DOCSLIB.ORG

Fiscal Year 2016 CONTENTS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Fiscal Year 2016 CONTENTS JAMES BEARD FOUNDATION ANNUAL REPORT Fiscal Year 2016 CONTENTS Letter from the Board Chair and President2/ James Beard House4/ James Beard Awards10/ Impact Programs16/ Scholarship Programs24/ Special Events32/ James Beard Media40/ Financial Statements46/ Special Projects52/ Leadership and Support58 LETTER FROM Dear Friends, THE BOARD CHAIR When preparing an annual report, most foun- we continued to work to create a healthier, more dations think first about “the numbers.” Did sustainable food system with our Foundation’s AND PRESIDENT we accomplish all the programs and events we Impact Programs. promised? Did we reach our donor targets? Did Like so many, we believe that you truly get we meet our mission programs budget? We are what you give. The more work we do as a Foun- delighted to report that Fiscal Year 2016 was dation, the more great friends and partners we the James Beard Foundation’s most successful make. Over the past year, we’ve teamed up with in history, delivering a surplus of more than inspiring organizations such as Partnership for $1.1 million on revenues of over $12 million a Healthier America, Food Bank for New York (see pages 50–51). This was a very proud ac- City, Wellness in the Schools, Food Policy Ac- complishment as we approach our Foundation’s tion, and God’s Love We Deliver to bring atten- 30th Anniversary year. tion and resources to some of the most important What really drove the year’s success was peo- food issues of our time. ple: our JBF staff, trustees, and you—the chefs As you read about how we’ve accomplished our and restaurateurs, donors and diners, scholars mission to celebrate, nurture, and honor Ameri- and sponsors, media, and members! And that’s ca’s diverse culinary heritage through programs why we are writing about all of you in this Fiscal that educate and inspire, we hope that you will Year 2016 Annual Report (April 1, 2015–March be inspired to become more involved in our pro- 31, 2016). grams. None of this work would be possible with- Thirty years ago, when the James Beard Foun- out the support of our passionate staff, the wise dation was founded by friends of James Beard, it counsel of our Board of Trustees, and the gener- was with the intent that the Foundation would ous support of our donors and sponsors. continue Beard’s work to elevate the importance “Never doubt that a small group of thoughtful, of the role of food in our culture and foster the committed people can change the world,” Marga- appreciation of American cookery both here and ret Mead once said. “Indeed, it is the only thing abroad—in the finest of restaurants, at neighbor- that ever has.” hood meeting places, and in our home kitchens. We believe that together, we really can make Over $750,000 in financial aid to students As we celebrate our anniversary, we believe our food world a better place! James Beard would be proud of what the Foun- Nearly 200 fundraising dinners a year at dation has accomplished, and we think he’d be even more delighted to see the direction in which the Beard House we are going. Just a few of our BIG achievements: we brought Over 65 James Beard Awards the most celebrated culinary honors in the coun- EMILY LUCHETTI try, our James Beard Awards, to Chicago; we Chair of the Board of Trustees worked with the U.S. Department of State to Over 60 events in more than 50 cities represent the American perspective on our food world at the USA Pavilion for the 2015 World Five James Beard Leadership Awards Expo in Milan, Italy; we published our second cookbook, James Beard’s All-American Eats, One new James Beard Foundation cookbook which celebrates James Beard Award–winning SUSAN UNGARO community restaurants around the country; and President 2 LETTER FROM THE BOARD CHAIR AND PRESIDENT LETTER FROM THE BOARD CHAIR AND PRESIDENT 3 JAMES BEARD ONE-OF-A-KIND DINING Chef Elizabeth Falkner cooking in the James Beard House kitchen during the HOUSE “Salmon Seduction” dinner JAMES BEARD BY THE NUMBERS 295/27 4,700 MORE THAN 295 JBF PROGRAMS AND OVER 4,700 HOURS WERE VOLUNTEERED EVENTS TOOK PLACE IN 27 STATES AND BY DEDICATED CULINARY STUDENTS TO TERRITORIES THROUGHOUT FISCAL WORKING WITH ESTABLISHED CHEFS. YEAR 2016. 1,075 29,200 MORE THAN 1,075 CHEFS AND CULINARY MORE THAN 29,200 FOOD ENTHUSIASTS PROFESSIONALS WERE FEATURED IN JBF ACROSS AMERICA ATTENDED JBF EVENTS AND PROGRAMS THROUGOUT PROGRAMS AND EVENTS THROUGHOUT FISCAL YEAR 2016. FISCAL YEAR 2016. 6 JAMES BEARD BY THE NUMBERS JAMES BEARD BY THE NUMBERS 7 OPPOSITE BEARD UNIQUE DINING EVENTS Chef Jennifer Puccio, JBF Award winner Jonathan Waxman, and ON BOOKS their teams at their “Bay Area Brilliance” dinner BELOW Beard on Books is a free monthly series of CELEBRATED AUTHORS OF THE FOOD WORLD readings and discussions with celebrated chefs The Beard on Books series included titles like Nora and authors. Madhur Jaffrey, Mindy Segal, Alex Pouillon’s My Organic Life Stupak, and many others headlined Beard on Books events this past year. For almost 30 years, the historic James Beard House HOUSE has hosted one-night-only, pop-up-style dining events that feature the best chefs from across the country. DINNERS Open to JBF members and the general public, our guest-chef dinner series continued in fiscal year 2016, with almost 200 events taking place and more than 400 visiting chefs passing through our storied kitchen. 8 JAMES BEARD HOUSE JAMES BEARD HOUSE 9 JAMES BEARD CELEBRATING TOP TALENT Food Network star Alton Brown hosting the 2015 James Beard AWARDS Awards Gala in Chicago “The James Beard Foundation has enjoyed a special friendship with the city of Chicago for decades. It’s a city that boasts over 40 James Beard Award winners, as well as a special community of chefs and restaurateurs who have always supported the work JAMES BEARD of our Foundation. We believe AWARDS GALA: celebrating our 2015 Awards in 25 YEARS Chicago is consistent with our The James Beard Awards reached two momentous milestones in spring of 2015: the program celebrated its mission to honor excellence all 25th anniversary and, for the first time ever, was held outside New York City, in the exciting culinary city of across America.” Chicago. The Foundation welcomed nearly 1,600 chefs, restaurateurs, sponsors, and food enthusiasts to the ceremony, which was hosted by Alton Brown and took place on May 4 at the Lyric Opera of Chicago, a historic and glamorous performing-arts landmark. SUSAN UNGARO JBF President THE FOOD WORLD’S HIGHEST HONOR TOP RIGHT Guests in the auditorium of Christina Tosi accepts her the Lyric Opera of Chicago, award for Outstanding home to the 2015 JBF Pastry Chef Awards Gala JAMES BEARD AWARDS 13 THE BEST IN FOOD MEDIA Carla Hall and Billy Harris at the 2015 Book, Broadcast & Journalism Awards at New York City’s Pier Sixty JAMES BEARD BOOK, BROADCAST & JOURNALISM AWARDS Hosted by chef, restaurateur, and television personality Carla Hall, the JBF Book, Broadcast & Journalism Awards were held on April 24, 2015, at Pier Sixty at Chelsea Piers in New York City. More than 500 guests attended this celebration of the best cookbooks, reporting, podcasts, digital content, and other culinary media. JAMES BEARD AWARDS 15 JAMES BEARD IMPACT IMPROVING THE FOOD SYSTEM Attendees at a Chefs Boot Camp PROGRAMS in Shelburne, Vermont The 2016 fiscal year concluded with the announcement of the Foundation’s new Impact Programs, which will engage the culinary community in the creation of a sustainable food system that provides nutritious and delicious food for all. Before the announcement, the Foundation spent six years planning, piloting, and instituting programs that address The James Beard Foundation’s Chefs Boot CHEFS BOOT Camp for Policy and Change provides chefs with sustainability and food advocacy. advocacy and leadership skills for food-system CAMP FOR activism. At the Foundation’s 2015 sessions, 30 The existing Impact Programs chefs received training with a focus on childhood POLICY AND nutrition. These participants, now equipped served close to 600 participants with a powerful political voice, belong to the CHANGE Foundation’s growing community of Chefs Boot last year. Camp alumni who are striving to create a better food system for all Americans. LEADERS FOR CHANGE Chefs Boot Camp participants at Glynwood Center in Cold Spring, New York IMPACT PROGRAMS 19 THE JBF FOOD CONFERENCE JBF welcomed nearly 250 dynamic professionals from the health and sustainability fields at the sixth annual JBF Food Conference. Themed “Rethinking the Future of Food,” the two-day SHIFTING THE gathering featured thought-provoking panels AMERICAN DIET and presentations. Speakers included Secretary Ellen Stofan, NASA’s chief scientist, presents “The World of Agriculture Tom Vilsack and NASA’s chief We Can See” at the 2015 JBF scientist Ellen Stofan. Food Conference For the fifth year in a row, JBF presented its THE JBF annual Leadership Awards, which honor pioneers and changemakers in agriculture, nutrition, and LEADERSHIP sustainability. The October ceremony, which took place in New York City atop Hearst Tower, AWARDS celebrated the following individuals: Don Bustos, farmer and co-director of the American Friends Service Committee; Eliot Coleman, farmer, author, agricultural researcher, and educator; Saru Jayaraman, co-founder and co-director, Restaurant Opportunities Centers United and Director, Food Labor Research Center at University of California, FOOD WORLD Berkeley; Sam Kass, former senior policy advisor for VISIONARIES nutrition, The White House; and Bryant Terry, chef, The 2015 JBF Leadership Award recipients author, and food justice activist. 20 IMPACT PROGRAMS IMPACT PROGRAMS 21 FOOD FOR THOUGHT ENLIGHTENED OPPOSITE Chefs participate in a fish butchery Culinary Lab led by EATERS chef Derek Wagner BELOW JBF Leadership Award recipient Marion Nestle’s Free and open to the public, Enlightened Eaters is a latest book, Soda Politics, series of talks featuring influential authors whose work was part of the year’s Enlightened Eaters series focuses on public health, sustainability, and more.
Load more

Recommended publications
  • VOLT Ink.: Recipes, Stories, Brothers Online
    JyPSa (Download pdf) VOLT ink.: Recipes, Stories, Brothers Online [JyPSa.ebook] VOLT ink.: Recipes, Stories, Brothers Pdf Free Bryan and Michael Voltaggio audiobook | *ebooks | Download PDF | ePub | DOC Download Now Free Download Here Download eBook #123898 in Books Olive Press 2011-10-25 2011-10-25Original language:EnglishPDF # 1 11.00 x 1.40 x 9.50l, 4.39 #File Name: 1616281618336 pagesOlive Press | File size: 60.Mb Bryan and Michael Voltaggio : VOLT ink.: Recipes, Stories, Brothers before purchasing it in order to gage whether or not it would be worth my time, and all praised VOLT ink.: Recipes, Stories, Brothers: 38 of 40 people found the following review helpful. Stunning book. Stunning achievement.By J. C. KinderThe Voltaggio brothers are the next generation of fine dining standard bearers. This book has a fascinating intellectual pedigree- modernist cuisine, the farm to table movement, the 'new American' cooking, all paired with a global palate of flavors rooted in classic french technique. Nori and truffle Brioche made with goats milk, for example, or dishes relying on foraged morels and asparagus. It is a wonder and a joy.Its useful to put this book in a bit of historical context. The last twenty years or so have seen a revolution in the American culinary world. Arguably, the revolution began with Wolfgang Puck. Not only did he create many dishes that have since become cliches (many of them combining European and Asian flavors), he became synonymous with the products he sold. Fine dining meant more than French Haute Cuisine, and the chef became an inspirational force in American cooking.
    [Show full text]
  • Valley Drive Construction Valley Ho! Complete!
    NEWS Local news and entertainment since 1969 Valley Drive Valley Ho! construction Fill out the complete! census form! BULLETIN PHOTOS BY MIKE COOK Renovations are complete on the main street of west Las Cruces Inside page 5 By MIKE COOK and stay in an RV park or a complicated project with Construction Las Cruces Bulletin motel, rent a vehicle or buy many stakeholders, and The south Valley Drive a new or used one, purchase I’m excited to see the final construction project of- outh Valley Drive is auto parts, visit a bakery or product,” said City of Las ficially began July 2, 2018, Main Street for west a carpet store, get your roof Cruces Business Develop- with major construction SLas Cruces. And, after repaired, hire a construc- ment Administrator/Eco- ending in April 2020 and nearly two years of massive tion crew, get an insurance nomic Development Mandy sidewalk and median work FRIDAY, JULY 17, 2020 renovations, all lanes are quote, buy a mattress, work Guss. “I look forward to the continuing well into May. It open, major improvements out at The Gym, take your success of our businesses on renovated a 1.5-mile stretch are in place and landscaping pet to see a veterinarian, that corridor. of Valley Drive from Pica- is complete on the $24 mil- take your best shot at Stryk- “Even though this was an cho Avenue to Avenida de lion New Mexico Depart- ers Shooting World, and NMDOT project – Val- Mesilla, including work on ment of Transportation even get your taxes done. ley Drive is part of a state Avenida de Mesilla between I Volume 52, Number 29 (NMDOT) project.
    [Show full text]
  • Follow Top Chef Season 15: Inspired by Food & Wine Magazine
    Published on Colorado.com (https://www.colorado.com) Follow Top Chef Season 15 in Colorado: Inspired by Food & Wine Magazine 5 days More Itineraries Rich in homegrown ingredients, nationally recognized chefs and a thriving maker culture, it's no wonder Bravo set its 15th season of "Top Chef" in breathtaking (and delicious) destinations in Colorado. Experience the highlights for yourself on this flavor-packed tour of the celebrated culinary scenes in Denver, Boulder, Aspen and Telluride. Start your journey in the Mile High City. Sustainability Activity Travel Like a Local: There are special places and unique vistas around nearly every Colorado corner. You can help ensure these places exist for generations to come by staying on roads and trails, keeping speeds in check, leaving campsites and picnic spots just as you found them, and following instructional signs while you?re out and about in our state. Day 1 ACTIVITY Larimer Square Victorian buildings house specialty boutiques, unique-concept dining and one-of-a-kind shops in the heart of Denver. LUNCH Rioja Cuisine featuring a menu inspired by Mediterranean ingredients and influenced by local and seasonal products. Chef/owner Jennifer Jasinski, winner of James Beard Foundation's 2013 Best Southwest... ACTIVITY Rhein Haus Denver Rhein Haus brings authentic German food and beer to downtown Denver. Try some traditional meals like Schnitzel and Spatzel with a pretzel on the side and a pilsner or kölsch to wash it all down,... Insider's Tip Enjoy a Slice of Bavaria: Choose a European brew from the extensive beer list at Rhein Haus, where Keegan Gerhard (chef and owner of Denver?s D Bar Restaurant) brought the cheftestants to taste authentic German eats, and play bocce at one of the five indoor courts.
    [Show full text]
  • Welcome to the 36Th Annual IACP Conference!
    INTERNATIONAL ASSOCIATION MARCH 14 - 17, 2014 OF CULINARY PROFESSIONALS Welcome to the 36th Annual IACP Conference! In the last two years since our transition to self-management, MESSAGE IACP has been reinventing itself in many ways to better serve you. We’ve expanded our range of non-conference events and introduced new mentoring and affiliates programs. We are on the Contents cusp of launching our popular Speaker Series to the broader culinary communi- ty, and we have recently cleaned house by streamlining the organization’s Board governance structure and policies and procedures. All in the spirit of helping you better connect with the people, places, and knowledge you need to succeed! 2 As you’ll soon see, this year’s conference has undergone some exciting transfor- mations, too. At your request, we’ve introduced more interactive sessions, integrated the Culinary Expo into the fabric of everyday conference, parsed the Awards Gala into more digestible units (read: more cel- ebrating and less sitting), and expanded our digital media content. And to keep you from missing a single beat, we’re recording some of the conference’s most sought-after sessions so you can experience them once you return home. I truly hope these changes will make this year’s conference all the more rewarding for you. I very much look forward to connecting with you over the next few days! Cheers, Julia M. Usher President, IACP CONTENTS WELCOME • 2 CONFERENCE OVERVIEW • 4 SCHEDULE-AT-A-GLANCE • 8 SPEAKERS • 17 SCHEDULE IN DETAIL • 41 IACP • 70 THE CULINARY TRUST • 74 SPECIAL THANKS • 79 SPONSORS • 80 USEFUL INFORMATION • 85 JUMP TO SECTIONS BY SELECTING TITLES CONFERENCE OVERVIEW 4 Welcome to Chicago! It’s my pleasure to welcome you to IACP’s 36th Annual Conference, held this year in one of the country’s most appetizing cities.
    [Show full text]
  • Unexpected Twists As Newest Food Network Star Winner Revealed
    Press Contact: Seth Hyman Phone: 646-336-3683; Email: [email protected] UNEXPECTED TWISTS AS NEWEST FOOD NETWORK STAR WINNER REVEALED Bobby Flay and Giada De Laurentiis Crown Newest Member of Food Network Family NEW YORK – August 6, 2018 – Food Network’s hit series Food Network Star concluded on Sunday, August 5th, with chef and restaurateur Christian Petroni and food novelist Jessica Tom both named season 14 co-winners. Through nine arduous episodes of culinary challenges to test their cooking and on-camera skills, both Jessica and Christian impressed mentors and judges Bobby Flay and Giada De Laurentiis, as they beat out 10 other culinary hopefuls for the ultimate title. But Christian and Jessica’s journey could not have taken more different paths – Christian (Portchester, NY) thrilling early in the competition with his charismatic personality and decadent dishes, while fan-favorite Jessica (Princeton, NJ) was eliminated during the season but earned her spot back in the competition by beating other eliminated finalists on Star Salvation. One-by-one, Jessica and Christian overcame every obstacle thrown their way, proving they have what it takes to be a Food Network Star! Heading into the finale, the 14th season of Food Network Star has been watched by over 9 million viewers and has ranked within the top 5 cable programs in its 9pm timeslot for P25-54, with +4% YOY growth for Millennial viewers (P25-34). “Both Jessica and Christian wowed Bobby and Giada and the viewers at home throughout the season, with their unique blend of charm and culinary talent,” said Allison Page, President, Food Network and HGTV.
    [Show full text]
  • Fiscal Year 2017 Table of Contents
    FISCAL YEAR 2017 TABLE OF CONTENTS Letter from the President and Board Chairs04/ JBF by the Numbers06/ Embodying Excellence08/ Paving the Way for New Generations and Leaders12/ Elevating Voices and Changing the Dialogue16/ Growing and Celebrating Our Legacy22/ Letter from the Chief Financial and Operating Officer and Treasurer26/ JBF Financial Statements28/ JBF Leadership and Support30/ “If we really believe in food, we must do something about it. For our voices should be raised above the rest.” James Beard FY2017 ANNUAL REPORT ANNUAL FY2017 3 JBF Letter from the President and Board Chairs AS WE LOOK BACK ON FISCAL YEAR 2017, we are delighted to report that the James Beard Foundation is well positioned to achieve even greater national impact and programmatic accomplishments than ever before. The past 12 months have been bolstered by important firsts for our Foundation... ...THE LARGEST ANNUAL AWARD for culinary scholarships and grants to 89 students totaling over $725,000 ...THE EXPANSION of our Foundation’s social media reach to over one million followers ...THE ESTABLISHMENT and implementation of a successful fundraising campaign FROM THE PRESIDENT AND BOARD CHAIRS BOARD AND PRESIDENT THE FROM to launch our first Women Entrepreneurial Leadership Program at Babson College in September 2017 4 ...ADVISING on a new production for the Emmy Award-winning PBS American Masters series, James Beard: America’s First Foodie, a one-hour documentary on the life of our Foundation’s namesake ...THE SIGNING of a four-year contract with Chicago as the
    [Show full text]
  • Ea98e3bb.Vu19 Event Program.Pdf
    #VEGASUNCORKD 1 Our stars are still out in the morning. Welcome to the 13th year of Vegas Uncork’d EDITOR IN CHIEF, BON APPÉTIT Adam Rapoport We are thrilled you are joining us here in fabulous Las Vegas for the 13th annual Vegas Uncork’d festival. This year promises to be nothing short of incredible, featuring exclusive, one-of- a-kind dining experiences that capture the heart and imagination of food lovers from around the globe. Vegas Uncork’d by Bon Appétit is the only place where those with a passion for superior cuisine can dine with, learn from, and connect with the world’s most iconic chefs. Nowhere else can you experience this stellar lineup of culinary experts, resort partners, and brands. We, along with the Las Vegas Convention and Visitors Authority and our wonderful resort partners—Caesars Entertainment, The Cosmopolitan of Las Vegas, MGM Resorts International, The Venetian, and The Palazzo Las Vegas, and Wynn Las Vegas— thank you for being here. Cheers! 3 A remarkable food lovers opportunity CEO AND PRESIDENT, LAS VEGAS CONVENTION AND VISITORS AUTHORITY Steve Hill The Las Vegas Convention and Visitors Authority welcomes you to Las Vegas to celebrate the 13th annual Vegas Uncork’d by Bon Appétit. This incredible opportunity takes food lovers on an exciting culinary journey and offers access to the exclusive experiences and events that make Las Vegas a premier travel destination. As Las Vegas constantly evolves, we continue to reinvent the food and beverage scene, and we take tremendous pride in creating unique, memorable experiences. Collaborating with Bon Appétit, and this year’s hospitality industry partners—Caesars Palace, MGM Resorts International, The Cosmopolitan of Las Vegas, The Venetian, and The Palazzo Las Vegas, The Mob Museum, and Wynn Las Vegas—we’ve brought together an unmatched collection of celebrity chefs, Master Sommeliers, and cutting- edge mixologists.
    [Show full text]
  • Career Programs 2019 Los Angeles Campus 2 | Ice Career Programs 2019 President’S Letter
    Culinary Arts Pastry & Baking Arts Health-Supportive Culinary Arts Restaurant & Culinary Management CAREER PROGRAMS 2019 LOS ANGELES CAMPUS 2 | ICE CAREER PROGRAMS 2019 PRESIDENT’S LETTER For many, food is the ultimate expression of passion, creativity and happiness. For more than four decades, the Institute of Culinary Education (ICE) has been a leader in this realm, offering a broad and diverse assortment of culinary education opportunities, covering facets throughout the culinary universe. Since our founding in 1975, interest in America’s culinary landscape has progressively grown, along with its abundant opportunities and economic value. So has ICE. Today, with campuses in New York City and Los Angeles, ICE is widely recognized as one of America’s leading destinations for anyone who wants to explore their passion for any facet of the culinary arts, from cooking and baking to wine studies and hotel and hospitality management. As a school and community, we are vibrant and focused — and still driven by ideals. ICE students are diverse and have unique talents and individual quests. Our role at ICE is to help our students find and develop their culinary voice. The foundations of ICE are our career programs in Culinary Arts, Pastry & Baking Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management (offered in New York City). Whether our students’ goals are to become chefs, restaurateurs, food journalists, artisan bread bakers or hotel general managers, our programs provide a classic and valuable foundation. ICE’s diploma programs are sophisticated, intensive and student-centric and can be completed in less than one year. ICE is one of the only schools in the nation for aspiring culinary entrepreneurs.
    [Show full text]
  • Inside the World of Celebrity Chefs, Exhibit Brochure
    University of Central Florida STARS Rosen Library Exhibits Rosen Library 2007 Inside the World of Celebrity Chefs, Exhibit Brochure Deb Ebster Tanya Jo Ormseth Part of the Food and Beverage Management Commons Find similar works at: https://stars.library.ucf.edu/lib-rosen-exhibits University of Central Florida Libraries http://library.ucf.edu This Inside the World of Celebrity Chefs is brought to you for free and open access by the Rosen Library at STARS. It has been accepted for inclusion in Rosen Library Exhibits by an authorized administrator of STARS. For more information, please contact [email protected]. Recommended Citation Ebster, Deb and Ormseth, Tanya Jo, "Inside the World of Celebrity Chefs, Exhibit Brochure" (2007). Rosen Library Exhibits. 20. https://stars.library.ucf.edu/lib-rosen-exhibits/20 Becoming a Professional Chef: Successful professional chefs have a combination of ambition, tal- ent, and management skills. Most start their education at a good culi- About the Library nary school, to learn the art and science of cooking. Many have com- pleted business or hospitality management degrees, to learn how to The Universal Orlando Foundation Inside the motivate their diverse workforce. But in the end all chefs must experi- Library at UCF’s Rosen College ence the busy kitchen on a Saturday night, to learn how to handle the of Hospitality Management is immense pressures of the job—and the heat! devoted to the study of the hospitality and tourism World of Culinary programs in the U.S. should be accredited by the American industries. The Library is located at 9907 Universal Culinary Federation which also offers apprenticeships, scholarships, and Blvd., near International Drive and the heart of 14 levels of certification.
    [Show full text]
  • 2018 JBF National Scholars
    2018 JBF National Scholars The James Beard Foundation is pleased to provide high impact scholarships of up to $20,000 to food-focused candidates of exceptional talent who demonstrate leadership, community involvement, and academic excellence, and who aspire to leadership roles in the culinary arts, food studies, agriculture, hospitality management, and more. Candidates for our ten (10) annual JBF National Scholars scholarships will be selected based on academic merit, worthiness, and personal and professional recommendations. To ensure regional diversity of this national program, one awardee will be selected from each of the ten geographic regions defined by the historic James Beard Foundation Awards. Each year the progress of the recipients of our JBF National Scholars program will be featured in JBF communications and other educational programs. The Foundation plans to continue to nurture the talents of these students as they progress in their careers by helping them build productive relationships within the broader food world. Applicants must: • Provide two letters of recommendation from instructors or employers • Indicate which of the following regions in which they reside: Great Lakes (IL, IN, MI, OH) Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) Midwest (IA, KS, MN, MO, NE, ND, SD, WI) New York City (Five Boroughs) Northeast (CT, MA, ME, NH, NY State, RI, VT) Northwest (AK, ID, MT, OR, WA, WY) West (CA, HI, NV) South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS, US Virgin Islands) Southeast (GA, KY, NC, SC, TN, WV) Southwest (AZ, CO, NM, OK, TX, UT) • Submit an essay of up to 300 words, explaining why you feel you would be an outstanding candidate worthy of the James Beard Foundation National Scholarship Up to ten (10) scholarships of $20,000 each will be granted 1 2018 Friends of James Beard Scholarships Applicants will be considered for all scholarships for which they meet the criteria.
    [Show full text]
  • Culinary Schools in New York
    culinaryschoolsinnewyorkstate. 30/11/2011 17:01 com Culinary Schools in New York Institute of Culinary Education There are a variety of culinary schools in New York that foodies can enroll in. With regards to choosing a faculty one ought to assess the institution and choose The Institute of Culinary Education is one in every one which they assume will assist them to grow to of New York City’s largest facilities of culinary edu- be great chefs. In these occasions, cooking isn’t just cation. It was established by Peter Kump in 1975 a mere pastime but slightly it’s seen as an art. And and offer profession coaching programs for seven loads of individuals are getting hooked on cooking. to 12 months. The institute has numerous programs Because of this, culinary schools have develop into including Culinary Arts, Pastry & Baking, Culinary quite popular not only for these people who want Management and Hospitality Management. It has to get into the artwork of cooking as a method of been recognized by the Worldwide Affiliation of residing however even to those that wish to cook Culinary Professionals and was the recipient of for the enjoyable of it. the Awards of Excellence for Culinary Schools in New York. The institute also provides a number French Culinary Institute of recreational lessons including cooking classes, baking classes, and a course on wine & beverages. s the title suggests, the French Culinary Insti- tute will teach individuals methods to master The Miette Culinary Studio is located in Greenwich Athe French cuisine. Unlike the opposite culi- Village and presents cooking programs not simply nary schools in New York, the good thing with the to adults but also to children.
    [Show full text]
  • Voltaggio Brothers – Bios Chef Bryan Voltaggio Chef Bryan Voltaggio Is A
    Voltaggio Brothers – Bios Chef Bryan Voltaggio Chef Bryan Voltaggio is a true son of the Chesapeake, born and bred in Frederick, Maryland. By the young age of 20 and after having served as sous chef and executive chef at two regional hotel restaurants, Voltaggio made the decision to enroll at the Culinary Institute of America (CIA) in Hyde Park, NY. Upon graduating, Voltaggio staged at Aureole, in New York City, where he met his mentor chef Charlie Palmer. Following a stint at Michelin three-star Pic restaurant in Valence, France, Voltaggio reunited with Palmer as executive chef at Charlie Palmer Steak in Washington, DC. After almost a decade with Palmer, Voltaggio took a leap of faith and returned to Frederick, Maryland to open VOLT in 2008. Voltaggio is now the executive chef and owner of a portfolio of restaurants including VOLT, Lunchbox, Family Meal, RANGE, and AGGIO. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. The James Beard Foundation Award finalist co-authored the cookbook, VOLT.Ink, with his brother, Michael, and released his cookbook HOME in 2014. As a father and chef, Voltaggio is a passionate philanthropist and supports Share Our Strength in their fight against childhood hunger. He has raised over three quarters of a million dollars over the last five years to support innovative school breakfast programs, meals for achievement, and the national No Kid Hungry campaign. He lives with his wife, Jennifer, and their three children Thacher, Piper and Ever Maeve in his hometown of Frederick, MD.
    [Show full text]