The 2014 James Beard Foundation Awards

The James Beard Foundation Awards has taken place in New York City for the last twenty-four years. With each passing year the Ceremony focuses on a theme. This year the Award Ceremony represented the connection between food & music.

Welcome introduction from the President, Susan Ungaro & the Board Chair, Emily Luchetti

“NO MATTER WHICH SONGS ABOUT FOOD are your favorites, we can all agree that great musicians and great chefs both have perfect pitch. Our national passion for good food, drink, and music is played out in every major city in America. That’s why this year’s Awards theme, Sounds of the City, highlights the harmony between food & music.

As many people now know, James Beard left his hometown of Portland, Oregon, for New York to make it big on Broadway or at the Metropolitan Opera. He did what many struggling actors and singers do: paid the rent by working in the food business. His side jobs–writing cookbooks and magazine articles, teaching cooking classes, appearing on television, and consulting on new restaurants–were the culinary world’s gain.

This weekend we present the 24th annual James Beard awards, honoring the best of the best at two great celebrations: the Book, Broadcast & Journalism Awards at Gotham Hall and the JBF Awards at Lincoln Center. Our hosts for both Awards events, James Beard Award winners Ted Allen, Mario Batali, Matt Lee, and Ted Lee, are the perfect conductors for our presentation of more than 60 awards. We’ve also arranged for a feast to follow the ceremony at Lincoln Center, tied to the musical passions of our reception chefs. You could say that the night will feature a musical menu of our chefs’ favorite foods and playlists. We think James Beard would have loved to cook and sing along.

Speaking of stars on stage, in the press, and in the kitchen, this weekend would not be possible without our sponsors, volunteer, and Awards Committees, board of trustees, talented Foundation staff–and you! The annual awards are just one important aspect of our mission to educate and inspire. Other highlights these past 12 months have included our annual JBF Food Conference and Leadership Awards, which honor visionaries who are making the world’s food system healthier, safer, and more sustainable. We are also proud of the fact that we’ve awarded over $4.6 million in financial aid to deserving culinary students.

As you enjoy this evening celebration and connect with new and old friends, let’s also remember those stars of our culinary world who are no longer with us, especially two chefs who won our most prestigious Outstanding Chef Award, Judy Rodgers and Charlie Totter. We believe that Judy and Charlie, who was named for Charlie Parker, would have appreciated this year’s theme. After all, they were both chefs who clearly hit all the right notes!”

Sounds-and Tastes-of the City

What to eat & listen to in music’s top towns:

New Orleans –> Jazz –> Gumbo

Nashville –> Country –> Hot Chicken

Seattle –> Alternate Rock –> Fair Trade cold brew with soy milk

NYC –> Hip Hop –> A magnum of Champagne

Austin –> Classic Rock –> Smoked brisket

Chicago –> R&B –> A mafia-esque rib-eye

Los Angeles –> Surf –> Fish Taco

San Francisco –> Indie Folk –> Fresh-churned almond butter

Memphis –> Soul –> Friend Okra

James Beard Foundation

Who is James Beard?

“Pioneer of American cooking, any one chef in my world, he is the guy” – Rochelle Huppin 2014

Rochelle Huppin at the James Beard Awards in 2014.

Rochelle Huppin at the James Beard Awards in 2014.

 

 

Background of the James Beard Foundation:

“In 1990 the James Beard Foundation made another leap forward by establishing the James Beard Foundation Awards for excellence in the food and beverage and related industries. The first awards were given in 1991.

In 2010, in anticipation of our 25th anniversary, the James Beard Foundation launched its annual food conference, bringing together a diverse group of thought leaders and stakeholders in the country’s food system, as well as the JBF Leadership Awards, recognizing visionaries helping to make a better, safer, more equal, and more delicious future for everyone.

As an organization, the James Beard Foundation has evolved beyond the scope of influence any one person could have had, but all the while keeping true to the ideals that James Beard professed—that is, emphasizing the importance of simple, wholesome food, good cooking, and good eating by educating, mentoring, supporting, and caring for the people who prepare and enjoy it. We continue to build on the foundation James Beard laid”.

Chefwear has been a proud sponsor of the James Beard Foundation since the organization was founded in 1990.

History of Chefwear & the James Beard Foundation

Over 15 years ago, pastry chef Rochelle Huppin Fleck noticed a lack of comfortable chef apparel options and founded Chefwear. Since then, Chefwear has completely revolutionized the way chefs and restaurateurs dress. Its complete line of culinary apparel is designed to meet the needs of professional chefs, as well as those of the ever-increasing number of people who like to cook and entertain at home. In addition to eight styles of pants and 28 styles of jackets, Chefwear’s product line includes shirts, hats, aprons, shoes, pint-size duds for kids, and a full line of women’s jackets and pants.