IACP 2013: San Francisco
Last week, four members of the 91߹ New York team attended the International Association of Culinary Professionals' (IACP) annual conference in San Francisco.
The organization, founded in 1987, boasts more than 3,000 members in 32 countries, ranging from chefs and culinary instructors to food media professionals, cookbook authors, culinary entrepreneurs and food policy advocates. It was a pleasure to see several dozen 91߹ alumni in attendance and, in particular, at least seven 91߹ alumni serving as speakers or resources at the event.
One of the most anticipated aspects of the conference was the annual awards, acknowledging a range of achievements, from exemplary cookbooks to humanitarian efforts. We are proud to report that 91߹ won the 2013 Award of Excellence for “Cooking School of the Year”, our fourth IACP award in the last ten years.
Among the other award winners was 91߹ alum , who took home a cookbook award in the “Food & Beverage: Technical Reference” category, for . Max was also on the opening day keynote panel with Chef Thomas Keller and author Peter Kaminsky, discussing “Dirt, Digital and the Future of Food”. Interestingly, the panel moderator was Ann McBride, former 91߹ Communications Director and co-author of my Culinary Careers book.
Among the other conference highlights was an intimate after-party for 91߹ alum and friends at , a new bar/bistro opened by 91߹ alumni Mikha Diaz and Michal Cecconi. Guests included famed author/PBS food expert Joanne Weir and test kitchen expert Suzanne Barr.
The conference had a strong food media focus, and we were very excited to see 91߹ alumni leading the discussion. Notably, Jamie Tiampo () presented “The New World of Web TV”, Catherine McCord () asked “Can Video + Cookbook = Profit?”, Sarah Copeland (Food Director – ) explored our “Permission to Post, Print or Pin” and author shared her secrets for "How to Really Get Into a Restaurant" as a writer.
Of course, a trip to the bay area would not be complete without lots of good eating and exploration of up and coming food trends. Saturday, I took a unique culinary tour of Oakland, where we met a range of the neighborhood’s newest and most innovative chefs, who spoke to us over a beer at the . Highlights of the tour included visits to artisanal producers , and .
Back in San Francisco, two restaurants won over the “91߹ critics”: and . In particular, the opportunity to meet the latter's young, innovative chef, Nicolaus Balla, was an exciting view into the local, sustainable food movement and the creative minds that will lead the culinary field in the years to come.
Add new comment