Rhythm on the Plate The 30th Annual Conference of the International Association of Culinary Professionals New Orleans April 15 - 19, 2008 PROGRAM intErnational assoCiation oF culinary proFEssionals 2 Rhythm on the Plate Table of Contents The 30th Annual Conference of The International Association Welcome from Mayor C. Ray Nagin 4 of Culinary Professionals will explore the strands of celebration and responsibility in our food world. We will celebrate the Greetings from IACP President 5 culture of food, its rhythms and its pleasures, and examine the IACP Board of Directors 6 responsibilities food professionals have to future generations for Conference Host Committee 7 holding and sustaining this vital and precious commodity. IACP Giveback 8 The rhythm of our food derives from the surrounding landscape, Conference Information 10 the cultures and the traditions that give food its beauty, tastes and The Culinary Trust Activities 12 aromas. We all have a desire to be involved, to enjoy each other’s company at table, to unify all people, and a wish to express Conference Sponsors 13 concern for others throughout the world, both consumers and 2008 Scholar-in-Residence 14 that which is consumed, past, present and future. Rhythm Optional Culinary Tours - Tuesday 15 requires an appreciation of pleasure, of the harmony of food, its Conference Agenda - Wednesday 16 inner meaning. A great food experience is the result of an art that conceals art, a wonderful synchronicity of the material and non- Conference Agenda - Thursday 25 material worlds. Practitioners of these life-enhancing skills are Conference Agenda - Friday 29 versed in delivering pleasure through the senses. Conference Agenda - Saturday 32 Optional Activities - Sunday 35 Committee Listing 37 Advertisements 38 Speaker Biographies 58 Hotel Meeting Space Floor Plan 74 and New Orleans Street Map 455 South Fourth Street Suite 650 Louisville, Kentucky 40202 USA 502/581-9786 800/928-4227 Fax: 502/589-3602 [email protected] 3 www.iacp.com 3 From the Mayor 4 Welcome Dear Colleagues, This year, we have a special reason to be proud to be members of IACP, and part of the “worldwide food It’s a great honour to welcome you community.” For, witnessing our NOLA colleagues’ to New Orleans for the 30th Annual tenacious spirit in keeping alive their food world for Conference of the International future generations, our members have created a variety Association of Culinary Professionals. of “giveback” programmes, to benefi t local NOLA I am so happy that we are able to communities. The innovation demonstrated, and generosity gather in this historic and beautiful shown, by our colleagues is magnifi cent, and the best 30th city. birthday present we could ever wish for. Liz Williams, our conference Host Committee Chair, and Make the most of your time here – enjoy catching up with her splendid team, have organized some wonderful events your old friends, introduce yourself to that stranger sitting that will help us delve deeply into the area’s fabulously rich next to you, share your business problems and solutions, and diverse food cultures. From the Opening Reception and savour one of the world’s most hospitable cities. alongside the Mississippi River to the Saturday night Gumbo Giveback party, food, and its glorious rhythms, is at the heart of our conference. Cheers, In these days of “food in a hurry” and vast choices, it’s easy to forget the special place that food, along with music, the visual arts, and literature, has in our lives. Our conference theme, Rhythm on the Plate, draws our attention to the profound impact that food has on life itself. During the next Rosemary Barron few days, our conference programme will ensure we have IACP President the opportunity to explore both the joys and the challenges we face in recognizing and retaining our distinctive food cultures, examine worldwide culinary trends, traditions, and pleasures, and discuss our responsibility to sustain such a precious commodity as good food. Past Presidents 2005-2006 William K. Wallace, CCP 1997-1998 Antonia Allegra,CCP 1989-1990 Sharon Tyler Herbst, CCP (Deceased) 2004-2005 Sarah Labensky, CCP 1996-1997 Flo Braker 1988-1989 Nancy Kirby Harris, CCP 2003-2004 Martha Johnston 1995-1996 Ethel Hofman, CCP 1987-1988 Peter Kump, CCP 2002-2003 Andrew Schloss, CCP 1994-1995 Sue B. Huffman, CCP 1986-1987 François Dionot, CCP 2001-2002 Lauraine Jacobs, CCP 1993-1994 Barbara Pool Fenzl, CCP 1984-1986 Nathalie Dupree, CCP 2000-2001 Paula Lambert 1992-1993 Leslie Beal Bloom 1982-1984 Anne Byrd 1999-2000 Janie Hibler, CCP 1991-1992 Irena Chalmers, CCP 1980-1982 Richard Nelson (Deceased) 1998-1999 Robin Kline, MS, RD, CCP 1990-1991 Anne Willan, CCP 1978-1980 Donald Miller 5 IACP Board of Directors Offi cers IACP Headquarters Staff Executive Director Lieann O’Brien Director of Administration and Member Services Martha Willoughby Director of Conferences and Events David E. Minks, CMP Director of Communications Maria A. Chapman Director of Membership Development Emily Pohler Rosemary Barron Cathy Cochran-Lewis President Vice President/President Elect Member Services Representative Jennifer Prybylski Program Manager Maria Richie Sponsorship Director Ellen McKnight IACP Headquarters 455 South Fourth Street, Suite 650 Louisville, Kentucky 40202 USA 800-928-4227 502-583-3783 Fax: 502-589-3602 www.iacp.com Scott Givot, CCP Blake E. Swihart, CCP [email protected] Secretary/Treasurer Immediate Past President Directors Conference Program Committee Jim Dodge Cynthia Glover Darra Goldstein Rosemary Barron Theresa Burton Cathy Cochran-Lewis Elena Maria Cynthia Nims Riki Senn Ken Rubin, CCP Donald Sloan Elizabeth M. Williams Hérnandez, CCP Ron Tanner 6 Conference Host Committee Friends, Elizabeth Williams Host Committee Chair Southern Food and Beverage Museum Let me convey the welcome from the New Orleans, Louisiana entire Host Committee to all of you. Sandra Day Welcome to New Orleans! Culinary Tours Freelance Food Write/Editor/Stylist While we are always happy to welcome Lafayette, Louisiana visitors, all of you are in the best position to enjoy the special qualities that New Orleans has to offer. You are Dell Dempsey Volunteers all specially trained to appreciate the cuisine – the many layers of Louisiana Office of Economic Development culture and history that contribute to it, the various ethnic groups New Orleans, Louisiana that have added to it, and the various native foods and resources Mary Gallent that have formed its building blocks. Our tours and the Opening Opening Reception Reception have all been especially planned to explain and celebrate Louisiana Sweet Potato Commission Baton Rouge, Louisiana the heritage of our cuisine. Michaela York We know that while you are here that you will be enjoying the Opening Reception wonderful sessions that the programming committee has worked Chef John Folse and Company so hard to bring you. And you will be networking and visiting friends Donaldsonville, Louisiana that you are seeing again at the conference. But please take the Lee Ann Garner time to enjoy the rest of the rhythm of our Paris on the Mississippi: Marketing/Restaurant Coordination our historic architecture and well-preserved old neighborhoods, Dickie Brennan Company New Orleans, Louisiana like the French Quarter and the Garden District, the music that is everywhere – in the streets and in the clubs, in the theaters Kelly Hamilton Culinary Tours and performance halls, our beautiful parks, our aquarium, our New Orleans Culinary History Tours museums, our river, our streetcar. There isn’t enough space on the New Orleans, Louisiana page for the list. Bethany Housman But most of all, enjoy our restaurants. We have tried to give you a Kids in the Kitchen Liaison New Orleans, Louisiana variety of ways to visit our restaurants. They are good at every level, whether you want a traditional poboy or to eat at a white tablecloth Wesley Noble temple. Our food and our interest in food represents the soul of Marketing Restaurant Coordination Dickie Brennan Company our city. It is the amalgam of all of our experience, all of our people. New Orleans, Louisiana And it is continuing to evolve. We hope that you can be a part of that Anne Parr evolution. Culinary Demonstrations and Tastings Chef John Folse Culinary Institute Thibodaux, Louisiana Wishing you the warmest welcome, Elizabeth Pearce Host City Committee Co-Chair Southern Food and Beverage Museum New Orleans, Louisiana Martha Torres Elizabeth M. Williams The Culinary Trust Liaison Style List Inc. New Orleans, Louisiana 7 IACP Giveback At last year’s conference in Chicago, IACP embarked upon a mission to give something back to the city of New Orleans as it continues the slow, steady process of rebuilding. In an attempt to diversify the association’s efforts, the Giveback Team asked committee and section chairs to create what would soon become known as “Giveback Projects.” Members from throughout the association put their time, talents and passion into creating these projects and bringing them to fruition. Please note: The list below is accurate as of February 15. The NOLA Giveback Project is ongoing, please visit www.iacp.com for an up-to-date list of thank-yous. Thank you to Daniel Traster, Theresa Burton and Cathy Cochran-Lewis for their dedication and leadership in coordinating the entire Giveback Program. IACP Members Cookbook Drive Culinary Tourism Committee Cookbook Drive Organizers: Norene Gilletz, Liz Williams and Daniel Traster Committee Chair and Giveback Organizer: Erik Wolf In a multi-section collaboration, all IACP members have been asked to As part of its Giveback efforts, the Culinary Tourism Committee felt the donate cookbooks to the Southern Food and Beverage Museum, which best way to make the longest lasting impact was to help drive visitors to will house some of the collection in its library. The Museum will share the both New Orleans and the rest of Louisiana.