What's New in Rice Archive
USA Rice Highlights from IACP 2008
The USA Rice Federation sponsored several activities at the International Association of Culinary Professionals (IACP) Annual Conference held April 15-19 in New Orleans. Culinary professionals from around the world gathered to explore the theme “Rhythm on the Plate,” celebrate the culture and food of the region, and examine the responsibility of future generations to protect and sustain this vital and precious commodity.
Bringing the “Farm to Table” Experience to Life
In response to chefs and consumers' growing interest in the origins of food, the USA Rice Federation sponsored a unique pre-conference experience. More than 35 culinary professionals toured Jeff Durand’s family rice and crawfish farm in St. Martinville, Louisiana, and enjoyed a sampling of authentic local cuisine.
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The tour group saw rice farming in the early stages of planting, learning about how U.S. rice grows in Louisiana and about the different varieties harvested in all six of the primary states that produce rice. Attendees also learned about the eco-friendly nature of the rice and crawfish crops that provide a habitat for hundreds of species of waterfowl and shorebirds.
Demonstrating the concept of “farm to table,” tour attendees also enjoyed an authentic Cajun lunch featuring U.S.-grown rice, crawfish and other local foods prepared by Chef Patrick Mould of the Louisiana School of Cooking. The tour provided a meaningful and personal experience for attendees and proved how using locally grown foods is essential for U.S. farmers and rewarding for chefs and consumers in creating delicious, authentic dishes. Learn more.
USA Rice Receives IACP Award of Excellence
 At the conference, the USA Rice Federation received IACP’s 2008 “Award of Excellence” for its Corporate Marketing Campaign: “Rethink U.S. Rice: Endless Menu Possibilities.”
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USA Rice’s foodservice campaign integrated its website, print and online advertising, educational videos, public relations, on-trend recipes, industry partnerships and events to:
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| Other award finalists included General Mills and Cuisinart. Learn more. | |
Chef Emeril Lagasse Rocks Chef Jam!
Another highlight of USA Rice’s participation at the IACP conference was sponsoring the Chef Jam! event benefiting The Culinary Trust.
In addition to entertainment and culture, 300 attendees enjoyed a band of chef musicians and Featured Guest, Chef Emeril Lagasse demoing Shrimp Etoufee with Panko-Crusted Rice Cakes. As a restaurateur, TV personality, best-selling author and an amateur musician, Chef Lagasse is infamous for his Southern Louisiana Creole-Arcadian cooking.
Lagasse’s team also served Crispy Confit of Pork Cheek with Creole Rice and Rice Pudding with White Chocolate, Almonds and Bourbon Sauce at the event.
The Culinary Trust, the non-profit arm of the IACP, was founded in 1984 to celebrate the culinary past and fund the future through culinary scholarships, grants and preservation programs. Read more about IACP.
IACP Survey Reveals Insights on Local Foods and Rice Usage
At the Culinary Showcase exhibit, USA Rice surveyed attendees on attitudes toward the “local foods” trend and U.S.-grown rice. Some of the key findings include:
- 97% of respondents prefer to use local ingredients because of Freshness, Sustainability, Taste and Supporting the Environment
- The key reasons respondents choose to use U.S.-grown rice are: Supports Farmers, Supports Economy, Different Varieties, Better Quality, Taste and Customer Demand
- Asian, Mexican, American Regional, Mediterranean and Indian were the top five most popular cuisines to serve rice as a main or side dish among surveyed participants
- The rice varieties expected to have increased usage in the next year are Brown, Long Grain White, U.S. Basmati and U.S. Arborio
- Survey participants learned that 88% of rice consumed in America is grown in America, a fact that was surprising to some