To empower, educate, and engage culinary professionals around the globe.
In 1978, a group of cooking school owners and instructors, including Bill Rice and Nathalie Dupree, came together for mutual professional support. They created the IACP (formerly named the Association of Cooking Schools), and in the process, they laid a foundation for food culture in America and beyond. Early members included Julia Child, Jacques Pépin, and Anne Willan, among many others.
Through the decades, IACP’s membership has expanded to include writers, photographers, stylists, bloggers, marketers, nutritionists, chefs, restaurateurs, culinary tour operators, artisan food producers, and academia (and surely more). The member categories continue to grow as our dynamic industry evolves, which is a boon as the multi-disciplinary nature of our community is key to its vibrancy.
IACP is a unique community, a crossroads where members meet to share experiences and expertise, advice and support, in ways that lead to unparalleled growth and professional success.
For membership services, including joining, renewing, or trouble logging into the website, contact our EZTix partners:
International callers please use Skype to reach us as our number is toll-free.
For general inquiries, email IACP’s headquarters:
or call staff members at the phone numbers listed in their profiles below
International Association of Culinary Professionals
26 Lenox Pointe NE
Atlanta GA 30324
(this is our legal address, but we do not have an office here)
A global food leader, Tanya is an award-winning journalist, editor, and writer. Learn more at tanyasteel.com
The former publisher of Saveur, Merri has worked at Bon Appetit, trained at the CIA, and has a successful consultancy.
Devra is a freelance writer, cooking teacher, and editor
A native of Puerto Vallarta, Paola studied food anthropology and has classical culinary training; she organizes food festivals and is a personal chef.
Rachel is a renowned marketing and events specialist and has run her own innovative marketing firm for more than a decade.
Responsible for IACP's annual audit.
Responsible for bookkeeping and accounting, including billing, collections, payroll processing, and monthly financial reporting.
The IACP is governed by a Board of Directors. Board members are recruited by a nominating committee and approved by vote of the general membership. The Board consists of seven members — three officers and four at-large directors — plus a non-voting representative from the Board of The Culinary Trust, IACP’s philanthropic foundation.
Directors serve two-year terms unless they have been elected by the Board to serve as one of three officers: Secretary-Treasurer, Chair, and Past Chair. The Board is primarily responsible for setting IACP strategy, budgeting, and ensuring that plans for achieving the organization’s strategic and financial goals are in place. To chart progress toward these objectives, the Board meets six times per year with Headquarters staff.
While Board members serve on a volunteer basis, they are available year-round to help you make the most of your membership. Please do not hesitate to forward them questions, comments, or feedback at any time.
As IACP’s philanthropic foundation, The Culinary Trust provides youth and professionals education, resources, and opportunities to understand and act on critical issues in the world of food.