James Beard is recognized as the father of American gastronomy. Throughout his life, he pursued, advocated the highest standards, and served as a mentor to emerging talents in the field of the culinary arts.

Today the James Beard Foundation celebrates the country's culinary artists, provides scholarships and educational opportunities, serves as a resource for the industry, and offers members the opportunity to enjoy the delights of fine dining.

After Beard's death in 1985, Julia Child had the idea to preserve his home in New York City as the gathering place it was throughout his life. The late Peter Kump, a former student of Beard's and the founder of Peter Kump's New York Cooking School, spearheaded the effort to purchase the house and create the Foundation. But while the Beard House is our center, the Foundation has a decidedly national agenda.

Each month, members from across the country look forward to receiving our "Calendar and Newsletter", offering news in the field of gastronomy and our upcoming events. Our quarterly magazine, Beard House, is a comprehensive and entertaining compendium of the best in food journalism. All members receive the James Beard Foundation Restaurant Guide, a directory of all chefs who have either presented a meal at the Beard House or have participated in one of our out-of-House fundraising events. In addition, our Professional members are included in our Directory of Fine Food and Beverage Professionals, an invaluable resource for anyone in the field.

Beard's renovated brownstone in the heart of Greenwich Village is North America's only historical culinary center, a place where Foundation members, the press, and the general public can savor the creations of both established and emerging chefs from across the country and around the globe.

Nearly every night of the week, culinary talents such as Daniel Boulud, Emeril Lagasse, Nobu Matsuhisa, Jean-Louis Palladin, Jacques Pépin, Wolfgang Puck, Douglas Rodriguez, and Charlie Trotter, work their magic in Beard's kitchen. These dinners not only offer an opportunity to enjoy splendid meals, but a chance to discuss food with great chefs, wine professionals, journalists, cookbook authors, and other members.

Fundamental to our efforts to the promotion of fine food and drink as the soul-satisfying and artistic profession it can be. That's why we showcase the finest talents, provide scholarships to culinary students produce a broad range of publications, and foster the appreciation of the remarkable talents of food and wine professionals.

While Beard was alive, he was the preeminent resource for all things gastronomic. Today, the Foundation and the House assume that role. At the House, both the library and its archives are open to members, food writers, and students. Meeting rooms are available to not-for-profit culinary organizations.

True to Beard's spirit of helping new talent, the Foundation offers and administers an extensive program of scholarships, volunteer opportunities, and workshops-all part of our ongoing commitment to further elevate American gastronomy.

Often called "the Oscars of the food world," the annual James Beard Foundation Awards is the industry's biggest party, and part of a fortnight of activities that celebrate fine cuisine and Beard's birthday. The Awards ceremony, held on the first Monday in May, honors the finest chefs, restaurants, journalists, cookbook authors, restaurant designers, and electronic media professionals in the country. It culminates in a reception featuring a tasting of the signature dishes of more than 30 of our very best chefs.