Special Focus Conference: A 360-Degree Look at Food
Coinciding with the Atlanta Foodservice Expo,
join fellow IACP members at a day-long immersion in thought-provoking seminars, networking, skill-building,
and, of course, great eating and drinking.
ATLANTA: October 19, 2013
8:00 a.m. to 3:30 p.m. | Le Cordon Bleu College of Culinary Arts
1927 Lakeside Parkway, Tucker, GA (east side of Atlanta) [map]
Hosted by the Cooking Schools & Teachers interest section, this event offers educational sessions, opportunities to share ideas with other members, and a taste of some of the region’s best fare.
(And see details below on free admission to the Atlanta Foodservice Expo the following day)
IACP Member: $52 early bird (after October 14, $65)
Non-IACP Member: $65 early bird (after October 14, $70)
Optional Networking Dinner: $55 early bird (after October 14, $65)
(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.
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.
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.
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 firstname.lastname@example.org, or Glenn Mack at 404-353-8405.