Rhythm on the Plate

The 30th Annual Conference of the International Association of Culinary Professionals New Orleans April 15 - 19, 2008

PROGRAM

intErnational assoCiation oF culinary proFEssionals

Rhythm on the Plate

The 30th Annual Conference of The International Association of Culinary Professionals will explore the strands of celebration and responsibility in our food world. We will celebrate the culture of food, its rhythms and its pleasures, and examine the responsibilities food professionals have to future generations for holding and sustaining this vital and precious commodity.

Table of Contents
Welcome from Mayor C. Ray Nagin Greetings from IACP President IACP Board of Directors Conference Host Committee IACP Giveback 4 5 6 7 8 10 12 13 14 15 16 25 29 32 35 37 38 58 74

The rhythm of our food derives from the surrounding landscape, the cultures and the traditions that give food its beauty, tastes and aromas. We all have a desire to be involved, to enjoy each others company at table, to unify all people, and a wish to express concern for others throughout the world, both consumers and that which is consumed, past, present and future. Rhythm requires an appreciation of pleasure, of the harmony of food, its inner meaning. A great food experience is the result of an art that conceals art, a wonderful synchronicity of the material and nonmaterial worlds. Practitioners of these life-enhancing skills are versed in delivering pleasure through the senses.

Conference Information The Culinary Trust Activities Conference Sponsors 2008 Scholar-in-Residence Optional Culinary Tours - Tuesday Conference Agenda - Wednesday Conference Agenda - Thursday Conference Agenda - Friday Conference Agenda - Saturday Optional Activities - Sunday Committee Listing Advertisements Speaker Biographies Hotel Meeting Space Floor Plan and New Orleans Street Map

455 South Fourth Street Suite 650 Louisville, Kentucky 40202 USA 502/581-9786 800/928-4227 Fax: 502/589-3602 iacp@hqtrs.com www.iacp.com

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From the Mayor

Welcome

Dear Colleagues, Its a great honour to welcome you to New Orleans for the 30th Annual Conference of the International Association of Culinary Professionals. I am so happy that we are able to gather in this historic and beautiful city. Liz Williams, our conference Host Committee Chair, and her splendid team, have organized some wonderful events that will help us delve deeply into the areas fabulously rich and diverse food cultures. From the Opening Reception alongside the Mississippi River to the Saturday night Gumbo Giveback party, food, and its glorious rhythms, is at the heart of our conference. In these days of food in a hurry and vast choices, its easy to forget the special place that food, along with music, the visual arts, and literature, has in our lives. Our conference theme, Rhythm on the Plate, draws our attention to the profound impact that food has on life itself. During the next few days, our conference programme will ensure we have the opportunity to explore both the joys and the challenges we face in recognizing and retaining our distinctive food cultures, examine worldwide culinary trends, traditions, and pleasures, and discuss our responsibility to sustain such a precious commodity as good food.

This year, we have a special reason to be proud to be members of IACP, and part of the worldwide food community. For, witnessing our NOLA colleagues tenacious spirit in keeping alive their food world for future generations, our members have created a variety of giveback programmes, to benet local NOLA communities. The innovation demonstrated, and generosity shown, by our colleagues is magnicent, and the best 30th birthday present we could ever wish for. Make the most of your time here enjoy catching up with your old friends, introduce yourself to that stranger sitting next to you, share your business problems and solutions, and savour one of the worlds most hospitable cities.

Cheers,

Rosemary Barron IACP President

Past Presidents
2005-2006 2004-2005 2003-2004 2002-2003 2001-2002 2000-2001 1999-2000 1998-1999 William K. Wallace, CCP Sarah Labensky, CCP Martha Johnston Andrew Schloss, CCP Lauraine Jacobs, CCP Paula Lambert Janie Hibler, CCP Robin Kline, MS, RD, CCP 1997-1998 1996-1997 1995-1996 1994-1995 1993-1994 1992-1993 1991-1992 1990-1991 Antonia Allegra,CCP Flo Braker Ethel Hofman, CCP Sue B. Huffman, CCP Barbara Pool Fenzl, CCP Leslie Beal Bloom Irena Chalmers, CCP Anne Willan, CCP 1989-1990 1988-1989 1987-1988 1986-1987 1984-1986 1982-1984 1980-1982 1978-1980 Sharon Tyler Herbst, CCP (Deceased) Nancy Kirby Harris, CCP Peter Kump, CCP Franois Dionot, CCP Nathalie Dupree, CCP Anne Byrd Richard Nelson (Deceased) Donald Miller

IACP Board of Directors

Ofcers IACP Headquarters Staff
Executive Director Lieann OBrien Director of Administration and Member Services Martha Willoughby Director of Conferences and Events David E. Minks, CMP Director of Communications Maria A. Chapman Director of Membership Development Emily Pohler Member Services Representative Jennifer Prybylski Program Manager Maria Richie Sponsorship Director Ellen McKnight IACP Headquarters 455 South Fourth Street, Suite 650 Louisville, Kentucky 40202 USA 800-928-4227 502-583-3783 Fax: 502-589-3602 www.iacp.com iacp@hqtrs.com

Rosemary Barron President

Cathy Cochran-Lewis Vice President/President Elect

Scott Givot, CCP Secretary/Treasurer

Blake E. Swihart, CCP Immediate Past President

Directors

Conference Program Committee

Jim Dodge

Cynthia Glover

Darra Goldstein

Rosemary Barron

Theresa Burton

Cathy Cochran-Lewis

Elena Maria Hrnandez, CCP

Cynthia Nims

Riki Senn

Ken Rubin, CCP

Donald Sloan

Elizabeth M. Williams

Ron Tanner
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Conference Host Committee

Friends, Let me convey the welcome from the entire Host Committee to all of you. Welcome to New Orleans! While we are always happy to welcome visitors, all of you are in the best position to enjoy the special qualities that New Orleans has to offer. You are all specially trained to appreciate the cuisine the many layers of culture and history that contribute to it, the various ethnic groups that have added to it, and the various native foods and resources that have formed its building blocks. Our tours and the Opening Reception have all been especially planned to explain and celebrate the heritage of our cuisine. We know that while you are here that you will be enjoying the wonderful sessions that the programming committee has worked so hard to bring you. And you will be networking and visiting friends that you are seeing again at the conference. But please take the time to enjoy the rest of the rhythm of our Paris on the Mississippi: our historic architecture and well-preserved old neighborhoods, like the French Quarter and the Garden District, the music that is everywhere in the streets and in the clubs, in the theaters and performance halls, our beautiful parks, our aquarium, our museums, our river, our streetcar. There isnt enough space on the page for the list. But most of all, enjoy our restaurants. We have tried to give you a variety of ways to visit our restaurants. They are good at every level, whether you want a traditional poboy or to eat at a white tablecloth temple. Our food and our interest in food represents the soul of our city. It is the amalgam of all of our experience, all of our people. And it is continuing to evolve. We hope that you can be a part of that evolution. Elizabeth Williams Host Committee Chair Southern Food and Beverage Museum New Orleans, Louisiana Sandra Day Culinary Tours Freelance Food Write/Editor/Stylist Lafayette, Louisiana Dell Dempsey Volunteers Louisiana Office of Economic Development New Orleans, Louisiana Mary Gallent Opening Reception Louisiana Sweet Potato Commission Baton Rouge, Louisiana Michaela York Opening Reception Chef John Folse and Company Donaldsonville, Louisiana Lee Ann Garner Marketing/Restaurant Coordination Dickie Brennan Company New Orleans, Louisiana Kelly Hamilton Culinary Tours New Orleans Culinary History Tours New Orleans, Louisiana Bethany Housman Kids in the Kitchen Liaison New Orleans, Louisiana Wesley Noble Marketing Restaurant Coordination Dickie Brennan Company New Orleans, Louisiana Anne Parr Culinary Demonstrations and Tastings Chef John Folse Culinary Institute Thibodaux, Louisiana Elizabeth Pearce Host City Committee Co-Chair Southern Food and Beverage Museum New Orleans, Louisiana Martha Torres The Culinary Trust Liaison Style List Inc. New Orleans, Louisiana

Wishing you the warmest welcome,

Elizabeth M. Williams

IACP Giveback
At last years conference in Chicago, IACP embarked upon a mission to give something back to the city of New Orleans as it continues the slow, steady process of rebuilding. In an attempt to diversify the associations efforts, the Giveback Team asked committee and section chairs to create what would soon become known as Giveback Projects. Members from throughout the association put their time, talents and passion into creating these projects and bringing them to fruition.
Please note: The list below is accurate as of February 15. The NOLA Giveback Project is ongoing, please visit www.iacp.com for an up-to-date list of thank-yous. Thank you to Daniel Traster, Theresa Burton and Cathy Cochran-Lewis for their dedication and leadership in coordinating the entire Giveback Program. Culinary Tourism Committee Committee Chair and Giveback Organizer: Erik Wolf As part of its Giveback efforts, the Culinary Tourism Committee felt the best way to make the longest lasting impact was to help drive visitors to both New Orleans and the rest of Louisiana. To that end, the committee agreed to support the new FoodTrekker.com consumer culinary travel portal by submitting editorial content that would entice visitors to the area.

IACP Members Cookbook Drive Cookbook Drive Organizers: Norene Gilletz, Liz Williams and Daniel Traster In a multi-section collaboration, all IACP members have been asked to donate cookbooks to the Southern Food and Beverage Museum, which will house some of the collection in its library. The Museum will share the IACPs generosity, however, and distribute a signicant share of the books to deserving local organizations, including womens shelters and the local youth training facility Caf Reconcile.

Cooking Schools and Teachers Section Section Chair and Giveback Organizer: Daniel Traster The Cooking Schools and Teachers sections Giveback Project called upon members to hold a cooking class in advance of the New Orleans conference and to donate the proceeds from that class to the Crescent City Farmers Market. As an incentive to participate in the project, one member donor has been selected via rafe to receive a free conference registration. Thank you to all section members who participated.

Entrepreneurs Section Section Chair and Giveback Organizer: Kris Rudolph The Entrepreneurs section will be working in conjunction with the Food Photographers and Stylists in the post-production of their book, Gumbo: A Photojournalistic Journey Into Undiscovered New Orleans. The proceeds of the book, which focuses on the history, origins and ingredients of gumbo, will be donated to The Culinary Trusts scholarship fund and the Southern Food and Beverage Museum. Section members will pitch the project to publishers, as well as handle post-publishing marketing efforts.

Chef, Restaurateurs, and Sommeliers Committee Committee Chair Kirk Bachmann Giveback Organizers Kirk Bachmann and Ken Rubin The Chefs, Restaurateurs and Sommeliers Committee encouraged members to donate sales proceeds from a particular dish or menu the week of Fat Tuesday. The proceeds were donated to the Crescent City Farmers Market. Le Cordon Bleu Schools North America donated the proceeds from a unique menu featured at their student-run restaurants, as well as through other fund-raising efforts during the week of Fat Tuesday (February 5th - 8th) to the Crescent City Farmers Market. The total contribution from Le Cordon Bleu Schools North America presented on behalf of the Le Cordon Bleu family around the world - will be over $10,000! The Chefs, Restaurateurs and Sommeliers Committee would like to thank the students and faculty at Le Cordon Bleu Schools North America who helped make the Giveback project a huge success.

Food History Committee Committee Chair and Giveback Organizer: Doug Duda The Food History Committee held a fundraiser at the Astor Center in New York City to raise money for the Southern Food and Beverage Museum. Entitled New Orleans Nosh, the event featured a tasting and demonstration by New Orleans celebrity chef Susan Spicer. The Food History Committee wishes to thank Susan Spicer.

Food Photographers & Stylists Section Section Chairs: Steve Adams and Mary Sutkus Giveback Organizers: Steve Adams, Mary Sutkus, David Gallent and Jamie Tiampo Gumbo Gulch is a collaboration of IACPs photographers and writers, which traces the history and agricultural products related to gumbo. They will produce an exhibit for the Southern Food and Beverage Museum and a book for publication and national distribution. In doing so, they will create a threefold long-term benet: contributing content for the Museum, while promoting the artisan agricultural products of Louisiana, and providing a forum for IACP members to publish their work. The Food Photographers and Stylists Section would like to thank David Gallent, IACP member from Baton Rouge, who was very helpful with the sections Giveback. He has volunteered to do any necessary photography for stories written as part of the Food Writers, Editors and Publishers Section Giveback. Thank you also to Jamie Tiampo, who was instrumental in the Section Forum, which will help to serve as the Food Photographers and Stylists Giveback. Finally, thank you to all of those who signed up for the Section Forum to participate in the Giveback Project.

Corporate Members Council Chair: Sandy Grey Giveback Organizers: Sandy Grey and Donna Skidmore The NOLA Giveback project for the Corporate Members Council is the donation of food and other supplies to the New Orleans food bank and possibly area culinary schools. Many corporate members are donating supplies at the conference for delivery to local organizations, including Second Harvest.

Food Writers, Editors, and Publishers Section Section Chair: Julia Usher Giveback Organizers: Julia Usher, Suzanne Corbett and Maggie Richardson The Every Member Write a Story Campaign challenges each Food Writers, Editors & Publishers (FWEP) section member to write a story (or stories) about a NOLA-area business, personality or other topic between June 2007 and Conference 2009. Through successful placement of stories, the FWEP section aims to contribute to the economic strength and culinary recognition of New Orleans by shining a light on the citys post-Katrina recovery and its need for ongoing support. The Food Writers, Editors and Publishers Section would like to thank the following individuals for their support of the sections Giveback. For their early writing contributions to the Every Member Write a Story Campaign: Robin Asbell, Jennifer Brizzi, Suzanne Corbett, Judith Fertig, Kara Newman, MM Pack, Carol Penn-Romine, Susan Peters, Andrew Sigal, Daniel Traster and Julia Usher For providing press releases and story ideas: Linzy Cotaya, Keating Magee Public Relations; Sheila Crye and Rebecca Penovich, IACP Kids in the Kitchen Committee; John Deveney and Annie Schroeder, Deveney Communication; Allison Gouaux, Beuerman Miller Fitzgerald For championing the Best of NOLA Food Writing Award: Nancy Baggett, Bert Greene Awards Committee Chair; Cynthia Glover, Bert Greene Awards Board Liaison; Lauren Schott, IACP Headquarters

Marketing Communicators Section Section Chair: Linda Funk Giveback Organizer: Brona Cosgrave The Marketing Communications Section Giveback program will benet The Southern Food and Beverage Museum (www.southernfood.org). Section members will do what they do best and develop marketing plans and help execute promotional tactics to help put this new culinary and culture center on the map.

Nutrition and Food Science Section Section Chair: M.S., R.D., MPT Giveback Organizers: Robin Kline and Donna Pierce The Nutrition & Food Science Section held Mardi Gras parties to raise money for the Southern Food and Beverage Museum to support the Museums educational and cultural programs for children.

Kids in the Kitchen Committee Committee Chair: Sheila Crye Giveback Organizers: Sheila Crye, Rebecca Penovich, Catherine Pressler, Francine Halvorsen and Carla Kochel Kids in the Kitchen asked New Orleans schoolchildren ages nine to fourteen to write down a favorite family recipe and write a brief story about why the dish was special as part of a recipe competition. To inspire them and set an example they could follow, six top New Orleans chefs volunteered to give cooking demonstrations to 700 children in six schools in January, showing kids how to prepare each chefs special family recipes. Judging was done online, and the six nalists cooked with celebrity Chef John Besh at the Savvy Gourmet during the pre-conference workshop on April 16, 2008. The Kids In the Kitchen Committee would like to thank the following for their donations of prizes: Cabot Creamery, Riviana Foods (Mahatma Rice), Sally Marventano, Emeril Lagasse, Rex Fine Foods, Adams Flavors, Foods & Ingredients, Linda Arpinond, Chefs A Field television series, The Culinary Trust. A heart-felt thanks to the following groups and individuals who partnered with the committee to make this kids culinary competition possible: Sue Laudeman, The Historic New Orleans Collection; Angele Thionville and Reed Green, the Junior League of New Orleans; Chef April Neujean, the Edible Schoolyard at the Samuel J. Green Charter School; Lauren Faust, 4-H Club of St. Bernard Parish; Dana Jones, The Childrens Defense Fund; Francine Halvorsen; Laura Adelman-Cannon, The International School of Louisiana; Denise Schaloup, McDonogh Charter Elementary School 32; Linda Lewis, R.D., The Louisiana Ofce of Public Health/Nutrition Services; The Besh Restaurant Group: Chefs John Besh, Mike Gulotta, Alon Shaya, Jared Tees, Ren Bajeux; Simoneinks Simone Rathl, Dickie Brennans Lee Anne Garner and Rebecca Penovich. Thank you to the many members of IACP who participated in judging the entries and in organizing the competition and to The Savvy Gourmet for donating time and space for the grand nale.

Conference Information
Attendees All conference attendees, including Day Pass registrants and guests, are required to wear their name badges at all times during the conference. The special badges issued to full registrants will allow them access to all meals and social events planned as part of the conference agenda. The colored badges issued to Day Pass holders will allow those persons admittance to their registered events only. Workshops Due to limited space, admission to classes is only permitted to those sessions originally requested and conrmed unless a registrant has changed his or her selection on-site at the conference registration desk. Workshop selection onsite will be on an as-available basis. Event Locations Generally speaking, the daytime events included in the conference agenda the on-site section forums, workshops and master classes will be at the Hilton New Orleans Riverside hotel. Meals and general session presentations will take place in the Grand Ballroom. Exceptions to this are the Entrepreneurs Section Forum (OP-06) and the Food Photographers and Stylists Section Forum (OP-08), which will be held at other locations as described in the copy for those sessions on pages 16 and 18. The Host City Welcoming Reception on Wednesday evening will be at Spanish Plaza on the Riverwalk which is adjacent to the hotel. The Culinary Showcase will be in Hall A of the Ernest N. Morial Convention Center, which is one block from the hotel. The venues for the optional evening events, which will be held at various locations around the city, are identied in the program. Breakfast Service Times Breakfast will be served in the Grand Ballroom on the lobby level of the hotel at 7:30 a.m. on Thursday, Friday and Saturday. Breakfast service will end promptly at 8:15 a.m. each day and service items will be cleared from the tables shortly after this time in order to minimize distractions during the general session presentations that will begin at 8:30 a.m. Please plan to arrive between 7:30 and 7:45 a.m. in order to have enough time to enjoy breakfast. CPE Credits from the American Dietetic Association IACP is a CDR Preferred Provider. The CPE Accredited Provider logo appears next to the sessions that are approved for CPE credit. Attendance certicates for sessions will be available at the registration desk during the conference. Conference Registration and Information Desk The conference registration desk is located on the lobby level of the Hilton New Orleans Riverside hotel. The desk will be staffed during the following hours to answer questions and provide assistance. Monday Tuesday Wednesday Thursday Friday Saturday Hospitality Suite The IACP Hospitality Suite is located in Marlborough A-B on the second level of the hotel. The suite will be open Wednesday and Thursday from 8:00 a.m. to 6:00 p.m. and Friday and Saturday from 8:00 a.m. to 5:00 p.m. Volunteers from the hospitality committee will be on hand to provide information about restaurants and sightseeing opportunities. 3:00 p.m. 6:00 p.m. 7:00 a.m. 6:00 p.m. 7:00 a.m. 6:00 p.m. 7:00 a.m. 6:00 p.m. 7:00 a.m. 4:00 p.m. 7:00 a.m. 3:30 p.m. Food Photographers and Stylists Photo Contest and Exhibition The theme of this years photo contest by members of IACPs Food Photographers and Stylists Section is Rhythm on the Plate. The exhibit highlights photography and styling images that incorporate motion and represent a personal interpretation of the exciting, hot and sassy workings of the culinary world that brings rhythm to a plate. The exhibit is located in Chemin Royale on the lobby level of the hotel and available for viewing from Wednesday through Saturday. Two awards will be given: a Best of Show, which will be selected by a jury of peers, and the Peoples Choice Award, which will be selected by popular vote. Be sure to visit the exhibit and vote for your favorite photograph to win this award! Images in this exhibition are also available for purchase with 50% of the proceeds beneting the Culinary Trust. Details available at the exhibit. The Culinary Trusts Silent Auction The Culinary Trusts silent auction will be located in the Grand Salon corridor of the hotel. The auction will be open for bidding Wednesday, Thursday and Friday from 8:00 a.m. to 6:00 p.m. and Saturday from 8:00 a.m. to 2:00 p.m. The auction will close on Saturday at 2:00 p.m. and the boards will remain posted until 5:00 p.m. IACP Conference Bookstore The conference bookstore will be located in Prince of Wales on the second level of the hotel. It will be open Wednesday and Thursday from 8:00 a.m. to 6:00 p.m., Friday from 9:00 a.m. to noon, and Saturday from 8:00 a.m. to 2:00 p.m. Audio Recording Sales Desk Onsite Recording is the ofcial recording service for the conference. Workshop CDs are available at the conference and by mail. Please visit the audio recording sales desk located near the IACP registration desk. The desk will be open Wednesday and Thursday from 8:00 a.m. to 6:00 p.m. and Friday and Saturday from 8:00 a.m. to 4:00 p.m. Packaging and Shipping Services For your convenience, packaging and shipping services are available at the package room located on the rst oor of the Riverside Building of the hotel. The package room is open from 7:00 a.m. to 6:00 p.m. Monday through Friday and 8:00 a.m. to 4:00 p.m. on Saturday. The Package Room can be reached via extension 1952 from inside the hotel. For assistance before or after hours or on Sunday, please contact the bell desk. Cyber Caf Located in the Hospitality Suite, the Cyber Caf invites you to log onto the Internet, check your e-mail and stay in touch with your friends and business associates while youre in New Orleans. Those who need to use a printer can visit the hotel business center located on the second level of the hotel. A complimentary kiosk for printing airline boarding passes is located at the bell desk on the second level of the hotel. Press Room A quiet room is available for interviews in the Chequers room on the second level of the hotel. This room is will be open to members of the press from 8:00 a.m. to 6:00 p.m. on Wednesday; 8:00 a.m. to 4:00 p.m. on Thursday and Friday; and 8:00 a.m. to 3:30 p.m. on Saturday. Press kits and other information provided by the conference sponsors will also be available.

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Conference Overview
Monday, April 14
Registration 3:00 6:00 p.m. Committee Meetings Apritif Networking Reception Late Evening Dessert and Networking Reception 7:00 a.m. 6:00 p.m. 8:30 a.m. 5:30 p.m. 9:00 a.m. 1:00 p.m. 9:30 a.m. 3:00 p.m. 10:00 a.m. 4:30 p.m. 2:00 5:00 p.m. Optional Evening Events Hard-Hat Tour of Southern Food and Beverage Museum The Culinary Trust Fundraising Event Bourbon on Bourbon 4:00 5:30 p.m. 5:30 6:30 p.m. 9:30 11:00 p.m. 5:30 8:30 p.m. 6:30 9:30 p.m. 6:30 9:00 p.m.

Tuesday, April 15
Registration Optional Pre-Conference Tours Louisiana Rice and Crawsh Farm to Table Experience New Orleans Disaster Tour Garden District Tour Northshore Terroir Tour New Orleans Culinary History Tasting Tour

Friday, April 18
Registration Breakfast 7:00 a.m. 4:00 p.m. 7:30 - 8:15 a.m. 8:00 a.m. 5:00 p.m. 8:30 10:00 a.m. 10:00 10:30 a.m. 10:30 a.m. Noon Noon 4:00 p.m. 2:00 4:00 p.m. 2:00 4:30 p.m. 5:00 6:00 p.m. 6:00 8:00 p.m. 8:30 11:00 p.m. 9:00 p.m. Midnight

Wednesday, April 16
Registration Hospitality Suite Optional Educational Sessions Entrepreneurs Section Forum Food Photographers and Stylists Section Forum Experts are In Roundtable Session Cooking Schools and Teachers Section Forum Nutrition and Food Science Section Forum Networking Break Luncheon Optional Master Class Handmade Pastas of Irpinia Food Writers, Editors and Publishers Section Forum Marketing Communicators Section Forum Networking Break Optional Programs No Charge Options Kids in the Kitchen Workshop Preparing for the CCP Exam First Time Attendee Orientation and Networking Tips Host City Opening Reception 7:00 a.m. 6:00 p.m. 8:00 a.m. 6:00 p.m. 7:30 a.m. 4:30 p.m. 7:30 a.m. 5:00 p.m. 8:00 a.m. - Noon 8:30 a.m. Noon 8:30 a.m. Noon 10:00 10:30 a.m. Noon 1:15 p.m. 1:30 4:00 p.m. 2:00 5:30 p.m. 2:00 5:30 p.m. 3:30 4:00 p.m. 3:00 4:30 p.m. 4:00 5:30 p.m. 4:00 5:30 p.m. 5:30 7:00 p.m.

Hospitality Suite General Session Networking Break Workshops Session III Culinary Showcase Cookbook Expo Certied Culinary Professional (CCP) Exam IACP Awards Reception IACP Awards Ceremony Optional Evening Events Rock and Bowl International Evening Event

Saturday, April 19
Registration Breakfast Hospitality Suite General Session Workshops Session IV 7:00 a.m. 3:30 p.m. 7:30 8:15 a.m. 8:00 a.m. 5:00 p.m. 8:30 - 9:30 a.m. 9:45 11:15 a.m. 11:30 a.m. 1:00 p.m. 1:15 2:45 p.m. 6:00 9:30 p.m.

Thursday, April 17
Registration Breakfast Hospitality Suite General Session Networking Break Workshops Session I Luncheon Workshops Session II Networking Break 7:00 a.m. 6:00 p.m. 7:30 8:15 a.m. 8:00 a.m. 6:00 p.m. 8:30 10:00 a.m. 10:00 10:30 a.m. 10:30 a.m. Noon 12:15 1:45 p.m. 2:00 3:30 p.m. 3:30 4:00 p.m.

Luncheon and Business Meeting Workshops Session V Gumbo Giveback Fundraising Event

Sunday, April 20
Optional Master Classes Indian Spices The Importance of Louisiana Farmed Crawsh Paul Prudhomme (pending conrmation) Departure for Cajun Country and Avery Island Tour 8:30 11:00 a.m. 9:00 11:30 a.m. 8:30 11:30 a.m. 9:00 a.m.

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T RUST
Since 1984, The Culinary Trust has been the philanthropic partner of the IACP. The Culinary Trust celebrates the culinary past and funds the future through scholarship, grant and preservation programs that encourage and enable professionals in the pursuit of the culinary arts. Richard Sax Memorial Fund Recipient IACP conference attendees have partnered in the ght against hunger by making a contribution to a hunger relief charity in our host conference city. This year our recipient is Second Harvest Food Bank of Greater New Orleans and Acadiana. Second Harvest provides food to over 180 non-prot and faithbased agencies through its 23 parish service territory, which covers from the Mississippi border to the Texas state line. To learn more about our recipient, go to www.no-hunger.org.

CHEF JAM!
Help support The Culinary Trust through Chef Jam, a celebration of Southern food inspired by the music and menus of New Orleans. Chef Emeril Lagasse will perform his culinary jam session (cooking up and rifng on Creole cuisine) while fellow chefs recruited from around the country, who are also musicians, join him to provide musical accompaniment with highenergy Dixieland and jump-swing sounds. Cocktails and hors doeuvres set the mood before the program begins. Bid on culinary items during a live auction conducted immediately following the program. Enjoy a sampling of southern food including signature menu items from Nola, Emerils and Emerils Delmonico restaurants. A portion of the auction proceeds will benet the Menu Project, an initiative by the New Orleans Southern Food and Beverage Museum to collect and catalogue current menus from every restaurant in the South (as well as menus from the past) to create a searchable database of the regions culinary heritage. Location: Date: Time: Cost: Chef Jam Sponsors
Primary Supporting

The historic New Orleans Board of Trade 316 Magazine Street April 17, 2008 6:30 - 9:30 p.m. $125

Founding Sponsor

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Sponsors / Thank You

The International Association of Culinary Professionals would like to express its gratitude and appreciation to the following organizations for their sponsorship of the various social and networking events scheduled throughout the conference. GOLD California Table Grape Commission Cuisinart Le Cordon Bleu Nations Restaurant News TABASCO Brand Products Viking Range Corporation SILVER Caravella Limoncello BRONZE CanolaInfo Pepperidge Farm Puff Pastry Pompeian The Perfect Pure of Napa Valley Safeway Inc.

COPPER CUTCO Cutlery Driscolls Idaho Potato Commission Lindsay Olives The Beef Checkoff
Section Forum Break Sponsor Kerrygold/Irish Dairy Board USA Section Forum Break Sponsor Weber Grills Gumbo Giveback Sponsor Mann Packing Company Gumbo Giveback Sponsor MoJo Catering

T RUST
The Culinary Trust would like to acknowledge and thank its sponsors:
Founding Sponsor

Chef Jam Event Sponsors: Primary Supporting

A special thanks to Emerils, Emerils Delmonico and Nola for each providing and preparing a signature menu item from their restaurant.

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Scholar-in-Residence

Jessica Harris, Ph.D.

Jessica B. Harris is the author of ten cookbooks documenting the foods of the African diaspora: Hot Stuff: A Cookbook in Praise of the Piquant, Iron Pots and Wooden Spoons: Africas Gifts to New World Cooking, Sky Juice and Flying Fish: Traditional Caribbean Cooking, Tasting Brazil: Regional Recipes and Reminiscences, The Welcome Table: African American Heritage Cooking, A Kwanzaa Keepsake, and The Africa Cookbook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food From the Atlantic Rim, On the Side, and The Marthas Vineyard Table. She is currently working on a narrative history of African Americans and food tentatively entitled High on the Hog; African Americans and Food to be published by Bloomsbury in 2009. A culinary historian, Harris has lectured on African-American foodways at The Museum of Natural History in New York City, The California Academy of Sciences in San Francisco, The Smithsonian Institution in Washington, D.C. as well as at numerous institutions and colleges throughout the United States and abroad. She was the rst African-American woman to present a commencement address at the Culinary Institute of America and has also delivered the commencement address at the New England Culinary Institute. Dr. Harris has done consulting for Kraft Foods, Proctor and Gamble, Best Foods, and Goya Foods. Articles about Dr. Harris and reviews of her work have appeared in myriad publications, including The New York Times, Essence, Ebony, The Chicago Tribune, The Atlanta Journal and Constitution, The San Francisco Chronicle and The New Orleans Times Picayune. In her over three decades as a journalist, Harris has written book reviews, theatre reviews, feature and beauty articles, and travel articles too numerous to note. She has written extensively about the culture of Africa, both in the motherland and in the Americas, particularly their foodways, for publications ranging from Essence to German Vogue. She is also the author of The World Beauty Book, a collection of beauty secrets from women of color around the world, the editor of La Vie Ailleurs, a multi-cultural French text, and the translator for Ton Beau Capitain by Simone Schwartz-Bart. She was also a restaurant reviewer for The Village Voice in New York City and has appeared on Cooking Live Primetime with Sara Moulton on the Television Food Network. A tenured full professor at Queens College, C.U.N.Y. in New York City, Dr. Harris holds degrees from Bryn Mawr College, Queens College, the Universite de Nancy, France, and a doctorate in Performance Studies from New York University where her dissertation focused on the French-speaking theatre of Senegal. She is a member of the International Association of Culinary Professionals and a founding member of the Southern Foodways Alliance. She is a board member of the Ogden Museum of Southern Art and Culture and the Southern Food and Beverage Museum, both in New Orleans. She is also a national and a life member of the College Language Association. In August of 2007, Dr. Harris took a leave from her over 38 year tenure at Queens College to become scholar in residence in the Ray Charles chair in African American material culture with a specialty in food and folklore at Dillard University, a historically black college in New Orleans.

The IACP Scholar-in-Residence designation honors culinary professionals who are recognized as genuine scholars or specialists in their segment of the culinary industry. The individuals selected for this honor embrace the roles of mentor, teacher and innovator. Scholars-in-Residence at previous conferences include:
Bruce Kraig, Ph.D., Chicago 2007 R. W. Apple, Jr., Seattle 2006 Raymond Blanc, Seattle 2006 Mas Masumoto, Seattle 2006 Rachel Laudan, Ph.D., Dallas 2005 Sidney Mintz, Ph.D., Baltimore 2004 Julian Armstrong, Montral 2003 Stephanie Alexander, San Diego 2002
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Judith Jones, Minneapolis 2001 Johanne Killeen, Providence 2000 George Germon, Providence 2000 Betty Fussell, Phoenix 1999 Shirley Corriher, CCP, Portland 1998 Rick Bayless, Chicago 1997 William Woys Weaver, Philadelphia 1996 Diana Kennedy, San Antonio 1995

Alice Waters, San Francisco 1994 Marion Cunningham, San Francisco 1994 Paul Prudhomme, New Orleans 1993 Patricia Wells, Miami 1992 Julia Child, CCP, Vancouver 1991 Jacques Ppin, CCP, Atlanta 1990

Optional Culinary Tours - Tuesday, April 15

These optional activities will depart from the IACP Registration Desk area of the Hilton New Orleans Riverside Hotel. OP-01 The Ultimate Cajun Experience: Louisiana Rice and Crawsh Farm Tour Depart 8:30 a.m. Return 5:30 p.m. Transportation provided Hop on board for a full-day tour to Acadiana that will immerse you in a once-in-a-lifetime Louisiana culinary experience. Located in St. Martinville in the heart of Cajun country where food is almost a religion is the Durand family rice and crawsh farm, named a model farm by the LSU Ag Center. In addition to seeing some of the 200 different species of waterfowl and shore birds that feed and nest in the farms ponds and elds, you will see the farms rice and crawsh farming operations. In Louisiana, the third largest U.S. rice-producing state, rice is an essential crop that has dened the regions culinary traditions, just as crawsh is a symbol of Cajun cuisine. Youll receive a warm welcome and unique opportunity to hear from Master Farmer Jeff Durand about the true meaning of bringing foods from farm to table. Jeff will take the group on a tour of the farms lush rice elds, then a boat ride to see crawsh being harvested and follow the catch to Teche Valley Seafood, the Durand family crawsh processing facility, where they are washed, sorted and sacked for the market. After the tour, you will enjoy a delicious lunch provided by the USA Rice Federation at a local restaurant where you will sample traditional foods that truly create Rhythm on the Plate here in Cajun Country. This full-day experience will ll your senses with the sights, sounds and tastes of real Louisiana. OP-02 New Orleans Disaster Tour Depart 9:00 a.m. Return 1:00 p.m. Transportation provided Well drive past an actual levee that breached and see the resulting devastation that displaced hundreds of thousands of U.S. residents. The direct connection between America s disappearing coastal wetlands, oil & gas pipelines, levee protection and hurricane destruction will be explained. Your tour guide will give a locals chronology of events leading up to Hurricane Katrina and the days immediately following the disaster. This tour will travel through neighborhoods such as Lakeview, Gentilly, New Orleans East, and the Ninth Ward. We will also ride past the colorful Musicians Village homes being constructed by Habitat for Humanity in the upper Ninth Ward. Youll be amazed at the volume and variety of products ofoaded in the multimodal port of New Orleans, the second largest port in the country, and then distributed to your hometown. Did you know that 30% of the seafood (sh, crabs, shrimp, oysters, and crawsh) harvested in the lower 48 states comes from the coastal wetlands in South Louisiana? After this tour, youll have a better understanding of events pre and post Katrina and the Rebirth of New Orleans! We will be stopping at Jazzy Po-Boy to pick up po-boys that we can eat at City Park. You will see that even in the midst of disaster, there is the re-emergence of life. OP-03 Garden District Tour Depart 9:30 a.m. Return 3:00 p.m. Transportation provided Besides the French Quarter, the Garden District is one of the most notable neighborhoods in the Crescent City. Built primarily by the Americans who moved into the city, it is named for the practice of having a garden in front of each house, in contrast with the French and Spanish practice in the older parts of the city to build the house right on the sidewalk. We will walk through the Garden District and learn some of the important historical sites in the area. This will include a terric tour of Lafayette Cemetery, one of the famous Cities of the Dead. Many funeral practices include food and picnicking in the cemetery and we will discuss those culinary connections. Finally the tour will end at the most famous restaurant in the Garden District, Commanders Palace. There we will have an elegant meal in true Garden District style. OP-04 Northshore Terroir Tour Depart 10:00 a.m. Return 4:30 p.m. Transportation provided The area north of Lake Pontchartrain is growing into quite the source of ingredients that form a special basis for the elegant cuisine of the region. While seafood is denitely an important part of the cuisine, there is a great tradition of pork. So we will leave from New Orleans, cross the 23 mile causeway across Lake Pontchartrain to LaCombe, Louisiana. In LaCombe sits John Beshs restaurant La Provence. This is where John Besh got his start. There we will see the organic gardens and the pigs that are being reared on the site of this lovely restaurant, designed to transport visitors to Provence. We will get a special tour and have our questions answered, then have a terric meal, feasting on the freshest ingredients. Then we will continue to travel on the northshore to Pontchartrain Vineyards, where we will have a tour of the vineyards, learn about its history, and hear about the challenges of making ne wine in the climate of Louisiana. Pontchartrain Vineyards is growing native grapes and providing a very special experience to dining in Louisiana. There will be a tasting before returning to the hotel along with the opportunity to ask questions. OP-05 New Orleans Culinary History Tasting Tour Depart 2:00 Return 5:00 p.m. This walking and tasting tour of the French Quarter will immerse you in the history of New Orleans and how its unique cuisine evolved. We will tour select historic restaurants and discuss their culinary contributions - including the two oldest: Antoines and Tujagues, established in 1840 and 1856, respectively. You will learn to appreciate the differences between Creole and Cajun cuisine, and will hear of the varied ethnic inuences that contribute to New Orleans cuisine. The samples listed are a general guide and are subject to change from tour to tour, but typically include gumbo, French or Italian pastry, beef brisket with creole sauce, pralines, minimullulettas and the Sazerac cocktail. In addition to the tastings, the tour also visits the historic Hermann-Grima House built in 1831, to tour its 19th century kitchen and learn about 19th century cooking techniques. We also pass such notable landmarks as the St. Louis Cathedral and Jackson Square. Come join us as we walk, talk and taste our way through the rich culinary history of New Orleans.

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Optional Educational Programs - Wednesday, April 16

8:00 a.m. 6:00 p.m. Hospitality Suite Marlborough A-B - Second Level Sponsored by CUTCO Cutlery OP-06 Entrepreneurs Section Forum-on-Wheels Depart 7:30 a.m. Return 4:30 p.m. Participants will depart from the IACP Registration Desk area of the Hilton New Orleans Riverside Hotel. Well begin our day at P.J. Oysters, the oldest continually operating dealer of oysters in the United States. Hear how the oyster industry was affected by Katrina, and how the entrepreneurial spirit of the Sunseri family persevered to reestablish operations. After a few samples, well head to Jazzy Po-Boy. This New Orleans establishment is famous for its slow-cooked roast beef po-boy, which well enjoy while learning the history of this classic sandwich. Our next visit will Colleen Foster Foster Consulting/ Chapman Company Colleen M. Foster is the founding partner of Foster Consulting/ Chapman Company, an information and marketing communications company. She is a marketing and public relations expert, specializing in the development, promotion, and publicity of commercial products, specialty culinary travel and tourism, and related business services. She has experience in both multi-national corporations and small businesses. Currently, much of Ms. Fosters professional time is dedicated to project development in Minnesota and in Northern California, as well as some international projects in Asia Pacic. Her special personal interest is culinary research, studying the relationship between food, culture and travel. Ms. Foster holds a Masters Degree in International Marketing, Applied Statistics, and Japanese. She has studied at the Culinary Institute of America, the Cordon Bleu in Paris, and various other culinary education situations. Colleen M. Foster is a member of the Entrepreneurs Forum in IACP, and is one of this years co-hosts for the FOW Forum on Wheels. She delights in the research and preparation for this years event. be Kajun Kettle Foods, creator of savory sauces, soups, glazes and concentrates. We will hear about the vision that inspired the foundation of this company, and about their signature dish, Crawsh Monica, one of the biggest stars at the New Orleans Jazz and Heritage Festival. Lunch will be at the Savvy Gourmet, a culinary school, storefront and catering business. Our afternoon will include a cooking demo of some of New Orleans most famous dishes. Well then return to the French Quarter, where youll have time to wander the streets of this historic area at your leisure. After a short orientation, youll be provided with a detailed map highlighting such local businesses as the world famous Caf du Monde, the French Market, Community Coffee, and Southern Candy Makers, creators of fabulous, award winning pralines and tortues. Due to the proximity of the French Quarter, you can either walk back to the hotel or return by bus with the group at 4:30. OP-07 8:00 a.m. - Noon The Experts Are In: A Morning of Networking and Experience Sharing Magnolia - Third Level Whether youre a new writer hoping to break into the industry or a seasoned veteran looking to expand your platform, this session offers a rare opportunity to meet face-to-face with leading writers, editors, and agents to get your careerquestions answered. The morning will begin with informal networking over continental breakfast. During the course of the session, participants will visit two of ve expert-moderated tables for in-depth discussions on topics ranging from how to write a winning proposal to perfecting your magazine pitch. Moderators will kick-off each roundtable discussion with a 20-minute presentation and then open the table to informal Q&A. Participants are encouraged to bring questions and to contribute actively to the discussions. Though each participant will visit two tables during the session, handouts from all ve tables will be provided to every attendee. Timetable: 8:00 8:30 a.m.

Kristen Rudolph La Cocina Cooking School Kris Rudolph is the owner of La Cocina cooking school in San Miguel de Allende, Mexico. Besides teaching cooking classes, she owns El Buen Caf restaurant, as well as organizes culinary and cultural tours in Mexico and Italy. Rudolph has written three cookbooks: Recipes and Secrets from El Buen Caf, Mexican Light: Healthy Cuisine for Todays Cook and Savoring San Miguel.

Informal networking over continental breakfast 8:30 8:45 a.m. Welcome and introductions 8:45 10:00 a.m. Roundtable #1 10:00 10:15 a.m. Break and informal networking 10:15 11:30 a.m. Roundtable #2 11:30 am Noon Wrap-up and informal networking Julia M. Usher Program Moderator Food Writer, Food Stylist, Cookbook Author Julia M. Usher made her rst impression on the food world as a pastry chef with the 1997 launch of her acclaimed AzucArte, a bakery specializing in couture desserts. Her sweets have since appeared at the James Beard House and in Vera Wang on Weddings, Pastry Art & Design, Modern Bride, Elegant Bride, and Grace Ormonde Wedding Style, among others. Julia now pours her love for sweets into food writing and styling. She is Contributing Editor at Chocolatier and, in recent years, has contributed to Bon Apptit, Fine Cooking, Better Homes and Gardens, Yankee, Mary Engelbreits Home Companion, and The Herb Companion, as well as to several local magazines. Julia is currently at work on a cookbook that reinvents the traditional cookie swap. When not writing, Julia keeps busy as Chair of the Food Writers, Editors, and Publishers section of IACP and as President of the St. Louis Culinary Society. In 1996, Julia earned the M.F.K. Fisher Prize from the Cambridge School of Culinary Arts. She holds engineering and business degrees from Yale, U.C. Berkeley, and Stanford.

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Table 1: Writing a Winning Book Proposal Kathleen Flinn Author Kathleen Flinn is the author of The Sharper Your Knife, the Less You Cry: Love, Laughter and Tears at the Worlds Most Famous Cooking School (Viking/Penguin), a memoir with recipes about her experiences at the famed Le Cordon Bleu in Paris. A long-time journalist, Flinn also worked for Microsoft, rst as the inaugural restaurants/food producer for the Sidewalk.com series of city guides, and later as the head of editorial for MSN in the United Kingdom, based in London. Her work has appeared in the Chicago Sun-Times, Smithsonian, Mens Fitness, USA Weekend, and Canadas The Globe and Mail among many other publications in the U.S. and United Kingdom. She has a journalism degree from Columbia College in Chicago, dabbled in post-graduate studies at the London School of Economics, and earned a diploma de cuisine from Le Cordon Bleu in Paris. She and her husband divide their time between Seattle and Anna Maria Island, Florida. She is Vice Chair of the Food Writers, Editors, and Publishers section of IACP. Table 2: The Agent as Advocate Lisa Ekus-Saffer The Lisa Ekus Group, LLC Lisa Ekus-Saffer is the founder and president of The Lisa Ekus Group, LLC, a full-service public relations rm and literary agency in Hateld, Massachusetts. Located in a renovated farmhouse, The Lisa Ekus Group has more than 25 years experience representing a diversied selection of cookbooks, restaurants, food personalities, and food products to the media. In 2000, Lisa began offering personalized, detailed-oriented literary services to veteran authors and newcomers alike. Her agency now represents more than 100 authors and numerous leading publishers. Lisa is also an experienced media trainer and holds regular seminars in her professional kitchen. The training which was featured on NPRs All Things Considered (September 2000) helps culinary professionals improve their media presentation and interviewing skills. Lisa is deeply committed to volunteerism and donates her time to a number of nonprot organizations. She sees food as the common denominator that brings family and friends together and sits down for dinner as often as possible with her husband and three children. Last but not least, she also is the proud owner of more than 6,000 cookbooks.

Table 3: Nutritional Recipe Development Marlisa Brown Program Coordinator, Registered Dietitian, Certied Diabetes Educator, Culinary Consultant, Author, International Speaker Marlisa Brown MS, RD, CDE, CDN is a registered dietitian, certied diabetes educator, international speaker, author, and culinary consultant. She has made numerous television appearances and is the resident nutrition expert for Newsdays Wellness Magazine. Marlisa has a graduate degree in nutrition, a bachelors degree in marketing from C.W. Post/LIU and has also studied at the CIA. Marlisa is the president of Total Wellness Inc., a nutritional consulting company specializing in culinary programs, corporate wellness, diabetes, medical nutrition therapy, and sports nutrition. Clients include: Richard Simmons, Jorge Cruise, Leslie Sansone, and the N.Y. Jets. She has given programs at the Kennedy Space Center, Arrow, Pratt and Whitney, Honeywell, Hofstra & Adelphi Universities, Lilco, Guardian Life, Brookhaven National Labs, Goldman Sachs, Dean Witter Reynolds, Pall Corp, Bank of New York, Sony, Liz Claiborne, and Ethicon. Marlisa is a past president of The New York State Dietetic Association, and a recipient of the Emerging Dietetic Leader Award from the American Dietetic Association and the Community Service award from C.W. Post/LIU. Table 4: The Art and Craft of Recipe Writing Barbara Gibbs Ostmann Author Barbara Gibbs Ostmann is an award-winning journalist with more than 30 years of experience in newspapers, magazines, cookbooks, and newsletters. An expert on recipe writing style, Barbara is co-author of The Recipe Writers Handbook (Wiley) and the Food Writers Favorites cookbook series (more than ve million books in print). Barbara has copyedited or contributed to 18 other books. She writes about travel, food, and wine for numerous outlets; copyedits manuscripts for several publishing houses; and is in demand as a speaker and writing coach. She has been food writer for the New York Times Regional Newspaper Group (1993-2005), food editor of the St. Louis Post-Dispatch (1975-1990), and coordinator of the Agricultural Journalism program at the University of Missouri (1991-1993). Barbara has served on The Culinary Trust Board since 2005, and on the IACP Board 2001-2005. She is past president of the Association of Food Journalists and founding president of the St. Louis Culinary Society. Barbara speaks uent French and basic Spanish, and has traveled extensively in Europe, Asia, Australia, Africa, North America, and South America.

Table 5: Perfecting the Pitch Lisa Gosselin EatingWell Media Group As the Editorial Director for the EatingWell Media Group, Lisa Gosselin oversees all content for the bi-monthly EatingWell Magazine, EatingWell Books (most recently, The EatingWell Diet and The EatingWell for a Healthy Heart Cookbook) and eatingwell.com. The former editor-in-chief of Islands, Audubon, and Bicycling magazines, Lisa is passionate about food, travel, and wellness. EatingWell, whose tagline is Where Good Taste Meets Good Health, covers all of these topics. Lisa has also written features for Town & Country, Mens Journal, Spa, Yachting, and the Associated Press. She grew up in Paris, France, where she learned to love food. She earned her degree in comparative literature at Yale, and now lives in Stowe, Vermont. EatingWell Magazine, winner of the 2007 IACP Bert Greene Award for excellence in food journalism, is dedicated to delivering people the information and inspiration to make healthy eating a way of life. EatingWell does this by providing simple, healthy recipes; in-depth articles on breaking nutrition news; and stories about where our food comes from. Based in Charlotte, Vermont, EatingWell has a paid national circulation of 340,000.

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Optional Educational Programs - Wednesday, April 16

OP-08 7:30 a.m. 5:00 p.m. Food Photographers & Stylists Section Forum
Please note: this section forum will depart from the Hilton New Orleans Riverside in small groups with rolling start times, from 7:30 until 9:00 a.m., and return to the hotel by 2:30 p.m. A photo editing workshop will take place in Grand Salon 7 in the hotel from 3:00 5:00 p.m.

Larry Nighswander Saveur Magazine Larry Nighswander is picture editor for Saveur magazine and the director of photography for the Bonnier Corporations Lifestyle and Travel group. During his career he has been a college professor, photographer and assistant director of the picture editing department at National Geographic Magazine. In 1993 he was awarded the magazine picture editor of the year award in the POYi competition. He has had pictures published in over 50 publications including Life, Sports Illustrated, Time, People, Business Week, National Geographic, Saveur and Florida Travel + Life. He has photo edited over thirty books covering a wide range of topics including geography, sports and technology. Nighswander has been a speaker at numerous national and international professional seminars including The Society for News Design, The American Press Institute and The Poynter Institute. He has served as a consultant to numerous magazines and newspapers both in the United States and abroad. Jamie Tiampo Food Photographer Jamie Tiampo is a food photographer, an active partner at dellanima restaurant in New York City, and a television chef on Ebru TV. He is spearheading the effort to trace the history and ingredients of gumbo for the Southern Food and Beverage Museum. He holds a Masters degree in Food Studies from New York University, a Grand Diplme in Classic Culinary Arts from the French Culinary Institute, and a Restaurant Management Diploma from The Institute for Culinary Education. Formerly of the technology world, Jamie co-founded a software startup company that was eventually purchased by IBM. Realizing his lifelong passion for food, he decided to follow his nose and leave IBM, move to New York, get engaged, and embark on his culinary education, all within one year. He now combines his deep understanding of food with his visual aesthetic and penchant for technology to create vivid, delightfully imperfect food images. His photographs have appeared in Wine & Spirits magazine, Gambero Rosso, in the JBF Calendar, and in exhibits at James Beard Greenhouse Gallery, and the French Culinary Institute. He has published a paper on Sous Vide cooking, as well as two books, Autumn Eats, and Adventures in Eating.

Gumbo: A Photojournalistic Journey Through Undiscovered New Orleans A new form of food photography has evolved from highly composed still-life studio shoots, to a photojournalistic, in situ style, which encompasses local culture, lifestyle, and travel. Magazines such as Saveur demand a fresh editorial perspective in their photography, and this years section forum will show members the nuts and bolts of developing that point of view. Gumbo will be the lens through which we will explore New Orleans. We will travel near and far in small teams, to the unexplored parts of New Orleans, and will report on the history, origins, and ingredients of gumbo. The rich and varied geography, people, and culture will provide captivating visuals and fascinating stories for a museum exhibit and a book on gumbo. Teams of approximately ve people will pick a destination, perhaps an alligator wrestler, shrimp boat, or a rice-hulling factory, and capture images and tales of the people and their products. Writers will craft inventive stories, stylists will compile beautiful compositions, and photographers will capture striking images. Writers are encouraged to come along on the adventures to document the stories and people of gumbos history. Teams will spend the morning writing, styling, and shooting on location, and will return to the conference hotel in the early afternoon. Larry Nighswander, the photo editor of Saveur, will present a workshop on photojournalism in food photography, with an emphasis on editing and point of view. He will show the typical life cycle of an article, from conception to shooting to editing and post-production. The class will also discuss breaking into the lifestyle photography marketplace. We will give back to the New Orleans community by providing the Southern Food and Beverage Museum (SoFAB) with visual and written content from the days activities. A museum exhibit and an accompanying book with pictures and stories about the cradle of gumbo will be published. This will not only help the museum, but also the local community, by bringing publicity and attention to the regions small agricultural producers and restaurants. Members whose work is published in the exhibit and book will be provided a forum and a distribution channel for their creative output with byline credit. Several weeks before the event, participants will be expected to dial into two 30-minute conference calls for a brieng and location selection. Information packs will be mailed to everyone with maps and local contact information. Everyone is encouraged to perform research on their chosen location, and set up interviews before arriving onsite. We will use taxis and local transportation, so please dress appropriately. A box lunch will be provided; however attendees are encouraged to explore the local food on their own. Photographers and stylists must bring their own equipment.
Participants must sign a non-exclusive assignment of usage rights to IACP and the Southern Food and Beverage Museum before embarking on the trip. No exceptions. Publishing proceeds will be split between The Culinary Trust and SoFAB. Submissions may be up to 30 captioned photographs and 1000-3000 words per person. All submissions are due on or before Monday, May 19, 2008.

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OP-09 Cooking Schools and Teachers Section Forum 8:30 a.m. Noon Giving and Receiving: How to Garner Media Attention through Community Service. Grand Salon 15 - Lobby Level Tired of paying your hard-earned money for a miniscule advertisement promoting yourself or your company? Do something newsworthy in your community, and youve got a good shot at getting media coverage. Well show you how. In this session you will learn how to set up and execute a community activity to maximize your press coverage. Using childrens cooking classes as a model, well cover not only the selection and teaching of the class itself but also how to work with the media to get coverage of your work. We will present both the marketing and the media perspectives, so you can learn what the press is looking for as well as how to approach them. After hearing from a panel of experts, you will have the opportunity to work with your peers to create a specic plan of action to implement what you have learned. By the end of this session you should be able to return home and get media coverage before the year is out. In keeping with tradition, this session will conclude with a set of roundtable discussions to allow section members to network with each other and discuss challenges related to the cooking school and teacher arena. Attendees are encouraged to register to participate in the Kids in the Kitchen activity (OP-15) following this session to see rst-hand a community event that wins media attention.

Daniel Traster, CCC, CCE, CCP moderator, Consultant Chair of the Cooking Schools and Teachers section of IACP, Daniel Traster, CCC, CCE, CCP is currently taking some time from teaching to be a full-time father. To keep himself busy he is working on a book and doing some freelance writing from home. Prior to fatherhood, Traster was Dean of Culinary Arts and Hospitality Management for Stratford University. He has also worked as Academic Director for the Art Institute of Washington. Before entering teaching Chef Traster worked at the Four Seasons Hotel in Philadelphia, and Provence Restaurant, Occasions Caterers, and American University all in Washington, DC. He currently serves on the local boards of the American Institute of Wine & Food and the Restaurant Association of Metropolitan Washington Education Foundation. Joel Olson Hemmachef Joel Olson, executive chef of Hemmachef, brings his unique air to culinary instruction, offering dynamic cooking classes and manners/etiquette classes to adults and children in residential, school and professional settings. Olsons years of training and expertise have demonstrated his ability to provide a solid culinary foundation in which students can enjoy the social event of preparing and sharing food. An honors graduate of LAcademie de Cuisine in Bethesda, Maryland, Chef Olson also holds a bachelors degree in Sociology from the University Of Wisconsin, Madison. He is currently an instructor at LAcademie de Cuisine in Bethesda and the executive chef of the McLean Community Center in McLean, Virginia. In addition, he teaches at other schools in the Washington metropolitan area and at culinary schools throughout the nation. Chef Olsons community service includes serving as an active volunteer chef for Operation Frontline and volunteering in numerous capacities for Share Our Strength, an organization leading the ght against hunger. He resides in Madison with his wife Laura, daughter Charlotte and black lab Joi. Rebecca Penovich, M.S. Art of the Table Public Relations Rebecca Penovich is principal of Art of the Table, a pr/marketing consultancy focused on the culinary, education and entertainment industry. Clients include National Geographic, Maryland Public Television, CocoaVino and Warner Hanson Televisions Chefs AField: Kids on the Farm. She has 16 years of experience as a communications director, brand manager, and pr specialist. Ms. Penovich serves on the Steering Committee for the IACP Kids in the Kitchen Giveback project and volunteers in the Washington, DC schools to bring chefs and farmers into the classroom. She earned her BA from Vanderbilt University and holds a Masters in Marketing from Johns Hopkins University. Kathie Smith Toledo Blade Kathie Smith is the Food Editor at the Toledo Blade in Toledo, Ohio. She is responsible for writing food features and a food column each Tuesday and a food column and food features for Sundays Blade. She is involved in recipe development, recipe testing, and the annual Blade food show. Kathie receives frequent requests to speak on food, nutrition, and dining trends. She is a member of the Association of Food Journalists and the International Association of Culinary Professionals. She has received the Ohio Nutrition Councils Media Excellence Award three times. In 2006 she received the Ohio Dietetic Association Outstanding Contribution Award.

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Optional Educational Programs - Wednesday, April 16

OP-10 Nutrition and Food Science Section Forum 8:30 a.m. Noon CSI - Culinary Scene Investigation: Food Scientists in the Kitchen Cupboard Grand Salon 9 - Lobby Level Arguably even mayonnaise is a wonder of chemistry as oil mixes with water in one of the worlds best-loved emulsions. If you share a fascination for food science and wonder whats being cooked up next, then grab a seat in the lab for this session. A panel of professionals who specialize in the masterful blending of culinary art and food science will provide a peek into their current projects focused on boosting the nutritional content of foods and improving dietary intakes. Innovations such as the creation of edible films from fruits and vegetables and the synergistic health effects of herbs (think herbal combo meal). And ever wonder exactly why antioxidants, in whole foods, get headline billing when it comes to diet and disease prevention? Wonder no more because you will now understand their preventative role in taming inflammation, the source of so many health problems. No white coats are required however, because this eclectic panel of scientists will bring all the technology down to earth by making it relevant and practical not only for the IACP audience, but for todays consumers and cooks. Donna Shields, MS, RD, CPT, moderator Culinary & Nutrition Communications At a time when registered dietitians were relegated only to hospital kitchens, Donna was a pioneer in the eld of nutrition communications. Translating progressive nutrition science into delicious-tasting food and drink is what Donna does best, working with food manufacturers, the foodservice industry and trade associations to promote optimum health through diet and lifestyle. Donna provides nutrition marketing and communications expertise to a variety of food clients. Shes been a faculty member at the Culinary Institute of America, Hyde Park, NY, and has worked with Barilla, The Coca-Cola Company, Campbell Soup, National Mango Board, National Peanut Board, General Mills and many others. Shes authored two cookbooks under her own name, contributed to countless others and has written for numerous consumer and foodservice publications. Her book titles include, Caribbean Light (Doubleday) and The Pregnancy Cookbook (Putnam). Most recently, she has contributed to Relish, was proled in the Atlanta-Journal Constitution on her Key-West based nutrition consulting practice, and will be featured in an upcoming 08 issue of Coastal Living. Britt Burton-Freeman, Ph.D., MS National Center for Food Safety & Technology Britt Burton-Freeman, Ph.D. is the Director of Nutrition at the National Center Food Safety and Technology, Illinois Institute of Technology (IIT). In addition, Dr. Burton-Freeman holds a research professor appointment in the Department of Biology at IIT and the Department of Nutrition at the University of California, Davis. Dr. Burton-Freeman has been involved in obesity and metabolic disease research for over 15 years. Dr. Freemans current research interests are in mitigating disease process through dietary approaches focused on the health promoting properties of whole foods. Specic disease targets are vascular disease and obesity, including food intake regulation. In her current appointment, she leads a public health initiative with FDA/CFSAN to develop and provide underpinning science to support the availability of safe food with health opportunities using innovative processing solutions. Dr. Freeman is an active member of multiple professional societies dedicated to health and disease abatement. Dr. Freeman earned a M.S. and Ph.D. in Nutrition Science with an emphasis in Endocrinology and Physiological Chemistry at the University of California, Davis. Tara McHugh, Ph.D. USDA Agricultural Research Lab Dr. McHugh has more than 18 years experience in food processing, chemistry and engineering research. She received her B.S. in Food Science from Cornell University in 1989 and her Ph.D. also in Food Science from U.C. Davis in 1993. Dr. McHugh has authored over 40 peer reviewed publications and 7 patents, one of which has been licensed. Her research has been the topic of an overwhelming number of popular press stories including the front page of the Wall Street Journal and USA Weekend, World News Tonight with Peter Jennings, The Osgood Files and over 100 other national and international magazine, radio and television broadcasts. She has developed and applied a variety of new technologies to enhance the market value of fruits and vegetables and has a reputation as a leader in the elds of edible packaging and new technologies for the production of healthful, convenient restructured fruit and vegetable products. Recently she has begun a research program exploring applications of nanoscience to foods. Dr. McHugh is also an afliate faculty member for the NASA Food Technology Commercial Space Center. Jeremy Stewart, Ph.D. Gaia Herbs Dr. Jeremy Stewart became a member of the Gaia Team in October 2005 as a natural products chemist and was promoted to Chief Scientist January 2007. Jeremy began working in a natural products laboratory in 1996 during the rst years of undergraduate study and has remained in either an academic or industrial laboratory environment ever since conducting chemical isolation, structure elucidation, synthesis, and analytical method development. He has approached company challenges with fresh perspectives; bringing to Gaia realizations in greater controls over production processes, quality, and efciencies. The success of novel chemical methods recently developed to rapidly identify raw plant material has provided Gaia with an important quality assurance tool and has opened the door for academic collaborations and grant-funding opportunities. Dr. Stewart received a Bachelor of Science Degree in Chemistry from North Carolina State University and a Ph.D. in Pharmacognosy from the University of Mississippi.
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10:00 10:30 a.m. Networking Break Grand Salon Corridor - Lobby Level Sponsored by Weber Grills 12:00 1:15 p.m. Luncheon Grand Ballroom - Section D - Lobby Level Sponsored by Idaho Potato Commission OP-11 1:30 4:00 p.m. Master Class: Handmade Pastas of Irpinia Cookery Demonstration and Tasting Grand Salon D - Lobby Level Kitchen Equipment Provided by Viking Range Corporation The southern Italian region of Campania is best known for being home to Naples, Pompei and Amal and to pizza and dried pasta but its gastronomic richness extends into the lessknown mountainous areas inland. The province of Avellino, known as Irpinia, is located east of Naples, in the Apennine Mountains that form Italys backbone. Here life is still very rural, and people have retained authenticity in the way they live and produce their food, and in the way they cook it. Irpinian cheeses and salumi are full of character; chestnuts are a key ingredient in the local economy, as are the black trufes that grow wild throughout the hills. In this master class, speakers will discuss the life and food of Irpinia, and the importance of areas such as this for the bio-diversity of Italys artisan foods. They will also provide an overview of wines; Irpinia is one of only two provinces in Italy to produce three DOCG wines made of native grapes: Fiano, Greco di Tufo and Aglianico. The session will also include a demonstration of several varieties of hand-made our and water pastas that form an integral part of this areas cucina povera. A tasting will conclude the class. Carla Capalbo Food and Wine Writer Carla Capalbo was born in New York, brought up in Paris and London, and has lived in Italy for 18 years. She is the author and photographer of numerous books about Italian food and wine, including The Food and Wine Guide to Naples and Campania, published by Pallas Athene, London. She is a regular contributor to Bon Appetit, Food & Wine, Decanter, the Independent and BBC Olive magazine, where she illustrates her articles with her photographs. In 2006 Capalbo won a prestigious gold medal at the Chelsea Flower Show for a garden on the horticulture of the Amal Coast; she was awarded the Luigi Veronelli Prize in 2007 for Best Food and Wine Writer in Italy in a foreign language. She gives food and wine tours in different parts of Italy, and has given cooking classes too. She is a longstanding member of Slow Food in Italy, and the Guild of Food Writers (London), and is currently also setting up a photo archive of her Italian photographs.

Antonio Pisaniello La Locanda di Bu, Nusco, Avellino province Antonio Pisaniello was born in Montemerano, in the heart of Irpinia (the province of Avellino, Campania, southern Italy) in 1969. His father was in the construction business and took the family to Syracuse, Sicily, when Antonio was a child. Despite his fathers efforts to have him become a surveyor, Antonio was a natural born chef and spent every spare moment sneaking into kitchens or watching his mother cooking. Selftaught, he made his rst professional pizzas at 12, and set up a pub in Irpinia on leaving school, the provinces rst. From bar-snacks to pastas and pizzas, the pub became a successful trattoriapizzeria, Il Gastronomo, which he ran with his family. In 2004 he and sommelier his wife Jenny opened La Locanda di Bu at Nusco, a medieval village. This 30-seater features Antonios creative cooking that is rooted in traditional Irpinian country dishes. Antonio Pisaniello is a regular guest on Gambero Rossos food channel, was chosen as best new talent by the Gambero Rosso Guide in 2005, and was the guest chef on Rocco Dispiritos Restaurant reality show. OP-12 1:30 4:00 p.m. Master Class: Scotch Whisky CANCELLED

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Optional Educational Programs - Wednesday, April 16

OP-13 Food Writers, Editors and Publishers Section Forum 2:00 5:30 p.m. Grand Salon 9 - Lobby Level Part One: Food Blogging - Exploring the Possibilities People who love food are turning to new outlets to source and express information about their passions, and one of the most rapidly growing channels is the food blog. Someone who is looking for that Sicilian pasta recipe she ate on her last vacation is very likely to turn to the Internet and to blogs to nd the answer. And, chances are, someone with the perfect recipe will have it posted along with a synopsis of Sicilian food history or a personal remembrance of a recent trip to Italy. Blogs offer a unique opportunity to connect both directly and frequently with your target audience. Although statistics vary wildly, some estimates suggest that there are as many as 1 million food blogs, with some receiving tens of thousands of hits per month. Is it time to start a blog of your own? Or maybe you already have a blog and are wondering how to gain more exposure, bolster readership, or even spin your blog into a book deal? In this forum, a panel of three veteran food bloggers will help you clarify your reasons for blogging and discuss how to choose a host and format that work best for your goals. The panel will also provide tips for using blog statistics and links to your advantage, handling abusive posters, protecting content, and most importantly, building a loyal and passionate readership. Judith Klinger, moderator Aroma Cucina Judith Klinger splits her life between the hustle and energy of New York City and the ringing bells and slow pace of the medieval village of Montone, Italy. After running a successful apparel design company, she turned fulltime to her passion for food. She is currently the chef and co-owner of the recently reopened Erba Luna Ristorante in Montone, Italy, the chef and creator of Aroma Cucina, which provides various private dining, and learning experiences in Umbria, Italy. She has earned degrees from the New York Restaurant School, and Ital.Cook, a Slow Food institution located in Jesi, Italy where she attended master classes dedicated to the intricacies of regional Italian cooking. Throughout this development she created her web site AromaCucina.com and has developed an international following with her daily blog. Never one to sit still, and a committed hedonist, Judiths other interests include: culinary history and anthropology, bread
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baking, sharing meals with family and friends, skiing, biking, playing outdoors, traveling, being in the mountains, swimming in the sea, wine and libations, and photography. Steve Sando Rancho Gordo New World Specialty Food Steve Sando is the president and founder of Rancho Gordo New World Specialty Food in Napa, California. The company specializes in foods indigenous to the Americas but its the collection of heirloom dried beans that have really captured the imaginations of Americas top chefs, enthusiastic home cooks and major food publications. Rancho Gordos beans topped the Saveur 100 list in 2008 and have been featured in Gourmet, Food & Wine, Domino, Wine Spectator and other inuential food and style magazines. Steve is a California native with a background in marketing and branding, rather than food. His search for unusual ingredients as a home cook led him to food production. Now he travels the Americas looking for neglected varieties of indigenous foods, mostly beans, that will be grown in his trial gardens in Napa, followed by full scale production on the nearby Sacramento delta. Heirloom Beans: Recipes from Rancho Gordo, by Steve Sando and Vanessa Barrington, will be published this fall by Chronicle Books, with an introduction by Thomas Keller of the French Laundry. Pim Techamuanvivit Chez Pim Pim Techamuanvivit was born in Bangkok, was shipped off to study in other places, and ended up nding her home in the Bay Area. Her itinerant background led to blogging as a means to keep in touch with faraway friends, which, in turn, led to the discovery of her writing voice. Her blog, Chez Pim, now chronicles her globetrotting adventures in the world of food, delighting in all things edible from vibrant street-side fares in Asia to the rened world Michelin stars. She also cooks a mean pot of curry. Besides keeping her seven year-old blog, Pim has contributed to Food & Wine Magazine, The New York Times T magazines, Public Radios Living on Earth, and Gourmets Diary of a Foodie. She is also working on a book to be published in February 2009 by Conran Octopus and Octopus Books USA.

Part Two: What Magazines Are Buying Now The type of freelance writing that food magazines are looking for has changed dramatically in the past few years as both web and TV coverage of food has exploded. And though print magazines are still one of the most protable outlets for many food writers, the major publications are increasingly difcult to break into. Here, editors of some of the top magazine brands (Bon Apptit, EatingWell, and Saveur) discuss how their needs are changing, what they are looking for, the secret to writing and selling a good pitch, and the best ways to break in. Lisa Gosselin EatingWell Media Group As the Editorial Director for the EatingWell Media Group, Lisa Gosselin oversees all content for the bi-monthly EatingWell Magazine, EatingWell Books (most recently, The EatingWell Diet and The EatingWell for a Healthy Heart Cookbook) and eatingwell.com. The former editor-in-chief of Islands, Audubon, and Bicycling magazines, Lisa is passionate about food, travel, and wellness. EatingWell, whose tagline is Where Good Taste Meets Good Health, covers all of these topics. Lisa has also written features for Town & Country, Mens Journal, Spa, Yachting, and the Associated Press. She grew up in Paris, France, where she learned to love food. She earned her degree in comparative literature at Yale, and now lives in Stowe, Vermont. EatingWell Magazine, winner of the 2007 IACP Bert Greene Award for excellence in food journalism, is dedicated to delivering people the information and inspiration to make healthy eating a way of life. EatingWell does this by providing simple, healthy recipes; in-depth articles on breaking nutrition news; and stories about where our food comes from. Based in Charlotte, Vermont, EatingWell has a paid national circulation of 340,000. Victoria von Biel Bon Apptit Magazine As executive editor of Bon Apptit magazine, Victoria von Biel helps shape the voice of the magazine from determining story ideas and assigning writers to tasting recipes at Bon Apptits test kitchen. She started her career with Bon Apptit magazine in 1997, when she joined the staff as managing editor. Before coming to Bon Apptit, Ms. von Biel worked at a variety of magazines, including Vanity Fair and Parenting. She has studied cooking in both the United Kingdom and the United States and completed a post-graduate course in wine studies at the University of California, Los Angeles. She has appeared as a judge on the Food Networks Iron Chef television program and speaks frequently about food and travel writing. Ms. von Biel has a Masters degree in Journalism from Northwestern Universitys Medill School of Journalism in Evanston, Illinois, and a Masters Degree with Honours in English Literature from the University of Canterbury in Christchurch, New Zealand.

Dana Bowen Saveur Before joining Saveur in April 2007, Dana Bowen was a freelance food and travel writer who contributed regularly to the New York Times, writing biweekly $25 and Under restaurant reviews and reporting on topics as diverse as Southern barbecue pits, the Fulton Fish market, organic baby food and urban beekeepers. Her writing has also appeared in such magazines as Martha Stewart Living, Food & Wine, Real Simple, O, Cookie and Edible Brooklyn. Bowen, who has lived in Italy and has co-written and edited Italian guidebooks for Frommers, co-authored The Da Fiore Cookbook: Recipes from Venices Best Restaurant (Morrow) with Damiano Martin, son of the Michelin-starred chef Mara Martin. OP-14 Marketing Communicators Section Forum 2:00 5:30 p.m. Grand Salon 3 - Lobby Level Baby Boomers Worldwide Know What They Want and How They Want It. Do You? It seems that the communications industry has grown up alongside baby boomers as it has tried to keep pace with the cultural and economic inuences this group of nearly 80 million has exerted. As boomers reach retirement age their needs, and hence, their choices are changing. Theyre all grown up and know what they want! Our 2008 forum will analyze the many implications for the food and beverage industry. A professor in the eld of social gerontology and public policy will touch upon boomer demographics and lifestyle changes, and their views regarding health and aging. A food trend expert will provide insights gleaned from current research into food choices, eating habits, and purchasing patterns from both a retail and restaurant perspective. The executive chef of a spa resort with a booming boomer clientele will address the issues of aging palettes and taste preferences. Arguably no other generation has experienced such a radical change in communications in its lifetime from the introduction of black and white television to the debut of computers to downloadable digital movies to ever-shrinking mobile telephones! A nutrition marketing expert will examine boomer media usage and buying power. She also will analyze the media sources boomers trust to obtain information on food and health, and the opportunities that exist for communicators to tap into boomers estimated annual U.S. $2 trillion disposable income. Finally, no forum is complete without the interaction of a knowledgeable and experienced audience, so all participants will be invited to share their views in what is sure to be a rigorous Q&A session.

Linda Funk, moderator The Soyfood Council For more than 30 years, Linda Funk has chosen a career in food marketing. Her professional experience includes extensive management experience with Ambrosia Chocolate, Pepsi-Cola and the Wisconsin Milk Marketing Board Lindas responsibilities at The Soyfoods Council include creating the organization itself in addition to developing and executing the soyfood programs. Linda created Food Insight to help clients develop and execute marketing programs, new product introductions and high-impact public relations campaigns. Food Insight clients include Roth Kse Cheese, Emmi (USA) Inc., HealthFocus International, Safonique, The Cheese Lady and The Soyfoods Council. Linda has served on the Boards of The American Institute of Food and Wine, International Foodservice Editorial Council, Culinary Institute of America and the Stout University Foundation, (Menomonie, WI) where she graduated in 1972 with a BS degree in Home Economics. She has been recognized by the HEIB (Home Economist in Business) as Business Home Economist of the Year and received the Betty Award, the highest service award that the International Foodservice Editorial Council bestows on its members. Linda is the chair of the IACP Marketing Communications Section. Terry Conlan Lake Austin Spa Resort As Executive Chef at Lake Austin Spa Resort, and with 30 years of restaurant experience, Terry Conlan takes the guesswork out of healthy eating by creating gourmet meals enhanced by the vibrant textures and avors of organic vegetables and fresh herbs. His philosophy is to produce healthy, low-fat food that people will enjoy eating, and will be able to maintain as part of an overall healthy lifestyle not as a shortterm diet. Chef Conlan also shares his wealth of knowledge through the Culinary Experience, a week-long program at the resort dedicated to healthy cooking and living. His recipes have been published in magazines such as Cooking Light, Eating Well, Shape and Prevention, as well as his own cookbook FRESH: Healthy Cooking and Living from Lake Austin Spa Resort. When asked to what he attributes to his success, he responds simply, Well, I truly enjoy every aspect of what Im doing, but in the end, what it all boils down to is that Im funnier than Julia Child and a better cook than Dave Barry.

Dana McCauley, B.A.H. Dana McCauley & Associates Ltd. Dana McCauley is an international food trend tracker. She uses her trend insights to create recipes and to develop food products that people need and want now! Danas Top Ten Table (Harper Collins 2007), her fth cookbook, is based on cooking trend research analyzed over a 15-year period. You can subscribe to Topline Trends, Danas quarterly online newsletter, for free at www.danamccauley.com. Or, read Danas daily blog at Homemakers.com. Dana McCauleys cooking and trend knowledge has been showcased on hundreds of television shows such including The Today Show, CNN, Canada AM, and the CBC News. Lucinda Lee Roff, Ph.D. University of Alabama Lucinda Lee Roff is director of the Center for Mental Health and Aging and Professor of Social Work at The University of Alabama in Tuscaloosa, AL. A graduate of Yale University, Prof. Roff received a Ph.D. in social work from the University of Denver. She has over 33 years of teaching, research and administrative experience, primarily focusing on issues affecting older adults. From 1987 until 2000 she served as dean of The University of Alabama School of Social Work. Dr. Roff has published a textbook titled Promoting Successful Aging as well as numerous professional articles concerning social policy and older adults and older persons and their family relationships. Ilene V. Smith, M.S., R.D. Ketchum North America Ilene Smith brings a broad background in both journalism and dietetics to Ketchums Food & Nutrition Practice. She joined Ketchum in the fall of 1998 to lend her nutrition expertise, scientic knowledge and strategic planning skills to food clients, including Frito-Lay, Kellogg, the California Strawberry Commission and many others. Ms. Smith provides strategic counsel to clients throughout the Ketchum network on nutritionrelated matters ranging from obesity to chronic disease prevention to health promotion. She has developed professional outreach, consumer media and direct-to-consumer programs by translating nutrition and medical research into practical guidelines that consumers, the media and professionals can use. Prior to joining Ketchum, Ms. Smith had a private practice as a registered dietitian and nutrition consultant to various organizations throughout New York City. She became a registered dietitian in 1995 and started her education and career in nutrition after spending eight years as a trade journalist for Hearst Business Communications and Fairchild Publications. Ms. Smith is a member of the American Dietetic Association and the Public Relations Society of America.

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Optional Educational Programs - Wednesday, April 16

OP-15 Kids in the Kitchen 3:00 4:30 p.m. The Savvy Gourmet 4519 Magazine Street Transportation not provided Chef John Besh and NOLA Kids Jazz It Up with Heirloom Recipe Cooking Class New Orleans kids, ages 9-14, winners of the IACPsponsored essay contest Heirloom Recipes: The Food Legacy of My Family will strut their stuff in a cooking class and demonstration led by renowned New Orleans chef, John Besh. This chef and restaurateur (Restaurant August, Besh Steak, Luke, and La Provence), former Marine and father of four boys will challenge, lead and inspire these budding chefs by demonstrating the essential cooking techniques in their winning recipes and sharing one of his familys heirloom recipes. The kids will be called on to help Chef Besh make his dish, both learning and demonstrating at the same time. The kids will share their personal essays with you and well engage in discussion about what makes an heirloom recipe; how to engage, inspire and motivate children in a cooking class; and the importance of passing on culinary heritage to the new generation. 3:30 4:00 p.m. Networking Break Grand Salon Corridor - Lobby Level Sponsored by Kerrygold/Irish Dairy Board USA OP-16 Preparing for the CCP Exam 4:00 5:30 p.m. Grand Salon 4 - Lobby Level This is the meeting for anyone interested in learning more about the Certied Culinary Professional (CCP) program. Certication committee members will explain the process for completing the application and offer tips and advice for taking the CCP exam. Satellite testing will be explained for those unable to take the exam during conference. Attendees will also be afforded a rare opportunity for one-on-one consultation with committee members who will help you complete your application and prepare for the exam. OP-17 New Member and First Time Attendee Orientation with Networking Tips 4:00 5:30 p.m. Grand Salon 15 - Lobby Level Meet the IACP Board of Directors during this informative orientation for rst-time conference attendees. This session will provide members with information about how to get the most out of their IACP membership as well as helpful howto tips on networking to get the most out of every encounter at the conference (and after). Bonnie Tandy Leblang Media Communication Specialist Bonnie Tandy Leblang is an awardwinning food writer, internationally syndicated columnist, blogger, author, consultant, media communication specialist, agent, and professional speaker. Bonnie recently launched her blog www.BiteoftheBest.com along with her culinary offspring her sons Bryan and Eric. The site features outstanding products that theyve tried and recommend, a weekly e-NewsBite describing one must-try item and monthly approved-product giveaways. Bonnies internationally syndicated newspaper column, Supermarket Sampler, (a weekly review of whats new on the grocers shelf) now in its 22nd year, is syndicated by Universal Press Syndicate, as was Express Lane Cooking (the worlds rst daily syndicated food column). Shes a magazine columnist and cookbook author whose work has appeared in many numerous publications. She provides media-relations seminars and workshops to the industry detailing how to work with the media, specically to get their message heard above all the noise while developing good media relations. As a professional speaker Bonnie is a member of the National Speakers Association. She is also the agent/manager for Food Networks Robin Miller (Quick Fix Meals).

5:30 7:00 p.m. Host City Opening Reception at Riverwalk Sponsored by Caravella Limoncello
In New Orleans we live to eat. In a city where people talk about dinner while they are eating lunch, what could be a better reception than an opportunity to nd out what all of the fuss is about? Just a few steps away from the Hilton New Orleans Riverside in the Spanish Plaza overlooking the Mississippi River and inside the Riverside Marketplace the host committee has planned a terric culinary journey to be enjoyed as ships meander by. This culinary journey is unique to New Orleans and Louisiana. We begin at the Hilton, where we will second line to the Plaza to the tunes of a traditional jazz band. That should get our spirits moving. Then we will be free to wander amidst our heritage at booths throughout the Plaza and the mall. We can visit praline making, l pounding, cala making, Creole cream cheese and locally brewed beer. There will be the opportunity to watch dark roux being made, view a St. Josephs altar, and taste cocktails invented in the city sazeracs, hurricanes and Southern Comfort. This reception will provide education as well as an opportunity to network with fellow conference attendees before you head out to dinner in one of New Orleans many wonderful restaurants. There will be tastes and samples, and lots of showmanship. Shucking oysters is great performance art, as are Bananas Foster and caf brlot. See this and more during the grand extravaganza of culinary heritage that is the opening reception. Youll be ready for all of your eating excursions during the conference after this historical and experiential tutorial. We look forward to sharing our traditions with you. Let the good times roll!
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Conference Agenda - Thursday, April 17

7:30 8:15 a.m. Breakfast Grand Ballroom - Lobby Level Sponsored by The Perfect Pure of Napa Valley 8:00 a.m. 6:00 p.m. Hospitality Suite Marlborough A-B - Second Level Sponsored by CanolaInfo 8:00 a.m. Opening and Welcome Rosemary Barron IACP President 8:30 10:00 a.m. General Session Grand Ballroom - Lobby Level Pableaux Johnson, moderator food and travel writer Pableaux Johnson is a food and travel writer and author of several books on Louisiana food and the ESPN Gameday Gourmet (ESPN Books 2007). His work has appeared in the New York Times, Saveur magazine and the New Orleans Times-Picayune. Johnson was a nominee for a 2004 James Beard Journalism Award. Since January of this year, he has worked as food editor of the Louisville Courier-Journal. JoAnn Clevenger Upperline Restaurant JoAnn Clevengers appreciation for classic New Orleans cuisine is deeply rooted in her central Louisiana upbringing where she learned to embrace the foods of her Southern ancestry. Her fondness for local New Orleans art stems from her years as a French Quarter bohemian in the late 1950s. From that amalgamation Upperline Restaurant was born in 1983. JoAnn, the consummate hostess, is known for her vibrant and eclectic personality, full of genuine hospitality and Southern charm. As a sought after costume designer, she is keenly aware that rst impressions and presentation are signicant in the overall dining experience. JoAnn has garnered much local and national praise for her inspired mixture of art and food, as well as the high standard of service one has come to expect while dining at Upperline. Upperline has been a fervent xture in the New Orleans community for 25 years, serving classic New Orleans food with adventure to a diverse mix of loyal locals and traveling foodies. Lolis Eric Elie The Times Picayune columnist and food writer Lolis Eric Elie is a metro columnist and accomplished author. Since 1995, he has chronicled the heartbeat of New Orleans neighborhoods thrice weekly for New Orleans major daily newspaper, The Times-Picayune. A recognized expert on New Orleans food and culture, Lolis is the author of Smokestack Lightning: Adventures in the Heart of Barbecue Country, a book about the culture of barbecue. He produced a television documentary based on that book and has several other culinary documentaries in development. He is a founding member of the Southern Foodways Alliance. He is editor of Cornbread Nation 2: The Best of Southern Food Writing for University of North Carolina Press. His food writing has also appeared in Gourmet, Bon Appetit, Food Arts, The Oxford American, The New York Times and The Washington Post. J. Richard Gruber, Ph.D. Ogden Museum of Southern Art J. Richard Gruber, Ph.D., has been Director of The Ogden Museum of Southern Art, University of New Orleans, since 1999. Prior to joining the Ogden, he served as Deputy Director of the Morris Museum of Art in Augusta, Georgia (1993-1999), as Director of the Wichita Art Museum in Wichita, Kansas (1989-1991), as Curator, then Director of the Memphis Brooks Museum of Art in Memphis, Tennessee (1983-1989) and Director of the Peter Joseph Gallery, in New York. After graduating from Xavier University in Cincinnati, he earned an M.A. in art history from the University of Colorado at Boulder, then a M.Ph. and a Ph.D. in art history from the University of Kansas at Lawrence. He has published books and catalogues including New Orleans, August 2005-August 2007; Dunlap: William Dunlap (2006); Missing New Orleans (2005, reprinted 2006); William Christenberry: Art & Family (2000); Robert Stackhouse (1999); Wolf Kahn: Painting the South (1999); Thomas Hart Benton and the American South (1998); From Madison to Manhattan: The Art of Benny Andrews, 1948-1997 (1997); Robert Rauschenberg: Through the Lens (1996); Nellie Mae Rowe (1996) and The Dot Man: George Andrews of Madison, Georgia (1994). Nick Spitzer, Ph.D. host of NPRs American Routes radio program Nick Spitzer is creator and host of American Routes, the syndicated radio program devoted to music and culture of New Orleans and the Gulf South heard weekly by nearly a million listeners. He is also professor of folklore and cultural conservation at the University of New Orleans. Spitzer has long worked with Afro-Creole communities of French Louisiana and written, produced lms, made sound recordings and curated museum exhibits on cultural creolization including jazz and zydeco. He founded the Louisiana Folklife Program, was senior folklife specialist at Smithsonian Institution, and artistic director of the concert series Folk Masters broadcast from Carnegie Hall. Spitzer received a Ph.D. in anthropology from University of Texas and was Mellon professor in humanities at Tulane (2004). Spitzer received the Benjamin Botkin Lifetime Award in Public Folklore from the American Folklore Society, ASCAP-Deems Taylor Award for excellence in broadcasting, the New Orleans Mayors Arts Award (2005) and Louisiana Humanist of the Year (2006). He edited Louisiana Folklife: A Guide to the State (1985) and Public Folklore (2007), and was a co-author of Blues for New Orleans: Mardi Gras and Americas Creole Soul (2006). He is a Guggenheim fellow working on traditional creativity in Creole Louisiana.
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Rhythm in a Bowl IACP 2008 Scholar-in-Residence Jessica B. Harris will give a brief look at some of culinary rhythms that make up the city and will present some of the cultures that come together in the musical gumbo that is the food of New Orleans. Rhythm on a Plate With Rhythm on a Plate you get lots of movement and tastes rich experiences for all the senses. This panel will discuss the depth of the New Orleans culinary experience through the intertwining of all of the arts - such as visual arts, music, and writing. The interaction of people of different ethnic groups, the clash with the modern, and the deep cultural draw to a joie de vivre to not only celebrate lifes high points but to escape lifes heartaches can all be ascribed to this rhythm. Each of the panelists possesses a unique vantage point for observing the experience that is New Orleans. JoAnn Clevenger from the Upperline Restaurant, possesses an expertise in food and people. She has watched celebrations and tragedies marked in her restaurant. Rick Gruber, Director of the Ogden Museum of Southern Art, observes the role of art in the citys culture and the way that food affects art. Nick Spitzer, of American Routes, interprets the rhythm directly. Lolis Elie, writer and columnist, watches the city and its culture, studies the history and cultural inuences. Pableaux Johnson, writer, is an excellent provocateur and will make the discussion spicy, with just the right amount of heat. All of these folks, highly opinionated and learned, will appear discussing the layers and subtleties of one plate. The plate is New Orleans.

Conference Agenda - Thursday, April 17

10:00 10:30 a.m. Networking Break Chemin Royale - Lobby Level Sponsored by Lindsay Olives 10:30 a.m. Noon Concurrent Workshops Session I WS-01 Southeast Asian Street Food: Rhythmic Sounds and Flavors Cookery Demonstration and Tasting Grand Salon D - Lobby Level Kitchen Equipment Provided by Viking Range Corporation The foods found on the streets of Southeast Asia represent a culture unto themselves. To locals, the foods are a unifying element because they are a tangible, delicious reminder of who they are. The artisans that prepare the foods are experts of their craft and offer a taste of their culture that cannot be found elsewhere. This session will showcase the people and foods that are woven into the fabric of Thailand, Vietnam, Singapore and Malaysia. Sights, sounds and avors will be experienced through captivating photos, dynamic videos, a cooking demonstration and tastings that will show how traditional foods on the streets are a celebration of the culture of Southeast Asia. Robert Danhi CCP, CHE, CCE, CEC, Chef Danhi & Co. Mai Pham, Lemon Grass Restaurant WS-02 Caviar Conundrum: A Contemporary Look at Old and New Caviar Sources Tasting Grand Salon 6 - Lobby Level Sturgeon caviar as a delicacy has been enjoyed across many cultures for hundreds of years. Although caviar has traditionally come from wild sources, sturgeon populations worldwide have been decimated over the last 100 years by aggressive overshing and more recently by uncontrollable poaching to feed increased consumer demand. Despite dwindling supplies from wild resources, demand continues unabated. Consequently, sturgeon farming has become more prevalent and can now be found in countries as diverse as Uruguay and Germany. Speakers in this session will present a historical perspective on the caviar trade and its consumption, and will also provide a contemporary look at farmed sturgeon aquaculture and caviar production. Panelists will also discuss the sustainability issues surrounding caviar consumption in the 21st century. Adam Borden, moderator, Bradmer Foods, LLC Inga Saffron, author Peter Struffenegger, Sterling Caviar, LLC WS-03 Olive Oil: Food, Culture and the Future Tasting Grand Salon 3 - Lobby Level Twenty years ago one could state, without fear of contradiction, that extra virgin olive oil was uniquely a Mediterranean product. For olive oil was inextricably entwined and embedded in the culture, skills and art of the Old World. But here, at the dawning of the 21st century, it is now as much a part of the New World. In this session a panel of experts will discuss how the sensory elements of this most ancient of foods have inspired and inuenced culture and what the New World can take from this into a contemporary context. The session will include a tutored tasting of two top artisan extra virgin oils from Greece and California. Anne Dolamore, moderator Grub Street Publishing, London Ted Hall, Long Meadow Ranch, California WS-04 Restaurant Critics: Power Without Responsibility or the Voice of the People? Grand Salon 9 - Lobby Level What is the role of a modern restaurant critic? How do they get the job done if everyone knows who they are? But then again, who are they kidding when they think a disguise makes any difference? Should reviewers be able to cook themselves, or is being able to eat and write sufcient qualication? Should reviewers entertain the readers, or inform them, or both of the above? Isnt it about time that reviewers started to worry about organic food, sustainability, ethically produced food and Fair trade ingredients? Why is it that reviewers spend so much time in high-end restaurants? All good questions perhaps well get some answers on the day. Charles Campion, moderator The London Evening Standard and The Independent Brett Anderson, New Orleans Times-Picayune Michael Bauer, San Francisco Chronicle Matthew Fort, The Guardian WS-05 Building a Business Out of Your Passion Grand Salon 4 - Lobby Level It sounds like a dream come true: to make a thriving business out of a passion so dear to you that youd pursue it no matter what. In this session well explore the pitfalls and gratications of following your heart into the marketplace through the experiences of three entrepreneurs who made it work: a restaurateur with a unique establishment, a prize-winning cheese producer, and a young farmer who saved a rare breed of pig and developed a thriving business in the process. All of them are ercely committed to their businesses and to the ideas behind them, and all are to some degree preservationists. Their success is inspiring, and should give attendees whove been considering making their dreams a reality the real-world knowledge they need to make it work. Fran McCullough, moderator cookbook author JoAnn Clevenger, Upperline Restaurant Sue Conley, Cowgirl Creamery Molly Stevens, Food Writer WS-06 Interactive Oral History of IACP Grand Salon 13 - Lobby Level From its humble inception in 1978 as a small but devoted group of cooking school teachers, to todays worldwide professional organization, the IACP has experienced many changes and faced many challenges. This is true not only internally in the form of a growing organization striving to promote food and education, but also in a larger context over three decades of American history. Unprecedented changes in American society, culture, and certainly food culture, have inuenced and in many ways sculpted the organization, though conversely the organizations members have served to sculpt the world of food around them in lasting ways. Please join us in this salon style discussion with some of the IACPs founding and charter members to hear their recollections of food through the ages in America, and their individual and collective roles in its ever-expanding food culture. Neil L. Coletta, culinary historian Barbara Haber, culinary historian and former IACP board member WS-07 A Conversation with Jessica Harris Grand Salon 15 - Lobby Level New Orleans Times Picayune columnist Lolis Eric Elie and IACP 2008 Scholar-in-Residence Jessica B. Harris, will publicly continue their ongoing conversation about the history, lore, cultures, and creativity of the food of the Crescent City. Theyve been discussing, debating, and eating the citys food for years individually and jointly and are sure to touch on such topics as Cajun vs. Creole, restaurant life pre and post-Katrina, disappearing New Orleans foods and food culture, favorite bars, her appointment as scholar in residence in the Ray Charles Chair in African American culture with an emphasis on food at Dillard University, and much more. They will then open the conversation to the audience for participation.

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12:15 1:45 p.m. Luncheon Grand Ballroom - Lobby Level Sponsored by TABASCO Brand Products During lunch there will be a presentation by The Culinary Trust. 2:00 3:30 p.m. Concurrent Workshops Session II WS-08 Alaska Rhythm and Gold: Balancing the Rhythm of the Plate with the Needs of the Oceans Cookery Demonstration and Tasting Grand Salon D - Lobby Level Kitchen Equipment Provided by Viking Range Corporation The inherent nature of sustainability means balancing the needs of the eco-system with the needs of the harvest. Panelists in this session will convey the rhythm of the various Alaska seafood harvests and the balance of ancient traditions of subsistence sherman continuing alongside modern shing practices. Panelists will discuss the benets and risks of seafood consumption that will support the culinary and nutritional needs of Americans far into the future. Alaska has been the pioneer of sustainability since 1959 when sustainability was written into its constitution. Alaskas effective and precise sheries management practices are considered the Gold Standard model for the world. The session will include a demonstration of cooking techniques that can be incorporated into various everyday culinary practices using wild and sustainable seafood products. Randy Rice, moderator Alaska Seafood Marketing Institute Rick Bayless, Frontera Grill Joyce A. Nettleton, DSc, ScienceVoice Consulting WS-09 The Hamburger Gets Its Due Tasting Grand Salon 3 - Lobby Level The hamburger is iconic. The hamburger is resolutely and unimpeachably American. Understand the burger and you understand our nation. This panel explores our love affair with the ground beef and bun combo, focusing upon the plethora of contradictory invention stories, the codication of the burger by way of quick-service restaurants, and how regional variations reect prevailing tastes and traditions. Owing to our New Orleans location, expect a discussion of local riffs, including ground onion-larded burgers, served on poboy bread. John T. Edge, moderator, author Brett Anderson, restaurant critic and food writer Josh Ozersky, author

WS-10 New Orleans Colorful Cocktail History: Shaken and Stirred Tasting Grand Salon 6 - Lobby Level Culinary historians say the term cocktail was invented in New Orleans. The city is home to spirited drinks including the Ramos Gin Fizz, the Sazarac and the Hurricane. Southern Comfort was invented in New Orleans in 1874; Peychauds Bitters was invented here in the 1830s. Today, the rst Museum of the American Cocktail is located in the historic Pharmacy Museum in the French Quarter. In this session, a New Orleans mixologist, a cocktail historian and a journalist and cocktail diva will discuss the drinks culture of New Orleans, from historic bars to the beverages that were born here. A signature New Orleans cocktail will be mixed and served. Attendees will gain an appreciation of the cocktail history of New Orleans and its impact on U.S. culinary culture. Lorin Gaudin, moderator, radio show host Chris McMillian, mixologist Dave Wondrich, cocktail historian Ann R. Tuennerman, Tales of the Cocktail WS-11 Marching to a Different Drummer: How to Publish Your Own Books and Get Them Taken Seriously Grand Salon 7 - Lobby Level Its a new world. Established writers are nding a changing beat, and new authors must be more resourceful when it comes to the old rhythms of traditional publishing. Get the low down on high quality, moderate budget independent publishing: putting together a production team; knowing where to spend, how to save, how many to print; distribution; marketing and building a platform; and thinking ahead to potential later sales to a mainstream publisher. Join an independently published author, a public relations expert, and an esteemed cookbook purveyor and awards judge in a frank discussion of the advantages and drawbacks of dancing to this beat. Amelia Saltsman, moderator, Blenheim Press Lisa Ekus-Saffer, The Lisa Ekus Group, LLC Ellen Rose, Cooks Library WS-12 Rhythm on the Plate: Plating as a Means for Personal, Artistic and Conceptual Expression Grand Salon 9 - Lobby Level This workshop will take the theme of Rhythm on the Plate literally, examining the evolution of plating and its meaning in the context of contemporary cuisine. The plate is clearly an integral part of the equation: it is both the canvas for the chefs vision, and the point where the chefs and the diners experiences meet. How do styles of plating expand our understanding of food? How do they communicate personal, artistic and

emotional inspiration, and what do they say? How do we understand and evaluate the blurring of the lines between food and art? This session will contextualize plating styles, and begin a dialogue about their meaning, both in reference to the chef and to the future of dining and cuisine. Antoinette Bruno, moderator, StarChefs.com Scott Boswell, Stella! Restaurant Susan Spicer, Bayona Restaurant WS-13 The Future of Food Media: Video Blogging and Food Web TV Grand Salon 15 - Lobby Level As newspapers and magazines continue to downsize and publishers become more and more selective about the cookbooks they publish, one area of the media is thriving: the Web. The potential is enormous. Blogging has become de rigeur for any professional who wants to build trafc to their Web site. These days, video blogs are the new medium to highlight talents, promote services and sell products. And the audience is exploding with the development of YouTube, iTunes, Yahoo, and Google. Hear the details and learn about the opportunities from a group of pioneers who will discuss their latest ventures: blogging, video blogging, pod casts, and Web TV. Nina Simonds, moderator, Culinaria Ltd. Sara Kate Gillingham-Ryan, food writer Ed Levine, SeriousEats.com WS-14 Making Institutions and Creating Traditions Tasting Grand Salon 13 - Lobby Level Join the next generation of Brennan restaurateurs as they share their unique perspective gained from a lifelong education in the industry. The legendary Brennan family is credited with inventing Jazz Brunch, creating a litany of signature dishes copied around the country, as well as training some of the most famous chefs in the country, including Emeril Lagasse and Paul Prudhomme. Today, these cousins own and operate eight of New Orleans most popular restaurants. Participants will hear how theyve taken their hands-on education and applied it to their own establishments, as well as how they continue to build upon and create new traditions for future generations. Marcelle Bienvenu, moderator, author Dickie Brennan, Palace Caf, Dickie Brennans Steakhouse and Bourbon House Seafood Ralph Brennan, Red Fish Grill, BACCO and Ralphs on the Park in New Orleans Ti Martin, Commanders Palace and Caf Adelaide in New Orleans

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Conference Agenda - Thursday, April 17

WS-15 Until Just Moistened: A One-Woman Show, with Crumbs Grand Salon 4 - Lobby Level This genre-bending performance - part memoir, part food history takes on big questions, as seen through a single foodstuff: cornbread. Drawing on sources as diverse as Christopher Columbuss journals, Frederick Douglasss slave narratives, Pablo Nerudas poetry, Hopi & Zuni corn chants, and Amelia Simmons 1796 American Cookery, the show combines narrative and original music in a food-centered look at the role corn and cornbread have played in poverty, abundance, war and peace, in the American and global environment and psyche. Crescent Dragonwagon, cookbook author Bill Haymes, singer/songwriter 3:30 4:00 p.m. Networking Break Chemin Royale - Lobby Level Sponsored by Driscolls 4:00 5:30 p.m. Section and Committee Meetings All standing committees, professional-interest sections and special-interest groups need to plan their programs for the 2008-2009 year. Meeting locations and a description of each committee is located on page 37. 5:30 6:30 p.m. Apritif Networking Reception Chemin Royale - Lobby Level Sponsored by Cuisinart 9:30 11:00 p.m. Late Evening Dessert and Networking Reception Chemin Royale - Lobby Level Sponsored by Pepperidge Farm Puff Pastry Whether you select an optional event planned for the evening or have a quiet dinner with friends, be sure to stop in at this late evening party for invigorating conversation and some to-die-for desserts. Optional Evening Events OP-18 Hard-Hat Tour of the Southern Food and Beverage Museum and Po-Boy Dinner Depart 5:30 Return 8:30 p.m. Transportation not provided Participants will depart from the IACP Registration Desk area of the Hilton New Orleans Riverside Hotel. Join us for a walk from the Hilton for a view of the Southern Food and Beverage Museum in progress. SoFAB is the only food museum celebrating the food, drink and foodways of the American South. You will have a sneak preview of exhibits as they are being built before opening, as well as a tour of the work area. Then we will walk to Creole Delicacies for traditional Po-Boys. OP-19 Bourbon on Bourbon 6:30 9:00 p.m. 144 Bourbon Street (Corner of Bourbon and Iberville Streets) Transportation not provided Participants will depart from the IACP Registration Desk area of the Hilton New Orleans Riverside Hotel. Admire the color, nose the aroma, savor the taste and appreciate the nish of Buffalo Traces award-winning bourbons, perfectly paired with your dinner. Just like ne wines, superior bourbons are meant to be sipped and savored, and since many wines are aged in oak, (a legal bourbon qualication), many tasting terms are shared. Master Distiller, Harlen Wheatley will be on hand to guide guests, answer questions and share some of his extensive knowledge on Americas native spirit. Nationally recognized Bourbon House Chef Darin Nesbit has created a menu that pays homage to ne bourbon while celebrating the bounty of the Gulf of Mexico. Through guided tastings, youll have the opportunity to gain a new appreciation for bourbon and to enjoy critically acclaimed New Orleans seafood and classic Creole fare at Dickie Brennans Bourbon House. Bourbon House features a menu with more than 50 different bourbons, many of which are single barrel and small batch offerings. The restaurant is the home of the New Orleans Bourbon Society (N.O.B.S.), a spirited society, which regularly hosts a variety of bourbon events. OP-20 CHEF JAM A Fundraiser to Benet The Culinary Trust and The Menu Project Sponsored by Deshong Studios, The French Culinary Institute, KitchenAid, USA Rice Federation and Edelman 6:30 9:30 p.m. Transportation not provided New Orleans Board of Trade 316 Magazine Street Help support The Culinary Trust through Chef Jam, a celebration of Southern food inspired by the music and menus of New Orleans. Chef Emeril Lagasse will perform his culinary jam session (cooking up and rifng on Creole cuisine) while fellow chefs recruited from around the country, who are also musicians, join him to provide musical accompaniment with high-energy Dixieland and jump-swing sounds. Cocktails and hors doeuvres set the mood before the program begins. Bid on culinary items during a live auction conducted immediately following the program. Enjoy a sampling of southern food including signature menu items from Nola, Emerils and Emerils Delmonico restaurants. A portion of the auction proceeds will benet the Menu Project, an initiative by the New Orleans Southern Food and Beverage Museum to collect and catalogue current menus from every restaurant in the South (as well as menus from the past) to create a searchable database of the regions culinary heritage. More information about The Culinary Trust can be found on page 12.

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Conference Agenda - Friday, April 18

7:30 8:15 a.m. Breakfast Grand Ballroom - Lobby Level 8:00 a.m 5:00 p.m. Hospitality Suite Marlborough A-B - Second Level 8:30 10:00 a.m. General Session Grand Ballroom - Lobby Level Paul Levy writer, co-chair of the Oxford Symposium on Food and Cookery Born in Lexington, Kentucky, educated at the Universities of Chicago, London, Harvard and Oxford, Paul Levy has lived in England for 40 years. His most recent book is his edition of The Letters of Lytton Strachey, but he is the same Paul Levy who coined the word foodie (with Ann Barr) in the 1984 Ofcial Foodie Handbook and who edited the Penguin Book of Food & Drink. A member of both the theater and music sections of the Critics Circle, he is the Wall Street Journal Europes all-purpose U.K. arts critic, chief food reviewer for The Observers book pages (he was the papers food and wine editor from 1980-92), and a blogger on Guardian Unlimited. He is co-chair with Claudia Roden of the Oxford Symposium; a founding patron of Oxford Gastronomica, Oxford Brookes University; and a founding Trustee of the Jane Grigson Trust, as well as a Strachey Trustee. He goes to and writes about the opera as often as possible, lives near Oxford in an ancient farmhouse with a large kitchen garden, his wife and four cats. www.paullevy.com. Fred Plotkin pleasure activist Fred Plotkin was described by the New York Times as one of those New York word-ofmouth legends, known by the cognoscenti for his renaissance mastery of two seemingly separate disciplines: music and the food of Italy. Fred refers to himself as a pleasure activist. Opera and food culture, especially that of Italy, have been intertwining themes in his life. He has written about opera for Gourmet and has done numerous food articles for Opera News. Fred has directed opera at La Scala, was the performance manager of the Metropolitan Opera, and has worked for more than 40 opera companies. He is a popular guest on the Metropolitan Opera International Radio broadcasts. His books, Opera 101 and Classical Music 101, are the best-selling standard texts on these subjects. He is the author of six books on Italian food and wine, including Italy for the Gourmet Traveler, the most complete food travel book to Italy, and Recipes from Paradise: Life and Food on the Italian Riviera, which was an IACP Cookbook Awards nalist in 1998. He leads fascinating tours combining opera and cuisine in New York and Europe.

Opera: The Food of Love Opera is the most complete of all art forms. It is drama, and all the singers, including every member of the chorus, are actors. It contains music for voice and for the orchestra, the libretto encompasses literature and the scenery, costume design and lighting depend on the visual arts; dance is part of opera, and nowadays it often includes lm and photography. Opera also has a long and intense relationship with the art of gastronomy, and involves food and wine. Composers such as Rossini, Verdi, Mozart and Wagner all thought extensively and wrote about the pleasures of the table. Many of the characters of opera engage with food, and especially drink, sometimes with life-changing results. Great chefs have been moved to create recipes inspired by composers, characters and divas from Nellie Melba to Rene Fleming. Some of these dishes are simple tributes but most draw inspiration from some aspect of the opera character, the performer, or composer. Then there is the relationship of composers and food, and how they connected it to creativity and well-being, and the inevitable question about the relationship of singers and eating. This presentation will reveal and assess the secrets of music being the food of love, and the love of food being the inspiration for music.

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Conference Agenda - Friday, April 18

10:00 10:30 a.m. Networking Break Chemin Royale - Lobby Level Sponsored by The Beef Checkoff 10:30 a.m. Noon Concurrent Workshops Session III WS-16 Creative Inspiration: Local on the Table Grand Salon D - Lobby Level Kitchen Equipment Provided by Viking Range Corporation Three renowned chefs discuss the importance of using unique local products and how this ts into their larger culinary philosophy and actual restaurant operations. By using a specic local product as a launching point for discussion, these chefs will share how their cooking both mirrors current trends and creates new directions for innovation and creative expression. This session will explore how chefs from three countries conceptualize the local while offering personal insight into how they select their raw ingredients and what impact is felt by the producers through their adoption of these products. Raymond Blanc, Le Manoir aux Quat Saisons, Oxford Mark Hix, formerly chef-director of The Ivy and Le Caprice, London Donald Link, Herbsaint and Cochon WS-17 Culture in a Teacup: A Celebration of Tea, the Worlds Oldest Beverage Tasting Grand Salon 6 - Lobby Level The story of this essential commodity and rened pleasure beverage is one of passion and intrigue. From the worlds vast tea gardens, over 20,000 different distinctions of tea are produced from the humble Camellia Sinensis bush. We will clarify what tea is - and is not - and explain the important differences between the six major classes of tea. Each distinctive class of tea is inuenced by origin, cultural preference, traditional production techniques, and hands-on knowledge: traits and conditions that allow every tea to be as unique as a ngerprint. Panelists will describe the styles of tea that each of the major tea producing countries - China, Japan, Kenya, India, Sri Lanka and Taiwan - has made famous and learn the details of tea production, tea sourcing and custom blending. Mary Lou Heiss, moderator, Cooks Shop Here Saunam Bhattacharjee, The Assam Tea Company Thomas D. Lisicki, The Stash Tea Company WS-18 Roots of the Rhythm: Mardi Gras in Culinary Historical Perspective Tasting Grand Salon 3 - Lobby Level This lecture and tasting will explore the meaning of Mardi Gras in historical perspective before it reached New Orleans. The presenters will explain how various European cooking traditions and seasonal rhythms inuenced the modern celebration and why this feast preceding the major fast of Lent was at the center of Catholic worship in communities stretching back to the roots of Christianity. Speakers will share and discuss historical recipes such as medieval English Shrovetide pancakes and a 17th century Olla Podrida. The lecture will conclude with a lively description of the Venetian Mardi Gras festivities of the 18th and 19th century including the foods (such as cannoli, which were jokingly called the kings scepter) and special events such as the battle of the oranges. Ken Albala, professor of history Cathy Kaufman, Institute of Culinary Education WS-19 The Social Signicance of Food Writing Through the Ages Grand Salon 13 - Lobby Level The earliest books were written by chefs in noble households for other chefs. The 19th century brought books written by women, for women who had households to run. From these sources we learn what foods were common, when new ingredients or inuences were absorbed, patterns of fast and feast days, and later, how food dened the emerging middle class. The 20th and 21st centuries have produced a plethora of food books, relating to different cuisines and cultures; food writing, in its many forms, is increasingly politically and environmentally aware. How does history inuence food writing today? Jill Norman, moderator, author Bndict Beaug, author Darra Goldstein, food historian Rachel Laudan, Ph.D., food historian WS-20 Environmental Responsibility in Cookbooks, Food Magazines and Newspaper Food Sections Grand Salon 4 - Lobby Level Sustainable, Local, Organic. By now these are culinary buzzwords. But what do they mean in the larger environmental context? What are the food media doing to teach home cooks about how to shop and eat responsibly without sacricing the honest pleasures of the table? In this session, a magazine editor, a cookbook editor, and a newspaper columnist will discuss how the food media is dealing with issues that have been on the front page, but are increasingly migrating to the food page. Presenters in this session will discuss what editors are looking for in terms of sustainable, local and organic food as well as the place of environmentally responsible food in our professional and personal lives. Kristine Kidd, moderator, Bon Apptit Magazine Russ Parsons, Los Angeles Times Suzanne Rafer, Workman Publishing Company WS-21 Current Trends in Far Flung Places and How to Discover Them Grand Salon 9 - Lobby Level This workshop promises a light-hearted and witty take on eating around the planet, with an in-depth look at culinary tourism. The speakers are both adventurous travelers, known to audiences in their respective countries, New Zealand and Britain, through their regular food and travel columns and published books. This session will explore culinary tourism off the beaten track in Asia, the Pacic Islands and other hot places as the speakers share some of their more interesting and unusual experiences. Tips and ideas on how to source information and trends in distant and unknown destinations will be discussed. Presenters will also share suggestions of how to cope when faced with inexplicable things to eat, and what can be realistically expected when cultural differences demand respectful and gracious behavior. Lauraine Jacobs, CCP, food editor, Cuisine Magazine (New Zealand) Tom Parker Bowles, food writer

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WS-22 Framing the Farmer - A Food Life List: Ten Food Experiences Before I Die Grand Salon 15 - Lobby Level A Life List - a collection of things to do in your life. A Food Life List - foods and food experiences to savor before its too late. A Life List creates an opportunity to reect, record and create goals. Add food to the quest and we conjure images of distant places and exotic adventures. But people seek more than just taste; they want the real experiences including the farmer and the farm. To sweat, pick and eat a gushy peach and feel the juices drip down your cheeks and dangle on your chin belongs on a food life list. Join us in an engaging journey into the world of ten foods and food experiences before you die and how frames work to properly capture the spirit, rhythms and the dance of the farmer searching for the perfect peach. Mas Masumoto, moderator, author, organic peach and grape farmer Marcy Masumoto, Masumoto family farm and educator Nikiko Masumoto, farm apprentice and advocate for bilingual students Noon 4:00 p.m. Culinary Showcase Ernest N. Morial Convention Center - Hall A The convention center is located one block from the hotel. An energetic forum for information, education and networking, the Culinary Showcase provides a unique opportunity to sample food products and discover new technology, merchandise and services available from IACPs corporate, small business and cooking school members. 2:00 4:00 p.m. Cookbook Expo Ernest N. Morial Convention Center - Hall A The Cookbook Expo is a great opportunity to meet your favorite cookbook authors and pick up autographed copies of their latest books. 2:00 4:30 p.m. Certied Culinary Professional Exam Grand Salon 3 - Lobby Level

5:00 6:00 p.m. IACP Awards Reception Sponsored by Le Cordon Bleu and Pompeian Grand Ballroom A - Lobby Level 6:00 8:00 p.m. IACP Awards Ceremony Grand Ballroom B-C - Lobby Level Celebrating the Rhythm and Heritage of IACPs Thirty Years, Past to Present Begin your evening at the Awards Reception, catching up with old friends, tasting legendary cuisines and toasting at every opportunity, as you enjoy the sultry sounds of New Orleans. From there, you will be whisked into the ballroom for an evening of reection, tradition and celebration as we delve into the history of IACP and recognize those who composed its rhythm. It is a rhythm lled with a diverse repertoire of members and accomplishments, which have and are helping to shape the culinary community on a global level. Please join us for an elegant evening of nostalgia, pride and excitement as we remember the past that shaped us and congratulate those carrying through our mission. As part of IACPs overall commitment to New Orleans and giveback to the community, we will be serving heavy hors douvres at the reception, but will not serve dinner. Our goal is to allow our members another opportunity to make a difference and visit the local restaurants, contributing to the revitalization of a city whose culture has helped to shape the culinary world.

Optional Evening Events OP-21 Rock and Bowl 8:30 11:00 p.m. Transportation for this event will depart from the IACP Registration Desk area of the Hilton New Orleans Riverside Hotel. Participate in a fun New Orleans tradition: dance and eat and listen to music while you bowl at Rock and Bowl. Join a group of partygoers after the Awards Ceremony eating and drinking at Rock and Bowl. Youll be in good company on a Friday night. This is not a tourist trip. Real New Orleaneans do this regularly. The food will be authentic and plentiful. Beer and wine will be available until 10:00. Music starts at 10:00 and drinks and food after that time are your responsibility. But our bowling lanes are reserved, so if the spirit moves you, bowl to the music! When in New Orleans, do as they do. OP-22 International Evening Event A Night of Bliss, Bubbles & Blues 9:00 11:00 p.m. Transportation not provided RioMar Restaurant 800 South Peters Street Laissez Les Bon Temps Roulez! In New Orleans that means Let the good times roll! and thats just what we plan on doing. In a city known for its decadent nightlife, the International Committee is working hard to provide a sampling of what has made New Orleans legendary. You and your guest are cordially invited to join us for A Night of Bliss, Bubbles and Blues, celebrating the diversity of our members and that of our host city. This years event will take place at RioMar Restaurant, located in the heart of the historic warehouse district, known for its galleries, restaurants and nightclubs (walking distance from the Hilton Hotel). RioMars chef, Dolfo Garcia, has created a menu and atmosphere blending together foods and cultures from around the world. While enjoying Chef Dolfos exciting creations and sipping signature cocktails, youll be transposed to another time by the sultry sounds of a local blues singer. And, as in all of New Orleans culture, the evening promises to have Lagniappe translation: a little something extra. Sign up and now so you dont miss this evening of decadence and surprises, only party attendees will experience. Attire: Sassy Casual to Dressy. Masks optional.

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Conference Agenda - Saturday, April 19

7:30 8:15 a.m. Breakfast Grand Ballroom - Lobby Level 8:00 a.m 5:00 p.m. Hospitality Suite Marlborough A-B - Second Level 8:30 9:30 a.m. General Session: Responsibility Grand Ballroom - Lobby Level Paul Prudhomme chef, author and television host Paul Prudhomme is one of Americas best-known chefs. He is widely credited with having propelled the distinctive cuisine of his native Louisiana into the international spotlight, and with expanding the horizons of home cooks and professional chefs, here and abroad, with his innovative approach to herbs and spices. Prudhommes New Orleans restaurant, K-Pauls Louisiana Kitchen, opened in July, 1979, and quickly grew from a local favorite to a national destination to an international landmark. Chef Paul became a frequent guest on national television, the subject and author of numerous articles, and a guest chef and lecturer throughout the world. Among his many other accolades and awards, he is the rst Americanborn chef to receive the coveted Merite Agricole of the French Republic. Chef Paul is not only a distinguished chef and educator, but also one of New Orleans premier entrepreneurs. Chef Paul Prudhommes Magic Seasoning Blends are distributed in all fty states and in more than thirty other countries around the world. His New Orleans area plant has expanded to produce custom blends, bulk sizes and contract packing for other food companies. In addition, Prudhomme consults with restaurant chains and large food manufacturers around the world to develop complete or selective menu items and specialty dishes. A best-selling author and popular television host. Chef Paul has written eight diverse cookbooks, produced six cooking videos, and four television series. Since Hurricane Katrina, Prudhomme has used his status as an established Louisiana spokesperson with an international audience to bring visibility both to the world cultural importance of New Orleans recovery efforts, and to the Crescent Citys readiness to welcome visitors back. Doug Duda Astor Center Chef-educator Doug Duda is the founding Executive Director of Astor Center, a new state-of-the-art food and beverage education and event space in New York City. Doug is also a founding member of the team creating the countrys rst green culinary program at Miami Dade College, the largest college in the United States. An urban organic agricultural lab for chefs in training will surround a garden restaurant on the rooftop of the programs new home in a LEED-certied building in downtown Miami. Doug is the creator and host of the A&E International television series, The WellSeasoned Traveler, devoted to worldwide food travel. He also produces and hosts live culinary travel showcases for the Miami Herald, Boston Globe and Atlanta Constitution, as well as Taste Of The World, the countrys largest culinary travel festival, for The New York Times. Dougs culinary stations include the Spiral Restaurant in Miami, the original Legal Seafoods in Cambridge, Massachusetts, and the Pato Rojo in Punta Umbria, Spain. When not busy in the kitchen, Doug received a law degree at Boston University and an MBA at Harvard Business School, and he maintains a foodfocused consulting practice. He is a member of the board of the Northeast Organic Farming Association of New Jersey.

The celebrity chef has arrived, not only as a food and beverage icon, but increasingly as a symbol of attention to detail and quality in marketing an ever-expanding range of lifestyle goods and services, from housewares to hospitality to home entertainment. While the celebrity chef phenomenon appears to offer more inducements than ever before to pursue celebrity over craft, we raise the question: are there also new opportunities for the responsible use of culinary fame? Paul Prudhomme is one of the most celebrated gures in American food; his iconic image as widely-recognized as the mastery of herbs and spices he brought rst to his native Louisiana cuisine, and eventually to tables around the world. In this plenary session, Doug Duda of Astor Center speaks with Chef Paul about his use of his international celebrity in the wake of Hurricane Katrina to promote worldwide awareness of the potential loss of New Orleans as a world cultural treasure, and to invite everyone back to visit the city in order to support the rebuilding. As an innovator who has been famously faithful to tradition and terroir, what does Chef Paul view as the responsible way to balance between celebrity and craft?
9:45 11:15 a.m. Concurrent Workshops Session IV WS-23 A Culinary Exploration of South Africa Cookery Demonstration and Tasting Grand Salon D - Lobby Level Kitchen Equipment Provided by Viking Range Corporation

WS-24 Not All Shrimp are Created Equal Tasting Grand Salon 3 - Lobby Level

WS-25 Have Laptop, Will Travel - How to Get Your Culinary Travel Stories Into Print Grand Salon 4 - Lobby Level Magazine and newspaper editors frequently receive submissions from food writers keen to write about their culinary travel experiences; however very few are ever accepted. This session will focus on how to pitch a story and come away with a commission, how to seek help with travel costs and what might be expected of you in return, the importance of good research to nd the untold stories and where and how to get assistance and introductions at your destination, including the pros and cons of being hosted. A major stumbling block for freelance writers can be the images to accompany their story. Often seen as more important than the words, where will the images come from, what form should they take and who pays? Catherine Bell, Dish Magazine Dana Bowen, Saveur Magazine

This interactive session will educate attendees about the different species of wild American With a rich and complex culinary history, the cuisine shrimp where they are caught and what of South Africa is one of the most written and talked they eat, and how these variables affect their about today. Its wine regions are described as some of avor, appearance and texture. Presenters the most beautiful in the world and they are producing include esteemed Southern chefs and one of stellar wine. From Cape Malay, sensational seafood, the generations of shrimpers who catch these game in the bush, to Afrikaner and indigenous, this delicacies. A tasting of the three types of workshop will only be able to touch on this diverse shrimp - whites, pinks and browns - will provide a cuisine. This session will provide an overview of the platform for the chefs to discuss what causes the cuisine of South Africa. The chef will prepare several differences in the taste of the shrimp as well as recipes and discuss working at a game lodge in the the best types of recipes for each shrimp variety. South African bush. Attendees will enjoy tastings paired with South African wine. The session will be Nathalie Dupree, CCP, moderator topped off with a tasting of Amarula, a cream liqueur cookbook author made from the wild Marula tree. Timmy Cheramie, fourth generation shrimper Tory McPhail, Commanders Palace Denise Bina, moderator, The Global Table Cate Davis, CC Africa Chef Dumi Ndlovu, Ngala Private Game Reserve
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WS-26 The Writers Voice: What is It? How do you get It? Why do you Want It? Grand Salon 13 - Lobby Level In this practical, how-to writing workshop, the presenter and attendees will analyze and compare a set of carefully chosen food writing samples. The guided exploration process will pose and answer the following questions: What is writing voice? Why do cookbook and magazine editors want it? How does the writer nd and develop his/her voice? When is a strong voice most and least appropriate? The workshop will also feature hands-on writing and analysis exercises to help participants better understand concepts; identify their particular writing strengths and in-print personality characteristics; and gain practice with writing techniques that help convey their unique writing persona. Nancy Baggett, cookbook author WS-27 American Masala: Comforting Flavors, Healthful and Sustainable for Everyone Grand Salon 6 - Lobby Level The session will begin with a discussion of how changes in how we responsibly feed people are being made a reality. One example is the relative ease with which spice, avors and health and nutrition can all become mainstream and be used in school and corporate dining programs. Presenters will debate and discuss through their own perspectives how to keep food relevant and responsible, and they will bring their experience of translating what could be worrisome to operators but made easy through practice. Speakers will showcase the ease with which change can happen when there is a vision and plan in place. Suvir Saran, moderator, Devi Richard Arakelian, Sodexo Shawn LaPean, U.C. Berkeley WS-28 Doing Well by Doing Good: Cause Marketing That Works Today Grand Salon 9 - Lobby Level Can corporations have heart and humanity? In todays marketplace, businesses that express social concern in meaningful ways give consumers compelling reasons to become loyal customers. Savvy consumers with food dollar muscle are now asking, Is this a good company? and What does it stand for? as they look for companies with values that mirror their own. Even employees want to know that they are working for a good company, and know what the company stands for. Connecting products to a cause - whether

environmental, educational, social justice, or ghting hunger or disease - can be a win-win for businesses and their customers who want to spend food dollars with good conscience. Learn how to build a cause marketing program thats authentic, and how to become a discerning customer. Justin Newby, moderator, Digitas Dena Klein, Family Features Editorial Syndicate Brian Maynard, KitchenAid WS-29 Innovation in Your Professional Kitchen Grand Salon 15 - Lobby Level Culinology the blending of culinary arts and food science is hard at work in every kitchen. It spans all areas of the food industry, from food product development, to menu and recipe development, recipe testing, catering, restaurants, and commercialization. A distinguished panel of experts from food manufacturing, ne dining, casual dining, and quick service will discuss how culinology relates to their own kitchens and areas of expertise. Attendees will learn why culinology is important to the culinary process, and how to integrate the practice into their kitchens, whether they are small ne dining venues, hotel banquet kitchens, or test kitchens. The panel will also emphasize the importance of creating benecial partnerships with other food industry professionals, such as food scientists, nutritionists, avorists, chemists and marketing professionals when practicing culinology. Stephen A. Kalil, CEC, CRC, moderator Research Chefs Association John Folse, CEC, AAC, Chef John Folse & Company Robert Del Grande, Schiller-Del Grande Restaurant Group 11:30 a.m. 1:00 p.m. Luncheon Grand Ballroom - Lobby Level Join IACPs leadership for the annual business meeting and presentation of the rst-ever IACP Community Service award. This award recognizes the efforts of a local member of the culinary community who has had an important impact on the host city and its environs. A conference photo essay will also be displayed during lunch.

1:15 2:45 p.m. Concurrent Workshops Session V WS-30 Carnaval Foods of Latin America Cookery Demonstration and Tasting Grand Salon D - Lobby Level Kitchen Equipment Provided by Viking Range Corporation Carnaval, the equivalent of the New Orleans Mardi Gras, is a tradition inherited from Europeans that is seen in many cities and towns of Latin America. Countries such as Brasil, Colombia, Panama and some Caribbean islands honor this colorful celebration of rhythms, street foods, and drink. In this session, three Latin-American chefs will present attendees with video, sounds and tastes of one of the most important feasts in the world. Some of the most traditional street foods found in these festivities will be taken to the next level as our chefs delight the audience with innovative ways to present them. Patricia McCausland-Gallo, CCP, moderator Creative Culinary Works Edna Cochez, Bistro Panama Jorge Jurado, chef and culinary instructor WS-31 Meat Markets and Plate Lunches of Cajun Country Tasting Grand Salon 3 - Lobby Level Come along on the Boudin Trail, where the towns and countryside are peppered with local meat markets and family-run grocery stores that produce traditional sausages and meat products that are integral to Cajun cooking. Most of these items originated in old-time boucheries communal pig and cattle butcherings. Though boucheries are hard to nd these days, small town butchers still turn out an amazing assortment of specialty meats such as boudin, gratons, andouille, tasso, chaudin, grillades, chaurice, as well as smoked and fresh sausages. Participants will sample some of these products and learn what they are, how theyre made, and how theyre turned into the savory dishes that appear on platelunch menus throughout Cajun country. Sandra Day, moderator, food editor Floyd Poche, Poches Market, Restaurant & Smokehouse Ruby Sharlow, Rubys Restaurant

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Conference Agenda - Saturday, April 19

WS-32 Memories you can Taste: The Art & Craft of the Food Memoir Grand Salon 15 - Lobby Level Scientists say that smell and avor are the strongest triggers of memory. Perhaps this explains the reading publics hunger for culinary memoirs. However, memoir is a tricky medium, a delicate balancing act of personal truth and narrative non-ction that must be developed into a strong story to be successful. In this session, speakers will discuss the challenges they experienced in developing their own food memoirs, from plotting the story to testing recipes to exposing their life to a world of readers. They will also address the marketplace for future memoirs, and what it takes to get the attention of agents and editors. A reading guide will be provided for attendees. Kathleen Flinn, moderator, author Kim Sune, Cottage Living Larry Weissman, literary agent WS-33 Making the Most of the New Media Landscape: How to Pitch Like a Pro and Maximize Your Press Exposure Grand Salon 4 - Lobby Level Everyone has a story to tell, but when it comes to marketing your product or business, most food professionals lack the skills required to get their message out to the press. Even though the Web is becoming a preferred medium, any exposure on television, radio, newspapers or magazines can also make a huge impact. Considering most small businesses have limited marketing dollars to spend, getting press coverage is also an economical way to spread the word. This session will teach you everything you need to know about pitching editors and producers, and most important, will tell you what it is that theyre looking for. Steve Dolinsky, moderator WLS-TV (ABC) Chicago, WCKG-FM Michael Bauer, San Francisco Chronicle Tanya Wenman Steel, Epicurious.com WS-34 Chefs Summit Grand Salon 13 - Lobby Level Inspiration - where should we be looking next? Over the years chefs everywhere have plundered the haute cuisine of France; the ingredient led, peasant cuisine of Italy and the inventive and exciting new wave cooking from Spain. What is to be the next big thing? Should chefs in the USA be looking to Britain or to Europe? Should British chefs be looking to the USA? Should everyone be looking to India, Thailand or Vietnam? To nd out, we have assembled a galaxy of culinary superstars who will be sharing their secrets. Charles Campion, moderator The London Evening Standard Rick Bayless, Frontera Grill Raymond Blanc, Le Manoir aux Quat Saisons, Oxford Mark Hix, formerly chef-director of The Ivy and Le Caprice, London Susan Spicer, Bayona Restaurant WS-35 Culinary Tourism: Where do we go Now? Grand Salon 9 - Lobby Level The culinary tourism industry is maturing, and with that maturity comes new considerations and challenges. Increasingly, tourists are seeking involvement in activities that are perceived to be culturally authentic. Food and drink, along with other powerful cultural signiers, play a more important role than ever before in shaping the nature of tourist experiences. While the rise in culinary tourism might be a cause for celebration among food professionals, it does present real, but not insurmountable, challenges. Discover the issues on the table of this hot trend, and how to leverage them in your culinary business. In this workshop our expert panelists will reect on the impact of, and opportunities presented by, the growth in culinary tourism, one of our most signicant contemporary trends. Erik Wolf, moderator International Culinary Tourism Association Rebecca Hawkins, Ph.D., Oxford Brookes University Catherine Newstadt Makk, Gourmet magazine OP-23 Gumbo Giveback Party 6:00 9:30 p.m. Crescent City Farmers Market 700 Magazine Street (corner of Magazine and Girod Streets) Sponsored by Mann Packing Company A real New Orleans party! Live music, Great Chefs, Fabulous Food and the spirit of Giveback! Dance the night away at the grand nale of the conference and IACPs New Orleans giveback project as we celebrate around the gumbo pot. Gumbo ZHerbes, Seafood Gumbo and Gumbo Ya-Ya are just some of the sumptuous tastes youll experience as we showcase New Orleans culinary history, incredibly talented chefs and the Crescent City Farmers Market. The evening will be lled with sensational dishes prepared by many of the regions renowned chefs, including Paul Prudhomme, chef, author and television host; Darin Nesbit, Executive Chef, Bourbon House and Palace Caf; and Donald Link, Chef and owner, Herbsaint and Couchon. This event will be held at the Crescent City Farmers Market location in the historical warehouse district, walking distance from the hotel, and will benet the market. The Crescent City Farmers Market, founded in 1995 as part of the Economics Institute (EI), is a nonprot organization working to promote ecologically sound economic development for individuals, families and small businesses in the food and agriculture sector of the Greater New Orleans region. In 2006, with the city and region desperately attempting to rebuild after the wreckage and disruptions from Hurricanes Katrina and Rita, two of the Crescent City Farmers Market locations reopened and started providing the city with local, fresh food, artisanal goods as well as a warm, friendly town square. To learn more about Crescent City Farmers Market, visit www. crescentcityfarmersmarket.org. Join us in giving-back and supporting the Crescent City Farmers Market, a vital organization working to rebuild a city and community who have contributed tremendously to the worlds culinary community.

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Optional Activities - Sunday, April 20

OP-24 Master Class: Indian Spices 8:30 11:00 a.m. Cookery Demonstration and Tasting Grand Salon D - Lobby Level Kitchen Equipment Provided by Viking Range Corporation India introduced us to the wonders of black pepper, cumin, coriander, cardamom, saffron and cloves. American Masala takes the next step, marrying Indian avors and techniques with American favorites to create dishes that are exotic but familiar - full of complex tastes, yet easy enough for weeknight suppers. From snacks and starters and on to the evening meal the Indian inuence brightens the avors in dishes like tamarind glazed turkey with jalapeno cornbread stufng; sweet pepper, onion & chvre bruschetta; Masala shrimp scampi; parmesan spiced chicken cutlets and pistachio and cardamom pound cake with lemon icing. American Masala isnt about traditional Indian food - its about adding new avors to the great American melting pot, using spices to liven up the old stand-bys from meatloaf to macaroni and cheese, and enjoying dishes that are as exciting and diverse as life in the big city, yet as familiar as your own moms cooking. Suvir Saran Dvi Suvir Saran is the author of two widely acclaimed cookbooks, Indian Home Cooking and American Masala: 125 New Classics From My Home Kitchen. In 2004, Saran established new standards for Indian food when he teamed up with tandoor master Hemant Mathur to create the authentic avors of Indian home cooking at Dvi restaurant in New York, for which they earned a Michelin one-star rating for 2007 and 2008. With focus on health and wellness, he works sideby-side with the chefs of Sodexo to bring Indian avors and cooking techniques into their kitchens across America. Most recently, The Culinary Institute of America named Saran Chairman, Asian Culinary Studies for its World Cuisines Council. He opened American Masala, a student dining concept at UC Berkeley in December 2008. He will also introduce a collection of porcelain dinnerware and kitchenware made by Wade Ceramics in Spring 2008. Saran is a contributing authority to Food Arts magazine, and teaches all over the U.S. and beyond. When he is not traveling, he enjoys working on his 68-acre American Masala Farm in upstate New York. OP-25 Master Class: The Importance of Louisiana Farmed Crawsh 9:00 11:30 a.m. Cookery Demonstration and Tasting Besh Steak at Harrahs Casino Harrahs Casino is located directly across from the Hilton New Orleans Riverside. This master class will provide a brief history about the red crustaceans and the many diverse ways they can be enjoyed. Dating back to the native Americans and the early European settlers, the crawsh has been and inherent part of Louisiana culture. Centuries later, crawsh season in Louisiana is still a favorite time for residents, with crawsh boils and state-wide festivals, all which are time-honored customs. Chef John Besh will showcase the proper techniques, preparations and styles of customary crawsh dishes. A complete recipe booklet will include the three dishes being presented accompanied by a tasting of select spirits and beverages. To know what life is like in Louisiana, you have to taste it to understand it! John Besh August, Besh Steak, La Provence, Luke Acclaimed chef John Besh grew up hunting and shing in Southern Louisiana, learning at an early age the essentials of Louisianas rich culinary traditions. Years later, Besh has set the benchmark for ne dining in New Orleans. Besh received his formal training at the Culinary Institute of America. He owns Restaurant August and Besh Steak in New Orleans. Besh earned critical kudos from the outset of his career: in 1999 as Food & Wine magazines Top 10 Best New Chefs in America; inclusion in Gourmet magazines Guide to Americas Best Restaurants in 2003; August Recognized was recognized as one of Americas Top 50 Restaurants in 2006. Chef Besh received a nomination for a James Beard Award in 2005, and he won the Beard Award for Best Chef of the Southeast in 2006. Also that year, he defeated Chef Mario Batali on Iron Chef America on The Food Network, scoring a victory in the andouille sausage battle. In 2007, Zagat Guide rated Restaurant August #1 in New Orleans for both Food and Service. OP-26 Master Class: Paul Prudhomme 9:00 11:30 a.m. Transportation will depart from the Hilton New Orleans Riverside at 8:30 a.m. Chef Paul Prudhomme invites you to experience the avors of the world at a master class designed to titillate your taste buds. While demonstrating various cooking techniques, Chef Paul will speak on the importance of using herbs and spices during the cooking process, layering if you will, to create the ultimate balanced, bold, and avorful dishes. Chef Paul will also speak on global avors, avor in colors, and the variation in herbs and spices based on the regions where they are grown and the environmental factors which inuence their growth. You will experience rsthand the difference between the same herb (or spice) that is purchased from two different areas of the world by participating in a tea tasting. Flavor is most important to Chef Paul and his team and through this sensory evaluation, you will also nd the value of sourcing herbs and spices which embody the following characteristics: quality, consistency, but most of all, avor. Chef Paul made a name for himself by bringing avor to the world. Sharing these avors, his life experiences and travels through food is his passion and we look forward to sharing that passion with you! Paul Prudhomme chef, author and television host Paul Prudhomme is one of Americas best-known chefs. He is widely credited with having propelled the distinctive cuisine of his native Louisiana into the international spotlight, and with expanding the horizons of home cooks and professional chefs, here and abroad, with his innovative approach to herbs and spices. Prudhommes New Orleans restaurant, K-Pauls Louisiana Kitchen, opened in July, 1979, and quickly grew from a local favorite to a national destination to an international landmark. Chef Paul became a frequent guest on national television, the subject and author of numerous articles, and a guest chef and lecturer throughout the world. Among his many other accolades and awards, he is the rst Americanborn chef to receive the coveted Merite Agricole of the French Republic. Chef Paul is not only a distinguished chef and educator, but also one of New Orleans premier entrepreneurs. Chef Paul Prudhommes Magic Seasoning Blends are distributed in all fty states and in more than thirty other countries around the world. His New Orleans area plant has expanded to produce custom blends, bulk sizes and contract packing for other food companies. In addition, Prudhomme consults with restaurant chains and large food manufacturers around the world to develop complete or selective menu items and specialty dishes. A best-selling author and popular television host. Chef Paul has written eight diverse cookbooks, produced six cooking videos, and four television series.
35

Optional Activities - Sunday, April 20

OP-27 Cajun Country and Avery Island Culinary Tour
Depart 9:00 a.m. Sunday, April 20 Return 5:30 p.m. Monday, April 21 Transportation will depart from the IACP Registration Desk area of the Hilton New Orleans Riverside Hotel. Join us for a post-conference tour of Cajun country. This trip will take you everywhere and let you experience the great avors of Cajun Louisiana as well as the traditions. This means that you will eat, dance, and experience the beautiful wilderness that has been home to the Acadians since they ed Canada in the eighteenth century and settled in the wilds of Louisiana. We leave New Orleans on Sunday morning, April 20, and begin this journey. There is a lot crammed into two days, so be prepared for a serious experience into another culture. First stop is Breaux Bridge for a traditional plate lunch and a visit to a Cajun meat market, complete with Cajun sausages. Cajuns, a corruption of Acadian, are rightly proud of the diversity of their meats, which have been inuenced by French and German heritage. After that a visit to Lucullus to see the museum quality antiques of the table just a bit of shopping before the swamp tour. Lucullus has a terric and very complete inventory of antiques that reect the areas French heritage. There are simple, country kitchen things as well as beautiful antique linens, silver and china. Covering some 860,000 acres of cypress swamps, hardwood forests, marshes, lakes, and bayous in south Louisiana, the Atchafalaya Basin is one of the few great wetland wilderness areas left in the nation. Thriving here is an amazing assortment of wildlife, including ducks, egrets, bald eagles, turtles, alligators, deer, otter, nutria, crabs, crawsh, and more than 90 species of sh. This tour takes you into the Basin to see this special environment from the water. Then there will be dinner and Cajun dancing. Bring your dancing shoes, because this dancing is much too much fun to spend your time just listening. There will be plenty of opportunity to learn the special steps so that you will leave dancing like an honorary Cajun. After dancing well reboard the bus to spend the night in Lafayette. On the way to Shadows-on-the-Teche plantation, well drive through St. Martinville and New Iberia. Since their escape from the British the Acadians were the subject of many a romantic story, the most famous of which is the story of Evangeline. Longfellows poem is by far the most well-known recounting of the legend. Between 1895 and 1902, Evangeline Oak Park was established in St. Martinville and one of its trees is known as the Evangeline Oak. World famous and named for the heroine of the epic poem, it stands on the banks of the Bayou Teche and came to be promoted as a sacred relic of Longfellows poem and the Acadian exile. Next we will stop for a tour at Shadows-on-the-Teche plantation, an antebellum historic house museum property of the National Trust for Historic Preservation. It is dedicated to telling the story of life on a nineteenth-century southern Louisiana plantation. Shadows is located in the lush semi-tropical city of New Iberia, set among towering live oak trees, draped with Spanish moss swaying in the breeze off the Bayou Teche, bathed by the sunlight as it gently shines across the trees casting shadows on the house and the owing muddy waters of the bayou. After the plantation tour youll be on your way to Avery Island. There you will visit the Jungle Gardens, 250-acre gardens where you may see a variety of azaleas, camellias and bamboo, in addition to alligators, deer, and raccoons that live in the hills and marshes around the gardens. You can walk paths covered by gnarled oaks laced with Spanish moss, and stand at the shrine that houses a centuries-old Buddha. After the tour of the Gardens you will experience a crawsh boil, courtesy of Tabasco. This opportunity to enjoy mudbugs from the bayou is a real treat. Learn how to pinch the tails and suck the heads. After stufng yourself, there will be time for a tour of the Tabasco facility, where ve generations of the McIlhenny family have continued to make the famous hot sauce in much the same way that it was made originally. Well return to New Orleans, no doubt exhausted, after this wonderful experience!

36 36

2008 Sandra Day

2008 Sandra Day

2008 Professional-Interest Sections and Committees

The following Professional-Interest Sections and Committees will meet to plan programs and activities for the 2008-2009 year. Unless otherwise indicated, the meetings will take place on Thursday from 4:00 - 5:30 p.m.

Professional-Interest Sections
CM-03 Cooking Schools and Teachers Grand Salon D - Lobby Level School owners, administrators and culinary educators CM-08 Entrepreneurs Grand Salon 13 - Lobby Level Small business owners and operators and independent, self-employed businesspeople such as caterers, freelance professionals, chefs and restaurateurs CM-10 Food Photographers and Stylists Grand Salon 4 - Lobby Level Food photographers and food stylists CM-11 Food Writers, Editors and Publishers Grand Salon 9 - Lobby Level Cookbook authors and editors, food writers and editors, syndicated columnists, publishers and literary agents CM-14 Marketing Communicators Grand Salon 15 - Lobby Level Marketing, advertising and public relations professionals CM-15 Nutrition and Food Science Grand Salon 7 - Lobby Level Nutrition and food science professionals across a variety of work settings

Special-Interest Committees
CM-02 Chefs, Restaurateurs and Sommeliers Trafalgar - Third Level Serves to identify the needs which are unique to chefs, restaurateurs and sommeliers, reviewing and recommending programs and activities of IACP that meet the needs of this segment of the membership. It is also responsible for recommending programs for the annual conference that are targeted specically to chefs, restaurateurs and sommeliers. CM-07 Culinary Tourism Grand Salon 6 - Lobby Level The Culinary Tourism Committee serves to identify and harness relationships between the tourism sector and relevant sections of the IACP membership. The Committee is responsible for identifying needs unique to culinary travel; serving as a forum to address those needs across all relevant sectors of the IACP membership; and recommending programs for the annual conference. CM-09 Food History Grand Salon 3 - Lobby Level Serves as a resource and support system for food professionals working in the eld of food history. Its mission is to encourage inquisitiveness, treasure and respect our food heritage, and help this member segment achieve and sustain success at all levels of their careers through education, information and peer contacts in an ethical, responsible and professional climate. CM-13 Kids in the Kitchen (Sub-Committee of Cooking Schools and Teachers Section) Room 204 - Ernest N. Morial Convention Center Serves to promote the importance of teaching, writing and consulting in elds directed toward children and is an information network for IACP members who work with children. This group also supports the efforts of volunteers and for-prot organizations that bring an awareness of real food to the general public. It is also responsible for recommending programs for the annual conference that are targeted specically to those interested in childrens culinary education. This committee meeting will take place on Friday, April 18 at noon. CM-16 Test Kitchen Professionals Port - Riverside Building Serves to identify the needs which are unique to test kitchen professionals, reviewing and recommending programs and activities of IACP that meet the needs of this segment of the membership. It is also responsible for recommending programs for the annual conference that are targeted specically to test kitchen professionals.

Committees
CM-01 Certication Committee Chequers - Second Level Responsible for development, review and maintenance of the standards, specications and integrity of the Certied Culinary Professional testing and certication program. This committee also supervises the administration of the CCP program and confers the CCP status upon eligible culinary professionals. Attendance at this meeting is restricted to the appointed committee members only. CM-04 Corporate Members Council Durham - Third Level Serves to communicate the purposes, policies, programs and benets of corporate members, advising the board of directors of the corporate members concerns. The committee also develops concepts and programs that address the business and professional needs and objectives of corporate members. CM-05 Country Coordinators Committee Warwick - Third Level Serves to identify the needs that are unique to members residing outside the United States, reviewing and recommending programs and activities of the association that meet the needs of this membership segment. It is also responsible for recommending programs for the annual conference that are targeted specically to members residing outside the United States. Attendance at this committee meeting is restricted to country coordinators and liaisons only. CM-06 Culinary Experience Committee Grand Ballroom - Section A - Lobby Level Advises and counsels the board of directors and staff on planning culinary experience events anywhere in the world. This committee also reviews and recommends locations, arrangements, programming, hospitality and entertainment for culinary experiences. CM-12 Grassroots Committee Grand Ballroom - Section D - Lobby Level Serves to provide opportunities for members to socialize and network at the local or regional level. The member-driven programs may be as simple as a potluck meal or as focused as a workshop on publishing.

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MARK YOUR CALENDAR NOW!

31st Annual IACP Conference April 1 - 4, 2009 Denver

Pioneering A Sustainable World

From the native peoples roaming the high plains to the Spanish explorers searching for treasure and onward to the adventurous pioneers rushing for gold, Denver has long been a gathering place. The Mile-High City sits where the mountains meet the plains a geographic reminder of a new frontier where culinary cultures are defined by a pioneer spirit birthed from rugged landscapes, undeniable determination, natural beauty and a commitment to sustainability and food artisanship. Here, the natural and organic food industry has staked its claim. Sustainability of food and farmland has given rise to innovations and advocates. And green has become the mantra for a city determined to preserve and protect the mountains majesty as well as the global landscape. Join us in Denver as we scale the summit of creativity, embark on our culinary future, and go west for a grand adventure exploring new frontiers in sustaining our farmlands, our food systems, our natural resources and our culinary careers.

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 2008. The TABASC

O marks, bottle and

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Its a lot of hard work picking, weighing and mashing the peppers all in the same day, but thats the way weve always done it here on Louisianas Avery Island. And the way we always will. We still use the same process (minus the jacket), the same ingredients and the same simple recipe we started with 140 years ago. And we still get the same result: a one-of-a-kind pepper sauce that livens up the grill today just as well as it did back when we lled the very rst bottle in 1868.

Tad Ware & Company serves the photography, cookbook and marketing needs of some of Americas biggest brands.

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We have the talent and resources to make even the most complex project look easy. So visit us at IACP in New Orleans and let the good times roll!

708 North First Street Minneapolis MN 55401 USA 612.338.2311 FAX 612.338.2344 tadware.com
2008 T WC

See us at Booth #233

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NORTH CAROLINA WINES

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T B
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B U J 7 F D M P

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Let Caravella welcome you to New Orleans. Experience the Italian heritage of Caravella Limoncello and Orangecello by sampling our wonderful cocktails at the Host City Opening Reception.

A Proud Sponsor of the International Association of Culinary Professionals 30th Annual International Conference.
50

Where will

Pepperidge Farm Puff Pastry

take your imagination?

Pepperidge Farm Cordially Invites You To The Sweet Easy A Late Evening Dessert Party Thursday, April 17 Hilton New Orleans Riverside in the Chemin Royale Foyer 9:30 pm11:00 pm Live New Orleans jazz music performed by Dr. Jazz And The New Orleans Dixieland Sounds Relax with culinary colleagues Sample a grand buffet of complimentary desserts Coffee & tea service gratis
2008 Pepperidge Farm, Incorporated.

Available in your grocers freezer.

51

The Institute of Culinary Education (ICE) offers comprehensive diploma programs in Culinary Arts, Pastry & Baking and Culinary Management. Take advantage of convenient morning, afternoon, evening, and weekend schedules, beginning each month through the year - and graduate in just 7 to 11 months! ICE's Culinary Arts and Pastry & Baking Arts programs feature a 210-hour off-site externship, typically at a prominent restaurant, hotel, pastry or catering facility in New York City or around the world. Alumni enjoy ongoing job placement assistance. Dedicate your energy to your career goals - ICE has covered all bases from unique Student Housing to financial aid (available to those who qualify).

ICE teaches the tools of the trade and lays the foundation for a culinary career - ICE graduates have gone on to get jobs in America's top restaurants, catering companies, culinary enterprises and food media. ICE students and alumni are regular participants in national competitions and contests and have garnered local, regional, national awards and recognition. In 2005 the ACCSCT designated ICE a "School of Distinction" - and ICE is the only culinary school in New York City to receive this honor.

iceculinary.com/IACP 50 West 23rd St. New York, NY, 10010 (888) 335-CHEF

Enjoy cooking as a hobby? Saveur magazine's 2008 Top 100 featured ICE as "...the planet's most extensive program of instruction in recreational cooking. ICE hosts over 26,000 students that enjoy 1,700 hands-on cooking, baking, and wine classes from cuisines the world-around each year!

Pompeian is proud to be a sponsor of the 30thAnnual International Conference.

Pompeian is an innovative, 100-year-old company proud of its tradition of producing premium olive oils, vinegars, and cooking wines.

www.pompeian.com

Nick Stellino, cookbook author and TV personality

Everything you need to make the perfect puree simplified.

Acquiring the finest fruit flavors for your kitchen and bar can be a challenge, as fresh fruit is seasonal and unreliable. But The Perfect Pure of Napa Valley gives you exactly that: Nearly thirty purees that taste like the real deal because they are the real deal. Our produce is picked at the peak of freshness from fields and orchards where each crop reaches its most succulent. The Perfect Pure of Napa Valley offers ideal consistency straight from the jar, so youre never in for surprises. If only Mother Nature could offer that assurance.

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at IACP New Orleans! Please visit Driscolls booth #209 at the IACP Expo! Also enjoy our premium fresh berries at: Sponsored Networking Break Thursday, April 17th Bon apptit!

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REINVENT
Get-A-Man Potatoes
6 Idaho Potatoes, peeled
3 T Butter, softened 2 C Parmesana Reggiano, finely grated 3 C Heavy Cream 3 Garlic Cloves, minced

A savory, versatile dish for a delicious appetizer or hearty side, Chef Jordans recipe is made for a man, but women love it, too. For more reinvented takes on classic Idaho Potatoes, visit us on the web.

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Chef W

end y J o

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Ingredients. Ideas. Invention.

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The experts at CUTCO are THE one-stop cutlery source for food corporations, writers, stylists & media.
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CUTCO is a proud
corporate supporter of the American Heart Associations Go Red For Women Movement.

IACP is proud to announce two new exciting member benets:

Access to affordable Life and Health Insurance Discounts on Shipping Stop by the IACP booth (#221) at the Culinary Showcase to learn how these new benets can help you and your business save money.
Talk with a representative from WorldWide Insurance Services Inc to learn more about: health insurance accident insurance life insurance disability insurance long-term care insurance cancer insurance health savings accounts

Save up to 21% on select shipping services IACP has contracted with Siriani & Associates to create a freight savings plan designed to meet IACP members needs. Talk to a representative from Siriani & Associates to learn more about how you can save money on your shipping needs.

Presenters

Ken Albala

Brett Anderson

Richard Arakelian

Nancy Baggett

Michael Bauer

Rick Bayless

Ken Albala
University of the Pacic Ken Albala is Professor of History at the University of The Pacic in Stockton, California. He is the author of numerous books including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe: 1250-1650, The Banquet: Dining in the Great Courts of Late Renaissance Europe, and recently Beans: A History. He edits three food series for Greenwood Press including Food Cultures Around the World. A short book entitled Pancake is now in press, and he is currently working on a text book for the Culinary Institute of America on World Cuisines.

Richard Arakelian
Sodexo Richard Arakelian, a graduate of The Culinary Institute of America in Hyde Park, has been in the Industry since 1975. He has worked as the national executive chef for Sodexo Corporate Services since 2002. In his position, Richs role is to develop culinary programs, tools, system resources, recipes, training materials as well as product specications. He also supervises a development team and eld culinary teams. While attending the CIA, he worked for a large caterer back in his home state of New Jersey. After graduating the CIA, Rich began his career on the West coast in a few of southern Californias ne restaurants and private dinner cruise yachts. His career with Sodexo (then Gardner Merchant) began in 1983 as a Chef for a prestigious New York City law rm, he then moved to executive chef for many of Sodexos prestigious clients Executive Dining Rooms in NYC. He then was promoted to area executive chef in 1996 and then on onto culinary and marketing director of the New York region in 2000 to his present position in 2002.

Michael Bauer
San Francisco Chronicle Michael Bauer is the executive food and wine editor and restaurant critic for the San Francisco Chronicle. He has been in charge of the Food section for more than 21 years. In 2002 he was responsible for starting The Wine Section, the rst freestanding weekly newspaper section of its kind in the country. Much of the content has been syndicated by King Features and is now published in some of the largest newspapers in the country. In May of 2003 the Food and Wine staff moved into a separate building behind The Chronicle outtted with a 20,000 bottle wine cellar, test kitchen and roof top herb garden. He is a past president of the Association of Food Journalists, a current member of the James Beard Foundation Restaurant Awards Committee and a 2004 inductee in the Foundations Whos Who of Food and Beverage in America.

Brett Anderson
The Times-Picayune Brett Anderson is the restaurant critic and features writer for The Times-Picayune in New Orleans. His writing has appeared in Gourmet, Food & Wine, The Washington Post and the Oxford American, among others; its also been anthologized in ve editions of Best Food Writing and three of Cornbread Nation: The Best of Southern Food Writing. He is the recipient of a James Beard Foundation Journalism Award and ten writing awards from the Association of Food Journalists. The Times-Picayune staff was awarded a Pulitzer Prize for public service for its coverage of Hurricane Katrina and its aftermath.

Rick Bayless
Frontera Grill Most people know Rick Bayless from his Public Television Series, Mexico - One Plate at a Time and from his six cookbooks. On the local front, Rick and his staff began the Frontera Farmer Foundation in 2003 to support small Midwestern farms by providing grants to local farmers for capital improvements to their family farms. Rick Bayless has won James Beard awards for Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. His recent cookbook with his 14 year old daughter, Lanie, titled Rick and Lanies Excellent Kitchen Adventures, was nominated for a James Beard Award as well. Mexico - One Plate at a Time is currently in its fourth season on PBS and Ricks newest book Mexican Everyday was released in the fall of 2005. His side by side awardwinning restaurants in Chicago were founded in 1987: the casual Frontera Grill and the 4-star Topolobampo. This year, Frontera Grill won for Outstanding Restaurant by the James Beard Organization.

Nancy Baggett
Cookbook Author Nancy Baggett is an award-winning cookbook author and food journalist known for her lively writing and reliable, tempting recipes. She has authored and co-authored numerous cookbooks, most recently The All-American Dessert Book (2005) and The All-American Cookie Book (2001). Her bestselling cookie book was nominated for both a James Beard and an IACP cookbook award. In 1991, her International Chocolate Cookbook won the IACP Best Baking Book award. Ms. Baggett writes frequently for The Washington Post, and her work has also appeared in Food & Wine, Bon Apptit, Gourmet, The Ladies Home Journal, Womans Day, House Beautiful, Fine Cooking, Eating Well and other publications. She has been a guest on hundreds of television and radio shows, including Today, Good Morning America, CBS This Morning, and NPRs All Things Considered, as well as programs on CNN, FOX, Food Network, Discovery, and Lifetime Television. Ms. Baggett also frequently teaches food writing, presenting her well-received The Art of the Headnote workshop at the IACP 2005 convention. She currently chairs the Bert Greene Journalism Awards committee.

58

Benedict Beauge

Catherine Bell, CCP

Saunam Bhattacharjee

Marcelle Bienvenu

Denise Bina

Raymond Blanc

Benedict Beauge
Author Benedict Beauge studied architecture in Zurich and Paris but worked mainly as a set decorator for cinema. Since 1990, Benedict has worked as a food writer in magazines and with some of the most important chefs in France (Alain Ducasse, Pierre Gagnaire, Alain Senderens, Michel Troisgros). He wrote Aventures de la Cuisine Franaise, a history of French contemporary cuisine; and Champagne, Images et Imaginaire, a cultural history of Champagne. In 1994, he created MIAM-MIAM, a monthly newsletter about taste, food and cooking which evolved into a web site: miam-miam.com in 1997. In 2005, he conducted a lecture about food writing both at the IHEGGAT (Institut des Hautes Etudes du Got, de la Gastronomie et des Arts de la Table) in Reims and at the Slow Food University for Gastronomic Sciences in Colorno (Parma /Italy).

Saunam Bhattacharjee
Assam Tea Company Saunam Bhattacharjee grew up in the tea plantations of Assam, at the foothills of the eastern Himalayas, where his family has been growing tea for four generations. Assam has the distinction of offering its own unique tea varietal to the world, Camellia assamica. Saunam came to the United States to pursue his undergraduate studies in International Business. Since then he has earned masters in Business Administration and Project Management, and also founded a tea import and distribution business, Assam Tea Company, which specializes in marketing handharvested Assamese black teas. Over the last eight years Saunams tea business, has grown to become one of the largest suppliers of specialty Indian teas to North America offering a growing selection of black, white, green, organic and naturally avored teas to specialty food grocers, tea wholesalers, tea blenders, and the food service industry.

Denise Bina
The Global Table Raised in an Air Force family in the United States and Japan, Denise developed an early love of travel, wine and food. Luckily she was able to take these personal passions and turn them into her profession. For many years she worked throughout the world in sales and marketing with some of the worlds largest food, wine and luxury hotel companies. She has served on many industry boards and spoken at conferences throughout the U.S. Several years ago she took these skills to form her own sales and marketing consultancy, The Global Table. She has worked with companies worldwide to grow their businesses through sales management, sponsorships, marketing and event planning. Clients have included companies such as La Varenne, Talon Lodge, New Zealand Winegrowers, Sedona Film Festival, and Cape of Good Hope Wine Company in conjunction with The Cheetah Conservation Fund. She is delighted to present an overview of South African wine and food with CC Africa and Brown-Forman.

Catherine Bell, CCP

Dish Magazine Catherine Bell CCP, is the editorial director of Dish a food magazine she founded in 2004 as an adjunct to her business The Epicurean Workshop a specialist cookware store, cooking school and espresso bar, which she established and owned, until recently, for seventeen years. Since its launch Dish has twice been named Magazine of the Year, Home and Food, by the NZ Magazine Publishers Association and Supreme Magazine in 2006. Catherine herself was awarded Editor of the Year, Home and Food 2007. Having trained as a cook, she is the author of two cookbooks and continues, in addition to her involvement with Dish, to run an importing company, dedicated to culinary products. Catherine travels widely for work and pleasure, writing for Dish and gaining inspiration and knowledge about food and cookery. Catherines philosophy about food and cooking is a simple one use fresh seasonal ingredients to prepare fresh, simple dishes. She is passionate about regional produce and would like to think that everyone can regularly enjoy home cooked food around a table with others.

Marcelle Bienvenu
Author Marcelle Bienvenu was born in St. Martinville, Louisiana. After graduation from the University of Southwestern Louisiana (now University of Louisiana in Lafayette, La.), she was a feature writer for The Times Piscayune, leaving in 1971 to work as a researcher and consultant for Time-Life Books, contributing to the Foods of the World; American Cooking, Creole and Acadian, and The American Wilderness; The Bayous. Bienvenu has worked as catering director and consultant, and in public relations for several restaurants including Commanders Palace, K-Pauls Louisiana Kitchen in New Orleans and Brennans of Houston. From 1981-1984, she owned and operated her own restaurant, Chez Marcelle near Lafayette, Louisiana. She has been featured in such publications as Food and Wine, Southern Living, Redbook, The New York Times, Saveur, and in several local and regional newspapers and magazines. Since 1984, she has written a weekly food column Cooking Creole for The TimesPiscayune in New Orleans. She also contributes regularly to Louisiana Cookin and Louisiana Life magazines. She lives on Bayou Teche in St. Martinville, Louisiana, with her husband, Rock Lasserre.

Raymond Blanc
Le Manoir aux Quat Saisons Born in Besanon, France, in 1949, Raymond Blanc is acknowledged as one of the nest chefs in the world. His exquisite cooking has been the major force in Britains food revolution over the last twenty one years and he is a pioneer of the organic food movement. Raymond began his career in England in 1972 as a waiter, took over the Rose Revived Restaurant when his chef became ill and never looked back. He opened his own restaurant at the age of 28, Les Quat Saisons in Oxford which achieved Michelin Star status within a year. In 1984 Raymond fullled a personal vision, creating the hotel and restaurant, Le Manoir aux Quat Saisons which is synonymous with all that is nest in gourmet dining and stylish hospitality. Le Manoir is the only hotel restaurant to have achieved and maintained Michelin Two Stars status for over 21 years.

59

Adam Borden

Scott Boswell

Dana Bowen

Tom Parker Bowles

Dickie Brennan

Ralph Brennan

Adam Borden
Bradmer Foods, LLC Adam Borden is the founder and Managing Director of Bradmer Foods, a venture capital rm that invests in and develops emerging specialty and organic food manufacturers and retailers. Bradmer Foods currently has two portfolio companies: Organic To Go, a West Coast organic catering and retail operation, and Charles Chocolates, a San Francisco area boutique chocolatier on whose board of directors Adam serves. He previously worked as the Marketing and E-Commerce Manager for Petrossian, the Paris-based caviar and luxury food importer and distributor, where he co-managed the direct-toconsumer business and overall marketing for the rm. At the same time, he served on the James Beard Foundation Programming Committee, organizing many fundraising dinners with chefs from across the country. Adam has an MBA from the University of Michigans Ross School of Business and a BA in art history from Wesleyan University.

Dana Bowen
Saveur Before joining Saveur in April 2007, Dana Bowen was a freelance food and travel writer who contributed regularly to the New York Times, writing biweekly $25 and Under restaurant reviews and reporting on topics as diverse as Southern barbecue pits, the Fulton Fish market, organic baby food and urban beekeepers. Her writing has also appeared in such magazines as Martha Stewart Living, Food & Wine, Real Simple, O, Cookie and Edible Brooklyn. Bowen, who has lived in Italy and has co-written and edited Italian guidebooks for Frommers, co-authored The Da Fiore Cookbook: Recipes from Venices Best Restaurant (Morrow) with Damiano Martin, son of the Michelin-starred chef Mara Martin.

Dickie Brennan
Dickie Brennan and Company As part of the famed New Orleans restaurant family, Dickie Brennan has spent his life in the hospitality eld. He began at family owned, Commanders Palace under Paul Prudhomme, and went on to apprentice at Delmonicos restaurant in Mexico City and at An American Place in New York City under famed Chef Larry Forgione. Dickie later cooked in some of Paris most famous restaurants. After returning home, he opened Palace Caf with his family, and following its rst year of operation became Executive ChefDickie remains the only family member to have held this position. While Executive Chef, Palace Caf won many awards including Esquire Magazines Best New Restaurant. In 1998, with sister Lauren Brennan Brower and business partner, Steve Pettus, he opened Dickie Brennans Steakhouse. In 2002, Dickie released his rst cookbook, Palace Caf: The Flavor of New Orleans. And just a few years later they opened Bourbon House Seafood and Oyster Bar. Both restaurants have since received national acclaim. Dickie is planning to open a restaurant in Baton Rouge fall 2008.

Tom Parker Bowles

The Mail on Sunday Tom Parker Bowles writes a weekly food column for The Mail on Sunday and a monthly food column for Tatler magazine. He is as one of the presenters of Market Kitchen, a daily television show that focuses on seasonal, local food. He is the author of two books E is for Eating; An Alphabet of Greed and The Year of Eating Dangerously (St Martins Press). He is currently working on Food Britannia- A Voyage through the British and their Food.

Scott Boswell
Stella! Restaurant Scott Boswells star is rising with a rather loud elegance that is all his own. The Louisiana native and chef/owner of New Orleans hottest restaurant, Stella! has a vision of bringing his globally inspired avors to markets where theyll be fully appreciated. My international experience has allowed me to create a style that captures the elegance of French, the simplicity of Italian combined with Asian accents and bold Creole avors, Boswell explains his unique approach. My travels and explorations have added important layers to my culinary repertoire. A graduate of the Culinary Institute of America at Hyde Park, Boswell initiated his career with Chef Kevin Graham in his beloved home town before embarking on a best-of-Europe search where he credits Chef Pascal Morel in Salon de Provence, France with his foundational techniques. His work at Stella! along with his international experience and reputation has given him a global platform with opportunities on the horizon that will allow his creativity to reach greater heights. Scott Boswell is all about food that shouts with a uniquely global voice.

Ralph Brennan
The Ralph Brennan Restaurant Group Ralph Brennan entered the family business in the early 1980s after a successful stint as a Certied Public Accountant with Price Waterhouse & Company. One of eight third generation cousins actively involved in the restaurant industry today, Ralph Brennan and his cousins run twelve New Orleans-style restaurants, nine of which are located in New Orleans. Ralph Brennan is the owner and operator of Red Fish Grill and BACCO in the New Orleans French Quarter, Ralphs on the Park in Mid-City New Orleans, and the Jazz Kitchen located in the Downtown Disney District at the DISNEYLAND Resort. Ralph is a co-owner of Mr. Bs Bistro, Commanders Palace and Brennans of Houston. A food service industry advocate, Ralph Brennan served as the 1995-1996 Chairman and President of the National Restaurant Association (NRA). In 1997, The International Foodservice Manufacturers Association honored Ralph Brennan with its highest honor, the prestigious Gold Plate Operator of the Year Award. In 2005, The National Restaurant Associations Education Foundation inducted Ralph into its College of Diplomates for his commitment to education.

60

Antoinette Bruno

Charles Campion

Timmy Cheramie

JoAnn Clevenger

Edna Cochez

Neil Coletta

Antoinette Bruno
StarChefs.com Antoinette Bruno brings a decade of foodservice experience to StarChefs.com, the rst online food magazine launched in 1995. As CEO, Antoinette grew website trafc to from 750,000 to 10 million page-views/month, and the content library from 4,000 to 25,000 pages. StarChefs. com achieves enviable search engine placement for all things culinary and has become the most inuential destination for original culinary content on the web. Its JobFinder is the premier online job board for the hospitality industry. Antoinette travels extensively throughout the world to meet leading chefs and taste their food to bring StarChefs audience a rst-hand perspective on the top chefs. Recognizing a need in the industry for professional recognition, Antoinette created the Rising Stars Awards recognizing up-and-coming culinary talent and the annual StarChefs.com International Chefs Congress, a collaborative forum for 1500 chefs to share their knowledge and experiment with new techniques in New York City. Antoinette attended the Chefs Program at the Ritz Escofer in Paris and earned her MBA from Harvard Business School and post-graduate degree from the London School of Economics.

Timmy Cheramie
Hauser Group Timmy Cheramie is a fourth generation shrimper whose rst language is Cajun French. His shrimp boat was handed down to him through the generations of his family and he and his 8-year old son can imagine no other profession but being that of a shrimper. Timmy has made several public appearances to educate consumers on the life of a shrimper including Southern Progress and most recently on The Emeril Show. His knowledge and expertise in catching wild shrimp, preparing it, cooking it and ultimately devouring it is matched by none!

Edna Cochez
Bistro Express Starting at 18 years of age, she apprenticed at a long-standing French restaurant in Panama City before going off to the University of the South in Sewanee, TN in 1994. She then returned to Panama, her native country, and decided to attend culinary school. In 2003 she started a company with three other partners, Bistro Express, which was the main food purveyor for a large company with more than 2000 employees. While doing this, the companys product line expanded to offer catering services and wholesaling of pastries and desserts for coffee shops around Panama City. Her culinary expertise extends from artisan bread baking to Indian cuisine, both of which she teaches at a local cooking school. She has also been guest chef at several culinary festivals and was named one of the ve young chefs of the new generation in Panama. In her free time, she writes for one of the most circulated papers in Panama City, develops recipes and foodservice solutions for her wholesale business clients, and is a consultant for several restaurants in the city.

JoAnn Clevenger
Upperline Restaurant JoAnn Clevengers appreciation for classic New Orleans cuisine is deeply rooted in her central Louisiana upbringing where she learned to embrace the foods of her Southern ancestry. Her fondness for local New Orleans art stems from her years as a French Quarter bohemian in the late 1950s. From that amalgamation Upperline Restaurant was born in 1983. JoAnn, the consummate hostess, is known for her vibrant and eclectic personality, full of genuine hospitality and Southern charm. As a sought after costume designer, she is keenly aware that rst impressions and presentation are signicant in the overall dining experience. JoAnn has garnered much local and national praise for her inspired mixture of art and food, as well as the high standard of service one has come to expect while dining at Upperline. Upperline has been a fervent xture in the New Orleans community for 25 years, serving classic New Orleans food with adventure to a diverse mix of loyal locals and traveling foodies.

Neil L. Coletta
Culinary Historian Neil Coletta is currently nishing a Master of Liberal Arts in Gastronomy at Boston University. He received a Bachelor of Arts in Literature and Film Studies from Antioch College. This is his rst presentation at an IACP conference.

Charles Campion
The London Evening Standard Charles Campion has written about food and restaurants in The London Evening Standard for over a decade. He is a past winner of the Glenddich Restaurant Writer of the Year Award. He is the author of an annual Guide to London Restaurants and has written several cookery books ranging from the Real Greek at Home to a book on barbecuing called Food from Fire. He also appears on various BBC television programs in his role as an expert food critic.

61

Sue Conley

Robert Danhi, CCE, CCE, CHE, CCP

Cate Davis

Sandra Day

Robert Del Grande

Anne Dolamore

Sue Conley
Cowgirl Creamery Born and raised in Washington, DC, Sue Conley moved to San Francisco just after college where she became immersed in the California food culture of the early 80s. In 1989, Sue moved to beautiful Point Reyes where she met Ellen Straus and her son Albert who were planning the rst organic dairy in California. The project so inspired her that she sold her shares in her busy Berkeley restaurant, Bettes Diner, and started the Tomales Bay Foods, a company designed to promote and distribute cheeses from small producers on the Marin-Sonoma coast. In 1997, Sue and her business partner, Peggy Smith, developed an old barn building in downtown Point Reyes Station into a regional market place called Tomales Bay Foods. The barn is home to the Cowgirl Creamery, where Sue heads up production of organic cheeses. Cowgirl Creamery operates three artisan cheese shops in San Francisco, Point Reyes Station and Washington D.C., and is currently building a new creamery, fteen miles east of Point Reyes Station in Petaluma, California.

Cate Davis
CC Africa Cate was born in Louisiana with a wooden spoon rather than a silver one in her mouth. At about two years old she was taught to cook and garden by her Grandmother to keep her occupied away from her older and rougher siblings. This inspired her love of food from the ground up and awakened a desire in her to pass this organic knowledge on to others. She has cooked in New Orleans, New York, Europe, California and now Africa. For the past seven years Cate has been the Group Training Chef for CC Africa. She has been teaching world-class African foods with a European/American feel in order to captivate guests from all over the world. She is adept at balancing the avors of the African continent for the uninitiated palates of the West so they are not intimated. Cate is thrilled to serve as a Culinary Ambassador from Africa to her beloved New Orleans home

Robert Del Grande

Schiller-Del Grande Restaurant Group Robert Del Grande is executive chef and owner of Cafe Annie and partner in the Schiller-Del Grande Restaurant Group. He received his undergraduate degree in Biology and Chemistry from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside. He joined Cafe Annie in 1981 and was instrumental in the development of Southwest Cooking in America. He won the James Beard Award for Best Chef in the Southwest, has received the prestigious Silver Spoon Award from Food Arts, and has been inducted into the Whos Who in American Cooking. Cafe Annie has been featured in many national publications including Food & Wine, Food Arts, Saveur, Gourmet and Bon Apptit. Robert is one of the founding partners of Cafe Express and Taco Milagro. In January 2008, Robert opened The Grove in downtown Houston. In addition to restaurants, Robert has also done ideation & food concept work for several national restaurant chains. He is married to Mimi Del Grande, the managing director of Cafe Annie and partner in the Schiller Del Grande Restaurant Group.

Sandra Day
Food Editor Food writer and stylist Sandra Day never misses an opportunity to explore the food trails of her native Louisiana and the rest of the world. The Culinary Trust awarded her the Harry A. Bell Grant in 2006 to research her book about meat markets and plate lunches in Cajun country. Formerly a staff food editor for Southern Living, Better Homes and Gardens, and the New Orleans Times-Picayune, she now works independently and consults on projects such as the Louisiana Culinary Trails. She has edited and styled numerous Louisiana cookbooks, including Tabasco: An Illustrated History and Chef Paul Prudhommes Louisiana Kitchen. She worked as a consultant and chef in Zurich, Switzerland, to open a Cajun restaurant in one of the citys leading hotels. She lives in Lafayette, in the heart of Cajun country, where she is working on her book.

Robert Danhi, CCE, CCE, CHE, CCP

Culinary Instructor Robert Danhi, CCE, CCE, CHE, CCP, is an expert in the cuisines of Southeast Asia. Specializing in Malaysia, Singapore, Thailand and Vietnam and currently authoring a book entitled The Flavors of Southeast Asia an adventure in how to cook the foods of Thailand, Vietnam, Malaysia & Singapore; release date of October 2008. Chef Danhi graduated from the Culinary Institute of America, and later returned as a Chef Instructor for several years. An educator at heart, Chef Danhi also held the position of Executive Chef/Director of Education of the CSCA in Los Angeles, and continues teaching at the CIA and other schools around the globe. Two decades in restaurants from Hawaii to New York, and the Executive Chef of Two Chefs on a Roll, a custom food manufacturer; Robert now leads Chef Danhi & Co. Consulting based in Los Angeles California who partners with educational organizations, food manufacturers, restaurant chains and professional associations. Their principle partners include the CIA, Wing Hing Foods, Lee Kum Kee, 7 Paths, PF Changs, Sunkist, and The Produce Marketing Association.
62

Anne Dolamore
Grub Street Publishing Anne Dolamore is a food writer, food campaigner and co-proprietor of independent publisher Grub Street, the International Cookbook Publisher of the Year in 2000. She was Chair of the Guild of Food Writers, presently chairs Sustain the alliance for better food and farming and sits on the mayors London Food Board which is responsible for framing the capitols food strategy. Her Essential Olive Oil Companion and Buyers Guide to Olive Oil have sold world-wide and been translated into Japanese, Dutch and Danish.

Steve Dolinsky

Crescent Dragonwagon

Nathalie Dupree, CCP

John T. Edge

Lisa Ekus-Saffer

Kathleen Flinn

Steve Dolinsky
ABC 7 Chicago Steve Dolinsky is the Food Reporter for ABC 7 Chicago. Three times each week, he produces and reports on food stories focusing on anything from Russian food to Italian ice. From 1995 - 2003, he was Executive Producer and Host of Good Eating on CLTV, the Tribunes 24-hour newschannel. Dolinsky is also host of The Hungry Hound Radio Show, a live, weekly, one-hour call-in program on WCKG-FM (105.9) in Chicago. He has also been a Food Correspondent for Public Radio Internationals The World and WBEZ-FM, Chicagos Public Radio station. He has garnered 12 James Beard Awards for his TV and radio work over the past decade. In 2002, Dolinsky founded Culinary Communications, a media training business focusing on the food industry outside of Chicago.

Nathalie Dupree, CCP

Cookbook Author Nathalie Dupree is the author of ten cookbooks, eight of which are hard backs, selling over half a million copies, and host of three hundred television shows, which have aired on PBS, The Learning Channel and The Food Network for over fteen years. She is a two-term past President of the IACP as well as a founding member. Nathalie, as she is known to her fans, has won innumerable awards for her work, including two James Beard Awards. She is most famous for her approachability and understanding of Southern cooking, having started the New Southern Cooking movement now found in many restaurants throughout the South. She has been Chef of three restaurants, one in Majorca, Spain, one in Social Circle, Georgia, and one in Richmond, Virginia. She was the Director of Richs Cooking School, a full participation cooking school in Atlanta, and stopped counting at 10,000 students. Numerous students of hers now own restaurants, catering or other food businesses, and have written their own cookbooks. Married to author Jack Bass, she lives in Charleston, South Carolina.

Lisa Ekus-Saffer
The Lisa Ekus Group, LLC Lisa Ekus-Saffer is the founder and president of The Lisa Ekus Group, LLC, a full-service public relations rm and literary agency in Hateld, Massachusetts. Located in a renovated farmhouse, The Lisa Ekus Group has more than 25 years experience representing a diversied selection of cookbooks, restaurants, food personalities, and food products to the media. In 2000, Lisa began offering personalized, detailed-oriented literary services to veteran authors and newcomers alike. Her agency now represents more than 100 authors and numerous leading publishers. Lisa is also an experienced media trainer and holds regular seminars in her professional kitchen. The training which was featured on NPRs All Things Considered (September 2000) helps culinary professionals improve their media presentation and interviewing skills. Lisa is deeply committed to volunteerism and donates her time to a number of nonprot organizations. She sees food as the common denominator that brings family and friends together and sits down for dinner as often as possible with her husband and three children. Last but not least, she also is the proud owner of more than 6,000 cookbooks.

Crescent Dragonwagon
Cookbook Author Crescent Dragonwagon is the James BeardAward winning author of 40-some books. Her titles include cookbooks (like THE CORNBREAD GOSPELS, published in 2007), childrens books (like the Coretta Scott King Award-winning Half a Mon and One Whole Star), and ction (like the New York Times Notable The Year it Rained). Her magazine articles have also crossed genres: again, culinary (Relish, Bon Appetit, Fine Cooking), popular (Cosmopolitan, McCalls), and literary (North American Review, New York Times Book Review). She developed the Fearless WritingTM Workshop, which she has taught at IACP and many other venues worldwide; she is a muchpublished poet and has collaborated on video, live theater, storytelling, and other performance projects with the late playwright Paul Zindel, lmmaker David Koff, and musician Bill Haymes. After having lived in the South for 33 years, she returned to the Vermont family farm where she spent summers as a girl. There, she writes, cooks, gardens ardently, and plays with her cats.

John T. Edge
Southern Foodways Alliance John T Edge is director of the Southern Foodways Alliance at the University of Mississippi. He is author of a four-book series on iconic American foods. Book three in that series is Hamburgers and Fries: An American Story. Edge is a contributing editor at Gourmet and a contributing writer at the Oxford American. He writes a column for the Atlanta JournalConstitutions series, Saving Southern Food. His most recent books include Cornbread Nation 4: The Best of Southern Food Writing, for which he served as general editor; The New Encyclopedia of Southern Culture, for which he served as a volume editor; and Southern Belly: The Ultimate Food Lovers Companion to the South, newly updated and expanded and now in paperback.

Kathleen Flinn
Author Kathleen Flinn is the author of The Sharper Your Knife, the Less You Cry: Love, Laughter and Tears at the Worlds Most Famous Cooking School (Viking/Penguin), a memoir with recipes about her experiences at the famed Le Cordon Bleu in Paris. A long-time journalist, Flinn also worked for Microsoft, rst as the inaugural restaurants/ food producer for the Sidewalk.com series of city guides, and later as the head of editorial for MSN in the United Kingdom, based in London. Her work has appeared in the Chicago Sun-Times, Smithsonian, Mens Fitness, USA Weekend, and Canadas The Globe and Mail among many other publications in the U.S. and United Kingdom. She has a journalism degree from Columbia College in Chicago, dabbled in post-graduate studies at the London School of Economics, and earned a diploma de cuisine from Le Cordon Bleu in Paris. She and her husband divide their time between Seattle and Anna Maria Island, Florida. She is Vice Chair of the Food Writers, Editors, and Publishers section of IACP.
63

John Folse, CEC, AAC

Matthew Fort

Lorin Gaudin

Sara Kate GillinghamRyan

Darra Goldstein

Barbara Haber

John Folse, CEC, AAC

Chef John Folse and Company Chef John Folse & Company Manufacturing, in operation since 1991, is one of the few chefowned food manufacturing companies in America producing custom manufactured foods for the retail and food service industry. Other divisions include the Bakery, Lattes Landing Restaurant, Bittersweet Plantation Dairy, and Chef John Folse & Company Publishing, which has published his eight cookbooks. He hosts an international television series and a radio cooking talk show, and is the cofounder and namesake of the culinary institute at Nicholls State University, dedicated to the preservation of Louisianas culinary and cultural heritage. Chef Folse has received numerous accolades including being named National Chef of the Year by the American Culinary Federation (ACF) and Louisiana Restaurateur of the Year by the Louisiana Restaurant Association. He is a recipient of the Silver Spoon Award, the Antonin Carme Medal, and was inducted into the National Restaurant Association (NRA) College of Diplomats in 2006. He is a past president of ACF, the immediate past president of Research Chefs Association (RCA), and a two-term past chairman of Distinguished Restaurants of North America (DiRoNA).

2008. Recent television series include Greatest Dishes in the World (Sky; 2005); The Foragers Field Guide (ITV; 2005) and The Great British Menu (BBC2; 2006, 2008), and he co-presents Market Kitchen (UKTVFood) with Tom Parker Bowles.

Darra Goldstein
Food Historian Darra Goldstein is Francis Christopher Oakley Third Century Professor of Russian at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture. She is also the author of four cookbooks: A Taste of Russia (nominated for a Tastemaker Award), The Georgian Feast (winner of the 1994 IACP Julia Child Award for Cookbook of the Year), The Winter Vegetarian, and Baking Boot Camp at the CIA. She has consulted for the Council of Europe as part of an international group exploring ways in which food can be used to promote tolerance and diversity, and under her editorship the volume Culinary Cultures of Europe: Identity, Diversity and Dialogue was published in 2005. Goldstein has also consulted for the Russian Tea Room and Firebird restaurants in New York and served on the Board of Directors of the IACP. She is currently Food Editor of Russian Life magazine and the series editor of California Studies in Food and Culture (University of California Press), a book series that seeks to broaden the audience for serious scholarship in food studies.

Lorin Gaudin
Radio Show Host Lorin Gaudin thinks, cooks, eats and writes about food, drink, culinary history, restaurants, dining and culture. She is the host of her own weekend radio show, All Over Food, on The New 99.5FM WRNO (www.thenew995fm.com), covering New Orleans food, restaurants and dining scene and a contributing editor for Culinary Concierge Magazines New Orleans, Emerald Coast Florida and Dallas editions. Lorin appears weekly as a food and dining reporter on Steppin Out, WYESTV, Channel 12, sits on the on the Advisory Board of the Museum of the American Cocktail and is Board Secretary for The New Orleans Culinary and Cultural Preservation Society which produces the annual event, Tales of the Cocktail. She is a daily contributor to www.emerils.com, and a contributor to The New York Post.

Sara Kate Gillingham-Ryan

Food writer Sara Kate Gillingham-Ryan is a freelancer food writer based in New York City. She is the founder and editor of Apartment Therapy: The Kitchen, a popular weblog that seeks to connect people to the resources and inspiration they need in order to use their kitchens more. The Kitchen is one of several sites under the Apartment Therapy umbrella, a network of blogs with close to a million unique visitors per month. The content on The Kitchen is only interested in the act of cooking and everything that surrounds it: where we buy our food, where it is grown, how we set our tables, and the rituals and traditions we have around our food. In addition to her online work, she writes nationally syndicated food articles for Tribune Media. Her writing and recipe development work has also appeared in magazines like Food & Wine and Muscle & Fitness. She is most recently the author of The Greyston Bakery Cookbook: More Than 80 Recipes to Inspire the Way You Cook and Live (Rodale, 2007).

Barbara Haber
Culinary Historian Barbara Haber, culinary historian, served as curator of books at the Schlesinger Library at Harvard University where she developed a major collection of over 16,000 volumes on cooking and food. She is the author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals and served as senior advisory editor and contributed entries on culinary history to the Oxford Encyclopedia of Food and Drink in America. Her leadership roles in the IACP include serving on the boards of both the Culinary Trust and the organizations governing board. Currently, she serves on the Awards Committee of the James Beard Foundation, curates their Beard on Books speakers series, and is on the board of Spoons Across America, a source for childrens culinary education. She was elected to the James Beard Foundations Whos Who in American Food and Beverages and received the M.F.K. Fisher Award from Les Dames dEscofer.

Matthew Fort
The Guardian Newspaper Matthew Forts food writing career began in 1986 when he began a column about food in the Financial Times Saturday Review. In 1989 he became Food & Drink Editor of The Guardian, a position he still holds. Since then he has reviewed restaurants and written about them for a wide variety of British, American and French publications. He was Glenddich Food Writer of the Year and Restaurateurs Writer of the Year in 1991, Glenddich Restaurant Writer of the Year in 1992, and Glenddich Cookery Writer of the Year in 2005. In 1998 he published Rhubarb & Black Pudding (Fourth Estate), a book about the Michelin-starred chef, Paul Heathcote. His second book, Eating Up Italy (Fourth Estate), was the Guild of Food Writers Book of the Year in 2005. His new book, Sweet Honey, Bitter Lemons (Ebury Press), a food portrait, is due out in April,

64

Ted Hall

Rebecca Hawkins, Ph.D.

Bill Haymes

Mary Lou Heiss

Mark Hix

Lauraine Jacobs, CCP

Ted Hall
Long Meadow Ranch Ted Hall is an entrepreneur, business leader and general partner of Long Meadow Ranch, an innovative diversied organic farm in the Napa Valley producing grapes, olives, vegetables, eggs, and Highland beef. He is president of the related Long Meadow Ranch Winery, producing ultra premium wine and extra virgin olive oil. Presently he is managing director of Mayacamas Associates, his consulting rm which provides strategic advice to selected clients. He also serves as a director of Dolby Laboratories, Inc. and a director of Williams-Sonoma, Inc. Ted served as a senior partner of the leading global consulting rm, McKinsey & Company, during a 27-year career and has spoken and written in many world forums on the nature of the evolving global economy. He is a member of the Board of Visitors and Fellows of the Department of Enology and Viticulture at the University of California at Davis. He is also a director the American Highland Cattle Association, president of the Highland Cattle Foundation, and an advisory board member of the Land Trust of Napa County.

completed a programme of work for four of the UKs leading contract catering businesses. Rebecca is also a Research and Consultancy Fellow within the Department of Hospitality Leisure and Tourism Management at Oxford Brookes University.

Mark Hix
Ivy and Caprice Restaurants, London Chef Director of Londons Ivy and Caprice restaurants for nearly two decades, Mark Hix also writes an award winning recipe column for the Independent newspaper. He has published a succession of cookery books ranging from Fish etc! to British Regional Food which won a special commendation at the Andre Simon award. He is a past winner of the Glenddich Best Newspaper Cookery Writer of the Year Award. Mark recently took part in the BBCs Great British Menu television programme and as one of the three nalists, took both his famous Stargazy Pie and Perry Jelly to Paris to cook for the British Ambassadors banquet.

Bill Haymes
Singer/songwriter Bill Haymes is a singer-songwriter based in Nashville, Tennessee. His recorded albums include Brave New World, Out into the Light, and Anima/Ocean (all available from www.cdbaby. com/billhaymes); he has appeared on A Prairie Home Companion and River City Folk as well as at such clubs as the Bluebird Cafe, Nashville TN, and the Ice House, Pasadena CA. A vetime mainstage performer at the Kerrville Folk Festival, he has taught songwriting throughout the country, often under the auspices of various Artist-in-Education programs. He spends part of each year in France and is valiantly attempting to improve his conversational French. A longtime friend and collaborator with Crescent Dragonwagon on many projects, they have shared countless meals over the years (which she has cooked, and from which he has cleaned up).

Lauraine Jacobs, CCP

Cuisine Magazine Lauraine Jacobs is an award winning food writer and Food Editor of New Zealands leading food, wine and good living publication, Cuisine Magazine, voted Best Food Magazine at the World Food Media Awards in 2007. She writes food features, restaurant reviews, and food and travel stories. She is respected world-wide in culinary circles for her knowledge of food and wine trends. Charlie Trotter has called her the high priestess of the international food and wine scene. She has extensive knowledge of New Zealand wine regions through her writing of the annual guide, Cuisine Wine Country. She was a member of the New Zealand Governments Taskforce for the food and beverage industry 2006/2006, and is a Food and Wine Ambassador for New Zealand Trade & Enterprises Taste New Zealand programme for media and trade in North America. She is the author of several cookbooks, the latest being The Condent Cook (Random House NZ 2006), a collection of her best recipes. Lauraine is a Past President of IACP, resides in Auckland, New Zealand, travels extensively and is passionate about her leisure pursuits, wine and golf.

Rebecca Hawkins, Ph.D.

Oxford Brookes University Over the last 15 years, Rebecca Hawkins has worked to deliver sustainable development solutions for hospitality and tourism businesses. Rebecca specializes in developing strategies for organizations that seek to use local culture, heritage or natural environment to attract tourists and stimulate economic growth while protecting the destinations essential assets. Rebecca was one of the main drivers behind the development of the Guidelines for Sustainable Tourism Practice promoted by the Federation of Tour Operators. She has also been involved in a wide range of other initiatives, including the development of an environmental benchmarking tool for hotels, recommendations for the development of an England-wide sustainable tourism certication programme, recommendations on an environmental benchmarking initiative for higher education establishments, and the development of best practice guidance for the industry on a wide range of environmental topics. Rebecca has a considerable interest in food and has recently

Mary Lou Heiss

Cooks Shop Here Mary Lou Heiss is an adventurous tea trekker, freelance food and travel writer and specialty food retailer with a deep respect for and passionate interest in artisan food products, traditional foods and the history and evolution of food and cooking in world cuisines. She is the author of Green Tea: 50 Hot Drinks, Cool Quenchers and Sweet and Savory Dishes and the co-author with Robert J. Heiss of The Story of Tea: A Cultural History and Drinking Guide and Hot Drinks: Cider, Coffee, Tea, Hot Chocolate, Spiced Punch, Spirits. An avid photographer, Mary Lou captured all of the on-location images taken in China and Japan that are prominently featured in The Story of Tea. Along with her husband Robert she is a co-owner of Cooks Shop Here a specialty foods shop that they established in 1974 in Northampton, MA, and their newly launched tea-only website, www.TeaTrekker.com. In 2007 Gourmet News Magazine presented Cooks Shop Here with industry recognition with a Leadership Award for food education and the promotion of traditional foods, unique cuisines and distinctive cultures.

65

Jorge Jurado

Stephen A. Kalil, CEC, CRC

Cathy Kaufman

Kristine Kidd

Dena Strum Klein

Shawn LaPean

Jorge Jurado
Artisan Chef Chef Jurado was born and raised in the province of Chiriqui in Panama where he started very early his career in cuisine at the Hotel Bambito. From there he moved to several other venues including Contadora Resort in the Pearl Islands, Ma Cuisine, and Alessandria Catering in Panama City. Chef Jurado won rst place in La Toque dOr culinary competition in 2000 and best Dessert during the International Chefs Congress in Costa Rica in the same year. In 2003 he was chosen as one of the Chefs of the Americas for the national airline Copa, and in 2004 developed 20 New Panamanian recipes for Nestles La Toque dOr Cookbook. Chef Jurado owns Artisan Chef, a catering company that specializes in artisanal products, showcasing breads, pastries, and Panamanian cuisine with a global touch. He also teaches Panamanian cooking and Advanced Cooking techniques at the Academia de Artes Culinarias in Panama.

Cathy Kaufman
Institute of Culinary Education Cathy Kaufman is a culinary historian and private chef. She has taught at New Yorks Institute of Culinary Education since 1995, specializing in hands-on classes evoking foods from ancient Mesopotamian stews to the haute cuisine of Carme. She is the author of Cooking in Ancient Civilizations (2006) and is currently working on a history of the dining room. She was a senior editor of the Oxford Encyclopedia of Food and Drink in America (2004) and has contributed to other culinary encyclopedias, Gastronomica, and the Oxford Symposium on Food and Cookery. She has consulted on historical dining to Sothebys Institute of Art, the Italian Cultural Foundation of America, the National Arts Club, and the Merchants House Museum. Kaufman has been the chairperson of the Culinary Historians of New York since 2003, where she created the bi-annual Amelia Award, honoring excellence in culinary history, and an annual stipend supporting independent scholarship. She is the incoming Secretary of The Culinary Trust, and is a ofcer of The American Friends of the Oxford Symposium. She was elected to Les Dames dEscofer in 2005.

Dena Strum Klein

Family Features Editorial Syndicate As president of Family Features Editorial Syndicate, Klein helps Fortune 500 companies, agencies and associations reach millions with their consumer messages through print and online media nationwide. She also oversees programs that provide content solutions for community and suburban media outlets across the country. Leading a group of marketing and media relations professionals, Klein directs efforts that incorporate traditional PR practices with new consumer communication channels and tactics. Klein is currently managing initiatives designed to deliver meaningful placement of consumer-focused cause marketing messages in local media throughout the U.S.

Shawn LaPean
University of California Shawn LaPean entered the collegiate dining market in 1987 at San Diego State University and has worked at a total of four university food services. He is currently the director of Cal Dining at the University of California, Berkeley. Cal Dinings focus is to combine culinary excellence and corporate social responsibility within the framework of a residential living/learning environment. Cal Dining is the rst and only organic certied university food service in the nation and manages the only green business certied buildings on UC, Berkeleys campus. Shawn has been involved in the creation of over 70 national, manufacturer or propriety branded concept placements throughout his entire food services career. He is considered a leader in college food service brand building, marketing and public relations strategies. Shawn serves on many food manufacturer advisory boards including General Mills, Basic American Foods, and the American Egg Board. He is heavily involved with NACUFS, the National Association for College & University Food Services, most notably as a past regional president, twice a regional conference chair, and is currently chair of the 2010 NACUFS national conference.

Stephen A. Kalil, CEC, CRC

Frito Lay Chef and Culinologist Stephen A. Kalil, CEC, CRC, brings more than 20 years of experience and leadership to the food development industry. He has led operations and menu development for major foodservice companies such as Chilis Grill & Bar, The Cheesecake Factory Corporation, The Grand Lux Caf, and Steves Backroom. Stephens extensive knowledge of the restaurant and product development industries, along with his expertise in operations and menu development, are what allow him to consistently develop exciting and protable menus designed for the American table. Stephen currently serves on the Board of Directors as the president of the Research Chefs Association (RCA), a professional organization of nearly 2,500 members who work in the food product development industry. He is also a member of the American Culinary Federation (ACF). He has been featured on the Food Networks Unwrapped, is regularly featured in industry publications such as Culinology, Flavor and the Menu and Prepared Foods magazines, and presents at major industry events on the topics of Culinology and food product development.

Kristine Kidd
Bon Apptit Magazine Kristine began her food career apprenticing in a New England restaurant, followed by working as a chef in Vermont country inns and Washington D.C. and Los Angeles restaurants. Next, she ran a successful catering business in Southern California and taught at UCLA and many Los Angeles cooking schools. When an opening appeared at Bon Apptit magazine, she was ready to move on to new challenges. Kristine has been with Bon Apptit twenty-ve years, and has been Food Editor for twenty of those years. At Bon Apptit, Kristine is responsible for all the food presented in the magazine. When time permits, she develops feature and cover recipes for the magazine as well. Working as an author, Kristine has written Cookies and Biscotti, Gifts from the Kitchen, and Thanksgiving for the Williams-Sonoma Kitchen Library series, Risotto, for the Williams-Sonoma Pasta Collection and After Dinner for the Williams-Sonoma Lifestyles series. For ve years, Kristine was on the Board of Directors for IACP, International Association of Culinary Professionals, and has been a judge for the Julia Child Cookbook Awards.

66

Rachel Laudan, Ph.D.

Ed Levine

Donald Link

Thomas D. Lisicki

Catherine Newstadt Makk

Ti Adelaide Martin

Rachel Laudan, Ph.D.

Food Historian Rachel Laudan acquired a passion for good food during her childhood on an English farm. Following her Ph.D. from the University of London, she pursued a career as a science historian, publishing three books and over a hundred articles on history and philosophy of science. At the University of Hawaii she brought together her passions for gastronomy, history and philosophy. The Food of Paradise, her essays exploring how three diasporas had combined to create Local Food, the grass-roots fusion cuisine of Hawaii, won the 1996 Julia Child/ Jane Grigson Prize. A decade ago, Rachel moved to Mexico and embarked on a second career as a free-lance culinary commentator. She has published in Scientic American, the Los Angeles Times, Gastronomica, Saveur and other periodicals on topics ranging from the virtues of fast food, the problems of authenticity, the birth of modern cuisine, and why its no accident that Mexican mole tastes like Indian curry. In 2005 she was Scholar-in-Residence at the Dallas meetings of the International Association of Culinary Professionals.

Donald Link
Herbsaint and Cochon In the Spring of 2006, following six months of delays due to Hurricane Katrina, Chef Link opened Cochon. Opening Cochon has been a lifelong dream for Chef Link, who grew up in Louisianas Cajun Country beside his grandparents in their home. Keeping true to these roots, Link will keep Cochon an authentic Cajun and Southern style restaurant featuring the foods and cooking techniques he grew up preparing and eating. This year (2007) the world-renowned culinary organization The James Beard Foundation named Chef Link the: Best Chef: South (Links second nomination for Best Chef: South) and Cochon was nominated as Best New Restaurant: Cochon-- co/owned by Stephen Stryjewski. The James Beard Foundation award and nomination culminates a string of awards and accolades Chef Link has received since opening Herbsaint Restaurant in 2000 including but not limited to being listed as one of the top ten restaurants in New Orleans by the Times-Picayune; featured in the Americas Top 50 Restaurants Gourmet Magazine in 2006; numerous accolades from the New York Times; and bestowed the honor by New Orleans Magazine for Best Chef of 2002.

Catherine Newstadt Makk

Gourmet Magazine In her role as the Executive Director of Marketing for Gourmet magazine, Catherine Makk has the distinct pleasure of bringing the Magazine of Good Living to life for advertising clients and consumers, alike. She previously served as the magazines Marketing Director since joining Gourmet in June 2003. At Gourmet, Ms. Makk is responsible for developing and implementing strategic research platforms for advertising partners across all consumer categories, with an emphasis on travel. She also develops sales positioning and materials for the advertising sales staff and spearheads circulation partnership initiatives for key advertising clients. Before her stint at Gourmet, Ms. Makk also served as Associate Sales Development Director at Teen People and the Marketing Director at GQ. Prior to her tenure in the magazine industry, Ms. Makk worked at Ogilvy & Mather, as well as Lowe and Partners, in media planning. She holds a BA in English from Tulane University.

Ti Adelaide Martin
Commanders Palace Family of Restaurants Ti attended Southern Methodist University in Dallas and then earned her MBA at Tulane University in New Orleans. Ti co-founded Palace Caf with cousins Dickie Brennan and Brad Brennan in 1997 and Caf Adelaide and The Swizzle Stick Bar with her cousin Lally Brennan in 2003. Palace Caf was rated one of the Top 10 new restaurants in America by Esquire Magazine. We may hold the key to Commanders Palace, but it really belongs to New Orleans. It is an all consuming passion day in and day out to make New Orleans proud of Commanders Palace and to make it one of the very best restaurants in America, explains Ti. She has penned three books including James Beard Foundation nominated Commanders Kitchen, which she co-authored with former Commanders Palace Executive Chef Jamie Shannon. Ti also coauthored In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks released in October 2007 with cousin Lally Brennan. Also look for Commanders Wild Side, inspired by Executive Chef Tory McPhails Off the Menu television series, in autumn 2008.

Ed Levine
Seriouseats.com Author, producer, radio and television personality, and frequent New York Times contributor Ed Levine, founded Seriouseats.com in December of 2006. The fast-growing web site is a unique combination of blogs, video, social network, and communitycreated food content, all put together by some of the biggest names in food and new media. At Serious Eats, the mantra is Passionate, Discerning, Inclusive. Eds stories on iconic American foods for the New York Times Dining Section are always among the papers most downloaded stories. He has also written for Gourmet, GQ, Business Week, Details, Travel & Leisure, and Bon Appetit. On television, Ed is currently the co-host and consulting producer for Reservations Required on the Ultra HD Channel. Before that Levine created, co-produced and co-hosted (along with Vogue Magazine food critic Jeffrey Steingarten) New York Eats for the Metro Channel. On radio Levine created, hosted, and co-produced DISH for WNYC, New Yorks NPR afliate. The show was called the best food show on radio and thoroughly enjoyable by Regina Schrambling in the New York Times, and twice nominated for James Beard Electronic Media Awards.

Thomas D. Lisicki
The Stash Tea Company Tom Lisicki, president and CEO of the Stash Tea Company in Portland Oregon, has been deeply involved in the specialty tea industry since 1985. Tom has developed dozens of popular tea blends ranging from black, green, oolong and white tea blends to herbal infusions. Tom travels regularly to China, India, Sri Lanka, Taiwan and Japan to source high quality teas and chooses his favorites to include for sale on stashtea.com, the largest online seller of specialty tea. Tom has also lmed and produced numerous videos about tea production and tea culture which have appeared on TV and on the internet.

67

Marcy Masumoto

David Mas Masumoto

Nikiko Masumoto

Brian Maynard

Patricia McCauslandGallo, CCP

Fran McCullough

Marcy Masumoto
Masumoto Family Farm As co-owner of Masumoto Family Farm, Marcy Masumoto has been responsible for the selection of peach varieties, developing recipes and peach products, and is actively involved with management and seasonal eldwork. She has worked with many varieties of peaches, perfecting recipes and methods of working with large quantities of fresh, tree-ripened peaches. She grew up on a family goat dairy and learned how to cook, bake and preserve foods at an early age. Off the farm, she has worked in health and education elds, starting as a nutrition advisor. She currents works at the university level focusing on improving education in rural California. She holds a bachelors degree in health education with a minor in nutrition, a masters degree in Community Development and a doctorate in Education. Mother of two (Nikiko, 21, and Korio, 16) Marcy enjoys entertaining and gardening in addition to cooking in the familys farmhouse kitchen.

Nikiko Masumoto
Farm Apprentice Nikiko Masumoto rst learned to love food as a young girl slurping the nectar of overripe organic peaches on the Masumoto Family Farm. Since then she has never missed a harvest. She recently graduated from University of California Berkeley with a degree in Gender and Womens Studies. Now she lives with her grandparents and works alongside her father on the farm. Nikiko brings her newly found ideas of social justice and knowledge of global inequalities to her work on the farm. She also works with local bilingual youth and has interned at several Bay Area restaurants including Chez Panisse and Rubicon. Nikiko plans to continue working on the farm driving forklift, packing peaches, and managing the packing shed and special events. As a young person deeply concerned with justice, sustainability, and art, Nikiko hopes to be a voice for a new generation of organic farmers.

Patricia McCausland-Gallo, CCP

Food Writer Patricia McCausland-Gallo, born in the city of Barranquilla, Colombia has a B.S. in Foods and Nutrition from Louisiana State University, together with a degree in School of Resort Operations from the FDA. She studied pastry and baking at Lenotre in France and the American Institute of Baking in Kansas. She has written for newspapers in Colombia; El Heraldo, El Diario del Caribe and La Revista Carrusel de El Tiempo. Currently she writes for the Panamanian newspaper La Prensa and the coffee zone Bajarque Times. She has two books currently in the English market Secrets of Colombian Cooking by Hippocrene Books in 2004, and Passion for Coffee by CCW in 2008. Her new book on the making is Fit Meets Gourmet.

Fran McCullough
Cookbook Author Fran has worked in the cookbook and food writing elds for thirty years, discovering and publishing such highly respected authors as Diana Kennedy, Paula Wolfert and Deborah Madison (for Harper and then Bantam Books). Shes also well known as a literary editor, having published Sylvia Plaths Ariel and The Bell Jar and edited Plaths Letters Home and her Journals. She was the rst recipient of the Roger Klein Award for Creative Editing and Chair of the Literature Panel at the National Endowment for the Arts. She was a member of the Founding Faculty of the annual Food Writing Course at the Culinary Institute of America at Greystone. Shes also written several books of her own, most recently Good Fat (Scribner, 2004.) Shes also well known as an anthologist, and has won a James Beard Award for one of her books. She was the Series Editor of the annual Best American Recipes (part of the Houghton Mifin Best series, Best American Short Stories, etc.) for seven years, with Molly Stevens as CoEditor. McCullough lives in Hillsborough, North Carolina.

Brian Maynard
Whirlpool Corporation As Global Director of Corporate Social Responsibility, Brian Maynard guides all efforts to advance and protect the positive reputation of Whirlpool Corporation and its brands. Maynard leads the partnerships with Habitat for Humanity, Susan G. Komen for the Cure, and others. He also has responsibility for managing the Whirlpool Foundation, identifying trends in employee volunteerism, and leading sustainability efforts within Whirlpool Corporation. In his previous position as Director of Brand Marketing for KitchenAid, Maynard oversaw a broad range of worldwide marketing activities for the brand. In 2001, Maynard cocreated Cook for the Cure, which has raised more than $6 million globally, beneting Komen for the Cure and other organizations dedicated to the ght against breast cancer. The program has won a number of awards including an Award of Excellence from the IACP. Prior to joining Whirlpool, Maynard held community college administrative and faculty positions and spent many years in the hospitality business. He has spoken at numerous professional conferences and holds undergraduate degrees in business administration, hotel management and the culinary arts, and an MBA from Western Michigan University.

David Mas Masumoto

Organic Peach and Grape Farmer David Mas Masumoto is an organic peach and grape farmer and the author of four books including: Heirlooms, Letters to the Valley, Four Seasons in Five Senses, Harvest Son, and Epitaph for a Peach. A third generation farmer, Masumoto grows peaches, nectarines, grapes and raisins on an organic 80 acre farm south of Fresno, California. Masumoto is currently a columnist for The Fresno Bee and a Kellogg Foundation Food and Society Policy Fellow. His writing awards include Commonwealth Club Silver medal, Julia Child Cookbook award, the James Clavell Literacy Award and a nalist in the James Beard Foundation awards. He received the Award of Distinction from UC Davis in 2003 and the California Central Valley Excellence in Business Award in 2007. He is currently a board member of the James Irvine Foundation and has served as chair of the California Council for the Humanities. Masumoto is married to Marcy Masumoto, and they have a daughter, Nikiko, 21, and a son, Korio, 16.

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Chris McMillian

Tory McPhail

Dumi Ndlovu

Joyce A. Nettleton, DSc

Justin Newby

Jill Norman

Chris McMillian
Mixologist Louisiana native, Chris McMillian descends from four generations of bartenders. After plying his trade at New Orleans historical restaurant, Arnauds and then at the Royal Sonesta Hotel, McMillian opened one of New Orleans signature bars, The Library Lounge in The Ritz-Carlton, New Orleans. On any given night, McMillian entertains his guests with outstanding classic drinks and often treats them to a lesson in cocktail history as well. Much of his work has been used to tell the story of the American Cocktail and its place in history. McMillian has been featured in Bon Appetit, Wine & Spirits, Nations Restaurant News Magazine, Where Magazine, New Orleans, Nightclub & Bar Magazine, Frommes, The Los Angeles Times, The Times-Picayune, The Baltimore Sun and The Wall Street Journal to name a few.

Dumi Ndlovu
Ngala Private Game Reserve Dumi Ndlovu, who is from the rural community near Ngala Private Game Reserve in South Africa, started his career as a waiter. He worked at Londolozi Private Game Reserve for many years and revolutionised their kitchens, producing food that is homely yet exotic and tantalising to the taste buds, with innovative combinations and a strong focus on local products. He then became CC Africas head chef at Ngala Private Game Reserve before being promoted to the esteemed position of CC Africas Group Training Chef. Dumi has been a true CC African for over 20 years and has been an inspiration to many people, working in more than 40 lodge kitchens to teach the chefs new concepts and trends throughout South, Southern and East Africa. He has been invited to attend various national and international chefs conferences, including the Palace Hotel in Gstaad, Switzerland, to present some dishes typifying Pan-African cuisine. Before joining CC Africa, Dumi had never left his village. He has now travelled the world and is a true ambassador for Africa and its delicious cuisine.

Justin Newby
Digitas With 25 years in advertising and public relations, Justin Newby considers himself a hybrid of the two disciplines, devoting his efforts to developing fully integrated marketing communications programs. Justin has worked with KitchenAid for the past 12 years, and more recently with Jenn-Air, to develop and execute high-impact marketing initiatives that combine the power and reach of advertising with the one-to-one brand building of PR, events, sponsorships and partnerships, inuencer outreach and cause marketing. He began his career at Ruder & Finn, followed by stints at Grey Advertising, Spencer Communications, N.W. Ayer & Partners and Saatchi & Saatchi. His diverse client roster has included foreign governments, technology companies, tourism interests and non-prot organizations. A veteran of food-related marketing, Newby is a longtime member of the IACP and past Chairman of its philanthropic arm, The Culinary Trust. He is co-founder of the Trusts cookbook preservation program, and was honored in 2002 with the IACPs Award of Excellence for Cook for the Cure, an integrated cause marketing initiative that has raised more than $6 million for Susan G. Komen for the Cure.

Tory McPhail
Commanders Palace As executive chef at the famed Commanders Palace restaurant, 30-year-old Tory McPhail is a James Beard Rising Star Chef Nominee. Growing up, McPhails childhood centered on the kitchen and the land. At age 17 Tory told his high school counselor that he was destined to be a chef. Today, McPhail is making his mark in the kitchen and on the small screen, hosting Turner Souths original weekly series, Off the Menu which bring together two worlds close to every Southerners heart the great outdoors and the kitchen. In addition to appearances on New Orleans local programs, Chef Tory has also been seen on the Food Network. A dedicated proponent of local farmers and shermen with fresh, seasonal products, McPhail insists that his dishes represent New Orleans to the fullest. To that end, roughly 90% of his ingredients come from within 100 miles of Commanders Palace. Constantly demonstrating innovation and creativity, McPhail celebrates the rich gastronomic heritage of Commanders Palace and continues to evolve New Orleans cuisine into the forefront of Americans culinary scene.

Joyce A. Nettleton, DSc

ScienceVoice Consulting Dr. Nettleton is a specialist in seafood nutrition and science communications. She has an independent consulting practice, ScienceVoice Consulting, in Denver, CO. Nettleton is well known for her work in seafood nutrition and omega-3 fatty acids. She has written three books on the subject, including Omega-3 Fatty Acids and Health, published in 1995. Nettleton is editor of two quarterly web-based newsletters, the PUFA Newsletter for health professionals, and the consumer newsletter Fats of Life, both at (www/fatsolife.com). She has published in the scientic and lay literature and given many talks on the health aspects of omega-3 fatty acids and seafood. Dr. Nettleton holds a doctorate in nutrition science from the Harvard School of Public Health and a Masters in International Nutrition from Cornell. In 1999, she was elected Fellow of the American Association for the Advancement of Science. When she is not eating seafood, she is chasing the black diamonds on Colorados ski slopes or mastering the art of Argentine tango.

Jill Norman
Author Jill Norman is a highly respected British editor and author. For many years she was a publisher with a special interest in food and wine, and won several awards for her list. She has an extensive knowledge of foods and cooking styles from around the world and is acknowledged as an authority on herbs and spices. Jill travels frequently to research their origins and culinary uses and her books on the subject have been widely translated and have won awards in many countries. Jill is an occasional contributor on food and wine to several UK newspapers and magazines, a regular member of wine tasting panels and broadcasts on radio and TV. A founder-member of the London Slow Food Convivium, she is a frequent contributor at the Oxford Food Symposium and Tasting Australia. She has recorded her life story for the National Life Story Collection at the British Library.

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Josh Ozersky

Russ Parsons

Mai Pham

Floyd Poche

Suzanne Rafer

Randy Rice

Josh Ozersky
Author Josh Ozersky is the author of Hamburgers: A History (Yale U. Press, 2008) and a well-known authority on meat and meat cookery. He is also the author of Meat Me in Manhattan: A Carnivores Guide to New York (Ig Publishing, 2003) and is the Food Editor / Online for New York Magazine. He lives in New York City.

Russ Parsons
Los Angeles Times Russ Parsons is a food columnist of the Los Angeles Times. He has been writing about food for 25 years, including almost 20 years at The Times, where he has also been food editor, managing editor, and deputy editor. He has won every major American food journalism award, including those from the International Association of Culinary Professionals, the Association of Food Journalists, the James Beard Foundation, and the University of Missouri Lifestyle Journalism Awards. His book, How to Read a French Fry was a nalist for two Julia Child cookbook awards. How to Pick a Peach, which was published this year, has been named one of the best 100 books of the year by both Publishers Weekly and Amazon. Before coming to The Times, he was food editor at the Los Angeles Times Syndicate, food editor at the Los Angeles Herald Examiner and food editor at the Albuquerque Tribune. Parsons has been a journalist for more than 30 years, covering everything from high school football and professional rodeo to cops and courts and country music.

a James Beard Award nominee and The Best of Vietnamese and Thai Cooking featured on National Public Radio and in Martha Stewart Living magazine. A food columnist for The San Francisco Chronicle, Mai is a guest chef-instructor at the Culinary Institute of America and also leads culinary tours to Vietnam on behalf of the institute. Her new book, The Rise of Asia: 100 Fabulous Recipes for Home Cooks from Asias Top Chefs (DK Publishing) and her contribution on Vietnamese cuisine to The Oxford Companion to Southeast Asian Food (Oxford Press) will be published in 2009.

Floyd Poche
Poches Market, Restaurant and Smokehouse Floyd Poche grew up in Breaux Bridge, Louisiana, along the banks of Bayou Teche, where his grandfather rst began slaughtering hogs in the 1930s. Floyds father, Lug Poche, built the rst structure for the family business in 1962, and Floyd began working there when he could barely see over the counter. He received his formal training in meat processing at L.A. Frey & Sons Packing Plant in Lafayette, where he learned modern butchering skills and processing methods that utilized the most upto-date technology of the time. In 1976, Floyd purchased Poches Market and Restaurant from his father and, since that time, has grown the business to a highly successful operation with a USDA processing plant. On Sundays, his popular restaurant typically sells 1500 plate lunches. Floyd currently serves as president of the Louisiana Meat Processors Association and is a member of the American Association of Meat Processors. In 2003 he was recognized by the Louisiana Restaurant Association for his commitment to preserving his Louisiana heritage.

Cookbook, USA Cookbook, and Celebrate! by Sheila Lukins; Steven Raichlens Barbecue! Bible, How to Grill; The Cake Mix Doctor series by Anne Byrn; Food to Live By by Myra Goodman and others; The Wine Bible by Karen MacNeil; The Cheese Primer by Steven Jenkins; Bistro Cooking and The Food Lovers Guide to Paris and to France by Patricia Wells; and New York Cookbook by Molly ONeill. Other authors Suzanne has worked with include David Waltuck, William Rice, Barbara Tropp, and Bert Greene. She even had the pleasure of working with James Beard--Workman published a James Beard wall calendar for two years, which came with a booklet of his recipes. In 2000, Suzanne was named Editor of the Year by the James Beard Foundation.

Randy Rice
Alaska Seafood Marketing Institute Randy completed undergraduate work in Marine Biology at the University of California, and graduate studies in Biological Oceanography at the University of Alaska. Before coming to the Alaska Seafood Marketing Institute, Randy worked with the Alaska Department of Fish and Game, and the Alaska Department of Environmental Conservation developing expertise in water quality and contaminants. He also worked privately as an Environmental Consultant and shed commercially in Alaska for 19 years. Randy has traveled extensively on behalf of Alaska seafood speaking on topics of food safety, sheries sustainability, and ecological issues associated with seafood consumption. Randy regularly conducts technical seminars for chefs, retailers, cargo handlers, and media. He also works with the Alaska seafood industry on issues of food labeling, health claims, traceability, seafood quality and safety. In recent months, Randy has been very involved with the nutritional aspects of seafood and health, and the benets associated with seafood consumption. He stays informed on the latest science concerning omega3 fatty acids, as well as controversial issues such as risks posed by trace levels of contaminants in sh.

Mai Pham
Lemon Grass Restaurant Mai Pham is chef and owner of the nationally acclaimed Lemon Grass Restaurant and Lemon Grass Asian Grill & Noodle Bar in Sacramento. Shes the creator of Lemon Grass Kitchen, a line of Asian foodservice sauces and soups as well as a retail line of cooking sauces available at William Sonoma. Born in Vietnam and raised in both Vietnam and Thailand, shes the author of Pleasures of the Vietnamese Table, which was

Suzanne Rafer
Workman Publishing As Executive Editor and Director of Cookbook Publishing at Workman Publishing, Suzanne has worked on a full-range of books, with a special focus on cookbooks. Over the years, she has been responsible for Sheila Lukins and Julee Rossos The Silver Palate Cookbook including the 2007 full-color update--Silver Palate Good Times, and The New Basics; All-Around-the-World

70

Ellen Rose

Inga Saffron

Amelia Saltsman

Suvir Saran

Ruby Sharlow

Nina Simonds

Ellen Rose
The Cooks Library You have enough cookbooks to start a library. 12-year old Molly said to her mother. And thats how it all began. Formerly a successful producer of commercial television for nearly 16 years, Ellen Rose opened The Cooks Library in 1989. Over the years Ellen has lled the shelves with over 8,000 titles from all over the world. Ellen was a judge for IACP for 10 years, including 5 years on the Executive Committee. After 18 years the store nally has a website cookslibrary.com. Roses challenge for the next twenty years is to continue to grow the consulting arm of her business building culinary libraries for both private collectors and corporations and the maintenance of the libraries.

Amelia Saltsman
Blenheim Press Amelia Saltsman is the founder of Blenheim Press and the author of The Santa Monica Farmers Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm. She has written for numerous publications, including Bon Apptit, National Geographic Traveler, Los Angeles Times, The Boston Globe, and Portland Oregonian. Amelia is host and producer of the local cable cooking show, Fresh from the Farmers Market; a frequent guest on KCRWs Good Food; and serves on the California Certied Farmers Market Advisory Committee. She is a past IACP Food History Chairman, a member of Les Dames dEscofer, and the editor of The Food Journal, the publication of the Culinary Historians of Southern California.

Ruby Sharlow
Rubys Restaurant Ruby Arceneaux Sharlow grew up in the tiny Cajun towns of Sunset and Church Point, Louisiana, working in the cotton elds until she was 15. She dreamed of getting out of the elds and fought her way to go to school. With her mothers talent for making a stove sing, she began her cooking career in a school cafeteria, attending night school to get her high school diploma and certication as a nutritionist. After working 25 years for the Diocese of Lafayette and rearing seven children, Ruby retired from school food service but not from cooking. In 1991, with the backing of one of her sons, she and her husband Jack opened Rubys Restaurant in Lafayette, Louisiana. It was an instant hit with locals, and in 1995, Ruby was awarded the Minority Women Pacesetter Award by Governor Edwin Edwards. With the help of her husband and numerous family members, Rubys Restaurant has become one of Lafayettes favorite plate lunch places. And at 74, Ruby is still behind the stove, making it sing.

Inga Saffron
Philadelphia Inquirer Inga Saffron is an award-winning journalist who spent four years in Russia, where she worked as the Moscow bureau chief for the Philadelphia Inquirer and consumed large quantities of caviar. Her extensive rst-hand experience with the delicacy led to the writing of her acclaimed cultural and environmental history, Caviar: The Strange History and Uncertain Future of the Worlds Most Coveted Delicacy. The book, published in 2002, was lauded by New York Times book critic Michiko Kakutani, who described the history as a modern parable about greed and loss. Before becoming the Inquirers correspondent in Russia, Ms. Saffron spent many years covering foreign affairs. She was based in Belgrade during the break-up of Yugoslavia and has covered two wars. In 1999, she decided that she had enough of watching the destruction of great cities. She returned to Philadelphia, where she became the Inquirers architecture critic. She now writes about the citys effort to rebuild after years of neglect. As a result of that work, she was a nalist for the Pulitzer Prize in 2004.

Suvir Saran
Devi Suvir Saran is the author of two widely acclaimed cookbooks, Indian Home Cooking and American Masala: 125 New Classics From My Home Kitchen. In 2004, Saran established new standards for Indian food when he teamed up with tandoor master Hemant Mathur to create the authentic avors of Indian home cooking at Dvi restaurant in New York, for which they earned a Michelin one-star rating for 2007 and 2008. With focus on health and wellness, he works side-by-side with the chefs of Sodexo to bring Indian avors and cooking techniques into their kitchens across America. Most recently, The Culinary Institute of America named Saran Chairman, Asian Culinary Studies for its World Cuisines Council. He opened American Masala, a student dining concept at UC Berkeley in December 2008. He will also introduce a collection of porcelain dinnerware and kitchenware made by Wade Ceramics in Spring 2008. Saran is a contributing authority to Food Arts magazine, and teaches all over the U.S. and beyond. When he is not traveling, he enjoys working on his 68-acre American Masala Farm in upstate New York.

Nina Simonds
Culinaria, Ltd. Nina Simonds is one of the countrys leading authorities on Asian cooking. She is the author of nine books on Chinese cuisine and culture, including the best-selling Asian Noodles and A Spoonful of Ginger, which won both the IACP and the James Beard Foundation Book Award for health. Her childrens book, Moonbeams, Dumplings and Dragon Boats: Chinese Folktales and Activities for Children, (Harcourt Brace) won a Parents Choice Award and a 2002 Chapman Award for Best Classroom Read-Alouds. Simonds last book Spices of Life: Simple and Delicious Recipes for Great Health also won both the IACP and the James Beard Foundation Book Award for health in May of 2006. In 2001, Simonds hosted a public television food/ health/lifestyle special A Spoonful of Ginger: Food as Medicine which won the James Beard Foundation Award for Outstanding Television Special. Simonds is a regular contributor to Oprah Magazine and the New York Times. She has been a member of the Nutrition Roundtable at the Harvard School of Public Health for the past six years. Her website and food/health/ lifestyle video blogs, www.spicesoife.com were launched in February.
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Susan Spicer

Tanya Wenman Steel

Molly Stevens

Peter Struffenegger

Kim Sunee

Ann R. Tuennerman

Susan Spicer
Bayona Restaurant Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. In the spring of 1990, she formed a partnership with Regina Keever and opened Bayona in the French Quarter. With solid support from local diners and critics, Bayona soon earned national attention and has been featured in numerous publications such as Food and Wine, Gourmet, Bon Appetit and The New York Times. Susan has been a guest chef at The James Beard House and received the James Beard Award for Best Chef, Southeast Region in 1993. She was also chosen for the Mondavi Culinary Excellence Award in 1995. Bayona was featured as one of Restaurants and Institutions 1996 Ivy Award Winners, as well as being named to Nations Restaurant News Fine Dining Hall of Fame in 1998. In the 2007 Zagat Guide for New Orleans, Bayona is listed as one of the top restaurants in the city. Susans rst cookbook, Crescent City Cooking: Unforgettable Recipes from Susan Spicers New Orleans, was released nationwide by Knopf in late October 2007

Molly Stevens
Food Writer Molly Stevens is a food writer, editor and cooking teacher. Her cookbook All About Braising won a James Beard Award and an IACP Cookbook Award. Mollys articles and recipes appear regularly in Fine Cooking magazine where she is a contributing editor. She also contributes to Bon Apptit, Saveur and the Oregonian. Her recipes and tips have appeared in Everyday with Rachel Ray, Real Simple, Yankee, Drinks, and Real Food magazines. Molly is the co-editor of The 150 Best American Recipes (IACP Cookbook Award Finalist), as well as the annual Best American Recipes series. Previously, Molly co-authored One Potato, Two Potato. Recently honored by Bon Apptit magazine as Cooking Teacher of the Year, Molly previously received the IACP 2006 Cooking Teacher of the Year award. Classically trained as a chef in France, Molly has directed programs and taught at the French Culinary Institute, New England Culinary Institute, and La Varenne in Burgundy, France and Venice, Italy. Molly continues to travel and teach cooking classes across the country. She lives near Burlington, Vermont and serves on the board of directors for the Vermont Fresh Network.

Kim Sune
Cottage Living Kim Sune was born in South Korea, adopted and raised in New Orleans. She lived in Europe for more than ten years. Sune is the founding food editor of Cottage Living magazine. She worked previously as a food editor and travel writer for Southern Living. She is the author of Trail of Crumbs: Hunger, Love, and the Search for Home (Grand Central).

Ann R. Tuennerman
Tales of the Cocktail Ann Tuennerman is founder of Tales of the Cocktail, an annual culinary event celebrating the history of the cocktail in New Orleans. Since its launch in 2003, Tales of the Cocktail, through Anns leadership and event management, has attracted thousands of visitors, enlisted the participation of leading culinary and cocktail celebrities and top liquor brands and generated national media coverage. In 2006 Ann formed the New Orleans Culinary and Cultural Preservation Society to preserve New Orleans dining and drinking history and raise funds for the hospitality industry. Ann works with the Society to further its mission and to produce Tales of the Cocktail, generate media attendance and coverage for the event and New Orleans, and attract visitors to the city to attend it.

Tanya Wenman Steel

Epicurious.com Tanya Wenman Steel is Editor-in-Chief of the award-winning Epicurious.com, CondeNts premier food Web site. Prior to joining Epicurious, Steel was an editor at Bon Apptit magazine for ten years, where she won the prestigious James Beard Foundation Journalism Award for Magazine Restaurant Review or Critique, 2003. Prior to Bon Apptit, she was an editor at Diversion, Food & Wine and Mademoiselle magazines. She is a member of the American Society of Magazine Editors and a James Beard Restaurant Judge. Steel has written extensively for many publications, including The New York Times, New York Magazine, Child, and Travel & Leisure. She is the co-author of the forthcoming Real Food for Healthy Kids (to be published by William Morrow in the summer of 2008). She is married to Robert, a high-school history teacher, and has identical twin boys.

Peter Struffenegger
Sterling Caviar, LLC Peter Struffenegger is the General Manager of Sterling Caviar LLC, located near Sacramento, California. Sterling Caviar LLC is the rst domestic farmed caviar source in the US, having produced their rst farmed white sturgeon caviar in 1994. The company was founded in 1986 and has been managed by Peter since then. Peter received his B.A. in Aquatic Biology from the University of California Santa Barbara and his B.S. degree in Fisheries Biology from Humboldt State University. Peter is responsible for production, processing and sales of sturgeon meat as well as caviar. Sterling Caviar operates four farms in the Sacramento area, producing both sturgeon meat for the domestic white table cloth restaurant trade and caviar, which is distributed worldwide. The caviar is used in high end restaurants as well as sold thru retail outlets.

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Larry Weissman

Erik Wolf

David Wondrich

Larry Weissman
Literary Agent Larry Weissman left Random House after almost a decade to start his own boutique literary agency, where he focuses primarily on narrative nonction. He loves working on projects that speak to a passionate audience and he loves to eat. As a result, he is drawn to authors with foodrelated titles, and his client list includes authors of memoirs as well as journalistic narratives on subjects in the world of food and wine.

David Wondrich
Cocktail Historian David Wondrich is recognized as one of the worlds foremost authorities on cocktails and their history. The New York Times labeled him A living iPod of drink lore and recipes. Wondrich is a former English professor who gave up Shakespeare and Freshman Comp to write about spirits and cocktails for Esquire magazine (where hes a contributing editor) and numerous other publications. He is involved in many aspects of the bar industry, as a historian, journalist, author and educator. He is a co-founder of Beverage Alcohol Resource, Americas rst serious training program in spirits and mixology. His two cocktail books, Esquire Drinks and Killer Cocktails, have been widely praised, as has Stomp and Swerve, his book about the deep roots of jazz and rock and roll.

Erik Wolf
International Culinary Tourism Association Erik Wolf is regarded as the founder of the culinary tourism industry. He is a successful destination marketer and tourism industry professional who has brought the message of culinary tourism to more than 10,000 tourism and hospitality professionals world-wide. Erik holds a B.A. in languages from the University of Virginia and an M.A. in Travel Marketing and International Communication from the School of International Service at The American University in Washington, D.C. His career has included a wide variety of tourism and hospitality posts. Erik has been a culinary tourist his entire life. A command of several languages has helped him navigate over 50 countries on ve continents. He has also enjoyed numerous tasty dishes as a resident of Australia, Denmark, Singapore, South Africa and the U.S. For Erik, food is a way to communicate and connect intimately with locals. The more Erik traveled, the more he realized that many destinations offer travelers an underutilized, yet compelling reason to visit, namely truly unique food and beverage experiences. Hence his passion for culinary tourism

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Hotel Meeting Space Floor Plan

Grand Salon D 15 9
Grand Salon Corridor

b
Tour Departures Escalator to Hospitality Suite and Bookstore Hotel Entrance
IACP Registration Desk

13

Chemin Royale

Grand Ballroom

New Orleans Street Map

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best est bes best est es best

b best t
COMPETING WITH
THE

best bes t
BEST...

Tony Oliveira

Megan Ordoyne

Drake Leonards

Shannon Edwards

Tony took 1st Place in the San Pellegrino Regional Championship and is on his way to the National Competition in Napa Valley Megan won a scholarship to attend the Paul Bocuse Institute for a junior year abroad Drake's apprenticeship at Commander's Palace, Restaurant August and Lukes permitted him to experience New Orleans' finest Shannon, graduating Summa Cum Laude, will be the first student to enroll in Nicholls State's innovative Culinary-MBA program

What Makes John Folse Among the Best?

Fully accredited four-year university program with a Bachelor of Culinary Science Degree Faculty-student ratio of 15 to 1 Balanced curriculum - strong on culinary technique, best business practices and food service trends Generous state funding - tuition and living expenses dramatically lower than comparable institutions Best of both worlds - university environment in a college town setting but only one hour from New Orleans Network of study abroad programs in Europe, Asia and South America - placement in prestigious internship programs Top employment opportunities with leading restaurant and hotel groups, institutional food service companies, food manufacturers and food related entities

The John Folse Culinary Institute P.O. Box 2099 Thibodaux, Louisiana 70310 985.449.7091

www.nicholls.edu/jfolse

For a Personal Teleconference Contact: Professor Anne Parr Assistant Dean anne.parr@nicholls.edu

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