What does winning a James Beard Award really mean for chefs?

Brett Anderson, a food correspondent for The New York Times and former James Beard Awards committee member, joins acclaimed chef Chintan Pandya, known for his vibrant Indian restaurants. They dive into the profound impact of winning a James Beard Award on a chef's career, sparking more reservations and media buzz while unveiling unexpected challenges. The duo also discusses the balancing act between culinary prestige and financial realities, offering insights into how such accolades can reshape the restaurant industry for aspiring chefs.