Types of JBF Scholarships
The James Beard Foundation Scholarship Program includes the below ongoing scholarships and other scholarships that change year to year. Descriptions and applications for all 2014 scholarships will be available here starting April 1, 2014.
Clay Triplette Scholarship
James Beard loved to teach and encourage students pursuing culinary careers. Clay Triplette (affectionately called Babes by Mr. Beard) was by his side for 25 years and was the Steward at the famed James Beard House (home of the James Beard Foundation) in Greenwich Village, New York. Clay, in recounting the lively tales of Mr. Beard’s life, revealed that one of his very favorite things was warm, gooey chocolate chip cookies. So to keep the tradition of good chocolate chip cookies and other wonderful baked goods alive, Clay asked that this scholarship, established in his name, go to a deserving student who wants to pursue a Baking and Pastry degree.
JBF Taste America Education Drive
Over the past several years we have expanded our mission to address topics surrounding our food system and to establish a link between the culinary community and the key sustainability and public health issues of our time. The JBF Taste America Education Drive supports JBF’s work in education on topics surrounding our country’s food system. These programs include the annual JBF Food Conference and Leadership Awards, and bi-annual Chefs Boot Camp for Policy and Change. Your contribution to this important drive will support the Foundation’s work to improve the future of our country’s food system.
Mildred Amico Scholarship
We are honored to offer the Mildred Amico Scholarship in appreciation of the achievements of our Program Director Emerita. Mildred was a student and friend of James Beard himself, and was one of the Foundation’s original members. She created and directed the programs of our unique performance space for the culinary arts for more than twenty years. She also mentored thousands of chefs, helping them advance their careers.
Patrick Clark Memorial Scholarship
Born in Brooklyn, Patrick Clark began his culinary education at the New York City College of Technology, apprenticed in the great kitchens of France, and established himself as a leading exponent of the new American cuisine. He was generous with his time and expertise, inspiring colleagues and students to new levels of creative excellence.
Women in Culinary Leadership Program
The Women in Culinary Leadership Program is an accelerated training program that encourages and prepares women to take on leadership roles with in the culinary industry. This exciting new mentorship program was announced during the Women in Culinary Leadership Event in September 2012. The event included a panel moderated by Martha Teichner and featuring Martha Stewart, Lidia Bastianich, Dorothy Cann Hamilton, Rohini Dey, and Susan Ungaro. This new program helps female chefs and restaurateurs develop their leadership and culinary skills through internship and mentorship opportunities.