2024 James Beard House Event

RCA’s Night of Honoring the Works of James Beard 

Join the Research Chefs Association for a special evening and private gastronomic affair honoring the legacy of James Beard and his works on October 25, 2024, In New York City. This exclusive dinner will celebrate the culinary talents of RCA members and raise funds to continue our mission of blending culinary arts and food sciences, supporting food product developers across the globe. 

When: Friday, October 25, 2024  

Where: The James Beard House, 167 West 12th Street, First Floor, New York, NY 10011 

Click here to view a highlight of the 2023 James Beard House Event, Harvesting Harmony.

Sponsorship Opportunities 

Sponsorships are available now and quickly selling out. Review opportunities and pricing below, or contact the event Culinary & Sponsorship Coordinator, Chef Jerry McDonald. Sponsorships are also available for the James Beard Foundation fundraising dinner, which will be held the night prior to the RCA event. 

Review Sponsorship Opportunities and Pricing


Individual tickets will be $550 each and will go on sale in August. Seating for this exclusive event is extremely limited so we expect a sellout event. 



Event Team 

Questions? Reach out to our event coordinators listed below:  


About James Beard and the Research Chefs Association 

James Beard, the dean of American cuisine, initially saw little value in mass-produced food but endorsed food companies to fund his cooking school, reflecting a struggle shared by many chefs in the research and development arena. Trained in fine dining, these chefs now use technology to increase the availability of quality ingredients and preparation methods, allowing them to serve the masses at a level once exclusive to independent dining establishments. Today, organizations feeding the masses are often led by chefs rather than just food chemists and marketers. 

With the culinary influence of chefs and with technology allowing for higher quality foods, food for the masses is higher in quality and authenticity more and more, every day. Chefs in the research and development segment push cuisine forward by introducing new dishes and ingredients to a broader audience, elevating the industry's overall standards. The Research Chefs Association, founded in 1996, is the leading professional community for these chefs, blending culinary arts and food science. RCA's 2,000+ members, including chefs, food scientists, and industry professionals, are pioneers of Culinology, shaping the future of food research and development globally.