Ģ����Ƶ

The organization, founded in 1987, boasts more than 3,000 members in 32 countries, ranging from chefs and culinary instructors to food media professionals, cookbook authors, culinary entrepreneurs and food policy advocates. It was a pleasure to see several dozen ICE alumni in attendance and, in particular, at least seven ICE alumni serving as speakers or resources at the event.

One of the most anticipated aspects of the conference was the annual awards, acknowledging a range of achievements, from exemplary cookbooks to humanitarian efforts. We are proud to report that ICE won the 2013 Award of Excellence for “Cooking School of the Year”, our fourth IACP award in the last ten years.

Among the other award winners was ICE alum , who took home a cookbook award in the “Food & Beverage: Technical Reference” category, for . Max was also on the opening day keynote panel with Chef Thomas Keller and author Peter Kaminsky, discussing “Dirt, Digital and the Future of Food”. Interestingly, the panel moderator was Ann McBride, former ICE Communications Director and co-author of my Culinary Careers book.

Among the other conference highlights was an intimate after-party for ICE alum and friends at , a new bar/bistro opened by ICE alumni Mikha Diaz and Michal Cecconi. Guests included famed author/PBS food expert Joanne Weir and test kitchen expert Suzanne Barr.

The conference had a strong food media focus, and we were very excited to see ICE alumni leading the discussion. Notably, Jamie Tiampo () presented  “The New World of Web TV”, Catherine McCord () asked “Can Video + Cookbook = Profit?”,  Sarah Copeland (Food Director – ) explored our “Permission to Post, Print or Pin” and author shared her secrets for "How to Really Get Into a Restaurant" as a writer.

Of course, a trip to the bay area would not be complete without lots of good eating and exploration of up and coming food trends. Saturday, I took a unique culinary tour of Oakland, where we met a range of the neighborhood’s newest and most innovative chefs, who spoke to us over a beer at the .  Highlights of the tour included visits to artisanal producers ,  and .

Back in San Francisco, two restaurants won over the “ICE critics”: and . In particular, the opportunity to meet the latter's young, innovative chef, Nicolaus Balla, was an exciting view into the local, sustainable food movement and the creative minds that will lead the culinary field in the years to come.