When the #MeToo movement gained momentum in exposing abuses at the highest levels of power, the restaurant industry was exposed as a chief offender. In 2020, the James Beard Awards, the food world’s main kingmaker, announced that there would be no winners in either 2020 or 2021 after allegations against several top chefs.Brett Anderson, a contributing writer on The Times’s Food desk and a former member of the awards committee, discusses the attempts to hold the industry to account.Guest: Brett Anderson, a food correspondent for The New York Times.Background reading:Early indications suggest that the new vetting process for the James Beard Awards is vulnerable to failure in several ways.Behind the cancellation of the 2020 and 2021 James Beard Awards were worries about chefs’ behavior and a lack of Black winners.For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify.

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.