James Beard Award for Cooking from a Professional Point of View (James Beard Foundation Award)

James Beard Foundation Award

The James Beard Award for Cooking from a Professional point of view is one of the yearly awards presented by the James Beard Foundation.

Date Established : 2010

Check all the winners of James Beard Award for Cooking from a Professional Point of View presented under James Beard Foundation Award since 2003 .

News

James Beard Foundation: The 2016 Restaurant and Chef Awards (Tue, May 03 2016)

Heston Blumenthal

Honored for : Historic Heston

Nominations 2014 »

Nominee	Nominated Work
Heston Blumenthal	Historic Heston
David Kinch	Manresa: An Edible Reflection
Christine Muhlke	Manresa: An Edible Reflection
René Redzepi	René Redzepi: A Work in Progress

Normand Laprise

Honored for : Toqué! Creators of a New Quebec Gastronomy

Nominations 2013 »

Nominee	Nominated Work
Normand Laprise	Toqué! Creators of a New Quebec Gastronomy
Christine Carroll	Come In, We\u2019re Closed: An Invitation to Staff Meals at the World\u2019s Best Restaurants
Jody Eddy	Come In, We\u2019re Closed: An Invitation to Staff Meals at the World\u2019s Best Restaurants
International Culinary Center	The Fundamental Techniques of Classic Italian Cuisine
Stephanie Lyness	The Fundamental Techniques of Classic Italian Cuisine
Cesare Casella	The Fundamental Techniques of Classic Italian Cuisine

Nathan Myhrvold

Honored for : Modernist Cuisine

Nominations 2012 »

Nominee	Nominated Work
Nathan Myhrvold	Modernist Cuisine

René Redzepi

Honored for : Noma: Time and Place in Nordic Cuisine

Nominations 2011 »

Nominee	Nominated Work
René Redzepi	Noma: Time and Place in Nordic Cuisine
Michael Chiarello	Michael Chiarello's Bottega
Francisco Migoya	The Modern Café

Judith Choate, French Culinary Institute

Honored for : The Fundamental Techniques of Classic Pastry Arts

Nominations 2010 »

Nominee	Nominated Work
Judith Choate	The Fundamental Techniques of Classic Pastry Arts
French Culinary Institute	The Fundamental Techniques of Classic Pastry Arts
David Chang	Momofuku
Peter Meehan	Momofuku
James Walt	Araxi: Seasonal Recipes From the Celebrated Whistler Restaurant

Grant Achatz

Honored for : Alinea

Nominations 2009 »

Nominee	Nominated Work
Grant Achatz	Alinea
Heston Blumenthal	The Big Fat Duck Cookbook
Thomas Keller	Under Pressure: Cooking Sous Vide

Judith Choate, French Culinary Institute

Honored for : The Fundamental Techniques of Classic Cuisine

Nominations 2008 »

Nominee	Nominated Work
Laurent Tourondel	Bistro Laurent Tourondel: New American Bistro Cooking
Michele Scicolone	Bistro Laurent Tourondel: New American Bistro Cooking
Judith Choate	The Fundamental Techniques of Classic Cuisine
French Culinary Institute	The Fundamental Techniques of Classic Cuisine
Masaharu Morimoto	Morimoto: The New Art of Japanese Cooking

Frederic Robert, Alain Ducasse

Honored for : Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries

Nominations 2007 »

Nominee	Nominated Work
Frederic Robert	Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries
Alain Ducasse	Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries
Pamela Chirls	The Professional Chef, 8th Ed
Peter Kaminsky	Happy in the Kitchen
Susie Heller	Happy in the Kitchen
Michael Richard	Happy in the Kitchen

Suzanne Goin

Honored for : Sunday Suppers at Lucques

Nominations 2006 »

Nominee	Nominated Work
Suzanne Goin	Sunday Suppers at Lucques
Nancy Oakes	Boulevard: The Cookbook
Pamela Mazzola	Boulevard: The Cookbook
Nobu Matsuhisa	Nobu Now

John Ash, Amy Mintzer

Honored for : John Ash Cooking One On One: Private Lessons In Simple, Contemporary Food From A Master Teacher

Nominations 2005 »

Nominee	Nominated Work
John Ash	John Ash Cooking One On One: Private Lessons In Simple, Contemporary Food From A Master Teacher
Amy Mintzer	John Ash Cooking One On One: Private Lessons In Simple, Contemporary Food From A Master Teacher
Thomas Keller	Bouchon
Jeff Cerciello	Bouchon
Susie Heller	Bouchon
Frank Stitt	Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Rocco DiSpirito

Honored for : Flavor

Nominations 2004 »

Nominee	Nominated Work
Rocco DiSpirito	Flavor
Keith McNally	The Balthazar Cookbook
Lee Hanson	The Balthazar Cookbook
Riad Nasr	The Balthazar Cookbook
Michel Roux	Michel Roux: New Creative Techniques From A French Master

Judy Rodgers

Honored for : The Zuni Cafe Cookbook

Nominations 2003 »

Nominee	Nominated Work
Judy Rodgers	The Zuni Cafe Cookbook
Mario Batali	The Babbo Cookbook
Eric Ripert	A Return to Cooking
Michael Ruhlman	A Return to Cooking

James Beard Award for Cooking from a Professional Point of View

James Beard Foundation Award

News

Honored for : Historic Heston

Nominations 2014 »

Honored for : Toqué! Creators of a New Quebec Gastronomy

Nominations 2013 »

Honored for : Modernist Cuisine

Nominations 2012 »

Honored for : Noma: Time and Place in Nordic Cuisine

Nominations 2011 »

Judith Choate, French Culinary Institute

Honored for : The Fundamental Techniques of Classic Pastry Arts

Nominations 2010 »

Honored for : Alinea

Nominations 2009 »

Judith Choate, French Culinary Institute

Honored for : The Fundamental Techniques of Classic Cuisine

Nominations 2008 »

Frederic Robert, Alain Ducasse

Honored for : Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries

Nominations 2007 »

Honored for : Sunday Suppers at Lucques

Nominations 2006 »

John Ash, Amy Mintzer

Honored for : John Ash Cooking One On One: Private Lessons In Simple, Contemporary Food From A Master Teacher

Nominations 2005 »

Honored for : Flavor

Nominations 2004 »

Honored for : The Zuni Cafe Cookbook

Nominations 2003 »

Famous Awards

YouTube Videos