Apply for JBF's Jean-Louis Palladin Professional Work/Study Grant

 

You can study up on classic or cutting-edge technique all you want, but many chefs will attest that one of the most valuable aspects of cooking is an intimate knowledge of ingredients and the people who produce them.

 

To help bring cooks and producers closer together, each year we award our Jean-Louis Palladin Professional Work/Study Grant—named after the French chef whose dedication for mentorship matched his legendary talent—to qualified, professional chefs who are looking for hands-on experience with farmers or artisans. Candidates may apply for a pre-arranged internship (such as a stint at the Chef's Garden in Huron, Ohio, or an apprenticeship with a winemaker in France) or draft an original plan and curriculum.

 

Applications for this year's grant are due Friday, June 15. Click here to download the form.

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On the Menu: October 17 through October 23

Guests mingle before dinner at the Beard House. Here’s what’s happening at the Beard House and around the country next week: Sunday, October 17, 5:30 P.M. Friends of James Beard Benefit Jean-Louis Palladin Dinner The incredibly talented chefs collaborating on this innovative dinner are at the forefront of the new, high-voltage Vegas cuisine, serving modern, inspired, sophisticated, and luxurious food to discerning Sin City diners. Join them for a spectacular dinner benefitting the Jean-Louis Palladin Professional Work/Study Grant and honoring the late, great Jean-Louis Palladin. Monday, October 18, 7:00 P.M. Le Bec-Fin Alum For the past three years, we’ve recognized Charles Roman, an alum of Philadelphia’s Le Bec-Fin and Vetri, as a JBF

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On the Menu: August 1 through August 7

Guests mingle in the Beard House. Here’s what’s happening at the Beard House and around the country next week: Monday, August 2, 6:00 P.M. Enlightened Eaters: A Workshop Our series on cooking seasonally continues when Top Chef contestant and natural foods chef Andrea Beaman returns to teach guests how to prepare delicious summer dishes with just-picked ingredients from local markets. Participants will learn how to maximize the health benefits of locally sourced food by cooking meals packed with nutrients as well as flavor. Tuesday, August 3, 7:00 P.M. Modern Asian When former Buddakan NYC chef Michael Schulson opens a new restaurant, Asian food lovers sit up and take notice. Schulson, as per Frank Bruni, “breathes intelligence and creativity” into his

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