Chef Spotlight: James Beard - Father of American Gastronomy
Although cooking has been around since the dawn of civilization, it didn’t really become the industry we recognize today until James Beard hit the scene in the late 30s. Affectionately known as the father of American gastronomy, James Beard has done more than almost any other chef to elevate cooking to the status of fine cuisine in the United States. Numerous books, culinary arts tutorials, television shows, and articles testify to Beard’s long and distinguished culinary career, a legacy that remains long after his death in 1985.
The Origins of James Beard’s Culinary Career
After launching an unsuccessful singing and acting career, James Beard moved to New York City where he immediately saw potential in the burgeoning cocktail party craze that was sweeping the city. The year was 1937, and due to the Great Depression, steady employment was hard to come by. Nonetheless, Beard took a chance and started a catering company—Hors D’oeuvres, Inc.—which eventually culminated in his book Hors D’oeuvres and Canapés. Shortly after WWII, he appeared on NBC’s culinary arts show I Love to Eat, and thus began his meteoric rise as America’s most famous gourmand.
James Beard Gives Back
For over four decades, Beard regularly provided culinary arts lessons in his New York townhouse, while authoring several books and hundreds of restaurant and food articles for various magazines. Although his culinary career touched on many different areas, his emphasis on high standards, elegance, and freshness was pervasive. His mentorship inspired many now-famous chefs to pursue their own dreams of launching a career in the culinary arts.
James Beard Gives Back More
After his death, friend and confidant, Julia Child, encouraged one of Beard’s former students to purchase the West Village townhouse where Beard regularly held dinners, classes, and discussions. Known now as the James Beard Foundation, this townhouse still serves as convenient congregating area for culinary arts professionals, wine connoisseurs, food critics, and students from around the world. Every year, it hosts an awards ceremony to honor talented chefs and culinary arts journalists who continue the long tradition established by Beard himself. Known as the “Oscars of the food world,” these awards ceremonies constantly raise the bar for culinary excellence and fine dining. Not surprisingly, many of the criteria used during these awards have heavily influenced curricula and competitions at cooking schools across the country.
Launching a Culinary Arts Career
It’s next to impossible to pursue a culinary career without coming across James Beard and his many influences. Whether as an aspiring pastry chef, Asian fusion expert, or food critic, unless you adhere to the high standards put forth by James Beard, long-term advancement and celebrity will be difficult to attain. Fortunately, the James Beard Foundation provides scholarships for aspiring culinary arts students.
Sources:
The James Beard Foundation
Who Was James Beard?
About the Author
A freelance writer, Stanley Rubenti currently lives in Bangkok where he writes columns for a variety of publications. Stanley holds a B.A. in history.
Posted on January 23, 2007 at 4:00 PM
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