The James Beard Foundation Award nominees for 2010 have just been announced and feature a number of chefs and restaurants that we have had the good fortune to enjoy in the last couple of years.
Named after one of the best known figures in American culinary history, James Beard, the James Beard Foundation Awards have been described as the Oscars of the food world, focusing exclusively on U.S.-based entrants. Judging for the awards is performed by experts in the fields they are judging – effectively by the peers of those who are under consideration for an award. The judges may not enter in the awards category they are judging, in order to prevent any sort of conflicts of interest.
Among the categories being judged are Outstanding Restauranteur, Outstanding Chef, Outstanding Restaurant, Rising Star Chef of the Year, Best New Restaurant, Outstanding Pastry Chef, Outstanding Wine Service, Outstanding Wine and Spirits Professional, Outstanding Service, Best Chef by region in the U.S., and a number of categories covering food journalism in various media (including cookbooks).
The winners will be announce on May 2nd and 3rd in New York.
Of the nominees, we are personally familiar with (and appreciative of) the work of:
- José Andrés, Minibar, Washington – Nominated for Outstanding Chef
- Tom Colicchio, Craft, New York – Also nominated for Outstanding Chef
- Amanda Cook, Cityzen at Mandarin Oriental, Washington, D.C. – Nominated for Outstanding Pastry Chef
- Alinea, Chicago – Nominated for Outstanding Service
- Wylie Dufresne, wd-50 – Nominated for Best Chef: New York
- Sean Brock, McCrady’s, Charleston, South Carolina – Nominated for Best Chef: South Carolina
- Linton Hopkins, Restaurant Eugene, Atlanta, Georgia – Nominated for Best Chef: South Carolina
Congratulations to all those who were nominated, and we wish all the nominees the best of luck in the upcoming judging, and hope to enjoy a meal created by or at some of the other nominees in the coming year. Certainly the ones we’ve listed above have created a fantastic foodie experience, which speaks well of those we have yet to try.