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  1. Prikvačeni tweet

    "Their work is a constant reminder that we must acknowledge the contributions of the millions of enslaved Africans and their descendants who farmed, fed, cultivated, and built this nation." — , JBF's director of culinary community initiatives

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    We are proud to partner once again with the in celebrating the 44th annual and honoring the contributions of Black American chefs who have shaped our food system. Tap the link to find out how you can get involved!

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    prije 4 sata

    We are thrilled to announce that two of our top scoring WINE EMPOWERED students will receive a James Beard Foundation Beverage Fellowship. Thank you for this once-in-a-lifetime, generous opportunity! 💫

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  4. "Always use saffron with discretion," said James Beard

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    31. sij

    Look what just arrived in the mail, ! Thank you,

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  6. proslijedio/la je Tweet
    31. sij

    defines badass & empowerment. Love her work as a impacting communities & industry in meaningful ways. Fostering great conversations, relationships, & delicious drink & food. graduate of ⁦ program

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    1. velj
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    Talk about showing up on a Monday for those attending the “Owning It” event in Raleigh.

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  9. "I think now that we have to really shift [things] and let people know that it's okay not to work 16 hours a day. Nobody's judging you.” — winner of and

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  10. Follow nominee 's recs to chow down on spicy chicken tacos, the most decadent French dip, black-eyed pea fritters, and *plenty* more

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  11. “It was big for me to have a network of [women] who made you feel comfortable and supported. No idea was stupid.” , alum of our Women’s Leadership Programs presented by , on transforming her failed first bakery into a vibrant business

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  12. Boot Camp and alum travels ALL the time. On those rare days when she's home in L.A., she chows down on spicy wontons with rock shrimp, super crisp chicken Parm, sparkling fruit coolers, and more

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  13. James Beard recognized the rejuvenating power of a hearty supper, and cassoulet—with wine-braised pork and lamb shoulders, sausages, and creamy beans—was among his favorites

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  14. "There was all this opportunity to work with my neighbors, and it would be a win-win situation.” on those who have helped his community grow into a hub of culinary creativity

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  15. "I think it’s really important that women start owning their spaces, fighting for what they believe in, and understanding the steps to success." — 2019 Outstanding Pastry Chef Award winner

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  16. Women are the most vulnerable group in our seafood supply chains. Seafood experts explain how chefs and consumers can help bring equity to the center of the plate

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    30. sij

    . It’s starting! Seminar Series with Katherine Miller. First one is with and in discussion with

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  18. To all those flavored vodka skeptics out there, winner has a recipe you'll appreciate: the gently infused Parkside Fizz

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    Happening now - our first of 2020 onboard Star Pride with Chef and Sommelier Daniel Stickler. So excited for the culinary events that are coming up!

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  20. “It’s so superficial to just talk about food. Quality food belongs everywhere—it’s critical to our business, after all—but quality also needs to take into account inclusive restaurant spaces.” — semifinalist Martha Hoover of

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  21. proslijedio/la je Tweet
    29. sij

    This post on culinary diplomacy includes ’s insights on the democratization of eating:

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