This year some of the most acclaimed chefs in Los Angeles took home national and regional awards from the James Beard Foundation.
Oxtail birria tacos, vegan gombo, soothing tofu, political crudités and vegetable trays at Bludso’s Bar & Cue.
Fore’s is not the only controversy spurred by this year’s awards procedures. In spring, judges and multiple committee members resigned — and former winner chef John Currence smashed one of his own framed Beard awards with a brick — when chef Timothy Hontzas was disqualified from the category of best chef: South. The Foundation’s ethics committee determined that Hontzas’ alleged yelling at guests and employees violated the code of ethics.
“We are about raising people up, not calling them out,” Foundation Chief Executive Claire Reichenbach said at the ceremony.Oxtail birria tacos, vegan gombo, soothing tofu, political crudités and vegetable trays at Bludso’s Bar & Cue. Earlier in the evening, chair of the awards committee Tanya Holland took the podium to share that New Orleans chef Leah Chase once told her: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.’ The universe knows I’ve made numerous mistakes,” said Holland, who is chef of Brown Sugar Kitchen in Oakland.
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