Join » Glenn Mack

Glenn Mack

Glenn R. Mack writes and presents on topics such as hand-pulled noodles, culinary culture, history, and educational assessment. He left journalism and Moscow in the 1990s for the allure and flavor of the Silk  Road. Dr. Mack lived and traveled in Central Asia and continued east for China and Singapore. His grandmother, a Norwegian immigrant domestic servant in NYC in the 1920s, was his culinary mentor and inspiration. After starting a cooking school in Austin, TX, he spent a decade with Le Cordon Bleu before talking on the current role as Executive Director of Brightwater: A Center for the Study of Food at NorthWest Arkansas Community College. Glenn also serves on the board of directors for the International Association of Culinary Professionals and Southern Sustainable Agriculture Working Group.

Adam Salomone

Director

Adam Salomone has been a member of the culinary community for about a decade, most recently as the Associate Publisher of The Harvard Common Press, a 30+ year-old cookbook publisher. During his time with the company, he’s had the opportunity to work closely with so many professionals in the culinary world, many of whom are members of IACP.

These relationships have spanned a variety of capacities, starting with his early beginnings working in marketing and building connections to authors, media and writers, and then progressing to his work spearheading the company’s digital initiatives, and now as Associate Publisher, where he handles initiatives focused on digital strategy, social media, author acquisitions, online and offline marketing, as well as sales representation and distribution.

In this role, he is responsible for balancing a variety of complex tasks and priorities, thinking outside the box, and finding new solutions to traditional problems. His experience working with a niche-focused publisher allows him to wear a variety of hats and experience every aspect of the cookbook publishing process.

It is this understanding of both the traditions of the cookbook publishing world and larger culinary arena as well as of all that is new and changing that he hopes to bring to the table in the capacity of Board Member for The International Association of Culinary Professionals once again in 2014.

Within IACP, Adam has taken on a variety of roles during his previous year on the Board. Currently, he serves as the Chair of both the Publications Committee and the New Member Development Committee, and works with the Nutrition Section as a liaison to assist in achieving greater member-to-member networking and business development.

As part of last year’s conference, he was actively involved in the Programming Committee, exploring the conference’s theme of “dirt to digital” with a balanced approach to both the traditional and changing aspects of our food system.

Outside of IACP, Adam is involved in outreach efforts that expand his professional understanding both inside and outside of the culinary world, and are meant to explore the larger challenges facing our industry. These outreach efforts include various speakerships with organizations including SXSW, Digital Book World, O’Reilly’s Tools of Change, International Food Bloggers Conference and more, as well as organizing the first-of-its-kind conference on the past, present and future of food and recipe content.

Within HCP, Adam also works closely with entrepreneurs in the food space, helping them grow new food companies, launch products, and create solutions to enhance our food system.  He is the co-founder of The Food Loft, a new food startup space based in Boston, and is also an administrator of the popular Cookbook Friends and Food Blogger Friends on Facebook, which collectively reach over 3,000 culinary professionals.

Laurie Buckle

Director

My food career began at Bon Appetit magazine, where I went from editorial secretary to managing editor over the course of two delicious decades.

It was a job that morphed with my experiences and interests, and allowed me to work on the brand’s cookbooks and special issues, in addition to the monthly magazine. Those multi-platform experiences proved truly valuable when I moved on to Fine Cooking, where, as editor-in-chief, I was charged with redesigning the magazine and repositioning the brand across platforms, from digital to apps, video to bookazines.

Where Bon Appetit was a mass-market lifestyle magazine, Fine Cooking was a niche-market title with a small but voracious readership: Those readers lived and breathed cooking. In an effort to get to know them better, I joined IACP in 2008, and started attending conferences. I did meet Fine Cooking readers, and I did learn more about the kinds of things they wanted to see in the magazine. I also met brilliant recipe developers, important food-policy thinkers, crazy-smart digital pioneers, forward-looking publishers, bloggers, authors, art directors, videographers, photographers and more—and learned something from every single one of them.

In one way or another, all of those people have fueled my career path since that first conference in 2008. Three years later, I moved on to Better Homes and Gardens magazine, where I was the editorial content director, food, for the brand. The goal there was to create multimedia strategies for the brand’s food content that included the magazine, the website, video, special issues, cookbooks and apps.

The Better Homes and Gardens position was pivotal for me, in that I became less a magazine editor and more a content editor. Those experiences led to my decision to start up my own business, called CookIt Media, in 2013. CookIt is a multimedia content company that works with both individuals and corporations, helping them build brands and create cross-platform strategies for their content.

For someone who’s been in food publishing her entire career, I guess you could say I’m something of a latecomer to IACP. But the last five years have been a great—and educational—ride. I’ve enjoyed every speaking opportunity, every panel I sat on, every session I moderated. For the 2012 conference, I was fortunate to be a member of the Program Committee, with the opportunity to be involved in every aspect of planning, from the big ideas to the smallest details.

It was that experience on the Program Committee, those months of talking and planning with some of the smartest food minds I’d ever met, that meant there was no saying no when I got the call about running for a board position. Heck, yes.

Faith Durand

Director

Faith Durand is Executive Editor of The Kitchn, one of the United States' largest online publications devoted to home cooking. Faith has led The Kitchn since 2008, growing it from a readership of about 300,000 readers a month to its present readership of over 10 million.

 

She leads a small yet splendid team of writers and editors, each devoted and passionate about helping real people all over the world learn to cook better and love their kitchens more.

In addition to her full-time work online, Faith is most recently the author of Bakeless Sweets (Stewart Tabori & Chang, 2013), the first cookbook dedicated to pudding and no-bake desserts. She is also the author of Not Your Mother's Casseroles (Harvard Common Press, 2011) and the forthcoming cookbook for The Kitchn, coauthored with Sara Kate Gillingham (Clarkson Potter, Fall 2014).

Faith has also written for O, The Oprah Magazine, Vegetarian Times, Columbus Crave, Leite's Culinaria, and Capital Style. Her work has been syndicated to newspapers throughout the country by Tribune Media Services.

She was the recipient of Leite's Culinaria Scholarship for Narrative Food Writing to the Symposium for Professional Food Writers at The Greenbrier. Before entering the food writing profession, Faith earned a degree in English and Creative Writing from The Ohio State University (2000) and worked extensively in nonprofit communication, education, and technology.

She was adjunct faculty at a community college, teaching technology and workforce development classes, and then worked as the communications coordinator for a nonprofit. She worked for several years at a startup developing new technology for distance learning – which is where she learned all about blogging!

Faith has lived throughout the United States and abroad in Italy, and she currently resides in Columbus, Ohio. She is passionate about the food, people, and culture of the Midwest, and one of her personal goals is to tell and elevate the stories of farmers, artisans, and food professionals in the heartland of the country.

She also travels frequently with her husband, a college professor. They live in a fixer-upper house, a house that has hopes of a real garden this year.

Judith Dern

Director

While working at Ketchum PR in San Francisco, I attended my first IACP conference in 1994. Not only was the conference thrilling with its myriad learning opportunities, I was enchanted by the Norwegian members attending the awards gala in their richly embroidered folk dresses. They were a link to my year after college studying textiles in Finland and traveling throughout Scandinavia. From that first conference, I couldn’t have predicted how much IACP would enrich my career. And it has.

By opening doors, expanding my professional knowledge, challenging me with new learning experiences, exposing me to both culinary history and the latest food trends, and providing a priceless network of professional peers. I have built Christmas gingerbread houses in Stockholm with a Swedish magazine food editor, enjoyed dinner in Melbourne, Australia, with a food stylist and cookbook author, and shared my eBook project manager’s insights in New York and Seattle.

I have gotten involved, too. I currently chair IACP’s Digital Media section, served on the program committees for the 2006 and 2013 Annual Conferences in Seattle and San Francisco, participated in three conference workshops, served for four years on the Cookbook Awards Committee, and was U.S. liaison for the International Members section.

IACP has always been a perfect fit because cookbooks, Scandinavia, words, and a passport are cornerstones of my career. I migrated from growing up and attending colleges (Dartmouth, Connecticut College) in New England to California where I pursued a career at several PR agencies in the heyday of agricultural commodity board marketing campaigns.

When I left the PR arena and the Bay Area and moved to Seattle, I established an independent business as a writer and communications professional. My work in the Pacific Northwest has spanned the communications spectrum, but always for clients with a food focus: Alaska Seafood Marketing Institute, Aisle7, Nestlé USA, Seattle’s own Pasta & Co., among others.

I have also published articles in national and regional food magazines, plus ghost-written 10 cookbooks, including five for QVC chef John Bowerstock. In 2004, I co-authored The Sustainable Kitchen cookbook, and in 2008, wrote and developed recipes for Danish Food and Cooking, republished in 2011 as The Food and Cooking of Scandinavia.

In 2007, while researching an assignment, I spotted a job opening at Allrecipes.com for a content editor. I was hired, and quickly moved to the communications team once my PR background was discovered.

At Allrecipes, I have managed the production of 10 eBooks, and served as international marketing manager. Now senior communications manager on Allrecipes’ Brand Marketing team, I co-author Allrecipes’ Measuring Cup Trend Report, write daily posts for Allrecipes’ Fresh Bites blog and social media, and manage food media outreach. Reinventing my career to succeed in the digital media environment is invaluable experience for propelling IACP into this exciting world.

Updated IACP Bylaws

Chefs Wanted for Satellite TV Tours!

Emmy-nominated Bob Thomas Productions is seeking talented, charismatic chefs with camera and cooking show experience to join satellite media tours for 2014. Chefs should be proficient in the selected theme and be able to speak on camera with ease and grace to up to 30 to 40 different news anchors from around the country. Filming will take place in New York and travel expenses will be paid. Tour themes for 2014 include:

  • Cinco De Mayo  - Celebrating Mexican Culture and Cuisine
  • July 4th Celebrating -  Best tips for Outdoor BBQ and Party Celebration
  • Fast Summer Foods -   Fast and Easy Food Plans for the Whole Family
  • New Vegetarian Thanksgiving -   Meatless Delights for the Holiday
  • Prepping The Turkey  -   Best Advice for a Delicious Bird
  • New Year’s Eve Party Planner  -  From the Simple to Elaborate Affairs

If you're a chef that enjoys being on camera, has demonstrated TV experience and loves to talk about food, please send a resume, bio and headshot to bobthomas@bobthomas.net. Deadline for applications is February 20th, 2014. 

2014 Board of Directors Election: Mary Valentin

Biography

Mary Valentin has worked as a food stylist in photography and film for almost 20 years.  Through her combination of experience in both the fine and culinary arts, Mary has developed a unique perspective and skill set that informs her work.  Mary’s background in fine arts developed almost 30 years ago as a student of painting at the School of the Art Institute of Chicago (SAIC) where she earned a BFA.  Her artwork, featuring still-life painting, ink drawing, printmaking and photography, has been shown in galleries in her hometown of Chicago.

While at the SAIC Mary began to acquire valuable experience in the culinary arts through her work in Chicago-area restaurants, most notably as a sous chef at the Café du Midi from 1989 through 1992.  It was a chance encounter at a photo studio that first led Mary to merge her two passions, food and the visual arts, by accepting an offer to be an assistant food stylist on a large-scale project. Over the years Mary’s commercial clients have included Panera Bread, U.S. Foods, and Kraft.  She has also done editorial work for Food Network, Chicago Magazine, and is currently Photo Art Director for Anupy Singla’s third cookbook, Indian for Everyone.

Mary further developed her culinary skills through a mutually enriching relationship with Kendall College of Culinary Arts in Chicago.  At Kendall in 2004, Mary initiated a Food Styling and Photography course – the only one of its kind in the country at that time – designed for culinary students.  Mary created the curriculum and taught the classes from 2004 through 2009.  Food Styling and Photography quickly became one of the most successful and popular classes at Kendall College, with waiting lists of students eager to add food styling and photography skills to their professional repertoires.

Just as in her professional career, Mary brought her combined skills and experience in both fine and culinary arts to the classroom.  In fact, one of the most popular elements of the course occurred on the opening day of each term when Mary would bring her students to the Art Institute to personally guide them through a tour of the history of food in art. 

While at Kendall, Mary was able to benefit from the talents, knowledge, and experiences of the outstanding culinary faculty, taking a wide array of coursework to further hone her own skills, ultimately leading to a Certification in Baking and Pastry.

Mary has been an enthusiastic and involved member of the IACP since 2007, presenting at conferences, entering competitions and conducting tours.  She is currently serving as Vice-Chair of the Food Photographers’ and Stylists’ Section (FPS) and is a member of the Host City committee for the 2014 Annual Conference in Chicago.

Position Statement 

Over the years, when I have talked about my involvement with the IACP, I've been asked exactly what it is about the IACP that makes it worth the cost and effort. Or "have you actually ever gotten a client from your IACP involvement?" The answer is both simple and complex.  Simple answer: Yes, I have gotten real clients. But that is not the full answer and it sells short the personal and collective experiences gained by belonging to this unique organization.

I work, as many of us do, in a competitive field.  Only at the IACP can we meet and let our guard down.  We converse with other professionals in a collegial setting where competitors become allies enlightening and supporting each other while elevating our common professions.

As culinary professionals, we need and want to be aware of techniques ideas and trends in every area of the culinary world.  Specialization and expertise in our own field may be a goal, but we live in a world that is increasingly broad.  We also need to be able to work across disciplines, and across borders, and really there is no other place you can go to achieve all of this under one tent.

My goals for the future of the IACP are to increase the opportunities for the exchange of ideas across disciplines, increase awareness and opportunity for the international members of the IACP, increase the prestige and integrity of IACP awards and honors, and increase the frequency of the smaller regional and sectional conferences.

Goals

  • Increase international involvement, emphasizing the “I” in IACP by creating an International Section.
  • Elevate the level of integrity and prestige of the awards given by the IACP.
  • Increase the frequency of the smaller regional and sectional conferences, while increasing opportunities for seemingly unrelated professions to meet and discuss ideas.

A Message from Mary Valentin 

Dear Fellow Members,

I have been working as a food stylist in photography and film for nearly twenty years.  Based in Chicago, my commercial clients have included Panera Bread, U.S. Foods, and Kraft, while my editorial work has been shown in a variety of media including Chicago Magazine, the Chicago Tribune, and on the Food Network.  My educational background includes a BFA in painting from the School of the Art Institute of Chicago (SAIC) and a Certification in Baking and Pastry from the School of Culinary Arts at Kendall College where I also developed and taught courses in Food Styling and Photography from 2004 through 2009. 

I have been an enthusiastic and involved member of the IACP for many years and am currently serving as Vice-Chair of the Food Photographers’ and Stylists’ Section (FPS) and as a member of the Host City committee for the 2014 Annual Conference in Chicago.

For me the IACP has been an invaluable resource, both personally and professionally.  The organization has given me the chance to build my professional experience and network with fellow members, increasing my knowledge base while creating enduring friendships. 

We all work in competitive fields.  The IACP provides us with the only forum that I know of where we can meet and let our guard down.  We converse with other professionals in a collegial setting where competitors become allies and friends, enlightening and supporting each other while elevating our common professions.

Since becoming a more active member of the IACP I have come to realize that it is not about simply advancing my own career. My belief is that there is something even more valuable about the IACP.  It is the broad range of people – culinary professionals from all over the world, working in diverse areas – that makes the experience inspiring and worthwhile.

My goals for the future of the IACP are to increase the opportunities for the exchange of ideas across disciplines, increase awareness and opportunity for the international members of the IACP, increase the prestige and integrity of IACP awards and honors, and increase the frequency of the smaller regional and sectional conferences.

I am both pleased and proud to be nominated as a member of the board of this fine organization and I look forward to the challenges and opportunities that lie ahead.

Mary Valentin

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About the Election

The election will be held online between January 17-February 14. You will be sent the link to the ballot along with your username and password by January 16.

We thank you in advance for participating in this important process. If you have any questions or concerns, please contact Shani Phelan at shani@iacp.com.

2014 Board of Directors Election: Albert Schmid

Biography

Albert Schmid is a professor, award-winning author, husband and father of two young men. He is serving on the International Association of Culinary Professional’s Board of Directors, a position he has held since 2012. Albert joined the faculty at Sullivan University’s National Center for Hospitality Studies in 1999. In 2010, Albert was granted the title Professor by the Academic Rank Committee at Sullivan University. He currently serves as the chair of the Hotel-Restaurant Management, Beverage Management and Hospitality Management Departments at Sullivan University.

In 2011, Albert was honored by the IACP with an Award of Excellence as the Sommelier or Wine Steward of the Year. Albert is also a three-time Gourmand Award winner and the author of four books, The Beverage Manager’s Guide to Wines, Beers, and Spirits (2012 Gourmand Award – Best Wine Book for Professionals in the USA), The Hospitality Manager’s Guide to Wines, Beers and Spirits and The Kentucky Bourbon Cookbook (2010 Gourmand Award – Best Book for Cooking with Drinks in the World & Best Book for Cooking with Wines, Beers and Spirits in the USA), his latest book is The Old Fashioned. He is also the author of numerous articles in trade magazines. 

Albert earned his Bachelor of Science degree from Charter Oak State College. He won a full-scholarship from the IACP to study at the University of Adelaide where he earned the Le Cordon Bleu Master of Arts in Gastronomy. His dissertation was titled The History of Beer in Recipes in the United States. Also, Albert has continuing education from the University of South Dakota, the University of Wisconsin-Madison, Purdue University and the Culinary Institute of America.

Albert holds eleven professional certifications including four educator certifications as well as certifications as a Certified Culinary Professional (CCP), Certified Executive Chef, Certified Wine Specialist, and Certified Spirits Specialist. Also, Albert consults with organizations in the areas of food and wine pairing, menu nutritional analysis and recipe development and beverage education. He resides in Louisville, Kentucky. For more information visit his website: www.albertschmid.com.

Position Statement 

The International Association of Culinary Professionals has experienced monumental change over the past two years. We have moved to self-management and we have redefined how we conduct business. I believe that we are a stronger organization because we made these vital adjustments but there is unfinished business to complete as we continue to redefine our organization. I am honored to have served you as a member of the Board of Directors during this time. I would love the chance to continue to serve you as we move toward a bright future.

A Message from Albert Schmid  

Dear Friends,

IACP membership is very rewarding. The greatest reward that I have received from IACP is the diverse group of friends that I have met (and meet each year) at the IACP Conference. I am proud to call many of you my friends and look forward to seeing all of you in Chicago. I am honored to be on the ballot for the Board of Directors and humbly ask for your vote.

The IACP mission is to connect culinary professionals with people, places, and knowledge they need to succeed. To this end – as a member of your Board of Directors – I have worked to create opportunities to help you succeed and I hope to continue working for you. As a member of the IACP, I have directly benefited from many of the programs. In fact, I can state with certainty, without the IACP, my career would not have been as fruitful. I believe in the IACP’s mission because I have seen it work – I have lived the mission. I am honored to give back to this great organization, the IACP.

Going forward – I hope to work on increasing membership, creating beneficial connections for the members, and to create long term plans for the future of the IACP. As we move forward we need leaders who understand new technologies but have a firm understanding of the roots of the organization. As a long term member of the IACP with a background in emerging technologies, I am up to the task to continue my service on the Board of Directors for your benefit.  

I look forward to serving you on the board and seeing you in Chicago! Thank you for your support.

Cheers,

Albert W. A. Schmid, CCP

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About the Election

The election will be held online between January 17-February 14. You will be sent the link to the ballot along with your username and password by January 16.

We thank you in advance for participating in this important process. If you have any questions or concerns, please contact Shani Phelan at shani@iacp.com.

2014 Board of Directors: About Adam Salomone

Biography

Adam Salomone has been a member of the culinary community for about a decade, most recently as the Associate Publisher of The Harvard Common Press, a 30+ year-old cookbook publisher. During his time with the company, he’s had the opportunity to work closely with so many professionals in the culinary world, many of whom are members of IACP.

These relationships have spanned a variety of capacities, starting with his early beginnings working in marketing and building connections to authors, media and writers, and then progressing to his work spearheading the company’s digital initiatives, and now as Associate Publisher, where he handles initiatives focused on digital strategy, social media, author acquisitions, online and offline marketing, as well as sales representation and distribution.

In this role, he is responsible for balancing a variety of complex tasks and priorities, thinking outside the box, and finding new solutions to traditional problems. His experience working with a niche-focused publisher allows him to wear a variety of hats and experience every aspect of the cookbook publishing process. It is this understanding of both the traditions of the cookbook publishing world and larger culinary arena as well as of all that is new and changing that he hopes to bring to the table in the capacity of Board Member for The International Association of Culinary Professionals once again in 2014.

Within IACP, Adam has taken on a variety of roles during his previous year on the Board. Currently, he serves as the Chair of both the Publications Committee and the New Member Development Committee, and works with the Nutrition Section as a liaison to assist in achieving greater member-to-member networking and business development. As part of last year’s conference, he was actively involved in the Programming Committee, exploring the conference’s theme of “dirt to digital” with a balanced approach to both the traditional and changing aspects of our food system.

Outside of IACP, Adam is involved in outreach efforts that expand his professional understanding both inside and outside of the culinary world, and are meant to explore the larger challenges facing our industry. These outreach efforts include various speakerships with organizations including SXSW, Digital Book World, O’Reilly’s Tools of Change, International Food Bloggers Conference and more, as well as organizing the first-of-its-kind conference on the past, present and future of food and recipe content.

Within HCP, Adam also works closely with entrepreneurs in the food space, helping them grow new food companies, launch products, and create solutions to enhance our food system.  He is the co-founder of The Food Loft, a new food startup space based in Boston, and is also an administrator of the popular Cookbook Friends and Food Blogger Friends on Facebook, which collectively reach over 3,000 culinary professionals.

Position Statement 

Having spent the past year working inside the organization as a member of the Board, and being involved in conversations around self-management, the future of the organization and how best to serve the membership, Adam has identified three avenues that will allow the organization to continue to grow. These avenues include further enhancing the offering of IACP 365 programming outside of conference, offering greater opportunities for member-to-member networking, and creating connections that lead to new business and professional development.

Given his experience with the offline and online culinary arenas, as well as his tenure with IACP, Adam is uniquely positioned to help address and grow some of these areas for the benefit of both longstanding and new members.

A Message from Adam Salomone  

This past year as an IACP Board Member has taught me much about the organization. I’ve met so many amazing members, people who are committed to the mission of IACP, who act as mentors, teachers and partners to other members and to the wider culinary world. While my past five years as a member have been nothing short of extraordinary, the previous year on the Board has helped me to further understand the organization, what challenges lie ahead and how best we can use our resources to build a future that is full of possibility.

We are now into our second year of self-management, and while our first year focused on getting back to our roots, the second year and beyond focus on who we are as an organization and who the organization serves. While these are questions that can never be fully answered, only examined consistently to refine our vision, I believe there are three areas that we have to continue to focus to serve the membership, and where I can continue to have impact as a Board member.

The first is our IACP 365 programming, which aims to deliver value to members outside of annual conference: through online content, local events, and networking opportunities. We’ve already seen some of the manifestations of this important work through our robust speaker series sessions and online educational programming, and in regional conferences and events, such as the future of content event in Seattle this past October. This is only the beginning, and there’s more we will do to use these avenues for enrichment as our members look to new career opportunities and a changing professional landscape.

Hand-in-hand with IACP 365 is the further engagement of our new members. We can all think back to our first years at IACP, when someone took us by the hand, introduced us to a handful of members and forever influenced our professional development. As a 5+ year member, I myself have countless stories of the incredible experience of my early days with IACP, and I believe there’s more we can do to grow our new member outreach programs. This would have several benefits, not least of which would be a diversity of new members whose ideas, networks and professional background could offer symbiotic partnership opportunities for others.

Finally, the theme running through all of this is the opportunity to network with one another. At its core, IACP is an organization that is defined by its members. We have to be focused on how we are bringing members together, offering opportunities for new interactions, and also focusing on an area where IACP has traditionally been very strong, that is, offering ways for members to benefit professionally from their involvement with IACP. Whether that means new business development or new strategic partnerships, I believe that we can find ways to further enhance the professional lives of our members, and help them make a living doing it.

I would welcome the opportunity to further our work in these three key areas over the year ahead, and as always, it would be an honor and a privilege to serve with and for you.

Adam Salomone 

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About the Election

The election will be held online between January 17-February 14. You will be sent the link to the ballot along with your username and password by January 16.

We thank you in advance for participating in this important process. If you have any questions or concerns, please contact Shani Phelan at shani@iacp.com.

2014 Board of Directors Election: About Helen Roberts

Biography

Chef Helen Roberts is the Culinary Development and PR Manager for Kikkoman Sales USA, based in San Francisco. For over 30 years, Helen has worked for Kikkoman, starting with 25 years of product development, and currently oversees Kikkoman’s Kitchen. In addition to her communications and culinary roles, Chef Helen also develops and tests Asian, American, and international recipes for home cooks.

Chef Helen’s personal history paved way for her stellar culinary career. Growing up in an African-American home in Brooklyn, Chef Helen learned Southern-style home cooking, traditional American cuisine and a mix of ethnic cuisines such as Caribbean, Italian and Jewish. Her love of cooking paired with a lively personality and easy-going approach has led to Chef Helen making frequent television and internet appearances to promote the Kikkoman brand and her relatable home cooking recipes.

Chef Helen has been involved with the International Association of Culinary Professionals (IACP) since 2007. During this time, she has served on the Test Kitchen Committee and has partnered with other IACP members to support Michelle Obama’s Chefs Move to Schools program, part of the Let’sMove! campaign aimed at solving childhood obesity. On June 4, 2010, she joined more than 500 chefs on the South Lawn of the White House to become a charter member of the program.

Chef Helen is a graduate of the California Culinary Academy and has studied at Le Cordon Bleu in Paris. She also learned traditional Mexican culinary techniques at Seasons of my Heart cooking school in Oaxaca, Mexico. Roberts is an active member of the prestigious Les Dames D’Escoffier International, as well as the San Francisco Professional Food Society (SFPFS).

Position Statement 

Chef Helen has long held IACP dear to her heart as an incredible resource for culinary professionals, both green and experienced. As such, Chef Helen is passionate about growing membership and strengthening the organization’s influence and reputation in the culinary community. Her goal is to recruit younger members and to enable them to discover their own mentors and inspiration in a supportive culinary environment.

Additionally it is important to see that members as well as sponsors goals are met. Helen is excited to be considered a return candidate for the IACP board and feels confident she can help lead an organization that is integral to the industry about which she is passionate.

A Message from Helen Roberts  

To the community members of IACP,

I am extremely excited and humbled to write to you today regarding renewing my position on the IACP Board of Directors. Having served on the BOD has given me the opportunity to see a lot of changes to our organization on the journey to self-management.

For many years, I have experienced first-hand the reach and influence the IACP has within the culinary community. Now, I see a stronger since of purpose for IACP to serve its members and sponsors in ways that are actually helpful to achieve our professional goals. Ultimately, I hope you will allow me to work on your behalf to speak up on what you expect from IACP. 

I have been with Kikkoman Sales USA, Inc. for more than 30 years and currently serve as the culinary development and PR manager. This role allows me to oversee Kikkoman’s Kitchen and the development and testing of a wide variety of on-trend Asian, American and international recipes for home cooks. Before moving into this position, I spent 25 years in product development for Kikkoman.

I have a strong intent to ensure that IACP members and sponsors are offered the programs and initiatives that address their professional concerns moving forward in the 21st century. While attending conferences over the years, I have met many people who speak openly about why they attend the IACP conferences and whether or not their expectations are being met. I have learned a lot from these conversations and look forward to the possibility of applying new insights as a returning  IACP Board member.

Best,
Helen Roberts

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About the Election

The election will be held online between January 17-February 14. You will be sent the link to the ballot along with your username and password by January 16.

We thank you in advance for participating in this important process. If you have any questions or concerns, please contact Shani Phelan at shani@iacp.com.

2014 Board of Directors Election: About Karin Endy

Biography

Karin Endy is a Senior Consultant at Karp Resources where she works with government, business and non-profit organizations to plan, execute and evaluate comprehensive food system strategies.  She works with clients all along the food chain—from production to processing to distribution, and from procurement to policy—for measurable outcomes.  Formerly a lawyer representing Fortune 500 clients, Karin brings strategic vision and analytical depth to her projects.

Prior to joining Karp Resources, she spent more than a decade at The International Culinary Center (formerly The French Culinary Institute) in various leadership positions developing curriculum, overseeing compliance and implementing strategies to help students achieve success. During this time, Karin was an active member of IACP’s foundation, The Culinary Trust, where she was a key participant in bringing the organization into the 21st century, updating the organization’s mission and vision and driving new program development. 

Program development under Karin’s leadership included partnership status in the Chef’s Move to School’s initiative, development of a new professional skills focus to the scholarship program and piloting Stories About Food, an intergenerational sharing of personal culinary histories.

Karin’s two year term as Chair of The Culinary Trust afforded her a position as a non-voting IACP board member during IACP’s transition from using a paid management company to self management.  During this time, Karin’s analytical and legal skills were instrumental in moving IACP forward.  

During this time, Karin also organized and implemented the IACP Regional Conference in New York City on a miniscule budget, drawing 300 attendees from the New York region and featuring White House Senior Advisor for Food Policy Sam Kass as the plenary speaker. 

Karin’s culinary experience also includes years of restaurant experience including the full range of  front of the house positions at corporate chains, to owning and operating a critically acclaimed restaurant serving seasonal food. 

Karin received her culinary diploma at The French Culinary Institute and her law degree from Brooklyn Law School, where she was an editor of the Law Review.

Position Statement 

IACP draws members from a diverse cross section of the culinary industry.  It leverages food to bring people together, educate and inspire.  IACP needs board members with strong management skills to provide fiscal and staff oversight.  It needs board members with strong strategic and analytical skills to ensure that its activities meet the needs of its members.  It needs board members with broad culinary industry knowledge in order to successfully analyze the membership needs and direction for the future.  It also needs members with both organizational history and foresight in order to best filter the information. 

I have more than 20 years of culinary industry experience, nearly a decade of board service with The Culinary Trust, and a career built on strategy and analysis, giving me a strong vantage point from which to serve the membership.  I seek to serve the best interests of the membership by assessing needs, program and institutional effectiveness.

A Message from Karin Endy 

Dear Colleagues,

As a long time IACP member, I am honored to be nominated to serve on the Board of Directors.  IACP draws members from a diverse cross section of the culinary industry.  It leverages food to bring people together, educate and inspire.  As a board member I will work hard to fiscal oversight and programmatic guidance to fulfill the promise of membership and the organization’s mission.  I will work to assess and implement strong programs that will benefit members 365 days of the year. 

IACP needs board members with strong management skills to provide fiscal and staff oversight.  It needs board members with strong strategic and analytical skills to ensure that its activities meet the needs of its members.  It needs board members with broad culinary industry knowledge in order to successfully analyze the membership needs and direction for the future.  It also needs members with both organizational history and foresight in order to best filter the information.

I have more than 20 years of culinary industry experience, nearly a decade of board service with The Culinary Trust, and a career built on strategy and analysis, giving me a strong vantage point from which to serve the membership.  I am a Senior Consultant at Karp Resources where I work with government, business and non-profit organizations to plan, execute and evaluate comprehensive food system strategies. 

I work with clients all along the food chain—from production to processing to distribution, and from procurement to policy—for measurable outcomes.  Prior to joining Karp Resources, I spent more than a decade at The International Culinary Center (formerly The French Culinary Institute) in various leadership positions developing curriculum and overseeing school-wide compliance.

During this time, I was an active member of IACP’s foundation, The Culinary Trust, where I was a key participant in bringing the organization into the 21st century, updating the organization’s mission and vision and driving new program development.  Program development during this time included attaining partnership status in the Chef’s Move to School’s initiative, development of a new professional skills focus to the scholarship program and piloting Stories About Food, an intergenerational sharing of personal culinary histories. 

During this time, I also organized and implemented the IACP Regional Conference in New York City on a miniscule budget, drawing 300 attendees from the New York region and featuring White House Senior Advisor for Food Policy Sam Kass as the plenary speaker. 

My two year term as Chair of The Culinary Trust came with a position as a non-voting IACP board member during IACP’s transition from using a paid management company to self management.  During this time, I was afforded the opportunity to see the inner workings of the organization and to provide analytical and legal guidance to help move IACP forward.  

It would give me great pleasure to be able to serve on the IACP board in a voting capacity where I can help deliver on the promise of IACP 365, providing increased value to all of our membership.

It would be my privilege to serve my colleagues in this manner.

Sincerely,
Karin Endy

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About the Election

The election will be held online between January 17-February 14. You will be sent the link to the ballot along with your username and password by January 16.

We thank you in advance for participating in this important process. If you have any questions or concerns, please contact Shani Phelan at shani@iacp.com.

2014 Board of Directors Election: Faith Durand

Biography

Faith Durand is Executive Editor of The Kitchn, one of the United States' largest online publications devoted to home cooking. Faith has led The Kitchn since 2008, growing it from a readership of about 300,000 readers a month to its present readership of over 10 million.

She leads a small yet splendid team of writers and editors, each devoted and passionate about helping real people all over the world learn to cook better and love their kitchens more.

In addition to her full-time work online, Faith is most recently the author of Bakeless Sweets (Stewart Tabori & Chang, 2013), the first cookbook dedicated to pudding and no-bake desserts. She is also the author of Not Your Mother's Casseroles (Harvard Common Press, 2011) and the forthcoming cookbook for The Kitchn, coauthored with Sara Kate Gillingham (Clarkson Potter, Fall 2014).

Faith has also written for O, The Oprah Magazine, Vegetarian Times, Columbus Crave, Leite's Culinaria, and Capital Style. Her work has been syndicated to newspapers throughout the country by Tribune Media Services.

She was the recipient of Leite's Culinaria Scholarship for Narrative Food Writing to the Symposium for Professional Food Writers at The Greenbrier. Before entering the food writing profession, Faith earned a degree in English and Creative Writing from The Ohio State University (2000) and worked extensively in nonprofit communication, education, and technology.

 

She was adjunct faculty at a community college, teaching technology and workforce development classes, and then worked as the communications coordinator for a nonprofit. She worked for several years at a startup developing new technology for distance learning – which is where she learned all about blogging!

Faith has lived throughout the United States and abroad in Italy, and she currently resides in Columbus, Ohio. She is passionate about the food, people, and culture of the Midwest, and one of her personal goals is to tell and elevate the stories of farmers, artisans, and food professionals in the heartland of the country.

She also travels frequently with her husband, a college professor. They live in a fixer-upper house, a house that has hopes of a real garden this year.

Position Statement 

Engage the Opportunities of the Internet: The internet has opened up great challenges and opportunities. Through my leadership of The Kitchn over the past five years, I've come to understand the web deeply, and I would like to bring that understanding to membership recruitment and retention, and to developing better resources for members working to build careers in a shifting landscape.

Offer Practical Year-Round Resources: The IACP annual conference is a major point of engagement for many members, but there is also opportunity to serve and engage throughout the year. I believe that strengthening the year-round resources available to members is critical to recruiting and engaging a healthy membership. I have participated in the webinars as a presenter and attendee, and I would hope to expand and enrich these with greater frequency and ongoing professional training and resources including more practical tax advice for freelancers, the latest in food science and health research, and forward-looking trend reports.

A Message from Faith Durand 

Dear IACP Friends & Members,

When I joined IACP as a developing food professional in 2011, it marked the moment when I suddenly felt part of something larger than my own efforts in learning and writing about food. Since then, IACP and its annual conference have been a highlight of professional development for me, and I have frequently felt overwhelmed by the warmth and generosity of friends and mentors who have given me so much good advice and guidance.

I would like to give something back through board leadership and become a part of driving IACP forward into a future that holds both challenges and opportunities. I bring experience in many aspects of food media, from writing cookbooks and articles, to guiding a successful and profitable cooking website in its editorial efforts and growth in advertising and revenue streams. But I also bring robust experience from my past work in the nonprofit and technology sectors: creating communication and fundraising materials; engaging with a board's role in an organization; running events, conferences, and video shoots.

If elected to the board, here's what I would focus on:

Engage the Opportunities of the Internet: Over the years as I've led The Kitchn to a readership of over 10 million monthly readers, I've engaged deeply with the web, and I would like to bring that understanding to membership recruitment and retainment, and to developing better resources for members working to build careers in a shifting landscape. The internet offers great opportunities for members, and I think that IACP could bring fresh creativity and out-of-the-box thinking and resources to better help members in this space.

I envision resources like one-on-one social media coaching, website templates available to members, and discounted web and app development for members.

Offer Practical Year-Round Resources: The IACP annual conference is a major point of engagement for many members, but there is more opportunity to serve and engage throughout the year. I believe that strengthening the year-round resources available to members is critical to recruiting and engaging a healthy membership.

I have participated in the webinars as a presenter and attendee, and I would hope to expand these with greater frequency as well as with richer, and more practical professional training and resources including ongoing tax advice for freelancers, the latest in food science and health research, and trend forecasts. I envision a series of Q&As with editors and agents (in the spirit of Reddit's Ask Me Anything) and a more robust official Facebook group that offers transparent discussion of revenue, pricing, and opportunities in food media of all sorts.

I'm grateful for the gift that IACP has been to me over the past several years. I would like to see fresh waves of young writers and internet professionals join IACP every year, and as a member of the board I would work actively for this and to give back some of what IACP and many of you have given to me.

Cheers, and thank you!

Faith Durand
Executive Editor, The Kitchn

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About the Election

The election will be held online between January 17-February 14. You will be sent the link to the ballot along with your username and password by January 16.

We thank you in advance for participating in this important process. If you have any questions or concerns, please contact Shani Phelan at shani@iacp.com.

2014 Board of Directors Election: Judith Dern

Biography

While working at Ketchum PR in San Francisco, I attended my first IACP conference in 1994. Not only was the conference thrilling with its myriad learning opportunities, I was enchanted by the Norwegian members attending the awards gala in their richly embroidered folk dresses. They were a link to my year after college studying textiles in Finland and traveling throughout Scandinavia. From that first conference, I couldn’t have predicted how much IACP would enrich my career. And it has.

By opening doors, expanding my professional knowledge, challenging me with new learning experiences, exposing me to both culinary history and the latest food trends, and providing a priceless network of professional peers. I have built Christmas gingerbread houses in Stockholm with a Swedish magazine food editor, enjoyed dinner in Melbourne, Australia, with a food stylist and cookbook author, and shared my eBook project manager’s insights in New York and Seattle.

I have gotten involved, too. I currently chair IACP’s Digital Media section, served on the program committees for the 2006 and 2013 Annual Conferences in Seattle and San Francisco, participated in three conference workshops, served for four years on the Cookbook Awards Committee, and was U.S. liaison for the International Members section.

IACP has always been a perfect fit because cookbooks, Scandinavia, words, and a passport are cornerstones of my career. I migrated from growing up and attending colleges (Dartmouth, Connecticut College) in New England to California where I pursued a career at several PR agencies in the heyday of agricultural commodity board marketing campaigns.

When I left the PR arena and the Bay Area and moved to Seattle, I established an independent business as a writer and communications professional. My work in the Pacific Northwest has spanned the communications spectrum, but always for clients with a food focus: Alaska Seafood Marketing Institute, Aisle7, Nestlé USA, Seattle’s own Pasta & Co., among others.

I have also published articles in national and regional food magazines, plus ghost-written 10 cookbooks, including five for QVC chef John Bowerstock. In 2004, I co-authored The Sustainable Kitchen cookbook, and in 2008, wrote and developed recipes for Danish Food and Cooking, republished in 2011 as The Food and Cooking of Scandinavia.

In 2007, while researching an assignment, I spotted a job opening at Allrecipes.com for a content editor. I was hired, and quickly moved to the communications team once my PR background was discovered.

At Allrecipes, I have managed the production of 10 eBooks, and served as international marketing manager. Now senior communications manager on Allrecipes’ Brand Marketing team, I co-author Allrecipes’ Measuring Cup Trend Report, write daily posts for Allrecipes’ Fresh Bites blog and social media, and manage food media outreach. Reinventing my career to succeed in the digital media environment is invaluable experience for propelling IACP into this exciting world.

Position Statement 

The culinary world offers a big table with myriad opportunities, and I am excited to be seeking a place at IACP’s board of directors’ table. With a career that has successfully transitioned from traditional media to digital, from PR professional, independent writer and cookbook author, to senior communications manager at Allrecipes.com, the world’s largest digital food brand, I am well positioned to energize IACP as it navigates new paths in the digital universe and builds relevance among today’s culinary professionals.

My mission as an IACP board member will be to connect U.S. and international members through new and existing digital channels, expand the mentorship program, promote partnerships with related culinary organizations, expand the calendar for regional conference events and encourage more grass roots involvement, plus strategize new channels to promote awareness of IACP’s rich menu of activities and career support. I see this position as an opportunity to “‘give back,’” as well as to give forward, to establish goals and tactics ensuring a dynamic future for our organization.

A Message from Judith Dern 

I am often asked, “What is the value of being an IACP member?” My answer is straightforward: It’s all about the connections and the learning experiences. As a long-time member (since 1994), PR professional, cookbook author and writer who has reinvented myself several times as the media landscape changed, I know this emphatically. IACP has been a constant.

It has provided a community, opened doors, expanded my professional knowledge, challenged me with new learning experiences, exposed me to both culinary history and the latest food trends, and provided a priceless network of professional peers, both in the U.S. and internationally. I am excited about the opportunity of building on these experiences by serving on IACP’s Board of Directors to represent you.


My IACP experiences are not just from the outside looking in. I have also gotten involved. I currently chair the Digital Media section launched in 2011, have served on the program planning committees for the 2006 and 2013 Annual Conferences in Seattle and San Francisco, have participated in three conference workshops, served for four years on the Cookbook Awards Committee, and was U.S. liaison for the International Members section.

These IACP activities, plus my diverse career experiences as a PR professional, an independent writer and cookbook author for 10+ years, a hand-weaving instructor and textile designer (my first career), a world traveler whose favorite destination is Scandinavia, and even as a restaurant server, equip me with insights and resources I will use as a board member. Now as senior communications manager at Allrecipes.com, the world’s largest digital food brand also stimulating worldwide interest in home cooking, I am well positioned to energize IACP as it navigates new paths in the digital universe and builds relevance among today’s culinary professionals.

There is more to do—which is why I am very excited to be a candidate for IACP’s Board of Directors.  My mission as an IACP board member will be to connect U.S. and international members through new and existing digital channels, expand the mentorship program, promote partnerships with related culinary organizations, expand the calendar for regional conference events and encourage more grass roots involvement, plus strategize new channels to promote awareness of IACP’s rich menu of activities and career support. I see this position as an opportunity to “‘give back,’” as well as to give forward, to establish goals and tactics ensuring a dynamic future for our organization.

I ask for your vote and look forward to working for and with you in the coming two years. Thank you.

Sincerely,
Judith Dern

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About the Election

The election will be held online between January 17-February 14. You will be sent the link to the ballot along with your username and password by January 16.

We thank you in advance for participating in this important process. If you have any questions or concerns, please contact Shani Phelan at shani@iacp.com.

2014 Board of Directors Election: Laurie Buckle

Laurie Buckle

BIOGRAPHY

My food career began at Bon Appetit magazine, where I went from editorial secretary to managing editor over the course of two delicious decades. It was a job that morphed with my experiences and interests, and allowed me to work on the brand’s cookbooks and special issues, in addition to the monthly magazine. Those multi-platform experiences proved truly valuable when I moved on to Fine Cooking, where, as editor-in-chief, I was charged with redesigning the magazine and repositioning the brand across platforms, from digital to apps, video to bookazines.

Where Bon Appetit was a mass-market lifestyle magazine, Fine Cooking was a niche-market title with a small but voracious readership: Those readers lived and breathed cooking. In an effort to get to know them better, I joined IACP in 2008, and started attending conferences. I did meet Fine Cooking readers, and I did learn more about the kinds of things they wanted to see in the magazine. I also met brilliant recipe developers, important food-policy thinkers, crazy-smart digital pioneers, forward-looking publishers, bloggers, authors, art directors, videographers, photographers and more—and learned something from every single one of them.

In one way or another, all of those people have fueled my career path since that first conference in 2008. Three years later, I moved on to Better Homes and Gardens magazine, where I was the editorial content director, food, for the brand. The goal there was to create multimedia strategies for the brand’s food content that included the magazine, the website, video, special issues, cookbooks and apps. 

The Better Homes and Gardens position was pivotal for me, in that I became less a magazine editor and more a content editor. Those experiences led to my decision to start up my own business, called CookIt Media, in 2013. CookIt is a multimedia content company that works with both individuals and corporations, helping them build brands and create cross-platform strategies for their content.

For someone who’s been in food publishing her entire career, I guess you could say I’m something of a latecomer to IACP. But the last five years have been a great—and educational—ride. I’ve enjoyed every speaking opportunity, every panel I sat on, every session I moderated. For the 2012 conference, I was fortunate to be a member of the Program Committee, with the opportunity to be involved in every aspect of planning, from the big ideas to the smallest details.

It was that experience on the Program Committee, those months of talking and planning with some of the smartest food minds I’d ever met, that meant there was no saying no when I got the call about running for a board position. Heck, yes.

POSITION STATEMENT

As the food landscape changes, and as our roles expand to include new opportunities and new platforms, we all find ourselves needing to think differently, learn new skills, discover new ways of working. For me, the last five years have seen my career evolve from magazine editor to owner of a multimedia content company. The IACP conferences I’ve attended, and the people I’ve met, made that transition possible.

I’d like to see every member benefit from these kinds of experiences and connections. I’d like to create more opportunities to meet and share ideas. I’d like to see IACP become the single most important resource of information and expertise in every member’s arsenal. I’d work to make IACP a kind of interactive map that we can all personalize with our own goals and aspirations, filled with people to meet and places to go, and the know-how to get us there.

A Message from Laurie Buckle 

Greetings!

My name is Laurie Buckle, and I’d like to tell you a little bit about why I’m interested in being on the IACP Board of Directors (a little bit, because this 500-word window of opportunity isn’t nearly enough to tell you all!).

I owe IACP a debt of gratitude, one I hope to repay with service on the Board. No individual or organization in my career has done more to connect me with people I could learn from and work with, people who have been both influential and inspiring. I’ve met brilliant recipe developers, big food-policy thinkers, crazy-smart digital pioneers, forward-looking publishers, bloggers, authors, art directors, videographers, photographers and more—and learned something from every single one of them. Connecting and learning: These are two ways in which I’d hope to expand and evolve IACP’s role in the culinary community.

I’d like to see every IACP member benefit from these kinds of experiences and connections. I’d like to create more opportunities to meet and share ideas. I’d like to help make IACP the single most important resource of information and expertise in every member’s arsenal.

Picture a kind of interactive map, one that’s populated with all of IACP’s members. Now imagine each of those people being their own destination, complete with all their knowledge, experience, contacts and counsel. Getting the information you need, learning a new skill, finding the right person to contact, discovering a new tool, sharing strategies—these are the kind of everyday questions you’ll answer with a visit/call/text/post/tweet to the member(s) on your personalized version of the map. A network of skills, ideas and contacts, across platforms, around the world—that would be my goal for the IACP of the future.

I know we all need a resource like this because I need a resource like this. As my roles have changed in recent years, from print publishing to cross-platform consulting, I’ve filled holes in my experiences and knowledge with advice and expertise from people I’ve met along the way.

I started my career at Bon Appetit magazine, where I went from editorial secretary to managing editor over the course two decades. I moved on to Fine Cooking magazine, where, as editor-in-chief, I redesigned and repositioned the brand across platforms, from digital to apps, video to bookazines. Those experiences led to my role as editorial content director, food, at Better Homes and Gardens. I created multimedia strategies for the brand’s food content that included the magazine, the website, video, special issues, social media, cookbooks, apps and more.

Now, my L.A.-based multimedia content company, CookIt Media, is the product of all I learned at those jobs. Working with individuals and corporations, I help them build brands and create cross-platform strategies for their content.

It would be an honor to get the chance to use these experiences to help IACP grow into the future.

Thank you!
Laurie Buckle
laurie@cookit-media.com

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About the Election

The election will be held online between January 17-February 14. You will be sent the link to the ballot along with your username and password by January 16.

We thank you in advance for participating in this important process. If you have any questions or concerns, please contact Shani Phelan at shani@iacp.com.

IACP Financial Reports

Job Posting: Meeting Planner

INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS
SENIOR MEETING PLANNING MANAGER
JOB DESCRIPTION

POSITION REPORTS TO:    IACP Executive Director

POSITION CONCEPT: Responsible for conceptual and logistical management of all of IACP's internal and external meetings, including the annual conference, Expo and Book and Blog Festival, in addition to all Special Focus Conferences and Grassroots Meetings and coordination of Board meetings.


DUTIES:
1. Manage, direct and supervise meetings resources.

2. Prepare, administer and control approved budget for all meeting-related expenditures, including recommendation of registration and exhibit fees.

3. Assist in preparation and administration of approved budgets for Professional Interest Section events.

4. Plan, produce, manage, promote, execute and evaluate IACP's annual and special focus conferences, grassroots events, board and committee meetings, special events and in-house meetings.

5. Produce, promote and manage annual meeting trade show (Culinary Expo); includes floorplan development, assigning booth space, coordinating with decorator company, coordinating and overseeing exhibitor registration for annual meeting, maintaining valid mailing list, compiling and editing exhibitor abstracts for the final program.

6. Negotiate and execute contracts with convention centers, hotels, and other meeting-industry vendors.

7. Act as co-liaison and support to the Special Focus Conferences and Grassroots Committee. 

8. Serve as the staff liaison and support to the annual conference's Host City Committee/s and work with the Programming Committee on logistics.

9. Conduct site inspections as necessary for annual meeting locations and participate in the site decision-making process.

10. Supervise the implementation and management of the central housing process, including processing of hotel reservations for IACP staff and other convention VIPs, speakers, and board members.

11. Oversee development of registration form(s) and overall registration processing. Monitor registration with the registration company.

12. Negotiate food and beverage costs with convention center caterer and convention hotels; ensure catering requirements are implemented.

13. Develop and produce IACP’s official convention social events.

14. Oversee development of all printed convention/meeting materials; coordinate with the communications department regarding the production and mailing of these items.

15. Analyze staffing needs for convention to ensure effective operations.

16. Assume an expanded supervisory role regarding convention/meeting volunteers as related to assignments and scheduling.

17. Ensure appropriate security, emergency services and transportation for the convention.

18. Approve final copy of the documents specifying meeting requirements for each appropriate meeting facility.

19. Ensure that on-going, comprehensive statistical records are maintained, as well as official files for IACP archives.

20. Identify and negotiate hotels for each annual meeting.

24. Develop meeting strategies, both face-to-face and on-line, and plans that anticipate and reflect the changing needs of IACP.

25. Perform other duties as assigned.
¬
JOB REQUIREMENTS
Experience and Certification
1. Looking for a senior level meeting manager - minimum 5 yrs. as a Sr. Meeting Planner  – longer a plus
2. Special events planner background a plus
3. Non-profit meeting management experience essential
4. Convention/conference services/destination management experience a plus
5. CMP (Certified Meeting Planner) accreditation essential
6. Membership in other trade organizations a plus
7. Demonstrated experience working with volunteer leaders
8. Experience leading process change and developing programs from concept to implementation

Knowledge, Skill & Ability
1. Excellent interpersonal and communication skills including: teamwork, coaching and writing
2. Capable of developing new initiatives from concept through implementation
3. Ability to provide career development assistance to the professional and administrative IACP staff
4. Demonstrate the core competencies (communication, productivity, quality, responsiveness, leadership)


Compensation and Location1. Compensation is commensurate with experience.
2. IACP is a virtual office and location is not geographically dependant.
  
About IACP
The International Association of Culinary Professionals (IACP) is a worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community. First coming together in 1978 as a small but determined group of cooking school owners and instructors, IACP - then known as the Association of Cooking Schools (ACS) - unknowingly laid a foundation for food culture not only in America, but well beyond. Now with nearly 2,500 members from more than 32 countries, IACP is engaged in and committed to excellence in all aspects of the culinary industry at every level, local, national, and global.      
How to Apply
Send resume, cover letter and three references, via e-mail to Meredith Deeds at Meredith@iacp.com. All applications will be kept confidential and no employers or references will be contacted during initial selection process.

Business & Leadership

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Renew Today for 2016-2017 Membership Year

It’s time to renew your IACP membership! The current membership term expires for all members on June 30, 2016. We don't want you to miss a moment of your IACP benefits, so please take a moment to renew today. Renew Now!

In addition to the great benefits of membership, we’re offering a special incentive. Renew before June 30 and you’ll get priority registration access for the 2017 conference, a full three days ahead of the Early Bird launch, allowing you to be the first to book your favorite sessions!

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IACP FY 2012 Financial Statement

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2013 Board of Directors Election: About Candidate Selena Darrow

Selena Darrow

BIOGRAPHY

As a member of IACP for almost five years, I have experienced the power of this organization first hand. Living in Green Bay, Wisconsin, I was looking for a way to feel more connected to the food world.  Joining this amazing organization has been one of the best decisions of my life. 

At the age of four, my mom gave me my first cookbook; by age twelve, I had already decided on a career in the culinary field. I earned a degree in Culinary Arts and have applied my education in several segments of the industry including nutrition, food service management, catering, and restaurant chef. About 10 years ago, I took a job as Home Economist with Unilever (then Good Humor-Breyers) and felt I had found the work I was born to do. Since then, I have worked my way up the test kitchen ladder, first as a Culinologist at Birds Eye Foods to most recently as Senior Test Kitchen Manager at Pinnacle Foods. Beyond my basic job duties, I initiated a charity committee which facilitated my involvement in anti-hunger/anti-obesity initiatives in my community. I also led an internal cross functional innovation team for two years by implementing a strategy to impact employees, the innovation process, and working environment.   

Three years ago, I attended my first IACP conference in Portland.  I was introduced to our then President, Scott Givot, at one of the receptions. I wanted to get more out of my membership, but didn’t really know how. The position of Test Kitchen Chair had been vacant for almost two years and he encouraged me to volunteer for it. I live by the motto, “Be the Change”, so for me it was as simple as saying yes. Through my service as the Test Kitchen Chair, I have become a role model and an example of how effort and enthusiasm can pay off. 

What has being a member of IACP meant to me? A sense of belonging to a community with a wealth of knowledge, friendship, education, delicious food, drink and a lot of fun.  The experiences, the people, and the passion have been simply transformative. Being a part of this organization inspires me to be a better person. 

I am truly honored to be considered for a board position. By accepting this nomination, I believe I am being called to serve in a greater capacity, to share my talents and make a difference in this organization as an IACP leader.

I look forward to the challenge of serving the members of IACP with passion and vigor.
 

POSITION STATEMENT

As a board member, I would capitalize on my accomplishments as Test Kitchen Chair and enhance and improve existing programs. I would also explore additional opportunities through strategic partners, technology, cross pollination, surveys and networking events.  One of my objectives would be to create a chairperson guideline to establish consistent leadership responsibilities across all sections. I would also like to implement a quarterly meeting, to ensure the needs of all sections are being met. 

One of my strengths is seeing the big picture and if something isn’t working, I speak up.  My goal is to speak up for the members of IACP, so we can all make this the best organization it can be. To do so, I ask for your support and collaboration. It is essential that we all work together, sharing our vast knowledge, to create a valuable membership experience.
 

A Message from Selena Darrow

For those of you who I haven’t had the pleasure of meeting, I would like to introduce myself. My name is Selena Darrow and I am running for the 2013-2015 IACP Board of Directors.  I am currently serving my third year as the Chairwoman of the Test Kitchen Professionals Section and have been an IACP member for almost five years.

When I volunteered for the chairperson position, I wanted to connect with other IACP members who were like me.  Little did I know, I would meet food professionals from all corners of the industry who would become much more than just industry peers, but true friends.

Running for a board position feels like a natural extension for me. One of my strengths is seeing the big picture and if something isn’t working, I speak up.  My intention is to speak up for the members of IACP, so we can make this the best organization it can be.

I am ready to share my leadership abilities with the rest of the organization. Some of my accomplishments as Chair include:

Face to face networking
• Coordination of yearly conference section networking dinner
• IACP Ambassador, 2011 Research Chefs Association Convention, to recruit new members
• New member networking event volunteer, 2013 San Francisco conference

Education
• Coordination and host of 4 teleforums in 2 years         
• Establishing a speaker series subcommittee
• Submission of content featured in the Frontburner e-newsletter
• Creation of a Frontburner subcommittee

Utilizing technology
• Development and  maintenance of Facebook page
• Forming a social media subcommittee

Member Outreach
• Developing a member survey in 2010 to guide strategic planning
• Submission of yearly section conference proposals

As a board member, I would use my experience to enhance and improve existing programs. I would also explore additional opportunities through strategic partners, technology, cross pollination, surveys and networking events.  One of my objectives would be to create a chairperson guideline to establish consistent leadership responsibilities across all sections. I would also like to implement a quarterly meeting, to ensure the needs of all sections are being met.

One of my strengths is seeing the big picture and if something isn’t working, I speak up.  My goal is to speak up for the members of IACP, so we can all make this the best organization it can be. To do so, I ask for your support and collaboration. It is essential that we all work together, sharing our vast knowledge, to create a valuable membership experience.

I am truly honored to be considered for a board position. By accepting this nomination, I believe I am being called to serve in a greater capacity, to share my talents and make a difference in this organization as an IACP leader.

I look forward to the challenge of serving the members of IACP with passion and vigor.

All the best,
Selena Darrow

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About the Election

The election will be held online between February 8-March 8. You will be sent the link to the ballot along with your username and password on February 7.

We thank you in advance for participating in this important process. If you have any questions or concerns, please contact Shani Phelan at shani@iacp.com.

Susi Gott Séguret, CCP

2012 Board Candidate

| Bio | Position Statement | Message to Members |

Biography

Susi Gott Séguret, CCP, private chef, culinary school director, wine reviewer, fiddler, photographer, songwriter, hails from Asheville, North Carolina, one of the most alluring food Meccas of North America. In stark contrast to her early background in subsistence farming in the wilds of Appalachia, where staples were bear meat, ramps, hog grease and moonshine, she honed her culinary expertise during a 20-year trek around Europe, where she obtained a diploma in gastronomy from the Cordon Bleu and the Université de Reims, wrote a thesis on taste under the direction of molecular gastronomist Hervé This, and cultivated her own garden in the wheat fields of France.

In 2005 she created the Seasonal School of Culinary Arts as a voice for expanding taste awareness in a land jaded by fast food and fast habits. Believing that the most important moments we spend are those with family and friends around the table, where dreams are born and ideas hatched, where body and mind are nourished and soul is fed, she set about creating an environment in which strangers could meet and bring this common goal to fruition. In the 7 years since its inception, she has employed over 60 chefs, beverage experts and growers to share their intimate knowledge of the ingredients they use to tickle the palate.

In 2008, in search of a way to link her passions for photography, writing, cooking and educating, she discovered the IACP, and has since collaborated with Board Member Jamie Tiampo on a book tracing the elements of gumbo (Room in the Bowl), served as a member of the consulting team for the Website Committee, served as Chair of the Awards of Excellence Committee, and is currently the Chair of Regional Conferences & Grassroots Events as well as Editor for the Food Photographers & Stylists newsletter, Visions.

Additionally, Susi has been active this past year on the Slow Food Asheville Board, where she has chaired the Education & Outreach Committee. She has served for the past 2 years as judge during the Asheville Wine & Food Festival, and is Chef Referee for the continuing series of WNC Chefs Challenges. She has also helped orchestrate the annual North American Truffle Fest, based in Asheville, has guested as a chef at the Organic Growers School and served as a speaker for the Appalachian Regional Commission on Sustainable Agriculture.

Editor of 7 cookbooks, and contributor to several others, Susi writes a series of wine reviews called The Oenophile for WNC Magazine, and has expounded extensively on truffles and other culinary ventures for diverse publications. Her culinary sessions have spread from Asheville to Ithaca, Sonoma and Paris, and attract students from all corners of the globe.

For more information, visit schoolofculinaryarts.org.

Position Statement

In this fashion-conscious world, we are lucky to have the trend on our side as we ride the waves of burgeoning culinary awareness. But there is still much work to be done, and we must act while the moment is ripe.

As an IACP board member, I would apply the organizational and communication skills I have developed over years of directing chefs and students towards answering the ever-growing need for international outreach as we strive to help this planet we call home become a haven for future generations.

Given twenty years of overseas residence, I am particularly alert to worldwide voices and would strive to further our connections with other cultures as well as with other organizations in the field. I would also seek to expand individual awareness as to the difference each person can make in adding his or her voice to the vibrant ensemble that is the IACP.

Message to Members

Dear IACP Friends and Compatriots,

How quickly a year rolls ‘round! I am honored to be addressing you again as a candidate for your Board of Directors. With the upcoming Fashion of Food-themed conference in New York, I feel we are - more than ever - entering an exciting new era where tastes converge to illustrate the words of John Donne: no man is an island. The food writer needs the photographer who needs the stylist who needs the chef who needs the producer who needs the marketer who needs the consumer, who needs . . . the chain is endless.

Not only are we interdependent, our expressions of taste are evident in everything we choose to do. Taste as it is perceived by the palate is extended to our taste in clothing, our taste in a partner, our taste in music, theatre, art, the home we choose, the way we wear our hair, the accessories we carry . . . It is our responsibility to be Ambassadors of Taste.

As a member of your Board, I would strive to continue to refine the definition of the IACP, communicating its worth to people of every profession and every walk of life. As Olafur Eliasson said in his introduction to the groundbreaking tome from Noma, what we eat affects how the world looks, and this in turn affects the way we perceive the world. Like John Donne’s every man, we are a part of the main. If a clod be washed away by the sea, we are diminished. Therefore every clod counts in its relevance to our culinary future.

During the years I have been associated with the IACP, I have collaborated with Board Member Jamie Tiampo and other members on a book tracing the elements of gumbo, served as a member of the consulting team for the Website Committee, served as Chair of the Awards of Excellence Committee, obtained CCP status, and currently serve as the Chair of Regional Conferences & Grassroots Events, as well as Editor for the Food Photographers & Stylists newsletter, Visions.

In further defining and publicizing Regional Conferences & Grassroots Events, I hope to encourage many more members to link their activities back to the IACP, thereby spreading the word farther afield and drawing in new members from a multitude of backgrounds.

As chefs feel the urge to be involved in the total picture, striving to increase their allure as public figures and expand their marketability, it behooves them to become part of an organization as multi-dimensional as the IACP. Likewise, as 17% of all jobs in the US are now in agriculture-related business, it might benefit us as an organization to consider creating a professional interest section for farmers and producers, as well as viticulturalists and viniculturalists in order to link back to the earth, the source of all that we represent.

The IACP is a backstage pass to all elements of the culinary field. I am honored to be considered as your representative.

Thanks for your support,

Susi Gott Séguret, CCP
Seasonal School of Culinary Arts
Asheville, Ithaca, Sonoma, Paris
828-301-2792/828-656-2929
schoolofculinaryarts.org
mygalleryplace.com/susiseguret
linkedin.com/in/susiseguret
twitter.com/#!/SeasonalTastes

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| Bio | Position Statement | Message to Members |

Learn more about the other candidates . . .

| Bradley-Foley | Ciancio | Mack | Roberts | Salomone | Schmid | Séguret | Shoyer |

Paula Shoyer

2012 Board Candidate

| Bio | Position Statement | Message to Members |

Biography

I didn’t start my food career until I turned 30. Before that I was an environmental and insurance lawyer in Washington, D.C. who put together fabulous dinner parties. While living in Switzerland as a diplomat and working as a speechwriter for an organization monitoring human rights at the UN, I decided to go to pastry school in Paris just for fun. I completed the pastry program at the Ritz Escoffier Ecole de Gastronomie Francaise in 1996.

Back in Geneva, I accidentally ended up with a dessert catering business filling seven orders a week out of a tiny kitchen. When we returned to Chevy Chase, Maryland, I started teaching cooking classes in my home. After editing two cookbooks for someone else, I decided to write my own book focusing on dairy-free desserts after converting every French pastry from dairy to dairy-free so my kosher family could enjoy French pastries after eating a meat-based meal. 

Five years later, my first book, The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis 2010) was released. The Kosher Baker contains gluten-free, dairy-free and vegan desserts because I wanted everyone to find a dessert they can eat no matter what special diet they are on. The book is uniquely organized by time and degree of difficulty because I believe that the first thing we think about when we want to bake is when we are baking and how much time we have. The book has done very well. 

The Kosher Baker has been featured in Jewish and general newspapers, magazines, websites, blogs and on radio and TV all over the United States, and in the Washington Post, the kitchn and other places due to my involvement with IACP. Media appearances include Food Network’s Sweet Genius, WGN’s Lunchbreak, WUSA9 Washington, San Diego Living, NBC Washington News 4 at 4 and Martha Stewart Morning Living on XM Sirius where I did a show called “Yom Kippur Baking”. 

I do freelance food writing for several publications including regular columns for several kosher food magazines. I write a monthly column for Whisk Magazine called “Baking Class” where I teach baking techniques.

I continue to teach classes in French pastry and Jewish cooking both locally and all around the country. A large part of my business is doing large scale cooking and baking events for Jewish organizations nationwide. For the past five summers, I have taught cooking and baking to teens and special needs young adults at a summer camp outside Boston. 

I am a loyal IACP member. I participate in the Food Writers Section conference calls and attend conference every year.

I am married with four hungry children between 12 and 17 years of age. I coach boys’ basketball. I have served on the boards of a school, synagogue, and have run several fundraising campaigns. In 2010, I received the “Mother of the Year” award from a large Jewish organization. I graduated from Brandeis University in 1986 and American University law school in 1989.

Position Statement

I run a small business of writing and teaching and owe much of my success to what I have learned through IACP conference calls and conventions. I published my cookbook, The Kosher Baker, with a very small press and have had limited resources to promote it. I have learned how to do everything on my own and I want to share my vision with others.

I am a baker for people on special diets who wants to make sure IACP meets the needs of that community as well as to help bring other distinct food niches into the general food community. 

My goal is to create new and more meaningful networking opportunities for our members. I want to implement a buddy program for new members and facilitate productive networking at conventions. 

I believe I would bring a fresh voice to the board. I truly love being in the food business and recognize the value of working together to further our personal goals.

Message to Members

There is no straight path for anyone in our business. IACP members and programs have taught me that everyone, at every stage of their business development, needs both a Yoda to mentor them and a group of air traffic controllers to point them in the most productive direction. I want to help IACP continue to fulfill these roles for all new and existing members.

I am a former lawyer and speechwriter who went to pastry school in Paris for fun and embarked on a new career. Fifteen years later, I published The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis 2010). The book contains gluten-free, dairy-free and vegan desserts. I believe that everyone deserves a delicious dessert no matter what special diet they are on. Special diet cooking and baking is a fast-growing area of the food business and IACP needs to continue to draw attention to that community. I would like to represent this community on the board. In addition, I would like to work to bring other niche food communities into IACP by showing them the benefits of learning from and networking with the general food community. 

I am certain that my success in my diverse business can be traced to my IACP involvement. The Kosher Baker has been featured in newspapers, magazines, websites, blogs and on radio and TV all over the United States. Media appearances include Food Network’s Sweet Genius, WGN’s Lunchbreak, WUSA9 Washington, and Martha Stewart Morning Living radio. I do freelance food writing for several publications including regular columns for kosher food magazines. I teach classes in French pastry and Jewish cooking and do large baking demonstrations all around the country. I work every day to build my business in new ways and want to share my vision and energy with IACP members.

As a relatively new member, I would be an asset to the board of directors. I can closely identify with people who are learning what IACP can do for them. I am also still trying to make a real living out of what I do so I know what both new and existing members need to learn.

I found my first conference challenging. I could help other newbies navigate conferences by implementing a “buddy” program. I have ideas on how to maximize networking through a matching program and speed dating. In addition, we all have different aspects of our businesses and different needs. I would suggest identity tags (“food writer”, “teacher”, “recipe tester”, “photographer”, “publisher”, “media”, “blogger”, “restaurant”) that you could switch daily, which would help people find the people they want to meet. I would like a conference where everyone comes away feeling that they have accomplished their personal objectives. These initiatives would create incentives for people to return each year. They would also help us market to outsiders and demonstrate that our conferences provide access to people who can boost their careers.

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| Bio | Position Statement | Message to Members |

Learn more about the other candidates . . .

| Bradley-Foley | Ciancio | Mack | Roberts | Salomone | Schmid | Séguret | Shoyer |

Adam Salomone

2012 Board Candidate

| Bio | Position Statement | Message to Members |

Biography

Adam Salomone is the Associate Publisher for The Harvard Common Press, a Boston-based independent publisher of cookbooks. The Harvard Common Press was founded over 30 years ago in Harvard, MA and currently has 140 titles in its backlist, including a number of IACP-award winning cookbooks.

Adam has been with The Harvard Common Press for a number of years, having gotten his start as a sales and marketing associate. During that time, he’s had the opportunity to fill multiple positions, including director of digital strategy (which included development of ebooks, apps, and a social media presence for HCP and its authors), as well as roles in marketing and acquisitions. His experience working with a small company has taught him about every aspect of the cookbook publishing industry and the larger culinary world.

The Harvard Common Press has always been deeply involved with the IACP, and during Adam’s time with the company, he has had the opportunity to take part in many of the events open to members. The annual conference is certainly the most notable of these, and through the yearly event, Adam has met a large number of IACP members, as well as those that head the conference committees and the Board. These interactions have provided Adam with a rich tapestry off which to base his own service to the organization and goals for his involvement.

Outside of the annual IACP conference, Adam has taken part in a number of online and regional IACP events, including teleforums and webinars on a range of topics. He’s gained much insight and experience through these various events and has come to deeply appreciate the value of open and robust communication with and between members. 

In addition to his experience in the culinary world both at HCP and IACP, Adam has been deeply involved in outreach efforts related to digital innovation, having written for the various print and digital publications (including a piece on “the future of the cookbook” for Publishers Weekly), participated in Independent Book Publisher Association webinars, as well as seminars at Digital Book World, BISG’s Making Information Pay 2010 and food blogger conferences such as TechMunch. Most immediately, he’s helping to organize a cookbook conference, which will examine the past, present and future of the cookbook (taking place in February 2012 in NYC). It’s this sort of outreach that has allowed him to engage many aspects of the cooking and food community, and tackle issues about where the food/culinary industry is headed.

Adam received a Bachelor of Arts from Emerson College in Boston, MA, graduating with a major in Communications, and a specialization in writing and publishing. Additionally, he completed dual minors in Marketing and Entrepreneurship.

Position Statement

Having worked in a multi-faceted food media environment for many years, Adam is uniquely positioned to connect with the various constituents that make up the membership of IACP. He believes he can offer substantial value in using a variety of online and offline channels to connect IACP members and enhance their experience within the organization. By bringing together the educational and community-building aspects of the regional events and annual conference, and pairing that with an ongoing digital outreach strategy that allows members to connect with each other and the organization on a real-time basis, the IACP can deliver even more value to members looking to get involved. Given his experience working through print and digital channels at The Harvard Common Press, Adam believes a similar mixed-media strategy at IACP can help to further enrich the organization and the professional lives of its members, while also attracting new members over time.

Message to Members

During my years with The Harvard Common Press, I’ve had the opportunity to experience the abundance that the International Association of Culinary Professionals offers. From the annual conference, to regional and online events throughout the year, the IACP is about building bridges: between each of our industries and the culinary community at large; between members and their peers; and between the rich tradition that has come before and the future that lies ahead. In no time during the IACP’s 30-plus-year history have those bridges been so prevalent and close at hand, as the power of the online world connects us ever more closely to the culinary experiences we partake in and the fellow professionals who share our interests. The IACP has begun to make use of these new kinds of online connectivity. I believe  the organization, and the professional lives of each of us, will be enhanced greatly if we exploit them to their fullest potential. 

My work as a cookbook publisher brings me into contact with a variety of people in the food world, including chefs, cooking school instructors, food writers, and bloggers. That diversity of talent strengthens us all and helps to make the IACP the preeminent community serving these professionals. We are a global organization, and whether we work in a restaurant kitchen in New York City, or a cooking school in Dubai, each of us has the ability to energize and direct the food conversations going on around us through participation in IACP.

Online efforts to enhance the IACP can take a variety of forms, including, among many other examples, monthly food meet-ups on Twitter where members discuss emerging food trends, focused groups on Facebook that allow members to share culinary news, cookbook reviews, or relevant food information, or one-on-one conversations with other IACP members on LinkedIn that lead to collaboration and partnership. Having participated in many conversations made possible through social media channels, I deeply believe the IACP membership can grow even stronger with greater efforts in this area.

These initiatives will benefit our current members and they will be especially attractive to people who are just getting started in professional food careers. I’ve attended numerous food blogger events, for example, during the past two years. These bloggers work at their keyboards in far-flung places, but it is clear to me that they want to be part of something bigger. IACP would be perfect for them. And they are only one of many new groups that are joining the ranks of culinary professionals every day. The IACP can and should be the community that fosters relationships among up-and-coming food professionals and gives them an arena where they can enhance the culinary community as a whole and make connections with colleagues they would not have met otherwise. I believe we can do it, that the tools to do so are available, and that the path forward for IACP is all the brighter when we look beyond ourselves and build these bridges to the future.

It would be a privilege to serve with and for you on the Board of the IACP.

Adam Salomone

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| Bio | Position Statement | Message to Members |

Learn more about the other candidates . . .

| Bradley-Foley | Ciancio | Mack | Roberts | Salomone | Schmid | Séguret | Shoyer |

Helen Roberts

2012 Board Candidate

| Bio | Position Statement | Message to Members |

Biography

Chef Helen Roberts is the culinary development and public relations manager of Kikkoman Sales USA, Inc. and has been with the company for more than 30 years. She currently oversees Kikkoman’s Kitchen and the development and testing of a wide variety of on-trend Asian, American and international recipes for home cooks. Before moving into her current position, she spent 25 years in product development for Kikkoman.

Growing up in an African-American home in Brooklyn, Roberts learned not only Southern-style home cooking and traditional American dishes, but also a mix of ethnic cuisine such as Caribbean, Italian and Jewish. With her lively personality and easy-going approach to great home cooking, Roberts has made frequent television and Internet appearances.

Roberts has been involved with the International Association of Culinary Professionals (IACP) since 2007. During that time, she has served on the Test Kitchen Committee and partnered with other IACP members in supporting Michelle Obama’s “Chefs Move to Schools” program, part of the Let’sMove! campaign aimed at solving childhood obesity. On June 4, 2010, she joined more than 500 chefs on the South Lawn of the White House to become a charter member of the program.

Roberts is a graduate of the California Culinary Academy and has studied at Le Cordon Bleu in Paris. She also learned traditional Mexican culinary techniques at Seasons of my Heart cooking school in Oaxaca, Mexico. Roberts is an active member of the prestigious Les Dames D’Escoffier International, as well as the San Francisco Professional Food Society (SFPFS).

Position Statement

Roberts regards the IACP as a tremendous resource for culinary professionals and is interested in growing membership and strengthening the organization’s influence within the culinary community. She would love to see more outreach and programs for younger members in particular, so they can come onboard and find mentors, inspiration and discover just how many facets the food industry has to offer. She is excited to be considered a candidate for IACP board membership and looks forward to the possibility of becoming a leader of an organization that does so much to serve its members’ needs.

Message to Members

Hello,

I’m extremely excited to be writing to you today as a candidate for the IACP Board of Directors election. Having been involved with the organization for many years, I have experienced first-hand the reach and influence that the IACP has within the culinary community.

To give you an overview of my professional experience and my interest in IACP, I’d like to share my background and vision for this organization. Ultimately, I hope that you agree I’d be a great addition to the IACP Board of Directors.

I have been with Kikkoman Sales USA, Inc. for more than 30 years and currently serve as the culinary development and public relations manager. This role allows me to oversee Kikkoman’s Kitchen and the development and testing of a wide variety of on-trend Asian, American and international recipes for home cooks. Before moving into this position, I spent 25 years in product development for Kikkoman.

Since becoming a member of the IACP, I’ve served on the Test Kitchen Committee and partnered with other IACP members in supporting Michelle Obama’s “Chefs Move to Schools” program, part of the Let’s Move! campaign aimed at solving childhood obesity. On June 4, 2010, I was honored to join more than 500 chefs on the South Lawn of the White House to become a charter member of the program. Kikkoman has also played an active role in supporting the IACP, having served as a sponsor of the annual conference for the past two years.

I have a strong intent to ensure that IACP members are offered the programs and initiatives that address their professional concerns moving forward in the 21st century. While attending conferences over the years, I’ve met many people who speak openly about why they attend the IACP conferences and whether or not their expectations are being met. I have learned a lot from these conversations and look forward to the possibility of applying new insights as an IACP Board member.

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| Bio | Position Statement | Message to Members |

Learn more about the other candidates . . .

| Bradley-Foley | Ciancio | Mack | Roberts | Salomone | Schmid | Séguret | Shoyer |

Glenn Mack, EdD, CCP, CHE

 

Biography

Glenn R. Mack writes and presents on topics such as hand-pulled noodles, culinary culture, history, and educational assessment. He left journalism and Moscow in the 1990s for the allure and flavor of the Silk  Road. Dr. Mack lived and traveled in Central Asia and continued east for China and Singapore. His grandmother, a Norwegian immigrant domestic servant in NYC in the 1920s, was his culinary mentor and inspiration. After starting a cooking school in Austin, TX, he spent a decade with Le Cordon Bleu before talking on the current role as Executive Director of Brightwater: A Center for the Study of Food at NorthWest Arkansas Community College. Glenn also serves on the board of directors for the International Association of Culinary Professionals and Southern Sustainable Agriculture Working Group.

 

Albert W. A. Schmid, MA, CCP

2012 Board Candidate

| Bio | Position Statement | Message to Members |

Biography

Albert is a professor, author, sommelier, beverage expert and chef with over 25 years’ experience in higher education, the culinary and beverage industries. He is the recipient of the IACP 2011 Award of Excellence – Wine Steward or Sommelier of the Year and won the 2010 Gourmand World Cookbook Award for Best Book for Cooking with Drinks in the World for The Kentucky Bourbon Cookbook. He is also the author of The Hospitality Manager’s Guide to Wines, Beers and Spirits (2004, 2008) and The Beverage Manger’s Guide to Wines, Beers and Spirits, forthcoming in 2012.

A long term member of the IACP, Albert has served on the certification, scholarship, and nominating committees, and chaired the certification committee during his tenure with this organization. He received the 2002 IACP Le Cordon Bleu Scholarship to the University of Adelaide for a Master of Arts in Gastronomy. Albert completed his MA in 2006 with a dissertation: The History of Beer in Recipes in the United States. Albert has been featured as a speaker at many conferences including the IACP Conferences in Chicago (2007) and Denver (2009), the American Wine Society (AWS), and the Society of Wine Educators (SWE).   

He joined the Culinary Arts faculty at Sullivan University’s National Center for Hospitality Studies in 1999 transitioning from the culinary world as an Executive Chef. In 2004, Albert moved to the Hotel-Restaurant Management Department. In 2008, he became the founding chair of the Beverage Management Department at Sullivan University. Sullivan University awarded Albert the rank of Professor in 2010. Albert chairs the Hotel-Restaurant Management, Beverage Management and Hospitality Management Departments at Sullivan University. Also, Albert consults with many companies including General Electric, YUM!, Jim Beam and Heaven Hill Distilleries.

A native of Austin, Texas, Albert moved to south Louisiana as a young child. He moved back to Texas and graduated high school in San Antonio, Texas. Growing up exposed to culinary excellence in Austin, New Orleans, and San Antonio explains his love of Cajun, Creole and Southwestern Cuisine. After high school Albert attended the University of Nebraska – Lincoln before graduating from Charter Oak State College in Connecticut. Albert has also finished continuing education at Purdue University, the Culinary Institute of America, and the University of Wisconsin – Madison.  

Albert lives in Louisville, Kentucky with his wife, Kim and sons, Thomas and Michael.

Position Statement

I look forward to serving you on the board of directors of the International Association of Culinary Professionals. We are at an exciting crossroads as we move to self-management for the IACP. I believe that this move opens up great possibilities for partnerships and opportunities for the membership that would have been harder to achieve if we had continued with management from another organization. We are now more nimble and can adapt quickly to our situation for success. This move will require the board to act with an entrepreneurial spirit and full support of the membership at large. I promise as a board member to listen to your ideas and concerns so that we can continue our success as an organization. I will be available with regular virtual office hours so that you can reach me. Again, I look forward to serving you and thank you for your support.

Message to Members

Dear Friends,

IACP membership is very rewarding. The greatest rewards that I have received from IACP are the diverse group of friends that I have met (and meet each year) at the IACP Conference. Some of these friends I only see once a year but I keep in touch with them all year long and I am richer from their friendship. As a board member I will work to make more of these friendships possible for each of our members. Also, I promise to be accessible and available to the membership to listen to your ideas and concerns by holding regular virtual office hours each week.

Recently our President, Cynthia Nims announced to the membership that the management of our organization will take a new form. I applaud this decision and believe that we will become stronger and more nimble because of it. I also know that the board will have hard decisions to make in the coming years as we replace the management company that we have been working with in favor of self-management. As the IACP moves to self-management I will strive to provide no nonsense, fiscally responsible leadership while keeping the most important IACP programs fully intact, such as the conference and the book awards. I will work to create new sponsorship for our conference and to revive sponsorships that we have lost over the last few years due to the downturn in the economy as the economy recovers.   

I believe that the IACP needs to create new revenue streams and strengthen our brand. We are all tied to the culinary profession in many different roles. Our strength is our diversity. We need to exploit this strength to keep the IACP strong, vital, and relevant. We need to build our brand by reaching out to people in the industry who are not members of the IACP, show them the quality of IACP programing, and the credibility of our membership.     

I am proud to call many of you my friends and look forward to seeing all of you in New York. I am honored to be on the ballot for the board of directors and humbly ask for your vote. I look forward to serving you on the board and thank you for your support.

Cheers,

Albert W. A. Schmid, MA, CCP

Read again?

| Bio | Position Statement | Message to Members |

Learn more about the other candidates . . .

| Bradley-Foley | Ciancio | Mack | Roberts | Salomone | Schmid | Séguret | Shoyer |

David “Rev” Ciancio

2012 Board Candidate

| Bio | Position Statement | Message to Members |

Biography

David “Rev” Ciancio is a senior creative professional with 15 years experience in marketing and business development. After graduating from Michigan State University with a Bachelor of Arts in Telecommunications, and a minor in Social Sciences, he moved to the New York area to begin his career.  Currently Rev, is a Partnership Development Manager for Thrillist, where he establishes partner relationships within entertainment, nightlife and dining industries to create unique event programming and compelling offers for Thrillist Rewards subscribers.

He also owns Idle Hands Bar in New York City’s East Village, where he serves as the CMO and Beer Sommelier, oversees all marketing and public relations and manages social media, promotions and the website. Rev is the bar’s lead for diverse events, including Beer and Bourbon Lessons, concert after-parties, bar crawls, beer and bourbon pairing dinners and holiday parties. 

Prior to joining Thrillist, Rev owned and ran Yeah! Management, an entertainment and hospitality industry marketing agency. Yeah! specialized in business development/brand consulting, community and social media consulting, event marketing, and artist management/development. Through Yeah!, Rev developed customized marketing and sales programs for clients to increase brand awareness. As part of his work, he leveraged an expertise in social media to cultivate the online presence for several businesses. Rev also developed and executed special events, including concerts, music festivals, pop-up shops and food and beverage tasting events. Yeah! was a partnership with Artist Arena, one of the world’s most prominent VIP and luxury fan club ticketing services.

Before starting Yeah! Management, Rev was a principal at The Music Syndicate for more than a decade. The “Syn” is an independent marketing and consulting agency specializing in the promotion of consumer products, music artists, comedians, movies, television, live events, and lifestyle trends.

When Rev is not hard at work with his clients or spending time with his wife Cara, he is a prominent food blogger. Rev created and manages one of the top 10 burger blogs in world, Burger Conquest (burgerconquest.com). As part of Burger Conquest, he also organizes and hosts the New York City Wing-Off (wingoffs.com). Rev also built and manages the website for the world’s #1 Steak Club (steakclub7.com), of which he is a founding member. Rev has even appeared on 7 different television shows including The Learning Channel’s Cake Boss, where he and Idle Hands were featured in an episode.

Position Statement

The International Association of Culinary Professionals has enjoyed 30 years as a leading organization to help culinary industry professionals connect, learn and develop new business. Food and beverage as an industry, thanks to the Internet and a healthy dose of television, have become a more of a curated and artisan business than ever before. People’s desire for specially curated food and drink has never been more feverish. The IACP is set to become the go to organization to help draw these worlds together.

I’m bringing my expertise in business development and marketing to the IACP to help grow brand awareness and develop new marketing partnerships. These will help to increase visibility of the organization. Through these new branding and partnership efforts, we will grow membership and embrace a new generation of culinary professionals.

Message to Members

Dear IACP Members,

Leading the conception and execution of high-impact experiential, event, and social marketing initiatives is my area of expertise. With impressive creative, marketing, and branding credentials, I am solidly qualified to offer immediate value to your organization.

A snapshot of my career includes roles as Partnership Developer Manager at Thrillist Rewards; President and CEO of Yeah! Management; CMO at Idle Hands Bar; Business Developer and Account Manager at Artist Arena, LLC; and Artist Manager/Principal at The Music Syndicate, LLC. In these roles, I conceived and executed marketing visions and partnership development efforts to drive business and market share growth. At this time, I am confidentially seeking new challenges and opportunities.

A creative strategist, I have had noted success in leveraging interactive marketing and social media to drive brand visibility and lead generation. Additionally, I have expertise in leading the creation of unique live experiences that evoke an authentic emotional connection to a brand. With superb relationship management skills, I excel in building productive and profitable business partnerships.

A sample of my career highlights includes:

  • Spearheaded sales for a brand new business by sourcing more than 100 new leads and coordinating local opportunities for national sales department and played integral role in more than tripling local subscriber base from 100,000 to 354,000 at Thrillist Rewards.
  • Impacted success of Grill ‘Em All Truck, mobile catering company and winner of The Food Network’s Great Food Truck Race, by serving as business manager and marketing director; led opening of 2nd truck and 1st brick-and-mortar location and secured appearances on national and international cable TV shows; produced and sold 4-day, 8-restaurant kitchen take-over in NYC and produced, directed, and funded web-TV series based on event.
  • Spearheaded global sale of more than 2 million records, 6 Top-40 radio singles, 2 #1 rated videos on MTV, 2 Grammy Nominations, and $3 million in artist deals by discovering, promoting, and developing bands, including Thursday, Shadows Fall, cKy, Stretch Arm Strong, Murder By Death, and God Forbid, among others.
  • Played crucial role in building Artist Arena, LLC, one of the world’s most prominent VIP and luxury fan club ticketing services, to success and buy-out by Warner Music Group by sourcing new client leads, effectively managing relationships, and generating multiple return campaigns.

I am convinced that the knowledge and expertise I have developed over the course of my career can be a valuable asset to the IACP. I would welcome the opportunity to share my qualifications with your fantastic organization.

Thank you for your time and consideration. I look forward to meeting many of you in NYC at the annual conference in March! 

Sincerely,

David “Rev” Ciancio

Read again?

| Bio | Position Statement | Message to Members |

Learn more about the other candidates . . .

| Bradley-Foley | Ciancio | Mack | Roberts | Salomone | Schmid | Séguret | Shoyer |

Margaret Bradley-Foley

2012 Board Candidate

| Bio | Position Statement | Message to Members |

Biography

In her 18 years of marketing experience, Margaret Bradley-Foley developed a strong track record of contributions in advertising, consumer marketing, and brand management within the consumer packaged goods, retail, and service industries. Her first efforts involved the development of integrated strategic advertising and marketing communications programs for new and existing brands while in the advertising industry for worldwide agencies Darcy Masius Benton & Bowles and Foote Cone & Belding in San Francisco. In these endeavors Margaret brought innovation and passion to ensure her clients were relevant and well represented with the consumer. She then moved to manage the marketing communications and public relations efforts on the client side for Qantas Airways, Boston Market, and Safeway Inc.

Margaret resigned from her position at Safeway Inc. in 2008 to relocate to Sonoma County where she and her husband, Jim, grow grapes for their new boutique winery, Petrichor™, featuring Rhone style red wine,and Spanish varietal olives for their extra virgin olive oil. She is on the board of advisors for Runa, a new US tea company launching an ancient Amazonian tea varietal from Ecuador, guayusa, and is actively involved with IACP as a first-term board member.

Position Statement

An IACP member since 2003, I have been active as a corporate sponsor, a committee chair and currently serve on the board. As we continue the transition to self-management, there are significant opportunities to position IACP as the “go to” association for the next generation of professionals, restructure the business model and elevate the awards program. My top priority will be putting systems in place to strengthen the financial health of IACP, in part by creating an atmosphere where partners can showcase their brands with opportunities that deliver innovative content to our membership base and track to the ROI our partners require. As a prior corporate marketing professional and current small business owner with an enthusiastic interest in the culinary arts, I welcome the opportunity to further champion IACP’s future by applying my experience that will allow us to continue the momentum during this critical time in IACP's history.

Message to Members

Dear IACP Membership,

An IACP member since 2003, I have actively participated as a corporate sponsor, a committee chair and currently serve on the board of directors. When nominated to run for my first term, I was told that my business experience would bring a much-needed corporate perspective to the organization. Over the course of my first term, it has been an honor working alongside an extraordinary group of professionals who are devoting their enormous talents to guide and further develop IACP. As the Board Member charged to lead the creation and outsourcing of IACP’s first sales position, we are well on our way to reshaping the way in which IACP goes to market with its partners and we have successfully developed a model for filling additional positions critical to our future.

Collectively, we are thrilled at the tremendous strides we as a Board have made in the past year and expect to make over the next several months as we continue the transition to self-management. To maintain this momentum, continuity in Board membership will be critical. 

Moving into a second term, my top priorities would continue to be focused on two key objectives:

  1. Strengthen the financial health of IACP:
    Emphasizing my efforts on positioning IACP as a coveted “go to” organization where companies look first to launch a new brand, product or service with a clear understanding as to the power of this remarkable group of professionals and our influence as brand advocates among consumers. Creating a platform where companies can showcase their wares with innovative sponsorship packages will not only provide the ROI they require but the content our membership base desires. Creating a mutually beneficial relationship such as this allows us to become early adopters and primary sources in our own businesses thereby providing both parties a strategic advantage in the industry. 
  2. Position IACP as the leading international culinary association:
    Through the collaborative development of stealth initiatives that leverage available resources in the most efficient and strategic manner possible, I would work to fuel further growth among US based members and seed a dynamic international base that serves as a platform for innovation, collaboration and creativity. The power of a diverse membership base, such as IACP’s, is an opportunity to spark advancement in a rapidly changing industry and I will lend my many years of marketing experience to position IACP as a dynamic catalyst for members to enrich their careers in the culinary profession. 

Previously a corporate marketing professional turned wine/EVOO producing entrepreneur, I have been able through IACP to explore and more fully embrace my curiosity as an amateur epicure. Being a fervent fan of IACP, I would welcome the opportunity to continue championing its presence and genuinely appreciate your consideration and support. 

Sincerely,

Margaret Bradley-Foley

Read again?

| Bio | Position Statement | Message to Members |

Learn more about the other candidates . . .

| Bradley-Foley | Ciancio | Mack | Roberts | Salomone | Schmid | Séguret | Shoyer |

2013 Board of Directors Election

We are delighted to introduce you to the sixth candidates running for three positions on the IACP Board of Directors. The elected Directors will take their seats when the new fiscal year begins on July 1.

Voting Procedures

Your electronic ballot will arrive on February 8, and you must cast your vote by March 8. To vote, you must be an IACP member in good standing. Each Cooking School, Small Business, and Corporate member must also designate in writing a representative to cast the vote for the organization. If you haven't received your ballot by February 9 or have any questions, please contact Shani Phelan at IACP Headquarters, shani@iacp.com.

The Candidates

All of the candidates are IACP members in good standing, and all have provided the biographies, position statements, letters, and photos that you will find below. Candidates are listed in alphabetical order. Please read their information carefully - and exercise your right to vote, the most fundamental privilege of your IACP membership! It has never been more important.

David Bonom, CCP
Read bio and more

 

Selena Darrow
Read bio and more

 

Kathleen Flinn
Read bio and more

 

Kris Rudolph
Read bio and more

 

Jamie Tiampo
Read bio and more

 

Denise Vivaldo
Read bio and more

Member of the Month: December 2011

Please welcome Roberta Z. Strickler. She started her culinary journey about 30 years ago as a journalist.

Roberta Z. Strickler
Product/Communications Specialist, Daisy Organic Flours
Lancaster, PA, USA
IACP Professional Membership

On IACP: It gets a little lonely on the creative side of a large organization that is preoccupied with logistics and the work of a commodities merchant. So last spring, on the recommendation of a greenmarket friend in New York, I went to the IACP Regional Conference in New York City. There I found people to talk to about writing, communications issues, and food trends that are my major preoccupation [in my work]. So now I am a member!

As the daughter of a dietitian, there was little doubt that I would be sent to college to major in Foods. We ate broccoli in our house long before the first George Bush made it an okay household word. But I soon tired of hair nets and long labs on beautiful spring days, and I switched (just before graduation) to English and Journalism.

So began a 30-year career that evolved from being a journalist to owner of a small public relations agency and then finally to an airport marketing and communications manager. Never once did I land a food account, nor did I think of it. When I retired, I returned to the hometown newspaper and developed a beat that presented the history, culture, social customs, nutritional values, and new trends in food. Among my stories was the revival of a 100-year-old brand of local, organic pastry flour created in a 250-year-old roller mill that still functions in its original purpose. Little did I know that a pound of flour contains so many complexities: the process of milling, the growing of grains, the varieties of wheat, the emerging issues of being local and organic. And how all of those factors affect the chemistry of a food product.

Soon I went to work for the McGeary Grain company, McGeary Organics Division, as the Daisy Flour Product Manager. My assignment - to find as many new markets as possible. I started with schools and chefs, information sources on the fundamentals of flour and its product applications. Three years later, I serve as a customer service liaison between the grains merchants and the bakeries, restaurants, schools, retailers, distributors, and always, of course, the home cooks. In our flour division, an administrator handles sales, the agronomist handles the grain, the miller processes the flour, and I work with the creative stuff - communications, market research, and anything else that goes on in the marketplace.

Member of the Month: November 2011

Say hello to Greg Silverman, a chef with a penchant for rutabaga, blood pudding, and empowering at-risk families to make healthy and affordable food choices.

Greg Silverman

Chef, gsilverman@strength.org
Washington, DC, USA
IACP Professional Membership

On IACP: I joined IACP once I moved to DC. Being a chef, restaurant owner, and anti-hunger and anti-obesity activist, I knew that IACP would help me meet like-minded people who all realize that culinary professionals have a profound ability to effect change in our world. I am excited to be involved with IACP as an agent of changing peoples' perceptions of and interactions with food in all aspects of our society.

Greg is a chef who recently completed his Master's degree in Food and Nutrition Policy at the Centre for Food Policy at City University in London, England. While living in London, Greg developed a deep appreciation of swede (rutabaga), hand-pulled pints of ale, and good old fashioned blood pudding.

He also served as a Community Food Worker with the Change4Life campaign, a public health campaign in the UK which aims to encourage healthier and more active living. Greg also worked as a consultant with London School Boroughs to help them increase the quality and decrease the cost of their made-from-scratch school meals.

Prior to his stint in London, Greg spent 12 years running his own restaurants - Stella's Café, Stella's Bar, and Olivia Restaurant - and catering businesses in Ithaca, New York.

Greg has also squeezed in time as a Peace Corps volunteer in Mali, a culinary degree from the French Culinary Institute, and research this past winter on school feeding programs in Sylhet, Bangladesh.

Greg is currently leading the educational outreach for Cooking Matters, a  program run by Share Our Strength. Cooking Matters empowers families at risk of hunger with the skills, knowledge, and confidence to make healthy and affordable meals. With the help of volunteer culinary and nutrition experts, course participants learn how to select nutritious and low cost ingredients and prepare them in ways that provide the best nourishment possible to their families. Greg is leading Cooking Matters' new grocery store tour, Shopping Matters, and other efforts to reach more families across the country with valuable tools to stretch scarce resources.

Past IACP Presidents

An illustrious list of culinary professionals has led IACP over the years, beginning with Donald Miller in 1978.

2010 – 2011   Cynthia Glover
2009 – 2010   Scott Givot, CCP
2008 – 2009   Cathy Cochran-Lewis
2007 – 2008   Rosemary Barron
2006 – 2007   Blake E. Swihart, CCP
2005 – 2006   William K. Wallace, CCP
2004 – 2005   Sara R. Labensky, CCP
2003 – 2004   Martha Johnston
2002 – 2003   Andrew Schloss, CCP
2001 – 2002   Lauraine Jacobs, CCP
2000 – 2001   Paula S. Lambert
1999 – 2000   Janie Hibler, CCP
1998 – 1999   Robin L. Kline, MS, RD, CCP
1997 – 1998   Antonia Allegra, CCP
1996 – 1997   Flo Braker
1995 – 1996   Ethel G. Hofman, CCP
1994 – 1995   Sue B. Huffman, CCP
1993 – 1994   Barbara Pool Fenzl, CCP
1992 – 1993   Leslie Beal Bloom
1991 – 1992   Irena Chalmers, CCP
1990 – 1991   Anne Willan, CCP
1989 – 1990   Sharon Tyler Herbst, CCP 
1988 – 1989   Nancy Kirby Harris
1987 – 1988   Peter Kump, CCP
1986 – 1987   François Dionot, CCP
1984 – 1986   Nathalie Dupree, CCP
1982 – 1984   Anne Byrd
1980 – 1982   Richard Nelson 
1978 – 1980   Donald Miller

Corporate Membership

For corporations that produce or promote food and cooking products. Five individuals may be listed as members.

Join Now: View online form.

Dues

$1,005 US per year, plus $100 new member initiation fee*

*A one-time fee provided your membership does not lapse more than a year.

Benefits

All the benefits of IACP Professional Membership:

  • Networking opportunities with over 3,000 food, beverage, and hospitality professionals worldwide
  • Participation in all IACP events, including Annual Conference, regional meetings, grassroots programs, and our monthly Speakers Series
  • Listing in the online member directory
  • Access to the members-only area of iacp.com including the member directory, member forums, and all newsletter and Speaker Series archives
  • Subscription to our monthly newsletters, and quarterly interest section publications
  • Participation in any number of our 11 interest sections
  • Member-only discounts on job listings and resume purchases in our Job Bank containing nearly 7,000 employers and 6,000 resumes specific to the culinary industry
  • Member-to-member discounts on products and services such as kitchen tools and appliances, educational opportunities, and travel

Plus more:

  • Five individuals participate as members and are included in the online member directory
  • Representatives of affiliate companies may participate as members
  • Sponsorship of one IACP monthly newletter
  • One complimentary ad on the IACP website (space is limited to the first 12 businesses that apply)
  • One complimentary ad in an IACP monthly newsletter
  • One set of promotional posts on the IACP social media platforms

Join Now: View online form.

For more information, contact IACP Member Services at membership@iacp.com.

| Professional |  Emerging Pro | Cooking School | Small Business | Corporate | Emeritus |

Cooking School Membership

An institutional membership for vocational or avocational schools that provide instruction in cooking and the culinary arts. Two individuals may be listed as members.

Join Now: View online form.

Dues

$370 US per year, plus $50 new member initiation fee*

*A one-time fee provided your membership does not lapse more than a year.

Benefits

All the benefits of IACP Professional Membership:

  • Networking opportunities with over 3,000 food, beverage, and hospitality professionals worldwide
  • Participation in all IACP events, including Annual Conference, regional meetings, grassroots programs, and our monthly Speakers Series
  • Listing in the online member directory
  • Access to the members-only area of iacp.com including the member directory, member forums, and all newsletter and Speaker Series archives
  • Annual subscription to our quarterly e-zine, Frontburner and our monthly Newsblasts 
  • Participation in any number of our 11 interest sections
  • Member-only discounts on job listings and resume purchases in our Job Bank containing nearly 7,000 employers and 6,000 resumes specific to the culinary industry  
  • Member-to-member discounts on products and services such as kitchen tools and appliances, educational opportunities, and travel

Plus more:

  • Two individuals participate as members and are included in the online member directory
  • One complimentary ad in an IACP monthly newsletter 
  • One set of promotional posts on the IACP social media platforms

Join Now: View online form.

For more information, contact IACP Member Services at membership@iacp.com.

| Professional |  Emerging Pro | Cooking School | Small Business | Corporate | Emeritus |

Small Business Membership

For small, entrepreneurial businesses whose culinary products or services are marketed on a local or regional scale. Two individuals may be listed as members.

Join Now: View online form.

Dues

$430 US per year, plus $50 new member initiation fee*

*A one-time fee provided your membership does not lapse more than a year.

Benefits

All the benefits of IACP Professional Membership:

  • Networking opportunities with over 3,000 food, beverage, and hospitality professionals worldwide
  • Participation in all IACP events, including Annual Conference, regional meetings, grassroots programs, and our monthly Speakers Series
  • Listing in the online member directory
  • Access to the members-only area of iacp.com including the member directory, member forums, and all newsletter and Speaker Series archives
  • Subscription to our monthly newsletters, and quarterly interest section publications  
  • Participation in any number of our 11 interest sections
  • Member-only discounts on job listings and resume purchases in our Job Bank containing nearly 7,000 employers and 6,000 resumes specific to the culinary industry  
  • Member-to-member discounts on products and services such as kitchen tools and appliances, educational opportunities, and travel

Plus more:

  • Two individuals participate as members and are included in the online member directory
  • One complimentary ad on the IACP website (space is limited to the first 12 businesses that apply)
  • One complimentary ad in an IACP monthly newsletter
  • One set of promotional posts on the IACP social media platforms

Join Now: View online form.

For more information, contact IACP Member Services at membership@iacp.com.

| Professional |  Emerging Pro | Cooking School | Small Business | Corporate | Emeritus |

Emeritus Membership

For an individual who has been an IACP member for a minimum of 10 consecutive years, retired, and reached the age of 60.

Join Now: View online form.

Dues

$110 US per year, no new member initiation fee

Benefits

All the benefits of IACP Professional Membership, but at a substantial discount:

  • Networking opportunities with over 3,000 food, beverage, and hospitality professionals worldwide
  • Participation in all IACP events, including Annual Conference, regional meetings, grassroots programs, and our monthly Speakers Series
  • Listing in the online member directory
  • Access to the members-only area of iacp.com including the member directory, member forums, and all newsletter and Speaker Series archives
  • Annual subscription to our monthly e-zine, Frontburner and our monthly Newsblast 
  • Participation in any number of our 13 interest sections
  • Member-only discounts on job listings and resume purchases in our Job Bank containing nearly 7,000 employers and 6,000 resumes specific to the culinary industry  
  • Member-to-member discounts on products and services such as kitchen tools and appliances, educational opportunities, and travel

Eligibility

  • Must be a current IACP member with a minimum of 10 consecutive years of membership
  • Must be retired
  • Must be age 60 or older

Join Now: View online form.

For more information, contact IACP Member Services at membership@iacp.com.

| Professional |  Emerging Pro | Cooking School | Small Business | Corporate | Emeritus |

Emerging Professional Membership

For an individual who is a full-time or part-time post-secondary student pursuing a culinary or related degree, or who has taken a culinary position for the first time within the past two years. A cost effective way for those just entering the field to take advantage of the deep resources of IACP!

Join Now: View online form.

Dues

$85 US per year, no new member initiation fee

Benefits

All the benefits of IACP Professional Membership, but at a substantial discount:

  • Networking opportunities with over 3,000 food, beverage, and hospitality professionals worldwide
  • Participation in all IACP events, including Annual Conference, regional meetings, grassroots programs, and our monthly Speakers Series
  • Listing in the online member directory
  • Access to the members-only area of iacp.com including the member directory, member forums, and all newsletter and Speaker Series archives
  • Annual subscription to our monthly e-zine, Frontburner
  • Participation in any number of our 11 interest sections
  • Member-only discounts on job listings and resume purchases in our Job Bank containing nearly 7,000 employers and 6,000 resumes specific to the culinary industry  
  • Member-to-member discounts on products and services such as kitchen tools and appliances, educational opportunities, and travel

Eligibility

  • There is no age restriction.
  • Current IACP members may not revert to Emerging Professional status unless they become full-time students and provide the required documentation specified on the application (i.e., a letter from the school, valid student ID, or current transcript).
  • Membership at this level is limited to two years.

Join Now: View online form.

For more information, contact IACP Member Services at membership@iacp.com.

| Professional |  Emerging Pro | Cooking School | Small Business | Corporate | Emeritus |

Professional Membership

For an individual whose primary business activity is in the culinary arts.

Join Now: View online form.

Dues

$230 US per year, plus $50 new member initiation fee*

*A one-time fee provided your membership does not lapse more than a year.

Benefits

  • Networking opportunities with over 3,000 food, beverage, and hospitality professionals worldwide
  • Participation in all IACP events, including Annual Conference, regional meetings, grassroots programs, and our monthly Speakers Series
  • Listing in the online member directory
  • Access to the members-only area of iacp.com including the member directory, member forums, and all newsletter and Speaker Series archives
  • Annual subscription to our monthly e-zine, Frontburner
  • Participation in any number of our 11 interest sections
  • Member-only discounts on job listings and resume purchases in our Job Bank containing nearly 7,000 employers and 6,000 resumes specific to the culinary industry  
  • Member-to-member discounts on products and services such as kitchen tools and appliances, educational opportunities, and travel

Join Now: View online form.

For more information, contact IACP Member Services at membership@iacp.com.

| Professional |  Emerging Pro | Cooking School | Small Business | Corporate | Emeritus |

IACP Milestones

It's difficut to capture IACP's rich and varied history in a nutshell. But we've tried! Below is a list of key historical and organizational developments, starting before IACP's founding in 1978 and ending at current time.

Thanks to member Neil Coletta for compiling much of this information as part of the 2008 IACP Oral History Project, which can be read in its entirety here. Interested in knowing who was at the helm over the years? View past IACP Presidents, starting with Donald Miller in 1978, here.

Year(s) Milestone

1961

Julia Child, soon to be an IACP founding member, publishes Mastering the Art of French Cooking, making professional techniques and instruction more accessible to the general public.

1963

Julia Child's The French Chef TV show airs, further popularizing culinary instruction and contributing to the rise of cooking schools in the US.

Mid to late 60s

Proliferation of US cooking schools continues (200 by 1970). Bill Rice (Food Editor, Washington Post) prompts cooking school directors to form an association. Donald Miller and François Dionot start to organize the first meeting.

August 1978

The first organizational meeting of IACP, then called the Association of Cooking Schools (ACS), is held in St. Louis, and includes 51 participants from 35 cooking schools.

1979

The ACS is incorporated as a not-for-profit professional association in Washington, D.C. under the management of Bergman Associates, and the first full term Board of Directors is elected. The first annual meeting is held in New Orleans with over 180 participants.

1980

The second annual meeting is held in New York City. The International Association of Cooking Schools (IACS) is overwhelmingly adopted as the organization's new name. By the end of the year, the organization includes 450 members.

1981

The third annual meeting is held in San Francisco, with founding member Julia Child as the keynote speaker. The IACS
Cookbook is published under Irena Chalmer's guidance.

1984

IACS reaches 1,000 members in 15 countries with a $100,000 budget for the annual meeting, now called the Annual Conference. CAREF (Cooking Advancement Research and Education Foundation) is formed as a charitable foundation in support of research and education in the broad field of culinary studies.

1985

A member survey reveals diversity of professions, and the IACS Long Range Planning Committee recommends inclusion of other culinary professionals.

1986

The first IACS Cookbook Awards are given to recognize outstanding accomplishments in the field.

1987 to 1989

IACS changes to International Association of Cooking Professionals (IACP) to reflect the diversity of the organization. 29 members, including Julia Child, pass IACP's first Certified Food Professional exam.

1989

Foodservice Associates (FSA Group) becomes IACP's new management company and headquarters move from D.C. to Louisville, Kentucky, USA. IACP is renamed the International Association of Culinary Professionals to reflect further broadening of culinary interests in the organization.

1994

CAREF is renamed the IACP Foundation to reflect its close association with IACP as its philanthropic partner.

2004

The IACP Foundation becomes The Culinary Trust (TCT), expanding its name and sphere of philanthropic interest to include the broader preservation of culinary heritage. The Culinary Trust continues to work closely with IACP to give culinary professionals tools and opportunities to understand and act on critical issues in the world of food.

2004

Julia Child, culinary icon and IACP legend, passes away. 

2008

IACP creates the Emerging Professional membership category to encourage the growth of the next generation of culinary leaders.

2008

IACP retains Kellen Company, an international association management firm, to strenghten its relationships outside the US.

2011

Keeping pace with the rapidly evolving publishing world, IACP creates the New Media & Broadcast Awards program to honor the best of culinary blogs and other new media.

2011

IACP membership rises to over 3,000 in 32 countries, and Annual Conference attendance is more than quadruple what is was at inception. IACP welcomes a new self-management era that capitalizes on the best of culinary service providers around the globe.

 

Jamie Tiampo

Director; Food Photographers and Stylists Section Liaison; Digital Media Section Liaison

Jamie loves to make food look great. He publishes eatTV.com to tell stories from the edible landscape, owns SeeFood Media Kitchen Studios, a food photo and TV production facility, and is a partner in New York’s dell’anima and L’Artusi restaurants.

SeeFood Media produces custom still and motion imaging solutions for consumer food brands and broadcast television clients in a state-of-the-art 2,500 square foot kitchen studio facility with four kitchens optimized for video production workflows.  

Production clients include the Alaska Seafood Marketing Institute, Disney, Reynolds Wrap, the French Culinary Institute, Simon and Schuster, and John Wiley & Sons. Studio clients include CBS Eye Too for Cooking Channel, Picture This TV for Food Network, and Better TV.

Jamie’s photographs have appeared in Food & Wine, Wine & Spirits, Gambero Rosso, New York Metro, various James Beard publications, and in exhibitions at the James Beard Greenhouse Gallery, the French Culinary Institute, and the Southern Food and Beverage Museum. Jamie has photographed Sara Moulton’s Everyday Family Dinners (Simon & Schuster, 2010); Soaked, Slathered, Seasoned (John Wiley & Sons, 2009); and 100 Best Gluten-Free Recipes (John Wiley & Sons, 2010); and edited Room In The Bowl (Southern Food and Beverage Museum, 2009).

Jamie is a member of the American Society of Media Photographers (ASMP). He holds a Master’s degree in Food Studies from New York University, a Grand Diplôme in Classic Culinary Arts from the French Culinary Institute, and a Restaurant Management Diploma from The Institute for Culinary Education.

Formerly of the technology world, Jamie was a cofounder of Cyanea Systems Corporation, an enterprise application monitoring and management firm which was acquired by IBM. After traveling the world and training the global salesforce, he decided to follow his nose and pursue his lifelong passion for food. With his extensive knowledge of food and technology, he helps clients navigate the complex world of food imaging in the digital age. In his spare time, Jamie scours the globe in search of exotic salt and torments his dog Chewbarka.

Judith Klinger

Director of Operatons

  IACP Director of Operations.

Judith has served IACP as a Director, NYC Host City Chair, and Website Chairperson.

Judith can easily be reached at: judith@iacp.com.

She recently released her first cookbook Cooking Simply: The Italian Way! Published by Vook, this multi-platform digital cookbook has integrated instructional videos and has been featured as “New and Notable” in the iTunes App store and the iBooks store. Judith is a firm believer that cooking at home is critical to good health, happiness, and satisfaction.

Judith earned culinary degrees from the New York Restaurant School, and Ital.Cook, a Slow Food institute located in Jesi, Italy, where she attended master classes dedicated to regional Italian cooking. Judith was a co-owner and co-chef at the Erba Luna Ristorante in Montone, Italy. She is also a volunteer cook for the Del Verziere rione in Montone and you can usually find her in the cucina, at the pasta station, during the town festas.

Prior to her culinary career, for over 20 years, she was co-owner of Design Liaison, an international private label apparel importing company, where she gained extensive knowledge in finance and business management. While fiscal responsibility will keep a company viable, Judith has experienced firsthand that respectful, cooperative team work gets the job done.

Judith is a proud member of IACP, participating in the Food Writers, Editors, & Publishers and Food Photographers & Stylists interest sections. She is currently serving as Chairperson of the Website Committee and is spearheading the complete renovation of the IACP website. In 2010, she was recognized as Volunteer of the Year and was awarded the IACP Special Recognition Award.

Judith is a member of Slow Food NY & Italia, the Culinary Historian Society of New York, and Federazione Nazionale Personal Chef. When she’s not in the kitchen, you can find her riding her bike around NYC and the hinterlands of Umbria, or skiing in the mountains of Utah. Judith is profoundly lucky that her husband and son support and contribute to the success of Aroma Cucina.

Board of Directors

The IACP Board of Directors is committed to serving you and upholding the IACP mission through its stewardship and active involvement in the many volunteer committees that form the backbone of IACP.

The Board is comprised of eleven IACP members elected by our general membership, as well as a non-voting representative from the Board of The Culinary Trust, IACP's philanthropic foundation. Directors serve two-year terms unless they have been elected by the Board to serve as one of four officers: Secretary-Treasurer, President, President-Elect, and Immediate Past President. The Board is primarily responsible for setting IACP strategy, budgeting, and ensuring that plans for achieving the organization's strategic and financial goals are in place. To chart progress toward these objectives, the Board meets monthly with Heaquarters staff.

Each Board member also serves as a liaison to one or more of IACP's interest sections or operational committees, as indicated below. (Learn more about the role of Board liaison here.) In this capacity, Board members offer guidance and support to the volunteer Chairs and members of these groups. While Board members serve on a volunteer basis, they are at your disposal year-round to help you make the most of your membership. Please do not hesitate to forward them questions, comments, or feedback at any time.

Officers

Julia M. Usher, President

Email Julia

Raghavan Iyer, CCP, Vice President

Email Raghavan

Margaret Bradley-Foley, Secretary-Treasurer
Marketing Division Co-Chair, Sponsorship/Corporate Relations Oversight
Marketing Communicators Section Liaison

Email Margaret

Doug Duda, Immediate Past President
Special Recognition Awards Committee Chair

Email Doug

View Past Presidents

 

Directors

David Bonom

Email David

Kathleen Flinn
Food Writers, Editors and Publishers Section Liaison
Marketing Division Co-Chair, Communications/PR Oversight
Awards Program Co-Liaison

Email Kathleen

Glenn Mack
Programs and Education Co-Chair
Culinary Tourism Section Liaison
Awards Program Co-Liaison

Email Glenn

Helen Roberts 

Email Helen

 

Albert Schmid 

Email Albert

Adam Salomone
Membership Division Co-Chair
Entrepreneurs Section Liaison
Publications Committee Chair

Email Adam

Jamie Tiampo
Food Photographers and Stylists Section Liaison
Digital Media Section Liaison

Email Jamie

The Culinary Trust Representative

Ken Rubin, CCP
Food Policy Section Liaison
Kids In The Kitchen Section Liaison
Food History Section Liaison

Email Ken

 

 

Staff & Board

IACP’s volunteer Board of Directors and various sections and committees are supported by a staff that helps carry out the ongoing work of the organization. Consider this team your go-to resource for any questions about membership, conference, or other programs.

Headquarters

For membership services:
855-738-IACP (4227)

For general inquiries:

Email: info@iacp.com
Phone: Main: (646) 358-4957 / Toll-free: (866) 358-4951
Fax: (866) 358-2524

Address:
International Association of Culinary Professionals
1221 Avenue of the Americas, 42nd floor
New York, NY USA 10020

IACP Staff

Meredith Deeds
Chief Executive Officer
Email: meredith@iacp.com
Phone: (646) 358-4957 x 103
Oversees day-to-day operations of all IACP programs and services. Primary staff liaison to the Board of Directors, the Programs & Education Division, and all IACP service partners.
Shani Phelan
Member Progams and Operations Manager

Email: shani@iacp.com
Phone: (646) 358-4957 x 101
Assists Executive Director in oversight of IACP with a focus on membership benefits and services and the Awards and Certified Culinary Professional (CCP) programs. Primary staff liaison to the Membership Division, including interest sections.
Martha Holmberg
Director, Communications and Content
Email
: martha@iacp.com
Responsible for overall communications strategy and oversight of conference programming and other 365 activity. Provides editorial direction for publications, including website, Frontburner and interest section newsletters. 

Margaret Crable
Communications and Administrative Coordinator
Email: margaret@iacp.com
Responsible for communication to membership through multiple channels, including website and social media. Editorial coordinator for Frontburner.

EzTix Event Ticketing Inc., Jeremy Mitchell, President
Member Services Partner
Phone
: 855-738-IACP (4227)
Provides online member sign-up and renewal services, 24/7 call center, and online and onsite event registration services.

   

Seay Accounting & Consulting, LLC, Jeff Seay, Founder
Staff Financial Advisor

Responsible for overseeing bookkeeping services, preparation of monthly and annual financial statements, annual audit, and guiding financial management strategies.

Marshall, Jones, & Company, Charlie Jones, Partner
Bookkeeping Services

Responsible for bookkeeping, including billing, collections, and payroll processing.

 

 

Member of the Month: August 2011

Welcome Amy Riolo, aka "Cook to the Kings."

Amy Riolo

Author, Educator, Consultant
Germantown, MD, USA
IACP Professional Membership

On IACP: I rejoined IACP because I enjoyed my membership very much while I was active. I dropped out because I was travelling so much last year that I couldn’t make the events or even teleconferences. This year, I plan to participate more. I am pleased that we are now allowed to register for more than one professional interest section. Since so many of us have multiple 'slashes' in our occupation line, this feature is highly appreciated. I enjoy meeting people with similar interests who understand the nuances of our industry. Of course, additional networking opportunities never hurt either!

I am an internationally recognized expert known for fusing the worlds of cuisine, culture, and history in my work. In the culinary world, I am an award-winning author, popular lecturer, food historian, food writer, culinary consultant, and cooking instructor. I was dubbed the “Cook to the Kings” by a Cairo newspaper in 2008. My mission is to help people understand culture through cuisine and eat with both pleasure and health in mind.

My first book, Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula (Capital Books, 2007), was chosen as one of the 16 Volumes Worth Staining by The Washington Post. My second book, Nile Style: Egyptian Cuisine and Culture (Hippocrene Books), won the World Gourmand Award for Best Arab Cuisine Book in the United States in 2009. My most recent book, The Mediterranean Diabetes Cookbook (American Diabetes Association), was released in March 2010 and won the 2011 Nautilus Book Award. I was actually inspired to write this cookbook at age 15, when my mom was diagnosed with diabetes. I was the family cook, and I had to begin making changes that would agree with my mother’s condition and all of our palates as well. Twenty years later, I had the opportunity to write the book, and now am often asked to give lectures to medical professionals on how to inspire their patients to eat more healthfully.

I have always been fascinated by cultural anthropology. For this reason, I believe that by the time someone reads one of my cookbooks, they should have learned not only about how to make a new dish, but something new about the people who created the recipe. Living in the Washington, DC area gives me the perfect opportunity to meet people from different cultures and learn about them - something which I chronicle on my blog, Dining with Diplomats. In addition to writing my books, I teach cooking classes, teach recreational and vocational cooking internationally, tape cooking videos, lead culinary tours, and give lectures at universities, embassies, and corporations.

As a consultant, I help clients develop menus, themes, and event forecasting strategies for restaurants. I also develop culinary programs for schools, book fairs, museums, and other venues internationally. Currently I am helping with the opening a new café/market concept in Manhattan, the re-opening of a restaurant in Washington, DC, and new bakeries in the Middle East. I also just partnered with a cookbook publishing firm to assist chefs and new cookbook authors in bringing their dream of producing their own cookbook or app to reality.

Member of the Month: September 2011

Say hello to Trish Moratto, Director of Corporate Communications at AugustineIdeas.

Trish Moratto

Director of Corporate Communications, AugustineIdeas
Roseville, CA, USA
IACP Corporate Membership

On IACP: As soon as I learned about IACP, I knew it was a natural fit for me and AugustineIdeas. We are a nontraditional, integrated marketing communications agency. We do shopper marketing, social media, digital campaigns, retail activation, PR, graphic design, branding, and so much more. Our clients are mostly in the produce and retail industries.

I’m a passionate cook (and eater!) and have had the pleasure of traveling through and tasting cuisines in nearly 20 countries across the globe. My love for food and wine fuels me in the work that we do with produce companies, consumer packaged goods, grocery retailers, and commodity boards. No matter what the work is, it’s always a tasty adventure.

I am always on the hunt for new friends and interesting people in the food world. This doesn’t just help me with my business, but it allows me to become a better, more active participant in the food industry. At the end of the day, I love what I do because I get to talk to and work with people who want to help the world appreciate food as much as they do. It’s always fascinating to me how food connects people.

As the Director of Corporate Communications, I have the job of overseeing the PR department and getting the word out about AugustineIdeas. I also have the pleasure of working with food PR expert Dee Munson, who was the first chair of the Marketing Communicators section of IACP and also a winner of the Marketing Communicator Award.  Our agency regularly works with well-known chefs and recipe developers for a variety of projects.

Throughout my career, I’ve driven campaigns garnering coverage in local, national, and international outlets in print, radio, television, web, and social media. My early experience working in newsrooms has helped me successfully tell clients’ stories in ways that engage the right press at the right time. It’s been a truly exciting time in the industry to watch as public relations and online communications have blended together producing a modern way to approach consumers. I’m thrilled to continue learning through IACP and build relationships.

Member of the Month: October 2011

Meet Chloe Coscarelli, vegan chef and a 2010 winner of Food Network's Cupcake Wars.

Chloe Coscarelli

Vegan Chef, chefchloe.com
Los Angeles, CA, USA
IACP Emerging Professional Membership

On IACP: I joined IACP on the suggestion of my wonderful recipe testers, Sheilah Kaufman and Paula Jacobson, who are long-term members. I am very excited to be able to support and network with the many culinary professionals who belong to IACP and look forward to contributing to future events.

First breaking onto the culinary scene as the only vegan chef to capture the top prize on Food Network’s Cupcake Wars in 2010, Chloe Coscarelli has since been turning heads, bringing mouth-watering, meat-free dishes to the mainstream. Chloe is the new face of vegan cooking, alluring foodies with her accessible and delicious recipes.

Chloe’s goal is to reach everyone – not just those dedicated to a strict vegan diet. She is squashing the myth that vegan cooking is bland, visually unappetizing, and full of sprouts! In Chloe’s kitchen, vegan recipes are enticing, easy to follow, and use ingredients that can be found at any supermarket. Whether you are striving to lower your cholesterol or seeking a low-fat, animal-free meal, vegan cooking can be attainable and tasty. Chloe’s repertoire of original, delectable recipes boasts implausible dishes like Mac ‘N’ Cheese, Mexicali Sliders, Vegan Goldfish Crackers, Chocolate-Dipped Ice Cream Sandwiches, Crispy Vegetable Tempura, Chocolate Molten Lava Cake, and Creamy Fettuccine Alfredo.

Chloe is a lifelong vegetarian and a vegan since 2005. She initially steered away from meat as a child due to her love for animals. Her pets were hugely important to her, and she instinctively knew eating meat did not feel right. At 17, Chloe took a step further and chose to pursue a vegan lifestyle – meaning no animal products of any kind including dairy and eggs. While some might feel trapped with such a limited diet, Chloe only saw new possibilities and began experimenting with ingredients and recipes she hadn’t previously considered. Chloe’s mother, father, and brother, who make up her unofficial recipe testing team, support her vegan lifestyle – all holiday meals are vegan, because they love Chloe’s cooking so much.

Chloe honed her culinary skill at The Natural Gourmet Institute of Health and Culinary Arts in New York City, which she attended after graduating from the University of California, Berkeley. She also completed Cornell University’s Plant-based Nutrition Program based on Dr. T. Colin Campbell’s The China Study. Chloe gained additional experience working for the pastry chef, Anne Baptiste, at the notable Millennium Restaurant in San Francisco. Chloe was so inspired by the restaurant’s gourmet vegetarian mission; she joined the team and gained much of her culinary acumen and confidence from Anne, who she considers a role model.

Chloe’s forthcoming vegan cookbook, Cook with Chloe (Free Press), is due out in March 2012 and will feature 100 recipes and photos of each dish. She lives in Santa Monica, CA with her family and two adopted dogs. Chloe is involved with her local animal rescue groups and loves staying active through dance, yoga, and Exhale’s Core Fusion.

Member-to-Member Discounts

Over 20 product and service discounts are offered by IACP members, exclusively for IACP members. 

Get discounts on equipment from the companies that supply our passions: Cuisinart, KitchenAid, Sur la Table, Henckels – even PolyScience for modernist supplies!

Travel to Mexico, Sicily, Burma, China, and Spain on expert tours with insider's rates.

Recharge your spirit at a Tuscan B&B or a gourmet guest house in Mauritius, affordably.

Benefit from experts' professional services at attractive members-only rates: career coaching, public relations, marketing – even food photography.

Plus deals on hotels, restaurants, publications, food products, and more. New offers are being added to the program all the time, but only for IACP members

IACP members can click here to see the specific discounts. (Note: You must be an IACP member to access. So what are you waiting for? Join now!)

Sections & Committees

Headquarters & Staff

Jump In!

The best way to get to know IACP is to join a section or volunteer for a committee. But what's the difference? Learn here.

Interest Section vs. Committee?

Interest sections are designed to take networking one step further by making it easier for you to identify and communicate with others who share the same interests. Our 13 sections, organized under the Membership Division, cover a wide range of culinary disciplines, from food policy and food science to culinary tourism and food journalism. Section membership gives you access to targeted industry information and resources along with quarterly newsletters and monthly webinars to keep you up-to-date on the issues, ideas, and trends pertinent to your section. There is no limit to the number of sections you can join - access to section content and events is one of the many benefits of IACP membership. And our section Chairs are always looking for members to help keep their sections current with new programs and content. Learn more about our 13 sections here.

Committees, by contrast, assist Headquarters by directing and executing special projects related to the day-to-day operations of the organization, such as membership development, website redesign, and public relations and marketing campaigns. Because our members have both wealth and depth of experience in many aspects of our business, we welcome their active participation in these groups.

For the latest listing of section and committee volunteer opportunities, click here.

IACP Code of Ethics

The IACP Code of Ethics was adopted to promote and maintain the highest standards of service and personal conduct among IACP members. 

The code further serves to assure public confidence in the integrity and service of our members. Adherence to these standards is required for IACP membership and Certified Culinary Professional (CCP) credentialing.

As a member of the International Association of Culinary Professionals, I pledge myself to:

  • Support the growth of knowledge and the free interchange of ideas within the profession, and respect the views and opinions of my colleagues and honor their right to express them.
  • Strive to achieve and maintain excellence in my culinary work.
  • Constantly strive to improve and expand my culinary knowledge.
  • Accurately represent my professional training and qualifications and not knowingly permit, aid, abet, or suffer the misstatement of my training and qualifications by others.
  • Maintain the highest standards of accuracy and honesty in my dealings with colleagues and clients.
  • Not publish, or knowingly permit to be published on my behalf, any advertising or promotional material which contains false, deceptive, or misleading statements.
  • Respect the intellectual property rights of others and not knowingly use or appropriate to my own financial or professional advantage any recipe or other intellectual property belonging to another without the proper recognition.
  • Respect my students and my colleagues, and strive always to ensure that professional comment and criticism of their work is both constructive and appropriate.
  • Dedicate myself to support and assist IACP in serving the profession and the public.
  • Refrain from any act or omission, and not permit to suffer any act or omission, which would discredit or bring dishonor to IACP or any of its members.
  • Acknowledge ethics and morality as inseparable elements of doing business and test every decision against the highest standards of honesty, legality, fairness, impunity, and conscience.
  • Conduct myself at all times such as to bring credit to the industry at large.
  • Concentrate my time, energy, and resources on the improvement of my own product and services and never denigrate competition in the pursuit of my own success.
  • Provide every one of my own and IACP's employees at every level with the knowledge, training, equipment, and motivation required to perform his or her tasks according to published standards.
  • Strive constantly, in words, actions, and deeds, to develop and maintain the highest level of trust, honesty, and understanding among clients, colleagues, employees, employers, and the public at large.

Kathleen Flinn

Director; Food Writers, Editors and Publishers Section Liaison; Marketing Division Co-Chair; Awards Program Co-Liaison

Kathleen is an accomplished food journalist, a cooking and writing teacher, the founder of Changing Courses, a non-profit dedicated to promoting the value of home cooking, and the author of two best-selling food memoirs.

Her first memoir, The Sharper Your Knife, The Less You Cry (Viking), recounts her experiences studying French cuisine at the famed Le Cordon Bleu Culinary School in Paris. Her second book, The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Culinary Novices into Fearless Home Cooks, was recently released by Viking/Penguin in October 2011.

A writer for more than 20 years, Kathleen's work has appeared in more than three dozen publications worldwide. She started her career in Chicago at age 19 while studying journalism at Columbia College. She worked as a regular writer for the Chicago Sun-Times and interned at Adweek and Playboy magazines before taking a full-time position at the Sarasota Herald-Tribune. In 1995, she became Founding Editor of Internet Underground, a magazine dedicated to covering the emergence of new media that the L.A. Times referred to as “Spy meets Wired.”

In 1996, she was recruited to work for Microsoft as the founding restaurant and food producer for sidewalk.com, the company’s series of city guides. She later moved to London to head up the editorial operations for MSN in the United Kingdom. That role involved managing a multi-million dollar budget and the first international rollout of MSN Search and executing business development deals such as a Food & Wine channel in partnership with the UK grocery chain Sainsbury’s. 

Kathleen holds a diplôme de cuisine from Le Cordon Bleu and did postgraduate studies in management, budget analysis, and critical decision making at the London School of Economics. She is a member of the American Society of Journalists and Authors, Women Chefs and Restaurateurs, the James Beard Foundation, the American Institute of Wine and Food, the Society for Professional Journalists, The Authors Guild, and Blogher, among other organizations. Her many speaking engagements include the International Food Bloggers Conference. 

Prior to her election to the IACP Board of Directors in 2011, Kathleen served as the Vice Chair and Chair of the Food Writers, Editors, & Publishers section. She was part of the seven-member Program Committee for the Portland Annual Conference in 2010 and an early participant in the Website Redesign Committee. Kathleen has been a judge for the Bert Greene Awards since 2006, and recently worked to establish the New Media and Broadcast Awards program.

For more information, visit Kathleen at kathleenflinn.com.

IACP Oral History

Read all about IACP's 33-year history, as remembered by our founding members and documented by Neil L. Coletta.

"In recognition of the 25th anniversary of the IACP, the Board of Directors launched an oral history project designed to document the thoughts and experiences of founding and charter members, and to provide a working history of the organization. The collected interviews are a valuable addition to culinary history, as they capture the memories, and personalities, of early IACP members, so many of who [sic] have been influential to the ways that we eat, cook, and think about food today. The IACP Oral History Project is a story spanning the past three decades, as told by the people who were there to build the association from the ground up. Through their personal recollections, against the backdrop of social and culinary developments during the organization’s early years, the project attempts to present a 'snapshot' of culinary culture at a particular juncture in our collective past. The anecdotes and interactions of members, as well as discussions of ingredients, techniques, and philosophies within food culture in the United States from the late 1970s to the present, . . . provide an illuminating, first-hand account of this remarkable time."

Excerpt from the Preface of the IACP Oral History Project, by Neil L. Coletta, 2008

Read more.

Hot Off the Press!

Sign Up

IACP has six membership levels. Choose the one that is right for you or your company!

| Professional |  Emerging Pro | Cooking School | Small Business | Corporate | Emeritus |

Why Join?

Here's what some of our members have to say:

Membership Levels, In a Nutshell

  Level/
  Benefits
Who? Annual Dues/New Member Fee* Join Now!
  Professional      For an individual whose primary business activity is in the culinary arts. $230/$50

Online
Form

  Emerging
  Professional      
For an individual who is a full-time or part-time post-secondary student pursuing a culinary or related degree, or who has taken a culinary position for the first time within the past two years. Membership at this level is limited to two years. $85/$0

Online
Form

  Cooking
  School
An institutional membership for vocational or avocational schools that provide instruction in cooking and the culinary arts. Two individuals may be listed as members. $370/$50

Online
Form

  Small
  Business
For small, entrepreneurial businesses whose culinary products or services are marketed on a local or regional scale. Two individuals may be listed as members. $430/$50

Online
Form

  Corporate For corporations that produce or promote
food and cooking products. Five
individuals may be listed as members.
$1005/$100

Online
Form

  Emeritus For an individual who has been an IACP member for a minimum of 10 consecutive years, retired, and reached the age of 60. $110/$0

Online
Form

* The new member initiation fee is a one-time payment provided your membership does not lapse more than a year.

For more information about the benefits associated with each level, click on the links above or below, or contact IACP Member Services at membership@iacp.com or 855-738-IACP (4227) / (866) 358-4951 toll free.

| Professional |  Emerging Pro | Cooking School | Small Business | Corporate | Emeritus |

 

Staff & Board

Headquarters

IACP Staff works from virtual offices spread all over North America--California, Maryland, New Jersey, Oregon, Toronto Canada, and Virginia! Consider this team your go-to resource for any questions about membership, conference, webinars, or aything else IACP-related.

For membership services, inlcuding renewal or trouble logging into the website:
membership@iacp.com 
855-738-IACP (4227)
International callers please use Skype to reach us as our number is toll-free.  

For general inquiries:
info@iacp.com
Main: (646) 358-4957 / Toll-free: (866) 358-4951
(866) 358-2524 (fax)


International Association of Culinary Professionals
45 Rockefeller Plaza Suite 2000
New York City, NY 10111

(this is our legal address, but we do not have an office here)

IACP Staff

Martha Holmberg
Chief Executive Officer
martha@iacp.com
(646) 358-4957 x 103
Oversees day-to-day operations of all IACP programs and services. Primary staff liaison to the Board of Directors, the Programs & Education Division, and all IACP service partners.
Shani Phelan
Member Progams and Operations Manager

shani@iacp.com
(646) 358-4957 x 101
Responsible for administering membership benefits and services, as well as the Awards and Certified Culinary Professional (CCP) programs

Doug Duda
Director of Strategic Alliances and Business Development
doug@iacp.com 
(646) 358-4957 x 107
Responsible for creating and managing sponsorship opportunities and other strategic partnerships.

Margaret Crable
Communications and Marketing Manager 
 margaret@iacp.com
Responsible for communications and editorial content to membership through multiple channels including website, publications, and social media. Manges IACP marketing efforts. 

EzTix Event Ticketing Inc., Jeremy Mitchell, President
Member Services Partner
855-738-IACP (4227)
Provides online member sign-up and renewal services, 24/7 call center, and online and onsite event registration services.

   

Seay Accounting & Consulting, LLC, Jeff Seay, Founder
Staff Financial Advisor

Responsible for overseeing bookkeeping services, preparation of monthly and annual financial statements, annual audit, and guiding financial management strategies.

Marshall, Jones, & Company, Charlie Jones, Partner
Bookkeeping Services

Responsible for bookkeeping, including billing, collections, and payroll processing.

 

Board of Directors

The Board is comprised of IACP members elected by our general membership, as well as a non-voting representative from the Board of The Culinary Trust, IACP's philanthropic foundation. Directors serve two-year terms unless they have been elected by the Board to serve as one of four officers: Secretary-Treasurer, President, President-Elect, and Immediate Past President. The Board is primarily responsible for setting IACP strategy, budgeting, and ensuring that plans for achieving the organization's strategic and financial goals are in place. To chart progress toward these objectives, the Board meets monthly with Heaquarters staff.

Board members offer guidance and support to the volunteer Chairs and members of the Interest Sections groups. While Board members serve on a volunteer basis, they are at your disposal year-round to help you make the most of your membership. Please do not hesitate to forward them questions, comments, or feedback at any time.

Officers

Margaret Bradley-Foley
Chair of the Board

Email Margaret

 

Glenn Mack
Chair Elect

Email Glenn

Raghavan Iyer, CCP
Past Chair

Email Raghavan

 

Directors

David Bonom

Email David

Laurie Buckle

Email Laurie

 

Judith Dern

Email Judith 

 

Faith Durand

Email Faith 

 

Adam Salomone

Email Adam

The Culinary Trust Representative

Kathleen Flinn

Email Kathleen

 

About IACP

| Code of Ethics | Bylaws  | IACP Purchase, Membership, & Privacy Policy | IACP Social Media Policy |

The International Association of Culinary Professionals (IACP) is a worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community.

First coming together in 1978 as a small but determined group of cooking school owners and instructors, IACP - then known as the Association of Cooking Schools (ACS) - unknowingly laid a foundation for food culture not only in America, but well beyond. Now with nearly 3,000 members from more than 32 countries, IACP is engaged in and committed to excellence in all aspects of the culinary industry at every level, local, national, and global. 

IACP's greatest resource is its multi-faceted membership, which includes chefs, restaurateurs, foodservice operators, writers, photographers, stylists, marketers, nutritionists, and academia, hailing from hospitality, tourism, publishing, and many other disciplines.

From well-known personalities, such as founding members Julia Child, Jacques Pépin, and Anne Willan, to those changing the culinary landscape in new media and other emerging technologies, IACP has been, and remains, home to all culinary professionals.

As such, IACP is the only culinary organization of its kind: a crossroads where everyone can meet to share experiences and expertise, in ways that lead to unparalleled growth and learning.

IACP offers members an array of educational and networking experiences to facilitate this learning, including a members-only online directoryinterest sections; a monthly Speaker SeriesCertified Culinary Professional (CCP) credentialing; Annual Conference, regional, and local events; and a prestigious annual awards program that recognizes the most accomplished in the industry. But career growth isn't the only benefit of joining IACP. Many would say that developing lasting friendships – the type that come from shared memories around the table - is the best part of being a member.

For more information about our six levels of memberships and the associated benefits, click here. To learn more about our history, as remembered by our founding members, or any of our policies and procedures, click on the links below or at the top of the page.

| Code of Ethics | Bylaws | IACP Purchase, Membership, & Privacy Policy | IACP Social Media Policy

Bylaws

IACP is a 501(c)(6) not-for-profit organization governed by the following bylaws. Any changes to the bylaws must be ratified by membership vote each year.

Contents

Article I: Name, Location, & Definitions
Article II: Mission Statement & Purpose
Article III: Membership
Article IV: Dues
Article V: Meetings of the Members
Article VI: Board of Directors
Article VII: Meetings of the Board of Directors
Article VIII: Officers
Article IX: Committees
Article X: Awards & Recognition
Article XI: The Culinary Trust
Article XII: Miscellaneous
Article XIII: Amendments to the Bylaws
Article XIV: Limitation of Liabilities
Article XV: Dissolution of the Association

Article I

NAME, LOCATION AND DEFINITIONS

Section 1. Name
The name of the corporation shall be the International Association of Culinary Professionals.

Section 2. Location
The administrative offices of the Association shall be in such a place as the Board of Directors may designate from time to time.

Section 3. Definitions
Whenever used in these Bylaws, the word “Association” shall mean the International Association of Culinary Professionals; “culinary professional” shall mean an individual whose primary professional activity is culinary or culinary-related, including but not limited to activities in the areas of education, communication and preparation of food and drink.

Back to top

Article II

MISSION STATEMENT AND PURPOSE

Section 1. Mission
IACP serves as a resource and support system for food professionals worldwide. Its mission is to help its members achieve and sustain career success ethically, responsibly and professionally.

Section 2. Purpose
The purpose for which IACP is organized is: to provide continuing education and professional development for its members and to establish and maintain professional standards.

Section 3. Nonprofit
The Association shall be organized under and shall operate as a District of Columbia nonprofit corporation and shall have such powers as are now or as may hereafter be granted by the District of Columbia Nonprofit Corporation Act. All of the income from dues and other sources shall be used solely for the fulfillment of its stated purposes as set forth in its Articles of Incorporation and in Section 2 of this Article. At no time shall the property of or earnings from activities of the Association be used for the individual benefit of any one member, except that the Association shall be authorized and empowered to pay reasonable compensation for services rendered and to make payments and distributions in furtherance of the objectives set forth herein.

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Article III

MEMBERSHIP

Section 1. Classes of Membership
There shall be six classes of membership: Professional, Cooking School, Business, Corporate, Emeritus and Emerging Professional. Individuals from any class of membership may serve on committees and otherwise perform duties in accordance with procedures established by the Board of Directors or these Bylaws. Professional, Cooking School, Business and Corporate members may vote at membership meetings, chair committees and may be elected to the Board and shall hold office as provided in Article VI, Section 3. The Board of Directors shall have the absolute discretion to determine the proper membership classification for any member.

Section 2. Professional Member
Individuals whose activities are culinary-focused shall be eligible to become a Professional Member of the Association.

Section 3. Cooking School Member
Businesses that are regularly engaged in providing instruction in cooking and the culinary arts shall be eligible to become Cooking School members of the Association. Cooking School membership is a company rather than an individual membership.

Section 4. Business Member
Small, entrepreneurial, culinary-related businesses shall be eligible to become Business Members of the Association. A Business Membership is a company rather than an individual membership.

Section 5. Corporate Member
Large corporations that produce, manufacture or promote food and cooking-related products are eligible to become Corporate Members of the Association. Corporate membership is a company rather than an individual membership.

Section 6. Emeritus Membership
Any current member who has held IACP membership for a minimum of ten years may, upon attaining age 60, apply for Emeritus membership.

Section 7. Emerging Professional Membership
A current full-time post-secondary student pursuing a culinary or related degree; a current part-time postsecondary student pursuing a culinary or related degree; or an individual who has taken on a culinary related position (or changed his/her current position to have a culinary focus) for the first time within the past two years shall be eligible to become an Emerging Professional member.

Section 8. Applications
Any person, firm or corporation meeting the criteria for membership as defined by the Board of Directors, may become a member by submitting a complete, signed application along with the appropriate fees to the Association’s administrative offices.

Section 9. Voting
Each Professional, Emeritus, Emerging Professional, Cooking School, Business and Corporate Member shall be entitled to one vote in the election of directors and in such other matters as may be submitted to vote of the membership.  Each Cooking School, Business and Corporate Member must designate in writing a representative who shall be empowered to cast its vote.

Section 10. Duration of Membership and Resignation 
Membership shall terminate by voluntary withdrawal, non-payment of dues, or as otherwise provided in these Bylaws. All rights, privileges, and interests of a member in or to the Association shall cease on the termination of membership.

Section 11. Suspension and Expulsion 
Any membership may be suspended or terminated for cause. Sufficient cause for such suspension or termination of membership shall be violation of the Bylaws or any lawful policy or practice duly adopted by the Association, or any other conduct prejudicial to the interests of the Association. Suspension or expulsion shall be by two-thirds vote of the Board of Directors provided that a statement of the charges shall have been sent by certified or registered mail to the last recorded address of the member at least twenty (20) days before final action is taken thereon. This statement shall be accompanied by a notice of the time and place of the meeting of the Board of Directors at which the charges shall be considered and the member shall have the opportunity to appear in person to present any defense to such charges before action is taken.

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Article IV

DUES

The amount of annual dues and initiation fees for all classes of membership and the terms of payment of such dues and fees shall be determined from time to time by the Board of Directors.

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Article V

MEETINGS OF THE MEMBERS

Section 1. Time and Place
There shall be an Annual Meeting of the Association at such time and place as the Board of Directors shall determine for the transaction of such business as may properly come before the membership.

Section 2. Special Meetings
Except as otherwise provided by law, special meetings of the members may be called by the president or the Board of Directors, or shall be called by the president upon the written request of 25% of the membership.

Section 3. Notice of Meetings 
Written notice stating the place, day and hour of any meeting and the business to be transacted shall be sent to each member entitled to vote at such meeting by mailing the notice by first-class mail to the last recorded address of each member at least 15 days prior to the date of the meeting.

Section 4. Quorum
The presence of not less than ten percent of the Association’s voting members shall constitute a quorum for the transaction of business. A meeting at which a quorum is initially present may continue to transact business notwithstanding the withdrawal of members, provided that any action taken is approved by at least a majority of the required quorum.

Section 5. Action by the Members 
Except as otherwise provided by law or by these Bylaws, any action authorized by a majority of the total voting members present at a meeting at which a quorum is present shall be the act of the members.

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Article VI

BOARD OF DIRECTORS

Section 1. Authority and Responsibility
The governing body of the Association shall be the Board of Directors. The Board of Directors shall have supervision, control and direction of the affairs of the Association and shall determine its policies or changes therein within the limits of the Bylaws, provided, however, that the fundamental and basic purposes of the Association, as expressed in the Certificate of Incorporation, shall not thereby be amended or changed. The Board of Directors shall actively prosecute its purposes, shall have discretion in the disbursement of its funds and shall not permit any part of the net earnings or capital of the Association to inure to the benefit of any private individual. The Board may adopt such policies and procedures for the conduct of its business as shall be deemed advisable and may, in the execution of the powers granted, delegate authority to committees or individual directors, or appoint such agents as it may consider necessary.

Section 2. Number
The Board of Directors shall be composed of a total of twelve (12) members including the President, Vice-President/President-Elect, Secretary/Treasurer and Immediate Past President; seven (7) members elected by the IACP members eligible to vote; and The Culinary Trust Chair who shall serve on the IACP Board of Directors as a non-voting member.

Section 3. Election and Term of Office
The Board of Directors shall be elected from among the Professional, Emeritus and Emerging Professional members and the representatives of Cooking School, Business and Corporate members. Directors shall be elected for a term of two years, or until their successors are duly elected and qualified, except in the case of their earlier death, resignation or removal from office. A director may be elected to a second two-year term but may not be elected to a third consecutive two-year term. A Director may be re-elected to the Board after a lapse of at least one year following completion of two consecutive two-year terms. No more than one employee of any business, corporation or organization shall serve on the Board of Directors at any one time.

Section 4. Election Procedures
Seven (7) positions on the Board of Directors shall be filled through an annual election by the members conducted by mail ballot. The ballot shall list two candidates for each vacant or potentially vacant position. The Nominating Committee shall determine the slate of nominees for the ballot. The ballot shall be provided to voting members not less than eight weeks prior to the annual membership meeting. Only ballots received at Headquarters four weeks prior to the annual meeting shall be counted. Nominees receiving the highest number of votes shall be elected. In the event of a tie, a majority vote of the President, Vice-President/President-Elect and Secretary/Treasurer will determine the winner through secret ballot.

Section 5. Absences
All members of the Board of Directors are expected to attend each regularly scheduled Board meeting.  Any Director unable to attend a meeting shall, in a letter addressed to the Executive Director, state his or her reasons for absence.  If a Board member is absent from one-third of the scheduled annual Board meetings and conference calls for reasons that the Board determines to be insufficient, his or her resignation shall be deemed to have been tendered and accepted.

Section 6. Vacancies
A vacancy in a director’s position, however occurring, on the Board of Directors will be filled by the candidate who received the next highest number of votes in the most recent board election. A director appointed to fill a vacancy shall serve the remainder of the term of the vacating director.

Section 7. Resignation or Removal of Board Members
Any director may resign at any time by giving written notice to the Executive Director of the Association. Such resignation shall take effect at the time specified in such notice and the acceptance of such resignation shall not be necessary to make it effective. Any director may be removed from the Board by a two-thirds vote of the full Board of Directors whenever, in its judgment, the best interest of the Association would be served thereby.

Section 8. Compensation
Directors shall not receive any compensation for their services as a Director, but the Board may by resolution authorize reimbursement of expenses incurred in the performance of their duties. Such authorization may prescribe procedures for approval and payment of such expenses. 

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Article VII

MEETINGS OF THE BOARD OF DIRECTORS

Section 1. Regular Meetings 
The Board of Directors shall hold five (5) meetings each year, including two meetings held in conjunction with the annual conference. The time and place of all regular meetings shall be determined by Board resolution or, in the absence thereof, by the President of the Association.

Section 2. Special Meetings 
Special meetings of the Board of Directors may be called by the President or Vice President, or shall be called by the Secretary/Treasurer at the written request of any three Directors then serving in office.

Section 3. Action Without a Meeting 
Action may be taken without a meeting if a consent in writing, setting forth the action so taken, shall be signed by all of the Directors then serving in office. Signatures may be obtained via facsimile. Actions taken must be reported at the next regularly scheduled meeting of the Board of Directors and included in the minutes of that meeting.

Section 4. Telephone Meetings 
Members of the Board or of any committee may participate in a Board meeting through use of conference telephone or similar communication equipment, so long as all members participating in such meeting can hear one another. Participation in a meeting pursuant to this provision constitutes presence in person at such meeting.

Section 5. Notice of Meetings
Written notice of the time and place of each meeting of the Board of Directors, together with a written agenda stating all matters upon which action is proposed to be taken, shall be sent to each director to the last known place of business or residence of the Director, or at such other address as he or she may have designated, at least eight days, but no more than thirty days, prior to the date of such meeting. Notice of special meetings to discuss matters requiring prompt action shall be sent to each Director to the last known place of business or residence of the Director, or at such other address as he or she may have designated, by telephone or other electronic communications system, not less than forty-eight hours prior to the date of such meeting.

Section 6. Quorum
Unless provided for differently elsewhere in these Bylaws, a majority of the entire Board of Directors then serving in office shall constitute a quorum for the transaction of business at any meeting of the Board of Directors. In the absence of a quorum, a majority of the Directors present may, without giving notice other than announcement at the meeting, adjourn the meeting from time to time until a quorum is obtained.

Section 7. Voting
At any meeting of the Directors, every voting Director present in person at such meeting shall be entitled to one vote and, except as otherwise provided by law or by these Bylaws, the act of a majority of the Directors present in person at any meeting at which a quorum is present shall be the act of the Board.

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Article VIII

OFFICERS

Section 1. Officers
The officers of the Association shall be a President, Vice-President/President-Elect, Secretary/Treasurer, and Immediate Past President. In addition to these, the Board of Directors may, by resolution, elect or appoint additional officers or engage agents and administrative officers and determine their terms of office and compensation, if any, as it may deem advisable.

Section 2. Election and Term of Office
The positions of Vice-President/President Elect, President and Immediate Past President are filled by a natural progression through the offices, beginning with the office of Secretary/Treasurer. Each year the Board of Directors shall select one of its members to become Secretary/Treasurer according to policies and procedures established from time to time for that purpose.  The Secretary/Treasurer must be a current member of the Board who has served for a minimum of one year.   The officers of the Association shall be announced at the annual meeting of the members and shall begin their terms on July 1 and conclude their term on June 30 the following year to coincide with the fiscal year.  An officer shall serve a one-year term except in the case of death, resignation, or removal as provided for in these Bylaws.  Officers shall not be eligible for re-election to the Board after completion of their term as Immediate Past President.

Section 3. Resignation or Removal of Officers
Any officer may resign at any time by giving written notice to the Executive Director of the Association. Such resignation shall take effect at the time specified in such notice and the acceptance of such resignation shall not be necessary to make it effective. Any officer may be removed from office by a two-thirds vote of the full Board of Directors whenever, in its judgment, the best interest of the Association would be served thereby.

Section 4. Vacancies
A vacancy occurring in the office of President or Vice-President/President-Elect shall be filled by the next succeeding officer. In the event of a vacancy in the office of Secretary/Treasurer, the remaining officers shall meet as a committee that will recommend to the Board of Directors a current Board member to fill the vacancy. Such appointments must be confirmed by a majority vote of the remaining Board members. Any vacancy in the office of Immediate Past President shall remain unfilled.

Section 5. President
The President shall be the principal elected officer of the Association and shall have general supervision and control over the business and affairs of the Association, subject to the direction of the Board of Directors, and shall serve as an ex-officio member with the right to vote on all committees except the Nominating and Ethics Committees. The President shall call and preside at all meetings of the Association and the Board of Directors. The President shall represent the Association before the public and allied industries. The President may sign, with the Vice President/President-Elect or other proper officers of the Association, any instruments which the Board of Directors may authorize to be executed; and in general shall perform such other duties as are incident to the office of President or which may be assigned from time to time by the Board of Directors.

Section 6. Vice President/President-Elect
The Vice President/President-Elect shall generally assist the president and shall have such other powers and perform such other duties as may be assigned from time to time by the President or by the Board of Directors. In the absence of the President, or in the event of the President’s inability or refusal to act, the Vice President/President-Elect shall exercise the powers and perform the duties of the President.

Section 7. Secretary/Treasurer
The Secretary/Treasurer shall keep, or cause to be kept, the minutes of all meetings of the Association. He or she shall be familiar with the Association’s financial policies, investment policies and accounting procedures, and oversee the financial reporting of the Association. He or she shall consult with the Executive Director and independent auditors as necessary in order to make a full and complete report at such times as the Board of Directors may desire. The Secretary/Treasurer shall preside at all meetings of the Finance Committee and shall also perform such duties as may be assigned by the President or by the Board of Directors. Duties of the Secretary/Treasurer may be delegated in whole or in part to the Executive Director.

Section 8. Executive Director
The administration and management of the day-to-day operations of the Association shall be performed by a salaried staff head approved by, and directly responsible to, the Board of Directors, with the title of Executive Director. He or she shall be the chief executive and operating officer of the Association, with responsibility for the management and direction of all operations, programs, activities and affairs of the Association, and shall function within the framework of policies and procedures determined by the Board of Directors. He or she shall have the authority to execute contracts on behalf of the Association, as approved by the Board of Directors. The Executive Director may be assigned responsibility for coordination of the Association’s budget, expenditures, funds and records, and shall perform such other duties as may be assigned from time to time by the Board of Directors.

Section 9. Bonding
Any person entrusted with the handling of funds or property of the Association, shall, at the discretion of the Board of Directors, furnish, at the expense of the Association, a fidelity bond approved by the Board, in such amount as the Board shall prescribe.

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Article IX

COMMITTEES

Section 1. Establishment of Committees
Standing and ad hoc committees not having and exercising the authority of the Board of Directors in the management of the Association may be designated by a resolution adopted by a majority of the directors. To achieve the objectives of the Association, the Board of Directors may at its discretion establish organizational units to serve the interests of its membership, including professional interest sections and special interest committees, which shall provide educational opportunities in specialty areas of the culinary profession. The Board may also appoint specialized advisors, an Advisory Council or other honorary groups. The terms of appointment and expectations of service for any advisory or honorary group shall be determined by the Board of Directors.

Section 2. Committee Membership 
Except as otherwise provided by these Bylaws, the President of the Board of Directors shall, with the approval of the Board of Directors, appoint the chair of each committee. Each chair will serve for a period of one year, beginning July 1 with the option of reappointment for an additional one year term by the succeeding President. The Chair of each committee shall appoint the other committee leaders in consultation with the President, other appropriate Directors and/or staff. Each committee shall consist of at least three members. Unless otherwise provided for in these Bylaws, any committee designated by the Board of Directors may include as full voting members of such committees, Directors or Officers of the Association. Each committee shall have power to the extent delegated to it by the Board of Directors. Each committee shall periodically submit a report of its activities to the Board of Directors.

Section 3. Audit and Finance Committee
The Audit and Finance Committee shall consist of the President, Vice-President/President-Elect, Secretary/Treasurer, Executive Director and at least one other Board member appointed by the President. The Secretary/Treasurer shall serve as Chair unless a different person is designated Chair by resolution of the Board. The Executive Director shall annually prepare a budget detailing the projected revenues and expenditures for the Association for the coming fiscal year and submit it to the Finance Committee for review. The committee will review and revise the projected budget and shall submit final budget recommendations to the Board of Directors at its first meeting of each new fiscal year.

Section 4. Nominating Committee
The Nominating Committee shall consist of five voting members appointed by the President and ratified by the Board of Directors at or before its October-November meeting. Not less than four (4) months prior to each annual membership meeting, the Nominating Committee shall select two candidates for each vacant or potentially vacant elected position.

Section 5. Ethics Council
The Ethics Council shall be responsible for investigating complaints of unethical policies, procedures or actions by or against an IACP member and may recommend action as warranted to the Board of Directors.

Section 6. Committee Meetings
Unless otherwise provided for in these Bylaws, a majority of the members then serving on a Committee constitutes a quorum for the meeting of the Committee and the vote of a simple majority of those present at a meeting at which a quorum is present constitutes an action of the Committee. Each Committee shall determine and schedule the number of meetings it will hold each year.

Section 7. Resignation and Removal of Committee Chairs
Any committee chair may resign at any time by giving written notice to the President of the Association. Such resignation shall take effect at the time specified in such notice and the acceptance of such resignation shall not be necessary to make it effective. Any committee chair may be removed by a two-thirds vote of the full Board of Directors.

Section 8. Vacancies 
Vacancies in the chairmanship of any committee may be filled by appointment made in the same manner as provided in the case of original appointment.

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Article X

AWARDS AND RECOGNITION

Section 1. Overview
The Association may create or promote various award and recognition programs designed to further the mission and purpose of the Association. The Board of Directors must establish policies and procedures for the operation of these programs and has the authority to eliminate or discontinue any award program when doing so serves the best interest of the Association. Neither the Board nor its individual members shall have any role in the selection of award winners or recipients. The chairman of each awards committee shall be selected and shall hold office in the same manner as other committee chairs. The Board of Directors shall have sole and absolute authority for selecting sponsors for these programs and for negotiating the terms of said sponsorships.

Section 2. Cookbook Awards
The IACP Cookbook Awards Committee shall annually review food and beverage books, and may select the books deemed best in various categories and select one as the best cookbook of the year.

Section 3. Bert Greene Awards
The Bert Greene Awards honor the late Bert Greene and may be presented annually to recognize excellence in food journalism.

Section 4. Awards of Excellence
Awards of Excellence may be presented periodically to honor those whose outstanding achievements and unending pursuit of excellence embody the highest standards of the Association. 

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Article XI

THE CULINARY TRUST

Section 1. Organization 
The Culinary Trust shall be organized as a 501©(3) not-for-profit corporation as defined by the United States Internal Revenue Code for the purpose of supporting the IACP by soliciting, managing, and distributing funds for educational and charitable work related to the culinary profession.

Section 2. Authority and Responsibility
The governing body of The Culinary Trust shall be its Board of Trustees, which shall have supervision, control and direction of the affairs of The Culinary Trust, its committees and publications. The Trustees shall have full and irrevocable authority to approve all corporate awards, including but not limited to scholarships and grants. However, all receipts and disbursements of The Culinary Trust shall be reported to the IACP Board of Directors annually. Further, enactment of all amendments to the Foundation The Culinary Trust Bylaws or articles of incorporation shall be subject to ratification by a majority vote of the IACP Board of Directors.

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Article XII

MISCELLANEOUS

Section 1. Method of Voting
Voting by the membership on all matters, including amendments to the Bylaws, may be conducted by mail, telephone call, telegram, cablegram, electronic mail, or any other means of electronic or telephonic transmission, provided that each member shall state, or shall submit information from which it can be determined, that the method of voting chosen was authorized by the member. The matter requiring a vote shall be submitted to the members in writing and shall be determined according to a majority of the votes received within four weeks after submission to the members.

Section 2. Fiscal Year
The fiscal year of the Association shall be from July 1 to June 30, or may be fixed from time to time by the Board of Directors. An audit of the books and records shall be made annually by a Certified Public Accountant approved by the Board of Directors and a copy of the audit shall be available in the administrative office for inspection by any member.

Section 3. Conduct of Meetings
All meetings of the Association shall be conducted in accordance with procedures outlined in “Robert’s Rules of Order” unless otherwise determined by a majority vote of the voting members present at a meeting.

Section 4. Indemnification 
The Association may, to the fullest extent now or hereafter permitted by law, indemnify any person made, or threatened to be made, a party to any action or proceeding by reason of the fact that he or she was a director, officer, employee or agent of the corporation, against judgments, fines, amounts paid in settlement and reasonable expenses, including attorneys’ fees.

Section 5. Insurance
The Association shall purchase and maintain liability insurance on behalf of any person who is or was a director, officer, employee or agent of the Association, or is or was serving at the request of the Association as a director, officer, employee or agent of another corporation, partnership, joint venture, trust or other enterprise, against liabilities asserted against and incurred by him or her in such capacity, or arising out of his or her status as such, provided that the scope of such coverage shall be limited to that reasonably available under a standard director and officer liability insurance policy.

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Article XIII

AMENDMENTS TO THE BYLAWS

Upon proposal by the Board of Directors, these Bylaws may be altered, amended or repealed in whole or in part (a) by a majority vote of the members of the Association who are entitled to vote and who are present and voting at any duly called meeting of the membership provided that a copy of any amendments proposed for consideration shall be mailed to each member at least 30 days before the date of such meeting; or (b) by approval of the members through mail vote in accordance with the provisions of Article XII, Section 1.

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Article XIV

LIMITATION OF LIABILITIES

Section 1. Limitation of Authority
Nothing herein shall constitute members of the Association as partners for any purpose. No member, officer, agent or employee of this Association shall be liable for the acts or failure to act on the part of any other member, officer, agent or employee of the Association. Nor shall any member, officer, agent or employee be liable for his or her acts or failure to act under these Bylaws, with the exception of acts or omission to act arising out of his or her willful misfeasance.

Section 2. Legal Compliance
It has always been and is now the fixed and unalterable policy of the Association to comply at all times with all federal, state and local statutes, ordinances, rules and regulations pertaining to the Association, including but not limited to anti-trust laws. No member, director or officer of the Association shall do, omit to do, or have the power to do any action the effect of which constitutes a violation by the Association of any anti-trust law.

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Article XV

DISSOLUTION OF THE ASSOCIATION

The Association shall use its funds only to accomplish the objectives and purposes specified in these Bylaws, and no part of said funds shall inure, or be distributed, to the members of the Association. On dissolution of the Association, any funds remaining shall be distributed to one or more regularly organized and qualified charitable, education, scientific or philanthropic organizations to be selected by the Board of Directors.

Last revised and approved: 11/1/2011

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Updated Bylaws

Membership & Benefits

IACP offers six levels of membership with unique benefits. Choose the one that's right for you or your company, and start experiencing the advantage of IACP membership 365 days a year.

| Professional |  Emerging Pro | Cooking School | Small Business | Corporate | Emeritus |

Membership Benefits:

No matter which membership level you choose, you can count on the following benefits year-round:

Exclusive Networking

  • Access our members-only directory, with thousands of culinary professionals listed from around the world.
  • Our 11 interest sections let you connect meaningfully with industry professionals in your field.  
  • Join a conversation on the member forums, or post a question to get some expert advice. 

IACP Connect 

  • Our peer-to-peer mentoring program lets you take advantage of the wealth of knowledge that IACP members have to offer. 

Discounts

  • Enjoy special discounts on appliances, travel packages, education and more. Offer your own services at a discount to fellow members and watch your business grow! 

Speaker Series 

  • Our online educational webinars are conducted throughout the year, with expert speakers weighing in and taking your questions.
  • All of our Speaker Series are recorded and archived online. Explore the archives and hundreds of presentations at your leisure.

Events

  • Our members-only annual conference draws together the best and the brightest in the industry for three days of food, classes, culinary tours and networking.
  • Join a regional event to meet local members throughout the year.  

Newsletters

  • Our quarterly e-zine Frontburner brings you news, stories, and events from IACP. 
  • Enjoy newsletters from our different interest sections on topics like digital media, photography, and culinary tourism. 

Job Bank

  • Search our job bank to find the next step in your career or post your resume for extra exposure
  • FInd the right candidate for your job opening by posting a listing in the job bank.  

Marketing 

  • Get a special price on advertising to IACP members including customized eblasts, website ads, and more! (Applies to only select memberships). 

Membership Levels, In a Nutshell

  Level/
  Benefits
Who? Annual Dues/New Member Fee* Join Now!
  Professional      For an individual whose primary business activity is in the culinary arts. $230/$50

Online
Form

  Emerging
  Professional      
For an individual who is a full-time or part-time post-secondary student pursuing a culinary or related degree, or who has taken a culinary position for the first time within the past two years. Membership at this level is limited to two years. $85/$0

Online
Form

  Cooking
  School
An institutional membership for vocational or avocational schools that provide instruction in cooking and the culinary arts. Two individuals may be listed as members. $370/$50

Online
Form

  Small
  Business
For small, entrepreneurial businesses whose culinary products or services are marketed on a local or regional scale. Two individuals may be listed as members. $430/$50

Online
Form

  Corporate For corporations that produce or promote
food and cooking products. Five
individuals may be listed as members.
$1005/$100

Online
Form

  Emeritus For an individual who has been an IACP member for a minimum of 10 consecutive years, retired, and reached the age of 60. $110/$0

Online
Form

* The new member initiation fee is a one-time payment provided your membership does not lapse more than a year.

For more information, email IACP Member Services at membership@iacp.com or call 855-738-IACP (4227) / (866) 358-4951.

| Professional |  Emerging Pro | Cooking School | Small Business | Corporate | Emeritus |

FAQ

More questions about IACP, the benefits of membership, or how to sign up or renew? Get a quick rundown of the facts here. 

Q: What is IACP? And what is its mission?

A: IACP is a worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community. Since its inception in 1978 as a small group of cooking school owners and instructors, IACP has served to connect culinary professionals with the people, places, and knowledge they need to succeed. Now with nearly 3,000 members from 32 countries, IACP is the only culinary organization of its kind, serving professionals across the globe and from all walks of culinary life. Read more about IACP's illustrious past and major milestones over the years.

Q: Who belongs to IACP?

A: Culinary professionals from every discipline - food writers, chefs, restaurateurs, stylists, food producers, you name it! Further, you'll find professionals at all stages of their careers, from those just starting out to some of the industry's most renowned veterans, including founding members Jacques Pépin and Anne Willan. Our diverse membership is the core strength and benefit of belonging to IACP. There's no shortage of expertise within our ranks, and you'll always find members eager and available to lend knowledge and advice.

Q: What are the requirements for membership in IACP?

A: The only requirement is that your primary source of income come from a food-related business - unless you're just starting out and qualify as an Emerging Professional, or are a retired IACP member who qualifies for Emeritus membership.

Q: What are the benefits of membership?

A: There are many, not the least of which is networking with our 3,000 talented members! IACP offers an array of educational experiences to facilitate learning and growth year-round, including interest sections; a monthly Speaker SeriesCertified Culinary Professional (CCP) credentialing; Annual Conference, regional, and local events; and a prestigious annual awards program that recognizes the most accomplished in the industry. But career growth isn't the only benefit of joining IACP. Many would say that developing lasting friendships – the type that come from shared memories around the table - is the best part of being a member.

Q: How much does membership cost?

A: We have six membership levels, and costs vary with level:

Benefits vary with each level as well. Click on the links above for more details.

* All initiation fees are one-time provided your membership does not lapse more than a year.

Q: Are mailing lists available to members?

A: Yes. Members can order mailing lists pre-printed on labels. Mailing lists do not include phone numbers or email addresses. Allow 5 to 10 days for processing. Interested? Sign in and complete the order form here.

Q: How does the member dues cycle work ?

A: The IACP annual dues cycle runs from July 1 through June 30. Your membership dues will be prorated based on the date you join. For example. if you join on Sept 1, the amount due will be based on membership from Sept. 1 to June 30.

Q: Will you send me an email renewal notice?

A: Absolutely! Everyone needs a reminder. Be sure to renew on time to ensure that your membership remains active and you don't miss out on any of the many IACP benefits available throughout the year.

Q: Why am I required to pay another initiation fee if my membership has lapsed for a year or more?

A: There are additional administrative tasks required to reactivate a lapsed account, such as reopening or setting up new profiles on the website and in our membership database. The fee helps cover these costs, and also encourages members to stay current to avoid a lapse in benefits. If you have additional questions, contact IACP Member Services at membership@iacp.com.

Q: Will I be notified when my new member application or renewal form is received?

A: Yes. When you renew online, you receive immediate confirmation electronically. IACP accepts all major credit cards, and you also have the ability to mail a check to IACP for payment.

Q: Can I change my membership level?

A: Yes. You can change your membership level at any time during the year. Simply contact Member Services at membership@iacp.com. Click here to review the benefits associated with each level before you call.

Q: Why am I being asked to update my member profile when I join or renew my membership?

A: Because we want to have the most up-to-date member directory possible. One of the most valuable benefits of membership is our member directory so it needs to be current. If you have any problems or questions updating your profile, please contact Member Services at membership@iacp.com at any time.

IACP Member Services can also be reached by calling 855-738-IACP (4227) or (866) 358-4951 toll free.

Karin Endy

The Culinary Trust Representative; Liaison to Food History, Food Policy, and Kids in the Kitchen Sections

Karin is the owner of Edible Resources, a consulting company that assists non-profits and food companies with education and sustainability matters. Prior to Edible Resources, she served as Associate Dean of Students and General Counsel at The French Culinary Institute.

Karin holds a Grand Diplome from The French Culinary Institute (FCI) and received her JD from Brooklyn Law School, where she published with the Environmental Law Society and received the Edward V. Sparer Public Interest Law Fellowship for work on environmental law and policy. Karin is Chair of The Culinary Trust, and a member of New York City Greenmarkets’ Farmers and Citizens Advisory Committee. She was the owner of a fine dining restaurant serving seasonal local foods. Her clients include the International Culinary Center, illycaffe, and The French Culinary Institute.

Nathan Fong

Director, Programs & Education Division Co-Chair, Food Photographers & Stylists Section Liaison; Awards Program Co-Liaison

Born and raised in Vancouver and a commerce graduate from the University of British Columbia, Nathan has become one of Canada’s culinary ambassadors through his various media outlets, as well as one of the country’s top food stylists. 

Nathan celebrates his 20th anniversary this year as a regular contributor to the Canadian network GlobalTV’s Saturday Morning News, where his cooking segments “Saturday Chef” and “Fong on Food” have some 300,000 weekly viewers. 
 
He is also a food columnist for The Vancouver Sun and a contributing editor for EAT Magazine and Taste Magazine, and has had articles in Fine Cooking, Cooking Light, Bon Appétit, Men’s Health UK, and The National Post, one of Canada’s national newspapers. His other television segments have included BBC, Sky Television, and The Discovery Channel, all from the UK, as well as the Food Network, in the US, Canada, New Zealand, and Australia. He is a frequent contributor to Canada’s national radio CBC as one of the network’s food specialists.
 
He was Co-Chair and on the Board of Directors for Vancouver's Taste of the Nation (1995 to 1998), that promotes hunger awareness, as well as a charter member of the IACP Food Photographers & Stylists interest section. Celebrating his 20th year as an IACP member, he has also been on the IACP Cookbook Awards Committee and a presenter at the 1997 IACP Cookbook Awards. Nathan was the recipient of the 1998 IACP Award of Excellence in Food Styling. This was the inaugural award given for this culinary art. 
 
He was also Co-Chair of the XIX Food on Film Conference, which was held in Minneapolis in 2003. In June of 2002, he was selected as one of the "Top 10 Food Trendsetters of the Future in Canada" by the Canadian national newspaper, The Globe and Mail. Since 2004, he has been chair of the Passions charity event, which is the signature gala for the Dr. Peter Centre in Vancouver, which provides comfort care for people living with HIV/AIDS. Because of this, Nathan was nominated for the 2006 Gemini Humanitarian Award and received the 2007 BCPWA Philanthropy Award. 

Ken Rubin, CCP

Director; Programs & Education Co-Chair; Chefs, Restaurateurs, & Sommeliers Section Chair; Video Assets Task Force Chair

Ken has always been consumed by food and cooking. As a child, his family helped cultivate his curiosity in the kitchen by allowing his exploratory antics to go unchecked. By age thirteen, he had catered his own bar mitzvah and read Larousse Gastronomique cover to cover.

Born in Berlin and raised in New Jersey, Ken’s family later moved to New Mexico where he developed an interest in Latin American culture and cuisine. While attending Colorado College, he studied culinary arts in Oaxaca, Mexico and began cultural studies of the contemporary and indigenous cuisines of the Americas. While in college, Ken worked as a freelance caterer and food researcher for the Smithsonian Institution.

After graduating, he attended the University of Texas at Austin where he pursued advanced studies in the anthropology of food. During this time, Ken worked as an artisan goat cheese maker at the largest raw milk dairy in Texas. He served as a faculty member at the Center for World Indigenous Studies from 1999 to 2001, where he developed and facilitated workshops on culinary culture in Jalisco, Mexico.

Upon completing a master's degree in anthropology, Ken co-founded International Foodworks, a food research and training organization. He served as the food editor and restaurant critic for Austin Monthly magazine for three years. Later, Ken worked under acclaimed Texas chef and restaurateur David Garrido and was invited to serve on the Board of the Sustainable Food Center in Austin.

In 2002, Ken began working for Le Cordon Bleu Schools North America as a chef instructor at the Texas Culinary Academy. In January 2004, he relocated to Chicago to serve as the Associate Education Manager for Le Cordon Bleu Schools North America where he supported the educational mission in a network of 13 culinary schools. From 2006 to 2008, he served as Director of chefs.com, and from 2008 to 2011, he was the Director of the International Culinary School at the Art Institute of Portland. Currently, he serves as the Vice President of Rouxbe Cooking School, an online cooking school that has provided quality culinary instruction to 130,000 students in over 170 countries.

Ken has been a member of IACP since 2000. He achieved the Certified Culinary Professional (CCP) designation in 2005 and, in his years on the Board, has served as Chair of the Certification Committee, on the Program Committee for the 2008 New Orleans Conference, and as Program Chair of the 2010 Portland Conference. Prior to joining the Board, he also served the organization as a member of the Website Redesign and Membership Development Task Forces.

He lives, cooks, and eats in Portland, Oregon with his wife Liz, and their two sons Gabriel and Benjamin.

Raghavan Iyer, CCP

Chairman of the Board

 A Bombay native, Raghavan is a cookbook author, culinary educator, spokesperson, and consultant to numerous national and international clients including General Mills, Bon Appétit Management Company, Target, and Canola.  

Host of Emmy® winning documentary Asian Flavors, Bombay-native Raghavan Iyer, a Certified Culinary Professional, and a member and now Past-Chair of The International Association of Culinary Professionals, has acquired degrees in Chemistry (Bombay University), Hotel, and Restaurant Management (Michigan State University).  He is a cookbook author, culinary educator, spokesperson, and consultant to numerous national and international clients including General Mills, Bon Appetit Management Company, Target, and Canola.  

He helped launch an Indian Meals program for Bon Appétit Management Company and trained all their chefs across the United States in Indian cuisine and Global Vegan Cuisine through 35+ national workshops.  He helped design a shelf-stable, Indian, ready-to-eat meals for Target’s Archer Farms brand. Most recently, he was named a 2008 Sustainable Seafood Ambassador for the prestigious Monterey Bay Aquarium.  He was the culineer for an upscale/casual Indian-themed restaurant. Most recently he launched a line of roasted spice blends (www.turmerictrail.com) that sells online as well as some high-end retailer partners.

He is the author of Betty Crocker’s Indian Home Cooking (Wiley, 2001), The Turmeric Trail: Recipes and Memories from an Indian Childhood (St. Martin’s Press, 2002) - 2003 James Beard Awards Finalist: Best International Cookbook, and 660 Curries (April 2008, Workman Publishing, New York).  660 Curries has been shortlisted among the top cookbooks for 2008 by National Public Radio, the New York Times, Boston Globe, and Food and Wine Magazine (among many others).  The book has been named 2008 Best Asian Cookbook in the USA by World Gourmand Awards. 

His fourth book Indian Cooking Unfolded (Workman Publishing, New York) was released August 2013 to critical and public acclaim and was in the top cookbooks for 2013 in the Boston Globe, National Public Radio, and The Splendid Table, among others. It was a finalist for an IACP Cookbook award in 2014.  He was a contributor to a historical book with recipes for the Minnesota Historical Press Asian Flavors (Fall 2012) as well as host for its PBS-affiliate produced documentary based on that book, which won an Emmy® 2013.

His app for ipad with video, Raghavan’s Indian Flavors, is available through ITunes.  He received the highly coveted 2004 International Association of Culinary Professional’s Award of Excellence (formerly the Julia Child Awards) for Cooking Teacher of the Year, and was a Finalist for a 2005 James Beard Journalism Award as a contributing writer for EatingWell Magazine.

His numerous articles have appeared in national food publications and online media like Zester Daily, Cooking Light, Fine Cooking, Saveur, Weight Watchers Magazine, Cooking Pleasures, and the internationally renowned literary food magazine Gastronomica.

Iyer is co-founder of the Asian Culinary Arts Institutes, Ltd., an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia.  He is President-elect of the Board of Directors for the International Association of Culinary Professionals and also a frequent judge for the cookbook awards for the prestigious James Beard Foundation.  

An accomplished and prolific culinary instructor at many international, national, and local venues, including the International Association of Culinary Professionals’ Annual Conferences in Phoenix, Minneapolis/St. Paul, Montreal, Dallas, Seattle, and Chicago. With over 30 years of experience in the hospitality industry, Iyer is also fluent in more than six languages. Annually, he leads food and cultural tours to India.

He has appeared in hundreds of radio and television shows across the United States and Canada including National Public Radio’s All things considered, Martha Stewart Radio, The Splendid Table (national public radio show with Lynne Rossetto Kasper), WGN Morning News (WGN Chicago), Good Day Atlanta (WAGA TV - Fox Affiliate), Good Day Tampa (Fox Affiliate Tampa), The Morning Show (KARE 11 – NBC Affiliate in Minneapolis/St. Paul), and the Vicki Gabereau Show (national Canadian television talk show).

Margaret Bradley-Foley

Director; Marketing Division Co-Chair, Sponsorship/Corporate Relations Oversight; Marketing Communicators Section Liaison

In her 18 years of marketing communications experience, Margaret has developed a strong track record of contributions in advertising, consumer marketing, and brand management within the consumer packaged goods, retail, and service industries.

Her first efforts involved the development of integrated strategic advertising and marketing communications programs for new and existing brands while in the advertising industry for worldwide agencies Darcy Masius Benton & Bowles and Foote Cone & Belding in San Francisco. In these endeavors, Margaret brought innovation and passion to ensure her clients were relevant and well represented with the consumer. She then moved to manage the marketing communications and public relations efforts on the client side for Qantas Airways, Boston Market, and Safeway, Inc., demonstrating a keen ability to get results.

Since resigning from her position at Safeway in 2008, Margaret formed Bradley-Foley Communications where she helps food and beverage clients develop marketing and public relations strategies.

Margaret and her husband Jim live in the Sonoma County wine country where they make olive oil and grow grapes for their new boutique winery, Petrichor™, featuring Rhone style red wines. They enjoy traveling to Europe and the UK to visit family; gastronomic restaurants; cooking; growing fruits and vegetables in their garden; and foraging for chanterelles, matsutakes, candy caps, and other gifts of nature so that they can entertain guests with the full bounty of their land. Consequently, their two new rescue dogs, Cora and TJ, seem to have adjusted rather quickly to the abundance of leftovers. 

Prior to her election to the IACP Board in 2010, Margaret served as the Corporate Relations & Sponsorship Development Committee Co-Chair. She remains actively involved in corporate relations in her current capacity on the Board.

Meredith Deeds

Executive Director

Meredith's culinary career started at a young age in her mother’s San Diego restaurant where she was put to work in every department from dishwashing to cooking. That experience cemented a lifelong love of good food, as well as a lingering dislike for dishwashing.  

Meredith has spent the last 15 years writing and teaching about food all over the country. She has co-authored four cookbooks with Carla Snyder, including the James Beard finalist The Big Book of Appetizers (Chronicle Books), The Mixer Bible (Robert Rose, Inc.), The Take-Out Menu Cookbook: How to Cook In the Foods You Love to Order Out (Running Press), and 300 Sensational Soups (Robert Rose, Inc.).

Her work has appeared in various magazines and newspapers such as Bon Appétit, FamilyFun MagazineCooking Light, Prevention, Chile Pepper, Better Homes and Gardens, The Cleveland Plain Dealer, and The Dallas Morning News. She also has a bimonthly column in Better Health and Living magazine.

Over the years, she has taught a wide range of cooking classes, which have included everything from general cooking technique courses to ethnic cuisines such as Mexican, Thai, and Italian. She has taught in many cooking schools around the country, including Sur la Table, Whole Foods, and Central Market, to name a few. Her bachelor’s degree in business from San Diego State University has benefited her career in countless ways, but no more so than when she began Kitchen Counter Points with co-author Carla Snyder. This company specialized in corporate culinary team building, handling groups as large as 200 or as small as 10, and combining current business strategies and culinary techniques to create unique and fun bonding experiences.

Like most people in the culinary industry, Meredith’s career has touched on many aspects of the business - from working in restaurants and writing for newspapers and magazines to teaching in cooking schools, writing cookbooks, and starting new business ventures. Through it all, she has benefited from the education and networking opportunities provided by IACP.

Meredith has been a member of IACP for 13 years and, in November 2011, joined IACP staff as Acting Executive Director. Prior to serving in this capacity, she was a member of the Board of Directors for three years, where she served as Membership Division Co-Chair, Publications Committee Chair, and liaison to various interest sections.

Cynthia Glover

Immediate Past President, Nominating Committee Chair, Culinary Tourism Section Liaison

Building on a career that combined corporate marketing with editorial writing, Cynthia founded Smart Works, A Marketing Company, in 2003. Smart Works creates communications plans, collateral, advertising, and PR programs for culinary and other clients.

Smart Works' clients include Wegmans Food Markets, Harrah’s Entertainment, McCormick & Company, and The Oceanaire Seafood Room.

Prior to starting Smart Works, Cynthia served as Food and Wine Editor and Chief Restaurant Critic for Baltimore magazine. Her writing has appeared in The New York Times, Vegetarian Times, The Baltimore Sun, and other publications. She also worked for 15 years in marketing as a communications consultant for such corporate clients as Johns Hopkins Medical Institutions, US Airways, DuPont, Bennington, and Nova Pharmaceuticals.

Cynthia served as Host City Committee Chair for the 2004 IACP Annual Conference in Baltimore and has also chaired the Food Writers, Editors, & Publishers section. She was elected to the Board of Directors in 2005 and again in 2007, and has served on or chaired numerous committees during that time, including the Audit & Finance Committee and Branding Task Force. From 2010 to 2011, she served as President of IACP.

Julia M. Usher

President-Elect; Annual Conference Chair; Culinary Trust Liaison; Cooking Schools & Teachers Section Liaison

Many moons ago, Julia cultivated her budding baking skills by riding the apron strings of her mom – an ardent home cook with a big sweet tooth. By the age of 12, while other kids were tinkering with their Easy-Bake ovens, Julia was wowing family with lavish desserts.

Julia worked as a nuclear reactor systems engineer and management consultant after graduating from Yale in 1984, but even while climbing the corporate ladder, she never put aside her appetite for baking. In 1994, Julia decided to turn her passion into her profession by enrolling in the Cambridge School of Culinary Arts. She graduated valedictorian, receiving the coveted M.F.K. Fisher Prize for outstanding scholarship in 1996. One year later, she opened AzucArte, a boutique bakery widely lauded for its wedding cakes that tasted as wonderful as they looked.

Julia now satisfies her overactive sweet tooth with food writing and styling. She is Contributing Editor at Dessert Professional, a 2008 James Beard Foundation Journalism Awards finalist, and an entertaining consultant, party producer, and prop stylist for St. Louis AT HOME magazine. Her work, both written and edible, has appeared in Vera Wang on Weddings, Bon Appétit, Fine Cooking, Better Homes and Gardens, Mary Engelbreit’s Home Companion, Gastronomica, and nearly every national bridal magazine.

In 2009, Julia released her first book, Cookie Swap: Creative Treats to Share Throughout the Year (Gibbs Smith), which subsequently won three prestigious Cordon d’ Or Awards, including one for Best in Competition. Never one to rest on her laurels, she is now feverishly promoting her second book, Ultimate Cookies (Gibbs Smith, 2011), an inspirational collection of cookie art projects.

Julia has been an IACP member for seven happy years. Prior to joining the Board, she served as both Vice Chair and Chair of the Food Writers, Editors, & Publishers section. She also served for three years on the Website Redesign Committee and was a driving force behind the current look and feel of iacp.com. She is a founding member of the St. Louis chapter of Les Dames d’ Escoffier International and a three-time President of the St. Louis Culinary Society. In addition to her degree from Yale, Julia holds a master’s degree in mechanical engineering from the University of California, Berkeley, and an MBA from Stanford. 

When not baking, writing, or attending IACP meetings, she raises grass-fed cattle with her husband on a 120-acre farm in rural Missouri and enjoys her home-away-from-home in the fishing village of Stonington, Maine.

For more information, visit Julia at juliausher.com.

Doug Duda

President; Special Recognition Awards Committee Chair

Doug Duda is the founder of DemoGraph, a consultancy that helps clients apply the sizzle of the culinary world to their brand aspirations.

Email Doug

His work over the past 25 years stretches from business plan development for the Food Network start-up to creation of Astor Center, Miami Culinary Institute, and other state-of-the-art food and beverage event and education centers around the country.

Doug is the producer and host of the A&E International television series, The Well-Seasoned Traveler, devoted to the exploration of world culture through food and drink. He has also produced and hosted live culinary travel showcases for the Miami Herald, Boston Globe, and Atlanta Constitution, as well as Taste Of The World, the country¹s largest culinary travel showcase, for The New York Times.

Doug¹s culinary stations include the Spiral Restaurant in Miami (1972), the Pato Rojo in Punta Umbria, Spain (1975), and the original Legal Seafoods in Cambridge, Massachusetts (1978). He was a personal chef during graduate school (1983 to 1985) and created and ran The Bee, a prototype food service for residential communities, in Miami Beach (1997).

He received a law degree at Boston University and an MBA at Harvard Business School, and his food-focused consulting practice has performed work for Food Network; Copia: The American Center for Wine, Food, and the Arts; Wild Thymes specialty foods; Astor Wine & Spirits; and a number of venture capital firms seeking advice on food and beverage industry investments.

Doug serves as a member of the Board of the Northeast Organic Farming Association in New Jersey, and is an active chef educator in schoolyard gardens and farm-to-fork programs around the country. He is also a Board member and Secretary of the American Friends of the Oxford Symposium, as well as a regular symposiast.

Doug became a member of IACP in 2002 and Chair of the Food History section in 2006. Doug has also served IACP as the Audit & Finance Committee Chair and the Strategic Alliance Task Force Co-Chair.

Cynthia Nims

Nominating Committee Chair; Nutrition & Food Science Section Liaison

Cynthia is a food writer and lifelong Northwesterner. Whether cooking in her mom's kitchen, eating grilled oysters on a San Juan Island beach, or plucking huckleberries while hiking the Olympic Mountains, she reveled in growing up with great food.

After graduating from the University of Puget Sound (Tacoma, Washington, USA) with a Bachelor of Science degree in mathematics and a second major in French literature, Cynthia followed her dreams and went to France to study cooking at La Varenne Ecole de Cuisine. There, she received the Grand Diplôme d’Etudes Culinaires and worked on numerous cookbooks with the school’s president, Anne Willan. These titles included ten in the Look & Cook series, Great Chefs and Their Recipes, and Château Cuisine. Cynthia is the author of ten cookbooks. Her most recent are Salmon (Graphic Arts Center Publishing Company, May 2005), the fourth in her Northwest Homegrown Cookbook Series; Rover's: Recipes from Seattle’s Chef in the Hat (Ten Speed Press, October 2005) with chef Thierry Rautureau; and Gourmet Game Night (Ten Speed Press, 2010).

Cynthia has also contributed content on Northwest cuisine to Williams-Sonoma’s Savoring America and to Culinaria: The United States, and has served as an editor on such projects as Cooking for Dummies (Volume 2). Previously Editor of Simply Seafood magazine and Food Editor of Seattle Magazine, Cynthia is now a contributor to Cooking Light, Alaska Airlines Magazine, Sunset, and other magazines. Her feature story “New York by Northwest ,” a profile of chef Mario Batali’s Northwest roots for Alaska Airlines Magazine, won her a first place prize in the 2006 Society of Professional Journalism awards. In addition to her involvement with IACP, she is an active member of Les Dames d’Escoffier.

Cynthia's blog, Mon Appétit, can be found at cynthianims.com/blog.

A Message from the President

Whether you’re new to working in the world of food or a seasoned culinary professional who’s looking for ongoing education and inspiration, IACP offers an ideal environment in which to further your career.

I’m not sure what I expected when the calendar turned the page from June 30 to July 1 and I officially stepped from IACP Vice President into Doug Duda’s hard-to-fill Presidential shoes. My heart certainly skipped a beat (being Pres is a big and exciting role, which I take very seriously). But otherwise my first day on the job came and went as it normally does, with a steady buzz of IACP conference calls and emails.

I attribute this relative quietude to a few things: a stronger-than-ever sense of shared vision among our leadership team; a sharp focus on three key strategic priorities; and a management group, ably led by Meredith Deeds, that understands, quite profoundly, our core issues as culinary professionals and the challenges posed by our fiercely dynamic industry. Thank you to everyone – Immediate Past President Doug Duda, the Board of Directors, staff, volunteers, and members – for working so diligently this past year to fortify the IACP foundation. Our balance sheet has been cleared of long term debt; our membership renewals are tracking ahead of last year; and we’re entering a period of unprecedented stability that provides opportunity, for the first time in my history on the Board, to build both member benefits and necessary cash reserves.

But stability does not equal stasis! Oh, no! Expect to see continued change this year. (If you don’t know me yet, you soon will – I’m not one who likes to sit still!)

First and foremost, I’ll be working closely with Meredith and the Board of Directors to tune our roles and responsibilities and to flatten our organizational structure for maximum responsiveness and efficiency. If you’ve got a great idea, I want you to confidently bring it forward, trusting that it will get our attention and come to fruition faster than ever. To this end, we’ve been strengthening our section/committee chair and Board liaison relationships – by reinstituting quarterly leadership meetings and reporting, among other things – to ensure that the good ideas get into the pipeline and speedily make their way through approval processes. We also recently launched a special events task force, spearheaded by Board member David Bonom, whose charter is to quickly streamline approval procedures surrounding regional and grassroots events.

In addition to shortened response times, our Board and staff need to move more nimbly from concepts and plans to real, measurable results that deliver to members’ expressed needs. Thanks to your candid feedback in our last member survey and over the years, the Board’s directives are pretty darn clear: we need to offer more affordable ways for our members, all around the globe, to connect, learn, and network 365 days of the year. Though annual conference has been career- (even life-) changing for some, it’s simply not enough for all. I’m pleased to report: we’re already making strides in extending year-round value through our just-launched IACP Connect program, our international culinary experiences, and a rapidly expanding list of proposed regional events for this year. (FYI: There are five or six such events now in the hopper! First up, a collaboration between our Cooking Schools & Teachers interest section and the Atlanta Food Expo, slated for October!) We’ve also budgeted to expand our video assets to allow those who can’t attend events to still reap the rewards online.

Lastly, let’s talk “transparency.” IACP is only ever as strong as the volunteers who love it and work to improve our collective experience year after year. I want you to know about our inner workings, both our victories and our challenges; I want you to know how to get involved; and, most important, I want your IACP volunteer experiences to be fun and infinitely rewarding. I encourage you to visit our new business and leadership area on our site to stay up to date on everything that’s happening organizationally.

I’m also throwing open my doors to ongoing dialogue about how to enhance your IACP membership (just email me!). Beware, you may find a little messiness inside those doors, particularly as I get my bearings in my new role, but you will always find me there, expectant, willing, and happy to answer your questions, be your IACP guide, and serve you in the best way I can.

Cheers! Here’s to a productive new fiscal year!
Sincerely,

 

Julia M. Usher, IACP President

sweetlife@juliausher.com


Sections & Committees

IACP's 13 interest sections and operational committees are organized under the Board of Directors and three divisions: Membership, Programs & Education, and Marketing. 

| Board Committees| Membership | Programs & Education | Marketing

Whether you're a new or veteran member, the best way to connect with other IACP members and resources is to join one or more of our interest sections and committees. To view our latest section and committee volunteer opportunities, click here. Or feel free to contact any of the Chairs below to offer your help. 

But wait! What's the difference between a section and a committee? And why might you join one or the other? Click here for answers, or here for more about each interest section, before reaching out.

Board Committees

Committee

Leadership

Executive Chair: Julia Usher, President
Audit & Finance Chair: Margaret Bradley-Foley, Secretary-Treasurer
Nominating Chair: Doug Duda, Immediate Past President
Ethics Chair: Robin Kline

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Membership Division

Division Co-Chairs: Helen Roberts, Director, Adam Salmone, Director

  Committee/Interest Section

Leadership

  Membership Growth & Development Adam Salomone and Helen Roberts
  Interest Sections LiaisonRaghavan Iyer, CCP, Director
  Cooking Schools & Teachers Chair: C.C. Fridlin 
Vice Chair: Rosemary Rutland
Speaker Series Chair: Cheri Liefeld
Newsletter: Nancy Waldeck
Board Liaison: Albert Schmid
  Culinary Tourism

Chair: Wendy Holloway
Board Liaison: Glenn Mack

  Food History Chair: Tori Avey
Board Liaison: Ken Rubin
  Food Photographers & Stylists Chair: Teri Campbell
Vice-Chair: Mary Valentin
Board Liaison: David Bonom
  Food Policy Chair: David McIntyre
Board Liaison: Ken Rubin
  Food Writers, Editors, & Publishers Chair: Amelia Levin
Co-Chair: Lisa Howard
Secy/Treas: Rinky Bhattacharya
Membership/Communications: Lesley Tellez
Speaker Series: Carla Snyder
Newsletter: Eagranie Yuh
Board Liaison: Kathleen Flinn
 
  Kids in the Kitchen Chair: Melissa Graham 
Vice-Chair: Jill Conklin
Board Liaison: Ken Rubin
  Marketing Communicators Chair: (Open)
Board Liaison: Margaret Bradley-Foley
  Digital Media Chair: Judith Dern
Vice Chair: Stephanie Stiavetti
Speaker Series: Annelies Zijderveld
Newsletter: Tami Ganeles-Weiser
Board Liaison: Jamie Tiampo
  Nutrition & Food Science Chair: Marlisa Brown
Board Liaison: Cynthia Nims
  Test Kitchen Professionals Chair: Selena Darrow
Board Liaison: Helen Roberts

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Programs & Education Division

Division Co-ChairsGlenn Mack, Albert Schmid, Directors

  Committee

Leadership

  Annual Conference Liaison: Julia Usher, President Elect
  Program  Chair (open); Staff liaison: Martha Holmberg, Director of Communications and Content
  Host City Event Logistics Chair Shannon Kinsella
   
  Education Liaison: (Open)
  Education Chair: Carla Snyder
Co-Chair: Trina Kaye
  CCP Certification Chair: Daniel Traster
Vice Chair: Carla Kochel
  Special Events Chair: Ivy Manning
  Awards LiaisonKathleen Flinn and Glenn Mack, Directors
  Cookbook Chair: Shannon Kinsella
  Culinary Classics Chair: Nancy Baggett
  Bert Greene Chair: Sheri Wetherell
  Digital Media Chair: Jane Bonacci
IACP Awards Chair: Francine Wolfe-Schwartz
   
  Photo Contest Chair: Teri Campbell and Mary Valentin
  Publications Chair: Adam Salomone

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Marketing Division

Division Co-ChairsMargaret Bradley-Foley and Kathleen Flinn, Directors

| Board Committees| Membership | Programs & Education | Marketing

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