International Association of Culinary Professionals (IACP) is “taking it to the next level” under the leadership of its new CEO, Tanya Steel. Some of the founding members of IACP include Julia Child, Jacques Pepin, Nathalie Dupree and Anne Willan. Steel’s impressive resume includes being Editor in Chief of both Epicurious and Gourmet, a best selling cookbook author, the award director for Julia Child Award, adjunct professor at New York University along with many other accolades. Recently, Steel joined Chef Jaime Laurita and me in the Middleby Residential showroom in New York City for a Kitchen Chat to discuss the upcoming conference in Santa Fe. She is dedicated to giving this group of culinary professionals a national voice and has created a platform of Eat, Engage and Empower for IACP.
On a personal note, IACP changed my professional life. And that’s not an exaggeration. Kitchen Chat found a new direction after meeting Meredith Deeds, former CEO of IACP several years ago. When I said, “Meredith, I would love to join IACP, but I don’t think I’m eligible since I can’t cook like Julia Child and the other members.” She looked at me and said, “Of course you can join, Margaret. You are a culinary communicator.” That validation at the beginning of my culinary journey launched my podcasting. A highlight was having a Kitchen Chat in Anne Willan’s kitchen!
IACP celebrated its 40th anniversary last year in New York City. What an honor it was to moderate a panel for IACP after The Chew with Chef Carla Hall, Chef Jackie Rothong, Gordon Elliott and Tim Tyler, director of Marketing for Viking Range. Chef Jaime Laurita also joined me for that amazing opportunity.
As a member of IACP, I have met some of the key leaders in the culinary field, including chefs, cookbook authors, journalists, manufacturers, innovators and many more influencers and change makers. And Tanya Steel is definitely a change maker. It’s not too late to register for the conference. Here is a link. You too can meet with and learn from the key players in this industry. If you are an aspiring cookbook author, culinary communicator, chef, cooking school teacher, food blogger, food writer or even an avid foodie, this conference is a must do. How exciting that Kim Severson, Food Editor of The New York Times will be interviewing Danny Meyer. And I am beyond honored to have the opportunity to interview Nathalie Dupree about being a founding member of IACP. If you can’t attend the conference, consider becoming a member and accessing the great resources of this organization. Take it to the next level with IACP.
Savor the day!