For the second year in a row, I’ve been nominated for a prestigious award from the International Association of Culinary Professionals (“IACP”). How cool is that? This time, I got a nod for an article on macaroni and cheese that I co-authored with Italy-based pasta scholar Karima Moyer-Nocchi.
The International Association of Culinary Professionals is a vibrant, engaged and engaging organization of talented food media, culinary instructors, chefs, restaurateurs, artisan food purveyors, cookbook authors, food influencers, and exceptional food companies. The IACP’s awards are among the most prestigious and coveted in the food industry.
The Food Writing Awards honor the best examples of food writing published in print or online. This season, the food writing awards were chaired by Maite Gomez-Rejón, the founder of ArtBites. She has dedicated her career to exploring the nexus of art and culinary history through lectures, cooking classes, and tastings in museums and universities across the country
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