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
45 Rockefeller Plaza Suite 2000
New York City, NY 10111
(this is our legal address, but we do not have an office here)
Responsible for keeping IACP on-mission, overseeing all events, programs, and services.
Responsible for creating and managing sponsorship opportunities and other strategic partnerships.
Responsible for communications and editorial content across multiple channels including website, publications, and social media.
Responsible for managing awards and producing IACP’s flagship tasting events.
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.