Culinary Trust Seeks Applicants for Bell Grants for Food Professionals

March 14, 2005

The Culinary Trust is offering grants for travel and research to food professionals during the time a culinary book proposal is being written and before a publishing contract has been awarded. Applications will be accepted until May 31, 2005.

This grant program was established by Eva Haller and the late Julia Child as a memorial tribute to their friend, entrepreneur Harry A. Bell. Bell encouraged and appreciated serious culinary pursuits and was a mentor to many in the culinary profession.

Since 2001, The Culinary Trust has disbursed nearly $40,000 to twelve food writers. The average grant award ranges from $3,000 to $4,000. Proposals should demonstrate a significant contribution to the knowledge about food. The amount of funding can vary according to the applicant’s proposal and expense budget.

A committee of culinary professionals will evaluate each application and the Trust will notify recipients in September 2005. Recipients have one-year to use their research grant and are required to submit an expense report, project update and two copies of their book (if and when published) to The Culinary Trust.

Completed applications, supporting materials and a $10 processing fee are due May 31, 2005.

To request an application or more information contact: Trina Gribbins, Director of Administration, The Culinary Trust, 304 W. Liberty Street, Suite 201, Louisville, KY 40202; phone 502-581-9786 ext. 264; e-mail at [email protected].

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