Conference

Culinary Conference starts Friday

The International Association of Culinary Professionals (IACP) will host its annual conference in Louisville March 3 to 5 at the Louisville Marriott Downtown, 280 W. Jefferson St. Over 500 food industry professionals from around the world will meet for workshops, insider food tours and educational sessions from cookbook authors and food editors. The event will conclude with the Cookbook Awards honoring the year’s best cookbooks in 16 categories.

Sessions will include topics such as how to create a profitable culinary career, writing cookbook proposals, iPhone videography, food styling, and maximizing a blog’s visibility. Registration is open to food and beverage professionals with options starting at $395. For more information or to register, visit conference.iacp.com.

Attendees can choose field trips to Copper & Kings, Vendome Copper & Brass Works, GE Appliances’ FirstBuild, Louismill, Red Hog, among other food and beverage related businesses. At the Hot Brown smack down, local chefs will compete at creative ways of reinventing the Brown Hotel’s classic dish.

While the conference is only open to culinary professionals, the International Cookbook Awards, which will be held on Sunday, March 5 at The Louisville Palace, is open to the public. Guests will mingle with the who’s who of the culinary world including renowned authors, celebrity chefs, and top publishers. Tickets for the awards and reception are $50 and may be purchased online at this link. The festivities begin at 6:30 p.m. with a welcome cocktail followed by the awards and Hot Brown smack down reception.