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Detailed Program
Wednesday, April 1
Optional Educational Programs
OP-09
Entrepreneurs Section Forum on Wheels
Depart 7:30 a.m. – Return 4:30 p.m.
Fee: $105 Transportation provided. Limited to 50 participants.
Pioneering Boulder’s Entrepreneurs
This year’s Forum on Wheels adventure will take us to Boulder, Colorado, just 30 miles west of Denver. This intriguing town has been dubbed “the city nestled between the mountains and reality,” and hosts an abundance of interesting culinary enterprises, dedicated to creation of delicious, sensual and innovative foods, while also practicing “green” principles.
Our first stop will be Celestial Seasonings, which was founded in 1969 by a group of passionate young hippie entrepreneurs committed to the principles of promoting a healthy lifestyle with flavorful herbal teas, which up to that point, had only been viewed as medicinal. By staying committed to their vision, the founders of Celestial Seasonings turned their cottage industry into an almost overnight success.
Third Street Chai Company crafts an exceptional chai concentrate from the finest all-natural and organic ingredients that has been the company’s obsession since 1995. The company brews what it believes is the finest chai available anywhere, at any price.
At other stops, in addition to seeing local businesses, we will be joined throughout the day by various notable Boulder “natural food experts” and dignitaries, for discussions on their businesses and what trends they see emerging. The Kitchen Café, a well-known community bistro, is our lunch destination, which is often said to be “the greenest restaurant in America.” Chef Hugo Matheson will greet us, and discuss his vision for sustainability and success. The Kitchen Café has won awards from Zagat, Fodor's, and Wine Spectator. One of the afternoon highlights will be a mouth-watering stop at Seth Ellis Chocolatiers, a small artisan chocolate manufacturer. They create gorgeous, sensational-tasting chocolates from the finest organic and natural ingredients. We’ll hear about executing well on the trifecta of product packaging, product appearance and great taste, which are the entrepreneurial keys to the company’s success.
OP-10
The Experts Are In: A Morning of Networking and Experience-Sharing
8:00 a.m. -12:00 p.m.
Fee: $50 (members), $65 (non-members). Limited to 90 participants.
*** All sections and the public are welcome ***
Whether you’re a new writer hoping to break into the industry or a seasoned veteran looking to expand your platform, this session offers a rare opportunity to meet face-to-face with leading writers, editors and agents to get your career questions answered. The morning will begin with informal networking over continental breakfast. During the course of the session, participants will visit two of five expert-moderated tables for in-depth discussions on topics ranging from insight into crafting a winning book proposal to perfecting your magazine pitch. Moderators will kick-off each roundtable discussion with a 20-minute presentation and then open the table to informal Q&A. Participants are encouraged to bring questions and to contribute actively to the discussions. Though each participant will visit two tables during the session, hand-outs from all the tables will be provided to every attendee.
Table assignments will be on a first come-first serve basis. Participants are asked to pre-select two tables from the list below as well as two back-up tables in the event that their first two choices are filled.
Timetable:
8:00 a.m. - 8:30 a.m. Informal networking over continental breakfast
8:30 a.m. - 8:45 a.m. Welcome and introductions
8:45 a.m. -10:00 a.m. Roundtable #1 (Participants pre-selected table)
10:00 a.m. - 10:15 a.m. Break and informal networking
10:15 a.m. -11:30 a.m. Roundtable #2 (Participants pre-selected table)
11:30 a.m. - 12:00 p.m. Wrap-up and informal networking
Moderator: Kathleen Flinn, Food Writers, Editors and Publishers Section Chair
Table 1: Pitching Magazines: Trends, Topics and Targeting the Right Editor
Nancy Hopkins is deputy editor of food and entertaining for Better Homes and Gardens. Along with her staff, she spends her days (and quite a few nights!) planning the food pages for BH&G. Together they create more than 250 recipes and food ideas each year. Prior to joining Better Homes and Gardens, she owned an entertaining- and tabletop-consulting firm for 12 years. Hopkins makes numerous TV appearances and is a frequent keynote speaker on entertaining, food and tabletop design for corporate food and publication clients. This roundtable will address how to craft pitch letters that capture the attention of editors, how to break into old or new publications, evolving trends in magazine coverage and advice on targeting the right editors at the right time.
Table 2: Marketing Strategies for Food Writers
Virginia Willis is the author of the acclaimed cookbook, Bon Appétit, Y’all! Recipes and Stories from Three Generations of Southern Cooking (Ten Speed Press, 2008). The book has been featured in House Beautiful, Ladies Home Journal and was rated the top comfort food book of 2008 by the Chicago Tribune. She has been a guest on Martha Stewart Television, Paula Deen’s Best Dishes, and Real Simple. Previously she honed her attention to detail as the Kitchen Director for Martha Stewart Living Television. Other TV credits include Epicurious, Bobby Flay, Shirley Corriher’s Kitchen Secrets Revealed! and Natalie Dupree. Fresh off a successful book launch, Virginia will share secrets, tips and strategies to help food writers gain more media exposure for their projects, particularly books.
Table 3: From Blog to Book: What It Takes to Shift from Online to Byline
Shauna James Ahern is the author of the highly successful book, Gluten-Free Girl. In May 2005, she was diagnosed with celiac disease, a fate that she embraced and began to document online. The result is her popular food blog, glutenfreegirl.com, where she continues to share stories, photographs and recipes. Both her Web site and book have earned her accolades and spots on several “best of” lists, including being named one of Amazon.com’s “Best Books of 2007.” An active member of the blogging community, Shauna will offer insight into her own story, plus what attracts editors to blogs, what bloggers need to consider when contemplating basing a book on their experiences.
Table 4: Book Proposal Strategies for Today's Market
Peter Perez is the senior marketing manager for the food and drink category of Chronicle Books. He has been figuring out what people want to buy or how to market it for most of his career. Among his roles, he's worked as a buyer for The Nature Company/Discovery Channel and as a book buyer for Williams-Sonoma. A journalism grad from New York University, Peter has embraced the business side of writing, serving in both sales and marketing roles at Chronicle Books. At this table, Peter will discuss the challenges and opportunities for selling books in the shifting economic climate, and how to construct the best possible book pitch for today's market.
Table 5: The Craft & Business of Recipe Writing and Development
This table will be led by both Nancy S. Hughes and Dana McCauley. Nancy is a food consultant and the author of 11 cookbooks, as well as a recipe developer for 47 additional cookbooks with more than 4,000 published recipes to her credit. Dana is an international food trend tracker and the author of five cookbooks. She has been the food editor at several national Canadian magazines, a regular contributor to Cooking Light, and has appeared on hundreds of television shows including The Today Show, CNN, Canada AM, and the CBC News. At this roundtable, the pair will discuss the fundamentals of recipe writing and editing, trends in recipe development, targeting the right audiences, plus the tricky world of developing recipes for clients, translating chef recipes to home cook-friendly versions and more.
Table 6: Networking 2.0: Maximizing Contacts In-person, Online and Beyond
Kathleen Flinn is a veteran journalist of 20-plus years and author of The Sharper Your Knife, The Less You Cry (Viking), a memoir with recipes about her experiences at Le Cordon Bleu in Paris. She is the chair of the Food Writers, Editors & Publishers section of IACP. Flinn covers technology as well as food, having spent eight years working in editorial for MSN.com. She developed training for leveraging long-distance working relationships within Microsoft for groups based in the U.S., Europe and Asia. In this roundtable, she will discuss effective strategies for making contacts both in-person and online, plus insight into the benefits and strategies of using blogs, newsletters, online forums, Facebook, LinkedIn and other networking sites.
Table 7: Getting and Working with an Agent
Lisa Ekus-Saffer has been "promoting a world of culinary talent" for more than 25 years. Her culinary-focused PR firm and literary agency, The Lisa Ekus Group, offers public relations campaigns, media training, spokesperson partnerships and literary agenting. As an agent, Lisa has negotiated more than 150 deals with domestic and international publishers of all sizes. This roundtable is suited for everyone from beginning to experienced food writers and will cover such topics as the value of an agent, finding and working with an agent, the agent-publisher relationship, contract negotiations, and much more.
Table 8: Building a Platform as a Freelancer
Lia Huber has written dozens of articles and hundreds of recipes for national magazines like Cooking Light (where she is a contributor and media spokesperson), Prevention, and Health and Fitness. Her work has been featured on CNN.com, MSNBC.com and WebMD. In the works are a cookbook, NOURISH, plus a Web site and social hub, www.nourishnetwork.com. Lia works with food and wine companies to find their voices as a branding and messaging consultant. At this roundtable, she will lead a discussion on how to find your own voice and message to differentiate yourself or your projects from the crowd, plus strategies to develop a “personal brand.”
Table 9: Finding and Developing an Online Niche and Personality
Maggie Savarino Dutton grew up in the restaurant business, playing every position from bartender and waiter to grill cook and sommelier. She writes “Search & Distille,” is an award-winning columnist for the Seattle Weekly, and works as a private restaurant and beverage consultant. She maintains her blog of five years, The Wine Offensive, and also manages the Seattle Weekly's food blog, Voracious. While anyone can plop a blog or a web site online; what drives people to read or get involved with online sites is often the focus, theme or sheer personality behind it. Maggie will discuss how to find your niche or personality online to help you focus and evolve in the virtual world.
OP-11
Nutrition and Food Science Section Forum
8:30 a.m. – 12:00 p.m.
Fee $50 (full conference registrants) or $100 (non-full conference registrants)
The Science Behind Sustainability -- Organic, Local, Green…What’s Nutrition Got to Do With It?
While talk of organic and local food sounds lovely, and we all want our meals to have less frequent flyer miles (not more), does it really make any nutritional difference at the end of the day? This session will deliver the facts with an expert panel who is tracking the science behind sustainability from the consumer to the check-out counter. The session’s stage will be set by a look at proprietary consumer research that focuses on how societal changes influence “culinary shifts” in our food landscape. What consumers think and perceive on green issues is not necessarily always true. So who better than an investigative nutritionist and columnist to help set the ground rules for all those lofty green terms being bantered about everywhere we turn? Drilling down a little deeper, a product development specialist will define the process and criteria, used by the natural and organic industries, for creating healthful, delicious products. And while taste is always key to product success no matter how green it is, there are also the short- and long-term health questions that must be satisfied. Rounding out the panel is a food scientist who will explain how consumers should be thinking about the nutritional value of organic vs. conventional foods, as well as the more long-term food safety issues. Join us for the morning session as we peel away the layers of this complex issue, and get primed for the afternoon Marketing Communicators program “Sustainability in a Mainstream World.” These two programs have been designed to complement each other.
Cathryn Olchowy, Culinary Director, Rice-Sterling Group
Melinda Hemmelgarn, MS, RD, Nutrition Advocate/Columnist
Mary Mulry, PhD, FoodWise
Gary Auld, PhD, RD, Department Food Science, Colorado State University
OP-12
Food Photographers and Stylists Section Forum
Depart 7:00 a.m. – Return 5:15 p.m.
Fee $130. Transportation provided. Limited to 50 participants.
Food on the Range: Everything You Ever Want to Know About Shooting Food on Location
Vanessa Holden, editor in chief at Martha Stewart Weddings and formerly the creative director of Donna Hay magazine, will discuss the role of food photography in print media.Nancy Bundt, an American living in Norway, is a world-traveling food photographer who will discuss shooting on location. Rick Ellis, a nationally known New York food stylist, will discuss styling on location, the mobile kitchen and his bevy of tricks. Photographing and styling food on location has its own set of challenges. We will travel to picturesque Chico Basin Ranch for our panel discussion and then, the real thing. Chico Basin Ranch is a grass-fed cattle ranch with beautiful scenery, old homesteads and lots of wildlife. We will feast on a lunch of local ingredients and then board horse-drawn wagons for a ranch tour. Teams of culinary professionals including food stylists and food photographers will shoot from the hip to style and shoot food on location creating images of “food on the range.” Bring your camera and be ready for any kind of weather.
OP-13
Cooking Schools and Teachers Section Forum
8:30 a.m. – 12:00 p.m.
Fee $50 (full conference registrants) or $100 (non-full conference registrants)
Agenda
8:30 a.m. - 10:00 a.m. Culinary Pioneers and the New Technology
10:00 a.m. - 10:30 a.m. Networking Break
10:30 a.m. - 11:00 a.m. Question and Answer Session with Panelists
11:00 a.m. - 12:00 p.m. Roundtable Discussions
Culinary Pioneers and the New Technology
This session will highlight the advances that have been made in our teaching/cooking presentations using the new technology. We will teach attendees specifically how to create an online course and a podcast from traditional materials. Our dynamic panel will first present a traditional cooking lesson, demonstrated by Chef Bev Shaffer, noted cooking teacher who recently was guest chef at the James Beard House, and author of Brownies to Die For! and The Mustard Seed Market & Café Natural Foods Cookbook, among others. Bev’s unique style and wit coupled with her expertise in cooking green will be an inspiration to all cooking teachers, as she shows us how to teach effectively while keeping our students interested and motivated. Our second panelist, following Bev’s presentation, is Chef/Instructor Albert Schmid, an expert on online courses, with many years of experience at Sullivan University in Kentucky, where he currently teaches courses in the Hospitality Management Program. Chef Schmid, a true pioneer in the field of creating online courses, will show us how to convert Bev’s demonstration into a specific online course, which the members can easily translate to their individual needs. Then Chef Schmid, who also has had much experience in podcast technology, will demonstrate how to create a podcast from this material. This course will empower those of us who are trying to keep up with these exciting innovations and help us to join in this important revolution. Through clear and detailed examples, the panel will teach the group how to harness the new technology to benefit each member’s specific business needs.
Roundtable Discussions: Moderated by Catherine Daum Lucas
The Roundtable Discussions will allow attendees to divide into groups to discuss issues pertaining to their specific interest, such as In-Home Cooking Schools, Vocational Schools, International Issues, etc., including tables featuring our panelists.
Betty Ann Litvak, CCP, moderator, Betty Ann’s Kitchen Classes
Chef Bev Shaffer, Mustard Seed Market & Café
Chef Albert Schmid, CCP, Sullivan University
OP-14
Advanced Level Program I: Cutting Edge Cooking Techniques
9:00 a.m. – 11:30 a.m.
Cookery Demonstration and Tasting
Fee $85 members or $150 if combined with Advanced Level II, $100 non-members
In this advanced-level class, Chef Nils Norén, Vice President of Culinary Arts, and David Arnold, Director of Culinary Technology at the French Culinary Institute in New York City will demonstrate the powerful combination of new cooking techniques and kitchen technologies. The use of low-temperature cooking, sous vide, hydrocolloids, and other newer culinary techniques and ingredients will help you improve the way you cook. Participants will get a first-hand look into these techniques and equipment, as well as tastings of the products resulting from these methods. (Note: Advanced Level Programs designed for attendees with a higher level of experience or knowledge)
Chef Nils Norén, The French Culinary Institute
Chef David Arnold, The French Culinary Institute
Networking Break
10:00 a.m. – 10:30 a.m.
Sponsored by Weber Grills
OP-15
Culinary Trust VIP Lecture *CANCELLED
10:30 a.m. – 12:00 p.m.
Lecture only - $30 members, $40 non-members
Penrose Library, University of Denver
Culinary Trust VIP Luncheon *CANCELLED
12:00 p.m. – 2:00 p.m.
Lecture & Private Lunch $300. (Lecture begins at 10:30 a.m.)
Arnold-Kinney Home
Transportation provided. Limited to 30 participants.
Celebrate Culinary Treasures
Help preserve culinary treasures by attending a reception hosted by The Culinary Trust at the University of Denver’s Penrose Library at 10:30 -12 Noon to celebrate its collection of 12,000 cookbooks – one of the three largest cookery collections in the world. This prestigious collection is particularly strong in American regional cookery and standard American cookery texts from the last 200 years and provides a unique resource for researchers interested in the history of American domestic and culinary practices. The program will include cookbook author Anne Willan, founder of the prestigious La Varenne Cooking School, and culinary historian, Andrew F. Smith. Help support the continued preservation of these Endangered Treasures!
Immediately following the reception, The Culinary Trust will host a special private lunch for up to 30 people in the fabulous home of Holly Arnold-Kinney, located a few blocks from Penrose Library. Holly is the owner of The Fort restaurant, and the daughter of the late Sam Arnold, the winner of the IACP Lifetime Achievement Award in 2004. Participating in the lunch will be Anne Willan as well as a guest chef. Guests will have the opportunity to tour Holly’s contemporary Frank Lloyd Wright inspired "Prairie" home, which is filled with Native American, New Mexican and early 19th century art and antiques, as well as see her father's rare cookbook and western history library, which houses over 3,000 books from the 17th century to the 20th century. It is one of the rarest, private collections of culinary books in the United States. Help support The Culinary Trust through this unique experience!
*This event has been cancelled. If you are registered you will be contacted by Headquarters with the option to select another opportunity or be refunded.
Section Forum Luncheon
12:00 p.m. – 1:30 p.m.
Sponsored by the Idaho Potato Commission
Afternoon Section Forums/Optional Educational Sessions
OP-16
Advanced Level Program II: New Trends in Cooking: Vegetables on Center Stage
Cookery Demonstration and Tasting
Johnson & Wales Kitchen Auditorium
2:00 p.m. – 4:30 p.m.
Fee $85 or $150 if combined with Advanced Level Program I
The class will turn around the discourse about the equilibrium and subtleties we find when cooking vegetables. During this presentation, we will focus our attention on our interpretation of the values these products possess. These values will serve as the reasoning of an entire movement that intentionally blurs the boundaries between the sections that normally compose a menu. We will ask ourselves, is it a soup, a salad, a vegetable dish? A first course, a fish dish, a meat dish? Is it warm, hot or cold? Is it savory or tasteless? Is it flavor or texture? Is it creative or historic? The response will remain in the air. Join world-renowned, award-winning and revolutionary chef Andoni Luis Aduriz in the kitchen as he shares with us the latest trends and techniques. (Note: Advanced Level Programs designed for attendees with a higher level of experience or knowledge.)
Chef Andoni Luis Aduriz, Mugaritz, Errenteria, Spain
OP-17
Marketing Communicators Section Forum
2:00 p.m. – 5:00 p.m.
Fee $50 (full conference registrants) or $100 (non-full conference registrants)
Sustainability in a Mainstream World: A Farm-to-Plate Perspective on Sustainability Practices and Communication
Sustainability seems to be everywhere these days. Gone are the days of organics vs. conventional, today the food industry must look at sustainability practices from pasture to plate as part of everyday business—we’re talking sustainability in a mainstream world.
Sound complicated? Consider the communications challenges—the food industry must communicate its efforts to consumers, industry, the media and numerous other stakeholders with absolute transparency in a time when scrutiny is high, budgets are low and misinformation abounds. This session will focus on the application and communication of sustainability practices at each step along the food chain. We’ll hear from experts in the beef and dairy industries, product development, and retail to provide a full-spectrum view. Join us for an insightful and engaging discussion with industry leaders—you may be surprised to learn what’s happening, how it’s happening, and who’s talking about it.
**Please note, this session complements the Nutrition and Food Science section forum. Since this is a joint forum presented by the Marketing Communicators and Nutrition and Food Science sections, each of these sessions are available separately for $50, however, if you are interested in participating in both sessions, the cost is $90 and lunch is included (the latter is encouraged).
Allison Beadle, MS, RD, LD, moderator, Fleishman-Hillard, Inc.
Mark Retzloff, Aurora Organic Dairy
Kim Essex, National Cattlemen's Beef Association
Barb Stuckey, Mattson Foods
Jeanne von Zastrow, Food Marketing Institute
OP-18
Food Writers, Editors and Publishers Section Forum
2:30 p.m. – 5:30 p.m.
Fee $50 (full conference registrants) or $100 (non-full conference registrants)
The Food Writer’s Dilemmas
What does a modern and sustainable food writing career look like? It’s time for us to take a holistic look at how the landscape for food writers has changed in the past decade. Just as a growing swell of people are becoming more knowledgeable about their food and catapulting Top Chef contestants to fame, media in which food writing appears has shifted dramatically. Publishers vie for Food Network stars, yet offer little promotion for other food writers, some who write and produce traditional cookbooks for little or no profit. Newspaper sections are in danger, or morphing into different forms. Major magazines feel the tightening belt of a downturn in advertising. Yet, on the upside, five of the largest selling books in 2007 were food-related titles. There’s a blitz of activity online from blogs to web sites to cooking channels on YouTube, and a constant stream of new social sites such as Facebook. How does it fit together? This discussion will be focused on what we can do to command this shifting environment to create a plan for our own careers that can take advantage of and adapt to changes in our marketplace.
Virginia Willis, moderator, Virginia Willis Culinary Productions
Hsiao-Ching Chou, Suzuki + Chou Communimedia
Dana McCauley, Dana McCauley & Associates, Ltd.
Jenni Ferrari-Adler, Brick House
Shauna James Ahern, Author of the blog and book Gluten-Free Girl
Peter Hertzmann, Peter Hertzmann, Inc.
Networking Break
3:30 p.m. – 4:00 p.m.
Sponsored by Nielsen Massey Vanillas
OP-19
Kids in the Kitchen
3:30 p.m. – 5:00 p.m.
There is no fee to participate in this workshop
Denver 'tweens, teens and families--don't miss your chance to see a free, first-class culinary competition in action! At this exciting Kids in the Kitchen Committee event, Colorado's #1 ProStart high school cooking team will demonstrate its winning three-course meal in just one hour. ProStart is a program of the National Restaurant Association that teaches high school students culinary skills with the view of encouraging students to pursue culinary careers. Rivaling the internationally renowned Iron Chefs, these young go-getters will prepare the three-course entry that won them the Colorado championship. IACP members will interact with the youth and visit with them at the end of the program.
OP-20
Six Degrees of Connectivity: Speed-Network Your Way to a Successful Conference and Beyond
4:00 p.m. – 5:15 p.m.
There is no fee to participate in this workshop
Networking - Love it or loathe it; it has to be done! Hone your skills by actually networking with your colleagues! Learn to network and follow up effectively. Develop your elevator speech: a 20-second, self-introduction that gives people a brief overview of you and your business. Apply these techniques as you “speed network.” Pair off, exchange business cards and spend five minutes talking one-to-one. Find a connection, then make a date for later. Once the bell tolls participants move on to a new prospect. It’s fast! It’s fun! And, it works! Whether you’re new to IACP or a veteran looking to expand your horizons, this workshop helps you maximize the networking opportunities offered at the conference and beyond. Make sure you bring lots of business cards!
Jackie Gordon, Divalicious Inc.
Barbara Gulino, Whole Foods Market
OP-21
Preparing for the CCP Exam
4:00 p.m. – 5:30 p.m.
There is no fee to participate in this workshop
This is the meeting for anyone interested in learning more about the Certified Culinary Professional (CCP) program. Certification committee members will explain the process for completing the application and offer tips and advice for taking the CCP exam. Satellite testing will be explained for those unable to take the exam during conference. Attendees will also be afforded a rare opportunity for one-on-one consultation with committee members who will help you complete your application and prepare for the exam.
OP-22
New Member and First-Time Attendee Orientation
5:15 p.m. – 6:00 p.m.
There is no fee to participate in this workshop
Meet the IACP Board of Directors and key IACP staff during this informative session for first-time conference attendees. This session will provide members with information about how to get the most out of their IACP membership.
Host City Opening Reception
6:30 p.m. - 8:30 p.m.
The Denver Art Museum
The Denver Host City Opening Reception will be staged at the Denver Art Museum (DAM), walking distance from the conference hotel just across from Civic Center Park, where President Obama held one of his largest rallies days before his election. DAM’s radically pioneering new building, designed by world renown architect Daniel Libeskind, reflects Denver as “the nexus and the bond and the energy” of America, according to Libeskind. Our event will highlight sustainability and culinary talent in a modern setting. Denver’s and Boulder’s top chefs - “The Sustainable Seven” - each rooted in support of local and organic farmers, ranchers and seasonal ingredients, will cook up artful fare while also working side-by-side with their favorite local producers at their food stations, connecting the sustainable food chain from first link to first bite. The museum will be closed to the public for the evening—offering IACP attendees the exclusive opportunity to view the vast art collections, sample excellent food and drink and network in this impressive and notable space.
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