hotsnack: beard award press room protocol

I've been a volunteer in the press room at the James Beard Awards for almost 10 years now. (Yes, I've been around that long and am old lady on the circuit.) We'd all show up an hour beforehand, maybe order in some pizza, and wait for the show to start. My primary duties are to corral the winners as they come off-stage and ply them with Champagne to keep them busy while they wait for their official photos. 

Yesterday, there was the first-ever official pre-game meeting for the protocol at the new venue. I learned that the Chefs' Warehouse is sponsoring the press room, putting out nibbles like Fra' Mani - Paul Bertolli's salumi, cheeses from Italy, South African peppadews, and Twelve – some kind of newfangled non-alcoholic drink. A new amenity, which sounds much better than pizza.

Note to the media and assorted friends and family of the winners, who in past years have jumped out of their seats and rushed backstage in a congratulatory frenzy. There will be no free-wheeling all-area access this year. There will be people at the press room door with lists. So make sure you sign up accordingly or it's a no-fly zone. But the awards at Avery Fisher will be a proper theatrical event, so people won't be getting up from their seats anyway, until it's over. I mean you wouldn't leave Le Nozze di Figaro in the middle of an aria would you?

The awards are sold out to some 1700 culinarians. Even the new VIP tickets, which sold to the tune of $1000-$2500 a pop, for a reserved table at the post-awards reception complete with tasting menu and sommelier service. Said reception includes an outdoor cocktail lounge, with smoking! Which would certainly make Tony Bourdain less cranky if he were in attendance.

I also learned that the floors of Avery Fisher Hall are marble. For the ladies this means high heels will be particularly perilous. Happily flats are à la mode this season.

I was a bit blasé last year about the show, but admit that my enthusiasm is growing. Actually, I'm quite looking forward to it. And now I have the perfect excuse to shop for new shoes.

Comments

[azu]

A thought for next years awards:
$400 a ticket is a lot of money. Chefs that have contributed their time and money to the Beard House should at least have a discount. Culinary students get a 50% discount. Any chef that owns their own place, pays taxes, and has to pay their own way for a Beard dinner is struggling.
It would be nice if the Awards were more "chef-friendly".
It is the most exciting food event of the year. Chef should be more apart of it---not just the superstars.