Food Matters: JBF's Who's Who at NYU

Who's WhoYesterday, almost 25 years to the day after the Who’s Who of Food & Beverage in America was founded jointly by Cook’s and Restaurant Business magazines, our vice president, Mitchell Davis, participated in a panel at NYU Fales Library on the food world intelligentsia. (In 1990 the James Beard Foundation folded the Who’s Who into their annual awards program.) Organized and moderated by restaurant consultant and JBF Who’s Who member Clark Wolf (inducted in 2008), the panel addressed the changing role of elites in matters culinary. Wolf, who helped Cook’s publisher Christopher Kimball organize the Who’s Who group at its onset, asked panelists to describe how they think the food world has changed over the last 25 years. Davis, who completed his Ph.D. in NYU’s Food Studies department earlier this year, presented some of

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Who's Who: Carolyn O'Neil

Carolyn O'NeilA pioneer of reporting on food and nutrition in the mainstream media, Carolyn O'Neil was inducted into our Who's Who of Food and Beverage in America in 1998. We caught up with her to find out her favorite cookbooks, why she refuses to eat rice pudding, and her elaborate plan for her last meal on earth.

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Q & A: Barbara Fairchild

Barbara Fairchild Barbara Fairchild was inducted into our Who's Who of Food and Beverage in America in 2000; since then she's freshened up the print version of Bon Appétit and expanded the magazine's website. She's now putting the finishing touches on its own iPhone app, which will surface later this year. Read on to hear why bologna is her favorite sandwich meat and more.

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Q & A: Barbara Kafka

Barbara Kafka A prolific cookbook author, Barbara Kafka was one of the first culinary professionals to be inducted into our Who's Who of Food and Beverage in America. To mark this milestone, we caught up with Kafka to see what she had to say about her various "children" and her thoughts on American cuisine.

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Q & A: Wolfgang Puck

Wolfgang PuckHe's opened countless restaurants, hosted one the earliest Food Network programs, and prepared the maiden Beard House benefit dinner in 1987. See what Wolfgang Puck—one of the first inductees into our Who's Who of Food and Beverage in America—has to say about his upcoming projects, America's "food revolution," and his mother's Wienerschnitzel.

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Q & A: Colman Andrews

Colman AndrewsHe's written thousands of articles, several fantastic cookbooks (and more on the way), and was one of the founders of Saveur magazine. We caught up with accomplished writer and editor Colman Andrews, who told us about working with Ruth Reichl early in their careers, what he really thinks about the changes in the American culinary scene in the 25 years since he was inducted into the Who's Who of Food and Beverage in America, and much more.

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