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International Association of Culinary Professionals

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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. It was started in 1978 with help from American cooking personality Julia Child.[1]

History

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The organization was 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 to include international members and renamed itself the “International Association of Cooking Professionals."

In 1990, the association merged with the “Food Marketing Communicators” organization and again changed its name, to the “International Association of Culinary Professionals.”[2]

Since 1990, the association sponsored conferences in New Orleans, Philadelphia, Chicago, Portland, Providence, Baltimore, Dallas, and Seattle.[3]

In 2011, Martha Holmberg, a cookbook author and food writer, was named chief executive officer.[4][5][6] In 2018, Tanya Steel, a food journalist, healthy foods advocate, and creator of the Healthy Lunchtime Challenge & Kids' State Dinner with former First Lady Michelle Obama, a five year-initiative at the White House, was named chief executive officer.[1]

IACP Awards

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The IACP Cookbook Awards are presented annually to honor excellence in cookbook writing and publishing.[7] They were previously called "Tastemaker's" awards.[8] These include awards named for Julia Child, for a writer's first cookbook, and a Jane Grigson Award for distinguished scholarship.[9]

Its awards are considered one of the top honors in culinary journalism. Winners are covered in publications such as the Los Angeles Times,[10] Food & Wine[11] Food52, America's Test Kitchen,[12] New York Magazine,[13] Eater,[14] and the Washington Post.[15]

The IACP also presents the Bert Greene Awards for food journalism, in magazine, internet, and newspaper categories.[16]

The IACP also gives out awards for food photography and digital media.[16]

Notable recipients

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References

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  1. ^ a b Severson, Kim (October 9, 2018). "A New Director for International Association of Culinary Professionals". The New York Times.
  2. ^ "StarChefs Partner: IACP". StarChefs. Retrieved 10 May 2019.
  3. ^ "Past IACP Conferences". International Association of Culinary Professionals. Retrieved 10 May 2019.
  4. ^ Kamila, Avery Yale (July 20, 2016). "Plentiful plant-eating choices in a crowded field of cookbooks". Portland (ME) Press Herald.
  5. ^ Cole, Katherine (June 19, 2017). "'The Four Top': Cannabis In The Kitchen". OPB.
  6. ^ Bowling, Kaitlin (February 20, 2017). "International culinary conference will get a taste of Louisville".
  7. ^ Spiegel, Alison (February 25, 2018). "The 2018 IACP Award-Winners". Food & Wine.
  8. ^ Phyllis C. Richman; Carole Sugarman; Tom Sietsema (April 2, 1986). "The Unconventional IACP". The Washington Post.
  9. ^ "Food professionals honor writers for 2001 efforts". Chicago Tribune. May 8, 2002.
  10. ^ "L.A. Times Restaurant Critic Bill Addison Wins IACP Award". Los Angeles Times. 2024-10-02. Retrieved 2024-11-22.
  11. ^ "8 Award-Winning Food & Wine Photos and Stories". Food & Wine. Retrieved 2024-11-22.
  12. ^ "in IACP Winners". shop.americastestkitchen.com. Retrieved 2024-11-22.
  13. ^ Crowley, Chris (2017-03-06). "Here Are the 2017 IACP Award Winners". Grub Street. Retrieved 2024-11-22.
  14. ^ Filloon, Whitney (2017-03-06). "Here Are the 2017 IACP Cookbook Award Winners". Eater. Retrieved 2024-11-22.
  15. ^ Becky, Krystal (2015). "Local authors are among IACP award winners announced in Washington". Washington Post. {{cite web}}: Check |archive-url= value (help)
  16. ^ a b Crystal, Becky (March 29, 2015). "Local authors are among IACP award winners announced in Washington". Washington Post.
  17. ^ Voss, Kimberly Wilmot (April 2013). "Food Journalism or Culinary Anthropology? Re-evaluating Soft News and the Influence of Jeanne Voltz's Food Section in the Los Angeles Times". American Journalism. 29 (2): 66–91. doi:10.1080/08821127.2012.10677826. ISSN 0882-1127.
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