IACP 44: CONFERENCE AGENDA
International Association of Culinary Professionals 44th Annual Conference
April 22-24, 2022
Omni William Penn Hotel, Pittsburgh, PA
You don’t want to miss these sessions during IACP44 Conference Weekend. There will be lots of inspiring how-to conversations, delicious food, and networking galore that get back to the essence of the Family Table, our IACP Family Table.
WE CAN’T WAIT TO SEE YOU!
Check this conference site often. We’ll be updating daily with new programs and confirmed speakers and opportunities to explore the family table in Pittsburgh. We’ll post all updates here and a complete AGENDA closer to our conference.
SCROLL DOWN TO SEE SESSION DESCRIPTIONS BELOW
All sessions and events will take place on the 17th floor of the hotel in the following rooms: The Grand Ballroom, Urban, and Monongahela.
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FRIDAY SESSIONS
April 22, 2022
BREAKFAST
Join IACP for a continental breakfast with a healthy selection of chia puddings and yogurt parfaits.
Time: 8:00 AM–9:00 AM
PROFESSIONAL DEVELOPMENT SESSIONS: How to Put the Lively in Livelihood: Professional Food Writing Today
Professional Food Writing today is a generous buffet. Join IACP icons and prolific, award-winning authors Rose Levy Beranbaum (The Cake Bible), Kristin Donnelly (Modern Potluck), Belinda Smith-Sullivan (Let’s Brunch) and Crescent Dragonwagon (Bean by Bean) for an inspiring and practical hour-long dive into the depth, breadth, and creative integration of culinary writing.
Speakers:
Kristin Donnelly–Cookbook Author
Crescent Dragonwagon–Author, Instructor
Rose Levy Beranbaum–Cookbook Author
Belinda Smith-Sullivan–Chef, Cookbook Author
Conversation Lead: Susi Gott Séguret–CCP, CSW, Author, Event Pro
Presented by: IACP Professional Interest Section: Food Writers, Editors & Publishers
Session Time: 9:00 AM–9:55 AM
Section Meeting: 10:00 AM-10:25 AM (Food Writers, Editors, & Publishers)
PROFESSIONAL DEVELOPMENT SESSIONS: How to Produce a Cooking Class in the Changed Culinary Landscape
Fran Costigan and Kathy Gold will explore from their shared, yet unique perspectives, how to set up simply, and work with what you have in terms of space. Included will be tricks for creating and running cooking classes whether virtual or IRL, hands-on or demonstration classes, adapting as we go.
Speakers:
Fran Costigan–Chef, Culinary Instructor, Cookbook Author, Recipe Developer
Kathy Gold, Chef–Instructor, Food Stylist, Recipe Developer
Conversation Lead: Kian Lam Kho–Co-Chair, Cooking Schools & Teachers Section, Cookbook Author, Recipe Developer
Presented by: IACP Professional Interest Section: Cooking Schools & Teachers
Session Time: 10:30 AM–11:25 AM
Section Meeting: 11:30 AM-11:55 AM (Cooking Schools & Teachers)
LUNCH
Take a break from the morning sessions to enjoy a selection of salads & wraps for lunch.
Time: 12:00 PM – 1:00 PM
PROFESSIONAL DEVELOPMENT SESSIONS: How to Make the Transition from Conventional Animal Products to Sustainable Animal Products
Making the transition from conventional animal products to sustainable animal products not only puts more flavor on our plates, it provides considerable environmental, ecological, economical, and health benefits. Join a panel of Harvie Pittsburgh producers to learn what makes sustainable animal products worth enjoying and supporting.
Speakers:
Steve Loevner–Goat Rodeo Farm & Dairy
Teddi Maslowski–Birch Creek Farmery
Christopher Lombardi–Birch Creek Farmery
Randi Marchezak-Twin brook Dairy Co.
Conversation Lead: Simon Huntley-CEO of Harvie Pittsburgh
Presented by: IACP Professional Interest Section: Food & Health Experts
Session Time: 1:00 PM–1:55 PM
Section Meeting: 2:00 PM-2:25 PM (Food & Health Experts)
OPENING NIGHT RECEPTION: Taste of Pittsburgh
Join IACP for a Pittsburgh welcome to the Steel City as we celebrate our 44th year! Enjoy tasty bites from Driftwood Oven, Ladybird Luncheonette, Millie’s Homemade, Spork, and The Vandal. Plus you can sample a selection of dumplings at the Neighborhood Pierogi Bar, enjoy a whiskey tasting with local distillery, Wigle Whiskey, taste some Pennsylvania wines, or try some craft brews brought to you by the Pittsburgh Brewers Guild. Live music with Steven Vance.
Time: 6:30 PM–8:30 PM
TV NIGHT: Favorite Food Series with Pati Jinich and Andrew Zimmern
Sit back, relax, and watch back to back episodes of La Frontera with Pati Jinich and Family Dinner with Andrew Zimmern. La Frontera is the groundbreaking PBS Primetime docuseries where Emmy-nominated Mexican chef Pati Jinch uses food as the vehicle to explore the culture and people along the Texas-Mexico border. We will also screen an episode Family Dinner with host Andrew Zimmern as he visits families across America to explore how the cultural, regional and historical facets of who we are inform what and how we eat.
Time: 9:00 PM–10:00 PM
SATURDAY SESSIONS
April 23, 2022
BREAKFAST
Start your day at the breakfast bowl bar with bacon & eggs, yogurt & granola, fresh fruit and a selection of coffee & tea.
Time: 8:00 AM–9:00 AM
IACP44: A Steel City Welcome
A Steel City Welcome by Pittsburgh Culinary Leaders and Conference Hosts: Beth Kracklauer, Food & Drinks Editor, Wall Street Journal, and Hal B. Klein, Food & Drinks Editor, Pittsburgh Magazine.
Hosts:
Beth Kracklauer–Food & Drinks Editor, Wall Street Journal
Hal B. Klein–Food & Drinks Editor, Pittsburgh Magazine
Time: 9:00 AM–9:55 AM
TABLE TALK: Saturday Morning with Michael Solomonov and Steve Cook
Co-owners of the trailblazing Philadelphia hospitality group, CookNSolo Restaurants, Michael and Steve are champions of Israel’s extraordinarily diverse and vibrant culinary landscape.
Speakers: Michael Solomonov and Steve Cook
Conversation Lead: Jamila Robinson–Food Media Leader, Innovator, Managing Editor, Food, Philadelphia Inquirer
Time: 10:00 AM–11:25 AM
EXPO: Cookbook Signing and Kerrygold Demo Stage
Shop at our pop-up bookstore in the Omni William Penn Hotel with our official conference bookseller White Whale Bookstore. More than fifteen authors will be signing their books so come by to chat with some of your favorite bakers, chefs, and culinary gurus. Watch live demos on our Kerrygold demo stage by these amazing folks: Anna Francese Gass, author of Heirloom Kitchen, Jenna Helwig, Food Director at Real Simple magazine, Jessica Merchant, author of Everyday Dinners, Luna Ellis of Arlos Cookies, and Joy Wilson, blogger and editor of Joy the Baker magazine. Aspiring cookbook authors can speak with Sally Ekus, literary agent from The Ekus Group, at our “Ask the Agent” table.
Time: 11:30 AM–1:30 PM
LUNCH
Enjoy our Deconstructed Box Lunch with a selection of sandwiches and salads plus a little sweet treat.
Time: 11:30 AM – 1:30 PM
SESSION: How to Translate Your Culture Into a Cookbook
Ever wonder how to share the true essence of where you come from, the dear-to-you flavors that you know like the back of your hand, the always present aromas, the amazing history, the purest memories. It's not easy, but there are avenues and road maps that you can follow. We'll have three master guides in the room. Let your journey begin.
Speakers:
Toni Tipton Martin–Author of the multi-award winning cookbooks, including Jubilee
Kian Lam Kho–Author of Phoenix Claws and Jade Trees
Conversation Lead–Hali Bey Ramdene–Writer, author, and producer
Time: 1:30 PM–2:25 PM
SESSION: How To Photograph Your Own Food Content
If the Pandemic taught us one thing, we learned that, when push comes to shove, we can survive and create content without a full-on studio, fancy lights, and a tech team. This pro shows tips about how to pull off a great food photo in the comfort of your own home kitchen.
Speaker: Jena Carlin–Food Photographer
Featuring: Mary Valentin–Food Stylist
Time: 2:30 PM–3:25 PM
SESSION: How To Make Cookies Your Business
We’re bonkers over cookies, literally obsessed—the whole country is obsessed. Whether writing about them, making them, selling them, or teaching workshops to decorate them, who could have guessed that something so small, so simple would fuel more than our tummies, but also our lifestyles, our lives our passions. Hear from Smart Cookies who make cookies their business.
Speakers:
Nancy Baggett–Cookbook Author and Writer
Rose Levy Beranbaum–Cookbook Author
Luna Ellis, Arlos Cookies—Founder, Creator, Cookie Maker
Chris Taylor & Paul Arguin–Cookbook Authors, Founders of Flour Sugar Butter
Conversation Lead–Vallery Lomas, Cookbook Author and Winner The Great American Baking Show
Time: 3:30 PM–4:25 PM
Pittsburgh Cookie Table
Join us just outside of the hotel’s Grand Ballroom for a Pittsburgh Cookie Table. This local tradition apparently dates back to the Great Depression when family members used to prepare cookies to be served to guests at wedding receptions and other gatherings.
Time: 4:30 PM–5:00 PM
HAPPY HOUR: Whiskey Happy Hour with Meredith Meyer Grelli
Did you know American Whiskey was born in Pittsburgh? Join Pittsburgh's iconic, 2x James Beard Semi-finalist, Wigle Whiskey for an irreverent, energetic history of American Whiskey. Enjoy a complimentary Wigle Old Fashioned Cocktail while you learn about Pittsburgh's Whiskey identity!
Speaker: Meredith Meyer Grelli–Co-Founder and Owner, Wigle Whiskey
Time: 5:00 PM–6:00 PM
BOURBON & BONBONS: Ask the Editor Session
Want to pitch a story, meet a favorite editor, or ask how to get published. You can have your chance and enjoy a sweet nibble and night cap at the same time. We’ll have some of your favorite editors stationed to answer your one-on-one questions. Think speed dating with a sweet benefit.
Editors:
Sara Bir–Senior Editor, Simply Recipes
Jenna Helwig–Food Director, Real Simple
Hal B. Klein–Food & Drinks Editor, Pittsburgh Magazine
Beth Kracklauer–Food & Drinks Editor, Wall Street Journal
Milagros Cruz–Recipe Editor, Simply Recipes
Jan Miller–Food Editor, Better Homes & Gardens
Joe Yonan– Food Editor, Washington Post
Kelsey Youngman–Food Editor, Food & Wine
Time: 9:00 PM–11:00 PM
SUNDAY SESSIONS
April 24, 2022
BREAKFAST
Get an early morning start with a continental breakfast and a selection of coffee & tea.
Time: 8:00 AM–9:00 AM
TABLE TALK: Return to the Family Table; What’s Going On?
We’ve all been in the kitchen for the past two years, cooking like crazy! But what’s really happening at the Family Dinner Table? We found a few folks who know the dishes, the conversations, and the trends! Hear what they have to say during this conversation!
Speakers:
Andrew Zimmern–Host of Magnolia TV’s Family Dinner, and Author
Michelle Tam–Cooking Teacher and Cookbook Author
Jessica Merchant–How Sweet Eats and author of Everyday Dinners
Toni Tipton Martin–Author of the multi-award winning cookbooks, including Jubilee
Conversation Lead–Joe Yonan, Washington Post Food Editor, Cookbook Author
Time: 9:00 AM–10:25 AM
SESSION: Bakers on the Rise: The Kick-Ass Ladies Leading The Modern Bread Movement (Goodbye Sourdough Bros!)
Women from lots of different creative backgrounds (engineering, art, science, acting) are bringing new approaches to bread making and using bread as a force for good in underprivileged and underserved communities. They’re baking with heirloom and ancient grains and growing, farming, and milling. Women also have a fundamentally different approach to bread baking, one rooted in delivering flavor and nutrients! Food & Wine Magazine brings this session to IACP and introduces the creative bakers to know. At the end of the session you are invited to sample breads from local Pittsburgh bakers at our bread table.
Speakers:
Laura Lazzaroni–Award Winning Journalist and Author
Sarah Owens–Ritual Fine Foods, Baker and Award Winning Author
Conversation Lead: Kelsey Youngman–Associate Food Editor, Food & Wine Magazine
Time: 10:30 AM–11:55 AM
KERRYGOLD IRISH LUNCH
Tuck into a delicious lunch inspired by modern Irish recipes using Kerrygold butter and cheese.
Time: 12:15 PM – 1:30 PM
SESSION: How to Build Your Brand Bigger and Better
We've been in our own spaces figuring things out for the past few years. Whether creating videos, teaching, doing TV, or creating your own magazine, mastering how to be a bigger, better, stronger brand isn’t easy. These pros share their hard won tips for success.
Speakers:
Anna Gass–Chef, Cookbook Author, TV
Gesine Bullock-Prado–Pastry Chef, Cookbook Author, TV, Baking Instructor, Homesteader
Joy Wilson–Joy The Baker, Baker, Cookbook Author, Product Maker
Kaleb Wyse–Creator of WyseGuide, Digital Content Maker, Homesteader
Conversation Lead–Jan Miller–Food Editor, Better Homes & Gardens
Time: 1:30 PM–2:25 PM
SESSION: Finding Inspiration and Connections through Food and Color: Red
Join wife duo, The Taste Curators, as they discuss the importance of color and how it wears many hats in our daily lives, especially on the table. Color is a thread that connects us all through food, fashion and design. We simply need to pay a bit more attention to it and stay curious.
Speakers:
Lish Steiling–Chef, Food Stylist and Emmy winning culinary producer
Abbey Cook–Color and trend forecaster for fashion, lifestyle, marketing and branding
Brought to you by: Cosmic Crisp®
Time: 2:30 PM–3:25 PM
PENNSYLVANIA WINES: Wine Tasting
Three hundred and thirty-nine years ago, William Penn planted a vineyard in Philadelphia. From that vineyard, grew the Pennsylvania Wines industry — today with more than 300 licensed wineries producing more than 2 million gallons of wine annually. Join Pennsylvania Wines to sample wines and learn more about the legacy of winemaking in PA and the growth of the industry.
Speaker: Virginia Mitchell, Winemaker, Grant Administrator for the Pennsylvania Winery Association
Time: 4:00 PM–5:00 PM
FAREWELL RECEPTION: Saffron Amaro Spritz!
Enjoy a refreshing Sunday Amaro Spritz with Pittsburgh Distiller Wigle Whiskey as we cap off the conference! You'll learn the story of Pennsylvania saffron and how its rebirth inspired the Wigle Distillery's Saffron Amaro which took home the craft spirit's industry's national innovation award.
Speaker: Michael Foglia, Director of Production, Wigle Whiskey
Time: 5:00 PM–6:30 PM
OPTIONAL WORKSHOPS & TOURS
WORKSHOP: World Dumplings at Gaynor’s School of Cooking
Savory or sweet fillings enrobed in dough and baked, steamed, or fried: Dumplings have evolved in many different and delectable ways all around the world. Come and join fellow IACP members as we learn from experts the best methods to fold Eastern European pierogi, Chinese dumplings, and Italian ravioli. Fillings and doughs will be prepared beforehand, and we will take the recipes home. This lesson is about shaping, cooking, and then eating wonderful dumplings for lunch. Register now—there are only 18 spots for this one-of-a-kind cooking class!
Date: Friday April 22, 2022
Location: 309 East Carson Street, Pittsburgh, PA 15219
Time: 11:00 AM-1:00 PM
Cost: $75
WORKSHOP: A Beginners Guide to Successful Culinary TV Spots: 5 Things You Need To Know
In this workshop, television personality, host, and executive producer Christy Rost draws on 25+ years of television experience to teach you five steps to memorable TV segments viewers and producers will love. She’ll cover how to secure in-studio guest spots, building confidence in front of the camera, insider secrets to recipe selection, entertainment value vs the recipe, and how today’s FCC rules and paid segments affect product placement. Then practice your skill as you “star” in a 3-minute mock cooking segment.
Workshop Leader: Christy Rost
Date: Friday April 22, 2022
Time: 2:30-4:30 PM
Cost: $100
WORKSHOP: So You Want to Write a Cookbook
Learn what it takes to get a cookbook deal, whether to get an agent, and the pros and cons of self-publishing. You’ll also hone your recipe writing skills in an exercise.
Workshop Leader: Dianne Jacob–Author, Coach, Blogger, Editor
Date: Friday April 22, 2022
Time: 2:30-4:30 PM
Cost: $100
WORKSHOP: Fearless Writing Exploration™
In this 2-hour writing-and-creativity program, you’ll learn to work with and overcome the inherent anxiety that surfaces for most creators when they sit down and try to bring into form the delectable ideas about which they’ve been cogitating, dreaming, and mentally writing.
Workshop Leader: Crescent Dragonwagon–Author, Writer, Instructor
Date: Sunday April 24, 2022
Time: 3:00-5:00 PM
Cost: $100
OPTIONAL EVENT
The Gilded Age Dinner: A Dining Experience Supporting IACP
Since opening its doors in 1916, the Omni William Penn Hotel has played a prominent role in the nation and city of Pittsburgh. Become part of this grand hotel’s history and relive the days of fine dining when you step back in time to the Gilded Age. Cocktail attire is optional or immerse yourself in the era dressed in a glamorous dinner ensemble, converse with Culinary Legends, and enjoy a Champagne reception, silent auction, and sumptuous 5-course wine dinner inspired by the Hotel’s historic menu collection during this unforgettable event to support the IACP.
Date: Saturday April 23, 2022
Time: 6:30-9:00 PM
Cost: $150 per guest