The film industry has the Oscars, the music industry has the Grammy Awards. If you're a chef or restaurateur, you want a James Beard Award medal around your neck.
Since 1990, the not-for-profit James Beard Foundation named after "the father of American cuisine," has been honoring the outstanding names in the food and beverage industry.
There is no cash reward, but a win – or even a nomination – can substantially increase the buzz for business, according to foundation President Susan Ungaro.
Tuesday morning, the nominees for Journalism, Broadcast, Books, Chefs and Restaurants were announced at Publican restaurant in Chicago, Illinois. We are thrilled to note that Jeremy Harlan and Tom Foreman of CNN and Sarah LeTrent of CNN's Eatocracy are finalists in the Broadcast category for Television Segment.
Catch up on two of their nominated videos, Targeting consumers' beef with veal and Veterans find a new way to serve – in the kitchen.
Chef and restaurant winners will be announced on Monday, May 5 at Lincoln Center's Avery Fisher Hall in New York City and Journalism, Books and Broadcast will be announced Friday, May 2 at Gotham Hall in New York City.
See all the chef and restaurant nominees below, and explore the gallery above for pictures and color from last year's awards.
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen fulltime cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.
Here at America’s Test Kitchen, we never shy away from getting down to the nitty-gritty science of why a recipe works, and we’re constantly questioning the most basic assumptions about the best way to cook a dish. So when we were developing a quinoa pilaf for our January/February 2014 issue of Cook’s Illustrated, we went back to the most elementary step of the process: cooking the quinoa.
And we realized that most people have been doing it all wrong.
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