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It’s the IACP Conference, Y’all

03/14/2005

The 27th annual conference of the International Association of Culinary Professionals will be held this year in Dallas from April 13-16 and will feature more than 1,000 culinary professionals from around the world.

The conference will include more than 60 educational forums and seminars, covering such topics as sustainable aquaculture, food writing and reversing the obesity trend. The event will also feature some of the most recognized and influential food personalities in the industry. Included are Rick Bayless, chef of Frontera Grill & Topolobampo, Chicago; IACP Scholar-in-Residence Rachel Laudan, Ph.D., author and historian, Mexico; Stephan Pyles, chef and cookbook author, Dallas; and Keynote Speaker Richard W. Wrangham, Ph.D., Professor of Anthropology, Harvard University.

Highlights from the agenda include:

• The Great Seafood Debate: Good Fish, Bad Fish; Wild Catch, Farmed

• Something from the Oven: How Corporate Test Kitchens Have Influenced the Way America Cooks

• The Natural Cook: The Significance of Paleo-Gastronomy

• Chilies: The New Health Food?

• Lunch Lessons and the Obesity Crises: Changing the Way America Feeds its Children

• Using Culture Like a Pro

• The IACP Cookbook Awards

• The Cookbook Expo

Conference details can be found at www.iacp.com.