Cooking in 2050

 

The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

 

When considering the future of food, it’s hard to avoid fanciful prognostication about how our kitchens will change in tandem. Thankfully, we have the experts at Good Housekeeping to ground our dreams of robot cooks and pill-based meals in experience and science. Sharon Franke, director of the kitchen appliances and technology lab at the ... Read more >

Comments (0)

Happy Hour: JBF Award Winner Dave Arnold Predicts Our Cocktail Future

 

The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

 

When considering whose brain we should pick about our prospective cocktail culture, there was one resounding answer: Dave Arnold. In addition to being the creative force behind tipple mecca Booker and Dax, a joint venture with fellow JBF Award winner David Chang under the Momofuku empire, Arnold once led the Culinary Technology Department at the French Culinary Institute, founded the... Read more >

Comments (0)

Q&A WITH 2015 JBF FOOD CONFERENCE SPEAKER MIKE LEE OF THE FUTURE MARKET AT STUDIO INDUSTRIES

 

Mike Lee is the founder and CEO of Studio Industries, a food design and innovation agency, and is also the founder of the Future Market, a conceptual grocery store that illustrates what the world, our food, and our retail experiences could look like in the year 2065. Lee, who will be presenting at our 2015 JBF Food Conference, chatted with us about the trajectory of retail, the potential of alternative packaging, creating space for future ambitious food developers, and more.

 

--

 

James Beard Foundation: What is the Future Market?

 

Mike Lee: The Future Market is a conceptual grocery store that will exist both online and in a physical format. The products on the shelves are concepts that help imagine what the world will look like in fifty years. We... Read more >

Comments (0)

Q&A with JBF Taste America All-Star April Bloomfield

 

From burgers and broccoli to pigs’ heads and potatoes, JBF Award winner April Bloomfield has made an indelible mark through her attentive and soulful interpretations of myriad cuisines. After a career garnering accolades for her nose-to-tail and root-to-stalk cooking at her restaurants in New York City and San Francisco, Bloomfield has now turned her eyes to a real piece of Americana: burgers. Fortunately, there’s no Brit we’d trust with our buns more. Bloomfield is helping us celebrate the diversity of American cuisine as an All-Star on our Taste America national epicurean tour, where she’ll collaborate with JBF Award winner Donald Link on an exclusive dinner in New Orleans. We chatted with the iconic chef before her trip down to the Big Easy about her latest culinary obsession, where she dines out in the Big Apple, and what's drawing her attention to Paris.... Read more >

Comments (0)

Mary Sue Milliken: A Multi-Faceted Fighter for Change

c/o Border Grill

 

It’s hard to imagine when JBF Award winner Mary Sue Milliken has time to sleep. When she’s not overseeing the kitchens of her highly successful Border Grill restaurants (co-owned with JBF Award winner Susan Feniger), Milliken devotes herself to a myriad of causes, from fighting hunger with Share Our Strength, to advocating for sustainable seafood with Monterey Aquarium’s Seafood Watch. Milliken is also a founding member of Women Chefs and Restaurateurs, a member of the State Department’s American Chef Corps, and serves on the board of the James Beard Foundation. On top of all that, she has now attended two of our JBF Chefs Boot... Read more >

Comments (0)

Q&A with Taste America All-Star Traci Des Jardins

 

As we travel across the country for Taste America, our national epicurean tour, it’s easy to see the vast variety of cultural culinary ingredients that are thrown into the melting pot of American cuisine. At times, these myriad heritages can even be brought together in one chef, as in the case of Taste America All-Star Traci Des Jardins. Through her empire of San Francisco hot spots, Des Jardins crisscrosses the globe, infusing French, Spanish, Mexican, and more into the vibrant raw ingredients of her home state of California. Des Jardins will bring her internationally flavored cuisine to the East Coast for Taste America: Boston, where she'll team up with Local Star Matt Jennings for a weekend of exciting events. Read on for Des Jardins’s take on food trends that have overstayed their welcome, changes that are needed in the restaurant industry, and what food mecca she... Read more >

Comments (0)

Q&A with JBF Taste America All-Star Tyler Florence

 

A veteran of the food industry for over 20 years, Tyler Florence is one of the most well-recognized and trusted chefs in the country. With over a dozen cookbooks to his name and numerous seasons of Food Network cooking shows, Florence has helped introduce elevated cuisine that’s easy to prepare, presents beautifully, and is, above all, incredibly delicious and nurturing to enjoy. This weekend, the James Beard Foundation’s Taste America® cross-country culinary tour is stopping off in Seattle where Florence will promote his appreciation for local bounty with like-minded James Beard Award winner Thierry Rautureau, as well as the cream of the crop of the Seattle restaurant scene. Read on to discover where his love for wine started, why vegetables should take center stage, and how he’s working to make a difference in children’s lives.

 ... Read more >

Comments (0)

Q&A with 2015 JBF Food Conference Speaker Gary G. Bennett, Professor of Psychology and Neuroscience at Duke University

 

Dr. Gary G. Bennett, Bishop-MacDermott family professor of psychology and neuroscience at Duke University and director of the Duke Global Digital Health Science Center and the Duke Obesity Prevention Program, is an expert on the use of digital technologies in obesity treatment and intervention strategies. Dr. Bennett, who will be speaking at our 2015 JBF Food Conference, shared his thoughts on wearable technology, phone-based treatment in high-risk communities, and more.

 

--

 

James Beard Foundation: Right now it seems that wearable technology (and a lot of technology in general) comes with a higher price point. As prices lower, will tech and data be used to democratize obesity prevention? How?

 

Dr. Gary Bennett: Absolutely. Tracker makers know that they don't have... Read more >

Comments (0)

Q&A with JBF Taste America All-Star Michel Nischan

 

It’s hard to find a more passionate advocate for American cooking than JBF Award winner Michel Nischan. From his own career as a chef to the expansive efforts of his nonprofit Wholesome Wave, Nischan has worked tirelessly to increase access to fresh fruit and vegetables for Americans across the country. The James Beard Foundation’s Taste America®, our ten-city epicurean tour, is stopping off in Phoenix this weekend, where Nischan will promote his ethos of local and regional agricultural appreciation with like minded fellow Beard Award winner Chris Bianco, as well as the cream of the crop of the Phoenix restaurant scene. Read on to discover Nischan’s tips on starting your own vegetable garden, his view on our growing Chefs Boot Camps for Policy and... Read more >

Comments (0)

Q&A with 2015 JBF Food Conference Speaker and Pastry Chef Erika Dupree Cline

 

For more than 20 years, celebrated pastry chef Erika Cline has been crafting some of the country’s most scrumptious desserts and chocolates. In 2008 she created a nonprofit organization called Culinary Wonders USA, whose mission is to introduce, share, and cultivate the culinary arts with minorities. As its president, Cline helps to lead CWUSA’s mentoring, scholarship, and volunteering efforts. We're thrilled that Erika will be joining us as a speaker at our upcoming JBF Food Conference and preparing the dessert for the JBF Leadership Awards. Read on to learn about her thoughts on diversity in culinary education, her latest pastry passion, and more.

 

--

 

JBF: You’ve worked extensively with Culinary Wonders USA and the Minority Chef Summit. Please tell us a bit more about these organizations and what they mean to you.... Read more >

Comments (0)

Pages

JBF Kitchen Cam