Food Fashion Weekend: The 34th Annual IACP Conference
What: IACP's 34th Annual Conference
When: Thursday, March 29, 2012,
through Monday, April 2, 2012
Where: 82 Mercer Street
New York City, NY 10012
How Much: $350 day pass; $850 weekend passFor more information visit www.iacp.com,
call (646) 358-4957, or email at email@example.com.
A Taste of IACPIf you don't have tickets but want to experience the magic of IACP, these sessions, fundraisers, and events are open to the public.
IACP Book & Blog Festival Sunday, April 1, 1:30pm to 4:30pm One of the largest under-one-roof gathering of top cookbook authors, culinary writers, and food bloggers in the country General Admission: $10 Purchase tickets here.
Chefs Move to Schools Sunday, April 1, 9am to 9pm An exciting day of workshops and delicious fundraisers with the Culinary Trust and IACP, in support of Chefs Move to Schools Initiative Purchase tickets here.
The Culinary Trust Fundraiser Sunday, April 1, 5:30pm to 8pm and 9pm to 11:30pm Join "The Daily Show" correspondent Aasif Mandvi and cookbook author and actress Madhur Jaffrey for a pop-up restaurant featuring food from the film in which they co-star, "Today's Special." Purchase tickets here.
Pleasure & The Palate Monday, April 2, 11am to 12:30pm Round table discussion with hedonists Mario Batali, Sam Sifton, Doug Duda, and Peter Kaminsky on how we communicate the joy of cooking … and the fun of eating General admission: $20 Purchase tickets at here.
Next week New York City brings in some of the most influential chefs and food writers for more than 75 workshops and cooking demonstrations during the International Association of Culinary Professionals 34th Annual Conference. Tours of local culinary hidden gems in the outer boroughs—as well as a bit of farmland fun at Blue Hill at Stone Barns —and demonstrations at the Institute of Culinary Education anchor the weekend, with highlights from culinary star speakers like Grant Achatz, Dan Barber, Marion Nestle, and Marcus Samuelsson.
This year's conference theme explores how food has become a fashionable trend, both responding to and furthering new trends, be they in publishing, social activism, sustainability, and the actual fashion of the foodservice corps (think fish spatulas, trowels, and iSi whippers as accessories). Topics include perennial favorites such as "Fashion in Food Photography" and recipe building, as well as modernist techniques using the ancient wok (tying into this year's ICC theme), the new terroir of New Nordic cuisine, and barrel-aged beer.
And once the conference is over, the party just starts! Join StarChefs.com 2012 ICC Presenters Daniel Boulud, Marcus Samuelsson, Johnny Iuzzini, Michael Laiskonis, and Andy Ricker (and others!) for some pisco cocktails and appetizers, courtesy of our sponsors: Meat & Livestock Australia, Chilean Pisco, Fresh Origins, LA Seafood, Côte-Rôtie, and the Institute of Culinary Education. The IACP after-party will be April 2nd, from 10pm to 1am, at The Bar Downstairs at Andaz Fifth Avenue Hotel. RSVP here to attend.
We're particularly excited to attend this year's IACP sessions, which include:
- Modern Cooking with the Ancient Wok
- Techniques and Terroir of the New Nordic Cuisine
- Do Locally Grown Grains Make a Better Bread?
- Better Beer from a Barrel
- Experts are in: Finding the Sweet Spot in Food Trends
- What's to Know about—and What Should We Care About—Modernist Cuisine
- You Call That a Deli?
- Spotting and Translating Trends
- The Essential Cocktail