IACP: The International Association of Culinary Professionals

IACP: The International Association of Culinary Professionals For over four decades, IACP has been an invaluable resource for culinary professionals who are telling the story of food.

Whether you've been in the culinary industry for years or are just getting started, IACP is the ultimate resource for connecting with the culinary professionals who shape our world's table. Whether you're new to the food business or a culinary communications veteran, IACP is an essential tool for staying connected and competitive in today's culinary world. Get an IACP membership for year-around ne

tworking and education and attend our annual conference for three days of intensive programming guaranteed to boost your career.

Most people know Greek food through a handful of familiar dishes, but there’s a much deeper story behind those. Our next...
06/16/2026

Most people know Greek food through a handful of familiar dishes, but there’s a much deeper story behind those. Our next IACP Food Health Experts meeting will be led by Angela Sfakianoudis Yeakim who will present "Beyond Gyro & Greek Salad: The Hidden Dishes of Greek Cuisine." During this talk, she'll explore the lesser-known foods that define everyday Greek cooking but are rarely seen on restaurant menus or in mainstream media. Through storytelling and cultural context, Angela will highlight regional specialties as well as traditional home cooking to explore how Greek cuisine reflects a culture that's rooted in seasonality, simplicity, and balance.

Open to all IACP members. Email [email protected] to register.
Not a member yet? Join us! Check out iacp.com to learn more about the organization and our year-round programming.

📍 Tuesday, June 30 @ 12:00 pm ET

Recently, we spoke with Kat Lieu, our 2024 Toni Tipton-Martin award-winner about her newest cookbook, 108 ASIAN COOKIES....
06/15/2026

Recently, we spoke with Kat Lieu, our 2024 Toni Tipton-Martin award-winner about her newest cookbook, 108 ASIAN COOKIES. She describes the vivid green Amaretti Cookies with Pandan and Pistachios, that grace her cookbook cover as "not too sweet" and chewy, a bit like a "snowy Chinese almond cookie" but featuring one of her favorite nuts, pistachios. Find the recipe over on IACP on Substack and listen into our interview with her there too.

Excerpted from 108 ASIAN COOKIES by Kat Lieu. Copyright © 2025 by Kathleen Lieu. Photograph by Charity Burggraaf. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

We spoke with 2024 winner of the Toni Tipton Martin IACP Award, Kat Lieu, about cookbooks, publishing, and community bui...
06/12/2026

We spoke with 2024 winner of the Toni Tipton Martin IACP Award, Kat Lieu, about cookbooks, publishing, and community building of subtle asian baking, but also activism and pivoting into food writing — all in this edition of THE HOT PLATE. Listen in on our Substack.

https://iacp.substack.com/

Meet Bao Ong, restaurant critic for the Houston Chronicle. He first joined IACP after being a cookbook judge for the IAC...
06/08/2026

Meet Bao Ong, restaurant critic for the Houston Chronicle. He first joined IACP after being a cookbook judge for the IACP Awards several years ago and counts Andrea Nguyen a culinary hero. As he's thinking about the Top 100 restaurants for the Chronicle, he can point back to when a passion for food began — and the culinary work in NY for which he still carries particular appreciation. Learn more about Bao here and then see what's on his plate (recently, a Viet-Cajun crawfish tour through Chinatown).

Photo of Bao by Karen Warren / Houston Chronicle

Find your culinary community at IACP. Learn more about us and consider joining us at iacp.com.

For this month's IACP member cooking schools and teachers section meeting join in the discussion of what makes a good le...
06/06/2026

For this month's IACP member cooking schools and teachers section meeting join in the discussion of what makes a good lesson plan for a cooking class. Save the daye for June 19th 12pm ET // 9am PST. Open to all IACP members. Email [email protected] to register.

Not a member yet? Consider joining us and taking part in year-round networking and programming. See more about us on IACP.com.

IACP member Page Berger is a former independent bookseller who's pivoted to book collaboration, event moderation, and r...
06/04/2026

IACP member Page Berger is a former independent bookseller who's pivoted to book collaboration, event moderation, and recipe testing. See the culinary Substack newsletters she's reading and learn more about her newsletter, Four Top in this issue of The Edit.

https://iacp.substack.com/p/the-edit-page-berger

Join us for IACP TALKS with Cara Mangini, 3x IACP award-winning author of The Vegetable Butcher and The Vegetable Eater ...
06/04/2026

Join us for IACP TALKS with Cara Mangini, 3x IACP award-winning author of The Vegetable Butcher and The Vegetable Eater cookbooks and founder of The Vegetable School—for a conversation about the power of teamwork. We're talking about trusting your gut, learning to bend, and what it takes to work together to create an acclaimed book from the very beginning (through many iterations!) to the very end. Along with agent Stacey Glick, editor Kylie Foxx, and publicist Rebecca Carlisle, Cara will share her dynamic book journey—sometimes smooth, often not, always an adventure.

📍 June 24 | 12:00 pm ET

Register: https://us02web.zoom.us/webinar/register/WN_ZxQUTqGnQg-6k71hL_66MA?mc_cid=dc5b652f22&mc_eid=UNIQID #/registration

06/02/2026

Cookbook covers are serious business — but so are end papers. During our IACP Talk, Edd Kimber and his editor Isabel (Issy) Gonzalez-Prendergast spoke about the layer cake that is taking the Internet and throngs of bakeries by chocolate and whipped caramel storm. Take a listen and then head to his feed for photos and video of the cake — or bake it yourself using the recipe in his latest cookbook, “Chocolate Baking,” available wherever cookbooks are sold.

06/01/2026

Cookbook covers are serious business — but so are end papers. During our IACP Talk with , Edd and his editor Isabel (Issy) Gonzalez-Prendergast spoke about the layer cake that is taking the Internet and throngs of bakeries by chocolate and whipped caramel storm. Take a listen and then head to his feed for photos and video of the cake — or bake it yourself using the recipe in his latest cookbook, “Chocolate Baking,” available wherever cookbooks are sold.

Jyo Bhamidipati joined IACP about six months ago to connect with others in the culinary industry, expressing she had mis...
06/01/2026

Jyo Bhamidipati joined IACP about six months ago to connect with others in the culinary industry, expressing she had missed out on the feeling of community. The commercial food, travel, and lifestyle photographer is hard at work on a documentary project, gathering data rooted in nostalgia and love of recipes being passed down by parents and grandparents. Of the project, she says, "To me, being a South Asian American and having dual identities, I am always trying to see how I can hold on to that piece of culture and heritage and food that feels like nostalgia and brings back memories of home and childhood." She is actively looking for participants, you can participate by scanning the QR code in the carousel, and learn more about her.

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