Applications Open for the 2012 Bob Zappatelli Culinary Scholarship


Benchmark Hospitality International and the The James Beard Foundation in New York City have announced that applications are open for the Bob Zappatelli Culinary Arts Scholarship. Benchmark established the scholarship in 2009 in memory of the company’s first vice president of food & beverage, Bob Zappatelli.

“The financial challenges of attending culinary school can be significant,” says Ellen Sinclair, senior vice president for Benchmark Hospitality.  

“Bob was a passionate educator and mentor of young chefs, who also understood the financial hardships of following one’s dream for a career in the culinary arts.  This is why the scholarship in his name is so meaningful.”

“To be able to assist the next generation of culinary professionals through a scholarship is a profound way of keeping the memory alive of such a remarkable person as Bob Zappatelli,” states Diane Harris Brown, director of educational and community programming for The James Beard Foundation.  

“Knowing that in addition to leading the culinary program at Benchmark Hospitality, he was also a trained executive chef makes this even more meaningful to young aspiring chefs.  Bob truly remains an inspiration.”

The Bob Zappatelli Culinary Arts Scholarship Application

Culinary students in the United States and throughout the world can apply online through the James Beard Foundation website for consideration for the Bob Zappatelli Culinary Arts Scholarship educational resources.  Previous students awarded the scholarship have originated from the US and from Canada. 

The Bob Zappatelli Culinary Arts Scholarship application can be accessed online at:


The application process remains open through May 15, 2012.

For further information on the Bob Zappatelli Culinary Arts Scholarship, the application process, or additional scholarships available through the James Beard Foundation, students are encouraged to visit

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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