Encouraging people to understand and appreciate food
Education is the key to fulfilling JBF's mission to celebrate, nurture, and preserve America's diverse culinary heritage and future.
The James Beard Foundation's education programs include continuing education classes, guided tastings, readings, conferences, children's programs, scholarship opportunities for aspiring culinary students, work/study/travel grants for working professionals, and volunteer opportunities for current culinary students.
Below is a snapshot of upcoming or ongoing educational initiatives and programs.
The James Beard Foundation Scholarship Program
Applications for 2013 scholarships and grants are now available.
The James Beard Foundation Scholarship Program operates on an annual basis. The financial aid offered varies from year to year. Detailed descriptions, application forms, and complete instructions for 2013 scholarships and grants are available here. See the scholarship FAQs for details on preparing to apply. USA and international students are eligible.
Learn more about JBF scholarships.
Dining + Design
This unique series will feature panel discussions with top toques and architects, highlighting the critical relationship between a restaurant’s culinary concept and physical design. See our panel schedule.
Spoons Across America
Spoons Across America: the source for children's culinary education, is a not-for-profit organization dedicated to educating children,teachers, and families about the benefits of healthy eating. The James Beard Foundation is proud to have an ongoing partnership with this organization that works to influence the eating habits of children through hands-on education and celebrates the connection to local farmers and the important tradition of sharing meals around the family table. To learn more, visit spoonsacrossamerica.org.
@beardfoundation
We held our Chefs Boot Camp in #Louisville this week, where chefs received food-policy training and more. Learn more: http://t.co/UCCoFxPbiY
Need some recipe inspiration? Try these Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from @IlBuco_AV: http://t.co/L08eJPSJhS
Weekend reading: a letter from JBF president Susan Ungaro about our new Women in Culinary Leadership program http://t.co/6l9sbf5nQc
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
