Chef Jerry McDonald, Vice President of Culinary at Midas Foods, recently led an extraordinary 15-course dinner for the Research Chefs Association (RCA) at the prestigious James Beard House. Themed “Beard by the Books,” this culinary experience celebrated the works and recipes of James Beard, bringing a unique culinary narrative to life for attendees.
This exclusive dinner highlighted Chef McDonald’s expertise in food research and development, along with Midas Foods’ dedication to innovation in the culinary arts. Each course was crafted to honor Beard’s legacy while showcasing modern interpretations and techniques, leaving a lasting impression on the culinary community and guests alike.
Chef McDonald played a pivotal role in creating this unique collaboration between the James Beard Foundation and the RCA, bringing the two organizations together to highlight their shared values in supporting culinary innovation.
“The incredible work of the James Beard Foundation fuels the entire food industry,” said McDonald. “In turn, the RCA and its members are responsible for creating over 90% of the food products that Americans consume, from ingredients to menu items and retail goods. This partnership is a natural fit, and I hope it becomes an annual tradition, paving the way for greater recognition of research and development in the culinary arts.”

The theme for both evenings, titled “Beard by the Books,” pays homage to the recipes and writings of the legendary James Beard, with each course drawing inspiration from his works. The goal for the second night is to raise $40,000 to support the RCA’s mission of blending culinary arts and food sciences. Chef McDonald will lead a team of eleven distinguished RCA chefs – including Midas’ new Vice President of Culinary, Chef Casey Schallert – to deliver a one-of-a-kind dining experience that celebrates both the RCA and James Beard’s enduring influence on American cuisine.
In his role at Midas Foods, Chef McDonald oversees the culinary team, where he provides culinary direction, creates menu ideations, and assists with new product development. His deep knowledge of industry trends, including flavors like yuzu, truffle, and tea, has influenced the menu for both nights of this exclusive event, which will also feature wine and non-alcoholic pairings, with accommodations for all dietary needs.
“I’ve always admired James Beard, and his influence has shaped much of my career,” said Chef McDonald. “Leading this event allows me, along with an incredibly talented culinary team, to honor his legacy in a special way, while showcasing the incredible talent of RCA chefs. We’re excited to create a menu inspired by his work, with flavors and techniques that reflect the latest trends in the industry.”
Richard Elias, President of Midas Foods International, praised Chef McDonald’s leadership and creativity.
“We are incredibly proud of Chef Jerry’s accomplishments and his growing role in the culinary world. His ability to innovate and create groundbreaking flavors makes him the perfect choice to lead this prestigious event at the James Beard House. The fact that he has brought together two influential organizations for a common cause only underscores his vision and leadership. We’re honored to have him represent Midas Foods on such an esteemed stage.”
Enjoy some pictures from the 2024 event. Scroll using the navigation arrows.