NEW YORK, NY -- (Marketwire) -- 02/11/13 -- The International Association of Culinary Professionals' (IACP) annual conference -- a one-of-a-kind meeting of the world's foremost food and beverage minds -- will explore the creative tension between tradition and innovation with "Dirt to Digital: Real Food in a Virtual World."
This highly anticipated gathering will feature educational events led by visionary thought leaders -- from farmers to writers, nutritionists to chefs, artisans to academics -- including Thomas Keller, internationally acclaimed chef and restaurateur; Maxime Bilet, co-author of Modernist Cuisine; Joyce Goldstein, chef and author; Andrew Knowlton, restaurant and drinks editor, Bon Appétit magazine; Mas Masumoto, farmer and author; Chad Roberts, Tartine Bakery; Tanya Steel, editor-in-chief, Epicurious.com; Joanne Weir, chef and restaurateur; plus additional leaders in food media, policy, nutrition, and agriculture.
Known for its unrivaled programming, IACP's conference will feature opportunities for attendees to learn from and connect with industry experts, including conference speakers and peers.
•Exclusive Bay Area tours, including a Mission District walking/eating tour; a visit to Alice Water's Edible Schoolyard; an exploration of culinary gardens in the Napa Valley •Intimate cooking classes with celebrated personalities such as Peter Reinhart, Flo Braker, and Naomi Duguid •Educational seminars covering hot topics: Pinterest, crowd-sourced start-up financing, gluten-intolerance, food writing, and of course food -- olive oil, sourdough bread, Indian street food, soul food, Panamanian cuisine -- and drink -- Greek wines, artisan vermouths, Rhone-style blends, and cocktails •The conference is bookended by a Host City Party at the Ferry Terminal Building, featuring food from renowned San Francisco restaurants including Alexander's Steakhouse, Bar Agricole, Betelnut, Central Kitchen, Delfina, DOSA, M.Y. China, Tacolicious, and Waterbar.
For more conference information and to register, click here.
Founded in 1978, IACP connects culinary professionals with the people, places, and knowledge they need to succeed. IACP boasts close to 2,000 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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