Fall Patron Dinner: The Research Chefs Association Celebrate America's Culinary Story on JBF’s 40th Anniversary
Thu, October 22, 2026
Reception 5:00 PM
Seated Dinner 5:45 PM
The James Beard House
167 W 12th St
New York, NY 10011
JBF Patron
$275
Tickets go on sale October 1.
Access to this event is exclusive to JBF Patrons at the Supporter level and above. Join as a member or upgrade your membership here. For any questions, contact the Patron Program at patronprogram@jamesbeard.org.
Join us on October 22 for Indivisible: Celebrating the Waves of Immigration Which Have Woven Our Culinary Fabric, a special fundraising dinner hosted by the Research Chefs Association in support of the James Beard Foundation®on its 40thanniversary. The evening will celebrate the diverse cultures and traditions that have shaped American cuisine through a collaborative dinner prepared by research chefs from leading food companies and hospitality organizations, including King’s Hawaiian, Nestlé Professional Solutions, Creative Food Solutions, The Hungarian Butcher, and more. We hope you’ll join us for this unique celebration of culinary innovation, heritage, and community.
Founded in 1996, the Research Chefs Association (RCA) is the trade organization and the leading professional community for chefs in food research and development, with more than 850 members. Today, RCA is the premier source of global and inclusive culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists and other industry professionals who are shaping the future of food research and development.
CULINARY TEAM
Jeremy Choo, King’s Hawaiian
Barton Dewing, Eastern Fish
SyEnna Hackbarth, Nestlé
Charles Hayes, Wolverine Packing
Nick Landry, Summit Hill Foods
Ben Lee, Creative Food Solutions and The Food Group
Jerry McDonald, MiDAS Foods International
Gaetano Nardulli, Direct Food Service
Christina Olivarez, GNT USA
Scott Rodriguez, Ascent Hospitality Management
Michael Salvatore, Bacchus Hospitality Group
Casey Schallert, MiDAS Foods International
Andrea Todd, Dessert Holdings
Dan Varga, The Hungarian Butcher
Cara Watkins, Blommer Chocolate Company
Barton Dewing, Eastern Fish
SyEnna Hackbarth, Nestlé
Charles Hayes, Wolverine Packing
Nick Landry, Summit Hill Foods
Ben Lee, Creative Food Solutions and The Food Group
Jerry McDonald, MiDAS Foods International
Gaetano Nardulli, Direct Food Service
Christina Olivarez, GNT USA
Scott Rodriguez, Ascent Hospitality Management
Michael Salvatore, Bacchus Hospitality Group
Casey Schallert, MiDAS Foods International
Andrea Todd, Dessert Holdings
Dan Varga, The Hungarian Butcher
Cara Watkins, Blommer Chocolate Company
Additional Information
Tickets to events held at the James Beard House cover the cost of food, education, and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
Terms
Reservation Policy:
All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact the Patron Program at patronprogram@jamesbeard.org.
Alcohol Disclaimer:
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.
Dietary/Food Restrictions Policy:
Events at the James Beard House are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.