IACP 32nd Annual Conference

The New Culinary Order
April 21-24, 2010  Portland, Oregon, USA 

Thursday, April 22

Program     Tuesday     Wednesday     Thursday     Friday     Saturday     Download PDF Program  

Registration

7:00 a.m. - 6:00 p.m.

Breakfast

7:00 a.m. - 8:15 a.m.  

IACP Cyber Cafe / Hospitality Room

8:00 a.m. - 6:00 p.m.

"The New Culinary Order" General Session
Ruth Reichl, Keynote Speaker
Kim Severson, Interviewer

8:30 a.m. - 10:00 a.m.  

For the past 30 years, Ruth Reichl has had a ringside seat to our evolution as cooks, purveyors and diners. From her early days living and cooking in a commune in Berkeley, Calif., to her disguise-clad life as restaurant critic for The New York Times to the editor of the now defunct Gourmet, Reichl has been privy to the national and international culinary spectrum of trends, fads and genuine shifts in the culinary landscape. In her keynote presentation, Reichl will address the challenging road ahead for the culinary professional.

Since 2004, Kim Severson has called the The New York Times her professional base from which she writes about food, nutrition, and cultural trends.  Previously, she was a food writer and editor at the San Francisco Chronicle, a job she landed after a seven-year stint working for the Anchorage Daily News in Alaska. She has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard awards for food writing. Her first cookbook, “The New Alaska Cookbook,” was published in 2001. Her second book, “The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet,” was published by Ten Speed Press in 2003. Her newest title, “Spoon Fed: How Eight Cooks Saved My Life,” debuts spring 2010.  Following the keynote remarks, Severson will engage Reichl in a follow-up discussion of the New Culinary Order.  

Networking Break

10:00 a.m. - 10:30 a.m.  
Sponsored by CanolaInfo

AM Sessions

10:30 a.m. - 12:00 p.m.
WS13   Know Your Pacific Seafood  WAIT LIST
Information Session and Tasting
Limited to 80 participants.

Portland’s food scene draws heavily from the bountiful Pacific Ocean, just 75 miles away from the city. This educational seminar will provide a scientific overview of species found in the Pacific Northwest, offering attendees the opportunity to experience and taste some of the most flavorful seafood in the world. Presenters will give an in-depth overview of 5 species from the Pacific Ocean, including Oregon's bay shrimp, red snapper rock fish, Dungeness crab, salmon and sashimi-grade albacore tuna. This session will address some of the common misconceptions about which species are healthy, sustainable and available to eat today. Pacific Seafood Chef Gary Puetz will demonstrate how to simply prepare these fresh seafood varieties. 

Jon Lin, seafood expert, Pacific Seafood
Heather Mann, director, Seafood Consumer Center
Gary Puetz, executive chef, The Seafood Steward

10:30 a.m. - 12:00 p.m.
WS14   The Future of Food: The Global Consumer Speaks Out  WAIT LIST
Limited to 200 participants.

A global economy means a global food supply. Empowered global consumers have greater choices, greater purchasing power and strong views on what their food options should look like. Ketchum’s Global Food Practice set out to discover what consumers around the world want from food marketers and from the food they eat, now and in the future.  A global research study – dubbed FOOD 2020 – surveyed consumers in five countries: the U.S., the U.K., Germany, Argentina and China. The insights that emerged paint a picture of consumers wanting more control over the food they eat and the priorities they seek from food producers, manufacturers and marketers. This session presents the findings of this study, offering a revealing look at how the global food industry must evolve during the next decade. 

Thomas W. Barritt, associate director, Ketchum Global Food & Nutrition Practice
Linda Eatherton, partner and director, Ketchum Global Food & Nutrition Practice

10:30 a.m. - 12:00 p.m.
WS15   Pitch-o-Rama  WAIT LIST
Limited to 125 participants.

Got an idea for a newspaper or magazine story? Trying to get editorial coverage of your product, client, cooking classes or culinary tour? Our panel of top editors will share insight into what they’re seeking, trends in publishing and what lurks behind editorial decisions when selecting stories or products to feature. Then, they will take an hour’s worth of pitches directly from the audience. Come prepared with your elevator pitch– an idea that can be explained in 90 seconds or less. Leave with a greater understanding of how to get your story, product or service into print – a great interactive program for public relations professionals, entrepreneurs and writers.

Laurie Buckle, editor-in-chief, Fine Cooking
Martha Holmberg, FOODay editor, The Oregonian
Silvana Nardone, editor-in-chief, Everyday With Rachel Ray
Victoria von Biel, executive editor, Bon Appetit magazine
Joe Yonan, food editor, The Washington Post
    
10:30 a.m. - 12:00 p.m.
WS16   Buzz:  A Workshop On Building Your Personal Brand Online
Limited to 250 participants

The Internet and social media have emerged as some of the most powerful marketing and promotion tools of all time, especially for individuals. However, managing your personal brand online can become an overwhelming effort. Gathered from 15 years in the online business at IMDb.com, MSN.com, Amazon.com, and multiple Web startups, Barnaby will share powerful tips, free tools and simple techniques. Learn how to maximize professional exposure, while limiting the effort it takes to build and maintain your Internet presence.
 
Barnaby Dorfman, founder and CEO of Foodista.com

10:30 a.m. - 12:00 p.m.
WS17   Experts are In:  Session B  WAIT LIST

Whether you’re an emerging professional 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 professionals to answer your career questions. Participants will visit one expert-moderated table for an in-depth discussion 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 up for informal Q&A.  Participants are encouraged to bring questions and to contribute actively to the discussions. Hand-outs from all the tables will be provided to each session attendee.  Tables are limited to 12 participants and assignments will be on a first come-first serve basis.

Tables:

1.  Developing & Expanding Your Personal Brand  WAIT LIST
Lia Huber
Lia Huber will lead attendees through a series of exercises to determine what strengths they bring to the table, start the process of thinking about how to present your public self, including the use of online social networking, and demonstrate how to preserve and present your own sense of “brand” for a publisher or potential client and how to leverage it into other avenues.  

2.  Creating Community, Both Online and In Person  WAIT LIST
Keren Brown, Keren Brown Media
Learn to leverage both online and in person events as part of an overall goal to develop a sense of place and community in an effort to develop brand loyalty and a genuine meeting place for like-minded individuals.  

3.  Career Strategies for Food Stylists  WAIT LIST
Susan Spungen
Susan Spungen will share her own career evolution and alert both amateur and professional food stylists on often overlooked markets.  

4.  Building Personal Buzz   WAIT LIST
Jaden Hair, author, blogger, SteamyKitchen.com
Jaden Hair will discuss how she leveraged her career in a “ladder” approach from local to national media by starting with a clear focus of her goals, and then a variety of savvy tactics from interpersonal networking and social media – and how some of these strategies could work for you.   

5.  Understanding Online Ad Networks and SEO  WAIT LIST
Mark A. Douglas, co-founder, Culinate.com
With her background in the tech business and experience with monetizing SimplyRecipes, Elise Bauer will offer some excellent insight into the nuts and bolts of optimizing for search engines and then the options for leveraging that traffic into revenue via ad networks.   

6.  Recipe Development  WAIT LIST
Amy Sherman
Unlike many bloggers, Amy Sherman doesn’t accept advertising but instead has leveraged her food writing and blogging success into a lucrative recipe development career. She’ll offer insight into finding clients and do’s and do not's when courting and working with them.  

7.  Your Recipe for Social Media  WAIT LIST
Maggie Savarino
You're used to instructing people on the complexities of souffles or curries, but then where's the directions for how to master the Art of Social Networking? In this mentoring roundtable, you'll discuss just how to balance whatever medium you decide to use - from blogs to Google Buzz - and learn tips, tricks and online etiquette.  
 

10:30 a.m. - 12:00 p.m.
WS21A   Being James Beard Walking Tour  WAIT LIST
Meet outside Hilton Portland Hotel lobby for departure.  Limited to 30 participants.

James Beard distilled his early years in Portland and the Pacific Coast into a life-long love affair with the distinctly fresh and lively ingredients and people of his native Oregon.  More than 20 years after his death his legend lives on, and we speculate how his talent and background would influence him in today’s food world were he still alive.  How would his personal history in Portland, his time at Reed College, and the years spent in his mother’s boarding house kitchen contribute to the James Beard of the 21st century?   Join us for Part A of IACP’s homage to James Beard for a walking tour around Portland to trace Beard’s steps.  With Robert Reynolds leading the tour, we'll walk from the Pioneer Courthouse Square down Yamhill Street to the sites of the former Portland Public and Carroll Markets, and we will learn about the influence of "place" on Beard's life. James Beard walking tour participants are not required to attend Part B, a discussion to remember Beard in a contemporary setting (see WS21B, Thursday. 1:30p.m.) Registering for Part A does not guarantee your place in Part B.

Robert Reynolds
Ron Paul, The James Beard Public Market

Lunch

12:00 p.m. - 1:15 p.m.  
Lunch and IACP Annual Business Meeting

Join your fellow IACP members for an update on the association by President Scott Givot, CCP, Secretary-Treasurer Cynthia Nims and Executive Director Vickie Mabry.

PM Sessions

1:30 p.m. - 3:00 p.m.  
WS18   In-Depth Study of Northwest Bivalves  WAIT LIST
Cookery Demonstration
Limited to 40 participants.

The Pacific Northwest coast is one of the cleanest and best-managed marine life areas in North America. Discover the details of this unique water region by exploring the environmental factors of the saltwater inlets, bays and open ocean of the Pacific Northwest coast as it pertains to bivalve production and harvest. Discuss how climate change, water quality, harvest regulations and consumer demand influence the growth of bivalves. The Monterey Bay Aquarium’s Seafood Watch program that implements sustainable purchasing practices will be presented, while local varieties of clams such as manila, mussels and cockles will be featured in a cooking demonstration incorporating Oregon ingredients.

Cory Schreiber, Culinary Artist In-Residence, International Culinary School at the Art Institute of Portland

1:30 p.m. - 3:00 p.m. 
WS19   Hot Trends in Chocolate  WAIT LIST
Tasting
Limited to 75 participants. 

Chocolate is more than a fruit, a drink or a sweet dessert.  It‘s the third largest commodity on the global exchange, commanding over $40 billion in annual trading revenues.  Doctors, scientists and researchers have given us multiple studies on its surprising health benefits.  Sales of dark chocolate have skyrocketed.  How does business and health news affect chocolate we buy locally?  Do artisan chocolatiers approach their craft differently?  This session explores how the chocolate business has changed over the last decade, discusses new demands affecting growing regions and showcases how health trends drive business.  Attendees will gain insight into food production, marketing and sublime chocolate flavors.  A chocolate tasting emphasizes business and health themes. By understanding chocolate’s origins, the value of its revenue, its health potential, its role in a globally diverse world, and the classic importance of artistry, attendees will better appreciate the power of the food of the gods.

Aubrey Lindley, chocolatier, CACAO
Susie Norris, chocolatier and author of "Chocolate Bliss"

1:30 p.m. - 3:00 p.m. 
WS20   The Death of Recipes?  With Featured Speakers: Andrew Dornenburg, Karen Page and Michael Ruhlman  
Limited to 600 participants.

Recipes are everywhere, yet most people still don’t know how to cook or just aren’t bothering to do it. Research shows Americans eat less than 50% of their meals at home. Many who do cook at home are a bit like technicians, tied to recipes and unable to improvise or create something original. But a number of recent books are advocating a freer style of cooking—essentially without recipes. How can cookbook authors, cooking teachers and those who write about food, use this new style of “no recipes” to teach and inspire readers and students? Hear from successful authors who are changing the way we think about recipes and how America cooks.

Andrew Dornenberg, co-author, "The Flavor Bible"
Karen Page, co-author, "The Flavor Bible"
Michael Ruhlman, author, "Ratio"
Amy Sherman, moderator, founder, CookingWithAmy.com

1:30 p.m. - 3:00 p.m. 
WS21B   Being James Beard with Featured Speakers: Madhur Jaffrey and Judith Jones
Limited to 200 participants. 

James Beard distilled his early years in Portland and the Pacific Coast into a life-long love affair with the distinctly fresh and lively ingredients and people of his native Oregon.  More than 20 years after his death his legend lives on, and we speculate how his talent and background would influence him in today’s food world were he still alive.  How would his personal history in Portland, his time at Reed College, and the years spent in his mother’s boarding house kitchen contribute to the James Beard of the 21st century?  Join us for Part B of IACP’s homage to James Beard in a dynamic discussion to remember Beard, not in the past tense but transposed into a contemporary setting less romanticized by myth and more rooted in the current issues of gender identity, serial professional experience and the turbulent life of working in a food-crazed region like Portland. James Beard discussion participants are not required to attend Part A, a walking tour discussing the influence of "place" on Beard's life (see WS21A, Thursday, 10:30 a.m.) Registering for Part B does not guarantee your place in Part A.

Madhur Jaffrey
Judith Jones
Ron Paul, The James Beard Public Market
Robert Reynolds

1:30 p.m. - 3:00 p.m. 
WS22   South American Terruño and Wines   WAIT LIST
Tasting
Limited to 40 participants.

For the average person, the mere mention of South America evokes exotic, far-away, even mysterious images. Immediate associations with the Amazon, the legendary Incas, or the icy lands of Patagonia are more common than a notion of what wines hail from Chile and Argentina. However, the region’s visibility and importance in the U.S. market as a purveyor of world-class wines has exploded as culinary professionals are looking for fresh ideas in South America. The session will provide participants with an introduction to Chilean and Argentine wines by understanding terruño. Spanish for “terroir”, terruño refers to the confluence of soil, a place, a moment in time, the climate and man’s energetic imprint to create a particular wine. Learn about style, grape varieties and the history of viticulture in the region to easily and confidently incorporate South American wines into your daily wine-drinking lifestyle.

Liz Caskey, founder, Liz Caskey Culinary & Wine Experiences

1:30 p.m. - 5:00 p.m.
WS23   Photo AsSALT   WAIT LIST
Limited to 40 participants.

Get a peek inside a professional food photo shoot and gather insights into what it takes to plan, prepare, style and photograph a beautiful dish and transfer the flavor from the plate to a still photographic image. Participants will watch as teams of professional food stylists and food photographers take a simple assignment to produce a “salty” image from conception to completion and then explain the thought process of producing a food image that looks as good as it tastes. While the teams are busy creating a visual meal, veteran food stylist Delores Custer will offer advice and techniques on how to bring flavor to the forefront of visual food images.  Everyone will then view the images created and learn more about the creative process of producing the final photographs. This behind-the-scene look at a photo shoot is perfect for those writing a book, creating advertising campaigns, establishing a blog or simply wanting to learn how beautiful food is created.

Delores Custer, food stylist
Dan Macey, dantasticfood, food stylist
Mark Bitterman, owner, The Meadow culinary specialty shop
Team 1: Lisa Golden Schroeder, food stylist , Foodesigns Culinary Consultants
Team 1: Jim Scherzi, Scherzi Photography
Team 2: Steve Lalich, Lalich Photography
Team 2: Sue Lalich, food stylist
Team 2: Julie Raush, prop stylist
Team 3: Joanna Badano, food stylist
Team 3: Dan Mills, Dan Mills Production

1:30 p.m. - 5:00 p.m.
WS24   Turning Your Food Passion into a Business: A Roadmap for Entrepreneurs  WAIT LIST
Limited to 41 participants.

Have you dreamed of opening a cheese shop or artisan bakery, bottling and selling your handmade chutney, or introducing the world to a great food product made in your hometown? In this three-hour interactive session, you will learn to envision and plan a food-focused business that is emotionally sustainable and economically successful. Come with a concept (or two) for your dream business, and let a team of business experts and culinary entrepreneurs show you how to create a road map to writing a business plan.

Jackie Babicky-Peterson, business consultant
Steve Jones, owner, Steve’s Cheese
Heidi Yorkshire, founder, Food by Hand Seminars LLC 

Networking Break

3:00 p.m. - 3:30 p.m.  

PM Sessions

3:30 p.m. - 5:00 p.m.
WS25   Oregon on Tap
Tasting
Limited to 110 participants.

Oregon’s craft brewing culture is strong and vibrant, thanks to the state’s status as one of the nation’s leading hops producer and one of the top barley producers. While Portland has the most breweries per capita in the world, not all breweries take advantage of the locally available ingredients. In this session, industry leaders Full Sail Brewing and Rogue Ales will explain how Oregon hops, barley, water, and yeast make their beers exceptional across a handful of styles. Attendees will taste beers from each brewer that focus on showcasing and contrasting local ingredients. Learn how each ingredient shows itself in the unique brews as you sip through the session.

Jamie Emmerson
Brett Joyce

3:30 p.m. - 5:00 p.m.
WS26   The Provenance of Beef™   WAIT LIST
Tasting
Limited to 80 participants.

The Artisan Beef Institute believes that beef is like wine: it varies by breed, region, diet, husbandry, aging time and technique, and the relative talents of the farmer, slaughterhouse, and butcher. In an effort to keep things simple for consumers, retailers and processors often dramatically oversimplify what influences the taste, texture, and overall quality of beef.  In this quest for efficiency, natural variances get lost behind government-approved labels and brands. This session presents the case for artisan beef and reviews the top three ways farmers, butchers, and chefs influence flavor and texture.  A blind tasting of steaks from four Pacific Northwest producers paired with a Pacific Northwest wine specifically chosen to match the texture, personality, and impression of that particular beef demonstrates these efforts. Participants will learn to change the way they incorporate meat into their diets or businesses and gain newfound motivation to support best practices in meat production.

Carrie Oliver, founder, The Artisan Beef Institute

3:30 p.m. - 5:00 p.m.
WS27   Messy is the New Black  WAIT LIST
Limited to 125 participants.

Forget the perfect slice of cake. Go ahead, show some crumbs. One of the hottest food stylists in the business will discuss the latest trends in food styling, plus offer some tips and tricks, plus share a couple enticing behind-the-scenes techniques she mastered developing on-screen styling for "Julie & Julia" and the upcoming adaptation of "Eat, Pray, Love."
 
Susan Spungen, food stylist and cookbook author

3:30 p.m. - 5:00 p.m.
WS28   Restaurants in the 21st Century with Featured Speaker:  Brad Farmerie       
Limited to 250 participants.

Brad Farmerie sums up his cuisine in three words: richness, acidity and texture. This is the genesis of PUBLIC, a bold restaurant concept that combines the creativity of his international fusion with the familiarity of regional fare. Farmerie's goal is to consistently present his diners with new ingredients and undiscovered wines - not to overwhelm their palates, but to offer them variations on flavors from dishes they already love.  Farmerie collaborated with Providores co-owners Peter Gordon and Anna Hansen to conceive PUBLIC's original menu concept, using that kitchen's global fusion cuisine as a point of reference.

Unlike the faddish fusion cooking popular in America during the 1990s, this style of fusion has a purpose: take a traditional dish from a culture and keep the same flavor profile while changing the ingredients and interpretation. Each year, Farmerie travels the world sniffing out new flavors, ideas and inspirations.

Find out what this graduate of Le Cordon Bleu sees for the future of restaurants in this century.  

Brad Farmerie

3:30 p.m. - 5:00 p.m.
WS29   Redefining Soul Food 
Cookery Demonstration and Tasting
Limited to 60 participants.

African-American cuisine is popularly equated with Southern-style comfort food like fried chicken, mac-n-cheese and sweet potato pie.  Veganism, although antithetical to traditional African American and Southern cuisine, finds a rich heritage within a people that have historically grown their own food and have employed gastronomic resourcefulness and creativity to transform local, seasonal, and sustainably grown food into hearty, humble, and satisfying fare. The modern food movement that embraces local, seasonal and healthy eating has raised a generation of chefs who are redefining and elevating American regional cuisine to new culinary heights. Join Bryant Terry for a discussion about the pleasures of food and eating in African American communities, along with a cooking demonstration and a tasting of some recipes that reinterpret traditional and new soul food favorites in a fresh, healthy way.

Bryant Terry, eco-chef, food activist and author, "Vegan Soul Kitchen: Fresh, Healthy and Creative African-American Cuisine"

3:30 p.m. - 5:00 p.m.
WS30   Experts are In: Session C 

Whether you’re an emerging professional 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 professionals to answer your career questions. Participants will visit one expert-moderated table for an in-depth discussion 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 up for informal Q&A.  Participants are encouraged to bring questions and to contribute actively to the discussions. Hand-outs from all the tables will be provided to each session attendee.  Tables are limited to 20 participants and assignments will be on a first come-first serve basis.

WAIT LIST 1. The Recipe Deconstructed  
Crescent Dragonwagon
Crescent Dragonwagon notes that the recipe lies at the core of food writing, but do we think about it enough? She will lead attendees through a series of exercises, taking the recipe format apart from top to bottom, with quick writing practices for title, headnote, ingredient list, directions, side-bars and even number of servings.    

WAIT LIST 2.  Using Social Media Sites to Develop Brand and Traffic    
Sheri Wetherell, co-founder, Foodista.com
Sheri Wetherell will discuss how Foodista.com uses social media, and how individuals can leverage the traffic of sites such as Foodista, FoodBuzz and Gawker to build their own online presence, traffic and networking.  

WAIT LIST 3.  Inside Amazon.com: What Authors Should Know    
Barnaby Dorfman, co-founder, Foodista.com
Barnaby Dorfman will offer authors insight on the mysteries of sales rank and tips to bloggers on how to yield better results with Amazon Associates. 

WAIT LIST 4.  Understanding Online Ad Networks and SEO   
Speaker TBA
Gain excellent insight into the nuts and bolts of optimizing for search engines and then the options for leveraging that traffic into revenue via ad networks.   

WAIT LIST 5.  Recipe Development: Working with Corporate Clients   
Amy Sherman, founder, CookingWithAmy.com
Unlike many bloggers, Amy Sherman doesn’t accept advertising but instead has leveraged her food writing and blogging success into a lucrative recipe development career. She’ll offer insight into finding clients and do’s and don’t when courting and working with them.  

WAIT LIST 6.  Developing and Expanding Your Personal Brand   
Lia Huber
Lia Huber will lead attendees through a series of exercises to determine what strengths they bring to the table, start the process of thinking about how to present your public self, including the use of online social networking, and demonstrate how to preserve and present your own sense of “brand” for a publisher or potential client and how to leverage it into other avenues. 

WAIT LIST 7.  Your Recipe for Social Media  
Maggie Savarino
You're used to instructing people on the complexities of souffles or curries, but then where's the directions for how to master the Art of Social Networking? In this mentoring roundtable, you'll discuss just how to balance whatever medium you decide to use - from blogs to Google Buzz - and learn tips, tricks and online etiquette. 

8.  Self-Publishing: A Story from The Front Line  
Jean Duane
Would it be better to self-publish rather than to go through an established publisher?  In this session, you’ll learn the steps required to self-publishing your book.  From writing, to editing, to finding a printer, to working with distributors and promoting it, Jean Duane has experienced it all  as she self-published "Bake Deliciously! Gluten and Dairy Free Cookbook." The book has sold thousands of copies and she will share her insight and discuss the pros and cons of self-publishing. 

9.  Creating Community, Both Online and In Person
Keren Brown, Keren Brown Media
Learn to leverage both online and in person events as part of an overall goal to develop a sense of place and community in an effort to develop brand loyalty and a genuine meeting place for like-minded individuals. 

Section/Committee Meetings

5:00 p.m. - 6:00 p.m.  
CSM02   Food Photographers and Stylists Section

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.

CSM03   Marketing Communicators Section

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.

CSM04   Membership Growth and Retention Committee

CSM05   Global Outreach Committee 

Serves to identify needs that are unique to members residing outside of the continental U.S.; reviews programs and activities of IACP to meet the needs of this segment of the membership. It is also responsible for recommending programs for the annual conference, which are targeted specifically to international members.

Awards Gala Reception and Ceremony

6:30 p.m. - 10:00 p.m.  
OP10   Awards Gala
Sponsored by Le Cordon Bleu

Join us to honor the culinary profession's best and brightest as we recognize our own and applaud the finalists and winners of the 2010 IACP Cookbook Awards, Bert Greene Awards, Awards of Excellence, and Special Recognition Awards.  To be hosted by Ruth Reichl and Kim Severson, this is a don't-miss affair with lots of fun and glitz.  Attire:  Cocktail/Smart Business.  Your guest(s) may join you at the Gala (a la carte fee: $65 per ticket, register in advance online.)

Night Owl Sessions

10:30 p.m. - 11:30 p.m. 
NO05   Andrew Schloss: Culinary Hustling   WAIT LIST
Limited to 24 participants.

One of the greatest challenges faced by independent creative culinary professionals is seeing themselves as savvy, business-minded entrepreneurs. Andy has been made a living in the food business without getting a steady paycheck from a main employer for more than 30 years. He offers no-nonsense practical advice to culinary professionals on how to make money doing what you love to do.

Andrew Schloss, president, Culinary Generations

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