Food Fashion Weekend: The 34th Annual IACP Conference

by Nicholas Rummell
March 2012

Additional Information

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 pass

For more information visit www.iacp.com,
call (646) 358-4957, or email at info@iacp.com.

A Taste of IACP

If 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.

»Click to enlarge

Populist agitator and food crusader Jim Hightower with Kim Severson of <em>The New York Times</em> at the “Transformative Ideas for Culinary Professionals Session” at the Austin 2011 IACP Conference Pastry Chef Philip Speer, Chef Paul Qui, and Chef Tyson Cole of <em>Uchi</em> and <em>Uchiko</em> at the Austin 2011 IACP dinner at Hotel St. Cecilia Cookbook Author Barbara Pool Fenzl, Chef Jacques Pepin, and others at the Austin 2011 IACP Gala Immediate Past President Scott Givot speaks at the Austin 2011 IACP Awards Ceremony

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