IACP 32nd Annual Conference
The New Culinary Order
April 21-24, 2010 Portland, Oregon, USA
Wednesday, April 21
Program Tuesday Wednesday Thursday Friday Saturday Download PDF Program
Registration
7:00 a.m. - 6:00 p.m.
Breakfast
7:00 a.m. - 8:15 a.m.
IACP Cyber Cafe / Hospitality Room
8:00 a.m. - 6:00 p.m.
Optional Tours
7:15 a.m. - 4:00 p.m.
OP06 Behind the Food Business Scene in Portland: A Guided Tour for the Entrepreneur
Fee: $110. Limited to 50 participants.
Meet outside Hilton Portland Hotel lobby for departure.
Join fellow entrepreneurs in this insider’s look at the business behind Portland’s famous food carts. Learn how the city supports the explosive growth of these unique businesses while tasting the local fare. Stops include: visits to Smith Teamaker, a new venture by Portland-based “serial” entrepreneur Steve Smith, featuring small-batch, loose and ready-to-drink tea and The Meadow, specializing in artisan salts, and a coffee roaster, microbrewery and an ice cream shop; lunch at Ned Ludd’s, an up-and-coming bistro offering handcrafted seasonal food from wood-fired ovens; and a stroll through the HUB, a developing area dedicated to food.
10:45 a.m. - 1:00 p.m.
OP07 Experience Portland Street Food Tour WAIT LIST
Walking Tour
Fee: $35. Limited to 48 participants.
Meet outside Hilton Portland Hotel lobby for departure.
 According to Gourmet magazine, few cities in the world can rival Portland’s exciting street food culture. Portland is home to more than 400 food carts showcasing international and local cuisine. Join Host City chair and food editor Mike Thelin for an intimate, first-hand, two-mile walk through downtown Portland to experience this urban phenomenon. After trying authentic Bosnian pitas, Thai-style chicken and rice, Czech goulash, and Louisiana-style shrimp and grits, talk to one of the city’s foremost authorities on food carts. The tour will end with espresso at The New York Times-lauded Caffe Spella and drinking chocolate at Cacao.
AM Sessions
8:30 a.m. - 11:30 a.m.
WS01 The Deep Feast: A Half-Day of Writing the World through Food WAIT LIST
Limited to 55 participants.
Find your authentic writing voice in this half-day workshop with Crescent Dragonwagon, the James Beard-winning author of cookbooks as well as novels and children's books. Just as recipes are more than ingredients, food is more than nourishment and pleasure: what, how, and when we eat is complex, rooted in every aspect and condition of human life. Which stories do you, as a culinary writer, yearn to tell? How do you locate the stories which belong to you, which you and and only you can tell? What calls you to write about food? Is it personal or sensual, historical or ecological, national or regional? How do you uncover what a particular dish has to tell you, and, perhaps, through you, the world? Through discussion, lecture and writing practice, Crescent Dragonwagon will help you reexamine your own journey into culinary writing, through discovery, connection, and the writing process itself: truly a deep feast. Limited to 55 participants.
Crescent Dragonwagon, Chef, Author, Writing teacher
8:30 a.m. - 11:30 a.m.
WS02 Hands-On Digital Food Photography for Non-Photographers WAIT LIST
Limited to 65 participants.
A picture is worth a thousand words. Nowhere is this better illustrated than on the internet. Imagery can make or break a food blog or food-centric web sites. While great photos will whet the online reader’s appetite, poor photography can detract enormously from even the most elegant prose. This session on real-world digital food photography techniques is a practical, nuts-and-bolts introduction for the non-photographer into the world of basic photography. You’ll get advice on everything from equipment to photo editing software to basic theories about photo composition and basic food styling and learn how to use what you have on hand, including natural light, to create great images. Bring your camera.
Matt Armendariz, photographer, founder, mattbites.com
8:30am - 11:30am
WS47 An Introduction to Digital Food Photography for Non-Photographers WAIT LIST
Limited to 65 participants.
Great food photography can make an online site, a cookbook, advertisement or product brochure, while bad photography can break it. In the first part of this interactive session, you'll learn how to understand how and when to work with a professional food photographer, and what they can bring to the table that non-photographers might not consider. The remainder will focus on real-world digital food photography techniques in a practical, nuts-and-bolts introduction for the non-photographer into the world of basic photography. You’ll get advice on everything from equipment to photo editing software to basic theories about photo composition and basic food styling and learn how to use what you have on hand, including natural light, to create great images. Bring your questions, and your camera.
Matt Noel
Jamie Tiampo
Networking Break
10:00 a.m. - 10:30 a.m.
AM Sessions
10:30 a.m. - 12:00 p.m.
WS03 Exploring Terroir: The AVAs of the Northern Willamette Valley WAIT LIST
Tasting
Limited to 95 participants.
 Although the most well-know of Oregon’s newly developed “American Viticultural Regions” (AVA), The Willamette Valley is just one of the many distinct world-class wine-producing AVAs the state has to offer. Oregon AVAs, of which the first were established only in 2006, offer new and exciting options for wine connoisseurs. This interactive program will guide IACP members through the very different and distinct AVAs of Oregon with a tasting, discussion and hands-on learning experience Attendees will learn about soil, geological history and what factors shape these unique regions that define Oregon’s wine industry. Three winemakers from distinct AVAs will explain why wine from a particular AVA embodies a certain terroir.
Ryan Harms, Hawk View Cellars
Erica Landon, sommelier, Ten 01
Jesse Lange, general manager/winemaker, Lange Estate Winery
Lynn Penner-Ash, owner, Penner-Ash Winery
10:30 a.m. - 12:00 p.m.
WS04 Eating Clean: A New Culinary Approach to Combating Obesity in the Kitchen WAIT LIST
Tasting
Limited to 110 participants.
As consumers seek pure, natural, simple and honest foods, clean eating is a trend that moves beyond green sustainable and local eating. This session will teach attendees how to approach food from a clean eating perspective by evaluating their own three-day dietary intake. The presenters will review research and theories on how a lack of cooking skills and high intakes of processed foods circles back to unhealthy eating and weight issues. Breakout sessions will discuss and develop strategies and guidelines to empower consumers to return to the kitchen utilizing the clean eating approach, including barriers to eating clean, basic kitchen tools/techniques, pantry and flavor essentials, and strategies for shopping clean on a budget. The session will end with samples and recipes of clean dishes.
Deanna Segrave-Daly, RD, LDN, partner, Teaspoon Communications
Diane Welland, MS, RD, food writer, author, and chair of the IACP Nutrition and Food Science Section
Lunch
12:00 p.m. - 1:15 p.m.
OP08 New Member/First Time Attendee Orientation
Want to get the most out of your IACP experience? Come join us for lunch as IACP president Scott Givot, CCP and the rest of the board of directors welcome you to your first conference, followed by IACP veterans who will give you the lowdown on getting the best possible experience from the conference. Come with business cards and questions and leave with insider information on what to expect, how to network, the best events and even how to find dinner companions and what to wear.
PM Sessions
1:30 p.m. - 3:00 p.m.
WS05 Wild Salmon 101: Their Incredible Journey From Ocean to Table WAIT LIST
Cookery Demonstration and Tasting
Limited to 60 participants.
Wild salmon are known for their amazing lifelong journey and sustainability. Nuances of their culinary attributes are often overlooked. With five salmon species displayed on ice, Chef Christine Keff will give an overview of wild Alaska salmon, focusing on the culinary and nutritional attributes of each, plus provide a sample tasting of three species to identify flavor differences. Using one species as an example, Keff will offer tips and techniques for analyzing freshness, assessing quality and filleting. Salmon habitat and harvesting methods in the Pacific Northwest will be discussed to offer the audience information to make informed independent decisions to choose truly sustainable salmon.
Christine Keff, chef and owner, Flying Fish restaurant
1:30 p.m. - 3:00 p.m.
WS06 Culinary Medicine: Eat Something You Believe In
Tasting
Limited to 250 participants.
Chefs are the new leaders in America’s quest to eat healthfully and lose weight, but few have had any training in how to do it themselves. Food as medicine is anathema to some, but increasingly important to those who want to avoid diseases of aging or simply want to look and feel better. The good news is that the palate and culinary skills that good cooks already have can be used to help eaters become measurably healthier. This interactive session and Q & A allows participants to use their palate skills in a quick dark chocolate tasting to illustrate the importance of taste in choosing the best foods to eat for personal health and flavor. Chefs can usher in a new order on the way consumers view food.
John La Puma, M.D., author, Lifetime TV host, founder of ChefMD
1:30 p.m. - 5:00 p.m.
WS07 Building Online Portfolios for Photographers and Stylists
Limited to 63 participants.
One of the challenges that food stylists and photographers face is how to translate their portfolio into an online format for potential clients to easily view. The online portfolio is one of the most effective marketing devices, yet many stylists and photographers are unaware of the online tools that make their jobs easier. This panel will feature experts in building online portfolios from the industry’s leading online portfolio vendors. Learn why an online portfolio provides effective reach and how to migrate from print to online, and compare vendor features and services. The workshop will culminate in a roundtable portfolio review to provide honest, constructive feedback, mentoring, encouragement and camaraderie from panel members. Participants should be willing to display their work and discuss it in front of other people. Participants must bring either a paper portfolio or an electronic portfolio on their own laptop.
Eugene Mopsik, executive cirector, American Society of Media Photographers
Paulette Phlipot (moderator)
1:30 p.m. - 5:00 p.m.
WS08 Hands-On Workshop: Online Social Media
Limited to 120 participants.
The online world seems abuzz with the concept of social networking. But what is it? Do you need to do it? How do you get started? What’s the best way to use it? And what are the fundamental tips, tricks and things to avoid? In this three-hour, hands-on session, you’ll learn more about the latest (and upcoming) social media sites and how to use them, including Facebook, Twitter and LinkedIn. You’ll learn how they differ, who uses them and why along with basic terminology. This is a rudimentary class, especially designed for those who are new to or not deeply engaged already in social media. Come armed with questions, a can-do attitude and leave with a sense of confidence about navigating this brave new world online. Please note: This will not be held in a computer lab; to get the “hands-on” effect, you’ll need to supply a laptop with wireless capability.
Lia Huber, founder and CEO, NourishNetwork.com
Kathleen Flinn, author and Food Writers, Editors, and Publishers section chair
1:30 p.m. - 5:00 p.m.
WS09 Experts Are In: Session A
Whether you’re an emerging professional hoping to break into the industry or a seasoned veteran looking to expand your platform, this session offers a rare opportunity to meet face-to-face with leading professionals to answer your career questions. Participants will visit two expert-moderated tables for in-depth discussions on topics ranging from insight into crafting a winning book proposal to perfecting your magazine pitch. Moderators will kick off each roundtable discussion with a 20-minute presentation and then open the table up for informal Q&A. Participants are encouraged to bring questions and to contribute actively to the discussions. Hand-outs from all the tables will be provided to each session attendee. Table assignments will be on a first come-first serve basis. Tables are limited to 20 participants.
Tables:
1. Guerilla Marketing for Culinary Professionals
Virginia Willis will discuss her own promotional tour, booking cooking classes and events and using both online and offline tactics for book promotion to demonstrate how you can do the same. Virginia Willis, chef author and owner of Virginia Willis Culinary Productions
2. What Authors Need to Know About Publishing in Today's Climate
Bob Dees will discuss the nuts & bolts of the “money factor” behind cookbooks, what drives publishers to buy or not buy certain types of titles, and highlight emerging genres, such as narrative food writing. Bob Dees, president of Robert Rose, cookbook publisher
3. Finding Stories & Crafting Pitches
Joe Yonan discusses that you have to recognize a good story– and there are stories everywhere – and frame it correctly for a publication. Joe Yonan, food editor, The Washington Post
WAIT LIST 4. Recipe Development: Working with Corporate Clients
Unlike many bloggers, Amy doesn’t accept advertising but instead has leveraged her food writing and blogging success into a lucrative recipe development career. She’ll offer insight into finding clients and do’s and don’t when courting and working with them. Amy Sherman, cookbook author, recipe developer, the founder, CookingWithAmy.com
5. Inside Amazon.com: What Authors Should Know
Barnaby Dorfman will offer authors insight on the mysteries of sales rank and tips to bloggers on how to yield better results with Amazon Associates. Barnaby Dorfman
6. Career Strategies for Food Writers
Diane Jacobs will discuss how to stay ahead of the curve in terms of what’s happening in the world of food writing. Regardless of your career, there’s always something new around the corner. Dianne Jacobs
7. The Nuts and Bolts of Creating Culinary Tours
Joanne Weir discusses expanding a culinary career and brand, including useful insight into the challenges and the potential upside to culinary tours. Joanne Weir, cookbook author, teacher
8. Finding and Working With an Agent that’s Right for You
Jenni Ferrari-Adler will offer insight into what exactly agents want and how to find one, and then how to make the most of an ongoing relationship. She’ll also address an issue that mid-career authors sometimes face—whether it’s time to find a new agent. Jenni Ferrari-Adler, literary agent, Brick House Literary
9. Your Recipe for Social Media
You're used to instructing people on the complexities of souffles or curries, but then where's the directions for how to master the Art of Social Networking? In this mentoring roundtable, you'll discuss just how to balance whatever medium you decide to use - from blogs to Google Buzz - and learn tips, tricks and online etiquette. Maggie Savarino
10. From the Garden to the Plate
We all know that community gardens, school gardens and farm to table education can help heal our food system and inspire healthy eating habits for life. Used correctly, they can even fight issues like hunger and obesity. But how and where does one begin to develop a program, find funding and inspire a community to get behind it? Come discuss edible education through garden and seed-to-table programs with veteran gardener, writer, spokesperson and co-founder of the Good Food Gardens, Food Network and Share Our Strength’s garden and nutrition education program. School Gardens are just the beginning; learn how to utilize the land available to you—on school, community or city property, and how to turn gardens into opportunities to plant seeds for healthy living. Discuss leadership, sponsorship, logistics and topics that range from composting to curriculum with a seasoned garden and nutrition educator. Sarah Copeland
Networking Break
3:00 p.m. - 3:30 p.m.
PM Sessions
3:30 p.m. - 5:00 p.m.
WS10 Oregon Truffles: Old World Pleasures, New World Treasures WAIT LIST
Tasting
Limited to 60 participants.
Truffles are among the most baffling and expensive commodities in the food world. Often misunderstood, they retain an aura of mystery which leads to confusion and mishandling by even the most experienced chefs. This session discusses the uniqueness of truffles as food. New scientific research from Oregon State University regarding their character expressed in the volatile organic compounds accounting for their unique aroma is presented. Learn details about cooking and using truffles as well as myths about storage, usage, and truffle products like oil and synthetic knock-offs. European and domestic truffles are compared according to intensity and complexity while European and domestic truffle oils are compared in a side-by-side tasting.
Jack Czarnecki, author and founder Oregon White Truffle Oil
3:30 p.m. - 5:00 p.m.
WS11 Drink Local: Craft Distilleries
Tasting
Limited to 125 participants.
The craft distillery movement parallels other movements in artisan food and beverage production and has grown with such vigor that diverse production styles and approaches have emerged. This workshop will take a look at the craft distillery movement in both local and national contexts while weaving a shared story of quality, sustainability, and the future of spirits.
Christian Krogstad, House Spirits Distillery
Steve McCarthy, Clear Creek Distillery
Tad Seastadt, Ransom Wines & Spirits
3:30 p.m. - 5:00 p.m.
WS12 Artisan Salt for Food Professionals WAIT LIST
Cookery Demonstration and Tasting
Limited to 80 participants.
The subject of gourmet salt has emerged as a major new feature of our culinary landscape. For all its popularity, the power of salt is not well understood--and consumers’ motivations for using it are even less so. This session will explore how to get the most out of specialty salts by presenting a framework for mastering salts and assessing the factors driving the salt trend. Taste your way through 12 artisan salts, from the most classic to the most unusual, while touching topics such as local, organic, sustainable products, communication strategies to incorporate salts into your business and how to shape perceptions about culinary salt.
Mark Bitterman, selmelier, The Meadow culinary specialty shop
4:00 p.m. - 5:30 p.m.
OP09 Preparing for the CCP Exam
There is no fee to participate in this workshop. Limited to 36 participants.
This is the meeting for anyone interested in learning more about the Certified Culinary Professional (CCP) program. Certification committee members will explain the process for completing the application and offer tips and advice for taking the CCP exam. Satellite testing will be explained for those unable to take the exam during conference. Attendees will also be afforded a rare opportunity for one-on-one consultation with committee members who will help you complete your application and prepare for the exam.
Opening Reception
6:00 p.m. - 8:00 p.m.
At The Nines Ballroom
Sponsored by Whole Foods
Held in Portland’s premier event space, The Nines Ballroom, the IACP Portland Host City Reception will reflect the entirety of the drinking and dining scene in Portland. Ten of Portland's top restaurants, including Paley's Place, Clyde Common, Nostrana, Mother's Bistro, The Country Cat, Tabla and more, will showcase the very best of Portland dining, reflecting the spirit of mentorship and collaboration that defines this city and the New Culinary Order. The Oregon Brewers Guild, the Oregon Wine Board, and local artisan distillers will showcase the very best of Oregon libations, and entertainment will be provided. This will be an event you'll never forget.
Night Owl Sessions
IACP is delighted to present a new concept at our Portland conference: the Night Owl sessions. These small, after-dinner sessions allow a chance to gain insight through relaxed discussions with some of IACP’s veteran members.
8:30 p.m. - 9:30 p.m.
NO01 Dianne Jacob: Reinventing Your Food Writing Career WAIT LIST
Limited to 24 participants.
Food writers are always reinventing themselves and taking on multiple careers including freelancing, cookbook writing, marketing, consulting and blogging. What’s the next new reinvention, and how do we move towards it? Discuss with Dianne Jacob where opportunities lie and how to stay ahead of the curve. Dianne will give practical, knowledgeable advice to writers at all levels. Optional: Bring a sweet tooth goodie to share.
Dianne Jacob, author, writing coach
8:30 p.m. - 9:30 p.m.
NO12 Self-Publishing: A Story from The Front Line WAIT LIST
Limited to 18 participants.
Would it be better to self-publish rather than to go through an established publisher? In this session, you’ll learn the steps required to self-publishing your book. From writing, to editing, to finding a printer, to working with distributors and promoting it, Jean Duane has experienced it all through her self-published book "Bake Deliciously! Gluten and Dairy Free Cookbook." She has sold thousands of copies and will share her insight and discuss the pros and cons of self-publishing.
Jean Duane
9:00 p.m. - 10:00 p.m.
NO02 Mastering the Social Media Beast WAIT LIST
Limited to 22 participants.
How do you best present yourself (and your business) online? This frank, no-holds barred discussion will explore tips, advice, warnings, anecdotes and general rules of engagement with the next frontier of networking.
Maggie Savarino
9:30 p.m. - 10:30 p.m.
NO03 Willan and Willis: A Culinary Conversation WAIT LIST
Limited to 50 participants.
Grab a glass of wine and a cozy seat for a front porch discussion between two old friends sharing stories, experiences, and enjoying a special relationship fostered within IACP. Longtime friends and colleagues from two culinary generations, Anne Willan and Virginia Willis come from varied backgrounds (Georgia and the south, and California, England and France). Their combined cooking experience includes cookbook authorship, television (behind and in front of the camera), teaching, catering and personal chef. The conversation with Anne and Virginia provides a rich example of the legacy and relationships that can be fostered within the scope of IACP.
Anne Willan, cookbook author, owner, La Varenne
Virginia Willis, chef, author, founder of Virginia Willis Culinary Productions
10:30 p.m. - 11:30 p.m.
NO04 Andrew Schloss: Culinary Hustling WAIT LIST
Limited to 24 participants.
One of the greatest challenges faced by independent creative culinary professionals is seeing themselves as savvy, business-minded entrepreneurs. Andy has been made a living in the food business without getting a steady paycheck from a main employer for more than 30 years. He offers no-nonsense practical advice to culinary professionals on how to make money doing what you love to do.
Andrew Schloss, president, Culinary Generations
Back to top
|
