The International Association of Culinary Professionals is one of the main arbiters of taste within the close-knit food writing community (which encompasses journalism, cookbooks and photography) — acknowledging the best of the best in a yearly awards program. Last night in San Francisco, those awards were given out to wide range of creators.
A panel about Twitter and trends helps end the IACP
Apr 2, 2012 2:31 pm
This morning, on the final day of IACP, chefs Mario Batali and Gabrielle Hamilton, former New York Times restaurant critic Sam Sifton, Culinary Intelligence author Peter Kraminsky, and event producer Doug Duda discussed the broad topic of pleasure and the palate.
Chefs reinvent classic bagels and lox for IACP week
Mar 28, 2012 9:01 am
A handful of chefs riffed on the iconic bagel with lox in preparation for the International Academy of Culinary Professionals' (IACP) annual conference, held this week in NYC. These delightfully fishy dishes will welcome the chefs, writers, historians, teachers and other food professionals who come together every year to present seminars, demonstrations and more. Photographer Gabi Porter and I got a sneak preview of the goods.