International Association of Culinary Professionals

From Wikipedia, the free encyclopedia
Jump to: navigation, search

The International Association of Culinary Professionals (IACP) is a United States based not-for-profit professional association whose members work in culinary education, communication, or the preparation of food and beverage.

Their self-stated mission: “IACP serves as a resource and support system for food professionals worldwide. Its mission is to help its members achieve career success ethically, responsibly and professionally.”

Awards[edit]

The IACP Cookbook Awards are presented annually to honor excellence in cookbook writing and publishing. They were previously called "Tastemaker's" awards.

The IACP also presents the Bert Greene Awards for Food Journalism, in Magazine, Internet, and Newspaper categories. The IACP also gives out Awards of Excellence to individuals and organizations in a number of categories.

In June of 2013, the IACP was inducted into the Culinary Hall of Fame.[1]

History[edit]

Formed in 1978, as Association of Cooking Schools (ACS), and incorporated in 1979. The name changed to International Association of Cooking Schools (IACS) in 1981.

By 1987 the association had expanded its reach and as a result, renamed itself the International Association of Cooking Professionals. In 1990 the association merged with the Food Marketing Communicators organization to form the IACP in 1990.

Since 1990, the association sponsored conferences in New Orleans, Philadelphia, Chicago, Portland, Providence, Baltimore, Dallas, and Seattle.

References[edit]

External links[edit]