The International Association of Culinary Professionals (IACP, http://www.iacp.com) announces its 34th annual conference, a preeminent gathering of diverse culinarians from around the globe coming together to unite, inspire, and celebrate.
From March 29 to April 2, 2012, in New York City, this year's conference–themed "The Fashion of Food: Where Food, Fashion and Media Connect"–will provide unprecedented access to the people, places, and ideas shaping the commercial and creative collision of food, fashion, and media.
At this one-of-a-kind conference where culinary masterminds connect and share, event highlights include: NYC Opening Party, Awards Ceremony & After Party at the Times Center, Culinary Expo, Book & Blog Festival, Food Tours and Experiences, Media Monday Tours, hands-on classes and demonstrations at NYC culinary meccas, Kids in the Kitchen/Chefs Move to School programming, The Culinary Trust fundraising dinner, and more.
A main attraction for conference goers will be the all-star featured speakers including chefs Marcus Samuelsson of Red Rooster, Grant Achatz of Alinea, and Dan Barber of Blue Hill; renowned media including Kim Severson of The New York Times, Maile Carpenter of Food Network Magazine, Adam Rapoport of Bon Appetit, Ruth Reichl of Gourmet fame; acclaimed authors Amanda Hesser, Melissa Clark, and Molly O'Neill; and leading industry professionals Susan Stockton of Food Network Kitchens and Marion Nestle of New York University's Food Studies and Public Health program.
Based at the Millennium Broadway Hotel (145 W. 44th St., New York), through Feb. 10 members can purchase Early Bird full conference pass ($800) and Early Bird weekend pass ($650). Other options include: full conference pass ($975), weekend pass ($850), Thursday only ($125), and day passes Friday through Monday ($350 each).
Founded in 1978, IACP connects culinary professionals with the people, places, and knowledge they need to succeed. IACP boasts some 3,000 members from 32 countries and serves as the leading forum for culinary professionals from all backgrounds. The only culinary organization of its kind: IACP is a crossroads where everyone can meet to share experiences and expertise, in ways that lead to unparalleled growth and learning.
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