Upcoming virtual James Beard Foundation events.
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All events are free unless otherwise noted.
Tuesday, December 7
Smart Catch 2.0 - New and Improved!
1:00 P.M. ET
Have you heard the news? The James Beard Foundation Smart Catch program, powered by Postelsia, has returned to help continue shaping what a sustainable seafood plate looks like. In its relaunch, Smart Catch will continue to educate and create opportunities for improvements at the menu level and across supply chains in order to drive an even greater impact on seafood sustainability. We welcome back both previous Smart Catch participants and newly interested chefs alike. In this webinar, we will discuss the importance of the Smart Catch program, cover the updates made for this iteration of the program, and let you know how you can participate.
Monday, December 13
Mental Health Mondays
2:00 P.M. ET on Clubhouse
Featuring: Hassel Aviles, Executive Director, Not 9 to 5
The James Beard Foundation and Not 9 to 5 are partnering up one monday a month to lead a mental health check-in, geared especially for those in the hospitality industry. Stop by for honest talk on struggles, ways to thrive, and camaraderie in the food and beverage world.
Join on Clubhouse.
Past Virtual Events
Our Fellow, Lay Alston, has curated a custom Beard Box that includes ingredients and instructions to create a delicious dinner for two along with gifts from our partners. Guests who reserve their meal kits will also have the opportunity to “meet” Lay through a virtual event, where she will demonstrate how to prepare her dishes and discuss the inspiration behind her menu. Hue Society Founder, Tahiirah Habibi, will also be on-hand to provide expert wine pairing tips.
Featuring: Shoel Davidson, Founder/President, Mind The Bar Foundation and Hassel Aviles, Executive Director, Not 9 to 5
The James Beard Foundation and Not 9 to 5 are partnering up one monday a month to lead a mental health check-in, geared especially for those in the hospitality industry. Stop by for honest talk on struggles, ways to thrive, and camaraderie in the food and beverage world.
In Partnership with Best Served Podcast
Featuring: Hillel Echo Hawk, Birch Basket Catering; Andrea Murdoch, Four Directions Cuisine; Bleu Adams, Protect Native Elders; Nephi Craig, Café Gozhóó, Jensen Cummings, Chef, Host, and Hospitality Strategist, Best Served Creative; and Mimi Lan, Chef, The Taste Curator
To celebrate Native American Heritage Month, join James Beard Foundation and the Best Served Podcast to discuss what "American Food" is, how it's impacted our foodways, and how Indigenous agrifood systems can solve many global issues.
In Partnership with Best Served Podcast
Featuring: Michael Dwork, Verterra Ltd.; Russell Cooper, Packaging Scientist; Cory Connors, Sustainable Packaging Podcast; Damon Giannoccaro, Giannoccaro Design & Creative; Heather Jane, Native Park; Jensen Cummings, Chef, Host, and Hospitality Strategist, Best Served Creative; and Mimi Lan, Chef, The Taste Curator
Recording coming soon.
Wednesday, October 27
BEARD HOUSE FELLOWS PRESENTED BY CAPITAL ONE: BEARD BOX BY NASHALI RIVERA
Our Fellow, Nashali Rivera, has curated a custom Beard Box that includes ingredients and instructions to create a delicious dinner for two along with gifts from our partners. Guests who reserve their meal kits will also have the opportunity to “meet” Nashali through a virtual event, where she will demonstrate how to prepare her dishes and discuss the inspiration behind her menu. Hue Society Founder, Tahiirah Habibi, will also be on-hand to provide expert wine pairing tips.
In Partnership with Best Served Podcast
5:45 P.M. ET on Clubhouse
Featuring: Kiki Louya, Executive Director, Restaurant Workers Community Foundation; Dr. Teofilo Reyes, Chief Program Officer, Restaurant Opportunities Centers United; Nicole Ponseca, CEO/Founder, Jeepney, NYC; Abbey Miller, Culinary Institute of America; Jensen Cummings, Chef, Host, and Hospitality Strategist, Best Served Creative; and Mimi Lan, Chef, The Taste Curator
Recording coming soon.
Tuesday, October 19
Culinary Storytellers Uplifting Their Communities
In Partnership with Best Served Podcast
Featuring Amber Mayfield, While Entertaining; Victoria Flexner and Jay Reifel, Edible History, NYC; Joshua Walbolt, Chef/Founder, Love Food More; Michellee Fox, Chef; Jensen Cummings, Chef, Host, and Hospitality Strategist, Best Served Creative; and Mimi Lan, Chef, The Taste Curator
Every culture, community, and person has a unique story to tell. Join us for a special collaboration with Best Served Podcast as we share and listen to stories that uplift communities and guide the path to a more vibrant future for the hospitality industry.
Listen to recording.
Monday, October 18
Mental Health Mondays
Featuring: Joel Rivas, CEO/Founder, Saint City Culinary Foundation and HEARD and Hassel Aviles, Executive Director, Not 9 to 5
The James Beard Foundation and Not 9 to 5 are partnering up one monday a month to lead a mental health check-in, geared especially for those in the hospitality industry. Stop by for honest talk on struggles, ways to thrive, and camaraderie in the food and beverage world.
Thursday, October 7
Decolonize Your Plate
Featuring: Co-Executive Director Dr. Ife Kilimanjaro, Soul Fire Farms, Richmond, VA; Dave Smoke-McCluskey, Mohawk, Indigenous Foods Educator and Co-Founder, Corn Mafia; Dr. Kera Nyemb-Diop, Nutritionist, NYC and Moderated by Debbie Holloway, Community Coordinator, James Beard Foundation
How does what we eat connect to community resilience? Join the James Beard Foundation at the 2021 In My Mind Conference (a global gathering by and for LGBTQ+ people of color) as VP of Community Colleen Vincent leads a panel of industry professionals in a lively discussion on what it means—from farming, to the restaurant and hospitality sphere, to nutrition— to decolonize your plate.
Thursday, September 30
BEARD HOUSE FELLOWS PRESENTED BY CAPITAL ONE: BEARD BOX BY KENCITO VERNON
Our Fellow, Kencito Vernon, has curated a custom Beard Box that includes ingredients and instructions to create a delicious dinner for two along with gifts from our partners. Guests who reserve their meal kits will also have the opportunity to “meet” Kencito through a virtual event, where he will demonstrate how to prepare his dishes and discuss the inspiration behind his menu. Hue Society Founder, Tahiirah Habibi, will also be on-hand to provide expert wine pairing tips.
Thursday, September 23
Celebrating Business Innovation in a Time of Pandemic
Presented by Deloitte
Featuring: Judy Ni, Bao.logy, Philadelphia; Christopher Scott, Butterfunk Biscuit Company, Birdman Pop Up Dinner Series, and Institute of Culinary Education, NYC; Zoe Adjonyoh, Black Book and Zoe’s Ghana Kitchen, NYC and London; Sharon Maynard, Shay’s Punch, Brooklyn; Irene Li, Commonwealth Kitchen and Mei Mei, Boston; and moderated by Colleen Vincent, VP of Community, James Beard Foundation
With the onset of the COVID-19 and subsequent closure of dining rooms across the country, members of the food and beverage industries were forced to come up with creative solutions as a means to survive. In the past year and a half, industry professionals have created new revenue streams including hosting pop ups, teaching online classes, selling packaged goods, and many others. In this webinar, join a group of industry professionals as they discuss ways they have diversified their offerings, and how these changes, originally made in a time of crisis, will influence their businesses for years to come.
James Beard Foundation virtual events represent a continuation of our work, across all programs, and are in support of the James Beard Awards’ mission. This session is presented in collaboration with the Awards program and our community ahead of the Monday, September 27th, 2021, Awards’ broadcast.
Wednesday, September 22
How to Be a Thoughtful Diner
Presented by the Chicago Department of Aviation
Featuring: Cheetie Kumar, Garland, Raleigh, NC; Andrea Strong, ROAR, NYC; Subrina Collier, The Yolk Cafe and Leah and Louise, Charlotte; Hanif Sadr, Komaaj, San Francisco, Rachel Ivy, ACBDE Partner of O'Briens, O'Hare Airport, Chicago; Ryan Mallory, VP/Owner, North American Concessions, Midway Airport, Chicago; and moderated by Laura Hayes, Food Editor, Washington City Paper, Washington, D.C.
Across the country, restaurants have reopened and diners are returning, but it’d be a mistake to assume we’re back to how things used to be. Prices are higher and opening hours shorter, in many cases. Favorite dishes have vanished from menus. Restaurants are still under strain—from supply chain issues and staffing shortages to regulations and customer expectations. Join chefs and restaurateurs as they discuss what diners need to understand when eating out in 2021 and beyond.
James Beard Foundation virtual events represent a continuation of our work, across all programs, and are in support of the James Beard Awards’ mission. This session is presented in collaboration with the Awards program and our community ahead of the Monday, September 27th, 2021, Awards’ broadcast.
Tuesday, September 21
What Do You Want the Future of the Industry to Look Like?
Featuring Theodore Coleman, Beard House Fellow; Melvin Nguyen, James Beard Foundation National Scholar; Rachel Yang, Relay Restaurant Group, Seattle; Gabriela Abad, Student, Culinary Institute of America; Lauren McLean, Student, Culinary Institute of America, and moderated by Chandra Ram, Editor, Plate
The past 18 months have been hard on the hearts, minds, and spirits of those who work in the restaurant and hospitality industry. Business has changed—and it’s time to reimagine what the industry can and should look like in 2022 and beyond. We’ll talk to emerging talent to learn what type of work the next generation of top chefs and restaurateurs want to do, and how they view leadership in the kitchen and on the dining room floor.
James Beard Foundation virtual events represent a continuation of our work, across all programs, and are in support of the James Beard Awards’ mission. This session is presented in collaboration with the Awards program and our community ahead of the Monday, September 27th, 2021, Awards’ broadcast.
Monday, September 20
Stronger Together: How Restaurants Served their Communities During COVID-19
Presented by San Pellegrino
Featuring Tracy Chang, Off Their Plate, Project Restore Us, and PAGU, Cambridge, MA; Erick Williams, Virtue Restaurant & Bar, Chicago; Howard Hanna, The Rieger, Ça Va, and Manifesto, Kansas City; and moderated by Colleen Vincent, VP of Community, James Beard Foundation
After COVID-19 closures began in the U.S, the lives and work of business owners began to change drastically overnight. Yet even while facing hardships and uncertainty, restaurant workers everywhere lent an extra hand by feeding and serving their vulnerable neighbors. Now a year and a half into this pandemic, we are reflecting on the many ways that hospitality professionals have gone above and beyond survival, using their resources to give back to their communities during a time of great need.
James Beard Foundation virtual events represent a continuation of our work, across all programs, and are in support of the James Beard Awards’ mission. This session is presented in collaboration with the Awards program and our community ahead of the Monday, September 27th, 2021, Awards’ broadcast.
Monday, September 13
Mental Health Mondays
Featuring: Hassel Aviles, Executive Director, Not 9 to 5, Toronto and Laura Green, Healthy Pour, Chicago
Thursday, August 26
BEARD HOUSE FELLOWS PRESENTED BY CAPITAL ONE: BEARD BOX BY SOFIA MENDOZA
Our Fellow, Sofia Mendoza, has curated a custom Beard Box that includes ingredients and instructions to create a delicious dinner for two along with gifts from our partners. Guests who reserve their meal kits will also have the opportunity to “meet” Sofia through a virtual event, where she will demonstrate how to prepare her dishes and discuss the inspiration behind her menu. Hue Society Founder, Tahiirah Habibi, will also be on-hand to provide expert wine pairing tips.
For more information, click here.
Monday, August 16
Mental Health Mondays
Featuring: Erin Boyle, Executive Director, CHOW, Denver and moderated by Hassel Aviles, Executive Director, Not 9 to 5, Toronto
Thursday, August 12
Can Restaurants Make Membership and Subscription Models Work?
Featuring: Vivien Sin, CEO/Co-Founder, The Third Place; Vinay Gupta, Co-Founder/Owner/Winemaker, Summerlong Supper Club, NYC; Victoria Levin, Director of Marketing, Quince & Co, San Francisco; Emily Lim, Founder, Dabao Singapore, San Francisco; and moderated by Clare Reichenbach, CEO, James Beard Foundation.
Wednesday, July 28
Beard House Fellows Presented By Capital One: Beard Box By Theodore Coleman
Our July Fellow, Theodore Coleman, has curated a custom Beard Box that includes ingredients and instructions to create a delicious dinner for two along with gifts from our partners. Guests who reserve their meal kits will also have the opportunity to “meet” Theodore through a virtual event, where he will demonstrate how to prepare his dish and discuss the inspiration behind his menu. Hue Society Founder, Tahiirah Habibi, will also be on-hand to provide expert wine pairing tips.
For more information, click here.
Industry Support Webinar: What these Restaurant Owners are Doing to Combat the Labor Shortage
Featuring: Mo Carter, SKETCH Chicago and MJB Restaurant Group, Chicago; Ron Hsu, Lazy Betty, and Juniper Cafe, Atlanta; Ji Hye Kim, Miss Kim and Zingerman's Community, Ann Arbor, MI; Joshua Lewin, Juliet, Somerville, MA; and moderated by Anne McBride, NYC
View recording.
Genie Kwon and Timothy Flores, Kasama
The inaugural Fellow, Mimi Chen, has curated a custom Beard Box that includes ingredients and instructions to create a delicious dinner for two along with gifts from our partners. Guests who reserve their meal kits will also have the opportunity to “meet” Mimi through a virtual event, where she will demonstrate how to prepare her dish and discuss the inspiration behind her menu. Hue Society Founder, Tahiirah Habibi, will also be on-hand to provide expert wine pairing tips.
For more information, click here.
Tuesday, June 29
How Can My Community Find Healing through Food?
In Partnership with First Nations Development Institute
Featuring: Nick Hernandez, Oglala Sioux, Makoce Agriculture Development; Meda DeWitt, Tlingit, MA., TH., Anchorage, AK; and moderated by Valerie Segrest, Muckleshoot
View recording.
Thursday, June 24
More than Pride Month, More than Merch
In Partnership with Queer Food Foundation
Featuring: Eric See, Pastry Chef/Owner, Ursula, Brooklyn, NY; Zenat Begum, Founder, Playground Coffee Shop, Brooklyn, NY; Jasmine Sheth, Chef, Tasting India, Chicago; Parisa Parnian, Culinary and Cultural Creative, SAVAGE MUSE, Los Angeles; and moderated by Vanessa Parish, Pastry Chef and Founding Board Member, Queer Food Foundation
View recording.
Know Your Black Texas History: Juneteenth
Featuring: Joi Chevalier, The Cook’s Nook, Austin; Chris Williams, Lucille’s Hospitality Group and Lucille's 1913; Marcus Davis, The Breakfast Klub, Reggae Hut, Alley Kat Bar & Lounge, and Kulture, Houston; and moderated by Tonya Hopkins, The Food Griot and James Hemings Society, NYC
View recording.
Greens NYC | Modern Spirit, Ancestral Roots: At Home with Gastronomy Underground
Featuring
Pablo Rojas and Roxanna Mejia, Gastronomy Underground
Industry Support Panel: The Dark Side of the Plate: Mental Health and Substance-Use Challenges in the Hospitality Industry
In Partnership with Not 9 to 5
Hosted on Clubhouse
Featuring: Nariba Shepherd and Justin E. Arnett-Graham, Terms of Service; and moderated by Hassel Aviles, Executive Director, Not 9 to 5, and Principal Consultant, Reunion/Ovare Group, Toronto
Beard House Fellows Presented By Capital One: Beard Box By Nicole Merino
Meal Kits serve two (2) guests, and will be delivered on Tuesday, May 25.
The inaugural Fellow, Nicole Merino, has curated a custom Beard Box that includes ingredients and instructions to create a delicious dinner for two along with gifts from our partners. Guests who reserve their meal kits will also have the opportunity to “meet” Nicole through a virtual event, where she will demonstrate how to prepare her dish and discuss the inspiration behind her menu. Hue Society Founder, Tahiirah Habibi, will also be on-hand to provide expert wine pairing tips.
For more information, click here.
Rescheduled: Know Your Black History: Breaking the Business Model Mold
Featuring Omar Tate and Cybille St. Aude—Tate, Honeysuckle Projects, Philadelphia; Kristi Brown, Communion, Seattle; and Moderated by Elle Simone Scott, America’s Test Kitchen and SheChef, Inc
View recording.
Feeding the Soul: Grief, Loss, and Healing in a Pandemic
In Partnership with Reimagine
Featuring: Brittney Doyle, MPH, Wise Health, San Francisco; Emanuel Brown, Executive Director and Steward, Acorn Center for Restoration and Freedom; Sharon Ka’iulani Odom, Program Director, Roots Kokua Kalihi Valley, Kalihi, HI; Wilfred Labiosa, Executive Director, Waves Ahead, San Juan, PR; and moderated by Andy Ingall, Senior Programmer, Reimagine
View recording.
Know Your Black History: The Power of Food
Featuring: JBF Leadership Award Winner Leah Penniman, Soul Fire Farm, Petersburg, NY; Kurt Evans and Stephanie Willis, Everybody Eats Philly, Philadelphia; and moderated by Casandra Rosario, Food Before Love, NYC
View recording.
Featuring
Rob Eggleston, Seamore's
Vinny Milburn, Greenpoint Fish & Lobster
Ali Lany, J Vineyards & Winery
Thursday, May 13
“Did You Eat?”: Unspoken Ways Love Shows Up in Asian Communities
Featuring: Irene Li, Commonwealth Kitchen and Mei Mei, Boston; Moonlynn Tsai and Yin Chang, Heart of Dinner, NYC; and moderated by Ben Hon and Arnold Byun, With Warm Welcome
View recording.
Thursday, May 6
Greens NYC | Unpacking Japanese–American Flavors: At Home with Kimika
Featuring Christine Lau and Clarice Lam, Kimika
Jessica Limon, J Vineyards & Winery
For more information, click here.
An Evening of Conversation and Community
Featuring Food and Beverage Investment Fund for Black and Indigenous Americans Grantees
Featuring Saran Toby, Provisions Cafe & Market, Germantown, MD
Anthony Jolly, Hot & Cool Cafe, Los Angeles
Jon Renthrope, Cajun Fire Brewing Company, New Orleans
and moderated by Jesalyn Keziah, Community Engagement Program Officer, UNC-Chapel Hill American Indian Center, and JBF Investment Fund Leadership Committee Member
View recording.
Monday, April 26
Industry Support Webinar: 2021—Takeaways, Possibilities and What’s Next for Dining
Featuring: Susan Feniger, Border Grill, Los Angeles and Las Vegas; Debby Soo, CEO, OpenTable; Melba Wilson, Melba's, NYC; and moderated by Clare Reichenbach, CEO of the James Beard Foundation
View recording.
Thursday, April 22
Industry Support Webinar: Celebrating Earth Day with Zero Foodprint—Mobilizing the Food World for Climate Solutions
Featuring: Daniel Asher, River & Woods, Boulder, CO; Ellee Igoe, Solidarity Farm, Pauma Valley, CA; Karen Leibowitz, Zero Foodprint; and moderated by Jennifer Hill Booker, Your Resident Gourmet, Atlanta
View recording.
Tuesday, April 20
Industry Support Webinar: Reimagining Service—Dismantling White Supremacy Culture in the Hospitality Industry
In Partnership with Drive Change
Featuring: Sarah Perlmeter, Drive Change; Sabrina Brockman, Co-Owner, Grandchamps; Emany Williams, Many’s Meals and the University of South Carolina; Aretah Ettarh, Gramercy Tavern; and moderated by Mavis-Jay Sanders, Drive Change and Food Plus People
View recording.
Industry Support Webinar: Fostering Empathetic Leadership in Culinary Professionals
In Partnership with the Institute of Culinary Education
Featuring: JBF Award Winner Edward Lee, The LEE Initiative, 610 Magnolia and Whiskey Dry (Louisville, KY) and Succotash (Washington D.C. and National Harbor, MD); JBF Award Winner Caroline Styne, Co-Founder, The Lucques Group, Los Angeles; Paola Velez, Bakers Against Racism, Maydan, and Compass Rose, Washington D.C.; Lien Ta, All Day Baby and RE:Her, Los Angeles; Nikki Cole, UniServ Director, Maryland State Education Association; Washington D.C.; and moderated by Debbie Holloway, James Beard Foundation
View recording.
Industry Support Webinar: Not Just Chefs: Expanding our Vision of Roles in Indigenous Food Sovereignty
In Partnership with First Nations Development Institute
Featuring: Sharon Ka’iulani Odom, Program Director, Roots Kokua Kalihi Valley, Kalihi, HI; Monica Nuvamsa, Hopi, Executive Director, The Hopi Foundation; Clayton Harvey, White Mountain Apache, Production Manager, Ndée Bíkíyáą/The People’s Farm; and Moderated by A-dae Romero-Briones, Cochiti/Kiowa, First Nations Development Institute, Longmont, CO
View recording.
Industry Support Webinar: Chefs for School Food—Combating Hunger During COVID-19
Featuring: Bill Telepan, Wellness in the Schools and the Metropolitan Museum of Art; Andrea Reusing, Lantern Restaurant; Julia McCarthy, Laurie M. Tisch Center for Food, Education, & Policy; James Martin, Bocadillo Market; and moderated by Maya Feller, Maya Feller Nutrition
View recording.
Monday, April 5
Greens NYC and Chicago | Spotlight on Brut Rosé: A Virtual Tasting with J Vineyards
Featuring Nicole Hitchcock, Victoria Gaeta, and Lindsey Auchter, J Vineyards & Winery
Wednesday, March 31
Spotlight on Vegetables, Street Food to Sushi
presented by Oatly
Host Diana Edelman, Vegan Media Personality and Founder Vegans, Baby
Iman Haggag, POTs, Las Vegas
John Le, Chikyū Vegan Sushi Bar & Izakaya, Las Vegas
Angela Sweetser, Queen of Hearts, Las Vegas
For more information, click here.
Thursday, March 25
Industry Support Webinar: What is the Future of Food?
presented by Deloitte
Featuring: Amy Brandwein, Chef/Owner, Centrolina and Piccolina, Washington, D.C.; Chris Shepherd, Chef/Owner, One Fifth and Southern Smoke, Houston; Joel Gamoran, Chef/Founder, Homemade; Jean Chick, Deloitte; and moderated by Clare Reichenbach, CEO, James Beard Foundation
View recording.
Dreaming in Spice
presented by McCormick For Chefs
Chef/ Author and Founder Hari Pulapaka, Global Cooking School, DeLand, FL
For more information, click here.
Wednesday March 17
Know Your Black History: Vegan Edition
presented by Oatly
Featuring: Francesca Chaney, Founder and CEO, Sol Sips; Shenarri Greens, Executive Chef, Cadence, NYC; Tracye McQuirter, MPH, Author and Vegan Educator; moderated by Casandra Rosario, Food Before Love, NYC
View recording.
Tuesday, March 16
Industry Support Webinar: Foundations: How a Strong Start Can Launch Your Career
presented by Kendall College
Featuring: Jennifer Hill Booker, Your Resident Gourmet, Atlanta; Greg Baxtrom, Olmsted and Maison Yaki, Brooklyn, NY; and moderated by Victoria Jordan Rodriguez, Director of Sponsor Relations, James Beard Foundation
View recording.
Sustainable Seafood with Gregory Gourdet
Presented by The Marine Stewardship Council
James Beard Award Nominee Gregory Gourdet, Kann, Portland, OR
For more information, click here.
Tuesday, March 9
Women’s History Month: Honoring Indigenous Women in America’s Food System
In Partnership with First Nations Development Institute
Featuring: Rochelle Adams, Native Peoples Action, Anchorage, AK; Denisa Livingston, Diné Community Advocacy Alliance, Navajo Nation; Rosalyn LaPier, Writer, Ethnobotanist, and Environmental Activist, Blackfeet Nation; Vanessa Casillas, Gatherings Café, Minneapolis; and moderated by A-dae Romero-Briones, First Nations Development Institute, Longmont, CO
View recording.
Monday, March 8
International Women's Day: Celebrating Black Women in Beverage
Featuring: Beny Ashburn, CEO and Co-Founder, Crowns & Hops Brewing Co.; Myriam Jean-Baptiste, Co-Founder, LS Cream Liqueur; Chrishon Lampley, Founder, Love Cork Screw; Marvina Robinson, Founder and CEO, B. Stuyvesant Champagne; and moderated by LaShana Daniels, Creator, Do It For The Cocktail Culture and The Libation Librarian and Ashlee Tuck, Founder and Editor-in-Chief, Will Drink For Travel
View recording.
Tuesday, March 2
Industry Support Webinar: Reducing Food Waste with ReFed
Featuring: Dana Gunders, Executive Director, ReFed, San Francisco; Jennifer Hill Booker, Your Resident Gourmet, Atlanta; and moderated by Ashley Kosiak, Impact Programs Manager, James Beard Foundation
View recording
Presented by Lavazza
JBF Outstanding Pastry Chef award nominee Natasha Pickowicz, NYC
Bar Director Lynnette Marrero, Llama San and Llama Inn, NYC and co-founder Speed Rack
For more information, click here.
Wednesday, February 24
Greens NYC | Warm Up, Wine Down: At Home with The Musket Room
Mary Attea and Camari Mick, The Musket Room, NYC
Wednesday, February 24
Industry Support Webinar: Making Mental Health Hospitable: A Q&A with Not 9 to 5
Featuring: Hassel Aviles, Executive Director, Not 9 to 5, and Principal Consultant, Reunion/Ovare Group, Toronto and Laura Green, LPC and Founder, Healthy Pour
View recording.
Wednesday, February 17
Know Your Black History: Tracing the African Diaspora’s Flavors and Techniques
Featuring: Jackie Summers, JackFromBrooklyn Inc, NYC.; Julia Coney, Black Wine Professionals; Valerie Erwin, Chef and Food Justice Activist, Philadelphia; Erick Williams, Virtue Restaurant & Bar, Chicago; and moderated by Casandra Rosario, Food Before Love, NYC
View recording.
Lunar New Year—Cooking for Good Fortune
James Beard Award-winning cookbook author, culinary historian, stir fry guru, and wok therapist Grace Young.
James Beard Award Nominee Brandon Jew, Mister Jiu's, San Francisco
Thursday, February 4
Greens Chicago | New Year, No Waste
Andrew Sikkelerus, Barrio, Chicago
This event is for JBF Greens Members.
Featuring: Billy Alexander, Executive Chef and Culinary Advisor, Caldwell First Nation, Leamington, Ontario; Kris Hall, Founder, Burnt Chef Project, United Kingdom; Hardette Harris, Us Up North, Shreveport, LA; and moderated by Hassel Aviles, Marketing and Event Specialist and Co-Founder and Ariel Coplan, Executive Chef and Co-Founder, Not 9 to 5, Toronto
Featuring: Tina Stevens, A Girl Named Pinky; Bianca McLaren Esmond, SevenRooms; Adrian Lipscombe, Uptown Cafe and the 40 Acres and a Mule Project, La Crosse, WI; and moderated by Victoria Jordan Rodriguez, Director of Sponsor Relations, James Beard Foundation
Greens NYC and Chicago: JBF Greens Virtual Holiday Party
Cedric Harden, River Roast, Chicago
Ayesha Nurdjaja, Shuka, NYC
This event is for JBF Greens Members. Become a Greens member.
Mediterranean Masterpiece Presented by All-Clad Metalcrafters
Oleana and Sofra Bakery, Cambridge, MA
Sarma, Somerville, MA
For more information, click here.
Industry Support Webinar: What the 2020 Election Means for Food Policy
Featuring: Eyang Garrison, Deputy Chief of Staff & Legislative Director, Office of Representative Marcia Fudge; Tricia Griffin, NVG, LLC; Jacqlyn Schneider, Deputy Staff Director, U.S. Senate Committee on Agriculture, Nutrition and Forestry; and moderated by Ashley Kosiak, Impact Programs Manager, James Beard Foundation
You Are Not Alone—World AIDS Day 2020 presented by DBGM
Featuring: Jeffrey Ybes-Feliz a.k.a. Leo Donato, NYC; Tanya Asapansa Walker, NYC; and Reverend Michael Crumpler, Unitarian Universalist Association, NYC
Industry Support Webinar: Reinventing the Bar and Cocktail presented by White Claw
Featuring: LaShana Daniels, Do It For The Cocktail Culture; Jes Gutierrez-Switaj, The Sauceress; Kysha Harris, SCHOP!; Lucky Michaels, New-York Historical Society; and moderated by Colleen Vincent, VP of Community, James Beard Foundation
Industry Support Webinar: I’m Not Alone @ The Table presented by DBGM
Featuring: Elton Naswood, Navajo Nation; Elena Terry, Wild Bearies; Mavis-Jay Sanders and Sicily Sierra, Food + People, NYC; Michael Crumpler, Unitarian Universalist Association, NYC; Yusuf Bin-Rella, Slow Food USA; and moderated by VP of Community Colleen Vincent, James Beard Foundation
Industry Support Webinar: JBF, NRA, and IRC: Restaurant Leadership and the Pandemic
Featuring: President & CEO Tom Bené, National Restaurant Association; COO Erika Polmar, Independent Restaurant Coalition; CEO Clare Reichenbach, James Beard Foundation; Author, Chef, Activist, TV Personality & Producer Andrew Zimmern, and moderatedand convened by James Beard Foundation Trustee and Women's Leadership Advocate Rohini Dey, Ph.D., Vermilion
Featuring: Executive Director Behzad Jamshidi, Moosh NYC; Vaughn Tan, ReThink Food, NYC and Wellcome Collection, London; and moderated by VP of Community Colleen Vincent, James Beard Foundation
Cocktails and Ceviche: An Introduction to Nikkei Cuisine
Erik Ramirez and Natasha Bermudez, Llama San, NYC
Industry Support Webinar: Back to Business—Creating an Agile Business Model presented by Audi
2:00 P.M. ET
Featuring: Stephanie O'Rourk and Stephen Mancini, CohnReznick; and moderated by Impact and Events Coordinator Megan Storms.
Thursday, October 29
Industry Support Webinar: Running a Restaurant during COVID-19—A Trans-Atlantic Conversation
Featuring: Camilla Marcus, west~bourne, Relief Opportunities for All Restaurants, and Independent Restaurant Coalition; Nicolas Chatenier, Les Grandes Tables du Monde; Ann Kim, Pizzeria Lola, Hello Pizza, Young Joni, and Sooki & Mimi; Frédéric Duca, Rooster, Paris; Célia Tunc, Collège Culinaire de France; and moderated by Chief Strategy Officer Mitchell Davis, James Beard Foundation
View recording.
Industry Support Webinar: Back to Business—Mentorship presented by Audi
Featuring: Suzanne Cups, 232 Bleecker, NYC and Anita Lo, NYC
View recording.
Exploring the Power of Volcanic Wines
in partnership with Wine Enthsiast
Host Susan Kostrzewa Editor-in-Chief, Wine Enthusiast media
Guest chef Ayesha Nurdjaja Shuka, NYC
Industry Support Webinar: Back to Business—Mental Health presented by Audi
Featuring: Marketing & Event Specialist and Co-Founder Hassel Aviles and Executive Chef and Co-Founder Ariel Coplan, Not 9 to 5, Toronto
View recording.
Click here to view participating cities.
Wednesday, October 14
Industry Support Webinar: Back to Business—Conflict Resolution and Mediation presented by Audi
Featuring Sarah Diehl, Empowered Hospitality; Charles Seich, Ferris Restaurant, Good Behavior Rooftop Bar, and Paper Coffee Shop; Amy Zhou, Cote Korean Steakhouse and Wine Empowered; and moderated by Impact Programs Manager Ashley Kosiak
View recording.
Industry Support Webinar: Indigenous Food Economics
In Partnership with First Nations Development Institute
Featuring: Enrique Salmón, Cal State University, East Bay, Hayward, CA; Kamuela Joseph Nui Enos, University of Hawaiʻi, HI; and moderated by A-dae Romero-Briones, First Nations Development Institute, Longmont, CO
View Recording.
I Am What I Eat—Nutrition and Mental Health
Featuring: Mavis-Jay Sanders and Sicily Sierra, Food + People, NYC; Private Chef Shorne Benjamin, NYC; Program Officer Daphene Altema-Johnson, Johns Hopkins Center for a Livable Future, Baltimore; Personal Trainer and Holistic Health Practitioner Debra Duby, Brooklyn, NY; and moderated by VP of Community Colleen Vincent, James Beard Foundation
As part of the 2020 In My Mind Conference (a global gathering by and for LGBTQ+ people of color) the James Beard Foundation is curating an exciting double-feature. First, a kitchen chat and demo with Brooklyn-based chefs Mavis-Jay Sanders and Sicily Sierra, followed by a lively panel discussion on nutrition, community resilience, and mental health, moderated by vice president of community Colleen Vincent.
Savoring Seafood, Mediterranean Style with Marcus Samuelsson
presented by Genova Premium Tuna and King Oscar
For more information, click here.
Industry Support Webinar: Using Social Media and PR for Immediate Impact presented by Capital One
Featuring: Corporate Communications Manager Devon Gunn, Enterprise Brand Social & Content Strategy Senior Manager Blair Matthews, and Enterprise Brand Social Media and Content Marketing Strategy Manager Bridgette Beyer, Capital One; and moderated by Director of Sponsor Relations Victoria Jordan Rodriguez, James Beard Foundation
View recording.
Greens NYC: Sushi at Home: How to Hand Roll
Maiko Kyogoku and Emily Yuen, Bessou, NYC
Industry Support Webinar: Underutilized Beef Cuts Across the Menu presented by the National Cattlemen’s Beef Association, on behalf of the Beef Checkoff
Featuring: Executive Director of Meat Science Bridget Wasser, National Cattlemen’s Beef Association, a contractor to the Beef Checkoff; Chef/Owner Adam Hegsted, Eat Good Group, Liberty Lake, WA; Chef/Owner Esther Choi, Mokbar and Ms. Yoo, NYC; Jennifer Hill Booker, Your Resident Gourmet, Atlanta; and moderated by Impact Programs Manager Emily Rothkrug, James Beard Foundation
Industry Support Webinar: Beef Industry from Pasture to Plate presented by the National Cattlemen’s Beef Association, on behalf of the Beef Checkoff
Featuring: Cattle Rancher Katie Brenny, Brenny Farms, MN; Feedlot Manager Buck Wehrbein, Mead Cattle Co., Mead, NE; Josh White, National Cattlemen’s Beef Association, a contractor to the Beef Checkoff; Chef Lamar Moore, Bugsy & Meyer’s Steakhouse, Las Vegas; Dr. Howard Conyers, Manning, SC; and moderated by Impact Programs Manager Emily Rothkrug, James Beard Foundation
View recording.
Industry Support Webinar: So, This Is Awkward...How to Have Uncomfortable Conversations presented by Captal One
Featuring: Senior Manager Human Resources Consultant Nicole Rossel and HR Specialist Tasha Smith, Capital One and moderated by Director of Sponsor Relations Victoria Jordan Rodriguez, James Beard Foundation
View recording.
Wednesday, September 16
Esther Choi, Mŏkbar, Brooklyn, NY
Akhtar Nawab, Alta Calidad, Brooklyn, NY
Tuesday, September 15
Industry Support Webinar: Build Back Better—Practical Safety Solutions
Performance Solutions Product Manager Jeremy Coffin, Day & Nite; President Jon Last, Sports & Leisure Research Group; Chef Albert Di Meglio, Barano, Brooklyn, NY; President Douglas Mass, Cosentini; and moderated by President/CEO Matthew Sher, Day & Nite
View recording.
Monday, September 14
Industry Support Webinar: Cash Flow and Business Credit Basics presented by Capital One
Featuring: Financial Access Educator Sean Chrysostom, Capital One; Business Development New York Team Lead Sandra Bojorque, Accion, NYC; and moderated by Director of Sponsor Relations Victoria Jordan Rodriguez, James Beard Foundation
View recording.
Thursday, August 27
Industry Support Webinar: Your Voice Matters—VOTE
Featuring: Reema Ahmad, Movement Voter Project; Kevin Ballen, Vote Early Day; Keara Fenzel, Impactual; chef Deborah Van Trece, Twisted Soul Cookhouse, Atlanta; and moderated by chef Evan Hanczor, Egg, Brooklyn, NY
View recording.
James Beard Media Awards at Home: The Wok Therapist Will See You Now
Panelist: Grace Young, The Stir Fry Guru and cookbook author (2020 James Beard Broadcast Media Award: Online Video, Fixed Location and/or Instructional, 2011 James Beard Book Award: International) and Harrison Jeffs, Filmmaker
Moderated by Hsiao-Ching Chou, James Beard Book Awards committee chair and author of Chinese Soul Food
View recording.
Gather Film Q&A—The Fight to Reclaim Native Foodways
Featuring: Director Sanjay Rawal; Executive Producer A-dae Romero-Briones, First Nations Development Institute, Longmont, CO; Seed and Knowledge Keeper Twila Cassadore, I-Collective; Journalist Kim Baca, Indian Country Today; and moderated by Vice President of Community Colleen Vincent, James Beard Foundation.
View recording.
Industry Support Webinar: Your Voice Matters—Congress, Constituents, and the RESTAURANTS Act
Featuring: Robert Murray, Legislative Director, Office of Senator Roger Wicker; Patti Ross, Senior Policy Advisor, Office of the Speaker Nancy Pelosi; Moderated by Tiffany Derry, chef and restaurateur, Tiffany Derry Concepts and Roots Chicken Shak.
View recording.
Industry Support Webinar: Build Back Better—Wages and Benefits
Featuring: Chef/Owner Judy Ni, Bao.logy, Philadelphia; Chef/Owner James Mark, Big King and North, Providence, RI; and moderated by Impact and Community Coordinator Debbie Holloway, James Beard Foundation
View recording.
Yoshi Yamada, Superkhana International, Chicago
Industry Support Webinar: Farmworkers in the Food System
Featuring: Gerardo Reyes Chávez, Coalition of Immokalee Workers, Immokalee, FL; Attorney Andrea Schmitt, Columbia Legal Services, Seattle; Executive Director Mily Treviño-Sauceda, Alianza Nacional de Campesinas, Oxnard, CA; Pacific Northwest Regional Director Victoria Ruddy, United Farm Workers, WA; Farmworker and Founder Carmen Obeso, De Campesino A Campesino, Oxnard, CA; Translator Diveli Perez; and Moderated by Senior Reporter Gosia Wozniacka, Civil Eats
View recording.
Dennis Ngo, Di An Di, Brooklyn, NY
Thursday, August 13
Industry Support Webinar: Your Voice Matters–Social Media for Social Good
Featuring: Clay Williams, Black Food Folks, NYC; chef Paola Velez, Bakers Against Racism and Maydan, Washington, D.C.; and Matt McClure, The Hive at 21c, Bentonville, AR; and Moderated Angela Garbacz, Goldenrod Pastries, Lincoln, NE
View recording.
Wednesday, August 12
James Beard Media Awards at Home: Beard on Books: Quarantine Cooking
Panelists: Amy Chaplin, author of Whole Food Cooking Every Day (James Beard Book Award: Vegetable-Focused Cooking)
Yohanis Gebreyesus, author of Ethiopia (James Beard Award: International)
Leo Robitschek, author of The NoMad Cocktail Book (James Beard Award: Beverage with Recipes)
Moderated by Hsiao-Ching Chou, James Beard Book Awards committee chair and author of Chinese Soul Food
Some food books inspire you to eat. The best cookbooks inspire you to get into the kitchen. Join these award-winning authors for a collection of live demonstrations that will showcase the fine storytelling, recipe writing, and cooking skills that earned them their James Beard Book Awards.
View recording.
Want to make the demonstrated recipes yourself? View here
Industry Support Webinar: Fresh Food or Shelf-Stable? Exploring Factors of a Modern Diet
In Partnership with First Nations Development Institute
Featuring: James Beard Leadership Award Winner and Director of the Food and Environment Program Dr. Ricardo Salvador (Zapotec), Union of Concerned Scientists; Attorney, Judge, and Traditional Food Advocate Hillary Renick (Pomo/Paiute); Kalen Goodluck, High Country News; and Moderated by A-dae Romero-Briones, First Nations Development Institute, Longmont, CO
View recording
Monday, August 10
Industry Support Webinar: Let's Talk About Mental Health
Featuring: Marketing & Event Specialist and Co-Founder Hassel Aviles and Executive Chef and Co-Founder Ariel Coplan, Not 9 to 5, Toronto; and Moderated by VP of Community Colleen Vincent, James Beard Foundation
View recording
Thursday, August 6
Industry Support Webinar: Your Voice Matters—Storytelling for Advocacy
Featuring: Kandia Johnson, Founder & Chief Experience Officer, Kandid Conversations; Roshara Sanders, culinary advocate humanitarian and Chefs Boot Camp alumni; Dawn Padmore, Vice President of Culinary Marketing, Karlitz & Company; and Janina Lagemann-Doné, Strategy Director, Giant Spoon; and moderated by Preeti Mistry, Chef, Entrepreneur, Author: The Juhu Beach Club Cookbook
View recording.
Featuring: VP Nancy Schwartz-Brooks, Sysco Corporation; National Account Manager Brittany Kepple, Hoffmaster; VP Patrick Lynch, Foodbuy LLC; and Owner/Operator Subrina Collier, The Yolk Cafe and Leah and Louise, Charlotte, NC; and moderated by Andrew Greene, Chartwells Higher Education Division
View recording.
Industry Support Webinar: Your Voice Matters: Food Policy in COVID-19
Presented by Fever-Tree Premium Mixers
Moderated by Gustavo Arellano, Features Writer for the Los Angeles Times and James Beard Journalism Awards committee member
View recording.
Featuring: Melanie Brown, Salmon State, Bristol Bay, AK; David Shields, University of South Carolina, Columbia, SC; Germaine Jenkins, Future Farm Inc., North Charleston, SC; Ian Boden, The Shack and The Staunton Grocery,
Staunton, VA; and moderated by VP of Community Colleen Vincent, James Beard Foundation.
View Recording.
Industry Support Webinar: Your Voice Matters: Chefs at Work in Policy and Change
Featuring: Chefs Kevin Mitchell (SC); Judy Ni (PA); Sadhana Raj (AZ); and moderated by Impact Programs Manager Ashley Kosiak, James Beard Foundation.
View Recording.
Greens NYC and Chicago | The Magic of Mixers: Mules and Spritzes
Fanny Chu, Donna, Brooklyn, NY
Presented by Fever-Tree Premium Mixers
Industry Support Webinar: COVID-19 and Local Food: Challenges and Opportunities
Featuring: James Beard Leadership Award Winner and Executive Director Cornelius Blanding, The Federation of Southern Cooperatives; Executive Director Dena Leibman, Future Harvest; CEO/Farmer/Co-Owner Lindsey Lusher Shute, Farm Generations and Hearty Roots Community Farm; Farmer/Co-Owner/Manager Wendy Johnson, Jóia Food Farm and Center View Farms; and moderated by Senior Policy Reporter Lisa Elaine Held, Civil Eats
View Recording.
Featuring: Chefs Gregory Gourdet (OR), Danielle Leoni (AZ), Sue Bette (VT), and Bobby Stuckey (CO), Independent Restaurant Coalition; and moderated by Impact Programs Manager Ashley Kosiak, James Beard Foundation
View Recording.
Greens NYC and Chicago | The Magic of Mixers: Highballs and Tonics
Fanny Chu, Donna, Brooklyn, NY
Presented by Fever-Tree Premium Mixers
Wednesday, July 15
James Beard Media Awards at Home: Representation in Food Media
Panelists:
Pati Jinich, host of Pati's Mexican Table (Broadcast Media: Television Program, in Studio or Fixed Location winner)
Marc Fennell, host of It Burns (Broadcast Media: Audio Program winner)
Amanda Kludt, Editor-in-chief of Eater
Moderated by Debbie Mitchell, CEO/ Founder of Deborah Mitchell Media Associates and Past Vice-Chair of the Broadcast Media Awards committee
View recording.
Industry Support Webinar: Lessons From Indigenous Food Models in a Time of Pandemic
Featuring Petra Harmon One Hawk, Standing Rock Sioux Tribe; Valerie Segrest, Native American Agriculture Fund; and moderated by A-dae Romero-Briones, First Nations Development Institute, Longmont, CO
View recording.
Monday, July 13
Industry Support Webinar: Gatekeeping in the Hospitality Industry
Featuring: James Beard Award Winner Will Guidara, Welcome Conference; Tahiirah Habibi, The Hue Society; Justin Gaines, Lou Reda’s: An American Table, Rocky Mount, NC; Erick Williams, Virtue Restaurant & Bar, Chicago; Omar Tate, Honeysuckle Projects, NYC; Enrika Williams, Fauna Foodworks, Jackson, MS; and moderated by James Beard Award Winner JJ Johnson, Field Trip Harlem, NYC and Just Eats with Chef JJ
View recording.
Industry Support Webinar: The PRIME Act: Regulations, Ranchers, and Restaurants
Featuring: Rhiannon Hampson, Office of Representative Chellie Pingree, Washington, D.C.; Duskie Estes, ZAZU Catering + Farm, Sebastopol, CA; Butcher and Educator Bryan Mayer, Hawaii; and moderated by Impact Manager Ashley Kosiak, James Beard Foundation
View recording.
Industry Support Webinar: COVID-19 and Supply Chains
Featuring: Andrew Greene, Compass Group; Chef Adrian Lipscombe, Uptown Cafe and the 40 Acres and a Mule Project, La Crosse, WI; Director of Programs for Native Agriculture and Food Systems A-dae Romero-Briones, First Nations Development Institute, Longmont, CO; and moderated by VP of Community Colleen Vincent, James Beard Foundation
View recording.
Panelists: Dr. Cynthia Greenlee, scholar, writer and editor (Journalism: Foodways); Chris Smith, author of The Whole Okra (Book: Reference, History, and Scholarship Winner); and Betsy Shepherd, reporter for Gravy (Broadcast Media: Audio Reporting Winner).
Moderated by Adrian Miller, James Beard Book Award Winner, Soul Food Scholar and Restaurant and Chef Awards committee member.
View recording.
Host Arnold Myint a.k.a. Suzy Wong
Adrian De Berardinis aka The Bear-Naked Chef
DJ Hesta Prynn, NYC
Haus, Sonoma, CA
COVID-19 has had a devastating effect on America, with Black and Brown communities among the hardest hit. Join Nadra Nittle, senior reporter for Civil Eats, as she discusses the links between our food system, racism, and health outcomes with Dr. Daphene Altema-Johnson, Johns Hopkins Center for a Livable Future, Brooklyn Borough president Eric Adams, JustFood Special Projects Consultant, Qiana Mickie and award-winning documentary filmmaker Clennon L. King of AugustineMonica Films.
View recording.
JBF Award Nominee Bradley Kilgore and Soraya Kilgore, Alter, Ember, Kaido, BRAVA by Brad Kilgore, Miami
Padma Lakshmi, Host and Executive Producer, Taste the Nation
Clare Reichenbach, CEO, James Beard Foundation
Naz Deravian, Author of "Bottom of the Pot: Persian Recipes and Stories" (featured in EP 106 of Taste the Nation)
Brandon Jew, Chef/owner, Mister Jiu & Mamahuhu (featured in EP 105 of Taste the Nation)
Greens NYC and Chicago | Sparkling Wine 101
According to Feeding America, in 2018 37.2 million Americans lived in household defined by the federal government as “food insecure” – unable to always afford enough food to eat. With the unemployment, school closures, and insecurity brought on by the COVID-19 pandemic, that number has only grown. Anti-hunger organizations across the country have been fighting this problem for years – from emergency food services and food pantries to helping community members and customers sign up for SNAP and other social services. In this webinar, we’ll talk to a few of those organizations to learn more about their work leading up to the pandemic, how their work has changed, and what the culinary community to do to support their work. Panelists include Greg Silverman of West Side Campaign Against Hunger (NYC), Mary Nesbitt of MANNA Food Bank (NC), and Chef LaToya M. Meaders of Collective Fare (NYC).
View recording.
Chef Instructor, Author, and Food Advocate Jennifer Hill Booker, GA
Chef & Owner Deborah VanTrece, Twisted Soul Cookhouse & Pours, Atlanta
Mixologist Tiffanie Barriere, The Drinking Coach, Atlanta
Host/ Award Winning Journalist Rose Scott, Closer Look with Rose Scott, Atlanta's NPR station, 90.1 FM WABE
Greens NYC and Chicago | Breakfast for Dinner
Suzanne Cupps and Theo Lieberman, 232 Bleecker
James Beard Media Awards at Home: What is food writing's role in a divided nation?
Chef Tunde Wey and John T. Edge Moderated by Jamila Robinson, Journalism Awards chair and food editor for Philadelphia Inquirer
View recording.
Tuesday, June 16
Grilling & Chilling with Dogfish Head
JBF Award Winner and Founder Sam Calagione, Dogfish Head Craft Brewery, Milton, Delaware and Zachery Dick, Chesapeake & Maine, Rehoboth Beach, Delaware
Greens NYC and Chicago | Aperitivo Hour
Joe Campanale, Fausto and LaLou, Brooklyn, New York
Monday, June 8
Greens NYC | Red, White, and Orange: A Natural Wine Drink-Along
Halley Chambers and Henry Rich, Rhodora Wine Bar, Brooklyn, NY
Thursday, June 4
Industry Support Webinar: The Art of the Pivot
Challenging situations require inventive solutions. Join innovative culinary professionals, Esther Choi of Mokbar, Zachary Golper of Bien Cuit, and Eric Rivera of Addo as they discuss their business transformations in the face of extraordinary circumstances.
View recording.
Friday, May 29
Greens Chicago | Let's Talk Tiki
Kevin Beary, Three Dots and a Dash, Chicago
Thursday, May 28
Industry Support Webinar: The Community Meals Fund—Valuing Restaurant/Nonprofit Partnerships During COVID-19
A growing number of restaurants across the country are working with non-profit organizations to help those in need the way many chefs know best – through food. The Community Meals Fund, introduced by Congresswoman Velázquez (D-NY), would provide resources for public-private partnerships to supply needed meals to children and other vulnerable populations. We’ll be joined by Monica Garay from Rep. Velázquez’s office, Jenny Dirksen of Share Our Strength, and chef Alex Raij for a conversation of the bill, food programs, and why supporting these partnerships is vital during the pandemic.
View recording.
Beard Cocktail Sessions: Bitters Make It Better
Tobin Ludwig, Eduardo Simeon, and Jomaree Pinkard, Hella Cocktail Co., NYC with Jourdan Ludwig, Friends + Family, Brooklyn, NY
Wednesday, May 27, 2020
James Beard Media Awards at Home: Writing, Reporting, Broadcasting about Food During a Global Pandemic
Panelists:
Hsiao-Ching Chou, James Beard Book Awards committee chair, author, Chinese Soul Food
John Kessler, James Beard Journalism Awards chair (2020), writer and author
Jamila Robinson, James Beard Journalism Awards chair (2021), food editor, Philadelphia Inquirer
Ken Rubin, James Beard Broadcast Awards chair, chief culinary officer, Rouxbe Online Cooking School
Moderated by Mitchell Davis, chief strategy officer, James Beard Foundation
Veiw recording.
Wednesday, May 27
Greens NYC and Chicago | The Power of Pad Thai
Leah Cohen, Piggyback and Pig and Khao, NYC
Tuesday, May 26
Industry Support Webinar: Inspiring Incubators: Lessons from Community Frontlines
Even before COVID-19, incubators and feeding kitchens had long been entrenched in distressed communities. Join us as the James Beard Foundation’s director of culinary community initiatives Colleen Vincent convenes a group of frontline advocates to discuss the lessons, solutions, and opportunities for the present and post-pandemic world. Featuring: James Beard Leadership Award Winner Caleb Zigas, La Cocina; Chef Rodney Frazer and LaToya Meaders, Collective Fare; Luke Denton, The Melting Pot Foundation, USA; and Joi Chevalier, The Cook’s Nook.
View recording.
Smoke and Ribs
Melissa Cookston, Memphis Barbecue Co., Memphis and Atlanta
Thursday, May 21
Industry Support Webinar: A Baker’s Dozen Guidelines to Shape Restaurant Re-Openings
Recognizing that restaurant owners and operators are struggling with the myriad of rules, regulations and guidelines around how to reopen their businesses, the Aspen Institute, World Central Kitchen, Off Their Plate and the James Beard Foundation partnered on the Safety First: Serving Food and Protecting People During Covid-19 guide. Join the lead authors of the report, James Beard award-winning journalist and Aspen Institute fellow, Corby Kummer, Smart Catch Leader Chef Danielle Leoni, Tracy Chang, Chef/Owner of PAGU, Founding Chef Partner, Off Their Plate, and Anna Bornstein of World Central Kitchen for a discussion moderated by Katherine Miller, Vice President of Impact at the James Beard Foundation. The partners will discuss why the guide was important, how it was complied, and talk about ways to use the guide to inform reopening strategies around the country. A free copy of the Safety First guide is available.
View recording.
Beard Cocktail Sessions: The Art of Leo
Leo Robitschek, The Sydell Group, NYC; Austin; Las Vegas; Los Angeles; Palm Springs; CA; Scottsdale; AZ; Washington, D.C.; and London
Tuesday, May 19
Industry Support Webinar: Global Considerations for Re-Opening Restaurants
As more and more states push small businesses to re-open, restaurant owners in the United States are having to make tough decisions about how and when to open their doors to customers. In this session, we’ll explore the challenges and opportunities facing chefs across the globe as they look toward re-opening. Moderated by Mitchell Davis, chief strategy officer of the James Beard Foundation, this discussion with Unilever Food Solutions chefs Joanne Limoanco and Gili Haim, Thitid “Chef Ton”Tassanakajohn of Bangkok’s Le Du (number 20 on Asia’s 50 Best in 2019), and James Beard Award winner Sarah Grueneberg of Chicago’s Monteverde will tackle health and safety considerations, the economics of re-opening, and best practices and resources for owners and operators.
View recording.
Salmon: The Gateway Fish presented by Skuna Bay Vancouver Island Craft Raised Salmon
Gerald Sombright, Knife & Spoon, The Ritz-Carlton, Orlando, Grande Lakes, Florida
Thursday, May 14
Industry Support Webinar: Food Producers in the Pandemic
News agencies across the country are reporting on the consequences the COVID-19 pandemic will have on the American food supply chain this summer and for years to come. Like everyone, farmers and producers have been dramatically impacted. Eric Deeble, Policy Director at the National Sustainable Agriculture Coalition, joins us to talk about the effect COVID-19, and policy related to the pandemic, has had on farmers, and what chefs and culinary professionals can do to support local and sustainable farms.
View recording.
Beard Cocktail Sessions: Calling All Llama Lovers!
Lynnette Marrero, Llama San and Llama Inn, Brooklyn, New York
Tuesday, May 12
Industry Support Webinar: Ask the Experts about PPP
Did you get a Paycheck Protection loan or a Emergency Disaster grant? Are you still confused about how to use the funds or in the case of the PPP use them in a way that maximizes loan forgiveness? You’re not alone. With the SBA updating guidance almost daily, chefs and owners around the country are still struggling to understand the Paycheck Protection Program. On Tuesday, May 12, we’ll be joined by experts from Arnold & Porter to provide chefs and owners with an update on the Paycheck Protection (PPP) and EIDL programs. In this session, owners will be able to ask about the two programs including how best to document your loan use for sake of future forgiveness, understanding the FTE calculations under PPP and other pressing questions you have.
View recording.
Friday, May 8
Greens NYC and Chicago | Food Photo Tips
Clay Williams, Clay Williams Photo and Black Food Folks, Brooklyn, New York
Thursday, May 7
Beard Cocktail Sessions: World of Agave
Ivy Mix, Leyenda, Brooklyn, New York and Speed
Wednesday, May 5
Celebrating Cinco de Mayo
Sylvia Casares, Sylvia's Enchilada Kitchen, Houston
Friday, May 1
Spirited Conversation—African/American: Making America’s Table
For 400 years in fields, kitchens, taverns, and businesses across the country, African Americans have shaped our national culinary identity. And yet, many assume African-American cuisine consists solely of fried chicken, collard greens, and cornbread. African-American cuisine is more than soul food—it is the backbone of American cuisine. MOFAD Executive Director Peter J. Kim, Interim-President Catherine Piccoli, and James Beard Award–winning culinary historian Dr. Jessica B. Harris join us to talk about the history and future of African-American cuisine.
View recording.
Wednesday, April 29
Greens NYC and Chicago | Quarantine Cocktails
Allison Kave, Butter & Scotch, Brooklyn, New York
Greens NYC and Chicago | Pasta Primer: Let's Make Pici!
Meryl Feinstein, Pasta Social Club, Austin
