Kids Cook for a Cause

On the last day of the annual conference IACP’s Kids in the Kitchen professional interest section partnered with the Clackamas County 4-H club members to prepare a delicious hot lunch at the First Baptist Church for some young people who hang out on Portland streets.  The photo above and program planning leadership was by IACP member Michelle Stern.

A Recipe from The Other Portland

IACP member and cookbook author Kathy Gunst filed a report about the Portland conference and offered a recipe in the web edition of Down East magazine.

Chef Brad Farmerie's Singapore Inspiration

Chef Brad Farmerie, of New York’s Double Crown restaurant, came back from a whirlwind trip of Southeast Asia to invent his own version of Singapore’s magical satay using sweetbreads.  Farmerie is one of the headlined speakers at IACP's Portland conference.

Portland Conference Preview: IACP Visits City Hall

Culinary Professionals Visit City Hall from Mayor Sam Adams on Vimeo.

Left to right: Nate Tilden (Clyde Common Restaurant), IACP Portland Host City Committee Chair Mike Thelin (Bolt Services, LLC), IACP President Scott Givot (Gala & Co.), and Portland Mayor Sam Adams at City Hall in July.

Where to buy tickets for the 2009 IACP Conference, Events Open to the Public

Here's the link to buy tickets online for open to the public events at the 2009 IACP Denver Conference.

If you wish to attend a tour, master class or special event Buy your tickets here.

Some of the master classes offered are:

Wednesday, April 1

"New Trends, New Techniques" Part I featuring chefs Nils Noren and Dave Arnold from the French Culinary Institute. Class will be offered at the Sheraton Downtown at 9am.

Fee: $100

Part II features celebrity chef Andoni Luis Aduriz from Award winning restaurant Mugaritz, in Spain. Class will be offered at the Johnson & Wales Kitchen Auditorium, at 2:00pm.

Fee: $100

Get both sessions for $180

Saturday, April 4

"Sourcing Sustainably for Culinary Professionals", featuring chef Michel Nischan and presented by the Culinary Trust.

2:00pm at the Sheraton Downtown

Fee: $25

"The Art and Science of Artisan Cured Meats: Salumi from the Inside", featuring Armandino Batali.

2:00 p.m.

Fee: $90

2009 IACP Conference in Denver

Andoni Luis Aduriz in Denver

Andoni Luis Aduriz
Mugaritz
Spain

After following studies at the Hotel Management School of San Sebastian, he worked with renowned cooks such as Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide and Pedro Subijana. He was part of the El Bulli restaurant staff (1993-1994), directed by Ferran Adriá. In 1996, he was head chef at the three Michelin starred restaurant, Martín Berasategui. Since 1998, he directs Mugaritz restaurant (19/20 from Gault&Millau, 2 Michelin stars), chosen as the 4th best restaurant in the world in April of 2008 by the British magazine Restaurant.

Recognized by the international press as "(...) the most important gastronomic genius in the world of the latest times", he appears on the pages of prestigious magazines like the Swedish Gourmet, the french Gault&Millau, the New York Times, Saveur, Gambero Rosso, Food & Wine, the Japanese Cuisine Kingdom and Specialités, which devote a large space to analyze his working technology and cooking style.

In 2002 he received the National Gastronomy Prize of Spain. In 2003, he was awarded the Euskadi Prize of the best restauranteur by the Basque Academy of Gastronomy. The Lo Mejor de la Gastronomía guide named him “Best Cook of the Year” and “Best Baker of the Year.” In 2005 he received his second Michelin star. He received the best qualification of three suns by the Campsa guide.

He sits on the Board of Directors of Euro-Toques, an international organisation of cooks with more than 3,500 professionals from 18 countries, created in Brussels in 1986 by request of the President of the European Community at that time, Jacques Delors.

He is the creator of Diálogos de cocina, an international meeting organised by Euro-Toques. Moreover, he is the author of Papeles de Cocina, the official publication of Euro-Toques in Spain.

He collaborates with some newspapers (El País, Noticias de Gipuzkoa, etc.) by writting opinion pieces.

He is the co-author of the books La joven cocina vasca (1996), El mercado en el plato (1998) and Tabula Bacalao (2003). Inside the collection Tabula, he published Tabula huevo (2000) and Tabula 35 mm (2007). Furthermore, he is the author of the Cuadernos de Mugaritz collection, which includes the books Foie gras (2002), Clorofilia (2004) and Bestiarium Gastronomicae (2006). He is also the author of Txikichef (2006). In the collection Libros del Atajo, in 2007 he published the Diccionario Botánico para Cocineros.

Chef Andoni will be presenting an advanced cooking demonstration on the latest trends and techniques during the 31st IACP Annual Conference, on Wednesday April 1, from 2 pm - 4:30pm at the Johnson & Wales Kitchen Auditorium. For more information visit www.iacp.com. This class is open to both members and non-members.

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