StarChefs Q&A: 2015 Women in Culinary Leadership Grant Recipient Delilah-Amanda Lynn

 

Who runs the world? Girls! And the James Beard Foundation agrees. In 2012, they launched a program to support women in culinary leadership positions and to decrease the industry's gender imbalance. The program, Women in Culinary Leadership (WICL), offers grants to women, giving them the opportunity to learn and train with some of the country's most successful culinary leaders. 

 

Delilah-Amanda Lynn was one of eight recipients of the WICL grant in 2015. The program landed her with Chicago restaurant behemoth Lettuce Entertain You, where she completed her program in six months before accepting a management position at the company's Japanese concept, Ramen San. WICL helped Lynn unleash the Beyoncé-esque confidence she needs to run her own restaurant one day.

 

You, too, can join WICL. For the... Read more >

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Ask a Chef: November Beard House Toques Share the Best Advice They've Ever Received

 

As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple.

 

We asked our November guest chefs to share the most memorable and encouraging advice they've ever received—read on to see find out what tokens of truth these chefs hold near and dear.

 ... Read more >

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Ask a Chef: October Beard House Toques Share the Best Advice They've Ever Received

 

Now that it's officially fall, we are more than happy to bid adieu to the scorching summer heat and indulge in hearty, comforting dishes that reintroduce us to autumn's colorful bounty. And as we say hello to sweater weather, we also welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Italy, Oakland, Cincinnati, and Boston (just to name a few) to the Big Apple. We asked our October Beard House chefs to share the most memorable and encouraging advice they've ever received—read on to see find out what tokens of truths these chefs hold near and dear.

 

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October 1: Cody and Samantha... Read more >

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Winner, Winner, Chicken Dinner: JBF Award Winner Sean Brock Schools Us on Fried Chicken

 

"When you're a chef in the South, fried chicken is your responsibility," says Sean Brock, acclaimed chef of Husk, McCrady's, and Minero, solemnly. And for the James Beard Award–winning chef and proud rural Virginian, that burden means burying your head deep in old recipes, cooking with every fat you can think of, and eating lots and lots of fried bird, naturally. "I was born this way," he says with a laugh. "Growing up in the South, you go to KFC and all the mom-and-pop places along the roadside. Honestly, it's my obsession."

 

It's our obsession too, so we asked for Brock's tips on how to master fried chicken at home after browsing the very intense, very delicious-sounding recipe in his recent JBF... Read more >

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Sponsored Post: Five JBF Rising Star Chef Award Semifinalists Selected for Taste of Waldorf Astoria

 

The James Beard Foundation is excited to announce that it has partnered with Waldorf Astoria Hotels & Resorts for a second year on​ Taste of Waldorf Astoria, a global culinary program that pairs JBF Rising Star Chef Awards semifinalists with Waldorf Astoria master chefs for an exciting week of collaboration. The search for Waldorf Astoria’s next iconic dish continues with a fresh group of five hand-selected JBF Rising Star Semi-Finalist chefs dispatching to five new participating Waldorf Astoria destinations around the globe, including Amsterdam, New Orleans, Beijing, Jerusalem, and Orlando.

 

Taste of Waldorf Astoria will host five chef experiences at the following properties:

 

... Read more >

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Ask a Chef: September Beard House Toques Share the Best Advice They've Ever Received

 

As we transition from warm summer days to cooler temperatures and the harvest that fall brings, we also welcome a formidable roster of culinary talent to the Beard House—including a few JBF Award nominees. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Venice, New Orleans, Jackson Hole, and Atlanta (just to name a few) to the Big Apple. We asked our September Beard House chefs to share the most memorable and encouraging advice they've ever received—read on to find out what tokens of truths these chefs hold near and dear.

 

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September 10: Brian Mercury, Harvest Restaurant

"You can't get a clean cut with a dirty knife! It can be taken... Read more >

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Enlightened Eaters: Candice Kumai on Clean Eating

 

Despite years of modeling, Candice Kumai never felt sexy until she made the decision to revamp her diet and her lifestyle. Kumai switched to “clean eating,” and hasn’t looked back since, finding satisfaction and success as a chef, wellness journalist, and cookbook author. The Top Chef  alum detailed her experiences at our recent Enlightened Eaters event, which focused on her newest cookbook, Clean Green Eats. We spoke with Kumai about the importance of family, her inspiration to eat and cook better, and whole-food diet tips for the home cook.

 

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JBF: When did you start to focus on clean eating? 

 

Candice Kumai: My mom always scolded me for eating too many processed foods as a teen, and I never really got it until I started to eat clean in my mid-20s. It was the tremendous difference in how I felt that pushed me to create... Read more >

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Ask a Chef: What’s Your Favorite Ice Cream Haunt?

 

We asked some of our past Outstanding Pastry Chef award winners to tell us about their choice scoops. 

 

Johnny Iuzzini (2006)
Sugar Fueled, Inc

I am lucky enough to live near Odd Fellows Ice Cream, which I consider to be one of the most creative and delicious ice cream shops in the world. Some of my favorites to date: lemon meringue pie, with chunks of lemon curd, bits of burnt meringue, and graham cracker streusel, all folded into a lemon-scented ice cream. Chorizo caramel uses rendered chorizo fat to flavor the caramel that’s swirled throughout the ice cream, which is infused with cooked chorizo. 

 

Michael Laiskonis (2007)
Institute of Culinary Education, NYC

My new favorite stop for ice cream is a relatively new discovery for me: Terre Adélice in Lyon, France. My favorite thing to order is a few scoops of ice cream and sorbet, pairing some of the... Read more >

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What We're Reading: May 7, 2015

 

Learn how to navigate the funky waters of stinky cheeses. [Food52

 

Daniel Maurer remembers Josh Ozersky and his role in the early days of food blogging. [Grub Street

 

Your mother's recipes can be more than just recipes. [NYT

 

The tyranny of pizza choice is making you fat. [MUNCHIES

 

Upgrade your midday meal with an office lunch swap. [Bon Appétit... Read more >

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Ask the Chefs: How Did You Celebrate Your Beard Award Win?

David Chang

 

The hushed silence, the acceptance speeches clutched tightly in sweaty palms, the bright lights and cheers as the names are announced and the winners bound onstage: receiving a Beard Award is a dream come true for most chefs. So, what happens after the last medal is handed out? We asked some of the gala chefs for the 2015 JBF Awards how they celebrated their wins (hint: it involved a lot of bubbly).

 

Justin Aprahamian / Sanford, Milwaukee
With a big hug to my parents and wife, and a glass of Champagne.

 

Dave Beran / Next, Chicago
I went to Pouring Ribbons with a bunch of friends and sabered Champagne with my award.

 

Ashley Christensen / Poole’s Diner, Raleigh, NC
We ordered 36 Shake Shack... Read more >

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