2025 RCA James Beard House Event
RCA to Honor Julia Child at The James Beard HouseThe Research Chefs Association is proud to present a special event and innovative dining experience honoring Julia Child, “Julia, The Original Celebrity Chef”, October 23-24, 2025 in New York City at the historic James Beard House. This exclusive event will celebrate the culinary talents of RCA members, and benefit both the RCA and The James Beard Foundation. Please see the event prospectus and sponsorship opportunities below. 2025 Event Prospectus |
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About Julia Child, James Beard, and the Research Chefs AssociationJulia Child was the original celebrity chef, an author, and a television personality. She brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs. The culinary world, especially in the United States, would not be what it is without her countless contributions. In addition to her many achievements and influences, she was also a very close and dear friend of Chef James Beard, who she called “Jim.” She often spoke fondly of his many influences and was the driving force for both preserving The James Beard House and establishing The James Beard Foundation. She felt strongly that there should be a place for everybody in the culinary profession to come together. For more than 30 years, The James Beard Foundation has been able to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability. The Foundation does so much for our industry and our people, which is why the Research Chefs Association would like to both support The James Beard Foundation and honor Chef Julia Child through the theme of this fundraising event: Julia, The Original Celebrity Chef. The Research Chefs Association is the trade organization and the leading professional community for chefs in food research and development. The members of the organization are the pioneers of the discipline of Culinology, the blending of culinary arts and the science of food. Founded in 1996 by a group of research chefs dedicated to overcoming challenges facing the food product development professional, the Research Chefs Association (RCA) has grown to more than 850 members. Today, RCA is the premier source of global and inclusive culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development. Photos by Mark Cartier |
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