IACP Announces 2013 Finalists for Prestigious Awards Program


Each year, the International Association of Culinary Professionals (IACP) honors the world’s food and culinary thought leaders through their esteemed awards program. IACP announced the finalists for four awards, including their coveted Cookbook Awards, on February 27. 

“We are very excited to recognize this year’s finalists. Our judges carefully evaluate hundreds of entries and the finalists represent some of the greatest works by food and culinary professionals throughout the industry,” says Meredith Deeds, executive director for IACP.

IACP’s awards program has been in place for 27 years, and today’s announcement includes finalists for the following:

  • Cookbook Awards: The gold standard among cookbook awards, IACP’s Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing and to expand the public’s awareness of culinary literature. 
  • Bert Greene Awards: IACP’s Bert Greene Awards honor excellence in food journalism and are named after Bert Greene (1923-1988), a nationally renowned cooking teacher and writer.
  • Digital Media Awards: Honoring excellence and trendsetters in traditional and emerging communications technologies, IACP’s Digital Media Awards include culinary blogs, video, audio, and other digital forms.
  • Awards of Excellence: The Awards of Excellence honor extraordinary contributions and commitments to the culinary field in awards categories reflecting the diversity of IACP’s professional membership.

For a complete list of this year’s awards finalists, please visit http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf.

Winners will be announced at IACP’s Awards Ceremony on April 9 at 6 p.m. at the Hyatt Regency Embarcadero Hotel in San Francisco as part of IACP’s 35th annual conference. Admission to this event is included in full conference registration. For more conference information and to register visit IACP’s conference registration page.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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