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. To that end, the committee IACP’s generosity, however, and distribute a signifi cant share of the books agreed to support the new FoodTrekker.com consumer culinary travel to deserving local organizations, including women’s shelters and the portal by submitting editorial content that would entice visitors to the local youth training facility Café Reconcile. area.

Cooking Schools and Teachers Section Entrepreneurs Section Section Chair and Giveback Organizer: Daniel Traster Section Chair and Giveback Organizer: Kris Rudolph

The Cooking Schools and Teachers section’s Giveback Project called The Entrepreneur’s section will be working in conjunction with the upon members to hold a cooking class in advance of the New Orleans Food Photographers and Stylists in the post-production of their book, conference and to donate the proceeds from that class to the Crescent Gumbo: A Photojournalistic Journey Into Undiscovered New Orleans. City Farmers Market. As an incentive to participate in the project, one The proceeds of the book, which focuses on the history, origins and member donor has been selected via raffl e to receive a free conference ingredients of gumbo, will be donated to The Culinary Trust’s scholarship registration. fund and the Southern Food and Beverage Museum. Section members will pitch the project to publishers, as well as handle post-publishing Thank you to all section members who participated. marketing efforts.

Chef, Restaurateurs, and Sommeliers Committee Food History Committee Committee Chair Kirk Bachmann Committee Chair and Giveback Organizer: Doug Duda Giveback Organizers Kirk Bachmann and Ken Rubin The Food History Committee held a fundraiser at the Astor Center in The Chefs, Restaurateurs and Sommeliers Committee encouraged New York City to raise money for the Southern Food and Beverage members to donate sales proceeds from a particular dish or menu the Museum. Entitled “New Orleans Nosh,” the event featured a tasting and week of Fat Tuesday. The proceeds were donated to the Crescent City demonstration by New Orleans celebrity chef Susan Spicer. Farmers Market. Le Cordon Bleu Schools North America donated the proceeds from a The Food History Committee wishes to thank Susan Spicer. unique menu featured at their student-run restaurants, as well as through other fund-raising efforts during the week of Fat Tuesday (February 5th - 8th) to the Crescent City Farmers Market. The total contribution from Food Photographers & Stylists Section Le Cordon Bleu Schools North America – presented on behalf of the Le Section Chairs: Steve Adams and Mary Sutkus Cordon Bleu family around the world - will be over $10,000! Giveback Organizers: Steve Adams, Mary Sutkus, David Gallent and Jamie Tiampo The Chefs, Restaurateurs and Sommeliers Committee would like to thank the students and faculty at Le Cordon Bleu Schools North America who Gumbo Gulch is a collaboration of IACP’s photographers and writers, helped make the Giveback project a huge success. which traces the history and agricultural products related to gumbo. They will produce an exhibit for the Southern Food and Beverage Museum and a book for publication and national distribution. In doing so, they Corporate Members Council will create a threefold long-term benefi t: contributing content for the Chair: Sandy Grey Museum, while promoting the artisan agricultural products of Louisiana, Giveback Organizers: Sandy Grey and Donna Skidmore and providing a forum for IACP members to publish their work.

The NOLA Giveback project for the Corporate Members Council is the The Food Photographers and Stylists Section would like to thank David donation of food and other supplies to the New Orleans food bank and Gallent, IACP member from Baton Rouge, who was very helpful with the possibly area culinary schools. Many corporate members are donating section’s Giveback. He has volunteered to do any necessary photography supplies at the conference for delivery to local organizations, including for stories written as part of the Food Writers, Editors and Publishers Second Harvest. Section Giveback. Thank you also to Jamie Tiampo, who was instrumental in the Section Forum, which will help to serve as the Food Photographers and Stylists Giveback. Finally, thank you to all of those who signed up for the Section Forum to participate in the Giveback Project.

8 Food Writers, Editors, and Publishers Section Marketing Communicators Section Section Chair: Julia Usher Section Chair: Linda Funk Giveback Organizers: Julia Usher, Suzanne Corbett and Maggie Richardson Giveback Organizer: Brona Cosgrave The Every Member Write a Story Campaign challenges each Food The Marketing Communications Section Giveback program will benefi t Writers, Editors & Publishers (FWEP) section member to write a story (or The Southern Food and Beverage Museum (www.southernfood.org). stories) about a NOLA-area business, personality or other topic between Section members will do what they do best and develop marketing plans June 2007 and Conference 2009. Through successful placement of and help execute promotional tactics to help put this new culinary and stories, the FWEP section aims to contribute to the economic strength culture center on the map. and culinary recognition of New Orleans by shining a light on the city’s post-Katrina recovery and its need for ongoing support. The Food Writers, Editors and Publishers Section would like to thank the Nutrition and Food Science Section following individuals for their support of the section’s Giveback. Section Chair: M.S., R.D., MPT Giveback Organizers: Robin Kline and Donna Pierce For their early writing contributions to the Every Member Write a Story Campaign: The Nutrition & Food Science Section held Mardi Gras parties to raise Robin Asbell, Jennifer Brizzi, Suzanne Corbett, Judith Fertig, Kara money for the Southern Food and Beverage Museum to support the Newman, MM Pack, Carol Penn-Romine, Susan Peters, Andrew Sigal, Museum’s educational and cultural programs for children. Daniel Traster and Julia Usher

For providing press releases and story ideas: Linzy Cotaya, Keating Magee Public Relations; Sheila Crye and Rebecca Penovich, IACP Kids in the Kitchen Committee; John Deveney and Annie Schroeder, Deveney Communication; Allison Gouaux, Beuerman Miller Fitzgerald

For championing the Best of NOLA Food Writing Award: Nancy Baggett, Bert Greene Awards Committee Chair; Cynthia Glover, Bert Greene Awards Board Liaison; Lauren Schott, IACP Headquarters

Kids in the Kitchen Committee Committee Chair: Sheila Crye Giveback Organizers: Sheila Crye, Rebecca Penovich, Catherine Pressler, Francine Halvorsen and Carla Kochel

Kids in the Kitchen asked New Orleans schoolchildren ages nine to fourteen to write down a favorite family recipe and write a brief story about why the dish was special as part of a recipe competition. To inspire them and set an example they could follow, six top New Orleans chefs volunteered to give cooking demonstrations to 700 children in six schools in January, showing kids how to prepare each chef’s special family recipes. Judging was done online, and the six fi nalists cooked with celebrity Chef John Besh at the Savvy Gourmet during the pre-conference workshop on April 16, 2008. The Kids In the Kitchen Committee would like to thank the following for their donations of prizes: Cabot Creamery, Riviana Foods (Mahatma Rice), Sally Marventano, Emeril Lagasse, Rex Fine Foods, Adams Flavors, Foods & Ingredients, Linda Arpinond, Chefs A’ Field television series, The Culinary Trust. A heart-felt thanks to the following groups and individuals who partnered with the committee to make this kids’ culinary competition possible:

Sue Laudeman, The Historic New Orleans Collection; Angele Thionville and Reed Green, the Junior League of New Orleans; Chef April Neujean, the Edible Schoolyard at the Samuel J. Green Charter School; Lauren Faust, 4-H Club of St. Bernard Parish; Dana Jones, The Children’s Defense Fund; Francine Halvorsen; Laura Adelman-Cannon, The International School of Louisiana; Denise Schaloup, McDonogh Charter Elementary School 32; Linda Lewis, R.D., The Louisiana Offi ce of Public Health/Nutrition Services; The Besh Restaurant Group: Chefs John Besh, Mike Gulotta, Alon Shaya, Jared Tees, René Bajeux; Simoneink’s Simone Rathlé, Dickie Brennan’s Lee Anne Garner and Rebecca Penovich.

Thank you to the many members of IACP who participated in judging the entries and in organizing the competition and to The Savvy Gourmet for donating time and space for the grand fi nale.

9 Conference Information

Attendees Cyber Café All conference attendees, including Day Pass registrants and guests, are Located in the Hospitality Suite, the Cyber Café invites you to log onto the required to wear their name badges at all times during the conference. The Internet, check your e-mail and stay in touch with your friends and business special badges issued to full registrants will allow them access to all meals associates while you’re in New Orleans. Those who need to use a printer can and social events planned as part of the conference agenda. The colored visit the hotel business center located on the second level of the hotel. A badges issued to Day Pass holders will allow those persons admittance to complimentary kiosk for printing airline boarding passes is located at the bell their registered events only. desk on the second level of the hotel.

Workshops Press Room Due to limited space, admission to classes is only permitted to those sessions A quiet room is available for interviews in the Chequers room on the second originally requested and confi rmed unless a registrant has changed his or level of the hotel. This room is will be open to members of the press from her selection on-site at the conference registration desk. Workshop selection 8:00 a.m. to 6:00 p.m. on Wednesday; 8:00 a.m. to 4:00 p.m. on Thursday onsite will be on an as-available basis. and Friday; and 8:00 a.m. to 3:30 p.m. on Saturday. Press kits and other information provided by the conference sponsors will also be available. Event Locations Food Photographers and Stylists Photo Contest and Exhibition Generally speaking, the daytime events included in the conference agenda – the on-site section forums, workshops and master classes – will The theme of this year’s photo contest by members of IACP’s Food be at the Hilton New Orleans Riverside hotel. Meals and general session Photographers and Stylists Section is “Rhythm on the Plate.” The exhibit presentations will take place in the Grand Ballroom. Exceptions to this are highlights photography and styling images that incorporate motion and the Entrepreneurs Section Forum (OP-06) and the Food Photographers represent a personal interpretation of the exciting, hot and sassy workings of and Stylists Section Forum (OP-08), which will be held at other locations as the culinary world that brings rhythm to a plate. described in the copy for those sessions on pages 16 and 18. The Host City Welcoming Reception on Wednesday evening will be at Spanish Plaza on The exhibit is located in Chemin Royale on the lobby level of the hotel and the Riverwalk which is adjacent to the hotel. The Culinary Showcase will be available for viewing from Wednesday through Saturday. Two awards will in Hall A of the Ernest N. Morial Convention Center, which is one block from be given: a “Best of Show,” which will be selected by a jury of peers, and the the hotel. The venues for the optional evening events, which will be held at “People’s Choice Award,” which will be selected by popular vote. Be sure various locations around the city, are identifi ed in the program. to visit the exhibit and vote for your favorite photograph to win this award! Images in this exhibition are also available for purchase with 50% of the Breakfast Service Times proceeds benefi ting the Culinary Trust. Details available at the exhibit.

Breakfast will be served in the Grand Ballroom on the lobby level of the The Culinary Trust’s Silent Auction hotel at 7:30 a.m. on Thursday, Friday and Saturday. Breakfast service will end promptly at 8:15 a.m. each day and service items will be cleared from The Culinary Trust’s silent auction will be located in the Grand Salon corridor the tables shortly after this time in order to minimize distractions during the of the hotel. The auction will be open for bidding Wednesday, Thursday and general session presentations that will begin at 8:30 a.m. Please plan to arrive Friday from 8:00 a.m. to 6:00 p.m. and Saturday from 8:00 a.m. to 2:00 p.m. between 7:30 and 7:45 a.m. in order to have enough time to enjoy breakfast. The auction will close on Saturday at 2:00 p.m. and the boards will remain posted until 5:00 p.m. CPE Credits from the American Dietetic Association IACP Conference Bookstore IACP is a CDR Preferred Provider. The “CPE Accredited Provider” logo appears next to the sessions that are approved for CPE credit. The conference bookstore will be located in Prince of Wales on the second Attendance certifi cates for sessions will be available at the registration level of the hotel. It will be open Wednesday and Thursday from 8:00 a.m. desk during the conference. to 6:00 p.m., Friday from 9:00 a.m. to noon, and Saturday from 8:00 a.m. to 2:00 p.m. Conference Registration and Information Desk Audio Recording Sales Desk The conference registration desk is located on the lobby level of the Hilton New Orleans Riverside hotel. The desk will be staffed during the following Onsite Recording is the offi cial recording service for the conference. Workshop hours to answer questions and provide assistance. CDs are available at the conference and by mail. Please visit the audio recording sales desk located near the IACP registration desk. The desk will be Monday 3:00 p.m. – 6:00 p.m. open Wednesday and Thursday from 8:00 a.m. to 6:00 p.m. and Friday and Tuesday 7:00 a.m. – 6:00 p.m. Saturday from 8:00 a.m. to 4:00 p.m. Wednesday 7:00 a.m. – 6:00 p.m. Thursday 7:00 a.m. – 6:00 p.m. Packaging and Shipping Services Friday 7:00 a.m. – 4:00 p.m. For your convenience, packaging and shipping services are available at Saturday 7:00 a.m. – 3:30 p.m. the package room located on the fi rst fl oor of the Riverside Building of the hotel. The package room is open from 7:00 a.m. to 6:00 p.m. Monday through Hospitality Suite Friday and 8:00 a.m. to 4:00 p.m. on Saturday. The Package Room can be The IACP Hospitality Suite is located in Marlborough A-B on the second level reached via extension 1952 from inside the hotel. For assistance before or of the hotel. The suite will be open Wednesday and Thursday from 8:00 a.m. after hours or on Sunday, please contact the bell desk. to 6:00 p.m. and Friday and Saturday from 8:00 a.m. to 5:00 p.m. Volunteers from the hospitality committee will be on hand to provide information about restaurants and sightseeing opportunities.

10 Conference Overview

Monday, April 14 Committee Meetings 4:00 – 5:30 p.m.

Registration 3:00 – 6:00 p.m. Apéritif Networking Reception 5:30 – 6:30 p.m. Tuesday, April 15 Late Evening Dessert and Networking Reception 9:30 – 11:00 p.m.

Registration 7:00 a.m. – 6:00 p.m. Optional Evening Events Hard-Hat Tour of Southern Food and Beverage Museum 5:30 – 8:30 p.m. Optional Pre-Conference Tours The Culinary Trust Fundraising Event 6:30 – 9:30 p.m. Louisiana Rice and Crawfi sh Farm to Table Experience 8:30 a.m. – 5:30 p.m. Bourbon on Bourbon 6:30 – 9:00 p.m. New Orleans Disaster Tour 9:00 a.m. – 1:00 p.m. Garden District Tour 9:30 a.m. – 3:00 p.m. Northshore Terroir Tour 10:00 a.m. – 4:30 p.m. Friday, April 18 New Orleans Culinary History Tasting Tour 2:00 – 5:00 p.m. Registration 7:00 a.m. – 4:00 p.m. Wednesday, April 16 Breakfast 7:30 - 8:15 a.m.

Registration 7:00 a.m. – 6:00 p.m. Hospitality Suite 8:00 a.m. – 5:00 p.m.

Hospitality Suite 8:00 a.m. – 6:00 p.m. General Session 8:30 – 10:00 a.m.

Optional Educational Sessions Networking Break 10:00 – 10:30 a.m. Entrepreneurs Section Forum 7:30 a.m. – 4:30 p.m. Food Photographers and Stylists Section Forum 7:30 a.m. – 5:00 p.m. Workshops – Session III 10:30 a.m. – Noon Experts are In Roundtable Session 8:00 a.m. - Noon Culinary Showcase Noon – 4:00 p.m. Cooking Schools and Teachers Section Forum 8:30 a.m. – Noon Cookbook Expo 2:00 – 4:00 p.m. Nutrition and Food Science Section Forum 8:30 a.m. – Noon Certifi ed Culinary Professional (CCP) Exam 2:00 – 4:30 p.m. Networking Break 10:00 – 10:30 a.m. IACP Awards Reception 5:00 – 6:00 p.m. Luncheon Noon – 1:15 p.m. IACP Awards Ceremony 6:00 – 8:00 p.m. Optional Master Class Handmade Pastas of Irpinia 1:30 – 4:00 p.m. Optional Evening Events Rock and Bowl 8:30 – 11:00 p.m. Food Writers, Editors and Publishers Section Forum 2:00 – 5:30 p.m. International Evening Event 9:00 p.m. – Midnight

Marketing Communicators Section Forum 2:00 – 5:30 p.m. Saturday, April 19 Networking Break 3:30 – 4:00 p.m. Registration 7:00 a.m. – 3:30 p.m. Optional Programs – No Charge Options Kids in the Kitchen Workshop 3:00 – 4:30 p.m. Breakfast 7:30 – 8:15 a.m. Preparing for the CCP Exam 4:00 – 5:30 p.m. First Time Attendee Orientation and Networking Tips 4:00 – 5:30 p.m. Hospitality Suite 8:00 a.m. – 5:00 p.m.

Host City Opening Reception 5:30 – 7:00 p.m. General Session 8:30 - 9:30 a.m. Workshops – Session IV 9:45 – 11:15 a.m. Thursday, April 17 Luncheon and Business Meeting 11:30 a.m. – 1:00 p.m. Registration 7:00 a.m. – 6:00 p.m. Workshops – Session V 1:15 – 2:45 p.m. Breakfast 7:30 – 8:15 a.m. Gumbo Giveback Fundraising Event 6:00 – 9:30 p.m. Hospitality Suite 8:00 a.m. – 6:00 p.m.

General Session 8:30 – 10:00 a.m. Sunday, April 20

Networking Break 10:00 – 10:30 a.m. Optional Master Classes Indian Spices 8:30 – 11:00 a.m. Workshops – Session I 10:30 a.m. – Noon The Importance of Louisiana Farmed Crawfi sh 9:00 – 11:30 a.m. Paul Prudhomme (pending confi rmation) 8:30 – 11:30 a.m. Luncheon 12:15 – 1:45 p.m. Departure for Cajun Country and Avery Island Tour 9:00 a.m. Workshops – Session II 2:00 – 3:30 p.m.

Networking Break 3:30 – 4:00 p.m.

11 TRUST CHEF JAM! Help support The Culinary Trust through Chef Jam, a celebration of Southern food inspired by the music Since 1984, The Culinary Trust has been the and menus of New Orleans. Chef Emeril Lagasse will philanthropic partner of the IACP. The Culinary perform his culinary “jam session” (cooking up and Trust celebrates the culinary past and funds riffi ng on Creole cuisine) while fellow chefs recruited the future through scholarship, grant and from around the country, who are also musicians, join preservation programs that encourage and him to provide musical accompaniment with high- enable professionals in the pursuit of the culinary energy Dixieland and jump-swing sounds. arts. Cocktails and hors d’oeuvres set the mood before the Richard Sax Memorial Fund Recipient program begins. Bid on culinary items during a live auction conducted IACP conference attendees have partnered in the immediately following the program. Enjoy a sampling of southern fi ght against hunger by making a contribution to food including signature menu items from Nola, Emeril’s and Emeril’s a hunger relief charity in our host conference city. Delmonico restaurants. This year our recipient is Second Harvest Food Bank of Greater New Orleans and Acadiana. A portion of the auction proceeds will benefi t the Menu Project, an initiative by the New Orleans Southern Food and Beverage Museum to collect Second Harvest provides food and catalogue current menus from every restaurant in the South (as well to over 180 non-profi t and faith- as menus from the past) to create a searchable database of the region’s based agencies through its 23 culinary heritage. parish service territory, which covers from the Mississippi border Location: The historic New Orleans Board of Trade to the Texas state line. To learn 316 Magazine Street more about our recipient, go to Date: April 17, 2008 www.no-hunger.org. Time: 6:30 - 9:30 p.m. Cost: $125

Founding Sponsor Chef Jam Sponsors Primary Supporting

12 12 Sponsors / Thank You

The International Association of Culinary Professionals would like to express its gratitude and appreciation to the following organizations for their sponsorship of the various social and networking events scheduled throughout the conference.

GOLD California Table Grape Commission Cuisinart Le Cordon Bleu Nation’s Restaurant News TABASCO® Brand Products Viking Range Corporation

SILVER Caravella Limoncello

BRONZE CanolaInfo Pepperidge Farm Puff Pastry Pompeian The Perfect Purée of Napa Valley Safeway Inc.

COPPER CUTCO Cutlery Driscoll’s Idaho Potato Commission Lindsay Olives The Beef Checkoff

Section Forum Break Sponsor Section Forum Break Sponsor Gumbo Giveback Sponsor Gumbo Giveback Sponsor Kerrygold/Irish Dairy Board USA Weber Grills Mann Packing Company MoJo Catering

TRUST

The Culinary Trust would like to acknowledge and thank its sponsors:

Founding Sponsor

Chef Jam Event Sponsors: A special thanks to Emeril’s, Emeril’s Delmonico and Nola for each providing and preparing a signature Primary menu item from their restaurant. Supporting

13

Scholar-in-Residence

Jessica Harris, Ph.D.

Jessica B. Harris is the author of ten cookbooks documenting the foods of the African diaspora: Hot Stuff: A Cookbook in Praise of the Piquant, Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish: Traditional Caribbean Cooking, Tasting Brazil: Regional Recipes and Reminiscences, The Welcome Table: African American Heritage Cooking, A Kwanzaa Keepsake, and The Africa Cookbook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food From the Atlantic Rim, On the Side, and The Martha’s Vineyard Table. She is currently working on a narrative history of African Americans and food tentatively entitled High on the Hog; African Americans and Food to be published by Bloomsbury in 2009.

A culinary historian, Harris has lectured on African-American foodways at The Museum of Natural History in New York City, The California Academy of Sciences in San Francisco, The Smithsonian Institution in Washington, D.C. as well as at numerous institutions and colleges throughout the United States and abroad. She was the fi rst African-American woman to present a commencement address at the Culinary Institute of America and has also delivered the commencement address at the New England Culinary Institute. Dr. Harris has done consulting for Kraft Foods, Proctor and Gamble, Best Foods, and Goya Foods. Articles about Dr. Harris and reviews of her work have appeared in myriad publications, including The New York Times, Essence, Ebony, The Chicago Tribune, The Atlanta Journal and Constitution, The San Francisco Chronicle and The New Orleans Times Picayune. In her over three decades as a journalist, Harris has written book reviews, theatre reviews, feature and beauty articles, and travel articles too numerous to note. She has written extensively about the culture of Africa, both in the motherland and in the Americas, particularly their foodways, for publications ranging from Essence to German Vogue. She is also the author of The World Beauty Book, a collection of beauty secrets from women of color around the world, the editor of La Vie Ailleurs, a multi-cultural French text, and the translator for Ton Beau Capitain by Simone Schwartz-Bart. She was also a restaurant reviewer for The Village Voice in New York City and has appeared on Cooking Live Primetime with Sara Moulton on the Television Food Network. A tenured full professor at Queens College, C.U.N.Y. in New York City, Dr. Harris holds degrees from Bryn Mawr College, Queens College, the Universite de Nancy, France, and a doctorate in Performance Studies from New York University where her dissertation focused on the French-speaking theatre of Senegal. She is a member of the International Association of Culinary Professionals and a founding member of the Southern Foodways Alliance. She is a board member of the Ogden Museum of Southern Art and Culture and the Southern Food and Beverage Museum, both in New Orleans. She is also a national and a life member of the College Language Association. In August of 2007, Dr. Harris took a leave from her over 38 year tenure at Queens College to become scholar in residence in the Ray Charles chair in African American material culture with a specialty in food and folklore at Dillard University, a historically black college in New Orleans.

The IACP Scholar-in-Residence designation honors culinary professionals who are recognized as genuine scholars or specialists in their segment of the culinary industry. The individuals selected for this honor embrace the roles of mentor, teacher and innovator. Scholars-in-Residence at previous conferences include:

Bruce Kraig, Ph.D., Chicago 2007 Judith Jones, Minneapolis 2001 Alice Waters, San Francisco 1994 R. W. Apple, Jr., Seattle 2006 Johanne Killeen, Providence 2000 Marion Cunningham, San Francisco 1994 Raymond Blanc, Seattle 2006 George Germon, Providence 2000 Paul Prudhomme, New Orleans 1993 Mas Masumoto, Seattle 2006 Betty Fussell, Phoenix 1999 Patricia Wells, Miami 1992 Rachel Laudan, Ph.D., Dallas 2005 Shirley Corriher, CCP, Portland 1998 Julia Child, CCP, Vancouver 1991 Sidney Mintz, Ph.D., Baltimore 2004 Rick Bayless, Chicago 1997 Jacques Pépin, CCP, Atlanta 1990 Julian Armstrong, Montréal 2003 William Woys Weaver, Philadelphia 1996 Stephanie Alexander, San Diego 2002 Diana Kennedy, San Antonio 1995 14 14 Optional Culinary Tours - Tuesday, April 15

These optional activities will depart from the IACP Registration Desk area of the Hilton New Orleans Riverside Hotel.

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

15 15 15 Optional Educational Programs - Wednesday, April 16

8:00 a.m. – 6:00 p.m. be Kajun Kettle Foods, creator of savory sauces, OP-07 Hospitality Suite soups, glazes and concentrates. We will hear 8:00 a.m. - Noon Marlborough A-B - Second Level about the vision that inspired the foundation of this The Experts Are In: A Morning of Networking and Sponsored by CUTCO Cutlery company, and about their signature dish, “Crawfi sh Experience Sharing Monica,” one of the biggest stars at the New Magnolia - Third Level Orleans Jazz and Heritage Festival. Lunch will be OP-06 at the Savvy Gourmet, a culinary school, storefront Whether you’re a new writer hoping to break into Entrepreneurs Section Forum-on-Wheels and catering business. Our afternoon will include the industry or a seasoned veteran looking to a cooking demo of some of New Orleans’ most expand your platform, this session offers a rare Depart 7:30 a.m. – Return 4:30 p.m. famous dishes. opportunity to meet face-to-face with leading Participants will depart from the IACP Registration writers, editors, and agents to get your career- Desk area of the Hilton New Orleans Riverside We’ll then return to the French Quarter, where questions answered. The morning will begin with Hotel. you’ll have time to wander the streets of this informal networking over continental breakfast. historic area at your leisure. After a short During the course of the session, participants We’ll begin our day at P.J. Oysters, the oldest orientation, you’ll be provided with a detailed will visit two of fi ve expert-moderated tables continually operating dealer of oysters in the map highlighting such local businesses as the for in-depth discussions on topics ranging from United States. Hear how the oyster industry was world famous Café du Monde, the French Market, how to write a winning proposal to perfecting affected by Katrina, and how the entrepreneurial Community Coffee, and Southern Candy Makers, your magazine pitch. Moderators will kick-off spirit of the Sunseri family persevered to re- creators of fabulous, award winning pralines and each roundtable discussion with a 20-minute establish operations. After a few samples, tortues. Due to the proximity of the French Quarter, presentation and then open the table to informal we’ll head to Jazzy Po-Boy. This New Orleans you can either walk back to the hotel or return by Q&A. Participants are encouraged to bring establishment is famous for its slow-cooked roast bus with the group at 4:30. questions and to contribute actively to the beef po-boy, which we’ll enjoy while learning the discussions. Though each participant will visit two history of this classic sandwich. Our next visit will tables during the session, handouts from all fi ve tables will be provided to every attendee. Colleen Foster Kristen Rudolph Foster Consulting/ La Cocina Cooking Timetable: Chapman Company School 8:00 – 8:30 a.m. Informal networking over Colleen M. Foster is Kris Rudolph is the continental breakfast the founding partner owner of La Cocina 8:30 – 8:45 a.m. Welcome and introductions of Foster Consulting/ cooking school in San Chapman Company, Miguel de Allende, 8:45 – 10:00 a.m. Roundtable #1 an information Mexico. Besides 10:00 – 10:15 a.m. Break and informal networking and marketing teaching cooking communications classes, she owns El 10:15 – 11:30 a.m. Roundtable #2 company. She is a marketing and public relations Buen Café restaurant, as well as organizes culinary 11:30 am – Noon Wrap-up and informal expert, specializing in the development, and cultural tours in Mexico and Italy. Rudolph has networking promotion, and publicity of commercial products, written three cookbooks: Recipes and Secrets from specialty culinary travel and tourism, and related El Buen Café, Mexican Light: Healthy Cuisine for Julia M. Usher business services. She has experience in both Today’s Cook and Savoring San Miguel. multi-national corporations and small businesses. Program Moderator Currently, much of Ms. Foster’s professional time Food Writer, Food is dedicated to project development in Minnesota Stylist, Cookbook and in Northern California, as well as some Author international projects in Asia Pacifi c. Her special personal interest is culinary research, studying the Julia M. Usher made relationship between food, culture and travel. Ms. her fi rst impression Foster holds a Masters Degree in International on the food world as Marketing, Applied Statistics, and Japanese. She a pastry chef with the has studied at the Culinary Institute of America, 1997 launch of her the Cordon Bleu in Paris, and various other acclaimed AzucArte, a bakery specializing in culinary education situations. Colleen M. Foster is couture desserts. Her sweets have since appeared a member of the Entrepreneur’s Forum in IACP, at the James Beard House and in Vera Wang on and is one of this year’s co-hosts for the FOW Weddings, Pastry Art & Design, Modern Bride, Forum on Wheels. She delights in the research Elegant Bride, and Grace Ormonde Wedding Style, and preparation for this year’s event. among others. Julia now pours her love for sweets into food writing and styling. She is Contributing Editor at Chocolatier and, in recent years, has contributed to Bon Appétit, Fine Cooking, Better Homes and Gardens, Yankee, Mary Engelbreit’s Home Companion, and The Herb Companion, as well as to several local magazines. Julia is currently at work on a cookbook that reinvents the traditional cookie swap. When not writing, Julia keeps busy as Chair of the Food Writers, Editors, and Publishers section of IACP and as President of the St. Louis Culinary Society. In 1996, Julia earned the M.F.K. Fisher Prize from the Cambridge School of Culinary Arts. She holds engineering and business degrees from Yale, U.C. Berkeley, 16 and Stanford. Table 1: Writing a Winning Book Proposal Table 3: Nutritional Recipe Development Table 5: Perfecting the Pitch

Kathleen Flinn Marlisa Brown Lisa Gosselin Author Program Coordinator, EatingWell Media Registered Dietitian, Group Kathleen Flinn is the Certifi ed Diabetes author of The Sharper Educator, Culinary As the Editorial Director Your Knife, the Less You Consultant, Author, for the EatingWell Media Cry: Love, Laughter and International Speaker Group, Lisa Gosselin Tears at the World’s Most oversees all content Famous Cooking School Marlisa Brown MS, RD, for the bi-monthly (Viking/Penguin), a CDE, CDN is a registered EatingWell Magazine, memoir with recipes dietitian, certifi ed EatingWell Books (most about her experiences at the famed Le Cordon Bleu diabetes educator, international speaker, author, recently, The EatingWell Diet and The EatingWell in Paris. A long-time journalist, Flinn also worked and culinary consultant. She has made numerous for a Healthy Heart Cookbook) and eatingwell.com. for Microsoft, fi rst as the inaugural restaurants/food television appearances and is the resident nutrition The former editor-in-chief of Islands, Audubon, and producer for the Sidewalk.com series of city guides, expert for Newsday’s Wellness Magazine. Marlisa Bicycling magazines, Lisa is passionate about food, and later as the head of editorial for MSN in the has a graduate degree in nutrition, a bachelor’s travel, and wellness. EatingWell, whose tagline is United Kingdom, based in London. Her work has degree in marketing from C.W. Post/LIU and has “Where Good Taste Meets Good Health,” covers all appeared in the Chicago Sun-Times, Smithsonian, also studied at the CIA. Marlisa is the president of these topics. Lisa has also written features for Men’s Fitness, USA Weekend, and Canada’s The of Total Wellness Inc., a nutritional consulting Town & Country, Men’s Journal, Spa, Yachting, and Globe and Mail among many other publications in company specializing in culinary programs, the Associated Press. She grew up in Paris, France, the U.S. and United Kingdom. She has a journalism corporate wellness, diabetes, medical nutrition where she learned to love food. She earned her degree from Columbia College in Chicago, dabbled therapy, and sports nutrition. Clients include: degree in comparative literature at Yale, and now in post-graduate studies at the London School of Richard Simmons, Jorge Cruise, Leslie Sansone, lives in Stowe, Vermont. EatingWell Magazine, Economics, and earned a diploma de cuisine from and the N.Y. Jets. She has given programs at the winner of the 2007 IACP Bert Greene Award for Le Cordon Bleu in Paris. She and her husband Kennedy Space Center, Arrow, Pratt and Whitney, excellence in food journalism, is dedicated to divide their time between Seattle and Anna Maria Honeywell, Hofstra & Adelphi Universities, delivering people the information and inspiration Island, Florida. She is Vice Chair of the Food Writers, Lilco, Guardian Life, Brookhaven National Labs, to make healthy eating a way of life. EatingWell Editors, and Publishers section of IACP. Goldman Sachs, Dean Witter Reynolds, Pall does this by providing simple, healthy recipes; Corp, Bank of New York, Sony, Liz Claiborne, and in-depth articles on breaking nutrition news; and Table 2: The Agent as Advocate Ethicon. Marlisa is a past president of The New stories about where our food comes from. Based in York State Dietetic Association, and a recipient Charlotte, Vermont, EatingWell has a paid national Lisa Ekus-Saffer of the Emerging Dietetic Leader Award from the circulation of 340,000. The Lisa Ekus Group, American Dietetic Association and the Community LLC Service award from C.W. Post/LIU.

Lisa Ekus-Saffer is the Table 4: The Art and Craft of Recipe Writing founder and president of The Lisa Ekus Group, Barbara Gibbs Ostmann LLC, a full-service public Author relations fi rm and literary agency in Hatfi eld, Barbara Gibbs Ostmann Massachusetts. Located is an award-winning in a renovated farmhouse, The Lisa Ekus Group journalist with more than has more than 25 years experience representing 30 years of experience a diversifi ed selection of cookbooks, restaurants, in newspapers, food personalities, and food products to the magazines, cookbooks, media. In 2000, Lisa began offering personalized, and newsletters. An detailed-oriented literary services to veteran expert on recipe writing authors and newcomers alike. Her agency now style, Barbara is co-author of The Recipe Writer’s represents more than 100 authors and numerous Handbook (Wiley) and the Food Writers’ Favorites leading publishers. Lisa is also an experienced cookbook series (more than fi ve million books in media trainer and holds regular seminars in print). Barbara has copyedited or contributed to her professional kitchen. The training — which 18 other books. She writes about travel, food, and was featured on NPR’s All Things Considered wine for numerous outlets; copyedits manuscripts (September 2000) — helps culinary professionals for several publishing houses; and is in demand improve their media presentation and interviewing as a speaker and writing coach. She has been food skills. Lisa is deeply committed to volunteerism writer for the New York Times Regional Newspaper and donates her time to a number of nonprofi t Group (1993-2005), food editor of the St. Louis organizations. She sees food as the common Post-Dispatch (1975-1990), and coordinator of the denominator that brings family and friends Agricultural Journalism program at the University together and sits down for dinner as often as of Missouri (1991-1993). Barbara has served on possible with her husband and three children. Last The Culinary Trust Board since 2005, and on the but not least, she also is the proud owner of more IACP Board 2001-2005. She is past president of than 6,000 cookbooks. the Association of Food Journalists and founding president of the St. Louis Culinary Society. Barbara speaks fl uent French and basic Spanish, and has traveled extensively in Europe, Asia, Australia, Africa, North America, and South America. 1717 Optional Educational Programs - Wednesday, April 16

OP-08 Larry Nighswander 7:30 a.m. – 5:00 p.m. Saveur Magazine Food Photographers & Stylists Section Forum Larry Nighswander is picture editor for Saveur magazine and Please note: this section forum will depart from the Hilton New Orleans the director of photography for the Bonnier Corporation’s Riverside in small groups with rolling start times, from 7:30 until 9:00 Lifestyle and Travel group. During his career he has been a a.m., and return to the hotel by 2:30 p.m. A photo editing workshop will college professor, photographer and assistant director of the take place in Grand Salon 7 in the hotel from 3:00 – 5:00 p.m. picture editing department at National Geographic Magazine. In 1993 he was awarded the magazine picture editor of the year Gumbo: A Photojournalistic Journey Through Undiscovered award in the POYi competition. He has had pictures published New Orleans in over 50 publications including Life, Sports Illustrated, Time, People, Business Week, National Geographic, Saveur and Florida Travel + Life. He has photo A new form of food photography has evolved from highly edited over thirty books covering a wide range of topics including geography, sports and composed still-life studio shoots, to a photojournalistic, in technology. Nighswander has been a speaker at numerous national and international situ style, which encompasses local culture, lifestyle, and professional seminars including The Society for News Design, The American Press Institute travel. Magazines such as Saveur demand a fresh editorial and The Poynter Institute. He has served as a consultant to numerous magazines and perspective in their photography, and this year’s section forum newspapers both in the United States and abroad. will show members the nuts and bolts of developing that point of view. Jamie Tiampo Gumbo will be the lens through which we will explore New Food Photographer Orleans. We will travel near and far in small teams, to the unexplored parts of New Orleans, and will report on the Jamie Tiampo is a food photographer, an active partner at history, origins, and ingredients of gumbo. The rich and dell’anima restaurant in New York City, and a television chef on varied geography, people, and culture will provide captivating Ebru TV. He is spearheading the effort to trace the history and visuals and fascinating stories for a museum exhibit and a ingredients of gumbo for the Southern Food and Beverage book on gumbo. Teams of approximately fi ve people will pick Museum. He holds a Master’s degree in Food Studies from New a destination, perhaps an alligator wrestler, shrimp boat, or a York University, a Grand Diplôme in Classic Culinary Arts from rice-hulling factory, and capture images and tales of the people the French Culinary Institute, and a Restaurant Management and their products. Writers will craft inventive stories, stylists Diploma from The Institute for Culinary Education. Formerly of will compile beautiful compositions, and photographers will the technology world, Jamie co-founded a software startup company that was eventually capture striking images. purchased by IBM. Realizing his lifelong passion for food, he decided to follow his nose and Writers are encouraged to come along on the adventures to leave IBM, move to New York, get engaged, and embark on his culinary education, all within document the stories and people of gumbo’s history. Teams one year. He now combines his deep understanding of food with his visual aesthetic and will spend the morning writing, styling, and shooting on penchant for technology to create vivid, delightfully imperfect food images. location, and will return to the conference hotel in the early His photographs have appeared in Wine & Spirits magazine, Gambero Rosso, in the JBF afternoon. Larry Nighswander, the photo editor of Saveur, will Calendar, and in exhibits at James Beard Greenhouse Gallery, and the French Culinary present a workshop on photojournalism in food photography, Institute. He has published a paper on Sous Vide cooking, as well as two books, Autumn with an emphasis on editing and point of view. He will show Eats, and Adventures in Eating. the typical life cycle of an article, from conception to shooting to editing and post-production. The class will also discuss breaking into the lifestyle photography marketplace. We will give back to the New Orleans community by providing the Southern Food and Beverage Museum (SoFAB) with visual and written content from the day’s activities. A museum exhibit and an accompanying book with pictures and stories about the cradle of gumbo will be published. This will not only help the museum, but also the local community, by bringing publicity and attention to the region’s small agricultural producers and restaurants. Members whose work is published in the exhibit and book will be provided a forum and a distribution channel for their creative output with byline credit. Several weeks before the event, participants will be expected to dial into two 30-minute conference calls for a briefi ng and location selection. Information packs will be mailed to everyone with maps and local contact information. Everyone is encouraged to perform research on their chosen location, and set up interviews before arriving onsite. We will use taxis and local transportation, so please dress appropriately. A box lunch will be provided; however attendees are encouraged to explore the local food on their own. Photographers and stylists must bring their own equipment. Participants must sign a non-exclusive assignment of usage rights to IACP and the Southern Food and Beverage Museum before embarking on the trip. No exceptions. Publishing proceeds will be split between The Culinary Trust and SoFAB. Submissions may be up to 30 captioned photographs and 1000-3000 words per person. All submissions are due on or before Monday, May 19, 2008.

18 OP-09 Daniel Traster, CCC, CCE, CCP moderator, Cooking Schools and Teachers Consultant Section Forum Chair of the Cooking Schools and Teachers section of IACP, Daniel Traster, 8:30 a.m. – Noon CCC, CCE, CCP is currently taking some time from teaching to be a full-time Giving and Receiving: How to Garner Media father. To keep himself busy he is working on a book and doing some freelance Attention through Community Service. writing from home. Prior to fatherhood, Traster was Dean of Culinary Arts Grand Salon 15 - Lobby Level and Hospitality Management for Stratford University. He has also worked as Academic Director for the Art Institute of Washington. Before entering teaching Tired of paying your hard-earned money for a Chef Traster worked at the Four Seasons Hotel in Philadelphia, and Provence miniscule advertisement promoting yourself Restaurant, Occasions Caterers, and American University all in Washington, or your company? Do something newsworthy DC. He currently serves on the local boards of the American Institute of Wine & Food and the Restaurant in your community, and you’ve got a good shot Association of Metropolitan Washington Education Foundation. at getting media coverage. We’ll show you how. In this session you will learn how to set up and Joel Olson execute a community activity to maximize your Hemmachef press coverage. Using children’s cooking classes as a model, we’ll cover not only the selection and Joel Olson, executive chef of Hemmachef, brings his unique fl air to culinary teaching of the class itself but also how to work instruction, offering dynamic cooking classes and manners/etiquette classes with the media to get coverage of your work. We to adults and children in residential, school and professional settings. Olson’s will present both the marketing and the media years of training and expertise have demonstrated his ability to provide a solid perspectives, so you can learn what the press culinary foundation in which students can enjoy the social event of preparing is looking for as well as how to approach them. and sharing food. An honors graduate of L’Academie de Cuisine in Bethesda, After hearing from a panel of experts, you will Maryland, Chef Olson also holds a bachelor’s degree in Sociology from the have the opportunity to work with your peers to University Of Wisconsin, Madison. He is currently an instructor at L’Academie create a specifi c plan of action to implement what de Cuisine in Bethesda and the executive chef of the McLean Community Center in McLean, Virginia. you have learned. By the end of this session you In addition, he teaches at other schools in the Washington metropolitan area and at culinary schools should be able to return home and get media throughout the nation. Chef Olson’s community service includes serving as an active volunteer chef for coverage before the year is out. In keeping with Operation Frontline and volunteering in numerous capacities for Share Our Strength, an organization tradition, this session will conclude with a set of leading the fi ght against hunger. He resides in Madison with his wife Laura, daughter Charlotte and black roundtable discussions to allow section members lab Joi. to network with each other and discuss challenges related to the cooking school and teacher Rebecca Penovich, M.S. arena. Attendees are encouraged to register Art of the Table Public Relations to participate in the Kids in the Kitchen activity (OP-15) following this session to see fi rst-hand a Rebecca Penovich is principal of Art of the Table, a pr/marketing consultancy community event that wins media attention. focused on the culinary, education and entertainment industry. Clients include National Geographic, Maryland Public Television, CocoaVino and Warner Hanson Television’s Chefs A’Field: Kids on the Farm. She has 16 years of experience as a communications director, brand manager, and pr specialist. Ms. Penovich serves on the Steering Committee for the IACP Kids in the Kitchen Giveback project and volunteers in the Washington, DC schools to bring chefs and farmers into the classroom. She earned her BA from Vanderbilt University and holds a Masters in Marketing from Johns Hopkins University.

Kathie Smith Toledo Blade

Kathie Smith is the Food Editor at the Toledo Blade in Toledo, Ohio. She is responsible for writing food features and a food column each Tuesday and a food column and food features for Sunday’s Blade. She is involved in recipe development, recipe testing, and the annual Blade food show. Kathie receives frequent requests to speak on food, nutrition, and dining trends. She is a member of the Association of Food Journalists and the International Association of Culinary Professionals. She has received the Ohio Nutrition Council’s Media Excellence Award three times. In 2006 she received the Ohio Dietetic Association Outstanding Contribution Award.

19 Optional Educational Programs - Wednesday, April 16

OP-10 Donna Shields, MS, RD, CPT, moderator Nutrition and Food Science Section Forum Culinary & Nutrition Communications 8:30 a.m. – Noon CSI - Culinary Scene Investigation: At a time when registered dietitians were relegated only to hospital kitchens, Food Scientists in the Kitchen Cupboard Donna was a pioneer in the fi eld of nutrition communications. Translating Grand Salon 9 - Lobby Level progressive nutrition science into delicious-tasting food and drink is what Donna does best, working with food manufacturers, the foodservice industry Arguably even mayonnaise is a wonder of and trade associations to promote optimum health through diet and lifestyle. chemistry as oil mixes with water in one of the Donna provides nutrition marketing and communications expertise to a world’s best-loved emulsions. If you share a variety of food clients. She’s been a faculty member at the Culinary Institute of fascination for food science and wonder what’s America, Hyde Park, NY, and has worked with Barilla, The Coca-Cola Company, being cooked up next, then grab a seat in the Campbell Soup, National Mango Board, National Peanut Board, General Mills and many others. She’s “lab” for this session. A panel of professionals authored two cookbooks under her own name, contributed to countless others and has written for who specialize in the masterful blending of numerous consumer and foodservice publications. Her book titles include, Caribbean Light (Doubleday) culinary art and food science will provide a peek and The Pregnancy Cookbook (Putnam). Most recently, she has contributed to Relish, was profi led in the into their current projects focused on boosting Atlanta-Journal Constitution on her Key-West based nutrition consulting practice, and will be featured in the nutritional content of foods and improving an upcoming 08 issue of Coastal Living. dietary intakes. Innovations such as the creation of edible films from fruits and vegetables and the Britt Burton-Freeman, Ph.D., MS synergistic health effects of herbs (think herbal National Center for Food Safety & Technology combo meal). And ever wonder exactly why antioxidants, in whole foods, get headline billing Britt Burton-Freeman, Ph.D. is the Director of Nutrition at the National when it comes to diet and disease prevention? Center Food Safety and Technology, Illinois Institute of Technology (IIT). In Wonder no more because you will now understand addition, Dr. Burton-Freeman holds a research professor appointment in the their preventative role in taming inflammation, Department of Biology at IIT and the Department of Nutrition at the University the source of so many health problems. No white of California, Davis. Dr. Burton-Freeman has been involved in obesity and coats are required however, because this eclectic metabolic disease research for over 15 years. Dr. Freeman’s current research panel of scientists will bring all the technology interests are in mitigating disease process through dietary approaches focused down to earth by making it relevant and practical on the health promoting properties of whole foods. Specifi c disease targets not only for the IACP audience, but for today’s are vascular disease and obesity, including food intake regulation. In her current appointment, she leads consumers and cooks. a public health initiative with FDA/CFSAN to develop and provide underpinning science to support the availability of safe food with health opportunities using innovative processing solutions. Dr. Freeman is an active member of multiple professional societies dedicated to health and disease abatement. Dr. Freeman earned a M.S. and Ph.D. in Nutrition Science with an emphasis in Endocrinology and Physiological Chemistry at the University of California, Davis.

Tara McHugh, Ph.D. USDA Agricultural Research Lab

Dr. McHugh has more than 18 years experience in food processing, chemistry and engineering research. She received her B.S. in Food Science from Cornell University in 1989 and her Ph.D. also in Food Science from U.C. Davis in 1993. Dr. McHugh has authored over 40 peer reviewed publications and 7 patents, one of which has been licensed. Her research has been the topic of an overwhelming number of popular press stories including the front page of the Wall Street Journal and USA Weekend, World News Tonight with Peter Jennings, The Osgood Files and over 100 other national and international magazine, radio and television broadcasts. She has developed and applied a variety of new technologies to enhance the market value of fruits and vegetables and has a reputation as a leader in the fi elds of edible packaging and new technologies for the production of healthful, convenient restructured fruit and vegetable products. Recently she has begun a research program exploring applications of nanoscience to foods. Dr. McHugh is also an affi liate faculty member for the NASA Food Technology Commercial Space Center.

Jeremy Stewart, Ph.D. Gaia Herbs

Dr. Jeremy Stewart became a member of the Gaia Team in October 2005 as a natural products chemist and was promoted to Chief Scientist January 2007. Jeremy began working in a natural products laboratory in 1996 during the fi rst years of undergraduate study and has remained in either an academic or industrial laboratory environment ever since conducting chemical isolation, structure elucidation, synthesis, and analytical method development. He has approached company challenges with fresh perspectives; bringing to Gaia realizations in greater controls over production processes, quality, and effi ciencies. The success of novel chemical methods recently developed to rapidly identify raw plant material has provided Gaia with an important quality assurance tool and has opened the door for academic collaborations and grant-funding opportunities. Dr. Stewart received a Bachelor of Science Degree in Chemistry from North Carolina State University and a Ph.D. in Pharmacognosy from the University of Mississippi. 20 10:00 – 10:30 a.m. Antonio Pisaniello Networking Break La Locanda di Bu, Grand Salon Corridor - Lobby Level Nusco, Avellino Sponsored by Weber Grills province

12:00 – 1:15 p.m. Antonio Pisaniello was Luncheon born in Montemerano, Grand Ballroom - Section D - Lobby Level in the heart of Irpinia Sponsored by Idaho Potato Commission (the province of Avellino, Campania, OP-11 southern Italy) in 1969. 1:30 – 4:00 p.m. His father was in the construction business and Master Class: Handmade Pastas of Irpinia took the family to Syracuse, Sicily, when Antonio Cookery Demonstration and Tasting was a child. Despite his father’s efforts to have him Grand Salon D - Lobby Level become a surveyor, Antonio was a natural born Kitchen Equipment Provided by chef and spent every spare moment sneaking into Viking Range Corporation kitchens or watching his mother cooking. Self- taught, he made his fi rst professional pizzas at The southern Italian region of Campania is best 12, and set up a pub in Irpinia on leaving school, known for being home to Naples, Pompei and the province’s fi rst. From bar-snacks to pastas and Amalfi – and to pizza and dried pasta – but its pizzas, the pub became a successful trattoria- gastronomic richness extends into the less- pizzeria, Il Gastronomo, which he ran with his known mountainous areas inland. The province family. In 2004 he and sommelier his wife Jenny of Avellino, known as Irpinia, is located east of opened La Locanda di Bu at Nusco, a medieval Naples, in the Apennine Mountains that form village. This 30-seater features Antonio’s creative Italy’s backbone. Here life is still very rural, and cooking that is rooted in traditional Irpinian people have retained authenticity in the way they country dishes. Antonio Pisaniello is a regular live and produce their food, and in the way they guest on Gambero Rosso’s food channel, was cook it. Irpinian cheeses and salumi are full of chosen as best new talent by the Gambero Rosso character; chestnuts are a key ingredient in the Guide in 2005, and was the guest chef on Rocco local economy, as are the black truffl es that grow Dispirito’s Restaurant reality show. wild throughout the hills. In this master class, speakers will discuss the life and food of Irpinia, OP-12 and the importance of areas such as this for the 1:30 – 4:00 p.m. bio-diversity of Italy’s artisan foods. They will Master Class: Scotch Whisky also provide an overview of wines; Irpinia is one of CANCELLED only two provinces in Italy to produce three DOCG wines made of native grapes: Fiano, Greco di Tufo and Aglianico. The session will also include a demonstration of several varieties of hand-made fl our and water pastas that form an integral part of this area’s cucina povera. A tasting will conclude the class.

Carla Capalbo Food and Wine Writer

Carla Capalbo was born in New York, brought up in Paris and London, and has lived in Italy for 18 years. She is the author and photographer of numerous books about Italian food and wine, including The Food and Wine Guide to Naples and Campania, published by Pallas Athene, London. She is a regular contributor to Bon Appetit, Food & Wine, Decanter, the Independent and BBC Olive magazine, where she illustrates her articles with her photographs. In 2006 Capalbo won a prestigious gold medal at the Chelsea Flower Show for a garden on the horticulture of the Amalfi Coast; she was awarded the Luigi Veronelli Prize in 2007 for Best Food and Wine Writer in Italy in a foreign language. She gives food and wine tours in different parts of Italy, and has given cooking classes too. She is a longstanding member of Slow Food in Italy, and the Guild of Food Writers (London), and is currently also setting up a photo archive of her Italian photographs. 2121 Optional Educational Programs - Wednesday, April 16

OP-13 baking, sharing meals with family and friends, Part Two: What Magazines Are Buying Now Food Writers, Editors and Publishers skiing, biking, playing outdoors, traveling, being Section Forum in the mountains, swimming in the sea, wine and The type of freelance writing that food magazines libations, and photography. are looking for has changed dramatically in the past 2:00 – 5:30 p.m. few years as both web and TV coverage of food has Grand Salon 9 - Lobby Level Steve Sando exploded. And though print magazines are still one Rancho Gordo New of the most profi table outlets for many food writers, Part One: Food Blogging - Exploring the World Specialty Food the major publications are increasingly diffi cult to Possibilities break into. Here, editors of some of the top magazine Steve Sando is the brands (Bon Appétit, EatingWell, and Saveur) discuss People who love food are turning to new outlets president and founder how their needs are changing, what they are looking to source and express information about their of Rancho Gordo New for, the secret to writing and selling a good pitch, and passions, and one of the most rapidly growing World Specialty Food the best ways to break in. channels is the food blog. Someone who is in Napa, California. The looking for that Sicilian pasta recipe she ate on her company specializes in Lisa Gosselin last vacation is very likely to turn to the Internet foods indigenous to the EatingWell Media Group and to blogs to fi nd the answer. And, chances are, Americas but it’s the collection of heirloom dried someone with the perfect recipe will have it posted beans that have really captured the imaginations As the Editorial Director along with a synopsis of Sicilian food history or a of America’s top chefs, enthusiastic home cooks for the EatingWell Media personal remembrance of a recent trip to Italy. and major food publications. Rancho Gordo’s Group, Lisa Gosselin beans topped the Saveur 100 list in 2008 and have oversees all content for Blogs offer a unique opportunity to connect both been featured in Gourmet, Food & Wine, Domino, the bi-monthly EatingWell directly and frequently with your target audience. Wine Spectator and other infl uential food and Magazine, EatingWell Although statistics vary wildly, some estimates style magazines. Steve is a California native with Books (most recently, suggest that there are as many as 1 million food a background in marketing and branding, rather The EatingWell Diet and blogs, with some receiving tens of thousands of than food. His search for unusual ingredients as The EatingWell for a Healthy Heart Cookbook) and hits per month. Is it time to start a blog of your a home cook led him to food production. Now eatingwell.com. The former editor-in-chief of Islands, own? Or maybe you already have a blog and are he travels the Americas looking for neglected Audubon, and Bicycling magazines, Lisa is passionate wondering how to gain more exposure, bolster varieties of indigenous foods, mostly beans, that about food, travel, and wellness. EatingWell, whose readership, or even spin your blog into a book will be grown in his trial gardens in Napa, followed tagline is “Where Good Taste Meets Good Health,” deal? by full scale production on the nearby Sacramento covers all of these topics. Lisa has also written delta. Heirloom Beans: Recipes from Rancho features for Town & Country, Men’s Journal, Spa, In this forum, a panel of three veteran food Gordo, by Steve Sando and Vanessa Barrington, Yachting, and the Associated Press. She grew up bloggers will help you clarify your reasons for will be published this fall by Chronicle Books, with in Paris, France, where she learned to love food. blogging and discuss how to choose a host and an introduction by Thomas Keller of the French She earned her degree in comparative literature at format that work best for your goals. The panel Laundry. Yale, and now lives in Stowe, Vermont. EatingWell will also provide tips for using blog statistics and Magazine, winner of the 2007 IACP Bert Greene links to your advantage, handling abusive posters, Pim Techamuanvivit Award for excellence in food journalism, is dedicated protecting content, and most importantly, building Chez Pim to delivering people the information and inspiration to a loyal and passionate readership. make healthy eating a way of life. EatingWell does this Pim Techamuanvivit was by providing simple, healthy recipes; in-depth articles Judith Klinger, born in Bangkok, was on breaking nutrition news; and stories about where moderator shipped off to study in our food comes from. Based in Charlotte, Vermont, Aroma Cucina other places, and ended EatingWell has a paid national circulation of 340,000. up fi nding her home Judith Klinger splits in the Bay Area. Her Victoria von Biel her life between the itinerant background led Bon Appétit Magazine hustle and energy of to blogging as a means New York City and the to keep in touch with faraway friends, which, in As executive editor of Bon ringing bells and slow turn, led to the discovery of her writing voice. Her Appétit magazine, Victoria pace of the medieval blog, Chez Pim, now chronicles her globetrotting von Biel helps shape the village of Montone, adventures in the world of food, delighting in all voice of the magazine – Italy. After running a successful apparel design things edible from vibrant street-side fares in Asia from determining story company, she turned fulltime to her passion for to the refi ned world Michelin stars. She also cooks ideas and assigning writers food. She is currently the chef and co-owner of a mean pot of curry. Besides keeping her seven to tasting recipes at Bon the recently reopened Erba Luna Ristorante in year-old blog, Pim has contributed to Food & Wine Appétit’s test kitchen. Montone, Italy, the chef and creator of Aroma Magazine, The New York Times’ T magazines, She started her career with Bon Appétit magazine in Cucina, which provides various private dining, and Public Radio’s “Living on Earth,” and Gourmet’s 1997, when she joined the staff as managing editor. learning experiences in Umbria, Italy. She has Diary of a Foodie. She is also working on a book to Before coming to Bon Appétit, Ms. von Biel worked earned degrees from the New York Restaurant be published in February 2009 by Conran Octopus at a variety of magazines, including Vanity Fair and School, and Ital.Cook, a Slow Food institution and Octopus Books USA. Parenting. She has studied cooking in both the United located in Jesi, Italy where she attended master Kingdom and the United States and completed a classes dedicated to the intricacies of regional post-graduate course in wine studies at the University Italian cooking. Throughout this development of California, Los Angeles. She has appeared as a she created her web site AromaCucina.com judge on the Food Network’s “Iron Chef” television and has developed an international following program and speaks frequently about food and with her daily blog. Never one to sit still, and a travel writing. Ms. von Biel has a Masters degree in committed hedonist, Judith’s other interests Journalism from Northwestern University’s Medill include: culinary history and anthropology, bread School of Journalism in Evanston, Illinois, and a Masters Degree with Honours in English Literature from the University of Canterbury in Christchurch, 22 New Zealand. Dana Bowen Linda Funk, moderator Dana McCauley, B.A.H. Saveur The Soyfood Council Dana McCauley & Associates Ltd. Before joining Saveur in For more than 30 April 2007, Dana Bowen years, Linda Funk Dana McCauley is an was a freelance food has chosen a career international food trend and travel writer who in food marketing. tracker. She uses her contributed regularly Her professional trend insights to create to the New York Times, experience includes recipes and to develop writing biweekly “$25 extensive management food products that and Under” restaurant experience with people need and want reviews and reporting on topics as diverse as Ambrosia Chocolate, Pepsi-Cola and the now! Dana’s Top Ten Table (Harper Collins 2007), Southern barbecue pits, the Fulton Fish market, Wisconsin Milk Marketing Board Linda’s her fi fth cookbook, is based on cooking trend organic baby food and urban beekeepers. Her responsibilities at The Soyfoods Council include research analyzed over a 15-year period. You can writing has also appeared in such magazines as creating the organization itself in addition to subscribe to Topline Trends, Dana’s quarterly online Martha Stewart Living, Food & Wine, Real Simple, developing and executing the soyfood programs. newsletter, for free at www.danamccauley.com. Or, O, Cookie and Edible Brooklyn. Bowen, who has Linda created Food Insight to help clients develop read Dana’s daily blog at Homemakers.com. Dana lived in Italy and has co-written and edited Italian and execute marketing programs, new product McCauley’s cooking and trend knowledge has been guidebooks for Frommer’s, co-authored The introductions and high-impact public relations showcased on hundreds of television shows such Da Fiore Cookbook: Recipes from Venice’s Best campaigns. Food Insight clients include Roth including The Today Show, CNN, Canada AM, and Restaurant (Morrow) with Damiano Martin, son of Käse Cheese, Emmi (USA) Inc., HealthFocus the CBC News. the Michelin-starred chef Mara Martin. International, Safonique, The Cheese Lady and The Soyfoods Council. Linda has served on the Lucinda Lee Roff, Ph.D. Boards of The American Institute of Food and University of Alabama OP-14 Wine, International Foodservice Editorial Council, Marketing Communicators Section Forum Culinary Institute of America and the Stout Lucinda Lee Roff is 2:00 – 5:30 p.m. University Foundation, (Menomonie, WI) where director of the Center for Grand Salon 3 - Lobby Level she graduated in 1972 with a BS degree in Home Mental Health and Aging Economics. She has been recognized by the and Professor of Social Baby Boomers Worldwide Know What They Want HEIB (Home Economist in Business) as Business Work at The University of and How They Want It. Do You? Home Economist of the Year and received the Alabama in Tuscaloosa, “Betty” Award, the highest service award that AL. A graduate of It seems that the communications industry has the International Foodservice Editorial Council Yale University, Prof. grown up alongside baby boomers as it has tried bestows on its members. Linda is the chair of the Roff received a Ph.D. in social work from the to keep pace with the cultural and economic IACP Marketing Communications Section. University of Denver. She has over 33 years of infl uences this group of nearly 80 million has teaching, research and administrative experience, exerted. As boomers reach retirement age their Terry Conlan primarily focusing on issues affecting older adults. needs, and hence, their choices are changing. Lake Austin Spa Resort From 1987 until 2000 she served as dean of The They’re all grown up and know what they want! University of Alabama School of Social Work. Dr.

As Executive Chef at Roff has published a textbook titled Promoting Our 2008 forum will analyze the many implications Lake Austin Spa Resort, Successful Aging as well as numerous professional for the food and beverage industry. A professor in and with 30 years of articles concerning social policy and older adults the fi eld of social gerontology and public policy will restaurant experience, and older persons and their family relationships. touch upon boomer demographics and lifestyle Terry Conlan takes changes, and their views regarding health and the guesswork out Ilene V. Smith, aging. A food trend expert will provide insights of healthy eating by M.S., R.D. gleaned from current research into food choices, creating gourmet meals Ketchum North America eating habits, and purchasing patterns from both a enhanced by the vibrant textures and fl avors of retail and restaurant perspective. The executive chef organic vegetables and fresh herbs. His philosophy Ilene Smith brings a of a spa resort with a “booming” boomer clientele is to produce healthy, low-fat food that people will broad background in will address the issues of aging palettes and taste enjoy eating, and will be able to maintain as part both journalism and preferences. of an overall healthy lifestyle – not as a short- dietetics to Ketchum’s Arguably no other generation has experienced such term diet. Chef Conlan also shares his wealth of Food & Nutrition a radical change in communications in its lifetime - knowledge through the Culinary Experience™, Practice. She joined from the introduction of black and white television a week-long program at the resort dedicated to Ketchum in the fall of to the debut of computers to downloadable digital healthy cooking and living. His recipes have been 1998 to lend her nutrition expertise, scientifi c movies to ever-shrinking mobile telephones! A published in magazines such as Cooking Light, knowledge and strategic planning skills to food nutrition marketing expert will examine boomer Eating Well, Shape and Prevention, as well as his clients, including Frito-Lay, Kellogg, the California media usage and buying power. She also will own cookbook FRESH: Healthy Cooking and Living Strawberry Commission and many others. Ms. analyze the media sources boomers trust to from Lake Austin Spa Resort. When asked to what Smith provides strategic counsel to clients obtain information on food and health, and the he attributes to his success, he responds simply, throughout the Ketchum network on nutrition- opportunities that exist for communicators to tap “Well, I truly enjoy every aspect of what I’m doing, related matters ranging from obesity to chronic into boomers’ estimated annual U.S. $2 trillion but in the end, what it all boils down to is that I’m disease prevention to health promotion. She disposable income. funnier than Julia Child and a better cook than has developed professional outreach, consumer Dave Barry.” media and direct-to-consumer programs by Finally, no forum is complete without the interaction translating nutrition and medical research into of a knowledgeable and experienced audience, so practical guidelines that consumers, the media all participants will be invited to share their views in and professionals can use. Prior to joining what is sure to be a rigorous Q&A session. Ketchum, Ms. Smith had a private practice as a registered dietitian and nutrition consultant to various organizations throughout New York City. She became a registered dietitian in 1995 and started her education and career in nutrition after spending eight years as a trade journalist for Hearst Business Communications and Fairchild Publications. Ms. Smith is a member of the American Dietetic Association and the Public Relations Society of America. 23 Optional Educational Programs - Wednesday, April 16

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

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

24 Conference Agenda - Thursday, April 17

7:30 – 8:15 a.m. Pableaux Johnson, moderator Breakfast food and travel writer Grand Ballroom - Lobby Level Sponsored by The Perfect Purée of Napa Valley Pableaux Johnson is a food and travel writer and author of several books on Louisiana food and the ESPN Gameday Gourmet (ESPN Books 2007). His work has appeared in the 8:00 a.m. – 6:00 p.m. New York Times, Saveur magazine and the New Orleans Times-Picayune. Johnson was a Hospitality Suite nominee for a 2004 James Beard Journalism Award. Since January of this year, he has Marlborough A-B - Second Level worked as food editor of the Louisville Courier-Journal. Sponsored by CanolaInfo JoAnn Clevenger 8:00 a.m. Upperline Restaurant Opening and Welcome JoAnn Clevenger’s appreciation for classic New Orleans cuisine is deeply rooted in her Rosemary Barron central Louisiana upbringing where she learned to embrace the foods of her Southern IACP President ancestry. Her fondness for local New Orleans art stems from her years as a French Quarter bohemian in the late 1950’s. From that amalgamation Upperline Restaurant 8:30 – 10:00 a.m. was born in 1983. JoAnn, the consummate hostess, is known for her vibrant and eclectic General Session personality, full of genuine hospitality and Southern charm. As a sought after costume Grand Ballroom - Lobby Level designer, she is keenly aware that fi rst impressions and presentation are signifi cant in the overall dining experience. JoAnn has garnered much local and national praise for her inspired mixture of art Rhythm in a Bowl and food, as well as the high standard of service one has come to expect while dining at Upperline. IACP 2008 Scholar-in-Residence Jessica Upperline has been a fervent fi xture in the New Orleans community for 25 years, serving classic New B. Harris will give a brief look at some of Orleans “food with adventure” to a diverse mix of loyal locals and traveling foodies. culinary rhythms that make up the city Lolis Eric Elie and will present some of the cultures that The Times Picayune columnist and food writer come together in the musical gumbo that Lolis Eric Elie is a metro columnist and accomplished author. Since 1995, he has is the food of New Orleans. chronicled the heartbeat of New Orleans’ neighborhoods thrice weekly for New Orleans’ Rhythm on a Plate major daily newspaper, The Times-Picayune. A recognized expert on New Orleans food and culture, Lolis is the author of Smokestack Lightning: Adventures in the Heart With Rhythm on a Plate you get lots of of Barbecue Country, a book about the culture of barbecue. He produced a television movement and tastes – rich experiences documentary based on that book and has several other culinary documentaries in for all the senses. This panel will discuss development. He is a founding member of the Southern Foodways Alliance. He is editor the depth of the New Orleans culinary of Cornbread Nation 2: The Best of Southern Food Writing for University of North Carolina Press. His food writing has also appeared in Gourmet, Bon Appetit, Food Arts, The Oxford American, The New York Times experience through the intertwining of and The Washington Post. all of the arts - such as visual arts, music, and writing. The interaction of people of J. Richard Gruber, Ph.D. different ethnic groups, the clash with the Ogden Museum of Southern Art modern, and the deep cultural draw to a J. Richard Gruber, Ph.D., has been Director of The Ogden Museum of Southern Art, joie de vivre to not only celebrate life’s high University of New Orleans, since 1999. Prior to joining the Ogden, he served as Deputy points but to escape life’s heartaches can Director of the Morris Museum of Art in Augusta, Georgia (1993-1999), as Director of all be ascribed to this rhythm. the Wichita Art Museum in Wichita, Kansas (1989-1991), as Curator, then Director of the Memphis Brooks Museum of Art in Memphis, Tennessee (1983-1989) and Director of the Each of the panelists possesses a Peter Joseph Gallery, in New York. After graduating from Xavier University in Cincinnati, he earned an M.A. in art history from the University of Colorado at Boulder, then a unique vantage point for observing the M.Ph. and a Ph.D. in art history from the University of Kansas at Lawrence. He has published books and experience that is New Orleans. JoAnn catalogues including New Orleans, August 2005-August 2007; Dunlap: William Dunlap (2006); Missing Clevenger from the Upperline Restaurant, New Orleans (2005, reprinted 2006); William Christenberry: Art & Family (2000); Robert Stackhouse possesses an expertise in food and (1999); Wolf Kahn: Painting the South (1999); Thomas Hart Benton and the American South (1998); From Madison to Manhattan: The Art of Benny Andrews, 1948-1997 (1997); Robert Rauschenberg: Through the people. She has watched celebrations Lens (1996); Nellie Mae Rowe (1996) and The Dot Man: George Andrews of Madison, Georgia (1994). and tragedies marked in her restaurant. Rick Gruber, Director of the Ogden Nick Spitzer, Ph.D. Museum of Southern Art, observes the host of NPR’s “American Routes” radio program role of art in the city’s culture and the Nick Spitzer is creator and host of American Routes, the syndicated radio program way that food affects art. Nick Spitzer, of devoted to music and culture of New Orleans and the Gulf South heard weekly by American Routes, interprets the rhythm nearly a million listeners. He is also professor of folklore and cultural conservation at directly. Lolis Elie, writer and columnist, the University of New Orleans. Spitzer has long worked with Afro-Creole communities of French Louisiana and written, produced fi lms, made sound recordings and curated watches the city and its culture, studies museum exhibits on cultural creolization including jazz and zydeco. He founded the the history and cultural infl uences. Louisiana Folklife Program, was senior folklife specialist at Smithsonian Institution, Pableaux Johnson, writer, is an excellent and artistic director of the concert series Folk Masters broadcast from Carnegie Hall. Spitzer received a provocateur and will make the discussion Ph.D. in anthropology from University of Texas and was Mellon professor in humanities at Tulane (2004). Spitzer received the Benjamin Botkin Lifetime Award in Public Folklore from the American Folklore spicy, with just the right amount of heat. Society, ASCAP-Deems Taylor Award for excellence in broadcasting, the New Orleans Mayor’s Arts Award (2005) and Louisiana Humanist of the Year (2006). He edited Louisiana Folklife: A Guide to the State All of these folks, highly opinionated and (1985) and Public Folklore (2007), and was a co-author of Blues for New Orleans: Mardi Gras and America’s learned, will appear discussing the layers Creole Soul (2006). He is a Guggenheim fellow working on traditional creativity in Creole Louisiana. and subtleties of one plate. The plate is New Orleans. 25 Conference Agenda - Thursday, April 17

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

26 12:15 – 1:45 p.m. WS-10 emotional inspiration, and what do they say? How Luncheon New Orleans Colorful Cocktail History: do we understand and evaluate the blurring of Grand Ballroom - Lobby Level Shaken and Stirred the lines between food and art? This session will Sponsored by TABASCO® Brand Products Tasting contextualize plating styles, and begin a dialogue Grand Salon 6 - Lobby Level about their meaning, both in reference to the chef During lunch there will be a presentation by and to the future of dining and cuisine. The Culinary Trust. Culinary historians say the term “cocktail” was invented in New Orleans. The city is home to Antoinette Bruno, moderator, StarChefs.com 2:00 – 3:30 p.m. spirited drinks including the Ramos Gin Fizz, the Scott Boswell, Stella! Restaurant Concurrent Workshops – Session II Sazarac and the Hurricane. Southern Comfort Susan Spicer, Bayona Restaurant was invented in New Orleans in 1874; Peychaud’s WS-08 Bitters was invented here in the 1830s. Today, WS-13 Alaska Rhythm and Gold: the fi rst Museum of the American Cocktail is The Future of Food Media: Video Blogging Balancing the Rhythm of the Plate with located in the historic Pharmacy Museum in the and Food Web TV the Needs of the Oceans French Quarter. In this session, a New Orleans Grand Salon 15 - Lobby Level Cookery Demonstration and Tasting mixologist, a cocktail historian and a journalist Grand Salon D - Lobby Level and cocktail diva will discuss the drinks culture of As newspapers and magazines continue to Kitchen Equipment Provided by New Orleans, from historic bars to the beverages downsize and publishers become more and Viking Range Corporation that were born here. A signature New Orleans more selective about the cookbooks they publish, cocktail will be mixed and served. Attendees will one area of the media is thriving: the Web. The The inherent nature of sustainability means gain an appreciation of the cocktail history of New potential is enormous. Blogging has become de balancing the needs of the eco-system with the Orleans and its impact on U.S. culinary culture. rigeur for any professional who wants to build needs of the harvest. Panelists in this session will traffi c to their Web site. These days, video blogs convey the rhythm of the various Alaska seafood Lorin Gaudin, moderator, radio show host are the new medium to highlight talents, promote harvests and the balance of ancient traditions Chris McMillian, mixologist services and sell products. And the audience is of subsistence fi sherman continuing alongside Dave Wondrich, cocktail historian exploding with the development of YouTube, modern fi shing practices. Panelists will discuss Ann R. Tuennerman, Tales of the Cocktail iTunes, Yahoo, and Google. Hear the details and the benefi ts and risks of seafood consumption learn about the opportunities from a group of that will support the culinary and nutritional needs WS-11 pioneers who will discuss their latest ventures: of Americans far into the future. Alaska has been Marching to a Different Drummer: blogging, video blogging, pod casts, and Web TV. the pioneer of sustainability since 1959 when How to Publish Your Own Books and Get sustainability was written into its constitution. Them Taken Seriously Nina Simonds, moderator, Culinaria Ltd. Alaska’s effective and precise fi sheries Grand Salon 7 - Lobby Level Sara Kate Gillingham-Ryan, food writer management practices are considered the Gold Ed Levine, SeriousEats.com Standard model for the world. The session will It’s a new world. Established writers are fi nding include a demonstration of cooking techniques a changing beat, and new authors must be more that can be incorporated into various everyday WS-14 resourceful when it comes to the old rhythms culinary practices using wild and sustainable Making Institutions and Creating Traditions of traditional publishing. Get the low down on seafood products. Tasting high quality, moderate budget independent Grand Salon 13 - Lobby Level publishing: putting together a production team; Randy Rice, moderator knowing where to spend, how to save, how many Alaska Seafood Marketing Institute Join the next generation of Brennan restaurateurs to print; distribution; marketing and building Rick Bayless, Frontera Grill as they share their unique perspective gained a platform; and thinking ahead to potential Joyce A. Nettleton, DSc, ScienceVoice Consulting from a lifelong education in the industry. The later sales to a mainstream publisher. Join legendary Brennan family is credited with an independently published author, a public inventing Jazz Brunch, creating a litany of WS-09 relations expert, and an esteemed cookbook signature dishes copied around the country, as The Hamburger Gets Its Due purveyor and awards judge in a frank discussion well as training some of the most famous chefs Tasting of the advantages and drawbacks of dancing to in the country, including Emeril Lagasse and Grand Salon 3 - Lobby Level this beat. Paul Prudhomme. Today, these cousins own and operate eight of New Orleans’ most popular The hamburger is iconic. The hamburger is Amelia Saltsman, moderator, Blenheim Press restaurants. Participants will hear how they’ve resolutely and unimpeachably American. Lisa Ekus-Saffer, The Lisa Ekus Group, LLC taken their hands-on education and applied it to Understand the burger and you understand our Ellen Rose, Cook’s Library their own establishments, as well as how they nation. This panel explores our love affair with the continue to build upon and create new traditions ground beef and bun combo, focusing upon the WS-12 for future generations. plethora of contradictory invention stories, the Rhythm on the Plate: Plating as a Means codifi cation of the burger by way of quick-service for Personal, Artistic and Conceptual Marcelle Bienvenu, moderator, author restaurants, and how regional variations refl ect Expression Dickie Brennan, Palace Café, Dickie Brennan’s prevailing tastes and traditions. Owing to our New Grand Salon 9 - Lobby Level Steakhouse and Bourbon House Seafood Orleans location, expect a discussion of local riffs, Ralph Brennan, Red Fish Grill, BACCO and including ground onion-larded burgers, served This workshop will take the theme of “Rhythm Ralph’s on the Park in New Orleans on po’boy bread. on the Plate” literally, examining the evolution Ti Martin, Commander’s Palace and Café of plating and its meaning in the context of Adelaide in New Orleans John T. Edge, moderator, author contemporary cuisine. The plate is clearly an Brett Anderson, restaurant critic and food writer integral part of the equation: it is both the canvas Josh Ozersky, author for the chef’s vision, and the point where the chef’s and the diner’s experiences meet. How do styles of plating expand our understanding of food? How do they communicate personal, artistic and

27 Conference Agenda - Thursday, April 17

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

28 Conference Agenda - Friday, April 18

7:30 – 8:15 a.m. Paul Levy Breakfast writer, co-chair of the Oxford Symposium on Food and Cookery Grand Ballroom - Lobby Level Born in Lexington, Kentucky, educated at the Universities of Chicago, London, Harvard 8:00 a.m – 5:00 p.m. and Oxford, Paul Levy has lived in England for 40 years. His most recent book is his Hospitality Suite edition of The Letters of Lytton Strachey, but he is the same Paul Levy who coined the Marlborough A-B - Second Level word “foodie” (with Ann Barr) in the 1984 Offi cial Foodie Handbook and who edited the Penguin Book of Food & Drink. A member of both the theater and music sections of the 8:30 – 10:00 a.m. Critics’ Circle, he is the Wall Street Journal Europe’s all-purpose U.K. arts critic, chief food General Session reviewer for The Observer’s book pages (he was the paper’s food and wine editor from 1980-92), and a Grand Ballroom - Lobby Level blogger on Guardian Unlimited. He is co-chair with Claudia Roden of the Oxford Symposium; a founding patron of Oxford Gastronomica, Oxford Brookes University; and a founding Trustee of the Jane Grigson Opera: The Food of Love Trust, as well as a Strachey Trustee. He goes to and writes about the opera as often as possible, lives near Opera is the most complete of all art Oxford in an ancient farmhouse with a large kitchen garden, his wife and four cats. www.paullevy.com. forms. It is drama, and all the singers, including every member of the chorus, Fred Plotkin are actors. It contains music for voice pleasure activist and for the orchestra, the libretto Fred Plotkin was described by the New York Times as “one of those New York word-of- encompasses literature and the scenery, mouth legends, known by the cognoscenti for his renaissance mastery of two seemingly costume design and lighting depend on separate disciplines: music and the food of Italy.” Fred refers to himself as a pleasure the visual arts; dance is part of opera, activist. Opera and food culture, especially that of Italy, have been intertwining themes in his life. He has written about opera for Gourmet and has done numerous food articles and nowadays it often includes fi lm and for Opera News. Fred has directed opera at La Scala, was the performance manager of photography. Opera also has a long the Metropolitan Opera, and has worked for more than 40 opera companies. He is a popular guest on and intense relationship with the art of the Metropolitan Opera International Radio broadcasts. His books, Opera 101 and Classical Music 101, are gastronomy, and involves food and wine. the best-selling standard texts on these subjects. He is the author of six books on Italian food and wine, including Italy for the Gourmet Traveler, the most complete food travel book to Italy, and Recipes from Composers such as Rossini, Verdi, Mozart Paradise: Life and Food on the Italian Riviera, which was an IACP Cookbook Awards fi nalist in 1998. He and Wagner all thought extensively leads fascinating tours combining opera and cuisine in New York and Europe. and wrote about the pleasures of the table. Many of the characters of opera engage with food, and especially drink, sometimes with life-changing results. Great chefs have been moved to create recipes inspired by composers, characters and divas from Nellie Melba to Renée Fleming. Some of these dishes are simple tributes but most draw inspiration from some aspect of the opera character, the performer, or composer. Then there is the relationship of composers and food, and how they connected it to creativity and well-being, and the inevitable question about the relationship of singers and eating. This presentation will reveal and assess the secrets of music being the food of love, and the love of food being the inspiration for music.

29 Conference Agenda - Friday, April 18

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

Mary Lou Heiss, moderator, Cooks Shop Here Saunam Bhattacharjee, The Assam Tea Company Thomas D. Lisicki, The Stash Tea Company

30 Optional Evening Events WS-22 5:00 – 6:00 p.m. Framing the Farmer - A Food Life List: Ten Food IACP Awards Reception Experiences Before I Die Sponsored by Le Cordon Bleu and Pompeian OP-21 Grand Salon 15 - Lobby Level Grand Ballroom A - Lobby Level Rock and Bowl 8:30 – 11:00 p.m. A Life List - a collection of things to do in your 6:00 – 8:00 p.m. life. A Food Life List - foods and food experiences IACP Awards Ceremony Transportation for this event will depart from the to savor before it’s too late. A Life List creates an Grand Ballroom B-C - Lobby Level IACP Registration Desk area of the Hilton New opportunity to refl ect, record and create goals. Orleans Riverside Hotel. Add food to the quest and we conjure images of Celebrating the Rhythm and Heritage of IACP’s distant places and exotic adventures. But people Thirty Years, Past to Present Participate in a fun New Orleans tradition: dance seek more than just taste; they want the real and eat and listen to music while you bowl – at experiences including the farmer and the farm. Begin your evening at the Awards Reception, Rock and Bowl. Join a group of partygoers after To sweat, pick and eat a gushy peach and feel catching up with old friends, tasting legendary the Awards Ceremony eating and drinking at the juices drip down your cheeks and dangle on cuisines and toasting at every opportunity, as you Rock and Bowl. You’ll be in good company on your chin belongs on a food life list. Join us in an enjoy the sultry sounds of New Orleans. From a Friday night. This is not a tourist trip. Real engaging journey into the world of “ten foods and there, you will be whisked into the ballroom for an New Orleaneans do this regularly. The food will food experiences before you die” and how frames evening of refl ection, tradition and celebration as be authentic and plentiful. Beer and wine will work to properly capture the spirit, rhythms and we delve into the history of IACP and recognize be available until 10:00. Music starts at 10:00 the dance of the farmer searching for the perfect those who composed its rhythm. It is a rhythm and drinks and food after that time are your peach. fi lled with a diverse repertoire of members and responsibility. But our bowling lanes are reserved, accomplishments, which have and are helping to so if the spirit moves you, bowl to the music! When Mas Masumoto, moderator, shape the culinary community on a global level. in New Orleans, do as they do. author, organic peach and grape farmer Marcy Masumoto, Masumoto family farm Please join us for an elegant evening of nostalgia, OP-22 and educator pride and excitement as we remember the past International Evening Event Nikiko Masumoto, farm apprentice and advocate that shaped us and congratulate those carrying A Night of Bliss, Bubbles & Blues for bilingual students through our mission. 9:00 – 11:00 p.m. Noon – 4:00 p.m. As part of IACP’s overall commitment to New Transportation not provided Culinary Showcase Orleans and giveback to the community, we will RioMar Restaurant Ernest N. Morial Convention Center - Hall A be serving heavy hors d’ouvres at the reception, 800 South Peters Street but will not serve dinner. Our goal is to allow our The convention center is located one block members another opportunity to make a differ- Laissez Les Bon Temps Roulez! In New Orleans from the hotel. ence and visit the local restaurants, contributing to that means ‘Let the good times roll!’ and that’s the revitalization of a city whose culture has helped just what we plan on doing. In a city known for its An energetic forum for information, education to shape the culinary world. decadent nightlife, the International Committee and networking, the Culinary Showcase provides is working hard to provide a sampling of what has a unique opportunity to sample food products made New Orleans legendary. You and your guest and discover new technology, merchandise and are cordially invited to join us for A Night of Bliss, services available from IACP’s corporate, small Bubbles and Blues, celebrating the diversity of business and cooking school members. our members and that of our host city. This year’s event will take place at RioMar Restaurant, located 2:00 – 4:00 p.m. in the heart of the historic warehouse district, Cookbook Expo known for its galleries, restaurants and nightclubs Ernest N. Morial Convention Center - Hall A (walking distance from the Hilton Hotel). RioMar’s chef, Dolfo Garcia, has created a menu and The Cookbook Expo is a great opportunity to atmosphere blending together foods and cultures meet your favorite cookbook authors and pick up from around the world. While enjoying Chef autographed copies of their latest books. Dolfo’s exciting creations and sipping signature cocktails, you’ll be transposed to another time by 2:00 – 4:30 p.m. the sultry sounds of a local blues singer. And, as in Certifi ed Culinary Professional Exam all of New Orleans culture, the evening promises Grand Salon 3 - Lobby Level to have Lagniappe – translation: a little something extra. Sign up and now so you don’t miss this evening of decadence and surprises, only party attendees will experience. Attire: Sassy Casual to Dressy. Masks optional.

3131 Conference Agenda - Saturday, April 19

7:30 – 8:15 a.m. Paul Prudhomme Breakfast chef, author and television host Grand Ballroom - Lobby Level Paul Prudhomme is one of America’s best-known chefs. He is widely credited with 8:00 a.m – 5:00 p.m. having propelled the distinctive cuisine of his native Louisiana into the international Hospitality Suite spotlight, and with expanding the horizons of home cooks and professional chefs, Marlborough A-B - Second Level here and abroad, with his innovative approach to herbs and spices. Prudhomme’s New Orleans restaurant, K-Paul’s Louisiana Kitchen, opened in July, 1979, and 8:30 – 9:30 a.m. quickly grew from a local favorite to a national destination to an international General Session: Responsibility landmark. Chef Paul became a frequent guest on national television, the subject and author of Grand Ballroom - Lobby Level numerous articles, and a guest chef and lecturer throughout the world. Among his many other accolades and awards, he is the fi rst American–born chef to receive the coveted Merite Agricole of The celebrity chef has arrived, not only as a the French Republic. Chef Paul is not only a distinguished chef and educator, but also one of New food and beverage icon, but increasingly as Orleans’ premier entrepreneurs. Chef Paul Prudhomme’s Magic Seasoning Blends® are distributed a symbol of attention to detail and quality in in all fi fty states and in more than thirty other countries around the world. His New Orleans area plant has expanded to produce custom blends, bulk sizes and contract packing for other food marketing an ever-expanding range of lifestyle companies. In addition, Prudhomme consults with restaurant chains and large food manufacturers goods and services, from housewares to around the world to develop complete or selective menu items and specialty dishes. A best-selling hospitality to home entertainment. While the author and popular television host. Chef Paul has written eight diverse cookbooks, produced six celebrity chef phenomenon appears to offer cooking videos, and four television series. Since Hurricane Katrina, Prudhomme has used his status more inducements than ever before to pursue as an established Louisiana spokesperson with an international audience to bring visibility both to celebrity over craft, we raise the question: the world cultural importance of New Orleans’ recovery efforts, and to the Crescent City’s readiness are there also new opportunities for the to welcome visitors back. responsible use of culinary fame? Doug Duda Paul Prudhomme is one of the most celebrated Astor Center fi gures in American food; his iconic image as Chef-educator Doug Duda is the founding Executive Director of Astor Center, a widely-recognized as the mastery of herbs and new state-of-the-art food and beverage education and event space in New York spices he brought fi rst to his native Louisiana City. Doug is also a founding member of the team creating the country’s fi rst cuisine, and eventually to tables around the green culinary program at Miami Dade College, the largest college in the United world. In this plenary session, Doug Duda of States. An urban organic agricultural lab for chefs in training will surround a garden Astor Center speaks with Chef Paul about his restaurant on the rooftop of the program’s new home in a LEED-certifi ed building use of his international celebrity in the wake in downtown Miami. Doug is the creator and host of the A&E International television series, The Well- of Hurricane Katrina to promote worldwide Seasoned Traveler, devoted to worldwide food travel. He also produces and hosts live culinary travel showcases for the Miami Herald, Boston Globe and Atlanta Constitution, as well as Taste Of The awareness of the potential loss of New World, the country’s largest culinary travel festival, for The New York Times. Doug’s culinary stations Orleans as a world cultural treasure, and to include the Spiral Restaurant in Miami, the original Legal Seafoods in Cambridge, Massachusetts, invite everyone back to visit the city in order to and the Pato Rojo in Punta Umbria, Spain. When not busy in the kitchen, Doug received a law support the rebuilding. As an innovator who has degree at Boston University and an MBA at Harvard Business School, and he maintains a food- been famously faithful to tradition and terroir, focused consulting practice. He is a member of the board of the Northeast Organic Farming what does Chef Paul view as the responsible Association of New Jersey. way to balance between celebrity and craft?

9:45 – 11:15 a.m. Concurrent Workshops – Session IV WS-23 WS-24 WS-25 A Culinary Exploration of South Africa Not All Shrimp are Created Equal Have Laptop, Will Travel - How to Get Your Cookery Demonstration and Tasting Tasting Culinary Travel Stories Into Print Grand Salon D - Lobby Level Grand Salon 3 - Lobby Level Grand Salon 4 - Lobby Level Kitchen Equipment Provided by Viking Range Corporation This interactive session will educate attendees Magazine and newspaper editors frequently about the different species of wild American receive submissions from food writers keen to With a rich and complex culinary history, the cuisine shrimp – where they are caught and what write about their culinary travel experiences; of South Africa is one of the most written and talked they eat, and how these variables affect their however very few are ever accepted. This session about today. Its wine regions are described as some of fl avor, appearance and texture. Presenters will focus on how to pitch a story and come the most beautiful in the world and they are producing include esteemed Southern chefs and one of away with a commission, how to seek help with stellar wine. From Cape Malay, sensational seafood, the generations of shrimpers who catch these travel costs and what might be expected of you game in the bush, to Afrikaner and indigenous, this delicacies. A tasting of the three types of in return, the importance of good research to workshop will only be able to touch on this diverse shrimp - whites, pinks and browns - will provide a fi nd the untold stories and where and how to get cuisine. This session will provide an overview of the platform for the chefs to discuss what causes the assistance and introductions at your destination, cuisine of South Africa. The chef will prepare several differences in the taste of the shrimp as well as including the pros and cons of being “hosted.” A recipes and discuss working at a game lodge in the the best types of recipes for each shrimp variety. major stumbling block for freelance writers can be South African bush. Attendees will enjoy tastings the images to accompany their story. Often seen paired with South African wine. The session will be Nathalie Dupree, CCP, moderator as more important than the words, where will the topped off with a tasting of Amarula, a cream liqueur cookbook author images come from, what form should they take made from the wild Marula tree. Timmy Cheramie, fourth generation shrimper and who pays? Tory McPhail, Commander’s Palace Denise Bina, moderator, The Global Table Catherine Bell, Dish Magazine Cate Davis, CC Africa Dana Bowen, Saveur Magazine Chef Dumi Ndlovu, Ngala Private Game Reserve 32 WS-26 environmental, educational, social justice, or 1:15 – 2:45 p.m. The Writer’s Voice: What is It? How do you fi ghting hunger or disease - can be a win-win Concurrent Workshops – Session V get It? Why do you Want It? for businesses and their customers who want Grand Salon 13 - Lobby Level to spend food dollars with good conscience. WS-30 Learn how to build a cause marketing program Carnaval Foods of Latin America In this practical, “how-to” writing workshop, the that’s authentic, and how to become a discerning Cookery Demonstration and Tasting presenter and attendees will analyze and compare customer. Grand Salon D - Lobby Level a set of carefully chosen food writing samples. Kitchen Equipment Provided by The guided exploration process will pose and Justin Newby, moderator, Digitas Viking Range Corporation answer the following questions: What is writing Dena Klein, Family Features Editorial Syndicate voice? Why do cookbook and magazine editors Brian Maynard, KitchenAid Carnaval, the equivalent of the New Orleans Mardi want it? How does the writer fi nd and develop Gras, is a tradition inherited from Europeans that his/her voice? When is a strong voice most and WS-29 is seen in many cities and towns of Latin America. least appropriate? The workshop will also feature Innovation in Your Professional Kitchen Countries such as Brasil, Colombia, Panama hands-on writing and analysis exercises to help Grand Salon 15 - Lobby Level and some Caribbean islands honor this colorful participants better understand concepts; identify celebration of rhythms, street foods, and drink. their particular writing strengths and in-print Culinology® – the blending of culinary arts and In this session, three Latin-American chefs will personality characteristics; and gain practice with food science – is hard at work in every kitchen. present attendees with video, sounds and tastes writing techniques that help convey their unique It spans all areas of the food industry, from of one of the most important feasts in the world. writing persona. food product development, to menu and recipe Some of the most traditional street foods found development, recipe testing, catering, restaurants, in these festivities will be taken to the next level Nancy Baggett, cookbook author and commercialization. A distinguished panel as our chefs delight the audience with innovative of experts from food manufacturing, fi ne dining, ways to present them. WS-27 casual dining, and quick service will discuss how culinology® relates to their own kitchens and areas Patricia McCausland-Gallo, CCP, moderator American Masala: Comforting Flavors, Healthful ® and Sustainable for Everyone of expertise. Attendees will learn why culinology Creative Culinary Works Grand Salon 6 - Lobby Level is important to the culinary process, and how Edna Cochez, Bistro Panama to integrate the practice into their kitchens, Jorge Jurado, chef and culinary instructor The session will begin with a discussion of how whether they are small fi ne dining venues, hotel changes in how we responsibly feed people are banquet kitchens, or test kitchens. The panel WS-31 being made a reality. One example is the relative will also emphasize the importance of creating Meat Markets and Plate Lunches of ease with which spice, fl avors and health and benefi cial partnerships with other food industry Cajun Country nutrition can all become mainstream and be professionals, such as food scientists, nutritionists, Tasting fl avorists, chemists and marketing professionals Grand Salon 3 - Lobby Level used in school and corporate dining programs. ® Presenters will debate and discuss through their when practicing culinology . own perspectives how to keep food relevant and Come along on the Boudin Trail, where the responsible, and they will bring their experience of Stephen A. Kalil, CEC, CRC, moderator towns and countryside are peppered with local translating what could be worrisome to operators Research Chefs Association meat markets and family-run grocery stores that but made easy through practice. Speakers will John Folse, CEC, AAC, Chef John Folse & Company produce traditional sausages and meat products showcase the ease with which change can happen Robert Del Grande, Schiller-Del Grande that are integral to Cajun cooking. Most of when there is a vision and plan in place. Restaurant Group these items originated in old-time boucheries— communal pig and cattle butcherings. Though boucheries are hard to fi nd these days, small town Suvir Saran, moderator, Devi 11:30 a.m. – 1:00 p.m. butchers still turn out an amazing assortment Richard Arakelian, Sodexo Luncheon of specialty meats such as boudin, gratons, Shawn LaPean, U.C. Berkeley Grand Ballroom - Lobby Level andouille, tasso, chaudin, grillades, chaurice, as well as smoked and fresh sausages. Participants Join IACP’s leadership for the annual business will sample some of these products and learn WS-28 meeting and presentation of the fi rst-ever IACP what they are, how they’re made, and how they’re Doing Well by Doing Good: Cause Marketing Community Service award. This award recognizes turned into the savory dishes that appear on plate- That Works Today the efforts of a local member of the culinary lunch menus throughout Cajun country. Grand Salon 9 - Lobby Level community who has had an important impact on the host city and its environs. A conference photo Sandra Day, moderator, food editor Can corporations have heart and humanity? In essay will also be displayed during lunch. today’s marketplace, businesses that express Floyd Poche, Poche’s Market, social concern in meaningful ways give consumers Restaurant & Smokehouse compelling reasons to become loyal customers. Ruby Sharlow, Ruby’s Restaurant Savvy consumers with food dollar muscle are now asking, “Is this a good company?” and “What does it stand for?” as they look for companies with values that mirror their own. Even employees want to know that they are working for a “good” company, and know what the company stands for. Connecting products to a cause - whether

33 Conference Agenda - Saturday, April 19

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

34 Optional Activities - Sunday, April 20

OP-24 OP-25 OP-26 Master Class: Indian Spices Master Class: The Importance of Louisiana Master Class: Paul Prudhomme Farmed Crawfi sh 8:30 – 11:00 a.m. 9:00 – 11:30 a.m. Cookery Demonstration and Tasting 9:00 – 11:30 a.m. Grand Salon D - Lobby Level Cookery Demonstration and Tasting Transportation will depart from the Hilton New Kitchen Equipment Provided by Orleans Riverside at 8:30 a.m. Viking Range Corporation Besh Steak at Harrah’s Casino Harrah’s Casino is located directly across from the Chef Paul Prudhomme invites you to experience India introduced us to the wonders of black Hilton New Orleans Riverside. the fl avors of the world at a master class designed pepper, cumin, coriander, cardamom, saffron to titillate your taste buds. While demonstrating and cloves. American Masala takes the next step, This master class will provide a brief history about various cooking techniques, Chef Paul will speak marrying Indian fl avors and techniques with the red crustaceans and the many diverse ways on the importance of using herbs and spices American favorites to create dishes that are exotic they can be enjoyed. Dating back to the native during the cooking process, layering if you will, to but familiar - full of complex tastes, yet easy Americans and the early European settlers, the create the ultimate balanced, bold, and fl avorful enough for weeknight suppers. From snacks and crawfi sh has been and inherent part of Louisiana dishes. Chef Paul will also speak on global fl avors, starters and on to the evening meal the Indian culture. Centuries later, crawfi sh season in fl avor in colors, and the variation in herbs and infl uence brightens the fl avors in dishes like Louisiana is still a favorite time for residents, with spices based on the regions where they are grown tamarind glazed turkey with jalapeno cornbread crawfi sh boils and state-wide festivals, all which and the environmental factors which infl uence stuffi ng; sweet pepper, onion & chèvre bruschetta; are time-honored customs. Chef John Besh will their growth. You will experience fi rsthand the Masala shrimp scampi; parmesan spiced chicken showcase the proper techniques, preparations and difference between the same herb (or spice) that cutlets and pistachio and cardamom pound cake styles of customary crawfi sh dishes. A complete is purchased from two different areas of the world with lemon icing. American Masala isn’t about recipe booklet will include the three dishes being by participating in a “tea tasting.” Flavor is most traditional Indian food - it’s about adding new presented accompanied by a tasting of select important to Chef Paul and his team and through fl avors to the great American melting pot, using spirits and beverages. To know what life is like in this sensory evaluation, you will also fi nd the value spices to liven up the old stand-bys from meatloaf Louisiana, you have to taste it to understand it! of sourcing herbs and spices which embody the to macaroni and cheese, and enjoying dishes that following characteristics: quality, consistency, but are as exciting and diverse as life in the big city, yet John Besh most of all, fl avor. Chef Paul made a name for as familiar as your own mom’s cooking. August, Besh Steak, himself by bringing fl avor to the world. Sharing La Provence, Luke these fl avors, his life experiences and travels Suvir Saran through food is his passion and we look forward to Dévi Acclaimed chef John sharing that passion with you! Besh grew up hunting Paul Prudhomme Suvir Saran is the and fi shing in Southern Louisiana, learning at an chef, author and television author of two widely host acclaimed cookbooks, early age the essentials of Louisiana’s rich culinary Indian Home Cooking Paul Prudhomme is one and American Masala: traditions. Years later, Besh has set the benchmark for fi ne dining in New of America’s best-known 125 New Classics From chefs. He is widely credited My Home Kitchen. In Orleans. Besh received his formal training at the Culinary Institute of America. He owns Restaurant with having propelled 2004, Saran established the distinctive cuisine new standards for Indian food when he teamed up August and Besh Steak in New Orleans. Besh earned critical kudos from the outset of his career: in 1999 of his native Louisiana with tandoor master Hemant Mathur to create the into the international authentic fl avors of Indian home cooking at Dévi as Food & Wine magazine’s “Top 10 Best New Chefs in America;” inclusion in Gourmet magazines “Guide spotlight, and with expanding the horizons of home restaurant in New York, for which they earned a cooks and professional chefs, here and abroad, Michelin one-star rating for 2007 and 2008. With to America’s Best Restaurants” in 2003; August Recognized was recognized as one of America’s with his innovative approach to herbs and spices. focus on health and wellness, he works side- Prudhomme’s New Orleans restaurant, K-Paul’s by-side with the chefs of Sodexo to bring Indian Top 50 Restaurants in 2006. Chef Besh received a nomination for a James Beard Award in 2005, and he Louisiana Kitchen, opened in July, 1979, and quickly fl avors and cooking techniques into their kitchens grew from a local favorite to a national destination across America. Most recently, The Culinary won the Beard Award for Best Chef of the Southeast in 2006. Also that year, he defeated Chef Mario Batali to an international landmark. Chef Paul became a Institute of America named Saran Chairman, Asian frequent guest on national television, the subject and Culinary Studies for its World Cuisines Council. on Iron Chef America on The Food Network, scoring a victory in the andouille sausage battle. In 2007, Zagat author of numerous articles, and a guest chef and He opened American Masala, a student dining lecturer throughout the world. Among his many other concept at UC Berkeley in December 2008. He will Guide rated Restaurant August #1 in New Orleans for both Food and Service. accolades and awards, he is the fi rst American–born also introduce a collection of porcelain dinnerware chef to receive the coveted Merite Agricole of the and kitchenware made by Wade Ceramics in French Republic. Chef Paul is not only a distinguished Spring 2008. Saran is a contributing authority to chef and educator, but also one of New Orleans’ Food Arts magazine, and teaches all over the U.S. premier entrepreneurs. Chef Paul Prudhomme’s and beyond. When he is not traveling, he enjoys Magic Seasoning Blends® are distributed in all fi fty working on his 68-acre American Masala Farm in states and in more than thirty other countries around upstate New York. the world. His New Orleans area plant has expanded to produce custom blends, bulk sizes and contract packing for other food companies. In addition, Prudhomme consults with restaurant chains and large food manufacturers around the world to develop complete or selective menu items and specialty dishes. A best-selling author and popular television host. Chef Paul has written eight diverse cookbooks, produced six cooking videos, and four television series. 35 Optional Activities - Sunday, April 20

recounting of the OP-27 Cajun Country and Avery Island Culinary Tour legend. Between Depart 9:00 a.m. Sunday, April 20 1895 and 1902, Evangeline Oak Park Return 5:30 p.m. Monday, April 21 was established in St. Martinville and one of Transportation will depart from the IACP Registration Desk area of the its trees is known as the Hilton New Orleans Riverside Hotel. Evangeline Oak. World famous and named Join us for a post-conference tour of Cajun country. This trip will take you for the heroine of the everywhere and let you experience the great fl avors of Cajun Louisiana as epic poem, it stands on well as the traditions. This means that you will eat, dance, and experience the banks of the Bayou the beautiful wilderness that has been home to the Acadians since they fl ed Teche and came to be Canada in the eighteenth century and settled in the wilds of Louisiana. promoted as a “sacred We leave New Orleans on Sunday morning, April 20, and begin this journey. relic” of Longfellow’s poem and the Acadian There is a lot crammed into two days, so be prepared for a serious experience Sandra Day ©2008 into another culture. First stop is Breaux Bridge for a traditional plate lunch exile. and a visit to a Cajun meat market, complete with Cajun sausages. Cajuns, a Next we will stop for a tour at Shadows-on-the-Teche plantation, an corruption of Acadian, are rightly proud of the diversity of their meats, which antebellum historic house museum property of the National Trust for Historic have been infl uenced by French and German heritage. After that a visit Preservation. It is dedicated to telling the story of life on a nineteenth-century to Lucullus to see the museum quality antiques of the table – just a bit of southern Louisiana plantation. Shadows is located in the lush semi-tropical city shopping before the swamp tour. Lucullus has a terrifi c and very complete of New Iberia, set among towering live oak trees, draped with Spanish moss inventory of antiques that refl ect the area’s French heritage. There are simple, swaying in the breeze off the Bayou Teche, bathed by the sunlight as it gently country kitchen things as well as beautiful antique linens, silver and china. shines across the trees casting shadows on the house and the fl owing muddy Covering some 860,000 acres of cypress swamps, hardwood forests, marshes, waters of the bayou. lakes, and bayous in south Louisiana, the Atchafalaya Basin is one of the few After the plantation tour you’ll be on your way to Avery Island. There you will great wetland wilderness areas left in the nation. Thriving here is an amazing visit the Jungle Gardens, 250-acre gardens where you may see a variety of assortment of wildlife, including ducks, egrets, bald eagles, turtles, alligators, azaleas, camellias and bamboo, in addition to alligators, deer, and raccoons deer, otter, nutria, crabs, crawfi sh, and more than 90 species of fi sh. This tour that live in the hills and marshes around the gardens. You can walk paths takes you into the Basin to see this special environment from the water. covered by gnarled oaks laced with Spanish moss, and stand at the shrine that Then there will be dinner and Cajun dancing. Bring your dancing shoes, houses a centuries-old Buddha. because this dancing is much too much fun to spend your time just listening. After the tour of the Gardens you will experience a crawfi sh boil, courtesy of There will be plenty of opportunity to learn the special steps so that you will Tabasco. This opportunity to enjoy mudbugs from the bayou is a real treat. leave dancing like an honorary Cajun. After dancing we’ll reboard the bus to Learn how to pinch the tails and suck the heads. After stuffi ng yourself, there spend the night in Lafayette. will be time for a tour of the Tabasco facility, where fi ve generations of the On the way to Shadows-on-the-Teche plantation, we’ll drive through St. McIlhenny family have continued to make the famous hot sauce in much the Martinville and New Iberia. Since their escape from the British the Acadians same way that it was made originally. were the subject of many a romantic story, the most famous of which is We’ll return to New Orleans, no doubt exhausted, after this wonderful the story of Evangeline. Longfellow’s poem is by far the most well-known experience!

3636 ©2008 Sandra Day 2008 Professional-Interest Sections and Committees The following Professional-Interest Sections and Committees will meet to plan programs and activities for the 2008-2009 year. Unless otherwise indicated, the meetings will take place on Thursday from 4:00 - 5:30 p.m.

Professional-Interest Sections Special-Interest Committees Committees

CM-03 Cooking Schools and Teachers CM-02 Chefs, Restaurateurs and Sommeliers CM-01 Certifi cation Committee Grand Salon D - Lobby Level Trafalgar - Third Level Chequers - Second Level School owners, administrators and culinary Serves to identify the needs which are unique to Responsible for development, review and educators chefs, restaurateurs and sommeliers, reviewing and maintenance of the standards, specifi cations and recommending programs and activities of IACP that integrity of the Certifi ed Culinary Professional CM-08 Entrepreneurs meet the needs of this segment of the membership. testing and certifi cation program. This committee Grand Salon 13 - Lobby Level It is also responsible for recommending programs also supervises the administration of the CCP Small business owners and operators and for the annual conference that are targeted program and confers the CCP status upon eligible independent, self-employed businesspeople such specifi cally to chefs, restaurateurs and sommeliers. culinary professionals. Attendance at this meeting as caterers, freelance professionals, chefs and is restricted to the appointed committee members restaurateurs CM-07 Culinary Tourism only. Grand Salon 6 - Lobby Level CM-10 Food Photographers and Stylists The Culinary Tourism Committee serves to CM-04 Corporate Members Council Grand Salon 4 - Lobby Level identify and harness relationships between the Durham - Third Level Food photographers and food stylists tourism sector and relevant sections of the IACP Serves to communicate the purposes, policies, membership. The Committee is responsible programs and benefi ts of corporate members, CM-11 Food Writers, Editors and Publishers for identifying needs unique to culinary travel; advising the board of directors of the corporate Grand Salon 9 - Lobby Level serving as a forum to address those needs across members’ concerns. The committee also develops Cookbook authors and editors, food writers and all relevant sectors of the IACP membership; and concepts and programs that address the business editors, syndicated columnists, publishers and recommending programs for the annual conference. and professional needs and objectives of corporate literary agents members. CM-09 Food History CM-14 Marketing Communicators Grand Salon 3 - Lobby Level CM-05 Country Coordinators Committee Grand Salon 15 - Lobby Level Serves as a resource and support system for food Warwick - Third Level Marketing, advertising and public relations professionals working in the fi eld of food history. Its Serves to identify the needs that are unique to professionals mission is to encourage inquisitiveness, treasure and members residing outside the United States, respect our food heritage, and help this member reviewing and recommending programs and CM-15 Nutrition and Food Science segment achieve and sustain success at all levels activities of the association that meet the needs of Grand Salon 7 - Lobby Level of their careers through education, information this membership segment. It is also responsible Nutrition and food science professionals across a and peer contacts in an ethical, responsible and for recommending programs for the annual variety of work settings professional climate. conference that are targeted specifi cally to members residing outside the United States. CM-13 Kids in the Kitchen Attendance at this committee meeting is restricted (Sub-Committee of Cooking Schools and to country coordinators and liaisons only. Teachers Section) Room 204 - Ernest N. Morial Convention Center CM-06 Culinary Experience Committee Serves to promote the importance of teaching, Grand Ballroom - Section A - Lobby Level writing and consulting in fi elds directed toward Advises and counsels the board of directors and children and is an information network for IACP staff on planning culinary experience events members who work with children. This group also anywhere in the world. This committee also supports the efforts of volunteers and for-profi t reviews and recommends locations, arrangements, organizations that bring an awareness of “real” programming, hospitality and entertainment for food to the general public. It is also responsible for culinary experiences. recommending programs for the annual conference that are targeted specifi cally to those interested in CM-12 Grassroots Committee children’s culinary education. Grand Ballroom - Section D - Lobby Level This committee meeting will take place on Serves to provide opportunities for members to Friday, April 18 at noon. socialize and network at the local or regional level. The member-driven programs may be as simple CM-16 Test Kitchen Professionals as a potluck meal or as focused as a workshop on Port - Riverside Building publishing. Serves to identify the needs which are unique to test kitchen professionals, reviewing and recommending programs and activities of IACP that meet the needs of this segment of the membership. It is also responsible for recommending programs for the annual conference that are targeted specifi cally to test kitchen professionals.

37 MARK YOUR CALENDAR NOW! 31st Annual IACP Conference April 1 - 4, 2009 Denver Pioneering A Sustainable World

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

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Ken Albala Brett Anderson Richard Arakelian Nancy Baggett Michael Bauer Rick Bayless

Ken Albala Richard Arakelian Michael Bauer University of the Pacifi c Sodexo San Francisco Chronicle

Ken Albala is Professor of History at the Richard Arakelian, a graduate of The Culinary Michael Bauer is the executive food and wine University of The Pacifi c in Stockton, California. Institute of America in Hyde Park, has been in editor and restaurant critic for the San Francisco He is the author of numerous books including the Industry since 1975. He has worked as the Chronicle. He has been in charge of the Food Eating Right in the Renaissance, Food in Early national executive chef for Sodexo Corporate section for more than 21 years. In 2002 he was Modern Europe, Cooking in Europe: 1250-1650, Services since 2002. In his position, Rich’s role responsible for starting “The Wine Section,” the The Banquet: Dining in the Great Courts of Late is to develop culinary programs, tools, system fi rst freestanding weekly newspaper section of Renaissance Europe, and recently Beans: A resources, recipes, training materials as well its kind in the country. Much of the content has History. He edits three food series for Greenwood as product specifi cations. He also supervises been syndicated by King Features and is now Press including “Food Cultures Around the a development team and fi eld culinary teams. published in some of the largest newspapers World.” A short book entitled Pancake is now in While attending the CIA, he worked for a large in the country. In May of 2003 the Food and press, and he is currently working on a text book caterer back in his home state of New Jersey. Wine staff moved into a separate building for the Culinary Institute of America on World After graduating the CIA, Rich began his career behind The Chronicle outfi tted with a 20,000 Cuisines. on the West coast in a few of southern California’s bottle wine cellar, test kitchen and roof top herb fi ne restaurants and private dinner cruise yachts. garden. He is a past president of the Association Brett Anderson His career with Sodexo (then Gardner Merchant) of Food Journalists, a current member of The Times-Picayune began in 1983 as a Chef for a prestigious New the James Beard Foundation Restaurant York City law fi rm, he then moved to executive Awards Committee and a 2004 inductee in the Brett Anderson is the restaurant critic and chef for many of Sodexo’s prestigious client’s Foundation’s Who’s Who of Food and Beverage features writer for The Times-Picayune in New Executive Dining Rooms in NYC. He then was in America. Orleans. His writing has appeared in Gourmet, promoted to area executive chef in 1996 and Food & Wine, The Washington Post and the then on onto culinary and marketing director Rick Bayless Oxford American, among others; it’s also been of the New York region in 2000 to his present Frontera Grill anthologized in fi ve editions of Best Food position in 2002. Writing and three of Cornbread Nation: The Best Most people know Rick Bayless from his Public of Southern Food Writing. He is the recipient of Nancy Baggett Television Series, Mexico - One Plate at a Time a James Beard Foundation Journalism Award Cookbook Author and from his six cookbooks. On the local front, and ten writing awards from the Association of Rick and his staff began the Frontera Farmer Food Journalists. The Times-Picayune staff was Nancy Baggett is an award-winning cookbook Foundation in 2003 to support small Midwestern awarded a Pulitzer Prize for public service for its author and food journalist known for her lively farms by providing grants to local farmers for coverage of Hurricane Katrina and its aftermath. writing and reliable, tempting recipes. She has capital improvements to their family farms. authored and co-authored numerous cookbooks, Rick Bayless has won James Beard awards most recently The All-American Dessert Book for Midwest Chef of the Year, National Chef (2005) and The All-American Cookie Book (2001). of the Year and Humanitarian of the Year. His Her bestselling cookie book was nominated recent cookbook with his 14 year old daughter, for both a James Beard and an IACP cookbook Lanie, titled Rick and Lanie’s Excellent Kitchen award. In 1991, her International Chocolate Adventures, was nominated for a James Beard Cookbook won the IACP Best Baking Book award. Award as well. Mexico - One Plate at a Time is Ms. Baggett writes frequently for The Washington currently in its fourth season on PBS and Rick’s Post, and her work has also appeared in Food & newest book Mexican Everyday was released Wine, Bon Appétit, Gourmet, The Ladies’ Home in the fall of 2005. His side by side award- Journal, Woman’s Day, House Beautiful, Fine winning restaurants in Chicago were founded Cooking, Eating Well and other publications. in 1987: the casual Frontera Grill and the 4-star She has been a guest on hundreds of television Topolobampo. This year, Frontera Grill won for and radio shows, including Today, Good Morning Outstanding Restaurant by the James Beard America, CBS This Morning, and NPR’s All Organization. Things Considered, as well as programs on CNN, FOX, Food Network, Discovery, and Lifetime Television. Ms. Baggett also frequently teaches food writing, presenting her well-received “The Art of the Headnote” workshop at the IACP 2005 convention. She currently chairs the Bert Greene Journalism Awards committee. 58 Benedict Beauge Catherine Bell, CCP Saunam Bhattacharjee Marcelle Bienvenu Denise Bina Raymond Blanc

Benedict Beauge Saunam Bhattacharjee Denise Bina Author Assam Tea Company The Global Table

Benedict Beauge studied architecture in Zurich Saunam Bhattacharjee grew up in the tea Raised in an Air Force family in the United and Paris but worked mainly as a set decorator plantations of Assam, at the foothills of the States and Japan, Denise developed an early for cinema. Since 1990, Benedict has worked as eastern Himalayas, where his family has been love of travel, wine and food. Luckily she was a food writer in magazines and with some of the growing tea for four generations. Assam has the able to take these personal passions and turn most important chefs in France (Alain Ducasse, distinction of offering its own unique tea varietal them into her profession. For many years she Pierre Gagnaire, Alain Senderens, Michel to the world, Camellia assamica. Saunam came worked throughout the world in sales and Troisgros). He wrote Aventures de la Cuisine to the United States to pursue his undergraduate marketing with some of the world’s largest Française, a history of French contemporary studies in International Business. Since then he food, wine and luxury hotel companies. She cuisine; and Champagne, Images et Imaginaire, has earned masters in Business Administration has served on many industry boards and a cultural history of Champagne. In 1994, he and Project Management, and also founded a spoken at conferences throughout the U.S. created “MIAM-MIAM,” a monthly newsletter tea import and distribution business, Assam Tea Several years ago she took these skills to form about taste, food and cooking which evolved into Company, which specializes in marketing hand- her own sales and marketing consultancy, The a web site: miam-miam.com in 1997. In 2005, he harvested Assamese black teas. Over the last Global Table. She has worked with companies conducted a lecture about food writing both at eight years Saunam’s tea business, has grown to worldwide to grow their businesses through sales the IHEGGAT (Institut des Hautes Etudes du Goût, become one of the largest suppliers of specialty management, sponsorships, marketing and de la Gastronomie et des Arts de la Table) in Reims Indian teas to North America offering a growing event planning. Clients have included companies and at the Slow Food University for Gastronomic selection of black, white, green, organic and such as La Varenne, Talon Lodge, New Zealand Sciences in Colorno (Parma /Italy). naturally fl avored teas to specialty food grocers, Winegrowers, Sedona Film Festival, and Cape tea wholesalers, tea blenders, and the food of Good Hope Wine Company in conjunction Catherine Bell, CCP service industry. with The Cheetah Conservation Fund. She is Dish Magazine delighted to present an overview of South African Marcelle Bienvenu wine and food with CC Africa and Brown-Forman. Catherine Bell CCP, is the editorial director of Author Dish – a food magazine she founded in 2004 Raymond Blanc as an adjunct to her business The Epicurean Marcelle Bienvenu was born in St. Martinville, Le Manoir aux Quat’ Saisons Workshop – a specialist cookware store, cooking Louisiana. After graduation from the University school and espresso bar, which she established of Southwestern Louisiana (now University of Born in Besançon, France, in 1949, Raymond and owned, until recently, for seventeen years. Louisiana in Lafayette, La.), she was a feature Blanc is acknowledged as one of the fi nest chefs Since its launch Dish has twice been named writer for The Times Piscayune, leaving in 1971 to in the world. His exquisite cooking has been the Magazine of the Year, Home and Food, by work as a researcher and consultant for Time-Life major force in Britain’s food revolution over the the NZ Magazine Publishers Association and Books, contributing to the Foods of the World; last twenty one years and he is a pioneer of the Supreme Magazine in 2006. Catherine herself American Cooking, Creole and Acadian, and The organic food movement. Raymond began his was awarded Editor of the Year, Home and Food American Wilderness; The Bayous. Bienvenu career in England in 1972 as a waiter, took over 2007. Having trained as a cook, she is the author has worked as catering director and consultant, the Rose Revived Restaurant when his chef of two cookbooks and continues, in addition to and in public relations for several restaurants became ill and never looked back. He opened her involvement with Dish, to run an importing including Commander’s Palace, K-Paul’s his own restaurant at the age of 28, ‘Les Quat’ company, dedicated to culinary products. Louisiana Kitchen in New Orleans and Brennan’s Saisons’ in Oxford which achieved Michelin Catherine travels widely for work and pleasure, of Houston. From 1981-1984, she owned and Star status within a year. In 1984 Raymond writing for Dish and gaining inspiration and operated her own restaurant, Chez Marcelle near fulfi lled a personal vision, creating the hotel and knowledge about food and cookery. Catherine’s Lafayette, Louisiana. She has been featured in restaurant, Le Manoir aux Quat’ Saisons which philosophy about food and cooking is a simple such publications as Food and Wine, Southern is synonymous with all that is fi nest in gourmet one – use fresh seasonal ingredients to prepare Living, Redbook, The New York Times, Saveur, and dining and stylish hospitality. Le Manoir is the fresh, simple dishes. She is passionate about in several local and regional newspapers and only hotel restaurant to have achieved and regional produce and would like to think that magazines. Since 1984, she has written a weekly maintained Michelin Two Stars status for over 21 everyone can regularly enjoy home cooked food food column “Cooking Creole” for The Times- years. around a table with others. Piscayune in New Orleans. She also contributes regularly to Louisiana Cookin’ and Louisiana Life magazines. She lives on Bayou Teche in St. Martinville, Louisiana, with her husband, Rock Lasserre.

59 Adam Borden Scott Boswell Dana Bowen Tom Parker Bowles Dickie Brennan Ralph Brennan

Adam Borden Dana Bowen Dickie Brennan Bradmer Foods, LLC Saveur Dickie Brennan and Company

Adam Borden is the founder and Managing Before joining Saveur in April 2007, Dana As part of the famed New Orleans restaurant Director of Bradmer Foods, a venture capital Bowen was a freelance food and travel writer family, Dickie Brennan has spent his life in the fi rm that invests in and develops emerging who contributed regularly to the New York hospitality fi eld. He began at family owned, specialty and organic food manufacturers and Times, writing biweekly “$25 and Under” Commander’s Palace under Paul Prudhomme, retailers. Bradmer Foods currently has two restaurant reviews and reporting on topics as and went on to apprentice at Delmonico’s portfolio companies: Organic To Go, a West Coast diverse as Southern barbecue pits, the Fulton restaurant in Mexico City and at An American organic catering and retail operation, and Charles Fish market, organic baby food and urban Place in New York City under famed Chef Chocolates, a San Francisco area boutique beekeepers. Her writing has also appeared Larry Forgione. Dickie later cooked in some of chocolatier on whose board of directors Adam in such magazines as Martha Stewart Living, Paris’ most famous restaurants. After returning serves. He previously worked as the Marketing Food & Wine, Real Simple, O, Cookie and Edible home, he opened Palace Café with his family, and E-Commerce Manager for Petrossian, the Brooklyn. Bowen, who has lived in Italy and and following its fi rst year of operation became Paris-based caviar and luxury food importer and has co-written and edited Italian guidebooks Executive Chef—Dickie remains the only distributor, where he co-managed the direct-to- for Frommer’s, co-authored The Da Fiore family member to have held this position. consumer business and overall marketing for the Cookbook: Recipes from Venice’s Best Restaurant While Executive Chef, Palace Café won many fi rm. At the same time, he served on the James (Morrow) with Damiano Martin, son of the awards including Esquire Magazines “Best New Beard Foundation Programming Committee, Michelin-starred chef Mara Martin. Restaurant.” In 1998, with sister Lauren Brennan organizing many fundraising dinners with chefs Brower and business partner, Steve Pettus, he from across the country. Adam has an MBA from Tom Parker Bowles opened Dickie Brennan’s Steakhouse. In 2002, the University of Michigan’s Ross School of The Mail on Sunday Dickie released his fi rst cookbook, Palace Café: Business and a BA in art history from Wesleyan The Flavor of New Orleans. And just a few years University. Tom Parker Bowles writes a weekly food column later they opened Bourbon House Seafood and for The Mail on Sunday and a monthly food Oyster Bar. Both restaurants have since received Scott Boswell column for Tatler magazine. He is as one of the national acclaim. Dickie is planning to open a Stella! Restaurant presenters of Market Kitchen, a daily television restaurant in Baton Rouge fall 2008. show that focuses on seasonal, local food. Scott Boswell’s star is rising with a rather loud He is the author of two books – E is for Eating; Ralph Brennan elegance that is all his own. The Louisiana An Alphabet of Greed and The Year of Eating The Ralph Brennan Restaurant Group native and chef/owner of New Orleans’ hottest Dangerously (St Martin’s Press). He is currently restaurant, Stella! has a vision of bringing his working on Food Britannia- A Voyage through the Ralph Brennan entered the family business in the globally inspired fl avors to markets where British and their Food. early 1980’s after a successful stint as a Certifi ed they’ll be fully appreciated. “My international Public Accountant with Price Waterhouse & experience has allowed me to create a style Company. One of eight third generation cousins that captures the elegance of French, the actively involved in the restaurant industry today, simplicity of Italian combined with Asian accents Ralph Brennan and his cousins run twelve New and bold Creole fl avors,” Boswell explains his Orleans-style restaurants, nine of which are unique approach. “My travels and explorations located in New Orleans. Ralph Brennan is the have added important layers to my culinary owner and operator of Red Fish Grill and BACCO repertoire.” A graduate of the Culinary Institute of in the New Orleans French Quarter, Ralph’s America at Hyde Park, Boswell initiated his career on the Park in Mid-City New Orleans, and the with Chef Kevin Graham in his beloved home Jazz Kitchen located in the Downtown Disney® town before embarking on a best-of-Europe District at the DISNEYLAND® Resort. Ralph search where he credits Chef Pascal Morel in is a co-owner of Mr. B’s Bistro, Commander’s Salon de Provence, France with his foundational Palace and Brennan’s of Houston. A food service techniques. His work at Stella! along with his industry advocate, Ralph Brennan served as international experience and reputation has the 1995-1996 Chairman and President of the given him a global platform with opportunities National Restaurant Association (NRA). In 1997, on the horizon that will allow his creativity to The International Foodservice Manufacturers reach greater heights. Scott Boswell is all about Association honored Ralph Brennan with “food that shouts with a uniquely global voice.” its highest honor, the prestigious Gold Plate Operator of the Year Award. In 2005, The National Restaurant Association’s Education Foundation inducted Ralph into its College of 60 Diplomates for his commitment to education. Antoinette Bruno Charles Campion Timmy Cheramie JoAnn Clevenger Edna Cochez Neil Coletta

Antoinette Bruno Timmy Cheramie Edna Cochez StarChefs.com Hauser Group Bistro Express

Antoinette Bruno brings a decade of foodservice Timmy Cheramie is a fourth generation shrimper Starting at 18 years of age, she apprenticed at a experience to StarChefs.com, the fi rst online whose fi rst language is Cajun French. His long-standing French restaurant in Panama City food magazine launched in 1995. As CEO, shrimp boat was handed down to him through before going off to the University of the South Antoinette grew website traffi c to from 750,000 the generations of his family and he and his in Sewanee, TN in 1994. She then returned to 10 million page-views/month, and the content 8-year old son can imagine no other profession to Panama, her native country, and decided library from 4,000 to 25,000 pages. StarChefs. but being that of a shrimper. Timmy has to attend culinary school. In 2003 she started com achieves enviable search engine placement made several public appearances to educate a company with three other partners, Bistro for all things culinary and has become the most consumers on the life of a shrimper including Express, which was the main food purveyor infl uential destination for original culinary Southern Progress and most recently on The for a large company with more than 2000 content on the web. Its JobFinder is the premier Emeril Show. His knowledge and expertise in employees. While doing this, the company’s online job board for the hospitality industry. catching wild shrimp, preparing it, cooking it and product line expanded to offer catering services Antoinette travels extensively throughout the ultimately devouring it is matched by none! and wholesaling of pastries and desserts for world to meet leading chefs and taste their coffee shops around Panama City. Her culinary food to bring StarChefs’ audience a fi rst-hand JoAnn Clevenger expertise extends from artisan bread baking to perspective on the top chefs. Recognizing a Upperline Restaurant Indian cuisine, both of which she teaches at a need in the industry for professional recognition, local cooking school. She has also been guest Antoinette created the Rising Stars Awards JoAnn Clevenger’s appreciation for classic chef at several culinary festivals and was named recognizing up-and-coming culinary talent and New Orleans cuisine is deeply rooted in her one of the fi ve young chefs of the new generation the annual StarChefs.com International Chefs central Louisiana upbringing where she in Panama. In her free time, she writes for one Congress, a collaborative forum for 1500 chefs to learned to embrace the foods of her Southern of the most circulated papers in Panama City, share their knowledge and experiment with new ancestry. Her fondness for local New Orleans develops recipes and foodservice solutions techniques in New York City. Antoinette attended art stems from her years as a French Quarter for her wholesale business clients, and is a the Chefs’ Program at the Ritz Escoffi er in Paris bohemian in the late 1950’s. From that consultant for several restaurants in the city. and earned her MBA from Harvard Business amalgamation Upperline Restaurant was born School and post-graduate degree from the in 1983. JoAnn, the consummate hostess, is Neil L. Coletta London School of Economics. known for her vibrant and eclectic personality, Culinary Historian full of genuine hospitality and Southern Charles Campion charm. As a sought after costume designer, Neil Coletta is currently fi nishing a Master of The London Evening Standard she is keenly aware that fi rst impressions Liberal Arts in Gastronomy at Boston University. and presentation are signifi cant in the overall He received a Bachelor of Arts in Literature and Charles Campion has written about food and dining experience. JoAnn has garnered much Film Studies from Antioch College. This is his restaurants in The London Evening Standard local and national praise for her inspired fi rst presentation at an IACP conference. for over a decade. He is a past winner of the mixture of art and food, as well as the high Glenfi ddich Restaurant Writer of the Year Award. standard of service one has come to expect He is the author of an annual Guide to London while dining at Upperline. Upperline has been Restaurants and has written several cookery a fervent fi xture in the New Orleans community books ranging from the Real Greek at Home to for 25 years, serving classic New Orleans “food a book on barbecuing called Food from Fire. He with adventure” to a diverse mix of loyal locals also appears on various BBC television programs and traveling foodies. in his role as an expert food critic.

61 Sue Conley Robert Danhi, CCE, CCE, Cate Davis Sandra Day Robert Del Grande Anne Dolamore CHE, CCP

Sue Conley Cate Davis Robert Del Grande Cowgirl Creamery CC Africa Schiller-Del Grande Restaurant Group

Born and raised in Washington, DC, Sue Conley Cate was born in Louisiana with a wooden spoon Robert Del Grande is executive chef and owner moved to San Francisco just after college where rather than a silver one in her mouth. At about of Cafe Annie and partner in the Schiller-Del she became immersed in the California food two years old she was taught to cook and garden Grande Restaurant Group. He received his culture of the early 80’s. In 1989, Sue moved by her Grandmother to keep her occupied undergraduate degree in Biology and Chemistry to beautiful Point Reyes where she met Ellen away from her older and rougher siblings. This from the University of San Francisco and his Straus and her son Albert who were planning inspired her love of food from the ground up Ph.D. in Biochemistry from the University of the fi rst organic dairy in California. The project so and awakened a desire in her to pass this organic California at Riverside. He joined Cafe Annie in inspired her that she sold her shares in her busy knowledge on to others. She has cooked in New 1981 and was instrumental in the development Berkeley restaurant, Bette’s Diner, and started Orleans, New York, Europe, California and now of Southwest Cooking in America. He won the Tomales Bay Foods, a company designed Africa. For the past seven years Cate has been the James Beard Award for Best Chef in the to promote and distribute cheeses from small the Group Training Chef for CC Africa. She has Southwest, has received the prestigious Silver producers on the Marin-Sonoma coast. In 1997, been teaching world-class African foods with a Spoon Award from Food Arts, and has been Sue and her business partner, Peggy Smith, European/American feel in order to captivate inducted into the Who’s Who in American developed an old barn building in downtown guests from all over the world. She is adept at Cooking. Cafe Annie has been featured in many Point Reyes Station into a regional market place balancing the fl avors of the African continent for national publications including Food & Wine, called Tomales Bay Foods. The barn is home the uninitiated palates of the West so they are not Food Arts, Saveur, Gourmet and Bon Appétit. to the Cowgirl Creamery, where Sue heads up intimated. Cate is thrilled to serve as a Culinary Robert is one of the founding partners of Cafe production of organic cheeses. Cowgirl Creamery Ambassador from Africa to her beloved New Express and Taco Milagro. In January 2008, operates three artisan cheese shops in San Orleans home Robert opened The Grove in downtown Houston. Francisco, Point Reyes Station and Washington In addition to restaurants, Robert has also done D.C., and is currently building a new creamery, Sandra Day ideation & food concept work for several national fi fteen miles east of Point Reyes Station in Food Editor restaurant chains. He is married to Mimi Del Petaluma, California. Grande, the managing director of Cafe Annie and Food writer and stylist Sandra Day never misses partner in the Schiller Del Grande Restaurant Robert Danhi, CCE, CCE, CHE, CCP an opportunity to explore the food trails of her Group. Culinary Instructor native Louisiana and the rest of the world. The Culinary Trust awarded her the Harry A. Bell Anne Dolamore Robert Danhi, CCE, CCE, CHE, CCP, is an expert Grant in 2006 to research her book about meat Grub Street Publishing in the cuisines of Southeast Asia. Specializing markets and plate lunches in Cajun country. in Malaysia, Singapore, Thailand and Vietnam Formerly a staff food editor for Southern Living, Anne Dolamore is a food writer, food campaigner and currently authoring a book entitled The Better Homes and Gardens, and the New Orleans and co-proprietor of independent publisher Grub Flavors of Southeast Asia – an adventure in Times-Picayune, she now works independently Street, the International Cookbook Publisher how to cook the foods of Thailand, Vietnam, and consults on projects such as the Louisiana of the Year in 2000. She was Chair of the Guild Malaysia & Singapore; release date of October Culinary Trails. She has edited and styled of Food Writers, presently chairs Sustain – the 2008. Chef Danhi graduated from the Culinary numerous Louisiana cookbooks, including alliance for better food and farming and sits Institute of America, and later returned as a Chef Tabasco: An Illustrated History and Chef Paul on the mayor’s London Food Board which Instructor for several years. An educator at heart, Prudhomme’s Louisiana Kitchen. She worked is responsible for framing the capitol’s food Chef Danhi also held the position of Executive as a consultant and chef in Zurich, Switzerland, strategy. Her Essential Olive Oil Companion and Chef/Director of Education of the CSCA in Los to open a Cajun restaurant in one of the city’s Buyer’s Guide to Olive Oil have sold world-wide Angeles, and continues teaching at the CIA and leading hotels. She lives in Lafayette, in the heart and been translated into Japanese, Dutch and other schools around the globe. Two decades of Cajun country, where she is working on her Danish. in restaurants from Hawaii to New York, and the book. Executive Chef of Two Chefs on a Roll, a custom food manufacturer; Robert now leads Chef Danhi & Co. Consulting based in Los Angeles California who partners with educational organizations, food manufacturers, restaurant chains and professional associations. Their principle partners include the CIA, Wing Hing Foods, Lee Kum Kee, 7 Paths, PF Chang’s, Sunkist, and The Produce Marketing Association.

62 Steve Dolinsky Crescent Dragonwagon Nathalie Dupree, CCP John T. Edge Lisa Ekus-Saffer Kathleen Flinn

Steve Dolinsky Nathalie Dupree, CCP Lisa Ekus-Saffer ABC 7 Chicago Cookbook Author The Lisa Ekus Group, LLC

Steve Dolinsky is the Food Reporter for Nathalie Dupree is the author of ten cookbooks, Lisa Ekus-Saffer is the founder and president ABC 7 Chicago. Three times each week, he eight of which are hard backs, selling over half of The Lisa Ekus Group, LLC, a full-service produces and reports on food stories focusing a million copies, and host of three hundred public relations fi rm and literary agency in on anything from Russian food to Italian ice. television shows, which have aired on PBS, Hatfi eld, Massachusetts. Located in a renovated From 1995 - 2003, he was Executive Producer The Learning Channel and The Food Network farmhouse, The Lisa Ekus Group has more than and Host of Good Eating on CLTV, the Tribune’s for over fi fteen years. She is a two-term past 25 years experience representing a diversifi ed 24-hour newschannel. Dolinsky is also host of President of the IACP as well as a founding selection of cookbooks, restaurants, food The Hungry Hound Radio Show, a live, weekly, member. Nathalie, as she is known to her personalities, and food products to the media. one-hour call-in program on WCKG-FM fans, has won innumerable awards for her In 2000, Lisa began offering personalized, (105.9) in Chicago. He has also been a Food work, including two James Beard Awards. She detailed-oriented literary services to veteran Correspondent for Public Radio International’s is most famous for her approachability and authors and newcomers alike. Her agency The World and WBEZ-FM, Chicago’s Public understanding of Southern cooking, having now represents more than 100 authors and Radio station. He has garnered 12 James Beard started the New Southern Cooking movement numerous leading publishers. Lisa is also an Awards for his TV and radio work over the past now found in many restaurants throughout the experienced media trainer and holds regular decade. In 2002, Dolinsky founded Culinary South. She has been Chef of three restaurants, seminars in her professional kitchen. The training Communications, a media training business one in Majorca, Spain, one in Social Circle, — which was featured on NPR’s All Things focusing on the food industry outside of Chicago. Georgia, and one in Richmond, Virginia. She Considered (September 2000) — helps culinary was the Director of Rich’s Cooking School, a professionals improve their media presentation Crescent Dragonwagon full participation cooking school in Atlanta, and and interviewing skills. Lisa is deeply committed Cookbook Author stopped counting at 10,000 students. Numerous to volunteerism and donates her time to a students of hers now own restaurants, catering number of nonprofi t organizations. She sees Crescent Dragonwagon is the James Beard- or other food businesses, and have written their food as the common denominator that brings Award winning author of 40-some books. Her own cookbooks. Married to author Jack Bass, she family and friends together and sits down for titles include cookbooks (like THE CORNBREAD lives in Charleston, South Carolina. dinner as often as possible with her husband and GOSPELS, published in 2007), children’s books three children. Last but not least, she also is the (like the Coretta Scott King Award-winning Half John T. Edge proud owner of more than 6,000 cookbooks. a Mon and One Whole Star), and fi ction (like the Southern Foodways Alliance New York Times Notable The Year it Rained). Kathleen Flinn Her magazine articles have also crossed genres: John T Edge is director of the Southern Author again, culinary (Relish, Bon Appetit, Fine Cooking), Foodways Alliance at the University of popular (Cosmopolitan, McCall’s), and literary Mississippi. He is author of a four-book series Kathleen Flinn is the author of The Sharper Your (North American Review, New York Times Book on iconic American foods. Book three in that Knife, the Less You Cry: Love, Laughter and Tears Review). She developed the Fearless WritingTM series is Hamburgers and Fries: An American at the World’s Most Famous Cooking School Workshop, which she has taught at IACP and Story. Edge is a contributing editor at Gourmet (Viking/Penguin), a memoir with recipes about many other venues worldwide; she is a much- and a contributing writer at the Oxford American. her experiences at the famed Le Cordon Bleu in published poet and has collaborated on video, He writes a column for the Atlanta Journal- Paris. A long-time journalist, Flinn also worked live theater, storytelling, and other performance Constitution’s series, Saving Southern Food. His for Microsoft, fi rst as the inaugural restaurants/ projects with the late playwright Paul Zindel, most recent books include Cornbread Nation 4: food producer for the Sidewalk.com series of fi lmmaker David Koff, and musician Bill Haymes. The Best of Southern Food Writing, for which he city guides, and later as the head of editorial for After having lived in the South for 33 years, she served as general editor; The New Encyclopedia MSN in the United Kingdom, based in London. returned to the Vermont family farm where she of Southern Culture, for which he served as a Her work has appeared in the Chicago Sun-Times, spent summers as a girl. There, she writes, cooks, volume editor; and Southern Belly: The Ultimate Smithsonian, Men’s Fitness, USA Weekend, and gardens ardently, and plays with her cats. Food Lover’s Companion to the South, newly Canada’s The Globe and Mail among many other updated and expanded and now in paperback. publications in the U.S. and United Kingdom. She has a journalism degree from Columbia College in Chicago, dabbled in post-graduate studies at the London School of Economics, and earned a diploma de cuisine from Le Cordon Bleu in Paris. She and her husband divide their time between Seattle and Anna Maria Island, Florida. She is Vice Chair of the Food Writers, Editors, and Publishers section of IACP. 63 John Folse, CEC, AAC Matthew Fort Lorin Gaudin Sara Kate Gillingham- Darra Goldstein Barbara Haber Ryan John Folse, CEC, AAC 2008. Recent television series include Greatest Darra Goldstein Chef John Folse and Company Dishes in the World (Sky; 2005); The Forager’s Food Historian Field Guide (ITV; 2005) and The Great British Chef John Folse & Company Manufacturing, in Menu (BBC2; 2006, 2008), and he co-presents Darra Goldstein is Francis Christopher Oakley operation since 1991, is one of the few chef- Market Kitchen (UKTVFood) with Tom Parker Third Century Professor of Russian at Williams owned food manufacturing companies in Bowles. College and Founding Editor of Gastronomica: America producing custom manufactured foods The Journal of Food and Culture. She is also for the retail and food service industry. Other Lorin Gaudin the author of four cookbooks: A Taste of Russia divisions include the Bakery, Lafi tte’s Landing Radio Show Host (nominated for a Tastemaker Award), The Restaurant, Bittersweet Plantation Dairy, and Georgian Feast (winner of the 1994 IACP Julia Chef John Folse & Company Publishing, which Lorin Gaudin thinks, cooks, eats and writes about Child Award for Cookbook of the Year), The has published his eight cookbooks. He hosts food, drink, culinary history, restaurants, dining Winter Vegetarian, and Baking Boot Camp at the an international television series and a radio and culture. She is the host of her own weekend CIA. She has consulted for the Council of Europe cooking talk show, and is the cofounder and radio show, All Over Food, on The New 99.5FM as part of an international group exploring ways namesake of the culinary institute at Nicholls – WRNO (www.thenew995fm.com), covering in which food can be used to promote tolerance State University, dedicated to the preservation New Orleans’ food, restaurants and dining scene and diversity, and under her editorship the of Louisiana’s culinary and cultural heritage. and a contributing editor for Culinary Concierge volume Culinary Cultures of Europe: Identity, Chef Folse has received numerous accolades Magazine’s New Orleans, Emerald Coast Florida Diversity and Dialogue was published in 2005. including being named National Chef of the and Dallas editions. Lorin appears weekly as a Goldstein has also consulted for the Russian Tea Year by the American Culinary Federation food and dining reporter on Steppin’ Out, WYES- Room and Firebird restaurants in New York and (ACF) and Louisiana Restaurateur of the Year TV, Channel 12, sits on the on the Advisory served on the Board of Directors of the IACP. She by the Louisiana Restaurant Association. He is a Board of the Museum of the American Cocktail is currently Food Editor of Russian Life magazine recipient of the Silver Spoon Award, the Antonin and is Board Secretary for The New Orleans and the series editor of California Studies in Food Carême Medal, and was inducted into the Culinary and Cultural Preservation Society which and Culture (University of California Press), a National Restaurant Association (NRA) College produces the annual event, Tales of the Cocktail. book series that seeks to broaden the audience of Diplomats in 2006. He is a past president of She is a daily contributor to www.emerils.com, for serious scholarship in food studies. ACF, the immediate past president of Research and a contributor to The New York Post. Chefs Association (RCA), and a two-term past Barbara Haber chairman of Distinguished Restaurants of North Sara Kate Gillingham-Ryan Culinary Historian America (DiRoNA). Food writer Barbara Haber, culinary historian, served as Matthew Fort Sara Kate Gillingham-Ryan is a freelancer food curator of books at the Schlesinger Library at The Guardian Newspaper writer based in New York City. She is the founder Harvard University where she developed a major and editor of Apartment Therapy: The Kitchen, collection of over 16,000 volumes on cooking Matthew Fort’s food writing career began in a popular weblog that seeks to connect people and food. She is the author of From Hardtack to 1986 when he began a column about food in to the resources and inspiration they need in Home Fries: An Uncommon History of American the Financial Times Saturday Review. In 1989 he order to use their kitchens more. The Kitchen Cooks and Meals and served as senior advisory became Food & Drink Editor of The Guardian, is one of several sites under the Apartment editor and contributed entries on culinary history a position he still holds. Since then he has Therapy umbrella, a network of blogs with close to the Oxford Encyclopedia of Food and Drink in reviewed restaurants and written about them for to a million unique visitors per month. The America. Her leadership roles in the IACP include a wide variety of British, American and French content on The Kitchen is only interested in the serving on the boards of both the Culinary publications. He was Glenfi ddich Food Writer of act of cooking and everything that surrounds it: Trust and the organization’s governing board. the Year and Restaurateurs’ Writer of the Year in where we buy our food, where it is grown, how Currently, she serves on the Awards Committee 1991, Glenfi ddich Restaurant Writer of the Year we set our tables, and the rituals and traditions of the James Beard Foundation, curates their in 1992, and Glenfi ddich Cookery Writer of the we have around our food. In addition to her Beard on Books speakers’ series, and is on the Year in 2005. In 1998 he published Rhubarb online work, she writes nationally syndicated board of Spoons Across America, a source for & Black Pudding (Fourth Estate), a book about food articles for Tribune Media. Her writing and children’s culinary education. She was elected the Michelin-starred chef, Paul Heathcote. His recipe development work has also appeared to the James Beard Foundation’s Who’s Who in second book, Eating Up Italy (Fourth Estate), was in magazines like Food & Wine and Muscle & American Food and Beverages and received the the Guild of Food Writers’ Book of the Year in Fitness. She is most recently the author of The M.F.K. Fisher Award from Les Dames d’Escoffi er. 2005. His new book, Sweet Honey, Bitter Lemons Greyston Bakery Cookbook: More Than 80 Recipes (Ebury Press), a food portrait, is due out in April, to Inspire the Way You Cook and Live (Rodale, 2007).

64 Ted Hall Rebecca Hawkins, Ph.D. Bill Haymes Mary Lou Heiss Mark Hix Lauraine Jacobs, CCP

Ted Hall completed a programme of work for four of Mark Hix Long Meadow Ranch the UK’s leading contract catering businesses. Ivy and Caprice Restaurants, London Rebecca is also a Research and Consultancy Ted Hall is an entrepreneur, business leader Fellow within the Department of Hospitality Chef Director of London’s Ivy and Caprice and general partner of Long Meadow Ranch, an Leisure and Tourism Management at Oxford restaurants for nearly two decades, Mark Hix innovative diversifi ed organic farm in the Napa Brookes University. also writes an award winning recipe column for Valley producing grapes, olives, vegetables, the Independent newspaper. He has published eggs, and Highland beef. He is president of the Bill Haymes a succession of cookery books ranging from related Long Meadow Ranch Winery, producing Singer/songwriter Fish etc! to British Regional Food which won ultra premium wine and extra virgin olive oil. a special commendation at the Andre Simon Presently he is managing director of Mayacamas Bill Haymes is a singer-songwriter based in award. He is a past winner of the Glenfi ddich Best Associates, his consulting fi rm which provides Nashville, Tennessee. His recorded albums Newspaper Cookery Writer of the Year Award. strategic advice to selected clients. He also include Brave New World, Out into the Light, and Mark recently took part in the BBC’s Great British serves as a director of Dolby Laboratories, Inc. Anima/Ocean (all available from www.cdbaby. Menu television programme and as one of the and a director of Williams-Sonoma, Inc. Ted com/billhaymes); he has appeared on A Prairie three fi nalists, took both his famous Stargazy served as a senior partner of the leading global Home Companion and River City Folk as well as Pie and Perry Jelly to Paris to cook for the British consulting fi rm, McKinsey & Company, during at such clubs as the Bluebird Cafe, Nashville Ambassador’s banquet. a 27-year career and has spoken and written in TN, and the Ice House, Pasadena CA. A fi ve- many world forums on the nature of the evolving time mainstage performer at the Kerrville Folk Lauraine Jacobs, CCP global economy. He is a member of the Board Festival, he has taught songwriting throughout Cuisine Magazine of Visitors and Fellows of the Department of the country, often under the auspices of various Enology and Viticulture at the University of Artist-in-Education programs. He spends part of Lauraine Jacobs is an award winning food writer California at Davis. He is also a director the each year in France and is valiantly attempting and Food Editor of New Zealand’s leading American Highland Cattle Association, president to improve his conversational French. A long- food, wine and good living publication, Cuisine of the Highland Cattle Foundation, and an time friend and collaborator with Crescent Magazine, voted Best Food Magazine at the advisory board member of the Land Trust of Dragonwagon on many projects, they have World Food Media Awards in 2007. She writes Napa County. shared countless meals over the years (which she food features, restaurant reviews, and food and has cooked, and from which he has cleaned up). travel stories. She is respected world-wide in Rebecca Hawkins, Ph.D. culinary circles for her knowledge of food and Oxford Brookes University Mary Lou Heiss wine trends. Charlie Trotter has called her “the Cooks Shop Here high priestess of the international food and Over the last 15 years, Rebecca Hawkins has wine scene.” She has extensive knowledge of worked to deliver sustainable development Mary Lou Heiss is an adventurous tea trekker, New Zealand wine regions through her writing solutions for hospitality and tourism businesses. freelance food and travel writer and specialty of the annual guide, Cuisine Wine Country. Rebecca specializes in developing strategies food retailer with a deep respect for and She was a member of the New Zealand for organizations that seek to use local culture, passionate interest in artisan food products, Government’s Taskforce for the food and heritage or natural environment to attract traditional foods and the history and evolution beverage industry 2006/2006, and is a Food tourists and stimulate economic growth of food and cooking in world cuisines. She is and Wine Ambassador for New Zealand Trade while protecting the destinations’ essential the author of Green Tea: 50 Hot Drinks, Cool & Enterprise’s Taste New Zealand programme assets. Rebecca was one of the main drivers Quenchers and Sweet and Savory Dishes and the for media and trade in North America. She is the behind the development of the Guidelines for co-author with Robert J. Heiss of The Story of Tea: author of several cookbooks, the latest being Sustainable Tourism Practice promoted by the A Cultural History and Drinking Guide and Hot The Confi dent Cook (Random House NZ 2006), Federation of Tour Operators. She has also Drinks: Cider, Coffee, Tea, Hot Chocolate, Spiced a collection of her best recipes. Lauraine is a been involved in a wide range of other initiatives, Punch, Spirits. An avid photographer, Mary Lou Past President of IACP, resides in Auckland, New including the development of an environmental captured all of the on-location images taken in Zealand, travels extensively and is passionate benchmarking tool for hotels, recommendations China and Japan that are prominently featured in about her leisure pursuits, wine and golf. for the development of an England-wide The Story of Tea. Along with her husband Robert sustainable tourism certifi cation programme, she is a co-owner of Cooks Shop Here a specialty recommendations on an environmental foods shop that they established in 1974 in benchmarking initiative for higher education Northampton, MA, and their newly launched establishments, and the development of best tea-only website, www.TeaTrekker.com. In 2007 practice guidance for the industry on a wide Gourmet News Magazine presented Cooks Shop range of environmental topics. Rebecca has a Here with industry recognition with a Leadership considerable interest in food and has recently Award for food education and the promotion of traditional foods, unique cuisines and distinctive cultures. 65 Jorge Jurado Stephen A. Kalil, CEC, Cathy Kaufman Kristine Kidd Dena Strum Klein Shawn LaPean CRC Jorge Jurado Cathy Kaufman Dena Strum Klein Artisan Chef Institute of Culinary Education Family Features Editorial Syndicate

Chef Jurado was born and raised in the province Cathy Kaufman is a culinary historian and private As president of Family Features Editorial of Chiriqui in Panama where he started very chef. She has taught at New York’s Institute of Syndicate, Klein helps Fortune 500 companies, early his career in cuisine at the Hotel Bambito. Culinary Education since 1995, specializing in agencies and associations reach millions with From there he moved to several other venues hands-on classes evoking foods from ancient their consumer messages through print and including Contadora Resort in the Pearl Mesopotamian stews to the haute cuisine of online media nationwide. She also oversees Islands, Ma Cuisine, and Alessandria Catering Carême. She is the author of Cooking in Ancient programs that provide content solutions for in Panama City. Chef Jurado won fi rst place in Civilizations (2006) and is currently working on community and suburban media outlets across La Toque d’Or culinary competition in 2000 a history of the dining room. She was a senior the country. Leading a group of marketing and and best Dessert during the International editor of the Oxford Encyclopedia of Food and Drink media relations professionals, Klein directs Chef’s Congress in Costa Rica in the same year. in America (2004) and has contributed to other efforts that incorporate traditional PR practices In 2003 he was chosen as one of the Chefs culinary encyclopedias, Gastronomica, and the with new consumer communication channels of the Americas for the national airline Copa, Oxford Symposium on Food and Cookery. She and tactics. Klein is currently managing and in 2004 developed 20 New Panamanian has consulted on historical dining to Sotheby’s initiatives designed to deliver meaningful recipes for Nestle’s La Toque d’Or Cookbook. Institute of Art, the Italian Cultural Foundation placement of consumer-focused cause Chef Jurado owns Artisan Chef, a catering of America, the National Arts Club, and the marketing messages in local media throughout company that specializes in artisanal products, Merchant’s House Museum. Kaufman has been the U.S. showcasing breads, pastries, and Panamanian the chairperson of the Culinary Historians of cuisine with a global touch. He also teaches New York since 2003, where she created the Shawn LaPean Panamanian cooking and Advanced Cooking bi-annual Amelia Award, honoring excellence in University of California techniques at the Academia de Artes Culinarias culinary history, and an annual stipend supporting in Panama. independent scholarship. She is the incoming Shawn LaPean entered the collegiate dining Secretary of The Culinary Trust, and is a offi cer of market in 1987 at San Diego State University Stephen A. Kalil, CEC, CRC The American Friends of the Oxford Symposium. and has worked at a total of four university food Frito Lay She was elected to Les Dames d’Escoffi er in 2005. services. He is currently the director of Cal Dining at the University of California, Berkeley. Cal Chef and Culinologist Stephen A. Kalil, CEC, Kristine Kidd Dining’s focus is to combine culinary excellence CRC, brings more than 20 years of experience Bon Appétit Magazine and corporate social responsibility within the and leadership to the food development industry. framework of a residential living/learning He has led operations and menu development Kristine began her food career apprenticing in a environment. Cal Dining is the fi rst and only for major foodservice companies such as Chili’s New England restaurant, followed by working as organic certifi ed university food service in the Grill & Bar, The Cheesecake Factory Corporation, a chef in Vermont country inns and Washington nation and manages the only green business The Grand Lux Café, and Steve’s Backroom. D.C. and Los Angeles restaurants. Next, she certifi ed buildings on UC, Berkeley’s campus. Stephen’s extensive knowledge of the restaurant ran a successful catering business in Southern Shawn has been involved in the creation of over and product development industries, along California and taught at UCLA and many Los 70 national, manufacturer or propriety branded with his expertise in operations and menu Angeles cooking schools. When an opening concept placements throughout his entire food development, are what allow him to consistently appeared at Bon Appétit magazine, she was services career. He is considered a leader in develop exciting and profi table menus ready to move on to new challenges. Kristine college food service brand building, marketing designed for the American table. Stephen has been with Bon Appétit twenty-fi ve years, and public relations strategies. Shawn serves currently serves on the Board of Directors as the and has been Food Editor for twenty of those on many food manufacturer advisory boards president of the Research Chefs Association years. At Bon Appétit, Kristine is responsible for including General Mills, Basic American Foods, (RCA), a professional organization of nearly all the food presented in the magazine. When and the American Egg Board. He is heavily 2,500 members who work in the food product time permits, she develops feature and cover involved with NACUFS, the National Association development industry. He is also a member recipes for the magazine as well. Working as an for College & University Food Services, most of the American Culinary Federation (ACF). author, Kristine has written Cookies and Biscotti, notably as a past regional president, twice a He has been featured on the Food Network’s Gifts from the Kitchen, and Thanksgiving for the regional conference chair, and is currently chair of Unwrapped, is regularly featured in industry Williams-Sonoma Kitchen Library series, Risotto, the 2010 NACUFS national conference. publications such as Culinology, Flavor and for the Williams-Sonoma Pasta Collection and the Menu and Prepared Foods magazines, and After Dinner for the Williams-Sonoma Lifestyles presents at major industry events on the topics of series. For fi ve years, Kristine was on the Board Culinology and food product development. of Directors for IACP, International Association of Culinary Professionals, and has been a judge for the Julia Child Cookbook Awards. 66 Rachel Laudan, Ph.D. Ed Levine Donald Link Thomas D. Lisicki Catherine Newstadt Ti Adelaide Martin Makk Rachel Laudan, Ph.D. Donald Link Catherine Newstadt Makk Food Historian Herbsaint and Cochon Gourmet Magazine

Rachel Laudan acquired a passion for good food In the Spring of 2006, following six months In her role as the Executive Director of Marketing during her childhood on an English farm. Following of delays due to Hurricane Katrina, Chef Link for Gourmet magazine, Catherine Makk has her Ph.D. from the University of London, she opened Cochon. Opening Cochon has been the distinct pleasure of bringing the Magazine pursued a career as a science historian, publishing a lifelong dream for Chef Link, who grew of Good Living to life for advertising clients three books and over a hundred articles on history up in Louisiana’s Cajun Country beside his and consumers, alike. She previously served and philosophy of science. At the University of grandparents in their home. Keeping true to as the magazine’s Marketing Director since Hawaii she brought together her passions for these roots, Link will keep Cochon an authentic joining Gourmet in June 2003. At Gourmet, gastronomy, history and philosophy. The Food of Cajun and Southern style restaurant featuring Ms. Makk is responsible for developing and Paradise, her essays exploring how three diasporas the foods and cooking techniques he grew implementing strategic research platforms had combined to create Local Food, the grass-roots up preparing and eating. This year (2007) the for advertising partners across all consumer fusion cuisine of Hawaii, won the 1996 Julia Child/ world-renowned culinary organization The categories, with an emphasis on travel. She also Jane Grigson Prize. A decade ago, Rachel moved James Beard Foundation named Chef Link the: develops sales positioning and materials for the to Mexico and embarked on a second career as a Best Chef: South (Link’s second nomination for advertising sales staff and spearheads circulation free-lance culinary commentator. She has published Best Chef: South) and Cochon was nominated partnership initiatives for key advertising clients. in Scientifi c American, the Los Angeles Times, as Best New Restaurant: Cochon-- co/owned Before her stint at Gourmet, Ms. Makk also Gastronomica, Saveur and other periodicals on topics by Stephen Stryjewski. The James Beard served as Associate Sales Development Director ranging from the virtues of fast food, the problems Foundation award and nomination culminates at Teen People and the Marketing Director at GQ. of authenticity, the birth of modern cuisine, and why a string of awards and accolades Chef Link has Prior to her tenure in the magazine industry, Ms. it’s no accident that Mexican mole tastes like Indian received since opening Herbsaint Restaurant in Makk worked at Ogilvy & Mather, as well as Lowe curry. In 2005 she was Scholar-in-Residence at the 2000 including but not limited to being listed as and Partners, in media planning. She holds a BA Dallas meetings of the International Association of one of the “top ten” restaurants in New Orleans in English from Tulane University. Culinary Professionals. by the Times-Picayune; featured in the “America’s Top 50 Restaurants” Gourmet Magazine in Ti Adelaide Martin Ed Levine 2006; numerous accolades from the New York Commander’s Palace Family of Restaurants Seriouseats.com Times; and bestowed the honor by New Orleans Magazine for “Best Chef of 2002.” Ti attended Southern Methodist University Author, producer, radio and television personality, in Dallas and then earned her MBA at Tulane and frequent New York Times contributor Ed Levine, Thomas D. Lisicki University in New Orleans. Ti co-founded Palace founded Seriouseats.com in December of 2006. The Stash Tea Company Café with cousins Dickie Brennan and Brad The fast-growing web site is a unique combination Brennan in 1997 and Café Adelaide and The of blogs, video, social network, and community- Tom Lisicki, president and CEO of the Stash Tea Swizzle Stick Bar with her cousin Lally Brennan created food content, all put together by some Company in Portland Oregon, has been deeply in 2003. Palace Café was rated one of the Top 10 of the biggest names in food and new media. At involved in the specialty tea industry since 1985. new restaurants in America by Esquire Magazine. Serious Eats, the mantra is “Passionate, Discerning, Tom has developed dozens of popular tea “We may hold the key to Commander’s Palace, Inclusive.” Ed’s stories on iconic American foods blends ranging from black, green, oolong and but it really belongs to New Orleans. It is an all for the New York Times Dining Section are always white tea blends to herbal infusions. Tom travels consuming passion day in and day out to make among the paper’s most downloaded stories. regularly to China, India, Sri Lanka, Taiwan and New Orleans proud of Commander’s Palace He has also written for Gourmet, GQ, Business Japan to source high quality teas and chooses and to make it one of the very best restaurants Week, Details, Travel & Leisure, and Bon Appetit. his favorites to include for sale on stashtea.com, in America,” explains Ti. She has penned three On television, Ed is currently the co-host and the largest online seller of specialty tea. Tom books including James Beard Foundation consulting producer for Reservations Required on has also fi lmed and produced numerous videos nominated Commander’s Kitchen, which she the Ultra HD Channel. Before that Levine created, about tea production and tea culture which have co-authored with former Commander’s Palace co-produced and co-hosted (along with Vogue appeared on TV and on the internet. Executive Chef Jamie Shannon. Ti also co- Magazine food critic Jeffrey Steingarten) New authored In the Land of Cocktails: Recipes and York Eats for the Metro Channel. On radio Levine Adventures from the Cocktail Chicks released in created, hosted, and co-produced DISH for WNYC, October 2007 with cousin Lally Brennan. Also New York’s NPR affi liate. The show was called look for Commander’s Wild Side, inspired by the best food show on radio and “thoroughly Executive Chef Tory McPhail’s Off the Menu” enjoyable” by Regina Schrambling in the New television series, in autumn 2008. York Times, and twice nominated for James Beard Electronic Media Awards.

67 Marcy Masumoto David Mas Masumoto Nikiko Masumoto Brian Maynard Patricia McCausland- Fran McCullough Gallo, CCP Marcy Masumoto Nikiko Masumoto Patricia McCausland-Gallo, CCP Masumoto Family Farm Farm Apprentice Food Writer

As co-owner of Masumoto Family Farm, Nikiko Masumoto fi rst learned to love food Patricia McCausland-Gallo, born in the city of Marcy Masumoto has been responsible for the as a young girl slurping the nectar of overripe Barranquilla, Colombia has a B.S. in Foods selection of peach varieties, developing recipes organic peaches on the Masumoto Family Farm. and Nutrition from Louisiana State University, and peach products, and is actively involved Since then she has never missed a harvest. She together with a degree in School of Resort with management and seasonal fi eldwork. She recently graduated from University of California Operations from the FDA. She studied pastry has worked with many varieties of peaches, Berkeley with a degree in Gender and Women’s and baking at Lenotre in France and the perfecting recipes and methods of working with Studies. Now she lives with her grandparents American Institute of Baking in Kansas. She has large quantities of fresh, tree-ripened peaches. and works alongside her father on the farm. written for newspapers in Colombia; El Heraldo, She grew up on a family goat dairy and learned Nikiko brings her newly found ideas of social El Diario del Caribe and La Revista Carrusel de El how to cook, bake and preserve foods at an justice and knowledge of global inequalities to Tiempo. Currently she writes for the Panamanian early age. Off the farm, she has worked in health her work on the farm. She also works with local newspaper La Prensa and the coffee zone and education fi elds, starting as a nutrition bilingual youth and has interned at several Bay Bajarque Times. She has two books currently in advisor. She currents works at the university Area restaurants including Chez Panisse and the English market Secrets of Colombian Cooking level focusing on improving education in rural Rubicon. Nikiko plans to continue working on by Hippocrene Books in 2004, and Passion for California. She holds a bachelor’s degree in the farm – driving forklift, packing peaches, and Coffee by CCW in 2008. Her new book on the health education with a minor in nutrition, a managing the packing shed and special events. making is Fit Meets Gourmet. master’s degree in Community Development As a young person deeply concerned with and a doctorate in Education. Mother of justice, sustainability, and art, Nikiko hopes to be Fran McCullough two (Nikiko, 21, and Korio, 16) Marcy enjoys a voice for a new generation of organic farmers. Cookbook Author entertaining and gardening in addition to cooking in the family’s farmhouse kitchen. Brian Maynard Fran has worked in the cookbook and food Whirlpool Corporation writing fi elds for thirty years, discovering and David Mas Masumoto publishing such highly respected authors as Organic Peach and Grape Farmer As Global Director of Corporate Social Diana Kennedy, Paula Wolfert and Deborah Responsibility, Brian Maynard guides all Madison (for Harper and then Bantam Books). David Mas Masumoto is an organic peach and efforts to advance and protect the positive She’s also well known as a literary editor, having grape farmer and the author of four books reputation of Whirlpool Corporation and its published Sylvia Plath’s Ariel and The Bell Jar and including: Heirlooms, Letters to the Valley, brands. Maynard leads the partnerships with edited Plath’s Letter’s Home and her Journals. Four Seasons in Five Senses, Harvest Son, and Habitat for Humanity, Susan G. Komen for the She was the fi rst recipient of the Roger Klein Epitaph for a Peach. A third generation farmer, Cure, and others. He also has responsibility Award for Creative Editing and Chair of the Masumoto grows peaches, nectarines, grapes for managing the Whirlpool Foundation, Literature Panel at the National Endowment for and raisins on an organic 80 acre farm south identifying trends in employee volunteerism, and the Arts. She was a member of the Founding of Fresno, California. Masumoto is currently leading sustainability efforts within Whirlpool Faculty of the annual Food Writing Course at a columnist for The Fresno Bee and a Kellogg Corporation. In his previous position as Director the Culinary Institute of America at Greystone. Foundation Food and Society Policy Fellow. His of Brand Marketing for KitchenAid, Maynard She’s also written several books of her own, writing awards include Commonwealth Club oversaw a broad range of worldwide marketing most recently Good Fat (Scribner, 2004.) She’s Silver medal, Julia Child Cookbook award, the activities for the brand. In 2001, Maynard co- also well known as an anthologist, and has won James Clavell Literacy Award and a fi nalist in the created Cook for the Cure, which has raised more a James Beard Award for one of her books. James Beard Foundation awards. He received than $6 million globally, benefi ting Komen for She was the Series Editor of the annual Best the “Award of Distinction” from UC Davis in 2003 the Cure and other organizations dedicated to American Recipes (part of the Houghton Miffl in and the California Central Valley “Excellence in the fi ght against breast cancer. The program has Best series, Best American Short Stories, etc.) Business” Award in 2007. He is currently a board won a number of awards including an Award for seven years, with Molly Stevens as Co- member of the James Irvine Foundation and of Excellence from the IACP. Prior to joining Editor. McCullough lives in Hillsborough, North has served as chair of the California Council for Whirlpool, Maynard held community college Carolina. the Humanities. Masumoto is married to Marcy administrative and faculty positions and spent Masumoto, and they have a daughter, Nikiko, 21, many years in the hospitality business. He has and a son, Korio, 16. spoken at numerous professional conferences and holds undergraduate degrees in business administration, hotel management and the culinary arts, and an MBA from Western Michigan University.

68 Chris McMillian Tory McPhail Dumi Ndlovu Joyce A. Nettleton, DSc Justin Newby Jill Norman

Chris McMillian Dumi Ndlovu Justin Newby Mixologist Ngala Private Game Reserve Digitas

Louisiana native, Chris McMillian descends from Dumi Ndlovu, who is from the rural community With 25 years in advertising and public relations, four generations of bartenders. After plying near Ngala Private Game Reserve in South Justin Newby considers himself a “hybrid” of the his trade at New Orleans’ historical restaurant, Africa, started his career as a waiter. He worked at two disciplines, devoting his efforts to developing Arnauds and then at the Royal Sonesta Hotel, Londolozi Private Game Reserve for many years fully integrated marketing communications McMillian opened one of New Orleans’ signature and revolutionised their kitchens, producing food programs. Justin has worked with KitchenAid bars, The Library Lounge in The Ritz-Carlton, that is homely yet exotic and tantalising to the for the past 12 years, and more recently with New Orleans. On any given night, McMillian taste buds, with innovative combinations and a Jenn-Air, to develop and execute high-impact entertains his guests with outstanding classic strong focus on local products. He then became marketing initiatives that combine the power drinks and often treats them to a lesson in CC Africa’s head chef at Ngala Private Game and reach of advertising with the one-to-one cocktail history as well. Much of his work has Reserve before being promoted to the esteemed brand building of PR, events, sponsorships and been used to tell the story of the American position of CC Africa’s Group Training Chef. Dumi partnerships, infl uencer outreach and cause Cocktail and its place in history. McMillian has has been a true CC African for over 20 years and marketing. He began his career at Ruder & Finn, been featured in Bon Appetit, Wine & Spirits, has been an inspiration to many people, working followed by stints at Grey Advertising, Spencer Nation’s Restaurant News Magazine, Where in more than 40 lodge kitchens to teach the chefs Communications, N.W. Ayer & Partners and Magazine, New Orleans, Nightclub & Bar new concepts and trends throughout South, Saatchi & Saatchi. His diverse client roster has Magazine, Fromme’s, The Los Angeles Times, The Southern and East Africa. He has been invited included foreign governments, technology Times-Picayune, The Baltimore Sun and The Wall to attend various national and international companies, tourism interests and non-profi t Street Journal to name a few. chefs’ conferences, including the Palace Hotel organizations. A veteran of food-related in Gstaad, Switzerland, to present some dishes marketing, Newby is a longtime member of the Tory McPhail typifying Pan-African cuisine. Before joining CC IACP and past Chairman of its philanthropic Commander’s Palace Africa, Dumi had never left his village. He has arm, The Culinary Trust. He is co-founder of the now travelled the world and is a true ambassador Trust’s cookbook preservation program, and As executive chef at the famed Commander’s for Africa and its delicious cuisine. was honored in 2002 with the IACP’s Award of Palace restaurant, 30-year-old Tory McPhail Excellence for Cook for the Cure, an integrated is a James Beard Rising Star Chef Nominee. Joyce A. Nettleton, DSc cause marketing initiative that has raised more Growing up, McPhail’s childhood centered on ScienceVoice Consulting than $6 million for Susan G. Komen for the Cure. the kitchen and the land. At age 17 Tory told his high school counselor that he was destined to Dr. Nettleton is a specialist in seafood nutrition Jill Norman be a chef. Today, McPhail is making his mark in and science communications. She has an Author the kitchen and on the small screen, hosting independent consulting practice, ScienceVoice Turner South’s original weekly series, Off the Consulting, in Denver, CO. Nettleton is well Jill Norman is a highly respected British editor Menu which bring together two worlds close to known for her work in seafood nutrition and and author. For many years she was a publisher every Southerner’s heart — the great outdoors omega-3 fatty acids. She has written three books with a special interest in food and wine, and and the kitchen. In addition to appearances on on the subject, including Omega-3 Fatty Acids won several awards for her list. She has an New Orleans local programs, Chef Tory has also and Health, published in 1995. Nettleton is extensive knowledge of foods and cooking styles been seen on the Food Network. A dedicated editor of two quarterly web-based newsletters, from around the world and is acknowledged proponent of local farmers and fi shermen with the PUFA Newsletter for health professionals, as an authority on herbs and spices. Jill travels fresh, seasonal products, McPhail insists that and the consumer newsletter Fats of Life, both at frequently to research their origins and culinary his dishes represent New Orleans to the fullest. (www/fatsolife.com). She has published in the uses and her books on the subject have been To that end, roughly 90% of his ingredients scientifi c and lay literature and given many talks widely translated and have won awards in many come from within 100 miles of Commander’s on the health aspects of omega-3 fatty acids countries. Jill is an occasional contributor on Palace. Constantly demonstrating innovation and seafood. Dr. Nettleton holds a doctorate food and wine to several UK newspapers and and creativity, McPhail celebrates the rich in nutrition science from the Harvard School magazines, a regular member of wine tasting gastronomic heritage of Commander’s Palace of Public Health and a Masters in International panels and broadcasts on radio and TV. A and continues to evolve New Orleans cuisine into Nutrition from Cornell. In 1999, she was elected founder-member of the London Slow Food the forefront of American’s culinary scene. Fellow of the American Association for the Convivium, she is a frequent contributor at the Advancement of Science. When she is not eating Oxford Food Symposium and Tasting Australia. seafood, she is chasing the black diamonds on She has recorded her life story for the National Colorado’s ski slopes or mastering the art of Life Story Collection at the British Library. Argentine tango.

69 Josh Ozersky Russ Parsons Mai Pham Floyd Poche Suzanne Rafer Randy Rice

Josh Ozersky a James Beard Award nominee and The Best Cookbook, USA Cookbook, and Celebrate! by Author of Vietnamese and Thai Cooking featured on Sheila Lukins; Steven Raichlen’s Barbecue! Bible, National Public Radio and in Martha Stewart How to Grill; The Cake Mix Doctor series by Anne Josh Ozersky is the author of Hamburgers: A Living magazine. A food columnist for The San Byrn; Food to Live By by Myra Goodman and History (Yale U. Press, 2008) and a well-known Francisco Chronicle, Mai is a guest chef-instructor others; The Wine Bible by Karen MacNeil; The authority on meat and meat cookery. He is at the Culinary Institute of America and also Cheese Primer by Steven Jenkins; Bistro Cooking also the author of Meat Me in Manhattan: A leads culinary tours to Vietnam on behalf of the and The Food Lover’s Guide to Paris and to Carnivore’s Guide to New York (Ig Publishing, institute. Her new book, The Rise of Asia: 100 France by Patricia Wells; and New York Cookbook 2003) and is the Food Editor / Online for New Fabulous Recipes for Home Cooks from Asia’s Top by Molly O’Neill. Other authors Suzanne has York Magazine. He lives in New York City. Chefs (DK Publishing) and her contribution on worked with include David Waltuck, William Vietnamese cuisine to The Oxford Companion Rice, Barbara Tropp, and Bert Greene. She Russ Parsons to Southeast Asian Food (Oxford Press) will be even had the pleasure of working with James Los Angeles Times published in 2009. Beard--Workman published a James Beard wall calendar for two years, which came with a Russ Parsons is a food columnist of the Los Floyd Poche booklet of his recipes. In 2000, Suzanne was Angeles Times. He has been writing about food Poche’s Market, Restaurant and Smokehouse named Editor of the Year by the James Beard for 25 years, including almost 20 years at The Foundation. Times, where he has also been food editor, Floyd Poche grew up in Breaux Bridge, managing editor, and deputy editor. He has Louisiana, along the banks of Bayou Teche, Randy Rice won every major American food journalism where his grandfather fi rst began slaughtering Alaska Seafood Marketing Institute award, including those from the International hogs in the 1930s. Floyd’s father, Lug Poche, Association of Culinary Professionals, the built the fi rst structure for the family business in Randy completed undergraduate work in Marine Association of Food Journalists, the James 1962, and Floyd began working there when he Biology at the University of California, and Beard Foundation, and the University of could barely see over the counter. He received graduate studies in Biological Oceanography Missouri Lifestyle Journalism Awards. His his formal training in meat processing at L.A. at the University of Alaska. Before coming book, How to Read a French Fry was a fi nalist Frey & Sons Packing Plant in Lafayette, where to the Alaska Seafood Marketing Institute, for two Julia Child cookbook awards. How to he learned modern butchering skills and Randy worked with the Alaska Department of Pick a Peach, which was published this year, has processing methods that utilized the most up- Fish and Game, and the Alaska Department been named one of the best 100 books of the to-date technology of the time. In 1976, Floyd of Environmental Conservation developing year by both Publisher’s Weekly and Amazon. purchased Poche’s Market and Restaurant expertise in water quality and contaminants. Before coming to The Times, he was food editor from his father and, since that time, has grown He also worked privately as an Environmental at the Los Angeles Times Syndicate, food editor the business to a highly successful operation Consultant and fi shed commercially in Alaska at the Los Angeles Herald Examiner and food with a USDA processing plant. On Sundays, his for 19 years. Randy has traveled extensively editor at the Albuquerque Tribune. Parsons popular restaurant typically sells 1500 plate on behalf of Alaska seafood speaking on has been a journalist for more than 30 years, lunches. Floyd currently serves as president topics of food safety, fi sheries sustainability, covering everything from high school football of the Louisiana Meat Processors Association and ecological issues associated with seafood and professional rodeo to cops and courts and and is a member of the American Association consumption. Randy regularly conducts country music. of Meat Processors. In 2003 he was recognized technical seminars for chefs, retailers, cargo by the Louisiana Restaurant Association for handlers, and media. He also works with the Mai Pham his commitment to preserving his Louisiana Alaska seafood industry on issues of food Lemon Grass Restaurant heritage. labeling, health claims, traceability, seafood quality and safety. In recent months, Randy has Mai Pham is chef and owner of the nationally Suzanne Rafer been very involved with the nutritional aspects of acclaimed Lemon Grass Restaurant and Lemon Workman Publishing seafood and health, and the benefi ts associated Grass Asian Grill & Noodle Bar in Sacramento. with seafood consumption. He stays informed on She’s the creator of Lemon Grass Kitchen, a As Executive Editor and Director of Cookbook the latest science concerning omega3 fatty acids, line of Asian foodservice sauces and soups as Publishing at Workman Publishing, Suzanne has as well as controversial issues such as risks posed well as a retail line of cooking sauces available worked on a full-range of books, with a special by trace levels of contaminants in fi sh. at William Sonoma. Born in Vietnam and raised focus on cookbooks. Over the years, she has in both Vietnam and Thailand, she’s the author been responsible for Sheila Lukins and Julee of Pleasures of the Vietnamese Table, which was Rosso’s The Silver Palate Cookbook – including the 2007 full-color update--Silver Palate Good Times, and The New Basics; All-Around-the-World

70 Ellen Rose Inga Saffron Amelia Saltsman Suvir Saran Ruby Sharlow Nina Simonds

Ellen Rose Amelia Saltsman Ruby Sharlow The Cook’s Library Blenheim Press Ruby’s Restaurant

“You have enough cookbooks to start a library.” Amelia Saltsman is the founder of Blenheim Ruby Arceneaux Sharlow grew up in the tiny 12-year old Molly said to her mother. And that’s Press and the author of The Santa Monica Cajun towns of Sunset and Church Point, how it all began. Formerly a successful producer Farmers’ Market Cookbook: Seasonal Foods, Louisiana, working in the cotton fi elds until she of commercial television for nearly 16 years, Ellen Simple Recipes, and Stories from the Market was 15. She dreamed of getting out of the fi elds Rose opened The Cook’s Library in 1989. Over and Farm. She has written for numerous and fought her way to go to school. With her the years Ellen has fi lled the shelves with over publications, including Bon Appétit, National mother’s talent for “making a stove sing,” she 8,000 titles from all over the world. Ellen was a Geographic Traveler, Los Angeles Times, The began her cooking career in a school cafeteria, judge for IACP for 10 years, including 5 years on Boston Globe, and Portland Oregonian. Amelia attending night school to get her high school the Executive Committee. After 18 years the store is host and producer of the local cable cooking diploma and certifi cation as a nutritionist. After fi nally has a website – cookslibrary.com. Rose’s show, Fresh from the Farmers’ Market; a frequent working 25 years for the Diocese of Lafayette challenge for the next twenty years is to continue guest on KCRW’s Good Food; and serves and rearing seven children, Ruby retired from to grow the consulting arm of her business on the California Certifi ed Farmers’ Market school food service – but not from cooking. building culinary libraries for both private Advisory Committee. She is a past IACP Food In 1991, with the backing of one of her sons, collectors and corporations and the maintenance History Chairman, a member of Les Dames she and her husband Jack opened Ruby’s of the libraries. d’Escoffi er, and the editor of The Food Journal, Restaurant in Lafayette, Louisiana. It was an the publication of the Culinary Historians of instant hit with locals, and in 1995, Ruby was Inga Saffron Southern California. awarded the Minority Women Pacesetter Award Philadelphia Inquirer by Governor Edwin Edwards. With the help of her Suvir Saran husband and numerous family members, Ruby’s Inga Saffron is an award-winning journalist Devi Restaurant has become one of Lafayette’s who spent four years in Russia, where she favorite plate lunch places. And at 74, Ruby is still worked as the Moscow bureau chief for the Suvir Saran is the author of two widely acclaimed behind the stove, making it sing. Philadelphia Inquirer and consumed large cookbooks, Indian Home Cooking and American quantities of caviar. Her extensive fi rst-hand Masala: 125 New Classics From My Home Nina Simonds experience with the delicacy led to the writing Kitchen. In 2004, Saran established new Culinaria, Ltd. of her acclaimed cultural and environmental standards for Indian food when he teamed up with tandoor master Hemant Mathur to create history, Caviar: The Strange History and Uncertain Nina Simonds is one of the country’s leading the authentic fl avors of Indian home cooking Future of the World’s Most Coveted Delicacy. The at Dévi restaurant in New York, for which they authorities on Asian cooking. She is the author book, published in 2002, was lauded by New earned a Michelin one-star rating for 2007 and of nine books on Chinese cuisine and culture, York Times book critic Michiko Kakutani, who 2008. With focus on health and wellness, he including the best-selling Asian Noodles and described the history as “a modern parable about works side-by-side with the chefs of Sodexo to A Spoonful of Ginger, which won both the IACP greed and loss.” Before becoming the Inquirer’s bring Indian fl avors and cooking techniques into and the James Beard Foundation Book Award correspondent in Russia, Ms. Saffron spent many their kitchens across America. Most recently, for health. Her children’s book, Moonbeams, years covering foreign affairs. She was based in The Culinary Institute of America named Dumplings and Dragon Boats: Chinese Folktales Belgrade during the break-up of Yugoslavia and Saran Chairman, Asian Culinary Studies for its and Activities for Children, (Harcourt Brace) won has covered two wars. In 1999, she decided that World Cuisines Council. He opened American a Parent’s Choice Award and a 2002 Chapman Masala, a student dining concept at UC Berkeley she had enough of watching the destruction of Award for Best Classroom Read-Alouds. in December 2008. He will also introduce great cities. She returned to Philadelphia, where a collection of porcelain dinnerware and Simonds’ last book Spices of Life: Simple and she became the Inquirer’s architecture critic. She kitchenware made by Wade Ceramics in Spring Delicious Recipes for Great Health also won both now writes about the city’s effort to rebuild after 2008. Saran is a contributing authority to Food the IACP and the James Beard Foundation years of neglect. As a result of that work, she was Arts magazine, and teaches all over the U.S. Book Award for health in May of 2006. In 2001, a fi nalist for the Pulitzer Prize in 2004. and beyond. When he is not traveling, he enjoys Simonds hosted a public television food/ working on his 68-acre American Masala Farm health/lifestyle special A Spoonful of Ginger: in upstate New York. Food as Medicine which won the James Beard Foundation Award for Outstanding Television Special. Simonds is a regular contributor to Oprah Magazine and the New York Times. She has been a member of the Nutrition Roundtable at the Harvard School of Public Health for the past six years. Her website and food/health/ lifestyle video blogs, www.spicesofl ife.com were launched in February. 71 Susan Spicer Tanya Wenman Steel Molly Stevens Peter Struffenegger Kim Sunee Ann R. Tuennerman

Susan Spicer Molly Stevens Kim Sunée Bayona Restaurant Food Writer Cottage Living

Susan Spicer began her cooking career in New Molly Stevens is a food writer, editor and cook- Kim Sunée was born in South Korea, adopted Orleans as an apprentice to Chef Daniel Bonnot ing teacher. Her cookbook All About Braising and raised in New Orleans. She lived in Europe at the Louis XVI Restaurant in 1979. In the spring won a James Beard Award and an IACP Cook- for more than ten years. Sunée is the founding of 1990, she formed a partnership with Regina book Award. Molly’s articles and recipes appear food editor of Cottage Living magazine. She Keever and opened Bayona in the French regularly in Fine Cooking magazine where she worked previously as a food editor and travel Quarter. With solid support from local diners and is a contributing editor. She also contributes writer for Southern Living. She is the author of critics, Bayona soon earned national attention to Bon Appétit, Saveur and the Oregonian. Her Trail of Crumbs: Hunger, Love, and the Search for and has been featured in numerous publications recipes and tips have appeared in Everyday with Home (Grand Central). such as Food and Wine, Gourmet, Bon Appetit Rachel Ray, Real Simple, Yankee, Drinks, and and The New York Times. Susan has been a guest Real Food magazines. Molly is the co-editor of Ann R. Tuennerman chef at The James Beard House and received The 150 Best American Recipes (IACP Cook- Tales of the Cocktail the James Beard Award for Best Chef, Southeast book Award Finalist), as well as the annual Region in 1993. She was also chosen for the Best American Recipes series. Previously, Molly Ann Tuennerman is founder of Tales of the Mondavi Culinary Excellence Award in 1995. co-authored One Potato, Two Potato. Recently Cocktail, an annual culinary event celebrating Bayona was featured as one of Restaurants and honored by Bon Appétit magazine as “Cooking the history of the cocktail in New Orleans. Since Institutions 1996 Ivy Award Winners, as well as Teacher of the Year,” Molly previously received its launch in 2003, Tales of the Cocktail, through being named to Nation’s Restaurant News Fine the “IACP 2006 Cooking Teacher of the Year” Ann’s leadership and event management, has Dining Hall of Fame in 1998. In the 2007 Zagat award. Classically trained as a chef in France, attracted thousands of visitors, enlisted the Guide for New Orleans, Bayona is listed as one Molly has directed programs and taught at participation of leading culinary and cocktail of the top restaurants in the city. Susan’s fi rst the French Culinary Institute, New England celebrities and top liquor brands and generated cookbook, Crescent City Cooking: Unforgettable Culinary Institute, and La Varenne in Burgundy, national media coverage. In 2006 Ann formed Recipes from Susan Spicer’s New Orleans, was France and Venice, Italy. Molly continues to the New Orleans Culinary and Cultural released nationwide by Knopf in late October travel and teach cooking classes across the Preservation Society to preserve New Orleans’ 2007 country. She lives near Burlington, Vermont dining and drinking history and raise funds for and serves on the board of directors for the the hospitality industry. Ann works with the Tanya Wenman Steel Vermont Fresh Network. Society to further its mission and to produce Epicurious.com Tales of the Cocktail, generate media attendance Peter Struffenegger and coverage for the event and New Orleans, and Tanya Wenman Steel is Editor-in-Chief Sterling Caviar, LLC attract visitors to the city to attend it. of the award-winning Epicurious.com, CondeNét’s premier food Web site. Prior to Peter Struffenegger is the General Manager of joining Epicurious, Steel was an editor at Bon Sterling Caviar LLC, located near Sacramento, Appétit magazine for ten years, where she California. Sterling Caviar LLC is the fi rst won the prestigious James Beard Foundation domestic farmed caviar source in the US, having Journalism Award for Magazine Restaurant produced their fi rst farmed white sturgeon Review or Critique, 2003. Prior to Bon Appétit, caviar in 1994. The company was founded in she was an editor at Diversion, Food & Wine and 1986 and has been managed by Peter since Mademoiselle magazines. She is a member of then. Peter received his B.A. in Aquatic Biology the American Society of Magazine Editors and a from the University of California Santa Barbara James Beard Restaurant Judge. Steel has written and his B.S. degree in Fisheries Biology from extensively for many publications, including Humboldt State University. Peter is responsible The New York Times, New York Magazine, Child, for production, processing and sales of sturgeon and Travel & Leisure. She is the co-author of the meat as well as caviar. Sterling Caviar operates forthcoming Real Food for Healthy Kids (to be four farms in the Sacramento area, producing published by William Morrow in the summer of both sturgeon meat for the domestic white 2008). She is married to Robert, a high-school table cloth restaurant trade and caviar, which is history teacher, and has identical twin boys. distributed worldwide. The caviar is used in high end restaurants as well as sold thru retail outlets.

72 Larry Weissman Erik Wolf David Wondrich

Larry Weissman David Wondrich Literary Agent Cocktail Historian

Larry Weissman left Random House after almost David Wondrich is recognized as one of the world’s a decade to start his own boutique literary agency, foremost authorities on cocktails and their history. where he focuses primarily on narrative non- The New York Times labeled him “A living iPod of fi ction. He loves working on projects that speak drink lore and recipes.” Wondrich is a former English to a passionate audience and he loves to eat. professor who gave up Shakespeare and Freshman As a result, he is drawn to authors with food- Comp to write about spirits and cocktails for Esquire related titles, and his client list includes authors magazine (where he’s a contributing editor) and of memoirs as well as journalistic narratives on numerous other publications. He is involved in subjects in the world of food and wine. many aspects of the bar industry, as a historian, journalist, author and educator. He is a co-founder Erik Wolf of Beverage Alcohol Resource, America’s fi rst International Culinary Tourism Association serious training program in spirits and mixology. His two cocktail books, Esquire Drinks and Killer Erik Wolf is regarded as the founder of the Cocktails, have been widely praised, as has Stomp culinary tourism industry. He is a successful and Swerve, his book about the deep roots of jazz destination marketer and tourism industry and rock and roll. professional who has brought the message of culinary tourism to more than 10,000 tourism and hospitality professionals world-wide. Erik holds a B.A. in languages from the University of Virginia and an M.A. in Travel Marketing and International Communication from the School of International Service at The American University in Washington, D.C. His career has included a wide variety of tourism and hospitality posts. Erik has been a culinary tourist his entire life. A command of several languages has helped him navigate over 50 countries on fi ve continents. He has also enjoyed numerous tasty dishes as a resident of Australia, Denmark, Singapore, South Africa and the U.S. For Erik, food is a way to communicate and connect intimately with locals. The more Erik traveled, the more he realized that many destinations offer travelers an underutilized, yet compelling reason to visit, namely truly unique food and beverage experiences. Hence his passion for culinary tourism

73 Hotel Meeting Space Floor Plan

15 9 6 3

Grand Salon Corridor b

Grand Salon D 13 7 4 Tour Departures

Chemin Royale Escalator to Hospitality Suite and Bookstore Hotel Entrance

IACP Registration Desk

Grand Ballroom

New Orleans Street Map

74 bbestbest bestest bestbesesest besttbest

COMPETING WITH THE BEST...

Tony Oliveira Megan Ordoyne Drake Leonards Shannon Edwards

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

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

The John Folse Culinary Institute For a Personal Teleconference P.O. Box 2099 Contact: Professor Anne Parr Thibodaux, Louisiana 70310 Assistant Dean 985.449.7091 [email protected] www.nicholls.edu/jfolse 75 76