James Beard
CUUL1000-Fundamentals of Culinary Arts
28 February 2013
James Beard: The Dean of American Cuisine James Beard was one of the most famous chefs of the 20th century. He was born May 5, 1903, and died January 21, 1985. Beard was well known for bringing French cuisine to the American middle and upper class population, and being the first to bring cooking to television. Julia Childs once described James “Beard was the quintessential American cook. Well-educated and well-traveled during his eighty-two years, he was familiar with many cuisines but he remained fundamentally American. He was a big man, over six feet tall, with a big belly, and huge hands. An endearing and always lively teacher, he loved people, loved his work, loved gossip, loved to eat, loved a good time.” This is what made him so renowned in the field of cooking, his love, passion, and willingness to learn as much as possible about culinary arts. James Beard will forever be in history though his 20 books, numerous writings, his personal foundation and the many awards and scholarships that go out named after him On May 5, 1903, James Beard was born in Portland, Oregon. His mother, Elizabeth Beard ran the Gladstone hotel, and his father, John Beard, was employed at the city’s customs house. Both his parents also had a love for cooking. The family spent many summers vacation at the beach in Gearhart, Oregon. This is where James was first introduced to the unique local foods of the North West. His family would fish, gather shellfish and wild berries, and then prepare their meals with whatever the found or caught in the area. Beard's recalled his earliest memory of his interest in food was the Lewis and Clark Exposition of 1905, when he was only two years old. Beard reminisced in his memoir saying: "I was taken to the exposition two or three times. The thing that remained in my mind above all others, I think it marked my life, was watching Triscuits and shredded wheat biscuits being made. Isn't
28 February 2013
James Beard: The Dean of American Cuisine James Beard was one of the most famous chefs of the 20th century. He was born May 5, 1903, and died January 21, 1985. Beard was well known for bringing French cuisine to the American middle and upper class population, and being the first to bring cooking to television. Julia Childs once described James “Beard was the quintessential American cook. Well-educated and well-traveled during his eighty-two years, he was familiar with many cuisines but he remained fundamentally American. He was a big man, over six feet tall, with a big belly, and huge hands. An endearing and always lively teacher, he loved people, loved his work, loved gossip, loved to eat, loved a good time.” This is what made him so renowned in the field of cooking, his love, passion, and willingness to learn as much as possible about culinary arts. James Beard will forever be in history though his 20 books, numerous writings, his personal foundation and the many awards and scholarships that go out named after him On May 5, 1903, James Beard was born in Portland, Oregon. His mother, Elizabeth Beard ran the Gladstone hotel, and his father, John Beard, was employed at the city’s customs house. Both his parents also had a love for cooking. The family spent many summers vacation at the beach in Gearhart, Oregon. This is where James was first introduced to the unique local foods of the North West. His family would fish, gather shellfish and wild berries, and then prepare their meals with whatever the found or caught in the area. Beard's recalled his earliest memory of his interest in food was the Lewis and Clark Exposition of 1905, when he was only two years old. Beard reminisced in his memoir saying: "I was taken to the exposition two or three times. The thing that remained in my mind above all others, I think it marked my life, was watching Triscuits and shredded wheat biscuits being made. Isn't