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Hailed as “The Father of American Gastronomy,” James Beard’s impact on American cuisine is still being felt today. In a culinary career that spanned more than half a century, Beard ran his own Nantucket restaurant, served as a consultant to restaurateurs and food producers, and authored dozens of books on subjects ranging from Hors d'Oeuvres & Canapés to Cooking Outdoors. In 1946, Beard appeared in his own segment on the first-ever televised cooking show.
In 1955, Beard established The James Beard Cooking School at his residence in New York City, and continued to teach, throughout the country, for the next 30 years. During his decades of service to the culinary community, James Beard mentored countless emerging cooks and chefs, and firmly established his reputation as America’s preeminent food authority.
In honor of James Beard’s contributions to American gastronomy, The James Beard Foundation was established to preserve his historic home in Greenwich Village, and to celebrate, preserve and nurture America’s diverse culinary heritage. |