Established in 1991, the scholarship program assists aspiring and established culinary professionals who plan to further their education at a licensed or accredited culinary school or hospitality institution, college, or university. In the past 25 years, the program has not only grown in visibility and financial scope, but in the array of subjects its recipients have embraced.
JBF scholarship sponsors give the invaluable gift of education to aspiring culinarians around the country. None of this would be possible without the generosity of these sponsors, who have contributed tuition waivers to this year’s program.
As of 2016, the Foundation will have awarded over $7 million in financial aid to more than 1,850 recipients. Each year the JBF offers three basic types of awards
Friends of James Beard: Cash grants applied to tuition and sometimes other school related expenses.
James Beard School Scholarships: Tuition waivers granted by educational institutions, which are renewable in some cases.
Grants for working culinary professionals that cover expenses from programs offering experiential learning at farms, fisheries, wineries, and other venues of food production, under the auspices of the Jean-Louis Palladin Professional Work/Study program.
Additionally, JBF’s National Scholars Program, which launched in 2017, provides ten high-impact scholarships of $20,000 each to food-focused candidates of exceptional talent.
Candidates for the ten (10) National Scholarships are selected according to academic merit, as well as personal and professional recommendations. To ensure regional diversity of this national program, one awardee will be selected from each of the ten geographic regions defined by the James Beard Foundation Awards.
The James Beard Foundation is also proud to announce its new Women’s Leadership Programs, which are committed to advancing women in the culinary industry. These programs are open to women with at least two years of professional experience.
Chef Jean-Louis Palladin is considered one of the culinary geniuses of the 20th century. He was a master of his craft, known for his creativity, passion, technique, and commitment to the very best. Jean-Louis was as much a teacher as a chef, encouraging and mentoring many while demanding perfection of himself and all around him. He was funny, laughed easily, and embraced life fully.
The James Beard Foundation is proud to offer the Jean-Louis Palladin Professional Work/Study Grant. Created to perpetuate the mission and programs of the Jean-Louis Palladin Foundation, the initiative will provide a series of annual grants of up to $10,000 to working chefs.
This grant will allow recipients to spend time learning from and working with master growers, producers, and food artisans; to toil alongside renowned chefs in America and abroad; and to study varied specialized skills.
The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone.
Founded by colleagues and friends in 2002 after Jean-Louis Palladin’s untimely death, the Jean-Louis Palladin Foundation furthered Palladin’s legacy by establishing a grant to help working chefs learn about ingredients at their source.
In 2009, the Palladin Foundation was subsumed under the James Beard Foundation, which established an endowment to continue Palladin’s legacy. Today, the James Beard Foundation administers the Jean-Louis Palladin Professional Work/Study Initiative in honor of the world-class chef whose passion for excellence inspired a generation of French and American chefs.
After James Beard’s death in 1985, a group of his friends and colleagues led by cooking school founder Peter Kump heeded a call from Julia Child to do something with Beard’s house. While he was alive, Beard always welcomed students, authors, chefs, and other food and beverage professionals into his home.
His kitchen was truly at the heart of America’s burgeoning 20th century food scene. Kump organized a fundraising campaign to raise the downpayment to purchase the Greenwich Village townhouse from Beard’s estate, which was held by Reed College.
On November 5, 1986, the James Beard Foundation officially opened the James Beard House “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food, its preparation presentation, and of course, enjoyment,” according to a press release issued that day.
Calvin Trillin presided over an opening ceremony that welcomed Jacques Pépin, Judith Jones, Larry Forgione and other culinary world luminaries who had been touched and inspired by Beard.
Although the mission of the organization would evolve over the years, Kump, who had founded a theater troupe in a previous career, initially envisioned the Beard House as a performance space for chefs. On February 1, 1987, Kump wrote a thank you note to an influential young chef working in California who was generous enough to cook a dinner at the Beard House to help the new organization raise some money.
“Dear Wolf,” Kump wrote to Wolfgang Puck, “When you initially suggested coming out and cooking a dinner here it gave us the idea for starting this as a monthly event. First of all, it is a good way for the Foundation to bring in regular funds.
Second, it also performs a very valuable service to our members and the food community: for the first time the great chefs from outside the New York Metropolitan area can come here, allowing us to experience their food fully rather than just a taste in a party atmosphere. Finally, it starts a tradition for showcasing new chefs who have not yet received recognition.”
Today the Foundation hosts more than 250 events at the Beard House annually, realizing Kump’s vision and maintaining Beard’s home as an important meeting place for America’s food community.
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.
By shining a spotlight on the people behind the food we were learning to appreciate and enjoy, the James Beard Awards preempted the era of the celebrity chef we now take for granted.
Throughout its history the Foundation has supported the culinary arts in a variety of ways. Our robust scholarship program has distributed more than $3.5 million in cash awards and tuition waivers to talented culinary students in need of funds to pursue their education.
James Beard Foundation
167 West 12th Street, New York, NY 10011
Telephone +1 212 627 2308
Read more https://www.jamesbeard.org/scholarships