Iacp 2010 Awards Finalists And Awardees

The International Association of Culinary Professionals (IACP) announced today an exceptional list of finalists and awardees for its 2010 Awards Program. Each year the organization applauds outstanding accomplishments in the culinary industries through Special Recognition Awards, Awards of Excellence, Cookbook Awards and Bert Greene Awards for Food Journalism. The 2010 winners will be recognized at the IACP Gala Awards ceremony on the evening of Thursday, April 22 at the Portland Art Museum as part of IACP's annual conference. Special guests Ruth Reichl, author and former editor of Gourmet magazine, and Kim Severson, food writer for the New York Times, will join association members at the ceremony. For the first time ever, IACP will also confer a "People's Choice" Cookbook Award in 2010.

IACP members and the general public may vote online for their favorite finalist by April 5. IACP Special Recognition Awards IACP pays tribute to notable culinary professionals who have made lasting contributions to the culinary industry and/or the association through Special Recognition Awards. Past recipients include such distinguished professionals as Rick Bayless, Julia Child, CCP, Jacques P�pin, CCP, Judith Jones, and Anne Willan, CCP. Among the honorees at this year's Gala will be:
Lifetime Achievement Award-Andre Cointreau, Le Cordon Bleu
Humanitarian Award-Teresa Cor�ao and Margarida Nogueira, Projeto Mandioca
Volunteer of the Year Award-Judith Klinger, IACP Web Site Committee Chair
IACP Awards of Excellence

IACP honors member contributions to the culinary industry through annual Awards of Excellence. Past recipients, recognized for exceptional leadership and expertise, include Chuck Williams, Guiliano Hazan, Nora Pouillon, The Beef Checkoff and Cuisinart. The awards honor the full range of IACP's diverse membership in categories that span from Cooking Teacher of the Year to Corporate Marketing Campaign of the Year. Winners will be announced at the Gala in Portland.

IACP Cookbook Awards

The jewel in IACP's crown, the annual Cookbook Awards are considered the gold standard for culinary publishing. With over 500 entries submitted for consideration, this year's program was one of the most competitive ever. Finalists in 16 categories include 49 culinary books selected via a rigorous two-tiered judging system by independent panels of food and beverage experts.

In addition to winners in categories ranging from American; Baking: Savory or Sweet; Chefs and Restaurants; and Children, Youth and Family; to Culinary History; First Book/The Julia Child Award; Food Photography and Styling; Food Reference and Technical; and Literary Food Writing, three awards of exceptional merit - Book of the Year, Design and the Jane Grigson Award - will be announced at the ceremony.

All categories, including three added this year -- Children, Youth and Family; Culinary History; and Professional Kitchens -- are judged according to a stringent procedure that has made the IACP Cookbook Awards the industry's most reputable acknowledgement of excellence in culinary publishing.

IACP members and the general public may vote on the "People's Choice" Cookbook Award by selecting their favorite finalist by April 5. To view a complete list of 2010 Cookbook Award finalists, see below or visit our online listing.

The IACP Bert Greene Awards celebrate the remarkable work of food writers around the globe who continue the legacy of the nationally acclaimed American writer and past IACP board member Bert Greene

More than 150 entries were judged by culinary experts using IACP's two-tiered procedure. The awards include six categories: Culinary-Related Blog; Culinary Writing about a Restaurant and/or Chef with or without Recip