California's grape farmers support childhood nutrition program

"Hundreds of chefs and culinary professionals converged on the south steps of the Texas State Capitol this week to mark the first anniversary of Chefs Move to Schools (CMTS). This celebration also marked the creation of a new grant program for CMTS, administered by The Culinary Trust, the philanthropic arm of the International Association of Culinary Professionals, with initial funding from the California Table Grape Commission."

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

Gumbo Giveback

Grab a bowl and gather 'round the gumbo pot! It's time for Gumbo Giveback, this year's fundraiser to benefit the Crescent City Farmers Market. The event, which is sponsored by the International Association of CulinaryProfessionals, kicks off Saturday, April 19 at 6:00 p.m. at the corner of Girod Street and Magazine, with live music and some of the city's best chefs stirring up big pots of the signature Louisiana dish.






Join us for this rare opportunity to sample Seafood Gumbo, Duck Gumbo and traditional Chicken and Smoked Sausage Gumbo prepared by a stellar trio of guest chefs: Chef Paul Prudhomme, of K-Paul's Louisiana Kitchen; Darin Nesbit, executive chef at Bourbon House and Palace Café; and Chef Donald Link of Herbsaint and Cochon. We will have a traditional Louisiana crawfish boil, Cafe Brulot courtesy of CDM Coffee distributor Reily Co., and Mojo Catering will be preparing Gumbo Z'Herbes, shrimp and grits and more. It's also a chance to celebrate New Orleans' culinary history and mingle with food lovers from all over the world while supporting marketumbrella.org's efforts to grow the region's food community and create vibrant public spaces centered around our shared love of fresh, local food.



The International Association of Culinary Professionals, which is holding its annual conference in New Orleans April 15-19, is a non-profit professional association made up of some 4,000 chefs, restaurateurs, food writers, cookbook authors and cooking instructors from more than 35 countries. We are proud that the IACP has recognized our role in the rebuilding of New Orleans and the Gulf Coast, and that the group has chosen to close out its meeting with a "give back" bash to benefit the Crescent City Farmers Market.

Tickets for the event are $95 per person, and can be purchased online at the International Association of Culinary Professionals Web site, www.iacp.com. Please join us for great food, live music and a night of celebrating the best in New Orleans cooking. The Crescent City Farmers Market has helped local farmers, fishers and food producers rebound since the devastating 2005 hurricane season and helped establish and encourage other regional markets. Get your tickets for the Gumbo Giveback and help us keep the momentum going!

Chef Jam!: Emeril Lagasse at 2008 IACP Annual Conference

Come join us at this year's Culinary Trust Fundraising Event featuring chef Emeril Lagasse in what promises to be an unforgettable evening of "Rhythm on the Plate". Tickets are available for $150. The event kicks off at 6:30pm. If you happen to be in town, that is, New Orleans, you do not want to miss this special event!

Le Cordon Bleu North America offers Fat Tuesday Menu

Hoffman Estates, Il. (Vocus/PRWEB ) The 14 culinary schools in the Le Cordon Bleu Schools North America family have joined forces to support the ongoing efforts in the Gulf Coast region and New Orleans during the rebuilding process.
Beginning Fat Tuesday and through the end of the week, February 2-8, twelve of the schools will feature Cajun and Creole menus in their student-run restaurants, which are open to the public. Three schools will contribute flat donations. Proceeds of the national “Give-Back” project will support the Crescent City Farmers Market, in New Orleans.

Although it has been over two years since the area was devastated, there is still a great deal to do in order to get the once vibrant culinary community back on its feet,” said Kirk T. Bachmann, vice president of education and corporate executive chef for Le Cordon Bleu Schools North America.

Bachmann, who also serves as serve as the chair for the International Association of Culinary Professionals (IACP) Chefs, Restaurateurs and Sommeliers Committee, said the project was conceived in committee following the 2007 IACP Annual Conference, held in Chicago. And, given that the 2008 conference will be held in New Orleans, it “seemed a natural fit”.

Bachmann and his team pitched the concept to the schools and created a suggested menu for the project; the executive chefs, with their students, made the final decisions.

Some schools will offer a Louisiana-inspired menu for lunch and dinner; others, such as Le Cordon Bleu College of Culinary Arts, in Minneapolis/St. Paul and in Atlanta, will offer a special Pris Fixe Mardi Gras menu all week at both lunch and dinner, and all revenues from that menu will be donated to the project. Le Cordon Bleu College of Culinary Arts Miami has added a kick-off breakfast and New Orleans jazz to the menu.

At each of the culinary schools, with the exception of Pennsylvania Culinary Institute (PCI), students manage and staff a restaurant under the direct supervision of chef instructors. As an academic laboratory, the restaurants provide students with the opportunity to gain experience while managing and operating a full-service restaurant. In lieu of a restaurant, PCI students take full advantage of externships in local establishments.

“Our students in the culinary arts and hospitality and restaurant management program are thrilled to be part of this important project”, said Kelly Bozarth, president of Le Cordon Bleu College of Culinary Arts Miami.

According to the Economics Institute at Loyola University New Orleans, the Crescent City Farmers Market serves has changed the way New Orleanians shop and eat, how they spend their Saturday mornings, and their awareness of their dependence upon regional growers, fishers, and other food producers. Last year, the Crescent City Farmers Market—now open four days a week at four locations throughout New Orleans — directly impacted the bottom line of more than 60 local farmers and fishers, enabling them to achieve an economic stability—and profitability—they once could only imagine.

“The collective commitment of our schools illustrates that our faculty and students are engaged in not only their local culinary communities, but the larger national community as well. The New Orleans area will directly benefit from our contributions and I am honored to be part of the Le Cordon Bleu family as well as a member of the International Association of Culinary Professionals, who have made this project a priority.”

A complete list of the Le Cordon Bleu Schools North America student-run restaurants is attached.

About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to: www.lecordonbleuschoolsusa.com

Join us for the 2008 International Event

A Night of Bliss, Bubbles & Blues

What is traditionally becoming a much awaited highlight at the IACP conference, the international members of our organization have planned a fabulous event again this year, in New Orleans.—“A Night of Bliss, Bubbles and Blues” on Friday evening immediately following the Awards presentation. This is a very popular event, with members from all over the World joining in, making it an excellent opportunity to informally celebrate the global fraternity of IACP.

This year’s event will be at the Rio Mar restaurant. To kick the evening festivities off and to set the mood of the magic of New Orleans, masks will be available with entry. The Rio Mar restaurant is a top notch restaurant specialising in seafood with flavours of Spain and a touch of New Orleans. Executive chef, Chef Adolfo Garcia was named Chef of the Year by New Orleans Magazine in 2006 so we are in for a treat. Fabulous tastes prepared by Chef Adolfo accompanied by a local blues singer are just some of the high points of the evening. And we have other terrific surprises in store for you too.

Hope to see you there!

April 18, 2008
9pm - midnight
800 South Peters Street
(Corner of Julia and South Peters)
Warehouse District
New Orleans

Tickets are available for $75
includes food & drinks, masks and prizes!

Norway celebrates "The French Chef" anniversary

Oslo Reporting on a Julia Child Celebration
by Scott Givot

A lively group of Norwegians gathered this evening in tribute to the memory of a beloved icon of the culinary world and particularly for all she invested in IACP.

Ingrid Espelid Hovig, the equivalent to Julia Child in Norway and former recipient of IACP's Lifetime Achievement Award launched the evening with a Champagne toast, followed by playing an American Public Television documentary on Julia Child's visit to Norway. In the film, Ingrid meets Julia and recalls the days when she and her husband, Paul Child, lived in Oslo in post war 1950's. Ingrid has always humbled herself in the towering shadow of the US diva, however, Julia Child is known to many Norwegians as the Ingrid Espelid Hovig of the US.

I began my day in preparation of the evening meal on page 263 of Julia Child's classic, from Julia Child's Kitchen, a first edition numbered and signed by both Julia and Paul Child. There was just one twist. Instead of beef, I selected reindeer. Accompanying the French inspired stew was a root vegetable mash and more than one glass of aquavit with a good Norwegian Pilsner from the arctic region.

We recalled our various treasured memories and encounters with the late Julia Child, which took us on a journey around the world from Paris to Philadelphia and from Venice to San Antonio. Somehow I feel that in the spirit of creating great company, delicious food and appropriate grog, we have done this lady a great tribute, which she so surely has deserved. We salute our heroine. Skål! Long may her spirit wave in our hearts and minds!

Hats Off to Julia - IACP celebrates anniversary of the "French Chef"

IACP members all over the world will be celebrating tomorrow the 44th anniversary of the first airing of Julia Child's successful cooking series, The French Chef. Local gatherings have been organized in the United States as well as New Zealand, Italy, and Norway.

Julia Child (August 15, 1912–August 13, 2004) was a famous American cook, author, and television personality who introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. Her most famous works are the 1961 cookbook Mastering the Art of French Cooking and, showcasing her sui generis television persona, the series The French Chef, which premiered on February 11th, 1963.

Julia Child was a founding member of IACP and the Culinary Trust.

Read more about the French Chef cooking show here.

Fiesta = Party

Are you planning to attend Chicago this coming April during our 29th Annual Conference? Then join us for a celebration of our rich and vast diversity that makes IACP one of the most unique global culinary organizations on the planet.

This is what they are saying about Nacional 27:

"Chicago's Hottest Nuevo Latino Restaurant" -Restaurant Hospitality-
"Bold Combination of Flavors of 27 Countries" -Bon Appetit-
Wine Spectator Award Winning Wine List

A tremendous effort has gone into preparing this dazzling event. This is the real deal: authentic Latin American regional food, drinks and music. This event will be the hottest ticket in town with soul stirring dishes, tipples, dancing (yes dancing so dust off those dancing pumps and drag out the feather boa as salsa lessons will be given) Eat , drink and dance to your heart's delight and experience the magic and merriment of Latino Celebracion..Vamonos con Mucho Gusto!

Event details:

Nacional 27
325 West Huron
Chicago IL, 60610
Thursday April 12, 2007
6:30 pm - 10 pm

Buses will depart the Chicago Hilton at 6:30pm

Photos from the Photo Gallery at the Nacional 27 website.

Your ticket includes:

• Full Open Bar
• Interactive Mojito Station
• South American Wines tasting
• Ceviches and Tapas
• An array of Latin American dishes
• Miniature Latin American desserts
• Live Music
• Salsa Lessons
• The company of fun and lively friends from all over the world!

US$75

To buy your ticket for this event, go to the IACP website and choose The International Event, Latin Fiesta! in the Optional Evening Events of Thursday April 12 when registering for Conference. If you are not an IACP members, please inquire about attending this event by writing to iacp@hqtrs.com

Organized by the International Committee of IACP.

Elena Hernandez, Chair
Kate McGhie, Vice-Chair
Scott Givot, Board Liaison

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.

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

IACP Photography and Culinary Workshop, Melbourne, Australia

Join us for a trek down under to a most liveable city filled with winning experiences. Discover a city with funky, fun and fine restaurants, great art galleries, ethnic neighbourhoods, and unbelievable scenery in spectacular wine-growing and coastal regions. This 6-day workshop will highlight the best of food, wine, and food photography in Australia. Our IACP planning committee in Melbourne has worked hard to organize an excursion that is sure to inspire you and open up new worlds in food and how it’s portrayed in the much admired “Australian Style.”

For more information go to our website.