Foodservice industry professionals will convene in Portland, Ore., April 21 to 24 for the 32nd Annual Conference of the International Association of Culinary Professionals (IACP). The conference, titled "The New Culinary Order," will explore and define today's culinary landscape through educational sessions; presentations by speakers such as the former editor-and-chief of Gourmet magazine Ruth Reichl, food writer/author Mark Bittman and Public restaurant chef Brad Farmerie; tours of local craft breweries, wineries, distilleries and bakeries; and evening dining events. For more information on the conference, visit IACP's Web site.
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Foodservice industry professionals will convene in Portland, Ore., April 21 to 24 for the 32nd Annual Conference of the International Association of Culinary Professionals (IACP). The conference, titled "The New Culinary Order," will explore and define today's culinary landscape through educational sessions; presentations by speakers such as the former editor-and-chief of Gourmet magazine Ruth Reichl, food writer/author Mark Bittman and Public restaurant chef Brad Farmerie; tours of local craft breweries, wineries, distilleries and bakeries; and evening dining events. For more information on the conference, visit IACP's Web site.
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