The James Beard Foundation Partners with All-Clad Metalcrafters
to Present New Events for 2006 Awards Weekend
New York, NY, April 10, 2006 – The James Beard Foundation, the country’s preeminent non-profit organization dedicated to preserving, nurturing, and celebrating America’s culinary heritage, has announced that All-Clad Metalcrafters, one of the top manufacturers of premium all-professional cookware, will co-present the 2006 James Beard Foundation Awards Weekend, taking place May 6–8, 2006, in New York City.
All-Clad is presenting sponsor of two national restaurant awards: Outstanding Chef and Outstanding Pastry Chef. In addition, All-Clad will co-present The First Annual Trends & Transitions on May 7, as well as an invitation-only welcome party for James Beard Foundation Award nominees at the Cooper-Hewitt, National Design Museum in conjunction with their current Feeding Desire exhibit.
Trends & Transitions, a day-long educational program offering information and insight on careers in the culinary industry, will take place Sunday, May 7, at New York University’s Kimmel Center. The program is open to the public with a student admission of $25 and general public admission of $75. Highlights will include six career-focused seminars covering topics ranging from blogging to broadcasting to careers in wine, along with book signings by 2006 James Beard Foundation Award nominees. Sur La Table will operate an on-premise bookstore to sell cookbooks and will donate 10 percent of all book sales to the James Beard Foundation’s scholarship program. For information and reservations, go to www.jamesbeard.org/education/conferences.
“In order to build on the momentum of the Awards and reach a broader audience, this year the James Beard Foundation is adding Trends & Transitions to the Awards weekend,” said Dorothy Cann Hamilton, Chairman of the Board of Trustees of the James Beard Foundation. “Thanks to the generous support of companies such as All-Clad Metalcrafters, we will be able to extend the mission of the James Beard Foundation to culinary students and other aspiring culinary professionals with programs designed to educate and inform people about the food and beverage industries, ” said Hamilton.
“We are excited about working with the Foundation to develop new educational initiatives such as Trends & Transitions and to continue our sponsorship of the Awards, which recognize so many talented culinary professionals around the country,” said Marc Navarre, CEO of All-Clad Metalcrafters. “All-Clad is dedicated to nurturing the talents of the next generation of great chefs. Our support of the James Beard Foundation allows us to do just that,” added Navarre.
All-Clad invented the technology that produces the finest professional cookware, now featured in five complete collections: Stainless, LTD, Cop-R-Chef, Copper-Core and MC2. Each collection has its own exterior metal, and all of the cookware is made using the revolutionary All-Clad bonding process that ensures the finest culinary results. Unique bonded bakeware and accessories add to the collections. Most recently, All-Clad launched Emerilware, collections of cookware and bakeware designed in partnership with chef Emeril Lagasse. In all of its products, All-Clad remains the unrivaled original, the choice of discerning chefs. For more information visit www.allclad.com.
The James Beard Foundation is a not-for-profit 501(c)(3) organization whose mission is to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. The Foundation provides scholarships and educational opportunities to culinary students, serves as a resource center for those in the food industry, offers members and the public the opportunity to enjoy the talents of emerging and established chefs, winemakers, cookbook authors, and dedicated purveyors, and honors professionals in the food and beverage industry for their achievements with the annual James Beard Foundation Awards. For membership information, call 212.675.4984 or 800.36.BEARD, or see our website at www.jamesbeard.org.
Chef2Chef News Desk