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Often called the Oscars of the food industry, the James Beard Foundation Awards are among the most coveted for chefs in America.
But what’s sold and packaged as prestige can sometimes become a distraction from managing the business that got you there.
Host Matt Brown is joined by The New York Times food critic Brett Anderson & chef Chintan Pandya (Dhamaka, Semma, Adda, Unapologetic Foods) to learn that an award can not only change a winner’s life but an entire industry as a whole.