10 Things I Learned Today at the IACP

The International Association of Culinary Professionals (IACP) is a conference a foodie does not want to miss. Held in New Orleans, "Rhythm on the Plate" is a 5 day extravaganza for the senses. The stories people tell of the their experiences with regard to food evoke strong images through sight and sound and of course, smell and taste.

10 Things I Learned Today at the IACP Conference:


1. In New Orleans, Pre-K does not stand for pre-kindergarten. It stands for Pre-Katrina.

2. Malaysian Street Food vendors-or-Hawkers-use the end of a lemongrass stalk that has been smashed with a blunt object as a sauce brush to slather marinade on satay.

3. Heating banana leaves allows them to become more pliable and easier to roll or wrap without breaking.

4. seriouseats.com is a website/blog site that I will be visiting often.

5. thekitchn.com is another website/blog site that I will be visiting often. (note that the no "e" in kitchn is intentional)

6. Dickie Brennan of the famed New Orleans restaurant community is the Chairman of the Board of the new Southern Food and Beverage Museum.

7. "Media agnostic" is a phrase that is becoming popular among the blogging community.

8. Fresh peppercorns are impossible to find in the US. If you know of a purveyor, please contact me.

9. IACP created a Giveback Team that asked IACP committees and section chairs to create Giveback Projects to raise money for the city of New Orleans. Giveback Projects were created across the country in an effort to raise funds and awareness for the city of NOLA....ensuring that continues its slow, steady process of rebuilding.

10. The people of New Orleans are truly thankful that you are there to visit--and tell you that-often.