NEW YORK, NY :: BEHIND THE SCENES AT JBF SUNDAY SUPPER // chelsea market, barbara lynch, bill telepan, elizabeth falkner, stephanie izard, elizabeth karmel, hedy goldsmith, justin brunwasser

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This is what happens when the James Beard Foundation closes Chelsea Market to the public for an exclusive Sunday Supper:

  • 300 Guests
  • 19 Featured Chefs
  • 23 Dishes
  • 9 Alcoholic Beverages
  • Beautiful Linens
  • + JBF Staff, Waiters & Volunteers


 

 
(Photo By: Tom Kirkman)  (Photo By: Tom Kirkman)  (Photo By: Tom Kirkman)  (Photo By: Tom Kirkman)

HOST CHEFS:

Francesco Berardinelli
Giovanni Rana, NYC

Justin Brunwasser
Friedman’s, NYC

Mary Cleaver
The Green Table, NYC

Yang Huang and Brian Ray
Buddakan, NYC

JBF Award Winner Pastry Chef Sarabeth Levine
Sarabeth’s Bakery, NYC

Masaharu Morimoto
Morimoto, NYC

Amy Scherber
Amy’s Bread, NYC

JBF Award Winner Anne Quatrano
Bacchanalia, Atlanta

 

CHEFS:

Dominique Crenn
Atelier Crenn, San Francisco

Elizabeth Falkner
Krescendo, Brooklyn, NY

Pastry Chef Hedy Goldsmith
Michael’s Genuine Food & Drink, Miami

Stephanie Izard
The Girl & the Goat and Little Goat Diner, Chicago

Elizabeth Karmel
Hill Country Chicken and Hill Country Barbecue & Market, NYC

JBF Award Winner Barbara Lynch
Menton, B&G Oysters, The Butcher Shop, Drink, No. 9 Park, Sportello, Stir, and 9 at Home, Boston

Jeremy McMillan
Bedford Post Inn, Bedford, NY

Jehangir Mehta
Graffiti, Graffiti Me, and Mehtaphor, NYC

Bill Telepan
Telepan, NYC

JBF Award Winner Jacques Torres
Jacques Torres Chocolate, NYC

 

OVERALL:

Yet another amazing opportunity provided by the Beard Foundation.

Initially I considered purchasing tickets to attend this event, but was offered a volunteer spot to work Sunday Supper. I spent a majority of the night running from one end of Chelsea Market to the other, expediting dishes to the tables, and assisting the kitchen managers whenever/wherever I was needed; I followed up with allergy concerns, walked 30 heavy salad bowls up a windy staircase and stood among some of the nations best chefs.

It is an honor and privilege to work as a JBF Intern. Big thank you to the Beard Foundation and the Chefs for making my experience memorable. Living in gratitude.

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