IACP and New Friends

Last week the conference of the International Association of Culinary Professionals (IACP) ended. The group decided to hold their meeting in New Orleans in support of the city's recovery. Thanks to them for coming to New Orleans and letting the city do what it does best.

There were special tours - culinary and architectural - that kicked off the conference. Then on the Mississippi River there was a grand reception of heritage foods - shrimp, oysters, jambalaya, great New Orleans bread, gumbos, turducken, calas, Creole cream cheese and cochon du lait, just to name a few. Leah Chase and Chef John Folse were serving up delicacies. The Louisiana Commissioner of Agriculture and Forestry was on hand.

SoFAB showed off its space with a hard hat tour, which was well attended by the curious. We made friends for the city of New Orleans and for SoFAB throughout the conference. The IACP adopted SoFAB as one of the organizations that IACP would support. One form of support was Chef Jam, a fundraiser starring Emeril Lagasse, which was sponsored by the Culinary Trust. A great time was had by all. Another form of support has been a very generous outpouring of cookbooks that members of IACP have been sending to SoFAB.

Thanks to all of the generous IACP members, thanks to Emeril Lagasse and thanks to the Culinary Trust.