From March 3-5
LOUISVILLE, Ky. (Feb. 6, 2017) — The annual conference of the International Association of Culinary Professionals (IACP) will be held from March 3-5 at the Louisville Marriott Downtown.
The event consists of 500 food-focused professionals from around the world participating in workshops, insider food tours and educational sessions from renowned speakers such as cookbook author Dorie Greenspan and The New York Times food editor Sam Sifton.
The conference will feature informative sessions on the evolving identity of Southern foodways with Toni Tipton-Martin, Ronni Lundy, and Edward Lee; technology’s role in shaping the way we eat; and how culinary professionals can adapt to the digital era.
Authors, chefs, writers, influencers, marketers and more will attend sessions on how to create a profitable culinary career, writing cookbook proposals, iPhone videography, food styling, and maximizing a blog’s visibility. Registration is open to food and beverage professionals.
The International Cookbook Awards, on March 5 at The Louisville Palace, is open to the public. The event honors the year’s best cookbooks in 16 categories.