2008 new orleans program :: iacp

7/29/2019 2008 New Orleans Program :: IACP

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intErnational assoCiation

oF culinary proFEssionals

Rhythm on the Plate

The 30th Annual Conference of theInternational Association ofCulinary Professionals

New OrleansApril 15 - 19, 2008

PROGRAM


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Rhythm on the Plate

The 30th Annual Conference of The International Association

of Culinary Professionals will explore the strands of celebration

and responsibility in our food world. We will celebrate the

culture of food, its rhythms and its pleasures, and examine the

responsibilities food professionals have to future generations for

holding and sustaining this vital and precious commodity.

The rhythm of our food derives from the surrounding landscape,

the cultures and the traditions that give food its beauty, tastes and

aromas. We all have a desire to be involved, to enjoy each others

company at table, to unify all people, and a wish to express

concern for others throughout the world, both consumers and

that which is consumed, past, present and future. Rhythm

requires an appreciation of pleasure, of the harmony of food, its

inner meaning. A great food experience is the result of an art that

conceals art, a wonderful synchronicity of the material and non-

material worlds. Practitioners of these life-enhancing skills are

versed in delivering pleasure through the senses.

Table of Contents

Welcome from Mayor C. Ray Nagin

Greetings from IACP President

IACP Board of Directors

Conference Host Committee

IACP Giveback

Conference Information

The Culinary Trust Activities

Conference Sponsors

2008 Scholar-in-Residence

Optional Culinary Tours - Tuesday

Conference Agenda - Wednesday

Conference Agenda - Thursday

Conference Agenda - Friday

Conference Agenda - Saturday

Optional Activities - Sunday

Committee Listing

Advertisements

Speaker Biographies

Hotel Meeting Space Floor Plan and New Orleans Street Map

455 South Fourth Street

Suite 650

Louisville, Kentucky 40202 USA

502/581-9786

800/928-4227

Fax: 502/589-3602

[email protected]

www.iacp.com


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From the Mayor


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Dear Colleagues,

Its a great honour to welcome youto New Orleans for the 30th AnnualConference of the InternationalAssociation of Culinary Professionals.I am so happy that we are able togather in this historic and beautifulcity.

Liz Williams, our conference Host Committee Chair, andher splendid team, have organized some wonderful eventsthat will help us delve deeply into the areas fabulously rich

and diverse food cultures. From the Opening Receptionalongside the Mississippi River to the Saturday night GumboGiveback party, food, and its glorious rhythms, is at the heartof our conference.

In these days of food in a hurry and vast choices, its easyto forget the special place that food, along with music, thevisual arts, and literature, has in our lives. Our conferencetheme, Rhythm on the Plate, draws our attention to theprofound impact that food has on life itself. During the nextfew days, our conference programme will ensure we havethe opportunity to explore both the joys and the challengeswe face in recognizing and retaining our distinctive food

cultures, examine worldwide culinary trends, traditions, andpleasures, and discuss our responsibility to sustain such aprecious commodity as good food.

Welcome

Past Presidents

2005-2006 William K. Wallace, CCP2004-2005 Sarah Labensky, CCP2003-2004 Martha Johnston2002-2003 Andrew Schloss, CCP2001-2002 Lauraine Jacobs, CCP2000-2001 Paula Lambert1999-2000 Janie Hibler, CCP1998-1999 Robin Kline, MS, RD, CCP

1997-1998 Antonia Allegra,CCP1996-1997 Flo Braker1995-1996 Ethel Hofman, CCP1994-1995 Sue B. Huffman, CCP1993-1994 Barbara Pool Fenzl, CCP1992-1993 Leslie Beal Bloom1991-1992 Irena Chalmers, CCP1990-1991 Anne Willan, CCP

1989-1990 Sharon Tyler Herbst, CCP (Decea1988-1989 Nancy Kirby Harris, CCP1987-1988 Peter Kump, CCP1986-1987 Franois Dionot, CCP1984-1986 Nathalie Dupree, CCP1982-1984 Anne Byrd1980-1982 Richard Nelson (Deceased)1978-1980 Donald Miller

This year, we have a special reason to be proud to bemembers of IACP, and part of the worldwide foodcommunity. For, witnessing our NOLA colleaguestenacious spirit in keeping alive their food world forfuture generations, our members have created a varietyof giveback programmes, to benefit local NOLAcommunities. The innovation demonstrated, and generosshown, by our colleagues is magnificent, and the best 30tbirthday present we could ever wish for.

Make the most of your time here enjoy catching up withyour old friends, introduce yourself to that stranger sittingnext to you, share your business problems and solutions,

and savour one of the worlds most hospitable cities.

Cheers,

Rosemary BarronIACP President


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Darra Goldstein

IACP Board of Directors

Officers

Directors

Blake E. Swihart, CCP

Immediate Past President

Rosemary Barron

President

Scott Givot, CCP

Secretary/Treasurer

Elena MariaHrnandez, CCP

Cynthia Glover

Cathy Cochran-Lewis

Vice President/President Elect

IACP Headquarters Staff

Executive Director

Lieann OBrien

Director of Administration and Member Services

Martha Willoughby

Director of Conferences and Events

David E. Minks, CMP

Director of Communications

Maria A. Chapman

Director of Membership Development

Emily Pohler

Member Services Representative

Jennifer Prybylski

Program Manager

Maria Richie

Sponsorship Director

Ellen McKnight

IACP Headquarters

455 South Fourth Street, Suite 650Louisville, Kentucky 40202 USA800-928-4227502-583-3783Fax: [email protected]

Conference Program Committee

Cynthia Nims

Theresa Burton Cathy Cochran-LewisRosemary Barron

Ken Rubin, CCP Donald Sloan Elizabeth M. WilliamsRiki Senn

Jim Dodge

Ron Tanner


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Friends,

Let me convey the welcome from the

entire Host Committee to all of you.Welcome to New Orleans!

While we are always happy to welcome

visitors, all of you are in the best position

to enjoy the special qualities that New Orleans has to offer. You are

all specially trained to appreciate the cuisine the many layers of

culture and history that contribute to it, the various ethnic groups

that have added to it, and the various native foods and resources

that have formed its building blocks. Our tours and the Opening

Reception have all been especially planned to explain and celebrate

the heritage of our cuisine.

We know that while you are here that you will be enjoying the

wonderful sessions that the programming committee has worked

so hard to bring you. And you will be networking and visiting friends

that you are seeing again at the conference. But please take the

time to enjoy the rest of the rhythm of our Paris on the Mississippi:

our historic architecture and well-preserved old neighborhoods,

like the French Quarter and the Garden District, the music that

is everywhere in the streets and in the clubs, in the theaters

and performance halls, our beautiful parks, our aquarium, our

museums, our river, our streetcar. There isnt enough space on thepage for the list.

But most of all, enjoy our restaurants. We have tried to give you a

variety of ways to visit our restaurants. They are good at every level,

whether you want a traditional poboy or to eat at a white tablecloth

temple. Our food and our interest in food represents the soul of

our city. It is the amalgam of all of our experience, all of our people.

And it is continuing to evolve. We hope that you can be a part of that

evolution.

Wishing you the warmest welcome,

Elizabeth M. Williams

Conference Host Committee

Elizabeth WilliamsHost Committee ChairSouthern Food and Beverage MuseumNew Orleans, Louisiana

Sandra DayCulinary ToursFreelance Food Write/Editor/StylistLafayette, Louisiana

Dell DempseyVolunteersLouisiana Office of Economic DevelopmentNew Orleans, Louisiana

Mary GallentOpening ReceptionLouisiana Sweet Potato CommissionBaton Rouge, Louisiana

Michaela YorkOpening ReceptionChef John Folse and CompanyDonaldsonville, Louisiana

Lee Ann GarnerMarketing/Restaurant CoordinationDickie Brennan CompanyNew Orleans, Louisiana

Kelly HamiltonCulinary ToursNew Orleans Culinary History Tours

New Orleans, Louisiana

Bethany HousmanKids in the Kitchen LiaisonNew Orleans, Louisiana

Wesley NobleMarketing Restaurant CoordinationDickie Brennan CompanyNew Orleans, Louisiana

Anne ParrCulinary Demonstrations and TastingsChef John Folse Culinary Institute

Thibodaux, Louisiana

Elizabeth PearceHost City Committee Co-ChairSouthern Food and Beverage MuseumNew Orleans, Louisiana

Martha TorresThe Culinary Trust LiaisonStyle List Inc.New Orleans, Louisiana


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IACP Giveback

IACP Members Cookbook DriveCookbook Drive Organizers: Norene Gilletz, Liz Williams and Daniel Traster

In a multi-section collaboration, all IACP members have been asked todonate cookbooks to the Southern Food and Beverage Museum, whichwill house some of the collection in its l ibrary. The Museum will share theIACPs generosity, however, and distribute a significant share of the booksto deserving local organizations, including womens shelters and thelocal youth training facility Caf Reconcile.

Cooking Schools and Teachers SectionSection Chair and Giveback Organizer: Daniel Traster

The Cooking Schools and Teachers sections Giveback Project calledupon members to hold a cooking class in advance of the New Orleansconference and to donate the proceeds from that class to the CrescentCity Farmers Market. As an incentive to participate in the project, onemember donor has been selected via raffle to receive a free conferenceregistration.

Thank you to all section members who participated.

Chef, Restaurateurs, and Sommeliers CommitteeCommittee Chair Kirk BachmannGiveback Organizers Kirk Bachmann and Ken Rubin

The Chefs, Restaurateurs and Sommeliers Committee encouragedmembers to donate sales proceeds from a particular dish or menu theweek of Fat Tuesday. The proceeds were donated to the Crescent CityFarmers Market.Le Cordon Bleu Schools North America donated the proceeds from aunique menu featured at their student-run restaurants, as well as throughother fund-raising efforts during the week of Fat Tuesday (February 5th- 8th) to the Crescent City Farmers Market. The total contribution fromLe Cordon Bleu Schools North America presented on behalf of the LeCordon Bleu family around the world - will be over $10,000!

The Chefs, Restaurateurs and Sommeliers Committee would like to thankthe students and faculty at Le Cordon Bleu Schools North America whohelped make the Giveback project a huge success.

Corporate Members Council

Chair: Sandy GreyGiveback Organizers: Sandy Grey and Donna Skidmore

The NOLA Giveback project for the Corporate Members Council is thedonation of food and other supplies to the New Orleans food bank andpossibly area culinary schools. Many corporate members are donatingsupplies at the conference for delivery to local organizations, includingSecond Harvest.

Culinary Tourism CommitteeCommittee Chair and Giveback Organizer: Erik Wolf

As part of its Giveback efforts, the Culinary Tourism Committee felt thebest way to make the longest lasting impact was to help drive visitors tboth New Orleans and the rest of Louisiana. To that end, the committeagreed to support the new FoodTrekker.com consumer culinary travelportal by submitting editorial content that would entice visitors to thearea.

Entrepreneurs SectionSection Chair and Giveback Organizer: Kris Rudolph

The Entrepreneurs section will be working in conjunction with theFood Photographers and Stylists in the post-production of their book,Gumbo: A Photojournalistic Journey Into Undiscovered New Orleans.The proceeds of the book, which focuses on the history, origins andingredients of gumbo, will be donated to The Culinary Trusts scholarsfund and the Southern Food and Beverage Museum. Section memberwill pitch the project to publishers, as well as handle post-publishingmarketing efforts.

Food History CommitteeCommittee Chair and Giveback Organizer: Doug Duda

The Food History Committee held a fundraiser at the Astor Center in

New York City to raise money for the Southern Food and BeverageMuseum. Entitled New Orleans Nosh, the event featured a tasting andemonstration by New Orleans celebrity chef Susan Spicer.

The Food History Committee wishes to thank Susan Spicer.

Food Photographers & Stylists SectionSection Chairs: Steve Adams and Mary SutkusGiveback Organizers: Steve Adams, Mary Sutkus, David Gallent andJamie Tiampo

Gumbo Gulch is a collaboration of IACP s photographers and writers,which traces the history and agricultural products related to gumbo. Thwill produce an exhibit for the Southern Food and Beverage Museumand a book for publication and national distribution. In doing so, theywill create a threefold long-term benefit: contributing content for the

Museum, while promoting the artisan agricultural products of Louisianand providing a forum for IACP members to publish their work.

The Food Photographers and Stylists Section would like to thank DaviGallent, IACP member from Baton Rouge, who was very helpful with tsections Giveback. He has volunteered to do any necessary photograpfor stories written as part of the Food Writers, Editors and PublishersSection Giveback. Thank you also to Jamie Tiampo, who was instrumein the Section Forum, which will help to serve as the Food Photographand Stylists Giveback. Finally, thank you to all of those who signed up fthe Section Forum to participate in the Giveback Project.

At last years conference in Chicago, IACP embarked upon a mission to give something back to the city of New Orleans as it

continues the slow, steady process of rebuilding. In an attempt to diversify the associations efforts, the Giveback Team asked

committee and section chairs to create what would soon become known as Giveback Projects. Members from throughout th

association put their time, talents and passion into creating these projects and bringing them to fruition.

Please note: The list below is accurate as of February 15. The NOLA Giveback Project is ongoing, please visit ww w.iacp.comfor an up-to-date list of thank-yous.

Thank you to Daniel Traster, Theresa Burton and Cathy Cochran-Lewis for their dedication and leadership in coordinating the entire Giveback Progra


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Food Writers, Editors, and Publishers SectionSection Chair: Julia UsherGiveback Organizers: Julia Usher, Suzanne Corbett and Maggie Richardson

The Every Member Write a Story Campaign challenges each FoodWriters, Editors & Publishers (FWEP) section member to write a story (orstories) about a NOLA-area business, personality or other topic betweenJune 2007 and Conference 2009. Through successful placement of

stories, the FWEP section aims to contribute to the economic strengthand culinary recognition of New Orleans by shining a light on the cityspost-Katrina recovery and its need for ongoing support.

The Food Writers, Editors and Publishers Section would like to thank thefollowing individuals for their support of the sections Giveback.

For their early writing contributions to the Every Member Write a StoryCampaign:Robin Asbell, Jennifer Brizzi, Suzanne Corbett, Judith Fertig, KaraNewman, MM Pack, Carol Penn-Romine, Susan Peters, Andrew Sigal,Daniel Traster and Julia Usher

For providing press releases and story ideas:Linzy Cotaya, Keating Magee Public Relations; Sheila Crye and RebeccaPenovich, IACP Kids in the Kitchen Committee; John Deveney and AnnieSchroeder, Deveney Communication; Allison Gouaux, Beuerman MillerFitzgerald

For championing the Best of NOLA Food Writing Award:Nancy Baggett, Bert Greene Awards Committee Chair; Cynthia Glover,Bert Greene Awards Board Liaison; Lauren Schott, IACP Headquarters

Kids in the Kitchen CommitteeCommittee Chair: Sheila CryeGiveback Organizers: Sheila Crye, Rebecca Penovich, Catherine Pressler,Francine Halvorsen and Carla Kochel

Kids in the Kitchen asked New Orleans schoolchildren ages nine tofourteen to write down a favorite family recipe and write a brief storyabout why the dish was special as part of a recipe competition. Toinspire them and set an example they could follow, six top New Orleanschefs volunteered to give cooking demonstrations to 700 children insix schools in January, showing kids how to prepare each chefs special

family recipes. Judging was done online, and the six finalists cooked withcelebrity Chef John Besh at the Savvy Gourmet during the pre-conferenceworkshop on April 16, 2008.

The Kids In the Kitchen Committee would like to thank the followingfor their donations of prizes: Cabot Creamery, Riviana Foods (MahatmaRice), Sally Marventano, Emeril Lagasse, Rex Fine Foods, Adams Flavors,Foods & Ingredients, Linda Arpinond, Chefs A Field television series, TheCulinary Trust.

A heart-felt thanks to the following groups and individuals who partneredwith the committee to make this kids culinary competition possible:

Sue Laudeman, The Historic New Orleans Collection; Angele Thionvilleand Reed Green, the Junior League of New Orleans; Chef April Neujean,the Edible Schoolyard at the Samuel J. Green Charter School; LaurenFaust, 4-H Club of St. Bernard Parish; Dana Jones, The ChildrensDefense Fund; Francine Halvorsen; Laura Adelman-Cannon, TheInternational School of Louisiana; Denise Schaloup, McDonogh Charter

Elementary School 32; Linda Lewis, R.D., The Louisiana Office of PublicHealth/Nutrition Services; The Besh Restaurant Group: Chefs John Besh,Mike Gulotta, Alon Shaya, Jared Tees, Ren Bajeux; Simoneinks SimoneRathl, Dickie Brennans Lee Anne Garner and Rebecca Penovich.

Thank you to the many members of IACP who participated in judging theentries and in organizing the competition and to The Savvy Gourmet fordonating time and space for the grand finale.

Marketing Communicators SectionSection Chair: Linda FunkGiveback Organizer: Brona Cosgrave

The Marketing Communications Section Giveback program will benefiThe Southern Food and Beverage Museum (www.southernfood.org).Section members will do what they do best and develop marketing plaand help execute promotional tactics to help put this new culinary and

culture center on the map.

Nutrition and Food Science SectionSection Chair: M.S., R.D., MPTGiveback Organizers: Robin Kline and Donna Pierce

The Nutrition & Food Science Section held Mardi Gras parties to raisemoney for the Southern Food and Beverage Museum to support theMuseums educational and cultural programs for children.


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Conference Information

Attendees

All conference attendees, including Day Pass registrants and guests, arerequired to wear their name badges at all times during the conference. The

special badges issued to full registrants will allow them access to all mealsand social events planned as part of the conference agenda. The coloredbadges issued to Day Pass holders will allow those persons admittance totheir registered events only.

Workshops

Due to limited space, admission to classes is only permitted to those sessionsoriginally requested and confirmed unless a registrant has changed his orher selection on-site at the conference registration desk. Workshop selectiononsite will be on an as-available basis.

Event Locations

Generally speaking, the daytime events included in the conferenceagenda the on-site section forums, workshops and master classes willbe at the Hilton New Orleans Riverside hotel. Meals and general sessionpresentations will take place in the Grand Ballroom. Exceptions to this are

the Entrepreneurs Section Forum (OP-06) and the Food Photographersand Stylists Section Forum (OP-08), which will be held at other locations asdescribed in the copy for those sessions on pages 16 and 18. The Host CityWelcoming Reception on Wednesday evening will be at Spanish Plaza onthe Riverwalk which is adjacent to the hotel. The Culinary Showcase will bein Hall A of the Ernest N. Morial Convention Center, which is one block fromthe hotel. The venues for the optional evening events, which will be held atvarious locations around the city, are identified in the program.

Breakfast Service Times

Breakfast will be served in the Grand Ballroom on the lobby level of thehotel at 7:30 a.m. on Thursday, Friday and Saturday. Breakfast service willend promptly at 8:15 a.m. each day and service items will be cleared fromthe tables shortly after this time in order to minimize distractions during thegeneral session presentations that will begin at 8:30 a.m. Please plan to arrivebetween 7:30 and 7:45 a.m. in order to have enough time to enjoy breakfast.

CPE Credits from the American Dietetic AssociationIACP is a CDR Preferred Provider. The CPE Accredited Providerlogo appears next to the sessions that are approved for CPE credit.Attendance certificates for sessions will be available at the registrationdesk during the conference.

Conference Registration and Information Desk

The conference registration desk is located on the lobby level of the HiltonNew Orleans Riverside hotel. The desk will be staffed during the followinghours to answer questions and provide assistance.

Monday 3:00 p.m. 6:00 p.m.Tuesday 7:00 a.m. 6:00 p.m.Wednesday 7:00 a.m. 6:00 p.m.Thursday 7:00 a.m. 6:00 p.m.Friday 7:00 a.m. 4:00 p.m.

Saturday 7:00 a.m. 3:30 p.m.Hospitality Suite

The IACP Hospitality Suite is located in Marlborough A-B on the second levelof the hotel. The suite will be open Wednesday and Thursday from 8:00 a.m.to 6:00 p.m. and Friday and Saturday from 8:00 a.m. to 5:00 p.m. Volunteersfrom the hospitality committee will be on hand to provide information aboutrestaurants and sightseeing opportunities.

Cyber Caf

Located in the Hospitality Suite, the Cyber Caf invites you to log onto theInternet, check your e-mail and stay in touch with your friends and busines

associates while youre in New Orleans. Those who need to use a printer cavisit the hotel business center located on the second level of the hotel. Acomplimentary kiosk for printing airline boarding passes is located at the bdesk on the second level of the hotel.

Press Room

A quiet room is available for interviews in the Chequers room on the secolevel of the hotel. This room is will be open to members of the press from8:00 a.m. to 6:00 p.m. on Wednesday; 8:00 a.m. to 4:00 p.m. on Thursdaand Friday; and 8:00 a.m. to 3:30 p.m. on Saturday. Press kits and otherinformation provided by the conference sponsors will also be available.

Food Photographers and Stylists Photo Contest and Exhibition

The theme of this years photo contest by members of IACPs FoodPhotographers and Stylists Section is Rhythm on the Plate. The exhibithighlights photography and styling images that incorporate motion and

represent a personal interpretation of the exciting, hot and sassy workings the culinary world that brings rhythm to a plate.

The exhibit is located in Chemin Royale on the lobby level of the hotel andavailable for viewing from Wednesday through Saturday. Two awards willbe given: a Best of Show, which will be selected by a jury of peers, and thePeoples Choice Award, which will be selected by popular vote. Be sureto visit the exhibit and vote for your favorite photograph to win this award!Images in this exhibition are also available for purchase with 50% of theproceeds benefiting the Culinary Trust. Details available at the exhibit.The Culinary Trusts Silent Auction

The Culinary Trusts silent auction will be located in the Grand Salon corridof the hotel. The auction will be open for bidding Wednesday, Thursday andFriday from 8:00 a.m. to 6:00 p.m. and Saturday from 8:00 a.m. to 2:00 p.The auction will close on Saturday at 2:00 p.m. and the boards will remainposted until 5:00 p.m.

IACP Conference Bookstore

The conference bookstore will be located in Prince of Wales on the secondlevel of the hotel. It will be open Wednesday and Thursday from 8:00 a.m.to 6:00 p.m., Friday from 9:00 a.m. to noon, and Saturday from 8:00 a.m. t2:00 p.m.

Audio Recording Sales Desk

Onsite Recording is the official recording service for the conference. WorksCDs are available at the conference and by mail. Please visit the audiorecording sales desk located near the IACP registration desk. The desk willopen Wednesday and Thursday from 8:00 a.m. to 6:00 p.m. and Friday andSaturday from 8:00 a.m. to 4:00 p.m.

Packaging and Shipping Services

For your convenience, packaging and shipping services are available at

the package room located on the first floor of the Riverside Building of thehotel. The package room is open from 7:00 a.m. to 6:00 p.m. Monday throFriday and 8:00 a.m. to 4:00 p.m. on Saturday. The Package Room can bereached via extension 1952 from inside the hotel. For assistance before orafter hours or on Sunday, please contact the bell desk.


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Conference Overview

Monday, April 14

Registration 3:00 6:00 p.m.

Tuesday, April 15

Registration 7:00 a.m. 6:00 p.m.

Optional Pre-Conference ToursLouisiana Rice and Crawfish Farm to Table Experience 8:30 a.m. 5:30 p.m.New Orleans Disaster Tour 9:00 a.m. 1:00 p.m.Garden District Tour 9:30 a.m. 3:00 p.m.Northshore Terroir Tour 10:00 a.m. 4:30 p.m.New Orleans Culinary History Tasting Tour 2:00 5:00 p.m.

Wednesday, April 16


Hospitality Suite 8:00 a.m. 6:00 p.m.

Optional Educational SessionsEntrepreneurs Section Forum 7:30 a.m. 4:30 p.m.Food Photographers and Stylists Section Forum 7:30 a.m. 5:00 p.m.Experts are In Roundtable Session 8:00 a.m. - Noon

Cooking Schools and Teachers Section Forum 8:30 a.m. Noon

Nutrition and Food Science Section Forum 8:30 a.m. Noon

Networking Break 10:00 10:30 a.m.

Luncheon Noon 1:15 p.m.

Optional Master ClassHandmade Pastas of Irpinia 1:30 4:00 p.m.

Food Writers, Editors and Publishers Section Forum 2:00 5:30 p.m.

Marketing Communicators Section Forum 2:00 5:30 p.m.

Networking Break 3:30 4:00 p.m.

Optional Programs No Charge OptionsKids in the Kitchen Workshop 3:00 4:30 p.m.Preparing for the CCP Exam 4:00 5:30 p.m.First Time Attendee Orientation and Networking Tips 4:00 5:30 p.m.

Host City Opening Reception 5:30 7:00 p.m.

Thursday, April 17


Breakfast 7:30 8:15 a.m.

Hospitality Suite 8:00 a.m. 6:00 p.m.General Session 8:30 10:00 a.m.

Networking Break 10:00 10:30 a.m.

Workshops Session I 10:30 a.m. Noon

Luncheon 12:15 1:45 p.m.

Workshops Session II 2:00 3:30 p.m.

Networking Break 3:30 4:00 p.m.

Committee Meetings 4:00 5:30 p.m

Apritif Networking Reception 5:30 6:30 p.m

Late Evening Dessert and Networking Reception 9:30 11:00 p.m

Optional Evening EventsHard-Hat Tour of Southern Food and Beverage Museum 5:30 8:30 p.mThe Culinary Trust Fundraising Event 6:30 9:30 p.mBourbon on Bourbon 6:30 9:00 p.m

Friday, April 18

Registration 7:00 a.m. 4:00

Breakfast 7:30 - 8:15 a.m.

Hospitality Suite 8:00 a.m. 5:00General Session 8:30 10:00 a.m

Networking Break 10:00 10:30 a.

Workshops Session III 10:30 a.m. No

Culinary Showcase Noon 4:00 p.m

Cookbook Expo 2:00 4:00 p.m

Certified Culinary Professional (CCP) Exam 2:00 4:30 p.m

IACP Awards Reception 5:00 6:00 p.m

IACP Awards Ceremony 6:00 8:00 p.m

Optional Evening EventsRock and Bowl 8:30 11:00 p.mInternational Evening Event 9:00 p.m. Mid

Saturday, April 19

Registration 7:00 a.m. 3:30

Breakfast 7:30 8:15 a.m.

Hospitality Suite 8:00 a.m. 5:00

General Session 8:30 - 9:30 a.m

Workshops Session IV 9:45 11:15 a.m

Luncheon and Business Meeting 11:30 a.m. 1:00

Workshops Session V 1:15 2:45 p.m.

Gumbo Giveback Fundraising Event 6:00 9:30 p.m

Sunday, April 20

Optional Master ClassesIndian Spices 8:30 11:00 a.mThe Importance of Louisiana Farmed Crawfish 9:00 11:30 a.mPaul Prudhomme (pending confirmation) 8:30 11:30 a.m

Departure for Cajun Country and Avery Island Tour 9:00 a.m.


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CHEF JAM!Help support The Culinary Trust through Chef Jam, celebration of Southern food inspired by the musicand menus of New Orleans. Chef Emeril Lagasse wperform his culinary jam session (cooking up andriffing on Creole cuisine) while fellow chefs recruitedfrom around the country, who are also musicians, jo

him to provide musical accompaniment with high-energy Dixieland and jump-swing sounds.

Cocktails and hors doeuvres set the mood before thprogram begins. Bid on culinary items during a live auction conductedimmediately following the program. Enjoy a sampling of southernfood including signature menu items from Nola, Emerils and EmerilsDelmonico restaurants.

A portion of the auction proceeds will benefit the Menu Project, an initiby the New Orleans Southern Food and Beverage Museum to collectand catalogue current menus from every restaurant in the South (as weas menus from the past) to create a searchable database of the regionculinary heritage.

Location: The historic New Orleans Board of Trade316 Magazine Street

Date: April 17, 2008Time: 6:30 - 9:30 p.m.Cost: $125

TRUST

Since 1984, The Culinary Trust has been thephilanthropic partner of the IACP. The CulinaryTrust celebrates the culinary past and fundsthe future through scholarship, grant and

preservation programs that encourage andenable professionals in the pursuit of the culinaryarts.

Richard Sax Memorial Fund RecipientIACP conference attendees have partnered in thefight against hunger by making a contribution toa hunger relief charity in our host conference city.This year our recipient is Second Harvest FoodBank of Greater New Orleans and Acadiana.

Second Harvest provides foodto over 180 non-profit and faith-based agencies through its 23parish service territory, whichcovers from the Mississippi borderto the Texas state line. To learnmore about our recipient, go towww.no-hunger.org.

Chef Jam Sponsors

Primary Supporting

Founding Sponsor

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GOLD

California Table Grape CommissionCuisinartLe Cordon BleuNations Restaurant NewsTABASCO Brand ProductsViking Range Corporation

SILVERCaravella Limoncello

BRONZE

CanolaInfoPepperidge Farm Puff PastryPompeianThe Perfect Pure of Napa ValleySafeway Inc.

COPPER

CUTCO CutleryDriscollsIdaho Potato CommissionLindsay OlivesThe Beef Checkoff

The Culinary Trust would like to acknowledge and thank its sponsors:

Chef Jam Event Sponsors:

Primary

Supporting

Sponsors / Thank You

The International Association of Culinary Professionals would like to express its gratitude and appreciation to the followingorganizations for their sponsorship of the various social and networking events scheduled throughout the conference.

Section Forum Break SponsorKerrygold/Irish Dairy Board USA

Section Forum Break SponsorWeber Grills

Founding Sponsor

TRUST

Gumbo Giveback SponsorMann Packing Company

A special thanks to Emerils, Emerils Delmonico anNola for each providing and preparing a signaturemenu item from their restaurant.

Gumbo Giveback SponsorMoJo Catering


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The IACP Scholar-in-Residence designation honors culinary professionals who are recognized as genuine scholars or

specialists in their segment of the culinary industry. The individuals selected for this honor embrace the roles of mentor,teacher and innovator. Scholars-in-Residence at previous conferences include:

Scholar-in-Residence

Jessica Harris, Ph.D.

Jessica B. Harris is the author of ten cookbooks documenting the foods of the African diaspora: HStuff: A Cookbook in Praise of the Piquant, Iron Pots and Wooden Spoons: Africas Gifts to New WorldCooking, Sky Juice and Flying Fish: Traditional Caribbean Cooking, Tasting Brazil: Regional Recipesand Reminiscences, The Welcome Table: African American Heritage Cooking, A Kwanzaa Keepsake,andThe Africa Cookbook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food From the AtlanRim, On the Side, andThe Marthas Vineyard Table. She is currently working on a narrative history African Americans and food tentatively entitled High on the Hog; African Americans and Food to bpublished by Bloomsbury in 2009.

A culinary historian, Harris has lectured on African-American foodways atThe Museum of Natural History in New York City,The California Academy of Sciences in San Francisco, The Smithsonian Institution in Washington, D.C. as well as at numerous

institutions and colleges throughout the United States and abroad. She was the first African-American woman to present acommencement address at the Culinary Institute of America and has also delivered the commencement address at the NewEngland Culinary Institute. Dr. Harris has done consulting for Kraft Foods, Proctor and Gamble, Best Foods, and Goya Foods.Articles about Dr. Harris and reviews of her work have appeared in myriad publications, including The New York Times, EssenceEbony, The Chicago Tribune, The Atlanta Journal and Constitution, The San Francisco Chronicle andThe New Orleans TimesPicayune.

In her over three decades as a journalist, Harris has written book reviews, theatre reviews, feature and beauty articles, andtravel articles too numerous to note. She has written extensively about the culture of Africa, both in the motherland and in theAmericas, particularly their foodways, for publications ranging from Essence to German Vogue. She is also the author ofThe World Beauty Book, a collection of beauty secrets from women of color around the world, the editor of La Vie Ailleurs, amulti-cultural French text, and the translator for Ton Beau Capitain by Simone Schwartz-Bart. She was also a restaurant reviewfor The Village Voice in New York City and has appeared on Cooking Live Primetime with Sara Moulton on the Television

Food Network.A tenured full professor at Queens College, C.U.N.Y. in New York City, Dr. Harris holds degrees from Bryn Mawr College,Queens College, the Universite de Nancy, France, and a doctorate in Performance Studies from New York University where hedissertation focused on the French-speaking theatre of Senegal.

She is a member of the International Association of Culinary Professionals and a founding member of the Southern FoodwayAlliance. She is a board member of the Ogden Museum of Southern Art and Culture and the Southern Food and BeverageMuseum, both in New Orleans. She is also a national and a life member of the College Language Association.

In August of 2007, Dr. Harris took a leave from her over 38 year tenure at Queens College to become scholar in residence in thRay Charles chair in African American material culture with a specialty in food and folklore at Dillard University, a historicallyblack college in New Orleans.

Bruce Kraig, Ph.D., Chicago 2007R. W. Apple, Jr., Seattle 2006Raymond Blanc, Seattle 2006Mas Masumoto, Seattle 2006Rachel Laudan, Ph.D., Dallas 2005Sidney Mintz, Ph.D., Baltimore 2004Julian Armstrong, Montral 2003Stephanie Alexander, San Diego 2002

Judith Jones, Minneapolis 2001Johanne Killeen, Providence 2000George Germon, Providence 2000Betty Fussell, Phoenix 1999Shirley Corriher, CCP, Portland 1998Rick Bayless, Chicago 1997William Woys Weaver, Philadelphia 1996Diana Kennedy, San Antonio 1995

Alice Waters, San Francisco 1994Marion Cunningham, San Francisco 1994Paul Prudhomme, New Orleans 1993Patricia Wells, Miami 1992Julia Child, CCP, Vancouver 1991Jacques Ppin, CCP, Atlanta 1990

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OP-01

The Ultimate Cajun Experience:Louisiana Rice and Crawfish Farm Tour

Depart 8:30 a.m. Return 5:30 p.m.Transportation provided

Hop on board for a full-day tour to Acadiana thatwill immerse you in a once-in-a-lifetime Louisianaculinary experience. Located in St. Martinville inthe heart of Cajun country where food is almosta religion is the Durand family rice and crawfishfarm, named a model farm by the LSU AgCenter. In addition to seeing some of the 200different species of waterfowl and shore birdsthat feed and nest in the farms ponds and fields,you will see the farms rice and crawfish farmingoperations. In Louisiana, the third largest U.S.

rice-producing state, rice is an essential crop thathas defined the regions culinary traditions, just ascrawfish is a symbol of Cajun cuisine.

Youll receive a warm welcome and uniqueopportunity to hear from Master Farmer JeffDurand about the true meaning of bringing foodsfrom farm to table. Jeff will take the group on atour of the farms lush rice fields, then a boat rideto see crawfish being harvested and follow thecatch to Teche Valley Seafood, the Durand familycrawfish processing facility, where they are washed,sorted and sacked for the market. After the tour,you will enjoy a delicious lunch provided by theUSA Rice Federation at a local restaurant whereyou will sample traditional foods that truly createRhythm on the Plate here in Cajun Country. Thisfull-day experience will fill your senses with the

sights, sounds and tastes of real Louisiana.

Optional Culinary Tours - Tuesday, April 15These optional activities will depart from the IACP Registration Desk area of the Hilton New Orleans Riverside Hotel.

OP-02

New Orleans Disaster Tour


Well drive past an actual levee that breachedand see the resulting devastation that displacedhundreds of thousands of U.S. residents.The direct connection between America sdisappearing coastal wetlands, oil & gaspipelines, levee protection and hurricanedestruction will be explained. Your tour guidewill give a locals chronology of eventsleading up to Hurricane Katrina and the daysimmediately following the disaster. This tour willtravel through neighborhoods such as Lakeview,Gentilly, New Orleans East, and the Ninth Ward.

We will also ride past the colorful MusiciansVillage homes being constructed by Habitatfor Humanity in the upper Ninth Ward. Youll beamazed at the volume and variety of productsoffloaded in the multimodal port of NewOrleans, the second largest port in the country,and then distributed to your hometown. Didyou know that 30% of the seafood (fish, crabs,shrimp, oysters, and crawfish) harvested inthe lower 48 states comes from the coastalwetlands in South Louisiana? After this tour,youll have a better understanding of eventspre and post Katrina and the Rebirth of NewOrleans! We will be stopping at Jazzy Po-Boyto pick up po-boys that we can eat at City Park.

You will see that even in the midst of disaster,there is the re-emergence of life.OP-03Garden District Tour


Besides the French Quarter, the Garden Districtis one of the most notable neighborhoods in theCrescent City. Built primarily by the Americanswho moved into the city, it is named for thepractice of having a garden in front of eachhouse, in contrast with the French and Spanishpractice in the older parts of the city to buildthe house right on the sidewalk. We will walkthrough the Garden District and learn some ofthe important historical sites in the area. This

will include a terrific tour of Lafayette Cemetery,one of the famous Cities of the Dead. Manyfuneral practices include food and picnicking inthe cemetery and we will discuss those culinaryconnections. Finally the tour will end at themost famous restaurant in the Garden District,Commanders Palace. There we will have anelegant meal in true Garden District style.

OP-04

Northshore Terroir Tour


The area north of Lake Pontchartrain is growinto quite the source of ingredients that formspecial basis for the elegant cuisine of the reWhile seafood is definitely an important partthe cuisine, there is a great tradition of pork. we will leave from New Orleans, cross the 23causeway across Lake Pontchartrain to LaCoLouisiana. In LaCombe sits John Beshs rest La Provence. This is where John Besh got start. There we will see the organic gardens athe pigs that are being reared on the site of tlovely restaurant, designed to transport visitoto Provence. We will get a special tour and hour questions answered, then have a terrificmeal, feasting on the freshest ingredients. Twe will continue to travel on the northshore tPontchartrain Vineyards, where we will have of the vineyards, learn about its history, and habout the challenges of making fine wine in climate of Louisiana. Pontchartrain Vineyardgrowing native grapes and providing a very sexperience to dining in Louisiana. There willtasting before returning to the hotel along wopportunity to ask questions.

OP-05New Orleans Culinary History Tasting Tour

Depart 2:00 Return 5:00 p.m.

This walking and tasting tour of the FrenchQuarter will immerse you in the history of NOrleans and how its unique cuisine evolvedwill tour select historic restaurants and disctheir culinary contributions - including the twoldest: Antoines and Tujagues, establishedin 1840 and 1856, respectively. You will learto appreciate the differences between Creoand Cajun cuisine, and will hear of the variedethnic influences that contribute to New Orlcuisine. The samples listed are a general guand are subject to change from tour to tour, typically include gumbo, French or Italian pbeef brisket with creole sauce, pralines, minmullulettas and the Sazerac cocktail. In addto the tastings, the tour also visits the historHermann-Grima House built in 1831, to tour19th century kitchen and learn about 19th cecooking techniques. We also pass such notalandmarks as the St. Louis Cathedral and JaSquare. Come join us as we walk, talk andtaste our way through the rich culinary histoof New Orleans.

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8:00 a.m. 6:00 p.m.

Hospitality SuiteMarlborough A-B - Second LevelSponsored by CUTCO Cutlery

OP-06Entrepreneurs Section Forum-on-Wheels

Depart 7:30 a.m. Return 4:30 p.m.Participants will depart from the IACP RegistrationDesk area of the Hilton New Orleans RiversideHotel.

Well begin our day at P.J. Oysters, the oldestcontinually operating dealer of oysters in theUnited States. Hear how the oyster industry wasaffected by Katrina, and how the entrepreneurialspirit of the Sunseri family persevered to re-

establish operations. After a few samples,well head to Jazzy Po-Boy. This New Orleansestablishment is famous for its slow-cooked roastbeef po-boy, which well enjoy while learning thehistory of this classic sandwich. Our next visit will

Optional Educational Programs - Wednesday, April 16

be Kajun Kettle Foods, creator of savory sauces,

soups, glazes and concentrates. We will hearabout the vision that inspired the foundation of thiscompany, and about their signature dish, CrawfishMonica, one of the biggest stars at the NewOrleans Jazz and Heritage Festival. Lunch will beat the Savvy Gourmet, a culinary school, storefrontand catering business. Our afternoon will includea cooking demo of some of New Orleans mostfamous dishes.

Well then return to the French Quarter, whereyoull have time to wander the streets of thishistoric area at your leisure. After a shortorientation, youll be provided with a detailedmap highlighting such local businesses as theworld famous Caf du Monde, the French Market,Community Coffee, and Southern Candy Makers,

creators of fabulous, award winning pralines and

tortues. Due to the proximity of the French Quarter,you can either walk back to the hotel or return bybus with the group at 4:30.

OP-07

8:00 a.m. - NoonThe Experts Are In: A Morning of Networking Experience SharingMagnolia - Third Level

Whether youre a new writer hoping to break intthe industry or a seasoned veteran looking toexpand your platform, this session offers a rareopportunity to meet face-to-face with leadingwriters, editors, and agents to get your career-questions answered. The morning will begin winformal networking over continental breakfastDuring the course of the session, participantswill visit two of five expert-moderated tablesfor in-depth discussions on topics ranging fromhow to write a winning proposal to perfectingyour magazine pitch. Moderators will kick-offeach roundtable discussion with a 20-minutepresentation and then open the table to informQ&A. Participants are encouraged to bringquestions and to contribute actively to thediscussions. Though each participant will visit ttables during the session, handouts from all fivtables will be provided to every attendee.

Timetable:8:00 8:30 a.m. Informal networking over

continental breakfast

8:30 8:45 a.m. Welcome and introductions

8:45 10:00 a.m. Roundtable #1

10:00 10:15 a.m. Break and informal network

10:15 11:30 a.m. Roundtable #2

11:30 am Noon Wrap-up and informalnetworking

Julia M. UsherProgram ModeratorFood Writer, FoodStylist, CookbookAuthor

Julia M. Usher madeher first impressionon the food world asa pastry chef with the1997 launch of her

acclaimed AzucArte, a bakery specializing incouture desserts. Her sweets have since appeaat the James Beard House and in Vera Wang on

Weddings, Pastry Art & Design, Modern Bride,Elegant Bride, andGrace Ormonde Wedding Styamong others. Julia now pours her love for sweinto food writing and styling. She is ContributinEditor at Chocolatierand, in recent years, hascontributed to Bon Apptit, Fine Cooking, BetterHomes and Gardens, Yankee, Mary EngelbreitsHome Companion, and The Herb Companion,as well as to several local magazines. Julia iscurrently at work on a cookbook that reinvents ttraditional cookie swap. When not writing, Juliakeeps busy as Chair of the Food Writers, Editorand Publishers section of IACP and as Presidenthe St. Louis Culinary Society. In 1996, Julia earthe M.F.K. Fisher Prize from the CambridgeSchool of Culinary Arts. She holds engineeringand business degrees from Yale, U.C. Berkeley

and Stanford.

Colleen FosterFoster Consulting/Chapman Company

Colleen M. Foster isthe founding partnerof Foster Consulting/Chapman Company,an informationand marketingcommunications

company. She is a marketing and public relationsexpert, specializing in the development,promotion, and publicity of commercial products,specialty culinary travel and tourism, and relatedbusiness services. She has experience in bothmulti-national corporations and small businesses.Currently, much of Ms. Fosters professional timeis dedicated to project development in Minnesotaand in Northern California, as well as someinternational projects in Asia Pacific. Her specialpersonal interest is culinary research, studying therelationship between food, culture and travel. Ms.Foster holds a Masters Degree in InternationalMarketing, Applied Statistics, and Japanese. Shehas studied at the Culinary Institute of America,the Cordon Bleu in Paris, and various otherculinary education situations. Colleen M. Foster isa member of the Entrepreneurs Forum in IACP,and is one of this years co-hosts for the FOWForum on Wheels. She delights in the researchand preparation for this years event.

Kristen RudolphLa Cocina CookingSchool

Kris Rudolph is theowner of La Cocinacooking school in SanMiguel de Allende,Mexico. Besidesteaching cookingclasses, she owns El

Buen Caf restaurant, as well as organizes culinaryand cultural tours in Mexico and Italy. Rudolph haswritten three cookbooks: Recipes and Secrets fromEl Buen Caf, Mexican Light: Healthy Cuisine forTodays CookandSavoring San Miguel.


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Table 1: Writing a Winning Book Proposal

Kathleen FlinnAuthor

Kathleen Flinn is theauthor of The SharperYour Knife, the Less YouCry: Love, Laughter andTears at the Worlds MostFamous Cooking School(Viking/Penguin), amemoir with recipes

about her experiences at the famed Le Cordon Bleuin Paris. A long-time journalist, Flinn also workedfor Microsoft, first as the inaugural restaurants/foodproducer for the Sidewalk.com series of city guides,and later as the head of editorial for MSN in theUnited Kingdom, based in London. Her work hasappeared in the Chicago Sun-Times, Smithsonian,Mens Fitness, USA Weekend, and Canadas TheGlobe and Mail among many other publications inthe U.S. and United Kingdom. She has a journalismdegree from Columbia College in Chicago, dabbledin post-graduate studies at the London School ofEconomics, and earned a diploma de cuisine fromLe Cordon Bleu in Paris. She and her husbanddivide their time between Seattle and Anna MariaIsland, Florida. She is Vice Chair of the Food Writers,Editors, and Publishers section of IACP.

Table 2: The Agent as Advocate

Lisa Ekus-SafferThe Lisa Ekus Group,LLC

Lisa Ekus-Saffer is thefounder and presidentof The Lisa Ekus Group,LLC, a full-service publicrelations firm and literaryagency in Hatfield,Massachusetts. Located

in a renovated farmhouse, The Lisa Ekus Grouphas more than 25 years experience representinga diversified selection of cookbooks, restaurants,food personalities, and food products to themedia. In 2000, Lisa began offering personalized,detailed-oriented literary services to veteranauthors and newcomers alike. Her agency nowrepresents more than 100 authors and numerousleading publishers. Lisa is also an experiencedmedia trainer and holds regular seminars inher professional kitchen. The training whichwas featured on NPRsAll Things Considered(September 2000) helps culinary professionalsimprove their media presentation and interviewingskills. Lisa is deeply committed to volunteerismand donates her time to a number of nonprofitorganizations. She sees food as the commondenominator that brings family and friendstogether and sits down for dinner as often aspossible with her husband and three children. Lastbut not least, she also is the proud owner of morethan 6,000 cookbooks.

Table 3: Nutritional Recipe Development

Marlisa BrownProgram Coordinator,Registered Dietitian,Certified DiabetesEducator, CulinaryConsultant, Author,International Speaker

Marlisa Brown MS, RD,CDE, CDN is a registereddietitian, certified

diabetes educator, international speaker, author,and culinary consultant. She has made numeroustelevision appearances and is the resident nutritionexpert for Newsdays Wellness Magazine. Marlisahas a graduate degree in nutrition, a bachelorsdegree in marketing from C.W. Post/LIU and hasalso studied at the CIA. Marlisa is the presidentof Total Wellness Inc., a nutritional consultingcompany specializing in culinary programs,corporate wellness, diabetes, medical nutritiontherapy, and sports nutrition. Clients include:Richard Simmons, Jorge Cruise, Leslie Sansone,and the N.Y. Jets. She has given programs at theKennedy Space Center, Arrow, Pratt and Whitney,Honeywell, Hofstra & Adelphi Universities,Lilco, Guardian Life, Brookhaven National Labs,Goldman Sachs, Dean Witter Reynolds, PallCorp, Bank of New York, Sony, Liz Claiborne, andEthicon. Marlisa is a past president of The New

York State Dietetic Association, and a recipientof the Emerging Dietetic Leader Award from theAmerican Dietetic Association and the CommunityService award from C.W. Post/LIU.

Table 4: The Art and Craft of Recipe Writing

Barbara Gibbs OstmannAuthor

Barbara Gibbs Ostmannis an award-winning

journalist with more than30 years of experiencein newspapers,magazines, cookbooks,and newsletters. Anexpert on recipe writing

style, Barbara is co-author of The Recipe WritersHandbook(Wiley) and the Food Writers Favoritescookbook series (more than five million books inprint). Barbara has copyedited or contributed to18 other books. She writes about travel, food, andwine for numerous outlets; copyedits manuscriptsfor several publishing houses; and is in demandas a speaker and writing coach. She has been foodwriter for the New York Times Regional NewspaperGroup (1993-2005), food editor of the St. LouisPost-Dispatch (1975-1990), and coordinator of theAgricultural Journalism program at the Universityof Missouri (1991-1993). Barbara has served onThe Culinary Trust Board since 2005, and on theIACP Board 2001-2005. She is past president ofthe Association of Food Journalists and foundingpresident of the St. Louis Culinary Society. Barbaraspeaks fluent French and basic Spanish, and hastraveled extensively in Europe, Asia, Australia,Africa, North America, and South America.

Table 5: Perfecting the Pitch

Lisa GosselinEatingWell MediaGroup

As the Editorial Direcfor the EatingWell MGroup, Lisa Gosselinoversees all contentfor the bi-monthlyEatingWell MagazineEatingWell Books (m

recently, The EatingWell Diet andThe EatingWefor a Healthy Heart Cookbook) and eatingwell.cThe former editor-in-chief of Islands,Audubon,Bicycling magazines, Lisa is passionate about fotravel, and wellness. EatingWell, whose taglineWhere Good Taste Meets Good Health, coverof these topics. Lisa has also written features foTown & Country, Mens Journal, Spa, Yachting,athe Associated Press. She grew up in Paris, Frawhere she learned to love food. She earned hedegree in comparative literature at Yale, and nolives in Stowe, Vermont. EatingWellMagazine,winner of the 2007 IACP Bert Greene Award foexcellence in food journalism, is dedicated todelivering people the information and inspiratito make healthy eating a way of life. EatingWelldoes this by providing simple, healthy recipes;in-depth articles on breaking nutrition news; anstories about where our food comes from. BaseCharlotte, Vermont, EatingWell has a paid natiocirculation of 340,000.


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OP-08

7:30 a.m. 5:00 p.m.Food Photographers & Stylists Section Forum

Please note: this section forum will depart from the Hilton New OrleansRiverside in small groups with rolling start times, from 7:30 until 9:00a.m., and return to the hotel by 2:30 p.m. A photo editing workshop willtake place in Grand Salon 7 in the hotel from 3:00 5:00 p.m.

Gumbo: A Photojournalistic Journey Through UndiscoveredNew Orleans

A new form of food photography has evolved from highlycomposed still-life studio shoots, to a photojournalistic, insitu style, which encompasses local culture, lifestyle, andtravel. Magazines such as Saveurdemand a fresh editorialperspective in their photography, and this years section forumwill show members the nuts and bolts of developing that pointof view.

Gumbo will be the lens through which we will explore NewOrleans. We will travel near and far in small teams, to theunexplored parts of New Orleans, and will report on thehistory, origins, and ingredients of gumbo. The rich andvaried geography, people, and culture will provide captivatingvisuals and fascinating stories for a museum exhibit and abook on gumbo. Teams of approximately five people will picka destination, perhaps an alligator wrestler, shrimp boat, or arice-hulling factory, and capture images and tales of the peopleand their products. Writers will craft inventive stories, stylistswill compile beautiful compositions, and photographers willcapture striking images.

Writers are encouraged to come along on the adventures todocument the stories and people of gumbos history. Teamswill spend the morning writing, styling, and shooting onlocation, and will return to the conference hotel in the earlyafternoon. Larry Nighswander, the photo editor of Saveur, willpresent a workshop on photojournalism in food photography,with an emphasis on editing and point of view. He will showthe typical life cycle of an article, from conception to shootingto editing and post-production. The class will also discussbreaking into the lifestyle photography marketplace.

We will give back to the New Orleans community by providingthe Southern Food and Beverage Museum (SoFAB) with visualand written content from the days activities. A museum exhibitand an accompanying book with pictures and stories about thecradle of gumbo will be published. This will not only help themuseum, but also the local community, by bringing publicityand attention to the regions small agricultural producers andrestaurants. Members whose work is published in the exhibitand book will be provided a forum and a distribution channel fortheir creative output with byline credit.

Several weeks before the event, participants will be expected

to dial into two 30-minute conference calls for a briefingand location selection. Information packs will be mailed toeveryone with maps and local contact information. Everyone isencouraged to perform research on their chosen location, andset up interviews before arriving onsite. We will use taxis andlocal transportation, so please dress appropriately. A box lunchwill be provided; however attendees are encouraged to explorethe local food on their own. Photographers and stylists mustbring their own equipment.

Participants must sign a non-exclusive assignment of usage rights toIACP and the Southern Food and Beverage Museum before embarkingon the trip. No exceptions. Publishing proceeds will be split betweenThe Culinary Trust and SoFAB. Submissions may be up to 30 captionedphotographs and 1000-3000 words per person. All submissions are dueon or before Monday, May 19, 2008.

Larry Nighswander

SaveurMagazine

Larry Nighswander is picture editor for Saveurmagazine andthe director of photography for the Bonnier CorporationsLifestyle and Travel group. During his career he has been acollege professor, photographer and assistant director of thepicture editing department at National Geographic Magazine.In 1993 he was awarded the magazine picture editor of the yeaward in the POYi competition. He has had pictures publishedin over 50 publications including Life, Sports Illustrated,Time,

People, Business Week, National Geographic, Saveurand Florida Travel + Life. He has phoedited over thirty books covering a wide range of topics including geography, sports andtechnology. Nighswander has been a speaker at numerous national and internationalprofessional seminars including The Society for News Design, The American Press Instiand The Poynter Institute. He has served as a consultant to numerous magazines andnewspapers both in the United States and abroad.

Jamie TiampoFood Photographer

Jamie Tiampo is a food photographer, an active partner atdellanima restaurant in New York City, and a television chef oEbru TV. He is spearheading the effort to trace the history andingredients of gumbo for the Southern Food and BeverageMuseum. He holds a Masters degree in Food Studies from N

York University, a Grand Diplme in Classic Culinary Arts fromthe French Culinary Institute, and a Restaurant ManagementDiploma from The Institute for Culinary Education. Formerly

the technology world, Jamie co-founded a software startup company that was eventuallpurchased by IBM. Realizing his lifelong passion for food, he decided to follow his nose leave IBM, move to New York, get engaged, and embark on his culinary education, all wione year. He now combines his deep understanding of food with his visual aesthetic andpenchant for technology to create vivid, delightfully imperfect food images.His photographs have appeared in Wine & Spirits magazine, Gambero Rosso, in the JBFCalendar, and in exhibits at James Beard Greenhouse Gallery, and the French Culinary

Institute. He has published a paper on Sous Vide cooking, as well as two books,AutumnEats, andAdventures in Eating.


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OP-09

Cooking Schools and TeachersSection Forum

8:30 a.m. NoonGiving and Receiving: How to Garner MediaAttention through Community Service.Grand Salon 15 - Lobby Level

Tired of paying your hard-earned money for aminiscule advertisement promoting yourselfor your company? Do something newsworthyin your community, and youve got a good shotat getting media coverage. Well show you how.In this session you will learn how to set up andexecute a community activity to maximize yourpress coverage. Using childrens cooking classesas a model, well cover not only the selection and

teaching of the class itself but also how to workwith the media to get coverage of your work. Wewill present both the marketing and the mediaperspectives, so you can learn what the pressis looking for as well as how to approach them.After hearing from a panel of experts, you willhave the opportunity to work with your peers tocreate a specific plan of action to implement whatyou have learned. By the end of this session youshould be able to return home and get mediacoverage before the year is out. In keeping withtradition, this session will conclude with a set ofroundtable discussions to allow section membersto network with each other and discuss challengesrelated to the cooking school and teacherarena. Attendees are encouraged to registerto participate in the Kids in the Kitchen activity(OP-15) following this session to see first-hand a

community event that wins media attention.

Daniel Traster, CCC, CCE, CCP moderator,

Consultant

Chair of the Cooking Schools and Teachers section of IACP, Daniel Traster,CCC, CCE, CCP is currently taking some time from teaching to be a full-timfather. To keep himself busy he is working on a book and doing some freelawriting from home. Prior to fatherhood, Traster was Dean of Culinary Artsand Hospitality Management for Stratford University. He has also worked asAcademic Director for the Art Institute of Washington. Before entering teachChef Traster worked at the Four Seasons Hotel in Philadelphia, and ProvenRestaurant, Occasions Caterers, and American University all in Washington

DC. He currently serves on the local boards of the American Institute of Wine & Food and the RestauraAssociation of Metropolitan Washington Education Foundation.

Joel OlsonHemmachef

Joel Olson, executive chef of Hemmachef, brings his unique flair to culinaryinstruction, offering dynamic cooking classes and manners/etiquette classeto adults and children in residential, school and professional settings. Olsoyears of training and expertise have demonstrated his ability to provide a soculinary foundation in which students can enjoy the social event of preparinand sharing food. An honors graduate of LAcademie de Cuisine in BethesdMaryland, Chef Olson also holds a bachelors degree in Sociology from theUniversity Of Wisconsin, Madison. He is currently an instructor at LAcadem

de Cuisine in Bethesda and the executive chef of the McLean Community Center in McLean, Virginia.In addition, he teaches at other schools in the Washington metropolitan area and at culinary schoolsthroughout the nation. Chef Olsons community service includes serving as an active volunteer chef foOperation Frontline and volunteering in numerous capacities for Share Our Strength, an organizationleading the fight against hunger. He resides in Madison with his wife Laura, daughter Charlotte and blalab Joi.

Rebecca Penovich, M.S.Art of the Table Public Relations

Rebecca Penovich is principal of Art of the Table, a pr/marketing consultanc

focused on the culinary, education and entertainment industry. Clients incluNational Geographic, Maryland Public Television, CocoaVino and Warner HanTelevisions Chefs AField: Kids on the Farm. She has 16 years of experience aa communications director, brand manager, and pr specialist. Ms. Penovichserves on the Steering Committee for the IACP Kids in the Kitchen Givebacproject and volunteers in the Washington, DC schools to bring chefs andfarmers into the classroom. She earned her BA from Vanderbilt University aholds a Masters in Marketing from Johns Hopkins University.

Kathie SmithToledo Blade

Kathie Smith is the Food Editor at the Toledo Blade in Toledo, Ohio. She isresponsible for writing food features and a food column each Tuesday anda food column and food features for Sundays Blade. She is involved inrecipe development, recipe testing, and the annual Blade food show. Kathiereceives frequent requests to speak on food, nutrition, and dining trends.

She is a member of the Association of Food Journalists and the InternationaAssociation of Culinary Professionals. She has received the Ohio NutritionCouncils Media Excellence Award three times. In 2006 she received the OhDietetic Association Outstanding Contribution Award.


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Donna Shields, MS, RD, CPT, moderator

Culinary & Nutrition Communications

At a time when registered dietitians were relegated only to hospital kitchenDonna was a pioneer in the field of nutrition communications. Translatingprogressive nutrition science into delicious-tasting food and drink is whatDonna does best, working with food manufacturers, the foodservice industand trade associations to promote optimum health through diet and lifestyDonna provides nutrition marketing and communications expertise to avariety of food clients. Shes been a faculty member at the Culinary InstitutAmerica, Hyde Park, NY, and has worked with Barilla, The Coca-Cola Compa

Campbell Soup, National Mango Board, National Peanut Board, General Mills and many others. Sheauthored two cookbooks under her own name, contributed to countless others and has written fornumerous consumer and foodservice publications. Her book titles include, Caribbean Light (DoubledandThe Pregnancy Cookbook(Putnam). Most recently, she has contributed to Relish, was profiled in thAtlanta-Journal Constitutionon her Key-West based nutrition consulting practice, and will be featured an upcoming 08 issue of Coastal Living.

Britt Burton-Freeman, Ph.D., MS

National Center for Food Safety & Technology

Britt Burton-Freeman, Ph.D. is the Director of Nutrition at the NationalCenter Food Safety and Technology, Illinois Institute of Technology (IIT). Inaddition, Dr. Burton-Freeman holds a research professor appointment in thDepartment of Biology at IIT and the Department of Nutrition at the Univerof California, Davis. Dr. Burton-Freeman has been involved in obesity andmetabolic disease research for over 15 years. Dr. Freemans current researchinterests are in mitigating disease process through dietary approaches focuon the health promoting properties of whole foods. Specific disease targets

are vascular disease and obesity, including food intake regulation. In her current appointment, she leaa public health initiative with FDA/CFSAN to develop and provide underpinning science to support thavailability of safe food with health opportunities using innovative processing solutions. Dr. Freemanis an active member of multiple professional societies dedicated to health and disease abatement.Dr. Freeman earned a M.S. and Ph.D. in Nutrition Science with an emphasis in Endocrinology andPhysiological Chemistry at the University of California, Davis.

Tara McHugh, Ph.D.USDA Agricultural Research Lab

Dr. McHugh has more than 18 years experience in food processing, chemistand engineering research. She received her B.S. in Food Science from CornUniversity in 1989 and her Ph.D. also in Food Science from U.C. Davis in1993. Dr. McHugh has authored over 40 peer reviewed publications and 7patents, one of which has been licensed. Her research has been the topic oan overwhelming number of popular press stories including the front pageof the Wall Street Journal and USA Weekend, World News Tonight with PetJennings, The Osgood Files and over 100 other national and international

magazine, radio and television broadcasts. She has developed and applied a variety of new technologto enhance the market value of fruits and vegetables and has a reputation as a leader in the fields ofedible packaging and new technologies for the production of healthful, convenient restructured fruit avegetable products. Recently she has begun a research program exploring applications of nanosciencfoods. Dr. McHugh is also an affiliate faculty member for the NASA Food Technology Commercial SpaCenter.

Jeremy Stewart, Ph.D.Gaia Herbs

Dr. Jeremy Stewart became a member of the Gaia Team in October 2005 asnatural products chemist and was promoted to Chief Scientist January 200Jeremy began working in a natural products laboratory in 1996 during thefirst years of undergraduate study and has remained in either an academic oindustrial laboratory environment ever since conducting chemical isolationstructure elucidation, synthesis, and analytical method development. Hehas approached company challenges with fresh perspectives; bringing toGaia realizations in greater controls over production processes, quality,

and efficiencies. The success of novel chemical methods recently developed to rapidly identify rawplant material has provided Gaia with an important quality assurance tool and has opened the door foracademic collaborations and grant-funding opportunities. Dr. Stewart received a Bachelor of ScienceDegree in Chemistry from North Carolina State University and a Ph.D. in Pharmacognosy from theUniversity of Mississippi.


OP-10

Nutrition and Food Science Section Forum8:30 a.m. NoonCSI - Culinary Scene Investigation:Food Scientists in the Kitchen CupboardGrand Salon 9 - Lobby Level

Arguably even mayonnaise is a wonder ofchemistry as oil mixes with water in one of theworlds best-loved emulsions. If you share afascination for food science and wonder whatsbeing cooked up next, then grab a seat in thelab for this session. A panel of professionalswho specialize in the masterful blending ofculinary art and food science will provide a peekinto their current projects focused on boostingthe nutritional content of foods and improvingdietary intakes. Innovations such as the creationof edible films from fruits and vegetables and thesynergistic health effects of herbs (think herbalcombo meal). And ever wonder exactly whyantioxidants, in whole foods, get headline billingwhen it comes to diet and disease prevention?Wonder no more because you will now understandtheir preventative role in taming inflammation,the source of so many health problems. No whitecoats are required however, because this eclecticpanel of scientists will bring all the technologydown to earth by making it relevant and practicalnot only for the IACP audience, but for todaysconsumers and cooks.


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10:00 10:30 a.m.Networking BreakGrand Salon Corridor - Lobby LevelSponsored by Weber Grills

12:00 1:15 p.m.LuncheonGrand Ballroom - Section D - Lobby LevelSponsored by Idaho Potato Commission

OP-111:30 4:00 p.m.Master Class: Handmade Pastas of IrpiniaCookery Demonstration and TastingGrand Salon D - Lobby LevelKitchen Equipment Provided byViking Range Corporation

The southern Italian region of Campania is best

known for being home to Naples, Pompei andAmalfi and to pizza and dried pasta but itsgastronomic richness extends into the less-known mountainous areas inland. The provinceof Avellino, known as Irpinia, is located east ofNaples, in the Apennine Mountains that formItalys backbone. Here life is still very rural, andpeople have retained authenticity in the way theylive and produce their food, and in the way theycook it. Irpinian cheeses and salumi are full ofcharacter; chestnuts are a key ingredient in thelocal economy, as are the black truffles that growwild throughout the hills. In this master class,speakers will discuss the life and food of Irpinia,and the importance of areas such as this for thebio-diversity of Italys artisan foods. They willalso provide an overview of wines; Irpinia is one ofonly two provinces in Italy to produce three DOCGwines made of native grapes: Fiano, Greco di TufoandAglianico. The session will also include ademonstration of several varieties of hand-madeflour and water pastas that form an integral partof this areas cucina povera. A tasting will concludethe class.

Carla CapalboFood and Wine Writer

Carla Capalbo wasborn in New York,brought up in Parisand London, and haslived in Italy for 18years. She is the authorand photographer of

numerous books aboutItalian food and wine, including The Food andWine Guide to Naples and Campania, publishedby Pallas Athene, London. She is a regularcontributor to Bon Appetit, Food & Wine, Decanter,the Independent andBBC Olive magazine, whereshe illustrates her articles with her photographs.In 2006 Capalbo won a prestigious gold medalat the Chelsea Flower Show for a garden on thehorticulture of the Amalfi Coast; she was awardedthe Luigi Veronelli Prize in 2007 for Best Foodand Wine Writer in Italy in a foreign language.She gives food and wine tours in different partsof Italy, and has given cooking classes too. Sheis a longstanding member of Slow Food in Italy,and the Guild of Food Writers (London), and iscurrently also setting up a photo archive of herItalian photographs.

Antonio PisanielloLa Locanda di Bu,Nusco, Avellinoprovince

Antonio Pisaniello wasborn in Montemerano,in the heart of Irpinia(the province ofAvellino, Campania,southern Italy) in 1969.

His father was in the construction business andtook the family to Syracuse, Sicily, when Antoniowas a child. Despite his fathers efforts to have himbecome a surveyor, Antonio was a natural bornchef and spent every spare moment sneaking intokitchens or watching his mother cooking. Self-taught, he made his first professional pizzas at12, and set up a pub in Irpinia on leaving school,

the provinces first. From bar-snacks to pastas andpizzas, the pub became a successful trattoria-pizzeria, Il Gastronomo, which he ran with hisfamily. In 2004 he and sommelier his wife Jennyopened La Locanda di Bu at Nusco, a medievalvillage. This 30-seater features Antonios creativecooking that is rooted in traditional Irpiniancountry dishes. Antonio Pisaniello is a regularguest on Gambero Rossos food channel, waschosen as best new talent by the Gambero RossoGuide in 2005, and was the guest chef on RoccoDispiritos Restaurant reality show.

OP-121:30 4:00 p.m.Master Class: Scotch WhiskyCANCELLED


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OP-13Food Writers, Editors and PublishersSection Forum

2:00 5:30 p.m.Grand Salon 9 - Lobby Level

Part One: Food Blogging - Exploring thePossibilities

People who love food are turning to new outletsto source and express information about theirpassions, and one of the most rapidly growingchannels is the food blog. Someone who islooking for that Sicilian pasta recipe she ate on herlast vacation is very likely to turn to the Internetand to blogs to find the answer. And, chances are,someone with the perfect recipe will have it postedalong with a synopsis of Sicilian food history or a

personal remembrance of a recent trip to Italy.

Blogs offer a unique opportunity to connect bothdirectly and frequently with your target audience.Although statistics vary wildly, some estimatessuggest that there are as many as 1 million foodblogs, with some receiving tens of thousands ofhits per month. Is it time to start a blog of yourown? Or maybe you already have a blog and arewondering how to gain more exposure, bolsterreadership, or even spin your blog into a bookdeal?

In this forum, a panel of three veteran foodbloggers will help you clarify your reasons forblogging and discuss how to choose a host andformat that work best for your goals. The panelwill also provide tips for using blog statistics andlinks to your advantage, handling abusive posters,protecting content, and most importantly, buildinga loyal and passionate readership.

Judith Klinger,moderatorAroma Cucina

Judith Klinger splitsher life between thehustle and energy ofNew York City and theringing bells and slowpace of the medievalvillage of Montone,

Italy. After running a successful apparel designcompany, she turned fulltime to her passion for

food. She is currently the chef and co-owner ofthe recently reopened Erba Luna Ristorante inMontone, Italy, the chef and creator of AromaCucina, which provides various private dining, andlearning experiences in Umbria, Italy. She hasearned degrees from the New York RestaurantSchool, and Ital.Cook, a Slow Food institutionlocated in Jesi, Italy where she attended masterclasses dedicated to the intricacies of regionalItalian cooking. Throughout this developmentshe created her web site AromaCucina.comand has developed an international followingwith her daily blog. Never one to sit still, and acommitted hedonist, Judiths other interestsinclude: culinary history and anthropology, bread

baking, sharing meals with family and friends,skiing, biking, playing outdoors, traveling, beingin the mountains, swimming in the sea, wine andlibations, and photography.

Steve SandoRancho Gordo NewWorld Specialty Food

Steve Sando is thepresident and founderof Rancho Gordo NewWorld Specialty Foodin Napa, California. Thecompany specializes infoods indigenous to the

Americas but its the collection of heirloom driedbeans that have really captured the imaginationsof Americas top chefs, enthusiastic home cooks

and major food publications. Rancho Gordosbeans topped the Saveur 100 list in 2008 and havebeen featured in Gourmet, Food & Wine, Domino,Wine Spectatorand other influential food andstyle magazines. Steve is a California native witha background in marketing and branding, ratherthan food. His search for unusual ingredients asa home cook led him to food production. Nowhe travels the Americas looking for neglectedvarieties of indigenous foods, mostly beans, thatwill be grown in his trial gardens in Napa, followedby full scale production on the nearby Sacramentodelta. Heirloom Beans: Recipes from RanchoGordo, by Steve Sando and Vanessa Barrington,will be published this fall by Chronicle Books, withan introduction by Thomas Keller of the FrenchLaundry.

Pim TechamuanvivitChez Pim

Pim Techamuanvivit wasborn in Bangkok, wasshipped off to study inother places, and endedup finding her homein the Bay Area. Heritinerant background ledto blogging as a means

to keep in touch with faraway friends, which, inturn, led to the discovery of her writing voice. Herblog, Chez Pim, now chronicles her globetrottingadventures in the world of food, delighting in allthings edible from vibrant street-side fares in Asiato the refined world Michelin stars. She also cooks

a mean pot of curry. Besides keeping her sevenyear-old blog, Pim has contributed to Food & WineMagazine, The New York Times Tmagazines,Public Radios Living on Earth, and GourmetsDiary of a Foodie. She is also working on a book tobe published in February 2009 by Conran Octopusand Octopus Books USA.

Part Two: What Magazines Are Buying Now

The type of freelance writing that food magazineare looking for has changed dramatically in the pfew years as both web and TV coverage of food hexploded. And though print magazines are still oof the most profitable outlets for many food writthe major publications are increasingly difficult tbreak into. Here, editors of some of the top magabrands (Bon Apptit, EatingWell, andSaveur) dishow their needs are changing, what they are lookfor, the secret to writing and selling a good pitchthe best ways to break in.

Lisa GosselinEatingWell Media Gro

As the Editorial Directfor the EatingWell Me

Group, Lisa Gosselinoversees all content fthe bi-monthly EatingMagazine, EatingWellBooks (most recently,The EatingWell Diet an

The EatingWell for a Healthy Heart Cookbook) andeatingwell.com. The former editor-in-chief of IslAudubon, andBicycling magazines, Lisa is passioabout food, travel, and wellness. EatingWell, whtagline is Where Good Taste Meets Good Healthcovers all of these topics. Lisa has also writtenfeatures for Town & Country, Mens Journal, Spa,Yachting,and the Associated Press. She grew upin Paris, France, where she learned to love food.She earned her degree in comparative literature

Yale, and now lives in Stowe, Vermont. EatingWeMagazine, winner of the 2007 IACP Bert GreeneAward for excellence in food journalism, is dedicto delivering people the information and inspiratmake healthy eating a way of life. EatingWell doeby providing simple, healthy recipes; in-depth aron breaking nutrition news; and stories about whour food comes from. Based in Charlotte, VermoEatingWell has a paid national circulation of 340

Victoria von BielBon Apptit Magazine

As executive editor ofApptit magazine, Vicvon Biel helps shape tvoice of the magazinefrom determining stoideas and assigning w

to tasting recipes at BApptits test kitchen.She started her career with Bon Apptit magazin1997, when she joined the staff as managing editBefore coming to Bon Apptit, Ms. von Biel workat a variety of magazines, including Vanity FairaParenting. She has studied cooking in both the UKingdom and the United States and completed post-graduate course in wine studies at the Univof California, Los Angeles. She has appeared as

judge on the Food Networks Iron Chef televisprogram and speaks frequently about food andtravel writing. Ms. von Biel has a Masters degreJournalism from Northwestern Universitys MSchool of Journalism in Evanston, Illinois, andMasters Degree with Honours in English Literfrom the University of Canterbury in Christchu

New Zealand.



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Dana BowenSaveur

Before joining SaveurinApril 2007, Dana Bowenwas a freelance foodand travel writer whocontributed regularly

to the New York Times,writing biweekly $25and Under restaurant

reviews and reporting on topics as diverse asSouthern barbecue pits, the Fulton Fish market,organic baby food and urban beekeepers. Herwriting has also appeared in such magazines asMartha Stewart Living, Food & Wine, Real Simple,O, Cookie andEdible Brooklyn. Bowen, who haslived in Italy and has co-written and edited Italianguidebooks for Frommers, co-authored TheDa Fiore Cookbook: Recipes from Venices BestRestaurant (Morrow) with Damiano Martin, son ofthe Michelin-starred chef Mara Martin.

OP-14Marketing Communicators Section Forum

2:00 5:30 p.m.Grand Salon 3 - Lobby Level

Baby Boomers Worldwide Know What They Wantand How They Want It. Do You?

It seems that the communications industry hasgrown up alongside baby boomers as it has triedto keep pace with the cultural and economicinfluences this group of nearly 80 million hasexerted. As boomers reach retirement age theirneeds, and hence, their choices are changing.Theyre all grown up and know what they want!

Our 2008 forum will analyze the many implicationsfor the food and beverage industry. A professor inthe field of social gerontology and public policy will

touch upon boomer demographics and lifestylechanges, and their views regarding health andaging. A food trend expert will provide insightsgleaned from current research into food choices,eating habits, and purchasing patterns from both aretail and restaurant perspective. The executive chefof a spa resort with a booming boomer clientelewill address the issues of aging palettes and tastepreferences.

Arguably no other generation has experienced sucha radical change in communications in its lifetime -from the introduction of black and white televisionto the debut of computers to downloadable digitalmovies to ever-shrinking mobile telephones! Anutrition marketing expert will examine boomermedia usage and buying power. She also willanalyze the media sources boomers trust to

obtain information on food and health, and theopportunities that exist for communicators to tapinto boomers estimated annual U.S. $2 trilliondisposable income.

Finally, no forum is complete without the interactionof a knowledgeable and experienced audience, soall participants will be invited to share their views inwhat is sure to be a rigorous Q&A session.

Linda Funk, moderatorThe Soyfood Council

For more than 30years, Linda Funkhas chosen a careerin food marketing.Her professional

experience includesextensive managementexperience with

Ambrosia Chocolate, Pepsi-Cola and theWisconsin Milk Marketing Board Lindasresponsibilities at The Soyfoods Council includecreating the organization itself in addition todeveloping and executing the soyfood programs.Linda created Food Insight to help clients developand execute marketing programs, new productintroductions and high-impact public relationscampaigns. Food Insight clients include RothKse Cheese, Emmi (USA) Inc., HealthFocusInternational, Safonique, The Cheese Lady andThe Soyfoods Council. Linda has served on theBoards of The American Institute of Food andWine, International Foodservice Editorial Council,

Culinary Institute of America and the StoutUniversity Foundation, (Menomonie, WI) whereshe graduated in 1972 with a BS degree in HomeEconomics. She has been recognized by theHEIB (Home Economist in Business) as BusinessHome Economist of the Year and received theBetty Award, the highest service award thatthe International Foodservice Editorial Councilbestows on its members. Linda is the chair of theIACP Marketing Communications Section.

Terry ConlanLake Austin Spa Resort

As Executive Chef atLake Austin Spa Resort,and with 30 years ofrestaurant experience,

Terry Conlan takesthe guesswork outof healthy eating bycreating gourmet meals

enhanced by the vibrant textures and flavors oforganic vegetables and fresh herbs. His philosophyis to produce healthy, low-fat food that people willenjoy eating, and will be able to maintain as partof an overall healthy lifestyle not as a short-term diet. Chef Conlan also shares his wealth ofknowledge through the Culinary Experience,a week-long program at the resort dedicated tohealthy cooking and living. His recipes have beenpublished in magazines such as Cooking Light,Eating Well, Shape andPrevention, as well as hisown cookbook FRESH: Healthy Cooking and Livingfrom Lake Austin Spa Resort. When asked to what

he attributes to his success, he responds simply,Well, I truly enjoy every aspect of what Im doing,but in the end, what it all boils down to is that Imfunnier than Julia Child and a better cook thanDave Barry.

Dana McCauley, B.ADana McCauley &Associates Ltd.

Dana McCauley is aninternational food tretracker. She uses hertrend insights to crea

recipes and to develofood products thatpeople need and wa

now! Danas Top Ten Table (Harper Collins 2007her fifth cookbook, is based on cooking trendresearch analyzed over a 15-year period. You casubscribe to Topline Trends, Danas quarterly onnewsletter, for free at www.danamccauley.com.read Danas daily blog at Homemakers.com. DaMcCauleys cooking and trend knowledge has bshowcased on hundreds of television shows suincluding The Toda

2008 new orleans program :: iacp

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