Инстаграм @beardfoundation James Beard Foundation

This homemade matzo from 2019 Outstanding Pastry Chef semifinalist @natashapickowicz will be served tomorrow at our annual second-night seder with our friends @jewishfoodsociety. It's pretty, isn't it? 😍 Joining @natashapickowicz will be #jbfa Best Chef: Northwest nominee @zaichik13, @darra.goldstein, @sashashor212, and @marissalippert, who will draw from their Soviet heritage for a special night of ritual and celebration. See the full menu through the link in our profile. (📷: @pennydelossantos)

These roast duck and Thai chile spring rolls from 2019 Outstanding Wine Program nominee @ntmrkt look *extremely* crispy. And we're diggin' it! We're only a few weeks away from finding out who will take home the 🏅 at this year's James Beard Awards. In the meantime, keep on tagging #jbfa and @beardfoundation in your posts featuring this year’s nominees and we’ll continue to regram your top picks. Tap the link in our bio to see the full list. (📷: @ntmrkt)

April is often a time for renewal, and in advance of #earthday next week, we're taking stock of our natural surroundings, and are reminded that the clock is ticking on how to preserve our food systems. How exactly can we protect the planet, support vibrant communities, and feed everyone? Our vice president of Impact @table81 shares 3 ways for us all to help mitigate climate change. Follow the link in our bio to learn more. (📷: @kengoodmanphoto)

Aburi kamasu a.k.a. torched Japanese barracuda. According to 2019 Rising Star nominee @jesseito, "It tastes nothing like you think it would, and I mean that in a very good way." Keep on tagging #jbfa and @beardfoundation in your posts featuring this year’s Beard Award nominees and we’ll continue to regram your top picks. Tap the link in our bio to see the full list. (📷: @jesseito)

“Facts tell but stories sell.” Communications strategist @kandij explains why crafting a professional narrative about yourself can be just as important as what’s on your résumé, and shares the four most compelling career stories that help you stand out from the crowd. Follow the link in our bio to snag her expert tips. (📷: LisaMarie Photography)

Pro-tip: save time and reduce food waste by NOT peeling your carrots (yep, you heard us—use the peel and all!). @melissa.hemsley left the skin on and just grated the entire 🥕 into the batter for these crispy, pan-fried fritters. We want to see how you’re fighting food waste—tag @beardfoundation and #wastenot and you’ll be entered to win a copy of our cookbook, “Waste Not: How to Get the Most from Your Food!” More #wastenotwednesday tips are through the link in our bio. (📷: @melissa.hemsley)

We're *big* fans of tamales, but really don't love throwing the inedible husks they're usually wrapped up in in the trash. Boot Camp alum @cheffalkner puts her #wastenot wisdom to use by swapping the husks for blanched collard greens to make a 100% edible version of this beloved dish. Check out her #wastenotwednesday recipe through the link in our bio. (📷: @hippopigemous)

Applications are open for the James Beard Foundation's 2019 Scholarship Program! We're offering nearly 100 scholarships, tuition waivers, and grant opportunities, totaling more than $650,000, including new scholarships from @jessetyler's @tietheknotorg and Boot Camp alum @chefmariopagan. Learn more and apply through the link in our profile ☝️

Looking as warmly modern today as it did nearly 70 years ago, 2019 Design Icon Award Winner @canlisrestaurant has been lovingly maintained by three generations of the Canlis family. @biberarchitects's James Biber, 2019 Restaurant Design Awards Committee Chair, takes a look inside. Learn more about the landmark Seattle restaurant through the link in our bio. #jbfa (📷: Kevin Scott)

"As my career in food continues to evolve, it resembles a patchwork quilt." Writer, pastry chef, and James Beard Foundation Scholarship recipient @klancycooks reflects on her time at Le Cordon Bleu in Paris, and how experiences inside and outside the classroom influenced her career. And ICYMI, applications are now open for 2019 James Beard Foundation scholarships! Tap the link in our profile to read her full take and more info on how to apply. #chefslead (📷: @taradonnephoto)

”In my 30 years of cooking, I have to say my signature flavor is salted caramel, sometimes amped up with acid or spice,” says 2019 #jbfa Outstanding Pastry Chef nominee, @pichetong. So it makes perfect sense that @brothersandsisters_dc’s top dessert, “The Brooklyn,” is a Pichet-inspired salty and sweet confection with layers of chocolate–coffee cake, banana pudding, and salted milk chocolate Bavarian cream covered with vanilla whipped cream and toasted cocoa crumbs. Check out all of this year’s Beard Award nominees through the link in our profile and follow us on Monday, May 6th, when we announce the restaurant and chef winners at the Awards in Chicago! (📷: @melissa_hom)

In the U.S., 10 seafood species represent 90% of national seafood consumption. @postelsiasolutions, who guide our #smartcatch participants, explain how expanding our palates to lesser-known species can have a major impact on both the health of our oceans and our communities. Tap the link in our bio to see how you can diversify your dinner plate. (📷: @fmrphoto)