The James Beard Foundation

The road to the 2027 James Beard Awards® presented by American Express and Resy starts now: the entry and recommendation period is officially open! 🏅 Whether you’re submitting on your own behalf or recognizing the people, places, and work you believe deserve to be celebrated, now is your chance to be part of the 2027 Awards. Submit your entries and recommendations by November 30, 2026 at 11:59 P.M. ET, and explore the 2027 Awards programs, categories, criteria, and deadlines—including even more Media Awards categories for social media creators: https://brnw.ch/21x64hr

For 2026 James Beard Award® winner Helen Goh, letting go of perfection is the whole point. Her award-winning cookbook, "Baking and the Meaning of Life: How to Find Joy in 100 Recipes," explores baking through the lens of psychology and shares recipes inspired by her lived experience. We caught up with the cookbook author as she discusses the emotional roles baking plays in our lives, and how to trust the process when things (like pie crust) get messy. 🔗 Read the full interview: https://brnw.ch/21x62MN

When a utility rate hike lands, it doesn't stop at one restaurant. It hits the farms that supply it, the staff who work there, and the regulars who eat there. That's the case three North Carolina chefs—Allison Vick, James Beard Award winner Ricky Moore, and James Beard Award nominee Dean Neff—are making to state regulators, in an op-ed citing our 2026 Independent Restaurant Industry Report. All three are alumni of JBF's Chef Bootcamp for Policy and Change, which trains chefs to help chefs advocate for the small businesses and communities their restaurants support. Read their op-ed: https://brnw.ch/21x5T4e

Adrian Torres started his career by jumping in for a no-show oyster bar chef, shucking his first oyster on one of the busiest days of the year. Today, he's the executive chef of Maximo in Houston and 2026 James Beard Award winner® of the Emerging Chef category presented by S.Pellegrino® Sparkling Natural Mineral Water. In our latest feature, Torres opens up about growing up as a DACA recipient, the mentors who shaped his path, and how being unable to travel to Mexico pushes him to cook from memory, nostalgia, and the stories of the people around him. 🔗 Read more about Torres' culinary journey: https://brnw.ch/21x5Ron (📸: Carla Gomez)

Early bird pricing is now live for the James Beard Foundation's Financial Literacy Workshop for Women! 💰 This two-day workshop is built for women and non-binary hospitality entrepreneurs ready to move their business to the next level, whether that means launching or scaling. Attendees get two full days of expert-led programming, breakfast and lunch both days, a networking reception at the historic James Beard House, and resources designed to support long-term growth. Secure your spot today: https://brnw.ch/21x5zdz

📢‼️ Calling all independent restaurant owners and industry pros: we want to hear from you! We're gathering insights for our 2027 Independent Restaurant Industry Report created in collaboration with Deloitte. This report will provide an in-depth look at the state of our industry, emerging trends, and what independent restaurants need to thrive in the year ahead. Take our 15-minute survey and you'll be entered to win prizes like tickets to the James Beard Awards, national dining events, and more. ⏰ Take our survey by Monday, November 9: https://brnw.ch/21x5xoG

Please give a warm welcome to our 31st Chef Bootcamp for Policy and Change® cohort who will gather in Cold Spring, New York in September! For over 14 years, this program has trained and inspired culinary leaders from across the country to mobilize in support of the policy decisions that impact our industry and food system. Swipe through to meet the chefs joining us this fall 2026 cohort and click here to learn more about Bootcamp: https://brnw.ch/21x5kAN

We're thrilled to announce the 2026 cohort of our Women's Entrepreneurial Leadership (WEL) program! This cohort of 21 women collectively own 34 businesses across 14 states, generated over $90.2M revenue in 2025, employs more than 770 people, and serves close to 1.9 million covers a year. 🤯 Starting this September, this group will spend eleven weeks sharpening their vision for growth, strengthening their operations, and building a lasting network of support. WEL is a flagship initiative of the JBF Institute, providing advanced training and community for the leaders shaping the future of independent restaurants. 🔗 Learn more about the program and get to know this cohort: https://brnw.ch/21x4ZNS

More cities, more chefs, and more chances to celebrate the restaurants at the heart of our communities. 🍽️❤️ Our Taste America culinary series presented by American Express and Resy is bringing exciting walk-around tastings and intimate dinners to 11 cities this fall. 🎟️ View the full schedule and buy tickets before they're gone!: https://brnw.ch/21x4sZ1

Since 1991, the James Beard Awards® have recognized the chefs, restaurants, and food leaders shaping American food culture. Now, the James Beard Foundation is opening the search for the Awards' next host destination—and your city could be it. Hosting represents a major opportunity to drive tourism, elevate your region's food and hospitality brand, and gain national recognition. Submit your RFI by August 7, 2026 to be considered: https://brnw.ch/21x49y8