IACP-International Association of Culinary Professionals

In 1978, a group of cooking school owners and instructors, including Julia Child, Jacques Pépin, and Anne Willan, 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. 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. IACP is a unique community, a crossroads where members meet to share experiences and expertise, advice and support, in ways that lead to unparalleled growth and professional success.