International Association of Culinary Professional Annual Conference at ICE
The past four days have been a very exciting weekend for the culinary community.
The International Association of Culinary Professionals (IACP) hosted their annual conference in New York. Starting on Thursday, the conference has been packed full of events, seminars and lectures with amazing culinary professionals from all aspects of the food world. One of the highlights of the conference was a full day of classes here at ICE.
This morning the classes with ICE Chef Instructors included Vegetable Proteins: Seitan and Tofu with Peter Berley, Perfecting Your Macaron Skills with Kathryn Gordon, and Fermentation for the 21st Century with Mike Schwartz. Classes with guest chefs included How to Make an Awesome Cup of Coffee with Jonathan Rubenstein of Joe The Art of Coffee, and Whole Animal Butchery with Matt Jennings of Farmstead and Adam Tiberio of Tiberio Custom Meats.
The afternoon brought another round of exciting classes from ICE Chef Instructors, including Bacon Lover’s Workshop with Dan Stone, Cooking Up a Great Cocktail with Anthony Caporale and The Modern Pastry Chef as Storyteller with Creative Director Michael Laiskonis. Other classes included guest instructors such as Jennifer Marx teaching Making Meat Look Good on Camera, Cesar Vega teaching Making Better Ice Cream Through Science and Teaching What You Don’t Know About Gluten-Free Cooking…But Need To.
The range of skills and techniques covered in these specialized classes was amazing. Here’s a selection of photos from today, but come back tomorrow to see more from the whole weekend and all the exciting and interesting events ICE participated in.