37th Annual International Association of Culinary Professionals (IACP) Award Winners Announced in Washington, D.C.

Conference Photos Credit Deb Lindsey Photography

This past weekend, the International Association of Culinary Professionals (IACP) announced the winners of its highly-coveted awards, including the IACP Cookbook Awards, Bert Greene Awards (The Bert Greene Awards were first presented in 1991 to honor excellence in food journalism. The awards were named after Bert Greene (1923-1988), a nationally renowned cooking teacher, cookbook author, and syndicated food

Award Certificate Logo

Award Certificate Logo

columnist), Digital Media Awards (which honor excellence and trendsetters in both traditional and emerging communications technologies, including culinary blogs, video, audio, and other digital forms), Historical Cookbook AwardIACP Food Photography AwardsFirst Book: Julia Child Award, Special Cookbook Awards, Culinary Classics Awards and the IACP Special Recognition Awards at its 37th annual conference centered on the theme “Culinary Communications.” IACP award recipients are chosen through an intense judging process, with winners being acknowledged as trailblazers in the global culinary community. The awards were hosted by chef, restaurateur, New York Times bestselling cookbook author, and television personality Curtis Stone.

The International Association of Culinary Professionals (IACP) is an organization–where culinary professionals can gain the skills and connections to get good work and do it well– and is committed to excellence in all aspects of communication by the culinary industry, including journalism, publishing, digital media, visual media, marketing communications, and teaching. One of its greatest resource is its multi-faceted membership, which includes writers, bloggers, photographers, stylists, marketers, chefs, restaurateurs, nutritionists, and academics, as well as its culture of support and connectivity.

Circle logo_IACPlrgThe 2015 conference assembled culinary thought leaders to the eclectic food scene of Washington, D.C. Food media, cookbook authors, chefs, dietitians, food photographers, food marketers, food stylists, bloggers, culinary tourism experts, educators, and farmers gathered to connect, learn, and share their career and personal journeys in their collective love for food. This unique meeting of the food minds convenes annually providing unmatched educational sessions, culinary tours, cooking classes, and networking opportunities. (The 2016 IACP Conference is planned for Los Angeles from April 1-3, and a call for educational session proposals will be issued in the coming months.)

This year’s winners include cookbook authors Christopher Kostow (Cookbook of the Year, presented by Cuisinart) and Sean Brock (First Book: Julia Child Award, presented by KitchenAid) and popular print publications and websites such as Food & Wine Magazine, Fine Cooking Magazine, EatingWell, Bon Appétit, and Food52. (For a complete listing of all award winners, see below.)

IACP Conference - Sunday Cookbook and Media Awards were hosted by chef Curtis Stone. (Conference Photos Credit: Deb Lindsey Photography)

IACP Conference – Sunday Cookbook and Media Awards were hosted by chef Curtis Stone.

A highlight for this year’s conference has been celebrating Jacques Pépin’s 80th birthday. A culinary pioneer and original founder of IACP, Jacques Pépin was honored by IACP with the event, “80 Cakes for Jacques Pépin,” which featured 80 birthday cakes contributed by some of the world’s leading chefs, tastemakers, and organizations. The cakes were then auctioned off to support IACP’s philanthropic arm, The Culinary Trust. More than $8,000 was raised for the trust, including a generous donation by Chef Andrés. Pastry Chef Jacques Torres prepared and served chef Pépin’s favorite “Jacques Torres Oreo Cake” for attendees, and numerous celebrity chefs and culinary luminaries shared toast after toast.

IACP Conference - Sunday Cookbook and Media awards: Tina Ujlaki, Food & Wine Executive Food Editor, accepts multiple awards for the magazine including Publication of the Year.

IACP Conference – Sunday Cookbook and Media awards: Tina Ujlaki, Food & Wine Executive Food Editor, accepts multiple awards for the magazine including Publication of the Year.

IACP Conference - Jacques Pepin 80th birthday tribute. Chefs toast Jacques Pepin who joined via Skype.

IACP Conference – Jacques Pepin 80th birthday tribute. Chefs toast Jacques Pepin who joined via Skype.

IACP Conference - Jacques Pepin 80th birthday tribute. Main display cake --Jacques Torres Oreo cake.

IACP Conference – Jacques Pepin 80th birthday tribute. Main display cake –Jacques Torres Oreo cake.

We’re excited to honor and celebrate our 2015 award winners – they represent the food and culinary community’s best in class,” said Meredith Deeds, Chief Executive Officer of IACP. “This year’s conference has been an overwhelming success with inspiring speakers, top-notch sessions, and a constant flow of festive events and activities including multiple toasts for Jacques Pépin’s 80(th) birthday with an ’80 Cakes’ party. Additionally, acclaimed chef and culinary innovator José Andrés provided a motivating keynote presentation on embracing good causes and making strides to improve food quality.”

IACP Special Recognition Awards

Volunteer of the Year: Mary Valentin

Culinary Educator of the Year: Chef Chris Gesualdi

Culinary School Award of Excellence: Institute of Culinary Education, Rick Smilow

Local Community Service: DC Central Kitchen, Michael Curtin Jr.

Humanitarian of the Year: P.J. Schumacher, One Incredible Family, Inc.

Milestone: Danny Meyer, Union Square Hospitality Group

Lifetime Achievement: Harold McGee

Bert Greene Awards Winners

Publication of the Year: Food & Wine Magazine, Dana Cowin, Editor-in-Chief

Personal Essays/Memoirs: Kate KraderAre Big Flavors Destroying the American Palate?Food & Wine, May 2014

Culinary Writing About Beverages: Ray Isle,Wine’s Nastiest FeudFood & Wine, October 2014

Instructional Culinary Writing: Ivy Manning, “Go Wild!Fine Cooking Magazine

Culinary Writing That Makes A Difference: Jane Black, “The Guru of Grass” EatingWell

Culinary Travel Writing: Francis Lam, “The Last Place on Earth”, Bon Appétit

Culinary Based Column: Kristen Miglore, “Genius Recipes”, Food52

Narrative Culinary Writing: Margo True, “The Blacksmith Cooks”, Sunset Magazine

IACP 2015 Digital Media Awards Winners

Best Culinary Website: Amanda Hesser & Merrill Stubbs, Editors: Kristen Miglore, Kenzi Wilbur, Marian Bull, Sarah Jampel, Food52

Narrative Culinary Blog: Naz Deravian, Bottom Of The Pot – Adventures In Cooking Persian Food And Beyondbottomofthepot.com

Photo Based Culinary Blog: Nik Sharma, A Brown Table, abrowntable.com

Best Culinary Video Series: Gabriel Taraboulsy, “The Grill Iron”, Taste Made

Single Food Focused Video: Kyle Orosz & the Editors of Food52, How to Make Banoffee Pieinstagram.com/p/uLim0IN-c4/?modal=tru

Culinary Audio Series: Nicola Twilley & Cynthia Graber, Gastropod, The Golden Spoongastropod.com/episode-1-the-golden-spoon/

IACP Food Photography Awards Winners

People’s Choice: Jan Kalish, “Honey

Food Photograph of the Year: Jignesh Jhaveri, “Naan Bread Toss

Culinary Classics Awards

Book of Great Cookies, by: Maida Heatter, Year: 1977 Publisher: Knopf

The Greens Cookbook, by: Deborah Madison, Year: 1987 Publisher: Bantam Books

The Making of a Cook, by: Madeleine Kamman, Year: 1978 Publisher: Atheneum

Greene on Greens, by: Bert Greene, Year: 1984, Publisher: Workman Publishing Co.

The Taste of Country Cooking, by: Edna Lewis, Year: 1977 Publisher: Knopf

Historical Cookbook Award

Bartolomeo Scappi’s Opera, by: Terence Scully, Year: 1570, Publisher: University of Toronto Press, Scholarly Publishing Division

Cookbook Awards

American

Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything, by Donald Link and Paula Disbrowe, Editor: Rica Allannic (Clarkson Potter)

Baking: Savory or Sweet

The Baking Bible, by Rose Levy Beranbaum, Editor: Stephanie Fletcher (Houghton Mifflin Harcourt)

Beverage/ Reference/ Technical

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering, by Adam Danforth, Editor: Carleen Madigan (Storey Publishing)

Chefs and Restaurants

Bar Tartine: Techniques and Recipes, by Nicolaus Balla and Cortney Burns, Editor: Bill LeBlond (Chronicle Books)

Children, Youth and Family

FutureChefs: Recipes by Tomorrow’s Cooks Across the Nation and the World, by Ramin Ganeshram, Editor: Dervla Kelly & Elissa Altman (Rodale Books)

Compilations

The Great Outdoors Cookbook: Adventures in Cooking Under the Open Sky, by Elaine Johnson and Margo True, Editors: Elaine Johnson and Margo True (Oxmoor House)

Culinary History

Precious Cargo: How Foods from the Americas Changed the World, by David DeWitt, Editor: Jack Shoemaker (Counterpoint Press)

Culinary Travel

Cyprus: A Culinary Journey, by Rita Henss, Editor: Marianne Salentin-Träger (C&C Publishing)

Julia Child First Book Award

Heritage, by Sean Brock, Editor: Judy Pray (Artisan)

Food Matters

Citizen Farmers: The Biodynamic Way to Grow Healthy Food, Build Thriving Communities, and Give Back to the Earth, by Daron Joffe with Susan Puckett, Editor: Dervla Kelly (Stewart, Tabori & Chang)

General

Twelve Recipes, by Cal Peternell, Editor: Cassie Jones (HarperCollins Publishers)

Health & Special Diet

At Home in the Whole Food Kitchen, by Amy Chaplin, Editor: Sara Bercholz (Roost Books)

International

Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die, by Diane Kochilas, Editor: Dervla Kelly & Elissa Altman (Rodale Books)

Literary Food Writing

In Search of the Perfect Loaf: A Home Baker’s Odyssey, by Samuel Fromartz, Editor: Kathryn Court (Viking)

Photography

The Slanted Door, Photographed by: Ed Anderson, written by Charles Phan, Editor: Jenny Wapner (Ten Speed Press)

Single Subject

Mrs. Wheelbarrow’s Practical Pantry, by Cathy Barrow, Editor: Maria Guarnaschelli (W. W. Norton & Company)

Wine, Beer and Spirits

Proof: The Science of Booze, by Adam Rogers, Editor: Courtney Young (Houghton Mifflin Harcourt)

Global Design

A New Napa Cuisine, by Christopher Kostow, Editor: Julie Bennett (Ten Speed Press)

E-Cookbook

Tutka Bay Lodge: Coastal Cuisine from the Wilds of Alaska, by Kirsten Dixon and Mandy Dixon, Editor: Kathy Howard (Alaska Northwest Books)

Special Cookbook Awards

Jane Grigson Award

Liquid Intelligence, by Dave Arnold, Editor: Maria Guarnaschelli (W.W. Norton & Company)

Design Award

Relae: A Book of Ideas, by Christian F. Puglisi, Editor: Emily Timberlake (Ten Speed Press)

Judge’s Choice

Good and Cheap: Eat Well on $4/Day, by Leanne Brown, Editor: Dan Lazin (Self-published)

North: The New Nordic Cuisine of Iceland, by Gunnar Karl Gíslason and Jody Eddy, Editors: Emily Timberlake and Jenny Wapner (Ten Speed Press)

People’s Choice

Vegetarian Dinner Parties, by Bruce Weinstein & Mark Scarbrough, Editor: Elissa Altman & Dervla Kelly (Rodale Books)

Cookbook of the Year

A New Napa Cuisine, by Christopher Kostow, Editor: Julie Bennett (Ten Speed Press)