Chefs Congregate at Glynwood for JBF’s Chefs Boot Camp for Policy and Change

Photo by Beall + Thomas Photography

 

More than a dozen chefs from around the country will convene for the James Beard Foundation's seventh Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from June 7 through June 9. This is the second time the multi-faceted program will take place at the agricultural nonprofit’s 225-acre farm. This series of workshops will provide chefs with the policy and advocacy skills they need to be effective champions for their chosen food-system causes. The intensive three-day session is programmed in partnership with the Chef Action Network (CAN) and made possible with founding support from the Osprey Foundation, with additional support provided by Glynwood.

 

The upcoming Chefs Boot Camp for Policy and Change will immerse participating chefs in sessions including:
 

Creating a Fair, Just, Sustainable, Nutritious, and... Read more >

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James Beard Foundation Kicks Off Summer with the Better Burger Project™

 

The James Beard Foundation is kicking off the Better Burger Project™ just in time to heat up the grill. In partnership with the Mushroom Council, JBF is challenging chefs and restaurants nationwide to create a delicious, healthier, and more sustainable hamburger by blending ground meat with finely chopped, cultivated mushrooms. Chefs competing in the Better Burger Project™ will feature their “better burger” on menus from Memorial Day, 2015, through July 31, 2015, and America will vote for their favorites through an Instagram-based social media challenge. 

 

“As a chef, restaurateur, and chair of the D.C. Food Policy Committee, I’m thrilled to join the Better Burger Project™ in an effort to help educate diners across the country on the many benefits of blended burgers,” said Spike Mendelsohn. “We have an amazing opportunity to highlight how strategic food choices can reduce strain on the environment but also provide a variety of flavors and nutritional benefits. A blended burger... Read more >

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Dear World at JBF Chefs Boot Camp for Policy and Change

 

There was no shortage of enlightening moments at the sixth JBF Chefs Boot Camp for Policy and Change this month, but a visit from Robert X. Fogarty and Jonah Evans at the end of a long day was completely invigorating.


Fogarty and Evans introduced us to Dear World, a photography project that started in 2009 when Fogarty began documenting New Orleans residents’ love letters to their city. Since then, Dear World has told the stories of survivors of the Boston marathon bombing and Syrian refugees, and has featured recognizable people like Nobel Peace Prize winner Muhammad Yunus, Susan Sarandon, and the late Stuart Scott.

 

The chefs participating in Boot Camp were invited to create a message about something they care about—and to become a part of the ever-growing, inspirational,... Read more >

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14 Inspiring Quotes from Our 6th Chefs Boot Camp for Policy and Change

Photo by Ron Calamia

 

At last week’s sixth JBF Chefs Boot Camp for Policy and Change, 14 chefs gathered on Avery Island in Louisiana to take part in intensive workshops to learn how to use their powerful voices to help create a more fair, just, nutritious, sustainable, and delicious food system for everyone. Here are some of the most inspiring quotes from the two-day retreat:


"Food is the cornerstone of health and wellness. It shouldn't be a privilege just for the wealthy."--Seamus Mullen @SeamusMullen

 

“There is no place for hunger in our world. It’s a travesty that must be eradicated.” --Asha Gomez @AshaGomez

 

“If you eat a chicken finger every day for ten years it's poison. If it poisoned and killed you instantly... Read more >

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JBF Hosts Sixth Chefs Boot Camp for Policy & Change

Partiicpants at the James Beard Foundation's Chefs Boot Camp in Bentonville, Arkansas

 

More than a dozen chefs from around the country will convene for the sixth Chefs Boot Camp for Policy & Change on Avery Island, Louisiana, home of the world-famous Tabasco Sauce. The three-day, multi-faceted program, taking place March 15–17, will provide chefs with the policy and advocacy skills they need to be effective champions for their chosen food-system causes. The chefs will participate in an intensive series of workshops programmed in partnership with the Chef Action Network (CAN), and made possible with support from the Osprey Foundation, the Irene W. and C.B. Pennington Foundation and Eric Kessler, JBF Board Member and Managing Director of Arabella Advisors.

 

The upcoming Chefs Boot Camp for Policy & Change will immerse... Read more >

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Deadline for 2015 Women in Culinary Leadership Grants Extended

Deadline for 2015 Women in Culinary Leadership Grants Extended

 

The James Beard Foundation has extended its deadline for its 2015 Women in Culinary Leadership Grant. Applications will now be accepted through January 16, 2015. Women with at least two years of professional hospitality or culinary experience are encouraged to apply for a chance to participate in a six- or twelve-month mentor/grantee program with top industry leaders, including Christina Tosi, Tom Douglas, and Matt and Kate Jennings.

 

Mentorship programs are available with the following chefs and restaurateurs:

 

  • Kevin Boehm – Boka Restaurant Group, Chicago (six months; front of house)
  • JBF Award winner Richard Melman and Kevin Brown –

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2015 Women in Culinary Leadership Grants Now Available

2015 Women in Culinary Leadership Grants Now Available from the James Beard Foundation

 

The James Beard Foundation is now accepting applications for its 2015 Women in Culinary Leadership Grant. Women with at least two years of professional hospitality or culinary experience are encouraged to apply for a chance to participate in a six- or twelve-month mentor/grantee program with top industry leaders. The deadline is December 16, 2014.

 

Mentorship programs are available with the following chefs and restaurateurs:

 

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On the Menu: The Fifth Chefs Boot Camp for Policy and Change

 

 

 

At JBF's upcoming Chefs Boot Camp for Policy and Change, taking place September 7 to 9 at the 21c Museum Hotel in Bentonville, Arkansas, there will be a few stock chef activities, like a collaborative dinner prepared at the hotel's restaurant, as well as an introduction to a local purveyor. In Bentonville, chefs will spend an afternoon at Ewe Bet Farms, home to pasture-raised and grass-fed lambs.

 

Primarily, though, the three-day session will provide chefs with a unique opportunity to grow and refine their skills in the policy and advocacy arenas. The 15 participants (see the complete list here) have a schedule of presentations, workshops, and... Read more >

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JBF Hosts Fifth Chefs Boot Camp for Policy & Change

 

From September 7 to 9, 2014, more than a dozen chefs from around the country will convene for the James Beard Foundation’s fifth Chefs Boot Camp for Policy & Change at 21c Museum Hotel in Bentonville, Arkansas.

 

The multi-faceted program will instruct attendees policy and advocacy skills through the lens of access and affordability of food. The three-day intensive series of workshops, conducted in partnership with the Chef Action Network (CAN) and with support from the Osprey Foundation, the Walton Family Foundation, and JBF board member Eric Kessler, is designed to provide chefs with the tools they need to be effective advocates for food-system issues they believe in.

 

The intensive program will also feature content expertise from K. Rashid Nuri, one of the country’s foremost... Read more >

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JBF Presents Health & Food: Is Better Food the Prescription for a Healthier America?

 

 

On October 27 and 28, the James Beard Foundation will host the fifth annual James Beard Foundation Food Conference at the Convene Conference Center (730 Third Avenue) in New York City. 

 

This year’s theme, Health & Food: Is Better Food the Prescription for a Healthier America?, will bring together thought leaders in agricultural technology, nutrition science, processing, manufacturing, policy, and public health to take a hard look at health and food, and what is and is not working to address the health impacts of the modern American diet. ​

 

The JBF Food Conference will also include the fourth annual James Beard Foundation Leadership Awards, held at Hearst Tower and co-hosted by Good Housekeeping with support from the GRACE Communications Foundation

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