Winning a James Beard Award can have mixed effects

Thousands of chefs, writers, and broadcasters have won James Beard Awards

The annual awards recognize excellence in food, both in its creation and criticism. Notable past winners include Nina Compton, Ina Garten, and Grant Achatz

The James Beard Awards invited controversy by evaluating character

When the foundation initially asked judges to start considering chefs’ personal conduct in 2018, there was little pushback. By the time the 2023 awards rolled around, that was no longer the case. A chef’s nomination was pulled due to allegations of bullying, causing several previous winners to renounce their awards.

The James Beard Awards consider character as well as cuisine

In 2018, the foundation announced several changes to the nomination and judging process. One of them was the directive to consider nominees’ behavior, which came after several prominent previous winners were accused of sexual harassment.

The James Beard Awards are sometimes called the Oscars of food because they spotlight the best of the industry.

The Oscars of food

Every year, the James Beard Awards spotlight the best in food, media, and hospitality—often called the “Oscars of the food world.” But behind the prestige is the story of James Beard himself: a failed actor turned culinary icon.

Beard and his eponymous awards help define 'American cuisine'

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

In 2021, the James Beard Awards began focusing on 'equity and sustainability'

Following accusations that the awards’ judges and winners were overwhelmingly white and male, the foundation conducted a 2021 audit focused on “equity and sustainability”; subsequent awards have been notably more diverse.

Michelin stars don't guarantee financial success

A Michelin star generally increases customer traffic for a restaurant. Still, prestige does not guarantee improved finances. According to a 2017 report, half the European restaurants with more than one star weren’t making a profit. However, losing a star can also be devastating.

Fiction winners see the most financial gain

The Pulitzer Prize brings prestige but inconsistent financial benefits. For nonfiction writers, receiving the award does increase sales, but only modestly. The big winners are the fiction writers, some of whom have seen sales double after a win.

Winning Pulitzers doesn't attract readers to newspapers.

Does winning a Cannes Lion matter?

It’s easy to become cynical about awards, but a study shows winning at Cannes Lions financially benefits agencies. Of course, snagging an award also helps boost creatives' egos.

What it's like to win a Pulitzer

Four Pulitzer Prize winners share how winning the award has impacted their lives and journalism careers. The high-profile nature of the award tends to legitimize the author and grant them better access to jobs and opportunities, but it can also increase pressure on the writer to meet the same standard of their award-winning journalism.

Some call Beard the original 'foodie'

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

The James Beard Foundation rebranded in 2025

Design firm Siberia emphasized the foundation's mission: "good food for good." This case study from Print isn't just a fascinating look at one campaign—it’s a primer on understanding how design works.

Michelin stars aren't permanent

Michelin stars must be maintained year-to-year. Restaurants have lost their stars for a variety of reasons, including chef changes and inconsistent quality.

Why the James Beard Awards finally recognized a coffee professional

Jack Benchakul is the sole coffee maker at Los Angeles' Endorffeine and the first in the coffee world to be recognized by the prestigious food and drink awards. His attention to detail mirrors the level of craft cocktail makers whom the awards have historically praised.

Chefs face intense pressure to maintain Michelin stars

Explore the pressure pursuing a star puts on chefs—sometimes at the expense of their mental health, and social media's impact on the culinary landscape. A conversation with Nick Kokonas, co-owner of the three-starred Alinea in Chicago, gets into the ways Michelin's rankings affect business.

What it's like to stage in an award-winning kitchen

This video goes behind the scenes with chef Geoff Kie's stage (essentially a short internship) with nominee Crystal Wahpepah at her restaurant in Oakland. Kie learns practical skills from Wahpepah, but also discusses how the stage helped him understand the restaurant's role in the community—and how he might bring those lessons back to his own kitchen.

Despite a popular maxim, 90% of restaurants do not close in their first year.

James Beard completed his first cookbook in 1940

Beard began his culinary life as a caterer, but soon began compiling recipes for a cookbook that he published in 1940. Nine years later, he'd have his own cooking school.

In 2008, one writer demonstrated the fickle nature of wine reviews

Robin Goldstein submitted a fake restaurant to the well-respected Wine Spectator for a competition. He created a website for the fake Milan-based business, complete with a menu of wines the magazine itself had disparaged. That didn't stop Wine Spectator from naming Goldstein's ruse among that year's winners.

Winning (or losing) a Grammy can impact the music an artist makes

A group of sociologists wanted to understand the impact the Grammys have on artists' musical output. They discovered that winning a Grammy often emboldens artists to release music that deviates from their own previous work and others. Nominees who lose do the opposite and trend toward the mainstream.

Why diners and chefs are ditching the Michelin Guide

The Michelin Guide's influence appears to be waning, indicating a shift in the perception of fine dining in contemporary culture. Trends show that diners today prefer getting recommendations from more informal networks, especially after lackluster experiences at Michelin-rated restaurants. Some chefs claim the star ratings don’t significantly influence their business, and others reject the pressure of obtaining a Michelin star altogether. Read more about the shift in this article.

The unexpected return of the steakhouse

Although the 2010s and early 2020s saw fewer people eating red meat, the momentum has now swung in the opposite direction, with vegetarian spots closing and hip new restaurants slinging beef. Food writer Bettina Makalintal makes sense of the sudden shift by unpacking the steakhouse's resurgence.

Delivery apps have realigned the restaurant industry

As delivery apps like Grubhub and DoorDash became popularity, traditional dine-in restaurants have adapted to become more accommodating. In this thinkpiece for the Atlantic, Ellen Cushing argues that it's both changed the kind of food being made and realigned our very notion of a restaurant. (Some readers may experience a paywall.)

Michelin awards stars (along with other distinctions)

Stars are the most prestigious of Michelin’s ratings and are often—but not exclusively—awarded to high-end, expensive restaurants. In addition to the Guide's famous stars, restaurants are also recognized for "Comfort and Quality," which includes a five-point scale.

Critics believe Grammy expert panels primarily benefit legacy artists

When the expert review panels for the Big Four awards were disbanded, it was with the hope that the decision would lead to a broader range of nominees and winners. But, in practice, it's not clear that it's playing out that way.

Affluence largely influences where Michelin stars are awarded

Countries with high GDP are the most highly decorated with Michelin stars. As this 2024 in-depth statistical analysis notes, though, that appears to be changing, with the Guide beginning to recognize other areas of the globe.

American Express has acquired restaurant software companies to elevate its cardholder experience

One of the many perks of American Express cards is dining credits and special reservation access to fine dining restaurants. Since American Express cardholders are often more affluent than other credit card users, restaurants have benefited from increased partnerships with American Express to offer cardholders preferential reservations and premium experiences. In 2019, American Express acquired Resy, a reservation software, and went on to acquire Tock in 2024.

Some chefs relinquish their Michelin stars

Five years after Marco Pierre White became the youngest chef to ever achieve a three-star rating, he also became the first chef to “return” his stars and retire. Since then, multiple chefs have followed in his footsteps and requested to be removed from the judging process.

The US restaurant industry generates over $1T in sales

In 2024, the industry brought in $1.1T, and the National Restaurant Association anticipated reaching $1.5T in 2025, numbers that are considered a return to normal after the tumultuous years of the COVID-19 pandemic. The industry also employs a large workforce, with over 13 million employees. (Some readers may experience a paywall.)

Sometimes, an award isn't given for a category

When the Pulitzers decided not to issue a 2021 award for editorial cartooning, it was surprising, but not unheard of. In fact, the same thing happened in 2012, when the Pulitzer board ignored the jury's recommendations for the fiction prize.

James Beard and Julia Child were close friends and collaborators

The duo met when she was promoting her seminal book “Mastering the Art of French Cooking” in 1961. They quickly bonded, even referring to themselves as “Jiji,” a combination of Julia and Jim. Child, though, was initially prejudiced against Beard for being openly gay, which was rarer at that time.

Go inside the kitchen of Chicago's Ever, a Michelin Guide favorite that was featured on 'The Bear.'

Thoughts from an anonymous Michelin inspector

An anonymous Michelin inspector answers the most common questions about their job and explains how reviewing and awarding stars works. Covering everything from how they decide what to order to advice for young chefs, get a peek into the details of one of the most influential restaurant reviewing jobs.

Cannes Lions winners, after the awards

Rather than focusing on the brands or agencies behind winning campaigns, this list highlights the people who earned Cannes Lions. It’s a fascinating look at what wins awards and what those awards can do for the recipients.

Research suggests that lottery winners tend to be happier than those who lost

Despite this host's attempts, it seems unlikely to prove that money buys happiness. However, there are interesting studies that suggest increased wealth can, on average, improve one's satisfaction.

Critics argue social media made 'foodie' culture increasingly superficial

For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.

Beard was influenced by his godfather, a Chinese-born cook

Beard made no secret of the impact that Jue-Let, his godfather, had on his own love of food and cooking. Beard wrote about Let, though he has still been relegated to the annals of American cooking, something historians say is unfortunately common for minorities.

How a Philadelphia soup kitchen taught business students about ethical decision-making

As the St. Francis Inn—a Philadelphia soup kitchen—struggled with decisions about moving its operations to serve more people, a management professor at St. Joseph's University realized his students might have been able to help. Business students used ethical decision-making frameworks to help the soup kitchen serve more people and attract more volunteers.

Red Lobster lost $11M on endless shrimp promotions—but its real estate holdings were what dragged it to bankruptcy

Golden Gate Capital, a PE firm, bought Red Lobster in 2014 for $2.1B. Golden Gate then sold Red Lobster's real estate, more than 500 storefronts, which generated $1.5B in revenue and helped finance the PE firm's acquisition of the company. Analysts say increased debt, high rent costs, and low equity put Red Lobster in an impossible position, leading to its 2024 bankruptcy filing—although the shrimp bill probably didn't help.

'Foodie' culture arose in the early 2000s

Food writer Jaya Saxena attributes the mainstreaming of the term to early-aughts TV shows, including “Top Chef” and “No Reservations,” as well as the dawn of social apps like Yelp, which turned everyday diners into critics.

Some critics argue that Grammys favor commercially successful artists

For this two-part series of Slate’s pop music podcast "Hit Parade," pop critic Chris Malanfi looks into the relationship between commercial and critical success and how the Grammys are affected by outside influences like the Billboard Hot 100 chart.

Watch writer John Steinbeck's Nobel Prize acceptance speech.

A dissenting take on Kendrick Lamar's Pulitzer win

Not everyone thought Lamar's historic Pulitzer win was a good thing—even his own fans. Writer and hip-hop aficionado Ismail Muhammad lays out the case for why "DAMN." deserved the award, but the Pulitzers don't deserve praise for giving it. Was the decision more about the organization's image than the work itself? See if Muhammad's argument convinces you. (Paywall may apply.)

Winning a Grammy significantly impacts an artist's sales and streaming

2023 album of the year winner Harry Styles returned to the top 10 of the all-genre Billboard 200 albums chart, with "Harry's House." It's also not just the winners; Grammy performers also get a boost, like the 100% increase in Spotify streams that Bad Bunny's "Después de la Playa" saw after he sang it on the telecast.

'I Love to Eat' was the first nationally televised cooking show

Beard’s show, cohosted with Julia Child, debuted in 1946. It was invaluable in setting the stage for today’s massive trove of televised and online cooking content.

In 2012, the Pulitzer board chose not to award a prize for literature

The literary world was shocked in 2012 when, for the first time in more than three decades, the Pulitzer board decided not to award a prize for literature. The jury had selected three finalists—Karen Russell's "Swamplandia!," David Foster Wallace's "The Pale King," and Denis Johnson's "Train Dreams"—but no winner.

12th-century Chinese restaurants followed a rating system

Like a predecessor to today's Michelin stars, restaurants advertised their offerings and skill level based on the number of flags flown outside: a simple, one-dish diner had one; a sit-down restaurant with a proper menu had at least two; three flags was not used for superstitious reasons; four meant the chef had mastered a culinary style; five meant patrons could expect dishes from every region of China.

There's no definitive proof that Boulanger, the supposed inventor of the restaurant, ever lived

Legend has it that Boulanger's Paris soup shop was the first modern restaurant, but historian Rebecca Spang found no definitive proof that he ever lived. She did, however, find multiple documents referencing a different 18th-century Parisian, Mathurin Roze de Chantoiseau, as the "creator" of restaurants. (Some readers may experience a paywall.)