The legacy of James Beard

Hailed as "The Dean of American Cookery," James Beard left a legacy of culinary excellence and integrity that continues to influence chefs and home cooks alike.

Beard, born May 5, 1903, in Portland, Ore., pursued a theatrical career, but by 1935 he needed a more lucrative means of supporting himself, so he started a catering business. A few years later, he started a small food shop.

In 1940, Beard wrote "Hors d'Oeuvre & Canapes," the first major book devoted to cocktail fare and the first of his many now-classic titles. Six years later he appeared in his own segment on television's first cooking show; he continued to appear on television and contribute to food magazines throughout his career.

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He established the James Beard Cooking School in 1955, teaching classes in his home kitchen.

"He always wanted the best ingredients for his students," said Clayton Triplette, Beard's assistant for 35 years, now steward at the James Beard House. "He wanted them to learn with the best."

After Beard's death in 1985, Julia Child, a culinary icon in her own right, thought it would be nice to preserve his Greenwich Village townhouse. Peter Kump, a former Beard student who later founded a professional culinary school, took up the effort and created the James Beard Foundation.

The foundation continues Beard's pursuit of celebrating, preserving and nurturing the country's culinary heritage.

"James Beard cooked here, he taught here. Part of our mission is not just to espouse his philosophy -- that America has a rightful culinary tradition -- but because we're such a global community, to further explore cooking trends and cooking techniques; to showcase the current state of American gastronomy," said Izabel Wojcik, director of programming for the foundation.

The house hosts seminars and dinners most nights of the week, and events are open to the public. Visit it at 167 W. 12th St., New York, N.Y. or at jamesbeard.org.