Susan and Jenna discuss the James Beard Foundation’s holistic approach empowering chefs to lead and shape the food industry.
Learning Points
- Life at the James Beard Foundation including a glimpse into the Taste America tour, and their latest book club gathering featuring Jessamyn Waldman Rodriguez of Hot Bread Kitchen
- Cooking as a performance at The Beard House and an inside look into their unique dinners
- The evolution of food and dining culture and the rise of “chefs becoming America’s favorite celebrities”
- The Foundation’s efforts towards a sustainable food ecosystem in America; “You can’t have a great meal without caring where the ingredients come from.”
- The Impact Program, the Foundation’s commitment to improving food policy, and how the team is empowering chefs to advocate for social change with Chef’s Bootcamp for Policy and Change
- The James Beard Scholarship Program nurturing the next generation of chefs and winemakers – As of this summer, they’ll have awarded over $6.5 million to culinary and wine students
- Susan’s commitment to increasing diversity in the culinary industry
- The Foundation’s latest book James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants