Hitting the road

I’m hitting the road, folks. I’ll be in Denver from March 31 – April 5 for the 31st  annual conference of the International Association of Culinary Professionals (IACP). This year’s theme is “Pioneering a Sustainable World” and I’m looking forward to, among other things, a talk on biodynamic wine, a panel discussion about farm-to-table systems (featuring Dan Barber!), and sessions about native grains and beans. I’m also taking part in a master class that will visit a small-scale chocolate factory and artisan chocolatier.

After Denver, I’ll be lazing around Boulder and Toronto for a well-deserved vacation.

But don’t you fret! I’ve queued some lovely posts so you don’t get lonely, and I’ll have lots to talk about when I get back. You won’t even notice that I’m gone.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, TravelTags, , , , 2 Comments

2 thoughts on “Hitting the road”

  1. I miss you! have a wonderful time – eat for both of us – and bring back lot’s of info. I won’t book my vacations at the same time as the IACP – heading south to Colombia. See you in a month.

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