For devoted American foodies, sous chefs, line cooks, and executive chefs, the James Beard Award is the top of the mountain — the crème de la crème. For 28 years, the New York-based nonprofit James Beard Foundation has provided scholarships to culinary students and championed excellence in kitchens and restaurant hospitality services throughout the country. To discuss the foundation’s philosophy and its dedication to diversifying the award process, chief strategy officer of the James Beard Foundation Mitchell Davis will be joined by writer and cook Tunde Wey, FoodLab Detroit’s Devita Davison, and
Freep food critic Mark Kurlyandchik.
Awarding Equity: A Conversation with James Beard Foundation begins at 6 p.m. on Thursday, Nov. 15 at Scarab Club; 217 Farnsworth St., Detroit; 313-831-1250; scarabclub.org; Event is free and open to the public, first come, first seated.
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