James Beard Awards

Every year, the James Beard Awards spotlight the best in food, media, and hospitality—often called the "Oscars of the food world." But behind the prestige is the story of James Beard himself: a failed actor turned culinary icon.

Beard began his culinary life as a caterer, but soon began compiling recipes for a cookbook that he published in 1940. Nine years later, he'd have his own cooking school.

Beard’s show, cohosted with Julia Child, debuted in 1946. It was invaluable in setting the stage for today’s massive trove of televised and online cooking content.

The duo met when she was promoting her seminal book “Mastering the Art of French Cooking” in 1961. They quickly bonded, even referring to themselves as “Jiji,” a combination of Julia and Jim. Child, though, was initially prejudiced against Beard for being openly gay, which was rarer at that time.

Beard was a gay man living at a time when many gay people hid their orientation, fearing prejudice and violence. Considering that, Beard sometimes downplayed his identity in public, though he officially came out in 1981 in his memoir.

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

Beard made no secret of the impact that Jue-Let, his godfather, had on his own love of food and cooking. Beard wrote about Let, though he has still been relegated to the annals of American cooking, something historians say is unfortunately common for minorities.

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

A JBF Awards committee oversees several subcommittees that evaluate award submissions for three general categories and select semifinalists. More than 600 anonymous expert judges and previous award recipients then participate in two rounds of voting to determine the winners.

The annual awards recognize excellence in food, both in its creation and criticism. Notable past winners include Nina Compton, Ina Garten, and Grant Achatz