Back in the Big Apple: Food, Fashion, and Fun
2012 IACP: The Fashion of Food at Millennium Hotel - New York, NY
2012 IACP NYC Opening Party at 82MERCER - New York, NY
2012 IACP After-party Co-hosted by ICC Presenters at The Bar Downstairs in Andaz 5th Avenue - New York, NY
There weren't runways or rail-thin models, but who needs those when you have lamb jerky and flights of beer? The 34th Annual International Association of Culinary Professionals Conference was a raging success, with more chefs, food writers, cookbook authors, and food fashionistas showing up to the Millennium Hotel in New York City's Times Square than the IACP initially expected.
This year's theme—"The Fashion of Food"—drew from all areas of the culinary world: from clog-wearing chefs, buttoned-down New York Times writers, and long-haired geek-chic modernist cookbook authors, to denim-clad lamb ranchers and mustachioed mixologists. It was all about what's in style in the food world, and what trends we can expect.
Four days of sessions, city tours, tastings, and after parties (which included StarChefs.com's preview of the upcoming International Chefs Congress) culminated in the IACP Gala, in which our very own Emily Bell was nominated for an award for her piece on cocktail pairings. Here are some of the best sessions that we attended at the conference.
The Fashion of Foodwith Marcus Samuelsson, Adam Rapoport, and Susan Lyne,
moderated by Kim Severson
Just as experts dictate what fashion trends are likely to catch fire, so too must great chefs point culinary customs in a certain direction. At least that's what Chef Marcus Samuelsson said at the key-note address for the IACP conference last week. Samuelsson said the food and fashion worlds also share a need for both artistry and craft, a theme that moderator Kim Severson and Bon Appetit Editor-in-Chief Adam Rapoport agreed on. They said food and fashion can both be intimidating, but often take many of their cues from the lowliest origins: the streets (food carts in the culinary world, and everyday working class for fashion). For Samuelsson, there's nothing more fashionable than the old fishmongers in his native Sweden (with their coats, suspenders, and caps) or as inspiring as street food, and that chefs have a duty to act as promoters for those "invisible" trendsetters and not follow what is popular. Lyne—whose website caters to both fashion and food aficionados—went even further, saying that while food buyers were fewer in number (at least in the cheffing world) than fashion buyers, they were more engaged and think about their purchase more deeply.
How to Write a Winning Proposalwith Andy Schloss
A cookbook proposal—like a good marriage proposal—is a plan for a relationship. And if it comes off as a charmless proposition, says Cookbook Author Andy Schloss, it's not going to sell. In the three-way love affair of book publishing, the creator, marketer, and investor all need a solid proposal to build, sell, and raise money, respectively. When everyone agrees and falls in love, you get a deal. What are publishers looking for in a proposal? A targeted name, an overview in the voice of the book, specs (including size, number of recipes, binding, illustrations, etc.) marketing and competitive analysis, and sample content. Schloss's last cookbook proposal took about six months to craft. "You have to have a skeleton that allows you to quickly write the book. If you don't have it, you're screwed," he says. "Don't rush the proposal. There may be points when you don't know where you're going. That's fine, just don't go. It's better to work it out in the proposal than having a contract and not knowing where to start."
Do Locally Grown Grains Make Better Bread?with Michael Kalanty
Baking nerds and yeast geeks packed the room to break bread (literally) and listen to Baker and Cookbook Author Michael Kalanty rap about wheat. Kalanty gave a brief 10,000-year history of the grain, used some apocalyptic imagery (showing pictures of the Svalbard "doomsday" seed vault in Norway), and then discussed the "meat" of the presentation: how local wheats make all the difference. He noted that wheats from Upstate New York and Northern California have different ash content and falling levels (the level of caramelization and density of starch in a grain, respectively) than typical grains used in bread breaking, and are therefore of better quality. Kalanty ended the session with a taste test, proving that even bread novices can differentiate breads made with higher levels of wheat.
How to Write for an Online Magazinewith Tara Mazarata, Faith Durand, J. Kenzi Lopez-Alt, Maureen Petrosky, and Lynn Adriani
Online publishing isn't just here to stay. It's the cousin who moves in for two weeks and ends up redecorating your apartment. So it's no wonder Friday morning's "How to Write for an Online Magazine" session—featuring Cookbook Author Tara Mazarata, Faith Durand of TheKitchn.com, J. Kenzi Lopez-Alt of SeriousEats.com, Maureen Petrosky of FoodRepublic.com, and Lynn Adriani of Oprah.com—was well attended by writers looking to navigate the Wild West of online publishing. The star-studded panel discussed everything from making a new online presence like the male-centric FoodRepublic.com stand out to the kinds of topics discussed online. Online publishing might have its own complications—"we put out so much more content than the magazine does," Adriani said of her one-woman Oprah.com food editing operation. But its creative freedoms and incomparable sense of community—what Lopez-Alt called "satisfaction from immediacy of interaction"—seem to outweigh the risks. (And lower pay.)
Fashions in Food Photographywith Don Morris, Laurie Buckle, Casey Tierney, Susan Spungen, and Maria Robledo
Did you realize the distinctive photography style of the Martha Stewart brand was actually sparked by the 1950s Time Life Picture Cook Book? Or that this innovative, clean approach inspired magazines—from architecture to lifestyle publications—across the board in the early 90s? Industry veterans Don Morris of Fine Cooking, Laurie Buckle of Better Homes & Gardens, Casey Tierney of Real Simple, Food Stylist and Cookbook Author Susan Spungen, and Food Photographer Maria Robledo took a peek into the history of food photography during their seminar on "Fashions in Food Photography." Stretching from the prim and propriety of the 1950s cookbooks and the Martha Stewart look to the applied messiness of many of today's photos, the panel discussed the good, the bad, and the technique and theory behind it all. And the pros continually reiterated the importance of shooting in daylight light, not being afraid of the food (get into the shot!), and looking for inspiration in every avenue possible—from Time Life to Martha to food-porn filled blogs.
OK Authors, Here's What We Wantwith Bill LeBlond, Pam Krauss, Carolyn Mandarano, and Adam Salomone
The first session of its kind at IACP, "OK Authors, Here's What We Want," was a speed-dating exercise with authors and publishers. Editors Bill LeBlond (Chronicle Books), Pam Krauss (Clarkson Potter), Carolyn Mandarano (Tauton Press), and Adam Salomone (Harvard Common Press) answered pressing author questions, from big ideas to platform confusion and desperate agent queries. Attendees waited their turns for one-one-one time with industry gurus, as small groups networked and dished their own publishing advice.
How Food Can Make a City Famouswith Donald Sloan, Dr. Peter Lugosi, Charles Campion, and Sam Sifton
What do London and New York City have in common? Besides being two of the largest cities in the world, they are culinary melting pots, communities built up on the intermix of cultures, food paths, and class structure. In their lecture "How Food Can Make a City Famous," Donald Sloan and Dr. Peter Lugosi of the Oxford School of Hospitality Management , British Food Writer and Broadcaster Charles Champion, and New York Times Editor Sam Sifton discussed the cultural relevance food plays in their cities. Looking at how food can build up a city, the group discussed the elements necessary for a successful culinary scene: cheap rent, skilled cooks, access to good ingredients, and discretionary income.
Beyond the Banner: Creating Real Revenue From Your Blogwith Jaden Hair and Daniel Ryan Kinnery
Ad dollars, long thought to be the holy grail of online business success, are just the tip of the iceberg if you're Jaden Hair, food blogger and founder of steamykitchen.com, the über-popular five-year old website. She explained her eight C's of blog success—Commitment, Content, Channels, Community/Conversation, Conversion, Commerce, and Crew—which get her 4 million page views a month. She also dove into the myriad ways you can make money (to the tune of $1,000/hr) that have nothing to do with blinking banner ads. With a point of view, a strong brand, a built-in-audience, and a team (including an attorney and an agent) she said anybody can start raking in the dough with recipe development, cookbook deals, product licensing, e-commerce, brand ambassadorships, and TV appearances.
The New Asian Fusionwith Amy Besa, Grace Young, and Madhur Jaffrey
"It's too bad Filipinos never went to war with the United States." Or so said Amy Besa, owner of Purple Yam restaurant in Brooklyn, during her session on the revitalization of Asian fusion cuisine. Besa joined Cookbook Authors Grace Young and Madhur Jaffrey to discuss how Filipino, Chinese, and Indian foods have been pigeonholed into simple curries and stir fries, while the most authentic (and flavorful) dishes are still unknown to most eaters. All three women lamented the fact that Vietnamese, Korean, and Japanese food have found niches in American cuisine, joking that Americans are more comfortable with ethnic food once they "get to know it" through war. Young lamented how Chinese cuisine, in particular, has become mediocre (she railed against the use of non-stick woks among home cooks and the explosion of MSG-heavy chicken powder in restaurants) and that the cuisine is in "suicidal freefall."
Staying Afloat in a Sea of Science Newswith Melissa Clark and Marion Nestle
Foodies and scientists might make strange bedfellows, but with a food industry that's increasingly—and rightfully—preoccupied with product quality and public health, the science of food isn't just unavoidable, it's vital to the future of responsible food journalism. The New York Times' Melissa Clark and notable Food Scientist Marion Nestle gave attendees a primer on getting comfortable with the hard science behind food. A brief foray into the recent "pink slime" fiasco led to one of Nestle's main arguments: "It's safe, but is it acceptable?" Clark used Nestle's "science first" perspective to dive into the morass of "scientific" press releases she receives (e.g., "Chocolate is Good for You!") "It's really hard for me to parse the info," said Clark, who went to three different scientists for a recent article on coconut oil. Beyond Nestle's basic (and slightly tongue-in-cheek) rules—don't eat anything with more than five ingredients, don't eat anything artificial—the duo discussed everything from sponsored studies ("you need to be skeptical across the board") and the concept of fat versus calories to the repeated, and admittedly unsexy conclusion: moderation is key. Even if it doesn't make for headlines.
The People's Palaces:
with Cathy Kaufman, Cindy Lobel, and Robert Applebaum
How Restaurants Influence the Way All of Us Eat
The rise of New York City and its restaurants are intrinsically linked. In the early 19th century, as tourists and residents began to fill New York hotels and commuters traveled to work from Brooklyn and Jersey, the number of restaurants rapidly grew. Sixpence houses offered quick, sloppy, and decidedly un-culinary fare for the masses, while restaurants that catered to ladies (and mimicked middle-class parlor design) sprung up in shopping districts. In the second half of the 19th century, ethnic restaurants gave recent immigrants a taste of home, and gave "self-congratulating" New Yorkers the thrill of dining on the exotic, according to Cindy Lobel, a history professor at Lehman College. And just as restaurants grew with the city, historian Cathy Kaufman explained that as restaurants switched from family-style service to elaborate Russian-style course dinner service, New York society began to transform its dinner parties to reflect the dining rooms of Delmonico's and the Waldorf Astoria. Professor Robert Applebaum of Lancaster University brought the conversation into the modern context, discussing restaurants role in shaping our culinary imaginations—and current policies on wages, commodities, the environment, health, and family.
Better Beer from a Barrelwith Garret Oliver and Matt Allyn
Barrel-aged beer? Why not, and indeed why drink non-barrel aged beer at all? Brooklyn Brewery Brewmaster Garrett Oliver and Beer Writer Matt Allyn made the case that the only reason we age wine and not beer is because the wine industry has better public relations. After all, beer had been kept in barrels for centuries (until after Prohibition in the United States, when stainless steel became all the rage). Craft brewers today, Oliver said, are now starting to buy old bourbon casks (which, because of U.S. law, can be used only once to distill bourbon; thanks whiskey lobbyists!), gin barrels, and even cedar sake barrels from Japan to give their brews more complex flavor and aromas. A tasting followed the lecture, showing off several barrel-aged beers, including a secret stash (Brooklyn Black Ops, for those who want to seek it out) that Brooklyn Brewery has kept under wraps. "The United States has the most vibrant beer culture in the world right now," Oliver said. "I go to Germany and show them these barrel-aged beers, and they are amazed."
The Secrets to Writing a Compelling and Reliable Recipewith Tina Ujlaki
Any culinary student knows the terms mirepoix, small dice, and napé. But the home cook may not have that same inner chef voice, and the key to writing a helpful recipe, according to Food & Wine's Food Editor Tina Ujlaki is to be as clear, concise, and thorough as possible (as long as word count allows). Key points to remember: list ingredients in order of usage, be specific, and write conversationally (the easier a recipe is to read, the easier it should be to prepare).
Is Farm-to-Table Just the Latest Fashion?
with Adam Gopnik and Dan Barber, moderated by Darra Goldstein
A Genteel Face-Off
Is farm-to-table the food savior of the future or an elitist movement only affordable for the very few? Chef Dan Barber has created a mecca for the farming movement at his now iconic Blue Hill at Stone Barns and works with school programs throughout the region to teach the importance of local, sustainable produce foods. And while New Yorker Writer Adam Gopnik understands the importance of this cause, he also struggles with the bottom dollar of many Americans, who are faced with the choice of cheap, processed fast-food. Although the discussion was pegged as a face-off, "moderated," by Gastronomica Founder and Editor Darra Goldstein, the three ended the session by agreeing that changing the food system was "the most exciting social movement in America."
Bring Your Radio Segment to Lifewith Kathy Gunst
Chefs have an interesting voice, and they should use it. Radio Chef Kathy Gunst—who has written more than 14 cookbooks and chats about food on the award-winning WBUR radio show "Here and Now"— discussed how to bring food stories to life through storytelling and a conversational style. She ticked off the dos of food radio (be honest and admit what you don't know; use sound effects) and the don'ts (don't name drop or talk down to the audience). Getting on the radio doesn't have to be inconvenient, either, she said. Bringing pre-recorded segments to play during a segment (as long as the radio host is fine with it) can also make it much easier to get some "voice time" on the dial.
Finding the Sweet Spot in Food Trendswith Nancy Hopkins of Good Housekeeping
At just the right moment, before the zeitgeist crests, when chicken biscuits are on sale at McDonalds and passed around a James Beard dinner, Nancy Hopkins knows her audience at Good Housekeeping is ready for a Southern biscuit spread. Hopkins, senior deputy food editor, has a "warped" way of determining winning trends. She scours data from the GH archives and third-party research. She dines out, eats a million samples at food shows, and ultimately goes with her hunch. "I know it's ready when Le Bernardin and Applebee's are serving the same [menu item]," she says. Recent sweet spot trends at GH include honey, baking with chocolate, those aforementioned biscuits, farmers markets, elderflowers, green bean casserole, and layer cakes. Chefs, those trends start with you, and a year or two later, they're ready for the masses and glossy spreads.
Where Do Recipes Come From?
with Daniel Boulud, Dorie Greenspan, and Anne Willan
A Look to the Future by Looking at the Past
Although 16th century cooks couldn't write, they are responsible for some of the earliest cookbooks—at least dictating them to scribes commissioned by the popes. Cookbook historian Anne Willan, who also founded Ecole de Cuisine La Varenne, has followed these initial recordings into the 18th century, tracing the root of recorded recipe in her new book The Cookbook Library. Famed French Chef Daniel Boulud and Cookbook Author Dorie Greenspan joined Willan for a look into one such recipe, Blanc Meanger. After Willan and Greenspan explained the traditional 14th and 20th century applications, respectively, (a pale panna cotta-like chicken mousse), Boulud treated the audience to his modern day interpretation (an earthy sous-vide enhanced version).
What to Know About—and What We Should Care About—Modernist Cuisine
with Maxime Bilet, Bill Yosses, and Anne McBride
Modernist cuisine, molecular gastronomy—these titles get a bad rap among some food purists, but it doesn't necessarily have to mean gels, foams, and advanced gadgetry. Maxime Bilet, one of the authors of Modernist Cuisine, said it can also mean simple devices like the pressure cooker and some baking powder, which he explained can be used to make an incredibly flavorful carrot soup. "Modernist cuisine is simply the continuation of tradition" of cooking, Bilet said, and should be used to help promote the familiar and convivial experiences which lead to the best meals. Showing off some of the book's gorgeous sidecut photos, Bilet and his panel-mates—including White House Pastry Chef Bill Yosses and Anne McBride, director of the Experimental Cuisine Collective—said some modernist techniques are purely for theater, but much of it is merely advancing the overall discussion of food manipulation. Or, as we like to call it, cooking. "We owe so much to Escoffier," Bilet said. "After all, we covered his mother sauces in the book."
Spotting and Translating Trends: How to Stay Ahead and Put Them to Usewith Kara Nielsen, Morgan Plant, Jennifer Newens, Amy Machnak, and Ida Shen
How do sea beans go from the table of London's Pollen Street Social to the future cover of Better Homes & Gardens? According to Kara Nielsen, "trendologist" at the Center for Culinary Development in San Francisco, trends go through five trends stages, starting in that chef's kitchen, landing on the pages of gourmet magazines, working their way through chain restaurants like Applebee's, hitting the mainstream women's mags, and finally reaching total exposure in grocery stores. After explaining the key points of this trend mapping, Neilsen discussed spotting trends with a panel of women from each area of this spectrum, pointing out areas to find food trends (pop-ups, Foodgawker.com) and highlighting the necessity to understand the trends as they relate to the needs of your customer.
Book Tour for the Digital Age—Doing It Your Waywith Bruce Shaw, Maria Speck, and Julia Usher
Chefs don't have much time to go on media tours. Even if they write a book, they're lucky if they have enough time to meet with their publisher. But in the digital age, that doesn't matter. Publisher Bruce Shaw and Author Maria Speck joined Pastry Chef Julia Usher to illustrate how a savvy chef can use Twitter, Facebook, book-centric websites, and a generous stack of free books to promote cookbooks or memoirs without hitting the road. Usher said during her first book tour, she overspent her advance on food and recipe testing and had no money left to support the promotion of her book, so she went "holistic" in her quest to get it read—from pre-packaging the book in conjunction with cooking classes and custom-designed events to toting copies with her whenever she traveled. Speck revealed her missteps (sending the book to First Lady Michelle Obama netted nothing more than a "return to sender" package, as the White House cannot accept certain gifts), noting that she sold more of her books in non-traditional events than at big box bookstores.
A Case Study in Community Building: FOOD52with Amanda Hesser and Merril Stubbs
Cookbook authors (and fellow bloggers) Amanda Hesser and Merrill Stubbs candidly revealed to a packed room the pitfalls their cooking website Food52.com faced. Think crashing servers during their redesign and angry posters. But, more importantly, they stressed how building a sense of community (and some darned good photos) is the secret sauce for a well-run culinary website.
Modern Turkish Cookingwith Dedem Senol
Bordering the Mediterranean, Asia, and the Middle East, Turkey (and its cuisine) is an exciting panoply of flavor and texture. And who better suited to take IACP attendees on a culinary tour than one of Turkey's most respected chefs. Chef Dedem Senol (who earned Time Out Instanbul's Best Chef award in 2010) talked about traditional Turkish cuisine and how she has transformed it for the 21st century. She showcased ingredients from her homeland (lamb tongue, grilled intestines, and bulgar wheat) and talked about how seasonality and balance of taste is particularly crucial to Turkish cooking. Best of all, the French Culinary Institute grad and former Eleven Madison Park line cook prepared several signature dishes, including Cheese Beyaz Peynir, which she made from sheep, goat, and cow cheeses.
Why Isn't Cooking Enough? The sky's the limit for Chef Grant Achatz. Or at least the ceiling, where his helium-filled edible taffy balloons stuck the first time he made them in the kitchen at Alinea. In his discussion with Ruth Reichl, this wunderkind of modernist cuisine admitted he's thought of a number of eccentric ideas (his general manager calls more than a few "crazy") to please, or in some cases, distress diners at his experimental restaurant. Some of these yet-to-come quirks include two cellists performing alongside his famous tableside dessert service and a table-less warehouse-style restaurant where diners would wander and graze through their meals. No stone (or, at his newest venture, Next, tablecloth) is left unturned—he's noodled a Next-style food truck in Chicago (which the city's strict laws put the kibosh on), documentaries, feature films, and a food-centric exhibit at the Chicago Museum of Contemporary Art. But what really gets Achatz's juices flowing is what awaits the food world a decade from now. "Anything's possible now. That's the fun part," he said. "When I think about 10 to 15 years from now, I get excited. It won't be me cooking. It'll be ideas that come from the young cooks at my restaurant."
A Conversation with Ruth Reichl and Grant Achatz
Pleasure and the Palatewith Gabrielle Hamilton, Sam Sifton, and Mario Batali
Culinary innovation and the molecular "wow" factor doesn't impress everyone. Echoing sentiments from fellow Chef Gabrielle Hamilton and former New York Times critic Sam Sifton, the inimitable Mario Batali grumbled that "the core sickness in the cooking world" is that many young cooks do not make consistent dishes anymore. Instead, they try to create flashy, theatrical dishes that are quickly gone from the public's memory. "I would prefer to see the same dishes on the menu six years later," Sifton said. "I want to preserve the sacrament of the roast chicken." Batali and Hamilton—who both claim they don't use circulators or whippers because, as Batali said, "we don't know how to drive those cars"—were similarly skeptical of online bloggers and Yelping everymen food critics. "There's too much snark out there," Batali said. Hamilton and Sifton (who's tossed out a few bon mots during his criticism tenure) agreed.
Two Ways to Build a Photo Shootwith Jean Conlon, Kathy Bruml, Deborah Williams, Stephana Bottom,
and Cyd McDowell
Photo shoots don't execute themselves; it takes a crew of professionals, including the producer, photographer, food stylist, prop stylist, and editor. Every food magazine cover featuring the photo of a cake or dish has dozens (hundreds, even) of alternate cakes and dishes. Jean Conlon and Kathy Bruml of Brumlconlon Artists Agency led the conversation with food and prop stylists and explained the practical ins and outs of building a successful photo shoot, such as ensuring food is prepped days prior to a baking photo shoot, focusing on smaller dishes for better shots, and limiting a day's shoots to ten or less. They also mentioned that while editorial photo shoots pay less, they do offer a byline (always a plus!).
Food Writing as Literaturewith Josh Ozersky, Tamar Adler, Francis Lam, and Oliver Strand
Monday morning's panel got off to a slightly late start (Ozersky mistakenly went to the wrong Millenium Hotel), but the panel made up for it with one of the more provocative intellectual discussions of "food writing" (a term Ozerky would like to get away from) we've heard. Tamar Adler, who won an IACP award for her "Sibling Rivalry" feature on Gilt Taste might not call herself a "food writer," but the genre is where she found her voice. "Food is so specific. It seemed like the only place where I was good at saying what I meant." Whereas writers like Adler, Ozersky, and Francis Lam are testing the boundaries with ever-more idiosyncratic voices, New York Times writer Oliver Strand brought the perspective of a food journalist. "I'm the counterpoint to everybody else here," said the writer, who uses a variety of voices—third person, no opinion, third person opinion, first person, opinion, etc.—in his work for various Times outlets. The panel discussed how food writing is perceived, both by its audience and practitioners. "We often don't write about it from the place of intellectual and emotional seriousness," Adler remarked (with regret). But everyone agreed on the power of the medium. "The appeal of something delicious is so powerful," said Lam. And while the panel mourned the loss of the art of editing—"I'm scared I'm not going to have people helping me get better at what I do," said Adler—they ended on a high note, at least, according to Ozersky: "The next 10 to 15 years are going to be a golden age in food writing."
Does Biodynamics Yield Super Natural Wines?with Katherine Cole, Scott Pactor, and Rudy Marchesi
Biodynamic wine might not yet be at full "trend" throttle. But Monday's panel made a strong case that it should be, and soon. Led by Voodoo Vintners Author Katherine Cole, Appellation wine store's Scott Pactor, and Montinore winery's Rudy Marchesi, the tasting and discussion was like a primer on the what's and why's of natural and biodynamic wines. Pactor, whose Chelsea wine store carries "at least" 200 natural bottles, started with some basic definitions, from the several varieties of "organic" and sustainable to the new-school-meets-old-school logic of "biodynamic." Our first tasting—of a biodynamic 2011 Chateau Gaillard Touraine Sauvignon Blanc and a conventional 2010 Domaine de Brizay Haut Poitou Sauvignon Blanc—was a clear argument for biodynamic wines (the former demonstrated idiosyncrasy, the latter conventionality). Marchesi, a biodynamic farmer who calls the practice "seeing the entire farm as a living organism," followed up with an incredible 2009 Montinore Estate Willamette Valley Reserve Pinot Noir (a steal at $23, where conventional Oregon Pinot Noirs of comparable quality might cost $35). Cole rounded out the panel with a short presentation ("I'm giving you 25,000 years of history in 10 minutes.") on the ancient roots biodynamic logic. "These are not 'new' ideas," she concluded. But they are very, very good ones.
Taking Your Appetite on the Road: Food-Related Travel Stories, from Pitch to Publicationwith Dana Bowen
Heading to Italy anytime soon? The pages of Saveur, Bon Appétit, and National Geographic Traveler want your story, and more! Saveur editor's Dana Bowen and Beth Kracklauer shared the secret to turning travel into successful culinary writing (and pitching your way into articles) during their engaging discussion on travel writing. Rookie mistakes to avoid: don't suggest broad ideas, research the story before you pitch, wait at least two weeks before following up, and include a good sense of your writing style in your query. And editors are always on the lookout for interesting profiles, so traveling chefs (and their budding writer friends) are in high demand.
Loving Lambwith Josh Ozersky, Adam Sappington, and Brian Bean
Our clothes still smell like raw lamb. And that's a good thing. Meat lover Josh OzeSappington talked less about boring old lamb chops and more about lamb bacon, smoking lamb leg, and grilled lamb tenderloin. Also on hand was Idaho rancher Brian Bean (of Lava Lake Lamb), who spread the word about sustainable, grass-fed U.S. lamb, arsky and Portland Chef Adam Sappington used bone saws and several pounds of raw lamb to showcase one of the most underappreciated—but oh so delectable—meats. While he butchered, nd how it compares with its Australian counterparts.