Hundreds of chefs, food brands, publishers, editors, writers, photographers, food stylists and bloggers all under one roof. The International Association of Culinary Professionals (IACP) 2012 conference in New York City was one “pinch me” moment after another as I networked with the most amazing people and learned from experts at the forefront of the food industry.

Imagine exploring molecular gastronomy with Grant Achatz (chef/owner of Alinea), listening to thought-provoking banter between Dan Barber (chef/co-owner of Blue Hill) and Adam Gopnik (writer at the New Yorker) about the farm-to-table movement, getting the inside scoop on turning your food blog into a business from Jaden Hair (Steamy Kitchen), learning how to conduct a killer cooking demo from Sara Moulton (television chef and former executive chef for Gourmet magazine)–who, by the way, is entertainingly funny and does the best Julia Childs impersonation, gaining insights into food trends from Bon Appetit’s editor-in-chief Adam Rapoport and Saveur’s editor-in-chief James Oseland, touring the Food Network kitchens, and candidly hearing about the cultural and personal aspects of food from Saveur executive food editor Todd Coleman while slurping chilled tomato soup in their kitchen.

Adding to the physical electricity at the conference was a flurry of tweets as attendees also virtually networked on Twitter. Social media is now such a large part of the culinary world as our dining tables extend into cyberspace, and we share  our food experiences through posts, photos, pins, tweets and check-ins.

There were so many amazing sessions at this year’s IACP conference that I wished I could clone myself and attend every one. It turns out, the next best thing was keeping tabs on Twitter as each of us shared nuggets of knowledge gained throughout the four jam-packed days. Lucky for us  illy was one of the conference sponsors, keeping us well caffeinated with espressos all day long (check out the illy giveaway at the bottom of this post).

If you weren’t able to attend the conference this year, you can still virtually join me through my favorite tweets and re-tweets (denoted with “RT”).

On the Farm-to-Table Movement

How many of us would even be able to forage for food? Recognize what is edible when it’s not shrink wrapped on a grocery shelf? #IACPNYC

Search for delicious – you can’t have truly great memorable food w/o ecologically sustainable methods. We all know a great tomato. #IACPNYC

RT @joeyonan Dan Barber argues that it’s more sustainable to eat meat in order to eat veg, because of manure. #IACPNYC

RT @IngredientDrvn “No one has ever asked me to breed for flavor” – response to Dan Barbers request of a wheat breeder to try for certain flavors. #IACPNYC

On Food Travel

Find yourself thinking negatively about a local dish? Ask yourself why you think that and why it is the way it is. #IACPNYC

Be vulnerable but not fearful. You are a student of their culture #IACPNYC

Make the recipe immediately when you get back home while the taste is still fresh in your mind #IACPNYC

You will have uncomfortable moments, this is not a vacation #IACPNYC

Don’t pack your travel schedule too tightly. Leave space to explore, for the unexpected. #IACPNYC

It’s all about immersion, intimacy, appreciation. Let go of notion that you know. #IACPNYC

On the Power of Blogs

Plan a quarter ahead when pitching to brands (and publications) for seasonal/holiday topics. Keep in mind their content calendar. #IACPNYC

Peer-to-peer is a real part of the power of blogs. It is someone you trust. #IACPNYC

Even in world of social media, the most rewarding relationships (bloggers, agencies, brands) come from meeting people in person #IACPNYC

If heads are down and people are on their smart phones, that’s a good thing at a marketing event for bloggers #IACPNYC

Links are the currency of the social web #IACPNYC

Sponsored posts – product integration more effective than product reviews #branding #IACPNYC

RT @HungryRabbitNYC It’s about quality of content, not just popularity that marketers should look for in bloggers #IACPNYC

On Cooking Demos and Connecting with Your Audience

Doing a live demo for a live audience is the best way to sell your brand @saramoulton #IACPNYC

Secret to TV demos: smile constantly and for no particular reason. Great tips from @saramoulton #IACPNYC

RT @karalearota make it special but accessible- realizing that author/expert is a person & spills wine on themselves like the rest of us @yourzoko #IACPNYC

On Blogging as a Business and Creating a Business Proposal

Know your target consumer “Men cook to show off, women cook to feed people” #IACPNYC

Most people think a proposal is about selling themselves. No one wants to buy you. Focus on the product/benefit. #IACPNYC

@saramoulton says Julia Child recommends getting on to @qvc #IACPNYC

RT @katieburn When you sell to the public, you either need to think of yourself as either an aspirational friend or the expert or both. #IACPNYC

Tips, Tricks and Trends

Anytime you can add alcohol to a dish, do it (conducts both fat and water soluble flavors) @saramoulton #IACPNYC

RT @katieburn NEXT – there is no monetary exchange at the restaurant. You buy tickets and annual subscriptions, like you’re going to the theater #IACPNYC

RT @nasft trends to watch: Tap wine, one-concept restaurants, local, urban farming, cake pops, sous vide, sprouted grains #IACPNYC

RT @LisaAbend origin of the term “face bacon“

RT @MyFoodThoughts I have a new obsession and it’s called @rouxbe – heard about it at #IACPNYC and am loving their video tutorials

RT @michelledudash Important tip from @LizWeiss #IACPNYC: flashlight app to illuminate food in dark restaurants while other person takes photo without flash.

RT @charmian_c #IACPNYC do multiples to showcase very simple foods like lemon tart in food photography.

RT @charmian_c #IACPNYC Food photography — “Messy is the new black.”

Win the illy Artist Cup Collection by Tobias Rehberger

Even after the conference, illy is showing its support by sponsoring giveaways. Like the illy facebook page for a chance to win the these illy cups designed by Tobias Rehberger.

This signed and numbered, limited edition illy Art Collection cup set was designed exclusively for illy by Tobias Rehberger, one of Germany’s most renowned contemporary artists, to mark the 53rd International Art Exhibition (Venice Biennale). His design treats the white surface of the cup and saucer as a blank canvas, with striking optical effects and patterns. Each collection is elegantly presented in a beautiful gift-box with an art collection brochure. Tobias Rehberger (Esslingen, 1966) is one of Germany’s most successful contemporary artists. He established his reputation during the 1990s, reinterpreting interiors and exteriors by using design, lighting and architecture to create new forms and new ways of engaging the public. Rehberger has exhibited at the Biennale exhibitions of Venice and Berlin, Manifesta in Luxembourg, the Chicago Museum of Contemporary Art and the Palais of Tokyo in Paris.