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IACP 32nd Annual Conference
The New Culinary Order
April 21-24, 2010 Portland, Oregon, USA
Friday, April 23
Program Tuesday Wednesday Thursday Friday Saturday Download PDF Program
Bakery Tours
7:00 a.m. - 8:15 a.m.
WS31 Early Morning Bakery Tours WAIT LIST
Limited to 48 participants.
Want a refreshing way to see Portland and try some of its renowned bakeries and coffee shops? Join a local Portland member on a walking tour of downtown Portland's best bakeries, pastries, coffee, and drinking chocolate. Two groups of up to eight will stroll through Downtown and the Pearl District, stopping for coffee and sampling fresh, out-of-the-oven wares. Each tour will stop at Portland’s famous Pearl Bakery. The tour is free, but attendees are required to purchase their own beverages and food along the way. Tours depart promptly at 7:00am from the Hilton lobby. Following the tour, attendees will be guided to the nearest MAX Light Rail stop for transportation to the Oregon Convention Center for Friday’s conference events.
Registration
7:00 a.m. - 6:00 p.m.
Breakfast
7:00 a.m. - 8:15 a.m.
CCP Exam
7:00 a.m.- 9:30 a.m.
OP11 CCP Exam
IACP Cyber Cafe / Hospitality Room
8:00 a.m. - 6:00 p.m.
AM Sessions
8:00 a.m. - 12:00 p.m.
WS32 Your Career, What's Next?
Limited to 80 participants.
Economic times have culinary professionals at all levels wondering about their careers. Constant changes in the workplace can immobilize or challenge you; either way, it is vitally important to be continuously preparing for the next step in your career. The program will introduce participants to the wide range of options that are readily available to enhance or redirect your career. Together we will explore several specific fields within the hospitality industry, including food media, promotion and publicity, history and culture, art and design, entrepreneurs, food service and culinary education. By identifying what you love to do and understanding the framework necessary to make that happen, attendees will discover that age is not an obstacle to defining a new career path.
Irena Chalmers, writing teacher and mentor, Culinary Institute of America
8:00 a.m. - 12:00 p.m.
WS33 Food Books 101: From Proposal to Promotion
Limited to 225 participants.
This rigorous, in-depth session seeks to educate and inspire those want to make their dream of writing a book a reality. At the end of this session, you’ll understand what it takes to develop a successful book as we examine the publishing process from all angles and perspectives. Topics covered include the pros and cons of working with an literary agent; the secrets to a successful book proposal; building marketing, platform, and brand; recipe research, writing, and testing, plus the ever-important “nuts and bolts” — practical finances and what to expect. After a break, the session will continue with a focus on the complicated and shifting world of book marketing, focusing on low-cost guerilla marketing techniques that authors can employ to gain publicity for their books. Attendees will leave armed with detailed worksheets and handouts, plus an invaluable list of resource contacts.
Lisa Ekus Saffer, literary agent/media trainer
Virginia Willis, author, founder Virginia Willis Culinary Productions
Jennifer Ferrari-Adler, literary agent, Brick House Literary
Bob Dees, president, Robert Rose, cookbook publisher
8:30 a.m. - 10:00 a.m.
WS34 Fire Up Your Gaiwan: There's Oolong Tea to be Tasted
Cookery Demonstration & Tasting
Limited to 100 participants.
Oolong teas are the ‘single malt scotches’ of the tea world, due to their regionalism, specificity and singular uniqueness. In this session, taste and explore one example from each of three distinctly different types of China’s esteemed oolong teas: Wu Yi Shan, Feng Huang Dan Cong, and Tieguanyin. Attendees will steep these teas gong-fu style in a three-piece porcelain gaiwan, the traditional oolong tea-steeping vessel used by tea masters and tea enthusiasts alike. Participants explore the nature and purpose of a gaiwan, the particulars about each tea, the importance of oxidation and roasting to oolong tea, and the two major methods of leaf manufacture.
Mary Lou Heiss, author, founder, Tea Trekker
Robert J. Heiss, author, founder, Tea Trekker
9:00 a.m. - 12:00 p.m.
WS35 Marketing Your Brand with Online Video WAIT LIST
Limited to 120 participants.
From Alaska Seafood's cookitfrozen.com video campaign and iPhone application, dianemorgancooks.com, Rouxbe.com, and eatTV.com, more brands are creating professionally produced videos and distributing them online to directly connect with their customers. In December 2007, ComScore reported that US Internet users had watched 10 billion videos online. By November 2009, the audience increased threefold, to over 30 billion monthly online video views. The meteoric rise in online video consumption represents one of the single fastest growing sectors of online usage. This non-technical mini symposium will help consumer brands, public relations firms, marketers, photographers, stylists, writers, editors, publishers, and digital content producers understand why online video and branded entertainment is a critical part of a comprehensive marketing and communications campaign.
Find out why professionally produced online video is an increasingly vital component of a comprehensive marketing and PR campaign. Online video is no longer a nascent technology for bleeding-edge trendsetters; it has reached critical mass, and now is the time to develop this massive opportunity. People who watch product-related online videos are up to 20 percent more likely to make a purchase online. Through the combination of moving images, music, dialogue, voiceover, narrative and an interesting storyline, online video connects with audiences and holds viewers' attention like no other online media.
In this double-session workshop, we will provide a primer for online video technologies, explore the essential demographics of the viewing audience, show how to target specific markets congregated around their interests, present case studies on how to effectively use online video technologies to cultivate consumer relationships, and discuss integrating video techniques into cookbooks.
Mike Cearley, senior vice president, Fleishman-Hillard Digital
Joe Girard, CEO, Rouxbe.com
Diane Morgan, dianemorgancooks.com
Jamie Tiampo, president, see|food media LLC (Moderator)
Karl Uri, marketing specialist, Alaska Seafood Marketing Institute
9:00 a.m. - 12:00 p.m.
WS36 Urban Food and Farm Mini-Symposium
Jointly sponsored by IACP and The Culinary Trust
Limited to 144 participants.
 This program will underscore the increasing importance of urban agriculture and explore the “farm to fork” concept from local and international perspectives. The program will address the economic and environmental rationale for urban agricultural production while emphasizing the social and cultural significance of farmers markets and the relationships that are fostered through such systems. This workshop will seek to understand and create dialogue surrounding the concept of a rural/urban divide and show that urban agriculture is indeed not a new found practice, but one that has roots in ancient cultures around the world.
The panel session will last approximately 90 minutes and will be followed by a breakout session lasting approximately 90 minutes.
Moderator: Kim Severson, NY Times
Kamal Mouzawak, chef, television personality, writer, creator: Souk el Tayeb
Ann Forsthoefel, executive director, Portland Farmers Market
Deborah Kane, vice president, Food & Farms
Breakout sessions:
1. Growing Food in an Urban Setting WAIT LIST
Rodney Bender, Garden Programs Manager, Growing Gardens
Growing food in an urban setting: What to grow, how to map out your garden.
2. Urban Gardens and the Environment WAIT LIST
Jill Kuehler, Executive Director, Zenger Farms
Food, farming, wetland conservation and environmental stewardship foster healthy urban communities. Participants learn that healthy food comes from healthy soil, which can be anywhere - even in the city.
3. Backyard Chickens WAIT LIST
Janice Cole, Author forthcoming book "Chicken and Eggs"
The trend is on the rise –every culinary professional should keep a few chickens, here’s how.
4. Urban food and Social Justice WAIT LIST
Bryant Terry
The rise of chronic illnesses in historically-excluded urban communities can be addressed urban food systems. Culinary professionals can make a difference by supporting organizational policies that facilitate an increase in knowledge about healthy eating and access to healthy food; by taking the lead in educating members about health, food, and agricultural issues; making fresh, healthy, and culturally-appropriate food affordable to community members by creating new and supporting existing community-based food systems.
5. School Gardens WAIT LIST
Corey Schreiber
School gardens are sprouting up across the country. How can culinary professionals work with local schools to create/implement an edible garden curriculum, and teach kids how to grow and eat nutritious and delicious food.
6. Local Meat WAIT LIST
Camas Davis
USDA regulations have created huge barriers to local production and slaughter ofanimals. How can we build an infrastructure for local meat and train the next generation of butchers?
7. Home Gardens in Hard Places WAIT LIST
Deborah Madison
After years of trial and error, Deborah Madison came up with a gardening system for a high altitude desert where the soil is hard, the water is harder, and new home gardeners are easily frustrated. It works where conditions are good, too!
PBS Now & Then: A Recipe for Success (Screenings)
Join us for a very special morning of television screenings with Ruth Reichl and Judith Jones.
8:30 a.m. - 10:00 a.m.
OP23 Ruth Reichl: Gourmet's "Adventures with Ruth"
Limited to 200 participants.
First, Reichl will screen an episode and selected scenes from "Adventures with Ruth," her new PBS series in which she attempted to uncover the best cooking schools and culinary vacations on five continents. After the screening, Ruth will engage in a Q&A about putting together the series, her favorite recipes and experiences and maybe even share a few behind-the-scenes revelations.
Networking Break
10:00 a.m. - 10:30 a.m.
AM Sessions
10:30 a.m. - 12:00 p.m.
WS37 Salmon Nation WAIT LIST
Tasting
Limited to 75 participants.
Salmon is an integral part of the Pacific Northwest’s culture, rituals, heritage and cuisine. Many people who live here, particularly Native Americans, revere and feel connected to these fascinating creatures. Led by Native American speaker, this session will explain the relevance of salmon to the ecology of the earth, the interconnectedness between salmon and the Pacific Northwest people and the importance of protecting salmon ecosystems. This session will raise awareness of threats against the sustainability of the salmon population to guard their futures against the negative impact farm-raised salmon has on wild salmon. The session will include a horizontal tasting of wild and farm-raised salmon.
Lisa Schroeder, author, chef, Mother’s Bistro & Bar/Mama Mia Trattoria
Anthony Washines, Yakama tribal councilman, Yakama tribe
10:30 a.m. - 12:00 p.m.
OP24 Julia Child: "The French Chef" Revisited
Limited to 200 participants.
What makes Julia Child such an enduring personality? Why did she capture the imagination of a hungry nation? After a screening of some of the greatest moments of her original PBS series, "The French Chef," her legendary editor, Judith Jones, will discuss working with Julia and how the time period and culture of the early 1960s played a pivotal part in the birth of a culinary star.
12:00 p.m. - 4:00 p.m.
At Oregon Convention Center, Hall A
Lunch provided, sponsored by
The Culinary Showcase has been retooled and renamed the Culinary Expo, and will include a new Chef’s Pavilion alongside our sponsors and exhibitors for showcasing new and innovative cooking demonstrations from featured speakers and top IACP chefs. Lunch will be provided, sponsored by Pacific Natural Foods. Attendees' guests and non-member culinary professionals may attend, which includes entry to the adjoining Book Fair. Read more View 2010 Exhibitors
Attendees' guests and non-member culinary professionals may attend the Expo for a fee of $35, which includes entry to the adjoining Book Fair. Tickets are available at the IACP Registration Desk at the Hilton and at the Expo doof, subject to availability.
Chef's Pavilion
Located in the 400 aisle of the Culinary Expo.
12:15 p.m. The Beef Checkoff with Dave Zino
1:15 p.m. Mario Navarrete, Jr.
2:15 p.m. Brad Farmerie
3:15 p.m. Madhur Jaffrey
1:30 p.m. - 3:30 p.m.
Held in conjunction with the Annual Conference and Culinary Expo, this special book signing event will give you the chance to meet and mingle with your favorite cookbook and culinary book authors. Books will be available for purchase and authors can sign and personalize your copies. Wine and beverages will be available for purchase, and authors will provide tastings from their favorite recipes. For the first time in many years, the event will be open to food-loving members of the public.
Please join us in thanking Powell's Books, the official sponsor of the Culinary Book Fair. Read more View 2010 Book Fair Authors
Pre-register online now! Tickets in advance are $10; tickets at the door ar $15 and subject to availability. (Admission is included for IACP Friday conference attendees.)
PM Section/Committee Meetings
4:00 p.m. - 5:30 p.m.
CSM01 Cooking Schools and Teachers Section
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.
CSM06 Food Writers, Editors, and Publishers Section
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.
CSM07 Kids in the Kitchen Section
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.
CSM08 Nutrition and Food Science Section
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.
CSM09 Entrepreneurs Section
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.
CSM10 Chefs, Restaurateurs and Sommeliers Section
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.
CSM11 Culinary Tourism Section
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.
CSM12 Food History Section
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.
CSM13 Test Kitchen Professionals Section
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.
CSM14 Certification Committee
Responsible for development and review of standards and specifications by which IACP shall formulate an operational guide for testing and certification; supervises the administration of the Certified Culinary Professional program and confers CCP status upon eligible culinary professionals; upholds integrity of certification program.
CSM15 Public Relations Committee
CSM16 Corporate Relations and Sponsorship Development Committee
Serves to communicate the purposes, policies, programs and benefits of IACP to Corporate Members; to keep the Board of Directors advised of the Corporate Members’ concerns and viewpoints; and to develop concepts, plans and programs to address the business and personal needs and objectives of Corporate Members.
CSM17 Grassroots Committee
Serves to provide opportunities for members to socialize and network informally at the local or regional level.
CSM18 Culinary Experience Committee
Advises and counsels the IACP Board of Directors and staff on planning for meetings that emphasize the culinary culture of the region.
CSM19 Regional Conferences Committee
Optional Evening Events
5:30 p.m. - 7:00 p.m.
Food Photographers and Stylists Section Event
The IACP Food Photographers and Stylists section, in conjunction with ASMP, will host a gathering at Polara Studios for section members. The event will be open to IACP food photographers and stylists as well as ASMP members of the Portland Chapter. Michael Shay and Tom Hassler, co-presidents of the Portland ASMP chapter along with Eugene Mopsik, executive director of ASMP, and ASMP Board Member Kate Baldwin will be on hand. Jamie Tiampo, chair of the IACP Food Photographers and Stylist Section of the IACP, along with Eugene Mopsik, will address the group and discuss the benefits of becoming a member of both organizations. Light refreshments and snacks will be provided.
6:00 p.m. - 7:30 p.m.
OP12 Nourish Networking Mixer
Fee: $15. Limited to 150 participants.
Co-sponsored by The Nourish Network.com
Chill out during cocktail hour by mingling with - and meeting new - IACP colleagues! Awesome organic wine by Snoqualamie Vineyards, 'nourishing' nibbles, creative icebreakers, cool door prizes. Just fifteen bucks. Join us! www.nourishnetwork.com
6:00 p.m. - 8:00 p.m.
Cooking Schools and Teachers Section Event
Section members are invited to join us for an open house for the Cooking School and Teacher's section of IACP held at In Good Taste, an avocational cooking school in Portland. You'll be able to tour the school, meet other section members, network and - of course - taste some new and exciting Oregon specialties. Some local purveyors will be on hand to proudly share their tasty bites with you, everything from the freshest hazelnuts to unctuous pinot noir to Oregon extra virgin olive oil. RSVP: Please call (503) 248-2015 or e-mail bdawson@igtoregon.com.
6:30 p.m. - 9:30 p.m.
OP13 A Culinary Duet to benefit The Culinary Trust: Dinner and Silent Auction
At Leftbank Annex, Jumptown
Fee: $145 for IACP members and $165 for non-members. Transportation will be provided. Limited to 200 participants.
Join authors Karen Page and Andrew Dornenberg in a meal celebrating the rich tradition among Oregon chefs of cooking from the source. There is a tradition among Oregon chefs of cooking from the source, purchasing high-quality local foods directly from the people who grow them and who practice stewardship of the land on which they rely. Experience the true harmony that happens when local bounty and culinary artistry come together to create an exceptional family-style meal to benefit The Culinary Trust*, philanthropic partner of the IACP, which provides professionals with the tools and opportunities to understand and act on critical issues in the world of food.
Seven local chefs and artisans and the farmers and ranchers with whom they collaborate will create an evening that blends old and new, with a menu inspired by Oregon’s culinary heritage served at the Leftbank Annex, a former landmark jazz club repurposed as the newest model for sustainable mixed-use development in the vibrant Portland neighborhood known as “JumpTown.” Those sharing and serving up their artistry include Naomi Pomeroy, chef/owner of Beast, one of Food and Wine’s 2009 Top 10 Chefs and 2010 James Beard Award nominee; Jason French, chef/owner, Ned Ludd; Adam Sappington, chef/owner, The Country Cat; Steve Jones, cheese monger/owner, Cheese Bar; Lauren Fortgang, pastry chef, Paley’s Place; David Briggs, chocolatier/owner, Xocolatl de David. The evening begins with wine from local producers, including Erath and Grochau Cellars, beer from Upright Brewing and appetizers from Aaron Dionne, culinary director, Bon Appétit Management. Karen Page and Andrew Dornenberg will emcee the evening.
* The Culinary Trust is a 501 (c) (3) non-profit organization. To purchase tickets visit www.theculinarytrust.org. For details contact: janet@theculinarytrust.org.
7:00 p.m. Reservation
OP14 Robert Reynolds Chef Studio Dinner SOLD OUT
At The Chef Studio
Fee: $90. Limited to 14 participants. Participants on own for transportation/share taxicabs from Hilton Portland Hotel lobby.
The Chef Studio is a mythic kitchen in Portland where long-time San Francisco-based chef and author Robert Reynolds (Le Trou) offers eight-week courses to students seeking an Old World-style cooking education. Neither restaurant nor home, the Chef Studio is a renovated warehouse with a hand-made hearth and powder blue French stove anchored by a large communal table. Reynolds was trained by celebrated chefs Josephine Araldo and Madeleine Kamman. Through his deft hands and poetic nature, Robert imparts their wisdom: that the best cooking starts with the soil. In a collaborative effort with other local chefs to give IACP members the opportunity to experience the diverse kitchens of Portland, and guest hosted by Judith Jones, Reynolds offers a four-course menu of local and seasonal foods, paired with Oregon wine. With the assistance of his students, come share in the warmth, hospitality and well-being of life in a rainy place.
6:30 p.m. Reservation
OP15 Wild and Rare 2.0
At Heathman Hotel
Fee: $96. Limited to 64 participants. Participants can walk to venue (adjacent to Hilton – 2 blocks.)
Wild and Rare 2.0 will celebrate the wild game and rare wines of the great Northwest. At the elegant Heathman Restaurant and Bar, Portland’s premier game distributor Nicky Farms will host an evening of quail, rabbit, buffalo and elk paired with rare wines from the library of the International Pinot Noir Celebration. James Beard award-winning chef and the undisputed godfather of game cooking in Portland Chef Philippe Boulot will welcome local chefs as well as star chef Mario Navarrete Jr. for a five-course feast. Before dinner begins, Janie Hibler, a Portland resident and past IACP president, will present tips and techniques for wild game cookery from her book “Wild About Game.” Following dinner, an intimate storytelling session will commence as chefs, ranchers and luminaries share memories of their most “wild and rare” moments in the restaurant’s library room. This will be the second annual Wild and Rare, a tradition created after the wildly popular dinner at the 2009 Conference in Denver.
7:30 p.m. Reservation
OP16 Farm Dinner WAIT LIST
At Luce
Fee: $95. Limited to 52 participants. Participants on own for transportation/share taxicabs from Hilton Portland Hotel lobby.
At the crux of Portland’s exciting gastronomical world are relationships between chefs and farmers. At this meet-the-producers dinner, join the James Beard-nominated Cathy Whims of the renowned restaurant Nostrana and John Taboada, whose Navarre reigns as Restaurant of the Year according The Oregonian. Since their days together at the storied PDX eatery Genoa, the duo has long supported local farmers, including ones within the Portland city limits. Guest hosted by Ruth Reichl, this multi-course, family-style meal will be an elegant display of regional resources and offers guests an opportunity to indulge in some of Portland’s most comforting food with wines provided by The Oregon Wine Board. Held at Luce, Taboada’s event space, local farmers and Ted Farthing of the Oregon Wine Board will talk about Portland’s special farm and vine-to-table synergy. This opportunity offers a chance to learn about the prevalent farm culture of Portland and taste the creations made from our local harvest
8:00 p.m. Reservation
OP17 On the Rim: Pacific-Rim Cuisine and Creative Cocktails
At Saucebox
Fee: $90. Limited to 45 participants. Participants can walk (4 blocks) to venue.
Since 1995, Saucebox has been at the forefront of Portland's creative cocktail movement. Executive Chef Gregory Gourdet, a recent addition to the lot of innovative young Portland chefs, came to Saucebox restaurant after a six-year stint with Jean-Georges Vongerichten, most recently as Chef de Cuisine at 66 in New York City. For this dinner guest-hosted by Madhur Jaffrey, the New York-born mohawked master of modern Chinese cuisine will utilize seasonal Northwest fish and seafood in modern Pacific-Rim preparations. Set in Saucebox restaurant’s mezzanine with a birds-eye view of one of Portland’s hippest lounges, this event will showcase the city’s new breed of the bartenders who work hand-in-hand with local distillers and chefs to create cocktail pairings for Gourdet’s four-course menu.
8:30 p.m. - 10:30 p.m.
IACP/Foodista.com Film Festival: "Ingredients," followed by Q&A
At Hilton
Fee: $10 in advance through Brown Paper Tickets or inquire at IACP Registration Desk at Conference. Limited to 200 participants.
A feature-length documentary, “Ingredients,” illustrates how people around the country are working to revitalize that connection. Narrated by Bebe Neuwirth, the film takes us across the U.S. from the diversified farms of the Hudson River and Willamette Valleys to the urban food deserts of Harlem and to the kitchens of celebrated chefs Alice Waters, Peter Hoffman and Greg Higgins. “Ingredients” is a journey that reveals the people behind the movement to bring good food back to the table and health back to our communities. Written and directed by Robert Bates, produced by Brian Kimmel. Running time: 94 minutes. Q&A to follow film.
Night Owl Sessions
8:30 p.m. - 9:30 p.m.
NO06 Dianne Jacob: Reinventing Your Food Writing Career WAIT LIST
Limited to 18 participants.
Food writers are always reinventing themselves and taking on multiple careers including freelancing, cookbook writing, marketing, consulting and blogging. What’s the next new reinvention, and how do we move towards it? Discuss with Dianne Jacob where opportunities lie and how to stay ahead of the curve. Dianne will give practical, knowledgeable advice to writers at all levels. Optional: Bring a sweet tooth goodie to share.
Dianne Jacob, author, writing coach
9:00 p.m. - 10:00 p.m.
NO07 Food Writing: Pitch-O-Rama WAIT LIST
Limited to 75 participants.
A panel of top editors will reconvene over glasses of wine to recap trends in publishing and what lurks behind editorial decisions when selecting stories or products to feature. Then, they will take about 40 minutes of pitches directly from the audience. Be prepared with an idea that can be explained in 90 seconds or less. Leave with a greater understanding of how to get your story (or your product or service) into print – a great interactive program for public relations professionals and entrepreneurs, as well as writers. Please note: Priority will be given to participants who did not previously make pitches during the daytime session of Pitch-O-Rama.
Laurie Buckle, editor, Fine Cooking
Martha Holmberg, FOODay editor, The Oregonian
Silvana Nardone, editor-in-chief, Rachel Ray Everyday magazine
Victoria von Biel, executive editor, Bon Appetit magazine
Joe Yonan, food editor, The Washington Post
9:00 p.m. - 10:00 p.m.
NO08 Nancy Baggett: The Great Modern Cookbooks, a Guided Conversation WAIT LIST
Limited to 18 participants.
In a very special evening event, Nancy Baggett will lead a discussion about the books that have most enriched and influenced our culinary culture over the past five decades and present some favorite personal candidates for a “hall of fame” and will also present a list of modern cookbook “hall of fame” nominees assembled by several well-known cookbook editors. Attendees will then critique the choices and lobby for their own favorites (excluding their own works), collaboratively devising a comprehensive list of the best and most influential books of the last half century. The suggestions will be compiled and posted on the IACP Web site for later use.
Nancy Baggett, cookbook author
9:30 p.m. - 10:30 p.m.
NO09 Joanne Weir: Expand Your Career: Culinary Tourism WAIT LIST
Limited to 24 participants.
Joanne Weir is an award-winning cookbook author and cooking teacher who has a new 26-part PBS series “Joanne Weir’s Cooking Class.” Joanne will offer an insider’s look at whether culinary tours make sense for you, both as a potential revenue stream and an opportunity to expand your own brand, including useful insight into the challenges and the potential upside.
Joanne Weir, cookbook author, teacher
9:30 p.m. - 10:30 p.m.
NO10 Jamie Tiampo: Urban Low Light Photography WAIT LIST
Limited to 18 participants.
What better way to spend the evening than shooting on the streets of Portland? Using a D-SLR and available light, we'll prowl about in small groups, exploring the neighborhoods on foot, taking night photographs of the people, architecture and urban detritus that make Portland unique. This is a great opportunity to collaborate with other photographers in an informal shooting setting, learn about low-light photography, and add interesting images to your portfolio. This is not an activity for point-and-shoot cameras; knowledge of how to use your D-SLR in manual mode is mandatory for attendance. Tripod and liquor flask optional but recommended. Please wear comfortable shoes and be prepared to walk between 2 - 5 miles carrying all of your gear.
Mathew Noel, MNoel Production
10:00 p.m. - 11:00 p.m.
NO11 Random Thoughts on Moving to Portland: "Come On, Now That You’ve Been Here a Few Days, Don't You Want to Move?" WAIT LIST
Limited to 12 participants.
It’s not just The New York Times that can’t get enough of Portland; professionals in food-related jobs around the country all have their eyes on our host city. The unique confluence of amazing farming, wine, beer, artisan food and restaurant scenes coupled with a relatively affordable cost of living and a delightful quality of life makes Portland seem almost utopian. But dreaming is one thing and doing is another. What can you expect once you make the move, in terms of adapting to the culture, making connections, leveraging your experience outside of this market...and mostly importantly, finding work that pays? Come have a drink and meet a group of professionals from different segments of our industry and with roots in different parts of the country who will share their advice and experiences on making the leap.
Lisa Donoughe, Watershed Communications
Martha Holmberg, FOODay editor, The Oregonian
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