IACP Food Photographers & Stylists - 2007 Photo Contest

"BASIC & SIMPLY BEAUTIFUL"

IACP Food Photographers & Stylists invite you to create an artful image of a culinary basic, your interpretation of an essential of cookery, beautiful enough to be fine art. Get those creative juices flowing and start planning now for another exciting photo contest and exhibition. Open to all IACP members.

Go to www.iacp.com for more information. "Hold My Space! Forms" due by Dec.15 are available on the IACP website; complete information and "Entry Forms" will be available on the website after Dec. 1.

Conferencia Anual del IACP - Chicago, 2007

Conferencia Anual del IACP 2007
Fundamentos Culinarios: Cultivando Nuestras Raices Profesionales
Asociación Internacional de Profesionales de la Culinaria
29va Conferencia Anual Internacional
11 - 14 de abril 2007, Chicago, USA



Con todos los avances tecnológicos del siglo XXI, es más importante que nunca el examinar nuestras raices culinarias. Cómo nuestras raíces influencian nuestros caminos? Qué elementos de nuestras vidas – política y cultura, la economía y el ambiente – han afectado nuestras decisiones en el pasado, y cuáles son las más primordiales ahora? Existen tradiciones que debemos luchar por conservar? Hay algunas que podemos dejar desaparecer?

Acompáñenos en la 29va conferencia anual de la Asociación Internacional de Profesionales de la Culinaria. Este año exploraremos nuestros fundamentos personales y profesionales. Cuestionaremos, discutiremos, pensaremos y aprenderemos en la compañía de algunos de los grandes líderes artesanos y pensantes en el mundo, mientras nos preparamos para darle forma al mundo de la culinaria para las futuras generaciones.

SESIONES PLENARIAS
Jueves 12 de abril
El negocio de los Alimentos – los orgánicos como principal corriente

El consumidor está más consciente que nunca de la importancia de los alimentos orgánicos. Esta industria de 15 billones de dólares representa tasas anuales de crecimiento de doble dígito mientras que cadenas de supermercados importantes como Wal-Mart están atacando este segmento con mucha fuerza. ¿Pero será que los orgánicos van a permanecer como un canal principal de alimentación? ¿Será que los orgánicos podrán mantener su identidad como la elección “alterna” y “saludable” en el medio de un supermercado? ¿Y será que los consumidores continuarán comprando un alimento que en general es más costoso? Estos son los desafíos que las compañias que invierten en este nuevo segmento están enfrentando. El panel de invitados de esta sesión hablará sobre sus experiencias en el mercado y ofrecerá ideas acerca del camino a seguir, mirando los orgánicos como una tendencia del consumidor así como la moda del momento para las grandes firmas.


Samuel Fromartz, moderador, autor de Organics Inc.
Michael Ableman, Centro de Agricultura Urbana en Fairview Gardens, California
Jim Adams, Director de Mercadeo de Chipotle Mexican Grill
Howard Brandeisky, Vicepresidente de iniciativas estratégicas, Kraft Foods de Norte América

Viernes 13 de abril
Gastronomía Molecular

Para Monsieur Hervé This, la Gastronomía Molecular es una ciencia mientras que la Cocina Molecular es un arte. En esta sesión plenaria se revelará esta distinción con tres ejemplos. Mr This demostrará cómo un infinito número de ingredientes pueden ser combinados en mezclas tan revolucionarias como la mayonesa, y cómo una invención llamada “pianocktail” puede automáticamente crear estos productos una vez que la computadora sea programada con una fórmula. Seguidamente, conducirá un análisis del arte culinario, mostrando el infinito número de formas en cómo los alimentos pueden combinarse en el espacio y en particular cómo esto puede llevar a la creación de carnes y vegetales artificiales. Finalmente, Mr This demostrará innovaciones únicas de cómo las técnicas culinarias pueden ser reinventadas. Están aplicaciones científicas serán explicadas por medio de ilustraciones y experimentos realizados frente a la audiencia.



Hervé This, Director Científico de la Fundación para la Ciencia y Cultura de los Alimentos de la Academia de Ciencias de Francia; Director de INRA (Grupo de Gastronomía Molecular), Collège de France, Paris, Francia; Director del UMR 214 Laboratorio de Química Analítica del Instituto Nacional de Agronomía Paris-Grignon.

Sábado 14 de abril
De las Diásporas a la Dieta Moderna: El modo en que los cambios culturales alrededor del mundo han afectado la disponibilidad y uso de ingredientes autóctonos.

La población mundial está en constante cambio, y aunque muchos inmigrantes buscan una mejor vida en otros paises, inevitablemente regresan a sus raices; muchas veces la única manera en que pueden mantener vivo su pasado es a través de la comida. Sin embargo, no siempre ha sido fácil recrear las tradiciones culinarias. Hace diez años, el trabajo de encontrar ingredientes auténticos no valía la pena. Las entregas inmediatas, la agricultura artesanal y la fuerte demanda por una cocina étnica auténtica han aumentado la disponibilidad de ingredientes para cocineros profesionales y aficionados. Esta nueva disponibilidad ha permitido que se mantengan vivas las tradiciones del pasado. Pero estamos verdaderamente honrando el pasado mientras estamos constantemente en búsqueda de todo lo que sea nuevo? Esta sesión tratará el tema de cómo las migraciones han afectado la cocina tradicional. Nuestro panel discutirá los dilemas que enfrentan hoy en día los cocineros profesionales y aficionados, las compañías de alimentos y consumidores.


Steve Dolinsky, moderador, Reportero Gastronómico, ABC 7 News, (Chicago)
Rick Bayless, chef/propietario de Frontera Grill y Topolobampo, Chicago
Claudia Roden, escritora gastronómica y autora
Vikram Vij, chef/propietario de Vij´s y Rangoli, Vancouver, BC, Canadá

Spanish translation courtesy of Elena Hernandez & Alida Castro, Panama
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Kids in the Kitchen goes Global

We’re calling for your great photos of kids for a KIDS IN THE KITCHEN photography presentation at the Chicago IACP Conference 2007. Cooking teachers, food photographers, food stylists, parents, chefs, Kids in the Kitchen committee participants—all members are invited to submit photos of children eating around the world for a digital photo essay to be presented during one of the general sessions at the conference (without sound or narration.)

We are looking for photos that portray both sides of the eating equation (healthy vs. junk food, food from the garden vs. food from a package, families eating together vs. kids eating alone). Specifications: Photos can be black/white or color and must be submitted electronically. Horizontal shots at 10 - 11 inches should be at least 72 dpi. Vertical shots at 9 inches should be at least 72 dpi. Jpegs are preferred. We will present these images in a PowerPoint format. Please include COPYRIGHT information for all photos. Credit: All photographers will be recognized on a final credit page of the presentation and in a conference hand-out accompanying the presentation. RELEASE FORMS: If you submit photos of children from a cooking class, make sure you have parental permission (it could be blanket permission). It is the responsibility of the photo submitter to ensure the proper copyrights and permissions to submit photography as their own work. You may submit work that has been previously published with permission from your publisher or rights-owner. SUBMISSION Deadline: February 22, 2007. Send email with photo attachments to iacpkids@comcast.net. Your photo will be receipt-confirmed and logged with your credit info. Selection Process: Photos will be vetted and selected by members of the IACP Kids in the Kitchen committee and members of the IACP Photographers and Food Stylists section. If your photo is selected for presentation, you will be notified by March 30, 2007.

If you have questions, please contact Rebecca Penovich, Kids in the Kitchen committee, rpenovich@comcast.net or (301) 588-3060.

Rebecca Penovich Art of the Table
pr & culinary promotion

Photo by: Jason Rust

Karen Cathey Elected Chairman of AIWF

IACP member Karen Cathey has been elected Chairman of the American Institute of Wine and Food. Ms. Cathey, who founded the National Capital Area Chapter of The AIWF in 1990, served twice as its chapter chairman and is chairman emerita of the chapter. She also served on the national board of directors for several years as chapter council chairman and vice chairman.

The American Institute of Wine & Food (AIWF) is a non-profit organization that was founded in 1981 by Julia Child, Robert Mondavi, Richard Graff, and Robert Huttenback, to enhance quality of life through education about what we eat and drink. Today, The AIWF has 29 chapters in the United States, with over 5,000 members who are restaurateurs, food industry professionals, food educators, nutritionists, chefs, wine professionals, and dedicated food and wine enthusiasts.

Karen Cathey is president of Bon Vivant, a firm that specializes in food marketing.

Congratulations and Best wishes Karen!

News from the Netherlands

The Dutch IACP members have been working hard! This autumn three of our 14 IACP-members have published books and we are very proud. The books are very, very different and are all focused on the quality of food.

José van Mil, together with her staff, (a.o. Nadia Zerouali another IACP member!) produced a fantastic 2007 calendar. She did an incredible job. The calendar gives a 5 ingredient recipe on a weekly basis that fits with the seasons and a shopping list. Every week you also will find a suggestion for making cooking more fun or easier (knife sharpening, what to do with left over mussels, what to do with capers, etc.). And finally, Jose gives daily cooking advice for a course. This advice just helps you to think about your evening meal or lunch in a different way and inspires you before going to the grocery store. She does write extraordinary detail and if you know her (she has been to the Annual Conference several times), you immediately recognize her style of talking. It is a unique Christmas gift for next year.

Yolanda van der Jagt presented her first book, Lekker Hollands, at the culinary fair Kuntshal Kookt in Rotterdam. Her book is about the beautiful produce of our country. Jamie Oliver, with whom she worked at the River Café in London, tells in his brief preface about her passion for seasonal ingredients. As soon as you have the book in your hands, your mouth starts watering. You want to start shopping in the countryside immediately, calling friends to come over for dinner, or running home to cook. The very accessible recipes are good, they give information and are easy to prepare. Yolanda not only shows the readers her recipes, she also tells you about taste, tasting while cooking, recognizing the produce and enjoying food. Yolanda worked at Chez Panisse in Berkeley and learned a lot from Alice Waters. Jamie Oliver ends his preface in the book with the sentence ‘On top of all this she can also keep up with all the boys when drinking at the pub – nice one!’

The last book, or books are from Onno Kleyn. Kleyn ' s columns and Kleyns Basics. Well, I don’t need to translate these titles. Onno writes a column in the leading Dutch morning paper, De Volkskrant. And finally a selection is made of these ‘reading-recipes’. Het writes about produce, his travels abroad, his kitchen experiences and so on with a dry sense of humor. Every column ends with a simple, tasteful recipe. So we all can throw away our clippings and enjoy the book.

The other book about his basic theories is about cooking eggs, making mashed potatoes, salt, herbs, preparing mussels and so on, is a real book of reference to have at hand in your kitchen.

So now you understand why we are proud of these IACP members. And although I can imagine you don’t read Dutch, you have to believe me that in this small country (1/3 of Kentucky!), we continue to make sure our produce will grow beautifully and taste fantastic.

Nelleke van Lindonk
Netherlands

Peruvian food, the hottest trend

Ceviche, tiraditos, anticuchos, causa, cau cau, arroz chaufa, seco de chivo...are just some of the popular dishes of Peru. Lima has been recently named the gastronomical capital of Latin America and this has been accomplished thanks in great part to the government´s support in promoting Peruvian food outside of the country´s frontiers. Local chefs headed by the ultra popular Gaston Acurio and owner together with wife-partner Astrid have managed to create a "food empire" in and outside of Peru. Their upscale restaurant Astrid & Gaston opened 12 years ago in Lima and now has branches in Santiago de Chile, Quito, Bogotá, Caracas, and before the end of this year will open in Panama. Chefs Mario Navarrete of Raza in Montreal and Emanuel Piqueras of Mixtura in Seattle have been recognized for their excellence and their restaurants featured in newspapers and magazines in North America.

The Associated Press has written a very interesting article about Peruvian food that you can read here.

To read my coverage (in Spanish) of the Salon Internacional de la Gastronomia that took place last weekend in Caracas, Venezuela and featuring special guest chefs from Peru, including Gaston Acurio, click here and here.

Here´s another great interview in English.

Elena Hernandez
International Chair, IACP