Learn » The Power of Pinterest for Culinary Professionals: How to Curate Your Food Story

The Power of Pinterest for Culinary Professionals: How to Curate Your Food Story

Tuesday, January 15, 2013

Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speaker:  Janet Helm, MS, RD
Moderator: Carla Snyder
 

Pinterest has become the fastest growing social network in history. This virtual pinboard platform drives more referral traffic on the Web than Google+, YouTube and LinkedIn combined. Pinterest has enabled people to share images and links that tie into their interests, inspirations and passions at a time when the Web is becoming emphatically more visual. The platform has become especially popular for food lovers. Learn how you can use Pinterest both personally and professionally. You'll see how food brands and culinary professionals are successfully using Pinterest, and learn how you can get started on Pinterest or take your pinning to a new level.

About Janet Helm

Janet Helm, MS, RD, is the Chief Food and Nutrition Strategist in North America for Weber Shandwick. She provides strategic counsel to a variety of food and beverage clients, including multiple food and agricultural organizations and many of the country’s best loved brands. She is a nutrition blogger for WebMD and maintains her own blog called Nutrition Unplugged.

She is the co-founder of Nutrition Blog Network, the first aggregator of nutrition blogs that was created with the support of Weber Shandwick. Janet is also the co-founder of "Healthy Aperture," the first online food gallery created and curated by registered dietitians, and is the author of the new book "The Food Lover's Healthy Habits Cookbook" with the editors of Cooking Light.

Janet previously served as a national media spokesperson for the Academy of Nutrition and Dietetics, and was a frequent guest on television, including Today, Good Morning America and CNN, discussing the latest hot topics in nutrition. Janet is an active member of the Academy of Nutrition and Dietetics, International Association of Culinary Professionals, and Les Dames d’ Escoffier International.
As one of the first registered dietitians to break into the field of public relations, Janet has created a specialty in food marketing and nutrition communications. She has been a leader in the intersection of food, nutrition and social media.

About Carla Snyder

Carla Snyder has spent the past 30 years as a caterer, artisan baker, cooking school teacher, food writer and co-author with Meredith Deeds of of 5 cook books. Carla’s latest release for spring 2013 is titled One Pan Two Plates: 70 Complete One Pan Dinners for Two (Chronicle Books). Look for Carla on Facebook, Twitter (carlacooks) and at ravenouskitchen.com, where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

 

Archives

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What’s New in the Appliance World

Date: Thursday, November 6th, 2014
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speakers: Sharon Franke- Good Housekeeping Research Institute; Kim O'Brien - Sub-Zero & Wolf
 

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Non-members register here.

Overview

Come join us for a panel discussion on the future of appliances, and how changes in the industry will affect the way we prepare food. We'll be talking about the changing direction of the appliance industry, as well as emerging trends like integration with smart phones, reducing environmental impact, and much more.

Listen as our experts from Sub-Zero & Wolf, and the Good Housekeeping Research Institute weigh in on discussion points including:

  • Voltage differences. How does 208V differ from 240V in a consumer’s home?  How does voltage affect recipe timing/outcome?
  • What is the protocal for testing cooking equipment and major appliances for the consumer home?
  • Appliance technologies that integrate with other electronics products to improve consumers’ health and productivity while reducing their environmental impact.
  • The networking of appliances with the entire household including the use of Smartphones or tablets,  that allow appliances to communicate with each other, and upport users with shopping and cooking.
  • What are some of the technologies consumers look at beyond ‘basic’ functionality?

Our Speakers

Sharon Franke, Director of the Good Housekeeping Research Institute Appliances and Techonology Department 

Sharon Franke joined Good Housekeeping in 1987. Currently, she is the Director of the Kitchen Appliances & Technology Department of the Good Housekeeping Research Institute. In this capacity, Sharon oversees the testing and reporting on all equipment that is used in the preparation and storage of food. She serves as the Institute’s spokesperson on issues relating to appliances and cooking equipment and often speaks to industry groups.

Prior to joining Good Housekeeping, Sharon worked as a professional chef in several New York restaurants including the Market Bar & Dining Rooms and the Shearson/American Express Executive Dining Room in the World Trade Center. Sharon holds a B.A. from State University of New York at Albany (History) and studied culinary arts and restaurant management at New York City Community College’s Department of Hospitality.

Kim O'Brien, Senior Consumer Scientist at Sub-Zero & Wolf   

Kim oversees the test kitchen, supervising the testing of equipment and appliances produced by Sub-Zero & Wolf including refrigerators and other major appliances. 

 

 

A Day in the Life of “Taste of Home” Test Kitchens

Date: Thursday, October 30th, 2014
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speakers: Sarah Thompson
Moderator: Selena Darrow

Overview

Come join Sarah Thompson, Food Styling and Test Kitchen Manger, as she provides a sneak peek into the test kitchen of Taste of Home Magazine. She'll describe how their test kitchen operates, how they curate and test reader submitted recipes, as well as testing protocol. She'll discuss what defines a successful recipe, and how recipes are prepared and food styled for photography according to their brand guidelines. In addition, she'll cover the various platforms their content is available on and an overview of TOH’s proprietary recipe database.

About Taste of Home

Taste of Home is a multi-platform provider of food, cooking and entertaining content, connecting home cooks with deeply engaging media that express the joy, comfort and community of food made with love. Taste of Home magazine is the #1 cooking magazine in the world, providing the best recipes from thousands of real cooks for the holidays and everyday. www.tasteofhome.com

About Sarah Thompson

Sarah Thompson is the Test Kitchen & Food Styling Manager for the Reader’s Digest Association’s Taste of Home brands. Sarah started her career at Taste of Home about 10 years ago as a Food Stylist.

She continues to style food for photo shoots and media opportunities, when needed, for the brand’s multiple platforms. These platforms include Taste of Home -- the number one food and entertaining magazine in the world, TasteofHome.com, social media venues, special interest publications, and cookbooks.

Today Sarah is responsible for creative direction and leadership of the photo studio food styling team and also leads the Taste of Home test kitchen in the testing of about 2,000 recipes a year from real home cooks across the country.

Sarah’s first stint in the food world in 1995 was as an intern for the Creative Department at the McDonald’s Corp. in Oak Brook, IL. And, just prior to joining Taste of Home, Sarah served as a Technical Advisor for the McDonald’s Corporation and led their advertising agency, DDB, in managing production aspects of McDonald’s national print and TV advertising. She currently resides with her daughter in Milwaukee, WI.

About Selena Darrow

Selena Darrow is a freelance recipe developer for the consumer product goods industry.  Previously, she was the Senior Test Kitchen Manager at Pinnacle Foods/Birds Eye Foods for 5 years.  A lifelong resident of Green Bay, WI, Selena has over 20 years’ experience in the food industry. 

She has been the Chair of the IACP Test Kitchen Professionals Section for the past four years. She lists eating as her favorite hobby, but also enjoys volunteering, spending time with family, and traveling. You can reach her at Selena.Darrow@gmail.com.

 

Cooking Classes in the Round

Date: Wednesday, September 10, 2014
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speakers: Lisa Gross of League of Kitchens and Naama Shefi of EatWith
Moderator: Carla Snyder 

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The League of Kitchens is an immersive culinary adventure in NYC where immigrants teach intimate cooking workshops in their homes, and participants encounter a new culture, cuisine, and neighborhood with every experience. EatWith expands on the New York  adventure by offering home based dining experiences  in international settings such as Barcelona, Milan, Tel Aviv or Sao Paulo. Tune in and discover how these new culinary venues operate and learn to incorporate their success into your culinary programs and classes.

About Lisa Gross

Lisa is the daughter of a Korean immigrant and a Jewish New Yorker. She was raised on one grandmother's denjang-guk and the other's matzoh ball soup. She is the founder and CEO of The League of Kitchens, which was borne out of her passion for New York City, her love of cooking, and her connection to the immigrant experience.

Lisa's projects as an artist, educator, and social entrepreneur create opportunities for learning, connection, and multi-sensory engagement. She is the founder of The Boston Tree Party, a former food writer for the NY Press, and a frequent speaker at universities and conferences. Lisa received her MFA from the School of the Museum of Fine Arts/Tufts University and has a B.A. from Yale University.

About The League of Kitchens

The League of Kitchens is an immersive culinary adventure in NYC where immigrants teach intimate cooking workshops in their homes, and participants encounter a new culture, cuisine, and neighborhood with every experience. This participatory learning / cooking / eating / sharing experience starts with an interactive cooking lesson and leads into a celebratory dinner. Each workshop offers opportunities for meaningful connection and social interaction, cultural engagement and exchange, culinary learning and discovery, and exceptional eating and drinking. 

The League of Kitchens has been featured in the New York Times, the Wall Street Journal, Tasting Table, Serious Eats, the NY Daily News, Daily Candy, and PRI's the World, among others. Conde Nast Traveler called the League of Kitchens "quite possibly the coolest foodie thing to do in NYC whether you're a visitor or local."

 

About Naama Shefi

Naama Shefi is a culinary curator who collaborates with chefs and cultural institutions to create on-trend events. Last year she joined EatWith - a rapidly growing “Airbnb for eating” that brings together amazing home chefs with people longing for unique and authentic food experiences. Together with the EatWith team, she is trying to change the way people eat. Naama is a native Israeli who grew up on a kibbutz eating at a communal dining room.

Up until 2012, she was the Director of Public Programs at the Israeli Consulate in NY. Early on she discovered the wide appeal Israeli food has as a window into its culture. She went on to recruit Israeli food personalities to be nonpolitical ambassadors for her native country. On March 2013, she created the"Kubbeh Project", a pop-up restaurant in the East Village that served Jewish-Iraqi comfort food for 21 days.

About EatWith

EatWith is a community marketplace offering authentic dining experiences in people’s homes around the world. They bring local hosts,with a passion for cooking, together with travelers and locals looking for an authentic and totally new kind of dining experience.

 

Salad Bars, School Gardens, and Farm-To-School in Your School District

Date: Wednesday, August 27th 
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speaker: Ann Cooper
Moderator: Sheila Crye 
 

Join Chef Ann Cooper for a discussion on school salad bars, school gardens and farm to school.  We'll be learning how to integrate all three into school food, how to utilize them to comply with the new USDA Healthy Hunger Free Kids Act and how to change kids' palates.  We'll be considering how to change our children's relationship to food, how to get them to eat more fruits and vegetables, as well as helping them understand the symbiotic relationship between healthy kids, healthy food and a healthy planet.

 

About Ann Cooper

A graduate of the Culinary Institute of America, Hyde Park, NY, Ann has been a chef for more than 30 years. Ann is the author of four books, including Lunch Lessons: Changing the Way We Feed Our Children. Ann's research for and writing of A Bitter Harvest provided a true epiphany for the curious and proactive chef:  no longer could the environmental and health facts be ignored when it came to producing food in this country. Ms. Cooper's career shifted from primarily cooking to a path of cooking, writing, and public speaking – all advocacy work for a healthier food system.

Her focus is now on using her skills and background to create a sustainable model for schools nationwide to transition from processed food-based K-12 school meal programs to a whole foods environment, where food is procured regionally and prepared from scratch. In 2009, Ann founded Food Family Farming Foundation (F3) as a nonprofit, focusing on solutions to the school food crisis. F3's pivotal project is The Lunch Box - a web portal that provides free and accessible tools, recipes and community connections to support school food reform.

 

About Sheila Crye

Sheila Crye directs Young Chefs after-school culinary education programs at the middle school level in Montgomery County, Maryland.  Her work is funded by the local management board and is part of a 21st Century Community Learning Centers program of after-school activities.  She is also a founding member of the Montgomery County Food Council and chaired the IACP Kids in the Kitchen section from 2007-2009.  Her early background is in registered nursing and anthropology.

 

Overview

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Congratulations! You’ve Sold a Book to a Publisher. What Happens Next?

Date: Wednesday, August 20, 2014
Time: 1:30 pm EST, 12:30 pm CST, 11:30 am MST, 10:30 am PST, 6:30 pm GMT
Speakers: Award winning author Andrea Nguyen and Ten Speed editor Emily Timberlake
Moderator: Carla Snyder

Overview

Award winning author of Into the Vietnamese Kitchen Andrea Nguyen and Ten Speed editor Emily Timberlake will discuss the process of working out a contract, the writing of the book, style sheets, pacing, design, photography, staying true to your vision and how to work with the publisher and designers if that vision diverges during the editing process.

About Andrea Nguyen 

Andrea Nguyen is an author, teacher, and consultant whose work interprets traditional techniques and conveys personal stories.

Her writing has appeared in the Wall Street Journal, Los Angeles Times, Bon Appetit, and Saveur, where she is also a contributing editor. Andrea’s landmark cookbooks, Into the Vietnamese Kitchen, Asian Dumplings, and Asian Tofu were selected as James Beard and IACP cookbook award finalists. In 2012, Cooking Light magazine picked Into the Vietnamese Kitchen and Asian Dumplings for its list of the top 100 cookbooks.

Ten Speed Press has collaborated with Andrea on all of her cookbooks, including The Banh Mi Handbook due out in July 2014. Andrea lives in Santa Cruz, CA, where she also publishes Vietworldkitchen.com.

About Emily Timberlake 

 

Emily Timberlake is an editor at Ten Speed Press, where she has worked since 2010. Her areas of interest include cooking, especially butchery, meat cookery, and Southern food; beer, wine, and spirits; and gift, pop culture, and humor.

Emily has edited an array of award-winning and nominated cookbooks, including Bitters by Brad Thomas Parsons (winner, 2011 IACP and James Beard Awards), Flour Water Salt Yeast by Ken Forkish (winner, 2012 IACP and James Beard Awards), In the Charcuterie by Taylor Boetticher and Toponia Miller (nominated, 2013 IACP and James Beard Awards), The Cocktail Lab by Tony Conigliaro (winner, 2013 James Beard Awards), and The New California Wine by Jon Bonné (nominated, 2013 James Beard Awards). Recent passion projects include The Homesick Texan’s Family Table by Lisa Fain, Simple Thai Food by Leela Punyaratabandhu, and Pok Pok by Andy Ricker with JJ Goode.

A homebrewer and avid cocktail enthusiast, Emily is always on the lookout for the next great beverage book. Emily grew up in Falls Church, Virginia, and is a graduate of the University of Virginia and the Columbia Publishing Course. Prior to joining Ten Speed, Emily worked at Crown Publishers and Three Rivers Press. Before that, she spent a year as an English teacher in Lille, France.

About Carla Snyder

After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn't eat to live, but lived to eat.

With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. She blogs at ravenouskitchen.com.

Archives

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Why Some Food Trends Catch On and Others Don’t

Date: Wednesay, August 6th
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speaker: David Sax
Moderator: Amber Hanson 

Join us as David Sax discusses how he uncovered the world of food trends in his new book, The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue.

Greek yogurt. Spicy chipotle mayo. Honeycrisp apples. The Cronut. These days, it seems we're constantly discovering a new food that will make us healthier, happier, or even somehow smarter. After a brief life as a novelty houseplant and "I Love the '80s" punchline, chia seeds are suddenly a superfood.
Speaking of which, what ever happened to pomegranate juice? Or acai berries? Did they suddenly cease to be healthy in 2010? And by the way, what exactly is a superfood again?

In this session, David Sax will share what he uncovered the world of food trends: where they come from, how they grow, and where they end up. From the test labs at Dole foods to the food truck lobby to the 20 seconds of Sex and the City that forever changed the fate of the cupcake, Sax reveals the money and influence behind what you eat for breakfast. From how food trends are created, what makes them explode, and why they matter, Sax travels in search of the farmers, planners, and chefs who help decide what you will spend three hours waiting for on a SoHo sidewalk.

 

About David Sax

David Sax is a freelance writer specializing in business and food. His writing appears regularly in the New York Times, Bloomberg Businessweek, Saveur, The Grid, and other publications. His first book, Save the Deli, was a Los Angeles Times bestseller, and won a James Beard Award for Writing and Literature. He has also won an IACP Bert Greene award for his journalism, as well as numerous other awards.  He lives in Toronto with his family, and looks forward to many cupcakes, or cronuts, or whatever food trend comes next.

 

About Amber Hanson

Amber Hanson is currently a Test Kitchen Manager at Land O’Lakes supporting all things butter.  She holds degrees in culinary arts, food science, and nutrition and has held a number of food-related positions including banquet sous chef, product development scientist, assistant food stylist, and has even worked in a cheese cave.

Archives 

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Collaboration: The Art of Working Well with Others

 

Overview

This panel will discuss the intricacies of successful collaborations and how working closely with a partner on a writing project, be it a cookbook or a short story for a newspaper, can actually result in more productivity and earning power.

Sharing the work load with someone whose background and experience complements your own can open a whole new world of possibilities careerwise. It can enable you do projects that you wouldn’t have considered working on solo and dramatically increase your productivity  but, like a good marriage, a good partnership requires trust, commitment and lots of give and take.

Learn from the dynamic duos in these two partnerships as they delve into how they mine each other’s assets to benefit the team and grow their platforms together but still retain their individuality and ability to work on solo projects when called for.

About Nathalie Dupree

Nathalie Dupree is the author of thirteen hardback and two softback cookbooks, selling over half a million copies, and host of more than three hundred national and international cooking shows, which have aired since 1986 on PBS, the Food Network, and the Learning Channel.

She has appeared many times on the Today Show and Good Morning America. Nathalie, as she is known to her fans, has won wide recognition for her work, including three James Beard Awards and numerous others.

She is best known for her approachability and her understanding of  Southern cooking, having started the New Southern Cooking movement now found in many restaurants throughout the United States.

She has been chef of three restaurants – in Majorca, Spain, Georgia and Virginia. For 10 years she directed the Rich’s Cooking School in Atlanta, where she stopped counting at 10,000 students. Many of them now own restaurants, catering or other food businesses, edit magazines, have their own television shows and have written their own cookbooks.She was awarded the honor of “Grande Dame” for Les Dames d’ Escoffier.

She considers it her highest honor as it is from women who have excelled in the food industry. She was also named the 2013 Woman of the Year from the French Master Chefs of America. There is a graduate scholarship in her name at the University of Mississippi for studying food ways.

About Karen Adler and Judith Fertig, the BBQ Queens

Best-selling, award-winning cookbook authors Karen Adler and Judith Fertig started out as enemies when they had competing Kansas City restaurant recipe cookbooks. Karen was the hometown girl and Judith was the interloper. But quickly, they became friends.

They found a way around their dilemma with Karen representing Judith's book to retail accounts and Judith publishing her first regional book with Karen's publishing company.

Along the way, they also became co-authors of 10 barbecue books, most recently: The Gardener and the Grill (Running Press, 2012) and Patio Pizzeria (Running Press, 2014). The have just finished Bistro BBQ, now in editing, which will be published by Running Press in 2015.

About Carla Snyder

After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn't eat to live, but lived to eat.

With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. She blogs at ravenouskitchen.com.

 

Archives

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The Goodness of Goat

Speakers: Luigi Diotaiuti and Amy Riolo
Moderator: Trina Kaye

Overview

Food trends come and go and as a chef, food writer, restaurant or cooking school owner, you need to keep ahead of them.

Join chefs and educators, Luigi Diotaiuti and Amy Riolo, as they talk about the fastest growing new food trend - goat meat.  They'll take you on a culinary tour from farm to table and help you understand the health benefits of goat meat as well as the various ways this versatile meat can be prepared.  They'll talk about the growing number of goat farmers in the US, how and where to procure goat meat, and talk about the best cooking techniques. 

If you missed their presentation at the recent annual conference, here is your chance to learn all about this hot new food trend!

About Luigi Diataiuti 

Raised on his family’s farm in Basilicata, Italy, Luigi’s relationship to nature created the foundation to his culinary career. As a young chef, Luigi lived and worked in some of the most posh locations in the world. He learned a great deal in Tuscany, Sardinia, Venice, Paris, the United Kingdom and beyond. Luigi’s knowledge and talent earned him a gold medal by the Italian president.

After 16 years of owning and operating Washington’s “most authentic” Italian restaurant, he was inducted into the American Chefs Corps by Hillary Rodham Clinton. He is also a Certified Italian Sommelier and popular television personality.

About Amy Riolo 

Amy, a chef, food historian and culinary anthropologist, has been passionate about exploring cultures through their cuisines since she was a child. She has visited, worked, and lived in various European, Mediterranean, and Middle Eastern countries, and created a niche in her business for portraying cultures through their cuisine in her books, lectures, and culinary tours.

As an award - winning author, popular lecturer, Culture of Cuisine cooking show host, restaurant consultant, and educator, she make frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Nile TV, The Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television, for a  reach of over 300 million people.

About Trina Kaye

Trina Kaye is a public relations consultant specializing in culinary and non-fiction publicity. Since 1992, she has regularly connected the press to her clients creating local, regional, and national news coverage.

She also works with brand strategists to connect targeted media with multimedia branding and marketing opportunities. Clients range from culinary professionals, non-fiction authors to advertising agencies and marketing companies to entrepreneurs and branded personalities. They all seek Trina’s advice and expertise to reach their targeted public relations goals.

Trina has had her clients featured in the Associated Press, The Wall Street Journal, USA Today, The New York Times, The Los Angeles Times, The Washington Post, and Time Magazine and they have appeared on The Today Show, The Talk, Fox News, CNN, Daytime TV and Home & Family. Visit her at her website.

Archives

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

Writing Without a Net


Speaker: Amy Friedman
Moderator: Trina Kaye
 

Publishers are still publishing cookbooks, and most IACP members feel comfortable in that realm. But readers and publishers alike also love a good story, and over the past few years some of the most successful books have been memoirs.

Writing a memoir requires a particular kind of courage, understanding and knowledge, calling upon all the craft of writing—the ability to render characters believable, scenes whole and vivid, settings your reader can not only see but smell, hear, almost taste.
In this webinar, Amy will discuss:

  • How to discover your deepest truths
  • How to unveil memories you think are long forgotten
  • How to begin your memoir—what stays, what goes
  • How to complete once you’ve begun (including prompts)
  • Defining and discovering your deepest truths
  • Risk taking in writing an authentic memoir
  • The role of recipes in your memoirs

     

About Amy Friedman

Amy Friedman is an author and creative writing teacher whose books include Desperado's Wife: A Memoir, Kick the Dog and Shoot the Cat, and Nothing Sacred: A Conversation with Feminism, and, most recently she co-authored Anne Willan’s One Souffle at a Time: A Memoir of Food and France. She also works as a ghostwriter and editor, and her articles, essays and stories have appeared in magazines, newspapers and numerous anthologies.

Since 1992 Amy has written the internationally syndicated newspaper feature Tell Me A Story for Universal UClick, a column that has spawned two book collections and three audiobooks.  Amy lives in Los Angeles with her husband, the teacher and writer Dennis Danziger with whom she recently created POPS the club. Please visit POPS, Pain of the Prison System. For more on Amy see her website.
 

 

About Trina Kaye

Trina Kaye is a public relations consultant specializing in culinary and non-fiction publicity. Since 1992, she has regularly connected the press to her clients creating local, regional, and national news coverage. She also works with brand strategists to connect targeted media with multimedia branding and marketing opportunities.

Clients range from culinary professionals, non-fiction authors to advertising agencies and marketing companies to entrepreneurs and branded personalities. They all seek Trina’s advice and expertise to reach their targeted public relations goals.

Trina has had her clients featured in the Associated Press, The Wall Street Journal, USA Today, The New York Times, The Los Angeles Times, The Washington Post, and Time Magazine and they have appeared on The Today Show, The Talk, Fox News, CNN, Daytime TV and Home & Family. 

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

Nutrition Trends Driving Restaurant Trends


Speaker: Rebekah Langford, RD, CDN (Culinary Nutritionist & Chef)
Moderator: Carla Snyder

This webinar will discuss some of the trends driving what customers demand when they go out to eat in restaurants, specifically those nutrition-related. Topics include using sustainable ingredients for nutritional and ecological reasons, the juicing trend, trendy grains, fermented foods, and the demand for portion control. Learn the "quick and dirty" about these trends, why they matter, and how they can benefit your clientele and your sales.
 

About Rebekah Langford 

Rebekah is a Registered Dietitian/Culinary Nutritionist from the NYC area. She earned two culinary degrees at Johnson & Wales University, followed by a dietetic internship and fellowship at NewYork-Presbyterian Hospital. She has worked in hotels, restaurants, top hospitals and private homes in Washington, Rhode Island, Tennessee, New Jersey, New York City and more. She specializes in eating disorders, sports nutrition, food allergies, vegan/vegetarian nutrition, baking and culinary nutrition. Her favorite past-times are gardening, trying new restaurants and bars, television  and playing with her French Bulldog, Penelope.
 

About Carla Snyder 

After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn't eat to live, but lived to eat. With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. She blogs at ravenouskitchen.com

 

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

Developing Ethnic Recipes for Cookbooks, Magazines, and Blogs

Date: Monday, April 28th 
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speaker: Madhu Gadia M.S., R.D., CDE
Moderator: Marlisa Brown 

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Non-Members register here.

America is a melting pot of cultures as well as cuisines. As a food writer you know that developing and writing unique and diverse recipes is an essential skill for marketing your culinary expertise. Today’s consumers, especially the younger 30-somethings, are looking to ethnic cuisines for a variety of flavors and stimulating new tastes; world cuisines define their palette. Today’s average American eats twice the amount of spices as twenty years ago and hot and spicy dishes are all the craze.

Join Madhu Gadia, author of New Indian Home Cooking and The Indian Vegan Kitchen, as she guides us through the maze of exotic spices and seasonings used in Indian, Pakistani, Middle Eastern, and Caribbean dishes to maintain the authentic flavors. She'll help you understand the basics and the intricacies of each cuisine and help you learn how to apply similar principles for developing other ethnic recipes.

 

About Madhu Gadia M.S., R.D., CDE

Madhu (Registered Dietitian and Certified Diabetes Educator) is a Regional Wellness Director with FLIK International. She is an accomplished nutrition counselor, author, and a speaker. Madhu is also an Indian cuisine expert. She is author of The Indian Vegan Kitchen and New Indian Home Cooking. Her expertise lies in home-style, healthy, and authentic Indian cooking. She is a firm believer that healthy and tasty foods go hand in hand.

 

About Marlisa Brown

Marlisa is president of Total Wellness Inc, has written gluten-free cookbooks including her most recent publication Gluten-Free, Hassle-Free,  and celebrity products such as Kathy Smith diabetes program, Jorge Cruises 30 Minute Meals cookbook, Leslie Sansones meal plan, and Richard Simmons cookbooks, recipe cards, and infomercial products. She has developed Meal Plan Trios for American Heart Association events and was featured on their cooking show for fove years.  With 10 years experience as a foodservice wellness coordinator, she developed menus for corporate wellness programs, and recipes and nutritional meal plans for numerous publications.

 

Members register here.
Non-Members register here.

*In order to ensure the best experience with our webinar provider, please be sure to use Internet Explorer, Safari or Firefox when logging in. Google Chrome users may have difficulty accessing the system and audio for the session.

 

The Goodness of Goat

Date: Wednesday, June 11, 2014
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speakers: Luigi Diotaiuti and Amy Riolo
Moderator: Trina Kaye

Food trends come and go and as chef, food writer, restaurant or cooking school owner, you need to keep ahead of them.

Join chefs and educators, Luigi Diotaiuti and Amy Riolo, as they talk about the fastest growing new food trend…Goat meat.  They will take you on a culinary tour from farm to table and help you understand the health benefits of goat meat as well as the various ways this versatile meat can be prepared.  They will talk about the growing number of goat farmers in the US, how and where to procure it, along with the best cooking techniques for goat meat.

If you missed their presentation at Conference, here is your chance to learn all about this hot new food trend.

About Luigi Diataiuti 

Raised on his family’s farm in Basilicata, Italy, Luigi’s relationship to nature created the foundation to his culinary career. As a young chef, Luigi lived and worked in some of the most posh locations in the world. He learned a great deal in Tuscany, Sardinia, Venice, Paris, the United Kingdom and beyond. Luigi’s knowledge and talent earned him a gold medal by the Italian president. After 16 years of owning and operating Washington’s “most authentic” Italian restaurant, he was inducted into the American Chefs Corps by Hillary Rodham Clinton. He is also a Certified Italian Sommelier and popular television personality.

About Amy Riolo 

Amy, a chef, food historian and culinary anthropologist, has been passionate about exploring cultures through their cuisines since she was a child. She has visited, worked, and lived in various European, Mediterranean, and Middle Eastern countries, and created a niche in her business for portraying cultures through their cuisine in her books, lectures, and culinary tours. As an award - winning author, popular lecturer, Culture of Cuisine cooking show host, restaurant consultant, and educator, she make frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Nile TV, The Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television, for a  reach of over 300 million people.

About Trina Kaye 

Trina Kaye is a public relations consultant specializing in culinary and non-fiction publicity. Since 1992, she has regularly connected the press to her clients creating local, regional, and national news coverage. She also works with brand strategists to connect targeted media with multimedia branding and marketing opportunities. Clients range from culinary professionals, non-fiction authors to advertising agencies and marketing companies to entrepreneurs and branded personalities. They all seek Trina’s advice and expertise to reach their targeted public relations goals. Trina has had her clients featured in the Associated Press, The Wall Street Journal, USA Today, The New York Times, The Los Angeles Times, The Washington Post, and Time Magazine and they have appeared on The Today Show, The Talk, Fox News, CNN, Daytime TV and Home & Family. Visit her at www.TrinaKaye.com.

The Goodness of Goat

Date: Wednesday, June 11, 2014
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speakers: Luigi Diotaiuti and Amy Riolo
Moderator: Trina Kaye

Food trends come and go and as chef, food writer, restaurant or cooking school owner, you need to keep ahead of them.

Join chefs and educators, Luigi Diotaiuti and Amy Riolo, as they talk about the fastest growing new food trend…Goat meat.  They will take you on a culinary tour from farm to table and help you understand the health benefits of goat meat as well as the various ways this versatile meat can be prepared.  They will talk about the growing number of goat farmers in the US, how and where to procure it, along with the best cooking techniques for goat meat.

If you missed their presentation at Conference, here is your chance to learn all about this hot new food trend.

About Luigi Diataiuti 

Raised on his family’s farm in Basilicata, Italy, Luigi’s relationship to nature created the foundation to his culinary career. As a young chef, Luigi lived and worked in some of the most posh locations in the world. He learned a great deal in Tuscany, Sardinia, Venice, Paris, the United Kingdom and beyond. Luigi’s knowledge and talent earned him a gold medal by the Italian president. After 16 years of owning and operating Washington’s “most authentic” Italian restaurant, he was inducted into the American Chefs Corps by Hillary Rodham Clinton. He is also a Certified Italian Sommelier and popular television personality.

About Amy Riolo 

Amy, a chef, food historian and culinary anthropologist, has been passionate about exploring cultures through their cuisines since she was a child. She has visited, worked, and lived in various European, Mediterranean, and Middle Eastern countries, and created a niche in her business for portraying cultures through their cuisine in her books, lectures, and culinary tours. As an award - winning author, popular lecturer, Culture of Cuisine cooking show host, restaurant consultant, and educator, she make frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Nile TV, The Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television, for a  reach of over 300 million people.

About Trina Kaye 

Trina Kaye is a public relations consultant specializing in culinary and non-fiction publicity. Since 1992, she has regularly connected the press to her clients creating local, regional, and national news coverage. She also works with brand strategists to connect targeted media with multimedia branding and marketing opportunities. Clients range from culinary professionals, non-fiction authors to advertising agencies and marketing companies to entrepreneurs and branded personalities. They all seek Trina’s advice and expertise to reach their targeted public relations goals. Trina has had her clients featured in the Associated Press, The Wall Street Journal, USA Today, The New York Times, The Los Angeles Times, The Washington Post, and Time Magazine and they have appeared on The Today Show, The Talk, Fox News, CNN, Daytime TV and Home & Family. Visit her at www.TrinaKaye.com.

The Goodness of Goat

Date: Wednesday, June 11, 2014
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speakers: Luigi Diotaiuti and Amy Riolo
Moderator: Trina Kaye

Food trends come and go and as chef, food writer, restaurant or cooking school owner, you need to keep ahead of them.

Join chefs and educators, Luigi Diotaiuti and Amy Riolo, as they talk about the fastest growing new food trend…Goat meat.  They will take you on a culinary tour from farm to table and help you understand the health benefits of goat meat as well as the various ways this versatile meat can be prepared.  They will talk about the growing number of goat farmers in the US, how and where to procure it, along with the best cooking techniques for goat meat.

If you missed their presentation at Conference, here is your chance to learn all about this hot new food trend.

About Luigi Diataiuti 

Raised on his family’s farm in Basilicata, Italy, Luigi’s relationship to nature created the foundation to his culinary career. As a young chef, Luigi lived and worked in some of the most posh locations in the world. He learned a great deal in Tuscany, Sardinia, Venice, Paris, the United Kingdom and beyond. Luigi’s knowledge and talent earned him a gold medal by the Italian president. After 16 years of owning and operating Washington’s “most authentic” Italian restaurant, he was inducted into the American Chefs Corps by Hillary Rodham Clinton. He is also a Certified Italian Sommelier and popular television personality.

About Amy Riolo 

Amy, a chef, food historian and culinary anthropologist, has been passionate about exploring cultures through their cuisines since she was a child. She has visited, worked, and lived in various European, Mediterranean, and Middle Eastern countries, and created a niche in her business for portraying cultures through their cuisine in her books, lectures, and culinary tours. As an award - winning author, popular lecturer, Culture of Cuisine cooking show host, restaurant consultant, and educator, she make frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Nile TV, The Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television, for a  reach of over 300 million people.

About Trina Kaye 

Trina Kaye is a public relations consultant specializing in culinary and non-fiction publicity. Since 1992, she has regularly connected the press to her clients creating local, regional, and national news coverage. She also works with brand strategists to connect targeted media with multimedia branding and marketing opportunities. Clients range from culinary professionals, non-fiction authors to advertising agencies and marketing companies to entrepreneurs and branded personalities. They all seek Trina’s advice and expertise to reach their targeted public relations goals. Trina has had her clients featured in the Associated Press, The Wall Street Journal, USA Today, The New York Times, The Los Angeles Times, The Washington Post, and Time Magazine and they have appeared on The Today Show, The Talk, Fox News, CNN, Daytime TV and Home & Family. Visit her at www.TrinaKaye.com.

Developing and Writing Health Food Articles and Recipes: What You Need to Know to Get it Right

Date: Thursday, April 3
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speaker: Marlisa Brown MS, RD, CDE, CDN
Moderator: Trina Kaye

Today more and more consumers are requesting special dietary selections.  Foods are often analyzed for sodium, sugar, fat, food allergies, gluten-free, food intolerances and more.   Misinformation whether in print or on a menu item may lead to someone getting ill and can increase your liability issues.  Food writers and chefs need to take these concerns seriously and need to show caution when writing or creating foods to meet these needs.

Whether you are creating recipes or writing about them it is essential to know how to check your sources to make sure you are providing accurate information.  In addition it is important to know how to analyze recipes, while being able to identify the differences between FAD, fiction and facts prior to making definitive statements. 

Often a publisher will hire a medical professional for text, a chef for recipes and separate individual to provide nutrition information.  Often the health expert does not get to review the final work which can lead to misinformation in the final publication.  During this webinar Marlisa Brown will share with you critical knowledge on; how to provide accurate nutritional, health and allergy information on recipes, how to find a reputable source to confirm your facts, and how to expand your skills without representing yourself as a medical expert.

 

About Marlisa Brown 

Marlisa is president of Total Wellness Inc, has written gluten-free cookbooks including her most recent publication Gluten-Free, Hassle-Free,  and celebrity products such as Kathy Smith's diabetes program, Jorge Cruises 30 Minute Meals cookbook, Leslie Sansones' meal plan, and Richard Simmons' cookbooks, recipe cards, and infomercial products. She has developed Meal Plan Trios for American Heart Association events and was featured on their cooking show for five years.  With 10 years experience as a foodservice wellness coordinator, she developed menus for corporate wellness programs, and recipes, and nutritional meal plans for many publications.

 

About Trina Kaye 

Trina Kaye makes connections. As a public relations consultant, she regularly connects the press to her clients creating national news coverage. She specializes in promoting culinary talent such as chefs, cookbook authors, and restaurateurs. She also works with brand strategists to connect targeted media with multi-media branding and marketing opportunities. Trina has lead her own consulting firm since 1992. Her client list ranges from culinary professionals, non-fiction authors to advertising agencies and marketing companies to entrepreneurs and branded personalities. They all seek Trina’s advice and expertise to reach their targeted public relations goals.

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

 

Salad Bars, School Gardens, and Farm-To-School in Your School District

Date: Wednesday, August 27th 
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speaker: Ann Cooper
Moderator: Sheila Crye 

Registration link coming soon!

Join Chef Ann Cooper for a discussion on school salad bars, school gardens and farm to school.  We'll be learning how to integrate all three into school food, how to utilize them to comply with the new USDA Healthy Hunger Free Kids Act and how to change kids' palates.  We'll be considering how to change our children's relationship to food, how to get them to eat more fruits and vegetables, as well as helping them understand the symbiotic relationship between healthy kids, healthy food and a healthy planet.

About Ann Cooper

A graduate of the Culinary Institute of America, Hyde Park, NY, Ann has been a chef for more than 30 years. Ann is the author of four books, including Lunch Lessons: Changing the Way We Feed Our Children. Ann's research for and writing of A Bitter Harvest provided a true epiphany for the curious and proactive chef. No longer could the environmental and health facts be ignored when it came to producing food in this country. Ms. Cooper's career shifted from primarily cooking to a path of cooking, writing, and public speaking – all advocacy work for a healthier food system.

Her focus is now on using her skills and background to create a sustainable model for schools nationwide to transition from processed food-based K-12 school meal programs to a whole foods environment, where food is procured regionally and prepared from scratch. In 2009, Ann founded Food Family Farming Foundation (F3) as a nonprofit, focusing on solutions to the school food crisis. F3's pivotal project is The Lunch Box - a web portal that provides free and accessible tools, recipes and community connections to support school food reform.

About Sheila Crye

Sheila Crye directs Young Chefs after-school culinary education programs at the middle school level in Montgomery County, Maryland.  Her work is funded by the local management board and is part of a 21st Century Community Learning Centers program of after-school activities.  She is also a founding member of the Montgomery County Food Council and chaired the IACP Kids in the Kitchen section from 2007-2009.  Her early background is in registered nursing and anthropology.

 

Registration link coming soon!

*In order to ensure the best experience with our webinar provider, please be sure to use Internet Explorer, Safari or Firefox when logging in. Google Chrome users may have difficulty accessing the system and audio for the session.

One Family, One Meal

Date: Monday, March 24
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speaker: Amanda Haas
Moderator: Laura Martin Bacon

Register Now!

Sharing a home-cooked dinner is a great way to unplug from the day and savor the pleasures of spending time with people you love. But in today's fast-paced world, it's often challenging for families to enjoy relaxed meals together. In this webinar, Amanda Haas will show how simple it can be to gather around the table for fun, nourishing family meals – even on the most hectic weeknights.

Please join us as Amanda shares the secrets she's learned from her life as a busy mom, award-winning cookbook author/contributor, Williams-Sonoma Test Kitchen Manager and founder of One Family One Meal. To help simplify kitchen life for busy parents, she'll provide creative ideas for family-friendly recipes, healthy menu plans, customizable shopping and budgeting tools – and lots more!

 

About Amanda Haas
Amanda Haas is the founder of One Family One Meal ™; the manager of Williams-Sonoma’s Test Kitchen; and author of Cooking Light Real Family Food.  She has contributed to over a dozen cookbooks, including the IACP Award- Winning A16 Food + Wine; SPQR; and Todd English’s Cooking in Everyday English.  In addition, Amanda was the culinary producer for the James Beard Award-Winning Show "Bay Cafe with Joey Altman" for two seasons.  Amanda has filmed over 200 instructional cooking videos for Williams-Sonoma that are featured on their website. Her most meaningful project to date has been the launch of One Family One Meal. She loves hearing that her recipes have helped families sit down together at the table, and that young children have become more open to eating new things.  She is a graduate of Tante Marie’s Cooking School.


Amanda Haas has been recognized for her work through MAKERS: a collaboration between AOL and PBS recognizing women who have made a change in America.  When she is not at work or watching her kids play baseball, you will find her in the kitchen.

 

 

About Laura Martin Bacon
Co-chair of IACP Kids in the Kitchen, Laura Martin Bacon is a longtime writer, food historian and creative consultant for Williams-Sonoma and other well-known entities. She's also the Founder of ZeBot's Kitchen (zebot.org) and the IACP Kids Digital Kitchen, as well as the Culinary Creative Director of DooF ("food" backwards) – all organizations that use multi-media entertainment, education and live events to help kids and families discover the magic of food. Laura works with kids of all ages to explore every aspect of food – from flavors, history, science and cultural traditions to the exciting journey from source-to-table. Together with her culinarily curious zebra sidekick, ZeBot, Laura's mission is to make good food fun – at home, in the classroom and beyond.

 

Register Now!

 

*In order to ensure the best experience with our webinar provider, please be sure to use Internet Explorer, Safari or Firefox when logging in. Google Chrome users may have difficulty accessing the system and audio for the session.

 

We Did This! How We Successfully Self-Published and Built Our Brand All by Ourselves

Date: Wednesay, March 5th 
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speakers: Julie Albert, Lisa Gnat, and Amy Reiley
Moderator: Trina Kaye

 

Becoming a published author and building your brand is tough to do, especially if you don’t have a commercial publisher behind you. This session will discuss the phenomenon of successful self-publishing.  The speakers have all published books and build their brands through timing, good risk assessment and by promoting their products.  Listen in as these three entrepreneurs share the secrets to their success.  They built their careers on their own and you can too!

 

About Julie Albert & Lisa Gnat

Julie Albert and Lisa Gnat are sisters and authors of the bestselling cookbooks Bite Me and Bite Me Too.  The duo have created a strong brand that not only sets consumers up for success in the kitchen (and at the table), but also does so in a fresh, modern and playful approach. Julie Albert is responsible for the writing and aesthetics associated with the Bite Me brand. With a background in journalism and a strong “inner kid,” Julie set about creating cookbooks that spoke to those in need of a multisensory feast and fun.  Bite Me quickly became associated with wit, pop culture and eye candy. Lisa Gnat provides the real candy. With a strong background in cooking and baking, Lisa’s bionic sense of taste and smell has helped her create over 650 original, foolproof recipes guaranteed to answer the age-old question, “What’s for dinner?”  The success of the Bite Me brand is largely attributed to Lisa’s crowd-pleasing home cooking combined with her attainable (no 8 hour broth or fig paste necessary) approach.

About Amy Reiley

Amy Reiley has been recognized as a leading authority on aphrodisiac foods by publications as varied as National Geographic and the London Times.  Creator of EatSomethingSexy.com, she was the second American to earn a Master's Degree in Gastronomy from Le Cordon Bleu, focusing her dissertation on the relationship between food and sex in American pop culture.

Reiley has appeared as an aphrodisiacs expert on television and radio programs from The Today Show to NPR’s "Wait Wait...Don’t Tell Me!" She has also been a guest on various food-related television specials, including two series on Playboy TV--you’ll recognize her as the one wearing clothing. In addition to her quirky niche, Reiley is noted as an internationally published wine journalist and critic. She consults with wineries and restaurants on pairings, cocktail development and aphrodisiac-inspired events. The founder of Life of Reiley, Amy is the proud publisher of niche market cookbooks, including the critically acclaimed Fork Me, Spoon Me: The Sensual Cookbook and Amazon bestseller, Kiss My Bundt.

About Trina Kaye 

Trina Kaye makes connections. As a public relations consultant, she regularly connects the press to her clients creating national news coverage. She specializes in promoting culinary talent such as chefs, cookbook authors, and restaurateurs. She also works with brand strategists to connect targeted media with multi-media branding and marketing opportunities. Trina has lead her own consulting firm since 1992. Her client list ranges from culinary professionals, non-fiction authors to advertising agencies and marketing companies to entrepreneurs and branded personalities. They all seek Trina’s advice and expertise to reach their targeted public relations goals.

*In order to ensure the best experience with our webinar provider, please be sure to use Internet Explorer, Safari or Firefox when logging in. Google Chrome users may have difficulty accessing the system and audio for the session.

Archives

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

Cooking Up the Cocktails


Speakers: Jeremy LeBlanc and Christine Dionese 
Moderator: Trina Kaye 

Craft cocktails are all the rage these days. Homemade bitters, syrups and tonics and turning up everywhere. Award-winning bartender and owner of TIN PLAY bar product company, Jeremy LeBlanc, and food writer Christine Dionese co-authors of The Best Craft Cocktails, will discuss the latest trends in craft cocktails and their implications for food writers, restaurants and bars.
 

About Jeremy LeBlanc 

Jeremy LeBlanc began his bartending career at one of Boston’s busiest and most prominent clubs, “The Rack,” before helping ALTITUDE Sky Lounge (Condé Nast pick for top 10 roof top bars in the world), become one of the most popular bars in San Diego. He currently serves as ALTITUDE’S senior bartender and master mixologist and has also invented TIN PLAY Precision Pour Flair Tins. Jeremy resides in San Diego, CA.

 

 

About Christine Dionese  

Christine Dionese is a seasoned food, health and lifestyle writer with a flair for bringing the most unlikely flavor profiles together. She is the co-founder and editor of Garden Eats, an organic kitchen gardening outfit purveying specialty medicinal organic foods, techniques and beverage creation.

She has tasted and experimented with thousands of herbs, roots and plants from around the world- place an unusual array of ingredients before her and in moments she's concocted them into someone's new favorite. Drawing on her deep rooted scientific prowess in molecular herbology, botany and food science, Christine brings the natural elements of the garden, farmer's market and test kitchen together in her writing.

Christine loves teaching people how to sustainably design health through food. She is currently the medical journalist & health food editor at the popular food and modern lifestyle blog, Pure Mamas. Because of her background in integrative medicine, she has also contributed to the creation of courses in food science, the menus of up and coming, health-driven eateries and been asked to speak nationwide. Christine was recently invited to regularly contribute to The Today Show online where she will be talking about how she brings health and wellness alive in the kitchen. Christine is currently working on her second book, a collection of medicinal culinary therapy recipes with UK based chef and friend, Magnus Mumby.

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

 

 

Help Spread the Word About Conference and Win 2 Cookbooks!

Help spread the word about our upcoming conference for your chance to win TWO awesome cookbooks from Harvard Common Press! Follow these steps to get entered: 

Contest Instructions: 

1. Follow  @IACPculinary and @HCPdishes (Harvard Common Press) on Twitter. 

2. Retweet one of our conference tweets tagged #IACP14 between February 26th and March 4th. Retweet up to 10 times to get your name submitted multiple times in the drawing.

Prizes: 

    

The winner will receive: 

  • Mom's Big Book of Baking by Lauren Chattman (Harvard Common Press)
  • Mom's Big Book of Cookies by Lauren Chattman (Harvard Common Press) 

Contest Rules: 

  • You must retweet a tweet related to our IACP Conference. Look for the #IACP14 tag. 
  • Include @IACPculinary in your retweet so we can see your entry. If you don't have space in the retweet you can do a reply tweet to us from your retweet. 
  • You may not create multiple accounts to participate. Participants using multiple accounts to enter will be ineligible to win.
  • You can retweet up to ten times to get your name entered multiple times in the drawing. Each retweet, up to 10 retweets, will enter your name again in the contest. (For example, retweet five tweets to be entered five times).
  • Contest is open to both IACP members and non-members. IACP staff and IACP board members are not eligble to enter. 
  • Only one winner will be awarded. Name will be drawn at random. 

The winner will be announced on Twitter at 12 pm PT on Wednesday, March 5th.

Questions? Email margaret@iacp.com

We Did This! How We Successfully Self-Published and Built Our Brand All by Ourselves

Becoming a published author and building your brand is tough to do, especially if you don’t have a commercial publisher behind you. This session will discuss the phenomenon of successful self-publishing.  The speakers have all published books and build their brands through timing, good risk assessment and by promoting their products.  Listen in as these three entrepreneurs share the secrets to their success.  They built their careers on their own and you can too!

About Julie Albert & Lisa Gnat

Julie Albert and Lisa Gnat are sisters and authors of the bestselling cookbooks Bite Me and Bite Me Too.  The duo have created a strong brand that not only sets consumers up for success in the kitchen (and at the table), but also does so in a fresh, modern and playful approach. Julie Albert is responsible for the writing and aesthetics associated with the Bite Me brand. With a background in journalism and a strong “inner kid,” Julie set about creating cookbooks that spoke to those in need of a multisensory feast and fun.  Bite Me quickly became associated with wit, pop culture and eye candy. Lisa Gnat provides the real candy. With a strong background in cooking and baking, Lisa’s bionic sense of taste and smell has helped her create over 650 original, foolproof recipes guaranteed to answer the age-old question, “What’s for dinner?”  The success of the Bite Me brand is largely attributed to Lisa’s crowd-pleasing home cooking combined with her attainable (no 8 hour broth or fig paste necessary) approach.

About Amy Reiley

Amy Reiley has been recognized as a leading authority on aphrodisiac foods by publications as varied as National Geographic and the London Times.  Creator of EatSomethingSexy.com, she was the second American to earn a Master's Degree in Gastronomy from Le Cordon Bleu, focusing her dissertation on the relationship between food and sex in American pop culture. 

Reiley has appeared as an aphrodisiacs expert on television and radio programs from The Today Show to NPR’s Wait Wait...Don’t Tell Me! She has also been a guest on various food-related television specials, including two series on Playboy TV--you’ll recognize her as the one wearing clothing. In addition to her quirky niche, Reiley is noted as an internationally published wine journalist and critic. She consults with wineries and restaurants on pairings, cocktail development and aphrodisiac-inspired events. The founder of Life of Reiley, Amy is the proud publisher of niche market cookbooks, including the critically acclaimed Fork Me, Spoon Me: The Sensual Cookbook and Amazon bestseller, Kiss My Bundt.

About Trina Kaye 

Trina Kaye makes connections. As a public relations consultant, she regularly connects the press to her clients creating national news coverage. She specializes in promoting culinary talent such as chefs, cookbook authors, and restaurateurs. She also works with brand strategists to connect targeted media with multi-media branding and marketing opportunities. Trina has lead her own consulting firm since 1992. Her client list ranges from culinary professionals, non-fiction authors to advertising agencies and marketing companies to entrepreneurs and branded personalities. They all seek Trina’s advice and expertise to reach their targeted public relations goals.

How to Market Wholesome School Meals

Speaker:  David Binkle
Moderator:  Sheila Crye 

School nutrition is hot topic nationwide.  In this webinar Chef David Binkle will share innovative strategies to improve school menus and increase student participation using the campaign he developed with the Los Angeles Unified School District.

With one million students, L.A Unified is the second largest in the United States. Its comprehensive "I'm In" media campaign promotes healthy lifestyles and invites the community and districts locally and nationwide to join in the effort. The campaign is said to be the largest nutritional food campaign put on by any district. The campaign includes celebrity-sponsored student and community activities, public service announcements, food tasting events, social media and traditional advertising in print, on billboards and in radio and print.  Chef Binkle will discuss how the program came together, potential roadblocks, what worked and what didn’t.  He will talk about how you can implement the same thing in your area.

Join us for an enlightening webinar, and ask Chef Binkle’s advice about how to positively influence your school district’s food service.

About David Binkle

Born in Kitchener, Ontario, Canada, Binkle holds a Master of Public Administration (MPA) graduate degree from Northridge Tseng College at California State University and a Bachelor of Science degree in Health from Oklahoma Panhandle State University. His culinary skills are both self-taught and learned through certificates at the Culinary Institute of America Hyde Park, New York. Binkle appears in the critically acclaimed Food Forward, a 13-episode PBS Documentary of people in America who are changing the way Americans.

 

About Sheila Crye 

Sheila Crye directs Young Chefs after-school culinary education programs at the middle school level in Montgomery County, Maryland.  Her work is state funded through the local management board. She is also a founding member of the Montgomery County Food Council and chaired the IACP Kids in the Kitchen section from 2007-2009.  Her early background was in registered nursing and anthropology.

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

 

 

 

 

 

Photo-Op: How to Get the Shot

Speaker: Matt Amendariz
Moderator:  Carla Snyder 

Famed photographer Matt Amendariz takes participants on the ins and outs of what makes the perfect food photograph and why it matters. He will discuss the importance the right photograph makes for recipes, cookbooks, blogs and restaurants


About Matt Amendariz 

 
For the past 20 years Matt Armendariz has been immersed in food in one way or another. As a former graphic designer and art director in the food industry he surrounded himself with great food before branching out into photography and blogging as a way to expand and share his passion for all things food and drink.

He began his blog in 2005 as a way to share a personal take on food and those behind-the-scenes moments he experienced in his work.  Mattbites has been recognized by numerous publications, editors and writers and is one of the charter members of Martha’s Circle, a selection of lifestyle blogs selected by the editors of Martha Stewart Living

In 2009 he began teaching workshops devoted to food photography as well as speaking on food styling and photography at conferences, schools and colleges. His first cookbook called On A Stick! was released by Quirk in May 2011.  His second book, Focus On Food Photography For Bloggers, was released in 2012 and features tips and tricks for everyone.

 

About Carla Snyder

After a semester studying in Europe, it became obvious to Carla Snyder that a large portion of the world didn't eat to live, but lived to eat. With a BA in Journalism in hand, she began a 30-year culinary journey as a caterer, cooking school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school. She blogs at ravenouskitchen.com

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

Getting the Most From Your Conference Experience

Trying to decide if you’re coming to conference? Want to make the most out of your experience? Going to an IACP conference is an investment of time, money, energy. When you invest those resources wisely, it can yield a huge return professionally…and personally. Hear tips on selecting the classes that are right for you. How to navigate the big events such as Host City or group lunches. Ways to connect with speakers and other attendees. How to set up appointments with people you want to meet. And of course how to work with our fabulous app! You will also learn about the bring a friend to conference program and how it saves you money!

  • Please note: Attendees to the webinar should download the conference app first. Our app is available on the Apple iTunes store listed under "IACP". Android users can use the mobile website to access the app. 
     

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

Spread the Word About Conference and Win Cool Prizes!

Help spread the word this week about our awesome upcoming conference for your chance to win an awesome guft bag from Quartino! Follow these steps to get entered: 

1. Follow  @IACPculinary and @QuartinoChicago (our prize sponsor) on Twitter. 

2. Retweet one of our conference tweets between February 10th and February 14th. Retweet up to 10 times to get your name submitted multiple times in the drawing.

What you win: I''ll take a photo of the prize bag and put it up here with a caption. 

Rules:

  • Include @IACPculinary in your retweet so we can see your entry. If you don't have space in the retweet you can do a reply tweet to us from your retweet. 
  • You may not create multiple accounts to participate. Participants using multiple accounts to enter will be ineligible to win.
  • You can retweet up to ten times to get your name entered multiple times in the drawing. Each retweet, up to 10 retweets, will enter you again in the entry. (For example, retweet five tweets to be entered five times).
  • Contest is open to both IACP members and non-members.

The winner will be announced on Twitter at 12 pm PT on Monday, February 17th.

Questions? Email margaret@iacp.com

Cooking Schools and Teachers Through the Years

Speaker:  Antonia Allegra and Betty Ann Litvak
Moderator:  C. C. Fridlin

In 1978, a group of 51 Cooking Teachers met and founded the Association of Cooking Schools, the original name of the International Association of Culinary Professionals. The culinary world has seen dramatic changes over the years and Cooking Schools have changed to meet the needs of the market. Join IACP Past President Antonia Allegra and Past Cooking Schools and Teachers Section Chair Betty Ann Litvak as we trace the changing tastes of the late 20th that has shaped both the IACP and Cooking Schools to today.

About Antonia Allegra

Antonia (Toni) Allegra is a professional career and writing coach who specializes in working with writers who choose food and/or wine as their subjects. Trained in classical French cooking at La Varenne, Le Cordon Blue and Ecole Gastron Le Notre and Ecole Suzanne Bergeaud, Toni is also a cooking teacher, public speaker and author of various books on Napa Valley. In 1989, she founded the Symposium for Professional Food Writers which has seen the initiation of over 200 books, as well as TV-radio shows, blogs and apps over the 21 years of that conference’s life under her direction. She also founded the East/West Culinary Summit and the Symposium for Professional Wine Writers and coaches there annually. Toni served on the IACP board for 8 years, as well as President of that Board 1997-98. She was President of Les Dames d’Escoffier/San Francisco. She has also taught cooking and launched the School for American Chefs at Beringer Vineyards, was on the launch team for the Culinary Institute of American (CIA)/Greystone, and launched La Cocina que Canta at Rancho la Puerta in Baja California. As a magazine launcher, she established three wine country magazines for which she was executive editor. She lives in Napa Valley.
 

About Betty Ann Litvak

Betty Ann Litvak: Betty Ann Litvak has been the Owner/Director of Betty Ann's Kitchen Classes, her home-based avocational cooking school, since 1987.  The popular cooking teacher’s passion is to empower home cooks by teaching them to present interesting and varied meals to family and guests with ease and joy.  Betty Ann is a Certified Culinary Professional and has been an active member of the International Association of Culinary Professionals since 1996, where she served for two years as the Editor-in-Chief of the Quarterly Cooking Schools and Teachers Section Newsletter, two years as the Vice Chairman of the  Section, in charge of national monthly Teleforums exploring a variety of culinary topics, and is currently serving as the Chairman of the Section.  She has actively organized Ohio Regional IACP Meetings for the past 2-1/2 years, providing opportunies for IACP members and local culinarians to continue learning and networking throughout the year.  Betty Ann published her first cookbook this year.
 

About C.C. Fridlin

C.C. Fridlin currently teaches in-home culinary classes in Huntsville AL and serves as the Chair of the Cooking Schools and Teachers Section of the IACP.  Besides teaching culinary classes, he has worked with a number of technology companies with roles in Project Management, Product Management, Marketing and Business Development.  He has delivered many corporate training programs and spoken at industry events.
 

 

 

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Speaker Series Archives – 2014

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Taxes and You

Date: January 15th 
Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speaker:  Bonnie Lee
Moderator:  Carla Snyder 

Learn what is and isn’t a tax write-off to food writers, cookbook authors and photographers. There’s a lot of confusion out there as to what constitutes a write off -- dinners with colleagues, groceries for recipe testing, props for food styling or wine for an article on Pinot Noir? Join Taxpertise author Bonnie Lee as she directs members on the ins and outs of writing off kitchen equipment, travel and ultimately avoiding the red flags that could end up in an audit.
 

About Bonnie Lee

Bonnie Lee is passionate about the one thing that most people hate — taxes. For over 20 years, as the owner of Taxpertise and as an Enrolled Agent, Lee has represented taxpayers across the country in audits, offers in compromise, tax problem resolution, and non-filing issues.

She specializes in resolving tax problems for independent contractors, the self-employed and small business owners. In 2007, Lee mounted her Taxpertise™ seminars and broadcast the first of her weekly Taxpertise™ radio broadcasts on KSVY radio in Sonoma County, California. Her Entrepreneur Press book, Taxpertise, The Complete Book of Dirty Little Secrets and Hidden Deductions for Small Business that the IRS Doesn’t Want You to Know offers readers over 20 years of insider experience in dealing successfully and prosperously with the IRS.

 

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

Four Ways to Cut Shipping Costs in 2014

Fedex brings you four easy ways to cut your shipping costs, from double-checking invoices to selecting the right service level:

1. Check you get discounts. Take a look at your shipping invoices and check that you are getting discounts on your inbound, outbound and third-party shipping. If you're not, join the IACP Freight Savings Plan.

2. Take advantage of automation. By using FedEx Ship Manager® at fedex.com, you can get an extra 5% discount on select FedEx Express® shipments, save contact details for those you ship to regularly and free up time for the rest of your business.

3. Choose the right service level. FedEx Ground® service is now faster to many U.S. destinations, in some cases even arriving the next day. Are you using FedEx Express in a situation where FedEx Ground is guaranteed overnight? If you're not sure of the right service level, call Siriani at 1.800.554.0005.

4. Drop off your packages. Avoid pickup fees by dropping off your package. Find the nearest dropoff location at fedex.com.

Offset rising shipping costs by joining the IACP Freight Savings Plan. Call Siriani at 1.800.554.00005 or enroll online at www.siriani.com/iacpfsp.

Want more discounts? As a member of IACP you get access to tons of discounts through our member to member discount program. You can see a complete list of discounts available to members here

*FedEx money-back guarantee applies to deliveries within the U.S. See the FedEx Ground Tarrif for details. For eligible FedEx® services and rates, contact your freight savings program provider, Siriani & Associates. FedEx Express discount includes a 5% discount for creating shipping labels for eligible FedEx Express® shipments using FedEx Ship Manager® at fedex.com or other approved FedEx electronic shipping solutions. All FedEx shipments are subject to the applicable FedEx Service Guide. FedEx service marks used by permission.

Take a Look at What’s in Store for 2014 Speaker Series

We’re very excited for our upcoming Speaker Series for 2014!  This year, we’ll be offering a new “After Hours” series to take place in the evening for those unable to attend during the day. Planned events include an exploration of craft cocktails as well as a happy hour chat with culinary legend Jacques Pepin.

Take a look at what other Speaker Series we have in store for you this year:

  • Taxes and You: Learn what is (and what is not) a tax write off for food writers, cookbook authors and photographers.
  • Cooking Schools and Teachers Throughout the Years: IACP Past President Antonia Allegra and Past Cooking Schools and Teachers Section Chair Betty Ann Litvak trace the changing tastes of the late 20th century and the impact on IACP and Cooking Schools over time.
  • Photo-Op- How to Get the Shot : Famed photographer Matt Amendariz takes participants on the ins and outs of what makes the perfect food photograph and why it matters.
  • Nutrition Myths and Fads in the Media: Learn how myths and fads perpetuated by the media affect the restaurant industry.

And that’s just the begining! We have more Speaker Series in the works for you, ranging in topic from self-branding strategy to learning how to write a culinary memoir. As always, our Speaker Series are free to members and are held online, so you can attend from the comfort of your home or office. If you haven't attended a Speaker Series yet and want to learn more, take a look at IACP Member Grazia Solazzi's recent write-up of one of our Speaker Series. 

If you miss a Speaker Series, not to worry! All of our Speaker Series are available recorded and archived, along with presentation materials. We encourage you to explore our archives, which contain over 6 years of archived recordings.

CCP FAQ

| Overview | Getting Started | Certification | Re-Certification | Emeritus | Payment | Exam | Current CCP'sFAQ | Contact Us

What is CCP?

The mission of the Certified Culinary Professional (CCP) program is to identify individuals, either IACP members or non-members, who (1) have acquired and maintain a comprehensive range of culinary skills and knowledge through education and experience, (2) display continuing commitment to professional and community service, and (3) subscribe to principles in the IACP Code of Ethics. Among the ranks of CCPs are Julia Child (1912-2004), Shirley Corriher, Nathalie Dupree, Jacques Pépin, and Anne Willan - undeniably some of the profession's most esteemed culinarians. When you apply to become a CCP, you join this select group of men and women who have made the ultimate commitment to excellence in the culinary arts. And when you earn the distinction, you invariably find that you've opened doors to even greater advancement and opportunity within the industry.

Who can apply for their CCP designation?

Whether you are an IACP member, or a non-member, anyone is welcome to apply as long as they submit the appropriate documentation of their qualifications, fill out an application and submit their fees.

How much does CCP cost?

Initial CCP Application
• IACP members: $150 US
• Non-members:  $300 US

Fees include the cost of sitting (once) for the CCP Exam. If you do not pass the exam on first try, re-examination fees are $75 US.

Recertification
• IACP members: $ 75  US
• Non-members:  $150 US
How do I pay for my CCP?

The CCP application and recertification payments call all be made via telephone by credit card. Please call (855) 738-3227 to make your payment today!

• If you are unable to make your payment by telephone, please send a check directly to our processing center at:

FoodConnect
Attn: IACP CCP
11601 Wilshire Blvd.
Suite 500
Los Angeles, CA 90025

• Please note that your application cannot be processed until a payment is received. Mailing in your check may delay your CCP application approval.

What are the guidelines for new CCP applicants?

Initial CCP Application
• You may submit an application for certification at any time during the year, but please allow the CCP Committee at least 4 to 6 weeks to determine whether you qualify to sit for the CCP Exam, your final step in certification.
• The CCP Exam is conducted each year at our Annual Conference, generally held in April. However, you can also arrange to sit for the exam at other times, and in other locales, through our satellite testing program. For more information about this program, contact the CCP Committee Chair or IACP Headquarters.
• An approved application is valid for one year, so please be sure to plan your CCP Exam accordingly.
For more details on what information is required on your CCP applications, please check here.
What are the guidelines for CCP recertification?
• To maintain CCP certification, you must submit a completed recertification application five years after your original date of certification. Recertification is required every five years thereafter.
• Recertification applications must be received no later than December 30th of each year.
• You do not need to sit for the CCP Exam again, unless you've let your certification lapse for a year or more.
• Please allow the CCP Committee at least 2 to 4 weeks after receipt of your application to advise you of recertification status.

Where do I send my additional materials so they can be reviewed along with my application?

All supporting documentation must be sent in a timely manner by fax or email to:

Fax: (866)358-2524
Email: shani@iacp.com

Please note: A final decision cannot be made regarding your application until IACP has received your supporting documentation.

When do I have to renew my CCP?

Whether you are renewing for the first time, or renewing a previous recertification, you much submit your application and materials no later than December 30th of the year of your renewal. Your CCP must be recertified every five (5) years.

How will I be notified of my CCP renewal period?

You will receive an email notification on October 1st of the year of your renewal. There will be a reminder notification on November 1st of that same year. Renewal materials are due by December 30th of that same year.

How long does it take to find out if I qualified to receive CCP status?

If this is your first time applying for your CCP designation, then it can take up to 6 weeks after headquarters receives all of your supporting material before you receive the final decision from the CCP Committee. If you are recertifying, it can take 2 to 4 weeks before you will hear back regarding your approval.

What is CCP Emeritus status and how do I apply?

Any current IACP member who is at least 60 years old, has been a member for a minimum of ten consecutive years, held CCP accreditation for a minimum of ten years and is either inactive or retired from professional activity is eligible for the Emeritus CCP status. The Emeritus application can be found here.

What are the fees associated with Emeritus status?

No, as a loyal member of our CCP program, you will not be required to submit a payment along with your Emeritus application.

Where can I find a list of current CCP holders?

You can find a list of active CCP members here. If you do not see your name or someone else’s name on the list, please contact IACP headquarters at shani@iacp.com to let them know.

If my CCP lapses for more than one year, can I re-apply without taking the CCP exam again?

As long as you recertify your CCP designation within one year of the expiration (or December 30th of that same year) you will not need to sit for the CCP exam again. If your CCP lapses beyond that year timeframe, then you will be subject to testing and additional fees.

Where can I go to take my CCP exam?

There are several options for taking your CCP exam.
1) The CCP exam is given every year at the IACP annual conference. Please contact the CCP Committee Chairman or IACP headquarters so you can be scheduled to sit at this exam time.
2) If you have a CCP who is willing to proctor the exam, please send the CCP’s name and email address to the CCP Committee for approval. If approved, the CCP will receive materials and information on how to properly administer then exam.
3) If you do not have a CCP who is able to proctor the exam, please contact the CCP Committee for assistance with locating a CCP in your area. The CCP Committee will assist you with the contact information of the proctor, but it is your responsibility to coordinate the test scheduling directly with that chosen CCP thereafter. Once arrangements have been made, the CCP Committee must be notified of the test date at least 10 days prior to your exam time.

What happens if I fail my initial CCP exam?

Don’t worry! If you do not pass the exam the first time, you are eligible to re-take the exam within one year of the date of the first attempt. There will be re-take fee of $75 for members and $150 for non-members.

What score do I need in order to pass my CCP exam?

To assure confidentiality and objectivity, examinations are identified to those scoring by number rather than by the candidate's name. A passing score on the exam is 70%. Over 90% of those taking the exam pass it on the first try.

What information is on the CCP exam?

The examination includes 200 multiple choice, true/false, and fill-in-the-blank questions, equally divided among the ten topics listed in the CCP Practice Exam. Two essay questions, from a choice of seven topics, must also be answered. In addition, applicants can earn an extra five points by completing a third essay question, which will be reviewed only if the exam score is borderline.

The exam does not test specific expert knowledge within any particular segment of the industry. Passing the exam reflects an advanced knowledge of many different aspects of the culinary field. That said, your chances of success will increase if you have a working knowledge of the major ethnic cuisines, a thorough foundation in techniques, and a familiarity with sanitation requirements and basic nutrition.

Where can I find any testing or practice materials to prepare me for my CCP exam?

You can view a practice exam here or you can review the recommended reading list here.
Many of the exam questions are drawn from the sources in the reading list. A certification review session is offered during the Annual Conference, typically held in April. Review sessions can also be scheduled at other times and in other locales by contacting the CCP Committee Chair. If you need additional assistance with your study program, you can arrange mentoring support through our CCP Study Hall Program. Again, contact the Committee Chair for more information.

How long will it take to hear if I passed the exam?

Please allow two business weeks for the CCP Committee to review and grade your exam.

Does attending the IACP Speaker Series sessions count towards my CCP continuing education points on the CCP application?

Yes! Attending the IACP monthly Speaker Series session will help you build points towards your CCP. Please contact your CCP Committee Chair to receive approval for the Speaker Series session you plan to attend. Once you are approved, you will need to request a verification form from IACP headquarters, and have that form signed by the Speaker Series moderator.

Who should I contact if I have additional questions regarding CCP?

If you still have questions, please contact the CCP Committee Chair, or Shani Phelan shani@iacp.com at the IACP headquarters.

| Overview | Getting Started | Certification | Re-Certification | Emeritus | Payment | Exam | Current CCP'sFAQ | Contact Us

CCP Emeritus

Have you been a member of IACP for at least ten consecutive years? Are you at least sixy years of age? Your eligible to become a CCP Emeritus member!

| Overview | Getting Started | Certification | Re-Certification | Emeritus | Payment | Exam | Current CCP'sFAQ | Contact Us

Any current IACP member who is at least 60 years old, has been a member for a minimum of ten consecutive years, held CCP accreditation for a minimum of ten years and is either inactive or retired from professional activity is eligible for the Emeritus CCP status.

Filing Instructions

Setting up your CCP Emeritus status is simple. There is no fee required to apply and you just need to fill out a simply application which can now be done online here.

Once you receive an approval for your application, you will be certified for life and no longer need to submit your CCP recertifications every three years.

Please note: Submitting your application via our online application is preferred. If you are unable to submit in this manner, you can also download the form and email or fax to:

Email: shani@iacp.com
Fax: (855) 358-2524 attn: CCP Emeritus

International Association of Culinary Professionals
1221 Avenue of Americas, 42 Floor
New York, NY 10020

Applications may be submitted at any time, but please allow 4 to 6 weeks for application review and qualification. Applications submitted by mail may experience longer processing times.
Application Questions?

Contact the CCP Committee Chair or Shani Phelan at IACP Headquarters:

Email: shani@iacp.com
Phone: (646) 358-4957; (866) 358-4951

| Overview | Getting Started | Certification | Re-Certification | Emeritus | Payment | Exam | Current CCP'sFAQ | Contact Us

 

The Increasing Importance of Storytelling for Culinary Professionals

Speakers: Sheri Castle & Kate Medley
Moderator:  Carla Snyder

Join award-winning food writer Sheri Castle and A Spoken Dish producer Kate Medley as they discuss and showcase the art of storytelling, it’s importance and the new mediums that allow you to tell your story, your way.
 

About Sheri Castle 

Sheri Castle is an award-winning food writer and cooking teacher. She is the author of The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands and CSA Farm Boxes.

Sheri is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal. She hails from the Blue Ridge Mountains but lives in Chapel Hill, NC with her husband, daughter, and beloved dog. She is fueled by farmers’ market fare, excellent bourbon, and great stories. Check her out at shericastle.com.

About Kate Medley 

Kate Medley is a photojournalist and documentarian of food culture, based in Durham, North Carolina.  Employed by Whole Foods, Medley travels the country documenting the stories of farms and farmers that supply food to the grocery store. 

Following a bachelor’s degree in photo journalism from the University of Montana and a visual journalism fellowship from the Poynter Institute, Medley worked for newspapers around the South, including the Charlotte Observer, the Chattanooga Times Free Press, and The New York Times.

 

About Carla Snyder

Carla Snyder has spent the past 30 years as a caterer, artisan baker, cooking school teacher, food writer and co-author with Meredith Deeds of of 5 cook books. Carla’s latest release for spring 2013 is titled One Pan Two Plates: 70 Complete One Pan Dinners for Two (Chronicle Books).

Look for Carla on Facebook, Twitter (carlacooks) and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

 

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

Blogroll of the Dice #5! A Look at Members’ Blogs

Happy Thanksgiving IACP Members! We're bringing you a recipe for turkey skin cracklins, portable appetizers, and a long article on pigeons that will make for a great fireside read, all from IACP members. We're always excited about what our members are up to and we love to get others excited too! We encourage you to like their posts, provide some feedback and follow along as they continue writing about thier culinary adventures.

Congratulations to Jamie Schler on her recent article The Man Who Spoke to Pigeons: Rémy Anézo and Les Pigeons de Mesquer which was published in the Modern Farmer this month. Jamie gives some background to the article on her blog, Life’s a Feast, taking us out to the tranquil French countryside where she interviewed Rémy Anézo on his small farm where he raises organic pigeons prized by chefs. Jamie's thoughts on the pigeon's dual reputation as both dirty scavenger and culinary delicacy are the perfect read for a long holiday weekend. Click here for the complete post.

For those who are being hosted rather than hosting for Thanksgiving, we recommend you check out Bryn Mooth’s post on perfect portable appetizers on her blog writes4food. From savory goat cheese grape “truffles” to salty black olive breadsticks, she’s got all your snack recipes covered. 


 

If you need new ideas for what to do with the odds and ends left over after Thanksgiving, cookbook author and blogger at Carbwars Judy Baker has written up a crunchy, delicious (and carb free!) recipe for cracklins made out of turkey skin. For what to do with the rest of the bird, check out her bone broth recipe that makes handy portable soup cubes.

 

Are you an IACP member? Want to be showcased on our weekly blogroll spotlight? Send links to your blogs to margaret@iacp.com for your chance to be featured.

Getting Started Teaching Cooking Classes

November 19 2013  /  12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT

Speaker:  Rosemary Rutland, Virginia Willis and Wendy Allen
Moderator:  C.C.Fridlin

Cooking classes have continued to stand the test of time.  The landscape has changed, but whether you are interested in teaching at a cooking school or teaching on your own, then this presentation is for you.  We will explore recreational cooking classes from three distinct perspectives:
• A restaurant chef or personal chef that would like to add teaching to your business
• A food writer or cookbook author adding teaching to build your brand or promote your book
• A cooking school scheduler discussing how to approach the cooking school and what they are looking for in a new instructor
This call will provide information about expanding into teaching that you can use to build your business.  There will also be time for questions and discussion.

About Rosemary Rutland 

Rosemary graduated from the Art Institute of Atlanta. After a baking internship at the Ritz-Carlton Downtown Atlanta and a restaurant internship with Woodfire Grill, she started Chef’s Table Personal Chef Service in 2005. Based in Atlanta, Georgia, Rosemary teaches cooking & baking classes at a variety of cooking schools across the south. Her articles & recipes have been featured in Personal Chef Magazine, Cobb Life and Atlanta’s Flavors Magazine. Her restaurant experience includes the pastry kitchens of Bold American Catering and the contemporary French restaurant Trois.

 

About Virginia Willis 

Chef and food writer Virginia Willis is loved by her legions of fans for her knack for giving classic French dishes a down-home feel and remaining homey Southern favorites en Française. Virginia Willis has cooked Lapin Normandie with Julia Child, prepared lunch for President Clinton, and catered a bowling party for Jane Fonda. She began her culinary career tossing pizzas in college, has since foraged for wild herbs in the Alps, made mustard in Dijon, crushed olives in California, and harvested capers in the shadow of a smoldering volcano in Sicily. She is the author of the acclaimed cookbooks Bon Appétit, Y’all! And Basic to Brilliant, Y’all. Virginia was named by the Chicago Tribune as one of "Seven Food Writers You Need to Know."

 She is a nationally recognized authority on Southern food and cooking and teaches avocational cooking classes and gives culinary demonstrations across the US as well as in Mexico and France. For more about Virginia, visit www.virginiawillis.com
 

About Wendy Allen  

Wendy Allen is the Cooking School Director for The Cook’s Warehouse, a gourmet retailer in Atlanta, GA with 4 locations that hosts approximately 800 classes per year. She discovered her love for the culinary world while working for an engineering company as a business manager. She initially came to The Cook’s Warehouse as a volunteer assistant, where she soon realized her true desire was to pursue a culinary career.  She manages all aspects of the cooking school, including assistant recruiting and scheduling all cooking events and classes with both local and national chefs, and manages off site cooking events and venues such as the annual “Taste of Atlanta” festival.

 

What’s the Big Deal About Gluten?

November 14, 2013  /  12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT

Speakers: Kristine Kidd and Cynthia Kupper
Moderator:  Trina Kaye

30 percent of adults are interested in avoiding or cutting down on gluten in their diet, according to a recent report put out by the marketing advisory organization, NPD Group. The gluten-free market is now a $4.2 billion industry, and effects restaurants, private chefs, food companies, magazines, and cookbooks. 

Join food writer and Gluten-Free expert, Kristine Kidd; Cynthia Kupper, Executive Director of the Gluten Intolerance Group of North America (GIG); and Melinda Dennis, M.S, R.D., L.D.N, and Gluten-Free expert for the Beth Israel Medical Center in Boston, as they discuss the reasons people give up gluten, the surprising ingredients that contain gluten, and the problem for restaurants of cross contamination in kitchens.  The presenters will also talk about resources to help adjust the professional kitchen and enhance your understanding of the gluten-free lifestyle.

Registration link coming soon!


About Kristine Kidd Kristine was the food editor at Bon Appétit magazine for 20 years, where she was responsible for filling its pages with delicious recipes. The dishes she created for many covers and feature stories were so popular, they are republished in the Bon Appétit cookbooks. She is currently working as a cookbook author, and her seventh book, Weeknight Gluten Free, came out this year. Her childhood celiac disease resurfaced recently, and this book is a result of her year of glorious experimentation in the kitchen. It is a good companion to her previous book, Williams-Sonoma Weeknight Fresh and Fast.

She enjoys inspiring people to cook simple, fresh, gluten-free food on her blog, www.kristinekidd.com  Kristine is the food editor for the Monterey Bay Aquarium’s Seafood Watch website, and also works as a culinary consultant. Even though she is busy, Kristine prepares fresh meals at home almost every night. She shops at farmers’ markets, and uses local and sustainable ingredients whenever practical.
 

About Cynthia Kupper  Cynthia Kupper is Executive Director of the Gluten Intolerance Group of North America (GIG), the nations’ first non-profit association with the mission to improve the health and lives of those living gluten-free. In this leadership role for more than 17 years, she has helped GIG obtain a strong national presence, increased its net assets by more than 500 percent, and expanded its reach to 80+ affiliate groups in the U.S. and internationally. She has fostered GIGs ability to support and educate people with gluten-related disorders, including celiac disease, dermatitis herpetiformis, and non-celiac gluten sensitivity.

Ms. Kupper has numerous peer-reviewed and consumer publications to her credit, including a continuing education manual for Dietitians. She was an invited expert speaker for the National Institutes of Health for the Celiac Disease Symposium and before the FDA related to labeling regulations for gluten-free labeling. She has appeared on radio and television programs across the nation.

 

 

Oops! You were too late for this session. But no worries. You can find the recording and any presentation materials here.

Reminder: To access, you must be an IACP member and logged in. If you're not a member, join now, so you don't miss another opportunity to learn from the amazing talent in our monthly Speaker Series.

Turn Recipes into Cash

Speaker:  David Joachim and Andy Schloss 
Moderator:  Trina Kaye

Green Bean Casserole (created in 1955 by Dorcas Reilly for Campbell’s Soup) is likely the most valuable recipe ever written. Every November, it sells millions of products for three corporate giants: Campbell's, Birds Eye, and French's. Recipes are only valuable if they are turned into something someone can buy such as a book, a magazine, or a food product. Find out how food writers turned entrepreneurs Andy Schloss and Dave Joachim transformed their love of grilling into Chef Salt, a line of artisanal salt seasonings. Chef Salt captures their 50+ years of recipe and product development experience in a jar and is rapidly expanding as a business. This webinar will discuss the process of turning a good recipe into a great product formula, managing production costs, and successfully positioning your product in the market.

About David Joachim 

David Joachim has authored, edited, or collaborated on more than 35 cookbooks, including the multi-award-winner The Science of Good Food and million-copy bestselling series A Man, A Can, A Plan. He writes a column for Fine Cooking magazine called “The Science Of…” and his writing and recipes have appeared in numerous magazines such as USA Today, Men’s Health, Cooking Light, Cook’s Illustrated, and Bicycling. He is the co-founder of Chef Salt, a line of artisanal salt seasonings.

 

About Andy Schloss 

Andrew Schloss is the author of 22 cookbooks including the New York Times best-seller Mastering the Grill as well as The Science of Good Food, winner of the IACP Cookbook Award and a James Beard finalist. He is known by his readers and students for his inventive recipes and an ability to explain technical aspects of cooking in entertaining, understandable terms. His popular articles have appeared in The Washington Post, Chicago Tribune, Food and Wine Magazine, and Bon Appétit, among others. Mr. Schloss has also appeared on Good Morning America, Emeril Live!, The Home Show, Home Matters, and The Main Ingredient. Mr. Schloss is a well-known culinary instructor and was nominated for “Cooking Teacher of the Year” by IACP in 2005. Mr. Schloss is currently the co-owner of Chef Salt, a small-batch artisan seasoning company manufacturing seasoning blends made with unrefined salts. His critically acclaimed restaurant, In Season, was instrumental in the creation of Philadelphia's restaurant renaissance.

 

 

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What Makes a Best Selling Cookbook?

October 24  /  12 pm ET, 11 am CT, 10 am MT, 9 am PT, 5 pm GMT

Speaker: Mark Rotella
Moderator: Carla Snyder

Join Mark Rotella, Senior Editor at Publisher's Weekly, for a discussion about the similarities among best selling cookbooks, thinking beyond the TV platform, who is buying cookbooks and trends that seem to be here to stay.

 

Mark Rotella

Mark Rotella is the author of Amore: The Story of Italian American Song and Stolen Figs and Other Adventures in Calabria and wrote the introduction to the classic Christ Stopped at Eboli by Carlo Levi (all published by Farrar, Straus and Giroux).

His writing has appeared in The New York Times, Wall Street Journal, Salon, Washington Post,Village Voice, Saveur and American Heritage, among others.

A senior editor at Publishers Weekly, he oversees cookbook reviews and is the editor of the Cooking the Books newsletter.

 

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Off the Record: A Conversation with Anne Willan and Amy Friedman

October 16

Speaker:  Anne Willan & Amy Friedman
Moderator:  Trina Kaye

 

Writing a culinary memoir can be a daunting project.  Author and culinary educator Anne Willan knows a thing or two about writing one.  Join her and co-author, Amy Friedman, as they discuss the memoir writing process and Anne’s new book, One Soufflé at a Time: A Memoir of Food and France with Recipes. Anne and Amy will touch on their creative process, memoir writing and tell lots of stories about food and life in France. They will also answer questions and give advice to webinar participants.

About Anne Willan

Anne Willan is one of the world’s authorities on French cooking with more than fifty years of experience as a teacher, cookbook author and food columnist.  She founded Ecole de Cuisine La Varenne in 1975. Her most recent books are The Cookbook Library: The Cooks, Writers and Recipes that Made the Modern Cookbook, with her husband, Mark Cherniavsky, which won the Jane Grigson Award for outstanding literary writing, and The Country Cooking of France, which took two James Beard Foundation Book Awards.  Willan was inducted into the James Beard Foundation’s Cookbook Hall of Fame in 2013 for her body of work.  She lives in Santa Monica, California and in France.

 

 

About Amy Friedman

Amy Friedman is an author and creative writing teacher whose books include Desperado's Wife: A Memoir, Kick the Dog and Shoot the Cat, and Nothing Sacred: A Conversation with Feminism. She also works as a ghostwriter and editor, and her articles, essays and stories have appeared in magazines, newspapers and numerous anthologies. Since 1992 Amy has written the internationally syndicated newspaper feature Tell Me A Story for Universal UClick, a column that has spawned two book collections and three audiobooks.  Amy lives in Los Angeles with her husband, the teacher and writer Dennis Danziger.
 

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Salad Bars, School Gardens and Farm to School in Your School District

POSTPONED. Details to come soon!

Speaker: Ann Cooper, a chef for more than 30 years and author of four books, including Lunch Lessons: Changing the Way We Feed Our Children.
Moderator: Sheila Crye

 

Join Chef Ann Cooper for a discussion on school salad bars, school gardens and farm to school.  We'll be learning how to integrate all three into school food, how to utilize them to comply with the new USDA Healthy Hunger Free Kids Act and how to change kids' palates.  We'll be considering how to change our children's relationship to food, how to get them to eat more fruits and vegetables, as well as helping them understand the symbiotic relationship between healthy kids, healthy food and a healthy planet.

 

Ann Cooper

A graduate of the Culinary Institute of America, Hyde Park, NY, Ann has been a chef for more than 30 years. Ann is the author of four books, including Lunch Lessons: Changing the Way We Feed Our Children. Ann's research for and writing of A Bitter Harvest provided a true epiphany for the curious and proactive chef. No longer could the environmental and health facts be ignored when it came to producing food in this country. Ms. Cooper's career shifted from primarily cooking to a path of cooking, writing, and public speaking – all advocacy work for a healthier food system. Her focus is now on using her skills and background to create a sustainable model for schools nationwide to transition from processed food-based K-12 school meal programs to a whole foods environment, where food is procured regionally and prepared from scratch. In 2009, Ann founded Food Family Farming Foundation (F3) as a nonprofit, focusing on solutions to the school food crisis. F3's pivotal project is The Lunch Box - a web portal that provides free and accessible tools, recipes and community connections to support school food reform.

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Everything You Ever Wanted to Know About Book Proposals but were Afraid to Ask

September 26  /  12 pm ET, 11 am CT, 10 am MT, 9 am PT, 5 pm GMT

Speaker: Jenni Ferrari-Adler, Union Literary Agent
Moderator: Trina Kaye
 

Have you ever stared at that blank piece of paper wanting to write that proposal that is going to get you a major publishing contract but just don’t know what to put down?  Jenni Ferrari-Adler, book agent with Union Literary, will take you through the nuts and bolts of how to write a successful book proposal in order to get an agent and ultimately a book contract. Attention will be paid to style, your book title and subtitle, overview, and who your target audience is.  Jenni will also go through comparisons and your competition, publicity, outline, and sample material. She will discuss different strategies to make your book idea stand out and I'd love to leave plenty of time to take questions.

About Jenni Ferrari-Adler

Jenni Ferrari-Adler is an agent at Union Literary. She represents a select list of and cookbook/food writers, including Maria Speck (ANCIENT GRAINS FOR MODERN MEALS) Nancy Singleton Hachisu, (JAPANESE FARM FOOD), Cheryl Sternman Rule (RIPE), and Faith Durand (BAKELESS SWEETS) as well as fiction writers, YA, narrative nonfiction, and other categories. Jenni taught at the University of Michigan (where she received an MFA in Fiction) and at the Gotham Writers Workshop.  She edited an anthology about cooking for one and dining alone called ALONE IN THE KITCHEN WITH AN EGGPLANT, worked as a reader for The Paris Review, and as a bookseller at Housing Works.

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Teaching Teen Vegetarians How to Cook Healthy Meals They Love

Thursday, August 29  /  12 pm ET, 11 am CT, 10 am MT, 9 am PT, 5 pm GMT

Speaker: Matthew Locricchio, author of Teen Cuisine New Vegetarian, this year's IACP award winner in the Children, Youth, and Family category
Moderator: Sheila Crye

 

When a teen decides to adopt the vegetarian lifestyle, parents worry about how to provide a balanced diet for their growing child. What could be a better method for teaching a teen how to satisfy nutritional needs while satisfying his or her appetite than by leading the teen to acquire vegetarian cooking skills? In this webinar, Matthew will share the process of writing his most recent book Teen Cuisine New Vegetarian, this year's IACP award winner in the Children, Youth, and Family category.
 

About Matthew Locricchio

Matthew Locricchio has written twelve cookbooks for young chefs. His Teen Cuisine remains a popular American-style cookbook for young chefs. His The International Cookbook for Kids won The Disney Adventures Book Award, as well as the Gourmand World Cookbook Award. His other titles include The 2nd International Cookbook for Kids. The popular school and public library eight-cookbook series, Superchef, has been responsible for introducing countless kids to the delicious world of cooking from around the globe.

Chef Matthew Locricchio knows a thing or two about cooking. What sets this chef apart from other talented professionals in his field is his knack for imparting this culinary knowledge to children. Matthew was born in Michigan and into a restaurant and catering family, who provided him with his early culinary training.  Find out more at www.cookbooksandkids.com.

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The Compelling Flavors of Fermentation

August 6  /  12 pm ET, 11 am CT, 10 am MT, 9 am PT, 5 pm GMT

Speaker: Sandor Katz
Moderator: Ken Albala

 

Come learn how simple it is to make your own unique fermented delicacies. Learn about how fermentation has been used for millennia to create the most celebrated foods and beverages the world over, prized not only for their delicious umami flavors but also for their ability to preserve foods safely and make them more digestible. This class will offer a broad overview of fermentation concepts and different types of fermentations, and an opportunity to ask any questions you may have. Empower yourself and expand your culinary range with fermentation techniques more ancient than recorded history yet more relevant today than ever. Be part of the fermentation revival!

Sandor Katz

Sandor Ellix Katz is a fermentation revivalist. His book Wild Fermentation (2003), which Newsweek called “the fermenting bible,” and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” According to the Times, “Mr. Katz has become for fermentation what Timothy Leary was for psychedelic drugs: a charismatic, consciousness-raising thinker and advocate who wants people to see the world in a new way.” His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.
 

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How to Blog: Jenny’s Rules

July 24  /  12 pm ET, 11 am CT, 10 am MT, 9 am PT, 5 pm GMT

Speaker: Jenny Rosenstrach, founding editor of the blog Dinner A Love Story, author of the IACP award nominated Dinner: A Love Story and monthly columnist with husband Andy at Bon Appetit titled The Providers.
Moderator: Carla Snyder

 

Join editor, author, blogger and nightly maker-of-the-family-meal Jenny Rosenstrach as she shares her "rules" for blogging, writing, cooking dinner for a family and keeping all those spinning plates spinning.Jenny's editorial eye has unearthed nine lessons for bloggers that will encompass voice, mission, length, time and more.

 

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10 Top Graphic Design Tips to Get Your Message Read

July 9  /  12 pm ET, 11 am CT, 10 am MT, 9 am PT, 5 pm GMT

Speaker: Mary Ostlund, Marketing Director for Brooks Tropicals
Moderator: Carla Snyder
 

Our language-dominated culture has moved perceptibly toward imagery. Seeing has always been believing, but seeing has also become understanding. What our readers, visitors, subscribers see is increasingly determining how they spend their time. A great photograph is a fantastic draw. But if this image doesn't work to pull the reader through your material, it's just a Facebook posting.  Nothing wrong with this social media site, but your work has more depth than what a wall can provide.

No need to buy a drafting table.  Mary Ostlund, marketing director for Brooks Tropical, will outline ten things to keep in mind as you put together your web pages, blog entries, cookbooks, and brochures.

 

Mary Ostlund

Mary Ostlund is marketing director for Brooks Tropicals, which grows, packs and ships tropical fruits and vegetables. As a marketing expert,  Mary depends on strategic graphic design in her work as a one person marketing department. Mary designs or oversees the creation of produce labels, product packaging, advertising, point of sale materials, newsletter development, recipe publishing and web design. Mary lives in Homestead, FL where she was born and raised. Her marketing experience includes work for AT&T and HP in NJ where she lived for 20 years.
 

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Speaker Series Instructions – Aug. 27

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50 Sparks: Fast, Cheap, Easy DIY Ways to Reignite Your Online Presence

June 19  /  12 pm ET, 11 am CT, 10 am MT, 9 am PT, 5 pm GMT

Speakers:  Patti Londre, The Londre Company
Moderator:  Trina Kaye

 

You have your website.  You have your blog.  You're listed in online directories.  And you created them ages ago (in internet time).  How are you looking these days – online, that is?  If you're ready for a little fluffing up, a bit of a makeover, or a tad "refresh" without investing too many brain cells or dollars, then join us!

Patti Londre

Patti Londre, PR and marketing pro, first made a splash with IACP members in the mid-80s with her Bootstrap Marketing sessions.  And she is the FIRST to admit, pretty much NOTHING of those sessions works in today's world. Time to regroup!  Refresh!  Rejuvenate! Join us for a fast-paced webinar chockful of do-it-yourself ideas with something for everyone.  Come away with a list of action steps you KNOW you can do (or get someone to do it for you).

 

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Power Entertaining: Using Great Wine, Food and Hospitality to Solidify Key Relationships

May 29  /  12 pm ET, 11 am CT, 10 am MT, 9 am PT, 5 pm GMT

Speaker:  Eddie Osterland, America's First Master Sommelier
 

Today, there are only 197 individuals worldwide who have earned the title of Master Sommelier,  the highest international distinction that a professional can attain in fine wine and beverage service. 129 are Americans, and Eddie Osterland was the very first from the US. In demand as a speaker, presenter and one of the country's foremost wine & food experts, Osterland has traveled the world sharing his strategies on how to use great wine, food and hospitality to solidify key relationships and enhance entertaining. As America’s 1st Master Sommelier and author of “Power Entertaining." Osterland shares all he’s learned about entertaining with wine and food as the result of a remarkable 30-year career in the industry. Today's young executives are embracing wine, food and restaurants, and are more interested in knowledgeable service than ever before. A service staff must be trained to address their specific interests.

• What are patrons expecting from hotels and restaurants these days?
• What wines should be included in a well-rounded wine list of today?
• How to identify the power entertainer and help "empower him".
• What are some cutting edge strategies regarding wine and food pairings that will lure in new patrons?
• With a barrage of self-proclaimed wine experts and foodies visiting our establishments, how do we empower our guests with new knowledge and parlay our expertise into a memorable experience for each diner?
• How to give wine pairings and recommendations in layman's terms---approachability is key
• What must staff trainings include so that today's servers look more knowledgeable and professional than ever before?

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Speaker Series Instructions- Aug.20

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Speaker Series Instructions Nov. 6th

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Do the Hustle!  Using Social Media to Grow Your Business

May 22  /  12 pm ET, 11 am CT, 10 am MT, 9 am PT, 5 pm GMT

Speaker: Amy Sherman, San Francisco–based cookbook author, food writer, recipe developer and blogger at "Cooking with Amy," one of the top five food blogs chosen by Forbes and The Guardian (UK) with more than 3 million visits
Moderator: Carla Snyder

In a tough economy and with publications disappearing, and both editorial and corporate budgets shrinking, it takes more hustle than ever to survive. Are you a freelancer or a small business person? Learn the best ways to network, use social media and associations to thrive, no matter how long you've been in the industry.

 

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Media Food Styling: Is Your Food Ready for Its Close Up?

Time: 12 pm EDT, 9 am PDT, 4 pm GMT
Panelist: Denise Vivaldo, author of "The Food Stylist's Handbook"
Moderator: Carla Snyder

Denise Vivaldo, author of The Food Stylist’s Handbook, debunks all you think you know about food styling.  Yes, you and your chef may be a whiz in the kitchen plating delectable-looking meals, but what looks great in person can fall flat in photographs.  Whether you are a chef, restaurant owner, or blogger, at some point you will be including food photographs for advertising, your website or blog and nothing can ruin your brand like bad-looking food. Denise will show you easy tips and tricks for making your food look its best for the camera.

About Denise Vivaldo

Denise Vivaldo is a seasoned food professional with over 25 years of experience. She is the founder of the Denise Vivaldo Group, Inc., and author or eight books on the subject of cooking, catering, food styling and entertaining. She has been a featured guest on over 50 television segments including Good Day L.A., ABC Morning News, The Food Network, Home & Garden Network, TV Guide Channel, SoapNet, Lifetime TV, and TV Land.  She has served as a culinary producer for TLC, Lifetime, and The Food Network.  As a consultant, Denise assists companies to better their products. Clients include Hamilton Beach, QVC, Hunt-Wesson/ConAgra, Euro Direct, Hy-vee- Homeland Housewares, and Future Kitchen Technologies

About Carla Snyder

Carla Snyder has spent the past 30 years as a caterer, artisan baker, cooking school teacher, food writer and co-author with Meredith Deeds of of 5 cook books. Carla’s latest release for spring 2013 is titled One Pan Two Plates: 70 Complete One Pan Dinners for Two (Chronicle Books). Look for Carla on Facebook, Twitter (carlacooks) and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.
 

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The State of Book Agenting

April 17, 2013  /  12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT

Speakers:  Lisa Ekus, Lisa Ekus Group; Jenni Ferrari-Adler, Brick House Literary Agents; and Elizabeth Evans, Jean V. Naggar Literary Agency
Moderator:  Trina Kaye

A Panel Discussion on the State of Book Agenting: a lively and information discussion on the role of agents today, the pros and cons of working with an agent, whether to have an agent, the state of publishing in today’s economy and the realities for fledgling authors and even established authors.

Jenni Ferrari-Adler

Jenni Ferrari-Adler is an agent at Union Literary. She represents a select list of and cookbook/food writers, including Maria Speck (ANCIENT GRAINS FOR MODERN MEALS) Nancy Singleton Hachisu, (JAPANESE FARM FOOD), Cheryl Sternman Rule (RIPE), and Faith Durand (BAKELESS SWEETS) as well as fiction writers, YA, narrative nonfiction, and other categories. Jenni taught at the University of Michigan (where she received an MFA in Fiction) and at the Gotham Writers Workshop.  She edited an anthology about cooking for one and dining alone called ALONE IN THE KITCHEN WITH AN EGGPLANT, worked as a reader for The Paris Review, and as a bookseller at Housing Works.

 

 

Lisa Ekus

Lisa Ekus is a quintessential entrepreneur who knows a thing or two about ingredients. Hailed as the “best in the business” by the New York Times, Lisa is someone who not just created a business, but invented a category. In 1982, she started the first public relations agency devoted to publicizing cookbooks, chefs, and food products. In 2000, Lisa Ekus Public Relations began Literary Agenting services and has since negotiated more than 300 book deals with such publishers as Andrews McMeel, Artisan, Chronicle, HarperCollins, Penguin, Robert Rose, Simon & Schuster, Sterling, Taunton, Ten Speed Press, Wiley, and numerous others. The last decade has seen expanded media training services, increased culinary partnerships and spokesperson opportunities, new public relations campaigns, publishing consulting, and an ever-expanding literary agenting practice. And, to reflect all this growth, the company changed its name in 2007 to The Lisa Ekus Group.  In February 2013, Lisa was awarded the World Gourmand Culinary Career Award in Paris.

 

Elizabeth Evans
Elizabeth Evans joined the Jean Naggar Agency in January 2010.  Previously, she worked for six years in the San Francisco Bay Area with Kimberley Cameron & Associates.  She represents a robust nonfiction list in both prescriptive and narrative nonfiction, and is especially interested in food writing/cookbooks, memoir, travel/adventure stories, journalism, popular science and health and wellness.  Her food-related titles include Berlin Reed's memoir/food manifesto THE ETHICAL BUTCHER, Lisa Catherine Harper and Caroline Grant's essay anthology THE CASSOULET SAVED OUR MARRIAGE: True Tales of Food, Family and How We Learn to Eat, and pie-maker extraordinaire Linda Hundt's forthcoming cookbook SWEETIE-LICIOUS PIES (November 2013).  She is interested in all aspects of food culture, from sustainable agriculture to farmers markets to bee keeping to how to master the perfect soufflé.  She also not-so-secretly covets William Sonoma's new designer chicken coops.  She graduated Phi Beta Kappa from Hamilton College with a degree in English literature and received an MFA in writing from the University of San Francisco.

Culinary Sustainability & Your Culinary Programs

How to offer your clients enjoyable program and at the same time pass on a strong message about global culinary sustainability

March 27, 2013  /  12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT

Speaker:  Wendy Holloway and Sarah Baker
Moderator:  Trina Kaye

About Wendy Holloway

Wendy Holloway, through her Rome-based company Flavor of Italy, operates in the field of culinary tourism. Flavor of Italy's activities include enogastronomical tours, cooking programs, culinary team building products, student programs, culinary vacations and Rome area niche accommodation.

Wendy's passion is culinary sustainability and nutritional well-being. As a chef she attended the launch of Michelle Obama's Let's Move campaign at the White House. Wendy runs seminars and film series on Culinary Sustainability and is involved in the Italian SlowFood movement. Wendy is the Chairperson of the Culinary Tourism section of IACP. She has two websites and a food blog: www.flavorofitaly.com, www.flavorofitalybb.com and http://flavorofitalyblog.com.

Wendy holds a bachelors degree in languages, an MBA in marketing and finance and has completed numerous courses in the culinary field, complementing her skills as a self-taught chef. Before moving into the culinary field 15 years ago Wendy was a vice president in international banking, and owned a baby products company.

 

About Sarah Baker

Sarah and her husband Peter are owners of Cloughjordan House, a beautiful 400 year old historic house which is a cookery school, wedding venue, event destination and B & B accommodation. It is located in the heart of Ireland, in North Tipperary.

Sarah Baker’s Cloughjordan Cookery School is one of the latest additions to the Good Food Ireland banner brand for food education. For Sarah, teaching is a natural follow through from her capability and enthusiasm as a keen home cook. Her individual blend of home cooking and entertaining styles are backed up with serious professional training from the intensive residential cookery course at Ballymaloe Cookery School. Sarah has two websites and a blog: www.cloughjordanhouse.com, www.sarahbaker.ie and www.cloughjordanhouse.com/blog.

Sarah joined IACP last year and will be taking on the Co-Chairperson position of the Culinary Tourism section of IACP.
 

Family Table Part 2: Tips and Strategies for Bringing Your Family Together Around the Table

March 13, 2013  /  12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT

Speaker:  Chef John Besh
Moderator:  Sheila Crye

About John Besh

John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.

From the outset of his career, Besh’s talent and drive have earned him continual kudos: Food & Wine named him one of the “Top 10 Best New Chefs in America,” and he won the coveted James Beard Award for Best Chef - Southeast in 2006. His nine acclaimed restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence, American Sector, Soda Shop, Domenica and Borgne) each celebrate the bounty and traditions of the region in their own unique way.

Besh's two cookbooks, My New Orleans (October 2009) and My Family Table in (November 2011) were each recognized with an IACP Award, and his third cookbook is set to be published in fall 2013. He hosts two national public television cooking shows based on the books, “Chef John Besh’s New Orleans,” and “Chef John Besh’s Family Table,” which will debut in April 2013.

The John Besh Foundation, founded in 2011, works to protect and preserve the culinary heritage and foodways of New Orleans via initiatives such as the Chefs Move! culinary school scholarship and microloans for local farmers.

He and his wife, Jenifer, live with their four sons in southern Louisiana.

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Working with the Press: How to Develop and Maintain Relationships with the Media

March 5, 2013  /  12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT

Speakers: Nancy Wall Hopkins, Better Homes & Gardens, and Lori Corbin, KABC-TV
Moderator: Trina Kaye

In today’s tough market, media relationships have never been more essential. This is especially true when trying to promote your book, restaurant or brand. Working with local and national media can spin your name and agenda out to an ever larger audience. But what is the best way to develop relationships with the right people in the right media or maintain the ones you already have? Join Nancy Wall Hopkins, senior deputy editor, food & entertaining/brand catalyst at Better Homes & Gardens magazine, and Lori Corbin, “The Food Coach” at KABC-TV 7 in Los Angeles, CA, as they discuss the best strategies for working with the press.
 

About Lori Corbin

Food Coach Lori Corbin is a seasoned nutrition and fitness reporter for almost 20  years.  She was first KTVK's Good Morning Arizona's Food Coach, then onto  KABC-TV in Los Angeles for the last fifteen years. Corbin is also a nutritionist, personal trainer and teaches group exercise. She previously owned a chain of exercise studios, owned and operated a healthy catering company "to the stars," and has spent more than 30 years teaching people how to eat healthy and exercise efficiently. Lori has a degree in nutrition, certified in personal training and group exercise, and is a member of the American College of Sports Medicine.
 

About Nancy Wall Hopkins

Nancy Wall Hopkins of Better Homes and Gardens MagazineIt’s no surprise Nancy Wall Hopkins fills the position of Senior Deputy Editor, Food and Entertaining/Brand Catalyst for the nation’s largest home and family publication, Meredith Corporation’s flagship Better Homes and Gardens:  She’s been cooking and entertaining virtually nonstop since she was a child growing up in Tennessee.  Today, Hopkins spends her days planning the food pages for BH&G where she has been for the last 16 years, along with a staff of two food editors and two assistants. Together they create more than 250 recipes and food ideas to fill the monthly food features of the magazine each year. Nancy is also a frequent judge for national cooking contests such as the Pillsbury Bake-Off, the National Cattleman’s Beef Cook-Off, and the National Chicken Cook-Off as well as the James Beard Awards. Prior to joining Better Homes and Gardens she owned an entertaining and tabletop consulting firm for 12 years. In addition to creating and styling food and entertaining features, Hopkins made numerous TV appearances and was keynote speaker on entertaining, food, and tabletop design for corporate food and publication clients.
 

About Trina Kaye

Trina Kaye makes connections. As a public relations consultant, she regularly connects the press to her clients creating national news coverage. She also works with brand strategists to connect targeted media with multi-media branding and marketing opportunities. Trina has lead her own consulting firm since 1992. Her client list ranges from culinary professionals, non-fiction authors to advertising agencies and marketing companies to entrepreneurs and branded personalities. They all seek Trina’s advice and expertise to reach their targeted public relations goals.

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Family Table, Part 1: Why Family Mealtime Matters

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Developing Your Recipes for the Media: How to Connect with Food Editors, and Deliver What They Want

Thursday, February 7, 2013

Time: 12 pm EST, 11 am CST, 10 am MST, 9 am PST, 5 pm GMT
Speaker:  Kristine Kidd
Moderator: Trina Kaye

Join Kristine Kidd, former Food Editor at Bon Appetit magazine, as she discusses how to develop your recipes for the media, how to get your recipes printed, and how to promote your work with food editors.  Kristine will cover how to develop relationships with food editors, learn what they look for in recipes, and how to craft and test your recipes.  Kristine was the food editor at Bon Appetit magazine for 20 years, where she was responsible for filling its pages with delicious recipes, and was the resident food trends expert. The dishes she created for many covers and feature stories were so popular, they are republished in the Bon Appetit cookbooks.

About Kristine Kidd

Kristine is currently working as a cookbook author, and her sixth book, Williams-Sonoma Weeknight Fresh and Fast, was published in January 2011. Her next book, Weeknight Gluten Free, is due out in March of this year. She enjoys inspiring people to cook simple fresh food on her food blog, www.kristinekidd.com. Kristine is the food editor for the Monterey Bay Aquarium’s Seafood Watch website, and also works as a culinary consultant. Even though she is busy, Kristine prepares delicious, fresh meals at home almost every night. She shops at farmers’ markets, and uses local and sustainable ingredients whenever practical.

About Trina Kaye

Trina Kaye makes connections. As a public relations consultant, she regularly connects the press to her clients to create national news coverage. She also works with brand strategists to connect targeted media with multi-media branding and marketing opportunities. Her client list ranges from Fortune 1000 companies to advertising agencies and marketing companies to entrepreneurs to branded personalities. Her clients have appeared in Time, Better Homes and Gardens, Bon Appetit, the Associated Press and on Today.

 

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New Healthier School Meal Standards:  What Volunteer Chefs Need to Know

January 30, 12:00 pm EST / 9:00 a.m. PST

Speaker Series Host: Kids In The Kitchen Interest Section
Speaker: Diane Ganci
Moderator: Sheila Crye
 

Recent changes in the rules and regulations for the National School Lunch Program can open doors to give Chefs Move to Schools volunteers unusual opportunities to work together with school food service staff.   Diane will provide crucial background information about the regulations’ impact on menu planning, cost, student participation, and program feasibility for schools.  There are a variety of positive approaches toward each of these areas that can be realized by program administrators, school foodservice directors, parents, and culinary professionals. 

If you have been working with a school, share your experiences with the discussion group!  The webinar will give you practical ideas about how to approach the goal of supporting your school’s food and nutrition services and young clientele.

 

About Diane Ganci

Diane Ganci is a classically trained chef with experience in fine dining, hotels, catering and hospitals. Over the last 20 years she has used her expertise to improve the taste and nutritious quality of school food.  Working with food service directors and school associates, she has developed recipes and techniques that reflect the current food preferences of children in a fun and healthy way.   Fluent in the rules and regulations of the National School Lunch Program (NSLP), Diane has been working with a number of companies and organizations intimately involved in product development and menu planning specifically for the primary and secondary school market.  She has developed school lunch solutions and strategies that are in line with the new Healthy Hunger-Free Kids Act of 2010.

 

About Sheila Crye

Sheila Crye directs Young Chefs after-school culinary education programs at the middle school level in Montgomery County, Maryland.  Her work is funded by the local management board and is part of a 21st Century Community Learning Centers program of after-school activities.  She is also a founding member of the Montgomery County Food Council and chaired the IACP Kids in the Kitchen section from 2007-2009.  Her early background is in registered nursing and anthropology.

 

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Speaker Series Archives – 2013

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So You Want to Be in Pictures: How to Promote Your Business with Videos.

Date: Wednesday, Dec. 12, 2012
Time: 12:00 pm EST, 11:00 am CST, 10:00 am MST, 9:00 am PST
Speaker Series Host: Food Writers, Editors and Publishers
Speaker: Angela Pettera
Moderator: Carla Snyder

If your goal is to reach a larger audience on social media, YouTube or your blog video might give you the boost you’re looking for. Angela Pettera, food writer and owner of the new video production company Eat Write Film (www.eatwritefilm.com), will give tips on how to create professional-looking videos of your restaurant, cookbook, winery, or food truck. She’ll share info on food styling, lighting, video equipment, sound recording techniques, music, and editing. After the seminar, get personalized recommendations from her on how to best tell your food story through the medium of video.

About Angela Pettera:

Angela Pettera has been professionally involved with food for 14 years. She’s written about food and restaurants for such publications as The Los Angeles Times, Los Angeles Magazine, Zagat, and Gayot. She is currently the dining editor of 805 Living Magazine. She has ghostwritten cookbooks and styled many fabulous food photographs. Recently she launched Eat Write Film, a food-centric production company, with her filmmaker husband. She is based in Los Angeles and loves telling stories about food through images and sound. You can see samples of her work at www.eatwritefilm.com.

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Winning with An eBook: Making Money without Printing

Date: Wednesday, Nov. 28, 2012
Time: 11:30 am EST, 10:30 am CST, 9:30 am MST, 8:30 am PST / 4:30 pm GMT
Speaker Series Host: Cooking Schools & Teachers Interest Section
Speaker: Jill Nussinow, author of The Veggie Queen: Vegetables Get the Royal Treatment and The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes.
Moderator:
Sue Doeden

Jill Nussinow will walk you through the steps of creating an ebook from writing and organizing all the way to delivery. She will discuss what she has done with her interactive ebook download and how you can do the same. Jill will share the story of her ebook and how she turned a profit from the first day she started selling, which was 8 months prior to the launch of the paperback version of her book. She will also briefly touch on the various types of ebooks and companies that can help you with your ebook if you don't want to do it yourself.

About Jill Nussinow:

Jill Nussinow is a Registered Dietitian who has been a freelance writer since 1988. She is the author of 2 cookbooks: The Veggie Queen: Vegetables Get the Royal Treatment and The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes. Her favorite topics are vegetarian, vegan and pressure cooking. Jill's writing appears on her websites: http://www.theveggiequeen.com and http://www.pressurecookingonline.com, as well as in Vegan Culinary Experience online magazine and other online venues.

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From Proposal to Print: How to Be an Informed Cookbook Author

Speaker Series Host: Food Writers, Editors and Publishers Interest Section
Speaker: Bill LeBlond, Editorial Director at Food and Drink at Chronicle Books
Moderator: Carla Snyder

How do you make your cook book proposal stand out from the pack? What happens to it once it reaches a publishing house and once sold, what is the process from proposal to print? Join Bill LeBlond, Editorial Director, Food and Drink at Chronicle Books for an hour filled with information about what to expect when you expect to publish a cookbook.

About Bill LeBlond:

Bill LeBlond is the editorial director of food and drink at Chronicle Books. He is responsible for the acquisition of most of the twenty-five cookbooks, cocktail books, and wine books Chronicle publishes each year. Bill publishes some of the best food writers in the country and has had the privilege of working with such outstanding authors as Colman Andrews, Michael Ruhlman, Joyce Goldstein, Diane Morgan, Michael Chiarello, and Chad Robertson. Bill’s books have been nominated for, and won, many IACP and James Beard Foundation cookbook awards. Bill is also a frequent speaker on publishing topics

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Dr. Wansink Reveals: How to Smarten Your School Lunchroom

November 7, 12:00 p.m. EST / 5:00 p.m. GMT

Speaker Series Host: Kids in the Kitchen Interest Section
Speaker: Dr. Brian Wansink, The Cornell Center for Behavioral Economics in Child Nutrition Programs
Moderator: Sheila Crye

The Cornell Center for Behavioral Economics in Child Nutrition Programs (The B.E.N. Center) is devoted to the development and application of research-based lunchroom theories which encourage the taking and eating of healthful nutrient dense foods such as whole grains, fruits, vegetables and low-fat dairy products. The B.E.N. Center is the home of the Smarter Lunchroom Movement which supplies low-cost/no-cost principles to school foodservice staff, administrators, teachers and students themselves.

This movement’s best practices are currently in more than 12,000 schools across the country!

We believe in advocating for school nutrition programs and forming partnerships with any and all interested parties. To this end, the B.E.N. Center has created a marketing tool-kit describing various constituents in the school lunchroom arena and providing tips, ideas and opportunities for individualization within your school community.

This presentation will highlight the B.E.N. Center’s mission, the Smarter Lunchroom Movement and discuss the tools that are available for customization/implementation in schools across the country.

Attendees of this webinar will learn to:
• Define behavioral economics, the Smarter Lunchrooms Movement and their relationship within school lunchrooms
• Identify creative ways to increase consumption of nutrient dense foods such as milk, fruits and vegetables while feeling empowered to include them in their school communities
• Recognize methods, theories/research which can be cited to generate buy-in for Smarter Lunchrooms and other cafeteria interventions
• Determine different constituents in school lunchroom research/intervention/programs
• Identify methods for generating buy-in within those groups

About Dr. Brian Wansink:

Brian Wansink (Ph.D. Stanford University) is the John Dyson Professor of Marketing and the Director of the Cornell Food and Brand Lab in the Department of Applied Economics and Management at Cornell University, Ithaca NY.  He founded and directs the Food and Brand Lab, a series of test kitchens, restaurants, and cooperating grocery stores that are used to understand how consumers "choose and use" foods. With the help of researchers from psychology, history, food science, cultural anthropology, and agricultural and consumer economics, the mission of the Food & Brand Labs' studies is to help consumers eat more nutritiously and behave responsibly.

Dr. Wansink's expertise is focused on the psychology and consumption of foods – ABC News has referred to him as the "Food Psychologist" – and he directs the content of www.foodpsychology.cornell.edu. His research focuses on how ads, packaging, and personality traits influence the usage, frequency, and usage volume of healthy foods. His research on consumption volume has won national and international awards for its relevance to consumers. His research has been widely featured on 20/20, BBC News, The Learning Channel, all news networks, and on the front pages of The Wall Street Journal and The New York Times.

About Sheila Crye:

Sheila Crye directs Young Chefs after-school culinary education programs at the middle school level in Montgomery County, Maryland.  Her work is funded by the local management board and is part of a 21st Century Community Learning Centers program of after-school activities.  She is also a founding member of the Montgomery County Food Council and chaired the IACP Kids in the Kitchen section from 2007-2009.  Her early background is in registered nursing and anthropology.

 

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Staying Ahead of the Wave: Two New Baking Trends That Are About to Get Bigger

October 23, 2012, 11:30 am EST

Culinary educators have to always be a master of the past, but also keep an eye out for what's coming next. Nothing is worse, in our fields, than getting left behind, especially as innovation seems to be tipping over faster than ever.

Peter Reinhart, who is the Chef on Assignment at Johnson & Wales University in Charlotte (his job title means that he often floats between all four J&W campuses as well as appearing at many conferences), has always tried to stay one step ahead of the pack. In this session he will share news about two big trends he's been tracking in the baking world, as well as field questions and discuss how each of us can do the same in our own areas of expertise.

Reinhart is the author of nine books, including the IACP 2002 Book of the Year, The Bread Baker's Apprentice, as well as his most recent, The Joy of Gluten-Free, Sugar-Free Baking.

 

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Behind the Scenes in the Test Kitchen

October 17, 2012, 12:00 pm EST

Speaker Series Host: Test Kitchen Professionals Interest Section
Speakers: Lynn Blanchard, Meredith Corporation; Becky Wahlund, Land O’Lakes; Gretchen Homan, Wilton Brands
Moderator: Nancy Macklin, ACH Food Companies

Overview

Our panel of Test Kitchen Professionals will discuss their Test Kitchen’s recipe testing protocols including standard testing procedures and policies on ingredients, equipment and nutrition analysis.  Our experts will share their staffing patterns, staff qualifications and what they’re looking for in new hires. We’ll also explore how these Test Kitchen Professionals are facing industry changes, meeting increased demand and other challenges.  Time will be reserved at the end of the Teleforum for participants to question our panelists or share what’s happening in their own Test Kitchens.

Lynn Blanchard

Lynn Blanchard is the Director of the Meredith Test Kitchen, joined the test kitchen staff in 1985 as a home economist, testing recipes and assisting with food photography. In 1996, she began managing the Test Kitchen photo studio as the Senior Food Stylist. During this time, she styled food for many of the Meredith food publications. She assumed the responsibilities of her present position in 1999. Lynn is a graduate of Iowa State University with a Bachelor of Science in Consumer Food Science and a Bachelor of Science in Community Nutrition. In her spare time, she loves to cook for friends and family.  Meredith Corporation’s Test Kitchen in Des Moines has been in continuous operation since 1928, always in the company’s headquarters building at 1716 Locust Street. This facility is the oldest media company test kitchen in the United States.  Our focus is consumers. We are committed to providing them with culinary solutions for their daily lives and the most current food information in an approachable manner to meet and exceed their expectations. We stand behind every recipe to assure that it is practical and reliable and meets our high standards of taste appeal.  Approximately 5,500 recipe tests take place in the course of a year along with 1700 food photographs.

Becky Wahlund

Becky Wahlund is the Director of the Test Kitchens & Consumer Affairs for Land O’Lakes.  When Becky took on this position she felt as though she had come full circle.  She earned her BS in Consumer Food Science at the University of Minnesota.  During her last quarter at the U, she began her career as an intern in the Land O’Lakes Test Kitchens.  For the next 13 years she held various roles within the department including product assignments and publishing responsibilities.  A move to Consumer Marketing and an MBA followed, with responsibilities on Sour Cream, Butter, Field Marketing and then back to Butter.  Seven years later she returned to her current leadership position in the Test Kitchens and Consumer Affairs.  Besides her management responsibilities, Becky also is involved in numerous projects including an on-line newsletter, cookbook development, blogging, product innovation and research projects.  One of her favorite recreational activities is baking for her family and friends. The Land O’Lakes Test Kitchens supports both the Retail and Foodservice (including K-12) businesses.  The staff consists of chefs, registered dieticians, food scientists and home economists.  The Test Kitchens supports a wide variety of projects including, practical application testing, recipe and menu development and testing, competitive reviews, product innovation support, web site support, blogging, trend monitoring, food photography support, food writing and more.

Gretchen Heid Homan

Gretchen Heid Homan has been with Wilton Brands for 9-1/2 years, most recently as Test Kitchen Manager. She is a home economist who has worked in corporate test kitchens and for PR agencies representing food clients since graduating from college.  The Wilton Test Kitchen staff works with over 40 product development managers, designers and engineers testing new products in each stage of development as well as evaluating competitive products; they also conduct daily quality control tests of all existing food, mechanical and electrical products prior to shipping to retailers.  Recipe development is done for labeling, wilton.com, publications, public relations and the company’s Bake Decorate Celebrate! TV show which appears on Public Television stations in the U.S. and 46 countries.  This past July, the staff moved into a brand new 2100 square foot 4+-station test kitchen space.

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How to Craft a Winning Cookbook Proposal

October 10, 2012, 12:00 pm EST

Speaker Series Host: Food Writers, Editors, & Publishers Interest Section
Speaker: Jennie Schacht 
Moderator: Carla Snyder

Overview

Join Jennie Schacht in a lively, informal fireside chat-style discussion about how to most effectively bring your voice and culinary perspective to your cookbook proposal.  Jennie has authored and co-authored several books, among them Farmers’ Market Desserts, The Wine Lover’s Dessert Cookbook (with Mary Cech), and the upcoming My Favorite Desserts From Southern Italy (with Rosetta Costantino). Her next solo work, i scream SANDWICH!, will be published in Spring 2013 by Stewart, Tabori & Chang.

Jennie Schacht

Jennie is Founder and Principal of Schacht & Associates, where as a writer and consultant she has assisted numerous chefs, restaurateurs, and authors to develop their own book concepts and proposals. Additionally, Schacht & Associates has raised over $135 million in grant funding for public and not-for-profit health and human services organizations.  Jennie lives in Oakland, California, and was 2006 President of the San Francisco Professional Food Society. She occasionally blogs at jennieschacht.com.

 

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How to Teach a Large Hands-on Cooking Class and Come Out Smiling

October 2, 2012, 12:00 pm EST

Speaker Series Host: Cooking Schools & Teachers Section Speaker Series
Speaker: Catherine Daum Lucas
Moderator: Sue Doeden

Overview

Ever wonder how to organize hands-on classes with little or no help, or how to teach a hands-on class in a private setting? Catherine Daum Lucas has taught in Community Schools and private homes since 1982, teaching between 6 and 24 students at a time with no teacher's aid. The key is organization and an enthusiastic approach to teaching, understanding your students, and keeping your sense of humor. Join us as Catherine takes the mystery out of teaching large groups of avocational students who are having a good time.

 

Catherine Daum Lucas

Catherine Daum Lucas has taught avocational cooking in the Fort Lauderdale and Palm Beach Florida area community high schools since 1982. She holds a degree in Communications and Journalism from Florida Atlantic State University in Boca Raton, and she has studied extensively at the Culinary Institute of America, Hyde Park NY, and with notable chefs in the Southwest of France, Provence, Tuscany, and at Cordon Bleu, London UK.

She also teaches privately under the name Mere Catherine Cuisine. As a representative for Le Creuset USA, she trains Williams-Sonoma employees throughout South Florida.

Catherine has been a member of IACP since 1996 and currently serves as chair for the IACP Cooking Schools & Teachers Section. She is also a member of Women Chefs and Restaurateurs and Les Dames d’ Escoffier International, Miami Chapter.

 

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How to Get Cooking Apps Done

September 12, 2012, 12:00 pm EST

Speaker Series Host: Food Writers, Editors, & Publishers Interest Section
Speaker: Deborah Chud, MobileSkillet
Moderator: Carla Snyder

Overview

Can developing a cooking app to get you to the next level? Join Deborah Chud from MobileSkillet as she walks you through the many “app” options at different price points—and their specific advantages and disadvantages. In this forum you’ll learn everything you need to know in order to start exploring opportunities in the mobile marketplace.

Deborah Chud

Deborah Chud, MD is a graduate of Harvard College and Boston University School of Medicine. For many years, she was a medical educator and member of the faculty at Tufts University School of Medicine. Subsequently, she served as a consultant to ZonePerfect Nutrition Corporation where she contributed as medical editor, food columnist, and cookbook reviewer. Her cookbook, The Gourmet Prescription, was published in 1999. She previously served as food columnist for Radius Magazine, a lifestyle quarterly devoted to health and wellness. Her Trufflehead healthy cooking app for iPhone and iPad launched in August of 2011 and has appeared on Apple’s New and Noteworthy, Top 25 Lifestyle, and What’s Hot featured app lists (January 2012). In February 2012, she founded Mobile Skillet, one of the only digitial media companies devoted exclusively to producing high-quality, affordable cooking apps. When time permits, she blogs at aDoctorsKitchen.com , trufflehead.com , and HuffPost Food.

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Is Photoshop for You?

August 8, 2012, 12:00 pm EST

Speaker Series Host: Photographers & Food Stylists, Food Writers, Editors & Publishers, New Media Section Speaker Series
Speaker: Mary Ostlund, Marketing Director of Brooks Tropicals
Moderator: Carla Snyder

Overview

From sharpening to photo correction, this session will examine the value of PhotoShop through online working examples, revealing the software's capabilities to help you get the image you need. This webinar will show you how PhotoShop can help you gain flexibility with your photos/images and step up your photos to a more professional look. Features to pricing will be covered.

 

Mary Ostlund

As marketing director for Brooks Tropicals, Mary is a one person marketing department. She relies on Adobe Photoshop on a daily basis to produce the creative designs for labels, boxes, advertising, point of sale materials, recipe publishing and web design for this tropical produce company.

Mary lives in Homestead, FL where she was born and raised. Her marketing experience includes work for AT&T and HP in NJ where she lived for 20 years.

 

Mary has no affiliation with Adobe PhotoShop nor the NAPP (National Association of PhotoShop Professionals) other than to be a member of the latter.

 

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Turning Salt Into Gold- Artisan Salt for Food Professionals

July 24, 2012, 12:00 pm EST

Speaker Series Host: Cooking Schools & Teachers Interest Section
Speaker: Mark Bitterman
Moderator: Catherine Lucas

Overview

Salt is the most powerful flavor enhancer for food, a nutritional necessity, and a uniquely versatile tool for cooking. Today kosher and iodized salt dominate America’s cooking and food-writing scene, yet as industrially manufactured refined chemicals, both stand in glaring opposition to the intensely ingredient-centric values at the heart of our culinary culture. Salt makes things taste great, but salt is an industrial chemical to be avoided. Salt is a nutritional necessity, but we need to avoid it for health reasons. We’re at an impasse! Join Mark Bitterman for a look beyond the iodized curtain, and discover salt as a distinctive, natural, artisan ingredient. We’ll learn about the fundamentals types of artisan salt, outline the basic rules for using salt effectively, and illustrate practical techniques for salting for optimal results. We will discover that by embracing salt as a natural food, we gain a powerful tool for communicating with our readers and diners on the importance of smart, respectful, fun cooking. At the height of the Mali Empire salt traded ounce for ounce with gold. In terms of its potential for your professional kitchen, it still does.

Mark Bitterman

Mark Bitterman is co-owner and selmelier of The Meadow (themeadow.net), a specialty food business with locations in Portland Oregon and New York City. Mark is the James Beard Award-winning author of Salted, a Manifesto on the World’s Most Essential Mineral, with Recipes. He lectures on salt at French Culinary Institute, Le Cordon Bleu, the Monell Chemical Senses Center, and leads salt-inspired dinners at many celebrated restaurants. Mark has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine. He has been featured in The New York Times, The Washington Post, The Chicago Tribune, The Wall Street Journal, The Atlantic, The Guardian (UK), Splendid Table, All Things Considered, CBS News, ABC News, MSNBC, CNN, The History Channel, Food Network, Saveur, Ruhlman.com, 101 Cookbooks, and many other top TV, radio, print, and online media.

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How to Take The Promotion of Your Book Beyond the Traditional 3 Month Window and Position Your Book

July 11, 2012, 12:00 pm EST

Speaker Series Host: Food Writers, Editors & Publishers Section Speaker Series
Speaker: Martha Hopkins, author of Intercourses
Moderator: Trina Kaye

Overview

The job of promoting a cookbook is a partnership between the author and publisher that teeters increasingly onto the author’s side of the seesaw. Martha Hopkins will share a host of strategies that she and other authors have used to keep their books in print, accelerating sales, earning out advances and, ultimately, depositing those coveted royalty checks.

 

Martha Hopkins

In 1996, Martha Hopkins and Randall Lockridge formed Terrace Partners, a book packaging and design firm based in Texas. They put Terrace on the map in 1997 with InterCourses: an aphrodisiac cookbook, which they wrote, designed, and published. InterCourses has sold more than 300,000 copies in the United States and Canada, as well as foreign rights to the United Kingdom, Australia, and Germany. They have received television coverage from such outlets as Good Morning America, Andrew Zimmern's Bizarre Foods, CNN, Discovery Channel Canada, Bloomberg, and TV Food Network. They have received press from such varied print media as Publishers Weekly, People, Men’s Health, and Gastronomica, as well as the New York Times, Miami Herald, and Chicago Sun Times, to name only a few. Martha works regularly in book development, packaging, and consulting for traditionally published authors, self-publishers, and national publishers, including clients such as Clarkson Potter, Andrews McMeel, and Stephan Pyles.

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The Art of Selecting Cooking Class Topics

June 26, 2012, 12:00 pm EST

Speaker Series Host: Cooking Schools & Teachers Interest Section
Speaker: Rosemary Rutland, Chef /Owner of Chef’s Table Personal Chef Service in Dunwoody, Georgia
Moderator: Sue Doeden

Overview

Ever tire of developing themes and menus for your cooking classes? Sometimes feel as if the idea well has run dry? Join Atlanta chef Rosemary Rutland to discuss selecting topics and menus that will make your cooking classes pop! With eight years of culinary instruction under her belt, Chef Rosemary will delve into themes and categories to consider when developing menus such as ethnic foods, trends, seasonal food, and freezer-friendly dishes. Teaching an average of thirty private and public classes per year, she gathers inspiration from a variety of sources.

Rosemary Rutland

Rosemary Rutland is the Chef /Owner of Chef’s Table Personal Chef Service in Dunwoody, Georgia. After 20 years in food packaging, she recreated her career in 2004 by earning a Culinary Arts degree with emphasis in baking and pastry from the Art Institute of Atlanta. Chef's Table launched in 2005 while Rosemary worked in several notable restaurants including Woodfire Grill. Her creative, enticing food and thorough, lively culinary instruction attracts a wide variety of clients for customized cooking and baking classes, dinner parties, and small private and corporate events. Her articles and recipes have been featured in Personal Chef Magazine, Cobb Life, Flavors Magazine, Georgia Grown Co-op, and silverplanet.com. Rosemary is one of Calphalon’s corporate chefs and an adjunct culinary instructor at The Art Institute of Atlanta. For more information go to chefrosemary.com.

Archives

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How to Take the Promotion of your Book Beyond the Traditional 3 Month Window and Position your Book

Speaker Series Host: Food Writers, Editors & Publishers Interest Section
Speaker: Martha Hopkins
Moderator: Trina Kaye

Overview

The job of promoting a cook book is a partnership between the author and publisher that teters increasingly onto the author’s side of the seesaw. Martha Hopkins will share a host of strategies available to authors that can accelerate sales, earn out of advances and, ultimately, deposit those coveted royalty checks.

In this webinar, Jill Silverman Hough, author of the “100 Perfect Pairings” cookbook series and San Francisco Bay Area cooking teacher, will teach you her basic principles of food and wine pairing, with the intention of enhancing your cooking classes, adding to your offering, and making the whole, sometimes-daunting subject easy and approachable. You’ll learn exactly what to pay attention to and what to not worry about – at all! – along with an interactive food and wine pairing exercise to try at home and/or share with students. Then there’ll be plenty of time for questions. You’ll come away knowing enough to make great choices for both your own dining table and your classrooms, and even being able to share that knowledge with your students.

We’ll toast to that!

Jill Silverman Hough

Jill Silverman Hough is a cookbook author, food and wine writer, recipe developer, and culinary instructor whose forte is making food and cooking simple yet special. Her work has appeared in Bon Appétit, Cooking Light, Fine Cooking, Clean Eating, Napa Sonoma, and other magazines. And her 100 Perfect Pairings cookbook series premiered in 2010, the most recent being 2011’s 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love. A regular and popular presenter at cooking schools throughout the San Francisco Bay Area, Jill lives in Napa, California.

Archives

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Scale Up by Scaling Down: Meeting the Demand for School Based Cooking Classes

June 21, 2012, 12:00 pm EST

Speaker Series Host: Kids in the Kitchen Interest Section
Speaker: Melissa Graham & Jill Houk;
Moderator: Sheila Crye

Overview

Looking to meet the burgeoning demand for school based nutrition education and cooking classes? Melissa Graham and Jill Houk will explain how Purple Asparagus, a volunteer staffed non-profit, more than tripled the number of schools reached in two years. Learn how through strategic partnerships and by identifying efficiencies, Purple Asparagus substantially expanded its programs.

Purple Asparagus, based in Chicago Illinois, educates children, families and the community about eating that’s good for the body and the planet. Purple Asparagus’ flagship program—Delicious, Nutritious Adventures—provides interactive and fun nutrition education classes in Chicagoland elementary schools to nearly 2500 children. Students taste new foods and learn where they come from, how they benefit their bodies, and how to make simple and healthy meals using them. In 2011- 2012 alone, Purple Asparagus visited a total of 30 schools in some of Chicago’s lowest income neighborhoods. Purple Asparagus is funded through private foundation funds, support from individuals, and corporate sponsorship, including Whole Foods.

Melissa Graham

Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus. Melissa has received numerous awards for her work including the Chicago Tribune Good Eating Award, an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady Michelle Obama, the International Association of Culinary Professionals Culinary Youth Advocate Award of 2012, and Chicago Kids’ Day’s Children’s Empowerment Award. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago community and online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regular contributor to Kiwi Magazine’s KiwiLog and Williams-Sonoma’s Blender blog. Melissa resides in Chicago with her husband, Mike, and 8-year old son, Thor, in a rowhouse built in 1896.

Jill Houk

Chef Jill Houk founded Centered Chef Food Studios, a catering and personal chef company specializing in healthy, delicious foods in 2005. In 2010, she sold her portion of the business in order to focus on her consulting business, in which she develops recipes, makes media appearances, and engages consumer groups on behalf of food companies. In addition, Chef Jill is active in many non-profit organizations that focus on health, such as Healthy Schools Campaign, American Cancer Society and American Heart Association. She joined Purple Asparagus in August, 2010 as a Lead Volunteer and loves every minute. When not working or volunteering, Jill is cooking for her husband and son, entertaining friends, and traveling.

Speaker Series Registration Link

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Copyright Protection in Cookbooks, Recipes and Photography

June 13, 2012, 12:00 pm EST

Speaker Series Host: Food Writers, Editors & Publishers Section Speaker Series
Speaker: Charles Reidelbach
Moderator: Carla Snyder

Overview

Protecting your intellectual property is crucial to the success of your business. The talk today will focus on original works of authorship and photography, copyright protection, ethics and how to correctly adapt recipes.

Charles Reidelbach

Charles Reidelbach is the Chair of Intellectual Property at Group Higgs Fletcher & Mack LLP. He assists clients in building business assets and wealth through diligent strategies of intellectual property protection and enforcement. His successes have been published in the United States Patent Quarterly (USPQ) Reporter and frequently cited as legal precedent by other intellectual property law specialists. He authored the first patent to be issued by the United States Patent and Trademark Office in this century and millennium, and has received the highest rating (A-V)available from Martindale-Hubble for ethics and legal ability.

As a partner and chair of the Firm’s Intellectual Property Group, Mr. Reidelbach represents clients having legal needs in various regulated industries, including food and beverage, sports and entertainment, electronic technology, medical devices, web-based services, and publishing. His responsibilities include building and managing clients’ patent and trademark portfolios, and representing them when faced with intellectual property disputes. His expertise also includes legal issues involving beverage regulations, trade dress, trade secrets, copyrights, technology transfer, and licensing. Most recent, he founded the Firm’s Wine, Beer and Spirits Law practice with other firm partners, and completed the Certificate Program in Winemaking at the University of California – Davis’ Dept. of Viticulture and Enology.

 

Speaker Series Registration Link

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Archives

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Enhancing Your Cooking Classes with Food and Wine Pairing

May 22, 2012, 12:00 pm EST

Speaker Series Host: Cooking Schools & Teachers Interest Section
Speaker: Jill Silverman Hough
Moderator: Sue Doeden

Overview

You, possibly with the students in your cooking class, have just made an incredible meal and you’re sitting down to enjoy it. Wine is being poured to complement the food but – is it the right wine? In other words, is it wine that will help your food taste its best and complement your efforts, helping to deliver a better, more satisfying and valuable class experience?

In this webinar, Jill Silverman Hough, author of the “100 Perfect Pairings” cookbook series and San Francisco Bay Area cooking teacher, will teach you her basic principles of food and wine pairing, with the intention of enhancing your cooking classes, adding to your offering, and making the whole, sometimes-daunting subject easy and approachable. You’ll learn exactly what to pay attention to and what to not worry about – at all! – along with an interactive food and wine pairing exercise to try at home and/or share with students. Then there’ll be plenty of time for questions. You’ll come away knowing enough to make great choices for both your own dining table and your classrooms, and even being able to share that knowledge with your students.

We’ll toast to that!

Jill Silverman Hough

Jill Silverman Hough is a cookbook author, food and wine writer, recipe developer, and culinary instructor whose forte is making food and cooking simple yet special. Her work has appeared in Bon Appétit, Cooking Light, Fine Cooking, Clean Eating, Napa Sonoma, and other magazines. And her 100 Perfect Pairings cookbook series premiered in 2010, the most recent being 2011’s 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love. A regular and popular presenter at cooking schools throughout the San Francisco Bay Area, Jill lives in Napa, California.

Archives

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LivingSocial: How Online Marketing Strategies Can Help Restaurants - From Fast Casual To Five Star

May 21, 2012, 12:00 pm EST

Speaker Series Host: Restaurateurs & Sommeliers, Entrepreneurs, Marketing Communicators Interest Sections
Speaker: Stephanie Olvey
Moderator: Trina Kaye

Overview

The restaurant industry is filled with many variables that can greatly affect your business, but one variable is constant; as a business owner it’s important to consistently fill your tables. Living Social’s Stephanie Olvey will outline current marketing strategies that can improve your restaurant’s bottom line, increase volume and expand your client base.

Stephanie Olvey

Stephanie Olvey is the Senior Program Manager for LivingSocial’s high-end restaurant product, Gourmet. Since joining LivingSocial Stephanie has managed several aspects of LivingSocial’s restaurant business including strategy and restaurant relations for the company’s Daily Deals and Gourmet products.

Prior to LivingSocial Stephanie was an analyst at consulting firm, Pace Harmon. She has a bachelor’s degree from the University of Virginia.

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How to Craft Recipes and Head Notes in Your Own Voice and Style

May 9, 2012, 12:00 pm EST

Speaker Series Host: Food Writers, Editors, & Publishers Interest Section
Speaker: Francis Lam is an award winning Features Editor at Gilt Taste
Moderator: Carla Snyder

Overview

Whether blogging, freelancing or writing a cookbook, food writers need to write clear, compelling recipes that make people want to cook. But those recipes are not always just an ingredient list followed by a method. They can also be a story with a recipe. Join Francis Lam as he shares how he crafts distinctive recipes and writes head notes that lead the reader around and into the dish within.

Francis Lam

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam. In past lives, he was a Senior Writer at Salon.com, a Contributing Editor at Gourmet magazine (RIP), and his work has appeared in the 2006 - 2011 editions of Best Food Writing. He believes that, in professional football, that would count as a dynasty; in ancient China, not so much.

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The Power of Pinterest for Culinary Professionals:  How to Curate Your Food Story

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Balancing Act: How to Juggle the Disparate Elements of a Successful Food Writing Career

April 18, 2012, 12:00 pm EST

Speaker Series Host: Food Writers, Editors, & Publishers Interest Section
Speaker: Melissa Clark
Moderator: Carla Snyder

Overview

Mark your calendars! More details coming soon.

Melissa Clark

Melissa is a New York Times columnist, cookbook author, and Gilt Taste contributor.

Webinar Instructions

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The Cooking Room: Promoting Food Literacy in Public Schools

Thursday, March 22, 2012, 12:00 EDT

Speaker Series Host: Kids in the Kitchen Interest Section
Speaker: Claudia Bellini, Phil Gutensohn, & Julie Negrin
Moderator: Sheila Crye

Overview

Teaching children about food and cooking is an area of increasing interest. Join Claudia Bellini, Phil Gutensohn, and Julie Negrin for a comprehensive look at The Cooking Room, an elementary school program with the goal to promote food literacy to kindergarten through 5th grade students. Sheila Crye (IACP) will moderate. The presentation will cover how the program operates through a dedicated kitchen classroom where teachers, professional chefs, and chef-instructors educate kids in grade-appropriate food-related lessons that incorporate science, math, reading, and nutrition. It will also go over challenges both in developing a teachable curriculum within the constraints of the public school system and in expanding the program.

Claudia Bellini

Claudia Bellini has spent the last fifteen years in consultancy and traditional and digital media. She worked with McKinsey, VNU, and Endemol Entertainment. Claudia is half Dutch/half Italian and lived in the Netherlands, Canada, Japan, and France. When she had to get dinner on the table for her two children in all these different countries she became interested in how kids eat and learn about food. She loves bringing people together at her table and is passionate about getting kids to enjoy food and find pleasure in cooking and eating. Claudia received an MA from the University of Groningen, The Netherlands and did coursework at Concordia University, Montreal. She currently lives in Greenwich Village, New York City.

Phil Gutensohn

Phil Gutensohn is the Executive Director of The Future Cooks Initiative and an alumnus of The French Culinary Institute. He has worked for Senator Kent Conrad on Capitol Hill; in fine dining restaurants, including Craft and the Grocery; and in the kitchen at the Calhoun School. He is also the Director of Career Services and Alumni Affairs at The International Culinary Center and recently received his MA in Food Systems from New York University. He lives in Brooklyn with his wife and two young sons. He wants all kids to eat better—his and yours.

Julie Negrin

Julie Negrin, MS, is a certified nutritionist, cooking instructor, and author of Easy Meals to Cook with Kids. She has been teaching adults and children how to cook for fourteen years. Julie is currently working for The Sylvia Center as the Director of Education and writing curriculum for The Cooking Room. Julie spent five years as the Director of Culinary Arts at the JCC in Manhattan where she developed recipes and curricula specifically for children. She teaches at the Institute of Culinary Education (ICE), Natural Gourmet Institute, Home Cooking New York, New York City public schools, and consults for not-for-profit organizations. She has appeared on Sesame Street and the Today Show with Al Roker. Her website is www.julienegrin.com.

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The Cooking Room: Promoting Food Literacy in Public Schools

Thursday, March 22, 2012, 12:00 pm EST

Speaker Series Host: Kids in the Kitchen
Speakers: Claudia Bellini, Phil Gutensohn, and Julie Negrin
Moderator: Sheila Crye

Overview

Teaching children about food and cooking is an area of increasing interest. Join Claudia Bellini, Phil Gutensohn, and Julie Negrin for a comprehensive look at The Cooking Room, an elementary school program with the goal to promote food literacy to kindergarten through fifth grade students. Sheila Crye (IACP) will moderate. The presentation will cover how the program operates through a dedicated kitchen classroom where teachers, professional chefs, and chef-instructors educate kids in grade-appropriate food-related lessons that incorporate science, math, reading, and nutrition. It will also go over challenges both in developing a teachable curriculum within the constraints of the public school system and in expanding the program.

Claudia Bellini

Claudia Bellini has spent the last fifteen years in consultancy and traditional and digital media. She worked with McKinsey, VNU, and Endemol Entertainment. Claudia is half Dutch/half Italian and lived in the Netherlands, Canada, Japan, and France. When she had to get dinner on the table for her two children in all these different countries she became interested in how kids eat and learn about food. She loves bringing people together at her table and is passionate about getting kids to enjoy food and find pleasure in cooking and eating. Claudia received an MA from the University of Groningen, The Netherlands and did coursework at Concordia University, Montreal. She currently lives in Greenwich Village, New York City.

Phil Gutensohn

Phil Gutensohn is the Executive Director of The Future Cooks Initiative and an alumnus of The French Culinary Institute. He has worked for Senator Kent Conrad on Capitol Hill; in fine dining restaurants, including Craft and the Grocery; and in the kitchen at the Calhoun School. He is also the Director of Career Services and Alumni Affairs at The International Culinary Center and recently received his MA in Food Systems from New York University. He lives in Brooklyn with his wife and two young sons. He wants all kids to eat better—his and yours.

Julie Negrin

Julie Negrin, MS, is a certified nutritionist, cooking instructor, and author of Easy Meals to Cook with Kids. She has been teaching adults and children how to cook for fourteen years. Julie is currently working for The Sylvia Center as the Director of Education and writing curriculum for The Cooking Room. Julie spent five years as the Director of Culinary Arts at the JCC in Manhattan where she developed recipes and curricula specifically for children. She teaches at the Institute of Culinary Education (ICE), Natural Gourmet Institute, Home Cooking New York, New York City public schools, and consults for not-for-profit organizations. She has appeared on Sesame Street and the Today Show with Al Roker. Her website is julienegrin.com.

Webinar Instructions

Click here (IACP members: please log in to access.)

Note: You must be an IACP member to take advantage of our Speaker Series. Join now, so you don't miss the opportunity to learn from the amazing culinary talent lined up each month!

Culinary Specialization Under the Microscope: Is Specialization for You?

March 14, 2012, 12:00 pm EST

Speaker Series Host: Food Writers, Editors, & Publishers Interest Section
Speaker: Jason Wilson
Moderator: Carla Snyder

Overview

Most of us in the food industry are jacks of all trades. We cook, write, run businesses, teach, and travel our lives through food. We love all food, but when does it make sense to fine tune our focus? Whether the country dishes of Croatia, cooking with wine, or gluten-free recipes - what are the positives and negatives of specialization?

Jason Wilson

Jason writes the spirits column for The Washington Post. His column has twice won an award for Best Newspaper Food Column from the Association of Food Journalists. Wilson is    also Series Editor of The Best American Travel Writing and Editor of thesmartset.com. His work has appeared in many magazines and newspapers, including National Geographic Traveler, Travel + Leisure, The Boston Globe, and The Washington Post's Sunday Magazine. Wilson was previously the restaurant critic at Philadelphia Magazine. He teaches at Drexel University, which generously supports thesmartset.com. For more information, visit Jason at jasonwilson.com.

Webinar Instructions

Click here (IACP members: please log in to access.)

Note: You must be an IACP member to take advantage of our Speaker Series. Join now, so you don't miss the opportunity to learn from the amazing culinary talent lined up each month!

Regulatory Update on Food Marketing to Children

February 22, 2012, 12:00 pm EST

Speaker Series Hosts: Food Policy and Kids in the Kitchen Interest Sections
Speakers: Magdalena Hernandez, Christina “Tina” Poturica-O’Neill
Moderator: Sheila Crye

Overview

Marketing and advertising food to children is an area of increasing interest. Join Christina “Tina” Poturica-O’Neill and Magdalena Hernandez for a comprehensive overview of the foremost self-regulatory programs concerning children’s marketing: The Children’s Advertising Review Unit (CARU) and the Children’s Food and Beverage Advertising Initiative (CFBAI).

The presentation will cover relevant industry guidelines, look at specific cases, and provide a roadmap on how to create truthful, accurate, and acceptable advertising for children. It will also review recent developments in nutrition criteria for products featured in child-directed advertising.

Magdalena Hernandez

Program Manager, Children’s Food and Beverage Initiative (CFBAI), Council of Better Business Bureaus

Prior to joining CFBAI, Magdalena was an associate at the firm Paul, Weiss, Rifkind, Wharton & Garrison, LLP. She has also worked in advertising standards at the NBC and ABC television networks. Magdalena was Director of Advertising Standards at NBCUniversal Media where she managed advertising challenges and specialized in evaluating research studies and advertising clearance for prescription and over-the-counter drugs, nutritional supplements, foods, and beverages. At the ABC Department of Broadcast Standards and Practices, she was Senior Research Editor responsible for managing advertising challenges, reviewing research substantiation for all advertising submissions, and approving health and medical advertisements for air on the ABC network.

Magdalena is a graduate of Yale University and NYU School of Law. She also has completed four years toward a PhD in Human Development at Columbia University.

Christina “Tina” Poturica-O’Neill, JD

Senior Legal Associate, Children’s Advertising Review Unit (CARU)

Tina joined CARU in 1996 and is responsible for evaluating child-directed advertising in all media, pre-clearing advertising in various stages of development, and drafting case decisions. During her tenure at CARU, Tina’s decisions have dealt with a myriad of issues including responsible advertising practices for mobile marketers, children’s online privacy, and representations of proper portion size in food advertising, in addition to truthfulness and accuracy.

Tina enjoys educating the advertising industry on the self-regulatory process through public speaking at agency and industry conferences.

Tina has a JD from New York Law School and received a BA from Barnard College, as well as a New York state certificate to teach elementary education. Prior to joining CARU, she worked as an elementary school teacher.

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Got Strategy? How to Have Your Most Successful IACP Conference Yet!

February 15, 2012, 12:00 pm EST

Speaker Series Host: Sectionwide Session
Speaker: Jackie Gordon
Moderator: Carla Snyder

Overview

Whether the New York conference is your first or your fifteenth, you want to get the most out of it. They say 80 percent of success is just showing up, the other 20 percent is in the planning.

Join Jackie Gordon, singing chef and business coach, as she helps you sharpen your strategy, skills, and mindset in order to:

  • Get clarity about what you want to achieve at conference;
  • Examine whether your career/business model is set up to win;
  • Get real about what your obstacles have been up to now and how to get around them;
  • Develop a results-driven plan to maximize your productivity; and
  • Hone your interaction skills to keep opportunities from slipping through your fingers.

Jackie Gordon

Jackie is a singing chef and business coach who mixes food, music, and humor with valuable information when she trains, speaks, and entertains people because it’s a wonderfully effective way to learn and retain what you learn. After working in just about every capacity in the food industry, she has a new platform “Hey! Feed Yourself: Sharpen Your Business Skill Knives.” Her mission is to help culinary colleagues create what they need to "feed" themselves by having more money, time, and/or freedom. In 2003, Jackie and Barbara Gulino created the workshop “Six Degrees of Connectivity: Speed Network Your Way to a Successful Conference and Beyond” specifically for IACP, and have since presented it at several IACP conferences and for other food organizations.

New Platform: heyfeedyourself.com

Website: jackiegordon.com

Blog: The Diva That Ate New York
Twitter: @divathatateny


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Marketing 101: How to Develop, Publish, and Market a Branded Cookbook

February 8, 2012, 12:00 pm EST

Speaker Series Hosts: Chefs, Restaurateurs, & Sommeliers; Cooking Schools &Teachers; Entrepreneurs; Food Writers, Editors, & Publishers; and Marketing Communicators Interest Sections
Speakers: George Geary, CCP; Trina Kaye
Moderator: Carla Snyder

Overview

In a tough economy you need to find creative ways to bring customers to your restaurant, bakery, or café. Ever thought about publishing a branded cookbook? Cookbooks that promote your culinary establishment are great marketing vehicles that can provide publicity for your business as well as a new revenue stream. This session will also address how the writing process evolves, working with recipe developers and testers, and how food writers should approach such a project.

George Geary, CCP

George is a former Pastry Chef for the Walt Disney Company, and currently has eight award-winning cookbooks in print, among dozens of others. George teaches classes and conducts culinary tours throughout the world. Currently, you can see George on national morning news programs creating his dishes from any one of his cookbooks. George will teach you how to create your book with ease and to hire and work with the correct people, such as recipe testers, photographers, publishing houses, and media.

Trina Kaye

Trina makes connections. As a public relations consultant, she regularly connects the press to her clients to create national news coverage. She also works with brand strategists to connect targeted media with multi-media branding and marketing opportunities. Her client list ranges from Fortune 1000 companies to advertising agencies and marketing companies to entrepreneurs and branded personalities. Her clients have appeared in Time, Better Homes and Gardens, Bon Appétit, and the Associated Press, and on Today.

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Speaker Series Instructions- Aug. 6

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What’s New with Linda Carucci?

January 24, 2012, 12:00 pm EST

Speaker Series Host: Cooking Schools & Teachers Interest Section
Speaker: Linda Carucci
Moderator: Jennifer Wolfe Webb

Overview

As culinary professionals, we all come across terrific new food products, books, and equipment, as well as culinary discounts and travel opportunities, throughout the year. Fresh from spending two days at this year's NASFT Fancy Food Show in San Francisco, Speaker Series host Linda Carucci will kick off a discussion about what's new in our food world. This session is designed for both vocational and avocational culinary educators - all you need to participate in this lively discussion is a list of two or three of your favorite recent culinary-related discoveries. To get your juices flowing, here's a preview of what's on Linda's list:

  • Oxo Good Grips pepper grinder;
  • An easy-read four-tablespoon liquid measure that stays upright in the dishwasher, another hit by Oxo Good Grips - Carucci swears she doesn't own stock in the company;
  • Back to the Roots' countertop Grow Your Own Mushroom Garden;
  • Marca Verde il Classico extra virgin olive oil from Panzano in Chianti - a workhorse olive oil at an amazing price, especially when you buy it at Sur La Table with a professional discount;
  • Oceania Cruise Line's Bon Appétit hands-on cooking schools at sea; and
  • At last: a professional discount offered by Williams-Sonoma.

Linda Carucci

In 2007, Linda launched the Culinary Arts, Culinary Management, and Baking & Pastry degree programs at The Art Institute of California - San Francisco. After four years as the school's Chef/Director, Linda recently stepped down in order to teach there part-time while she works on her second cookbook. Linda cooks healthful and satisfying organic vegetarian dinners for private clients three nights a week and loves being back in the kitchen. An award-winning culinary instructor and cookbook author, Linda was voted 2002 Cooking Teacher of the Year by her IACP peers.

She is the author of Cooking School Secrets for Real World Cooks, which was honored as a finalist for a James Beard Cookbook Award and for the IACP Cookbook Awards in the Julia Child First Book category.

From 2004 to 2006, Linda served as the first Julia Child Director of Culinary Programs at the now-defunct COPIA: The American Center for Wine, Food & the Arts in Napa Valley. From 1989 to 1993, Linda was Dean at the California Culinary Academy, where she later returned to teach.

She has managed and cooked in several San Francisco Bay Area restaurants, served as the private chef for a prominent San Francisco family, and owned and operated a catering business. For seven years she operated a home-based cooking school, Linda Carucci's Kitchen, which featured Saturday Night Dinners with a Little Class.

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Speaker Series Instructions- July 16th

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Are You Ready for Prime Time?

January 11, 2012, 12:00 pm EST

Speaker Series Host: Food Writers, Editors, & Publishers Interest Section
Speakers: Trine Kaye and Denise Vivaldo
Moderator: Carla Snyder

Overview

You have a brilliant idea for a cookbook or television show. Unfortunately, everyone thinks they have the next best thing. How do you set yourself apart from the crowd? Do you have what it takes to be a branded culinary personality?
 
Culinary publicist Trina Kaye and culinary producer Denise Vivaldo will take you through the process of evaluating your brand and messaging and determining your viability in national and regional media markets. This webinar will discuss the realities of today's media and what they are looking for, and help you determine whether your product or message is viable and desirable.

Trina Kaye

Trina makes connections. As a public relations consultant, she regularly connects the press to her clients to create national news coverage. She also works with brand strategists to connect targeted media with multi-media branding and marketing opportunities. Her client list ranges from Fortune 1000 companies to advertising agencies and marketing companies to entrepreneurs and branded personalities. Her clients have appeared in Time, Better Homes and Gardens, Bon Appétit, and the Associated Press, and on Today.

Denise Vivaldo

Denise is a seasoned food professional with over 25 years of experience. She has been a featured guest on over 50 television segments including Good Day LA, ABC Morning News, The Food Network, Home & Garden Network, TV Guide Channel, SoapNet, Lifetime TV, and TV Land. She has served as a culinary producer for TLC, Lifetime, and The Food Network. As a consultant, Denise assists companies to better their products. Clients include Hamilton Beach, QVC, Hunt-Wesson/ConAgra, Euro Direct, Hy-Vee, Homeland Housewares, and Future Kitchen Technologies.

Archives

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Speaker Series Archives - 2012

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The Future of Food Media: Food52, Crowdsourcing, and Curation

December 14, 2011, 12:00 pm EST

Speaker Series Host: Food Writers, Editors, & Publishers Interest Section
Speakers: Amanda Hesser and Merrill Stubbs
Moderator: Carla Snyder

Overview

Food 52 is the online brainchild of New York Times food writers Amanda Hesser and Merrill Stubbs. The duo will discuss how they successfully blend food and social networking to create a new kind of curated food site, with cookbooks of their community's best recipes published annually by Harper Collins.

Amanda Hesser

A co-founder of food52.com, Amanda has been named one of the 50 most influential women in food by Gourmet. As a longtime staffer at the New York Times, Amanda wrote more than 750 stories and was the food editor at the Times Magazine. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection, Eat, Memory. Her last book, a New York Times bestseller and the winner of a James Beard award, is The Essential New York Times Cookbook.

Merrill Stubbs

Also a co-founder of food52.com, Merrill has worked for over a decade in the food industry as a private chef, cooking instructor, and writer/editor. She has written for the New York Times' T Living, Edible Brooklyn, Body+Soul, and culinate.com, among others, and she was the food editor at Herb Quarterly.

Archives

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Speaker Series Instructions Sept.10th

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A Sneak Peek into the Test Kitchen of Food Network Magazine

December 1, 2011, 12:00 pm EST

Speaker Series Host: Test Kitchen Professionals Interest Section
Speaker: Katherine Alford
Moderator: Selena Darrow

Overview

Please join Katherine Alford, Vice President of Food Network Test Kitchen, as she provides a sneak peek into the test kitchen of the Food Network Magazine. She will describe how their test kitchen operates, including recipe testing protocol, the consumer recipe development process, their definition of a successful recipe, the recipe developer's job description, essential recipe testing skills, and why she believes you should never go into the test kitchen without a written recipe. Katherine will speak for 30 minutes and will leave 20 minutes for Q&A, so please come with questions.

Katherine Alford

Katherine Alford studied at the New York Restaurant School in 1980 and then worked in several of New York City's top kitchens, including the ultra-trendy Commissary restaurant (with a younger Madonna as hostess) and the pioneering Hubert's. She later studied at the L'Ecole de Cuisine La Varenne in Paris and, returning to the US, she became the sous chef of the four-star Quilted Giraffe.

After five years at the Quilted Giraffe, Alford became manager at various city greenmarkets, including the renowned Union Square Farmers' Market. Her love of teaching took her to Peter Kump's New York Cooking School (now Institute for Culinary Education) as the Director of Instruction in 1989. In addition, she served as the special events chef for Gourmet and taught classes across the country. Her interest in teaching also led her to design and teach cooking classes to adults and adolescents at the Van Italie Center for Obesity Research, St. Luke's Roosevelt Hospital.

In 1992, Alford worked on the award-winning Union Square Café Cookbook, testing and adapting the restaurant's recipes for the home cooks. She has contributed to Food & Wine, Cook's Illustrated, Fine Cooking, and Food Arts; has appeared on various national and local television shows as a guest chef and food expert; and is the author of the book, Caviar, Truffles, and Foie Gras (Chronicle, 2001).

In 2000, Alford joined Food Network. She currently oversees their busy test kitchen, developing recipes for Food Network Magazine (2009 New Magazine Launch of the Year and the #1 selling food magazine on newsstands), cookbooks, network shows, promotional initiatives, and FoodNetwork.com and CookingChannel.com. Food Network Magazine's cookbook Great Easy Meals was a New York Time's best seller. Two of Food Network Test Kitchen cookbooks, Making It Easy (2004) and Get Grilling (2005), were IACP Cookbook Award finalists. And How to Boil Water: Life Beyond Take Out was chosen by Food & Wine as one of the top cookbooks of 2006.

Alford lives in New York City with her husband and daughter.

Archives

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American Artisan Cheese

November 29, 2011, 12:00 pm EDT

Speaker Series Host: Cooking Schools & Teachers Interest Section
Speaker: Michael Thomas
Moderator: Jennifer Wolfe Webb, RSVP: jenww@earthlink.net

Overview

Join  Michael Thomas, owner of Schoolhouse Artisan Cheese Shops in Door County, Wisconsin, for a fascinating look at the rapid growth of American artisan cheeses. You'll learn about the American artisan cheese movement, trends in cheesemaking and production, and the new generation of cheesemakers in this country. You'll find out why cheese courses are appearing on great restaurant menus everywhere, how to create pairings for the perfect cheese board, and how the artisan cheese movement affects you as a culinary professional.

Michael Thomas

In 1983, Michael Thomas, then a well respected commercial realtor in the metro Phoenix area, moved his young family to Tucson, and over the next 15 years opened four restaurants and a catering company and had over 350 employees. He sold that company in 1998 and travelled the world for the next six years. In 2004, he pulled up stakes again and returned to his home state of Wisconsin. There he and his wife Janice purchased a 150 year-old farm in Door County and began a cooking school in a restored log home. After outgrowing the space, they purchased the original schoolhouse in the village of Ellison Bay and moved the cooking school into this historic building.

The love of good food, especially locally produced food, led Michael and Janice to the world of artisan cheese. They spent over three years crisscrossing the "dairy state" visiting cheesemakers and getting to know the incredible array of fine, handmade cheeses being produced. In 2010, they converted the "marketplace" in the cooking school to the Schoolhouse Artisan Cheese Shop, specializing in Wisconsin artisan cheeses. The response from the community was fantastic, and by January of 2011, they secured a lease on a unique building in Egg Harbor, to open an expanded cheese shop.

Archives

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Enriching the Lives of Austin’s Youth through Culture, Cuisine, and Community

November 9, 2011, 1:00 pm EST

Speaker Series Host: Kids in the Kitchen Interest Section
Speaker: Toni Tipton-Martin
Moderator: Sheila Crye

Overview

Join the IACP Kids in the Kitchen Interest Section for a conversation with Toni Tipton-Martin, Founder and Director of The SANDE Youth Project, a 501(c)(3) non-profit mentoring and training program that seeks to enrich lives in Austin, Texas, through culture, cuisine, and community. Toni will share with us her journey from dream to reality, and discuss the steps that must be taken to begin building a program in your area. Toni's name should be familiar to most, as she served as Host City Committee Chair for the 2011 IACP Annual Conference. In addition, she was instrumental in organizing the annual KiK conference workshop in partnership with the University of Texas Elementary School and Whole Foods Market.

Toni Tipton-Martin

Toni is a culinary journalist and community activist who, after 30 years of teaching cooking and nutrition in media and workshops, founded The SANDE Youth Project, a nonprofit organization that uses cultural heritage, organic gardening, basic cooking skills, and nutrition to improve lives. Through SANDE, Toni leads a historic preservation effort to restore a national landmark as a culinary cultural center where African American food traditions are preserved and celebrated. She is also part of a grassroots peace movement that is rekindling the pie social as a vehicle for community building; a founding member of the Southern Foodways Alliance and Foodways Texas; a contributing editor at Heart & Soul magazine; a cookbook author; and publisher of the blog, The Jemima Code. Toni recently served on Oldways African Heritage Pyramid Committee and taught cooking and nutrition at the University of Texas Elementary School.

Archives

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A New Culinary Publishing Paradigm: Subscription-Based Cookbooks and How the Process Works

November 9, 2011, 12:00 pm EST

Speaker Series Host: Food Writers, Editors, & Publishers Interest Section
Speakers: Melissa Hamilton, Christopher Hirsheimer
Moderator: Carla Snyder

Overview

In 2006, Melissa Hamilton, chef and former Test Kitchen Director at Saveur, and Christopher Hirsheimer, photographer and a Saveur founding editor, started the Canal House as a photo and design studio for cookbooks and magazines. Canal House Cooking, their "kind of handmade, city-country, pearls-and-burlap" publication, is heading into its seventh volume. For more information, visit thecanalhouse.com.

Q&A Process: In order to streamline Q&A, please email all questions to Carla Snyder at: culinartistic@yahoo.com. Once the Q&A portion starts, Carla will call your name and you may press *6 to ask your question.

Christopher Hirsheimer

Christopher is an award-winning photographer and the co-founder of Canal House, whose facets include a publishing venture, culinary and design studio, and an annual series of three seasonal cookbooks titled Canal House Cooking. Prior to starting Canal House in Lambertville, NJ in 2007, Hirsheimer was Executive Editor of Saveur, which she co-founded in 1994, and Food and Design Editor of Metropolitan Home. She co-wrote the award-winning Saveur Cooks series and The San Francisco Ferry Plaza Farmers' Market Cookbook (Chronicle, 2006), and her photographs have appeared in more than thirty cookbooks for such notables as Lidia Bastianich, Mario Batali, Julia Child, and Jacques Pépin, and numerous magazines, including Food & Wine, InStyle, and Town & Country.

Melissa Hamilton

Melissa is a renowned food stylist and the co-founder of Canal House. She join Saveur in 1998 as Test Kitchen Director and was its Food Editor for many years. Hamilton also worked in the kitchens of Martha Stewart Living and Cook's Illustrated, and was the co-founder and first executive chef of Hamilton's Grill Room in Lambertville, NJ. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs John Besh, Michael Psilakis, Roberto Santibañez, and David Tanis. She and Hirsheimer currently work on Canal House Cooking, for which they do all of the writing, recipes, photography, design, and production. They also have a monthly column, "The Seasonal Cooks" in Bon Appétit magazine.

Archives

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