chefs in hands-on opportunities around food-systems issues the Enlightened Eaters program which explores food system issues through readings, lectures, and screenings and the ongoing advocacy and issue support provided by the Foundation’s Chef Action Network.
More than 650 chefs have applied to the Chefs Boot Camp for Policy and Change program since it launched. Participants are selected to represent regional and topic interest diversity, with consideration given to the voice that each chef has within their local community and on a national level.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.
When you see a bruised apple or misshapen mushroom, your first instinct might be to cut off the unseemly parts or throw out the whole thing, but the James Beard Foundation is trying to change that. A recent three-day workshop run by the JBF called Chefs Boot Camp for Policy and Change challenged chefs to use otherwise unappealing, ugly ingredients to create brilliant dishes. The produce came from local farms and was just as fresh as produce sold in supermarkets, but didn&apost look picture perfect. The chefs gathered at Glynwood Farm in Cold Spring, NY, to receive advocacy and media training and to learn about other food-industry issues.
The James Beard Foundation has pledged to cut 20 percent of the approximately 571,000 tons of food waste created by restaurants in the US every year. The boot camp is just one of the many Impact Programs JBF operates. Chefs gets their hands dirty by visiting farms, fisheries, and other producers to familiarize themselves with local resources, and then break up into teams to prepare a huge feast for the staff and guests at Glynwood.
This program helps chefs learn to source ingredients responsibly and be respectful of local players in the food space. For example, buying food that a farmer otherwise wouldn’t be able to sell creates additional revenue for the farmer. As a result of the boot camp, chefs might also learn how to use every part of an animal, including the liver, tongue, and heart. Lisa Carlson, a Minneapolis-based food truck owner, has created so much hype surrounding tongue tacos that she has driven up demand for tongue in her hometown.
“People love to know about those things,” Carlson told NPR. “They want to do something good.”
Seattle, WA (PRWEB) April 25, 2017
Today at a celebration of Windstar Cruises as the official cruise line of the James Beard Foundation at the famed Beard House in New York City, the two organizations unveiled the full lineup for their James Beard Foundation Culinary Cruise Collection. Offered on eight sailings in Windstar’s diverse portfolio of cruise destinations – including the Mediterranean, Northern Europe, Asia, and the Caribbean – cruise guests will have a chance to interact and taste creations from James Beard Foundation-selected chefs.
Windstar’s Corporate Executive Chef Graeme Cockburn joined an exclusive club of chefs to have the honor of cooking at the James Beard House, serving up dishes like Fois Gras Cromesquis with cured golden raisins and Marinated Cucumber and Burrata with sweet heirloom tomatoes at the epicurean extravaganza. Guests at the event were the first to hear the list of renowned North American chefs that Chef Cockburn’s team will partner with to offer authentic culinary opportunities on sailings to small ports around the globe.
“Other cruise lines have one celebrity chef, but thanks to our partnership with the James Beard Foundation, we have an array of incredible culinary superstars in our ranks,” said Windstar President John Delaney.
Guest chefs on the James Beard Foundation Culinary Cruise Collection will host an intimate cooking demonstration of a signature recipe that will be served on that cruise, as well as added to the rotating menu repertoire in AmphorA, Windstar’s principle dining room. The small size of Windstar ships allows guests plenty of personal interaction with the chefs. Culinary demonstrations, special menu items, unique culinary shore excursions, and local market tours will charm guests aboard these captivating and varied itineraries, giving Windstar guests opportunities to indulge in memorable meals prepared with locally-sourced ingredients by some of the most recognized culinary talent in the world.
Throughout 2017, Windstar Cruises’ and the James Beard Foundation’s unique travel-culinary alliance, which began in 2016, aims to elevate genuine local culinary encounters for cruise travelers. It also introduces travel enthusiasts to the important work of the formidable James Beard Foundation, including focusing on sustainable food advocacy and identifying the vital influence that leading chefs and restaurateurs have in their communities.
Windstar’s James Beard Foundation Culinary Cruise Collection
May 6, 2017 — Islands of the West Med
Chef Jennifer Jasinski of Rioja, Euclid Hall, Bistro Vendome, and Stoic & Genuine in Denver, CO
Denver restaurant powerhouse Chef Jen Jasinski is a natural fit to host this cruise from Rome to Barcelona, as her new restaurant Ultreia will focus on Spanish cuisine. Jasinski’s first and still wildly popular restaurant Rioja boasts Mediterranean fare, so who better to guide guests through the region’s delicious islands? Fans of Top Chef Masters will recognize Jasinski, a James Beard Foundation award-winner for Best Chef Southwest.
June 16, 2017 — Cuisines & Cultures of Spain, Portugal, and France
Chef Annie Pettry of Decca in Louisville, KY
Annie Pettry uses classic French techniques on Southern and Midwestern ingredients at her lauded Louisville restaurant Decca, where her wood-fired cooking program is a hot attraction. Inspired by locally farmed and small production ingredients, she’ll guide cruise guests through bountiful Portugal, Spain, and France. Fans of Top Chef will recognize Pettry from season 14. She is also an alumna of the James Beard Foundation Chefs Boot Camp for Policy and Change.
Aug. 4, 2017 — Lands of the Midnight Sun
Chef Paul Berglund of The Bachelor Farmer in Minneapolis, MN
Minneapolis Chef Paul Berglund celebrates Minneapolis’ Scandinavian food heritage at his restaurant The Bachelor Farmer, with fresh and simple dishes that change daily, making him the ideal fit for the journey from Iceland to Norway, and finally to Ireland. And as a former officer in the U.S. Navy, Berglund will be no stranger to sailing! Berglund is a James Beard Foundation award-winner for Best Chef Midwest.
Sept. 2, 2017 — Gaelic Explorers
Chef Renee Erickson of The Whale Wins, The Walrus & the Carpenter, Barnacle, Bar Melusine, Bateau, and General Porpoise in Seattle, WA
It’s been said that Renee Erickson's restaurants are “the reason Seattle is one of the country’s most exciting places.” Chef/Author Erickson hallmark is an innovative approach to seafood and often described as European country cooking. Cruise guests will sail with her to Ireland and Scotland in search of the best coffee, whiskey, and scotch in port. Erickson is a James Beard Foundation award-winner for Best Chef Northwest.
Oct. 18, 2017 — Islands of the West Med
Chef Amy Brandwein of Centrolina in Washington, D.C.
D.C. Chef Amy Brandwein embraces seasonal Italian fare at Centrolina, which has her well prepared for to sail this attractive itinerary visiting Alghero, Portovenere, Portoferraio, and Rome, Italy She relies heavily on fresh market selections, so guests should expect local delicacies hand-selected by Brandwein, like fresh branzino, mushrooms, or prosciutto. Brandwein is a 2017 James Beard Foundation award finalist for Best Chef Mid-Atlantic.
Nov. 10, 2017 — Jewels of the Windward Islands
Chef Keith Rhodes of Catch Restaurant in Wilmington, NC
Wilmington Chef Keith Rhodes passion for seafood is the cornerstone of his restaurant Catch. Every ingredient in his delicious cuisine is consciously sourced from organic growers and local fisheries that support sustainable practices. He’s a fantastic fit to navigate the seafood options on this Caribbean sailing. Rhodes is recognizable from his time on Top Chef and is a James Beard Foundation award semifinalist for Best Chef Southeast.
Dec. 9, 2017 — San Juan & the Virgin Islands
Chef Mario Pagán of MARIO PAGAN Restaurant, SAGE Steak Loft, Dorado Beach & Golf Resort, San Juan, Puerto Rico
San Juan, Puerto Rico’s (arguably) best Chef Mario Pagán has been preparing meals rooted in Caribbean cuisine since his mother taught him in their family kitchen. Now his three San Juan restaurants fulfill a mission to “bring Puerto Rican food to the world” which his involvement in the James Beard Foundation Chefs Boot Camp for Policy and Change and multiple media appearances including the 3rd season of Next Iron Chef has furthered.
Jan. 20, 2018 — Icons of Southeast Asia
Chef Lee Anne Wong of Koko Head Café in Honolulu, HI
Honolulu Chef Lee Anne Wong’s career has been a quest to explore global flavors, often cooking her fusion creations at New York’s James Beard House. She frequents kitchens in Asia and around the globe to discover new, exciting flavors and techniques. A Top Chef original contestant, Wong boasts a notable media career as television chef and author of “Dumplings All Day Wong: A Cookbook of Delights from a Top Chef.” Wong will lead guests from Hong Kong to Bangkok, tempting guests to try “not so familiar” foods whenever possible.
More About the Windstar/James Beard Foundation Partnership
The James Beard Foundation Culinary Collection is in addition to a marquee food- and wine-themed cruise in August with acclaimed chef, restaurateur, and author Hugh Acheson. The itinerary sails to the famed wine region of Bordeaux for an overnight stay and wine valley visit, as well as visiting the storied oyster beds of Northern France aboard the James Beard Foundation Epicurean Explorations of France, Spain, and Portugal voyage. Acheson’s longtime colleague Sommelier Steven Grubbs will co-host the cruise, leading four wine tastings, and pairing varietals and vintages to complement Acheson’s three chef demonstrations.
On each sailing starting this summer, Windstar guests will enjoy a James Beard Foundation recognized chef’s Signature Recipe on the dinner menu, created with local market ingredients whenever possible.
Foodies also will get their creative juices flowing during Culinary Demos Powered by the James Beard Foundation. Director of Hotel Operations Peter Tobler and Corporate Executive Chef Graeme Cockburn, will guide Windstar’s talented chef teams to prepare the recipes during an interactive cooking demonstration. Designed to impart tips from the culinary pros that have sailed in the region and been inspired by the ports they are visiting. Windstar fans will be able to try out the recipes at home from articles featured on the Windstar blog that will showcase the most recent recipes from the celebrated chefs on the James Beard Foundation Culinary Cruise Collection of sailings.
In addition and as part of the partnership, as the exclusive cruise line of the James Beard Foundation, Windstar is a sponsor of the acclaimed James Beard Awards JBF’s Taste America® tour – a two-day affair in 10 different cities around the U.S. including fundraising dinners and complimentary culinary tastings the JBF Celebrity Chef Tour – a dinner series in more than 20 cities and Chefs & Champagne® – the James Beard Foundation’s annual trendy summer tasting party in the Hamptons.
Throughout the flourishing partnership, Windstar and the James Beard Foundation are immersing guests in epicurean adventures both ashore and while cruising to each intriguing port of call, bringing together the best of travel and cuisine around the globe for foodies everywhere.
Just who was James Beard and why did he have such a profound impact on America’s culinary scene? Who better to answer this question than Susan Ungaro, president of the James Beard Foundation, the country’s preeminent culinary organization dedicated to celebrating, nurturing, and honoring America’s diverse culinary heritage through programs that educate and inspire.
Susan will be in town for the James Beard Foundation Awards Ceremony and Gala that will be held at the Lyric Opera of Chicago on May 4. The 25 th anniversary of the annual awards, considered the Oscars of the food industry, will take place for the first time ever outside of New York City.
Please join us as Susan tells the history of James Beard and evolution of the James Beard Foundation. She will show a trailer from “America’s First Foodie,” an upcoming feature length documentary chronicling the life of the “Dean of American Cookery” as well as a clip of James Beard on the Today Show and his groundbreaking cooking show “I Love to Eat,” a live television series on NBC which aired from August 1946 to 1947. Susan will also present a video that recaps the numerous James Beard Foundation programs including the Awards Gala at Lincoln Center in New York City Taste America national epicurean tour and one-of-kind fundraising dinners at the historic James Beard House in Greenwich Village. The video will also touch upon the scholarship programs and grant Chefs Boot Camp for Policy & Change JBF Leadership Awards, which recognize visionaries in business, government, and education sectors responsible for creating a more sustainable food world and the annual JBF Food Conference, which fosters dialogue and action to improve our nation’s food system.
We will also have a sampling of some of James Beard’s favorite recipes from his groundbreaking cookbooks, prepared by our volunteers.
All recipes for this event were prepared from: James Beard’s American Cookery (1972) by James Beard
Bacon Potato Salad, p 72
Prepared by Patricia Heinze
Chicken Teriyaki, p 190
Prepared by Catherine Lambrecht & Deb Silberstein
My Mother’s Standard Cream of Tomato Soup,
Prepared by Chef Deb Silberstein
Onion sandwiches, p 813
Prepared by Chef Deb Silberstein
1-2-3-4 Cake, pp 650-651
Prepared by Chef Joan Hersh
Snickerdoodle, p 648
Prepared by Margaret Sheridan and Patricia Heinze
BIO: Susan Ungaro is President of the James Beard Foundation (JBF), the country’s preeminent culinary organization. Since 2006, Ms. Ungaro has expanded the Foundation’s culinary scholarship program increased its educational programs at the historic James Beard House in Greenwich Village relocated the annual James Beard Foundation Awards Gala to Lincoln Center in New York City, and in 2015 to Chicago, where it will be held on Monday, May 4, at the Lyric Opera of Chicago. Among her numerous honors, Susan was named one of The Daily Meal’s 50 Most Powerful People in Food four years in a row been recognized with Irish America magazine’s Top Business 100 Award and the Muriel Fox Communications Award from the NOW Legal Defense & Education Fund . Susan’s frequent television appearances include: Food Network’s Iron Chef,Beat Bobby Flay and Dinner Impossible, Bravo’s Top Chef, NBC’s Today show, ABC’s Good Morning America, CBS’s Early Show, and MSNBC’s Morning Joe.