irs program accomplishments · form 990 part iii · fy2024
What they reported doing
- #1 primary $3.87MOTHER EVENTS: THIS PROGRAM INCLUDES GENERAL SPONSORSHIPS, WHICH COVER FOUNDATION WIDE SUPPORT AS WELL AS JBF GREENS EVENTS. JAMES BEARD FOUNDATION GREENS IS AN EVENT SERIES IN NEW YORK CITY, CHICAGO, LOS ANGELES, SEATTLE, AND SAN FRANCISCO FOR FOOD LOVERS IN THEIR 20S, 30S, AND 40S. ENJOY CURATED CULINARY EXPERIENCESFROM MULTI-COURSE DINNERS TO WALK-AROUND TASTINGSTHAT CONNECT YOU WITH VISIONARY CHEFS SHAPING TODAY'S FOOD LANDSCAPE AND SPACES TO ENGAGE WITH FELLOW DINERS.
- #2 $2.85MTHE JAMES BEARD FOUNDATION PARTNERS WITH LEADERS AND EXPERTS IN THE ACADEMIC FIELD TO CONDUCT ORIGINAL RESEARCH TO DIAGNOSE THE KEY ISSUES FACING THE INDEPENDENT RESTAURANT INDUSTRY TODAY. DATA-DRIVEN INSIGHTS AND THOUGHT LEADERSHIP INFORMS HOW WE DIRECT OUR RESOURCES TO BEST SUPPORT OUR COMMUNITY TO SURVIVE AND THRIVE. OUR WORK INCLUDES EDUCATION AND ADVOCACY, INCLUDING PROGRAMS SUCH AS CHEF'S BOOTCAMP FOR POLICY AND CHANGE, WOMENS' ENTREPRENURIAL LEADERSHIP, AND FINANCIAL LITERACY EDUCATION PROGRAMS. OUR PROGRAMS ASPIRE TO GIVE CHEFS AND INDUSTRY PROFESSIONALS A VOICE AND THE TOOLS THEY NEED TO MAKE REAL AND MEANINGFUL CHANGE IN THEIR BUSINESSES AND THEIR COMMUNITIES.
named programs · 7 · from sources
What they call their work
Beard House Fellows Program
Training and professional development residency for emerging chefs at the James Beard House, including business, media, and policy education.
Chef Bootcamp for Policy and Change
Advocacy training program equipping chefs to influence food policy and drive systemic change in the food system.
Financial Literacy Workshop for Women
Annual two-day workshop providing financial education to women and non-binary hospitality entrepreneurs.
James Beard Awards
Annual awards recognizing excellence in North American food and beverage professionals across categories including restaurants, chefs, cookbooks, and media.
Platform by JBF
Event space and educational kitchen at Pier 57 in New York City hosting chef dinners, cooking classes, and culinary events.
State of the Independent Restaurant Industry Report
Annual research report analyzing industry trends, challenges, and opportunities, produced in collaboration with external partners.
Taste America
National culinary series featuring top chefs in 20 U.S. cities, promoting local independent restaurants through collaborative dinners and tastings.
activities · 5 groups
What they do
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Food System Convening & Public Engagement 2 activities
- Hosting culinary events and public programmingOrganizes and hosts curated culinary events, including multi-course dinners, tastings, and cooking demonstrations at the James Beard House and other venues across the U.S., such as the annual Taste America series and Platform by JBF initiatives, reaching thousands of guests annually.
- Training chefs in leadership and policy advocacyConducts immersive, multi-day workshops and cohort programs that train chefs and culinary leaders in policy engagement, storytelling, and leadership skills to drive food system change.
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Food Policy Advocacy & Nutrition Education 1 activity
- Advocating for policy change in the food systemAdvocates for equitable and sustainable policies affecting independent restaurants and the broader food system, including through the Chef Bootcamp for Policy and Change and the Climate Solutions for Restaurant Survival campaign, training culinary leaders in advocacy and supporting legislation to improve career longevity and access to capital.
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Industry Research and Benchmarking 1 activity
- Conducting research on the independent restaurant industryProduces qualitative and quantitative research, including annual reports and white papers, analyzing trends, challenges, and solutions in the independent restaurant industry; collaborates with experts and institutions such as Deloitte Consulting to generate data-driven insights and tools for industry leaders.
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Industry and Community Recognition Awards 1 activity
- Presenting the James Beard AwardsAdministers and presents the annual James Beard Awards, recognized as the highest honor in the North American food and beverage industry, celebrating excellence across over 60 categories of culinary professionals.
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Startup Acceleration & Business Growth Support 1 activity
- Providing capacity-building programs for food industry professionalsOffers educational programs, workshops, and cohort-based training in leadership, financial literacy, mental wellness, and business development for chefs and food entrepreneurs, including targeted initiatives for women and people of color; delivers content through in-person, virtual, and recorded formats.
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financials · form 990 · fy2024
revenue
Total revenue$22.91M
Contributions & grants$8.18M36%
Program service revenue$14.35M63%
Investment income$253K1%
Other revenue$130K
expenses
Total expenses$23.18M
Program expenses84%
Admin / overhead11%
Fundraising5%
Salaries & benefits$7.85M
Grants paid out$737K
Largest expense lineCompensation
balance sheet
Total assets$11.08M
Cash$3.93M
Investments$0
Liabilities$7.01M
Net assets$4.06M
Liquid reserves2.0 mo
6 years on record · 2019–2024 · YoY revenue +8.5%
leadership · form 990 part vii · fy2024
Who runs it
paid leadership · 12
| Name | Title | Hours/wk | Compensation |
|---|---|---|---|
| CLARE REICHENBACH | CHIEF EXECUTIVE OFFICER | 40 | $511K |
| KRISTOPHER MOON | CHIEF OPERATING OFFICER | 40 | $422K |
| JODI POSNER | CHIEF FINANCIAL OFFICER | 40 | $271K |
| DAWN PADMORE | VP OF AWARDS | 40 | $227K |
| SIOBHAN HABER | VP OF EVENTS | 40 | $223K |
| TAMAR SIMPSON | VP OF COMMUNICATIONS | 40 | $223K |
| JAIME FAYE BEAN | VP OF DEVELOPMENT | 40 | $221K |
| COLLEEN VINCENT | VP OF COMMUNITY | 40 | $215K |
| ANNE MCBRIDE | VP IMPACT | 40 | $215K |
| CHRISTINA D'ESPOSITO | DIRECTOR OF SPONSORSHIP | 40 | $181K |
| KIMBERLY STRAUSS | SENIOR DIRECTOR, DATABASE | 40 | $154K |
| ANOUSKA BISWAS | DIRECTOR OF FINANCE | 40 | $144K |
board members · 13
- ALLISON ROSE — TRUSTEE
- ANDREW LEVINE — TRUSTEE
- ANTHONY MYINT — TRUSTEE
- CHRIS LYONS — TRUSTEE
- CINDY MCLOUGHLIN — TRUSTEE
- ELIZABETH FALKNER — TRUSTEE
- ELLEN TELLER — TRUSTEE
- FREDERIC M SEEGAL — TRUSTEE - CHAIR EMERITUS
- HERB SCANNELL — TRUSTEE
- JACOB MONTY — TRUSTEE
- JEFF CHERRY — TRUSTEE
- JILLIAN GRIFFITHS — TRUSTEE
- KIM WILLIAMS — TRUSTEE
relationships · 12
Who they work with
- Capital One Partner — Presenting sponsor of the Taste America culinary series and the Beard House Fellows Program, providing financial and advisory support including small business and financial literacy training.
- Deloitte Consulting Partner — Collaborated on a 2021 project to study pandemic-era business model innovations in the restaurant industry.
- Global Food Institute of the George Washington University Partner — Collaborated on a report about climate change impacts on independent restaurants.
- Great Performances Partner — Collaborates with the Beard House Fellows Program to develop and distribute meal kits created by emerging chef fellows.
- JBF Industry Network Network — Network of independent restaurant industry members engaged with the James Beard Foundation to inform programs and advocacy.
- NBC Partner — Partnered with NBC for appearances on television’s first cooking show in 1946.
- The Talented Tenth Collective Partner — Provides social media training for fellows in the Beard House Fellows Program.
- Valerie Wilson Partner — Provides media training and personal branding development for fellows in the Beard House Fellows Program.
- chefs and restaurant operators Partner — Partners with chefs and operators to drive change in the food system through recognition, training, and education.
- corporate Partner — Engages corporate sector leaders in events like the Chef Action Summit to support culinary advocacy and policy work.
- inKind Capital Partner — Co-developed a white paper on restaurant financing models.
- nonprofit Partner — Collaborates with nonprofit sector leaders in programming and events such as the Chef Action Summit.
strategies · 4
How they approach the work
Named approaches extracted from this org’s sources. Where others share an approach, follow it to see the full set of orgs running it.
- Chef as Change Agentmethodology: chef-as-change-agentBy equipping chefs and culinary professionals with leadership training, policy skills, and public platforms, the James Beard Foundation produces systemic change in the food system because these individuals are positioned to influence industry practices, drive equitable business models, and model sustainable operations within their restaurants and communities.
- Data-Informed Industry Mobilizationmethodology: research-informed capacity buildingBy generating and disseminating research on systemic challenges in the independent restaurant sector, the Foundation enables industry leaders to make evidence-based decisions and advocate for change, because credible data empowers stakeholders to build resilience, advance sustainability, and reform inequitable practices.
- Equity-Centered Capacity Building for Industry Transformationmethodology: peer-cohort-model-for-poc-leadershipBy delivering cohort-based leadership development, peer support, and targeted resources—especially to women and POC entrepreneurs—the Foundation strengthens underrepresented leadership in the restaurant industry, because diverse ownership and inclusive business models are essential to creating a resilient, equitable, and sustainable food system.
- Public Engagement as Leverage for Systemic Changemethodology: food-lover-engagementBy engaging food lovers and amplifying cultural appreciation for independent restaurants, the Foundation increases public demand for equitable and sustainable practices, because consumer awareness and values-driven patronage incentivize restaurants to adopt better standards and strengthen their role in community well-being.