Bocuse d'Or USA Now Accepting Applications for 2015 Competition

 

 

Applications for a spot on the Bocuse d'Or USA team are now being accepted

 

 

 

Think you have what it takes to represent America at the world's most prestigious culinary competition? The Bocuse d'Or USA Foundation is now taking applications for a coveted spot on Team USA, which will go on to compete at the next Bocuse d'Or in Lyon, France in 2015. The entry period ends June 30. 

 

Led by our friends Daniel Boulud, Thomas Keller, and Jerome Bocuse, the foundation will invite eight applicants to audition for the team this fall, with two possible outcomes: one competitor, along with his or her commis, may be chosen to advance directly to Lyon, or the directors could select four finalists to compete in a national competition in 2014. In the latter scenario, the winner of the national contest will go on to represent the United States at the Bocuse d'Or.... Read more >

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National Cooking Up Change Competiton Approaches

The James Beard Foundation is the official culinary partner of Cooking Up Change

 

Cooking Up Change, the Healthy Schools Campaign–backed competition to improve school lunch, has held its final three regional qualifiers in the cities of Winston-Salem, NC; Anaheim, CA; and Memphis, fielding winners from Winston-Salem/Forsyth County Schools, Santa Ana Valley High School, and Craigmont High School, respectively. These student-led teams, along with the victors from five earlier qualifiers, are advancing to the national competition in Washington, D.C., where they will present their versions of healthy school lunch, prepared within the real-life constraints of limited ingredient lists and tight prep times. The James Beard Foundation is proud to be the official culinary partner of the competition.

 

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More Cooking Up Change Qualifiers

The James Beard Foundation is the official culinary partner of Cooking Up Change

 

Since we last posted about Cooking Up Change, a nationwide high school competition to improve school lunch, the Healthy Schools Campaign–backed initiative has held two more of its regional qualifiers, one in St. Louis and another in Jacksonville.

 

In St. Louis, a three-student team from Beaumont High School (pictured at top) took the win with their menu of barbecue baked chicken, sautéed broccoli and carrots, and poached pears. You can read St. Louis Public Radio's coverage of the competition on its website

 ... Read more >

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JBF Partners with the Third Coast International Audio Festival's ShortDocs Challenge

The James Beard Foundation is partnering with the Third Coast International Audio Festival's 2013 ShortDocs Challenge

 

Here at JBF, we're all about the sense of taste. But thanks to Chicago's Third Coast International Audio Festival (TCIAF), we're about to start putting our ears to work, too.

 

A weekly radio show, audio library, podcast, and public listening series all rolled into one aural package, TCIAF curates sound-rich stories from around the world and helps them reach as many ears as possible. They also run the ShortDocs Challenge, an annual competition that invites anyone and everyone to create a short radio piece based on a unique set of rules and a partnering organization. This year's partner? Yours truly.

 

More specifically, the 2013 ShortDocs Challenge is... Read more >

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Cooking Up Change Competition is Underway

The James Beard Foundation is the official culinary partner of Cooking Up Change

 

As we reported a couple of months ago, we’ve joined Cooking Up Change—a nationwide high school competition to improve school lunch—as its official culinary partner for the second year in a row. Backed by the Chicago-based Healthy Schools Campaign, the competition unfolds over the course of six contests in different cities, where student-led teams craft delicious school lunches within the real-life constraints of limited ingredient lists and tight prep times. Finalists from each city advance to compete in the national competition in Washington, D.C. in May of 2013.

 

At the most recent qualifier at Los Angeles Trade Technical College, West Adams Preparatory High School students Esther V., Jose L., and Maribel S. took the win, thanks to their... Read more >

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For Second Year, JBF Partners with Cooking Up Change

Winning students at the Chicago Cooking Up Change qualifier

 

For the second year in a row, we're joining Cooking Up Change, a nationwide competition among high school students to improve school lunch, as its official culinary partner. Started by the Chicago-based Healthy Schools Campaign, the contest takes place in six cities and invites student-led teams to craft delicious school lunches within the real-life constraints of limited ingredient lists and tight deadlines. Finalists from each city will compete in the national competition in Washington, D.C. in May of 2013.

 

The first (and biggest) regional qualifier took place in Chicago last month, with the team from Washington High School, pictured above, winning first place. You can read more about the Chicago competition... Read more >

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Partnerships: Not By Bread Alone at NYU

 

For a taste of the theatrical and the culinary arts in one evening, head to New York University's Skirball Center for the Performing Arts next month for a performance of Not By Bread Alone by the Israel-based Nalaga'at Theater Deaf-Blind Acting Ensemble. With acclaimed runs in Tel Aviv and London, this must-see performance features on-stage bread baking and stories about the fascinating condition of life without sight and sound. The experience also includes on-site recreations of Tel Aviv's BlackOut restaurant and Café Kapish. Stagings will begin on January 16 and continue through the end of the month.

 

As a partner of this extraordinary production, we're proud to offer members of the JBF community an early bird discount. By using the code EARLYJBF when purchasing orchestra tickets by December 15, you'll save $25.... Read more >

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Recipe: Tajine of Seafood Chermoula

Michelle Bernstein's recipe for tajine of seafood chermoula

 

One of our go-to resources for seafood recipes is Monterey Bay Aquarium Seafood Watch, a California-based program that educates businesses, diners, and shoppers about environmentally-minded marine life consumption. The recipes have been loaned by some of America's favorite chefs, including Rick Bayless, Mario Batali, and Alton Brown, so they're guaranteed to become delicious staples in your kitchen. Better still, they're made with species that appear on the aquarium's "Best Choices" and "Good Alternatives" lists, which means your meal will have little to no impact on our oceans' health. Lately we can't get enough of JBF Award winner Michelle Bernstein's contribution to the Seafood Watch collection: a steamy tajine of... Read more >

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Sponsored Post: Green & Black's Chocolate Celebrates Fair Trade Month

 

October doesn’t just mark the return of hot apple cider and pumpkin-spiced anything and everything. It’s also Fair Trade Month! Green & Black’s, our official chocolate purveyor and a long-time maker of Fair Trade-certified products, has been promoting this important movement over on their Facebook page all month.

 

Right from the start, Green & Black’s and its founders, Craig Sams and Jo Fairley, were committed to bringing an organic and ethically produced chocolate to market. In 1994 the company introduced its Maya Gold bar, the first chocolate bar to earn the UK’s Fair Trade mark. As of early 2011, the entire range of Green & Black’s bars and beverages bears the Fair Trade seal.

 

Fair Trade initiatives support over 1.2 million farmers and workers in 66 countries. As the movement has grown, Fair Trade International US reports that there are now Fair Trade standards for over 300 raw... Read more >

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Triar Seafood Donates Proceeds to JBF Scholarship Drive

Triar Seafood will donate a percentage of red shrimp sales to the James Beard Foundation Silver Anniversary Scholarship Drive

 

One of the James Beard House's most valued suppliers, Triar Seafood has provided chefs with pristine quality, responsibly sourced seafood for over 20 years. And for the next two months, this fine purveyor is also giving support to the next generation of chefs.

 

From now until the end of November, a percentage of sustainably harvested Royal Red shrimp purchases from Triar Seafood will be donated to the James Beard Foundation Silver Anniversary Scholarship Drive. This beautiful, coral-red species is sought after by discerning chefs for its delicate flavor, superior texture, and numerous culinary applications. Collected off the coast of St. Augustine, Florida, these prized shrimp are delicious as sashimi, ceviche, in salads,... Read more >

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