Culinary conference goes beyond food, to food systems

This year, organic foods, and the delicate balance between food systems and big business, took center stage in the opening session of the International Association of Culinary Professionals (IACP) Annual Conference in Chicago. IACP, with 4,000 members, is a “who's who” of the culinary world. The organization provides year round continuing education, networking, and professional development for its members.

During the plenary session, over 2,000 chefs, food writers, photographers, cooking school teachers, and food producers, from 35 countries, heard Samuel Fromartz, author of Organic, Inc. ; Michael Ableman, food systems advocate and farmer; Howard Brandeisky of Kraft Foods; and Jim Adams of Chipotle Mexican Grill share their perspectives on organic food and how it meshes with current business models of food production.

Highlights included Brandeisky's discussion of the challenges of bringing food that has less processing and preservatives to the American table at the same cost, and Adam's presentation on Chipotle's commitment to free range meats and organically grown produce in all 600 of their restaurants.

The trickle-down effect of such conversations has powerful potential. The ideas that a top chef in New York takes home could transform his restaurant—and his community. Stories on new trends in food safety will start to show up in national and regional newspapers and magazines. A food producer who is able to convince trendsetters to buy her high quality, locally grown strawberries or mushrooms can impact not only her sales, but the demand for strawberries and mushrooms for local growers nationwide.

In another session, Tipping the Scales: The Role of School Food in Children's Health, Ann Cooper, a chef and school lunch advocate, and Kate Adamick, a school lunch consultant, discussed the impact that the food served in school cafeterias has on childhood obesity. Cooper and Adamick presented ways to put healthy food for kids on the political agenda and ideas for innovative school lunch programs — ideas that may find their way to a school cafeteria near you.

Next year, IACP members will take New Orleans by storm to celebrate the city's rich food history and its future beyond Hurricane Katrina.

For more information on the IACP conference and sessions, visit: www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=147

For more information about IACP visit: www.iacp.com.