INTERNATIONAL ASSOCIATION MARCH 14 - 17, 2014 OF CULINARY PROFESSIONALS Welcome to the 36th Annual IACP Conference!

In the last two years since our transition to self-management, MESSAGE IACP has been reinventing itself in many ways to better serve you. We’ve expanded our range of non-conference events and introduced new mentoring and affiliates programs. We are on the Contents cusp of launching our popular Speaker Series to the broader culinary communi- ty, and we have recently cleaned house by streamlining the organization’s Board governance structure and policies and procedures. All in the spirit of helping you better connect with the people, places, and knowledge you need to succeed! 2 As you’ll soon see, this year’s conference has undergone some exciting transfor- mations, too. At your request, we’ve introduced more interactive sessions, integrated the Culinary Expo into the fabric of everyday conference, parsed the Awards Gala into more digestible units (read: more cel- ebrating and less sitting), and expanded our digital media content. And to keep you from missing a single beat, we’re recording some of the conference’s most sought-after sessions so you can experience them once you return home. I truly hope these changes will make this year’s conference all the more rewarding for you. I very much look forward to connecting with you over the next few days! Cheers, Julia M. Usher President, IACP CONTENTS

WELCOME • 2

CONFERENCE OVERVIEW • 4

SCHEDULE-AT-A-GLANCE • 8

SPEAKERS • 17

SCHEDULE IN DETAIL • 41

IACP • 70

THE CULINARY TRUST • 74

SPECIAL THANKS • 79

SPONSORS • 80

USEFUL INFORMATION • 85

JUMP TO SECTIONS BY SELECTING TITLES CONFERENCE OVERVIEW 4 Welcome to ! It’s my pleasure to welcome you to IACP’s 36th Annual Conference, held this year in one of the country’s most appetizing cities. The landscape in which the culinary industry resides seems to change on a daily basis, but one thing remains a constant: the importance of coming together as a community. Whether you’re here to network with colleagues, MESSAGE stay on top of trends, or discover something new to write about, teach about, or simply tweet about, IACP continues to keep our community connected. In the next few days, there will be countless opportunities for us all to Contents connect — over pencils, plates and glasses — while learning from some of the most influential and innovative people in our industry. I encourage you to take advantage of every moment. Introduce yourself to the stranger sit- 5 ting next to you at or at a session, share your story, listen to others, and make those connections that will prove rewarding long after conference ends. While you’re here, be sure to enjoy this incredible city. Rich in culinary traditions and history — sometimes sweet, sometimes savory — Chicago is always interesting, as well as delicious. As the Chief Executive Officer of IACP, I’d like to take this opportunity to introduce you to the dedicated, creative, and hardworking people that make up the IACP Staff. They have all worked tirelessly to connect the dots of this challenging event. No doubt you’ll see them in the halls or at an evening event. When you do, say hello. In this virtual world in which we live, making that face-to- face connection seems like a luxury. Here at IACP’s annual conference, it’s a given. Meredith Deeds Chief Executive Officer, IACP COMMITTEES AND PARTNERS Conference Chair Awards Committee Chairs Raghavan Iyer Nancy Baggett CONFERENCE Jane Bonacci COMMITTEE Conference Program Committee Shannon Kinsella Natanya Anderson Sheri Wetherall International Association Cathy Cochran-Lewis (chair) Francine Wolfe Schwartz of Culinary Professionals Contents Sher Hackwell 1221 Avenue of the Amelia Levin Public Relations Americas, 42nd floor David McIntyre Allison Beadle New York, NY 10020 Raquel Pelzel Salt & Co. (saltand.co) www.iacp.com Lesley Tellez 6 Program Design Main: (646) 358-4957 Host City Committee Topaz Design Toll-free: (866) 358-4951 Melissa Graham (volunteers) TopazDesign.com Fax: (866) 358-2524 Janet Helm (social media) Shannon Kinsella (chair) Conference Photographer Membership inquiries: Dalyn Miller (Host City party) Leigh Loftus [email protected] Viktorija Todorovska (tours) ThinkLeigh Photography Rebecca Wheeler (tours) Thinkleigh.com Other inquiries: [email protected] Fellow members, Chicago has always garnered a special corner in my heart in terms of IACP. The first conference I ever attended was in Chicago, in the late nineties. This is where I launched my career and dove in, sponging everything IACP had to offer in terms of networking, continuing education, and all the tools needed for career launching. MESSAGE

Fast forward to 2014, everything has come to full circle as I step into the role of IACP’s President, starting July 01, and the Chicago Conference’s Contents Chairperson. You get more than what you put in!

This engaging conference, held during St. Patrick’s Day weekend, boasts some high-profile personalities in the world, like Ferran Adria, who will deliver content that will shape our culinary world in so many amazing 7 ways. An incredible group of volunteers stepped up to the plate to popu- late the Programming Committee (chaired by IACP’s Past President Cathy Cochran-Lewis) and the Host City Committee (chaired by long-term member Shannon Kinsella). And you see the results in 2014’s dynamic program. A dedicated staff, all masters in the culinary world, gathered the rough edges and seamed it together into one enchanting offering after another.

I couldn’t be any prouder of this conference and hope to meet all of you in person March 14-17, 2014. one with me, won’t you? Cheers, Raghavan Iyer President-Elect, IACP FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE IN DETAIL

8AM - 5PM ScheduleFeatured Optional Tours around Chicago SpeakersAt-A- SEE PAGE 42 FOR TOUR INFO Glance

Contents

10:00 - 12:30PM CPP Exam STREETERVILLE, MARRIOTT 2ND FL. 8

7AM 8AM 9AM 10AM 11AM 12PM 1PM Friday FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE IN DETAIL

6 - 9PM 8AM - 5PM Host City Reception ScheduleFeatured Optional Tours around Chicago CHICAGO ILLUMINATING COMPANY SpeakersAt-A- SEE PAGE 42 FOR TOUR INFO 19 E. 21ST STREET, CHICAGO Glance

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3:30 - 5:30PM First-Time Attendee Orientation AVENUE ROOM, MARRIOTT 4TH FL. 9

2PM 3PM 4PM 5PM 6PM 7PM 8PM 9PM 10PM Friday FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE IN DETAIL

7- 8:30AM 8:30 - 10AM Networking SATPL: Plenary Breakfast Session 10:30AM - 12:00PM GRAND BALLROOM GRAND BALLROOM, Sessions ScheduleFeatured MARRIOTT 7TH FL. MARRIOTT 7TH FL. SEE PAGE 50 FOR SpeakersAt-A- SESSION INFO Glance

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10 - 7:15 - 8:15AM 10:30AM 12 - 1:30PM Food Writers, IACP Awards Editors & Luncheon Publishers GRAND BALLROOM Interest Section SALONS II AND III, 10 Breakfast MARRIOTT 7TH FL. Meeting GRAND BALLROOM, SALON I, MARRIOTT 7TH FL.

7AM 8AM 9AM 10AM 11AM 12PM 1PM

Culinary Expo Networking Break Saturday HALSTED, MARRIOTT 4TH FL. HALSTED, MARRIOTT 4TH FLOOR FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE IN DETAIL

1:30 - 3PM Sessions SEE PAGE 49 FOR SESSION INFO

2 - 4PM Learn, Grow, , 5:30 - 7PM Connect: The Transform- , Digital ScheduleFeatured ative Power of Food! Media, Bert Greene At-A- KENDALL COLLEGE, Awards Speakers 900 N. BRANCH ST., GRAND BALLROOM I, Glance CHICAGO, IL MARRIOTT 7TH FL. Contents

2 - 3:30PM 3 - 3:30 - 5PM 3:30PM 7 - 9PM Classes Interest Book and Blog Fair at Le Section and Networking Cordon Meetings Reception 11 Bleu SEE PAGE 56 GRAND BALLROOM II AND III, (361 W. CHESTNUT ST., FOR MEETING MARRIOTT 7TH FL. CHICAGO) SEE PAGE INFO 50 FOR CLASS INFO

2PM 3PM 4PM 5PM 6PM 7PM 8PM 9PM 10PM

Culinary Expo Networking Break Saturday HALSTED, MARRIOTT 4TH FLOOR HALSTED, MARRIOTT 4TH FLOOR FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE IN DETAIL

7 - 8:30AM Networking Breakfast GRAND BALLROOM MARRIOTT 7TH FL. 8:30 - 10AM SUNPL: 10:30AM - 12:00PM ScheduleFeatured Plenary Session Sessions At-A- 8 - GRAND BALLROOM SEE PAGE 58 FOR SESSION Speakers 8:30AM MARRIOTT 7TH FL. INFO Glance

Contents Annual IACP 7:30 - 8:15AM Business Meeting 10 - 12 - 1:30PM 10:30AM GRAND BALLROOM on Your Own Schools and SALONS II AND III, ENJOY LUNCH AT THE Teachers MARRIOTT 7TH FL. MARRIOTT OR AT ONE 12 Interest OF THE MANY NEARBY Section AND Breakfast CAFES. SALON AB, MARRIOTT 5TH FL.

7AM 8AM 9AM 10AM 11AM 12PM 1PM

Culinary Expo Networking Break Sunday HALSTED, MARRIOTT 4TH FLOOR HALSTED, MARRIOTT 4TH FLOOR FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE IN DETAIL

6:30 - 9:30PM The Culinary Trust Annual Fundraiser 1:30 - 3PM KENDALL COLLEGE, SKYLINE ROOM, 900 ScheduleFeatured Sessions N. BRANCH (GOOSE ISLAND), CHICAGO, IL At-A- 60642 (GUESTS SHOULD SECURE THEIR OWN Speakers SEE PAGE 60 FOR Glance SESSION INFO TRANSPORTATION)

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3 - 3:30 - 5PM 3:30PM Sessions SEE PAGE 62 FOR SESSION INFO 13

2PM 3PM 4PM 5PM 6PM 7PM 8PM 9PM 10PM

Culinary Expo Networking Break Sunday HALSTED, MARRIOTT 4TH FLOOR HALSTED, MARRIOTT 4TH FLOOR FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE IN DETAIL

7 - 8:30AM 8:30 - 10AM Networking Breakfast MONPL: ScheduleFeatured 10:30AM - 12:00PM GRAND BALLROOM Plenary Session SpeakersAt-A- MARRIOTT 7TH FL. GRAND BALLROOM Sessions Glance MARRIOTT 7TH FL. SEE PAGE 652 FOR SESSION INFO

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7:30 - 8:15AM 10 - 12 - 1:30PM 10:30AM Food Photo- Lunch on Your Own graphers ENJOY LUNCH AT THE and Stylists MARRIOTT OR AT ONE 14 Interest OF THE MANY NEARBY Section RESTAURANTS AND Breakfast CAFES. LOCATION SALON AB, MARRIOTT 5TH

7AM 8AM 9AM 10AM 11AM 12PM 1PM

Culinary Expo Networking Break Monday MARRIOTT 7TH FLOOR FOYER MARRIOTT 7TH FLOOR FOYER FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE IN DETAIL

ScheduleFeatured 2:30 – 5:30PM 6:30 - 9:30PM SpeakersAt-A- Digital Media Immersion Farewell Reception Glance VARIOUS LOCATIONS IN THE MARRIOTT GRAND BALLROOM II, III MARRIOTT, 7TH FL.

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2:30 - 3:30 - 4:30 - 3:25PM 4:25PM 5:30PM Sessions Sessions Sessions SEE PAGE SEE PAGE SEE PAGE 67 FOR 68 FOR 69 FOR 15 SESSION SESSION SESSION INFO INFO INFO

2PM 3PM 4PM 5PM 6PM 7PM 8PM 9PM 10PM

Culinary Expo Networking Break Monday MARRIOTT 7TH FLOOR FOYER MARRIOTT 7TH FLOOR FOYER passionate about the process?

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17 SPEAKERS FOR OUR PLENARY SESSIONS AND SPECIAL EVENTS

farms, to date awarding $1.2 million to 71 farms. In 2007, Bayless and his team launched the Frontera Scholarship, a full-tuition scholarship that sends a Mexi- can-American Chicago Public School stu- dent to Kendall College. In 2007 Rick was Featured awarded Humanitarian of the Year by the Speakers IACP. He has received a number of Award nominations as well, winning six: Midwest of the Year, National Chef Contents of the Year, Humanitarian of the Year, Who’s Who of American Food and , plus two for his .

Ferran Adria has been recognized as the Rick Bayless is a chef, author, TV host, and 18 best chef in the world. Since joining the expert in Mexican , based in Chicago. in 1987, he has been the creative His PBS series is in its ninth season. In 2012, force behind elBulli, in Catalonia, and a Rick was nominated for an Emmy. Rick has pioneer in gastronomic innovation. The written eight cookbooks. His second book, restaurant has closed, and Adria’s focus Mexican , won the Julia Child IACP has turned to his foundation, a think-tank cookbook of the year award in 1996. He for gastronomy and creativity. Adria has just owns three lauded Chicago restaurants -- published his seven-volume book, elBulli Frontera Grill, Topolobampo, and the LEED 2005 - 2011. GOLD-certified, fast-casual Xoco. Bayless will be the host of our plenary sessions, a tour guide, and a panelist on a session on Mexican artisan . Rick and his staff established the Frontera Farmer Founda- tion in 2003 to support small Midwestern FEATURED SPEAKERS cont.

Food and Farming in America, to be pub- lished by Harper Collins, in May 2014. The book accompanies his award-winning PBS series, Know Your Food, now airing online and on select stations across the US. His photographs have appeared in Time and other magazines and are held in numerous Featured museum and private collections around Speakers the world. When he is not taking pictures or writing about sustainable solutions to climate change, Gayeton manages a small Contents goat farm in Petaluma, CA entirely without the help of his recalcitrant cattle dog. Learn Nephi Craig is a chef and the Founder of Douglas Gayeton is co-founder of the more about his work at www.lexiconofsus- the Native American Culinary Association, Lexicon of Sustainability, a multi-disciplinary tainability.com. dedicated to the research, refinement, and project that creates information artworks, 19 development of Native American Cuisine. A short films, pop up shows and immersive highlight of his work with NACA was a Native educational experiences. By illuminating American-themed at the James Beard the vocabulary of sustainable agriculture, House, Craig’s second Beard House and with it the conversation about America’s in two years. Craig writes about the current rapidly evolving food culture, this project state and evolution of Native American cu- educates, engages and activates people to linary traditions affected by hunting, fishing, pay closer attention to how they eat, what and agricultural rights, as well as United they buy, and where their responsibility States and Indian relations in Native Amer- begins for creating a healthier, safer food ican history. Craig is currently the Executive system in America. Gayeton is the author of Chef at the Sunrise Park Resort Hotel; he is Slow: Life in a Tuscan Town. The award-win- an enrolled member of the White Mountain ning book features a preface by the founder Apache Tribe and is half Navajo. Learn more of Slow Food, Carlo Petrini and an introduc- on his blog, Apaches in the Kitchen. tion by Alice Waters. He is also author of the upcoming book, Local: The New Face of FEATURED SPEAKERS cont.

Featured Speakers

Contents Sam Kass is the Executive Director of Let’s Russ Parsons is the food editor and colum- Ben Reade is Head of Culinary Research Move! and Senior Policy Advisor for Nutrition nist of the Times. He has been and Development at The Nordic Food Lab, Policy at The White House. He leads First writing about food for 30 years, including al- the non-profit institution founded by Rene Lady ’s work to help Amer- most 25 years at The Times. He is the author of Redzeppi of Noma restaurant in Copenha- ica raise a healthier generation of kids and the cookbooks How to Read a French Fry and gen. Reade was also Project Manager for the 20 also advises on food and nutrition issues be- How to Pick a Peach. In 2008 he was induct- 2013 MAD 2 Symposium. Reade attended ed into the James Beard Foundation’s Who’s yond Let’s Move! Kass helped the First Lady culinary school in Ireland and has cooked in Who of Food and Beverage, the hall of fame to create the first major vegetable garden at throughout England, Scotland, Italy, of American cooking. He has won many food the White House since ’s and France. He is currently studying edible journalism awards, including those from the Victory Garden. In 2009, Sam joined the International Association of Culinary Profes- insects in Australia and Mexico, but will take White House Kitchen staff; he has worked at sionals, the Association of Food Journalists, a break to eat some great food in Chicago 312 and Avec in Chicago and was trained as a and the James Beard Foundation. Finalist for with us. Reade will be a plenary speaker as chef by one of Austria’s greatest chefs, Chef two Julia Child cookbook awards. How to Pick well as a panelist on a session on Nordic Christian Domschitz in Vienna. a Peach, which was published in 2007, was cuisine. named one of the best 100 books of the year by both Publisher’s Weekly and Amazon. Russ will be hosting our Cookbook, Digital Media, and Bert Greene awards and will be a panelist on a session on trends. DESIGNED WITH PROFESSIONALS BY PROFESSIONALS, FOR PROFESSIONALS presents NEWLY DESIGNED COMMERCIAL 8-QUART BOWL-LIFT STAND MIXER WITH NSF® CERTIFICATION

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Ken Albala is Professor of History at the Uni- Tori Avey is the creator of websites The Where It’s Mardi Gras All The Time! and Big versity of the Pacific. He is the author of nu- Shiksa in the Kitchen and The History Kitch- Easy Cocktails, Jazzy and Savory merous books includ- en. She is a contribu- Bites. ing Right in the tor to PBS Food and Renaissance, Food in Parade.com. She’s Based in , Anthony Early Modern Europe, been featured online Belliveau-Flores and his brother John Session and Beans (winner of with Bon Appetit, Wil- co-founded Rowan the 2008 IACP Jane liams-Sonoma, and Imports in 2011. The Speakers Grigson Award.) Until the New York Times first exclusive import- recently he was co-editor of the journal Food, as well as on television and radio programs. er and distributor of Culture and Society. Forthcoming this year Tori won the 2012 IACP People’s Choice ciders, they focus on Contents are a Food History Reader: Primary Sources, Award and she currently chairs the IACP exploring and pro- Nuts: A Global History, and a translation of the Food History section. Follow her on The- moting the national 16th century cookbook Livre fort excellent de Shiksa.com and TheHistoryKitchen.com and international world, culture, and history cuysine. Albala is also now editing a 3-volume of cider. encyclopedia on food issues. Jimmy Bannos is a third-generation 22 restaurateur who worked at his parents’ Dana Bowen is the executive editor of Mindy Armstrong is Director of Insights & diner and eventually Every Day With Rachael Ray. Before join- Innovation at FoodIQ. For the last 10 years, worked with New ing EDWRR, Bowen she has been facilitating a conversation for Orleans chefs such was executive editor top brands in the as Paul Prudhomme at Saveur, which she food and beverage at K-Paul’s, Frank joined in 2007. Her industry. She has a Brigtsen, and Emeril earlier career was particular passion for Lagasse. Bannos’ spent as a food and innovation, leading New Orleans-style Heaven on Seven travel writer who con- manufacturers and restaurants have been some of the most tributed regularly to the New York Times. restaurant chains to popular eateries in Chicago for 32 years. Her writing has also appeard in Martha the next big idea through an understanding A collector of both modern and antique Stewart Living, Food & Wine, Real Simple, and application of consumer insights and cookbooks, Bannos entered the publishing and O. In 2010, Bowen received both an market trends. world with The Heaven on Seven Cookbook: Eddie and a James Beard award. SESSION SPEAKERS cont.

CJ Bruce is founder of New Antics, an online Greg Buttera has worked with the Moto Homaro Cantu is an American inventor, video technology company which aims to group, Sable, and The Aviary, where he was entrepreneur, chef, and molecular gastron- monetize video con- the opening chef de omer. He owns and tent to benefit content cuisine. As creative operates the Cantu creators, consumers, director, he worked Designs Firm and and businesses. Bruce with Stephen Cole Moto Restaurant in has been providing to open The Barrel- Chicago. Hailed as Session video marketing and house Flat, named one of America’s Speakers production services to one of Esquire most daring chefs, brands from Jamba Juice to Salesforce.com Magazine’s 25 Best Bars in America, one of Cantu pushes the limits of gastronomy in a to smaller brands for more than six years. Food & Wine’s 10 Best New Bars in Amer- stunning futuristic fashion at Moto. Contents ica, Chicago Magazine’s Best Cocktail Bar Clyde Burley worked in the television indus- in Chicago, and was nominated for the Best Hank Cardello serves as Senior Fellow try for 7 years before joining Whole Mar- Cocktail Bar in America award at Tales of and Director of the Obesity Solutions Ini- ket’s video team as a the Cocktail. tiative at the Hudson producer in 2011, where Institute. He is the 23 he has worked on Kathy Campbell is the co-owner of Cooks, author of Stuffed: food-related projects, Pots & Tabletops, an 18-year old gourmet An Insider’s Look at including DarkRye. cookware store and Who’s (Really) Mak- com, a video-centric cooking school in ing America Fat and online magazine, and Eugene, Oregon. She the landmark report new TV show on Pivot. Burley produced “Hun- has been a member Better-for-you Foods: It’s Just Good Busi- gry for More,” a web-based food series that of IACP since 1997, ness, which delineated the business case went behind the scenes with food producers and a two-time final- to sell healthier foods and beverages. Hank and Whole Foods Market vendors. His project ist for an Awards of is a former food industry executive, having “The Northeast Kingdom” is a story about Jas- Excellence in the cooking school category. held positions as President of Sunkist Soft per Hill Farm; the film was an official selection Cooks, Pots & Tabletops has been awarded Drinks, Inc., Vice President of Marketing at the 2013 NYC Food Film Festival. Best Kitchen Store from the Eugene Regis- for Canada Dry, Director of Marketing for ter Guard. Coca-Cola USA, and Brand Manager for Anheuser-Busch and General Mills. He has SESSION SPEAKERS cont. been a regular contributor to the Atlantic Carter is also a community health advocate public schools called “Going Green, Living and Forbes on food industry, policy and and director of Black Oaks’ Healthy Food Bling” where they teach kids how to eat well obesity matters. Hub, which has been awarded the IACP-TCT and grow organic food—and green jobs—in Richard Sax Grant this year. the inner city. Vita also organized a group Eric Carlberg is the Farm Manager of the of Denver teens to produce a response to Learning Farm located within Prairie Cross- Karen Cassady is the coordinator of the the popular “Hot Cheetos and Takis” video, ing, a conservation Central Market Cooking Schools in . which went viral two years ago. Their result- Session community in Grays- She started her work- ing remix— “Brown Rice and Broccoli”—is a Speakers lake, Ill. The Learning ing life as a librarian, must-watch on YouTube. Farm leads a variety but eventually traded of outdoor farm- business suits for Christine Cikowski and Josh Kulp found- Contents based education chef’s whites. Her ed Sunday Dinner programs, including a combined experi- Club in Chicago, job-training program for racially and eco- ences of catering, after graduating from nomically diverse teens. Before joining the running a restaurant kitchen, managing Kendall College. Learning Farm in 2009, Eric earned an M.A. and cooking for a wholesale food business, Served in a home 24 in Theological studies from Chicago Theo- teaching catering classes at a local commu- setting, their logical Seminary. nity college, and buying for a local gourmet feature the best of shop have given her the expertise needed what’s available from city farmers markets Dr. Jifunza Wright Carter is the co-found- to manage the seven Central Market Cook- and are often a collaboration with other er of The Black Oaks Center for Sustainable ing Schools. chefs, food and beverage artisans, and local Renewable Living, a businesses. Christine has cooked at Black- non-profit organiza- DJ CAVEM, whose given name is Ietef bird and Milk & Honey Cafe, Josh at Tweet tion dedicated to ed- Vita, is an activist, and Restaurant Magnus. Their writings have ucation and training hip-hop artist, and been featured in Chicago Magazine, The to assist communities urban gardener from Chicagoist, Ruhlman.com, and on Josh’s in reducing their Denver, Colorado. food blog, Parcook.com. carbon footprint and Along with his wife, fossil fuel use. A family physician boarded Neambe, he runs in holistic integrative medicine, Dr. Wright workshops in Denver SESSION SPEAKERS cont.

Amy Collins is the founder of Squid Ink, Jason De La Rosa worked as a film, Judith Dern is the senior communications a literary agency specializing in the culi- commercial, and music video editor before manager at AllRecipes.com; she recently nary arts. As a thir- joining Whole Foods was head of digital teen-year veteran of Market’s video team books for AllRecipes. the publishing indus- in 2011. Jason edits com as well. She is try, she has worked general Whole Foods co-chair of the Digital as a developmental Market video content, Media section of Session editor and an acqui- as well as videos for IACP. Judith lives in Speakers sitions editor. Collins Darkrye.com, Whole Seattle, Washington, holds a bachelor’s degree in Literature from Foods Market’s online magazine, also a (but wishes she lived in Norway…) Wheaton College and did graduate work in new TV Show on Pivot. Jason’s favorite film Contents Religion and Literature at Yale University. “ Brew Kids” was an official selec- Luigi Diotaiuti was raised on his family’s She is an active member of the IACP and a tion at the 2013 New Belgium Film Festival. farm in Basilicata, Italy, and has worked in member of the James Beard Foundation, Seattle journalist Rebekah Denn is the Tuscany, Sardinia, Slow Food USA, and serves on the execu- winner of two James Beard awards. She Venice, Paris, the tive planning committee for the on writes the All You Can Eat blog and regular United Kingdom, and 25 Wheels Celebrity Chef Ball. print pieces for The Seattle Times, and is a beyond. After 16 years regular contributor to Sunset magazine and of owning Washing- Gaby Dalkin is a trained chef, recipe devel- other publications. A former food writer for ton’s “most authentic” oper, and food/lifestyle writer based in Los The Seattle Post-Intelligencer, she went on Italian restaurant, Al Angeles. Her blog, to projects such as ghostwriting cookbooks Tiramisu, he was inducted into the American What’s Gaby Cooking, and being an editorial contributor to Mod- Chefs Corps by the U.S. Department of State. features original rec- ernist Cuisine. She has contributed to the He is also a Certified Italian Sommelier. ipes and images that Zagat and Fodor’s guidebooks, written for inspire and delight Amazon.com, and worked as a local editor even the pickiest of for Google. palates, along with anecdotes from Gaby’s on-the-go life. Her first cookbook celebrates her uncontrolla- ble obsession with nature’s most perfect food: the avocado. SESSION SPEAKERS cont.

Paula Disbrowe is the editor-in-chief of TRIBE- Faith Durand is executive editor of Amy Emberling is Co-Managing Partner ZA magazine, in Austin, TX. Her writing has TheKitchn.com, a daily web publication of Zingerman’s Bakehouse in Ann Arbor. appeared in The New that draws 7 million After graduating from York Times, Food & Wine, readers a month and Harvard, she attend- and Cooking Light, and addresses all aspects ed L’École de Gas- she previously served as of home cooking. tronomie Française in food editor of Restau- Faith is the author Paris. She joined Zin- Session rant Business mag- of Bakeless Sweets german’s Bakehouse Speakers azine. Disbrowe has (Stewart, Tabori & when it opened in written four cookbooks and co-written three Chang), a cookbook devoted to pudding, 1992 and became a partner in 2000. She others, including Real Cajun with Donald icebox cakes, and other no-bake . has been researching, cooking and baking Contents Link, which won the prestigious 2010 James She is also the author of Not Your Mother’s Hungarian foods since 2010. Beard Award for Best American Cookbook. Casseroles (Harvard Common Press). Cyndi Fecher is co-founder and editor of Jim Dodge is a celebrated pastry chef, Jody Eddy has cooked at Jean-Georges, Graze, a food literary journal that examines teacher, and author of books including the The Fat Duck, and Tabla. She was the Ex- the interplay between 26 award-winning The ecutive Editor of Art food and its place American Baker— Culinaire magazine amid politics, human published in English and is the co-author relationships, geogra- and Japanese—and of Come In, We’re phy, arts, and culture. Baking with Jim Closed and of the She lives in Chicago’s Dodge. He is a con- upcoming Dill: The Logan Square neigh- tributing editor to the Nordic Cuisine of borhood and delights in the many local revised Joy of Cooking as well as a former Iceland. She writes at jodyeddy.com and food options available just steps from her contributing editor to Food & Wine maga- for publications such as Food & Wine, Food door. zine. He received the Honor Roll of American Arts, Food Republic, and Culinary Trends. Chefs (Food & Wine magazine, 1983) and the She is a frequent speaker at the CIA’s James Beard Cookbook Award in 1987. Dodge Worlds of Flavor conference. is the director of specialty culinary programs at the Bon Appétit Management Company. SESSION SPEAKERS cont.

Paul Fehribach is the executive chef and she teaches about the Indigenous Concepts tute, Harvard, MIT, and many other organi- co-owner of Big Jones in Chicago, where of Native American Foods. zations. She is also the Founding President he showcases his To learn more about Red Mesa Cuisine, visit of the National Center for Public Research. commitment to pre- www.redmesacuisine.com Her publications include “Examining the serving historic foods Impact of Food Deserts on Public Health in of the American Carl Kristian Frederiksen is a Danish chef Chicago.” South. His regional- currently living in Brooklyn. He began cook- Session ly-inspired fare has ing in Copenhagen Lorraine Goldberg is the Social Media Speakers garnered acclaim, at Skagen Fisker- Manager for Allrecipes.com where she including Best New Restaurant by Chicago estaurant, where he drives social strategy Magazine. In 2013, Fehribach was honored was discovered by and implementation Contents as a semifinalist for the James Beard Foun- the general manager for the world’s largest dation’s “Best Chef: Great Lakes” award. of Aamann-Copen- digital food brand. hagen, Morten Friis. She specializes in Dr. Lois Ellen Frank is a Santa Fe, New Friis enlisted Frederiken to help open the building content Mexico based Native American Chef and Tribeca outpost of Aamann-Copenhagen, and engagement for 27 the owner of Red which specializes in Smorrebrod. Facebook, Pinterest, Google+, Instagram, Mesa Cuisine, a Tumblr and Twitter. Her passion for building catering company Mari Gallagher is Principal of Mari Gal- brand loyalty, customer engagement, social specializing in an- lagher Research and Consulting Group. campaigns, marketing, and food led her to cestral Native foods Clients and partners Allrecipes in 2012. with a modern twist. include grassroots She is a foods histo- community and civic Jacob Grier is the author of Cocktails on rian, culinary anthropologist, James Beard organizations, gov- Tap: The Art of Mixing Award-winning cookbook author, photogra- ernment entities, Spirits and Beer, pher, and organic gardener. Dr. Frank spent foundations, and forthcoming from over 25 years documenting the foods and major international Stewart, Tabori, and life ways of Native Americans in the South- corporations. She and her firm have collab- Chang. He is the lead west and is an adjunct professor at the In- orated with the Institute of Medicine of the bartender at The Hop stitute of American Indian Arts (IAIA), where Academy of the Sciences, the Urban Insti- and Vine in Portland, SESSION SPEAKERS cont.

Oregon, consults with a variety of spirits Gregory Hall, considered one of the coun- For 15 years, Dianne Jacob has coached brands, and writes the long-running weblog try’s most innovative craft brewers, is now writers on book proposals that have attract- Liquidity Preference. He accepts much of at the helm of Virtue ed advances of up to the credit and/or blame for the Bone Luge Cider, the Chica- six figures from major trend. go-based branch-to- publishing houses. bottle cider venture. Previously a maga- Session A native Californian, Nancy Singleton Virtue specializes in zine and newspaper Hachisu, has lived with her Japanese partnering with local editor, she is the Speakers organic farmer hus- farmers to secure author of Will Write band and three sons the highest quality Midwestern heirloom for Food and co-author of Grilled Pizzas & in their traditional apples. Piadinas. She is currently collaborating on a Contents Japanese farmhouse cookbook to be published by Rizzoli. for the last 25 years. Andy Hatch was born in Wisconsin and Hachisu has taught studied Dairy Science at the University of Ed Janus is a writer, independent audio home cooking to Wisconsin, where he apprenticed under journalist, and oral historian in Madison Japanese housewives for over two decades Master Cheesemak- Wisconsin. Early in his 28 and is the leader of a local Slow Food er Gary Grossen. career, he became a convivium. Nancy’s first book, Japanese After apprenticing dairy farmer; in 1990, Farm Food (Andrews McMeel, Sept 2012), in France, Italy and Janus began his was praised in the New York Times, The England, Andy re- journalism career and LA Times, and the London Times and was turned to Wisconsin has since interviewed featured in Food & Wine’s Best of the Best to run, and eventually hundreds of people Cookbooks, Vol. 16. Hachisu is currently purchase, the dairy farm known as Uplands on topics ranging from education policy to working on her second book, Preserving the , where he now lives, milks cows and language. In 2006 Janus began producing Japanese Way: Age-Old Techniques for the makes cheese. a series of audio stories of dairy farmers Modern Kitchen, to be published by An- and cheesemakers for the Wisconsin Milk drews McMeel early November 2014. Marketing Board. His book, Creating Dairy- land (Wisconsin Historical Society Press) shows how learning to care for cows saved Wisconsin farmers from themselves, trans- SESSION SPEAKERS cont. formed them into progressives, created an Bill Kim began his culinary career at the 20 staff members and operates three-hour industry, and bequeathed the endearing School of at Kendall College Food Tours in six off-the-beaten-path Chica- bucolic landscape to Wisconsin that contin- and spent the next go neighborhoods between March and No- ues to define the state’s psyche today. 15 years working in vember. Shane also operates Food Tour Pros top French and Asian (est. 2009), which offers two-day and three- Daron Joffe is an eco-entrepreneur and restaurants across day courses focused on helping individuals Session biodynamic farmer. He is the author of a the country, including learn, start, and operate their own Food Tour new book with Stew- working with Chef businesses in cities and towns across the Speakers art Tabori and Chang Jean Banchet at globe. Food Tour Pros currently has helped called “Citizen Farm- Ciboulette; sous chef positions at Charlie more than 200 business owners in more ers - The Biodynamic Trotter’s, Trio, and Susanna Foo; and as the than 20 countries and 85 cities worldwide. Contents Way to Grow Healthy opening executive chef of the Inn at Blue- Learn more about Kost at shane@foodtour- Food, Build Thriving berry Hill in Massachusetts. Kim returned to pros.com; ChicagoFoodPlanet.com; Food- Communities and Chicago as chef de cuisine of Charlie Trot- TourPros.com Give Back to the Earth.” The South African ter’s, eventually becoming executive chef at native, known as “Farmer D,” is the founder Le Lan. In 2008 Kim opened his fast casual Bruce Kraig is Emeritus Professor of His- 29 of his company Farmer D Organics. His bio- fantasy, Urbanbelly, a modern noodle and tory at Roosevelt University in Chicago and dynamic compost and raised beds are sold dumpling concept. Belly Shack opened in founding president of through companies like Whole Foods, Wil- 2009, highlighting pan-Asian cuisine with the Culinary Histori- liams Sonoma, Seeds of Change as well as Latin notes; his latest installment, bellyQ, is ans of Chicago. He his own flagship retail store in Atlanta. Joffe a casual Asian spot in Chicago’s is published widely designs, builds and manages educational West Loop. in food history and gardens and farms for schools, restaurants, cookery, most recently hospitals, non-profits and master planned Shane Kost owns and operates Chicago as the co-editor of communities across the country. For more Food Planet Food Around the World: An Encyclo- info: http://citizenfarmers.tumblr.com/ Tours (est. 2006), pedia of Food and Culture, and has made or http://www.farmerd.com/ the largest seasonal appeared in various documentaries about Food Tour Business food around the world. He was the Schol- in North America. ar-in-Residence for the 2007 IACP confer- Chicago Food Planet ence in Chicago. employs more than SESSION SPEAKERS cont.

James Krieger, M.D., M.P.H, is the nominee for the Bert Greene Award for John Manion is chef/owner of La Sirena disease control officer for Public Health in Food Journalism, which he won in 2006. Clandestina, a Chicago restaurant that Seattle and King County, Washington. He His first book, The New Portuguese Table: serves up fresh, Latin also serves as clinical professor of medicine Exciting Flavors From Europe’s Western American food and and health services Coast won the 2010 IACP First Book/Julia celebrates Man- and attending physi- Child Award. ion’s Brazilian roots. Session cian at the University Manion grew up in of Washington. His Donnie Madia is among Chicago’s most Brazil and La Sirena Speakers recent research work acclaimed restaurateurs. Through his first Clandestina’s menu has emphasized in- project, Blackbird, he forged a partnership reflects traditional as well as terventions to reduce with Executive Chef Paul Kahan that would foods served in the home. Manion is a vet- Contents health disparities by addressing social de- ultimately lead to eran of the Chicago food scene, having first terminants of health. He is also senior lead- some of Chicago’s taken the reins as a young chef/owner of er for the newly funded Kellogg Food and most ground-break- legendary Brazilian restaurant Ma’s in 1998. Fitness Initiative, which links food systems ing dining establish- work with healthy built environments. ments, including As one of the Land O’Lakes Test Kitchen 30 avec, The Publican, managers, Cindy Manwarren is responsi- David Leite is a Portuguese-American food The Violet Hour, Big ble for managing the writer, cookbook author, and the publisher of Star, Publican Quality Meats, and Nico creation and devel- the two-time James Beard Award-winning Osteria. His gift for connecting talented opment of all food website Leite’s Culinaria. He has written for individuals and business acumen was and recipe content the New York Times, recognized by the James Beard Foundation for landolakes.com Martha Stewart through consecutive nominations for Out- and our social media Living, Bon Appétit, standing Restaurateur in 2012 and 2013. sites. She is also Saveur, Food & Wine, responsible for day-to-day website man- and Gourmet, among agement. Manwarren is passionate about other publications. incorporating new communication tools, Leite won the 2008 like blogs and online communities, and is James Beard Award for Best Newspaper equally passionate about cooking and bak- Feature Without Recipes and is a four-time ing—an interest that began at an early age. SESSION SPEAKERS cont.

Originally from Cleveland, Ohio, Daniel Catherine McCord created Weelicious. Manager with ACH Food Company, Inc. in Marunowski moved to Chicago, where in com to show parents how simple and Des Moines, Iowa where she is responsible 2008 he and a friend beneficial it is to for consumer affairs for all retail products opened Blue 13, a expose children to as well as coordinating recipe development contemporary Amer- homemade food in the ACH test kitchen. ican cuisine/Miche- while making cooking Session lin recommended fast and easy. Weeli- Nathan Michael is a photographer, design- restaurant. Marunowski cious houses 1,200+ er, and street activist. Born in England Speakers then turned freelance original recipes and and raised a Texas assisting friends in opening their restaurants. 250+ videos, with new content weekly. In southern boy, Na- Currently he holds the position of Beverage 2012, Catherine published her first book, than has traveled the Contents Director at the Prohibition-era speakeasy, The Weelicious: One Family. One Meal. with 140 United States, living Paramount Room, and continues his work as a “easy, fresh, and fun” recipes. Her second in West Palm Beach, restaurant consultant. book, Weelicious : Think Outside San Francisco, and the Lunchbox published September 2013. finally landing in Shannon McCook is the food editor on- She also appears regularly on Guys Grocer- Chicago. He is defined by his infinite curi- 31 line for Parade and Dash Magazine and the ies Games on the . osity for life and culture. As a photographer creative mind that brings their content to and designer, Nathan is driven by artisti- life through video, Diane McElroy holds a B.S. in Family and cally sharing the stories of the culture and photography, and Consumer Science Education from Iowa people around him in a raw & authentic way. animation. She is State University, and Most of the time, this can be seen by fol- host and producer of an M.B.A. from the lowing his daily travels on Instagram. Some Parade’s food vid- University of Iowa; of his clients include: Bon Appétit, VICE, eo series. She has she is also a Regis- PanAm, Sweet Paul Magazine, and Airbnb. worked with brands tered Dietitian. She such as Nestlé, Hershey’s, Reynolds, Dis- has practiced in clini- ney and . McCook was part of the cal settings, consult- Parade Digital team recognized among the ed at long-term care facilities, and worked top digital teams of the year at the 2011 Best with dietary software applications. Currently, of the Web Awards. Find her daily on twitter McElroy is Consumer Affairs @shannonmccook. SESSION SPEAKERS cont.

Aida Mollenkamp is a food expert trained Megan L. Neubeck is the chef di cucina at she co-developed with David Alan, have won at Cornell Hotel School and Le Cordon Bleu Terzo Piano at the Modern Wing of The Art In- awards. Nixon served as treasurer of the U.S. Paris. She was Food stitute of Chicago. She Bartenders Guild, Austin Chapter, from 2009- Editor of CHOW.com, began her culinary ca- 2011. Currently, she is serving as treasurer on host of Ask Aida and reer immediately after The Culinary Trust Board. FoodCrafters shows, receiving a BA in biolo- Session and author of Keys gy from Albion Col- Greg O’Neill is co-founder and owner To The Kitchen. She lege, at the Culinary of Pastoral Artisan Cheese, Bread & Wine, Speakers currently hosts the School of the Rockies which has four loca- Yahoo! series In The Pantry and shares her in Boulder, CO. Neubeck worked at the four- tions in the Chicago adventures on AidaMollenkamp.com. star Spiaggia and then left the restaurant in area. O’Neill is presi- Contents 2007 to become a pastry assistant at BOKA dent of the American Scott Mowbray is the Editor of Cooking under Chef Elizabeth Dahl. In 2009, Neubeck Cheese Society; he is Light magazine and the co-author of 2012’s joined the opening Terzo Piano team as sous also on the editorial The New Way to Cook chef/pastry chef under the leadership of Chef advisory board of Cul- Light. He’s built large Tony Mantuano. In October 2012, Neubeck ture Magazine. O’Neill holds an MBA from 32 editorial websites and was promoted to chef di cucina. Duke University and is a former marketing cooking apps for Time, executive at major international corpora- Inc., and written a Lara Nixon’s love of culinary traditions tions. At Pastoral, he serves as COO, and is book on the history of turned into a passion for cocktails and bar responsible for marketing and procurement. food and health ideas. craft after discovering Mowbray was editor of Popular Science and historical cocktails Jeff Orlick lives to create his food and has been a national nutrition columnist and through antique man- culture fantasies in New York City, such as a wine columnist. uals. Nixon founded the Viva La Comida Boxcar Bar, an Aus- festival, tin-based bartending the Momo Crawl, the and consulting service Flushing Mall Graz- and co-founded Bad Dog Bar Craft, an artisan ing Experience, Trick bitters producer. Her original cocktail recipes or Eat Elmhurst, and and Tipsy Tech, a spirits education program his series of Ambas- SESSION SPEAKERS cont. sador Programs. Orlick keeps busy showing Keith Pandolfi is a senior editor at the She has served on the Portland/Multnomah off the people’s food of Queens, New York New York-based food and culture magazine Food Policy Council, is co-creator of the with his Roosevelt Avenue Midnight Street Saveur, where he has Portland Area Food Forum, and is a mem- Food Crawl and the Tastes of the World written feature stories ber of the Whole Cities Foundation Squad. Tour, while taking it to the iPhone on his on subjects ranging Follow Amelia: @amiecuisine Real Pizza of New York app. You can see from an encyclopedic Session more of Jeff Orlick’s stuff on Iwantmore- history of Neapolitan Brad Thomas Parsons is the author of food.com, QueensLove, and @JeffreyTastes. pizza, to the vanishing Bitters: A Spirited History of a Classic Cure- Speakers historic restaurants All, which was the Chris Pandel began his culinary career of old . As an assigning editor, he is winner of the James working at a restaurant in his hometown especially interested in stories, told from a Beard and IACP Cook- Contents of Riverside. From first-person perspective, that combine food, book Awards, and a there he moved on to personal history and culture, along with finalist for the Tales Courtright’s in Willow delicious recipes. Prior to working at Saveur, of the Cocktail Spir- Springs, a favorite Pandolfi covered the restaurant industry in ited Awards. Parsons fine-dining spot for New Orleans. received an MFA in writing from Columbia 33 Chicagoans. Next, University, and his work has appeared in Bon Pandel attended Amelia Pape is a Portland, Oregon-based Appétit, Food & Wine, Imbibe, and PUNCH, Johnson & Wales University, during which social entrepreneur, intrapreneur, and food where he is a contributing editor. He is also time he interned at Chicago’s Tru for Chef justice advocate. She the Director of Culinary Marketing for Hough- Rick Tramonto. Pandel then headed to New founded My Street ton Mifflin Harcourt. Visit www.btparsons.com York where he worked at Café Boulud under Grocery, one of the Chef Andrew Carmellini. He eventually nation’s first mobile Erin Phillips is General Manager of Balena returned to Chicago, and to Tru, which even- retailers of its kind to in Lincoln Park, where she has reinvigorated tually led to a position as corporate chef for address food access the cocktail program three Tramonto restaurants. In 2008, Pandel in underserved urban with a one-of-a-kind opened The Bristol with partners John Ross communities. Amelia recently joined Whole apertivo menu. She and Phillip Walters. Follow Pandel at @cpan- Foods Market as the company’s first Food began her career as a del, @johnthebristol, and @balenachicago Access Coordinator to lead a new social sommelier at Brasse- business unit dedicated to fresh food access. rie JO, after which she SESSION SPEAKERS cont. joined The Bristol team with Phillips Wal- Healthy Food, Build Thriving Communities, As the cooking columnist for the week- ters, John Ross, and Chef Chris Pandel, as and Give Back To The Earth” (with Daron ly Boston Globe Magazine, Adam Ried manager. Erin helped open ’s “Farmer D” Joffe, Stewart, Tabori & Chang, develops more than cocktail lounge, The Aviary, as general man- 2014). She was the editor of the award-win- 100 recipes a year. He ager. She recently rejoined B. Hospitality Co. ning Atlanta Journal-Constitution Food & also serves as kitchen on their joint venture with Boka Restaurant Drink section for nearly 19 years, and is a equipment special- Group at Balena. regular contributor to Atlanta magazine. ist on the TV shows Session America’s Test Kitch- Speakers Donna Battle Pierce is a national Chandra Ram is the editor of Plate, a food en and Cook’s Coun- award-winning food and travel journalist, magazine distributed to chefs all over the try from America’s Test Kitchen and as a and Contributing country. She spent regular contributor to magazines and web- Editor for Upscale more than 15 years sites, including Cook’s Illustrated, Cook’s Contents Magazine. She also working as a cook Country, the James Beard award-winning is the founder of and consulting chef Chop Chop, and Culinate.com. He is the BlackAmericaCooks. before turning to food author of two cookbooks, Thoroughly Mod- com and SkilletDiary. writing and editing. ern Milkshakes and Williams-Sonoma New com. Her syndicated She is a member of Flavors for Soups. 34 weekly food column appears in the historic Les Dames d’Escoffi- black newspaper, the Chicago Defender. She er and the James Beard Foundation Award Amy Riolo, a food historian and culinary an- is the former Assistant Food Editor and Test chef/restaurant judging committee, and thropologist, has worked and lived in various Kitchen Director for the . serves as president of the board of directors European, Mediter- for Meals on Wheels Chicago and on the ranean, and Middle Susan Puckett is an Atlanta-based food culinary advisory board for Kendall College. Eastern countries. writer who has written or collaborated on She is the co-author of The Eiffel Tower She is an award-win- nine books, including “Eat Drink Delta: A Restaurant Cookbook (Chronicle Books ning cookbook author, Hungry Traveler’s 2008). popular lecturer, Journey Through the host of the Culture of Soul of the South” Cuisine cooking show, restaurant consultant, (University of Georgia and cooking instructor. Press, 2013) and “Citi- zen Farmers: the Bio- dynamic Way to Grow SESSION SPEAKERS cont.

Glenn Roberts’ career in historic resto- Chris Roelli is a fourth-generation cheese opened Hopleaf, a bar devoted to serving ration and hospitality design persuaded maker from Roelli Cheese Haus located in better beer. Favoring Belgian beers and him to sell everything southwest Wisconsin. beers from the burgeoning American craft he owned to found After the closing of brewing scene, Hopleaf became a quick Anson Mills in 1998 in their commodity ched- success. Adding a kitchen and offering Charleston to rein- dar factory in 1991, Belgian-influenced food brought more Session troduce ingredients Chris reopened the crowds that caused him to expand Hopleaf of the Antebellum small artisan factory in several times, eventually topping 300 seats, Speakers Southern pantry of 2006. He currently is 68 draft beer and cider lines and 8 tapped the historic architecture he loved. He chose hand-crafting and cellar-curing small batches wines. to grow and mill organic heirloom rice, corn of original recipe cheeses including his Dun- Contents and wheat for chefs in the Southeast. Today barton Blue and Red Rock. Chris is a partner Jared Rouben is responsible for the cre- Anson Mills produs artisan organic heir- in ownership of Roelli Cheese Co. which ative and technical development of Moody loom grain, legume, and oil seed ingredi- also includes a retail store and milk hauling Tongue’s portfolio ents for chefs and home cooks worldwide, business. He recently created and opened of beers. Jared is a and provides pro bono seedsmanship to the his own state of the art aging cellar that can graduate of Washing- 35 growing community of rice farmers along hold one year’s worth of his production. Chris ton University in St. the Southern Atlantic Coast. A founding is currently studying in the Wisconsin Master Louis, the Culinary member of the Fellowship of Farmers, Arti- Cheese Maker program and continues to Institute of America sans and Chefs, Glenn is also president and build upon his business each year. in New York, and the CEO of the Carolina Gold Rice Foundation, Siebel Diploma in Chicago, where recipient of the Artisan of the Year Award Michael Roper began his career in the he is now a faculty member. After culinary from Bon Appetit Magazine, the Food Arts restaurant and bar industry in the mid-sev- school, Rouben worked as a cook at the Silver Spoon Award and the National Path- enties in his native Michelin Star Martini House in Napa and as finder Award from Chefs Collaborative. Detroit. Moving to expeditor at Thomas Keller’s Per Se in New Chicago in 1982, York City. Jared moved to Chicago to begin he began working his brewing career as a member of the Rock on a concept for Bottom brewing team and shortly thereaf- a new type of bar, ter joined Goose Island Clybourn in 2009. and in 1992 Michael In January of 2010, Jared was promoted to SESSION SPEAKERS cont.

Pub Brewmaster, where he created Goose Michael Ruhlman is a well-known author, Suzanne Schreck is producer and overseer Island’s Chef Collaboration Series and food blogger, cook, and journalist whose of day-to-day operations for Food Safety Farmers Market Series while focusing on mission is to translate News, an online daily experimental brewing. the chef’s craft for publication dedicated every kitchen. He has to original reporting Kris Rudolph is the owner of Delicious authored or co-au- on food-borne ill- Session Expeditions, a culinary tour company that thored more than a ness outbreaks, food combines mem- dozen books about recalls, food policy, Speakers orable meals and food and cooking, politics and other food food endeavors with including Ruhlman’s Twenty, which won safety-related issues. She is also Communi- off-the-beaten track both a James Beard Foundation award and cations Director for Marler Clark, the law firm Contents travel. When not an International Association of Culinary that underwrites Food Safety News. traipsing around the Professionals award. world, Kris runs La Mindy Segal refined her craft as pastry Cocina, her cooking school in San Miguel de Renee Schettler is the New York-based chef in prestigious kitchens such as Spa- Allende, Mexico, as well as her restaurant editor-in-chief of Leite’s Culinaria as well as go, Gordon, Charlie 36 of 22 years—El Buen Café. She’s written a freelance lifestyle Trotter’s, Ambria and three cookbooks and is a recipe developer writer and editor. MK. Mindy’s restau- for . Rudolph is the co-founder She’s spent the past rant, HotChocolate is and director of World-Eats, an international two decades as a writ- a marriage of contem- non-profit that seeks to promote, encour- er and editor on staff porary sweet and sa- age and create awareness of global food at Martha Stewart vory food, inspired by issues. As a long-time member of IACP, she Living, Real Simple seasonal, local ingredients. Segal was award- has served as chair of both the Entrepre- and , and her work has ed the prestigious James Beard Foundation neurs and Culinary Tourism sections. been repeatedly recognized by Best Food award for Outstanding Pastry Chef in the Writing and Best American Recipes. Country in 2012, and was nominated for this category five times prior. She captured the Jean Banchet award for Best Celebrity Pastry Chef in Chicago and was named Pastry Chef of the Year by Chicago Magazine. SESSION SPEAKERS cont.

Colleen Taylor Sen is a Chicago-based Lesley Jacobs Solmonson is co-creator has directed programs and taught at the food writer and historian with a special of Saveur-nominated 12BottleBar.com, a site French Culinary Institute, New England Culi- emphasis on South dedicated to making nary Institute, and La Varenne. Asian cuisine. She is classic cocktails ac- the author of Food cessible to the home Stephanie Stiavetti is a cookbook author, Culture in India, Cur- bartender, and the up- food writer, and digital media consultant to Session ry: A Global History, coming book 12 Bottle select culinary clients. A Guide to Indian Bar, scheduled to be Her first book, Melt: Speakers Restaurant Menus, released by Workman the Art of Macaroni and Turmeric: The Wonder Spice. She is the Publishing in Summer 2014. Her book “Gin: and Cheese, came co-editor of Street Food Around the World: A Global History” was published in 2012, and out in October 2013. Contents An Encyclopedia of Food and Culture. she is currently working on “Liqueur: A Global Stiavetti has been History”. She is the cocktail/wine writer for blogging since 1999, David Solmonson is co-creator of the LA Weekly and has written for many other back when a great readership consisted of a Saveur-nominated 12BottleBar.com, a site publications, including Wine Enthusiast, Gour- handful of friends who occasionally thought dedicated to mak- met, and Santa Barbara. to check out her website. She lives in the San 37 ing classic cocktails Francisco Bay Area and keeps a food blog at accessible to the Molly Stevens is a food writer, cooking TheCulinaryLife.com. home bartender, and teacher, and award-winning cookbook author the upcoming book of All About Cathy Strange is the global cheese buyer 12 Bottle Bar, sched- (2011) and All About for Whole Foods Market, which she joined in uled to be released Braising (2004). Her 1990. She has be- by Workman Publishing in Summer 2014. articles and recipes ap- come an authority at An avid bartending enthusiast, David is a pear regularly in Fine detecting international screenwriter and media executive by trade. Cooking magazine, food trends during He is married to author Lesley Jacobs Wall Street Journal, her travels around the Solmonson. Bon Appétit, Saveur, Eating Well and other world while seeking publications. She was awarded the 2007 out vendor partners. Cooking Teacher of the Year by Bon Appétit She is a member of the So- magazine and received the same from IACP ciety and the Cheese of Choice Coalition and in 2006. Classically trained in France, Molly the Cheese Importers Association; she was SESSION SPEAKERS cont. recently inducted into the distinguished inter- New York, she was most recently working as Her latest cookbook, Dishing Up Washing- national Guilde des Fromagers de Saint-Ugu- a restaurant and brand consultant in France ton, was released by Storey Publishing in zon, the most celebrated association of under the name “Our American Cousin.” She November 2012. She’s currently working on cheese mongers and specialists in France. intends to expand her knowledge of food and an unnamed cookbook project with Renee drink as a student of food studies, analyzing Erickson, chef and owner of The Walrus and Kristine Subido helmed the stoves at the means for creating economically and environ- the Carpenter, The Whale Wins, and Boat Session Chicago W Lakeshore’s WAVE restaurant for mentally sustainable food systems. Street Cafe. a decade before flying Speakers the coop to open her David Tamarkin is the Chicago-based found- Pam Thuman-Commike is Editor-in-Chief restaurant Pecking Or- er and editor of Middlewest magazine; he is and founder at Project Foodie.com. Pam is der. Through her work also Media Director for a lifelong foodie who Contents at WAVE, Kristine de- Rick Bayless. Tamarkin took action when she veloped a reputation is a former food editor lost one too many for big, punchy flavor and playful restaurant for Time Out Chicago recipes. Living in the programming, such as the innovative Remedy and frequently writes heart of Silicon Valley, and “The Streets at WAVE,” an indoor for Bon Appetit and she has combined 38 street cart that boasted a monthly rotation of Wine & Spirits, and other magazines. her passion for food global street foods. Subido opened Pecking with her technology skills to create Project Order as an homage to the generations in Jess Thomson is a Seattle-based free- Foodie, a web-based tool for searching, her family who passed down their passion lance writer and cookbook author. Her work storing, and categorizing published recipes. for cooking to her. When the time was right to appears in publica- put her signature chicken in the spotlight, she tions such as Sun- Jamie Tiampo is founder and owner of opened the doors of Pecking Order with her set, Edible Seattle SeeFood Media, which produces custom still mother, Melinda. and Food & Wine. A and motion imaging graduate of Middle- solutions for consum- bury College and The er food brands and Sam Sundius, bar- Cambridge School of broadcast television tender and food enthu- Culinary Arts, Jess is the author of 5 cook- clients, including siast, started in the food books and the food blog hogwash, as well the Alaska Seafood industry at the age of as the recipient of the distinguished 2012 Marketing Institute, Disney, and Reynolds 14. Currently living in MFK Fisher Award for Culinary Writing. Wrap. Studio clients include CBS Eye Too for SESSION SPEAKERS cont.

Cooking Channel, Picture This TV for Food infomercials, food manufacturers, grocery Phillip Walters graduated with a Master’s Network, and Better TV. He holds a Master’s stores chains, restaurants, publishers, degree in Hotel and Restaurant Manage- degree in Food Studies from New York Uni- authors and celebrities. Vivaldo is a con- ment from Iowa State versity, a Grand Diplôme in Classic Culinary tributing blogger to the Huffington Post as University. After serv- Arts from the French Culinary Institute, and a well as her own blog, Denise Vivaldo Blogs. ing as executive Sous Restaurant Management Diploma from The She also teaches food styling, catering and Chef of Brix in Des Session Institute for Culinary Education. cooking classes is the author of eight books Moines, he traveled including How to Start a Home-Based Ca- throughout the U.S., Speakers Toni Tipton-Martin is an award-winning tering Business, which has sold more than eventually settling in culinary journalist, author and community 150,000 copies and is in its 6th edition. Chicago, where he served for four years as activist who founded and directs a nonprofit Assistant General Manager and Beverage Contents organization promot- Hannah Wallace is a Portland-based jour- Director for N9NE. After N9NE, Walters ing the connection nalist who writes about food justice, sustain- served as General Manager at Miramar Bis- between cultural able agriculture, health, and travel. She is a tro. He then went on to build the beverage heritage, cooking, and frequent contributor to Vogue, O: the Oprah program at The Bristol. In 2012, Walters, healthy living. She is Magazine, and Bon Ross and Pandel created the concept for 39 curator of a traveling Appétit and her arti- Balena, partnering with Kevin Boehm and exhibit and forthcom- cles and book reviews Rob Katz of the Boka Restaurant Group. ing book about important African-American have appeared in the cookbooks and a founding member of South- New York Times, T: Aaron Wehner is vice president and pub- ern Foodways Alliance and Foodways Texas. Style, Travel + Leisure, lisher of Ten Speed Press, a -based Whole Living, Mother imprint of Crown/Pen- Denise Vivaldo is the founder of the De- Jones, Salon, and the . guin Random House. nise Vivaldo Group (originaly called Food She is a contributing writer at CivilEats.com During his 17-year Fanatics), a catering, recipe-development, and is also the food and agriculture blogger tenure at Ten Speed, and food-styling firm for Oregon Business Magazine. Aaron has worked with based in Los Angeles. most of the house’s A classically trained top authors, including chef, Denise works on Grant Achatz, Mollie Katzen, David Lebovitz, projects with tele- Andrea Nguyen, Peter Reinhart, Heidi Swan- vision productions, son, and Charles Phan. The cookbooks he has SESSION SPEAKERS cont. edited have received 20 James Beard and sought-after speaker, is a frequent television Mexican member of the Guilde Internationale IACP award nominations, winning 11 times. In and radio guest, and has writte for Food & des Fromagers de France. Currently based 2006, Food & Wine magazine named Aar- Wine, Delta Sky magazine, and Everyday with in New York City, Carlos plans to open a retail on one of the most influential people in the Rachael Ray. Laura was recently inducted cheese store in to introduce artis- culinary world. into the prestigious Guilde des Fromagers anal cheese from North America to Mexican and serves as the president of the American consumers, while simultaneously supporting Session Ari Weinzweig is co-founding partner of Zin- Cheese Education Foundation. Mexico’s small dairy producers through the german’s Community of Businesses. Ari was Instituto Mexicano del Queso. Speakers recognized as one of the “Who’s Who of Food Following his passion, Andrew Wilder left a & Beverage in Amer- career in lighting design to start his food blog, Eagranie Yuh is a writer, editor, and choco- ica” in 2006 by the EatingRules.com, and late educator based in Vancouver, Canada. Contents James Beard Founda- become an internet She is the author of tion and is the author consultant. In October The Chocolate-Tasting of many books in- 2011, he led more than Kit, coming spring cluding “Zingerman’s 3,000 people in Octo- 2014 from Chron- Guide to Better Bacon” (Zingerman’s Press), ber Unprocessed, all icle Books. You’ll 40 “Zingerman’s Guide to Good Leading, Part 1: pledging to eat no processed foods whatsoev- find her work in Best A Lapsed Anarchist’s Approach to Building a er for the month. In addition to the blog, he’s Food Writing 2012, Great Business,” “Part 2: A Lapsed Anarchist’s worked on several related projects, including Edible Vancouver, The Vancouver Courier, Approach to Being a Better Leader,” and most helping to end Food Deserts in Los Angeles. TableMatters.com, and Flavours. Eagranie’s recently, “Part 3; A Lapsed Anarchist’s Ap- chocolate-tasting classes have been cited by proach to Managing Ourselves.” Carlos Yescas is the founder and co-owner numerous publications as must-do events for of Lactography, the first distributor of artisan food lovers, and she’s been a guest on Ameri- Laura Werlin is one of the country’s fore- cheese in Mexico. He has served as a judge ca’s Test Kitchen Radio and CBC Radio One’s most authorities on at the World Cheese On the Coast. She’s is the Canadian partner cheese. She is the Awards since 2009 of the International Chocolate Awards, and IACP and James and is one of 14 Su- a permanent member of the Awards’ grand Beard award-winning preme Panel judges. jury. In a prior life, Eagranie was a chemist author of six books In 2012, Carlos was and a chocolatier. Learn more at thewelltem- on the subject, is a inducted as the first peredchocolatier.com. DETAILED SCHEDULE 41 Friday specialty. We’ll visit Allen Brothers to 9:00AM - 5:00PM TOURS see where locals buy the best USDA Eating and Drinking Prime steaks in the world. Next is Greg Randolph Street 8:00AM - 3:00PM Laketek’s West Loop , the first Randolph Street has always skirted Chocolate and Vanilla USDA-certified salumeria in Illinois, to dangerously close to becoming a sort of We’ll hit the road with pastry chef and learn about and sample handmade, hipster Disneyworld. It’s a safe, roomy Friday cookbook author Gale Gand to immerse artisanal Salumi. Our lunch is at the thoroughfare surrounded by an area just AM ourselves in intoxicating vanilla at the Publican, a Chicago favorite, followed by gritty enough that conventioneers can March 14 Neilsen-Massey’s production facility in a tour of Publican Quality Meats (PQM) feel adventurous for branching out from Waukegan Illinois. After our tour and next door. PQM, the sister restaurant to the Loop. Join Suzanne Florek, Chef Contents tasting we head back to the city for a sit the Publican, does a lot of things: It’s a and Founder SaltyFig.com and Portia down lunch and at Hot Choco- butcher shop, a joint, a gro- Belloc Lowndes of project FEAST as late and visit with pastry chef and owner cer and a bread bakery. The selection they tour you up and down this fabu- Mindy Segal. We’ll finish our day at the of locally sourced meats and dairy is a lous street. We will start at La Colum- Barry Callebaut Chocolate Academy home-cook’s dream. If time permits on be Coffee to learn about their coffee with a tour of their state of the art facili- this West Loop meat-centric tour you’ll roasting business while kicking off the 42 ty, a chocolate tasting, and a demo with stop for an instagram- worthy photo at morning with the best cup of coffee in one of their chefs. Peoria Packing Limited, a local meat Chicago. The charcuterie master of the Tour Leader: Gale Gand distribution company delivering to eth- newest FDA-approved maker nic Chicago grocery stores. Tour Partici- West Loop Salumi in Chicago, will join 9:00AM - 4:00PM pants will receive a signed copy of Kari’s us to chat about his business. Moseying Chicago: The Meaty City book, The Art of Beef Cutting — A Meat up to the west end of Randolph Street, Professional’s Guide to Butchering and Our guide Kari Underly knows her way we’ll meet with Chef Bill Kim at bellyQ Merchandising, which was nominated around the meat case and is credited to learn about the art of fermenting and for a James Beard Award and an IACP with helping to develop many now-com- his line of kimchi. Private cooking par- award in 2012. mon meat cuts sold and eaten across ties are a huge business in Chicago and Tour Leader: Kari Underly the country (the flat iron steak and we’ll learn about them from the mas- the Denver cut, for example). Kari will ters, Jeanne Lukow and Kim Shambrook take us to several West Loop spots to at Bespoke Cuisine. Back to the east learn more about this ever-evolving end of the street, we’ll encounter Steph- FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

anie Izard’s Little Goat, with its separate host Julie Chernoff, Dining Editor of Robert Piron will do a short chocolate kitchen dedicated to baking bread and Make It Better, lifestyle magazine of the demo and a sampling. At that point, we the coffee shop. Stephanie will share North Shore, as we explore the artisanal will waddle back to the bus and return some of her marvelous fare with us, producers that have clustered in this to the hotel. and hear her talk about how she con- other “City on the Lake.” We will start Tour Leader: Julie Chernoff ceptualized the restaurant, the list of with fabulous morning pastries and Friday purveyors she deals with and the chal- coffee at Hewn Bread, and a discussion 9:00AM - 4:00PM AM of methods with Head Baker Ellen King, lenge to cook this many different items Photo Essay: March 14 who has quickly made a splash with her from scratch! We’ll cap the day with a hand-crafted artisan breads and pas- The Chicago tour from CH Distillery, Chicago’s only tries. From there, we will visit the na- The Food Photographers and Stylists Contents grain-to-bottle vodka distillery. Learn tionally known Spice House. “Merchants Section would like to invite you on a how they turn Illinois grain into vodka, of exquisite spices,” Patty and Tom Erd photographic tour of Chicago’s ven- gin and other spirits and complete the will regale us with the history of spices erable hot dog institutions. Bring your experience by enjoying a tasty drink and a tasting of some of their freshly camera, but travel light. We will be stop- in the comfort of their cocktail bar. We ground wares. Then it’s on to lunch at ping for photo sessions and tasting food 43 can’t leave you without the opportunity Amy Morton’s Found Kitchen and So- at some truly famous, and some lit- to shop our local artisan purveyors. Our cial House (named to numerous 2013 tle-known, hot dog stands in the Windy final stop is at The French Market, Chi- Best New Restaurant lists), where Chef City. Take the opportunity to see a side cago’s first and only year-round, indoor Nicole Pederson will feed us from her of the real Chicago that tourists often marketplace. ever-evolving menu of locally sourced hear about, but rarely get to see. Not Tour Leader: Suzanne Florek food and drink. Then it’s on to Temper- only will you get a chance to capture, ance Beer, Evanston’s first craft brewery. and style some fantastic food images, 9:00AM - 5:00PM Head Brewer Claudia Jendron will lead but we’ll also use those images to cre- Evanston: The Hub us through a short tour and a tasting of ate and online photo journal that will be shared with all IACP members. of Local-Artisanal some of their finest quaffs. FEW Spirits is next, with a distillery tour and tasting Each attendee will receive an auto- Evanston, the first northern suburb graphed hard cover copy of “Man Bites of Chicago, is home to Northwestern of their fine gin, whiskey, and rye with owner Paul Hletko. We will finish with a Dog,” the definitive book on the history, University, many liberals and a whole culture, science and art of the hot dog. lot of great food and drink. Join tour sweet visit to Piron Chocolatier, where Since 1933 America’s #1 Refrigerated English Muffi n Made with: Whole milk, cane sugar, Spring wheat fl our, AA butter & potato fl our Four Varieties: Original, Sourdough, Honey Wheat & Multi-Grain HE AT. SWEET. ZING.

Choose the right kick for your meals.

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31050_Bays.indd — 02/27/2014_12:48 PM Operator: jj Proof#: 1 FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

Tour Leaders: Bruce Kraig, Patty South Asian in Chicago and a bustling al diversity and history of Devon, which Carroll, Teri Campbell, Mary corridor of activity, much like the streets began largely with a strong Jewish com- Valentin of Delhi. We’ll travel with Indian cook- munity and has morphed into a neigh- book author Anupy Singla to the West borhood of immigrants from India, Paki- 10:00AM - 3:00PM Ridge neighborhood to talk groceries, stan, Nepal, and Bangladesh. We finish Behind the Scenes gold, and street food. A walk through the day with a tasting and discussion of Friday the aisles of the best-known Indian sweets in Indian culture at Sukhadia’s, a AM with Rick Bayless grocer in the U.S., Patel Brothers, will favorite sweets shop. Join Top Chef Master’s winner, restau- March 14 give you a close look at how the re- Tour Leader: Anupy Singla rateur and host of PBS’s Mexico-One tailer began its business in Chicago Plate and a Time, Rick Bayless, for an and expanded across the country. The Contents incredible day of Mexican cooking and 10:00AM - 2:00PM founders of the chain are often found Logan Square: Chicago’s food. Our day starts at a tortilla facto- bagging groceries at their Devon loca- ry in Chicago’s Pilsen neighborhood, tion and are always happy to talk about Unlikely Restaurant Row followed by an opportunity to see how their part in bringing Indian groceries to Ten years ago, Chicago’s Logan Square carnitas are made at Don Pedros. We’ll the U.S. You’ll also learn the difference was a quiet neighborhood that was just 45 head back to the lab kitchen at Rick’s between green and black cardamom starting to become inhabited with the flagship restaurant, Frontera Grill, to and the dozens upon dozens of lentils creative class. Now, it’s Chicago’s most see how they make chocolate. Later we and legumes coveted in Indian cooking. unlikely--and booming--restaurant row. head up to the brand new Frontera test From there, we’ll walk to Raj Jewels, Food writer David Tamarkin (Bon Appe- kitchen for lunch. Rick will teach a mas- where most local South Asians buy gold tit, Time Out Chicago, Middlewest) has ter salsa and guacamole class and send jewelry for weddings, religious festivals, covered Logan’s restaurant boom from you home with a signed copy of one of and other auspicious occasions. An- the beginning, and in this tour he shows his books. upy will explain why gold is significant off the neighborhood’s best bites. In- Tour Leader: Rick Bayless culturally for Indians. From there, enjoy cluded is a stop at Lula Cafe, Logan’s pi- the street foods of India at Kamdar oneering restaurant (which still remains 10:00AM - 2:00PM Plaza, where you’ll feast on everything ahead of most curves); Reno, home of Devon Avenue: Chicago’s from vegetable to papri Chicago’s best (and get this: they – fried dipped in spiced yogurt. aren’t boiled); Fat Rice, hailed as one of Little India Bon Appetit’s Best New Restaurants of Devon Avenue is the heart of all things Here, Anupy will also explain the cultur- FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

2013; and stops for cocktails, coffee, and gathering of folks, kicked off by a meet 10:00AM - 12:30PM sweets at places such as Bang Bang Pie and greet with celebrity chefs Homaro CCP Exam Shop, Katherine Anne Confections, and Cantu (Iron Chef America winner) and Billy Sunday, a bar opened by long-time Richard Farina (Top Chef Season 9 Streeterville, Marriott 2nd floor alum Matthias Merges. cheftestant), followed by an interactive, Tour Leader: David Tamarkin hands-on, futuristic and overall explor- Friday atory flavor-tripping class in the moto AM 10:45AM - 1:30PM lab. In addition, chefs Cantu and Farina March 14 , will guide you through zero food-mile Indoor Farm & “Flavor sustainability in new and unique ways, including giving you a private tour of the Contents

Tripping” Tour with moto indoor moto farm. NOTE: Participants Located in Chicago’s trendy Fulton on this tour will travel by taxi, to be paid Market District, Michelin-starred moto for by the participants. Please note: Tour restaurant has consistently been ranked participants will take cabs to and from as one of the nation’s premier dining the hotel and the tour location. Cab fare 46 establishments. France’s prestigious is not included in the tour price and will Gayot Trade Guide recently declared range from $5-$10 per ride. moto the number one molecular gas- Tour Leaders: Homaro Cantu, tronomy restaurant in the U.S. Liquid Richard Farina nitrogen cocktails and fanciful dishes are some of the wonders of molecular gastronomy at moto, in which avant-gar- de cooking technologies and equipment are used to transform flavors and pre- sentations.

If you’re interested in the future of food, here’s another reason to sign up for this tour. The tour will be an intimate FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

3:30PM - 5:30PM 6:00PM - 9:00PM First-Time Attendee Host City Reception Orientation Chicago Illuminating Company Avenue Room, Marriott 4th floor 19 E. 21st Street, Chicago Whether you’re new to IACP or simply This is the event that truly launches con- Friday new to conference, this session will give ference in a big way. Catch up with friends, PM you the context and confidence to make meet new colleagues, hatch plans, all March 14 KERRYGOLD PRESENTS the most of your experience. while savoring the best food and drink in the city. Contents ELAND’S The party is at Chicago Illuminating Com- IR pany — a super-fab space— and includes p food and drink from some of the city’s ARTISANAL best places: Longman & Eagle Wood 47 Dusek’s Balena Demera La Sirena Puffs of Doom Clandestina Cashel Blue Hot Chocolate RPM Italian handmade on the Grubb family farm Bar Pastoral Nacional 27 in County Tipperary, since 1984. The Purple Pig Little Market Semi-soft and voluptuously creamy. Quartino’s Brasserie Acadia CH Distillery & Craftsmanship. Tradition. Mercadito Cocktail Bar Howells and Hood Table, Donkey, and Trencherman Stick

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BAK •I NG 100% employee owned kingarthurflour.com Saturday 8:30AM - 10:00AM 10:00AM - 5:00PM SCHEDULE SATPL: Plenary Session Culinary Expo Grand Ballroom, Marriott 7th floor Halsted, Marriott 4th floor 7:00AM - 8:30AM Saturday Networking Ferran Adria, the creator of elBulli See and taste what’s new and notable restaurant and innovative engine of from our sponsors and exhibitors. The Saturday Breakfast, Sponsored by AM Kerrygold-Irish Dairyboard the molecular gastronomy movement, Expo will be at the Marriott and vendors shares his ideas on connecting through will be available throughout the day, March 15 USA greater knowledge of food, as he moves providing opportunities to sample their into his next phase of culinary entrepre- products and to make valuable connec- Grand Ballroom, Contents Marriott 7th floor neurship. Ferran Adrià has been rec- tions with those companies. ognized as the best chef in the world. Start your day with breakfast, coffee, Since joining the restaurant in 1987, 10:00AM - 10:30AM and a serving of networking with fellow he has been the creative force behind Morning Networking Break attendees. elBulli and a pioneer in gastronomic innovation. The restaurant in its current Halsted 49 form has closed; Adria’s focus now turns Marriott 4th floor 7:15AM - 8:15AM to his foundation, a think-tank for gas- Have a quick meeting, check out our tronomy and creativity. Phaidon has just Food Writers, Editors & Expo partners, catch your breath, re-en- published Adria’s seven-volume book, Publishers Interest Section ergize with coffee and . Breakfast Meeting elBulli 2005 – 2011; he will be available for book purchase and signing after his Salon I presentation. THIS SESSION WILL BE Marriott 7th floor RECORDED ON VIDEO. Grab your breakfast from the Grand Ballroom, and join a section meet-up. FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

SESSIONS a successful food tour guide? In this research exists about this important panel, you’ll learn tips and tricks from history. We will discuss why examin- the pros, and gain an overview of how to ing these roots is critical to finding our 10:30AM - 12:00PM market yourself and your knowledge on own sense of place, and in predicting SAT01: Vegetable Power the web. If you’ve already established where American cuisine is headed in the a business, there’s something here for future. Ballroom, Marriott 4th floor Saturday you, too. Come and find out about new Speakers: Nephi Craig, Dr. Lois AM Since when did kale and rutabaga technology and trends that’ll take your Ellen Frank, Glenn Roberts elicit the same swoon once reserved business to the next level. March 15 for glazed pork belly or coppa di testa? Speakers: Shane Kost, Jeff Orlick, 10:30AM - 12:00PM Now that vegetables have supplanted Kris Rudolph Contents meat as the ingredient capturing the SAT04: Who Is Buying hearts of creative cooks, learn how 10:30AM - 12:00PM Cookbooks...and Why? that movement is changing restaurant SAT03: For Real Salon AD, Marriott 5th floor menus, how the demand for vegetables has shaped what farmers are growing, Local-Sustainable, Who’s buying cookbooks? When are and how the renewed reverence for Look to Your Roots people most likely to buy cookbooks, 50 vegetables is even influencing brewers. Avenue, Marriott 4th floor and where do they buy them? What’s the THIS SESSION WILL BE RECORDED. average price of a cookbook? Are print Speakers: Amy Collins, Jody Eddy, Conferences such as Mistura in Peru cookbooks selling faster than eBooks? Chris Pandel, Jared Rouben, Marty and Mesamérica in Mexico attract Cookbook authors, editors, and publishers Travis hundreds of top-level chefs looking will gain an in-depth view of what drives to explore indigenous ingredients and consumers’ cookbook purchasing habits, 10:30AM - 12:00PM food ways. But why do we in the United using data collected by Bowker, a survey States continue to overlook our own Na- that looks at six years’ worth of cookbook SAT02: Starting a Food Tour tive American roots? The answers can demographics and marketing. This is from the Ground Up be complex, painful, and uncomfort- a powerful piece of information for all Denver//KC, Marriott 5th floor able. Join experts in a dialogue about players in the publishing business. THIS what constitutes Native American food, SESSION WILL BE RECORDED. The food tourism business is booming! why it has been largely absent from the Speakers: Judith Dern, Adam Salo- But what does it really take to become food conversation, and what high-level mone FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

10:30AM - 12:00PM 12:00PM - 1:30PM SAT05: Connections for IACP Awards Luncheon Today Through a 1,000 Year Canadian Lentils, Canola , Old Cuisine — Hungarian Driscoll’s, Kikkoman, Foodways Mahatma Brown Rice Grand Ballroom Salons II and III, Marriot Saturday 5HFHLYH NW/OH, Marriott 6th floor 7th floor AM/PM The owner and the head baker of Zin- Gather with fellow members to enjoy a March 15 GHOLFLRXV german’s Deli have spent the last four meal and give applause to the winners of this year’s IACP Awards. (Note, Cook- years learning about Hungarian food Contents VHDVRQDO and baking traditions, through trips to book, Digital Media, and Bert Greene Eastern Europe and from their own Awards to be announced at 5:30 PM OHQWLOUHFLSHV Hungarian-American customers in Ann today.) four times a year. Arbor. In the process, they’ve gained a lifetime of insights into how food builds bridges between everyone it touches. 51 Sign up at www.Lentils.ca They will share these lessons, along with historical and cultural information about this lesser-known but vibrant cui- sine, and of course they’ll share tastings of some iconic Hungarian foods. Speakers: Amy Emberling, Ari Weinzweig FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

SESSIONS 1:30PM - 3:00PM 1:30PM - 3:00PM SAT07: Managing Ourselves SAT08: Shrubs and Punches: 1:30PM - 3:00PM -- 12 Ways to Make Our Lives Old-Fashioned Drinks That SAT06: The Trade-Craft of More Rewarding Are Modern Again the Trend-Spotter Denver/Houston/KC, Avenue, Marriott 4th floor Saturday Marriott 5th floor Ballroom, Marriott 4th floor Chicago, Austin, and New York City are PM strong trendsetting cities when it comes March 15 Everyone wants to know what will be the Whether professionally or personally, to craft cocktails. Three expert bar next new thing, whether you’re a writer self-management is where success craftsmen from these cities will pres- pitching a story, a chef writing a menu, or starts. And self-management begins Contents ent a tasting and history of shrubs and a marketer staying ahead of the curve. But with how well connected we are to our punches. Discover the preservative and how do trends start, and how do you track passions, fears, dreams, and desires. medicinal aspects of the shrub and the them to attain the most benefit? Hear Why not work at treating ourselves bet- socio-anthropological aspects of punch- from three different trend-trackers about ter? At helping ourselves to make our es. Learn recipes and formulas for each what methods they use to keep their dreams come true? At learning to better and by the session’s end, attendees will 52 fingers on the pulse. And get their top manage through our biases and beliefs have the know-how to create authentic 10 trend predictions for the coming year! to get to our desired future? A lead- shrubs and punches that will impress. THIS SESSION WILL BE RECORDED. ership training expert and author will Prepare to mix up a drink yourself! Speakers: Mindy Armstrong, Russ share effective methods and include Speakers: Dan Marunowski, Lara Parsons, Cathy Strange, Joe Yonan interactive exercises to get participants engaged so that they leave with some Nixon, Sam Sundius tangible tools to put into action as soon as they get home. Speaker: Ari Weinzweig FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

CLASSES AT 2:00PM - 3:30PM 2:00PM - 3:30PM LE CORDON BLEU SAT10: How to Build a SAT11: Japanese Recipe From Scratch Farmhouse Cooking 2:00PM - 3:30PM Le Cordon Bleu Le Cordon Bleu SAT09: Eclairs with Flair 361 W. Chestnut St, Chicago 361 W. Chestnut St, Chicago Saturday Le Cordon Bleu In this interactive class, you’ll work with Cook your way through a traditional PM 361 W. Chestnut St, Chicago an experienced recipe developer and Japanese farm menu, which focuses March 15 writer and explore the process of creat- almost completely on seasonal vege- Éclairs, both savory and sweet, are ing the concept for the , working out tables. You’ll begin with a trio of quick Contents taking center stage in pastry shops in the technique, documenting the pro- pickles or raw vegetables (Turnips and France, Japan, and the US. The chefs cess, and writing the finished recipe, to Turnip Leaves Pickled in Salt; Eggs will demonstrate modern techniques use in a book, article, blog post, menu, Pickled in Soy Sauce; Carrots with and explain how each of the eclairs’ or anywhere you want to share original Miso). Move to the table for a warm three components -- pastry, filling, content. Course materials will be distrib- soup (Root Vegetable Soup with Sake glaze -- can allow for maximum cre- uted prior to the class, so that attendees Lees and Miso), followed by the main 53 ativity. The class will end with a tasting, have relevant recipes to work with. part of the meal, rice and sides (Shio including Coconut-Anisette Cream, NOTE: This session is held at Le Cordon Koji Pork, Napa Cabbage Salad with Toasted Coconut Meringue Butter- Bleu; bus transportation from the hotel Sesame Seeds, Mustard Blossoms scotch, Orange Caramel, Caramelized is provided. If you plan to attend an with Smashed Tofu, Hachisu Rice). The Pecans, and more. Interest Section meeting, you may arrive menu reflects contributions from the NOTE: This session is held at Le Cordon back at hotel about 30 minutes late. Japanese countryside as well as the Bleu; bus transportation from the hotel Instructor: Adam Ried local Chicago community. is provided. If you plan to attend an NOTE: This session is held at Le Cordon Interest Section meeting, you may arrive Bleu; bus transportation from the hotel back at hotel about 30 minutes late. is provided. If you plan to attend an Instructors: Jim Dodge, Megan Interest Section meeting, you may arrive Neubeck back at hotel about 30 minutes late. Instructor: Nancy Singleton Hachisu FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

2:00PM - 3:30PM 2:00PM - 3:30PM This session is held at Le Cordon Bleu; SAT12: Everybody Loves SAT13: Savory for Sweets bus transportation from the hotel is pro- vided. If you plan to attend an Interest Le Cordon Bleu Section meeting, you may arrive back at Le Cordon Bleu 361 W. Chestnut St, Chicago hotel about 30 minutes late. 361 W. Chestnut St, Chicago Instructor: John Manion Saturday Take your pastry skills to the next lev- PM The food of the American South, in all its el with ideas and inspiration on using 2:00PM - 3:30PM cheese grits and cayenne-spiked glory, savory ingredients in desserts from March 15 has never been hotter. Fried chicken is at SAT15: Home-Style “the queen of duck fat pie dough the heart of this cultural yearning. From Filippino and chocolate chip bacon cookies.” Contents Williamsburg to Dallas to Miami, top Le Cordon Bleu NOTE: This session is held at Le Cor- chefs are devoting their attention (and 361 W. Chestnut St, Chicago latest concepts) to the humble art of per- don Bleu; bus transportation from fectly fried yard bird--and all the fixins’. the hotel is provided. If you plan to With influences from Malaysia, Chi- For this session, Austin-based food writer attend an Interest Section meeting, na, Spain, and the U.S., the cooking of and cookbook author Paula Disbrowe will the Philippines is distinct yet not well 54 team up with celebrated Chicago chefs you may arrive back at hotel about known. Learn some of its most cher- who know a thing or two about peanut oil 30 minutes late. ished dishes and get ready for the next for cooking demos that reveal the heart Speaker: Mindy Segal big cuisine to make the scene. NOTE: (and gizzards) of a perfectly fried bird, as This session is held at Le Cordon Bleu; well as a convivial discussion about why 2:00PM - 3:30PM bus transportation from the hotel is pro- the whole world loves a crispy drumstick. vided. If you plan to attend an Interest NOTE: This session is held at Le Cordon SAT14: The Soul of Brazil Section meeting, you may arrive back at Bleu; bus transportation from the hotel is Le Cordon Bleu hotel about 30 minutes late. provided. If you plan to attend an Interest 361 W. Chestnut St, Chicago Instructor: Kristine Subido Section meeting, you may arrive back at hotel about 30 minutes late. Learn to make the dishes that chef John Instructors: Christine Cikowski, Manion grew up eating during his child- Paula Disbrowe, Paul Fehribach, hood in Brazil – a little street food, a lot Josh Kulp of local, and all interpreted through his experiences cooking in Chicago. NOTE: FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

2:00PM - 4:00PM culture, and community. Students will 3:00PM - 3:30PM Learn, Grow, Cook, prepare an organic, wholesome array of Afternoon Networking Break Connect: The Transformative dishes that are symbolic of good food choices they can make while in school Halsted Power of Food! or at home. Attendees will have the Marriott 4th floor Kendall College, opportunity to visit several kid chef sta- Have a quick meeting, check out our Saturday 900 N. Branch St., Chicago, IL tions, taste creative dishes, and connect Expo partners, catch your breath, re-en- PM with students, educators, and stewards ergize with coffee and tea The 2014 Kids in the Kitchen education throughout this experiential learning March 15 pop-up, a series of interactive demos program. Participants can also explore and tastings created by kid chefs, is new innovative culinary leadership Contents inspired by The Culinary Trust’s focus concepts being developed at Kendall on enriching childrens’ lives through College. innovative and sustainable approaches to education in nutrition, science and This event will inspire thoughtful leader- culture. Purple Asparagus, a Chicago ship with our youth and offer attendees nonprofit that educates children, fami- a vision for good food and education in 55 lies, and the community about healthy the future. There is a $25 fee for this eating, will host this culinary event in event. partnership with The Academy of Glob- al Citizenship, Whole Foods, the Good Food Conference, and The Culinary Trust.

Students ages 7-10 from across the Chicago Public School System will participate in a progressive food educa- tion pop-up dine around, exploring food education concepts of good steward- ship of the land, sustainable agriculture, building blocks of nutrition, science, FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

3:30PM - 5:00PM Avenue Ballroom, Marriott 4th floor elBulli 2005 – 2 011 Interest Section Meetings 5:30PM - 7:00PM Locations Vary Cookbook, Digital Media, by Ferran Adrià Bert Greene Awards Every recipe from the last Discuss key issues for your interest Saturday seven years of the world’s most section. Grand Ballroom I, Marriott 7th floor PM creative restaurant Congratulate winners and nominees Culinary Tourism March 15 A collection of some One of the foundations Indiana/Iowa, Marriott 6th floor alike as the names are announced for of the most innovative of 21st century food. these prestigious awards. Hosted by and influential recipes Digital Media over the last decade by NATHAN MYHRVOLD, Russ Parsons. Contents one of the greatest chefs CO�AUTHOR OF Ballroom, Marriott 4th floor MODERNIST CUISINE in our history. DAVID CHANG, CHEF/ Food History 7:00PM - 9:00PM FOUNDER, MOMOFUKU Illinois, Marriott 6th floor Book and Blog Fair and Food Policy Networking Reception Minnesota, Marriott 6th floor 56 Grand Ballrooms II and III Kids in the Kitchen Michigan State, Marriott 6th floor Exciting new format this year! Eat, Marketing Communicators drink, and socialize as you peruse the Denver/Houston/KC, Marriott 5th floor year’s best cookbooks. Plus sign up to pitch an editor or an agent. Sign-up Nutrition and Food Science sheets will be posted in the Hospitality NW/OH, Marriott 6th floor Suite, located in Lincolnshire I and II. Test Kitchen Professionals PUR/WI, Marriott 6th floor

Cooking Schools and Teachers LA/Miami/Scottsdale, Marriott 5th floor Food Photographers and Stylists SUNDAY 8:00AM - 8:30AM 10:00AM - 5:00PM SCHEDULE Annual IACP Business Culinary Expo Meeting Halsted, Marriott 4th floor 7:00AM - 8:30AM Grand Ballroom, Marriott 7th floor Sunday See and taste what’s new and notable Sunday Networking Breakfast IACP President Julie Usher will review from our sponsors and exhibitors. The finances and other association business Expo will be at the Marriott and vendors AM Sponsored by and answer member questions. will be available throughout the day, March 16 providing opportunities to sample their Bays English Muffins Grand Ballroom, Marriott 7th floor products and to make valuable connec- tions with those companies. Contents Start your day with breakfast, coffee, 8:30AM - 10:00AM and a serving of networking with fellow SUNPL: Plenary Session 10:00AM - 10:30AM attendees. Grand Ballroom Salons II and III, Morning Networking Break Marriott 7th floor 7:30AM - 8:15AM Halsted 57 Cooking Schools and Start the day with two thought-provok- Marriott 4th floor Teachers Interest Section ing talks from experts connecting to their culinary roots in meaningful and Have a quick meeting, check out our Breakfast fascinating ways. Expo partners, catch your breath, re-energize with coffee and tea. Salon AB, Marriott 5th floor Speakers: Rick Bayless (emcee), Nephi Craig, Ben Reade Grab your breakfast from the Grand Ballroom, and join a section meet-up. FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

SESSIONS 10:30AM - 12:00PM cal and cultural uses as well as cooking SUN02: Write A First Draft of techniques for goat, and of course you’ll Your Book Proposal sample delicious dishes. Speakers: Luigi Diotaiuti, Amy Riolo 10:30AM - 12:00PM IN/IO/MI, Marriott 6th floor SUN01: Can You Still Have a 10:30AM - 12:00PM Sunday Career as a Cooking You’ve been thinking about writing a book, SUN04: The New Food Fight: AM Teacher? and now it’s time to write the proposal. If you need a nudge, this is the class for you, Who’s Going to Make America March 16 Denver/Houston/KC, Marriott 5th floor whether you’re an author who wants to Healthier? start a new project, or a cooking teacher or Contents Many avocational cooking schools have blogger writing your first book. We’ll take it Ballroom, Marriott 4Th Floor been forced to cut back, often eliminat- section by section, figuring out the target ing their guest teaching program. But The response to the obesity epidem- market, how you’ll sell it, how you’ll struc- ic has been a food fight not seen since are the days of the freelance cooking ture it, and the other parts book proposals teacher gone altogether? This panel will the food-reform era of 110 years ago: contain. At the end of the class, it won’t be “soda” laws; White House gardens; the provide a “state of the union” on avo- ready for prime time, but you’ll take home 58 cational cooking classes today, pulling replacement of the food pyramid in favor a draft to refine and expand upon. of “MyPlate” policies; prominent writers back the curtain and diving into the nit- Speaker: Dianne Jacob ty-gritty of venues, menus, costs, fees, attacking the food industry; the fight over and marketing. The panel will review food stamps and the Farm Bill; and the best practices and provide an overview 10:30AM - 12:00PM rise of a food culture that is trying to recon- of resources for teachers and school SUN03: The Goodness of Goat nect Americans with farmers, artisans, and local food communities in the name of operators. THIS SESSION WILL BE Avenue, Marriott 4th floor RECORDED. better eating. But do we know if any of this, or what combination of this, can change Speakers: Kathy Campbell, Join us on a global goat tour, from farm to American eating for the better? THIS SES- Karen Cassady, Molly Stevens table. Attendees will learn how the ani- SION WILL BE RECORDED. mals are raised and discover the health benefits of goat/goat dairy products, as Speakers: Hank Cardello, Mari well as various ways of preparing the meat Gallagher, Sam Kass, James that draw from Indian, Middle Eastern and Krieger, Scott Mowbray Italian . You’ll learn the histori- FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE Driscoll’s Berries are the premium 10:30AM - 12:00PM 12:00PM - 1:30PM choice of the SUN05: There Will Be Beer: Lunch on Your Own world’s fi nest chefs. The Rebirth of the Beer Cocktail Enjoy lunch at the Marriott or at one of the many nearby restaurants NW/OH/PUR/WI, 6th floor and cafes. Sunday Long before mankind invented distilla- AM tion, mixed drinks with a fermented base March 16 were the libation of choice -- and the key to social lubrication. The Egyptians Contents brewed dates, Shakespeare espoused metheglin, and Harry Potter opted for a pint of Tudor-style butter beer. Today, beer cocktails remain an obscure genre of cocktailia but one that is quickly growing in popularity as bartenders and 59 home mixologists discover the vast array of profiles, complexities, and flexible natures of beer and ale. Using tastings of Pharaoh’s Ale, Buttered Beere, and a

Mixed Berry Tart modern beer cocktail, the panel will trace the history of beer-based beverages to arrive at the modern intersection of the craft brew and craft cocktail movements. Speakers: Ken Albala, Jacob Grier, David Solmonson, Lesley Jacobs Solmonson

Visit www.driscolls.com for more exclusive recipes. FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

SESSIONS 1:30PM - 3:00PM 1:30PM - 3:00PM SUN06: Literary Bites: SUN07: Embracing Amaro 1:30PM - 3:00PM Tasting the Past, from Avenue Ballroom, Marriott 4th floor SUN010: The Artisan Shakespeare to Fitzgerald In this session, a bitters expert and two Cheeses of Mexico Salon D, Marriott 5th floor Chicago bar professionals will demys- Sunday NW/OH/PUR/WI, Marriott 6th floor Whet your appetite for luscious food tify this newly trendy cocktail element, PM imagery and descriptive prose in guiding you on an interactive tasting March 16 Hand-crafted cheeses from Europe this creative tasting session. Three tour of these bitter spirits that are rich in and the U.S. are in wide distribution food historians will tantalize you with history and flavor. Attendees will learn and sought-after by appreciators of fine Contents mouth-watering passages and tasting the history, flavor profiles, and how to foods. But the counterparts made in samples inspired by literature, exploring appreciate and utilize these bitter spirits Mexico are still under the radar for most works by Jane Austen, Rabelais, Mark on their own or in cocktails. Participants of us. Why? A Mexican cheese expert, Twain, Laura Ingalls Wilder and more. will leave armed with information on the president of the American Cheese Taste the history and connect to differ- how to best use amaro at home, or in Society, and an American expert on ent culinary time periods and cultures bars and restaurants. 60 present some exquisite through classic literature. Speakers: Brad Thomas Parsons, examples of artisan cheeses and talk Speakers: Ken Albala, Tori Avey, Erin Phillips, Phillip Walters about the culture of Mexican cultured Bruce Kraig dairy. There will also be a demonstra- tion of how to make three wonderful Mexican cheeses. Speakers: Rick Bayless, Greg O’Neill, Carlos Yescas FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

1:30PM - 3:00PM 1:30PM - 3:00PM 3:00PM - 3:30PM SUN08: Financing Your SUN09: Turning Food Afternoon Networking Break Independence: Dealing with Deserts into Oases of Good the Gritty Side of the Food Halsted, Marriott 4th floor Freelance Business Salon E, Marriott 5th floor Sunday Ballroom, Marriott 4th floor Have a quick meeting, check out our PM Whether you call them food deserts Expo partners, catch your breath, re-en- As our industry changes –- reduced or food swamps—these nutritional- ergize with coffee and tea. March 16 budgets, expanding media and market- ly-barren neighborhoods, where fast ing landscapes -- more and more peo- food restaurants and liquor stores are Contents ple are choosing to work independently more plentiful than full-service grocery as freelancers, self-publishers, and stores, are still widespread. Fortunately, entrepreneurs of all sorts. How much cities and rural communities around the money we make and how we make it country are finding novel ways of pro- can be difficult to talk about, but it’s viding easy access to affordable, healthy critical to success. This panel will offer food. Join experts on urban gardening, 61 tips and tools for running a successful mobile markets, and food policy to find freelance business, deciding if a project out how we can turn food deserts into is worth your time, combining multiple food oases. streams of income, pricing your ser- Speakers: Dr. Jifunza Wright Carter, vices, and knowing how to stop talking DJ Cavem, Mari Gallagher, Amelia and close the deal. THIS SESSION Pape, Hannah Wallace WILL BE RECORDED. Speakers: Renee Schettler, Jess Thomson, Denise Vivaldo, Eagranie Yuh

FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

tion of sustainable agriculture. Can the SESSIONS 3:30PM - 5:00PM benefits of sustainable agriculture cut SUN12: Cider Renaissance across all income levels, or is it just for yuppie farmers and those who can rou- Salon E, Marriott 5th floor tinely pay $4 for an heirloom tomato? Is 3:30PM - 5:00PM urban farming just another mechanism Sunday SUN11: Breaking The Learn the major players and driving for gentrification? Learn from people PM Jemima Code: What forces behind the explosive craft cider movement in America and beyond. actively engaged in this world about the March 16 African- American Passionate cider experts will guide you challenges of bringing good, healthy Cookbooks Reveal About through a tasting of American and Old food to everyone, and discover how culi- Culinary Justice World ciders. Understand how to taste nary professionals can get involved with Contents and evaluate each cider’s appearance, their own community’s local food efforts Avenue, Marriott 4th floor aroma, and flavor; take in a brief histo- in a way that will inspire others and truly In this session, two African-American ry of U.S. cider-making, and a tutorial make a difference. food writers explore the small body of on apple varieties and yeast strains Speakers: Eric Carlberg, Daron Joffe, rare cookbooks that found their way and how they impact the final product. Susan Puckett 62 into print in the late 19th and early 20th Find out for yourself why craft ciders centuries, looking beyond ingredient are showing up on the best bar menus 3:30PM - 5:00PM lists and instructions to reveal the around the country. SUN14: Food Media’s Next competencies and artistry of early era Speakers: Anthony Belliveau-Flores, Frontier: New Niche Outlets black cooks. The panelists will shed Greg Buttera, Gregory Hall, Michael for Food Journalism light on the unrecognized organization- Roper al and managerial skills of these Afri- Ballroom, Marriott 4th floor can-American chefs and entrepreneurs, 3:30PM - 5:00PM as well as their classic techniques. We’ll SUN13: Can Growing Food News holes are shrinking. Magazines also explore issues of recipe copyright, Grow a Community, Too? are laying off staff or shuttering all publishing, and back-of-the-house together. Despite this disruption in diversity. Salon D, Marriott 5th floor the publishing industry, plenty of en- Speakers: Donna Battle Pierce, Toni trepreneurial folks are leveraging this Tipton-Martin The complexities of income and class are often ignored amid the conversa- paradigm shift to create new editorial FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

ventures, in both the print and digital Laura Werlin event will feature food installations worlds. Hear about their experiences, 6:30PM - 9:30PM showcasing each guest chef’s recipe examine their business models, get the The Culinary Trust Annual and story, accompanied by complemen- tary cocktail and wine pairings. low-down on their submission process- Fundraiser es for writers, and gain an inside look at this emerging slice of publishing. THIS Kendall College, Skyline Room, Price includes 20% discount from $175 Sunday SESSION WILL BE RECORDED. general public price for IACP members, 900 N. Branch (Goose Island), Chi- PM Speakers: Rebekah Denn, Cyndi cago, IL 60642 (guests should $65 is tax deductible. (The Culinary Fecher, Suzanne Schreck, David secure their own transportation) Trust is the 501(c)3 foundation of the March 16 Tamarkin International Association of Culinary Join an inspiring group of guest chefs Professionals.) Contents for a multi-sensory interactive expe- 3:30PM - 5:00PM rience that will highlight constructive, SUN15: Wisconsin Cheese educational, and delicious ideas for — How One Food Changed creating a powerful shift in our food sys- a Landscape (and Brought tem. Your support will seed new grant 63 Back Its Past) initiatives The Culinary Trust has begun in 2014, as our foundation celebrates 30 NW/OH/PUR/WI, 6th floor years of funding the future of food.

Learn how one of America’s oldest The “Feast for the Future of Food” fund- regions is excelling as raising event will feature an innovative it makes exceptional modern cheeses group of chefs, food personalities, and by going back to the old tradition of students coming together to demon- “farmstead.” A fourth-generation chee- strate the transformative power of food semaker, a new-to-dairy cheesemaker in the future of science, education, envi- (now award-winning), and a journalist ronmental stewardship, global citizen- document how the land and history ship, the arts, and how we relate to each come together in Wisconsin to create other in the world. the perfect context for new American craft cheeses. Designed to be an inspiring journey Andy Hatch, Ed Janus, Chris Roelli, of sensations, aromas and flavors, the Digital Conference Ad.qxp 2/14/14 12:23 PM Page 1 Creative Cooking with

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For these recipes BigGreenEgg.com and more visit ©COPYRIGHT BIG GREEN EGG mahatmarice.com MONDAY 10:00AM - 10:30AM SCHEDULE 8:30AM - 10:00AM Morning Networking Break MONPL: Plenary Session Marriott Foyer 7:00AM - 8:30AM Grand Ballroom, Marriott 7th floor 7th floor Networking Breakfast Monday Connect with your community and get Have a quick meeting, check out our Grand Ballroom inspired to take action now. Learn how Expo partners, catch your breath, AM Marriott 7th floor Douglas Gayeton and his multi-media re-energize with coffee and tea. March 17 Lexicon of Sustainability project is con- Start your day with breakfast, coffee, necting across the country. Hear Sam and a serving of networking with fellow Kass, director of Michelle Obama’s Let’s SESSIONS Contents attendees. Move program, share his ambitions for better food and health for kids. THIS SES- 10:30AM - 12:00PM 7:30AM - 8:15AM SION WILL BE RECORDED ON VIDEO. MON01: Stuffed in Chicago Monday Food Photographers Speakers: Rick Bayless (emcee), Douglas Avenue Ballroom, Marriott 4th floor and Stylists Interest Section Gayeton, Sam Kass 65 Breakfast In this presentation, two food historians 10:00AM - 5:00PM (who are also street food experts) will Salon AB Culinary Expo explore the various “stuffed” foods prev- Marriott 5th floor alent in Chicago, from deep-dish pizza Marriott Foyer 7th floor to ethnic foods such as Polish pierogis, Grab your breakfast from the Grand See and taste what’s new and notable Greek dolmas, Central American pupu- Ballroom, and join fellow members for a from our sponsors and exhibitors. The sas, British meat pies, German , section meet-up. Expo will be at the Marriott and vendors Indian samosas and more. By examining will be available throughout the day, – and sampling – some of these revered providing opportunities to sample their delicacies, we’ll gain a fresh understand- products and to make valuable connec- ing of the incredibly diverse Chicago tions with those companies. culinary community. Speakers: Bruce Kraig, Colleen Taylor Sen FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

10:30AM - 12:00PM words, but not sure if you’ve got the an- recipe requests, we constantly need up- MON02: The Making of gle right? Should you turn your obses- grades to stay relevant. Is a web-based or a Culinary Capital sion into a book or is it a magazine story filemaker system best? What are the most or even a blog post? And are you match- important features in a test kitchen’s data- Salon E, Marriott 5th floor ing the concept to the publication? In base? What do you WISH you had, and who this fast-paced perennial favorite class, maintains it? Anyone who’s struggled with In the span of a decade, Chicago went Monday a panel of editors will give constructive recipe organization — whether a corporate from being a meat-and-potatoes town AM feedback to ideas proposed by audience recipe tester or an independent author or to becoming a dining destination, home March 17 members. Everyone benefits from the blogger — can glean useful tips from this to some of the most exciting ingredi- lessons, even if you don’t pitch your own ent-driven restaurants as well as the lively panel. THIS SESSION WILL BE RE- idea, but come prepared to share. At the CORDED. Contents global center for progressive modern end of the session, we’ll have a raffle Speakers: Cindy Manwarren, Diane cuisine. We’ll talk with chefs and restau- to win a one-on-one coffee meeting or McElroy, Pam Thuman-Commike rateurs who were pioneers in making phone call with each of the presenters! Chicago one of the most acclaimed culi- Speakers: Dana Bowen, Shannon nary capitals in the world, and explore McCook, Keith Pandolfi, Renee the food, design, and spirit that sets 10:30AM - 12:00PM 66 Schettler, Aaron Wehner this city apart. THIS SESSION WILL BE MON05: The New Nordic RECORDED. 10:30AM - 12:00PM Cuisine, and What It Means Speakers: Jimmy Bannos Sr., Homa- for the Rest of Us ro Cantu, Bill Kim, Donnie Madia, MON04: Recipe Databases: Chandra Ram Best Practices and Favorite Denver/Houston/KC, Marriott 5th floor Features In recent years, the food world has begun 10:30AM - 12:00PM Ballroom, Marriott 4th floor looking to Scandinavia for inspiration. Once MON03: Pitch Slam: Get Up considered a good source of holiday cook- All test kitchens must keep their recipes in the Nerve to Get Your Idea ies and gravlax, the Nordic countries have an organized, easy to locate format. Most Out in Public taken a lead role in pushing culinary tech- have custom databases designed internal- nique and point of view, with their devotion Salon D, Marriott 5th floor ly to accommodate specific needs, but as to purity, seasonality, and celebration technology continues to challenge us to of indigenous ingredients. Restaurants Are you ready to turn your idea into provide almost instant turnaround time for FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

that espouse this New Nordic philoso- DIGITAL MEDIA 2:30PM - 3:25PM phy are becoming gastronomic meccas. IMMERSION MED02: The Surprising Learn how this approach manifests Capabilities of iPhone itself in the various countries of the region and how these principles spread 2:30PM - 3:25PM Photography around the world. Round Tables, Critiques, and Salon D, Marriott 5th floor Monday Speakers: Jody Eddy, Carl Kristian Networking PM Frederiksen, Ben Reade Learn how with a few techniques and Grand Ballroom II, III , Marriott 7th floor some clever helper apps you can gener- March 17 ate high quality on-the-go photography 12:00PM - 1:30PM Spend time at a round-table discussion host- that you didn’t think you could get from ed by a subject expert or get a one-on-one Contents Lunch on Your Own an iPhone. critique of your website, blog, photography, or Speaker: Nathan Michaels Enjoy lunch at the Marriott video from a pro. Round-table topics include: or at one of the many nearby Instagram, Twitter, Wordpress, Google+, restaurants and cafes. Pinterest, nuts-and-bolts of social media, and 2:30PM - 3:25PM more. Round tables don’t require specific sign MED03: Do We All Need to 67 ups. Critiques will be one-on-one, sign-up Do Video Now? sheets will be available at conference. Avenue, Marriott 4th floor

2:30PM - 3:25PM How to evaluate whether you should MED01: Google Analytics, be doing video, what production levels Then and Now are right for you, where to host your videos, and how to be sure the impact is Ballroom, Marriott 4th floor translating into business success. THIS SESSION IS BEING RECORDED. A brush-up on the basics, and then an Speakers: Clyde Burley, Jason De La explanation of the new interface and Rosa how to make it work for your business. THIS SESSION WILL BE RECORDED. Speaker: Faith Durand FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

press, Google+, Pinterest, nuts-and-bolts 3:30PM - 4:25PM 2:30PM - 3:25PM of social media, and more. Round tables MED06: Inside the Video MED12: Managing a don’t require specific sign ups. Critiques Editing Process Multi-Platform Life will be one-on-one, sign-up sheets will be available at conference. Salon D, Marriott 5th floor Salon E, Marriott 5th floor Monday A show-and-tell of how an editor goes 3:30PM - 4:25PM Very few of us work in one medium only from raw footage to finished video, PM nowadays, and even in the digital space, MED04: What’s Next on the with a discussion of the critical decision March 17 it’s easy to fall into a black hole, spending Social Media Horizon? points and their consequences. a lot of effort but getting little in return in Marriott Ballroom, 4th floor Speaker: Jamie Tiampo Contents terms of strategic results. Hear how a suc- cessful and enterprising author/blogger/ New opportunities for social networking 3:30PM - 4:25PM publisher manages priorities and plat- arise every day, but which new platforms MED07: Getting Serious forms to make it all add up to an admira- are worth your time and effort? About Google Hangout ble career. Speakers: Gaby Dalkin, Aida 68 Speaker: Michael Ruhlman Mollenkamp Salon E, Marriott 5th floor

SESSIONS 3:30PM - 4:25PM Learn to integrate these seemingly “fun” MED05: Using SEO to hangouts into a serious digital market- 3:30PM - 4:25PM Connect To Your Audience ing strategy for your business. Round Tables, Critiques, Speakers: David Leite, Dr. Jean Lay- and Networking Avenue Ballroom , Marriott 4th floor ton Grand Ballroom II and III , Marriott 7th floor Demystify the process of understanding how people use search to look for the Spend time at a round-table discussion information they need and learn how you hosted by a subject expert or get a one- can leverage that understanding to im- on-one critique of your website, blog, - prove your connection with them. tography, or video from a pro. Round-table Speakers: Stephanie Stiavetti, topics include: Instagram, Twitter, Word- Andrew Wilder FRIDAY SATURDAY SUNDAY MONDAY SCHEDULE AT-A -GLANCE

SESSIONS 4:30PM - 5:30PM 4:30PM - 5:30PM MED08: Telling Your Story MED11: Video Production 101 4:30PM - 5:30PM Through Video Avenue Ballroom, Marriott 4th floor Round Tables, Critiques, Salon D, Marriott 5th floor Learn about the different types of and Networking Monday Learn ways to refine your storytelling in equipment, pre-production guidelines, Grand Ballroom II and III, the food space. and core production principles to make PM Marriott 7th floor Speaker: Douglas Gayeton sure you put your best food forward March 17 when stepping in front of (or behind) the Spend time at a round-table discus- camera. sion hosted by a subject expert or get 4:30PM - 5:30PM Contents MED09: Strategic Pinning Speakers: CJ Bruce, Catherine a one-on-one critique of your website, McCord blog, photography, or video from a pro. Ballroom, Marriott 4th floor Round-table topics include: Instagram, 6:30PM - 8:30PM Twitter, Wordpress, Google+, Pinterest, What’s the latest thinking on how to use this platform for your business/profes- Farewell Reception nuts-and-bolts of social media, and sional goals. 69 more. Round tables don’t require spe- Speaker: Lorraine Goldberg Grand Ballroom II, III cific sign ups. Critiques will be one-on- 7th floor one, sign-up sheets will be available at 4:30PM - 5:30PM conference. Share drinks and nibbles, contact info, MED10: The Update on and of course farewell hugs, with friends eBook Publishing old and new. The evening ends early enough to allow for restaurant dining as Salon E, Marriott 5th floor well. But heads up: It’s St. Patrick’s Day, What platforms are right for you, what so make reservations plenty of time in are the pros and cons of various paths, advance! and how the heck do you market the content? Speaker: Judith Dern IACP

70 2013-2014 IACP OFFICERS AND DIRECTORS

OFFICERS DIRECTORS Adam Salomone President David Bonom OFFICERS Julia M. Usher & DIRECTORS

Contents President-Elect Kathleen Flinn Albert Schmid Raghavan Iyer

71

Secretary-Treasurer Glenn Mack Jamie Tiampo Margaret Bradley-Foley

Helen Roberts Ken Rubin, CCP Immediate Past Culinary Trust, President Liaison to the Board Doug Duda HEADQUARTERS STAFF

Chief Executive Officer Operations and Administration Manager Meredith Deeds Shani Phelan [email protected] [email protected] STAFF

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Director of Communications and Content Communications Coordinator Martha Holmberg Margaret Crable [email protected] [email protected] 72

Senior Event Manager Member Services Kendra McMurray, CMP FoodConnect Media, Inc. [email protected] Jeremy Mitchell [email protected] PAST PRESIDENTS

Doug Duda Sarah Labensky, CCP Flo Braker Nancy Kirby Harris, 2012–2013 2004–2005 1996–1997 CCP 1988–1989 Cynthia Nims Martha Johnston Ethel Hofman, CCP PAST 2011–2012 2003–2004 1995–1996 Peter Kump, CCP PRESIDENTS 1987–1988 Cynthia Glover Andrew Schloss, CCP Sue B. Huffman, CCP 2010–2011 2002–2003 1994–1995 Francois Dionot, CCP Contents 1986–1987 Scott Givot, CCP Lauraine Jacobs, CCP Barbara Pool Fenzl, 2009–2010 2001–2002 CCP Nathalie Dupree, CCP 1993–1994 1984–1986 Cathy Cochran-Lewis Paula Lambert 73 2008–2009 2000–2001 Leslie Beal Bloom Anne Byrd 1992–1993 1982–1984 Rosemary Barron Janie Hibler, CCP 2007–2008 1999–2000 Irena Chalmers, CCP Richard Nelson 1991–1992 1980-1982 Blake E. Swihart, CCP Robin Kline, MS, RD, 2006–2007 CCP 1998–1999 Anne Willan, CCP Donald Miller 1990–1991 1978–1980 William K. Wallace, Antonia Allegra, CCP CCP 1997–1998 Sharon Tyler Herbst, 2005–2006 CCP 1989–1990

THE CULINARY TRUST

The Culinary Trust Celebrates Our 30th Anniversary in 2014! • Educational programming at conferences For 30 years, your foundation -- The Culinary Trust -- has been the only and via webinars on child nutrition and school food, food labeling, and food policy councils. foundation that focuses on educating and funding culinary profession- CULINARY als on critical food issues. The Culinary Trust helps the culinary com- • Grants for community-based organizations TRUST munity become more articulate about these issues so they can direct including Bed-Stuy Campaign Against Hun- their passions toward making a difference. Through our mission-driven ger (NY) and Oakland Food Connection (CA) activities, TCT: Contents • Restoration of one of two known copies of • Connects a broad range of professionals, Select highlights of past initiatives Apicius, created in the 9th century and the emerging professionals and youth with mean- include: oldest cookbook in the Western world. ingful projects and programs. • Start-up funds for the Gastronomica Journal of Food and Culture 75 • Educates and empowers culinary profes- Your 2014 Richard Sax Anti-Hunger sionals via workshops and seminars. • Research grant for award-winning food Grant Recipients: Healthy Food Hub and scholar Ken Albala Ginkgo Organic Gardens • Offers scholarships and grants for educa- In honor of our 30th anniversary, and through tion and research, and provides internships • Program grants for chefs and schools to the generosity of IACP 36 participants, The that match professionals with mission-driven participate in the White House’s Let’s Move!/ Culinary Trust is supporting two great Chica- organizations. Chefs Move to School initiative go organizations with Richard Sax Grants: Healthy Food Hub and Ginkgo Organic • Both embraces and preserves culinary histo- • Scholarships to Le Cordon Bleu, Interna- Gardens. ry, and funds the future of food. tional Culinary Center, Institute of Culinary Education, and Culinary Institute of America. Healthy Food Hub is a grassroots, volun- teer-run collective farmer CSA with the • Internships with City Harvest and Wellness in shared vision of building a local food econo- the Schools my from within food desert and food insecure Chicago communities. With their Richard Sax Grant, HFH will create a mobile teaching • Project funding count from $175 general public price, $65 is kitchen to bring healthy cooking classes to the tax deductible), inclusive of all food and drink Chicagoland communities they serve. • Mentoring from established professionals in Dine as you celebrate The Culinary Trust’s Ginkgo Organic Gardens is an all-volunteer the IACP community 30th Anniversary amidst an inspiring group of CULINARY community garden that grows and donates guest chefs, who will present a multi-sensory TRUST nutrient-rich organic produce to low-income • Development of multimedia content to interactive experience highlighting construc- people living with HIV/AIDS. With their Rich- broaden the reach of IACP and TCT tive, educational, and delicious ideas for ard Sax Grant, GOG will build a greenhouse creating a powerful shift in our food system. Contents that will allow them to continue to grow • Community support for people and ideas Designed to be an inspiring journey of sen- healthy food through the Chicago winters. that epitomize the future of the culinary world sations, aromas, and flavors, “A Feast for the Please consider making a donation to help in activism, innovation and leadership Future of Food” features several food instal- these two worthy nonprofits. > Donate Now Please join us at the Annual Business Meet- lations showcasing guest chefs’ recipes and ing 8 a.m. Sunday, March 16, to learn more. stories, accompanied by specialty beverage 76 pairings. New Growing Leaders Fund Launches at Conference Join Us for Our 30th Anniversary Participating chefs and special guests include: In our 30th year, The Culinary Trust debuts a Fundraising Celebration, “A Feast Rick Bayless, Mexican Traditions, Chicago new grant fund, “Growing Leaders,” allowing us for the Future of Food” to put even greater emphasis on funding the When: Sunday March 16, 6:30 - 9:30 p.m. Maxime Bilet, Modernist Cuisine Meets La future of food. Tradition Française, Seattle Growing Leaders is a flexible funding source Where: Kendall College, Skyline Room (on that allows us to activate, support, and fund Goose Island) Bryant Terry, Afro-Vegan, San Francisco a diverse group of innovative culinary profes- sionals, in the philanthropy, education, and What to expect: Many , specialty Nephi Craig, Native Foods, Sunrise Park AZ business arenas. We will award cause-driven cocktails/wine/sparkling, installation art, per- grants to support individuals and organizations formance, silent and live auctions Douglas Gayeton, artist, Lexicon of in becoming effective change-makers and Sustainability innovators with positive and lasting impacts. Tickets: $140 for IACP members (20% dis- DJ Cavem, Hip Hop artist celebrating plant- Our Mission The Culinary Trust Board of Directors based eating, Denver The Culinary Trust gives culinary profession- and Staff als the tools and opportunities to understand Lara Nixon, Vintage and Modern Bar Craft, and act on critical issues in the world of food. Ken Rubin, Chair CULINARY Austin To learn more about The Culinary Trust, visit Rouxbe Online Cooking School TRUST www.theculinarytrust.org or contact Laura Tickets may still be available – please visit Atkinson, executive director, at laura@ Karin Endy, Immediate Past Chair our event page to purchase: http:// theculinarytrust.org. Karp Resources Contents iacptctfeast2014chicago.bpt.me/ Alexa Van de Walle, Secretary We are very grateful to our 30th Lighthearted Locavore; food writer/advocate We are very grateful to our anniversary partners: event sponsors, who include: KitchenAid Lara Nixon, Treasurer 77 Conti di San Bonifacio Winery and Resort PolyScience Bad Dog Bar Craft Crucial Detail Unilever Kendall College Anne McBride, Director Melissa’s Produce Culinary Institute of America

David McIntrye, Director Whole Foods

Greg Silverman, Director Share Our Strength

Laura Atkinson, Executive Director The Culinary Trust 2014 CERTIFIED CULINARY PROFESSIONALS

The Certified Culinary Professional (CCP) designation is award- Marianne McNamee Monika Sudakov Marla Mendelsohn Hiroko Sugiyama ed by the International Association of Culinary Professionals to Mariella Morrin Jude Theriot individuals who have demonstrated and who maintain compre- Lynn Nelson Jamie Tiampo hensive knowledge of the culinary arts and sciences. Joan Reis Nielsen Eleanor Topp CCP Loretta Paganini Daniel Scott Traster, Kristine Ackerman Joy Delf Raghavan Iyer G. Sarah Page CCC, CCE Edie Acsell Roberta Dowling Dorothy Jacobson Dedrah Parisen Cherie Twohy Raquel Agranoff Judith Ets-Hokin Larry Janes Anne M. Parr Keith Vonhoff, CEPC Contents Ken Albala Catherine Evans Peng Jones Jacques Pépin Cornelia Walmsley Sandra Allen Ann Every Steven Keneipp Jessica Pirozzolo Gwen Walters Kirk Bachmann Catherine Felix Robin Kline Lisa Plato Barbara Watts Judith Baigent-King Barbara Fenzl Elinor Klivans Catherine Policella Anne Willan Rosanne Barker Cynthia Flahardy Kathy Kneedler Hilda Pope Thayer Wine Virginia Barringer, MS, Kathleen Flinn Carla Kochel, MEd, RD, Edna Porter Nicki Wood 78 RD, LDN Nathan Fong LDN Catherine Pressler Denice Woods Gail Bellamy James Gallivan Marilyn Kostin Sharon Rice Susan Zubik Carole Bloom George Geary Anita Krissel Helen Roberts David Bonom Pat Gentry Sally LaRhette Karen E. Rogers-Cook Julia Brant Lucy Gerspacher Barbara Lauterbach Irene Rothschild Miriam Brickman Norene Gilletz Chicken Lea Julia Rutland Kathleen Bruno Aliza Green Louis Lindic Ruth Samuels Shawn Bucher Patricia Greenberg Betty Ann Litvak Rebecca J. Scheier Caryl Busse -Grunfeld Trish Lobenfeld Albert Schmid CHE, Nitockrees Carpita June Harris Julie Logue-Riordan CFBE Irena Chalmers Alice Hart Glenn Mack Lisa Schroeder Cynthia Chandler B. Holuigue Wynton L. Mann Susi Gott Seguret Sheila Crye Michael Huber Cathy Marschean-Spivak Susan Slack Elaine Cwynar Sue Huffman Renee Marton R. Allen Smith Marilyn Davison Suzanne Hunter Amy McGuire Zona Spray Carol Dearth JoAnn Ignelzi-Herzfeld Maureen McKeon Jerrie Strom SPECIAL THANKS 79 Our 2014 Sponsors

Please join us in thanking these generous companies for their sponsorship and ongoing support in helping IACP connect culinary professionals with the people, places, and knowledge they need to SPECIAL succeed. THANKS

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PLATINUM 80 GOLD

SPONSORS

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81 SILVER

SPONSORS

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82 BRONZE

SPONSORS

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83

SUPPORTER IN KIND

SPONSORS

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84 Special Thanks to…

Brian Boucher, for graciously making us Rebecca Wheeler, for creating a fine slate feel at home in the Marriott of Chicago-centric tours

Kate Neumann, for wrangling all the food And of course thank you to all the and beverage needs for our sessions many volunteers who donated their time, talent, and energies. Conference Dalyn Miller, Dalyn Miller Public Relations, couldn’t have happened without you! for hustling to acquire excellent restaurants for our Host City Party USEFUL INFORMATION

Useful Information About Saturday March 15 How can I sign up for Mix and Pitch the Chicago Conference Cooking classes: Le Cordon Bleu Chicago, sessions with editors and agents at the 361 W. Chestnut St., Chicago, IL 60610. Book & Blog Festival? USEFUL Where is everything taking place? Transportation will be provided, departing Sign-up sheets will be posted in the Hospi- The Marriott Magnificent Mile is the main lo- from and returning to the Marriott. tality Suite beginning Friday morning. “Walk INFO cation for the conference. All featured ses- ins” will be accepted, too, as long as there is sions, general sessions, and Digital Media Where can I register and get help with availability. Immersion sessions are held at the Marriott, other conference issues? Contents along with Interest Section meetings, break- The Conference Registration and Informa- How about internet access? fasts, Saturday Awards lunch, Cookbook/ tion Desk, which will be manned by Food- Wi-fi is available throughout the public BGA/DMA Awards, Book & Blog Festival, Connect, is located on the third floor of areas of the hotel as well as in your hotel Culinary Expo, and Farewell Reception. the Marriott, in the McHenry/Kane rooms. rooms for no charge. You should bring your These events are held off-site: Registration hours are: laptops, tablets, or smart phones if you’ll 85 Thursday 3/13 2:00 pm – 8:00 pm need internet access. Friday March 14 Friday 3/14 7:00 am – 8:00 pm All optional tours and cooking classes: Saturday 3/15 7:00 am – 5:30 pm How can I vote in the Food Photogra- various locations; see tour and class de- Sunday 3/16 7:30 am – 7:30 pm phers and Stylists Photo Contest and scriptions for addresses. For optional tours, Monday 3/17 8:00 am – 4:00 pm Exhibition? transportation is provided, and you should The IACP Food Photographers and Stylists meet in the lobby at least 10 minutes before Finding the conference focal point: The Professional Interest Section celebrates the scheduled departure time. Cuisinart Hospitality Suite outstanding work of members by hosting This is the place to gather, meet colleagues the annual IACP Photography Contest. The Host City Party: Chicago Illuminating, for appointments, catch up on email, or- entries will be on display in the Grand Ball- 9 E. 21st St., Chicago, IL 60616. Transporta- ganize your business cards, and generally room Foyer, 7th floor, of the Marriott. Two of tion will be provided, departing from re-group. The Hospitality Suite is located in the awards will be granted by a jury, but the and returning to the Marriott. Lincolnshire I and II, on the 6th floor of the third is the People’s Choice. Voting instruc- Marriott. tions will be presented in the exhibit space. All members are encouraged to vote! How about The Culinary Trust’s Silent How to best participate in sessions Auction? We ask all conference attendees, including The Culinary Trust hosts an annual silent Day Pass registrants and guests, to wear auction, which this year will be located in their name badges at all times during the USEFUL the Hospitality Suite. The auction will take conference. The Marriott is a big hotel, and INFO place on line; instructions for review of auc- this will minimize confusion. If you’ve reg- tion items and bidding will be presented at istered for the full conference, your badge the auction desk. will allow access to all sessions, meals, and Contents social events planned as part of the confer- Be sure to connect with fellow attend- ence agenda. If you’re a Day Pass registrant, ees and share your experiences your badge will allow access to sessions, meals, and social events only for the partic- Twitter ular day for which you are registered. 86 The conference hashtag is simply #iacp. Due to limited space, we ask that you attend Be sure to follow @iacpculinary on Twitter only the sessions for which you have signed for important conference information and up. You may be admitted to other sessions, updates, as well as occasional contests! as long as all registered attendees are seated and there is still room in the class Facebook or meeting room. You can also register for Like us on Facebook to keep up with confer- sessions, or change your session selection, ence and association news: facebook.com/ at the on-site registration desk; not all ses- iacpculinary sions will be available at that time, however. is proud to support INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS

rom o How do you get there? Ask for Alaska.

For this Vietnamese Wild Alaska Black Cod recipe and more tempting seafood ideas go to wildalaskaflavor.com See you next year! IACP 2015 conference Washington, DC