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Discussion Starter · #1 ·
I am contemplating becoming a member of the IACP-International Association of Culinary Professionals. Is anyone here a member? Has anyone gone to their workshops or conferences? I am trying to evaluate the benefits of membership vs. cost.

Can anyone help me in my decision?
 

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Foodnfoto,

I am not a member of the IACP but I know some people who are and seem to find great benifet from it.

Some of the things I know about the IACP is they have great networking and also over the past # of years more foodwriters and cookbook authers have become members.This may be good for you because of your background. I do not know the cost.

I think they also offer a certification in culinary arts.
I do know that the IACP is a respected org,in our industry.
cc
 

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Many in my Culinary Society are active IACP members, I've read the programs for the annual conference and it's really interesting. I think dues are $175 a year.the conference is very expensive...
It's a big group, many say they get lost in it. So I guess it depends on why you wanna join. I don't cus I'm active in other groups...nationally and locally. I would probably join WCR before I'd join IACP or Slow Food but at the present NO MORE GROUPS>
 

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Discussion Starter · #4 ·
Shroomgirl-
What is the WCR? I'd like to know more about it.
Yes, I've noticed that the IACP conference is very expensive, but those costs are deductable for me. Also, IACP is attaching its conference to the Food on Film conference that happens every other year.
 

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They are deductable for me also...but one has to chose. WCR (Women Chefs and Restauranteurs)Ann Cooper chairs it now.
I've heard some of the IACP tapes and the programs are well done. There is only so much time and I try to be involved in any group I join....ie attend meetings if not serve at some time on the board or doing programs, otherwise why join??? the newsletter?
 
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