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IACP Milestones

It's difficut to capture IACP's rich and varied history in a nutshell. But we've tried! Below is a list of key historical and organizational developments, starting before IACP's founding in 1978 and ending at current time.

Thanks to member Neil Coletta for compiling much of this information as part of the 2008 IACP Oral History Project, which can be read in its entirety here. Interested in knowing who was at the helm over the years? View past IACP Presidents, starting with Donald Miller in 1978, here.

Year(s) Milestone

1961

Julia Child, soon to be an IACP founding member, publishes Mastering the Art of French Cooking, making professional techniques and instruction more accessible to the general public.

1963

Julia Child's The French Chef TV show airs, further popularizing culinary instruction and contributing to the rise of cooking schools in the US.

Mid to late 60s

Proliferation of US cooking schools continues (200 by 1970). Bill Rice (Food Editor, Washington Post) prompts cooking school directors to form an association. Donald Miller and François Dionot start to organize the first meeting.

August 1978

The first organizational meeting of IACP, then called the Association of Cooking Schools (ACS), is held in St. Louis, and includes 51 participants from 35 cooking schools.

1979

The ACS is incorporated as a not-for-profit professional association in Washington, D.C. under the management of Bergman Associates, and the first full term Board of Directors is elected. The first annual meeting is held in New Orleans with over 180 participants.

1980

The second annual meeting is held in New York City. The International Association of Cooking Schools (IACS) is overwhelmingly adopted as the organization's new name. By the end of the year, the organization includes 450 members.

1981

The third annual meeting is held in San Francisco, with founding member Julia Child as the keynote speaker. The IACS
Cookbook is published under Irena Chalmer's guidance.

1984

IACS reaches 1,000 members in 15 countries with a $100,000 budget for the annual meeting, now called the Annual Conference. CAREF (Cooking Advancement Research and Education Foundation) is formed as a charitable foundation in support of research and education in the broad field of culinary studies.

1985

A member survey reveals diversity of professions, and the IACS Long Range Planning Committee recommends inclusion of other culinary professionals.

1986

The first IACS Cookbook Awards are given to recognize outstanding accomplishments in the field.

1987 to 1989

IACS changes to International Association of Cooking Professionals (IACP) to reflect the diversity of the organization. 29 members, including Julia Child, pass IACP's first Certified Food Professional exam.

1989

Foodservice Associates (FSA Group) becomes IACP's new management company and headquarters move from D.C. to Louisville, Kentucky, USA. IACP is renamed the International Association of Culinary Professionals to reflect further broadening of culinary interests in the organization.

1994

CAREF is renamed the IACP Foundation to reflect its close association with IACP as its philanthropic partner.

2004

The IACP Foundation becomes The Culinary Trust (TCT), expanding its name and sphere of philanthropic interest to include the broader preservation of culinary heritage. The Culinary Trust continues to work closely with IACP to give culinary professionals tools and opportunities to understand and act on critical issues in the world of food.

2004

Julia Child, culinary icon and IACP legend, passes away. 

2008

IACP creates the Emerging Professional membership category to encourage the growth of the next generation of culinary leaders.

2008

IACP retains Kellen Company, an international association management firm, to strenghten its relationships outside the US.

2011

Keeping pace with the rapidly evolving publishing world, IACP creates the New Media & Broadcast Awards program to honor the best of culinary blogs and other new media.

2011

IACP membership rises to over 3,000 in 32 countries, and Annual Conference attendance is more than quadruple what is was at inception. IACP welcomes a new self-management era that capitalizes on the best of culinary service providers around the globe.

 

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