Headquarters:
304 W. Liberty Street
Suite 201
Louisville, KY 40202
U.S.A.

Office:
502-581-9786

Fax:
502-589-3602

Email:
iacp@hqtrs.com

Web Site:
www.iacp.com

What is the International Association of Culinary Professionals?
The IACP is a not-for-profit professional society of individuals employed in, or providing services to, the culinary industry. The association provides continuing education and professional development for its members, who are employed in the fields of communication, education or in the preparation of food and drink.

The current membership of 2,800 encompasses 20 countries and represents virtually every profession in the culinary universe: teachers, cooking school owners, caterers, writers, chefs, media cooking personalities, editors, publishers, food stylists, food photographers, restaurateurs, leaders of major food corporations and vintners -- literally a "Who's Who" in the world of food.

What is the Association's History?
The Association of Cooking Schools (ACS) was founded in 1978 by a small band of culinary educators to promote the interests of cooking schools and cooking teachers. It was officially incorporated in the District of Columbia in December, 1979. The membership quickly expanded and soon included teachers and schools from other countries. Therefore, in October, 1981, the name was changed to International Association of Cooking Schools (IACS).

As cooking teachers began to apply their skills to other culinary endeavors, membership eligibility was expanded to include other professionals, such as food writers, cookbook authors, food stylists, and chefs. To recognize the fact that the association was no longer narrowly focused on one segment of the industry, in November, 1987, the name was changed once more as "Schools" gave way to "Professionals." When the Food Marketing Communicators organization was merged into IACP in February 1990, the name was further refined to International Association of Culinary Professionals.

In 1986, when the R.T. French Company ended its support of the Tastemaker Awards, the IACP board of directors voted to assume custody of the prestigious awards program to ensure its survival. A task force was formed to reformat the awards and to identify possible sponsors. The former awards committee was invited to continue its involvement with the program during the transition. Duncan Hines was ultimately secured as a sponsor and awards for 1985 were presented in December, 1986. Awards for subsequent years through 1990 were presented with Joseph E. Seagram & Sons, Inc. as sponsor and were known as the IACP/Seagram Awards. In 1992, the awards program was renamed the Julia Child Cookbook Awards in recognition of Ms. Child's Lifelong commitment to culinary excellence.

Since 1990, the association has experienced unprecedented growth. Membership has risen from 1,400 to over 2,500, and conference attendance has tripled, from 403 participants at the Atlanta conference in 1990 to 1,528 in Philadelphia in 1996. The association is stronger and more closely united than every before and, with the implementation of a new strategic plan, IACP is truly positioned to shape its course for the decades to come. The future couldn't be brighter!

What is the IACP's Mission?
IACP's mission is to be a resource and support system for food professionals, and to help its members achieve and sustain success at all levels of their careers through education, information and peer contacts in an ethical, responsible and professional climate.

What are the Association's Objectives?
IACP's primary role is to promote professionalism in the culinary arts and to develop a lively exchange of information among members of the professional food community. The association accomplishes its mission of professional development and continuing education through regional and international conferences, and through its publications. The prestigious Julia Child Cookbook Awards annually recognize excellence in cookbook writing and publishing. Awards are given for the Best Book of the Year and for the Best Book in each of ten categories, including the Julia Child Award for First Book.

As a worldwide organization, IACP encourages international recognition of culinary professionals and cooking schools, and their contributions to the culinary arts. The association establishes professional and ethical standards through the Certified Culinary Professional program. Funding strength of IACP lies in its members' extraordinary ability to influence the public on all matters relating to the culinary profession.

How is the Organization Structured?
IACP is governed by an eleven-member Board of Directors which includes the president, vice-president/president-elect, secretary-treasurer, immediate past president and seven directors serving two-year terms. The association's objectives are implemented through a wide range of committees, including Annual Conference, Business Members, Certification, Ethics,International, Marketing Communicators, Membership Benefits, Regional Programs, the Corporate Members Council, the IACP Foundation and committees for Teachers, Chefs and Restaurateurs, Caterers, Food Writers and Editors, Food Photographers and Stylists and CORCO, the Council of Regional Culinary Organizations, which provides an ongoing exchange of information among more than thirty regional groups.

Who is Eligible for IACP Membership?
There are five categories of IACP membership. Professional membership is available to individuals whose primary source of income is from culinary-related activities. Cooking School membership is for schools rather than individuals, and is designed especially for vocational or avocational schools whose focus is culinary education. Business membership is intended for entrepreneurs and small food-related service businesses. Corporate membership is available to companies or organizations whose principal business is to produce or promote food and cooking-related products on a national or international scale. Student membership is for individuals currently enrolled in a program leading to a career in the culinary field.

What does IACP Offer its Members?
IACP provides numerous services and benefits to assist its members in achieving their professional objectives. The annual IACP Conference allows professionals from all over the world an opportunity to meet and exchange new ideas and information. Additionally, members expand their networking and educational opportunities by serving on committees and attending regional conferences and master classes around the world.

Publications that members receive include the Food Forum, our quarterly newsletter for fine food professionals and the semi-annual Perspectives, which reports technical studies on culinary topics. Members also receive a listing in the annual IACP Membership Directory.

IACP members may achieve the highest level of certification and earn the status of Certified Culinary Professional. Individuals may apply to take the examination which covers most major areas of culinary knowledge. Further information about certification may be obtained from IACP Headquarters.

Who are the IACP's Members?
Newspaper editors and writers, such as Phyllis Richman, The Washington Post; Dotty Griffith, Dallas Morning News; Sarah Fritschner, Louisville Courier Journal; and Lucy Waverman, Toronto Sun.

Consumer magazine editors and writers, such as Zanne Stewart, Gourmet; Kristine Kidd, Bon Appetit; Tina Ujlaki, Food & Wine; Elizabeth Alston, Woman's Day Magazine; Jan Hazard, Ladies Home Journal; Jerry Di Vecchio, Sunset Magazine; Beverly Stephen, Food Arts; Corby Krummer, The Atlantic; and Christopher Kimball, Cook's Illustrated.

Publishers including Rux Martin, Chapters Publishing, LTD.; Bill LeBlond, Chronicle Books; Judith Jones, Alfred A. Knopf, Inc.; Susan Friedland, Harper Collins; Barbara Marks, The Crown Publishing Group; Andrea Bass Glickson, Workman Publishing; Claire Thompson, John Wiley & Sons, Inc.; and Roy Finamore, Clarkson Potter.

TV personalities, such as Julia Child, Nathalie Dupree, Graham Kerr, Carlo Middione, Jacques Pepin, Jeff Smith, John Shoup (The Great Chefs Series), Mollie Katzen, and Martin Yan.

Syndicated columnists, such as Bernard Clayton, Merle Ellis, Bonnie Tandy Leblang, Melanie Barnard, Jeanne Jones, Abby Mandel, and Marie Simmons.

Major cooking schools such as Johnson and Wales, LaVarenne at Burgundy and the" Greenbrier, New England Culinary Institute, Ecole de Gastronomie Francaise Ritz- Escoffier, French Culinary institute, Peter Kump's New York Cooking School, L'Academie de Cuisine, and the Cambridge School of Culinary Arts.

Restaurateurs, including Marcel Desaulniers, The Trellis Restaurant, Williamsburg; George Germon and Johanne Killeen, Al Forno Restaurant, Providence, RI; Emeril Lagasse, Emeril's, New Orleans; Rick Bayless, Frontera Grill, Chicago; and Bradley Ogden, One Market, and Barbara Tropp, China Moon Cafe, San Francisco.

Small Businesses, such as The Mozzarella Company, Vanns Spices, American Spoon Foods, Aidells Sausage,and El Paso Chile Company.

Freelance food writers, such as Irena Chalmers, Shirley Corriher, Barbara Kafka, Faye Levy, Lynne Rossetto Kasper, Barbara Pool Fenzl, John Mariani, and Leslie Beal Bloom.

Cookbook authors, such as Rose Levy Beranbaum, Flo Braker, Sharon Tyler Herbst, Hugh Carpenter, Marion Cunningham, Ellen Brown, James McNair and Nina Simonds.

Food, beverage and culinary corporations, such as Thermador, White Lily, Wusthof-Trident of America, San Pellegrino, Fetzer Vineyards, Edgecraft Corporation, KitchenAid, Best Foods, Robert Mondavi Winery, Nabisco, Procter & Gamble and Chantal Cookware by Lentrade.