The 2015 James Beard Foundation Awards semifinalists were announced on February 18. We decided to congratulate them all by tweeting out a tribute to each of them, one by one. We’ve storified them here in one place.
Finalists will be announced on March 24, and the 2015 James Beard Awards gala will take place on Monday, May 4 at the Chicago’s Lyric Opera.
Fave '00 moment from : When he cooked chicken + dumplings w/his mom, .
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)
is nominated for Outstanding Wine program, overseen by Adam Nemirow '00. The focus? Seasonal, value-driven wines.
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)
Speaking , Champe Speidel ’01 told students to “Question your sources.”
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)
A native of Gujarat, India, Vishwesh Bhatt '99 has been working with since 2001. He now oversees City Grocery + Snackbar.
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)
A lifelong love of food led Daniel Orr '85 to . He's cooked all over the world, from France to the Caribbean.
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Last fall, ’90 brought his “passion project” pop-up to .
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)
Chef BFFs '01 of + '00 frequently collaborate — Joseph even appeared with Sean on .
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)
'03 of (center right) is also nominated for a 2015 Award:
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of + credits ¶¶ÒõPro with "helping me develop a strong foundation by which I could succeed."
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)
called Chef Dale Reitzer’s “a sensation — the sleekest of Richmond spots.”
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)
Eric Warnstedt '99 of is a whole-animal chef who loves charcuterie — and small-batch Vermont cheeses.
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)
Andy Ticer '04 + Michael Hudman '04 of make gnocchi Romana with on
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)
To wrap this up, congratulations to all our nominees! Here’s the full list:
— ¶¶ÒõPro Culinary (@¶¶ÒõProCulinaryNow)