Tuesday, March 03, 2009

IACP Conference in Denver: 3 classes open to general public

Denver will soon be hosting more than 1,000 culinary professionals from around the world for the International Association of Culinary Professionals Conference, April 1 – 4, 2009.

Denver’s IACP members and other culinary professionals are truly rolling out the red carpet for us and we’re excited, in return, to share unrivaled access to some of the world’s top chefs through a variety of Advanced Level and Master Classes specifically designed to address new trends and advanced techniques. These include such famed culinary professionals as world-renowned Chef Andoni Luis Aduriz from Mugaritz in Errenteria, Spain; Chefs Nils Noren and Chef David Arnold of the French Culinary Institute; and Armandino Batali, patron saint of artisan cured meats from Salumi.

For the first time, IACP is opening a few classes to non-members. Whether you're a culinary student, a chef or culinary professional in Colorado or anywhere in the World, do not miss the unique opportunity to participate in the following classes:

Date: Wednesday April 1
Time: 9:00 am - 11:30 am
Place: Sheraton Hotel

“New Techniques in Cooking”
Presenters: Chefs Nils Norén and Dave Arnold, French Culinary Institute, New York

From the legendary French Culinary Institute in New York City, we are excited to present chefs Dave Arnold and Nols Norén in this class where the most recent cooking techniques will be demonstrated. The use of low-temperature cooking, sous vide, hydrocolloids, and other newer culinary techniques and ingredients will help you improve the way you cook. Participants will get a first-hand look into these techniques and equipments, as well as tastings of the products resulting from these methods. The FCI is one of the few culinary schools in the USA to offer classes in Culinary Technology, and this is a very unique and exclusive opportunity to participate in this class outside of New York city.

Date: Wednesday, April 1
Time: 2:00 pm - 4:30 pm
Place: Johnson & Wales University

New Trends: Vegetables on Center Stage
Presenter: Chef Andoni Luis Aduriz, Mugaritz, Errentería, Spain

Featuring one of the top chefs in the planet, we are proud to feature chef Andoni Luis Aduriz, whose two-star Michelin restaurant Mugaritz, in Errentería, Spain, has been named #4 in the world. Chef Andoni recently presented in Tokyo Taste and Madrid Fusion, and now he arrives in Denver to share with us his expertise on the latest trends. Chef Andoni will be preparing live 8 of Mugaritz's creations utilizing the most advanced culinary techniques and ingredients.

Date: Saturday, April 4
Time: 2:00 pm - 4:30 pm
Place: Johnson & Wales University

The Art and Science of Artisan Cured Meats: Salumi from the Inside
Presenters: Armandino and Marilyn Batali, Salumi, Seattle

What a unique opportunity this master class provides, to learn directly from one of the country’s patron saints of artisan cured meats, Armandino Batali, founder and Principal Salumist of Seattle’s celebrated Salumi. This tiny lunchbox of a restaurant/deli in the city’s historic Pioneer Square neighborhood is a Mecca for devotees of salami and other cured meats. There’s an omnipresent line of customers happily waiting for a sandwich of porchetta or cotecchino, or to pick up an order of sliced hot soprassata or culatello to go. The roughly 2000 pounds of cured meats made here each week are sold to walk-in customers, as well as restaurant chefs, delis and salumi enthusiasts across the country.

Salumi’s Seattle production facility manages to blend state-of-the-art processes with deep dedication to the hand-crafted traditions of salumi. Batali will share with class attendees in-depth information about the science of meats and what exactly transpires in the course of the curing process. He will address different styles of curing and explain each stage in the progression from raw meat to sublime salumi. Important issues such as USDA regulations and meeting integrated quality standards (such as HACCP) will be covered. In addition, Batali will share insights on educating and inspiring consumers about this world of artisan cured meats. His demonstration will feature a cotto salami (coarsely ground pure pork with pepper and spices), with detailed descriptions and samples of other cured meats from the Salumi repertoire.

For registration information, check out our website at www.iacp.com

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