Amy Stern
21/04/2017 9:52 AM

The International Association of Culinary Professionals (IACP) ( annual conference is so chock-full of educational sessions and networking opportunities that registration and course selection can provoke angst at having to make the choice between one session led by a James Beard award-winning chef and another hosted by the Food Editor at The New York Times. While attending this year’s conference in Louisville, KY a few weeks ago, I was reminded of the multiple benefits to veteran food industry folks and newbies alike.