James Beard Foundation Announces 2018 Award Winners

James Beard Foundation Announces 2018 Award Winners

The coveted James Beard Foundation announced the restaurateurs and culinary masterminds who will be the recipients of this year's awards.

2018's theme is “celebrating the collective spirit of our community and the power of food. Championing causes, speaking up for those who can’t be heard, and cooking their hearts out, our community rises to make this world a better, more delicious place for all.”

At the Lyric Opera of Chicago, the James Beard Awards were hosted by Carla Hall, co-host of "ABC’s The Chew" and the awards were given to some of Foodable's favorite culinary superstars.

Some of the highlights include Outstanding Restaurateur which was awarded to Caroline Styne.

Styne snagged a nomination for Outstanding Restauranteur in 2017, but this year was her year. Her partner is Suzanne Goin, who was inducted to the JBF’s Who’s Who of Food & Beverage in 2017, is the badass chef at their concepts A.O.C., Lucques, and Tavern.

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6 Questions With 5 Chefs & the Meal That Changed Their Life

6 Questions With 5 Chefs & the Meal That Changed Their Life

By Jessica Bryant, Managing Editor

Tonight marks the 25th Anniversary of the James Beard Foundation Awards. And for the first time in JBFA history, tonight's black-tie event will take place in Chicago. Known as the "Oscars of the food world," being nominated -- let alone making it to the semi-finalist round -- is a huge honor. As you can see here, the idea of what a chef is has evolved tremendously over the past 25 years. And those still on the JBFA list are vanguards helping to push the industry to the next level in different ways.

Still in the running to achieve the JBF Award for the “Rising Star Chef of the Year” category, presented by S.Pellegrino® Sparkling Natural Mineral Water, are 25 semi-finalists.

Below, we get to know five of them.

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25th Annual JBF Awards: Tonight’s Rising Stars & the Evolution of the Chef

25th Annual JBF Awards: Tonight’s Rising Stars & the Evolution of the Chef

By Jessica Bryant, Managing Editor

One of the most important nights of the year for professional culinary recognition is upon us. Tonight, for the first time ever in Chicago, chefs, sommeliers, restaurant operators and bartenders will gather at the Lyric Opera of Chicago to celebrate the 25th anniversary of the James Beard Foundation Awards.

The evolution of the chef

The idea of what it means to be a chef has evolved tremendously over the past 25 years. The catalyst for most of these changes is rooted in increased transparency — from traditional media, which has brought professional culinarians into our homes and aided the “chefs as celebrities” shift, to the Digital Age, which opened the door of accessibility even further to direct chef-to-guest interactions. 

But perhaps one of the most important chef shifts over the past few decades hasn’t been chef-driven at all — at least, not initially.

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