IACP35: 2013 Conference, San Francisco
San Francisco and the surrounding Bay Area of northern California were the site for IACP's 35th annual conference. With its energetic restaurant scene, the nearby farmlands, vineyards, ocean shores and high-tech Silicon Valley, San Francisco is a pacesetter of the nation's food culture.
"Dirt to Digital: Real Food in a Virtual World"
April 6-9, 2013
2013 Culinary Expo
Sunday, April 7 • 12:30 pm - 4:30 pm
Join us at this lively event, which will be on the first day of our program this year – a great way to kick off conference!
This year’s Culinary Expo will feature industry leaders showcasing their products, services, flavors and ideas. And because the Bay Area is home to so many artisans and innovators, we’ll have a special section of the Expo devoted to small producers and other unique vendors.
Expo is the place to see and be seen! As an exhibitor, you get face-to-face exposure with the most active members of the food community, including media. As an attendee, you’ll learn about what’s new, what’s great, and what can enhance your professional life.
Admission to the Culinary Expo is included in IACP conference admission, or attendees can buy tickets to the Culinary Expo and Book & Blog Festival separately.
If you are a Northern California purveyor and would like to participate in our artisan showcase, email firstname.lastname@example.org and tell us what products or services you would like to exhibit.
Recent Conference Activity
Who’s on the Conference Program Committee?
Each year, a committee of IACP volunteers serves as a panel to review the many proposal ideas that come from membership. The panel also helps select featured speakers and create other program elements.
Here is this year’s panel. Feel free to contact any of us to learn more about the process and to share your ideas.
Erika Block is the founder and CEO of Local Orbit, a web platform providing e-commerce and business tools for the New Food Economy. Local Orbit supports the entrepreneurs, farmer cooperatives, distributors and aggregators who are rebuilding local food systems. Erika is a new IACP member who lives in Ann Arbor, Michigan.
Judith Dern is the senior communications manager at AllRecipes.com; she recently was head of digital books for AllRecipes.com as well. She is co-chair of the Digital Media section of IACP. Judith lives in Seattle, Washington, (but wishes she lived in Norway…)
Martha Holmberg is the director of communications and content for IACP. She is also a food writer, editor, and teacher who lives in Portland, Oregon.
Dave McIntyre is a chef and culinary educator. He’s currently on the Board of Trustees at The Culinary Trust, as well as a Board Member at Zenger Farm and The Portland Kitchen. He lives in Portland, Oregon.
Adam Salomone is the associate publisher of Harvard Common Press and is also on the board of the IACP. Adam lives near Boston, Massachusetts, but he seems to spend more time in airports.
Margo True is the food editor of Sunset magazine, where she also has edited the last four cookbooks for Sunset, including The One-Block Feast. Before Sunset, she was the executive editor at Saveur, and a senior editor at Gourmet. Margo lives in the San Francisco Bay Area.
Julia Usher is the IACP Vice President and the Annual Conference Chair for 2013. She is also a pastry chef with a specialty in highly decorative cookies, cakes, and confections. She is also a food stylist and cookbook author. She and her husband live in St. Louis, MO, and raise grass-fed cattle on a nearby farm.
Tori Ritchie is the Optional Tour Committee Chair. She is a San Francisco–based cooking teacher and cookbook author who hosted the Five-Minute Cooking School on CBS and Ultimate Kitchens on Food Network. She is the author of several books and teaches culinary and media classes at the San Francisco Cooking School as well as food writing courses at Stanford Continuing Studies. Her website www.tuesdayrecipe.com reaches more than 6,000 loyal subscribers.
Jeff Albucher is the Culinary Expo Committee Chair. He is a founding partner of Aroma Cucina, a private chef and culinary service based in Umbria, Italy and New York City. Among his recent projects is the release of “Cooking Simply: The Italian Way," a multi platform cookbook offering inspiring instructional videos of regional Italian recipes shot in Italy.
What’s happening with the ideas that were submitted?
As of October 20, the committee has received more than 150 proposals. We will ultimately select about 35, so there are many excellent ideas that won’t be able to make it to the final program.
At this point in the process, the committee members are reading every proposal and scoring each one individually, with no group discussion. In early November, the committee will come together for a two-day meeting to hammer out final selections.
When will people know if their idea will be included?
Notifications will be sent out beginning November 19. Stay tuned! And feel free to contact Martha Holmberg at any point in the process if you have questions or thoughts to share.