Professional Interest Sections

Sections

Professional Interest Sections take networking one step further by making it easier for you to identify and communicate with others who share the same interests. Section membership gives you access to targeted information and resources along with quarterly newsletters and monthly teleforums to keep you up-to-date on issues, ideas and trends within the particular section.  The eleven sections are: 

Chefs, Restaurateurs & Sommeliers

Serves to identify needs that are unique to the Chef and Restaurateur Members and reviews programs and activities of IACP to meet the needs of this segment of the membership and recommends action. It is also responsible for recommending programs for the annual conference, which are targeted specifically to chefs.

Cooking Schools & Teachers

For school owners, administrators and culinary educators. Serves to identify needs that are unique to IACP Cooking School and Teacher Members; reviews IACP programs and activities to meet the needs of this segment and recommends action. It is also responsible for recommending annual conference programs that are targeted specifically to this membership segment.

Culinary Tourism

The Culinary Tourism Section serves to identify and harness relationships between the tourism sector and relevant sections of the IACP membership. The section is responsible for identifying needs unique to culinary travel; serving as a forum to address those needs across all relevant sectors of the IACP membership; and recommending programs for the annual conference.

Entrepreneurs

For small business owners and independent operators, self-employed business people and free-lance writers, caterers and restaurateurs, chefs and food stylists. The Entrepreneurs Section serves to provide valuable information to help independent business and self-employed professional members manage their businesses, as well as topics of interest that affect this segment of members. It is also responsible for recommending annual conference programs that are targeted specifically to this membership segment.

Food History

Serves as a resource and support system for food professionals working in the field of food history. Its mission is to encourage inquisitiveness, treasure and respect our food heritage and help this member segment achieve and sustain success at all levels of their careers through education, information and peer contacts in an ethical, responsible and professional climate.

Food Photographers & Stylists

For photographers and food stylists who design and photograph food and beverage products for print publications. This section serves to identify needs that are unique to food photographers and stylists; reviews programs and activities of IACP in terms of meeting the needs of this particular segment of the membership and recommends action steps. It is also responsible for recommending programs for the annual conference that are targeted to this group.

Food Writers, Editors & Publishers

For cookbook authors or editors, food writers or editors, syndicated columnists, publishers and literary agents. Serves to identify the needs that are unique to cookbook authors/editors, food writers/editors, syndicated columnists and publishers. Reviews and recommends IACP programs for these members. It is also responsible for recommending conference programs that are targeted specifically to this membership segment.

Kids in the Kitchen

The purpose of the IACP Kids in the Kitchen Section is to support the development of programs that inspire and motivate young people to learn how to cook and to make beneficial food choices as part of a healthy lifestyle.

Marketing Communicators

For advertising, marketing and public relations professionals. Serves to identify needs that are unique to the Food Marketing Communicators segment of the membership; reviews programs and activities of IACP to meet the needs of this segment and recommends action. It is also responsible for recommending programs for the annual conference, which are targeted specifically to Food Marketing Communicators.

Nutrition and Food Science

Serves to identify needs that are unique to IACP members who are nutrition and food science professionals. The committee will review programs and activities of IACP to meet the needs of this segment and also provide other IACP members with science-based, current information about human nutrition and food safety issues within the context of the culinary profession.

Test Kitchen Professionals

Serves to identify the needs that are unique to the Test Kitchen segment of the membership; reviews programs and activities of IACP to meet the needs of this segment and recommends action. It is also responsible for recommending programs for the annual conference, that are targeted specifically to the Test Kitchen segment.