The ICCA Culinary Immersions have become one of the most popular educational events of the year with the exception of the ICCA Annual Summit. ICCA Culinary Immersions happen only two times a year and the event is free for ICCA members and potential members. The event is limited to the first 15 members who RSVP. By limiting the event to a small number of members we are able to recruit Boston’s top chefs for an intimate round-table discussion and tasting. We also travel to very unique points of interest within the city or region to expose ICCA members to the culinary trends and traditions of the area. All you need to do is provide your transportation to Boston and the host hotel; all rooms, meals and group transportation are paid for by the ICCA Sponsors. 
The educational elements for the ICCA Culinary Immersion Boston include a healthy look at menu trends with Eric Rimm, ScD, Professor of Epidemiology and Nutrition and the Director of the Program in Cardiovascular Epidemiology at the Harvard School of Public Health and also a Professor of Medicine at the Harvard Medical School. His research group has specific interests both in the study of modifiable lifestyle choices (e.g. diet and physical activity) in relation to cardiovascular disease as well as the translation of these findings into public health interventions that are effective for schoolchildren, adults and the food insecure. 
The day will then be turned over to Barton Seaver, Chef, Author, and Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard T.H. Chan School of Public Health. His work here highlights the important connection between environmental resiliency and human health while ensuring the profitability of food producers and restaurant operators. He will host a tour of Island Creek Oyster Farm with Chef Jeremy Sewall who has partnered with the aquafarm on a restaurant in Boston. You will meet and talk with chefs from the top restaurants including Chef Ming Tsai’s Blue Dragon, Chef Ana Sortun’s Oleana, Chef Joanne Chang’s Myers & Chang and the 2014 James Beard Foundation Best Chef Northeast Jamie Bissonnette. We will also tour the Boston harbor and Red’s Best at the pier where the local fishermen bring their catch for the areas restaurants. Of course Craft Cocktails and wine parings will play a major role in the event as will a charcuterie demonstration with renowned Boston chef Joshua Smith. 
Please email Kevin Ryan at iccamember@earthlink.net to be one of the first 15 ICCA members to attend the event. For additional information please see our ICCA Boston Culinary Immersion detailed agenda or contact our headquarters at (407)539-1459 or go to our video section of the Website for a look at past ICCA Culinary Immersions. To join the ICCA please go to the link for our ICCA Summit in Nashville 2016.