Scholarships

Scholarship Application

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Knowledge is growth. Growth breeds success.


The James Beard Foundation Scholarship program helps aspiring culinary students realize their dreams by supporting them on a path to success in the rewarding world of the hospitality industry. Professional grants enable those already working in the industry to gain experience and hone their skills.

The deadline for the 2012 JBF scholarship program has passed. Click here for more information about JBF scholarships and to find out about the Jean-Louis Palladin Professional Work/Study Grant, which is still available.

Our Scholarship Program is one of our educational pillars, essential to the fulfillment of our mission to celebrate, nurture, and preserve America’s diverse culinary heritage and future.

Scholarships are offered in a variety of fields, including culinary studies, pastry and baking, hotel and restaurant management, wine studies, nutrition, and food writing. Some have certain requirements, while others are unrestricted.

Since 2006, the James Beard Foundation has been assisted in the administration of its scholarship program by the Scholarship Management Services division of Scholarship America, a well-respected nonprofit organization that has helped award scholarships to over one million students.



Scholarships awarded by the James Beard Foundation vary from year to year, depending on the donors. Information about the program is posted annually on April 1 on this website. The deadline for the 2012 JBF scholarship program has passed, but applications for professional work/study grants are still available. Applications for professional grants must be postmarked by June 15, 2012. All completed application forms must be mailed to Scholarship America in St. Peter, MN, as detailed in the instructions.



Applications for James Beard Foundation Scholarships are received and evaluated by Scholarship America. Each student is rated according to a standardized system based on such factors as grade point average, extracurricular activities including work experience, letters of recommendation, and financial need. From the approximately 650 applications received, about 125 well-rounded students with a strong commitment to the culinary arts are identified as finalists.



The applications of the finalists are then submitted to the James Beard Foundation’s Scholarship Selection Committee for final review. The committee members are:



Susan Ungaro, President of the James Beard Foundation

Christopher Papagni, Dean of the French Culinary Institute

Lynda Dias, Professor in the Hospitality Management Department of the New York City College of Technology
Ron Gumbaz, long time supporter of the James Beard Foundation



Since its inception in 1991, the James Beard Foundation Scholarship Program has awarded nearly $4 million in financial aid to a variety of students—from recent high school graduates, to working culinary professionals, to career changers. Recipients come from many countries, and enhance their knowledge at schools around the world.



The deadline for 2012 JBF scholarship applications has passed. Please check back in April 2013, when full information and applications will be posted on this website. Once again, both cash awards and tuition waivers are available. Culinary professionals (including students and career changers) are encouraged to read the program materials carefully and apply to the programs that best fit their needs.

Click here to read stories about JBF scholarship recipients.

Work Study Grants

Chef Jean-Louis Palladin is considered one of the culinary geniuses of the 20th century. He was a master of his craft, known for his creativity, passion, technique, and commitment to the very best. Jean-Louis was as much a teacher as a chef, encouraging and mentoring many while demanding perfection of himself and all around him. He was funny, laughed easily, and embraced life fully.

The James Beard Foundation is proud to offer the Jean-Louis Palladin Professional Work/Study Grant. Created to perpetuate the mission and programs of the Jean-Louis Palladin Foundation, the initiative will provide a series of annual grants of up to $10,000 to working chefs.

This grant will allow recipients to spend time learning from and working with master growers, producers, and food artisans; to toil alongside renowned chefs in America and abroad; and to study varied specialized skills.