IACP’s Mission

To empower, educate, and engage culinary professionals around the globe.

In 1978, a group of cooking school owners and instructors, including Bill Rice and Nathalie Dupree, came together for mutual professional support. They created the IACP (formerly named the Association of Cooking Schools), and in the process, they laid a foundation for food culture in America and beyond. Early members included Julia Child, Jacques Pépin, and Anne Willan, among many others.

Through the decades, IACP’s membership has expanded to include writers, photographers, stylists, bloggers, marketers, nutritionists, chefs, restaurateurs, culinary tour operators, artisan food producers, and academia (and surely more). The member categories continue to grow as our dynamic industry evolves, which is a boon as the multi-disciplinary nature of our community is key to its vibrancy. We have Interest Sections for our members to delve deeper within: Cooking Schools & Teachers, Digital Media, Food Writers, Editors and Publishers, Food Photographers & Stylists, Food Health & Experts, and Youth Culinary Initiatives.

IACP is a unique community, a crossroads where members meet to share experiences and expertise, advice and support, in ways that can lead to unparalleled growth and professional and personal success. We celebrate and uphold diversity. Please read our statement on Black Lives Matter. To learn more about IACP go to the 2020 IACP Overview.

The 42nd Annual IACP Virtual Conference