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)

REGISTRATION

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)

SCHEDULE OF EVENTS

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.


ARTISAN FOOD PRODUCERS

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.
 

ACCOMMODATIONS

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.


ABOUT THE SPEAKERS

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 cc@cookingwithcc.com, 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! 

Images

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

Stories

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+
Handout

EAM102: Finding Success Through the Oops Moments
Handout

EAM103: Nine Strategies to Keep Ahead of the Curve
Handout

EAM233: How To Really Get Into a Restaurant
Handout

EAT000:  Teaching At-Risk Students to Cook
Handout
PowerPoint Presentation

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

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
Handout

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

GSM105:  The Next Big Things in Nutrition
Handout

GSM204: How to Build a Cookbook Collection
Handout

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!
Handout

OPS001:  Baking Without Gluten, Sugar, and Even Starches
Handout

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 info@iacp.com and tell us what products or services you would like to exhibit.

Recent Conference Activity

Who’s on the Conference Program Committee?
Each year, a committee of IACP volunteers serves as a panel to review the many proposal ideas that come from membership. The panel also helps select featured speakers and create other program elements.

Here is this year’s panel. Feel free to contact any of us to learn more about the process and to share your ideas.

Erika Block is the founder and CEO of Local Orbit, a web platform providing e-commerce and business tools for the New Food Economy. Local Orbit supports the entrepreneurs, farmer cooperatives, distributors and aggregators who are rebuilding local food systems. Erika is a new IACP member who lives in Ann Arbor, Michigan.

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

Martha Holmberg is the director of communications and content for IACP. She is also a food writer, editor, and teacher who lives in Portland, Oregon.

Dave McIntyre is a chef and culinary educator. He’s currently on the Board of Trustees at The Culinary Trust, as well as a Board Member at Zenger Farm and The Portland Kitchen. He lives in Portland, Oregon.

Adam Salomone is the associate publisher of Harvard Common Press and is also on the board of the IACP. Adam lives near Boston, Massachusetts, but he seems to spend more time in airports.

Margo True is the food editor of Sunset magazine, where she also has edited the last four cookbooks for Sunset, including The One-Block Feast. Before Sunset, she was the executive editor at Saveur, and a senior editor at Gourmet. Margo lives in the San Francisco Bay Area. 

Julia Usher is the IACP Vice President and the Annual Conference Chair for 2013. She is also a pastry chef with a specialty in highly decorative cookies, cakes, and confections. She is also a food stylist and cookbook author. She and her husband live in St. Louis, MO, and raise grass-fed cattle on a nearby farm.

Tori Ritchie is the Optional Tour Committee Chair.  She is a San Francisco–based cooking teacher and cookbook author who hosted the Five-Minute Cooking School on CBS and Ultimate Kitchens on Food Network. She is the author of several books and teaches culinary and media classes at the San Francisco Cooking School as well as food writing courses at Stanford Continuing Studies. Her website www.tuesdayrecipe.com reaches more than 6,000 loyal subscribers.

Jeff Albucher is the Culinary Expo Committee Chair.  He is a founding partner of Aroma Cucina, a private chef  and culinary service based in Umbria, Italy and New York City.  Among his recent projects is the release of  “Cooking Simply: The Italian Way," a multi platform cookbook offering inspiring instructional videos of regional Italian recipes shot in Italy.

 

What’s happening with the ideas that were submitted?
As of October 20, the committee has received more than 150 proposals. We will ultimately select about 35, so there are many excellent ideas that won’t be able to make it to the final program.

At this point in the process, the committee members are reading every proposal and scoring each one individually, with no group discussion. In early November, the committee will come together for a two-day meeting to hammer out final selections.

When will people know if their idea will be included?
Notifications will be sent out beginning November 19. Stay tuned! And feel free to contact Martha Holmberg at any point in the process if you have questions or thoughts to share.

 

 

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..

2013 San Francisco

From Dirt to Digital
San Francisco, CA
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 asmith1946@aol.com.

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.

Images

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

Stories

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!

R

      Eataly                                                                                 

 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

Avondale:

  • 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.

2014 Book & Blog Festival




Saturday March 15, 7:00 – 9:00 PM
Marriott Magnificent Mile
(the conference hotel)

This year, the festival will be bigger and better than ever! Set in an evening of food, drink, and networking, the event includes a visit-the-author “passport” program, book giveaways, and a chance to pitch your ideas to an editor, agent, or art director. (Check out the stellar line-up: Laurie Buckle, Amy Collins, Faith Durand, Nina Elder, Cyndi Fecher, Jenni Ferrari-Adler, Denise Mickelsen, Kitty Morgan, Dan Rosenberg, David Tamarkin,  Emily Timberlake, Amy Treadwell, Joe Yonan... and maybe more!)

This is your chance to connect with your favorite writers, show off your own work -- if you’re an exhibitor -- and get autographed copies of the season’s best books.

The Book & Blog Festival is open to the public, so exhibitors get the chance to reach out to a wider audience.

Registration has officially closed, however we still have a few tables available. If you would like to exhibit, you will be responsible for bringing your own books and selling them directly. To reserve one of these last-minute tables, please contact Martha Holmberg at martha@iacp.com.


FESTIVAL FAQ
Q: Who can exhibit?
A: Anyone who has authored a print or eBook in the world of food and drink. Anyone who has an active blog dedicated to the world of food and drink.

Q: Do I need to be an IACP member to exhibit?
A: No, but if you are a member, you receive our discounted member rate (see below).

Q: How do I register to exhibit?

A: Register online. If you are a book author, you will be asked to answer a few simple questions at the end of the registration form:
Book title(s), publisher(s), ISBN number, and whether you want the hardcover or paperback edition. If you want to present an eBook, you will be asked to supply the name and distribution platform of your book. If you are a blogger, you will be asked to supply the name and address of your blog.

Q: Who attends the Book & Blog Festival?

A: The Festival will be open to IACP Annual Conference attendees (as part of registration; there is no extra cost for this). It will also be open, as a ticketed event, to the general public. A single ticket for the public is $50, both online or at the door. Public tickets for the event will go on sale in mid-February.

Q: How much does it cost to be an exhibitor?
A: Pricing is set to make it affordable for IACP members, and to encourage non-IACP members to join the event. Book signing and blog presentation tables are available for 60 minutes or for the full two hours of the event. You may indicate a time preference for the Festival, however IACP reserves the right to assign time slots and table positions. Your assigned time slot and table number will be sent to you by March 10, along with instructions for arriving and setting up.
IACP members: $60 for 60-minute slot, $100 for 2-hour slot

Non-members:  $95 for 60-minute slot, $170 for 2-hour slot

Q: What’s included for participating authors/bloggers?

A: Several perks:
• Opportunity to meet your readers and network with other authors and bloggers
• Possibility of being interviewed on-site by attending media
• Chance to be involved in activities and promotions (book giveaways, etc.)

Q: What is the deadline for registering to exhibit?

A: March 1, 2014. Please note that tables and time slots are subject to availability. As we expect these tables to book quickly, we encourage you to register as soon as possible.

Q: Who will sell the books?

A: We are pleased to have The Book Stall from Winnetka, Illinois, as our bookseller. The Book Stall will be order, supply, and sell all books at the event. You may not bring in your own books, unless your book is self-published (see below) or an eBook. You will supply the ordering information for your book when you register to exhibit. For general questions about the Book & Blog Festival, please email Martha Holmberg, Martha@iacp.com.

Q: What if my book is self-published or out-of print?
A: If you have books that are out-of-print, self-published, or not readily available from a publisher in the United States, you may bring copies of the books and sell them directly yourself from your table. You’ll be responsible for taking any unsold copies with you.

Q: Can I have copies of books at my table?

A: An author may -- and should -- have one copy of their book for display purposes. You must bring your own display copy. The book must be clearly labeled DISPLAY COPY, to avoid confusion with the books that are for sale.

Q. Can I dress up my table?
A. Authors and bloggers 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.

Note: admission to this event is included for Full Conference and Saturday Pass registrants.

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 www.lexiconofsustainability.com.

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 Parade.com. 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 TheShiksa.com and TheHistoryKitchen.com

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 Salesforce.com 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 DarkRye.com, 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, Ruhlman.com, and on Josh's food blog, Parcook.com.

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 Darkrye.com, 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 Amazon.com, and worked as a local editor for Google.

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

 

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 TheKitchn.com, 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 jodyeddy.com 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 www.redmesacuisine.com

 

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 Allrecipes.com 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: http://citizenfarmers.tumblr.com/ http://www.farmerd.com/

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 shane@foodtourpros.com; ChicagoFoodPlanet.com; FoodTourPros.com

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 landolakes.com 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 Weelicious.com 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 CHOW.com, 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 AidaMollenkamp.com.

 

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 Iwantmorefood.com, 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 www.btparsons.com

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 BlackAmericaCooks.com and SkilletDiary.com. 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 Culinate.com.  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 12BottleBar.com, 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 12BottleBar.com, 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 TheCulinaryLife.com.
 

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 Foodie.com. 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 CivilEats.com 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 kendra@iacp.com

DOWNLOAD THE 2014 CULINARY EXPO EXHIBITOR PROSPECTUS 

Deadlines:

  • 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 blackamericacooks.com
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 Allrecipes.com, 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!

 

Accommodations

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! 

Rates: 

  • 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 kendra@iacp.com.

 

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 communications@iacp.com. 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 Martha@iacp.com.

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

 

dIA

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: flavorofitaly.com, flavorofitalybb.com and flavorofitalyblog.com.

 

 

     

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 www.diannej.com/blog 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 (www.JessThomson.com), 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 TableMatters.com, 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 thewelltemperedchocolatier.com. 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, Greatist.com 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 www.julienegrin.com.

 

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 communications@iacp.com.

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 Vietworldkitchen.com
 

 

 

     

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, Theforestfeast.com; 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, www.pizzaquest.com, 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:

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 Cookfearless.com, a non-profit web site dedicated to inspiring home cooks. In 1996, she was hired by Microsoft as founding food producer for sidewalk.com, 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 Vietworldkitchen.com
 

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 Epicurious.com, Gourmet.com
 

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 TastingTable.com, 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 Epicurious.com, Gourmet.com
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 Gourmet.com 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, 
WhiteOnRiceCouple.com
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: WhiteOnRiceCouple.com 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 www.virginiawillis.com. 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 FounderLY.com and Cosemble.com, 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, CHOW.com; 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, CHOW.com, 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 eatTV.com, 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, CocktailChronicles.com

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, SteamyKitchen.com; 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 (austinfoodlovers.com). 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. www.edibleliving.com
 

 

 

     

EAM205: Become a Freelance Mix Master: How to Spin One Idea 10 Ways

April 8 | 3:30pm - 5:00pm
Hyatt Regency

Location: Pacific I

Work through real examples with Dana Bowen, as she shares her experience as a magazine editor and writer, newspaper reporter, guidebook writer, website editor, cookbook author, and recipe developer to help you spin a single idea or trip into several specific and sellable stories. You’ll discuss the many different genres of food stories, from round-ups to trend pieces to long-form narratives, and ask her advice on the best ways to pitch and produce them.
Dana Bowen, Executive Editor, Every Day with Rachael Ray

Session Speakers

Dana Bowen has recently become the new executive editor of Every Day with Rachael Ray magazine. Before
 that, Bowen was the executive editor at Saveur, joining the magazine in 2007. Prior joining the magazine staff, she was a food and travel writer who contributed regularly to The New York Times. Her writing has also appeared in Martha Stewart Living, Food & Wine, Real Simple, and O. In 2010, Bowen received both an Eddie and a James Beard award.

 

 

     

EAM204: Bringing Your Pickles to Market

April 8 | 3:30pm - 5:00pm
Hyatt Regency

Location: Pacific J

There’s a big difference between putting up a few quarts of organic piccalilli and actually bringing that relish to market. Here’s your chance to find out what really goes into making and selling a gourmet food product. This successful multi-product entrepreneur will talk about costing ingredients, figuring out which ones have to go on the label, how to make decisions about whether to be kosher, organic, gluten-free, or all of the above. And what do those “best used by” dates really mean? If you’ve been contemplating selling your product beyond your restaurant, home kitchen, or farmers market, this is your chance to learn what you’re getting into.
Dave Hirschkop, Founder, Dave’s Gourmet

Session Speakers

Dave Hirschkop is a leader in the specialty food manufacturing world, a former restaurateur and a cookbook author.  He is best known as founder, owner and creative force behind his specialty food company, Dave’s Gourmet.  In that role he changed the hot sauce world by creating  the super hot niche with his Dave’s Insanity Sauce and has stretched the pasta sauce world with items like his Butternut Squash Pasta Sauce.  Dave makes his home near San Francisco with his wife and three kids.
 

 

 

     

EAM203: How to Really Get Into a Restaurant

April 8 | 3:30pm - 5:00pm
Hyatt Regency

Location: Pacific K

This session will explore the countless facets of coordinating a project with a restaurant: making initial contact; creating compelling interview questions; doing the research; building and maintaining trust and a lasting relationship; developing recipes and translating them into methods for the home cook; finding the right photographer for the job; coordinating photo shoots; and integrating the restaurants into the promotional side of the project. There are so many aspects to consider when working with a restaurant and this session will provide you with the building blocks for a productive, engaging, and worthwhile experience for everyone involved.

Jody Eddy, author, Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants; former Executive Editor, Art Culinaire magazine

Session Speakers

Jody Eddy has cooked at Jean Georges, The Fat Duck and Tabla. Jody was the Executive Editor of Art Culinaire Magazine and is the co-author of Come In, We're Closed and an upcoming Icelandic cookbook for Ten Speed Press, as well as author of www.jodyeddy.com and articles for various publications including Food & Wine Magazine, Food Arts, Food Republic, Zester & Culinary Trends. She has been an instructor at culinary schools around the country and organizer of culinary tours around the world.
 

 

 

     

EAM202: Making Values-Based Work Profitable for All

April 8 | 3:30pm - 5:00pm
Hyatt Regency

Location: Pacific N

More non-profit organizations have food as part of their mission – think hunger-relief organizations, local food activists, entrepreneurial incubators -- and yet most have no food expertise. But you do. Through a case-study approach, and Q&A, you’ll learn how you can put your knowledge and skills in food service, nutrition, food writing, or marketing to good use, both for supporting important social goals and your own financial goals.
David McIntyre, culinary and food systems consultant

Session Speakers

David McIntyre, a culinary 
and food systems consultant, draws upon 30 years of experience in culinary education, food policy, restaurants, and retail operations. His projects include 
an Hispanic Public Market in Portland, 
a food-entrepreneur training program 
in Albuquerque, and a USDA Specialty Crops Grant promoting increased local purchases among institutional purchasers. In addition to consulting, he recently joined Whole Foods as the Associate Regional Coordinator for Prepared Foods for the Pacific Northwest. McIntyre is a member of The Culinary Trust board of directors, and Co-Chair of the IACP Food Policy Interest Section.

 

 

 

 

 

     

EAM201: Ten Tips for Upping Your Online Game

April 8 | 3:30pm - 5:00pm
Hyatt Regency

Location: Pacific M

Join this fast-paced session and be prepared to ask questions and take copious notes as this marketing industry veteran presents ideas to up your game and make your online presence more powerful. Ideas will include easy design improvement, SEO insights, maximizing social media, and finding a daily five-minute marketing focus.

Session Speakers

Patti Londre launched The Londre Company, a Los Angeles-based food PR and marketing agency in 1982.  Her popular lifestyle blog, Worth The Whisk, captures the passion she has for home cooking and global travel.  She conducts Camp Blogaway Bootcamp for Food and Recipe Bloggers and is a founding member of Food Bloggers LA.  Her membership in IACP spans 30 years; she was the first recipient of the IACP Award of Excellence for Marketer/Publicist.
 

 

 

 

     

EAM200: Can Video + Cookbook = Profit?

April 8 | 3:30pm - 5:00pm
Hyatt Regency

Location: Pacific L

Videos seem to be a natural extension of books and blogs these days, but how to know whether investing in a video is right for you? And what should you expect from the effort? This experienced writer-producer team will discuss how to understand your brand, and the tips and tricks for getting your videos seen while profiting from them, both online and offline. Be inspired to develop a plan and get started.
Catherine McCord, blogger, weelicious.com; author, Weelicious
C.J. Bruce, video producer; President, New Antics

Session Speakers

Catherine McCord created Weelicious.com to show parents how easy and beneficial it is to expose children to wholesome and delicious homemade food. Debuting a new recipe or tip daily and how-to cooking videos posted every Tuesday, Weelicious is a wealth of information and has quickly developed an international audience on Facebook, Pinterest, and Twitter. In Summer 2013 Weelicious Lunches will be published, with more than 180 simple recipes to get kids excited about school lunch.
 

CJ Bruce is a founder of New Antics, an online video technology company. The main goal of the company is to monetize video content in a more meaningful way to benefit content creators, consumers and businesses. CJ has been providing video marketing and production services for brands from Jamba Juice to Salesforce.com to smaller brands and local businesses for more than five years. He is deeply passionate about the intersection of entertainment and technology.
 

 

 

     

EAM100: Round Robin: Pitch Perfect

April 8 | 1:30pm - 3:00pm
Hyatt Regency

Location: Pacific F/I/E/J/D/K

Are you a writer looking for the right way to make the right pitch to the editor of a national or regional food magazine or major newspaper? Are you a PR pro who struggles to get a sense of what pitches work and which editor needs what? Are you a brand manager trying to get a handle on how to pitch a multi-platform brand to win a single hardworking story? Do you want to pitch a column or blog to a digital editor but don’t know where to begin? This session is for you!
You’ll learn key moves for pitching winning stories, hear the latest on the in’s and out’s of pitching, how and when to follow up, when to pitch and what to say, lines of loyalty, how to discuss ownership, refusal, timelines, budgets, and more.
BONUS: What’s more, following the conference, the coaches will be willing to take a pitch from you, so you can try out your learnings from the session.

Nancy Wall Hopkins, Senior Deputy Food and Entertaining Editor, Better Homes and Gardens
Kitty Morgan, Editor-in-Chief, Sunset magazine
Joe Yonan, Food and Travel Editor, The Washington Post
David Hawk, Publicity Manager, Food and Drink, Chronicle Books
Chadwick Boyd, Owner-President, L + D Enterprises, brand communications consulting
Faith Durand, Executive Editor, TheKitchn.com


Session Speakers

Nancy Hopkins is responsible for Better Homes and Garden's food and entertaining content. She and her staff create nearly 250 recipes and tips each year. Nancy is a frequent judge for national and regional cooking contests such as the Pillsbury Bake-Off and National Chicken Cook-Off. She is a member of the James Beard Foundation, Les Dames d'Escoffier, and a frequent guest on lifestyle and radio shows. She is a 17-year IACP member.

 

Joe Yonan is author of Serve Yourself: Nightly Adventures in Cooking for One (Ten Speed Press, March 2011), which Serious Eats, the San Francisco Chronicle, and blogger David Lebovitz named one of their favorite books of the year. The book was an outgrowth of his monthly column, "Cooking for One," for The Washington Post, where he is Food and Travel editor. Joe holds a professional chef's diploma from the Cambridge School of Culinary Arts.
 

 

Kitty Morgan is the editor-in-chief of Sunset magazine, which is also the publication at which Morgan had her first magazine job, as an assistant travel editor. Before joining Sunset in 2012, she was executive editor of Better Homes and Gardens. Morgan has also held positions at O at Home, and Every Day with Rachael Ray, of which she was the founding editor, among other publications.
 

David Hawk began his publishing career at HarperCollins in New York and moved to San Francisco in 1994, where he managed PR campaigns for technology companies, founded his own boutique agency, and oversaw U.S. PR for videogame giant Ubisoft. He returned to his bookish roots, joining Chronicle Books in August 2008, and has spearheaded publicity campaigns for cookbooks including Plenty, Ruhlman’s Twenty, The Country Cooking of Ireland, Roots, and Modern Sauces.


Chadwick Boyd is the founder and president of L+D Enterprises,
a national food and lifestyle brand consulting business.
Chadwick works with food brands, celebrity chefs, television networks,
publishing houses and retail outlets, creating brand strategies and relationship networks to help build or extend business efforts. Clients have included Food Network, Random House, Panera Bread, and Bella Cucina, among many others. He also has helped create and market 14 cooking and lifestyle books, and recently appeared in the PBS special "Heirloom Meals."
 

Faith Durand is Executive Editor of The Kitchn (a sister website to Apartment Therapy), a daily web publication that draws 7 million readers a month and addresses all aspects of home cooking. Faith is the author of the forthcoming Bakeless Sweets (May 2013, 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 (2011, Harvard Common Press). She lives in Columbus, Ohio.
 

 

     

EAM101: The Disclosure Dilemma

April 8 | 1:30pm - 3:00pm
Hyatt Regency

Location: Pacific N

Disclosure of potential conflicts of interest is a topic that many chefs, dietitians and food bloggers don't understand, neither the intent nor actual ethical requirements. But being a paid consultant, spokesperson, a recipient of press trip, review products or any other material relationship may undermine your credibility if you are not fully open about the situation. In this session, an expert dietitian will uncover some of the common pitfalls, dispel the myths, and most importantly, give participants a set of guidelines to use in their own business.
Regan Jones RD, dietitian; Founder, RDs4disclosure.org

Session Speakers

Regan Jones, RD. owns and manages ReganMillerJones, Inc., which nutrition-based support in food communications & marketing, recipe development & photography, social & traditional media relations and is the parent company of the Web’s most prominent dietitian-owned healthy food site portfolio with brands including Healthy Aperture, The Recipe ReDux, The Professional Palate blog and RDs4Disclosure.
 

 

 

     

EAM103: Nine Strategies to Keep Ahead of the Curve

April 8 | 1:30pm - 3:00pm
Hyatt Regency

Location: Pacific L

Whether you’re a writer, cooking teacher, PR professional, photographer -- or all of the above -- your workplace keeps changing, and to stay successful, you must change with it. How do we keep ourselves employable and motivated, rather than stymied by change? In this session, you’ll explore some tools to not just keep up with change, but thrive on it.
Dianne Jacob, editor; coach; author, Will Write for Food

Session Speakers

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 www.diannej.com/blog and speaks on food writing around the world.
 

 

 

     

EAM102: Finding Success Through the “Oops” Moments

April 8 | 1:30pm - 3:00pm
Hyatt Regency

Location: Pacific M

If you’re not making mistakes, you’re not trying hard enough, many entrepreneurs would say, including this successful CEO of a culinary events company, now in four cities. Join her in a dynamic discussion about the risks and rewards of starting and running successful foodservice companies. She’ll share her insights on raising capital, forming partnerships, creating a business plan, hiring, firing, and creating a corporate culture where employees thrive. Anyone can learn from her “oops” moment, especially those in the cooking school or culinary event world.
Bibby Gignilliat, Founder and CEO, Parties That Cook

Session Speakers

Bibby Gignilliat transformed a marketing career at Williams-Sonoma into a culinary career. She launched her training at Tante Marie's Cooking School and taught cooking classes at Tante Marie's, Sur La Table, Ramekins and Draeger's. In 1999, Bibby founded Parties That Cook. She has appeared on the Today Show, the Food Network, in The New York Times and Bon Appetit. She was named Woman-Owned Business of 2009 by the Women's Initiative for Self Employment.
 

 

 

     

EAM004: How to Start a Conference

April 8 | 10:30am - 12:00pm
Hyatt Regency

Location: Pacific L

Face-to-face gatherings are taking on ever more importance in our virtually-connected world. Learn what it takes to start a local or regional food conference, including: why do it? how to find your workforce? how to budget, find speakers, create partnerships, and of course market and sell the event?
Jason Horn, Co-founder, FoodBlogSouth
John Craig, organizer, International Biscuit Festival

Session Speakers

Jason Horn, an experienced food-and-drink writer, co-founded FoodBlogSouth in 2010 as a way to show off the culinary talent in his home of Birmingham, Alabama. He is also the senior editor at cocktails and spirits website Liquor.com.

 

 

About John Craig, organizer, International Biscuit Festival
 

 

 

     

EAM003: What the Internet Wants to Eat

April 8 | 10:30am - 12:00pm
Hyatt Regency

Location: Pacific M

Hear from an expert who spends her days publishing food content online and then analyzing how the audience responds. She’ll share tools, tips, and best practices for creating food content that the internet will love and will help you learn to tailor your content to reach a larger online audience.
Faith Durand, Executive Editor, TheKitchn.com

Session Speakers

Faith Durand is Executive Editor of The Kitchn (a sister website to Apartment Therapy), a daily web publication that draws 7 million readers a month and addresses all aspects of home cooking. Faith is the author of the forthcoming Bakeless Sweets (May 2013, 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 (2011, Harvard Common Press). She lives in Columbus, Ohio.
 

 

 

     

EAM002: Strategies for Expats

April 8 | 10:30am - 12:00pm
Hyatt Regency

Location: Pacific N

Living and working in a country other than your homeland can give you an automatic “expat advantage” – you stand out because you’re different. But straddling two cultures can be challenging. In this discussion, an American living in France and a Swedish photographer living in Italy share their experiences on making it work, including targeting an audience in your host country or your home country and the right way to “sell” your culture — as myth, dream, fantasy...the reality? Explore issues and also find out how to make it happen for you.
Jamie Schler, writer; blogger, LifesAFeast.blogspot.com; teacher; co-founder,
Plate To Page
Ilva Beretta, photographer; co-founder, Plate To Page

Session Speakers

Jamie Schler is a writer specializing in food and culture. An American living in France and Italy for more than twenty-five years, her multicultural home and kitchen are the source for her cooking and her writing. She has spoken at conferences and events around the globe and has been published and featured in publications both in print and online. She is part of the team behind the From Plate to Page Food Writing & Photography workshops.
 

Ilva Beretta is a Swedish food photographer based in Tuscany in Italy where she  has been living 20 years. She specializes in both editorial and commercial photography. Her food blog,  Lucullian Delights, was named one of the Times Online's Top 50 Food Blogs in the world and one of Saveur's Favorite Global Food Blogs. She is one of the founders of the Plate To Page Food Photography & Writing Workshops.

 

 

 

     

EAM001: Round Robin: Modern Book Tour

April 8 | 10:30am - 12:00pm
Hyatt Regency

Location: Pacific F/I/E/J/D/K

You wrote your book and got it published –yay! But now you need to promote it. Experts in this session will cover how to sculpt the modern book tour, to respond to both the challenges (no budgets!) and opportunities (social media!). These authors, some first-time and other seasoned, multi-book, will get to the nitty gritty of a successful book tour including: coping with financial constraints; identifying the best way to reach your book's demographic; crafting your message to suit the platform (TV, print, in real life); reaching media (TV, print, online, etc); and the pros/cons of an online book tour versus a more traditional, location-based tour.
Gaby Dalkin, food writer; blogger, WhatsGabyCooking.com; author, Absolutely Avocados (2013)
Catherine McCord, blogger, Weelicious.com; author, Weelicious
Aida Mollenkamp, food writer; Cooking Channel host; author, Keys to the Kitchen
Cheryl Sternman Rule, blogger, 5SecondRule.typepad.com; author, Ripe
Virginia Willis, culinary producer; author, Bon Appétit, Y’all and Basic to Brilliant, Y’all
Joe Yonan, food editor, The Washington Post; author, Eat Your Vegetables: Bold Recipes for the Single Cook (2014)

Session Speakers

Gaby Dalkin is a trained chef, recipe developer and food/lifestyle writer based in Los Angeles. Her food and recipe 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 life on-the-go. Her first cookbook, being published in Spring 2013, celebrates her uncontrollable obsession with nature's most perfect food: the avocado.
 

Aida Mollenkamp is an author, TV host, and culinary curator. She studied at the Cornell Hotel School and Le Cordon Bleu Paris before joining CHOW.com as Food Editor. Eventually, she hosted her Food Network show Ask Aida and later the Cooking Channel show, foodCrafters. Her first cookbook, Keys To The Kitchen, was published in October 2012 through Chronicle Books. She has authored more than 1,000 original recipes and continues to publish new recipes at aidamollenkamp.com.

Cheryl Sternman Rule is the author of RIPE: A Fresh, Colorful Approach to Fruits and Vegetables (Running Press, 2012), a collaboration with photographer Paulette Phlipot. Her food blog, 5 Second Rule, won IACP’s 2012 New Media Award for best culinary blog. A food writer since 2004, Cheryl’s work has also appeared in major magazines (Cooking Light, Sunset, EatingWell, Health, Vegetarian Times) and websites (iVillage, Culinate, The Kitchn, and more). Further details available at www.cherylsternmanrule.com.

Joe Yonan is author of Serve Yourself: Nightly Adventures in Cooking for One (Ten Speed Press, March 2011), which Serious Eats, the San Francisco Chronicle, and blogger David Lebovitz named one of their favorite books of the year. The book was an outgrowth of his monthly column, "Cooking for One," for The Washington Post, where he is Food and Travel editor. Joe holds a professional chef's diploma from the Cambridge School of Culinary Arts. His next book, Eat Your Vegetables: Bold Recipes for the Single Cook, will be released in 2014.
 

Catherine McCord created Weelicious.com to show parents how easy and beneficial it is to expose children to wholesome and delicious homemade food. Debuting a new recipe or tip daily and how-to cooking videos posted every Tuesday, Weelicious is a wealth of information and has quickly developed an international audience on Facebook, Pinterest, and Twitter. In Summer 2013 Weelicious Lunches will be published, with more than 180 simple recipes to get kids excited about school lunch.

Virginia Willis is a food writer and blogger at www.virginiawillis.com. 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.

 

     

OPT117: San Francisco Mixology 101: Cocktail Trends From The Barbary Coast to Today

April 6 | 3:00pm - 6:30pm
San Francisco

We will visit the Cocktail Bill Boothby Center for the Beverage Arts, the beverage education and event center for The Barbary Coast Conservancy of the American Cocktail, coordinating organization for San Francisco Cocktail Week. There, we'll participate in a specially tailored, hands-on seminar featuring the history and current state of the art of mixology, San Francisco-style. We'll take part in hands-on mixing while learning about local origins of classic American cocktails, regional distillers, and contemporary cocktail trends. We'll learn bartenders' tips and techniques from some of the city's best, led by award winning H. Joseph Ehrmann of Elixir. We'll depart brimming with recipes, ideas, and inspiration. We will visit the Cocktail Bill Boothby Center for the Beverage Arts, the beverage education and event center for The Barbary Coast Conservancy of the American Cocktail, coordinating organization for San Francisco Cocktail Week. There, we'll participate in a specially tailored, hands-on seminar featuring the history and current state-of-the-art of mixology, San Francisco-style. We'll take part in hands-on mixing while learning about local origins of classic American cocktails, regional distillers, and contemporary cocktail trends. We'll learn bartenders' tips and techniques from some of the city's best, led by award winning H. Joseph Ehrmann of Elixir. We'll depart brimming with recipes, ideas, and inspiration.
Tour Host: Pamela Elder

Tour Cost: $130

Departure: Hyatt Embarcadero Lobby

Tour Host

Pamela Elder has a B.S. in food
 and nutrition and a M.S. in education.
 She developed marketing materials for 
commodity food groups, designed online courses for the Culinary Institute of America, published a website for culinary professionals and home cooks, and was one of the founding members of the Culinary Historians of Northern California. She currently researches, writes, and presents programs on food and beverage subjects.
 

 

 

     

OPT116: Craft Beer Crawl

April 6 | 12:45pm - 5:00pm
San Francisco

San Francisco’s gastronomic culture doesn’t stop at food and wine. The City by the Bay has been at the forefront of American craft beer for decades. Join us as we taste our way through the diverse and delicious spectrum of ales and lagers from three of the city’s top brewers. We’ll start with a beer-paired lunch at the award-winning, organic ThirstyBear Brewery. ThirstyBear chef Laurance Gordon and brewmaster Ron Silberstein focus on pairing Spanish cuisine with unique, food-friendly, social beers. After a post-lunch tour at ThirstyBear, we head to the Magnolia Pub & Brewery’s new Dogpatch location. There, brewmaster Dave McLean creates everything from abbey- inspired Belgians to bold American ales, and classic English session beers. Then we’ll sample beer at the Prohibition-inspired Speakeasy Ales & Lagers, which balances innovative small batch ales with classic West Coast-style pale ales. Whether you’re an avowed beer nerd seeking out the city’s finest or a casual but curious beer drinker, you’ll be handed beers that any palate would love.

Tour Host: Matt Allyn

Tour Cost: $120


Departure: Hyatt Embarcadero Lobby

Tour Host

Matt Allyn is a freelance beer writer, award-winning home brewer, and certified beer judge. He is the co-author of the blog The Brewer’s Apprentice with Stone Brewing’s Greg Koch, which guides budding brewers through a myriad of styles, ingredients, and brewing techniques. Matt has written about craft beer and brewing for various publications, including Men’s Health, Draft, Zymurgy, Bicycling, and the IACP’s Frontburner. When he isn’t brewing, drinking, or writing about beer, he is an editor at Bicycling.com.
 

 

 

     

OPT114: San Francisco’s Hidden Gem: Japantown

April 6 | 10:30am - 2:00pm
San Francisco

Find out firsthand about one of San Francisco’s most culturally rich and historic food communities, which includes “hidden” restaurants and markets and start-up food businesses. Japantown is filled with wonderful little shops serving authentic ingredients and prepared food in a relaxed and casual atmosphere. You’ll visit a food market, shops, and restaurants and learn about the history of these businesses. On this tasting tour of seven businesses, you’ll grow to appreciate and understand why this neighborhood is such an important place to San Franciscans. Tastings and talks may include: cooking demo and tasting of okonomiyaki (Japanese frittata); traditional Japanese tea ceremony and tasting; savory salads in a Japanese market; behind-the- scenes mochi making with one of the last remaining manufacturers. South Indian food, cocktails, and conversation with Anjan Mitra, owner of DOSA Fillmore; and/or onigiri making with Koji Kanematsu, owner of Onigilly.

Tour Host: Lisa Rogovin, Edible Excursions

Tour Cost: $165

Departure: Hyatt Embarcadero Lobby

Tour Host

Lisa Rogovin brings more than 20 years experience in worldwide culinary exploration to Edible Excursions. Lisa lives in the epicurean mecca of San Francisco, with her husband and two children, adventurous eaters all.  Before founding Edible Excursions in 2004, Lisa worked as an ad sales manager for the iconic food and travel magazine Gourmet (R.I.P). She also designed exclusive culinary jaunts for weekend travelers staying at the Four Seasons Hotel in San Francisco.
 

 

 

     

OPT112: Small Town Sausalito with Joanne Weir

April 6 | 10:15am - 5:00pm
San Francisco

Jump on the ferry across San Francisco Bay for a taste of Sausalito. Opposite the dock, you’ll visit Copita Tequileria y Comida for café de olla, seasonal fruit agua frescas or margaritas accompanied by a sampling of seasonal Mexican food and a discussion with co-owner and Maestra de Cocina, Joanne Weir, about Mexican home-style cooking.  Also hear from Copita’s new Executive Chef, Gonzalo Rivera about the menu. Walk it off on a tour through downtown Sausalito and up the hidden staircases to the restaurant’s hidden organic gardens, which are fed by a natural spring, and whose water was used to help put out the fires after the great quake of 1906. There Dilsa Lugo, Copita’s sous chef, head gardener and a trained horticulturist, will discuss how the ingredients are grown and used both at Copita and its Italian sister restaurant Poggio. Walk back through downtown Sausalito for a second course at Poggio, accompanied with local wines and a discussion with Chef Benjamin Balesteri about local sources for buffalo milk ricotta and young lamb. Catch the 3:50pm ferry back to San Francisco and enjoy sweets and desserts form Murray Circle’s esteemed pastry chef, Ethan Howard, on board.

Tour Host: Joanne Weir

Tour Cost: $130

Departure: Hyatt Embarcadero Lobby

Tour host

About Joanne Weir
Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and Executive Producer for the award-winning television series “Joanne Weir’s Cooking Confidence.” She is chef/owner of Copita, a tequileria and restaurant in Sausalito, California. The author of 17 cookbooks, including the newly released Cooking Confidence, Joanne is the Culinary Editor at Large at Fine Cooking Magazine. She travels and teaches extensively around the world as well as in her studio kitchen.
 

 

 

     

OPT110: A Field to Fork Lunch in Sonoma County

April 6 | 9:30am - 5:00pm
Sonoma

Join Mateo Granados, award-winning chef of Mateo’s Cocina Latina in Healdsburg, as he leads you through an intimate cooking demo at Petrichor Vineyards, high on a hill in Western Sonoma. Mateo is committed to working with a team of valued farmers and purveyors and will create a meal on the spot with whatever seasonal fish, sustainable protein, and local produce he receives from them that day—his favorite way to cook. Lunch will be paired with Petrichor Rhône blends made by Duncan Meyers, San Francisco Chronicle winemaker of the year and other hard-to-get wines from local vintners, some of whom will be there to share their insight and knowledge, along with some of the featured growers and farmers. Lunch will be served in the vineyard, or in the winery kitchen in case of rain.
Tour Host: Margaret Bradley-Foley

Tour Cost: $180

Departure: Hyatt Embarcadero Lobby

Tour Host

Margaret Bradley-Foley and her husband Jim live in the Sonoma County wine country where they make olive oil and grow grapes for their new boutique winery, Petrichor, featuring Rhone style red wines. They enjoy traveling to Europe and the UK to visit family; gastronomic restaurants; cooking; growing fruits and vegetables in their garden; and foraging for chanterelles, matsutakes, candy caps, and other gifts of nature so that they can entertain guests with the full bounty of their land.

 

     

OPT108: A Personal View of Chinatown with Joyce Jue

April 6 | 9:30am - 2:00pm
San Francisco

This walking tour is a story of growing up in the largest Chinese community outside of China, and how Chinese cuisine is embraced by the Chinese community members. You will wander iconic streets such as the “15-cent hair cut” street or “the street of colorful balconies” and meander through mysterious 150-year old alleys packed with infamous history. We’ll visit a 4th-floor walk up that leads to the oldest Buddhist/Taoist temple in San Francisco, and then stop at one of the last “shop-houses” – a multi-generation family-run fortune cookie factory to sample fortune cookies fresh out of the oven. We visit a joss paper shop, selling paraphernalia to ward off evil spirits and to celebrate holidays and festivals. You’ll learn why the Chinese burn joss paper replicas of luxurious cars, iPads, clothing, and other significant symbolic items such as BBQ ducks, dim sum trays, and shark fin. We’ll stroll along Stockton Street where the locals complete daily shopping for fresh produce, live “wiggling” seafood, unusual cuts of fresh meat, and live game birds. Ever wonder why Chinese shops have glazed ducks, chickens, and sticky slabs of BBQ pork hanging in the storefront windows? You’ll find out why. Do you need a “proper wok fitting”? We’ll stop at a Chinese home kitchen supply shop to find gadgets and cookware specifically for the Asian kitchen – and for your personal “wok fitting” that suits your lifestyle. We’ll do a fine Chinese tea workshop with a local tea master and to complete the Chinatown experience, we’ll do as the Chinese do and “yum cha”, literally translated to drink tea and savor a traditional dim sum lunch.

Tour Host: Joyce Jue

Tour Cost: $115

Departure: Hyatt Embarcadero Lobby

Tour Host

Joyce Jue is an Asian cooking instructor, culinary travel tour designer and leader, and food consultant. She is also the author of the IACP award-winning cookbook Savoring Southeast Asia. Jue is one of the founders of the Thai Cooking School at The Oriental Hotel in Bangkok. She was a writer for the East-to-West column for the San Francisco Chronicle food section for over 10 years.
 

 

 

     

OPT106: California’s Culinary History at Sunset Magazine

April 6 | 9:30am - 4:30pm
Menlo Park

Launched in 1898, Sunset magazine published its first enchilada recipe in 1922 and one for pesto in 1946, decades before that now-familiar sauce became mainstream. Having covered everything from Native American potlatches and rancho cooking to the renaissance of farmers’ markets and the rise of the Korean taco, Sunset has a uniquely deep and rich perspective on eating in the West.

To begin the tour, Sunset’s food editors will show you around the iconic headquarters, including the 7-1/2 acre gardens (and the legendary test garden), the test kitchen, and the vintage wine cellar. We'll break for coffee and snacks, and then gather for an absorbing talk about the history of California cuisine, led by a panel of top speakers: food historian Charles Perry; Pulitzer prize–winning food critic Jonathan Gold; cookbook author and restaurant consultant Joyce Goldstein; Sibella Kraus, who, while a Chez Panisse cook, launched the farm-to-table movement in the Bay Area; and Jerry Di Vecchio, Sunset's former longtime food editor.

The seminar will also feature rarely seen articles from the magazine's century-old archives, among other materials gathered from around the state. Afterward, we'll sit down to an edible timeline: a lunch of choice dishes from California's past and present.
Tour Hosts: Sunset food editors Margo True, Elaine Johnson, Amy Machnack, and Stephanie Spencer

Tour Cost: $125

Departure: Hyatt Embarcadero Lobby

Tour Hosts

Margo True has been the food editor at Sunset since 2006. Before Sunset, she was the executive editor at Saveur magazine, and before that, a senior editor at Gourmet. Margo has won several honors for her writing, including four James Beard journalism awards. She’s edited several cookbooks for Sunset, including The Sunset Cookbook, and was the main author of The One-Block Feast, based on the magazine’s James Beard Award-winning blog, oneblockdiet.com.

Elaine Johnson, In her 20-plus years at Sunset, has delved into everything from grilling great carne asada and making the ultimate s'mores to bringing back forgotten stone fruits and baking with local grains. She contributed to The Sunset Cookbook and The One-Block Feast, and is co-editing Sunset's Outdoor Cookbook (2014). She's also worked as a writer, editor, and recipe developer for publications such as Safeway's Every Season and Weber’s Way to Grill.

 

Amy Machnak grew up in a family of avid hunters and gardeners who instilled the farm-to-table philosophy in her long before it was trendy. She worked as a pastry chef for over a decade at some of the country’s best restaurants, including Boulevard in San Francisco. She currently works at Sunset magazine, where she develops original recipes and writes food-related stories. Amy won a James Beard award in 2009 for her contribution to Sunset’s one-Block Diet blog.

 

Stephanie Spencer is the test kitchen manager at Sunset magazine, where she writes recipes and answers reader questions. Before joining the Sunset team, she worked at a gourmet olive oil company, managed Cal Poly’s student-run chocolate business (while she was a student), and was an intern at Mattson and Company, one of the foremost food product development companies in the country. Spencer has her master’s in nutrition from San Jose State University and is currently teaching food culture and hunger and environmental nutrition classes there.

 

 

 

 

     

OPT104: Heart of the Mission: Traditional and Cult Purveyors on the 24th

April 6 | 9:00am - 1:30pm
San Francisco

Meet the talented chefs and shopkeepers who share a commitment to authentic, high- quality food in this corridor, which has been a local shopping district long before the Mission District became hip. We will visit a range of purveyors and meet the owners to learn about their business model and how they got started. We’ll also visit the Precita Eyes Mural Arts Center, home to more than 80 colorful murals that celebrate the Mission District's cultural heritage in an eight-block span. We’ll tour Balmy Alley with a muralist and docent from Precita Eyes. A local epicurean concierge will lead the IACP group to unique places including: Mission Minis, home of the mini cinnamon horchata cupcake, with owner, Brandon Arnovick; Salumeria (part of the Flour + Water group) for house cured meats, local cheeses, and pickles with chef-partner, Thomas McNaughton; Venezuelan food as good as the hype at Mr.Pollo with chef Manny Gimenez; Humphry Slocombe for fresh, original ice cream such as Secret Breakfast, Boccalone Prosciutto, and Blue Bottle Vietnamese Coffee with owners Jake Godby and Sean Vahey; Mexican delicacies from El Farolito (taco) and La Palma Foods; and housemade pastrami sandwiches at Wise Sons Deli with owner, Leo Beckerman.
Tour Host: Lisa Rogovin, Edible Excursions

Tour Cost: $170

Departure: Hyatt Embarcadero Lobby

Tour Host

Lisa Rogovin brings more than 20 years experience in worldwide culinary exploration to Edible Excursions. Lisa lives in the epicurean mecca of San Francisco, with her husband and two children, adventurous eaters all.  Before founding Edible Excursions in 2004, Lisa worked as an ad sales manager for the iconic food and travel magazine Gourmet (R.I.P). She also designed exclusive culinary jaunts for weekend travelers staying at the Four Seasons Hotel in San Francisco.
 

 

 

     

OPT105: The Mission: 18th Street and Valencia, SF’s Food Mecca

April 6 | 9:30am - 1:30pm
San Francisco

Home to some of the busiest and buzziest food ventures in this hipster haven, this part of the Mission is the one you’ve read about in the national press and more. Go behind the scenes with the chefs, storeowners, and restaurant employees as they share the stories behind their creative, critically acclaimed, and award-winning cuisine. Muralist and docent, Patricia Rose from Precita Eyes will explain the importance of The Women's Building mural, in an enclave known for its artistic vibe. Stops to include: Tartine Bakery for a surprise baked treat; Delfina Pizzeria for a taste of their thin, crispy, and chewy pizza with Executive Chef Brandon Wells; seasonal produce tasting at Bi- Rite Market, organic ice cream at Bi-Rite Creamery, and a glass of wine and cheese pairing at 18 Reasons with owner, Sam Mogannam; al pastor taco at Tacolicious with owner Joe Hargrave; treats with William Werner at Craftsman and Wolves, the poshest bakery in town; and a chocolate tasting with chocolate maker Todd Masonis at Dandelion Chocolates.

Tour Host: Lisa Rogovin, Edible Excursions

Tour Cost: $165

Departure: Hyatt Embarcadero Lobby

Tour Host

Lisa Rogovin brings more than 20 years experience in worldwide culinary exploration to Edible Excursions. Lisa lives in the epicurean mecca of San Francisco, with her husband and two children, adventurous eaters all.  Before founding Edible Excursions in 2004, Lisa worked as an ad sales manager for the iconic food and travel magazine Gourmet (R.I.P). She also designed exclusive culinary jaunts for weekend travelers staying at the Four Seasons Hotel in San Francisco.
 

 

 

     

OPT103: Sonoma County Bounty: From Executive to Farmer

April 6 | 9:00am - 4:15pm
Sonoma

We’ll cross the Golden Gate Bridge and head north to the 550-acre McEvoy Olive Ranch, where we will visit one of the orchards and learn about their certified organic practices. Tour ends in the frantoio, or olive milling room, with a sensory evaluation and tasting. The next stop will be in gorgeous Sonoma County at Tara Firma Farms, a CSA oasis in Petaluma, started by Tara Smith after reading Omnivore’s Dilemma. We will have a farm tour and hear Tara’s humorous story of transitioning from an executive to farm gal. We will enjoy a delicious organic lunch with organic wine tasting from third- generation winemaking family Coturri & Sons. Tour Host: Lynne M. Bennett
Tour Cost: $185

Departure: Hyatt Embarcadero Lobby

Tour Host

Lynne Marie Bennett is a certified Natural Chef and Nutritionist, a certified Culinary Travel Professional (CCTP) through World Food Travel Association. Lynne brings her world travel and nutritional knowledge home to Sonoma and Napa Valleys, a region she has lived in for over 20 years. They are well known for their award winning wineries and agri-tourism practices. Lynne is honored to share this renowned home of culinary expertise.
 

 

 

     

 

OPT102: Culinary Gardens of the Napa Valley

April 6 | 9:00am - 4:00pm
Napa

We’ll start in Yountville, where the first stop will be a tour of Chef Thomas Keller’s culinary garden, located directly across from his famed Michelin 3-star restaurant, The French Laundry. Next stop is at the impressive organic gardens at the Frog’s Leap winery in Rutherford, one of the Valley’s oldest and most storied vineyards, which will include a wine tasting. We’ll finish up at the Napa Chef’s Cooperative Garden in the city of Napa, located on the former site of Copia. After the center’s closure, a group of Napa chefs banded together to reclaim the gardens and operate them as a source of seasonal produce for their restaurants. Two of the projects leaders – Tyler Rodde and Curtis DiFede, Chef/Owners of Oenotri – will give a garden tour and then prepare lunch for the group at the garden’s beautiful Harvest Table situated adjacent to the Napa River.
 Tour Host: Bertram Whitman
Tour cost: $150

Departure: Hyatt Embarcadero Lobby

Tour Host

Having grown up in a restaurant family, Bertram Whitman has spent his entire life immersed in food and hospitality. A graduate of Georgetown University and The Culinary Institute of America, it has been his privilege to work with industry leaders across a broad spectrum of the industry, from the Hillstone Restaurant Group to The French Laundry. Today writing is his passion, helping unique brands convey their stories as well as exploring the culinary world.
 

 

 

     

OPT101: Downtown Napa: An Insiders’ Tour of the Oxbow Public Market

April 6 | 8:30am - 6:00pm
Napa

In recent years the town of Napa has become a major destination and the top spot for food enthusiasts is the Oxbow Public Market. This tour will let you experience it through the eyes of two local experts, Janet Fletcher, cookbook author and cheese columnist for the San Francisco Chronicle, and Julie Logue-Riordan, CCP, a prominent Napa Valley cooking teacher. Janet and Julie will introduce you to some of the vendors they love most: Model Bakery, where you’ll start your tour with coffee and pastry; Whole Spice, where you’ll hear about current spice trends and have the chance to re-stock your pantry with vadouvan, Marash chilies and other seasoning essentials; Oxbow Cheese Merchant, for a sit-down guided tasting of California cheeses; and Fatted Calf, a charcuterie specialist, where you will get a behind-the-scenes tour, demo and a grand charcuterie lunch including the store’s famous porchetta with a glass of wine or beer from Oxbow Wine Merchant. Afterward, you’ll have time to grab a coffee at Ritual Roasters and shop the market, a trove of culinary antiques, fine California olive oils, locally made chocolates, and more. 
Julie Logue-Riordan, Janet Fletcher

Tour Cost: $145

Departure: Hyatt Embarcadero Lobby

Tour Hosts

Julie Logue-Riordan has been teaching for more than 20 years, is a Certified Culinary Professional (CCP), and is the founder and owner of Cooking with Julie, a culinary school in the heart of napa Valley. Logue-Riordan apprenticed with former White house pastry chef Roland Mesnier, staged in France with André Daguin and Paula Wolfert, and served as the director at l’Academie de Cuisine.
In addition to running her business, she volunteers at the Napa Food Bank, and C.H.E.F.S. (Conquering Homelessness Through Employment in Food Service).
 

Janet Fletcher is the author of two dozen books on food and beverage, including Cheese & Beer, Cheese & Wine and Fresh from the Farmers' Market. She writes a weekly cheese column for the San Francisco Chronicle and, while a Chronicle staff writer, earned three James Beard Awards and the IACP Bert Greene Award. Her writing has appeared in many national magazines, including Saveur, Food & Wine and Bon Appetit. She teaches cooking and cheese appreciation classes.
 

 

 

     

 

OPT100: Oakland Rising: Taste the Food and Meet the Chefs Who Defined the East Bay Food Revolution

April 6 | 8:30am - 2:00pm
Oakland

The day will begin with a visit to Blue Bottle Coffee’s world headquarters, where we’ll tour the roaster and enjoy a cup of some of the finest third-wave coffee. From there, we’ll make our way to the historic Housewives’ Market where Chez Panisse alumna Dominica Rice will treat us to a Mexican breakfast at her Cosecha Café. The next stop will be the 25th Street Collective home of Oakland’s Two Mile Wines. We’ll taste some of the local juice and get an up-close look at one of the Bay Area’s most exciting artist’s collective. Then we’ll head over to City Slicker Farms, where we’ll have a look around one of the urban farming education center’s community market farms. Our tour will end at the Linden Street Brewery, where Adam Lamoreaux will give us a behind-the-scenes look at his beer production facility. Several local chefs, including Daniel Patterson (Plum, Haven), Sam White (Ramen Shop), Paul Canales (Duende), Shelley Lindgren (A16 Rockridge), James Syhabout (Commis, Hawker Fare), Mani Niall (Sweet Bar), Russell Moore (Camino) and Charlie Hallowell (Pizzaiolo, Boot and Shoe Service) will join us for a beer and a conversation about the elements contributing to Oakland’s rise as one of the country’s most exciting food cities.
Tour Host: Jan Newberry

Tour Cost: $135

Departure: Hyatt Embarcadero Lobby

Tour Host

Jan Newberry is a food writer, editor, and recipe developer with more than 20 years experience producing stories for high-profile publications. She was the food and wine editor of San Francisco Magazine from 2000 until April 2012, a contributing editor to Food & Wine where her "Cooking Fast" column ran from 1997 to 1999, and the managing editor at Fine Cooking. Her work has appeared in Sunset and Bon Appetit.
 

 

 

     

 

OPT119: Mushrooms, Tofu, and Kombucha: New Cultures in the East Bay

April 6 | 8:30am - 3:00pm
Berkeley and Oakland

We’ll start the day at the Berkeley Farmers’ Market, which the New York Times described as “the real, deal market, run by actual farmers, with a workingman’s vibe.” While there, you can peruse the stalls, and then sit and drink artisan coffee and eat homemade baked goods such as gluten-free macarons, vegan chocolate chip cookies, or Bakesale Betty’s to-die-for scones. From there we’ll tour The Cultured Pickle Shop where owner Alex Hozven will treat us to tastes of her wares: from kombucha in wild seasonal flavors to tsukemono (traditional Japanese pickles) to sauerkraut, traditional and not, and whatever other goodies she’s been fermenting. We’ll then head to Hodo Soy Beanery in Oakland, where owner Minh Tsai will tell us about his path to making, and promoting, artisan tofu and yuba (tofu skin). We will sample six types of tofu before heading to our last stop: Back to the Roots Ventures, which is located next door. Back to the Roots Ventures grew out of a 2009 class project at nearby UC Berkeley. Alejandro Velez and Nikhil Arora discovered that you can grow gourmet mushrooms on used coffee grounds. They started producing mushroom kits from Peet’s coffee grounds and the rest is history. We will tour their facility, see the mushroom kits, see growing mushrooms and get to taste some of the cooked mushrooms.

Tour Host: Jill Nussinow

Tour cost: $90

Departure: Hyatt Embarcadero Lobby

Tour Host

Jill Nussinow, aka The Veggie Queen™ has been teaching plant-based, whole foods cooking for more than 25 years. She is the author of two cookbooks: The Veggie Queen: Vegetables Get the Royal Treatment and The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes.  You will find her frequenting the farmers markets weekly. She also loves mushroom hunting and teaching fermentation classes.
 

 

 

     

 

OPT118: Sustainable Fish Market Tour and Chirashi Breakfast

April 6 | 7:45pm - 10:30am
San Francisco

Put on your walking boots, jacket, and a warm hat and get ready for an early morning tour of San Francisco’s ABS Seafood fish market with owner/partner Henry Ichinose and Tim Archuleta, sushi chef/owner of cult favorite Ichi Sushi. Located on historic San Francisco’s Fisherman’s Wharf at Pier 45, ABS is the only Bay Area seafood company that is an importer, processor, and distributor; attendees will have a first-hand opportunity to talk about our oceans, fisheries, and fish farming, as well the relationship between the fisherman and his distributor. Tim and Henry will discuss how the worldwide fish community is a part of this important fifteen-year friendship between sushi chef and his purveyor and how sustainability is at the center of this important connection. All attendees will end the morning with chef’s choice sashimi chirashi bowl on-site and a piping hot cup of green tea. Come prepared for a lovely 20-minute walk to the market.
 Tour Hosts: Henry Ichinose, Tim Archuleta.
Tour Cost $55

Departure: Hyatt Embarcadero Lobby

Tour Hosts

Tim Archuleta has seventeen years’ experience as a sushi chef and over eight years’ experience managing restaurant kitchens. In 2006, Tim formed award-winning ICHI Catering, where he presides as Executive Chef and Co-founder. In 2010, Tim and Erin Archuleta opened their first restaurant, ICHI Sushi, which has won Best of the Bay in four outlets and scored high praise from The San Francisco Chronicle and Zagat in its first year of operations.
 

Henry Ichinose is the owner of ABS Seafood, the only Bay Area seafood company that is an importer, processor, and distributor. ABS was the first San Francisco seafood company to specialize in sushi-grade products. Since 1969, this family business has been serving Northern California restaurants and markets the highest quality fresh and frozen seafood. Henry is a second-generation native San Franciscan raising the third generation of ABS.
 

 

 

     

 

Ready to Register!

1-2-3 tips for a successful registration:

1. If you are not already logged into our IACP website, you will be prompted for your email address and password.  Click here if you have forgotten your password.  Your email address is your user name.

2.  For web security: the registration page is on a  15 minute “timer.” Your registration will time-out, but you can always extend your time as often as needed simply by pressing the “extend time” button at the top of the page.  You cannot save your registration and return to it later, so have your course selection and payment information handy so that you can complete your registration in one session.

3. Pay attention to the start and end  times of Saturday tours and classes to avoid booking two choices with overlapping times. We know it's hard to choose, but it's tough to be in two places at once! For Sunday through Tuesday classes, pick one class in each time slot, and move on to the next time slot.

All set? Then please click "begin registration" to get started!

 

  

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