The International Association of Culinary Professionals (IACP) capped off its 35th annual conference “Dirt to Digital: Real Food in a Virtual World,” April 10 by revealing winners of the highly coveted IACP awards, including the gold-standard IACP Cookbook Awards. Chosen through a rigorous judging process, IACP award recipients represent the leading edge of the food and culinary industry.
“This year’s conference was a resounding success,” says Meredith Deeds, executive director of IACP. “We’ve explored some of the most thought provoking issues in the food and culinary world while providing a forum for professional development, knowledge sharing, and of course, celebration of our acclaimed award winners.”
The IACP awards program includes four primary categories: the Cookbook Awards, the Bert Greene Awards, the Digital Media Awards, and the Awards of Excellence. This year’s winners include well-known food and culinary thought leaders, such as Anne Willan and Marion Nestle; celebrity chefs, such as Marcus Samuelsson and Charles Phan; and popular online sites, such as food52.com and saveur.com. For a complete listing of all award winners, click here.
The 2013 conference brought a diverse group of more than 600 IACP members to San Francisco, including food media, cookbook authors, dietitians, chefs, food photographers, food marketers, food stylists, bloggers, culinary tourism experts, academics, and even a few farmers. For official photos from this year's conference, click here.
This annual “meeting of the minds” is unlike any other professional culinary conference and each year includes experiential educational opportunities, such as culinary tours and cooking classes, as well as lectures and discussions. The 2014 IACP conference is planned for Chicago, and a call for educational session proposals will be issued in the coming months.
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