Attend » 2015 Washington D.C Annual Conference

2015 Washington D.C Annual Conference

Special Focus Conference:              A 360-Degree Look at Food

Coinciding with the Atlanta Foodservice Expo,
join fellow IACP members at a day-long immersion in thought-provoking seminars, networking, skill-building,
and, of course, great eating and drinking.

ATLANTA: October 19, 2013

8:00 a.m. to 3:30 p.m. | Le Cordon Bleu College of Culinary Arts

1927 Lakeside Parkway, Tucker, GA (east side of Atlanta)  [map]

Hosted by the Cooking Schools & Teachers interest section, this event offers educational sessions, opportunities to share ideas with other members, and a taste of some of the region’s best fare.

(And see details below on free admission to the Atlanta Foodservice Expo the following day)


IACP Member: $52 early bird  (after October 14, $65)
Non-IACP Member: $65 early bird (after October 14, $70)
Optional Networking Dinner: $55 early bird (after October 14, $65)

Register Now


(Conference flier available for download here)


8:00 am: Registration and Check-In  (snacks provided)

9:00 am: Welcome

9:15 am: “Food through the Life Cycle," with Deb Duchon
In this introduction to nutritional anthropology, Deb will discuss the complex and fascinating role that cooking and eating plays in every aspect of culture including birth, death, rites of passage, religion, kinship and courtship.

10:15 am: Networking Break

10:45 am: "About Teaching," with Shirley Corriher
Cooking icon Shirley Corriher can hold her audience spellbound, whether talking about exploding starch granules or springy protein strands. She is one of the few in whom passion, knowledge, and humor come together in perfect balance. For this special event, she will talk about what the things that are important in good teaching. We’ll also have plenty of time for questions for Shirley.

11:45 am: Lunch

1:00 pm: “10 Things You Need to Know About Marketing to Today’s Consumers," with Ron Wolf
Marketing and promoting any business is expensive and it’s challenging to know whether your message is on target and effective. This veteran business consultant will help you move away from the “SWAG” model (Scientific Wild Ass Guess), toward an approach that will help you minimize the waste, while maximizing the return on your marketing and promotion investment.

2:00 pm: Networking Break (with Pies!)

2:30 pm: Roundtable and open discussion

3:30 pm: Adjourn

6:00 pm: Optional Networking Dinner at Iberian Pig
Be sure to join us Saturday night after the conference for a special networking dinner at The Iberian Pig, at 121 Sycamore Street in the energetic center of Decatur, GA [map]. We will have a variety of Tapas plates to enjoy for the evening. Cost for the dinner is $55.00 per person ($65 after October 1). There will be a cash bar available, including some of the finest wines in the Southeast to pair with your Spanish treats. Please reserve your space for the dinner by October 1.

Reserve Dinner Now

SPECIAL FOR IACP MEMBERS: Atlanta Foodservice Expo

Through a partnership with the Atlanta Foodservice Expo, registration to the IACP Regional Event will also include an Exhibits Pass to the Foodservice Expo, which opens on Sunday October 20 at the Georgia World Congress Center in downtown Atlanta [map]. Just another great reason to join us for dinner on Saturday and stay over for this event!  IACP will have a booth at the Expo and host a separate 4:30 pm networking session for members and those interested in finding out more about IACP.


What IACP conference would not be complete without some fantastic food to taste! We will have a variety of local artisan producers represented throughout the day:

• Renowned bread and baked goods from Holman and Finch Bakery. H&F is recognized as one of the best bakeries in the Atlanta area.
• Crafted charcuterie and cheeses, including with homemade hot dogs and sausages, from the Spotted Trotter, owned and operated by LCB Atlanta graduate Kevin Outz.
• Fresh-baked for afternoon break, dessert pies from That Pie Place, founded by conference speaker Ron Wolf.


For out of town guests, nearby accommodations are available at the Marriott Courtyard Atlanta Northlake, 4083 La Vista Road, Tucker, GA 30084, (770) 938-1200. Le Cordon Bleu has secured a rate available to conference attendees of $79.00 per night.


Shirley Corriher has taught from Vancouver to Sicily, has written an internationally syndicated column, appeared on television, and is an award-winning author. Her book, CookWise, was the James Beard Award winner for Best Reference and Technique Book of 1997 and has sold more than 500,000 copies. Her later book, BakeWise, also won the James Beard Award. Real Simple lists CookWise as “One of the 50 Great Books That Will Change Your Life” and Cooking Light lists BakeWise as one of the “100 Best Cookbooks of the Past 25 Years.”

Deborah Duchon is a nutritional anthropologist and is best known for her work on the hit show “Good Eats.” She was formerly the Director of the Center for Applied Research in Anthropology at Georgia State University. She now conducts independent research, writes, and lectures for a wide variety of audiences.


Ron Wolf has a distinguished career in hospitality spanning more than four decades. His latest venture is That Pie Place in Sandy Springs, GA. Wolf was one of the founders and former CEO of the Georgia Restaurant Association from its founding in 2003 until 2010. During his tenure, he grew the organization from a handful of founding members to representing over 3,000 members across Georgia. In 2010, Wolf was also the founder and volunteer president of the Independent Restaurant and Bar Association of Georgia.

Wolf is a frequent speaker and writer on a variety of topics pertaining to the hospitality industry. During his career, he has served on the Advisory Board for Atlanta’s Table; Georgia State University’s School of Hospitality Industry Board; Chairman of the Advisory Committee for Le Cordon Bleu College of Culinary Arts; Chairman for the Advisory Committee of Gwinnett Technical College’s School of Hospitality; and Board of Directors of the Atlanta Convention and Visitors Bureau.

Register Now

Please note: The conference registration fee is non-refundable.


Questions about the program, registration, or other aspects of this event?
Contact CC Fridlin, Cooking Schools & Teachers interest section chair, at, or Glenn Mack at 404-353-8405.

IACP35 Conference Roundup

Feeling rested after conference action and ready to reminisce?  We're posting IACP35 highlights from lots of sources, including member and media contributions.

Keep checking back, as we'll keep adding info! 


Our "IACP Culinary" photostream captures the spirit of conference with galleries from sessions and special events:
IACP Culinary on Flickr


Inside Scoop SF coverage of the 2013 Awards:
"IACP announces 2013 awards: Bouchon Bakery, Charles Phan among the winners"

A post from Digital Media Award recipient Joel Riddell, of KKSF Talk 910's "Dining Around":
"IACP – With Enormous Thanks"

2013 Awards in San Jose Mercury News:
"Bay Area winners of IACP culinary, cookbook awards"

IACP35 San Francisco Session Handouts

Here's your one-stop resource for handouts and presentations offered at conference sessions.

OPT108: A Personal View of Chinatown with Joyce Jue
Handout 1 – Joyce Jue's Chinatown
Handout 2 – Joyce Jue's History

EAT101: Hanging Out With Google+

EAM102: Finding Success Through the Oops Moments

EAM103: Nine Strategies to Keep Ahead of the Curve

EAM233: How To Really Get Into a Restaurant

EAT000:  Teaching At-Risk Students to Cook
PowerPoint Presentation

FST001: How California Changed the World of Food, and Still Does

GSD001: Two Tastes of Mexican Cuisine in California Today
Handout 1
Handout 2
Handout 3
Handout 4

GSD002: Pin With Us!  Food and the Power of Pinterest
Full PowerPoint Presentation (as PDF)

GSD003: What the Crowds Tell Us About Trends in Cooking
Handout 1
Handout 2 – MSLGroup Clicks and Cravings Study
Handout 3 – AllRecipes International Digital Food Trends

GSD006: 100 Years of California Chardonnay

GSM104:  The Fountain of Vermouth
Handout 1
Handout 2
Handout 3

GSM105:  The Next Big Things in Nutrition

GSM204: How to Build a Cookbook Collection

GST001:  The Revolution in Local Grains
Handout 1
Handout 2
Handout 3
Handout 4
Handout 5
Handout 6
Handout 7
Handout 8

GST103: What Goes Best With Cheese? A Wine vs. Beer Smackdown!

OPS001:  Baking Without Gluten, Sugar, and Even Starches

OPT300:  Networking Mixer
Handout 1
Handout 2
Handout 3
Handout 4 – Presenters


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.

Culinary Expo Exhibitor Information Kit.

If you are a Northern California purveyor and would like to participate in our artisan showcase, email 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; she recently was head of digital books for 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 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.



Past Annual Conferences

Wondering what Annual Conference is all about? Explore programs, featured speakers, and other highlights from recent conferences, including New York, Austin, Portland..

Meet Us in Louisville, KY!

Conference takes place March 3rd-5th, 2017

We're excited to explore the booming food scene of the Bluegrass state in 2017, from small-batch bourbon to fried chicken to the bustling local farmers markets. Interested in attending? Join our mailing list to get updates.

  • Sponsor and partnership inquires:
  • Conference programming ideas:
  • Attendee questions:
  • 2017 IACP Awards questions:

Call for Proposals

IACP is now accepting ideas to help us shape our 39th Annual IACP Conference, to be held in Louisville, Kentucky, March 3 – 5, 2017.

Please share your ideas on educational session topics and speakers, local tour destinations, and anything else that you think will help make the Louisville conference superb.

We’ll explore the themes of regional cooking in the modern world, including the concept of authenticity, tradition vs. innovation, cultural mash-ups, integrating a wellness focus into traditional foodways, and whether the cuisine of Louisville is Southern, Appalachian, or something all its own. These themes will be woven into the general struture of our conference.

The majority of our educational sessions will focus on IACP’s mission: To help our members get more work and do it better, through networking opportunities and educational resources in the field of culinary communications.

Examples of session approaches include:

  • Trend forecasting that can inform your work in test kitchens, marketing campaigns, editorial projects, and new business ventures.
  • The latest in video, blogging, websites, food+tech, photography, and other digital tools integral to our creative and business success.
  • Innovative ways to cover evergreen topics: story pitching, working with agents and editors, self-publishing, building your brand, managing the freelance life.
  • Forward thinking ideas for culinary instructors, cooking schools, and culinary travel pros

Our deadline to submit is August 15, 2016. You will receive an email confirming receipt of your proposal within one week of submission. Submit your proposals here.

If you have questions or would like assistance in putting your proposal together, please contact IACP CEO Martha Holmberg at Please note: conference speakers and tour leaders receive complimentary admission to IACP conference, no other expenses (including travel) will be covered.

Creative Ways to Connect with Food Brands

Date: Wednesday, January 20th, 2016
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speaker: Stephanie Wierwille
Moderator: Margaret McSweeney

Members register here
Non-members register here

Connecting and collaborating with global and national food brands is a great way to monetize and increase awareness of your own personal brand, products, and services. Stephanie Wierwille, Director of Digital Strategy at The Richards Group, will share creative insight into working with these brands.

About Stephanie Wierwille

Stephanie works with dozens of global and national food brands at America's largest independent advertising agency. As Director of Digital Strategy at The Richards Group, she helps brands team up with culinary professionals, bloggers, and foodies to create and share digital content and ad campaigns that inspire and tantalize shoppers and restaurant-goers. She has recently worked with food retailers, restaurants, and CPG brands like Ruth’s Chris Steak House, TGI Fridays, Dr Pepper, Snapple, Mott’s, NatureSweet Tomatoes, Luzianne Tea, French Market Coffee, Blue Plate Mayonnaise, Chuck E. Cheese’s, Central Market, and more.

About Margaret McSweeney

After earning a master’s degree in international business from the University of South Carolina, Margaret worked in New York City at a large bank, where she was a vice president. She is currently host of Kitchen Chat a podcast on which she interviews chefs, cookbook authors and people in the food industry. Margaret and her husband David live in the Chicago suburbs and are parents to two daughters.

2016 Call for Proposals and other conference ideas

Let's Start Building a Conference!

The 2016 Call for Proposals is open. Here are links to submit, plus information about the conference theme and format to help you shape your submissions. This year, we are asking not only for educational session proposals but also ideas for tours and activities in Los Angeles as well as simply asking you for your "wish list" of topics and speakers.

Click here to submit ideas for tours and activities. Deadline September 8.

Click here to submit ideas for speakers and topics. Deadline September 15.

Click here to submit proposals for educational sessions. Deadline September 8.
(Before submitting an educational session proposal, please read the Submission Guidelines.)

In order to capture the character of the host city, these LA-centric threads will be woven into the overall fabric of conference, through tours, meals, networking events, sponsored programs, and “nightowl” sessions.

The trend toward wellness and healthful eating, in which Los Angeles is arguably a leader. What’s behind the trend and what does it mean for us as educators, marketers, and content creators? 

The celebration of multi-culturalism, a vibrant force in the Los Angeles food scene.

The influence of Hollywood, in terms of the cult of celebrity and well as in the growth of food on film, on TV, and in on-line video.

The Southern California lifestyle, both the lovely aspects, such year-round outdoor cooking with fresh produce, and the troubling ones such as the looming water crisis which is already playing out in California agricultural and city life.

The majority of our educational sessions will be less LA-centric, and more focused on IACP’s mission:
To help our members get more work and do it better, through networking opportunities and educational resources in the field of culinary communications.

Examples of session approaches include:

Innovative ways to cover evergreen topics: story pitching, working with agents and editors, self-publishing, building your brand, managing the freelance life.

Forward thinking ideas for culinary instructors, cooking schools, culinary travel pros

Trend forecasting and how that can inform your work in test kitchens, marketing campaigns, ideas for editorial projects and new business ventures.

The latest in video, blogging, websites, food+tech, photography, and other digital tools integral to our creative and business success. We are considering outfitting one of our session rooms as a kitchen studio for programming that helps showcase communication tools and platforms.

Submit your ideas now!


For questions, please call or write Martha Holmberg, 503-467-6121,

Join the Conference Team

2016 Conference Hotel

Our 2016 annual conference will be held at the Hyatt Regency Century Plaza, Los Angeles, CA. If you want to be in the middle of the action for conference, this is the place to be. 

Room Rates:

Single and Double Occupancy rooms: $239 - $339 plus tax/fees. 

Hotel Details:

Surround yourself with contemporary glamour and style at Hyatt Regency Century Plaza. Perfectly situated on the fashionable Westside, adjacent to Beverly Hills, this elegant Los Angeles hotel offers easy access to all the sights of this vibrant city. Set on seven lush acres, with 726 spacious newly renovated guestrooms, world-class spa and fitness center, this Los Angeles luxury hotel is a resort retreat in the midst of the city. Discover why the Century Plaza hotel and spa has been the choice of dignitaries for more than 40 years. 

2025 Avenue of the Stars
Los Angeles, CA 90067, US

Phone: 310.228.1234 | website

Reserve your room online now

To make reservations over the phone, call  and ask for the "IACP block". 

Want to room with someone for conference? Head on over to our private IACP Facebook group to find a roommate. 


2015 Conference Session Handouts

The (Potentially Lucrative) Business of Recipe Development  

Download handout

Lessons from Julia Child 

Reference List of Books by Julia Child

Julia Child Award Fact Sheet

The Truth on What Americans are Really Eating, Drinking, Cooking, and Putting in Their Shopping Cart 

Download handout

How to be a Great Radio Host 

Download handout

Writing Recipes that Deliver Success 

"About Writing Recipes" by Erica DeMane

"A Measured Approach to Cooking" by Tamar Adler 

"10 Ways to Write Clear Recipes" by Dianne Jacob

On All the Ways to Write a Recipe

2015 Washington, D.C

Thanks to all the attendees, volunteers, speakers, and sponsors who came together to make #IACP15 such an amazing event. Here we've collected photos and news stories from across the country that highlight our D.C conference and the delicious food, connecting, and learning that we all shared.

Conference Recordings:

Check back soon for recordings of our keynote speakers and select sessions.


Images coming soon! 


Click here to download a copy of our conference program. 


Click here for a complete list of speakers. 

80 Cakes for Jacques Pépin:

We celebrated the illustrious Jacques Pépin with over 80 cakes from around the country in honor of his 80th birthday. Click here to see a full list of cake contributers and their birthday messages to Jacques. 


Coverage of our keynote speaker Jose Andres by The Washington Post

Eater announces the winners of our Cookbook, Digital Media, and Bert Greene Awards. 

Local authors are among IACP winners announced in Washington by The Washington Post 

80 cakes and counting for Jacques Pepin by The Washington Post

Must-have cookbooks: IACP awards best of the best by Zester Daily

"A New Napa Cuisine" from Meadowood wins IACP Cookbook of the year by The LA Times

Join IACP in LA in 2016

80 Cakes for Jacques Pépin

80 Cakes!

A Celebration by IACP for Jacques Pépin.


Jacques Pépin – pioneer, innovator, teacher, media star, artist, chef – turns 80 this year, and IACP wants to help him celebrate. Jacques is one of the original founders of IACP, and has been a key part of our history and success.

Jacques has a global network of colleagues, friends, and admirers, many of whom have created special tribute cakes for this occasion.  The cakes will be presented at IACP’s 37th annual conference, in Washington DC, on March 27. After the celebration event, the cakes will be auctioned off in support of IACP’s philanthropic arm, The Culinary Trust.

To see the list of contributors and read their tributes to Jacques:

Cakes A - L

Cakes M - Z 

For media inquiries or to acquire photos, contact Salt & Co.

Huge thanks to our sponsors, whose generosity and support have made this whole event possible!



































80 Cakes M-Z

Nathasha MacAller
Dancing Chef Ltd.
Cake by: Praline Bakery
Pure Vanilla Birthday Cake Iced with Golden Syrup Buttercream

Joyeux Anniversaire to the Fred Astaire of chefs: elegant, eloquent, kind and so very talented! With warmest vanilla wishes, Natasha

Priscilla Martel
All About Food, Chester, CT
Chocolate Cherry Butter Almond Torte with Flavors of Apricot and Raspberry

We raise our glass to you, Jacques, great chef, good friend and mentor. Happiest of birthday celebrations tonight and in the year to come. – Priscilla + Charlie

Timothy Massad
Heilala Organic Vanilla Sponge Cake Layered with Fluffy Caramely Icing

Thank you Jacques!  You’ve been a source of great inspiration and education to non-professionals like me. La Methode and La Technique were two of the first “serious” cookbooks I studied, and I still go back to those occasionally. And I’ve loved your TV shows. Don’t stop!

Anita McBride
Former Chief of Staff to First Lady Laura Bush
Cake by: Tim McBride

Happy Birthday & congratulations to Jacques Pepin, who inspired a world of chocolate lovers!

Meredith Coorporation
Home of: Allrecipes, Better Homes and Gardens, EatingWell, Every Day With Rachael Ray, Family Circle.
Cake by: Jack Revelle and the Editors of the Better Homes and Gardens New Cook Book, 16th Edition
Best-Ever Chocolate Cake

HAPPY 80th BIRTHDAY Jacques! Thank you for ALL your years of delicious generosity.

Melissa's Produce
Cake by: Praline Bakery
Carrot Cake

We all at melissa's produce wish jacque a wonderful 80th!

Sara Moulton
Cake by: Susie Limb (recipe is from Joanne Chang, chef/owner Flour in Boston)
Hazelnut Almond Dacquoise

Happy Bday to the man who has taught me so much! I’ll never be able to cut up a chicken in 29 seconds, but you’ve certainly inspired me to try.

Joan Nathan
Cake by: Joan Nathan, with decorating help from the young students at Martha’s Table
Sacher Torte

Happy Birthday Jacques!  You have been such a mentor to us all as an amazing chef, but more than that, as someone who is able to maintain family and friends with an amazing career.  All the best for many more years to come.

New England Culinary Institute
Cake by: Praline Bakery

Bon anniversaire Jacques from your friends at the New England Culinary Institute!

Drew Nieporent
Tribeca Grill, Nobu & Bâtard
Cake by: Stéphane Motir
Frangipane Pithiviers

With love to the man who taught America how to cook.

Nueske’s Applewood Smoked Meats
Cake by: Praline Bakery
Nueske’s Rich Chocolate Cake with Cherrywood Smoked Bacon

Thank you for sharing your love of food and cooking with the world!

Pichet Ong
General Pop
Strawberry BlackOut IceBox

Happy birthday Jacques! To many, many more cakes to come!

Nora Pouillon
Nora Restaurant
Cake by: Chi Phan
Austrian Chocolate Almond Cake

Not only is Jacques a friendly & pleasant person, but he is also a great teacher. My copy of his book La’ Technique is falling apart from use. It is a must for every chef.

Praline Bakery
Susan Limb &  Patrick Musel, Co-Owners of Praline Bakery

Happy Birthday Chef! Thank you for all that you do!  - Praline Bakery

Ruth Reichl
Cake by: Praline Bakery
Billie’s Gingerbread

Jacques Pepin isn’t just a great chef; he’s also one of the great cooking teachers of the world.  But most of all, he showed the world that a chef could be both sensual and intellectual.

Jack Revelle
Cake by: Bread Furst
Coconut Cake

Happy Birthday Jacques!

Michel Richard
Central Michel Richard

Happy Birthday, dear friend.

Ritz Carlton Half Moon Bay
Xavier Salomon Executive Chef
Cake by: Christian Brassfield Pastry Chef

This cake is a tribute to Jaques Pepin who has nurtured, helped grow, and blossomed young chefs and home cooks throughout his illustrious career. We wish Chef Pepin a Joyeux Anniversaire!

Spago Beverly Hills
Chocolate Espresso Cake with Hazelnut Praline

Happy Birthday, Jacques, from Wolfgang, Lee and the Spago family.  Here's to many sweet years of celebrations to come!

Bonnie Stern
Cake by: Praline Bakery
Walnut Dacquoise

For Jacques: It seems like yesterday that you were in Toronto teaching at my school. We learned so much from you – you are an amazing mentor. Always wishing you the best, 80 delicious birthday wishes, Bonnie Stern, Toronto

SugaChef Desserts
Chef Padua Player
Bananas Foster Cake

Dear Jacques, You have given the culinary community a wonderful gift: your absolute love and passion for food!  I wish you many more wonderful years and salute your 80 years YOUNG, thus far!

Sweet City Desserts
Cake by: Jenya Policelli
SweetCity Delight

Dear Jacques, Your mastery of the culinary arts combined with an engaging and entertaining style has “opened the kitchen” to so many of us over the past 30 years. Watching you with Julia, Claudine or by yourself has been educational and inspirational to all of us who aspire to prepare healthy and nutritious meals for our friends and family as we enjoy""fast food your way'"!

TAO Restaurant Group
Ralph Scamardella
Cake by: Mauricio Santalice
Lemon Chiffon Cake with Creamy Yogurt Frosting

"Happy Birthday Jacques,  have a great night!"

Milk Bar

To the amazing man who paved the way for so many talented chefs to be inspired by, find their own voices within and follow down the path in this incredible industry. Thank You and Happy Birthday! Milk Bar -4- Life!

Fabio Trabocchi
Fiola, Fiola Mare & Casa Luca
Cake by: Pastry Chef Kendra Grieco (Fiola)
The Opera Cake

Thank you, Chef, for reminding us that the sharing of food with family and friends is as important as the making of it. Je vous souhaite plein de bonheur en cette journée spéciale!

United States Coast Guard/DHS
Kevin Saiyasak and James Swenson
Cake by: Tameka Avans, Assistant-Kevin Saiyasak
Orange Creamsicle

Happy Birthday to an amazing Chef who has inspired many throughout all Military Services. Your dedication to the culinary arts has had great impact on so many lives. The Coast Guard is proud to participate and celebrate such an amazing Chef. Congratulations Chef Jacques Pepin! 

Julia Usher
Owner/Founder, Recipes for a Sweet Life and Cookie Connection, IACP, Immediate Past President
Cake by: Praline Bakery

To IACP’s greatest forefather, wishing you a wonderful 80th birthday and many more to come!

Beverly Bates

It is an honor to help celebrate the life’s work of a chef who has had such a lasting positive influence on American cuisine and more than one generation of young chefs. Happy Birthday Chef.

Jean-Rodolphe Vilgrain
Cake by: Chef Julien Vanderlynden Director of R&D
Rhubarb and Raspberry cake, baked sous vide.

Jacques Pepin has raised the bar for us all, we offer this sous-vide cake in tribute to the many innovations he brought to the culinary world.

The Washington Post
Cake by: Bonnie S. Benwick, Roxanne Roberts, Burton Farnsworth
The Jacques Stacque

You’ve shown us how to turn a tortilla into a tart crust, transform last night’s salsa into tonight’s vinaigrette, and say “Zat’s it!” with a French accent. Quite simply, you’re our favorite teacher ever. Joyeux Anniversaire! Joe Yonan, Bonnie S. Benwick, Roxanne Roberts and Burton Farnsworth, on behalf of The Washington Post

Wegman's Food Markets, Inc. 
Chocolate Raspberry Ganache Cake

Happy 80th Birthday Jacques!!! Thanks for all you do to make great cooking available to all!

Whole Foods

From Whole Foods Market’s 88,000 team members, we send big birthday wishes and huge appreciations to Chef Jacques Pepin, whose groundbreaking work has helped all of us enjoy the time in our kitchens, at our tables and in front of our TVs learning from the legendary teacher.

Wild American Shrimp/American Shrimp Processors Association
Cake by: Leslie Poyourow, Fancy Cakes by Leslie

Happy Birthday Jacques!

Anne Willan and Linda Gassenheimer
La Varenne
Cake by: Praline Bakery
Gateau Opera

Joyeuse Anniversaire! From Anne and Linda

Ann Yonkers and Bernadine Prince
Freshfarm Markets
Cake by: Praline Bakery
Hazelnut Dacquoise

Jacques, thanks for all you have done for cooking wordwide but particularly in the USA.  Your high standards and superb technique inspired a new standard of cuisine here in America and was one of the major influences in our culinary revolution. Bravo!


80 Cakes A-L

Rebecca Adams
Cake by: Praline Bakery
Gâteau du Diable

Joyeux anniversaire, Jacques Pépin

Alaska Seafood
Lemon Almond Cake

Bon Anniversaire, Jacques.

American Public Television
Cake by: Praline Bakery
Walnut Dacquoise 

For more than 20 years, American Public Television has been a partner to the great love affair between Jacques Pepin and millions of loyal public television viewers.  We are honored to share Jacques’ exceptional programming and look forward to the release of his newest series – Jacques Pepin: Heart and Soul  -- coming soon.

José Andrés
Cake by: José Andrés and Rick Billings
Modern Head

Cake by: Praline Bakery 
Cherry Blossom Tribute to Chef Jacques from Anolon Gourmet Cookware

For inspiring millions of Americans to become accomplished home cooks, and to confidently prepare delicious meals shared with family and friends, we offer you, Chef Jacques, our deepest thanks and gratitude. All of us at Anolon, a leader in gourmet cookware, wish you a very happy 80th birthday.

Lidia Bastianich
Lidia’s Italy (Home of Felidia, Becco, Lidia’s Kansas City and Pittsburgh, Eataly)
Cake by: Praline Bakery
Bastianich’s Chocolate Zabaglione Cake

Happy Birthday Jacques! Wishing you a memorable evening at IACP and many more special moments together on Public Television. I always love to be in the kitchen with you!  Love, Lidia & family

Jared Bacheller
Beets by J

Each time I watch you create a dish, I marvel at your ease of execution. To master one aspect of the culinary field is a lifetime achievement, but to have such a firm and vast understanding of the world of food is why you are a culinary legend.  

Florian Bellander
Mad Mac Macaroons
Dark Chocolate Mousse Cake and Assorted Macarons

Dear Jacques, Today you are turning 80 years old but your personality and cooking style remain timeless. You have inspired generations of New Chefs in America, your Legendary professionalism and simplicity will remain with us for years to come. Vive La Cuisine!

Rose Levy Beranbaum
Cordon Rose LLC 

Cake by: Praline Bakery
Deep Chocolate Passion with Wicked Good Ganache

Jacques, you are the embodiment of the food professional: cookbook writer, teacher, and performer. Thank you for paving the way for a life that is delicious, challenging, and a rewarding connection to the world. Love, Rose

Lea Berman
America’s Table
Cake by: Praline Bakery
Raspberry Chocolate Mousse Charlotte Russe

With thanks and admiration for a magnificent body of delicious work, Lea

Flo Braker 
Chocolate Framboise Layer Cake with Chocolate Mousse

Happy Birthday, Jacques.

Chelsea Bollinger
The Cake Caucus: Bringing Washingtonians together through baking
Cake by: Celia Lewis
Browned Butter Vanilla Caramel Cake 

Happy Birthday Jacques from one of your admirers. 

Bon Appétit Management Company
Chocolate Hazelnut Torte

Happy 80th Birthday Jacques, the gentleman-scholar of America’s kitchens — you never cease to inspire us.

Daniel Boulud
Daniel Restaurant
Cake by: Ms. Ghaya Olivera 
Le JP80 a la fraise

It is an honor to celebrate my dear friend from Lyon’s 80th birthday. He is a legend in our French cuisine, promotion and education in America and a pioneer on teaching La Technique, the base for any great chef today. Joyeux Anniversaire Jacques!

Marian Burros
Famous Plum Torte

Jacques: You are an inspiration to us all!

Buttercream Bakery
Cake by: Tiffany MacIsaac and Alexandra Mudry

Café des Architectes
Leigh Omilinksy
Cake by: Praline Bakery
Praline “Kit-Kat”

Canadian Lentils 
Cake by: Praline Bakery 

CanolaInfo/Canola Council of Canada 
Cake by: Praline Bakery
CanolaInfo’s Celebratory Chiffon Cake

Congratulations and Happy Birthday! You are an inspiration to the culinary world and CanolaInfo is honored to recognize you in this small way.

Dr. Gregory Chang
Dr. Greg’s SuperChefs Cookery for Kids
Cake by: Notte’s Bon Ton Pastry & Confectionery

My first Culinary teacher was taught by Jacques Pepin, and his modern french cooking techniques that she taught inspired me to pass on the love of cooking to children in our our global SuperChefs Cookery program in countries all over the world. Warm birthday wishes from our headquarters in Vancouver, British Columbia-Bon Anniversaire Jacques! Je vous souhaite plein de bonheur en cette journée spéciale.

ChopChop: The Fun Cooking Magazine for Families
Cake by: Sydney Wittenberg and Sofia Hahn
Applesauce Cupcakes with Cream Cheese Icing

Dear Jacques, At ChopChop, we believe in getting kids in the kitchen. We know you used to cook with a famous Child, Julia, and that you cook with your granddaughter.  Like you, we know cooking is a lifetime skill and that you can still be perfecting your mise at 80.  Happy Birthday.

Co Co Sala
Santosh Tipur

Happy Birthday Chef Jacques, You have inspired countless chefs like me, Thank you for your tireless contribution and dedication to the culinary industry.

Doe Coover
The Doe Coover Agency
Boston Cream Pie Cake

It’s been an honor to work with Jacques for the last many years but even more so a pleasure to get to know him and his family and friends (and Paco and Gaston).  I’m immensely proud of the books our agency  has helped him publish—and wish him the best birthday possible.  xoxo Doe

Shirley Corriher
Cake by: Praline Bakery
Shirley's Tunnel of Fudge

I loved working with you off and on through the years! Through the grace of God, we are all here--Jacques and I are 80, and Tuesday, March 31, Arch will be 90! Happy Birthday to all of us! Shirley Corriher

Cake by: Praline Bakery
Cuisinart’s Layered Chocolate Decadence

Cuisinart sends its birthday wishes to Jacques on this celebration day.  We thank him for elevating the knowledge and cooking skills of the American consumer during his illustrious career.  Joyeux Anniversaire.

Cake by: Mary Pellegrini Wood and Ariane Daguin
D’Artagnan foie gras cake layered with duck bacon, pistachio crumbs and French kisses.

This is for you, Jacques : The Duck Stops Here!

David Deshaies
Apple Caramel Passion Sable

It is my honor to have the opportunity to make a cake for Jacques Pepin.  Bon anniversaire, Jacques!

Dog Tag Bakery
Sean Ambrose
Chocolate Mousse Torte

Have a Happy Birthday, Jacques

Nathalie Dupree
Cake by: Maria Reisz Springer
Viennese Chocolate Cake

Florence Fabricant
The New York Times
Moelleux Pistachio-Chocolate Cake

Jacques, if I knew how, I would have based my cake on your wonderful "Brasied Pears in Caramel" from "A French Chef Cooks at Home," the first of your recipes I ever tried. It's marvelous, and so are you!

Barbara Pool Fenzl, CCP
Les Gourmettes Cooking School, Phoenix, Arizona
Cake by: Tammie Coe Cakes
Jacques’ Good Vegetable

When Jacques tastes something particularly delicious, he often says, “Now, that’s a good vegetable!”  It’s a saying that’s been in his family for years.  He also loves mushrooming, so Tammie and I created a cake that reflects his love of good food, family, and friendship.

Cake by: Praline Bakery 
Chocolate Dump-It Cake

Your generosity and joy in the kitchen inspires us -- thank you.

Food Network Magazine 
Cake by: Praline Bakery  
Moist Sour Cream Chocolate Pound

Happy Birthday, Chef!  From your friends at Food Network Magazine

The French Pastry School
Cake by: Chef Sunny Lee

The entire French Pastry School wants to congratulate Chef Jacques Pepin on his 80th birthday and also for his incredible career. His skill sets and unmatched techniques remain the benchmark of our industry. We all wish to reach these same remarkable milestones. Bon Anniversaire!

Aya Fukai
Sixteen/Trump Hotel Chicago

Happy 80th Birthday Jacques! To 80 years of inspiring and creating chefs!

Meg Galus
Chocolate Obsession Cake

Dear Jacques, I read and reread ""The Apprentice"" as a young pastry cook.  Your story, work ethic, and humor continue to be an inspiration in my life and work.

Gale Gand
Cake by: Praline Bakery
Chocolate Pistachio Crunch

Happy Birthday Jacques and thank you for your clear and detailed teaching, your warmth and friendship, and for inventing the Clam Strip for Howard Johnson’s.

Linda Gassenheimer
Cake by: Praline Bakery
Gâteau Opéra

Jacques, you are a true Renaissance man. In addition to your extraordinary culinary career, you are an accomplished artist. I have fond memories of the casual elegance you created from hamburgers to freshly gathered wild mushrooms.You have always been a guiding light for me.

George Brown College Centre for Hospitality and Culinary Art
Cake by: Praline Bakery

Happy Birthday to a kind and inspiring mentor from your friends at George Brown College in Toronto. Joyeaux Anniversaire!

Jean Louis Gerin
Académie Culinaire de France
Cake by: Praline Bakery
Rich Dark Chocolate Cake

Happy Birthday Jacques

Scott Givot
IACP Norwegian Delegation
The Culinary Trust/Growing Leaders Grant Advisory Committee 
Cake by: Chef Sindre Risvoll, Royal Norwegian Embassy, Washington D.C.
"Fyrstekake," or Prince's Cake

IACP Lifetime Achievement Award winner, Ingrid Espelid Hovig, wishes you in Norwegian, "Gratulerer med dagen!" At age 90, Ingrid says, "there is a lot more youth in you left!"

Cynthia Glover
Smart Works. A Marketing Company
Lady and Lord Baltimore Meet

Dear Jacques – Thank you so much for making me a more accomplished cook. “La Technique” and “The Art of Cooking” are among my kitchen bibles. Happy, happy 80th birthday! I wish you many more. Cynthia Glover

Darra Goldstein
Cake by: Praline Bakery
Princess Cake (Princesstårta)

Happy Birthday, Jacques, and, as they say in Russian, many years, many years! Thank you for letting me publish that rather erotic poem about you in Gastronomica. May you continue to inspire young people with your passion for culinary technique and French culture, and with your good looks!

Great Performances 
Cake by: Rob Valencia, Executive Pastry Chef
Katchkie Farm Double Chocolate Beet Cake

Congratulations Chef Jacques Pepin! You raised the bar on what is expected of a food-service professional - Your creativity, hard-work, humility, community engagement and passion have influenced a generation of chefs, cooks, activists and farmers. Bravo on your accomplishments - we will continue to follow your lead into the future!

Dorie Greenspan and Rux Martin
Houghton Mifflin Hartcourt

And here’s to 80 more! Love, Dorie and Rux

Alex Grunert
Brooklyn Fare Manhattan
Sacher-like Chocolate Cake

"Alles liebe und gute zum geburtstag." Jacques, you are a true inspiration for so many, and for me since I started in the restaurant and pastry world in 1989. The first cooking show I watched when I arrived in the US was yours. Happy Birthday. "

David Guas
Bayou Bakery, Coffee Bar & Eatery
Cake by: David Guas and Tressa Wiles

Dear Jacques, Thank you for your joyful smile on PBS all these years, and for your expert guidance in the kitchen culture of France served up with gracious hospitality.

The Inn at Little Washington 
Patrick O'Connell
Cake by: Patrick O’Connell and Pastry Chef De Partie Zack Rampulla 

Dear Jacques, Your fans from all over the world are thinking of you on the occasion of this milestone celebration, especially all of us in Little Washington.  You continue to inspire and amaze us all. Patrick O’Connell, The Inn at Little Washington

Janie Hibler
Past President IACP (1999-2000)
Cake by: Praline Bakery
Chocolate Raspberry Pavé

Jacques, You've been a friend, a role model, and a tireless teacher, and I wish you the happiest of birthdays. I've always admired how you've graciously donated your time and talents to IACP and so many other worthwhile organizations. Thank you for your generosity and for showing us by example that good food and life should always be a daily celebration. Enjoy your special day!

International Culinary Center
Gâteau Mousse au Chocolat

Chef, Writer, Painter, Bon Vivant…what  a thrill it has been to share 27 years with you at the International Culinary Center.  Happy 80th, dear friend! –Dorothy & everybody at the ICC

Jacques Pépin Fan Club
Cake by: Beatrix Bisceglia & James Bisceglia
Children’s Chocolate Campfire Cookout Cake

Dear Jacques, As Maman cooked with Tati, our mother and grandmother cook with us. We’ve grown up watching you on TV and while we haven’t tried ALL your wonderful recipes, we have tried many! One of our favorites is the chocolate brownie cake presented as homage to you on your birthday.

Julia Child Foundation for Gastronomy and the Culinary Arts
Cake by: Ian Farrell
“Cook with Love” Chocolate Passion Fruit Cake

The Trustees, Advisors and Staff of The Julia Child Foundation for Gastronomy and the Culinary Arts congratulate Jacques on his continued achievements and raise a toast for his 80th Birthday, wishing him many more to come.

Jean Joho
Everest, Chicago
Cake by: Praline

Happy birthday to my good friend Jacques Pepin, who I have many wonderful memories with. All of us from Everest wish you the very best!


Jiho Kim
The Modern
Jacques Pepin Apple Tarte Tatin Cake

Many years ago, I watched Jacques Pepin make an Apple Tarte Tatin that looked so delicious and amazing that I was inspired to make my own version in the restaurant.  He has been my inspiration and culinary hero throughout my career.

Ellie Krieger
Cake by Praline Bakery

Thank you, Jacques, for inspiring us and blazing the trail with your talent, passion and generous spirit. You have given so many people the skills and confidence to cook simple, good food, a gift that is invaluable to their well-being. I wish you many more years of continuing to do so! Happy Birthday!

Albert Kumin
Pastry chef of 70 years hired by Mrs Jacqueline Kennedy for The White House
Raspberry Mousse Cake

Happy Birthday, young man. How I enjoyed our times together!

Michael Laiskonis
Creative Director, Institute of Culinary Education, NYC
Cake by: Pistachio Citrus Chiffon

Contributing a cake to honor Jacque's 80th birthday is truly a career high point for me. Few could dream of achieving a mere slice of the storied career he has enjoyed; that he has devoted so much of that time to education has been a huge inspiration.

Paula Lambert
The Mozarella Company
A Wheel of Texas Basil Caciotta Cheese

Bon anniversaire, You are a true master … of so many things, culinary and beyond.  You have inspired so many and been a wonderful friend. Merci beaucoup pour tout. Paula Lambert

Land O' Lakes
Cake by: Land O’Lakes Test Kitchens
French Custard Butter Cake (Gâteau Basque)

We baked this French-inspired cake to honor you on your 80th birthday. All the best from Land O’Lakes!

Jason Larkin
U.S Department of State
Cake by: Chef Katy Kinch & Elizabeth Evelyn of Paisley Fig by Room 11

Jacques has always been an inspiration to me and I am honored to be a part of this milestone birthday celebration!


Emily Luchetti 
Big Night Restaurant Group; James Beard Foundation
Cake by: Susie Limb
Old Fashioned Double Chocolate Layer Cake

Jacques- I hope you have a very happy birthday. Thank you for being such an inspiration to cooks throughout your career.



2015 Sponsors














Conference Attendee List

Click here to see who else is attending conference. 

2015 Conference Speakers                 (names I thru Z)

Katie Ilch, vice president On/Off Air Media Strategy and Planning, Food Network


 During the past 15 years, Angela Jagiello has held various marketing roles in the organic industry. In her current position, she produces industry research and conferences for the Organic Trade Association.  A passionate home cook, springtime gardening enthusiast, wife and mother, Jagiello holds an MBA from University of Colorado Denver. 

Pati Jinich is a cooking teacher, food writer and chef of the Mexican Cultural Institute in Washington, DC. She hosts the hit national Public Television series "Pati's Mexican Table", about to air its Fourth Season this Spring, and authored the best-selling cookbook by the same name, published by Houghton Mifflin Harcourt in March 2013. Pati is a regular guest on ABC’s “The Chew,” NBC’s “Today Show,” CBS’ “The Talk,” NPR’s “All Things Considered” and “The Splendid Table,” and has been featured in The Washington Post, The New York Times, The Chicago Tribune and other leading media. Her most recent venture is a podcast series called “Big Appetites” for American Public Media. Website


David Joachim has authored, edited, or collaborated on over 40 cookbooks, including Mastering Pasta, his latest book with James Beard-awarding chef Marc Vetri, and the million-copy bestseller A Man, A Can, A Plan. He writes “The Science Of…” column for Fine Cooking, and his recipes have appeared in numerous publications, including USA Today, Men’s Health, Better Homes & Gardens, and Cooking Light. He is the co-founder of Chef Salt, a line of artisanal salt seasonings.  


Alison Kelly is a research specialist and culinary collections librarian at the Library of Congress, with a special interest in community cookbooks. She holds an MLIS from Catholic University. She is currently working on a project to survey the Library’s culinary collections, and, with the support of a James H. Billington award, is continuing work on a guide to a collection of digitized early community cookbooks from across the United States. Email Alison

Audrey Kinney, prop stylist


Beth Kracklauer has been food and drinks editor for The Wall Street Journal's Off Duty section since 2012. Prior to joining the Journal, she was an editor at Saveur, Gourmet and other publications. Email Beth Website


Heidi Larsen is the founder, editor, creative director and chief dish washer of FoodieCrush, the blog and online magazine featuring family friendly recipes and inspiring photography. With over 20 years of experience creating content in publishing about lifestyle, homes and interiors, design, celebrity profiles and even mixed martial artists and NASCAR drivers, Heidi has now set her sights on celebrating food bloggers and the virtual buffet they deliver across the world wide web. In addition to creating content for FoodieCrush, Heidi is a food photographer and stylist, recipe developer, digital ebook content creator and art director. Heidi lives in Salt Lake City with her husband, tween daughter and two rescue mutts, all of whom make occasional appearances on FoodieCrush. Website Twitter Instagram Facebook Pinterest


Kate Leahy is a freelance writer and recipe developer based in the San Francisco Bay Area. She has co-authored Cookie Love, SPQR, The Preservation Kitchen, and A16 Food + Wine, the 2009 IACP Cookbook of the Year and recipient of the Julia Child First Book award. Prior to writing, Leahy cooked professionally at A16 in San Francisco, Terra in St. Helena, Calif., and Radius in Boston. Email Kate Blog


Hunter Lewis is the editor of Cooking Light. Prior to that, he was the executive editor of Southern Living and Food Editor of Bon Appétit. Lewis broke into the industry through the kitchen door at Saveur, where he served as kitchen director. He also cooked in restaurants in California and New York City, including Jonathan Waxman's Barbuto, and he started his career as a newspaper reporter for the Herald-Sun in Durham, NC. Email Hunter Twitter


Hiram Lopez-Landin is a Program Analyst for AARP Foundation where he serves as an internal expert on current trends and best practices in food security. He develops and manages impact programs that address food insecurity and hunger among low income older Americans. He also fosters dialogue on senior hunger through leadership forums and has authored publications that increase the understanding of how hunger-related issues affect the 50+ population in this country. Previously, he established, directed and managed AARP Foundation’s AmeriCorps VISTA project and Connecting To Community. Email Hiram


Ellen Malloy has been a prominent player in the Chicago restaurant community for more than 20 years. She is the co-founder and CEO of Morsel, a storytelling platform and connected community for people who make, eat, and sell delicious things. A beautiful, simple website and iOS app, Morsel is designed for both people and businesses. Prior, she was Founder/CEO of Restaurant Intelligence Agency and; during her 15-year tenure in restaurant public relations, she’s represented high-profile clients including Michael Jordan, Paul Kahan and Art Smith. Ellen holds an undergraduate degree in Journalism & History from Indiana University, a master’s degree in Business from DePaul, and an associates degree from The Culinary School of Kendall College. Ellen is also certified as a Sommelier by the Court of Master Sommeliers.

Joy Manning is a freelance writer and editor. Her work has appeared in magazines including Food & Wine, Women’s Health, Details, Shape, and Cooking Light as well as on websites including Serious Eats and The Kitchn. Joy is also a recipe developer, a cookbook author, a blogger, and the founder of a fledgling food-focused stationery business. She is the editor of Edible Philly magazine. Her past roles include nutrition editor at Prevention magazine, senior editor at, and restaurant critic for Philadelphia magazine. Her work has appeared in the Best Food Writing book series and been nominated for a James Beard Journalism award. Twitter Instagram Pinterest


Domenica Marchetti is the author of six books on Italian home cooking, including, most recently, Ciao Biscotti (Chronicle, Spring 2015), and The Glorious Vegetables of Italy (Chronicle, 2013). Her articles and recipes have been widely published, including in The Washington Post, Chicago Tribune, Cooking Light, Fine Cooking, and online at Leite’s Culinaria, and The Kitchn. When she’s not writing or cooking, Domenica leads culinary tours in Italy’s Abruzzo region and blogs at here. Email Domenica Website/blog


Anne E. McBride regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She co-authored Les Petits Macarons: Colorful French Confections to Make at Home and Culinary Careers: How to Get Your Dream Job in Food, and, with famed pastry chef François Payard, Chocolate Epiphany, Bite Size, and the upcoming Payard Cookies (fall 2015). She is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America, where her responsibilities include leading the programming for the Worlds of Flavor® International Conference & Festival. At New York University, where she is pursuing a Ph.D. in food studies and taught for six years, she is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts. Email Anne Twitter


 Richard McCarthy joined Slow Food USA as Executive Director in January 2013, having previously served as Executive Director of Market Umbrella, an internationally recognized non-profit mentor organization for farmers markets, community building and sustainable economic development. From 2005 – 2007, Richard served as a founding President for the Farmers Market Coalition, the national voice for farmers markets, which contributed to the development of the U.S. Department of Agriculture Farmers Market Promotion Program, yielding $32 million over seven years to farmers market innovation and professionalism. Richard was named a “Hero of the New South” in 2012 by Southern Living Magazine and a “Public Health Champion” in 2004 by the Tulane University School of Public Health for his work toward restarting the local agricultural economy in the New Orleans area after Hurricane Katrina. (


Nancie McDermott is a food writer and cooking teacher specializing in the cuisines of Southeast Asia. Her expertise on the food and culture of Thailand comes from three years she spent in the Thai kingdom as a Peace Corps volunteer. Her best-selling cookbooks include Real Thai: The Best of Thailand's Regional Cooking, and Southern Cakes: Sweet and Easy Recipes for Everyday Celebrations. She is a contributing editor for Saveur, and Edible Piedmont, and writes for major magazines and newspapers around the country.


Marisa McClellan is a food blogger, canning teacher, and cookbook author based in Center City Philadelphia. She has written for Fine Cooking, Vegetarian Times, USA Today, Food Network, Serious Eats, The Kitchn, Saveur, Edible Philly, and more.
She is the author of Food in Jars: Preserving in Small Batches Year-Round and Preserving by the Pint: Quick Seasonal Canning for Small Spaces. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at

Janet McCracken is the Test Kitchen Director at Every Day with Rachael Ray. After beginning her food career in the test kitchens at the Los Angeles Times food section, Janet worked for 10 years at Bon Appétit, ultimately as the Deputy Food Editor, where she learned to be an expert recipe developer, tester, and editor, and got hooked on putting together stories for food magazines. She is now with Every Day with Rachael Ray, running the test kitchen to ensure recipes are delicious and work easily for readers.


Kate Medley is a photojournalist and documentarian of food culture, based in Durham, North Carolina. Employed by Whole Foods, Medley travels the East Coast documenting the stories of farms and producers that supply food to the grocery store.  She is currently at work on a film series for the Southern Foodways Alliance about the desegregation of restaurants during the Civil Rights Movement.

Lucy Melcher is the Associate Director of Advocacy for Share Our Strength’s No Kid Hungry campaign. In this role, she oversees the organization’s policy and advocacy work, including legislative priorities, grassroots advocacy, and engaging No Kid Hungry supporters to advance policies that connect kids with healthy food, every day. Prior to joining Share Our Strength, Lucy managed government relations at the American Public Health Organization, working on a range of issues including public health funding and global health. Lucy also worked on Capitol Hill on health policy issues for Senator Jeff Merkley (D-Ore.), and on several issue-based and political campaigns across the country. Lucy received her BA in political science from American University and her Master’s in Public Policy from Duke University.


Kirsty Melville is President and Publisher of the Book Division of Andrews McMeel Universal. A native of Australia, she moved to the U.S. in 1994 as Vice President and Publisher for Ten Speed Press. She joined Andrews McMeel as Publisher in 2005, and was named President of the Book Group in 2009. Under Kirsty’s leadership, Andrews McMeel has published numerous bestselling and award winning cookbooks.


Jessica Merchant is the voice behind the popular blog, How Sweet Eats and the author of the recently released cookbook Seriously Delish. She is madly, outrageously, inexplicably in love with food. In her spare time, she loves reading, writing fiction and practicing yoga. And margaritas. Obviously.


Nilou Motamed was most recently Editor-in-Chief of Condé Nast’s award-winning digital food brand, Epicurious. Prior to joining Epicurious in November 2013, Nilou was Features Director & Senior Correspondent for Travel + Leisure, where she shaped the brand’s restaurants coverage and was the driving force behind the annual Food & Travel Issue. She also oversaw the magazine’s features section, covering hotels, shopping, culture, design, and trends in the world of luxury travel. Under Nilou’s watch, Travel + Leisure’s food coverage earned 7 James Beard Journalism Award wins and nominations.  As a globally recognized culinary authority, Nilou is a featured host and speaker at food events and festivals around the world, and since 2007 has served as a regional panelist for the James Beard Foundation Restaurant and Chef Awards. Nilou regularly shares her food, travel, and lifestyle expertise on NBC’s Today, ABC’s Good Morning America, CNN, and other national programs. She was host of the restaurant review television series “Reservations Required,” and co-hosted the Travel Channel series “Travel Spies.”

Joan Nathan regularly contributes to The New York Times and Tablet Magazine and is the author of ten award-winning cookbooks. Her most recent book is Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, which was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines.
In 1994, Nathan's Jewish Cooking in America won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award. Eleven years later, these awards were bestowed upon her 2005 cookbook, The New American Cooking. She is presently working on a book for Alfred Knopf, entitled King Solomon’s Table:  Joan’s Journey with the Roots and Routes of Jewish Cooking.
Email Joan


Kara Nielsen is Culinary Director at Sterling-Rice Group, a Boulder-based brand growth firm. She translates culinary trends for strategic innovation and product development and is a frequent media commentator on food trends. Previously, she was trendologist at CCD Innovation and a beverage strategist at CEB Iconoculture. A culinary professional for over 20 years, Kara has a background in pastry arts, restaurant hospitality, and culinary education management; she has a Gastronomy Master’s degree from Boston University
Email Kara


Joann Pai is a Vancouver, BC-based food and travel photographer. She has journeyed all over the world, living in the U.S, Taipei, and Paris along the way. Her travels and unique experiences have played an important role in influencing her unique visual style. She has also been featured in notable publications such as Forbes, The Telegraph, and WIRED as one of the top food Instagram accounts in the world. Joann co-founded Acornmag, a collaborative food culture magazine focused on telling visual stories about culinary artisans. Instagram


Scott Peacock is a chef, author, and documentarian with an expertise in southern cooking. Peacock worked at the chef at the Alabama governor’s mansion for several years, after which he became the founding chef of Atlanta’s Horseradish Grill. From there he moved to Watershed restaurant, also in Atlanta, which was co-owned by Emily Saliers of the Indigo Girls, and others. He left Watershed in 2010 to devote his time to writing and documentary film. Peacock had a long collaboration and friendship with doyenne of southern cooking Edna Lewis.

Marian Peele, 
Director of Innovation, Capital Area Food Bank

Jacques Pépin has hosted 12 popular cooking series on public television, written more than two dozen cookbooks, and is a gifted artist. He filmed his 13th PBS-TV cooking series, Jacques Pépin: Heart and Soul at KQED last fall, scheduled to air fall 2015.  A companion cookbook will be released October, 2015. After moving to the United States in 1959, Pépin first worked at Le Pavillon, a historic French restaurant in New York City. He later became director of research and new development for Howard Johnson’s and was charged with developing a line of food for the restaurant chain. At the same time, he earned his bachelor’s degree, then a master’s in 18th-century French literature at Columbia University. Pépin starred in a PBS series with culinary icon Julia Child called Julia and Jacques Cooking at Home. The 22-episode series won an Emmy Award and a James Beard Foundation Award in 2001. A former columnist for The New York Times, he is a contributing editor to Food & Wine Magazine. Pépin was awarded France’s highest civilian honor, the Legion of Honor medal, in 2004. He continues to teach at Boston University and is dean of special programs at the International Culinary Center in New York City. A gifted painter, Pépin has expanded his focus on landscape and floral subject matter to explore abstract expressionism.

Con Poulos is a world-renown food photographer based in New York City. His assignments take him all over the world both for editorial and advertising clients: best known for his breathtaking photographs in Gordon Ramsay's Ultimate Home Cooking book, Jamie Magazine, Waitrose Kitchen, Donna Hay Magazine, Martha Stewart Living, Real Simple, O, he also works for advertising clients such as Kraft, Nestle, Waitrose and Marks & Spencer.

Julia Reed is a New England-based food and lifestyle writer/photographer, and the lead Multimedia Producer for King Arthur Flour. Educated at Emerson College in Boston, she spent 5 years in Los Angeles working as a freelance photographer and writer, before returning East – leaving behind food trucks, secret dinners, and year-round farmers' markets to pursue a simpler life in the woods. She lives in Walpole, NH with her boyfriend and their two dogs, Izzy and Sandwich.


Amy Reiley considers herself to be an “accidental” cookbook publisher. Taking her experience (and financial gains) from her first book, the self-published Fork, Me, Spoon Me: the sensual cookbook, she launched a line of gift market cookbooks in 2008 under her company’s name, Life of Reiley. Amy has authored two additional titles for Life of Reiley and one with another publisher. Her books include award-winners and Amazon best sellers. She is currently working to develop her ten years of experience in the self-publishing and boutique publishing arena into a publishing service for fellow cookbook authors looking to self-publish their own works.

John Rudolph is Feet in 2 Worlds' executive producer. A radio journalist with more than 35 years experience producing award-winning documentaries and reports, John has mentored dozens of immigrant and ethnic media journalists through Fi2W and as a teacher at The New School.

Cheryl Sternman Rule is the author of Yogurt Culture (April, 2015) and RIPE: A Fresh, Colorful Approach to Fruits and Vegetables (2012). Her blog, 5 Second Rule, won Saveur’s Best Food Blog Award in the Writing/ Readers’ Choice category (2014) and IACP’s Best Culinary Blog Award (2012).
Cheryl’s work has also appeared in Cooking Light, Sunset, EatingWell, Health, Women’s Health, and Vegetarian Times, and online at iVillage, The Kitchn, and more. Website Twitter Instagram


Sarah Searle is a global public health professional, frequently traveling to sub-Saharan Africa, the Middle East, and Southeast Asia. She writes for national and DC-area food and wine publications, and is a contributor on the Web to sites such as the James Beard award-winning Food 52. Her general interest essays and opinion pieces have been commissioned by a diverse group of clients, from Kinfolk magazine to the United States Postal Service. Searle’s work has been featured numerous times in the New York Times Dining section's (discontinued) “What We’re Reading” column, SAVEUR magazine’s “Sites We Love,” and the Huffington Post Taste section, among other outlets. Her personal blog, The Yellow House, is a popular collection of recipes, stories, and essays focusing on home cooking and food, culture, rural life and economy, gardening, and travel. Blog


Todd Schulkin is the executive director of The Julia Child Foundation for Gastronomy and the Culinary Arts, providing strategic stewardship of the Foundation’s intellectual property as well as managing the Foundation’s operations.
He also manages the career of Anne Willan, James Beard award-winning author and founder of the renowned La Varenne Cooking School, and oversees La Varenne’s programs, marketing and operations. A seasoned marketing executive, Todd spent five years in account director and business development posts at leading international marketing communications conglomerate, WPP Group, where he worked with brands as diverse as Adobe, HP, Lexus, Mazda and Nestle.


Farrell Scott is a regular workshop instructor at the Crocker Art Museum in Sacramento and holds a degree in Theatre as well as Photography.
Her professional background includes marketing and communications, directing the in-house agencies of sports and entertainment facilities, and network services for the entertainment and advertising industries. In addition, visual merchandising in women’s and home apparel, interior design and culinary arts have all been a part of her journey in one way or another.


Jim Shahin writes the nationally syndicated Smoke Signals barbecue and grilling column for the Washington Post. He has been quoted by The New York Times and cited in a variety of barbecue books as an expert on the culture and cuisine of barbecue. He has written on the subject for Texas Monthly, GQ, Southern Living, among other publications.  He teaches journalism at Syracuse University's S. I. Newhouse School of Public Communications.

Ellen Silverman is a New York City-based photographer who for over 20 years has specialized in food photography. She has photographed many cookbooks including The Cuban Table, a project she initiated after several trips to Cuba. She also photographed Gwyneth Paltrow’s My Father’s Daughter, Martha Holmberg’s Modern Sauces, Daphne Oz’s Relish, and Rousseau Sister’s Caribbean Potluck. Her photographs of Cuban kitchens  were exhibited in NYC and her video 'My roots Lie Here" was recently shown at a film festival. Her work also includes numerous advertising and editorial clients. Website

Greg Silverman is the Managing Director of Wellness in the Schools and former executive director of Share Our Strength, where he was charged with building the partnerships around the No Kid Hungry campaign. Greg has a long food and health focused journey. He worked in London as a food consultant for public sector organizations and the London Borough of Richmond upon Thames; was a multiple restaurant owner and chef in Ithaca, NY; and spent time as a U.S. Peace Corps volunteer in Mali.

Greg holds a degree in Anthropology from Ithaca College, a certificate in Culinary Arts from the International Culinary Center and a Masters of Science in Food and Nutritional Policy from the Centre for Food Policy at the City University of London.  Website

Lilia Smelkova is Food Day Campaign Manager at the Center for Science in the Public Interest. Prior to joining CSPI, Lilia worked for Slow Food International in Italy for 10 years where she initiated the Slow Food network in Eastern and Central Europe and Canada. She supervised international communications and directed the launch of an international education program that birthed the first European network of sustainable school cafeterias. She also worked on the core team that planned the first Terra Madre, a meeting of food communities from 150 countries. Lilia holds a Master's in languages from Turin University in Italy, a Master's in environment and development from King's College London, and a certificate in environmental management from UC Berkeley, where she co-authored a nutrition education study.


Kathleen Squires is a New York City-based food and travel writer whose work appears in the Wall Street Journal, Saveur, Cooking Light, Details, National Geographic Traveler,, and many other publications. She is also co-producer of the documentary film America’s First Foodie: The Incredible Life of James Beard, and the co-author of the cookbooks The Coolhaus Ice Cream Book (Rux Martin/Houghton Mifflin) and the 2014 IACP Award-winning The Journey (Alta Editions). Facebook Twitter  Instagram


Camille Storch is a writer, runner, and canner living with her family in rural Western Oregon. Her blog, Wayward Spark, focuses on small agriculture, local ecology, and low-impact living. Camille co-owns Old Blue Raw Honey with her husband Henry, a migratory beekeeper, and together they sell unique varietal honeys from their own hives at local events and online. Blog


Libbie Summers is an inspiring guest speaker and amusing story teller. She is an author (x3) and multiple-award-winning producer of lifestyle content. Her styling work can be seen north (OWN TV, Elle, Vogue, BH&G, People, Bon Appétit, Southern Living) or south of the equator (Vogue Brazil, Condé Nast Traveler South Africa) and currently in a theater near you (Sponge Bob Square Pants...where only she knows the recipe for the Krabby Patty). Libbie is known for her cheeky Sunday Instagram videos, her balloon animal making prowess and the unflappability needed to decorate 20 cakes in 20 minutes in front of a hungry crowd of fairgoers. Website Instagram


John Sundstrom is a James Beard Award-winning Seattle chef known for his thoughtful use of foraged and wild ingredients. In 2003, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood, and in 2014, he relocated Lark to a larger space and opened two additional spots in the same building: Bitter/Raw and Slab Sandwiches + Pie.
In 2013, he published his first cookbook, Lark: Cooking Against the Grain (along with an accompanying app), which won an IACP cookbook award in 2014.
Facebook Twitter


Ron Tanner is Vice President, Philanthropy, Government & Industry Relations for the Specialty Food Association, owner of the Fancy Food Shows®, and the publisher of Specialty Food Magazine. Ron has worked for the Specialty Food Association, and its 3,200+ members, since 1987. Ron has appeared on The Today Show, CNN and Food Network, and has been quoted in Newsweek, The New York Times, and Parade Magazine. He has an M.S. in Journalism from Columbia University in New York City.


Jess Thomson is a food writer and recipe developer whose work appears in magazines nationwide. She is the author of six cookbooks, including Pike Place Market Recipes and A Boat, a Whale, and a Walrus, written with Seattle chef Renee Erickson. Find out more about her experiences blending food and life at her blog, hogwash,  Instagram Twitter

Lucien Vendôme serves as Director of Culinary Strategy & Innovations of Nestlé USA. He oversees the culinary innovation efforts for Stouffer’s, Lean Cuisine, digiorno Pizza, California Kitchen Pizza, Buitoni Fresh Pasta, Toll House, Libby’s, Skinny Cow, Hot Pockets and Lean Pockets brands. Lucien designed and pioneered Culinary Programs and Culinary Centers throughout the Nestlé global network including Switzerland in 1996, Cleveland in 2006, Germany in 2007, Denver in 2008, and Saint Louis in 2009, where many of the culinary innovation best practices are applied. Lucien’s areas of expertise are; Translating Culinary Trends into Branded Business Opportunities, Culinary Culture and Innovation, and Creating Culinary Expressions of Consumer Insights. Lucien was educated at the Ecôle Hôtelière de Paris and received classic haute-cuisine training under France’s leading chefs.


Denise Vivaldo, owner of Denise Vivaldo Group, Inc., is an award-winning food stylist, consultant, and culinary producer. A classically trained chef, Denise began her career in 1988 when she founded a catering, recipe-development, and food-styling firm in Los Angeles. Her company, Denise Vivaldo Group, Inc., continues to grow and thrive. She is also a teacher, speaker, and the author of eight books, including the much-celebrated Food Stylist’s Handbook. Website Facebook  Blog



Molly Watson is a writer and recipe developer. She runs, writes a monthly column about seasonal cooking (“The Glut”) for the San Francisco Chronicle, is a regular features writer for Edible San Francisco, and neglects her pet project, Ask a Sensible Midwesterner. Her cookbook--Greens+Grains--was released by Chronicle Books in 2014, and she was flattered to have her work included in Best Food Writing 2013 and 2014.

Michaele Weissman is a free-lance journalist and author who writes about food, families, business and American culture. Her work appears in the New York Times, The Washington Post, The Wall Street Journal and many other publications. Her most recent book is "God In a Cup," a narrative tour of the specialty coffee business, published by Wiley. She is the co-author with Carol Hymowitz of Bantam’s A History of Women in America, a narrative history of women that has sold over 200,000 copies. With Dr. Deborah Prothrow-Stith, she co-wrote HarperCollin’s Deadly Consequence, an exploration of teenage violence. Expert in psychotherapeutic theory and practice, she teaches writing in New Directions in Psychoanalysis, a writing program for psychotherapists offered by the Washington Center for Psychoanalysis. She also has a degree in European history from Brandeis University.


Anne Willan has over 50 years of experience as a cooking teacher, author, and culinary historian. She founded La Varenne Cooking School in 1975 and was inducted into the James Beard Foundation’s Hall of Fame in 2013. Other honors include the IACP Lifetime Achievement Award and Bon Appétit magazine’s Cooking Teacher of the Year. La Varenne Pratique, (1989); The Country Cooking of France, (2007); and The Cookbook Library, (2012) are among her more than 30 books. Website


Molly Wizenberg is the voice behind the award-winning blog Orangette, and her books A Homemade Life and Delancey were both New York Times bestsellers. Her work has been published in the Best Food Writing series, Bon Appetit, and The Art of Eating. She is also a co-host of the hit comedy podcast Spilled Milk, with Matthew Amster-Burton. Molly and her husband Brandon Pettit own the restaurants Delancey and Essex, in Seattle. Website Twitter Instagram

Kimberly Yorio is founder of YC MEDIA, where she works with clients to create content the media is guaranteed to cover while executing strategic communications campaigns that deliver powerful results. With more than 20 years in publicity, Kim has worked with the biggest names in the food world, including Jamie Oliver, Ferran Adria, and Curtis Stone, as well as esteemed brands like Calphalon, Wonderbag, and Taste #5. She has co-authored four business books for women including the bestselling, Girls Guide to Being A Boss Without Being and Bitch. Her newest book, The Joy of Writing a Great Cookbook is being published by Page Street in April 2015.


D.C Dining Guide

Click here to download the IACP D.C Dining Guide 

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Conference Highlights

Our 2015 Annual Conference takes place in Washington, D.C, March 27-30 at the Marriott Renaissance Downtown Hotel.

Register now

Make your hotel reservations now


José Andrés Announced as Keynote Speaker

We are honored to announce that internationally acclaimed chef and culinary innovator José Andrés will be one of our featured keynote speakers.

A pioneer of introducing Americans to avant-garde cuisine and traditional Spanish tapas, Jose Andrés is the founder of World Central Kitchen, and has been named to Time’s “100” list of the most influential people in the world. At his Saturday morning presentation, hear him tell us why he does what he does, how he leverages his success for good causes, and why he gets so darned excited about jamón.



Regional and City Tours 

Come sample kimchi pancakes, nibble on wild boar pâté, or taste whiskey at a founding father's distillery. We have almost 20 different tours to choose from and we're exploring everything from a local organic farm, to wineries, to the fantastic, diverse food scene in D.C. Make sure to sign up soon, our tours fill up fast! 

Host City Opening Party and Birthday Celebration for Jacques Pépin

This is where the conference mojo starts workin’ – meet up with friends and colleagues, bump into to just the person you were hoping to meet (but don’t spill your cocktail on them), get tips from the cognoscenti on DC hot spots, all while savoring the best of the city’s food and drink.

And this year, a spectacular bonus: Jacques Pépin’s 80th birthday celebration! Culinary pioneer, cultural icon, and all-around great guy with a sexy French accent, Jacques is a long-time member and supporter of IACP. We honor him with 80 birthday cakes! Our presenting sponsor for this is KitchenAid.

Creative Showcase

Formerly known as Book and Blog, this event is a lively evening that celebrates creativity in culinary communications. On deck, a wide range of content creators – cookbook authors, bloggers, photographers, website designers…all are welcome to exhibit, and cookbooks will be sold.

This is your chance to get an autograph from your favorite author, find a new photographer for your marketing campaign, make that coveted blogger-brand connection, and otherwise just have a good time. Food, drinks, hang out space are all part of the scene.

PLUS Ten-Minute Mentor sessions: opportunities to meet with senior editors, publishers, agents, and experienced videographers and photographers for exclusive networking and feedback sessions. Your chance for face-to-face connections.

Special Workshops on Monday

Our Monday schedule will feature special intensive sessions, focusing on photography, writing, video, social media, and branding.



Make sure to follow us on Facebook and Twitter at @IACPCulinary for ongoing conference news.

Questions? Contact info@iacp,com

2015 Conference Registration

Conference registration coming soon! 

Register for 2015 Conference

Welcome to IACP’s 37th Annual Conference!

It's time to register for what looks to be the best conference yet!

Click here to review the program and register 

You'll first be able to review all the events, meals, networking opportunities, and of course educational sessions that comprise this year's conference. You'll then be able to register at the bottom of the review page.

You will need to login. Your login is your email address, and if you've forgotten your password, you can reset it following the prompts.

(You can also download this pdf to see the program in a different format.) 

If you have any problems registering, call Membership Services at 855-738-IACP (4227) (International callers please use Skype to reach us as our number is toll-free.) or email at

If you have questions about the actual classes or activities, contact us at










2015 Conference Speakers

2015 Conference Speakers (last names A - H here; I - Z here)

José Andrés

José Andrés is an internationally acclaimed chef, culinary innovator, educator and advocate of food issues. Named "Outstanding Chef" by the James Beard Foundation, he is the founder of ThinkFoodGroup and its 21 renowned restaurant concepts in DC, Las Vegas, Miami, Los Angeles and Puerto Rico.

A pioneer of introducing Americans to traditional Spanish tapas and avant-garde cuisine, he hosted “Made in Spain” on PBS and is Dean of Spanish Studies at the International Culinary Center. Named to TIME’s “100” list of the most influential people in the world, he is the founder of World Central Kitchen, chairman emeritus of DC Central Kitchen and Board chair of L.A. Kitchen.


Victor Albisu
Chef, American Chef Corps member

Albisu is chef of Del Campo, an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. In 2013, it was named a Best New Restaurant by Esquire magazine. Outside the kitchen, Albisu is a member of the American Chef Corps, a network of chefs who serve as resources to the Department of State. Albisu also serves on the Chef Council for Share Our Strength’s Taste of the Nation annual D.C. fundraiser, and he supports The First Lady’s Let’s Move initiative to end childhood hunger and improve food quality in schools across the United States. In 2015, Albisu competed on Food Network’s Beat Bobby Flay and bested the host and grill master with his signature dish, steak & eggs. Albisu has appeared as a guest judge on Telemundo’s Top Chef Estrellas and the FOX TV series Hell’s Kitchen.

Thom Allcock
Vice President, Mode Media

Thom Allcock, Vice President, Marketing Solutions at Mode Media, oversees the development of revenue-generating marketing partnerships and custom content programs across Mode Media’s consumer brands. An award-winning integrated marketing executive, he draws on his extensive media experience to create immersive brand solutions for blue-chip advertisers including L’Oreal USA, Proctor & Gamble, Target and ConAgra, among others.


Elissa Altman
Food Writer

Elissa Altman writes the James Beard Award-winning blog,, and is the author of the critically acclaimed memoir Poor Man's Feast: A Love Story of Comfort, Desire and the Art of Simple Cooking (Chronicle 2013, Berkley 2015) and the upcoming Treyf: A Memoir of Food, Family, and The Forbidden (Berkley 2015).

Altman's work has appeared everywhere from Tin House to Oprah Magazine, Dame Magazine to Saveur, Zester to the New York Times, and beyond. Former cookbook and food editor-at-large at Rodale Books, her writing has also been selected for inclusion in Best Food Writing (Da Capo) four years in a row. She lives in Newtown, Connecticut.

Email Elissa


Natanya Anderson
Director of Social Media, CRM, and Customer Service, Whole Foods Market

Anderson is the Director of Social Media, CRM, and Customer Service at Whole Foods Market. She has been working in digital communications for over a decade with a focus on both strategy and execution, helping organizations fundamentally change the way they engage with their constituents. At Whole Foods Market she is concentrating on how an extensive local digital footprint merges with a strong brand presence to create a unique customer experience that differentiates a brand, drives loyalty, and supports the retail experience. Ms. Anderson blogs about loving food, drink, and living in Austin Texas at the Austin Food Lovers’ Companion. Tumblr  Twitter

Tara Austen Weaver
Food Writer and Editor

Tara Austen Weaver is a writer and editor focusing on food, travel, culture, and the environment. She is editor of Edible Seattle magazine and author of The Butcher & The Vegetarian, and Tales from High Mountain. Her new book, Orchard House: How a Neglected Garden Taught One Family to Grow, is out this month. She also writes the award-winning blog Tea & Cookies.


Suzy Badaracco
President, Culinary Tides

Suzy Badaracco is a toxicologist, chef, and registered dietitian. She holds a Bachelors of Science degree in Criminalistics, an Associates degree in Culinary Arts, and a Masters of Science degree in Human Nutrition. Suzy has worked as a trends forecaster for food industry clients since 1992.

Suzy has been trained in military intelligence, chaos theory, and predictive analysis techniques used by both corporate and government bodies and has been practicing trends intelligence and predictive forecasting for more than 14 years. Using these techniques she has been able to successfully predict and profile food, flavor, consumer, packaging, and health trends.

Email Suzy

Helen Baldus
Media Relations Consultant

Helen Baldus is NYC-based public relations consultant who specializes in media relations in the food, beverage and hospitality industries. Most recently she was the Media Relations Director at Watershed Communications, where for three years, she ran a NYC satellite office for the Portland, Oregon-based brand strategy and communications agency.

Prior to that, she worked at Bullfrog & Baum in various positions over the span of nine years, contributing to the PR campaigns of nationally recognized chefs, restaurants, and cookbook authors. Known for her direct access to A-list media in all platforms, Helen is considered the “Non-PR PR person” with a proven track record of success.


Geoff Bartakovics
CEO, Tasting Table

Geoff Bartakovics is the co-founder and CEO of Tasting Table, the premier gourmet digital publication. He launched the brand in 2008 to engage the growing national audience of food and drink obsessives.  Previously, Geoff was a Business Manager at UBS Investment Bank. He currently advises a number of other start-ups, including Trigger Media, Inside Hook, PureWow, Virtru, Pixafy and Gathered Table. He studied English literature at the University of Chicago, and studied comparative literature and philosophy at the University of Hamburg as a Fulbright Scholar.  Geoff is an obsessive dinner party entertainer and a serious home cook.

Josh Bell
Curator of Globalization at the Smithsonian Institution's National Museum of Natural History

Combining ethnographic fieldwork with research in museums and archives, Dr. Joshua Bell's work examines the shifting local and global network of relationships between persons, artefacts and the environment.  Since 2000, Dr. Bell has carried out fieldwork in the Purari Delta of Papua New Guinea examining the social, economic and environmental transformations in the wake of regional resource extraction, and more recently on the social impacts of the cell phone in Washington, D.C. Metro area. As part of the Smithsonian's Recovering Voices Program, he has been working with colleagues to connect communities to museum collections to help document, sustain, and revitalize their cultural and linguistic heritage.







Casey Benedict
President, Kitchen Witch LLC

Casey is the social media and food marketing innovator behind Kitchen PLAY and Eat Write Retreat, two unique platforms aimed at connecting brands with influencers. She has worked with an extensive client list, including brands and commodities such as Whole Foods Market, Land O’Lakes, McCormick, Jarlsberg USA, US Potato Board, California Avocado Commission, and many others.

In addition, Casey has consulted with a wide range of public relations and marketing agencies, including Edelman, Ketchum, GolinHarris, Fleishman Hillard, Weber Shandwick, and beyond.

Email Casey

Meryl Bennan
Content Marketing Expert

Meryl Bennan has been developing content for consumer brands for the past two decades. In fact, when she started it was simple called recipe development, food styling and PR. She is currently the Content Marketing Manager for Love With Food, a junk-free snack subscription box that helps smaller brands connect with consumers across the country. In addition, she consults with consumer brands on food trends, innovation and content strategy.

mail Meryl


Mark Bequeaith
Executive Director for Consumer Insights, Meredith Publishing

Mark Bequeaith directs and manages consumer insights functions for Meredith Corporation’s National Media Group, encompassing print, digital, video and licensing initiatives for some of the most well-known brands in the US: Better Homes and Gardens, Parents,, Family Circle, Fitness, Eating Well, and Ladies’ Home Journal.

His group supports content development, circulation, marketing, and new product development, exploring consumer needs in magazines, books, on the newsstand, in retail, through apps and tablets, and websites. 


Monica Bhide
Food Writer

Monica Bhide is an engineer turned writer based out of Washington, D.C. She has built a diverse and solid audience through the publication of three cookbooks, her successful website, her blog, and is actively published in top tier media, including: Food & Wine, Bon Appétit, Saveur, The Washington Post, Health, The New York Times, Ladies Home Journal, AARP-The magazine, Parents, and many others. The Chicago Tribune named Bhide one of the seven food writers to watch in 2012.

Email Monica


Carol Blymire
Writer, Blogger

PR pro, freelance writer, professor, blogger, author, eater, cook, and general gadabout, Carol Blymire loves s'mores, whiskey, Netflix, corn on the cob, fountain pens, and tomato sandwiches. 

A Pennsylvania Dutch country native, Blymire has been a proud Washingtonian since the 80s, and welcomes you to our awesome city. She drinks rosé year-round and doesn't really care what you think about that.


Leanne Brown
Author/publisher, "Good and Cheap" SNAP-friendly cookbook

Leanne Brown, a food-studies scholar and avid home cook in NYC by way of Canada, is the author of Good and Cheap, a free PDF cookbook for people with limited income, particularly those on a $4/day food stamps budget. After the PDF version of Good and Cheap went viral online — it has been downloaded more than 500,000 times — Leanne launched a Kickstarter project to fund a self-published print run, raising $144,681 and making Good and Cheap the #1 cookbook ever on Kickstarter. In 2014, Leanne's supporters donated more than 9,000 free copies of the printed book to nonprofits that work with low-income families, and Leanne sold 25,000 more to nonprofits at $4/copy. For 2015, Workman Publishing is helping Leanne bring an expanded and improved second edition of Good and Cheap to retail stores nationwide.


Loren Cardeli
President/Founder, A Growing Culture

Four years ago Loren founded A Growing Culture (AGC), an organization that seeks to build a platform that fortifies farmer-led ecological agriculture and facilitates the free exchange of information between farmers by all means digital and analog, both online and on the ground.  AGC is creating a global coalition connecting famers with the resources they need to contribute to an ecologically sound food system. At AGC’s core is a philosophy of respect and optimism for farmers and their potential to drive future agricultural advancement. Through facilitating a horizontal dissemination of knowledge, AGC envisions a world where farmers around the world can collectively come together to learn from each other’s success and failures.




Sheri Castle
Food Writer and Cookbook Author

Sheri Castle is an award winning freelance food writer, recipe developer, recipe tester, and culinary instructor. She is known for melding storytelling and culinary expertise. 

Sheri is the author The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South and the co-author of The Southern Foodways Alliance Community Cookbook.

Email Sheri

Sam Chapple-Sokol
Culinary Diplomat

Sam Chapple-Sokol is the Director of the Chef Program at Cozymeal, a culinary start-up in San Francisco. He has been a researcher and consultant on the topic of culinary diplomacy since earning his Master’s from the Fletcher School of Law and Diplomacy. He published on the topic in The Hague Journal of Diplomacy and Public Diplomacy Magazine, and appeared on the public radio program The Splendid Table.  In 2013 he consulted for Le Club des Chefs des Chefs, or Club of Chefs of Heads of State, and has moonlighted as a pastry chef at the White House since 2012.






Amy Collins
Literary Agent

Literary agent Amy Collins is the founder of Squid Ink, a literary agency specializing in the culinary arts based in Chicago, Illinois. Her forthcoming projects include James Beard Award-winning pastry chef Mindy Segal’s Cookie Love, due out in Spring 2015 with Ten Speed Press; and Kyle Connaughton and Naoko Moore’s Donabe: Traditional and Modern Japanese Clay Pot Cooking due out in Fall 2015 with Ten Speed Press, among many others. 

She represents award-winning food writers and chefs in the United States and Europe including Fredrik Berselius, Katherine Cobbs, Abraham Conlon, Kyle Connaughton, Gerard Craft, and many more. 

Squid Ink is currently accepting query letters with complete proposals attached. 

Email Amy

Jennifer Davick
Food Photographer and Director

The world of media no longer fits within clearly defined content platforms. Today, a story must migrate among print, still, sound and motion.  Jennifer embraces this new world of storytelling. 

Known for her ability to capture all aspects of food, culture and lifestyle, Jennifer and her team serve clients such as Norwegian Cruise Line, Wishbone, Splenda, Whole Foods, Rizzoli, Coastal Living, Publix Super Markets, Chronicle Books, and Better Homes & Gardens.

Email Jennifer



Von Diaz
Writer and Radio Producer

Von Diaz is a writer and radio producer based in New York City. She is a self-taught cook who explores Puerto Rican food, culture, and identity through memoir and multimedia. Her work has been featured on NPR’s Morning Edition, Latino USA, The Splendid Table and The Salt blog; StoryCorps, WNYC, PRI’s The World, BuzzFeed, Colorlines, and Feet in 2 Worlds.

Email Von

Charlotte Druckman
Journalist and Food Writer 

Charlotte Druckman is a journalist and food writer whose work has appeared in various publications, including the Wall Street Journal, The New York Times, and Bon Appétit. She is also the author of Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen published last year. Bonus: She's the proud co-founder of Food52’s Tournament of Cookbooks, and lives in New York City. P.S. She hates writing these bios.


Geoffrey Drummond
Executive Director, The Food Lab

Geoffrey Drummond is executive director of The Food Lab at SUNY Stony Brook/Southampton, a center for culinary enterprise+media+ tech. Geof has been a producer/director and writer of culinary programs for TV since the early 1980s, when he executive produced New York’s Master Chefs for PBS.

Geof is known for his long and successful collaboration with Julia Child.  As president of A La Carte Communications, he was also the creator/executive producer of multiple series starring Lidia Bastianich, Jacques Pépin, Martin Yan, Michael Chiarello, The Frugal Gourmet, America’s Test Kitchen from Cooks Illustrated.

Geof is now executive producer, writer and director of Eric Ripert's Avec Eric television series [PBS], (awarded two Emmys and a James Beard Awards for Outstanding Culinary TV).

Melanie Dubberley
Food Stylist

With a well-rounded foundation and over 20 years experience in the food industry, Melanie provides clients with unrelenting energy and a playful attitude. Putting her Food Biochemistry degree to good use, she was a Research Chef for a small, family-owned flavor company until she wrote an article for Pastry Art and Design magazine. The art director needed a food stylist for that and additional articles, so Melanie obliged.  She's been playing with her food--mostly pastries and chocolate—professionally ever since.

Melanie styles for packaging, point of sales assets, websites, print ads, trade show booths, social media, cookbooks and more. 


Naomi Duguid
Cookbook Author and Photographer 

Naomi Duguid is a traveler, writer, and photographer whose most recent book is Burma: Rivers of Flavor. She is the co-author of six other award-winning books of food and travel that explore home-cooked foods in their cultural context.

Naomi’s travels for her next cookbook, to be published in 2016, have taken her to the Caucasus, Iran, and Kurdistan. She leads food culture tours to Burma and intensive cultural-immersion-through-food sessions in northern Thailand each winter.


Melanie Dunea

Melanie Dunea is known for her iconic portraits of renowned chefs, artists, musicians, celebrities and other prominent figures. She has been honored with awards from American Photography, PDN, Communication Arts, Graphis, Society of Publication Design, International Photography and The Lucie Foundation.

Melanie has published five successful books including the acclaimed My Last Supper series. The success of the My Last Supper brand led to Melanie hosting her own her own radio show on Martha Stewart Radio and her My Last Supper web series. She has also appeared on Charlie Rose, Rachael Ray, Top Chef, and The Chew.

Dunea lives in New York City and is represented by Creative Photographers inc.


Faith Durand
Executive Editor, The Kitchn

Jody Eddy
Cookbook Author, Food Writer, and Consultant

Jody Eddy's first cookbook Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants, was nominated for a James Beard award. Her second cookbook North: The New Nordic Cuisine of Iceland exploring the traditional food producers of Iceland was published by Ten Speed Press in September, 2014. 

She is the author of the food blog, and a freelance food writer for publications such as The Wall Street Journal, Food & Wine, Food Arts, and VICE. She is also a consultant and recipe developer for major food companies and leads culinary tours for major corporate brands along with international general consumer tours.

She is the organizer of The Chef's Garden's Roots conference and is currently writing a cookbook on Midwestern cooking with the Chicago-based chef Chris Pandel, a cookbook on monastery cooking around the world, and a cookbook profiling traditional food producers in Ireland. She is based in County Mayo, Ireland.

Email Jody 



Sally Ekus
Literary Agent

After graduating from Ithaca College, Sally worked in the mental health field and had plans to attend grad school. An unexpected turn of events, and some great food along the way, led her to return to New England in 2009 to join her mother, Lisa Ekus, in the eponymous family business, The Lisa Ekus Group .

She represents a range of culinary talent, from first-time cookbook authors and seasoned chefs, to professional food writers and bloggers, and a few TV/YouTube personalities as well. Sally loves being the liaison between an author and their publisher, and takes great pride in guiding authors towards their dreams of publication. From concept to contract, she has brokered more than thirty book deals with many of the top US publishers.

Email Sally


Nina Elder
Executive Food Editor, Every Day with Rachael Ray

Before joining Every Day with Rachael Ray, Nina held positions at Bon Appétit and Better Homes & Gardens. Her work has been nominated for a James Beard Foundation Journalism Award and a Bert Greene Award. She lives in New York, but will always be a Missouri girl at heart.

Jenni Ferrari-Adler 

Jenni Ferrari-Adler is an agent at Union Literary. She represents the agency’s award-winning food writers and food shops, and many IACP members including, Maureen Abood, Faith Durand, Megan Gordon, Jess Thomson, Amelia Levin, Maria Speck, Nancy Singleton Hachisu, Cheryl Sternman Rule, and Domenica Marchetti. She has taught writing at the University of Michigan and the Gotham Writers’ Workshop, and worked as a reader for The Paris Review and as a bookseller at Housing Works.

Email Jenni


Kathleen Flinn

Kathleen Flinn is the author of The Sharper Your Knife, the Less You Cry, the New York Times best-selling memoir about her time at the famed Le Cordon Bleu in Paris. She leveraged her training to investigate what holds home cooks back from cooking, in her acclaimed follow-up The Kitchen Counter Cooking School, named 2012 Non-Fiction Book of the Year by the American Society of Journalists & Authors.

Her third book with Viking/Penguin, the multi-generational culinary memoir Burnt Toast Makes You Sing Good, was published in August 2014. She is the founder of the popular food writing series “Hungry for Words” and the web site She’s wrapping up four years of service on the IACP Board of Directors to chair our group’s non-profit arm, The Culinary Trust.

Lorraine Goldberg
Social Media Manager for Allrecipes

Lorraine Goldberg is the Social Media Manager for where she drives social strategy and implementation for the world's largest digital food brand. 

Lorraine's career and excitement for social media started in 2008 when she joined Twitter to connect with fellow food bloggers and social influencers leading her to manage social media/PR for a top-rated food truck in Seattle. Her passion for building brand loyalty, customer engagement, social campaigns, marketing, and food led her to Allrecipes in 2012. 

In her free time she's immersed in Seattle's food and drink scene exploring restaurants, celebrating craft cocktails, and being a total food nerd. Plus making the best salted brown butter rice krispie treats.

Rob Grimm 
Food Photographer

Rob Grimm is a commercial food and beverage photographer operating full service studios in Chicago and St. Louis. Rob is known for producing striking and graphic images for clients all over the world. In recent years he has traveled extensively on the educational and lecture circuits sharing his trade secrets and wealth of knowledge.

In 2014 Rob co-founded RGG EDU, a company that produces educational tutorials on all photography genres. After 25 years in the business, Rob is enjoying the challenges of being a working professional while sharing insights with future generations of photographers.

Lisa Gross
Founder/CEO, The League of Kitchens

Lisa is the daughter of a Korean immigrant and a Jewish New Yorker. She was raised on one grandmother's denjang-guk and the other's matzoh ball soup. The League of Kitchens is borne out of her passion for New York City, her love of cooking, and her connection to the immigrant experience.

Lisa's projects as an artist, educator, and social entrepreneur create opportunities for learning, connection, and multi-sensory engagement. She is the founder of The Boston Tree Party (an urban agriculture performance project), a former food writer for the NY Press, and a frequent speaker at universities and conferences. Lisa received her MFA from the School of the Museum of Fine Arts/Tufts University and has a B.A. from Yale University.

Email Lisa



Kathy Gunst
Resident Chef for Here and Now

Kathy Gunst is the author of 14 cookbooks and numerous articles for such publications as the Washington Post, Eating Well, Modern Farmer, Yankee, Down East, Taste, and more. She is the Resident Chef for the award-winning public radio show Here and Now, heard on over 400 public radio stations nationwide. She has received numerous IACP and James Beard award nominations for her print and radio work.

Email Kathy

Carla Hall 
Co-Host of The Chew

Carla Hall is a co-host of ABC’s popular lifestyle series The Chew, seated alongside restaurateurs and Iron Chef America stars Mario Batali and Michael Symon, entertaining expert Clinton Kelly and health and wellness enthusiast Daphne Oz.

Hall is best known as a competitor on Bravo’s Top Chef, where she won over audiences with her fun catch phrase, “Hootie Hoo” and her philosophy to always cook with love. Carla’s approach to cooking blends her classic French training and Southern upbringing for a twist on traditional favorites. She is committed to health and balance in everyday living.


Dorothy Cann Hamilton
CEO, International Culinary Center, President, USA Pavilion at the 2015 World Expo in Milan

Dorothy Cann Hamilton, the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute) is the President of Friends of the USA Pavilion at EXPO Milano 2015. A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was an IACP Entrepreneur of the Year and in 2015 was awarded the Legion of Honor from the French government. She is a mentor for business accelerator Food-X , creator and host of the PBS television series and weekly radio show, Chef’s Story, and is author of the book Love What You Do.

Steve Hansen

Hansen is an award-winning photographer with a commercial studio in Seattle; he specializes in capturing images of food, beverages, and products for advertising and packaging. Steve is a former chef and a graduate of the Culinary Institute of America with stints at Restaurant Daniel and Le Cirque in New York, and two years as the Pastry Chef at the Herbfarm Restaurant near Seattle. His experience as a chef, food stylist, and digital artist have allowed him to craft a unique and whimsical photographic style.


Tamar Haspel 

Tamar Haspel is a journalist who's been on the food and science beat for the best part of two decades.  She writes a monthly Washington Post column, Unearthed, which covers food supply issues: biotech, pesticides, food additives, antibiotics, organics, nutrition, and food policy.  When she’s tired of the heavy lifting of journalism, Ms. Haspel helps her husband on their oyster farm, Barnstable Oyster.

J.M. Hirsch
Food editor, AP

By day,  Hirsch is food editor for The Associated Press and author of “Beating the Lunch Box Blues” and “High Flavor, Low Labor: Reinventing Weeknight Cooking.” By night, he's just a dorky dad trying to feed his son a great dinner and pack him a lunch he’ll eat and Hirsch feels good about.  Twitter

Amanda Hite
Co-Founder & Chief Change Officer Be The Change Revolutions

Amanda Hite is the Co-Founder, Chief Change Officer of BTC Revolutions (Be The Change), a multiple award winning social marketing agency that specializes in engaging communities and igniting movements. From humanitarian organizations to multi-billion dollar businesses, BTC leads the social media movements of many best in class, do-good and world changing brands.

Amanda has been featured as a Social Media Influencer in several publications, including The Huffington Post, Entrepreneur and Nation’s Restaurant News. 

Email Amanda


House of Brinson. William and Susan Brinson are a commercial photography team. Both graduated from Savannah College of Art and Design. After moving to NYC, Susan began her career in the advertising industry, while William worked in the photography industry. They decided to team up after working together for years behind the scenes and make their professional partnership official. They work as a team on advertising, cook book, editorial and social media projects. William and Susan also collaborate on House of Brinson, their personal blog. They explore food, photography and renovating their 1850s house. Photography clients include Martha Stewart Living, The New York Times Magazine, Real Simple and Chipotle. Represented by Elyse Connolly.

Nancy Hughes
Author and Food Consultant

Nancy S. Hughes is a nationally recognized author and authoritative food consultant. With over 30 years’ experience, she has written 16 nationally published cookbooks, contributed to 57 additional cookbooks and has developed over 7,000 published recipes.

Nancy has been privileged to work with a variety of major corporations, health-focused organizations, national magazines, food companies and web-based clients.

Email Nancy



Sponsor & Partnership Opportunities




Our 37th Annual Conference will be in Washington, D.C.!

Dates: March 27 - 30, 2015

The IACP Annual Conference is among the premier professionally focused educational and networking events in the food world. It’s here where companies showcase new technologies, where experts debate and discuss new trends, and where a wide-ranging group of experts from around the world gather to network and exchange information.  And with large events like the Host City Party, the Book and Blog Festival, and the IACP Awards, the IACP is an ideal forum to reach a wide audience of culinary influencers.

Partner Year-Round

Year-round opportunities include, among others:

  • Frontburner e-zine advertising and sponsored content
  • Advertising or sponsored content  in our monthly news blasts to IACP membership
  • Branded email blasts to IACP membership
  • The Culinary Trust sponsorships
  • Sponsoring our popular Speaker Series
  • Customized partnerships

For the 2014-2015 Media Kit, or for more information on partner opportunities, contact Doug Duda, Director of Strategic Alliances and Business Development, at



2015 Conference Hotel

2015 IACP Annual Conference | March 27-30

Marriott Renaissance Downtown Washington DC

Our 2015 annual conference will be held at the Marriott Renaissance Downtown, Washington DC. If you want to be in the middle of the action for conference, this is the place to be. 

Room Rates:

Single and Double Occupancy rooms: $219 plus tax/fees.  This rate includes wireless internet in the sleeping room, 1 bottle of water upon arrival, and access to the onsite Fitness Center and Spa Facilities.  Reservations by attendees must be received on or before March 9, 2015. 

Reservation Deposit:

All reservation requests will require a credit card guarantee, and a first night room deposit within 14 days after the guestroom is confirmed by the hotel.  Deposits will be refunded for rooms cancelled more than 72 hours prior to arrival.  

Hotel Details:

999 Ninth Street NW  
Washington, DC 20001

Phone: 202.898.9000 | website

Reserve your room online now.

To make reservations over the phone, call 202.898.9000 and ask for the "IACP block". 

Want to room with someone for conference? Head on over to our private IACP Facebook group to find a roommate. 


St. Paul, MN: A Day of Culinary Connections

A Day of Learning and Networking

October 9, 10, 11 | St. Paul, MN
Join us at Cooks of Crocus Hill on Grand Ave

Come join us for a day of learning, networking, and fun with fellow culinary professionals in the Twin Cities. Our speakers will present on branding, sensory science, trend spotting, and more! 


Bernice Neumann and the Exponent PR Team 
Bernice focuses on food and nutrition branding at Exponent PR, a PR firm specializing in modern branding based in Minneapolis. She knows the food industry inside out—and from farm to table. The team at Exponent PR handles clients like General Mills, DuPont, and Nestle, among many others. 

Liz Barker, Land O'Lakes

Chef Raghavan Iyer 
Raghavan is host of Emmy Winning show "Asian Flavors", author of 4 cookbooks, spokesperson to numerous international corporations including CanolaInfo, corporate trainer for Bon Appetit Management Company, and owner of Turmeric Trail - a line of roasted spice blends. He is the current Board President of IACP.

Renay Dossman, Target Trend and Design Manager Owned Brand Foods

Team from Tad Ware & Co 
Tad Ware & Co is a creative marketing firm based in Minneapolis whose clients include Hormel, Land O'Lakes, Kikkoman, Ocean Spray and more.  


Thursday October 9th:

Fish & Seafood Best Practices Dinner with The Fish Guys at St. Paul Hotel Optional

Friday, October 10th:

Educational Sessions 

8:00 to 8:30am: Registration and light breakfast

8:30-5:00pm: Six educational and fun sessions: 

  • Brands and Bloggers with Bernice Neumann and team, Exponent PR
  • Sensory Science 101 with Liz Barker, Land O'Lakes
  • Lunch Demonstration with Chef Raghavan Iyer
  • Trend Spotting with Renay Dossman, Target Trend & Design Manager Owned Brands
  • Tips for Top-Notch Food Photography and Video with Tad Ware & Co
  • Cheese, Chocolate, Wine Tasting and Pairing with Alicia Baldwin, Kevin Lindee and Marcus Hanson

Saturday, October 11th

Market Tour with Robin Asbell at Mill City Farmers Market Optional

Our group will meet up for a quick talk with a representative from the market about what makes Mill City Market unique, then move on to tour the market. Expect to meet founder Brenda Langton, who will be preparing special crepe samples for us. We will have more samples of famous Chef Shack mini-donuts, cheese, kraut and kimchee, kombucha and chai, apples, trout, and other market delights, to tide us over until lunch.

It's Apple Festival time at the market, and we will watch a cooking demonstration by local chef Jenny Breen, featuring the best local apples, and sample the fare. We will also meet a representative of Seed Savers. After the cooking demonstration, we will visit a few more booths and then purchase our own lunches at the food vendor of our choosing.


2015 Conference Information

Mark your calendars! Our 37th Annual Conference will take place in Washington D.C March 27th-30th. 

New to conference? Take a look at our 2014 conference publication to learn what conference is all about. 

More info coming soon! 

Volunteer Opportunities

We're currently seeking volunteers for the Host City Committee for our 2015 Annual Conference in Washington D.C. If you're located in the D.C area, are familiar with the city, and have time to spare over the next year, we'd love to hear from you! Take a look at the open volunteer opportunities, and then get in touch with Kendra McMurray at to get involved.

Pease note: Our volunteer positions are currently open to IACP members only. 

                                    Open Volunteer Positions:

Host City/Opening Night Reception Planner: Help plan our Opening Night Reception, one of the biggest and most anticipated evening events of IACP conference.
Optional Tour Planner: Know all the best parts of D.C? Come help develop city tour ideas, and work to secure tour operators and venues.
DC Concierge Crew: Help create restaurant guides, transportation guides, and other helpful tools for out of town conference attendees.
Local Volunteers: If you live in the area or are planning to attend conference, come volunteer on the ground. Help direct attendee traffic, monitor sessions, and answer attendee questions.





Planning a One-Day City Event

One-Day City Events are more structured than a Grassroots gathering, and they require more planning and logistics, including review and approval from IACP headquarters staff. Here are the steps to organizing such an event.

1. Develop an event proposal
Complete the Event Request Form and submit it to Director, Conferences & Events, Kendra McMurray, CMP, at, at least 4 months prior to the event date.

2. Proposal decision
A committee composed of four IACP member-volunteers and two IACP staff members will review your request to determine viability. Requests will be evaluated based on value to members, logistical feasibility, and timing. The completed evaluation forms are submitted to the Chief Executive Officer and the scores are tabulated.

IACP headquarters will contact you within 30 days to notify you of event decision status. If your event is approved, start planning!

3.  Download the Regional Event Toolkit to Started Planning Your Event
It’s a good idea to review the elements in this toolkit even before you submit your proposal, so that you get an idea of all the aspects involved in producing an event. 

Other useful documents include the Regional Meeting and Budget Template, a sample letter to speakers, and Event FAQ.

Any questions? Contact anyone at IACP Headquarters, but Kendra McMurray or Margaret Crable will be standing by to help!


2015 Program Committee

Each year a committee of member-volunteers helps to shape the program offerings at conference by reviewing proposed ideas and speakers and turning them into a full slate of educational sessions for attendees.

Meet this year’s committee:


Joe Yonan, Committee Chair, is the two-time James Beard Award-winning Food and Travel editor of The Washington Post and the author of  Eat Your Vegetables: Bold Recipes for the Single Cook (Ten Speed Press, 2013), which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's "Here and Now.” 

In 2011, he wrote Serve Yourself: Nightly Adventures in Cooking for One, which Serious Eats, David Lebovitz, and the San Francisco Chronicle named to their best-of-the-year lists.

Joe was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section. He writes the Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. He also writes regularly about his efforts to grow food on his 150-square-foot urban front yard. His work from the Globe and Post has appeared in three editions of the Best Food Writing anthology.

In addition to his writing and editing, Joe frequently speaks about his work at conferences, book festivals and other events, and has taught hundreds of cooking classes through such venues as Central Market, Stonewall Kitchen, Culinaerie, L’Academie de Cuisine and SideTour.

Joe, who grew up in West Texas, spent 2012 in North Berwick, Maine, on leave from the Post to learn about growing and homesteading from his sister and brother-in-law and to work on Eat Your Vegetables. He is a graduate of the University of Texas at Austin and the Cambridge (MA) School of Culinary Arts.


Sally Swift is co-creator and Managing Producer of public radio’s award-winning food program The Splendid Table, heard nationwide on over 400 public radio stations and internationally on satellite radio.

The program has received multiple broadcast awards, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, a Gracie Allen Award in 2000 for Best Syndicated Talk Show, and four Clarion Awards (2007, 2008, 2009, and 2010) from Women in Communication.

She is a writer, co-authoring the best-selling, The Splendid Table’s How To Eat Supper, the James Beard Award-nominated How To Eat Weekends, and The Summertime Grilling Guide with Lynne Rossetto Kasper.

She has developed and edited an on-going ebook series, Eating in with Lynne, and has also collaborated with Pati Jinich on her best-selling book, Pati’s Mexican Table The Secrets of Real Mexican Home Cooking

Sally has written and developed recipes for a variety of publications including Saveur, Cooking Light, and Real Food, and has written scripts for many nationally broadcast radio and television programs and live events, and has worked in various capacities in film and television in her 20-plus year career in broadcasting. Keep up with Sally at and on Twitter @sallyswift. 

Nancy Hopkins is the Sr. Deputy Editor, Food and Entertaining/Brand Catalyst for Better Homes and Gardens.

She spends her days planning the food pages for BH&G, where she has been for the last 16 years, along with a staff of two food editors and two assistants. Together they create more than 250 recipes and food ideas to fill the monthly food features of the magazine each year.

Nancy is also a frequent judge for national cooking contests such as the Pillsbury Bake-Off and the National Chicken Cook-Off as well as the James Beard Awards.

Nancy is a member of IACP and Les Dames d’Escoffier and sits on the WineFest Des Moines Board. She is also a regular Trend Spotter for the NASFT’s Fancy Food Show and covers trade shows nationally and internationally. 


Sarah Rosenberg founded Wicked Good Media in 2011, after more than a decade at the landmark ABC News show “Nightline.” An Emmy-nominated and James Beard Award-winning producer, Sarah originated and developed "Platelist" profiles of many of the greatest names in the culinary world – from Thomas Keller and Daniel Boulud to Daniel Humm and Rene Redzepi.

A native Bostonian, Sarah graduated from George Washington University. In 1999, she joined ABC News – where assignments took her across America and around the world.

She has worked in Baghdad, Soweto, Qatar, and London, among other locations, and produced reportage from the Pentagon on 9/11. Sarah is now based in Manhattan, but travels extensively for pleasure and work.

To channel her continued passion for investigative journalism and food politics, Sarah sits on the Board of Directors for the Food and Environment Reporting Network (FERN). Follow Sarah on Twitter @RoOnDemand and Instagram @wickedgm


Chef Gregory Silverman, Managing Director, Wellness in the Schools

Chef Greg is the Managing Director of Wellness in the Schools. Wellness in the Schools  inspires healthy eating, environmental awareness and fitness as a way of life for kids in public schools. Through meaningful public/private partnerships with school leadership, teachers, chefs, coaches, parents and kids, WITS develops and implements programs that provide healthy foods, healthy environments and opportunities for regular play to help kids learn and grow.

Greg comes to  Wellness in the Schools from  Share Our Strength where he was charged with building the programmatic partnerships necessary to grow the No Kid Hungry campaign and its national nutrition education efforts via  the flagship Cooking Matters at the Store program.

Greg has a long food and health focused journey over the last two decades.  He worked in London as a food consultant for public sector organizations and the London Borough of Richmond upon Thames; was a multiple restaurant owner and chef in Ithaca, NY; and spent time as a U.S. Peace Corps volunteer in Mali.

Greg holds a degree in Anthropology from Ithaca College, a certificate in Culinary Arts from the International Culinary Center and a Masters of Science in Food and Nutritional Policy from the Centre for Food Policy at the City University of London.  Chef Greg loves that he spends his waking hours  cooking food with family and friends and cooking  up change with communities across the nation. Stay connected with Greg thru email or his website

Upcoming Regional Events

Stay tuned for more events! If you're not a current member, join our mailing list for event invites and other IACP news. 



Past Regional Events

Past Regional Events: 

Twin Cities, MN: A Day of Culinary Connection
October 9th,10th, & 11th, 2014
Read more

Seattle, WA: Telling Stories and Selling Content for 21st Century Food Professionals
October 26th & 27th, 2013
Read more


Atlanta, Georgia: A 360-Degree Look at Food
October 19th, 2013
Read more

Columbia, Missouri: The Art of Food – Culinary Arts in the Media
September 20, 2013
Read more.

Southern California: Careers, Connection, and the Art of Reinvention
August 6, 2011
Read more.

New York (organized with The Culinary Trust)
February 18-19, 2011
Read more.

Missouri Regional Conference: Celebrating Chocolate, Champagne, and Pastry
February 4-5, 2011
Read more.

Stay tuned – we have more fabulous events in the works for 2014!


2015 Call for Proposals

37th Annual Conference 
Washington, D.C March 27th-30th

Call for Ideas and Proposals 

Our Conference Program Committee, headed by Joe Yonan, Washington Post food and travel editor, is requesting your ideas and proposals for sessions for the 2015 annual conference.

Successful proposals will be those that address best practices and trends in culinary communication. While in the past, conference sessions have had a broad scope -- attempting to offer a bit of something for everyone -- our aim for 2015 is to deliver a focused program that targets the most vital issues that are shared among all our membership.

For more insight into the proposal process, read an article written by David Joachim, Program Chair for the Austin conference in 2011.

 Submission Process: 

Questions about proposals? Please contact our Communications Director, Martha Holmberg, at The final deadline for submission is June 30, 2014.

2013 San Francisco

From Dirt to Digital
35th Annual Conference 
April 6-9th 2013

Quick links to the 35th Annual Conference: 

Call for Authors for Edible Series


Reaktion Books has just released four new books in the Edible Series:

  • Barbeque: A Global History by Jonathan Deutsch and Megan Elias
  • Beer: A Global History by Gavin D. Smith
  • Eggs: A Global History by Diane Toops
  • Nuts: A Global History by Ken Albala

Authors are still being sought for future editions of Edible Series books-- single subject topics with significant global histories.  Authors are also sought for a new Food Controversies Series. For further information about either series, please contact Andrew Smith at

2014 Chicago



Thanks to all the attendees, volunteers, exhibitors, and sponsors who came together to make IACP36 such an amazing event. Here we've collected photos and news stories from across the country that highlight our Chicago conference and the delicious food, connecting, and learning that we all shared.

Conference Recordings:

Recordings of our sessions and plenary speakers are available now. Click here to access.


Take a look at photos from the conference here.  Please feel free to download and share these photos! 


Eater National
IACP Announces 2014 Food Writing Award Winners 

Los Angeles Times 
Suzanne Goin Among IACP Cookbook Award Winners

Chicago Tribune 
Culinary Event Features Trends, Health, Cookbooks 

Huffington Post
Stone Edge Farm Win's IACP Cookbook of the Year Award

The Gourmet Retailer
IACP Report: Charting Culinary Trends

Miami Dish
Four Fascinating Moments from the International Association of Culinary Professionals Conference

Kalman & Pabst
How Much We Ate at IACP and Other News

IACP Award Winners

Click here for a list of the 2014 IACP Award Winners. 

IACP Conference Program 

Click here to download the 2014 IACP Conference Program 


Join us next year at the 2015 Annual Conference March 27th-30th in Washington, D.C! 

Chicago Dining Guide

Not sure where to eat while in Chicago? Check out our recommendations!



 Just steps from our conference hotel, Eataly is serving authentic Italian food at a variety of small sit-down dining areas and informal bars. Call ahead to make a reservation, and they'll call you once your table is ready!
Brindille  Think foie gras, squab and lamb saddle dishees served in a refined, sexy ambiance complete with fine china and French linens.
Frontera Grill/Xoco  This quick-service cafe from Rick and Deann Bayless proffers contemporary expressions of Mexico’s most beloved street food and snacks.
     Dillman's  An upscale deli serving matzo-ball soup, smoked meats, rye breads, and other American deli favorites
Bavette's Steak  A European-style steakhouse with a signature prime ribeye dry-aged in house.
  Boarding House Great place for wine with friends.
     RPM Italian A modern Italian restaurant.
   Siena Tavern Modern Italian cuisine, the perfect place for large parties and drinks
    Three Dots Very popular new tiki bar.

iver North Neighborhood: Staying at the Marriott with us? Check out these restaurants close to the hotel. 

Randolph Street:

  • Avec/Blackbird
  • Girl and the Goat
  • Little Goat: A trendy diner serving all-day breakfast, baked goods, and coffee
  • Au Cheval: A trendy diner with a late night menu
  • Dawson
  • RM Champagne
  • Nellcote: Great place to take a group
  • GEB Bistro
  • CH Winery
  • Urban Belly/Belly Q
  • Grange Hall Burger Bar
  • Green Street Smoked Meats

Lincoln Park Neighborhood:

  • J. Parker: An awesome rooftop bar at the Hotel Lincoln with great views
  • West
  • Publican
  • Aviary
  • Moto/iNG
  • Vera: Serving delicious wine and locally sourced food
  • Sepia
  • Province
  • Kinmont 
  • Tanta 
  • Ada Street: Check out the speakeasy like bar in the back
  • Embeya
  • Mag Mile/Streeterville
  • Purple Pig
  • Cicchetti 

Old Town:

  • Glunz Tavern: Stop in for wine, whiskey, and comfort food.

Logan Square:

  • Longman and Eagle
  • Revolution Brewing
  • Parsons Chicken and Fish
  • Scofflaw: Delish cocktails! 
  • Fat Rice 
  • Table, Donkey and Stick

Wicker Park/Bucktown:

  • Big Star
  • Carriage House
  • Mindy's Hot Chocolate 
  • Trencherman 
  • Mott Street: Serving awesome Korean fusion


  • Honey Butter Fried Chicken
  • Hot Doug's

Want  St. Patrick's Day suggestion? Check out this list of authentic Irish pubs.

Meet the Restaurants Coming to Host City Reception!

Take a look at the 20 delicious Chicago restaurants providing food and drink at our kick-off party.

2015 Creative Showcase

Sunday March 29, 2015, 7:00 – 9:00 PM

Marriott Renaissance 
(the conference hotel)
999 9th St, NW, Washington DC



Formerly known as “Book and Blog,” the Creative Showcase is a lively evening that celebrates creativity in culinary communications. On deck, a wide range of content creators – cookbook authors, bloggers, photographers, website designers…all are welcome to exhibit, and cookbooks will be sold.

This is the chance for attendees to get autographs from favorite authors, find a new photographer for their marketing campaign, make that coveted blogger-brand connection, and otherwise just have a good time. Food, drinks, hang out space are all part of the scene.

PLUS Ten-Minute Mentor sessions: opportunities to meet with senior editors, publishers, agents, and experienced videographers and photographers for exclusive networking and feedback sessions. 

The Creative Showcase will be open to the public, so exhibitors will get the chance to reach out to a wider audience.

Q: How much does it cost to be an exhibitor?
Members $85/non-members $100. The fee is for a shared table for the full duration of the event (you’re not required to be at the table the entire 2 hours, though we request your table is attended for at least 60 minutes).

Q: What is the deadline for registering to exhibit? 

A: Monday March 9, 2015. Please note that tables are subject to availability. As we expect these tables to book quickly, we encourage you to register as soon as possible.

Q: How are book sales handled?
This year, local DC bookstore Politics & Prose will be our bookseller. They will order books, bring them to the event, handle all sales, and return any unsold books.

On the registration form, you will enter your book title, publisher, ISBN, and whether you want hardcopy or paperback.

If you are a self-published author, or your book is out of print or hard to find, you should contact Trish Peeva at Politics and Prose ( so she can create consignment terms to sell your book.

For E-books and other digitally produced work, simply enter the name of your blog, website,app, etc, on the entry form. You will need to bring your own device to display your work (tablet, laptop, etc.).

Q. Can I have copies of my book at my table?
A. Authors must have one copy of their book for display purposes, clearly marked as such to avoid confusion with the books that are for sale. 

Q. Can I dress up my table?
A. Creators can present any type of display or marketing materials you would like, as long as you can set up and break down the display easily. Wi-fi is available in the event space, so bloggers and eBook authors can connect to their work online. You must provide your own tablet, computer and/or monitor. Projectors are not available. Electrical outlets are not likely to be available, so come fully charged or with an external battery of your own.

Q; Who attends the Creative Showcase?
A. The event is open to all IACP conference attendees, including those who have purchase a pass for the Monday Intensives. There is no extra cost for registered attendees. The event will be open to the public, however. Tickets go on sale in early March.


General questions about conference or Creative Showcase? Contact Martha Holmberg,


Our Speakers for the Plenary Sessions and Special Events

Click here to view the full conference program and to register.

Click here to meet our session speakers.

Ferran Adria has been recognized as the best chef in the world. Since joining the restaurant in 1987, he has been the creative force behind elBulli, in Catalonia and a pioneer in gastronomic innovation. The restaurant in its current form has closed, and Adria's focus has turned to his foundation, a think-tank for gastronomy and creativity. Adria has just published his seven-volume book, elBulli 2005 - 2011; he will be available for book purchase and signing after his plenary presentation.

Rick Bayless is a chef, author, TV host, and expert in Mexican cuisine, based in Chicago. His PBS series is in its ninth season. In 2012, Rick was nominated for an Emmy. Rick has written eight cookbooks. His second book, Mexican Kitchen, won the Julia Child IACP cookbook of the year award in 1996. He owns three lauded Chicago restaurants -- Frontera Grill, Topolobampo, and the LEED GOLD-certified, fast-casual Xoco. Bayless will be the host of our plenary sessions, a tour guide, and a panelist on a session on Mexican artisan cheeses. Rick and his staff established the Frontera Farmer Foundation in 2003 to support small Midwestern farms, to date awarding $1.2 million to 71 farms. In 2007, Bayless and his team launched the Frontera Scholarship, a full-tuition scholarship that sends a Mexican-American Chicago Public School student to Kendall College. In 2007 Rick was awarded Humanitarian of the Year by the IACP. He has received a number of James Beard Award nominations as well, winning six: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who's Who of American Food and Drink, plus two for his cookbooks.

Nephi Craig is a chef and the Founder of the Native American Culinary Association, dedicated to the research, refinement, and development of Native American Cuisine. A highlight of his work with NACA was a Native American-themed menu at the James Beard House, Craig's second Beard House dinner in two years. Craig writes about the current state and evolution of Native American culinary traditions affected by hunting, fishing, and agricultural rights, as well as United States and Indian relations in Native American history. Craig is currently the Executive Chef at the Sunrise Park Resort Hotel; he is an enrolled member of the White Mountain Apache Tribe and is half Navajo. Learn more on his blog, Apaches in the Kitchen.

Douglas Gayeton is co-founder of the Lexicon of Sustainability, a multi-disciplinary project that creates information artworks, short films, pop up shows and immersive educational experiences; by illuminating the vocabulary of sustainable agriculture, and with it the conversation about America's rapidly evolving food culture, this project educates, engages and activates people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America. Gayeton is the author of Slow: Life in a Tuscan Town. The award-winning book features a preface by the founder of Slow Food, Carlo Petrini and an introduction by Alice Waters. He is also author of the upcoming book, Local: The New Face of Food and Farming in America, to be published by Harper Collins, in May 2014. The book accompanies his award-winning PBS series, Know Your Food, now airing online and on select stations across the US. His photographs have appeared in Time and other magazines and are held in numerous museum and private collections around the world. When he is not taking pictures or writing about sustainable solutions to climate change, Gayeton manages a small goat farm in Petaluma, CA entirely without the help of his recalcitrant cattle dog. Learn more about his work at

Sam Kass is the Executive Director of Let's Move! and Senior Policy Advisor for Nutrition Policy at The White House. He leads First Lady Michelle Obama's work to help America raise a healthier generation of kids and also advises on food and nutrition issues beyond Let's Move! Kass helped the First Lady to create the first major vegetable garden at the White House since Eleanor Roosevelt's Victory Garden. In 2009, Sam joined the White House Kitchen staff; he has worked at 312 and Avec in Chicago and was trained as a chef by one of Austria's greatest chefs, Chef Christian Domschitz in Vienna.

Russ Parsons is the food editor and columnist of the Los Angeles Times. He has been writing about food for 30 years, including almost 25 years at The Times. He is the author of the cookbooks How to Read a French Fry and How to Pick a Peach. In 2008 he was inducted into the James Beard Foundation's Who's Who of Food and Beverage, the hall of fame of American cooking. He has won many food journalism awards, including those from the International Association of Culinary Professionals, the Association of Food Journalists, and the James Beard Foundation. How to Read a French Fry was a finalist for two Julia Child cookbook awards. How to Pick a Peach, which was published in 2007, was named one of the best 100 books of the year by both Publisher's Weekly and Amazon. Russ will be hosting our Cookbook, Digital Media, and Bert Greene awards and will be a panelist on a session on trends.

Ben Reade is Head of Culinary Research and Development at The Nordic Food Lab, the non-profit institution founded by Rene Redzeppi of Noma restaurant in Copenhagen. Reade was also Project Manager for the 2013 MAD 2 Symposium. Reade attended culinary school in Ireland and has cooked in kitchens throughout England, Scotland, Italy, and France. He is currently studying edible insects in Australia and Mexico, but will take a break to eat some great food in Chicago with us. Reade will be a plenary speaker as well as a panelist on a session on Nordic cuisine.

Executive Committee Meeting Day 2

Executive Committee Meeting Day 1

Information for Attendees

Planning to attend the 2014 Annual Conference? Get all the information here.


It's time to connect in meaningful ways...with members, experts, ideas, and delicious inspiration! Our theme this year is "Food Conectors" and over the course of four days we'll be connecting to the past, present and future with a full program of classes, speakers, and networking opportunities that will bring you cuisines from all over the world and discuss the latest trends in food and drink.  

Register for 2014 Annual Conference:

  • Click here to register for the 2014 Annual Conference or to buy a day pass. 
  • Click here for a worksheet to plan your schedule for conference

IACP 2014 Conference Program:

  • Click here to download the full conference program. 

Individual Event Tickets:

Please note: All evening events are included in full conference registration. Day passes include evening events for that day. You will need to buy tickets to an individual event if you do not have a full conference registration or a day pass for that day. 

  • Click here to purchase a ticket to Host City Reception on Friday, March, 14th. (Held at the Chicago Illuminating Company. A complimentary shuttle bus between the Marriott Hotel and the event will be provided for attendees.) 
  • Click here to purchase tickets to the IACP Awards Luncheon on Saturday, March 15th. 
  • Click here to purchase tickets to Book & Blog Fair on Saturday, March 15h. 
  • Click here to purchase tickets to Farewell Reception on Monday, March 17th.

Exhibit at Book & Blog:

  • Click here to sign up to exhibit your book, ebook, or blog at conference. 

Learn More About Conference:

  • Click here for a highlight of the schedule for each day + what's new this year for conference! 
  • Click here for a list of the Speakers presenting at conference. 
  • Click here to see who else is attending conference.
  • Click here for a list of the restaurants serving food & drink at Host City Reception. 

Plan Your Stay:

  • Our conference will be held at the Chicago Marriott Downtown. Click here to see room rates, reserve a room and to learn more about the hotel.
  • Sharing a room is a great way to cut down on hotel costs. Visit our "Roommate match" section of the member forums to find a roommate.
  • Want dining, shopping and sight-seeing suggestions for Chicago? Click here.

Program Committee:

Program Committee information coming soon! 



Speakers for 2014 Conference

Our Session Speakers

Click here to meet our Plenary and Special Events Speakers.


Ken Albala is Professor of History at the University of the Pacific. He is the author of numerous books including Eating Right in the Renaissance, Food in Early Modern Europe, and Beans (winner of the 2008 IACP Jane Grigson Award.) Until recently he was co-editor of the journal Food, Culture and Society. Forthcoming this year are a Food History Reader: Primary Sources, Nuts: A Global History, and a translation of the 16th century cookbook Livre fort excellent de cuysine. Albala is also now editing a 3-volume encyclopedia on food issues.

Mindy Armstrong is Director of Insights & Innovation at FoodIQ. For the last 10 years, she has been facilitating a conversation for top brands in the food and beverage industry. She has a particular passion for innovation, leading manufacturers and restaurant chains to the next big idea through an understanding and application of consumer insights and market trends. 

Tori Avey is the creator of websites The Shiksa in the Kitchen and The History Kitchen. She is a contributor to PBS Food and She’s been featured online with Bon Appetit, Williams-Sonoma, and the New York Times as well as on television and radio programs. Tori won the 2012 IACP People’s Choice Award and she currently chairs the IACP Food History section. Follow her on and

Jimmy Bannos is a third-generation restaurateur who worked at his parents’ diner and eventually worked with New Orleans chefs such as Paul Prudhomme at K-Paul’s, Frank Brigtsen, and Emeril Lagasse. Bannos’ New Orleans-style Heaven on Seven restaurants have been some of the most popular eateries in Chicago for 32 years. A collector of both modern and antique cookbooks, Bannos entered the publishing world with The Heaven on Seven Cookbook: Where It’s Mardi Gras All The Time! and Big Easy Cocktails, Jazzy Drinks and Savory Bites.

Based in New York City, Anthony Belliveau-Flores and his brother John co-founded Rowan Imports in 2011. The first exclusive importer and distributor of ciders, they focus on exploring and promoting the national and international world, culture, and history of cider.


Dana Bowen is the executive editor of Every Day With Rachael Ray. Before joining EDWRR, Bowen was executive editor at Saveur, which she joined in 2007. Her earlier career was spent as a food and travel writer who contributed regularly to the New York Times. Her writing has also appeard in Martha Stewart Living, Food & Wine, Real Simple, and O. In 2010, Bowen received both an Eddie and a James Beard award.

CJ Bruce is founder of New Antics, an online video technology company which aims to monetize video content to benefit content creators, consumers, and businesses. Bruce has been providing video marketing and production services to brands from Jamba Juice to to smaller brands for more than six years.

Clyde Burley worked in the television industry for 7 years before joining Whole Foods Market’s video team as a producer in 2011, where he has worked on  food-related projects, including, a video-centric online magazine, and new TV show on Pivot. Burley produced “Hungry for More,” a web-based food series that went behind the scenes with food producers and Whole Foods Market vendors. His project “The Northeast Kingdom” is a story about Jasper Hill Farm; the film was an official selection at the 2013 NYC Food Film Festival.


Greg Buttera has worked with the Moto group, Sable, and The Aviary, where he was the opening chef de cuisine. As creative director, he  worked with Stephen Cole to open The Barrelhouse Flat, named one of Esquire Magazine's 25 Best Bars in America, one of Food & Wine's 10 Best New Bars in America,  Chicago Magazine's Best Cocktail Bar in Chicago, and was nominated for the Best Cocktail Bar in America award at Tales of the Cocktail.

Kathy Campbell is the co-owner of Cooks, Pots & Tabletops, an 18-year old gourmet cookware store and cooking school in Eugene, Oregon. She has been a member of IACP since 1997, and a two-time finalist for an Awards of Excellence in the cooking school category. Cooks, Pots & Tabletops has been awarded Best Kitchen Store from the Eugene Register Guard.

Homaro Cantu is an American inventor, entrepreneur, chef, and molecular gastronomer. He owns and operates the Cantu Designs Firm and Moto Restaurant in Chicago. Hailed as one of America’s most daring chefs, Cantu pushes the limits of gastronomy in a stunning futuristic fashion at Moto.

Hank Cardello serves as Senior Fellow and Director of the Obesity Solutions Initiative at the Hudson Institute. He is the author of Stuffed: An Insider's Look at Who's (Really) Making America Fat and the landmark report Better-for-you Foods: It’s Just Good Business, which delineated the business case to sell healthier foods and beverages. Hank is a former food industry executive, having held positions as President of Sunkist Soft Drinks, Inc., Vice President of Marketing for Canada Dry, Director of Marketing for Coca-Cola USA, and Brand Manager for Anheuser-Busch and General Mills.  He has been a regular contributor to the Atlantic and Forbes on food industry, policy and obesity matters.


Eric Carlberg is the Farm Manager of the Learning Farm located within Prairie Crossing, a conservation community in Grayslake, Ill. The Learning Farm leads a variety of outdoor farm-based education programs, including a job-training program for racially and economically diverse teens.  Before joining the Learning Farm in 2009, Eric earned an M.A. in Theological studies from Chicago Theological Seminary.

Dr. Jifunza Wright Carter is the co-founder of The Black Oaks Center for Sustainable Renewable Living, a non-profit organization dedicated to education and training to assist communities in reducing their carbon footprint and fossil fuel use. A family physician boarded in holistic integrative medicine, Dr. Wright Carter is also a community health advocate and director of Black Oaks' Healthy Food Hub, which has been awarded the IACP-TCT Richard Sax Grant this year. 


Karen Cassady is the coordinator of the Central Market Cooking Schools in Texas. She started her working life as a librarian, but eventually traded business suits for chef’s whites. Her combined experiences of catering, running a restaurant kitchen, managing and cooking for a wholesale food business, teaching catering classes at a local community college, and buying for a local gourmet shop have given her the expertise needed to manage the seven Central Market Cooking Schools.

DJ CAVEM, whose given name is Ietef Vita, is an activist, hip-hop artist, and urban gardener from Denver, Colorado. Along with his wife, Neambe, he runs workshops in Denver public schools called “Going Green, Living Bling" where they teach kids how to eat well and grow organic food—and green jobs—in the inner city. Vita also organized a group of Denver teens to produce a response to the popular "Hot Cheetos and Takis" video, which went viral two years ago. Their resulting remix— "Brown Rice and Broccoli"—is a must-watch on YouTube.

Christine Cikowski and Josh Kulp founded Sunday Dinner Club in Chicago, after graduating from Kendall College. Served in a home setting, their menus feature the best of what’s available from city farmers markets and are often a collaboration with other chefs, food and beverage artisans, and local businesses. Christine has cooked at Blackbird and Milk & Honey Cafe, Josh at Tweet and Restaurant Magnus. Their writings have been featured in Chicago Magazine, The Chicagoist,, and on Josh's food blog,

Amy Collins is the founder of Squid Ink, a literary agency specializing in the culinary arts. As a thirteen-year veteran of the publishing industry, she has worked as a developmental editor and an acquisitions editor. Collins holds a bachelor’s degree in Literature from Wheaton College and did graduate work in Religion and Literature at Yale University. She is an active member of the IACP and  a member of the James Beard Foundation, Slow Food USA, and serves on the executive planning committee for the Meals on Wheels Celebrity Chef Ball.

Gaby Dalkin is a trained chef, recipe developer, and food/lifestyle writer based in Los Angeles. Her blog, What's Gaby Cooking, features original recipes and images that inspire and delight even the pickiest of palates, along with anecdotes from Gaby's on-the-go life. Her first cookbook celebrates her uncontrollable obsession with nature's most perfect food: the avocado.

Jason De La Rosa worked as a film, commercial, and music video editor before joining Whole Foods Market’s video team in 2011. Jason edits general Whole Foods Market video content, as well as videos for, Whole Foods Market’s online magazine, also a new TV Show on Pivot. Jason’s favorite film “Brooklyn Brew Kids”  was an official selection at the 2013 New Belgium Film Festival.


Seattle journalist Rebekah Denn is the winner of two James Beard awards. She writes the All You Can Eat blog and regular print pieces for The Seattle Times, and is a regular contributor to Sunset magazine and other publications. A former food writer for The Seattle Post-Intelligencer, she went on to projects such as ghostwriting cookbooks and being an editorial contributor to Modernist Cuisine. She has contributed to the Zagat and Fodor's guidebooks, written for, and worked as a local editor for Google.

Judith Dern is the senior communications manager at; she recently was head of digital books for as well. She is co-chair of the Digital Media section of IACP. Judith lives in Seattle, Washington, (but wishes she lived in Norway…)


Luigi Diotaiuti was raised on his family’s farm in Basilicata, Italy, and has worked in Tuscany, Sardinia, Venice, Paris, the United Kingdom, and beyond. After 16 years of owning Washington’s “most authentic” Italian restaurant, Al Tiramisu, he was inducted into the American Chefs Corps by the U.S. Department of State. He is also a Certified Italian Sommelier.


Paula Disbrowe is the editor-in-chief of TRIBEZA magazine, in Austin, TX. Her writing has appeared in The New York Times, Food & Wine, and Cooking Light, and she previously served as food editor of Restaurant Business magazine. Disbrowe has written four cookbooks and co-written three others, including Real Cajun with Donald Link, which won the prestigious 2010 James Beard Award for Best American Cookbook.

Jim Dodge is a celebrated pastry chef,  teacher, and author of books including the award-winning The American Baker—published in English and Japanese—and Baking with Jim Dodge. He is a contributing editor to the revised Joy of Cooking as well as a former contributing editor to Food & Wine magazine. He received the Honor Roll of American Chefs (Food & Wine magazine, 1983) and the James Beard Cookbook Award in 1987. Dodge is the director of specialty culinary programs at the Bon Appétit Management Company.

Faith Durand is executive editor of, a daily web publication that draws 7 million readers a month and addresses all aspects of home cooking. Faith is the author of Bakeless Sweets (Stewart, Tabori & Chang), a cookbook devoted to pudding, icebox cakes, and other no-bake desserts. She is also the author of Not Your Mother's Casseroles (Harvard Common Press).


Jody Eddy has cooked at Jean-Georges, The Fat Duck, and Tabla. She was the Executive Editor of Art Culinaire magazine and is the co-author of Come In, We're Closed and of the upcoming Dill: The Nordic Cuisine of Iceland. She writes at and for publications such as Food & Wine, Food Arts, Food Republic, and Culinary Trends. She is a frequent speaker at the CIA's Worlds of Flavor conference.


Amy Emberling is Co-Managing Partner of Zingerman’s Bakehouse in Ann Arbor. After graduating from Harvard, she attended L’École de Gastronomie Française in Paris. She joined Zingerman’s Bakehouse when it opened in 1992 and became a partner in 2000. She has been researching, cooking and baking Hungarian foods since 2010.


Cyndi Fecher is co-founder and editor of Graze, a food literary journal that examines the interplay between food and its place amid politics, human relationships, geography, arts, and culture. She lives in Chicago's Logan Square neighborhood and delights in the many local food options available just steps from her door.


Paul Fehribach is the executive chef and co-owner of Big Jones in Chicago, where he showcases his commitment to preserving historic foods of the American South. His regionally-inspired fare has garnered acclaim, including Best New Restaurant by Chicago Magazine. In 2013, Fehribach was honored as a semifinalist for the James Beard Foundation’s “Best Chef: Great Lakes” award. 


Dr. Lois Ellen Frank is a Santa Fe, New Mexico based Native American Chef and the owner of Red Mesa Cuisine, a catering company specializing in ancestral Native foods with a modern twist. She is a foods historian, culinary anthropologist, James Beard Award-winning cookbook author, photographer, and organic gardener. Dr. Frank spent over 25 years documenting the foods and life ways of Native Americans in the Southwest and is an adjunct professor at the Institute of American Indian Arts (IAIA), where she teaches about the Indigenous Concepts of Native American Foods.
To learn more about Red Mesa Cuisine, visit


Carl Kristian Frederiksen is a Danish chef currently living in Brooklyn. He began cooking in Copenhagen at Skagen Fiskerestaurant, where he was discovered by the general manager of Aamann-Copenhagen, Morten Friis. Friis enlisted Frederiken to help open the Tribeca outpost of Aamann-Copenhagen, which specializes in Smorrebrod.


Mari Gallagher is Principal of Mari Gallagher Research and Consulting Group. Clients and partners include grassroots community and civic organizations, government entities, foundations, and major international corporations. She and her firm have collaborated with the Institute of Medicine of the Academy of the Sciences, the Urban Institute, Harvard, MIT, and many other organizations. She is also the Founding President of the National Center for Public Research. Her publications include “Examining the Impact of Food Deserts on Public Health in Chicago." 

Lorraine Goldberg is the Social Media Manager for where she drives social strategy and implementation for the world's largest digital food brand. She specializes in building content and engagement for Facebook, Pinterest, Google+, Instagram, Tumblr and Twitter. Her passion for building brand loyalty, customer engagement, social campaigns, marketing, and food led her to Allrecipes in 2012. 

Jacob Grier is the author of Cocktails on Tap: The Art of Mixing Spirits and Beer, forthcoming from Stewart, Tabori, and Chang. He is the lead bartender at The Hop and Vine in Portland, Oregon, consults with a variety of spirits brands, and writes the long-running weblog Liquidity Preference. He accepts much of the credit and/or blame for the Bone Luge trend.


A native Californian, Nancy Singleton Hachisu, has lived with her Japanese organic farmer husband and three sons in their traditional Japanese farmhouse for the last 25 years. Hachisu has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium. Nancy's first book, Japanese Farm Food (Andrews McMeel, Sept 2013), was praised in the New York Times, The LA Times, and the London Times and was featured in Food & Wine's Best of the Best Cookbooks, Vol. 16. Hachisu is currently working on her second book, Preserving the Japanese Way: Age-Old Techniques for the Modern Kitchen, to be published by Andrews McMeel early November 2014.

Gregory Hall, considered one of the country’s most innovative craft brewers, is now at the helm of Virtue Cider, the Chicago-based branch-to-bottle cider venture. Virtue specializes in partnering with local farmers to secure the highest quality Midwestern heirloom apples.

Andy Hatch was born in Wisconsin and studied Dairy Science at the University of Wisconsin, where he apprenticed under Master Cheesemaker Gary Grossen.  After apprenticing in France, Italy and England, Andy returned to Wisconsin to run, and eventually purchase, the dairy farm known as Uplands Cheese, where he now lives, milks cows and makes cheese.

For 15 years, Dianne Jacob has coached writers on book proposals that have attracted advances of up to six figures from major publishing houses. Previously a magazine and newspaper editor, she is the author of Will Write for Food and co-author of Grilled Pizzas & Piadinas. She is currently collaborating on a cookbook to be published by Rizzoli.


Ed Janus is a writer, independent audio journalist, and oral historian in Madison Wisconsin. Early in his career, he became a dairy farmer; in 1990, Janus began his journalism career and has since interviewed hundreds of people on topics ranging from education policy to language. In 2006 Janus began producing a series of audio stories of dairy farmers and cheesemakers for the Wisconsin Milk Marketing Board. His book, Creating Dairyland (Wisconsin Historical Society Press) shows how learning to care for cows saved Wisconsin farmers from themselves, transformed them into progressives, created an industry, and bequeathed the endearing bucolic landscape to Wisconsin that continues to define the state’s psyche today.

Daron Joffe is an eco-entrepreneur and biodynamic farmer. He is the author of a new book with Stewart Tabori and Chang called "Citizen Farmers - The Biodynamic Way to Grow Healthy Food, Build Thriving Communities and Give Back to the Earth." The South African native, known as “Farmer D,” is the founder of his company Farmer D Organics. His biodynamic compost and raised beds are sold through companies like Whole Foods, Williams Sonoma, Seeds of Change as well as his own flagship retail store in Atlanta. Joffe designs, builds and manages educational gardens and farms for schools, restaurants, hospitals, non-profits and master planned communities across the country. For more info:

Bill Kim began his culinary career at the School of Culinary Arts at Kendall College and spent the next 15 years working in top French and Asian restaurants across the country, including working with Chef Jean Banchet at Ciboulette; sous chef positions at Charlie Trotter’s, Trio, and Susanna Foo; and as the opening executive chef of the Inn at Blueberry Hill in Massachusetts. Kim returned to Chicago as chef de cuisine of Charlie Trotter’s, eventually becoming executive chef at Le Lan. In 2008 Kim opened his fast casual fantasy, Urbanbelly, a modern noodle and dumpling concept. Belly Shack opened in 2009, highlighting pan-Asian cuisine with Latin notes; his latest installment, bellyQ, is a casual Asian barbecue spot in Chicago’s West Loop.

Shane Kost owns and operates Chicago Food Planet Food Tours (est. 2006), the largest seasonal Food Tour Business in North America. Chicago Food Planet employs more than 20 staff members and operates three-hour Food Tours in six off-the-beaten-path Chicago neighborhoods between March and November. Shane also operates Food Tour Pros (est. 2009), which offers two-day and three-day courses focused on helping individuals learn, start, and operate their own Food Tour businesses in cities and towns across the globe. Food Tour Pros currently has helped more than 200 business owners in more than 20 countries and 85 cities worldwide. Learn more about Kost at;;

Bruce Kraig is Emeritus Professor of History at Roosevelt University in Chicago and founding president of the Culinary Historians of Chicago. He is published widely in food history and cookery, most recently as the co-editor of Street Food Around the World: An Encyclopedia of Food and Culture, and has made or appeared in various documentaries about food around the world.  He was the Scholar-in-Residence for the 2007 IACP conference in Chicago.

James Krieger, M.D., M.P.H, is the disease control officer for Public Health in Seattle and King County, Washington. He also serves as clinical professor of medicine and health services and attending physician at the University of Washington. His recent research work has emphasized interventions to reduce health disparities by addressing social determinants of health. He is also senior leader for the newly funded Kellogg Food and Fitness Initiative, which links food systems work with healthy built environments. 

David Leite is a Portuguese-American food writer, cookbook author, and the publisher of the two-time James Beard Award-winning website Leite's Culinaria. He has written for the New York Times, Martha Stewart Living, Bon Appétit, Saveur, Food & Wine, and Gourmet, among other publications. Leite won the 2008 James Beard Award for Best Newspaper Feature Without Recipes and is a four-time nominee for the Bert Greene Award for Food Journalism, which he won in 2006. His first book, The New Portuguese Table: Exciting Flavors From Europe's Western Coast won the 2010 IACP First Book/Julia Child Award.

Donnie Madia is among Chicago’s most acclaimed restaurateurs. Through his first project, Blackbird, he forged a partnership with Executive Chef Paul Kahan that would ultimately lead to some of Chicago's most ground-breaking dining establishments, including avec, The Publican, The Violet Hour, Big Star, Publican Quality Meats, and Nico Osteria. His gift for connecting talented individuals and business acumen was recognized by the James Beard Foundation through consecutive nominations for Outstanding Restaurateur in 2012 and 2013.

John Manion is chef/owner of La Sirena Clandestina, a Chicago restaurant that serves up fresh, Latin American food and celebrates Manion's Brazilian roots. Manion grew up in Brazil and La Sirena Clandestina's menu reflects traditional street food as well as foods served in the home.  Manion is a veteran of the Chicago food scene, having first taken the reins as a young chef/owner of legendary Brazilian restaurant Ma's in 1998.

As one of the Land O'Lakes Test Kitchen managers, Cindy Manwarren is responsible for managing the creation and development of all food and recipe content for and our social media sites.  She is also responsible for day-to-day website management.  Manwarren is passionate about incorporating new communication tools, like blogs and online communities, and is equally passionate about cooking and baking—an interest that began at an early age.

Originally from Cleveland, Ohio, Daniel Marunowski moved to Chicago, where in 2008 he and a friend opened  Blue 13, a contemporary American cuisine/Michelin recommended restaurant. Marunowski then turned freelance assisting friends in opening their restaurants. Currently he holds the position of Beverage Director at the Prohibition-era speakeasy, The Paramount Room, and continues his work as a restaurant consultant.


Shannon McCook is the food editor online for Parade and Dash Magazine and the creative mind that brings their content to life through video, photography, and animation. She is host and producer of Parade's food video series. She has worked with brands such as Nestlé, Hershey's, Reynolds, Disney and Walmart. McCook was part of the Parade Digital team recognized among the top digital teams of the year at the 2011 Best of the Web Awards. Find her daily on twitter @shannonmccook.

Catherine McCord created to show parents how simple and beneficial it is to expose children to homemade food while making cooking fast and easy. Weelicious houses 1,200+ original recipes and 250+ videos, with new content weekly. In 2012, Catherine published her first book, Weelicious: One Family. One Meal. with 140 “easy, fresh, and fun” recipes. Her second book, Weelicious Lunches: Think Outside the Lunchbox published September 2013. She also appears regularly on Guys Groceries Games on the Food Network.

Diane McElroy holds a B.S. in Family and Consumer Science Education from Iowa State University, and an M.B.A. from the University of Iowa; she is also a Registered Dietitian. She has practiced in clinical settings, consulted at long-term care facilities, and worked with dietary software applications. Currently, McElroy is Consumer Affairs Manager with ACH Food Company, Inc. in Des Moines, Iowa where she is responsible for consumer affairs for all retail products as well as coordinating recipe development in the ACH test kitchen. 

Nathan Michael is a photographer, designer, and street taco activist. Born in England and raised a Texas southern boy, Nathan has traveled the United States, living in West Palm Beach, San Francisco, and finally landing in Chicago. He is defined by his infinite curiosity for life and culture. As a photographer and designer, Nathan is driven by artistically sharing the stories of the culture and people around him in a raw & authentic way. Most of the time, this can be seen by following his daily travels on Instagram. Some of his clients include: Bon Appétit, VICE, PanAm, Sweet Paul Magazine, and Airbnb.

Aida Mollenkamp is a food expert trained at Cornell Hotel School and Le Cordon Bleu Paris. She was Food Editor of, host of Ask Aida and FoodCrafters shows, and author of Keys To The Kitchen. She currently hosts the Yahoo! series In The Pantry and shares her adventures on


Scott Mowbray is the Editor of Cooking Light magazine and the co-author of 2012’s The New Way to Cook Light. He’s built large editorial websites and cooking apps for Time, Inc., and written a book on the history of food and health ideas. Mowbray was editor of Popular Science and has been a national nutrition columnist and a wine columnist.


Megan L. Neubeck is the chef di cucina at Terzo Piano at the Modern Wing of The Art Institute of Chicago. She began her culinary career immediately after receiving a BA in biology from Albion College, at the Culinary School of the Rockies in Boulder, CO. Neubeck worked at the four-star Spiaggia and then left the restaurant in 2007 to become a pastry assistant at BOKA under Chef Elizabeth Dahl. In 2009, Neubeck joined the opening Terzo Piano team as sous chef/pastry chef under the leadership of Chef Tony Mantuano. In October 2012, Neubeck was promoted to chef di cucina.

Lara Nixon’s love of culinary traditions turned into a passion for cocktails and bar craft after discovering historical cocktails through antique manuals. Nixon founded Boxcar Bar, an Austin-based bartending and consulting service and co-founded Bad Dog Bar Craft, an artisan bitters producer. Her original cocktail recipes and Tipsy Tech, a spirits education program she co-developed with David Alan, have won awards. Nixon served as treasurer of the U.S. Bartenders Guild, Austin Chapter, from 2009-2011. Currently, she is serving as treasurer on The Culinary Trust Board.

Greg O’Neill is co-founder and owner of Pastoral Artisan Cheese, Bread & Wine, which has four locations in the Chicago area. O’Neill is president of the American Cheese Society; he is also on the editorial advisory board of Culture Magazine. O’Neill holds an MBA from Duke University and is a former marketing executive at major international corporations. At Pastoral, he serves as COO, and is responsible for marketing and procurement.

Jeff Orlick lives to create his food and culture fantasies in New York City, such as the Viva La Comida food truck festival, the Momo Crawl, the Flushing Mall Grazing Experience, Trick or Eat Elmhurst, and his series of Ambassador Programs. Orlick keeps busy showing off the people's food of Queens, New York with his Roosevelt Avenue Midnight Street Food Crawl and the Tastes of the World Tour, while taking it to the iPhone on his Real Pizza of New York app. You can see more of Jeff Orlick’s stuff on, QueensLove, and @JeffreyTastes.

Chris Pandel began his culinary career working at a restaurant in his hometown of Riverside. From there he moved on to Courtright’s in Willow Springs, a favorite fine-dining spot for Chicagoans. Next, Pandel attended Johnson & Wales University, during which time he interned at Chicago’s Tru for Chef Rick Tramonto. Pandel then headed to New York where he worked at Café Boulud under Chef Andrew Carmellini. He eventually returned to Chicago, and to Tru, which eventually led to a position as corporate chef for three Tramonto restaurants. In 2008, Pandel opened The Bristol with partners John Ross and Phillip Walters. Follow Pandel at @cpandel, @johnthebristol, and @balenachicago

Keith Pandolfi is a senior editor at the New York-based food and culture magazine Saveur, where he has written feature stories on subjects ranging from an encyclopedic history of Neapolitan pizza, to the vanishing historic restaurants of old Boston. As an assigning editor, he is especially interested in stories, told from a first-person perspective, that combine food, personal history and culture, along with delicious recipes. Prior to working at Saveur, Pandolfi covered the restaurant industry in New Orleans.

Amelia Pape is a Portland, Oregon-based social entrepreneur, intrapreneur, and food justice advocate. She founded My Street Grocery, one of the nation’s first mobile retailers of its kind to address food access in underserved urban communities. Amelia recently joined Whole Foods Market as the company’s first Food Access Coordinator to lead a new social business unit dedicated to fresh food access. She has served on the Portland/Multnomah Food Policy Council, is co-creator of the Portland Area Food Forum, and is a member of the Whole Cities Foundation Squad. Follow Amelia: @amiecuisine

Brad Thomas Parsons is the author of Bitters: A Spirited History of a Classic Cure-All, which was the winner of the James Beard and IACP Cookbook Awards, and a finalist for the Tales of the Cocktail Spirited Awards. Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit, Food & Wine, Imbibe, and PUNCH, where he is a contributing editor. He is also the Director of Culinary Marketing for Houghton Mifflin Harcourt. Visit

Erin Phillips is General Manager of Balena in Lincoln Park, where she has reinvigorated the cocktail program with a one-of-a-kind apertivo menu. She began her career as a sommelier at Brasserie JO, after which she joined The Bristol team with Phillips Walters, John Ross, and Chef Chris Pandel, as manager. Erin helped open Grant Achatz's cocktail lounge, The Aviary, as general manager. She recently rejoined B. Hospitality Co. on their joint venture with Boka Restaurant Group at Balena.

Donna Battle Pierce is a national award-winning food and travel journalist, and Contributing Editor for Upscale Magazine. She also is the founder of and Her syndicated weekly food column appears in the historic black newspaper, the Chicago Defender. She is the former Assistant Food Editor and Test Kitchen Director for the Chicago Tribune.


Susan Puckett is an Atlanta-based food writer who has written or collaborated on nine books, including “Eat Drink Delta: A Hungry Traveler’s Journey Through the Soul of the South” (University of Georgia Press, 2013) and “Citizen Farmers: the Biodynamic Way to Grow Healthy Food, Build Thriving Communities, and Give Back To The Earth” (with Daron “Farmer D” Joffe, Stewart, Tabori & Chang, 2014).  She was the editor of the award-winning Atlanta Journal-Constitution Food & Drink section for nearly 19 years, and is a regular contributor to Atlanta magazine.

Chandra Ram is the editor of Plate, a food magazine distributed to chefs all over the country. She spent more than 15 years working as a cook and consulting chef before turning to food writing and editing. She is a member of Les Dames d’Escoffier and the James Beard Foundation Award chef/restaurant judging committee, and serves as president of the board of directors for Meals on Wheels Chicago and on the culinary advisory board for Kendall College. She is the co-author of The Eiffel Tower Restaurant Cookbook (Chronicle Books 2008).

As the cooking columnist for the weekly Boston Globe Magazine, Adam Ried develops more than 100 recipes a year. He also serves as kitchen equipment specialist on the TV shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen and as a regular contributor to magazines and websites, including Cook’s Illustrated, Cook’s Country, the James Beard award-winning Chop Chop, and  He is the author of two cookbooks, Thoroughly Modern Milkshakes and Williams-Sonoma New Flavors for Soups.

Amy Riolo, a food historian and culinary anthropologist, has worked and lived in various European, Mediterranean, and Middle Eastern countries.  She is an award-winning cookbook author, popular lecturer, host of the Culture of Cuisine cooking show, restaurant consultant, and cooking instructor.

Glenn Roberts’ career in historic restoration and hospitality design persuaded him to sell everything he owned to found Anson Mills in 1998 in Charleston to reintroduce ingredients of the Antebellum Southern pantry of the historic architecture he loved. He chose to grow and mill organic heirloom rice, corn and wheat for chefs in the Southeast. Today Anson Mills produces artisan organic heirloom grain, legume, and oil seed ingredients for chefs and home cooks worldwide, and provides pro bono seedsmanship to the growing community of rice farmers along the Southern Atlantic Coast. A founding member of the Fellowship of Farmers, Artisans and Chefs, Glenn is also president and CEO of the Carolina Gold Rice Foundation, recipient of the Artisan of the Year Award from Bon Appetit Magazine, the Food Arts Silver Spoon Award and the National Pathfinder Award from Chefs Collaborative.


Chris Roelli is a fourth-generation cheese maker from Roelli Cheese Haus located in southwest Wisconsin. After the closing of their commodity cheddar factory in 1991, Chris reopened the small artisan factory in 2006.  He currently is hand-crafting and cellar-curing small batches of original recipe cheeses including his Dunbarton Blue and Red Rock. Chris is a partner in ownership of Roelli Cheese Co. which also includes a retail store and milk hauling business. He recently created and opened his own state of the art aging cellar that can hold one year’s worth of his production.  Chris is currently studying in the Wisconsin Master Cheese Maker program and continues to build upon his business each year.

Michael Roper began his career in the restaurant and bar industry in the mid-seventies in his native Detroit.  Moving to Chicago in 1982, he began working on a concept for a new type of bar, and in 1992 Michael opened Hopleaf, a bar devoted to serving better beer. Favoring Belgian beers and beers from the burgeoning American craft brewing scene, Hopleaf became a quick success. Adding a kitchen and offering Belgian-influenced food brought more crowds that caused him to expand Hopleaf several times, eventually topping 300 seats, 68 draft beer and cider lines and 8 tapped wines. 

Jared Rouben is responsible for the creative and technical development of Moody Tongue’s portfolio of beers. Jared is a graduate of Washington University in St. Louis, the Culinary Institute of America in New York, and the Siebel Diploma course in Chicago, where he is now a faculty member. After culinary school, Rouben worked as a cook at the Michelin Star Martini House in Napa and as expeditor at Thomas Keller’s Per Se in New York City. Jared moved to Chicago to begin his brewing career as a member of the Rock Bottom brewing team and shortly thereafter joined Goose Island Clybourn in 2009. In January of 2010, Jared was promoted to Pub Brewmaster, where he created Goose Island’s Chef Collaboration Series and Farmers Market Series while focusing on experimental brewing.

Kris Rudolph is the owner of Delicious Expeditions, a culinary tour company that combines memorable meals and food endeavors with off-the-beaten track travel. When not traipsing around the world, Kris runs La Cocina, her cooking school in San Miguel de Allende, Mexico, as well as her restaurant of 22 years—El Buen Café. She’s written three cookbooks and is a recipe developer for Tabasco. Rudolph is the co-founder and director of World-Eats, an international non-profit that seeks to promote, encourage and create awareness of global food issues. As a long-time member of IACP, she has served as chair of both the Entrepreneurs and Culinary Tourism sections.

Michael Ruhlman is a well-known author, food blogger, cook, and journalist whose mission is to translate the chef's craft for every kitchen. He has authored or co-authored more than a dozen books about food and cooking, including Ruhlman's Twenty, which won both a James Beard Foundation award and an International Association of Culinary Professionals award.

Renee Schettler is the New York-based editor-in-chief of Leite’s Culinaria as well as a freelance lifestyle writer and editor. She's spent the past two decades as a writer and editor on staff at Martha Stewart Living, Real Simple and The Washington Post, and her work has been repeatedly recognized by Best Food Writing and Best American Recipes.


Suzanne Schreck is producer and overseer of day-to-day operations for Food Safety News, an online daily publication dedicated to original reporting on food-borne illness outbreaks, food recalls, food policy, politics and other food safety-related issues.  She is also Communications Director for Marler Clark, the law firm that underwrites Food Safety News.


Mindy Segal refined her craft as pastry chef in prestigious kitchens such as Spago, Gordon, Charlie Trotter’s, Ambria and MK. Mindy’s restaurant, HotChocolate is a marriage of contemporary sweet and savory food, inspired by seasonal, local ingredients. Segal was awarded the prestigious James Beard Foundation award for Outstanding Pastry Chef in the Country in 2012, and was nominated for this category five times prior. She captured the Jean Banchet award for Best Celebrity Pastry Chef in Chicago and was named Pastry Chef of the Year by Chicago Magazine. 

Colleen Taylor Sen is a Chicago-based food writer and historian with a special emphasis on South Asian cuisine. She is the author of Food Culture in India, Curry: A Global History, A Guide to Indian Restaurant Menus, and Turmeric: The Wonder Spice. She is the co-editor of Street Food Around the World: An Encyclopedia of Food and Culture.


David Solmonson is co-creator of Saveur-nominated, a site dedicated to making classic cocktails accessible to the home bartender, and the upcoming book 12 Bottle Bar, scheduled to be released by Workman Publishing in Summer 2014. An avid bartending enthusiast, David is a screenwriter and media executive by trade. He is married to author Lesley Jacobs Solmonson.


Lesley Jacobs Solmonson is co-creator of Saveur-nominated, a site dedicated to making classic cocktails accessible to the home bartender, and the upcoming book 12 Bottle Bar, scheduled to be released by Workman Publishing in Summer 2014. Her book "Gin: A Global History" was published in 2012, and she is currently working on "Liqueur: A Global History". She is the cocktail/wine writer for the LA Weekly and has written for many other publications, including Wine Enthusiast, Gourmet, and Santa Barbara.

Molly Stevens is a food writer, cooking teacher, and award-winning cookbook author of All About Roasting (2011) and All About Braising (2004). Her articles and recipes appear regularly in Fine Cooking magazine, Wall Street Journal, Bon Appétit, Saveur, Eating Well and other publications. She was awarded the 2007 Cooking Teacher of the Year by Bon Appétit magazine and received the same from IACP in 2006. Classically trained in France, Molly has directed programs and taught at the French Culinary Institute, New England Culinary Institute, and La Varenne.

Stephanie Stiavetti is a cookbook author, food writer, and digital media consultant to select culinary clients. Her first book, Melt: the Art of Macaroni and Cheese, came out in October 2013. Stiavetti has been blogging since 1999, back when a great readership consisted of a handful of friends who occasionally thought to check out her website. She lives in the San Francisco Bay Area and keeps a food blog at

Cathy Strange is the global cheese buyer for Whole Foods Market, which she joined in 1990. She has become an authority at detecting international food trends during her travels around the world while seeking out vendor partners. She is a member of the American Cheese Society and the Cheese of Choice Coalition and the Cheese Importers Association; she was recently inducted into the distinguished international Guilde des Fromagers de Saint-Uguzon, the most celebrated association of cheese mongers and specialists in France.

Kristine Subido helmed the stoves at the Chicago W Lakeshore’s WAVE restaurant for a decade before flying the coop to open her restaurant Pecking Order. Through her work at WAVE, Kristine developed a reputation for big, punchy flavor and playful restaurant programming, such as the innovative Remedy Brunch and “The Streets at WAVE,” an indoor street cart that boasted a monthly rotation of global street foods. Subido opened Pecking Order as an homage to the generations in her family who passed down their passion for cooking to her. When the time was right to put her signature chicken in the spotlight, she opened the doors of Pecking Order with her mother, Melinda.

Sam Sundius, bartender and food enthusiast, started in the food industry at the age of 14. Currently living in New York, she  was most recently working as a restaurant and brand consultant in France under the name "Our American Cousin." She intends to expand her knowledge of food and drink as a student of food studies, analyzing means for creating economically and environmentally sustainable food systems.


David Tamarkin is the Chicago-based founder and editor of Middlewest magazine; he is also Media Director for Rick Bayless. Tamarkin is a former food editor for Time Out Chicago and frequently writes for Bon Appetit and Wine & Spirits, and other magazines.


Jess Thomson is a Seattle-based freelance writer and cookbook author. Her work appears in publications such as Sunset, Edible Seattle and Food & Wine. A graduate of Middlebury College and The Cambridge School of Culinary Arts, Jess is the author of 5 cookbooks and the food blog hogwash, as well as the recipient of the distinguished 2012 MFK Fisher Award for Culinary Writing. Her latest cookbook, Dishing Up Washington, was released by Storey Publishing in November 2012. She's currently working on an unnamed cookbook project with Renee Erickson, chef and owner of The Walrus and the Carpenter, The Whale Wins, and Boat Street Cafe.

Pam Thuman-Commike is Editor-in-Chief and founder at Project Pam is a lifelong foodie who took action when she lost one too many recipes. Living in the heart of Silicon Valley, she has combined her passion for food with her technology skills to create Project Foodie, a web-based tool for searching, storing, and categorizing published recipes.


Jamie Tiampo is founder and owner of SeeFood Media, which produces custom still and motion imaging solutions for consumer food brands and broadcast television clients, including the Alaska Seafood Marketing Institute, Disney, and Reynolds Wrap. Studio clients include CBS Eye Too for Cooking Channel, Picture This TV for Food Network, and Better TV. He holds a Master’s degree in Food Studies from New York University, a Grand Diplôme in Classic Culinary Arts from the French Culinary Institute, and a Restaurant Management Diploma from The Institute for Culinary Education. Jamie was a cofounder of Cyanea Systems Corporation, an enterprise application monitoring and management firm which was acquired by IBM. 


Toni Tipton-Martin is an award-winning culinary journalist, author and community activist who founded and directs a nonprofit organization promoting the connection between cultural heritage, cooking, and healthy living. She is curator of a traveling exhibit and forthcoming book about important African-American cookbooks and a founding member of Southern Foodways Alliance and Foodways Texas.


Denise Vivaldo is the founder of the Denise Vivaldo Group (originaly called Food Fanatics), a catering, recipe-development, and food-styling firm based in Los Angeles. A classically trained chef, Denise works on projects with television productions, infomercials, food manufacturers, grocery stores chains, restaurants, publishers, authors and celebrities. Vivaldo is a contributing blogger to the Huffington Post as well as her own blog, Denise Vivaldo Blogs. She also teaches food styling, catering and cooking classes is the author of eight books including How to Start a Home-Based Catering Business, which has sold more than 150,000 copies and is in its 6th edition.

Hannah Wallace is a Portland-based journalist who writes about food justice, sustainable agriculture, health, and travel. She is a frequent contributor to Vogue, O: the Oprah Magazine, and Bon Appétit and her articles and book reviews have appeared in the New York Times, T: Style, Travel + Leisure, Whole Living, Mother Jones, Salon, and the Los Angeles Times. She is a contributing writer at and is also the food and agriculture blogger for Oregon Business Magazine.

Phillip Walters graduated with a Master's degree in Hotel and Restaurant Management from Iowa State University. After serving as executive Sous Chef of Brix in Des Moines, he traveled throughout the U.S., eventually settling in Chicago, where he served for four years as Assistant General Manager and Beverage Director for N9NE. After N9NE, Walters served as General Manager at Miramar Bistro. He then went on to build the beverage program at The Bristol. In 2012, Walters, Ross and Pandel created the concept for Balena, partnering with Kevin Boehm and Rob Katz of the Boka Restaurant Group.

Aaron Wehner is vice president and publisher of Ten Speed Press, a California-based imprint of Crown/Penguin Random House. During his 17-year tenure at Ten Speed, Aaron has worked with most of the house’s top authors, including Grant Achatz, Mollie Katzen, David Lebovitz, Andrea Nguyen, Peter Reinhart, Heidi Swanson, and Charles Phan. The cookbooks he has edited have received 20 James Beard and IACP award nominations, winning 11 times. In 2006, Food & Wine magazine named Aaron one of the most influential people in the culinary world.

Ari Weinzweig is co-founding partner of Zingerman's Community of Businesses. Ari was recognized as one of the “Who’s Who of Food & Beverage in America” in 2006 by the James Beard Foundation and is the author of many books including “Zingerman’s Guide to Better Bacon” (Zingerman’s Press), “Zingerman’s Guide to Good Leading, Part 1: A Lapsed Anarchist’s Approach to Building a Great Business,” "Part 2: A Lapsed Anarchist’s Approach to Being a Better Leader,” and most recently, "Part 3; A Lapsed Anarchist's Approach to Managing Ourselves."

Laura Werlin is one of the country’s foremost authorities on cheese. She is the IACP and James Beard award-winning author of six books on the subject, is a sought-after speaker, is a frequent television and radio guest, and has writte for Food & Wine, Delta Sky magazine, and Everyday with Rachael Ray. Laura was recently inducted into the prestigious Guilde des Fromagers and serves as the president of the American Cheese Education Foundation.

Information for Culinary Exhibitors

IACP'S Culinary Expo gives you access to today's leading culinary influencers.

Saturday, March 15th - Monday, March 17th 

Each year, hundreds of IACP members from around the world come together for an annual conference showcasing the best and the brightest in the culinary business. This year, three days of programming combine in-depth classes, networking and cutting-edge product demonstrations in the heart of a rich regional food scene -- Chicago.

Our 2014 conference theme is “Food Connectors and Connections,” something our diverse membership of professionals at the forefront of the culinary scene know a lot about. If you want a chance to connect with hundreds of the most influential food and beverage authorities from all over the world, then a table at our Culinary Expo is the place to be.      

What is the Culinary Expo?
The Culinary Expo is an intimate show floor integrated into the overall flow of the conference. As an exhibitor, your booth will be prominently displayed and located in the hub of programming and culinary activity. While our attendees move between activities, they’ll have the chance to tour the floor interacting with exhibitors and sampling products. The expo runs the whole length of the conference, giving you opportunities over three days to connect with all our attendees.

Who attends the Expo?
Our membership consists of all types of culinary professionals, from food writers, editors and publishers to event coordinators to restaurateurs and chefs. Whatever your target audience in the culinary community may be, our conference represents a chance to reach them.    

Who can exhibit at the Expo?
Any person or company engaged in the culinary world is encouraged to exhibit at the Culinary Expo. With direct access to thousands of culinary professionals, and a variety of exhibiting options designed to fit every budget, the expo is a great way to exponentially reach a larger market. In the past, companies such as Cusinart and Whole Foods have exhibited as well as local, artisanal producers and organizations like the Culinary Institute of America. IACP members are given a preferred rate, and non- members are encouraged to add a membership to their booth space in order to enjoy these lower rates.

Why should I exhibit at the Expo?
For many members the annual conference is the highlight of their IACP membership. This is their place to network, exchange ideas and discover emerging trends and products. Once the conference has ended, these influencers share their discoveries with their vast network of magazine subscribers, students, blog and RSS feed readers, as well as with their television audience. These consumers read, listen, and buy based on what is being recommended.

Registration for the 2014 Culinary Expo is now closed. If you are interested in participating in our conference as a sponsor please contact



  • Cancellation deadline: February 14, 2014
  • Space assignments: February 21, 2014 

See you in Chicago!


Art of Food at the University of Missouri

Guests Include:

Chef Gui Alinat, CEC, French chef, author of The Chef’s Repertoire, catering business owner and blogger
Chef Tim Bucci CEC, Member of 2012 ACF Team USA, culinary instructor at Joliet Junior College
Chef Ray Duey, CEC, Fruit carving expert, featured on the Food Network’s “The Rematch: Fantasy Fruit Sculpture”
Ligaya Figueras, Senior staff writer at Sauce Magazine and nationally published in Vegetarian Times, Better Nutrition and Cheers magazines
Martin Heuser, Chef-owner of Affare restaurant in Kansas City and German master chef specializing in contemporary German cuisine
Todd Kliman, Washingtonian food editor and author of The Wild Vine, among other credits
Angie Mosier, Photographer, writer, stylist; co-author and photographer of Avec Eric by Chef Eric Ripert
Barbara Ostmann, Food and travel writer for The New York Times Regional Newspaper Group, co-author of The Recipe Writer’s Handbook
Donna Pierce, Contributing editor of Upscale Magazine and founder of
Pastry Chef Nathaniel Reid, Top 10 rated pastry chef in North America and executive pastry chef, Ritz-Carlton, St. Louis
Julia Usher, Author of Cookie Swap and Ultimate Cookies, IACP national president elect
Chef Kevin Walker, CMC, Certified master chef, ACF Culinary Youth Team manager
Danita Wood, Editor in chief of Missouri Life Magazine

Special Focus Conference: Telling Stories & Selling Content for 21st Century Food Professionals

Looking to produce income-generating audio and video content? Join fellow IACP members at a special Seattle conference that will enhance your understanding of this essential media skill set. 

SEATTLE: October 26th & 27th, 2013

This special focus conference will arm you with the skills to produce (on a budget) your own dynamic cooking demo video, ebook or podcast- while also teaching you how to generate income off of this content. A unique mix of hands-on, small class sessions provides you with the chance to learn from experts, sample software and dig deep into production details. An audio lab will also be available, with a podcast instructor onsite to guide you through techincal setup and equipment options. At the end of the sessions you can participate in an informal "Experts Are In" round table style discussion which will let you get your most burning questions answered. 

Throughout the event, join us for various networking opportunities including nightly cocktail mixers and a Sunday breakfast. Open lunch and dinner options will give you the chance to explore Seattle's vibrant Capital Hill neighborhood. 

Event Highlights: 

Jack Timmons will bring a taste of his acclaimed Seattle Brisket Experience to the post-session networking mixer on Sunday. The native Texan will be serving up a variety of authentic smoked BBQ and salmon to sample as we sip cocktails and wine in the Hugo House cabaret. Now heralded as the area's Brisket King in Seattle Metropolitan, City Arts and The Stranger, it's nearly impossible to get tickets to his unique pop-up events, so this is your chance to try it for yourself.

Meanwhile, we're continuing to collect a wonderful collection of Northwest artisan cheeses, pickled splendors and organic local pears and apples for what we're calling "Not Your Average Cheese Tray" for the Saturday afternoon event at, included with the conference registration.

Speaker Highlights: 

Bjork and Lindsay Ostrom will be leading the sessions "Give Yourself a Raise: Practical Ways to Increase Your Online Income" and "Self-Publishing an eBook: From First Word to First Dollar." They are the husband and wife team behind Pinch of Yum, a food blog that shares photos and recipes with one million monthly visitors. For the last three years, Lindsay has cooked, photographed, and self-published two ebooks while Bjork has optimized the site for traffic and monetization, posted monthly income reports, and happily eaten leftover blog cookies. Bjork and Lindsay also recently co-founded Food Blogger Pro, a membership website where they teach new food bloggers about things like advertising, SEO, and affiliate marketing. They shifted their blog-related earnings from about $200 a month to $11,000 a month, so they know what they're talking about!

Course Offerings:

  • Give Yourself a Raise: Practical Ways to Increase Your Online Income

  • Self-publishing an eBook: From First Word to First Dollar

  • How to Shoot Cooking Demo Videos on a Shoestring

  • How to Put Together a Video Book Trailer

  • Fundamentals of Podcasting

For course descriptions and a complete schedule of events, click here!

Registration Fees: 

  • Full Conference Registration (includes Saturday Networking Mixer) IACP Member: $159
  • Full Conference Registration (includes Saturday Networking Mixer) Non-IACP Member: $229 
  • Sunday Conference Registration (Saturday Networking Mixer NOT included) IACP Member: $139
  • Sunday Conference Registration (Saturday Networking Mixer NOT included) No-IACP Member: $189
  • Saturday Networking Mixer Only: $25 Member
  • Saturday Networking Mixer Only: $45 Non-IACP Member

Deadline for registration is October 25th. Attendance is limited so register now!



Reserve your room now for 2014 Annual Conference!


Discounted rates available now at the Chicago Marriott on the Magnificent Mile! 

Stay with us at the Chicago Marriott Downtown Magnificent Mile and stay where all the action is at! Come and go from the conference with ease, mingle with other IACP members and explore the heart of downtown Chicago-all at a special, discounted rate. This special rate runs March 9th through March 21st and rooms go fast, so make your reservation today! 


  • Single/Double Occupancy: $193 
  • Triple/Quadruple Occupancy: $213  

General Contact Information:

  • 540 North Michigan Ave. Chicago, ILL 60611

  • Website 

  • Contact phone number (for general inquires only, do not call this line to make reservations): 1-312-836-0100

For reservations:

  • Book online

  • Or call:  1-877-303-0104 (toll-free) or 1-866-596-7456 (local)

  • Please note: To receive the discounted rate, you must call the designated line. Do not call the main reservations line.




Program Committee

Program Committee information coming soon!

Program Committee information coming soon!

Information for Volunteers

Interested in volunteering at the 2014 Annual Conference? Learn more here.

Thank you for your interest in volunteering! We are no longer accepting applications for conference volunteers. Please take a look at other volunteer opportunities with IACP here

Already signed up to volunteer? Got questions? Please email Kendra McMurray, our Event Coordinator, at


IACP36 Chicago

Click here to view the full conference program and to register. 

Eight New Features to this Year's Convention:  

In response to member feedback, we’ve updated some key features of conference. Here is a snapshot of the new elements:

  • Conference runs from Friday to Monday
  • The Culinary Expo is not one seperate event, but rather an ongoing vendor exhibition right in the conference areas of the hotel. Vendors will be offering giveaways, samples, and more, so be sure to visit during your breaks.
  • Our awards program will take place in two parts: IACP Awards will be announced at Saturday’s lunch at the hotel. The Cookbook, Digital Media, and Bert Greene awards will be announced Saturday afternoon, right before the Book and Blog Fair.
  • On Saturday afternoon, we have cooking classes at Le Cordon Bleu as well as classes at the hotel. There is no extra charge for these classes; they’ll fill up quickly, so act fast if you’d like to enroll.
  • Monday evening is for farewells, a light meal, and then dinner on the town if you choose.
  • By popular demand! We will be recording 18 selected sessions, so you can attend some in person and attend 18 more at your convenience when you’re home.

Schedule of Event Highlights 

Friday, March 14th:

  • Optional Tours: Take a tour of Chicago's food scene from hot dogs to chocolate to Southeast Asian Cuisines 
  • New Member & First Time Attendee Orientation
  • Host City Party: Help us kick off the conference with an evening of cocktails and socializing with Culinary Professionals from around the world 


Saturday, March 15th 

  • Culinary Expo starts: Between activities, wander through our vendor fair of exhibitors showcasing the latest culinary products and services 
  • Plenary Session: Ferran Adria 
  • Cooking Classes: Classes will be held at Le Cordon Bleu and the hotel. There's no extra charge for these classes but they do fill up fast!
  • IACP Awards Luncheon
  • Cookbook, Digital Media and Bert Greene Awards Ceremony 
  • Book & Blog Fair: The fair takes place Saturday evening at the hotel, with food, drinks and plenty of time for networking. 

Sunday, March 16th:

  • Plenary Session: Nephi Craig & Ben Reade
  • Annual IACP Business Meeting 
  • The Culinary Trust Fundraiser 




Monday, March 17th: 

  • Plenary Session: Sam Kass & Douglas Gayeton 
  • Digital Immersion Fair: 
  • Farewell Evening Reception 


2014 Call for Conference Proposals

36th Annual Conference
Chicago, March 14 – 17, 2014
Call for Ideas and Proposals

IACP is an organization of experts, and the annual conference is prime time for sharing that expertise with fellow food industry professionals. Submit your proposal ideas now!

The Chicago Conference will highlight our food connections – connecting food growers and producers with consumers, connecting society and culture through food, or networking with food professionals to build our profession. By connecting, we make our network strong. We learn. We plant seeds of ideas. We grow and then we harvest the fruits of our work.

Inspired? Share your ideas and proposals with your IACP colleagues!

Deadline: No later than midnight PST Monday, July 29

Where to submit: Email Use subject line “Chicago Conference Proposals”

Required elements: Your name, email address, phone number, great ideas!

(Note that you don’t need to be a member to submit a proposal, so feel free to share this notice with other respected professionals.)

We’re not using on-line forms this year, so you can submit using a text document, pdf, or just write in the body of the email – whatever is easiest and presents your ideas in the best light.

Content of the proposal should include:

1) a draft title for the session

2) a proposed list of panelists (please only suggest people you are confident you can deliver) – no more than 3 panelists, including a moderator

3) the ideal format (tasting, lecture, Q&A, interactive, etc.)

4) a description of the session content

5) and, most importantly, why this panel, why now, why you as session leader

All sessions need a demonstrable reason for being part of this year’s conference, so please be clear about what value the session will deliver and why this topic is important now. Also, think about how to make your proposal or idea interactive. We want to create an engaging, participatory conference, so give us your best thoughts!

Full panel speakers will receive full conference registration as compensation. Speakers for Experts Are In and other informal-format sessions will receive $350 credit toward registration.

We will send an email within one week of receipt to let you know we’ve received your proposal. Final decisions will not be made until later in the fall, but we may contact you for discussion during the process.

If you have any questions or would like some consultation as you develop your ideas, feel free to contact Martha Holmberg, Director of Communications by emailing her at

On behalf of the Chicago Programming Committee, thank you for your time and talents and for your support of IACP!

Cathy Cochran-Lewis
Chair, Chicago Program Committee
IACP Past President


The Real Key to a Successful Conference: Volunteers!

A conference the size and complexity of ours could never happen without the talents and efforts of many volunteers. The spirit of volunteering is such an integral part of IACP's culture, and it certainly shines during the planning and execution of conference.

Big big thanks to all our 2013 conference volunteers!

Alicia Chau
Aliza Rosenstein
Allison Ducote
Alyson Barnes
Amanda Poulson Dix
Amie Pfeifer
Amy Cleary
Amy Kull
Andrea Hagan
Angela Chan
Anna Mindess
Anne Zimmerman
Barbara Watts, CCP
Beth Lee
Betty Teller
Bruce Shaw, Harvard Common Press
Cassandra Loftlin
Chelsea Sterling
Deb Marchetti
Debbi Reinschmiedt
Deborah Schapiro
Don Bacon
Emily Moore
Emma Crnkovich
Faith  Maximilian
Faro Jones
George Menzelos
Gerri French
Gillian O'Callaghan
Heather Gill
Heather Watkins Jones
Jane Bonacci
Jeff Albucher
Jeffrey Mandel
Jennie Schacht
Jennifer Gorospe
Jenny Howard
Joannie Davis
John Wiest and the San Francisco Professional Food Society
Judith Leslie Rowcliffe
Julia Marino
June Boertee
Kara Nielsen
Kara Ricciardi
Karen Solomon
Laiko Bahrs
Larry Guyer
Larry Gaian
Laura Jacobs
Laura Martin Bacon
Leigh Selby
Leslie Jones
Linda Carucci
Lori Fridlin
Lori Rice
Madison Ginnett
Mary Jane Miller
Michelle Stern
Mira Zaki
Mollie Allick
Nader Khouri
Nadine Nelson
Pamela Elder
Peggy Fallon
Renee Simpson
Rita Held
Robbin Gheesling
Roberta Klugman
Rosemary Mark
Ruth Alegria
Sarene Wallace
Sasha Kaplan
Shereen Mahnami
Simona Carini
Stephaine Hua
Susan Ellen Trilling
Susie Wyshak
Tamanna Majed
Tami Ganeles-Weiser
Terry Paetzold
Thuan Hoang
Tori Ritchie
Tracy Goh
Tracy Lau
Vijitha Shyam

Here’s Who Will Be Signing at the 2013 Book & Blog Festival

Find your favorite author or blogger, stop by their table at the Festival to say hi, see their latest work, and maybe buy a book or two...or more!

Author arranged in alphabetical order. Not all authors will be signing for the full 3-hour session. The "shift" changes at 3:00, so if you attend from 2:00 until 4:00, you'll get both groups of authors.

Karen Adler
Natanya Anderson
Lisa Atwood
Nancy Baggett
Casey Benedict
Marlisa Brown
Teri Campbell
Patsy Catsos
Sarah Copeland
Judith Dern
Kirsten Dixon
Rachel Duchak
Naomi Duguid
Jody Eddy
Judith Fertig
Suzanne Florek
Cynthia Graubart
Kathy Gunst
Nancy Hachisu
Ellen Jackson
Lauraine Jacobs
Shauna James Ahern
David Joachim
Ruth Mossok Johnston
Ellen Kanner
Erica Kerwien
Kristine Kidd
Debbie Koenig
Kim Laidlaw
Suzanne Landry
Rebecca Lang
Sharon Leippi
Matthew Locricchio
Ivy Manning
Nancie McDermott
Alice Medrich
Aida Mollenkamp
Diane Morgan
Cynthia Nims
Amanda Niode
Russell Perreault
Jacqueline Pham
Maricel Presilla
Peter Reinhart
Dan Rosenberg
Christy Rost
Cheryl Sternman Rule
Robert Schueller
Kara Silverman
Marie Simmons
Andrea Slonecker
Carla Snyder
Margo True
Cherie Twohy
Francoise Villeneuve
Veronica Wasserman
Linda Watson
Elizabeth Weinstein
Pamela Williams
Kristi Willis
Grace Young
Anne Zimmerman



IACP35 Awards Ceremony Sponsors

We thank our sponsors who contributed to this year's Awards evening feast, which followed our Awards Ceremony co-hosted by chef Martin Yan and ABC's Lori Corbin.

This year's Awards evening on Tuesday, April 9, 6-10 p.m., begins with the Awards Ceremony in the Hyatt Embarcadero, co-hosted by chef Martin Yan and ABC's Lori Corbin. After the ceremony, join IACP friends and all the finalists to mix, mingle, and celebrate ... and of course enjoy delicious food and drink!

Thank you to all our sponsors for providing their great products to create our exciting menu, featured below!


The evening's menu

created by
Executive Chef Victor Litkewycz

Risotto Arancini with Olives, Sun Dried Tomatoes,
Jarlsberg Cheese, on Piquillo Pepper Sauce

Carnaroli Rice (Roland)
Olives, Assorted (CA Olives Committee)
Sun Dried Tomatoes, Oil Packed (Roland)
Jarlsberg Cheese (Jarlsberg)
Panko (Roland)
Flour (King Arthur)
Garlic Cloves with Fine Herbs (Roland)
Piquillo Peppers (Roland)

Miso-Marinated Pacific Cod with Sake, Yuzu, and Soy Glaze

Pacific Cod (Alaska Seafood)
White Miso (Roland)
Yuzu Soy Glaze (Roland)

Spicy Vegetable Sushi Rolls

Sushi Wraps (Roland)
Sushi Ginger, Shoga (Roland)
Wasabi Paste (Roland)
Sriracha (Roland)
Black Sesame Seeds (Roland)
Garlic Sesame Seeds (Roland)
Soy Sauce (Kikkoman)

Ginger-Lemongrass Ground Lamb Lollipops
Over Stewed Garbanzo Beans, with Three Chutneys

Ground Lamb (Niman Ranch)
Sliced Lemongrass (Roland)
Garbanzo Beans (USA Dry Peas & Lentils)
Yogurt (Fage)

Mustard-Roasted Halibut Bruschetta
with Lentil Puree and Arugula Pesto

Halibut (Alaska Seafood)
Whole Grain Mustard (Maille Dijon Mustard)
Arugula Pesto (Roland)
Yellow Lentils (USA Dry Peas & Lentils)

Seared Halibut with Crème Fraiche, Caviar, and Spring Peas

Halibut (Alaskan Seafood)
Caviar (Northern Divine Caviar)

Burgundy-Braised Pork Cheeks with White Truffle Parsnip Flan

Pork Cheeks (Niman Ranch)
White Truffle Cream (Roland)
White Truffle Oil (Roland)

Claypot Caramel-Baked Pork Belly with Pickled Daikon

Pork Belly (Niman Ranch)

Harissa-Smoked Brisket with Cheddar-Infused Polenta

Brisket (Niman Ranch)
Bacon BBQ Salt (Chef Salt)
Harissa (Roland)
White Polenta (Roland)
Mature Cheddar (KerryGold)

Spanish Flan with Fresh Raspberries and Toasted Walnuts

Raspberries (Driscoll’s Berries)
Walnuts (CA Walnuts)

Blueberry Almond Tart

Blueberries (Driscoll’s Berries)
Marzipan (Roland)
Almond Paste (Roland)

Many Great IACP35 Conference Activities Open to All

From our Culinary Expo to Book and Blog Festival to our prestigious awards ceremony, there are plenty of exciting events you can attend!


Get your tickets TODAY for any of our public events at the 2013 conference:

2013 Public Optional Tours

Our Public Optional Tours are now sold out! Thank you for your interest.


2013 Culinary Expo and Book & Blog Festival

Tickets for the Culinary Expo and Book & Blog Festival

The Culinary Expo is the place to taste the trends, see the newest in equipment and cookware, meet the artisans, and more. The Book & Blog Festival is one of our conference highlights. This is your chance to connect with your favorite writers and get autographed copies of the season’s best books. Early holiday shopping has never been easier! We'd like to thank Books Inc. for providing and selling the books for our participating writers. Admission is open to everyone this year, so make sure you let your friends know that they can take part in this excellent networking event!

2013 IACP Awards Ceremony & After Party

Get your tickets here!

This coveted awards program allows IACP to acknowledge the best of the best within myriad aspects of the culinary industry.

This year's Awards evening will commence with the Awards Ceremony in the Hyatt Embarcadero, co-hosted by chef Martin Yan and ABC's Lori Corbin. After the ceremony, join with other members and all the finalists to mix, mingel, and celebrate...and of course eat and drink some delicious things!



TCTM300: An Evening at M.Y. China: Fundraiser Dinner for The Culinary Trust

April 8 | 7:00pm - 10:00pm

Location: M.Y. China, 845 Market St. (in Westfield San Francisco Center, 4th floor)

Support The Culinary Trust and enjoy a unique experiential and engaging dinner and auction, hosted by long-time Culinary Trust supporter Martin Yan.

Chef Martin Yan invites IACP and the Bay Area community to TCT’s fundraiser dinner at his new restaurant, M.Y. China, where you can see, taste, and discover authentic modern Chinese cuisine. Inspired by Chef Yan and his years of teaching the art of Chinese cuisine to everyday people, M.Y. China’s open exhibition kitchen offers an exciting, interactive experience of ancient arts of the wok, hand-pulled noodles and dim sum.

Chef Yan is a long-time and beloved friend of IACP and The Culinary Trust, and was named an Honorary Chairman of The Trust’s board in 2002.

This entertaining event will include live cooking demonstrations throughout the evening, special guests including culinary luminaries, and a live auction at 9 pm. Please note, this will be an interactive event with cooking stations and passed hors d’oeuvres rather than a formal seated service – the festivities begin at 7 p.m., but you can arrive any time and still be able to enjoy all the delights of the evening!

Dinner Cost: $125 per person

TCT Fundraiser Host

Martin Yan




2013 IACP Awards Ceremony and Party

April 9 | 6:00pm - 10:00pm
Location: Hyatt Regency, Grand Ballroom

This year's Awards evening on Tuesday, April 9, 6-10 p.m., begins with the Awards Ceremony in the Hyatt Embarcadero, co-hosted by chef Martin Yan and ABC's Lori Corbin. After the ceremony, join IACP friends and all the finalists to mix, mingle, and celebrate ... and of course enjoy delicious food and drink!

For a list of Award Finalist's please click here.
If you would like to purchase guest tickets for the Awards Ceremony & Party, please click here.


Thank you to all our sponsors for providing their great products to create our exciting menu, featured below!


The evening's menu
created by
Executive Chef Victor Litkewycz


Risotto Arancini with Olives, Sun Dried Tomatoes,
Jarlsberg Cheese, on Piquillo Pepper Sauce

Carnaroli Rice (Roland)
Olives, Assorted (CA Olives Committee)
Sun Dried Tomatoes, Oil Packed (Roland)
Jarlsberg Cheese (Jarlsberg)
Panko (Roland)
Flour (King Arthur)
Garlic Cloves with Fine Herbs (Roland)
Piquillo Peppers (Roland)

Miso-Marinated Pacific Cod with Sake, Yuzu, and Soy Glaze

Pacific Cod (Alaska Seafood)
White Miso (Roland)
Yuzu Soy Glaze (Roland)

Spicy Vegetable Sushi Rolls

Sushi Wraps (Roland)
Sushi Ginger, Shoga (Roland)
Wasabi Paste (Roland)
Sriracha (Roland)
Black Sesame Seeds (Roland)
Garlic Sesame Seeds (Roland)
Soy Sauce (Kikkoman)

Ginger-Lemongrass Ground Lamb Lollipops
Over Stewed Garbanzo Beans, with Three Chutneys

Ground Lamb (Niman Ranch)
Sliced Lemongrass (Roland)
Garbanzo Beans (USA Dry Peas & Lentils)
Yogurt (Fage)

Mustard-Roasted Halibut Bruschetta
with Lentil Puree and Arugula Pesto

Halibut (Alaska Seafood)
Whole Grain Mustard (Maille Dijon Mustard)
Arugula Pesto (Roland)
Yellow Lentils (USA Dry Peas & Lentils)

Seared Halibut with Crème Fraiche, Caviar, and Spring Peas

Halibut (Alaskan Seafood)
Caviar (Northern Divine Caviar)

Burgundy-Braised Pork Cheeks with White Truffle Parsnip Flan

Pork Cheeks (Niman Ranch)
White Truffle Cream (Roland)
White Truffle Oil (Roland)

Claypot Caramel-Baked Pork Belly with Pickled Daikon

Pork Belly (Niman Ranch)

Harissa-Smoked Brisket with Cheddar-Infused Polenta

Brisket (Niman Ranch)
Bacon BBQ Salt (Chef Salt)
Harissa (Roland)
White Polenta (Roland)
Mature Cheddar (KerryGold)

Spanish Flan with Fresh Raspberries and Toasted Walnuts

Raspberries (Driscoll’s Berries)
Walnuts (CA Walnuts)

Blueberry Almond Tart

Blueberries (Driscoll’s Berries)
Marzipan (Roland)
Almond Paste (Roland)




OPT121: Edible Schoolyard and Lunch at Chez Panisse Café

April 6 | 9:00am - 3:00pm
Hyatt Regency Hotel

Take a tour of the original Edible Schoolyard in Berkeley, founded by Alice Waters. For over 16 years, the Edible Schoolyard Project has created an edible education curriculum for public schools, using gardens and kitchens as interactive classrooms and helping every student have an affordable, nutritious, organic lunch. There are now Edible Schoolyards throughout the US. The Edible Schoolyard Project is opening the garden on a Saturday for this special IACP tour. ***Please Note: Due to the recent fire at Chez Panisse, there has been a change in lunch venue.

Afterward there will be a lunch at Pizzaiolo based on a menu selected that day. Pizzaiolo's chef and owner, Charlie Hallowell, worked closely with Alice Waters for nearly a decade and fully embraces her philosophy of sustainability. Michael Bauer of the San Francisco Chronicle refers to Pizzaiolo as "...the Chez Panisse of the new generation of diners who go for lusty flavors and casual surroundings."

Tour Cost: $145

Departure: Hyatt Embarcadero Lobby

Tour Host

Wendy Holloway, through her Rome-based culinary tourism company Flavor of Italy, produces enogastronomical tours, cooking programs, culinary team building products, student programs, culinary vacations, and Rome-area niche accommodations. Wendy’s passion is culinary sustainability and nutritional well-being. She has two websites and a food blog:, and




OPT120: Photographer Noel Barnhurst’s Studio Tour

April 6 | 10:00am - 12:00pm
Hyatt Regency Hotel

If you've ever picked up a Williams-Sonoma cookbook, chances are you’re familiar with Noel's work. His three-story studio has two professional kitchens, two naturally-lit shooting bays, and an extensive prop collection. Noel will show us around his space and describe the process he uses when shooting for clients such as Williams-Sonoma, Kroger, Burger King and many more. Transportation will not be provided. Noel's studio is just a short 25-minute walk from the hotel, in the South Park neighborhood.

Tour Cost: $25

Departure: Hyatt Embarcadero Lobby

Tour Host

Teri Campbell is the Creative Lead at Teri Studios, and the author of Food Photography & Lighting: a commercial photographer's guide to creating irresistible images.  After attending the Ohio Institute of Photography, Teri began his career as a photographer for P&G's in-house creative group. In 1988 he opened Teri studios, a commercial photography studio specializing in food. Clients include Bob Evans Restaurants, Wendy’s, Kellogg’s, T. Marzetti and KFC among others.




Food Photographers and Stylists Interest Section Breakfast

April 7 | 7:30am - 8:15am
Location: Hyatt Bayview A

Grab your breakfast in the lobby and join an informal meet and greet with the Food Photographers and Stylists Interest Section.

Session Hosts

Mary Valentin has worked as a food stylist for nearly 20 years.  She together her background in painting, art history, and food photography.  With a BFA from the School of the Art Institute in Chicago, and culinary certifications, Mary has taught Food Styling and Photography, Food in Art History and Art Theory to Culinary students at Kendall College in Chicago.  Mary is Vice Chair of the IACP Food Photographers and Stylists section.

Teri Campbell is the Creative Lead at Teri Studios, and the author of Food Photography & Lighting, a commercial photographer's guide to creating irresistible images.  After attending the Ohio Institute of Photography, Teri began his career as a photographer for P&G's in-house creative group. In 1988 he opened Teri studios, a commercial photography studio specializing in food. Clients include Bob Evans Restaurants, Wendy’s, Kellogg’s, T. Marzetti and KFC among others.





IACP Connect!

April 9 | 12:15pm - 1:00pm
Hyatt Regency

Location: Grand Ballroom A

Join fellow members to learn about the launch of IACP's new "IACP Connect," a peer-to-peer knowledge-sharing and mentoring program. Note, lunch will NOT be served, so please eat before or after the meeting.







NOM001: The Road to Reinvention

April 8 | 6:30pm - 8:00pm
Hyatt Regency

Location: UPDATE! Class moved to the Hospitality Suite

To ensure longevity in this field, one has to continually try new avenues; you can't just be a cookbook writer or a blogger or a food stylist for life anymore. Sometimes you have to be all three. Or sometimes you have to add teaching or ghost writing or culinary tours or starting a cookie company...the list is endless. But you have to diversify to stay in business for the long haul. If you want to learn how you can continue to make a living in the food world as the years go by, come hear from a panel that has a collective 100+ years of experience in doing just that. What does this have to do with Dirt to Digital? Well, we may be old as dirt, but all of us on this panel know how to be digital.

Session Speakers

Tori Ritchie has spent more than 25 years as a cooking teacher, cookbook author, food editor, and blogger. She hosted the 5-Minute Cooking School on CBS and Ultimate Kitchens on Food Network. A San Francisco native, she is thrilled to have the IACP conference in her hometown — not to mention being able to sleep in her own bed each night.


Denise Vivaldo is the founder
 of food fanatics, a catering, recipe-development, and food-styling firm based in Los Angeles. Vivaldo has catered more than 10,000 parties and has cooked for guests such as George H.W. Bush, Ronald Reagan, Prince Charles, and Bette Midler. She began her culinary training at the Ritz Escoffier and La Varenne in Paris, and then graduated Chef de Cuisine from the California Culinary Academy in San Francisco. Denise spent numerous years as a professor at UCLA’s Culinary Program and at her Alma Mater, The California Culinary Academy.

Dianne Jacob is the multiple award-winning author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir and More. Based in Oakland, CA, she coaches authors on book proposals and blogs, edits manuscripts, and has judged books for James Beard and IACP. A journalist and former magazine editor, she blogs at and speaks on food writing around the world.





NOM002: Dough in the Dark: A Late-Night Finance Bootcamp for Freelancers

April 8 | 9:30pm - 11:00pm
Hyatt Regency

Location: Hyatt Lobby Bar

Let’s face it: we can talk about pitch and voice ad nauseum, but to be successful as a freelance food writer, one needs to make money. The problem? Talking about money is like porn for food writers. It’s taboo. It’s the ghost in the closet. It’s almost dirty.This late-night lounge session openly explores the financial side of freelance food writing, providing attendees with immediately applicable business tools, hard numbers about what it takes to earn a living (and what that means), and tips for financial decision-making, all in a casual (cocktails available!) setting. Lead by a small teams of experienced writers with financial knowledge (or just a lot of experience asking the right questions), the sessions invite people into an ad-hoc group setting to talk about finance in a place where they feel safe(r) sharing real numbers and asking questions. Come prepared to ask a question you might not have the guts to ask in broad daylight. (This session meets in the hotel bar, so drinks are available for purchase.)

Session Speakers

Jess Thomson is a freelance writer and recipe developer. She is the author of the newly released Dishing Up Washington, along with Top Pot Hand Forged Doughnuts: Secrets and Recipes for the Home Baker, and Pike Place Market Recipes. Her work appears in various publications, including Sunset, Cooking Light, Food & Wine, and Edible Seattle magazines. Thomson is a contributor for Leite’s Culinaria, where her work was chosen for inclusion in Best Food Writing. She is also the author of the food blog hogwash (, where she pairs food and life.

Renee Schettler is the editor- in-chief of Leite’s Culinaria, as well as a writer, editor, and mentor for writers. She is the former Deputy Editor of Martha Stewart Living, and has held positions at Real Simple and The Washington Post. She lives and works in New York City.

Stephanie V.W. Lucianovic is a writer, editor, author, and lapsed cheesemonger. A contributor to The Washington Post, New York Times online, and CNN’s Eatocracy. Her book, Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate, is a non-fiction narrative and a heartfelt, humorous exposé on the inner lives of picky eaters. A recovering picky eater-turned-foodie, she lives in the Bay Area with her husband and son.

Eagranie Yuh
Eagranie Yuh is a writer, editor, and chocolate educator. She is the author of the forthcoming Chocolate-Tasting Kit (Chronicle Books), columnist with The Vancouver Courier and, and a regular contributor to Edible Vancouver. Her work is included in Best Food Writing 2012. A frequent judge of chocolate competitions, she blogs about the science of sweets at In past lives, she was a chemist and a chocolatier.





KIKT001: Kids in the Kitchen Special Event

April 7 | 3:00pm - 5:30pm
Location: Ferry Building, CUESA Kitchen

Meet, mingle, cook and eat with Bay Area kids at a pop-up kitchen created by Kids In The Kitchen interest section members in partnership with TCT and San Francisco’s Center for Urban Education about Sustainable Agriculture (CUESA).  Bay Area kids will get cooking at the Ferry Plaza Farmer's Market outdoor kitchen alongside chefs from across the nation, whipping up their own DIY farm-fresh snacks using seasonal fruits and vegetables. Through the pop-up kitchen, IACP community members can learn how to set up a cooking demonstration with a minimum of equipment, how to work with kids of all ages, and how to identify kid-friendly dishes that can be easily prepared at their community and school events.  (Location is just steps away from the Host City Party!)


Session Speakers

Hollie Greene, IACP, founder JoyFoodly
Hollie Greene is the founder of Joyfoodly. Her mission is to educate kids about the JOY of food. After graduating from The French Culinary Institute in NYC, Hollie was the education Director of The Sylvia Center and a Chef in residence with Wellness in the Schools. She taught more than 1,000 at-risk children through these programs, partnering with Rachael Ray’s Yum-o and Mayor Bloomberg’s fund to Advance NYC. Hollie is currently partnering with the Novato California unified School District to create 17 new plant-based, seasonal recipes.

Melissa Graham, IACP, founder Purple Asparagus
Melissa Graham is the founding executive Director of Purple Asparagus. Melissa has received numerous awards for her work, including the Chicago Tribune Good eating Award, the International Association of Culinary Professionals Culinary Youth Advocate Award, and Chicago Kids Day’s Children’s empowerment Award. In July 2012, named Melissa one of the 15 Top Crusaders for health in the food Industry. She speaks and writes regularly on child nutrition and sustainability, both in the Chicago community and online, blogging at Delicious Nutritious Adventures. Melissa recently joined Chicago Public School’s nutrition education Steering Committee.

Julie Negrin, IACP, culinary and nutrition educator
Julie Negrin, M.S., is a certified nutritionist, cooking instructor, and author of Easy Meals to Cook with Kids. She has been teaching adults and children how to cook for fifteen years. Julie spent five years as the Director of Culinary
Arts at the JCC in Manhattan, where she developed recipes and curricula specifically for children. She has designed kids’ cooking classes and programs for notable new York-based organizations including 92nd St. Y, the Institute of Culinary education, Stone Barns Center for Food and Agriculture, New York City public schools and The International Culinary Center (formerly FCI). Her website is


Elianna Friedman, CUESA Market Chef
Elianna Friedman coordi
nates the Center for urban education about Sustainable Agriculture (CUESA) in-market weekly cooking programs, monthly seasonal celebrations, and foodwise Kids, as well as the culinary components of major fundraising events such as Summer Celebration and Sunday Supper. Elianna has previously worked 
as the market director for the new Taste Marketplace, as a student and family culinary educator at Congregation Beth El, and as a senior program coordinator at the San Francisco food Bank. In addition to her culinary degree, she also holds an MBA in Nonprofit Management.





2013 SF Host City Party

San Francisco Host City Party
Friday, March 30, 2012, 6:00 – 9:00 pm
82 Mercer Street, New York

Draft Conference Program for Review Before Registration Begins

We're happy to present this DRAFT program of the conference, for your review, preview, and any other view you'd like to give it! Registration is not yet open -- this is a preview only, for your convenience. Early Bird registration will begin sometime the week of January 21. We will give you plenty of notice once the date is finalized.

If you have questions about this program, please contact us at

Cheers -- we look forward to seeing everyone in San Francisco!



Interest Section Meetings

April 8 | 5:00pm - 6:00pm
Hyatt Regency

  • Chefs, Restaurateurs, Sommeliers Interest Section Meeting – Location: Pacific C
  • Cooking Schools and Teachers Interest Section Meeting – Location: Seacliff A/B
  • Culinary Tourism Interest Section Meeting – Location: Seacliff C
  • Food History Interest Section Meeting – Location: Pacific K
  • Food Photographers and Stylists Interest Section Meeting – Location: Bayview A/B
  • Food Policy Interest Section Meeting – Location: Pacific I
  • Kids in the Kitchen Interest Section Meeting – Location: Pacific E
  • Marketing Communicators Interest Section Meeting – Location: Pacific N
  • Digital Media Interest Section Meeting – Location: Pacific F
  • Test Kitchen Professionals Interest Section Meeting – Location: Pacific O
  • Nutrition and Food Science Interest Section Meeting – Location: Pacific M


NOTE: The Food Writers, Editors, and Publishers Interest Section Meeting will take place Tuesday morning 7:30 - 8:15 a.m.




IACP Business Meeting

April 7 | 8:00am - 8:30am
Location: Grand Ballroom

IACP Annual Business Meeting

Board of Directors members present association proceedings and answer your questions.




ISFWEP: Food Writers, Editors, and Publishers Interest Section Breakfast

April 9 | 7:30am - 8:15am
Hyatt Regency

Location: Seacliff A/B

Grab your breakfast and join the Food Writers, Editors, and Publishers Interest Section Meeting






Cooking Schools and Teachers Roundtable Breakfast

April 7 | 7:30am - 8:15am
Location: Hyatt Seacliff B

Join the Cooking Schools and Teachers Section Team as they lead you through a fast-paced set of informative roundtables to answer your burning questions about the business of creating successful cooking schools and menus. Stop at the buffet and bring your breakfast to the meeting room where you’ll ponder such ideas as techniques, organization, budget, travel, and class plans. This one-hour meeting is not to be missed by any teacher who wants to gain fresh insight and skills in planning classes.







OPS006: Asian Tofu Magic Tricks

April 6 | 2:00pm - 4:00pm
Location: Ketchum Food Studio, 1050 Battery Street (at Union)

In this hands-on cooking class, acclaimed author and Asian food expert Andrea Nguyen will lead you from soybeans to curds as you make soy milk then coagulate it into delicious fresh tofu. She’ll also showcase how tofu can be transformed through a tasting of dishes made with different kinds, such as fermented tofu, pressed tofu, and tofu skin. Bring your curiosity and appetite.
Andrea Nguyen, author Asian Tofu: Discover the Best, Make Your Own, and Cook it at Home

Session Speaker

About Andrea Nguyen, author Asian Tofu: Discover the Best, Make Your Own, and Cook it at Home
Andrea Nguyen is a writer, teacher, and consultant whose work interprets traditional techniques and conveys personal stories to modern cooks. Her writing appears in the Wall Street Journal, Los Angeles Times, and Saveur, where she is also a contributing editor. Andrea’s cookbooks, Into the Vietnamese Kitchen and Asian Dumplings were James Beard and IACP cookbook award finalists. Her latest book, Asian Tofu, was released in 2012. Andrea lives in Santa Cruz, where she also publishes




OPS005: Tasting Burma

April 6 | 2:00pm - 4:00pm
Location: Susan Burdick Photography Studio, 610 22nd Street, #301

Experience the culture of this once-hidden country through a talk, slide show, and Q&A by this intrepid photographer/author, who has spent years getting to know the people and the food of Burma, which she has presented in her recently published book (a copy of which was reportedly read by Aung San Suu Kyi!) You’ll sample dishes that characterize the richness of this country that is just now emerging from years of oppression.
Naomi Duguid, photographer; culinary anthropologist; author, Burma: Rivers of Flavor

Session Speaker

About Naomi Duguid, photographer; culinary anthropologist; author, Burma: Rivers of Flavor
Naomi Duguid is a traveller, writer, cookbook author, photographer, teacher, and an insatiably curious-about-the-world person. She is the author of Burma: Rivers of Flavor (Artisan 2012) and co-author of six previous books of food and travel: Hot Sour Salty Sweet; Flatbreads and Flavors; Seductions of Rice; Mangoes & Curry Leaves; Beyond the Great Wall; and HomeBaking. Naomi conducts cultural immersion through food tours in northern Thailand and in Burma every winter.




OPS004: Cook It, Shoot It

April 6 | 10:00am - 12:00pm
Location: Susan Burdick Photography Studio, 610 22nd Street, #301

So much new media involves merging cooking and photography, whether for blogs, self-publishing, or other photographic projects where the photographer is also the cook and food stylist. In this hands-on workshop, you’ll explore the tricks and techniques that allow you to do your best work. After a short lecture, you will document the process of cooking a simple dish, under the guidance of one of the most creative bloggers in that space.
Bonus: Final class photos will be compiled into a gallery to be shared with all conference attendees.
Erin Gleeson, photographer; blogger,; author, The Forest Feast Cookbook (2014)

Session Speaker

Erin Gleeson is a food photographer whose work has appeared in numerous publications including The New York Times, Gourmet Magazine and Wine Spectator. She has an MFA in Photography from the School of Visual Arts and was a professor of photography at The Fashion Institute of Technology. She is the creator of the food blog “The Forest Feast." She is currently working on her first cookbook which will be published by Abrams in 2014.




OPS007: Build Your Own Bitters

April 6 | 2:00pm - 4:00pm
Location: Noel Barnhurst's Photography Studio, 488 Bryant St.

Bitters are to cocktails what salt is to food, heightening and balancing flavor, and revealing the authentic character of each creation. Take a look under the hood of the cocktail’s most important ingredient. Learn how to make them, how to use them, and how to communicate about them. In this hand-on class, you'll explore the characteristics and history of bitters, and you'll taste through two dozen aromatic roots, barks, spices, fruits, and herbs, and then concoct your own bottle of bitters to use at home.
Mark Bitterman, co-owner The Meadow, selmelier, author of Salted

Session Speakers

About Mark Bitterman, co-owner The Meadow, selmelier, author of Salted
Mark Bitterman is a James Beard Award winning author and co-owner of The Meadow, a specialty food shop with locations in Portland and New York.  A leading expert on bitters, salt, and chocolate, Mark has been named a Tastemaker and Food Master by Food & Wine, and a Local Food Hero by Cooking Light. He has been featured on Splendid Table, All Things Considered, and in The New York Times, The Atlantic, Wine Spectator, and other media.




OPS003: Cooking in the Rich Tradition of La Cucina Povera

April 6 | 10:00am - 12:00pm
Location: Ketchum Food Studio, 1050 Battery Street (at Union)

La cucina povera refers to southern Italian peasant cooking but has a more universal meaning: to make great food with robust flavors using humble, farm-driven ingredients. In this hands-on class, you’ll explore the techniques and ingredients of this cuisine with award-winning chef Cathy Whims and farmer/author Anthony Boutard. They’ll demonstrate classic heritage cooking, including slow-food inspired techniques such as cooking with frikeh; terra cotta heirloom bean cookery; and preparing flint corn polenta.
Cathy Whims, chef/owner Nostrana, Portland, Oregon
Anthony Boutard, owner Ayers Creek Farm, Gaston, Oregon


Session Speakers

Cathy Whims holds a long-time love affair with Italy and jokes that she’s a “born-again Italian.”  Through her extensive travel throughout her adopted homeland, she is constantly searching for ways to bring back the rich Italian culture to her community in Portland. In the first year of business, her restaurant Nostrana was named Restaurant of the Year by The Oregonian newspaper.  Cathy is a four-time James Beard Foundation nominee in the Best Chef Northwest category, from 2009 to 2012.

Anthony Boutard is a market farmer from Gaston, Oregon where, with his wife Carol, he owns and manages Ayers Creek Farm. They grow a wide range of legumes, greens, grains, and fruits for local restaurants and a farmers’ market. Anthony is the author of Beautiful Corn: America’s Original Grain from Seed to Plate.



OPS001: Baking Without Gluten, Sugar, and Even Starches

April 6 | 2:00pm - 4:00pm
Location: Home of Mary Risley, owner of Tante Marie's Cooking School, 1734 Broderick Street between Bush and Pine Streets

It's all done with nut and seed flours instead. The result: baked goods with no glycemic-load, which not only serves the gluten-sensitive community but also diabetics and prediabetics. The products are not only delicious but this new baking method also provides a new culinary option for controlling blood sugar and even getting free from insulin. The class will include the method and underlying principles, demonstration (including how to make your own nut and seed flours as well as sugar replacers), and tasting samples.
Peter Reinhart, baker; educator; co-author (with Denene Wallace), The Joy of Gluten-Free, Sugar-Free Baking
Denene Wallace, alternative flours baking expert; Co-founder, ProSeed; 
co-author (with Peter Reinhart), The Joy of Gluten-Free, Sugar-Free Baking


Session Speakers

About Peter Reinhart, baker; educator; co-author (with Denene Wallace), The Joy of Gluten-Free, Sugar-Free Baking
Peter Reinhart is the author of nine books on food and culture, including the 2002 IACP Book of The Year, The Bread Bakers Apprentice. In addition to his full time faculty position at Johnson & Wales University, he is also a popular avocational travel teacher, and highly sought-after consultant and product developer. His website,, was a 2012 IACP nominee for Blog of the Year.


About Denene Wallace, alternative flours baking expert; Co-founder, ProSeed; co-author (with Peter Reinhart), The Joy of Gluten-Free, Sugar-Free Baking
Denene Wallace began her professional life as an interior designer, but after major health issues –including Type 2 diabetes -- derailed that career path, she became an expert in the arena of baking with alternative flours.  After initially experimenting at home for her own use, she has created and perfected commercial products that provide diabetics and celiac patients with a delicious alternative to conventional bakery goods. She is the co-author, with Peter Reinhart, of The Joy of Gluten-Free, Sugar-Free Baking.




OPS002: The Baker’s Pantry

April 6 | 10:00am - 12:00pm
Location: Home of Mary Risley, owner of Tante Marie's Cooking School, 1734 Broderick Street between Bush and Pine Streets

The best bakers know that whether you're making holiday cookies, a rustic tart or the fanciest bake-shop cake, you need to start with the best -- and most appropriate -- ingredients. Baking and pastry icons Jim Dodge and Flo Braker explain the important differences in the most essential elements in the baker's pantry, including flour, butter, cream, eggs, sugar, and chocolate. And you’ll also learn that quality begins with production methods: good farming practices and humane treatment of animals.

Session Speakers

Jim Dodge has received numerous honors, including a James Beard Award for Excellence; a Gold Plate Award presented by the American Academy of Achievement; and the Honor Roll of American Chefs for Food & Wine 1983. He’s a current member of the Julia Child Foundation Advisory Council and Good Food Awards, previously chaired the L.A. AIWF chapter, and served on the Culinary Advisory Board for the New England Culinary Institute and the board of the IACP. He is the Director of Special Culinary Programs at Bon Appetit Management Company.

Flo Braker specializes in American and European baking and pastry making as well as fruit and chocolate desserts, and her trademark is her extraordinary variety of sweet miniatures, with an emphasis on baking techniques. Flo is a charter member and past-president of the International Association of Culinary Professionals and a 1997 inductee into The James Beard Foundation’s Who’s Who of Food and Beverage in America.



2013 Conference Volunteer Meeting Materials


January 11 Volunteer Meeting Recap   (DOC)
San Francisco Conference Volunteer Opportunities  (XLS)
Conference-at-a-Glance (with timetable)   (PDF)
Volunteer Policy and Recognition Package   (PDF)

GST104: Feast and Hunger: A Two-Part Approach to Writing the World Through Food (Part 2)

April 9 | 1:30pm - 3:00pm
Hyatt Regency

Location: Bayview A

New York Times best-selling author Kathleen Flinn will lead a spirited 90-minute segment from her popular “Hungry for Words” food writing workshops. In a rousing series of examples and hands-on exercises, you’ll get some nuts-and-bolts examples on how to take your unique voice and apply it to your writing. In some cases rethinking how you write and the ways in which you engage with readers by looking at techniques used by best-selling novelists, filmmakers and journalists.
The goal of both sessions is to push you to rethink your methodology, to think beyond your comfortable space and elevate your work to another level. Bring notepaper, pen and an open mind. You may register for a single part or both parts of this workshop.
Kathleen Flinn, teacher; author, The Kitchen Counter Cooking School

Session Speaker

Kathleen Flinn is a writing teacher, best-selling author, and the founder of, a non-profit web site dedicated to inspiring home cooks. In 1996, she was hired by Microsoft as founding food producer for, and later headed editorial operations for MSN in London. She attended Le Cordon Bleu Paris, about which she wrote a memoir, The Sharper Your Knife, The Less You Cry (Viking). Her newest book is The Kitchen Counter Cooking School (Viking/Penguin). Kathleen is also the food Writers, Editors, and Publishers Section Liaison, the Marketing Division Co-chair, and the Awards Program Co-liaison.




GST103: What Goes Best with Cheese? A Wine vs. Beer Smackdown!

April 9 | 1:30pm - 3:00pm
Hyatt Regency

Location: Seacliff D

Wine and cheese may be an iconic pairing, and it’s certainly an expected one, but who says wine is always the best partner? Craft beer offers a world of nuances that can partner with food just as well or better than wine. In this panel you’ll learn about the affinities of various California cheeses for both local wines and local beers, and then you’ll participate in a smackdown to see which beverage does the best job.

Christian deBenedetti, beer journalist; author, Great American Ale Trail
Steve Jones, cheese monger; Owner, Cheese Bar, Portland, Oregon
David Lynch, sommelier, restaurateur, author

Session Speakers

Christian deBenedetti is the author of The Great American Ale Trail, winner of the 2012 Lowell Thomas Award for best guidebook. He is a contributor to Bon Appétit, GQ, NYT, Food & Wine, Departures, Slate, and Outside, and the editorial director for Weekly Pint, a national e-newsletter & website on craft beer with 45,000+ fans/subscribers. A native Oregonian with family roots in the Bay Area's meat, wine and newspaper businesses, he now lives on a Willamette Valley farm growing hops and hazelnuts. Once-and-future brewer.

Steve Jones is the founder and owner of Cheese Bar, a retail cheese counter/restaurant that allows him the daily pursuit of creating interesting cheese and beer/wine pairings. Steve has been active with many local and national cheese organizations. In 2011, he competed with 40 cheesemongers from around the world to win the 2nd Annual Cheesemonger Invitational in Long Island, New York. Steve has appeared in numerous media outlets, including The Splendid Table.


David Lynch is a sommelier, restaurateur, and author of the book Vino Italiano. He is also the Contributing Wine Editor at Bon Appétit, where his “Wine Insider” column appears regularly. David was most recently the Wine Director of San Francisco’s Michelin-starred Quince and its more casual sibling, Cotogna, and was named by San Francisco Magazine in 2011 as “Wine Director of the Year.” Prior to moving to California in 2009, David was the longtime Wine Director, and then General Manager, of New York’s Babbo Ristorante.




GST102: Beyond Takeout: Stories and Strategies for Changing How America Eats and Cooks Chinese Food

April 9 | 1:30pm - 3:00pm
Hyatt Regency

Location: Seacliff C

Chinese cuisine is the oldest, most popular Asian ethnic cuisine in America. Many people from the Bay Area have contributed to its journey into the mainstream. This conversation led by author Andrea Nguyen features four exceptional women whose efforts have redirected and shaped America’s palate for Chinese food. Learn how they seeded, cultivated, and harvested their passions. You’ll connect with their personal stories and enduring life lessons.
Linda Anusasananan, former food writer/recipe editor, Sunset magazine; author, The Hakka Cookbook
Tane Chan, proprietor, Wok Shop, San Francisco
Cecilia Chiang, restaurateur; author, The Seventh Daughter: My Culinary Journey from Beijing to San Francisco; recipient 2013 James Beard Foundation Lifetime Achievement Award
Andrea Nguyen, blogger; author, Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home
Grace Young, teacher; author, Stir-Frying to the Sky's Edge

Session Speakers

About Linda Anusasananan, former food writer/recipe developer, Sunset magazine
Linda Lau Anusasananan authored The Hakka Cookbook, a historic work that chronicles her journey to trace the soul food of China's nomads, the Hakka. She was the recipe editor and a food writer at Sunset magazine for 34 years. Anusasananan also created JADE sauces, a line of high-quality Asian cooking sauces. She has been past president of the San Francisco Chapter of Les Dames D’Escoffier and the Association of Chinese Cooking Teachers.

About Tane Chan, proprietor of the Wok Shop, San Francisco
Tane Ong Chan owns The Wok Shop, a San Francisco Chinatown landmark since 1972. Through her store and website, Chan has sold over a half-million woks. Chan advises chefs, caterers, and novice cooks on proper Asian cookware and cutlery. Some have deemed her a wok therapist who loves to match the wok with the person. Chan has been featured in Gourmet, Saveur, and Sunset magazines, as well as on NPR, and the Cooking Channel.

About Cecilia Chiang, restaurateur, author, The Seventh Daughter: My Culinary Journey from Beijing to San Francisco
Cecilia Chiang introduced America to authentic Chinese food with the opening of her wildly popular restaurant, the Mandarin, in 1961. Her career blossomed to include television appearances, cooking demonstrations, and two cookbooks, The Mandarin Way (1974) and The Seventh Daughter (2007), a James Beard Award nominee. In 2013, Saveur featured Chiang on the “Saveur 100” list. She is this year’s Pebble Beach Food & Wine honoree as well as the 2013 recipient of the James Beard Foundation’s Lifetime Achievement award. Chiang resides in the Bay Area.

About Andrea Nguyen, blogger; author, Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home
Andrea Nguyen is a writer, teacher, and consultant whose work interprets traditional techniques and conveys personal stories to modern cooks. Her writing appears in the Wall Street Journal, Los Angeles Times, and Saveur, where she is also a contributing editor. Andrea’s cookbooks, Into the Vietnamese Kitchen and Asian Dumplings were James Beard and IACP cookbook award finalists. Her latest book, Asian Tofu, was released in 2012. Andrea lives in Santa Cruz, where she also publishes

About Grace Young, teacher; author, Stir-Frying to the Sky's Edge
Grace Young, dubbed the “Stir-Fry Guru” by the New York Times, is the author of Stir-Frying to the Sky’s Edge, winner of the James Beard Foundation’s Best International Cookbook Award. Grace has been featured in the New York Times, and on All Things Considered and CBS Sunday Morning. She is a contributing editor to Saveur magazine and her work has appeared in The Washington Post, Food & Wine, Better Homes and Gardens, and Fine Cooking.




GST003: Designing Content for Cross-Platform Use

April 9 | 10:30am - 12:00pm
Hyatt Regency

Location: Grand Ballroom B

Look behind the curtain at how some of the most dynamic media houses are strategizing cross-channel food content and repackaging it to suit multiple uses in the digital landscape, from videos to online to Pinterest and apps. Whether you’re an editor, writer, or blogger – or all of the above – whether you’re independent or on staff, you’ll learn to become a more savvy navigator in this brave new world.
Laurie Buckle, magazine editorial consultant
Rux Martin, Senior Executive Editor, Houghton Mifflin Harcourt
Raquel Pelzel, Senior Food Editor, Tasting Table; blogger; author, Williams-Sonoma New Flavors for Desserts

Tanya Steel, editor-in-chief,

Session Speakers

Laurie Buckle is the former Editorial Director of Better Homes and Gardens, at which she oversaw strategy for the magazine’s monthly food content, its food newsstand publications, and its digital initiatives. She was the editor of Fine Cooking, where she implemented an award-winning redesign of the magazine. Laurie spent the better part of her career at Bon Appetit magazine as managing editor, special projects editor, and articles editor.

Rux Martin is a senior executive editor at Houghton Mifflin Harcourt, where she has her own imprint. Authors she has published include Bruce Aidells, Dorie Greenspan, Jacques Pépin, and Ruth Reichl. She has edited a number of New York Times bestsellers, including Hello, Cupcake! by Karen Tack and Alan Richardson, The Gourmet Cookbook, and The Perfect Recipe for Losing Weight by Pam Anderson. She was one of the founding editors of Eating Well.

Raquel Pelzel is the senior food editor for, where she leads the test kitchen and all of the original and adapted recipes. A former Cook's Illustrated editor, Pelzel has authored more than thirteen cookbooks including award-nominated titles such as DamGoodSweet and Masala Farm; her most recent book, Preserving Wild Foods, authored with chef Matthew Weingarten, debuted in November, 2012. She lives in Brooklyn, NY, with her husband and two sons.

About Tanya Steel, editor-in-chief,
Tanya Steel is Editor-in-Chief of Condé Nast's award-winning digital food brand that reaches more than 20 million passionate food enthusiasts each month, across platforms. Under her tenure, it has won three ASMEs, two James Beards, half a dozen Webbys, a New York Emmy, and more. In 2010, Steel was also appointed the Editor-in-Chief of and Gourmet Live.

Before joining Epicurious, Steel was an editor at Bon Appétit, Food & Wine, Mademoiselle, and Diversion magazines. She has also written extensively for other national publications, including The New York Times. Ms. Steel was inducted into MIN's Digital Hall of Fame, and won the prestigious James Beard Foundation Journalism Award for Magazine Restaurant Review or Critique. She coauthored the award-winning Real Food for Healthy Kids and The Epicurious Cookbook. She appears often on national television shows, from the Today Show to Hell’s Kitchen. Ms. Steel conceived of the Healthy Lunchtime Challenge & Kids’ State Dinner and partnered with the First Lady to hold the first-ever such event at the White House.



GST100: Techniques from TV Pros for Producing Top Quality Food Video

April 9 | 1:30pm - 3:00pm
Hyatt Regency

Location: Seacliff A/B

Learn how to produce high-quality video content for YouTube, blogs, and websites without breaking the bank. Panelists will cover the process from start to finish, including how to choose recipes, how to break down recipes into manageable steps, and how to stage non-recipe driven content, plus fundamental technical pointers for shooting and lighting, prop-styling, writing scripts and outlines, and editing with iMovie.
Greta Anthony, Producer, Martha Stewart Living Omnimedia
Todd and Diane Cru-Porter, photographers and bloggers,
Ben Fink, photographer/videographer
Libbie Summers, former culinary director for Paula Deen
Virginia Willis, producer; author, Bon Appétit, Y’all and Basic to Brilliant, Y’all


Session Speakers

About Greta Anthony, producer Martha Stewart Living Omnimedia
Greta Anthony is a culinary school graduate and television food producer who has spent the past 18 years with Martha Stewart Living Omnimedia and some of the most world’s most recognized culinary professionals. She is the recipient of seven Emmy Awards and two James Beard Foundation Awards for best Television Food Segment. Her most recent project, Martha Stewart’s Cooking School, can be seen on PBS. She also teaches at New York’s Institute of Culinary Education.

About Todd and and Diane Cru-Porter are professional food photographers, food stylist and filmmakers. They produce, direct and share food stories through photography, video and cookbooks with clients such as Williams Sonoma, The Oprah Winfrey Network, Whole Foods Market, The Cooking Channel, Food & Wine, Sunset Magazine, national brands and publishers. Todd and Diane write the popular food blog: and have their own cookbook coming out fall of 2013.


Ben Fink studied painting and graphic design at Memphis College of Art, and shortly thereafter was introduced to photography. Ben has shot editorial pieces for top food publications such as Saveur, Bon Appetit, and Food & Wine. His commercial clients include Kohl’s, Hershey’s, and Ritz Carlton; as well as countless books for a host of authors such as Bobby Flay, Jacques Pepin, Trisha Yearwood, and Ted Allen.  Ben currently shoots both still and motion.

About Libbie Summers, former culinary director for Paula Deen
Libbie Summers produces online and television content for corporate clients as well as celebrity chefs. Libbie has served as Culinary Producer and Senior Food Editor for Paula Deen Enterprises and The Deen Brother's Enterprises. Her first book, The Whole Hog Cookbook, was a ForeWord book award winner. She is currently finishing her second book, Sweet and Vicious -- Baking with an Attitude. Libbie lives and creates from Savannah, Georgia.

Virginia Willis is a food writer and blogger at Her articles have appeared in Fine Cooking, Country Living, and Eating Well. Her fans love her knack for giving classic French dishes a down-home feel and reimagining Southern favorites en Française. She is the author of Bon Appétit Y'all and Basic to Brilliant, Y’all. As a TV producer, her experience includes Martha Stewart, Epicurious, Bobby Flay, and Nathalie Dupree.



GST005: Forget Single Varieties – Blended Wines Are Greater Than the Sum of Their Parts

April 9 | 10:30am - 12:00pm
Hyatt Regency

Location: Bayview B

Here in the U.S., most winemakers produce single-varietal wines – for example, Cabernet or Syrah -- but winemakers in places such as the Rhône River Valley in France blend Syrah, Grenache, and Mourvèdre to create the wines of Châteauneuf du Pape. Not so long ago in the U.S., blended wines were considered inferior, comprised mostly of left-over odds and ends. But increasingly, American winemakers are blending to create some of the most desirable and sought-after wines. During this session we’ll taste individual varietals, and then learn to blend to accentuate different characteristics such as body, texture, tannins, or mouth-feel. You’ll build your own blend, as well as taste several finished white blends and red blends from top producers to fully experience the beauty of blended wines.
John Lancaster, Co-Wine Director, Boulevard restaurant; Partner, Skylark Wines
Rhône Ranger winemakers


Session Speakers

John Lancaster, co-proprietor of Skylark Wine Company, has been the Wine Director at the James Beard Award winning Boulevard restaurant for the past eleven years. He is the former Wine Director of the Cypress Club, where he was recognized by the Wine Spectator
 for his wine list. During his tenure at Boulevard, John has traveled extensively throughout the world’s wine regions studying wine production. In addition to his professional duties at Boulevard, John is also a professional wine judge and consultant.





GST004: Feast and Hunger: A Two-Part Approach to Writing the World Through Food (Part 1)

April 9 | 10:30am - 12:00pm
Hyatt Regency

Location: Bayview A

As more writers focus on food, individual voice and perspective grow more vital. In this unique workshop, you’ll experience two different approaches to finding your story and clarifying your voice in food writing. In the first segment, “Deep Feast,” visionary writer and teacher Crescent Dragonwagon will focus on methods to integrate the outer (ingredients, trends, issues, recipes) with your unique inward gaze. Uncover what you, and only you, can tell. Unearth the material with your name on it via directed writing practices, discussion, and a little improv. Is your vision personal, sensual, historical, ecological, national, regional? Is your voice funny, thoughtful, provocative, soothing? What’s your story? Surprise yourself as you infuse recipe-craft with personal narrative, viewpoint, story, and voice. Help reinvent and enlarge our field. The goal of both sessions is to push you to rethink your methodology, to think beyond your comfortable space and elevate your work to another level. Bring notepaper, pen and an open mind. You may register for a single part or both parts of this workshop.
Crescent Dragonwagon, author; teacher

Session Speaker

Crescent Dragonwagon is a writer, teacher, and performer who works in the literary, culinary and dramatic arts, is the award-winning, genre-bending author of more than 50 published books. She's been called "an earthy, yarn-spinning woman," by the Chicago Tribune, and has appeared on Good Morning America, Today, CNN, and NPR.  A James Beard Award winner, she divides her time between Vermont, New York, and Arkansas.  She is currently working on a memoir.








GST101: Hacking Our Way to Solutions

April 9 | 10:30am - 12:00pm
Hyatt Regency

Location: Bayview A/B

The notion of a hackathon – a multi-day work marathon where everyone collaborates on solving specific problems – began in the computer programming world, but has spread to areas that intersect with the tech sector, including the food world. Hackathons are a brilliant way to team unfettered creativity with intense focus, as well as to bring thinkers from various disciplines together to solve problems. Learn how you can access the power of a hackathon by hearing from some participants and evaluating the solutions they devised.

Session Speakers

Danielle Gould is the Founder and CEO of Food+Tech Connect, the industry-leading media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, she helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed and consumed. Danielle is also a founding member of the Culinary Institute of America's Sustainable Business Leadership Council and is a regular contributor to Forbes.

Matt Wise is a software entrepreneur, storyteller, and founder of and, as well as co-organizer of Food Start Ups. He enjoys travel, food and wine, and deeply appreciates technology and ingenuity. He received a B.A. from UC San Diego with honors and a J.D. from Berkeley Law School.



GST002: The New World of Web TV

April 9 | 10:30am - 12:00pm
Hyatt Regency

Location: Seacliff A/B

Digital media has rocked the food-writing world with blogs, e-books and apps. Now it’s rocking the television, too. Veteran leaders in food television are making the move from traditional networks to create innovative new programming online. And content partnership programs on sites like YouTube are opening the door for self-produced content to actually make money. Explore the landscape of this new frontier and discover ways to access the one media channel that just might be making some money. We will look at the playing field, format, and opportunities and learn how to get a toehold in the web TV space.
Geoffrey Drummond, video producer; Founder, Drummond Culinary Media
Jane Goldman, Vice-President and General Manager,; Founder, Chow magazine
Lia Huber, food writer; recipe developer; Founder, Nourish Network

John Mitzewich, creator, Food Wishes
Bruce Seidel, CEO, Hungry food channel, YouTube
Jamie Tiampo, Founder and President, SeeFood Media


Session Speakers

About Geoffrey Drummond, video producer, founder Drummond Culinary Media
Geoffrey Drummond is a producer/director and writer of cooking and culinary travel programs for television, the web, and digital media applications. Geof was Executive Producer for shows with Julia Child and Jacques Pépin. He has been awarded nine National Emmy Awards, as well as a personal Emmy nomination for Outstanding Director for Avec Eric and nine James Beard Awards. Geof is a member of the City Harvest Food Council.

About Jane Goldman, vice-president and general manager,, founder Chow magazine
Jane Goldman founded CHOW because, after covering music, law, and technology, she thought food would be fun. It is. CHOW was acquired by CNET, now CBS Interactive, in 2006, and since then, it has won James Beard, Telly, Maggie and other awards. Jane recently appeared on the Daily Meal's list of the 50 most powerful people in food. She is on the board of Muttville, the senior dog rescue, voted San Francisco's favorite charity.

About Lia Huber, food writer, recipe developer, founder Nourish Network
Lia Huber was named IACP’s Entrepreneur of the Year in 2012 for her work with Nourish Network, which she launched in 2009 to provide real-world tools to help people choose, cook, and enjoy nourishing food. Her byline has appeared in many major magazines, including Cooking Light, Better Homes and Gardens, and Eating Well. Lia also appears frequently on local and national television, and as a guest chef and speaker at cooking schools, corporations and spas.

About John Mitzewich, creator, Food Wishes
John Mitzewich ("Chef John") is a chef and video blogger who publishes instructional cooking videos on his video blog Food Wishes, as well as on a YouTube channel by the same name. His video recipes have had over 70 million views on YouTube. He has also written the cookbook America's Family Favorites: The Best of Home Cooking, published in 2011 by Parragon Publishing.

About Bruce Seidel, CEO of Hungry food channel on YouTube
Bruce Seidel is an executive producer for lifestyle entertainment. He is the former CEO of Electus’ YouTube Food Channel. Prior to joining Electus, Bruce was Senior Vice President of Programming for Cooking Channel. Before joining the Cooking Channel, Seidel served as Senior Vice President of program planning and special productions at Food Network through early 2010. While at Food Network, Seidel developed and oversaw some of Food Network's top-rated programs, including "Iron Chef America" and "The Next Food Network Star."

About Jamie Tiampo, founder and president, SeeFood Media
Jamie Tiampo, a former technology executive at IBM and a classically trained chef, is the James Beard Award-winning creator, producer, and host of, a food video magazine produced by SeeFood Media. Jamie has produced food-focused videos for clients such as Rodale, Weight Watchers, and Condé Nast, and photographed top-selling cookbooks, including Sara Moulton’s Everyday Dinners. Jamie serves on the board of IACP.







GSM204: How to Build A Cookbook Collection

April 8 | 3:30pm - 5:00pm
Hyatt Regency

Location: Bayview A

Here's your chance to justify all those books! Learn to turn your obsession into an actual valuable collection to use for home cooking, inspiration, analysis, academia and pleasure. You’ll discover why a cookbook collection often looks a lot like the collector, learn about the basic pillars and guidelines for building it, and explore the many ways a collection is actually used.

BONUS: Before conference, IACP members will submit their ideas for an “IACP Ultimate Cookbook Collection." Panelists will edit, offer commentary, and share the final list with full conference attendees.
Jonathan Milder, research librarian, Food Network
Celia Sack, Owner, Omnivore Books, San Francisco
Clark Wolf, President and Founder, Clark Wolf Company, restaurant consultants; co-editor, 101 Classic Cookbooks: 501 Classic Recipes

Session Speakers

Jonathan Milder has overseen Food Network’s 5,000-volume print library and digital archives since 2003. He has served as the network’s culinary researcher, working extensively on such shows as Iron Chef America and Chopped. He is the network’s primary trend watcher and forecaster, publishing an in-house newsletter devoted to developments in American food culture. Jonathan has authored numerous columns under the Food Network Kitchens byline, and writes for the Food Network and Cooking Channel blogs.

Celia Sack is the owner of the Bay Area's only culinary bookshop, Omnivore Books on Food. She began her career as a rare book specialist at Pacific Book Auction and has been collecting rare books on food for 20 years.


Clark Wolf heads Clark Wolf Company, a New York and California-based food and restaurant consulting firm since 1986. He is the advisor to the Food Studies Collection at NYU’s Fales Library, and editor of the recent 101 Classic Cookbooks; 501 Classic Recipes. Wolf is a James Beard Awards winner, host of The Big Dish TV show in California, and columnist for the San Francisco Chronicle’s food-focused site Inside Scoop, as well as for LinkedIn.






GSM205: Wean Yourself from Wikipedia!

April 8 | 3:30pm - 5:00pm
Hyatt Regency

Location: Grand Ballroom B

Stop cutting and pasting from second-hand sources and learn to do meaningful research into culinary subjects. Give your writing required gravitas or simply inspire your cooking and thinking about food by going to the source and forsaking tired hand-me- down myths and tropes. Learn to access fascinating and useful troves of information that you can use in all types of writing, menu, cocktail, and recipe development, and product research.
Ken Albala, Professor of History, University of the Pacific
Paul Clarke, Contributing Editor, Imbibe; blogger,

Nicole Cuadra, Librarian, San Francisco Public Library
Hanna Raskin, Food Critic, Seattle Weekly

Session Speakers

Hanna Raskin, food critic, Seattle Weekly
Hanna Raskin is the food critic and lead food blogger for the Seattle Weekly, a position she previously held at the Dallas Observer. She's written about historical and regional foodways for publications including Garden & Gun, Southern Living, American Heritage, and the Journal of Popular Culture.

Nicole Cuadra, Librarian, San Francisco Public Library
Nicole Cuadra is a librarian at the San Francisco Public Library’s Business, Science & Technology department, which encompasses the library’s culinary collections, and where she has taught classes in library research to business entrepreneurs, jobseekers, and others. Nicole is happy to be able to introduce culinary professionals to the wealth of online material available through the library’s digital collections.

Ken Albala, History Professor, University of the Pacific, authored or edited 16 books including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe, The Banquet, and Beans: A History. He edits AltaMira Studies in Food and Gastronomy and coedits Food, Culture & Society. His Three World Cuisines won a Gourmand World Cookbook Award. He also co-authored The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.

Paul Clarke is a Seattle-based journalist specializing in spirits, cocktails and the culture of drink. A contributing editor to Imbibe magazine and a regular contributor to the Portland Oregonian’s MIX Magazine, Clarke has written for the New York Times, San Francisco Chronicle, Serious Eats, Tasting Table, Wine & Spirits and other publications and websites. Clarke is on the editorial board for the Oxford Companion to Spirits and Cocktails, to be published in 2014.




EAT102: The Business of Blogging

April 9 | 1:30pm - 3:00pm
Hyatt Regency

Location: Pacific M

Blogging's not exactly a new publishing platform anymore, and as the sphere matures and expands, the professional blogger needs to evolve as well. Engage in a Q&A with one of the blogosphere's pioneers.
Jaden Hair, blogger,; author, The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner

Session Speaker

Jaden Hair is a television chef, food columnist and award-winning food blogger at Steamy Kitchen. She is one of the stars on ABC’s Recipe Rehab in 2013. You can also watch her cook monthly on Daytime Show, syndicated in 120 markets. She has been a food columnist for Discovery Health, TLC and for The Tampa Tribune.  Jaden is a cookbook author of The Steamy Kitchen Cookbook and the brand new Steamy Kitchen’s Healthy Asian Favorites.




EAT101: Hanging Out with Google+

April 9 | 1:30pm - 3:00pm
Hyatt Regency

Location: Pacific I

Google+ Hangout is a new online space that’s potentially ripe for opportunities for food writers, bloggers, and teachers, or for anyone who wants to build a community around food by taking advantage of video sharing. The speaker works with members of the culinary community on optimizing their Google+ presence.
Greg Wright, Google+ Community Partnerships

Session Speaker

Greg Wright is a native of Oakland, California and current resident of San Francisco. He works on the Google+ lifestyle marketing team, specializing in helping build the culinary community on Google+.




EAT100: One Baker’s Perspective on the World of Bread

April 9 | 1:30pm - 3:00pm
Hyatt Regency

Location: Pacific N

It’s no longer a question of “baguette or boule.” The baking world is exploding with new discoveries, new talents, marketing opportunities, and perception challenges. This expert baker and leading baking industry authority will share his insights and answer your questions on anything from no-knead to sprouted grain to poolish, levain, autolyse, or gluten-free...not to mention whether “punch down” really means punch!?
Jeffrey Hamelman, Certified Master Baker; author; instructor; blogger; Director, King Arthur Flour Bakery

Session Speaker

Jeffrey Hamelman came to King Arthur Flour in 1999 to open both the bakery and the teaching facility and is now Director of the King Arthur Flour Bakery. He spends about three weeks each month involved in production baking. The remaining time he spends teaching in the Baking Education Center. Jeffrey is one of a limited number of Certified Master Bakers in the U.S. and author of BREAD: A Baker’s Book of Techniques and Recipes.



EAT000: Teaching At-Risk Students to Cook

April 9 | 10:30am - 12:00pm
Hyatt Regency

Location: Pacific M

Teaching the culinary arts to students in lower socio-economic strata presents different issues to the instructor than the teaching of recreational classes or students enrolled in a college-level professional program. Yet the rewards can be great for both teacher and student alike. Hear about some of the challenges and successful tactics that are being used to address them.

Session Speakers

Sheila Crye, Chef/Instructor, Young Chefs
Sheila Crye teaches basic culinary education to middle school youth in school-based, grant-funded afterschool programs in Montgomery County, Maryland. The cooking club members come from families on a tight budget.  Sheila’s goal is to widen the range of the young people’s healthy food preferences while creating a culture of positive youth development within each team.

Adam Weiner has spent the last ten years teaching, inspiring, and placing the Bottom 50%. He established a work furlough program with the county jail for inmates to study in his culinary program while incarcerated. His culinary class usually consists of furlough students, students in drug and alcohol recovery, chronically unemployed, students on parole or probation, former gang members, persons with disabilities, and/or students in poverty. His job placement rate is over 90%.




EAT002: Help Me Pack My Digital Toolkit

April 9 | 10:30am - 12:00pm
Hyatt Regency

Location: Pacific I

Photographer, blogger, and social media community builder are just a few of the roles the writer must play these days, all via a dizzying array of programs and apps with which to engage their audience and share information. In this session, an experienced blogger and social media expert will help you figure out how to assemble a technology toolbox that will truly provide value and efficiency instead of simply cluttering your laptop and your mind.
Natanya Anderson, Director of Social Media, Whole Foods Market; President, Austin Food Bloggers Alliance

Session Speakers

Natanya Anderson is the Director of Social Media at Whole Foods Market and the Immediate Past-President of the Austin Food Blogger Alliance, a non-profit organization for food bloggers. Having worked with digital media for over a decade, her current focus is on digital brand strategy and brand/blogger relations. She blogs about cooking, entertaining and being an epicurean in Austin, Texas at the Austin Food Lovers’ Companion ( Follow her on twitter: @natanyap.








EAT001: Permission to Post, Print, or Pin

April 9 | 10:30am - 12:00pm
Hyatt Regency

Location: Pacific N

Explore the confusing world of recipe permission: How to attain permission to reprint or modify someone’s recipe for your book or blog, how to protect your own recipes, and all the many murky waters that surround recipe ownership, inspiration, and rights. In this session, you’ll hear how letting others reprint your recipe verbatim on your site can harm both of your online rankings, how to properly credit restaurateurs, chefs, authors and other bloggers when you borrow ideas or whole recipes, and discuss smart strategies for owning your own content.
Sarah Copeland, Food Director, Real Simple magazine; author, The Newlywed Cookbook

Session Speakers

Sarah Copeland is the Food Director at Real Simple and author of The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and For Each Other (Chronicle). She has authored numerous articles and recipes for national publications including Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.




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