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The James Beard Foundation Awards are annual awards presented by the James Beard Foundation for excellence in cuisine, culinary writing, and culinary education in the United States. The Awards were established in 1990 and are often called "The Oscars of Food." Held on the first weekend in May, the Awards honor the finest chefs, restaurants, wine professionals, journalists, cookbook authors, restaurant designers, and other food professionals in the United States. The awards are voted on by more than 600 culinary professionals. Recipients receive a bronze medallion etched with the image of James Beard and a certificate from the Foundation.〔() 〕 The foundation also administers the Who's Who of Food and Beverage in America awards. After spending 24 years in New York City, The James Beard Foundation announced that the Restaurant and Chef Awards will be presented in Chicago for the 2015 ceremony. ==2015 winners== * Outstanding Chef: Michael Anthony, Gramercy Tavern, New York, NY * Lifetime Achievement Award: Richard Melman, Lettuce Entertain You Enterprises, Chicago, IL * Humanitarian of the Year: Michel Nischan, Wholesome Wave, Westpore, CT * Outstanding Restaurant: Blue Hill at Stone Barns, Pocantico Hills, NY * America's Classics: Archie’s Waeside, Le Mars, IA; Beaumont Inn, Harrodsburg, KY; Guelaguetza, Los Angeles, CA; Sally Bell’s Kitchen, Richmond, VA; Sevilla Restaurant, New York, NY * Rising Star Chef of the Year: Jessica Largey, Manresa, Los Gatos, CA * Best New Restaurant: Bâtard, New York, NY * Outstanding Baker: Jim Lahey, Sullivan Street Bakery, New York, NY * Outstanding Bar Program: The Violet Hour, Chicago, IL * Outstanding Pastry Chef: Christina Tosi, Momofuku, New York, NY * Outstanding Restaurateur: Donnie Madia, One Off Hospitality Group, Chicago, IL * Outstanding Service: The Barn at Blackberry Farm, Walland, TN * Outstanding Wine Program: A16, San Francisco, CA * Outstanding Wine, Beer, or Spirits Professional: Rajat Parr, Mina Group, San Francisco, CA * Best Chef: Great Lakes: Jonathan Sawyer, The Greenhouse Tavern, Cleveland, OH * Best Chef: Mid-Atlantic: Spike Gjerde, Woodberry Kitchen, Baltimore, MD * Best Chef: Midwest: Gerard Craft, Niche, Clayton, MO * Best Chef: Northeast: Barry Maiden, Hungry Mother, Cambridge, MA * Best Chef: Northwest: Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA * Best Chef: NYC: Mark Ladner, Del Posto, New York, NY * Best Chef: South: Alon Shaya, Domenica, New Orleans, LA * Best Chef: Southeast: Jason Stanhope, FIG, Charleston, SC * Best Chef: Southwest: Aaron Franklin, Franklin Barbecue, Austin, TX * Best Chef: West: Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco, CA ;Book Awards * Book Awards: Cookbook of the Year: ''Yucatán: Recipes from a Culinary Expedition'' by David Sterling * Book Awards: Cookbook Hall of Fame: Barbara Kafka * Book Awards: American Cooking: ''Heritage'' by Sean Brock * Book Awards: Baking and Dessert: ''Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours'' by Alice Medrich * Book Awards: Beverage: ''Liquid Intelligence: The Art and Science of the Perfect Cocktail'' by Dave Arnold * Book Awards: Cooking from a Professional Point of View: ''Bar Tartine: Techniques & Recipes'' by Nicolaus Balla and Cortney Burns * Book Awards: Focus on Health: ''Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing'' by Keith Schroeder * Book Awards: General Cooking: ''The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking'' by Faith Durand and Sara Kate Gillingham * Book Awards: International: ''Yucatán: Recipes from a Culinary Expedition'' by David Sterling * Book Awards: Photography: ''In Her Kitchen: Stories and Recipes from Grandmas Around the World'' by Gabriele Galimberti * Book Awards: Reference and Scholarship: ''Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering'' by Adam Danforth * Book Awards: Single Subject: ''Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes'' by Jennifer McLagan * Book Awards: Vegetable Focused and Vegetarian: ''At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well'' by Amy Chaplin * Book Awards: Writing and Literature: ''The Third Plate: Field Notes on the Future of Food'' by Dan Barber ;Broadcast Media Awards * Podcast: ''The Feed Podcast''; Hosts: Rick Bayless and Steve Dolinsky; Producers: Matt Cunningham and Steve Dolinsky * Radio Show/Audio Webcast: ''Hidden Kitchens World''; Producers: The Kitchen Sisters (Davia Nelson and Nikki Silva) * Special/Documentary: ''Food Chains''; Host: Forest Whitaker; Director: Sanjay Rawal; Producers: Hamilton Fish, Smriti Keshari, Eva Longoria, Sanjay Rawal, and Eric Schlosser * Television Program, in Studio or Fixed Location: ''Martha Stewart’s Cooking School''; Host: Martha Stewart; Producers: Greta Anthony, Kimberly Miller Olko, Martha Stewart, Calia Brencsons-Van Dyk, and Lisa Wagner * Television Program, on Location: ''The Mind of a Chef''; Host: Anthony Bourdain; Producers: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia * Television Segment: ''CBS This Morning'', "The Dish"; Hosts: Anthony Mason and Vinita Nair; Producers: Brian Applegate, Greg Mirman, and Marci Waldman * Video Webcast, Fixed Location and/or Instructional: ''ChefSteps''; Hosts: Grant Lee Crilly and Chris Young; Producer: Richard B. Wallace * Video Webcast, on Location: ''food.curated''; Host: Liza de Guia; Producer: Liza de Guia * Visual and Technical Excellence: ''Wall of Fire: A ChefSteps Story''; Director: Sandy Smolan; Photographer and Editor: Reva Keller; Producers: Grant Crilly and Chris Young * Outstanding Personality/Host: Ina Garten; Show: ''Barefoot Contessa'' 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「James Beard Foundation Award」の詳細全文を読む スポンサード リンク
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