The five chefs honored on these stamps — James Beard, Julia Child, Joyce Chen, Edna Lewis, and Felipe Rojas-Lombardi — revolutionized our understanding of food. Seeing cooking as a source of delight, they invited us to feast on regional and international flavors and were early but ardent champions of trends that many foodies now take for granted. As they shared their know-how, they encouraged us to undertake our own culinary adventures.

Teacher and author James Beard (1903–1985) avidly fostered a more vibrant food culture in the United States. He was a passionate advocate of local ingredients and markets, and his popular books covered everything from seafood to bread.