IACP’s Mission

To empower, educate, and engage culinary professionals around the globe.

Welcome to the International Association of Culinary Professionals, a vibrant, engaged and engaging organization of talented food media, culinary instructors, chefs, restaurateurs, artisan food purveyors, cookbook authors, food influencers, and exceptional food companies. IACP is a unique community, a crossroads where members meet to share experiences and expertise, advice and support, in ways that can lead to unparalleled growth and professional and personal success. IACP celebrates and upholds diversity. Learn about membership, programming, awards, sponsorship, and more below. 

Membership: Whether you’re new to the business or a culinary veteran, an IACP membership is an essential tool for staying connected, competitive, and empowered in today’s culinary world. Core membership comes with a host of exciting benefits. Explore membership

Programming: IACP helps members develop and strengthen their professional skills with year-round programming that includes: the annual IACP conference, quarterly festivals like Bake the Holidays and Cooking Passport, and monthly webinars. At IACP programs, members learn from the biggest names in the industry from Padma Lakshmi to Ruth Reichl, Tejal Rao, Pierre Thiam, Julia Turshen, and countless others. Many programs are recorded and added to a members-only digital learning library. 

Awards: The IACP’s awards are among the most prestigious and coveted in the food industry. IACP has worked hard to make them the most transparent, diverse, and meaningful food awards, using an Awards Advisory board, committee chairman, and a very respected group of judges, all of whom remain anonymous. Recipes are meticulously tested, a panel of judges add their scores and reviews independently and anonymously, and no one affiliated with the IACP board, staff, or judges can enter or vote. Learn more about the IACP Awards.

Sponsorship: IACP works directly with some of the most prestigious food and kitchen companies in the world, helping connect outstanding brands with key players in the food media and cooking space. Learn more about IACP’s sponsors.

History: 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 multidisciplinary nature of our community is key to its vibrancy. IACP offers Interest Sections for members to delve deeper within: Cooking Schools & Teachers, Food Writers, Editors and Publishers, Food & Health Experts.

IACP Staff

Jeff Seay, Founder, Seay Accounting & Consulting, LLC: Staff Financial Advisor Responsible for IACP’s annual audit.

Charlie Jones, Marshall, Jones, & Company Partner Bookkeeping Services Responsible for bookkeeping and accounting, including billing, collections, payroll processing, and monthly financial reporting.

IACP Board of Directors

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.

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 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.

Board Chair – Nancy Hopkins Founder of Eat with Nancy Productions.

Vallery Lomas Lawyer, Food Blogger

Laura McCorvie Founder & President, McCorvie & Partners LLC

Rick Smilow, President & CEO, Institute of Culinary Education

Adam Salomone, Co-founder & CEO at The Food Loft

Annelies Zijderveld, Food writer, photographer and culinary educator

Ron Tanner, Vice President, Education, Government & Industry Relations for the Specialty Food Association

Jamila Robinson, Food Editor of the Philadelphia Inquirer

Chadwick Boyd, Food Entrepreneur and Founder of Chadwick Boyd Lifestyle


For membership services, including joining, renewing, or trouble logging into the website, contact us at:

International Association of Culinary Professionals c/o
Marshall Jones, 4625 Alexander Drive, Alpharetta, GA  30022-3721 (this is our legal address, but we do not have an office here)