Event Schedule - iacp.com · Charles Rosen of Ironbound Hard Cider (who rescued an heirloom apple),...

Event ScheduleFri, Feb 23, 2018

7:00am

Registration Desk 7:00am - 9:00pm, Feb 23 Third floor promenade

Stop by the registration desk to pick up your pass to conference.

8:00am

Field Trip: Across the Hudson: How Food’s Revitalizing a City* 8:00am - 3:00pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

Alice Waters grew up in New Jersey, as did Tom Colicchio. Anthony Bourdain? He’s fromJersey too. New Jersey is a unique incubator. Spend a day exploring the diverse city ofNewark. You’ll start by visiting Aerofarm, a vertical farm backed by David Chang. Head to alocal rooftop bar to chat with local culinary innovators like Ariane Daugin of D’Artagnan,Charles Rosen of Ironbound Hard Cider (who rescued an heirloom apple), and BukiElegbede, a rising star from Newark, whose television show is taped in his tiny urbankitchen. Then sit down to an iconic restaurant in the vibrant Ironbound district and finish itoff with Portuguese wine and egg custard tarts.

*Limited space available, pre-registration is required. Please use our registration form topurchase a ticket for one of our field trips.

Speaker:

8:30am

Field Trip: Taste of The League of Kitchens: Building a Cooking School with a Mission* 8:30am - 2:30pm, Feb 23 New York Room [4th Floor]

The League of Kitchens is a unique cooking school in NYC where immigrants teach intimatecooking workshops in their homes, and participants encounter a new culture, cuisine, andneighborhood with every experience. Join Lisa Gross, Founder and CEO, and Sonya Kharas,Program Manager, for a conversation about how they built their business, which CondeNast Traveler called “quite possibly the coolest foodie thing to do in NYC whether you're avisitor or local.” Then set out for a cooking workshop in a teacher’s home, where you will begreeted with a homemade snack and together you will cook lunch. Workshops will focus onJapanese, Indian, or Afghan cooking. All workshops are vegetarian and participants will leave

Teresa PolitanoEditor , Edible Jersey

with the recipes and an in-depth shopping guide in hand.

Transportation note: This tour will be taking the subway, as a group, to and from theirdestination and the conference hotel. Subway tickets and guidance through the subwaysystem will be provided by IACP. Please dress for the elements and in comfortable walkingshoes.


Speakers:

9:00am

Field Trip: Exploring Flushing’s Chinatown: Asian Flavors in the Heart of Queens 9:00am - 2:00pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

Flushing is one of the best places to see, hear, and taste New York’s transformation into anincreasingly Asian city. Located at the end of the 7 train — called the International Expressbecause it passes through so many immigrant neighborhoods — Flushing offers the chanceto sample foods from many different regions of China and other parts of Asia, all within afew square blocks. Our tour, organized in partnership with Feet in 2 Worlds, will take us torestaurants and snack shops. We’ll taste classic dishes along with those that representcuisines that are just emerging in NYC’s culinary consciousness.


Sonya KharasProgram Manager, The League of Kitchens

Aiko CascioCooking Teacher, League of Kitchens

Yamini JoshiCooking Teacher, League of Kitchens

Nawida SaidhosinCooking Teacher, League of Kitchens

Lisa GrossFounder/CEO, The League of Kitchens


Speakers:

Field Trip: A Hoppy Tour of Brooklyn: The Borough’s Best Breweries 9:00am - 3:00pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

Brooklyn was once the brewing hub of the U.S, with more than 45 breweries in operation atthe turn of the century, producing millions of barrels of beer annually. By 1975, every singleone had shuttered, but today, Brooklyn’s scene is thriving again. Over a dozen producersfrom Brooklyn Brewery to Folksbier Brauerei are now making some of the most exciting,forward-thinking craft beers in the world, right here in New York City’s most populousborough. This sipping tour will explore several of Brooklyn’s best new breweries—somesteeped in Old World tradition, others at the forefront of the latest craft beer craze—with alunch stop at the world's only Michelin-starred all-beer restaurant.*Limited space available, pre-registration is required. Please use our registration form topurchase a ticket for one of our field trips.

Speaker:

Field Trip: A Day in the Life of a Magazine Test Kitchen* 9:00am - 2:00pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

Do you want to develop recipes for magazines and wonder what editors are looking for? Areyou a recipe developer and curious what happens once you turn in your recipes? Come visitthe Meredith Test Kitchens, where Julie Miltenberger, Executive Food Editor of Family Circle,and Janet McCracken, Test Kitchen Director of Rachael Ray Every Day, will walk you througha morning of recipe testing and tasting. We will sit down at the end and enjoy what we’vecooked for lunch.

Transportation note: This tour will be taking the subway, as a group, to and from their

Grace YoungCookbook author

Mei ChauRestaurant owner

Justin KennedyFood and drinks writer

destination and the conference hotel. Subway tickets and guidance through the subwaysystem will be provided by IACP. Please dress for the elements and in comfortable walkingshoes. Meet in the 3rd floor lobby of the conference hotel 15 minutes prior to your tourstart time to find your tour.

Speakers:

StoryCorps Interviews 9:00am - 5:00pm, Feb 23 Hudson Room [4th Floor]

If you are scheduled for a StoryCorps interview, please meet here 10 minutes before yourinterview time. Interviews are by appointment only.

9:30am

Field Trip: How We Roll (Bagels, That Is)* 9:30am - 2:30pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

The New York bagel is ubiquitous in our host city, but good ones take work and serious skillto make. Join acclaimed baker (and veritable bagel/babka queen) Melissa Weller in thishands-on intensive. She will discuss the process she takes to make bagels professionallyand will demonstrate how she makes bagels at home offering practical tips to achieve theperfect exterior chew to soft interior. Melissa will also share recipes for making whitefishsalad as well as culturing your own cream cheese. After the baking and cooking, settle in fora feast of bagels and schmears.

This tour will take place at The Institute of Culinary Education (ICE) , one of the largest andmost diverse culinary schools in the world. Established in 1975 by Peter Kump, ICE offersaward-winning career training programs in Culinary Arts, Pastry & Baking Arts, CulinaryManagement and Hospitality Management. ICE has over 13,000 graduates and successfulalumni, many of which have become leaders in the industry.Transportation note: This tour will be taking the subway, as a group, to and from theirdestination and the conference hotel. Subway tickets and guidance through the subwaysystem will be provided by IACP. Please dress for the elements and in comfortable walkingshoes.


Janet MccrackenTest Kitchen Director at Every Day with Rachel Ray

Julie MiltenbergSenior Food Editor, Family Circle Magazine

Speaker:

Field Trip: Culinary Creativity: Why Pairings That Shouldn't Make Sense Do* 9:30am - 2:30pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

Join chef James Briscione, renowned expert on modernist cuisine and author of theforthcoming “The Flavor Matrix,” as he unravels the fascinating science behind the chemistryof flavor and physiology of taste in this interactive workshop. Chef James will challenge youto look at ingredients and approach the art of flavor pairing in an exciting new way —chocolate and avocado? blueberries and cumin? Yes, they go together — all with the intentto make you a better, smarter cook. And cook you will, creating dishes that work withunexpected combinations like chicken, mushrooms, and strawberries. Then, sit down for alunch of surprising combinations.



Speaker:

Field Trip: Edible Art: A Culinary Tour of the Metropolitan Museum of Art* 9:30am - 3:00pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

The line between food and art is often blurred. This one of a kind tour of the MetropolitanMuseum of Art and its modern wing the Met Breuer will observe and analyze feast-depictingpaintings, sculptures of kitchen scenes, as well as artwork that connects food with a widerange of social issues, from religion and politics to gender equality and sex. After you’vetaken in the art with Yum Yum tour guide Angelis Nannos, settle in for a grand four-course

Melissa WellerBaker

James BriscioneDirector of Culinary Research, Institute of Culinary Education

feast at Ignacio Mattos’ acclaimed restaurant Flora Bar at the Met Breuer. Your ticket to thetour also allows you to return to the Met after the tour is complete if you desire.

Transportation note: This tour will be taking public transportation, as a group, to and fromtheir destination and the conference hotel. Transit tickets and guidance through the transitsystem will be provided by IACP. Please dress for the elements and in comfortable walkingshoes.


Speaker:

Field Trip: Artisan Chocolate University: Developing Flavor From Bean To Bar* 9:30am - 2:30pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

Join us an overview of the bean-to-bar chocolate-making process in the ICE Chocolate Lab.We’ll cover how agriculture, post harvest treatment, and processing impacts the final flavorof the bar. Students will participate in each stage of production, from roasting the cocoabeans, winnowing, and grinding the winnowed nibs into chocolate liquor, to refining, sifting,and final production of finished bars. They’ll also take a break for a chocolate-inspired lunchand will leave the class with samples of the chocolate produced, plus an assortment ofexclusive bars available only at ICE.



Speaker:

Angelis NannosFounder, In Food We Trust LLC

Michael LaiskonisInstitute of Culinary Education , Creative Director

Field Trip: Blending with Spice Whisperer Lior Lev Sercarz* 9:30am - 2:30pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

Lior Lev Sercarz of La Boite, who has made custom spice blends for chefs like MichaelSolomonov and Daniel Boulud, will lead this rare master spice blending and cookingworkshop. Participants will explore the different growing regions and culinary applicationsof spices that go well beyond “add a teaspoon of oregano” or “a few cracks of pepper.” Liorwill discuss sourcing and his philosophy of blending. Then, small groups will work togetherto come up with a concept for a spice blend and use it to prepare various dishes with to beshared with the rest of the group for lunch.



Speaker:

Field Trip: It’s All in the Production! How to Stage a Magazine or Cookbook Photo Shoot* 9:30am - 3:30pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

What makes some magazine features, cookbooks, or marketing campaigns stand apart fromall the rest? The photos! Perfectly planned and executed pictures are worth thousands ofwords and can save thousands of dollars. In this hands-on workshop, you’ll be part of a realproduction, assisting stylists, photographers, and producers, learning how to pick a team,work the budget, choose the food and recipes, maximize the shot list, as well as plan theprops and setting to make the most of your campaign.

Transportation note: This tour will be taking the subway, as a group, to and from theirdestination and the conference hotel. Subway tickets and guidance through the subwaysystem will be provided by IACP. Please dress for the elements and in comfortable walkingshoes. Meet in the 3rd floor lobby of the conference hotel 15 minutes prior to your tourstart time to find your tour.

Lior Sercarzowner, La Boite - Biscuits & Spices

Speakers:

Field Trip: Nuyorican Fiesta and Feast: A Tour for Puerto Rico* 9:30am - 3:00pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

Polish your Spanglish and jump aboard the “Boricua bus” to celebrate the best of PuertoRican food and culture in New York City. Tour guides Ronnie Rodriguez (of Chef’s DinnerSeries dining club) and food writer Kathleen Squires bring the group for a “sabroso” guidedtour that starts with coffee and pastries in El Barrio, before hitting the market to learn aboutthe Puerto Rican ingredients, from culantro to calabaza, that are the backbone of cocinaCriolla. The tour then stops at The Clemente, a Puerto Rican art and culture center, todiscover the latest in Latino art. From there, the fiesta culminates at the renownedNuyorican Poets Café for a private luncheon, where the group will feast on traditionalfavorites such as mouth-watering lechon (roast pork) and pasteles, the famous Puerto Ricantamales recently featured in the New York Times. The best part: it’s for a great cause!Proceeds for the tour will be donated to hurricane recovery on the Island of Enchantment.

*Limited space available, pre-registration is required. Registration for food tours starts inearly December.

Speakers:

10:00am

Field Trip: Color-Coding Pickles with Two Fermentation Masters*

Sarah CaveFreelance Prop and Set Stylist

Marian CairnsFood stylist and recipe developer

Nancy Wall-HopkinsFood & Entertaining Editor at Better Homes and Gardens Magazine

Ronnie RodriguezChef’s Dinner Series

Kathleen SquiresCookbook author and food writer

10:00am - 3:00pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

What better cure for the winter blues than to explore a rainbow of pickles? This livelyfermentation workshop will begin with a visit to the iconic Pickle Guys on the Lower EastSide, where we’ll sample house-made, small-batch pickles and condiments. Then you willhead to the kitchen at nearby SeeFood media for a workshop and demo, where chef CortneyBurns and Cured editor-in-chief Darra Goldstein will show you how to make pickles inbrilliant hues, using beet brine, turmeric, and fruit juices. Workshop attendees will betreated to a special winter-themed menu devised by the hosts.



Speakers:

Field Trip: Corona Queens: Vibrant Flavors of a Fast-Changing Neighborhood* 10:00am - 3:00pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

Paul Simon sang about the “Queen of Corona,” and Louis Armstrong at the peak of his famechose to live in this working-class neighborhood. Find out why on this insider’s look intoCorona, located in the middle of Queens, one of the world’s most diverse urban places.Once a Little Italy, now Latin Americans dominate. On this tour, organized in partnershipwith Feet in 2 Worlds, we’ll meet Italian-Americans keeping the old neighborhood alivethrough food and hear the challenges and triumphs of recently arrived Latino chefs andstreet vendors. We’ll taste foods meant to give immigrants a taste of home, and foods madeto be served in Michelin-starred restaurants.



Cortney BurnsExecutive chef/partner, Tourists hotel/loom restaurant

Darra GoldsteinWillcox B. and Harriet M. Adsit Professor of Russian, Williams College

Speakers:

10:30am

Field Trip: Deconstructing New York Pizza with Scott Weiner* 10:30am - 2:30pm, Feb 23 Please meet in the third floor lobby of the hotel 15 minutes prior to tour start time.

No one knows more about New York pizza than Scott Wiener. From the flour and starter, tothe sauce, cheese, and history, Scott is a walking pizza encyclopedia with an infectiousenthusiasm for classic slices and perfectly executed Neapolitan pies. Just shy of a decadeago, he took his pizza obsession and put it to good professional use, starting a successfultour company that now leads 8,000 pizza fiends around the city every year. Join him on atour of three Manhattan pizzerias where you'll get to pop into the kitchens and learn aboutthe history and art of pizza and how he took a passion in the food world and turned it into aprofitable business. Naturally, pizza tastings are included at each stop. Beer to go with thefinal pies of the day will also be included.


Speaker:

12:00pm

IACP Cookbook Library 12:00pm - 5:30pm, Feb 23 Third floor promenade

Browse cookbooks from fellow conference attendees, speakers, and IACP Awards finalists.Check in at our designated "Meet the Author" times to meet cookbook authors and get asigned book plate.

3:00pm

John RudolphAdjunct Faculty, The New School

Andrew SilversteinStreetwise New York tour company , Founder

Scott WienerOwner, Scott's Pizza Tours

Field Trip: Tour the The Marion Nestle Food Studies Collection at NYU* 3:00pm - 4:00pm, Feb 23 Transportation is up to the individual.

Stop by the NYU Fales Library for a tour of a world-class collection of food and cookerybooks, pamphlets, and more including the library of Gourmet magazine, which nearlydisappeared when the magazine closed. Run by Marvin Taylor, it is an invaluable resourcefor academic and professional research and you never know what you’ll find in the stacks.

Transportation for this tour is up to the individual . Fales is easily reached from the hotel,or the finishing point of many morning tours, by subway. Please arrive at the librarypromptly at 3 p.m. Fales is located at 70 Washington Square South, near the 4/5/6 Astorstop, the R/W 8th Street station, and the A/C/E and B/D/F/M trains at West 4th Street.


Speaker:

Field Trip: Bar Crawl with David Wondrich presented by Pernod Ricard* 3:00pm - 5:00pm, Feb 23 Meet at Old Town Bar 45 E 18th St New York, NY 10003

*Spots are very limited, tickets must be purchased in advance. You must have a ticket toattend this tour.

From roughly 1870 to 1910 Madison Square and the so-called Tenderloin to its north andwest were home to some of the greatest bars the world has ever seen, many of which,although long gone, still influence the way we drink today. Join award-winning drinkshistorian David Wondrich (author of Imbibe! and Punch) for an anecdotal walking tour of thearea and its hotspots, surviving (the Old Town bar) and long-gone (the site of Jerry Thomas'ssaloon). Will drinks be served? Of course they will.

Imbibe magazine calls Wondrich "one of the world’s foremost authorities on the history ofthe cocktail and one of the founders of the modern craft cocktail movement." He also is afrequent guest lecturer at venues such as the Smithsonian Institute and the AmericanMuseum of Natural History.

Speaker:

4:00pm

Marvin TaylorDirector, Fales Library and Special Collections at NYU

David WondrichDrinks historian

4:00pm

Strategy Session: Taking Control of Your Conference Experience 4:00pm - 5:00pm, Feb 23 Grand Ballroom West [3rd Floor]

This may be the most valuable hour of conference! Whether you're a first-time attendee orhave been coming to conference for years, you'll always benefit from a strategy to get thebest from your investment. Join this presentation for tips and techniques for meeting newpeople, presenting yourself and your ideas, selecting your sessions, and making the most ofyour time in NYC. For newcomers, this is an excellent way to meet other first-timers andform your cohort.

Meet the Author 4:00pm - 4:30pm, Feb 23 Third floor foyer

Stop by the Cookbook Library for a chance to meet some authors. Our authors will be:

Carla Capalbo, author of Tasting Georgia, 2018 IACP Cookbook Award Nominee.

Priscilla Martel , authro of On Cooking: A Textbook of Culinary Fundamentals, 6th edition

Susie Norris, author of Hand Crafted Candy Bars.

Speakers:

4:40pm

Meet the Author 4:40pm - 5:10pm, Feb 23 Third floor promenade


Susie NorrisCookbook Author, Food Market Gypsy

Carla CapalboFood and Wine Writer; Photographer, Tasting Georgia

Priscilla MartelChef Owner, All About Food™

Genevieve Ko, author of Better Baking: Wholesome Ingredients, Delicious Desserts

Cynthia Nims, author of Crab and Oysters

Elizabeth Ann Quirino, author of My Mother's Philippine Recipes

Speakers:

6:00pm

Host City Kick-Off Party 6:00pm - 9:00pm, Feb 23 Trianon Ballroom [3rd Floor]

Nothing beats the buzz of an IACP kick-off party, where friends and colleagues reunite, newconnections are sparked, plans are hatched, connections initiated, and of course great foodand drink are imbibed. We'll taste the best of New York's iconic restaurant scene andindulge in some fine beverages, with a local DJ to moderate the vibe. Details on our guestchefs are coming soon.

9:00pm

Night Owl: Ask a WineMASTER! 9:00pm - 10:30pm, Feb 23 New York Room [4th Floor]

Do you remember that defining moment when your wine journey began? Join Kendall-Jackson’s Winemaster Randy Ullom in this intimate Night Owl session. He will share hisjourney as a winemaker, from Chile to Argentina, Australia to California, from wine lover toWinemaster. This is your chance to ask all of those candid questions you’ve always wantedto, from what really matters in winemaking to tips and tricks from the pros. Share a glass ofwine, as well as your personal wine stories and experiences in this casual, open setting.

Elizabeth Ann QuirinoCookbook Author, Journalist, Blogger, Besa-Quirino LLC, owner of Asian in America Filipinofood blog

Genevieve KoCookbook Author, Food Writer, Recipe Developer and Consultant, Food Writer

Cynthia NimsOwner, Mon Appetit

Speaker:

Night Owl Session: Bringing Home the Bacon and Cooking It Too: Balancing Parenthoodand a Culinary Career 9:00pm - 10:30pm, Feb 23 Mercury Ballroom [3rd Floor]

Travel, late nights, deadlines and enticing last-minute opportunities are all importantaspects of a career in the culinary world. None are particularly compatible with raisingchildren. In this candid and interactive discussion, those of us juggling culinary careers andkids will have the opportunity to share our strategies for success and support one another.We will also discuss how to make parenthood part of a relatable and appealing brandwithout losing our pre-parenthood edge or alienating segments of our audience.

Speakers:

Randy UllomWinemaster, Kendall-Jackson Winery

Emily PasterCookbook author, food writer, West of the Loop

Leah KoenigCookbook author, food writer, Freelance writer

Night Owl Session: Using Your Food Super Powers for Good 9:00pm - 10:30pm, Feb 23 Grand Ballroom West [3rd Floor]

As food professionals, how do we use our skills, knowledge, passion, and drive to give backto our communities? Our high energy panelists will share some of the ways they give backand help you discover how becoming change-agents through food can impact your local andglobal communities.

Speakers:

Night Owl Session: Alcohol-free Networking: Conference Sober Without FOMO 9:00pm - 10:30pm, Feb 23 Grand Ballroom East Foyer [3rd Floor]

Professional conferences of all stripes tend to have one thing in common: booze, and plentyof it. But what if you don’t drink — or you simply want to have a dry conference so you canbring your A-game? This session will provide road-tested strategies and inspiration forgetting the most out of buzz-free networking. (Trust us, it's possible!) It will also bring thesober and sober-curious together in an alcohol-free place to connect with likemindedmembers.

Speakers:

Matthew GrossDigital Director at Runner's World; travel writer

Dan MarekSchool Program Manager, Whole Kids Foundation

Stephen RitzNational Health, Wellness and Learning Center., Executive Director

Cathy Cochran-lewisCommunications and Operations Director, Whole Kids Foundation

Hollie GreeneCalifornia Program Director for Wellness in the Schools

Sat, Feb 24, 2018

6:30am

Get Up and Move: Early Morning Yoga* 6:30am - 7:30am, Feb 24 New York Room [4th Floor]

*Pre-registration is required.

Start your day with a nice gift to your body and soul. Join yoga teacher Alia Bisat for amindfully paced yoga flow class with a focus on stability during movement. Students areencouraged to modify the postures as they apply to their bodies, and any advancedpostures will be broken down step-by-step. Class will end with a short meditation and isopen to all levels including beginners.

Speaker:

7:00am

Saturday Networking Breakfast 7:00am - 9:00am, Feb 24 Grand Ballroom East [3rd Floor]

Start the day right with a nutritious, delicious breakfast, a hot cup of coffee or tea, and a bigserving of networking with colleagues, new and old.

Registration Desk 7:00am - 9:00pm, Feb 24 Third floor promenade

Stop by the registration desk to pick up your conference pass.

9:00am

Emily PetersonRecreational Lead Chef Instructor, Institute of Culinary Education

Joy ManningEditor, Edible Philly

Alia BisatYoga Alliance certified instructor

9:00am

Saturday Keynote: Rebellion with a Cause? The Evolution of Our Hierarchy of Taste 9:00am - 10:30am, Feb 24 Grand Ballroom East [3rd Floor]

Not that it was ever fair, but French cuisine long sat at the top of the culinary hierarchywithout much challenge, symbolizing haute cuisine and gastronomic refinement. (Fine)dining out meant dining French. Generations of chefs were trained to believe that theirnative cuisines could not compete with the standards of excellence imposed by well-codifiedtechniques, a rigorous organizational system, and no fear of luxurious ingredients. Buttastes have changed… Today, chefs can obtain three Michelin stars and/or the adoration ofthe media and the public with just about any cuisine. A new, global cohort of chefscelebrates their heritage by sharing with their diners roots, tacos, and seaweeds rather thancaviar and foie gras; others have broken any previously established rules with thoseingredients.

This is rebellion with a cause, reflecting a chef’s unique voice and a desire to not be bound inplace. What does this mean for the New York food scene, and how has this been reflectinghere? Taking both a historic and a forward-looking perspective, a panel of experts from therestaurant, academic, and media worlds will discuss which cuisines, restaurants, and chefsemerge at the top of the hierarchy of taste and why, what has made our current era the onewhen the separation from the French canon finally happened, and which cuisines mightreign supreme in the foreseeable future.

Speakers:


If you are scheduled for a StoryCorps interview, please meet here 10 minutes before your

Krishnendu RayNYU

Paul FreedmanProfessor of History, Yale University

Anne McBrideCookbook author and culinary conference organizer

Kate KraderFood Editor, Bloomberg

interview time. Interviews are by appointment only.

10:00am

Meet the Author 10:00am - 10:30am, Feb 24 Third floor promenade


Alyssa Alia, author of If the Table Could Talk

Nancy Baggett, author of The Art of Cooking with Lavender

Katie Morford, author of Rise & Shine: Better Breakfasts for Busy Mornings

Emily Paster, author of The Joys of Jewish Preserving

Speakers:

10:30am

Cuisinart Networking and Coffee Break 10:30am - 11:00am, Feb 24 Third floor promenade

Head to the Cuisinart Hospitality Suite, in the heart of the action, for some refreshmentsand socializing.

Emily PasterCookbook author, food writer, West of the Loop

Nancy BaggettCookbook Author, Member Iacp, US Lavender Growers Association

Katie MorfordFood writer, registered dietitian, cookbook author, blogger, recipe developer, Mom's KitchenHandbook

Alyssa AliaFood Stylist/Cookbook Author

IACP Cookbook Library 10:30am - 7:30pm, Feb 24 Third floor promenade


11:00am

Workshop: Fearless Writing: Vibrant Voice, Compassionate Curiosity* 11:00am - 1:00pm, Feb 24 Harlem Room [4th Floor]

*This workshop is sold out. If you are not currently registered for this workshop, pleaseselect a General Session to attend instead. You can also check in with the door monitor forthe workshop on the day of, to put yourself on the waitlist. If there are no-shows, thevolunteer will let people in from the waitlist on a first come, first served basis.

Fear, anxiety, and self-doubt are inherent in writing. Learn to work with with these bafflingforces and not be stopped by them as writer/master teacher Crescent Dragonwagon helpsyou access your voice and discover the narratives that are yours and yours alone. Blendingdirected writing, practice, discussion, and improv, the workshop (highly praised by JuliaChild, a Fearless alum), clarifies and re-energizes your vision and scope, strengthening yourindividual mojo and style. You'll leave this deep-dive of a session confident and in love withyour craft, subject, and the process of creating.

Speaker:

Workshop: Plate to Page: How to Write and Test Recipes for Cookability* 11:00am - 1:00pm, Feb 24 East Room [4th Floor]


What makes a recipe work? Find out in this deep-dive, interactive workshop. Veteran foodwriters Domenica Marchetti and David Joachim will guide you through a real-time cookingand writing session. While preparing fresh pasta, they will reveal strategies for keenobservation that help capture a recipe as a dish is being made. Learn the importance of

Crescent DragonwagonWriting teacher, cookbook author

brevity, clarity, and recipe testing, while keeping your recipes open to interpretation. They'llalso share pro tips for gently instructing while powerfully inspiring your audience to makerecipes more “cookable.”

Speakers:

Workshop: Leave Your Camera at Home: How to Shoot and Edit Great Food Shots on YourPhone* 11:00am - 1:00pm, Feb 24 New York Room [4th Floor]


Whether it's Bon Appetit's cover shot, or award winning photos taken on an iPhone andposted to Instagram, phones have democratized modern photography, making it easierthan ever to shoot well without much equipment. So, how do you compose, shoot, and editgreat food images with your phone? Photographer Mark Weinberg and food stylist ErinMcDowell will share tips and tricks for shooting on your phone in any environment. They'llcover how to find the best light, discuss composition and cropping both before capture andduring editing, and share some of their favorite apps and how to use them. The class will beinteractive including live demonstrations, shooting, and editing.

Speakers:

General Session: Creating an Immersive Food Tour 11:00am - 12:00pm, Feb 24

Domenica MarchettiCookbook author, food writer, Domenica Cooks, LLC

David JoachimPresident, Joachim Ltd

Mark WeinbergOwner/Photographer, Mark Weinberg Photography

Erin Jeanne McDowellBaking Consultant at Large for Food52

Petit Trianon [3rd Floor]

This session is open to all - no preregistration is required. Please arrive to the session early to get a seat.

Many of us have managed to turn our passion for food, travel, or photography into an actualbusiness, such as teaching classes at existing schools or hosting our own tours andworkshops. But how about the idea of creating immersive, intensive workshops, such asthree-day retreats or weeks-long overseas food tours, with all the marketing, logistics,pricing, liability, and other issues that arise when you bump the experience up to this level?Learn the ins and outs from experienced writers, guides, and photographers who have builta business around playing the long game.

Speakers:

General Session: Telling Food Stories in Three Perspectives: Culinary Memoir, BiographicalCookbook and Family Tribute 11:00am - 12:00pm, Feb 24 Grand Ballroom West [3rd Floor]


Stories that artfully capture the flavors and aromas of a dish, whether stewing on thestovetop or sizzling in a market-stall wok, have the ability to transport us elsewhere. Thepower of such personal stories lies not only in descriptive talent but in the approach thewriter takes -- the voice, the scope, the point of view all contribute to the impact on thereader. Editor Lia Ronnen will moderate this conversation with Madhur Jaffrey, author of theclassic culinary memoir “Climbing the Mango Tree,” Emily Kaiser Thelin, whose biographicalcookbook “Unforgettable” shares the renegade life of Paula Wolfert, and Grace Young,whose "Wisdom of the Chinese Kitchen” is a traditional memoir cookbook honoring herfamily’s cooking.

Speakers:

Elizabeth MinchilliFood blogger; culinary tour leader; cookbook author

Devra FerstBarnard

Jamie SchlerWriter, hoteliere

Krissy O'SheaWriter, photographer, Cottage Farm

General Session: The Making of a Food Documentary 11:00am - 12:00pm, Feb 24 Trianon Ballroom [3rd Floor]


Of all the communication media we use to share food stories, the feature lengthdocumentary may be the Mount Everest. With seemingly enormous production schemes,budgets, and technical complexity, a doc may seem insurmountable for someone withoutdeep corporate pockets and connection. Yet watching a well-crafted food documentary canbe an immersive, powerful, delightful, and even moving experience, and one that may notbe beyond the reach of a dedicated individual or small team. Learn from producers anddirectors -- both indie and established -- of recent notable food films about what it takes tobring their vision to the screen.

Speakers:

Grace YoungCookbook author

Emily ThelinFood writer; editor; cookbook author; former restaurant cook

Lia RonnenPublisher and Editorial Director, Artisan Books

Madhur JaffreyCookbook author

Krista RuaneCulinary Creative Director, Zero Point Zero Production Inc

Joshua SteinJournalist and cookbook author

Edward LeeChef and Owner, 610 Magnolia; Milkwood; Whiskey Dry

General Session: Cooking Up the Future with FirstBuild’s Innovative Appliance Lab 11:00am - 12:00pm, Feb 24 Rendezvous Trianon [3rd Floor]

(This session is open to all attendees- no preregistration is required. Please arrive to the session early to get a seat.)

What will the appliances in your future kitchen look like? Shouldn't you have a say in theircreation? The people at FirstBuild think so and in this interactive session you will get achance to do just that. Attendees will explore how FirstBuild's new products might changethe way consumers interact in the kitchen and have their voices heard in our developmentprocess.

GE Appliances' FirstBuild is a global co-creation community that harnesses the brainpower ofthe maker movement to change the way major home appliances are conceived, designedand manufactured. A physical state-of-the-art micro-factory on the University of Louisvillecampus and online forum, FirstBuild speeds products from mind to market and enablescustomization through small batch production, without the costs and risks of traditionalmass manufacturing.

Speaker:

General Session: Pulling Back the Curtain: A Brutally Honest Conversation About theBusiness of Being an Influencer 11:00am - 12:00pm, Feb 24 Mercury Ballroom [3rd Floor]


The role of the influencer is changing, and influencer partnerships need a radical re-think,whether you are the influencer or the brand that wants to work with one. Join this no-holds-barred, brutally honest, in-depth conversation about the real stuff: money, contracts,

Lydia TenagliaFounder / Executive Producer, Zero Point Zero Production Inc

Anna ChaiExecutive Producer / Director, Zero Point Zero Production Inc

Jon CianfraniProducer/ Editor, Zero Point Zero Production Inc

Larry PortaroDirector, FirstBuild

expectations, rights, etc. as the panelists provide real-world, behind-the-scenes info that’salmost impossible to come by.

Speakers:

12:15pm

General Session: The Changing Role of the Food Stylist 12:15pm - 1:15pm, Feb 24 Petit Trianon [3rd Floor]


Beyond recipe development, testing and on-set styling, some food stylists have steppedoutside the boundaries of their traditional role, marketing themselves as Culinary CreativeDirectors, studio owners, artists, and producers. They are involved with the visual treatmentof food from the very beginning of a concept through completion. Whether it’s editorial,commercial, print, web or film, these trendsetters are opening up creative possibilities in theindustry. How can you broaden your creative power in the world of culinary photography?Join seasoned food stylists Victoria Granof, Charlotte Omnes, and Mary Valentin as wediscuss exciting new possibilities.

Speakers:

General Session: Using Tech Tools to Get More Organized, Productive, and Sane 12:15pm - 1:15pm, Feb 24

Gaby DalkinOwner, Cookbook author, entrepreneur, chef, and food/lifestyle writer, What's GabyCooking

Haley DavisRecipe developer; photographer; videographer; human being.

Charlotte OmnesFood Stylist/speaker

Mary ValentinChair, Food Photographers and Stylists section, International Association of CulinaryProfessionals

Victoria GranofFood stylist

Mercury Ballroom [3rd Floor]


Do you struggle with organizing your time or projects, finding your content easily, orworking with teams? Get the scoop on the tech tools that keep these four food prosproductive and organized. This solution-oriented session will explore how tech can help youwork better instead of harder. With brief on-screen demos, tips for figuring out your flow,and a behind-the-scenes look into the process of how these tools have becomeindispensable assets, you can’t afford to miss this panel.

Speakers:

General Session: How Healthy Happens: What the Most Clicked On Stories Tell Us AboutFuture Trends 12:15pm - 1:15pm, Feb 24 Grand Ballroom West [3rd Floor]


When it comes to health-focused food content, what terms, topics, and tones resonate mostwith readers? This session will bring together leading food and health writers to dig into howconsumer perceptions of health have changed and are continuing to change (Will "dieting"fall by the wayside? Has it already?), and how those insights are shaping the pages of theirpublications. We’ll look at their most popular recipes, stories, Twitter chats, and Instagramposts — and what made them so successful. More important, these writers and editors willshare what the patterns foretell about future health trends and health content.

Speakers:

Annelies ZijderveldFounder, Citron Presse Creative

Maggie HoffmanAuthor, Ten Speed Press

Stella ParksSenior editor, Serious Eats

Emma ChristensenManaging Editor, Simply Recipes

General Session: Re-engineering the Business Model: How Publications Can Make Moneyin 2018 and Beyond 12:15pm - 1:15pm, Feb 24 Trianon Ballroom [3rd Floor]


To say that the advertising business model for media is compromised is an understatement.The old formula no longer guarantees solid returns: creating great content, attractingreadership, selling that content to the public and the readership to advertisers doesn't allowpublishing entities to thrive in today’s ultra-competitive, fragmented, social media-drivenlandscape. And yet the smartest minds continue to find ways to create and share compellingcontent and grow their businesses. So just how are publications making money these days?Hear from key players on the front lines who are innovating and taking risks to learn what’sworking, and how all of us can continue to adapt to support their efforts, whether asconsumers or as contributors to the business models of the future.

Speakers:

Sophie EganDirector of Health and Sustainability Leadership & Editorial Director, Strategic Initiatives, TheCulinary Institute of America

Ellie KriegerHost and executive producer, "Ellie’s Real Good Food" on PBS

Jim RomanoffFood Editor, EatingWell Magazine

Hunter LewisEditor-in-Chief , Food & Wine, Cooking Light

Sonia ChopraDirector of Editorial Strategy, Eater

Martha HolmbergChief Executive Officer, International Association of Culinary Professionals

Claudia WuCreative Director / Co-Founder, Cherry Bombe

General Session: Think Like a Winemaster: The Art of Blending Chardonnay 12:15pm - 1:15pm, Feb 24 Rendezvous Trianon [3rd Floor]

The Jackson family has spent the past 35 years mastering the art of America’s favoriteChardonnay, and at Kendall-Jackson’s helm for the last 25 has been Winemaster RandyUllom. Join Randy to taste your way through each of the unique California growing regionshe sources Chardonnay grapes from. Sip, swirl and savor the influence diverse soils,climates, and geographies have on this loved varietal. Finally, put on your winemaking hatand blend your very own Chardonnay! This fun, exploratory session is great for all skilllevels.

Speaker:

1:15pm

Saturday Expo Lunch 1:15pm - 3:00pm, Feb 24 Grand Ballroom East [3rd Floor]

See what’s new and notable in food, drink, publishing, tech, and more at our walk-aroundExpo Lunch, with delicious food and, of course, loads of networking. Back by populardemand will be our "office hours", where you can meet one-on-one with magazine editors,cookbook publishers, prominent photographers, literary agents, and other industry leadersfor feedback on your work. More information coming soon.

Head Shot Booth 1:15pm - 3:15pm, Feb 24 Third floor promenade


Step up on up for free headshot compliments of IACP! First come, first served.

Office Hours 1:15pm - 3:15pm, Feb 24 Grand Ballroom East Foyer [3rd Floor]

Meet one-on-one with an editor, agent, cookbook publisher, test kitchen pro, photographer,or other industry leader for some customized career insight and advice. Stay tuned for moreinformation.

Speakers:

Eva KaragiorgasFounder + Partner, Mona Creative Agency

Barrett WashburneFood Stylist

Jennifer BaumPresident/Founder, Bullfrog + Baum

Stacy AdimandoTest Kitchen Director, Saveur

Steve HoffmanTax preparer and food writer



Rachel Khanna , author of Live, Eat, Cook Healthy

Cara Mangini, author of The Vegetable Butcher, winner of two IACP Cookbook Awards

Kathleen Squires, co-producer of the 2018 IACP Award nominated American's First Foodie

Emily Thelin, author of the 2018 IACP Award nominated Unforgettable

Speakers:

1:45pm

Raquel PelzelEditorial Director, Cookbooks, Clarkson Potter

Crescent DragonwagonWriting teacher, cookbook author

Janet MccrackenTest Kitchen Director at Every Day with Rachel Ray

Marcia SmartCooking Instructor, Recipe Developer, Freelance Writer, Smart In The Kitchen

Emily ThelinFood writer; editor; cookbook author; former restaurant cook

Kathleen SquiresCookbook author and food writer

Cara ManginiAuthor, The Vegetable Butcher, Chef and Founder, Little Eater

Rachel KhannaMember, Tiffin Llc

1:45pm



Jennifer Clair, author of Six Basic Cooking Techniques: Culinary Essentials for the Home Cook.

Kat Kinsman, author of Hi, Anxiety: Life With a Bad Case of Nerves

Amalia Moreno-Damgaard, author of Amalia’s Guatemalan Kitchen - Gourmet Cuisine with a Cultural Flair

Speakers:

2:15pm



Karen Christensen, author of Asian Cuisines: Food Culture from East Asia to Turkey andAfghanistan

C.C Fridlin, author of Step by Step Italian: Recipes from CC's Cooking Classes

Emilie Raffa, Artisan Sourdough Made Simple a 2018 IACP Cookbook Awards Nominee

Jamie Schler, author of Orange Appeal

Speakers:

Kat KinsmanSenior Food & Drinks Editor at Extra Crispy and Time Inc, Food

Jennifer ClairFounder/Chef-Instructor, Home Cooking New York

Amalia Moreno-DamgaardFounder & CEO, Amalia, LLC & Women Entrepreneurs of Minnesota

3:15pm

Workshop: The Art of Pitching* 3:15pm - 5:15pm, Feb 24 East Room [4th Floor]


You can't sell a story if you don't know how to pitch it. Learn how to take a grain of an ideaand develop it into a viable pitch in this workshop. You'll pick up the fundamentals ofpitching a food, drink or travel piece, including what information must be conveyed on thefront end, how to pick the right publication, the etiquette of following up, and more skills forpublishing success. Note: This workshop will come in handy for those planning to participatein Sunday's editorial pitch slam.

*Limited space available, pre-registration is required. Please use our registration form toadd workshops to your conference pass.

Speaker:

Workshop: How to Create a Podcast on a Shoestring Budget* 3:15pm - 5:15pm, Feb 24 New York Room [4th Floor]

*This workshop is sold out. If you are not currently registered for this workshop, please

Jamie SchlerWriter, hoteliere

C.C. FridlinBusiness Development, Media Fusion, Inc.

Karen ChristensenCEO & Founder, Berkshire Publishing Group LLC

EEmilie RaffaCookbook Author

Gabriella GershensonFreelance food writer & editor

select a General Session to attend instead. You can also check in with the door monitor forthe workshop on the day of, to put yourself on the waitlist. If there are no-shows, thevolunteer will let people in from the waitlist on a first come, first served basis.

Have a great podcast idea, but don’t know how to get started? Local Mouthful co-hosts JoyManning and Marisa McClellan will teach you how to plot, plan, and launch the show you’redreaming about. They’ll offer affordable options for recording your content (from using yourphone to more dedicated gear). You’ll learn all about the web tools they use to edit, host,and distribute. And they’ll show you how to create a tight, organized show though planningdocuments, script templates, and good guest communication. You’ll leave this workshopfeeling empowered and ready to start recording!

*Limited space available, pre-registration is required. Please use our registration form toadd workshops to your conference pass:

Speakers:

Workshop: Booze-Fueled Stories: How to Write About Wine, Spirits, and Cocktails* 3:15pm - 5:15pm, Feb 24 Harlem Room [4th Floor]


Whether you're a food writer looking to transition into wine writing, or a bartender itching topen a profile of a boutique gin producer, you need to develop specific skills to join the ranksof spirits publishing. Join PUNCH editor Talia Baiocchi and seasoned drinks writer andauthor Kara Newman for this workshop where you'll discuss what makes a compelling drinksstory, work on a draft, and have the opportunity to receive specific feedback on your work.

*Limited space available, pre-registration is required. Registration for food tours starts inearly December.

Speakers:

Joy ManningEditor, Edible Philly

Marisa McclellanFood blogger; cookbook author; and canning teacher

Talia BaiocchiFounder and editor-in-chief, PUNCH

General Session: A Taste of Sonoma County with Kendall-Jackson 3:15pm - 4:15pm, Feb 24 Rendezvous Trianon [3rd Floor]

Join us for a true wine and food experience as we bring a piece of our Sonoma Countygardens and vineyards to Manhattan! Kendall-Jackson’s Winemaster Randy Ullom will guideyou through a tasting of the winery’s limited-release Estate wines, each thoughtfully pairedwith recipes developed and presented by the Kendall-Jackson Culinary team and MasterGardener Tucker Taylor, featuring fresh produce straight from Jackson Family Farms andother Sonoma County producers. Be prepared for a special, sweet treat to complete thisexperience!

Speakers:

General Session: Is That Plant-Based Burger Good For You or Is It Just Smart Marketing? 3:15pm - 4:15pm, Feb 24 Petit Trianon [3rd Floor]


Stuck somewhere between mainstream and novelty item, a new wave of science-bred plantburgers are hitting the scene. From high-end restaurants (Saxon + Parole, Momofuku Nishi,

Kara Newman

Robert NietaPastry Chef, Kendall-Jackson

Tracey Shepos CenamiChef, La Crema Winery


Tucker TaylorDirector of Culinary Gardens, Jackson Family Wines

Justin WanglerExecutive Chef, Jackson family wines

and Jardinière), fast casual (Bareburger, Umami Burger and Veggie Grill) to the meat case atyour favorite supermarket, these burgers are attempting to convert meat eaters to planteaters. But, what's actually in them? Are they more sustainable for the world? Better tasting?Or are they another version of Frankenfood? Learn more as we gather together a chemist, aNYC-chef, a trend expert, and food writer to discuss this growing trend.

Speakers:

General Session: IACP at 40!: A Look Back at How We Set the Table 3:15pm - 4:15pm, Feb 24 Trianon Ballroom [3rd Floor]


Food and food media are so prevalent in contemporary culture that it’s hard to imagine atime when it wasn’t taken seriously. There was such a time, however, and that's when IACPsprang into being and turbo-charged the transformation. This panel discussion featuressome of the IACP leaders who helped change the culinary landscape and bring seriousattention to food, culinary education, food writing, and now all forms of food media. Learnhow IACP came to be and how it jumpstarted members’ careers and how the organizationhas evolved. The panel will consider the advantages and the complications of the digital age,and reflect on how IACP continues to be relevant in a culture that’s now so saturated withfood.

Speakers:

Nick HallaChief Strategy Officer, business development, Impossible Foods Inc.

Brad FarmerieChef

Kara NielsenVice President , CCD Innovation

Larissa ZimberoffFreelance Writer, Writer

Dr. Kent KirshenbaumAssociate Professor of Chemistry, New York University

General Session: Rethinking the Recipe: Problems and Possibilities 3:15pm - 4:15pm, Feb 24 Grand Ballroom West [3rd Floor]


Nope, we’re not talking about line-editing here. This panel will explore all the ways thatrecipes can help (and hinder) the efforts of home cooks. Do they feed our curiosity aboutfood, or create the impression that cooking needs to be complicated? How many of themactually change how people cook—and even help them break free of the recipe? And whogets to decide which recipes — and communities — are represented in cups and teaspoons?We’ll discuss how recipes can evolve to serve readers better in 2018.

Speakers:

Nathalie DupreeCookbook author

Betty FussellCookbook author; food writer; memoirist

Darra GoldsteinWillcox B. and Harriet M. Adsit Professor of Russian, Williams College

Joe YonanFood and Dining editor, The Washington Post

Adina SteimanSpecial Projects Editor, Epicurious, Conde Nast

Von DiazWriter/Producer, Google

Kristen MigloreCreative Director, Food52

Raquel PelzelEditorial Director, Cookbooks, Clarkson Potter

General Session: Where the Money Is: Copywriting for Food Writers 3:15pm - 4:15pm, Feb 24 Mercury Ballroom [3rd Floor]


The explosion of food companies and the popularity of both content marketing and nativemarketing has increased the demand for writing outside traditional editorial venues. Thissession uses real world examples to go through what this work is, what makes it differentfrom the writing most food writers already do, and how to break into this often lucrativefield. Attendees will leave with the vocabulary to talk with clients about this work, tons of tipsto proceed with confidence, and clear dos and don'ts for putting their writing chops andfood knowledge to use in a new way.

Speaker:

4:15pm

Cuisinart Networking and Coffee Break 4:15pm - 4:45pm, Feb 24 Third floor promenade

Head to our Cuisinart Hospitality Suite, in the heart of the action, for some refreshmentsand socializing.



Nathalie Dupree, author of 14 cookbooks including New Southern Cooking and NathalieDupree’s Mastering the Art of Southern Cooking.

Amy Emberling, author of Zingerman's Bakehouse

Betty Fussell , author of 11 books including The Story of Corn and My Kitchen Wars.

Shadi Hasanzadenemati, author of The Enchantingly Easy Persian Cookbook

Lukas Volger, author of Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings,

Molly WatsonWriter and content consultant

and Other One-Dish Meals

Joe Yonan, editor of America the Great Cookbook.

Speakers:

4:45pm

General Session: How to Cook Other People’s Food the “Right” Way: Writing CulturallyAppropriate Recipes 4:45pm - 5:45pm, Feb 24 Petit Trianon [3rd Floor]


How do you develop recipes that respect the essence of a cuisine of a community youweren’t born into? What are your responsibilities to that community and to your readers?This panel of experts will discuss how techniques and flavors define a specific cuisine, andshare how to research and respectfully adapt other cultures’ recipes to the modernAmerican kitchen.

Speakers:

Joe YonanFood and Dining editor, The Washington Post

Nathalie DupreeCookbook author

Betty FussellCookbook author; food writer; memoirist

AAmy EmberlingManaging Partner, Zingerman's Bakehouse

Lukas VolgerJarry

Shadi HasanzadeNematiWriter / Recipe Developer, Unicorns in the Kitchen

General Session: Does It Still Matter? The State of Restaurant Reviewing in 2018 4:45pm - 5:45pm, Feb 24 Mercury Ballroom [3rd Floor]


How much does restaurant reviewing matter today? If a review is meant to help you decidewhere best to eat, acting as a Consumer Reports of sorts, then it’s got some competition inYelp and Instagram. If it’s meant to be a form of cultural reflection, requiring skilled writerswho can contextualize their commentary and do it artfully, it’s got a hurdle in waning mediabudgets and disappearing outlets. For those outlets that can still afford critics, is their workeven read? Who is restaurant criticism meant to serve? Diners or advertisers? Does itdepend on the market? And what forms does the best, most relevant restaurant criticismtake today? The old guard and the new guard will discuss all of this and more with the helpof the James Beard Foundation’s Mitchell Davis.

Speakers:

Farideh SadeghinCulinary Director, Munchies

Maricel E. PresillaCookbook author

Hannah Kirshnerwriter and food stylist, Sweets & Bitters

Kian Lam KhoOwner, Red Cook

Mitchell DavisExecutive Vice President, James Beard Foundation

Julia KramerSenior Projects Editor, Bon Appetit

Bill AddisonRestaurant Editor/National Critic, Eater

General Session: How to Add Professional Polish to Your Social Media 4:45pm - 5:45pm, Feb 24 Trianon Ballroom [3rd Floor]


Are you a food writer, chef, or blogger who feels you’re just “winging it” when it comes tosocial media? Would you like your channels to look more polished and professional? In thissession, you will learn how to build a cohesive approach to social media for yourself andyour business. We’ll cover topics like where you should be posting, how to create a socialmedia strategy for your business, how to create your own on-brand content (and the toolsyou need to do it), and how to effectively manage social media so it doesn’t become a timesuck.

Speaker:

General Session: Beyond the Sponsored Post: What Innovative Influencers are Doing Now 4:45pm - 5:45pm, Feb 24 Grand Ballroom West [3rd Floor]


Get an eye-opening look at all the new and creative ways influencers are working withbrands today. Never mind the sponsored recipe post—it’s a brave new world of video,product placement, ambassadorships, live events, and more.

Speakers:

Bill ThomasElite Yelper

Alice LevittDining editor, Houstonia

Danielle WeckslerSocial media and digital media strategist , Plateful Solutions

Heather ChristoChef, cookbook author, entrepreneur

General Session: Beyond the Can: Flavor Explorations with California Ripe Olives 4:45pm - 5:45pm, Feb 24 Rendezvous Trianon [3rd Floor]

Join Simply Recipes Founder Elise Bauer and Serious Eats Assistant Culinary Editor ChefSohla El-Waylly for an exciting flavor exploration with a favored kitchen staple: CaliforniaRipe Olives. Learn more about the California Ripe Olive industry from grower JorgeInestroza, and follow along as Elise and Chef Sohla show you how to smoke olives and olivebrine for delicious dishes and drinks. Cap things off with a guided tasting of California RipeOlives seven ways, including smoked, candied and more.

Speakers:

6:00pm

Kendall-Jackson presents Happy Hour 6:00pm - 7:00pm, Feb 24 Third floor promenade

Join friends and colleagues for a glass of something refreshing before heading out for yourevening plans.



Kim Baker, author of Working it in the Kitchen: Food for the Workweek

Leena Saini, author of Around the World in 80 Purees: Easy Recipes for Global Baby Food

Kausar Ahmed , author of The Karachi Kitchen

Kevin MasseVP, Global Community Engagement, feedfeed

Elise BauerFounder and President, Simply Recipes, Inc.

Sohla El-WayllyAssistant Culinary Editor, Serious Eats

Speakers:

7:00pm

Community Cook-In* 7:00pm - 9:00pm, Feb 24 Rendezvous Trianon [3rd Floor]

An IACP conference is about learning, of course, but it’s also about just hanging out, doingwhat we all love – eating and drinking. At our third annual Community Cook-In, we’ll do a bitof both.

Join cookbook us for casual, semi-hands-on, cooking class followed by a communal dinner,complete with signature cocktails and plenty of conversation. Come with friends - or comesolo and leave with new friends!

*This event requires an additional ticket.

Speakers:

Kausar AhmedCEO, Food Stylist, Culinary Educator and Author , Kitchen Craft Studios

Leena SainiFood Writer, Freelance food writer and cookbook author

Kim BakerFounder, Kim Baker Foods

Molly StevensFreelance writer cookbook author cooking teacher

Andrea NguyenCookbook author; Cooking Light columnist

Kate LeahyCookbook author

Mary-Frances HeckSenior Food Editor, Food & Wine

Taste & Toast—The Culinary Trust celebrates! 7:00pm - 10:30pm, Feb 24 Institute of Culinary Education (ICE)

*This event requires a seperate ticket. Buy your ticket here.

Join The Culinary Trust to celebrate our mission of growing leaders in food. Taste & Toast isa gala evening featuring demonstrations, tastings, drinks, and dinner curated by world-renowned chefs at the Institute of Culinary Education. The event showcases 6 unique“Culinary Experiences” which present exotic pairings, innovative techniques andadventurous cultural exploration. Proceeds benefit The Culinary Trust.

Transportation Note: Attendees of this event are responsible for their own transport toand from the event.

9:00pm

Night Owl Session: Stay Professionally Relevant in The Age of Snapchat 9:00pm - 10:30pm, Feb 24 Mercury Ballroom [3rd Floor]

Knowledge and professional connections take years to acquire, but unlike fine wine andcheese, age isn’t always considered an asset for today’s food professionals. In anindustry obsessed with chasing millennial viewers, what viable role can experiencededitorial professionals not weaned on Snapchat play? Join food pros in their 30s, 40s, 50s,and beyond as we honestly discuss how to navigate the complex and changing field of foodmedia, and get constructive advice on what skills today's content creators need to know tostay gainfully employed and land new gigs.

Speakers:

Andrea SloneckerCulinary Content Creator - Books, Recipes, Food Styling, Art Direction, Freelance

Meesha HalmContent strategist; cookbook whisperer; and digital storyteller


Allison RobicelliChef; Entrepreneur; Writer; Raconteur; Consultant; Polymath; Bon Vivant

Night Owl Session: Food in the Age of Trump: How Can Food Journalists Join theConversation 9:00pm - 10:30pm, Feb 24 Trianon Ballroom [3rd Floor]

No matter how you feel about the President, we can agree that the Trump Era is one ofheightened political discussion. Race, class, gender, and sexuality; climate change;immigration; gun control; First Amendment rights and “fake news” — the nation is talkingabout it all passionately. How do food writers join in? How can we use the stories we tell toshed light on these political times? Where are the opportunities? What are the pitfalls? Ourpanelists will kick off a lively discussion, and everyone’s invited to weigh in. The onlyrequirement is civility!

Speakers:

Night Owl Session: Freelance Etiquette 101: How To Be the Person Everyone Wants to Hire 9:00pm - 10:30pm, Feb 24 Grand Ballroom West [3rd Floor]

Want to know the best way to pitch? Wondering about the best way to email back with aquestion? Trying to figure out when to ask for a bump in pay? We’ll tackle the nitty-gritty ofhow to approach, follow-up with, and create productive (and lucrative) relationships witheditors, creative directors, and others who assign content in this interactive session. Bringyour questions, suggestions, and curiosity.

Carey PolisDigital Director, Bon Appetit

Betsy AndrewsFood writer; former New York Times dining critic; former Executive Editor of Saveur

Helen RosnerFood Correspondent, The New Yorker

Tracie McmillanJournalist; Senior Fellow at the Schuster Institute

Korsha WilsonFood writer; Host of A Hungry Society Podcast

Speakers:

Sun, Feb 25, 2018

7:00am

Yoga Wake-Up Session* 7:00am - 8:00am, Feb 25 New York Room [4th Floor]

*Preregistration is required.

Start your day with a nice gift to your body and soul. Join yoga teacher Alia Bisat for amindfully paced yoga flow class with a focus on stability during movement. Students areencouraged to modify the postures as they apply to their bodies, and any advancedpostures will be broken down step-by-step. Class will end with a short meditation and isopen to all levels including beginners.

Speaker:

Sunday Networking Breakfast 7:00am - 9:00am, Feb 25 Grand Ballroom East [3rd Floor]

Start the day right, with a nutritious, delicious breakfast and a big serving of networking withcolleagues, new and old.

Registration Desk 7:00am - 7:00pm, Feb 25

Ben MimsFreelance Recipe Developer/Products Consultant, Tasty

Amy TraversoSenior Food Editor, Yankee magazine

Molly WatsonWriter and content consultant

Alia BisatYoga Alliance certified instructor

Third floor promenade

Stop by the registration desk to pick up your pass to conference.

9:00am

Sunday Keynote: Can We Actually Make the Future Better? 9:00am - 10:30am, Feb 25 Grand Ballroom East [3rd Floor]

The last decade has seen massive changes in the business, technological, and socialenvironments in which we all do our work, and the pace of change seems only to beaccelerating. So, where do we want to be at the end of the next decade, and how do weshape that trajectory? Join New York Times reporter Kim Severson as she interviews some ofthe most active and inspirational figures in the food space today to learn where they arefocusing their future efforts to exact change. More speakers will be announced soon.

Speakers:


If you are scheduled for a StoryCorps interview, please meet here 10 minutes before yourinterview time. Interviews are by appointment only.

10:30am

Cuisinart Networking and Coffee Break 10:30am - 11:00am, Feb 25 Third floor promenade

Kim SeversonNational Food Correspondent, The New York Times

Melissa RodriguezExecutive Sous Chef, del posto

Michael TwittyAfrican American Culinary History/Tradition and its Interpretation, Afroculinaria



IACP Cookbook Library 10:30am - 5:00pm, Feb 25 Third floor promenade


Meet the Author 10:30am - 11:00am, Feb 25 Third floor promenade


Jenn de la Vega , author of Showdown: Comfort Food, Chili, & BBQ

Dianne Jacob, author of Will Write for Food

Elizabeth Minchilli, author of Eating My Way Through Italy

Speakers:

11:00am

Elizabeth MinchilliFood blogger; culinary tour leader; cookbook author

Dianne JacobIACP

Jenn de la VegaChef & Cookbook Author, Randwiches

11:00am

Workshop: Writing the Tough Stuff* 11:00am - 1:00pm, Feb 25 Harlem Room [4th Floor]

*This workshop is sold out. If you are not currently registered for this workshop, pleaseselect a General Session to attend instead. You can also check in with the door monitor forthe workshop on the day of, to put yourself on the waitlist. If there are no-shows, thevolunteer will let people in from the waitlist on a first come, first served basis. How do we tell stories that are both honest and powerful? And, how do we find a story webelieve in and do we need to have a disabled child, cancer, shifting sexuality, or a brainaneurism for a story to be “worthwhile?” We will cover voice, truth, and memory in memoir,and discuss why we write and tell stories. We will also discuss the process of going into darkplaces and making discoveries and talk about the role food and recipes play in your memoir.The workshop will include several hands-on writing exercises and include time for sharingin-class. *Limited space available, pre-registration is required. Please use our registration form to add workshops to your conference pass.

Speakers:

Workshop: In the Frame: Mastering the Art of Visual Storytelling in Video 11:00am - 1:00pm, Feb 25 East Room [4th Floor]

*This workshop is sold out. If you are not currently registered for this workshop, please select a General Session to attend instead. You can also check in with the door monitor for the workshop on the day of, to put yourself on the waitlist. If there are no-shows, the volunteer will let people in from the waitlist on a first come, first served basis. Smart video producers can change the narrative thread of a video without ever touching the script. Join acclaimed video producer Todd Coleman as he breaks down his tried and

Jessica FechtorAuthor, Stir: My Broken Brain and the Meals that Brought Me Home

Kathy GunstResident chef for NPR's Here & Now; food writer; cookbook author

Jess ThomsonFood and travel writer; cookbook author

Molly WizenbergMemoirist; food blogger

true methods for framing and editing shots to help carry a story through a food video. Please note: Participants in this workshop will need an understanding of the basic video shooting and editing process and have a desire to stretch their skills into more compelling storytelling. *Limited space available, pre-registration is required. Registration for workshops starts in early December.

Speakers:

Workshop: Guerilla Food Styling* 11:00am - 1:00pm, Feb 25 New York Room [4th Floor]


More and more writers, bloggers, and photographers, are being asked to style their food forphotos, in a restaurant, their home kitchen, or even on a set. Whether you’re part of thisgroup, or an emerging stylist, there are key principles and tricks to know. Join acclaimedstylist Victoria Granof as she breaks these essentials down in this hands-on food stylingclass. You’ll learn how to make your food behave, what tools to never leave the housewithout, and design principles that will transform your images.

*Limited space available, pre-registration is required. Please use our registration form to add workshops to your conference pass:

Speaker:

General Session: Trending Now: Forecasting What Will Be Hot in the Food Industry 11:00am - 12:00pm, Feb 25

Todd ColemanCo-Founder, Delicious Contents

Ryan BalasSpeaker

Victoria GranofFood stylist

Petit Trianon [3rd Floor]


Hear from two of the industry's leading and most in-demand trend forecasters as theydiscuss the ways trends emerge, how they are measured and evaluated in a way thatcompanies and individuals can act on them. We'll also cover resources to explore trends,which ones are up and coming, how understanding trends can give a writer a competitiveedge, and we'll also break down how trends influence various demographics differently.

Speakers:

General Session: Training the Culinary Community of Tomorrow to Reduce Food WasteToday 11:00am - 12:00pm, Feb 25 Trianon Ballroom [3rd Floor]


Those in the culinary community have long been leaders in advocating for food systemimprovements. But too often, we rely only on the established chefs with a foundation andplatform to drive this change. In this session, we explore alternative avenues to educate ourcommunities on food waste reduction. From cookbooks to the classroom, initiatives toreduce food waste can be found in any number of places. We invite you to join us and leavewith new ideas.

Speakers:

Jody EddyCookbook Author, Event Organizer, TV Producer , Institute of Culinary Education

Sheri AustinMarlin Network

Maeve WebsterPresident, Menu Matters

Yarden HorwitzTrendspotting, Google

Kris MoonSenior Director, Strategy and Development, James Beard Foundation

General Session: If I Instagram my Latte, Can I Write it Off? Tax Issues for Food Writersand Culinary Professionals 11:00am - 12:00pm, Feb 25 Grand Ballroom West [3rd Floor]


Is my kitchen a home office? Can I write off my groceries? Are knives and pans deductible?Will the IRS subsidize my wine habit? If you’re a food writer or culinary professional,particularly a freelancer, your work and your life are intertwined. How do you decide what’sa business deduction and what’s just a family meal? Let a 17-year tax professional and fellowfood writer take the confusion and stress out of taxes, and help you pay less in April.

Disclaimer: This is intended as general and necessarily simplified information based onSteve Hoffman’s experience as a tax preparer. The tax code is very complex and everyone’ssituation is different. None of what he says should be taken as specific tax advice for aparticular individual, but rather general guidelines to be discussed with an advisor familiarwith your unique circumstances.

Speaker:

General Session: PITCH US! A Two-Part Editorial Pitch Slam — Part 1 11:00am - 12:00pm, Feb 25 Mercury Ballroom [3rd Floor]


Freelancers are the lifeblood of any editorial outlet, be it a magazine, daily newspaper, blog,website, or newsletter. Editors are always in need of mind and muscle. But how dofreelancers' ideas end up on the page? How do you know what editors are looking for RIGHTNOW? In this two-hour session, editors from a variety of outlets will pull back the curtain ontheir assigning process. They will reveal the pitches they love to assign, pitches they see too

Alison Tozzi LiuEditorial Director, The James Beard Foundation

Regina NorthouseExecutive Director, Food Recovery Network

Jonathan DeutschProfessor, Drexel University

Steve HoffmanTax preparer and food writer

much of (“my grandma was a great cook”), pitches that make them cringe (Burning Man!).And pitches that they are looking for all the time. The conversation will be followed by a livepitch slam, so get ready to step up and bring your best ideas! Stories may even be acquiredon the spot. Note: This is a two-part session, it's best to attend both parts, though it's notrequired. More panelists will be announced soon.

Speakers:

General Session: Cooking Up the Future with FirstBuild’s Innovative Appliance Lab COPY 11:00am - 12:00pm, Feb 25 Rendezvous Trianon [3rd Floor]

(This session is open to all attendees- no preregistration is required. Please arrive to the session early to get a seat.)

What will the appliances in your future kitchen look like? Shouldn't you have a say in theircreation? The people at FirstBuild think so and in this interactive session you will get achance to do just that. Attendees will explore how FirstBuild's new products might changethe way consumers interact in the kitchen and have their voices heard in our developmentprocess.

GE Appliances' FirstBuild is a global co-creation community that harnesses the brainpower ofthe maker movement to change the way major home appliances are conceived, designedand manufactured. A physical state-of-the-art micro-factory on the University of Louisvillecampus and online forum, FirstBuild speeds products from mind to market and enablescustomization through small batch production, without the costs and risks of traditionalmass manufacturing.

Speaker:

12:15pm

Amanda ShapiroEditor, Bon Appétit

Erin DejesusDeputy Editor, Eater.com

Matt RodbardEditor in Chief | TASTE, Penguin Random House

Larry PortaroDirector, FirstBuild

General Session: PITCH US! A Two-Part Editorial Pitch Slam — Part 2 12:15pm - 1:15pm, Feb 25 Mercury Ballroom [3rd Floor]


Freelancers are the lifeblood of any editorial outlet, be it a magazine, daily newspaper, blog,website, or newsletter. Editors are always in need of mind and muscle. But how dofreelancers' ideas end up on the page? How do you know what editors are looking for RIGHTNOW? In this two-hour session, editors from a variety of outlets will pull back the curtain ontheir assigning process. They will reveal the pitches they love to assign, pitches they see toomuch of (“my grandma was a great cook”), pitches that make them cringe (Burning Man!).And pitches that they are looking for all the time. The conversation will be followed by a livepitch slam, so get ready to step up and bring your best ideas! Stories may even be acquiredon the spot. Note: This is a two-part session, it's best to attend both parts, though it's notrequired. More panelists will be announced soon.

Speakers:

General Session: Guilt-Free Food: What Is Our Responsibility to Readers? 12:15pm - 1:15pm, Feb 25 Trianon Ballroom


From apples to zoodles, so-called “guilt-free” and “guiltless” foods still dominate food andwomen’s magazines, diet culture, and even handouts from doctors’ offices. What are theeffects on readers when we add the connotation of guilt to food and how should weapproach covering these topics as writers and editors? Learn how a nutritionist, magazineeditor, online publication food editor, and a food writer navigate the ramifications of “guilt-free” language.

Speakers:

Amanda ShapiroEditor, Bon Appétit

Erin DejesusDeputy Editor, Eater.com

Matt RodbardEditor in Chief | TASTE, Penguin Random House

General Session: Inside Intelligence: Learning from Editors Who Have Become LiteraryAgents 12:15pm - 1:15pm, Feb 25 Petit Trianon [3rd Floor]


We invite you behind the scenes for a panel discussion and Q&A from three veteran bookeditors-turned-literary agents, as they share their insights and advice on how to navigatetoday’s book publishing world. Find out: How to be noticed, and what authors can do to getan agent’s attention before you pitch. Who does what: agent versus editor — the lines canbe blurry. How to effectively pitch book ideas — doing your homework is critical. Whatmakes a winning book proposal — it’s not photography (unless you’re a photographer!).And, knowing your numbers — recipe testing, photography, and other items not covered bypublishers

Speakers:

Faith DurandEditor-in-Chief, The Kitchn

Alex Van BurenFood and travel writer; editor; digital strategist

Christy HarrisonRegistered dietitian nutritionist and certified intuitive eating counselor

Jackyln MonkExecutive Editor, Essence Magazine

Maria RibasLiterary Agent, Stonesong

Lori GalvinLiterary Agent, Aevitas Creative Management

Rica AllannicLiterary Agent, David Black Literary Agency

General Session: How to Write for Food TV 12:15pm - 1:15pm, Feb 25 Grand Ballroom West [3rd Floor]


Writing for TV is unlike any other writing, but if you're already a food writer, you are a stepahead. Culinary-related programming is one of the fastest growing television sectors and isa lucrative, stimulating, and rewarding direction for today's food writer who is seeking a newavenue for their work. In this panel, we’ll cover: How to write a winning television treatmentthat will entice production houses to fund your project, how to write scripts and outlineepisodes, the challenges of finding the perfect host, resources to turn to, the playersrequired to produce a proper television show, and more.

Speakers:

1:15pm

Sunday Chef's Showcase Presented by Kerrygold Butter and California Ripe Olives 1:15pm - 3:00pm, Feb 25 Grand Ballroom East [3rd Floor]

SUNDAY CHEF'S SHOWCASE PRESENTED BY KERRYGOLD BUTTER When: Sunday, February 25th, 2018 Where: Hilton Midtown Time: 1:15 - 3:00 p.m. Event Description: We've partnered with Kerrygold to bring ALL THE BUTTER. This mid-dayevent will feature chefs' unique creations using butter to highlight interesting techniques andapplications of everyone's favorite ingredient. Restaurant Lineup: Halifax in Hoboken, Fork Restaurant, Bill Yosses of Perfect Pie, ElAtoradero. SUNDAY CHEF'S SHOWCASE DESSERT BY CALIFORNIA RIPE OLIVES

Jenna ZimmermanFounder & Executive Producer, The Reiko Lab

Jody EddyCookbook Author, Event Organizer, TV Producer , Institute of Culinary Education

Ali RosenFounder and host of "Potluck with Ali Rosen" On Nyc Life

Stax Ice Cream has partnered with California Ripe Olives to create a Black Olive White Chocolate icecream, with a side of donut holes with fig cream filling, topped with condensed milk drizzle.

1:45pm



Michael Twitty, author of The Cooking Gene

Speaker:

2:15pm



Susan Curtis, author of Santa Fe School of Cooking: Southwest Flavors

Michael Harlan Turkell, author of ACID TRIP: Travels in the World of Vinegar, a 2018 IACPCookbook Awards nominee

Luanne Kohnke, author of Ancient Heritage Cookies

Speakers:

Michael TwittyAfrican American Culinary History/Tradition and its Interpretation, Afroculinaria

Michael TurkellFood photographer and cookbook author

Luane KohnkeGroup Director, Strategic Partnerships, Annalect

3:15pm

Workshop: The Language of Food* 3:15pm - 5:15pm, Feb 25 Harlem Room [4th Floor]


We talk about food as physical, sensual, even spiritual, but how do we make flavor, texture,fragrance as well as process come to life on the page? How can we use our writer's voice toengage and compel readers? How can our language actively illustrate process? Instruct forsuccess? Convey what can only be sensed? Whether it’s a recipe or essay, our work is alwaysabout good writing, and that’s what we’ll explore and practice. Bring pen and paper — we’llbe doing exercises together to stretch and strengthen our skills.

*Limited space available, pre-registration is required. Registration for workshops starts inearly December.

Speakers:

Workshop: Mastering the Art of the Hands-and-Pans Video* 3:15pm - 5:15pm, Feb 25 New York Room [4th Floor]


Hands-and-pans style cooking videos have engulfed the food world in billions of torridviews. But why are they so compelling? And how exactly to do you make them? In thisintensive, must-take seminar, food video impresarios Todd Coleman and Dave Katz take youthrough the process in small, hands-on teams — lighting, shooting and editing as you go.You’ll learn all the approaches, styles and possible pitfalls in this soup to nuts course.

Susan CurtisPresident, Santa Fe School of Cooking

Dorie GreenspanCookbook author; New York Times Magazine columnist

Marge PerryContent Creation (Editorial And Marketing Writing, Recipe Development, Photography),Vittles and Verbs

*Attendance is restricted to those who have registered.

Speakers:

Workshop: Telling Your Instagram Story in the Most Compelling Way* 3:15pm - 5:15pm, Feb 25 East Room [4th Floor]


Come hear from Bon Appétit’s social media manager about how to effectively use InstagramStories. Whether you’re using (or hoping to use) stories to help followers learn a new recipeor join you on a trip somewhere far away, there’s an art to excelling at this wildly popularsocial media form. We’ll cover what Bon Appétit has learned since it launched Stories andthen dive into applying this information to your accounts, covering strategy, best practicesfor uploading, tips for measuring success, and more. Note: Please come to this workshopwith Instagram installed on your phone. A basic understanding of Instagram Stories will alsobe beneficial.

*Limited space available, pre-registration is required. Registration for workshops starts inearly December.

Speaker:

General Session: What Makes a Classic Cookbook? 3:15pm - 4:15pm, Feb 25 Trianon Ballroom


For several years IACP has been inducting influential cookbooks into our own Hall of Famevia the Culinary Classics Award. This year we will, again, select five titles to add to the

Dave KatzFreelance photographer and videographer

Todd ColemanCo-Founder, Delicious Contents

Rachel KartenSocial Media Manager, Bon Appetit

growing ranks. Join members of the Culinary Classics committee along with two veterancookbook store owners as they break down what makes a book outstanding and helps itstand the test of time. They will also offer insights into how attendees can shape their ownwork, so that their books might one day also rise to the top of anyone's hall of fame.

Speakers:

General Session: Everything But the Quack, or How to Eat a Whole Duck 3:15pm - 4:15pm, Feb 25 Rendezvous Trianon [3rd Floor]

Join pioneering game guru Ariane Daguin as she shows us how to follow the French traditionand use all parts of the duck. She'll butcher a foie gras duck and transform the pieces intoclassic delicacies such as rillettes, duck confit, duck prosciutto, cracklings, foie gras, and ofcourse that luscious duck fat -- perfect for fried potatoes. This is a two-part session; you mayattend either or both parts.

Speaker:

General Session: Illustrating Food

Bonnie SlotnickOwner , Bonnie Slotnick Cookbooks bookstore

Donna PierceCookbook author; former Test Kitchen Director and Assistant Food Editor for the ChicagoTribune

Barbara HaberIACP

Matt Sartwell

Peter ReinhartFood Production Consultant and Contractor

Ariane DaguinOwner, D'Artagnan

3:15pm - 4:15pm, Feb 25 Petit Trianon [3rd Floor]


In an era where cellphone cameras produce magazine-quality images, photos areubiquitous. More and more food websites are using illustration to set themselves apartvisually (Lucky Peach, Extra Crispy, TASTE, even Bon Appétit). A new wave of cookbooks, suchas “Salt Fat Acid Heat” and “The Adventures of Fat Rice,” have looked to an illustratedapproach, too. Are there stories and concepts that photography can’t really get across? Arethere elements to the cooking process that are actually better conveyed in art form? Andhow do illustrators express qualities such as taste, heat, texture, and movement? Morepanelists will be announced soon.

Speakers:

General Session: Homeschooled: How to Run Cooking Classes from Your Home Kitchen 3:15pm - 4:15pm, Feb 25 Grand Ballroom West [3rd Floor]

Harness your expertise in cooking, recipe development, and share your knowledge withstudents — all without renting space or handing over the majority of your profits to atraditional cooking school. We will cover essential tools you need to set up your business,such as defining your target market and carving out a niche, growing your client base andnewsletter list, setting up a website and outfitting your kitchen with the necessaryequipment. We’ll also delve into the nitty gritty of logistics, such as LLCs, insurance, liability,and health code concerns, to help you get off on the right foot or chart new paths with yourbusiness.

Speakers:

Anna HezelTASTE

Marysarah QuinnSVP and Creative Director, Clarkson Potter Publishers

Alexandra CitrinIllustrator, Art Director, Penguin Random House

Brooke DanielOwner, Figlia

General Session: Please Look at My Client!: A PR Pitch Slam 3:15pm - 4:15pm, Feb 25 Mercury Ballroom [3rd Floor]


The lifeblood of a good publicist is the well-crafted pitch, one that captures a writer oreditor’s attention and ultimately results in media coverage for their client be it in print,online, broadcast or via a social platform (FB Live, IG Takeovers, etc). Journalists receivehundreds of pitches in their inboxes every single day; what determines if an email getsopened and read or deleted immediately? What kind of ideas are journalists looking for?How do they want to work with publicists and what are their pet peeves? Part of the sessionwill be spent reviewing and critiquing actual pitches on a screen (the names of senders willbe removed for anonymity). The conversation will be followed by a live pitch slam (pleasebring your pitches!) with real time feedback from the media panel.

Speakers:

Barbara Pool FenzlOwner of Les Gourmettes Cooking School; TV Host; cookbook author; past iACP BoardPresident

Marcia SmartCooking Instructor, Recipe Developer, Freelance Writer, Smart In The Kitchen

Pamela SalzmanCooking instructor, cookbook author

RRichard MorganTime Out New York, Food & Drinks Edtior

Andrea StrongFood writer

Jennifer BaumPresident/Founder, Bullfrog + Baum

Dan DaoEditor

4:15pm

Cuisinart Networking and Coffee Break 4:15pm - 4:45pm, Feb 25 Third floor promenade




Nancie McDermott, author of Southern Soups and Stews: From Gumbo and Burgood toEtouffee and Fricasee

Speaker:

4:45pm

General Session: The Subtle Art of Negotiating 4:45pm - 5:45pm, Feb 25 Trianon Ballroom [3rd Floor]


Advocating for yourself is an essential part of being a professional. Whether you’re aphotographer, a cookbook author, an agent, a consultant, or an entrepreneur, knowing howto negotiate can help you get more money, better jobs, and more value for your time. Learnabout the nuances of negotiating to your advantage in food publishing and beyond with anexperienced group of panelists—and start to get comfortable with asking for what you'reworth.

Melissa McCartDining Critic, The Pittsburgh Post-Gazette

Nancie McdermottCookbook Author/Food Blogger/Teacher/Spokesperson/Recipe Developer New Book:"Fruit:A Savor The South Cookbook", Nancie's Table

(This session will be recorded.)

Speakers:

General Session: Feeding Frenzy: What Is Next For Food Video 4:45pm - 5:45pm, Feb 25 Mercury Ballroom [3rd Floor]


There is no denying it, people like to watch hands cook, especially on mobile/social. But canwe break free of the recipe video chains? Can food video be more than hands and pans? Webelieve the answer is yes. But that doesn’t necessarily mean that recipe video is dead, on thecontrary it seems poised to continue to dominate/deliver in a world where Facebook wantsto be Netflix and Netflix wants to be ABC and everyone wants to be make money from foodvideo. So what, and what platform, is next? Note: More speakers will be announced soon.

Speakers:

Christine MuhlkeFounder, Bureau X

Gabriella GershensonFreelance food writer & editor

Eva KaragiorgasFounder + Partner, Mona Creative Agency

Stacey RiveraDigital Director, FOOD, Time Inc, Time Inc.

Alison RomanCookbook Author, Penguin Random House

Molly AdamsSenior Food Editor, The Feedfeed

Maureen Giannone FitzgeraldExecutive Producer + Head of Production // Eater.com, Vox Media, Inc.

General Session: Killing It on Instagram: How To Build an Insta-Strategy 4:45pm - 5:45pm, Feb 25 Grand Ballroom West [3rd Floor]


Instagram is a core part of digital food media identity in 2018. So how do you build yourfollowing when the platform is saturated with thousands of other photos of #pizza, not tomention various #sponsored posts? This session will discuss ways to engage with anaudience, craft brand identity, and stay true to your (editorial or personal) goals.

Speakers:

General Session: Wearing Two Hats at Once: Writing and Photographing Your OwnCookbook 4:45pm - 5:45pm, Feb 25 Petit Trianon [3rd Floor]


It’s no small task to write a cookbook, but it’s an even bigger one to be responsible for theimagery as well. Many authors are choosing, or are encouraged by their publisher, to stepbehind the camera to bring a manuscript to life. But creating a body of photographs thatfunctions in a book format is very different than shooting for Instagram or a blog post.Creating the shot list, designing the look and feel, doing the propping, plus all the shopping,cooking, cleaning, and budget management of the shoot itself is a huge task for one creativeperson. And yet the rewards, both aesthetically and financially, can be huge, too. Hear frompeople who have taken on the task and lived to tell the tale!

Carey PolisDigital Director, Bon Appetit

Aliza Sokolowphotographer, creative strategist , University of California, Berkeley

Rebecca LongshoreSocial Media Manager, Real Simple

Charissa FayFood, travel, and lifestyle photographer, Charissa Fay Photography

Speakers:

General Session: Kickstart Your Kickstarter Campaign! 4:45pm - 5:45pm, Feb 25 Concourse A [Lower Level]

Astronaut ice cream, sustainable kelp jerky, and a Mexican restaurant in London. What dothey have in common? They were all brought to life on Kickstarter. Independent foodproducers and restauranteurs are increasingly turning to Kickstarter to build communitiesaround and launch their ideas. Join Michael Stewart, Kickstarter's Director of Food, as hediscusses what makes a campaign successful, fields your questions, and shares a sneakpeek at Kickstarter's newest product: Drip.

6:30pm

IACP Annual Awards Ceremony 6:30pm - 8:30pm, Feb 25 Trianon Ballroom [3rd Floor]

Find out who won a 2018 IACP Cookbook, Digital Media, Food Photography, or Food WritingAward this year and toast our winners with a glass of bubbly.

Speaker:

8:30pm

Deb PerelmanCreator of smittenkitchen.com; cookbook author

Nik SharmaAuthor,Food writer; Photographer; San Francisco Chronicle columnist

Michael TurkellFood photographer and cookbook author

Yossy ArefiFood photographer; food stylist; cookbook author; food blogger

Gail SimmonsFood & Wine’s Special Projects Director, Top Chef judge

Powered By Whova

IACP Awards Reception 8:30pm - 10:00pm, Feb 25 Trianon Ballroom [3rd Floor]

Join your fellow attendees and the IACP Awards nominees and winners for cocktails andnibbles after the big event.

Event Schedule - iacp.com · Charles Rosen of Ironbound Hard Cider (who rescued an heirloom apple),...

Documents

Transcript of Event Schedule - iacp.com · Charles Rosen of Ironbound Hard Cider (who rescued an heirloom apple),...