Food & Wine Names Best New Chefs 2015

Introducing the latest class of culinary stars
Mar 31, 2015 11:05 am

For over 25 years, Food & Wine magazine has been on a quest to spot the “next big thing” in the culinary world with its annual Best New Chefs program. Like snapping up a James Beard Award, being deemed a Best New Chef is a big, big deal. Alumni include Michael Symon (98), Wylie Dufresne (01), Scott Conant (04), April Bloomfield (07), and Paul Qui (14). Youve heard of those guys. This morning, the magazines editor, Dana Cowin, announced the 2015 Best New Chef class. Congrats to all the chefs.

Brooks Headley Wins The Piglet For His “Anti-Cookbook Cookbook” Fancy Desserts

Del Posto pastry chef wows judges with his odd tome
Mar 10, 2015 12:15 pm

Last night, cooking site Food 52 announced the outcome of its annual tournament of cookbooks, The Piglet. And the winner — which came as little surprise to us — is Del Posto pastry chef Brooks Headley for his book, Fancy Desserts. We spoke with Headley about his excellent book last fall.

Voting Is Open In The Munchies Food Awards

Take part in the annual People's Choice Awards
Mar 4, 2015 1:30 pm

The time is now to have your voice heard in all things food! Voting is open for Tablespoon's fourth annual Munchies: People’s Choice Food Awards, where you can decide on the best tastes, faces and places in the country. A total of 43 culinary experts were involved in assembling nominees for 20 categories.

Here Are The 2015 James Beard Awards Semifinalists

Old names, new faces highlight this year's honorees
Feb 18, 2015 1:51 pm

This afternoon, the James Beard Foundation announced the chef and restaurant semifinalists for its annual awards program, which will be presented at the Lyric Opera of Chicago on Monday, May 4. 

The Art Of Eating Announces Its Long List For The 12 Best Food Books

Covering a wide range of important food topics
Feb 2, 2015 12:30 pm

Each year, quarterly publication the Art of Eating acknowledges the best of the best in long-form food writing its Art Of Eating Prize. The goal is to long list, then short list, the previous year’s best books about food (or food and drink together) — selected by a panel of judges including chefs, journalists and food thinkers. Today the long list was announced.

Sustainability Advocate Michel Nischan Is The James Beard Humanitarian Of The Year

Top honors after 30 years of advocacy
Jan 27, 2015 2:30 pm

We're obviously big fans of Michel Nischan here at Food Republic. Back in 2012, we devoted an entire week to stories deemed important enough by the Westport, CT-based chef, who is widely regarded as a pioneer in the sustainable food movement. Now, we're happy to report that another organization is duly celebrating Nischan's important work. On Monday, the James Beard Foundation named Nischan its Humanitarian of the Year for 2015.

Here Are The Country's 5 Best New Pastry Chefs

Food & Wine announces their annual list
Nov 6, 2014 12:07 pm

For the third consecutive year, the editors of Food & Wine have taken on the daunting task of traveling around the United States to sample the country’s most outstanding desserts. Daunting, indeed. The annual "Best New Pastry Chef" award recognizes the industry’s up-and-coming chefs, each of whom must have spent five years or less running a restaurant’s pastry department. Read on for the full list.

James Beard Foundation Adds New Awards Categories: Best Baker, Best Podcast

Baking and pastry are no longer lumped together
Oct 15, 2014 2:00 pm

Every May at Lincoln Center in New York City a whole bunch of restaurant professionals gather to pat each other on the back and celebrate the industry that they (and the collective Food Republic staff) love so much. While we’re of the opinion that “everybody is a winner” in the cutthroat, oftentimes heartbreaking restaurant industry, the James Beard Foundation has been designated as the givers of medals to the best of the best in cooking, bartending, service, design and restaurateur-ing. Today they announced a major addition to the program: Best Baker.


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