Annual Conference
ROCKIN' IN CLEVELAND
IFEC CONFERENCE
November 3-6, 2008
Renaissance Cleveland Hotel
The good times will roll on and on when IFEC meets in Cleveland, Ohio - heart of the heartland and birthplace of Rock ‘n Roll. These are the high notes:
Top billing goes to Michael Ruhlman
The author of 12 books, including The Making of a Chef, The Soul of a Chef, and, with Thomas Keller, The French Laundry Cookbook, Clevelander Ruhlman sings the praises of the food in his hometown. He'll tell us why.
Kasabian & Cushman on "Umami: The Fifth Taste"
CIA graduate David Kasabian gave up a successful advertising career to pursue his love for food. He is now a professional chef, food writer, photographer and the co-author, with his wife Anna, of The Fifth Taste: Cooking with Umami. Chef Tim Cushman joins Kasabian in exploring this fascinating subject through discussion and tasting. Cushman is Chef and Co-Proprietor of o ya, an award-winning contemporary Japanese restaurant in Boston.
"The Greening of Foodservice" - A Panel
Members of this panel are leading the way in adopting practices to protect the environment. Participants include Chris Koetke of Kendall College, Chef Steve Schimoler of Crop Bistro, Cleveland, Dan Farrel of Bon Appetit and Chris Boyer of NRA's Conserve initiative.
Plus, the classic hits
Office Hours: Editors and publicists meet face-to-face to discuss editorial placements.
Meet the press: Editors give snapshots of their publications as well as tips on how to work with them.
New member orientation: This is a must for those who want to get the most from the conference and all year long.
Chef Showcase: It's a hit parade of fabulous food when a dozen of the city's leading chefs present signature dishes made with sponsors' ingredients.
Product Presentations: Every meal features sponsors' products, keeping your tastebuds tuned to perfect pitch.
Scholarship Auction: Through generous donations of gifts and services, this annual event raises funds for student scholarships and continuing education awards for IFECers.
Click here for auction donation form.
ROAD TRIPS
The food tours always top the charts, and this year's are no exception. When you arrive at the conference, you will be asked to sign up for the trip of your choice. Here's a preview:
Tour #1
The Cleveland Tradition Tour
The first stop is the West Side Market, established in 1868 and one of the city's most beloved landmarks. More than a shopping trip, it's an experience to behold. There are over 100 merchants and thousands of products, from fresh meats and poultry to herbs and spices and ethnic specialties.
Next, it's on to the Nestle Professional Customer Innovation Campus. Before you arrive you will be given an envelope that reveals your "mission" and team assignment. At the center, you will get busy working with Nestle Professional chefs and food technologists to develop new products, test recipes or create menu applications, just what Nestle's foodservice customers will be doing when the center opens officially later this year.
Tour #2
Sustainable Campus Dining, Big Fun & West Side Market
This one begins at the residential and retail dining facilities of Case Western Reserve University, operated by Bon Appetit Management Co. Here you'll taste the offerings of Bon Appetit's Farm to Fork program and learn about how sustainability has become a major driver in college dining.
From there, it's a short drive through Little Italy to Coventry Village, a hold-over from the hippie Sixties, where you'll make quick stops at Tommy's vegetarian restaurant and Big Fun, a kingdom of kitsch offering flying rubber chickens, extendable forks and other pieces of culinary eclectica, not to mention the owner's large collection of school lunchboxes. The last visit is to the historic West Side Market.
Tour #3
The Chef's Garden
Charlie Trotter, Jean-Georges Vongerichten and a host of other top chefs purchase their micro-greens, herbs and vegetables - many of them grown to order - from The Chef's Garden, a small family farm in Huron, Ohio. During your visit you'll tour the greenhouses, sample unique and flavorful produce and have a behind-the-scenes look at the Jones Family's artisan growing methods.
Tour #4
Heavy Metal Jam Session
The first stop is the Rock and Roll Hall of Fame and Museum, where you can explore the past, present and future of rock, compliments of Cleveland Range. Then it's on to Cleveland Range for a taste of Ohio prepared by their chefs and made with products from The J.M. Smucker Company. The author of Cleveland Food Memories -- our own Gail Bellamy -- will narrate the journey with commentary about the city's cultural and food history and its most colorful characters. Bob Krummert will follow up with a Cleveland trivia quiz on the return trip.
Conference Accommodations
Our headquarters hotel is the Renaissance Cleveland, a magnificent historic property in the heart of downtown and a short walk to the Rock and Roll Hall of Fame, restaurants, entertainment and shopping. The rate is $159 single/double. The rate cut-off is October 3.
Click here to make your reservations.
Conference Registration
How: You may register yourself and your guests online using MasterCard or Visa. If you prefer to pay by check, choose "Invoice Me" on the registration page.
Office Hours: Publicists may register for Office Hours on the conference registration form. Editors should skip the check-off box for Office Hours on the form. Editors participating in Office Hours are already in the scheduling system.
Registration fees:
Members: $480.
Non-member industry guests: $870.
Personal guests (family & friends): price per meal
Transportation
Cleveland Hopkins Airport is 20 minutes from the hotel.
Fares are $25 by taxi and $1.75 by Rapid Transit.
What to Wear?
Business casual for daytime, festive for the Betty Dinner, and warm and comfortable for Food Tours. November temperatures range from 35 - 48 degrees F.
Click here for visitor information about Cleveland.
Conference Agenda
Sunday, November 2
3:30 pm - Board Meeting
7:00 pm - Alumni Dinner
Monday, November 3
9:00 am - IFEC Institute: Social Media Strategies for Foodservice Marketing
3:00 pm - Conference Registration
3:00 pm - Welcome Refreshments
4:00 pm - New Member Orientation
5:30 pm - Keynote Speaker Michael Ruhlman
6:00 pm - Meet the Press
7:30 pm - Chef Showcase
Tuesday, November 4
7:30 am - Buffet Breakfast
8:00 am - Office Hours
8:30 am - Silent Auction for Scholarships
10:00 am-Refreshment Break
10:30 am-Office Hours
12:45 pm-Lunch & Panel on The Greening of Foodservice
2:30 pm - Office Hours
2:45 pm - Refreshment Break
3:45 pm - Umami, The Fifth Taste, with David Kasabian and Chef Tim Cushman
6:30 pm - Cocktail Party
7:30 pm - The Betty Award Dinner
9:30 pm - After Hours Party
Wednesday, November 5
8:15 am - Annual Meeting Breakfast
9:45 am - Office Hours
10:30 am-Refreshment Break
11:00 am-Office Hours
12:45 pm-Food Tours/ Box Lunch
6:30 pm - Cocktail Reception
Dinner On Your Own
Thursday, November 6
7:30 am - Continental Breakfast
8:00 am - Meeting of the 2009 Board
