Outstanding Chef: Daniel Humm

Our Outstanding Chef award, presented by All-Clad Metalcrafters, goes to:
Daniel Humm
Eleven Madison Park, NYC
Daniel won Best Chef: New York City in 2010. Given the chance to host James Beard for dinner, he would serve New York–inspired dishes like Eleven Madison Park’s egg cream, Long Island clambake, and their take on New York cheesecake. 
During his first week working in an American restaurant, the Switzerland native was introduced to the JBF website by his sous chef. He remembers thinking how honored he would feel if he were ever asked to cook at the Beard House. One year later, he was invited to do just that—and it was the start of an amazing relationship.

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Outstanding Restaurant: Boulevard


Photo by Kent Miller

San Francisco
This is the fourth time this award has gone to a restaurant in the San Francisco Bay Area. Chef Nancy Oakes won Best Chef: Pacific in 2001 and is one of this evening’s gala chefs. 

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Outstanding Service: La Grenouille



Presented by Stella Artois


Our Outstanding Service award goes to:


La Grenouille



This is the 11th restaurant in New York City to win this award. The Masson family has been running La Grenouille since 1962.

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Outstanding Pastry Chef: Mindy Segal


Our Outstanding Pastry Chef award goes to:
Mindy Segal
Mindy’s HotChocolate, Chicago
Mindy is the second chef to bring this award home to the Windy City. She says HotChocolate is the culmination of her 20-year culinary career.

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Best New Restaurant: Next


Our Best New Restaurant award, presented by Mercedes-Benz, goes to: 
Next is the latest venture for JBF Award Winner Grant Achatz and Nick Kokonas, and only the second time this award goes to a Chicago restaurant.

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2012 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

Photo by Kent Miller

Here are our 2012 Who’s Who of Food & Beverage in America inductees: 
Grant Achatz (center)
Chef and Author, Chicago
Mark Bittman (not pictured)
Journalist and Author, NYC
Dana Cowin (left)
Editor-in-Chief, Food & Wine, NYC
Emily Luchetti (right)
Pastry Chef and Author, San Francisco
Marvin Shanken (not pictured)
Publisher, Food Arts and Wine Spectator, NYC

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What Would You Cook for James Beard? Part IV

We've been asking our gala reception chefs what they would cook for James Beard if they had the chance. Here are some more of their responses:

JBF Award Winner Norman Van Aken, Tuyo, Miami
“Billi-bi soup would be on the menu for sure. I took a version of that from Beard’s recipe and made it into the most successful soup I’ve ever (co)created. His Theory and Practice of Good Cooking was the first cookbook I ever bought.”
Bryan Forgione, Society Café at Encore Las Vegas
“I would serve him homemade pasta with fresh stewed tomatoes and basil from the garden. It was from Beard on Pasta that I learned how to make fresh pastas, and this preparation is how we would test out the batches at my mother’s house.”

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Paul Kahan: Favorite Awards Moment

JBF Award Winner Paul Kahan (one of tonight's Gala Reception chefs) told us about one of his fondest Awards memories:
“My favorite moment was standing behind André Soltner in line in a run-through of the ceremony. That year, I also enjoyed cooking 1,000 orders of sweetbreads in a hallway on cassette burners.”

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Tre Wilcox: Life Lessons Learned in the Kitchen


The life lessons that Gala Reception chef Tre Wilcox has learned in the kitchen:


"Don’t run out of patience. Always take the high road, and stay humble.”

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America's Classics: The Fry Bread House, Phoenix

We've arrived at the last 2012 America's Classic award-winning restaurant: The Fry Bread House in Phoenix! Learn what they're all about in the video below:


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JBF Kitchen Cam