Chefs from several Benchmark Hospitality International. conference centers joined together recently at the invitation of The James Beard Foundation to cook dinner at the prestigious James Beard House in Manhattan.  This was the third consecutive year that Benchmark Hospitality chefs received the invitation by the James Beard organization. The five course menu was served to over 90 guests at the James Beard House, which included members of the James Beard Foundation, Benchmark Hospitality's invited guests, and executives from leading New York-area corporations. The James Beard House was home to the Dean of American Cookery, James Beard, from 1976 until his passing at age 81 in 1985. The multifaceted Beard, who established cooking schools and published over 20 important cookbooks, many of which are still in print, left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. His name remains synonymous with American cuisine. Benchmark Chefs (left-to-right): Chef Zachery Lorber (Edith Macy Conference Center), Pastry Chef Thomas Pratt (Bedford Springs Resort), Chef Richard Varga (The Heldrich), Chef Konrad Meier (Bedford Springs Resort), Chef Derek Fontenot (Hotel Contessa), Chef Rick Shell (The Chattanoogan), Sommelier Mary Watson (Lansdowne Resort), Bob Zappatelli, Benchmark’s Vice President Food & Beverage, Chef Tom Drake (The Chattanoogan) and Chef Matt Pinner (The Chattanoogan).