Design Milk's TJ Girard shares a few notable favorites from the recent whirlwind of accolades and celebrations in the culinary world.

Taste is deeply personal and highly subjective, varying widely from person to person, whether in the context of flavor or aesthetic preference. As a mother, the appearance and flavor of my cooking is judged by a panel daily. While it may not be as prestigious as receiving three Michelin stars, the pride I feel when my children murmur an appreciative ?mmm? is exhilarating.
Awarding excellence in the culinary world presents a unique challenge due to this inherent subjectivity. Unlike objective criteria such as speed in athletics or accuracy in scientific measurements, culinary awards navigate the diverse and personal preferences that define human taste. Occasionally, I fantasize about being part of this elite community of judges, gallivanting around the globe, enjoying delicious meals, and getting to know the chefs and teams behind the global evolution of taste. I suspect it?s not all fun and games ? inspecting the quality of ingredients and judging restaurants based on flavor, presentation, creativity, and consistency is harder than it looks. That said, until I?m officially invited, I will continue admiring photographs taken from the most coveted reservations this globe has to offer.
Here are a few notable favorites from the recent whirlwind of accolades and celebrations at the James Beard Awards, The World?s 50 Best Restaurants, and ...