| April 21, 2010 | to | April 24, 2010 |
Several hundred chefs, cookbook authors, culinary instructors, food photographers and others who work in the food world will convene in Portland, Oregon, April 21-24, 2010, at the 32nd Annual Conference of the International Association of Culinary Professionals (IACP).
The conference will offer sessions, networking events and social functions that focus on exploring and defining the new culinary landscape. Ruth Reichl, former editor-in-chief of Gourmet magazine, will lead a line-up of notable featured speakers including husband and wife authors Andrew Dornenburg and Karen Page, chef Brad Farmerie, educator Dorothy Hamilton, author Madhur Jaffrey, cookbook editor Judith Jones, author Deborah Madison, Lebanese market owner Kamal Mouzawak, chef Mario Navarrete, Jr., author Michael Ruhlman and New York Times food writer Kim Severson.
IACP has provided an innovative conference format for 2010, including an expanded offering of the dynamic “Experts Are In” sessions, as well as informal, late-night “Night Owl” sessions with industry professionals. Conference events take place throughout the city to provide attendees with an insider’s view into Portland’s culture and cuisine.
“With its outdoor markets, enchanting food culture and lively street food cart scene, Portland provides the perfect backdrop for this IACP conference,” said Scott E. Givot, CCP, president of IACP. The event program integrates the exciting local culinary scene into each and every day of the conference.
Some highlights include:
· Tours to local craft breweries, distilleries, wineries and bakeries are offered to attendees, as well as evening dining events held at notable Portland restaurants such as Olympic Provisions, the Chef Studio, Luce and many others.
· Food professionals including Mark Bitterman, Ann Forsthoefel, Martha Holmberg, Ron Paul and Robert Reynolds lend local flavor to conference presentations.
· Instructors from the International Culinary School at The Art Institute, Le Cordon Bleu College of Culinary Arts, Oregon Culinary Institute, and Oregon State University will present educational sessions as well, in addition to a host of food industry notables from around the world who will come to share their expertise with attendees.
Three days of eating, drinking and learning
The conference will officially kick-off on Wednesday, April 21 at The Nines Ballroom for an opening reception that will surely provide a genuine taste of Portland. Ten of the city’s top restaurants will showcase the very best of Portland dining, reflecting the spirit of mentorship and culinary collaboration that defines this city and the New Culinary Order.
On Thursday, April 22 IACP’s Annual Gala Awards ceremony will recognize the year’s most outstanding books, journalism, and achievements in the world of food and beverages.
Friday, April 23 the IACP Culinary Expo and all other conference events will be held at the Oregon Convention Center. The Expo will include a new Chef’s Pavilion alongside sponsor and exhibitor booths, featuring cooking demonstrations presented by conference speakers and top IACP chefs. A Culinary Book Fair will feature a rotating line-up of authors and will be open to the public.
Morning sessions on Saturday, April 24 will cover a range of topics - from food blogs to charcuterie - and early afternoon tours will guide attendees through eco-friendly vineyards and urban distilleries. Attendees can kick back and relax at the Willamette Week Eat Mobile Food Cart Festival in the late afternoon, where they will get to experience one of the country’s most unique food festivals.
In addition to sessions led by our distinguished featured speakers and exciting networking events is an expansive menu of lectures and workshops that expand one’s knowledge of working as a food professional. Examples include:
· Wild Salmon 101
· Culinary Medicine: Eat Something You Believe In
· Artisan Salt for Food Professionals
· Hot Trends in Chocolate
· Redefining Soul Food
· Sliced: A Symposium on Trends in Baking and Breadmaking
· Exploring Terroir: The AVAs of Northern Willamette Valley
Many sessions over the four-day conference offer a focus on professional development opportunities for attendees from all segments of the food industry, such as:
· Hands-on Digital Food Photography for Non-Photographers
· Your Career, What’s Next?
· Marketing Your Brand with Online Video
· Approaching Food Writing as a Business
· Building Online Portfolios for Photographers and Stylists
· Expand Your Career: Culinary Tourism
· Blogs and Beyond
The complete conference program and online registration are available at www.iacp.com/conference or by calling (800) 928-4227. Early bird registration discounted rates end on March 1, 2010. Onsite registration is available, although pre-registration is strongly recommended.
About the IACP
Founded in 1978, the International Association of Culinary Professionals (IACP) connects culinary professionals with the people, places and knowledge they need to succeed. Its nearly 3,000 members represent a distinguished roster of influential food professionals that include cooking teachers and cooking school owners; caterers, chefs and restaurateurs; food writers and cookbook authors; editors and publishers of the world’s consumer and trade press; food stylists and photographers; wine professionals; television personalities; recipe developers and test kitchen personnel; public relations, marketing and communications professionals; and many others with a special interest in the culinary arts.