2019 IACP Conference: Santa Fe, NM

Purchase your pass to our 41st annual food professionals conference now.

Register Now

41st Annual IACP Conference | Santa Fe, NM | May 16-19, 2019

Passes to 2019 IACP annual conference are on sale now at www.conference.iacp.com! Be inspired, connect with, and learn from some of America’s most renowned culinary leaders, from Danny Meyer and Nathan Myhrvold to Deborah Madison and Jessica Harris, Nik Sharma to John Birdsall, Danielle Nierenberg to Lois Ellen Frank, all in magical Santa Fe. Eat your way through a food tour arranged by Edible Santa Fe, attend a cooking demo at chef Martin Rios’ restaurant, learn the history of chiles with Maricel Presilla, see how to go beyond hands and pans videos, and hear about the impact of the LGBTQ community on food culture.

Our conference will be held at the Santa Fe Community Convention Center.  Find out more about our annual conference here. Make sure you’re a current member of IACP in order to buy your ticket.

What does a ticket to IACP conference bring you?

  • Industry connections. Meet hundreds of food professionals working in your field and get advice, job leads, and questions answered. Many of our attendees have met their agent, publisher, editor, or long-time collaborator at an IACP conference.
  • Professional development. Each year IACP brings attendees the latest information on cookbook publishing, social media trends, influencer strategy, food photography and styling, food writing, culinary trends, recipe development, food activism, and much more. You can walk away from an IACP conference with new, concrete skills that are directly applicable to your career.
  • Inspiration. Our keynote presentations, regional food tours, and evening events are designed to excite and inspire you, and bring you fresh stories, recipes, and ideas to share with your audience.

Questions about our conference? Contact info@iacp.com.



Reporting Diverse Stories: IACP + EATT

Julia Turshen, Kimberly Chou Tsun An, Chandra Ram


Don’t Forget About Email Newsletters

Ashley Carufel , Jenny G. Zhang, Sam Sifton


Cookbook Wisdom With Dorie Greenspan, Pati Jinich, and More

Dorie Greenspan, Pati Jinich, Raquel Pelzel, Judy Pray, Adeena Sussman


Finding Your Niche

Kat Kinsman, Leah Koenig, Yvonne Maffei


What Makes a Classic Cookbook?

Barbara Haber, Donna Battle Pierce, Peter Reinhart , Bonnie Slotnick, Matt Sartwell


Training the Culinary Community of Tomorrow to Reduce Food Waste Today

Mitchell Davis, Regina Northouse, Alison Tozzi Liu, Jonathan Deutsch

Stack Of Cash

The Subtle Art of Negotiating

Gabriella Gershenson, Eva Karagiorgas, Raquel Pelzel, Sarah Smith


The Making of a Food Documentary

Krista Ruane, Lydia Tenaglia


Can We Actually Make the Future Better?

Kim Severson, Kat Kinsman, Michael W. Twitty, Melissa J. Rodriguez

Fancy Restaurant

Rebellion with a Cause? The Evolution of Our Hierarchy of Taste

Krishnendu Ray, Paul Freedman, Anne E. McBride, Kate Krader, Barbara Sibley


Rethinking the Recipe: Problems and Possibilities

Von Diaz, Kristen Miglore, Raquel Pelzel, Adina Steiman


Killing It on Instagram: How To Build an Insta-Strategy

Carey Polis, Aliza J. Sokolow, Rebecca Longshore, Charissa Fay


IACP at 40: A Look Back at How We Set the Table

Nathalie Dupree, Betty Fussell, Darra Goldstein, Joe Yonan

Screen Shot 2018-07-08 at 1.19.51 PM

How to Write for Food TV

Jody Eddy, Ali Rosen, Jenna Zimmerman, Dan Kohler, Courtney Knapp


“Guilt-Free” Food: What Is Our Responsibility to Readers?

Faith Durand, Christy Harrison, Jacklyn Monk, Alex Van Buren


How to Make Parenthood Part of Your Culinary Brand

Matthew Amster-Burton, Emily Paster, Debbie Koenig


Navigating the World of Cookbook Collaboration

Jonah Straus, Raquel Pelzel, Genevieve Ko


Break Into Drink Writing

Kara Newman , Talia Baiocchi

View all Speaker Series