About The Culinary Trust

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TCT Header Image No Background April 2016Our Mission

The Culinary Trust gives youth and professionals education, resources and opportunities to understand and act on critical issues in food.

The Culinary Trust started its corporate life on February 7, 1984 under the name Cooking Advancement Research and Education Foundation (CAREF). Its first Trustees were the late Julia Child, CCP, Shirley Corriher, CCP, and Marlene Sorosky, CCP. CAREF was a charitable foundation formed to support research and education in the broad fields of culinary studies, whether from a scientific, literary or practical standpoint. Among CAREF’s significant accomplishments was providing scholarships for culinary education and grants for culinary research at a time when the culinary field was emerging from its popular perception as a trade to its current status as a profession.

Recognizing the close affinity of its mission with the goals of the IACP, in 1994, CAREF changed its name to the IACP Foundation and spent the next ten years working closely with the IACP to promote culinary research and education, as well as charitable activities such as hunger relief. By 2004, however, the IACP Foundation saw a need and opportunity to expand its efforts to include the preservation of culinary heritage in our rapidly changing foodways. The IACP Foundation changed its name to the all-inclusive The Culinary Trust, reflecting its updated mission. While still working closely with the IACP, the Trust serves the broad public interest and is focused in giving culinary professionals the tools and opportunities to understand and act on critical issues on the world of food.

Board of Trustees

Jill Conklin, Chair

Jill Conklin 2015Jill Conklin is an advisor in culinary R & D, product and operations with Avenir Culinary Systems, an advisory board member in program development for SuperChefs, and founder and chef/food educator with Salt Block 8.



Kathleen Flinn, Immediate-Past Chair

Kathleen_Flinn_smallKathleen Flinn is a teacher and an award-winning author and journalist, best known for The New York Times best-selling memoir, The Sharper Your Knife, the Less You Cry. Her follow-up, The Kitchen Counter Cooking School, was named a 2012 Book of the Year by the American Society of Journalists & Authors. Her third book, Burnt Toast Makes You Sing Good, a multi-generational memoir of her quirky family’s culinary adventures in the Midwest was named a 2015 Notable Book by the Library of Michigan, and was a finalist in the IACP Cookbook Awards for literary writing, Goodreads Choice Awards and the Pacific Northwest Book Awards.

She founded the popular food writing curriculum Hungry for Words in 2006 and has elements of the coursework at more than a dozen writer’s conferences, universities and culinary schools.

Kathleen served for several years on the board of directors for the International Association of Culinary Professionals before joining the The Culinary Trust board of trustees in 2015. She lives in Seattle with her husband, Mike, and their awesome rescue dog, Maddy.

Alexa Van de Walle, Treasurer

LexiVanDeWalle_WithCameraLexi is a food advocate, writer/health coach/chef/marketer, focusing on critical issues in food, nutrition, policy and sustainability. Founder of Lighthearted Locavore, she has worked on dozens of projects including: UN Commission on Sustainable Development (Host Committee), the NYC Food Charter, Child Nutrition Reauthorization/Slow Food Eat-in, and Social Enterprise at Kellogg 2011 where she and her husband are underwriting a university-wide case competition on food access. Lexi writes about local and federal food policy and creates recipes using locally sourced produce. Her articles have appeared in Huffington Post and Mother Earth News and her blog LightheartedLocavore.com.

She is co-author of FoodNYC: A Blue Print for a Sustainable Food System. Lexi’s prior career as a marketing and advertising executive spanned 25 years at Citigroup, Pfizer, American Express and Ogilvy and Mather. She has a MBA from the Kellogg Graduate School of Management and attended the Institute for Integrative Nutrition and Peter Kump’s Cooking School where she received nutrition counseling and chef certifications.

Nicole Aloni, Secretary

Nicole Aloni Headshot 2016Nicole is proud to have created a career that combines her two passions—coaching and food. She lives, cooks and coaches in Seattle, WA.
Nicole received her certified professional coaching certificate (CPCC) from the Coaches Training Institute of California and Certification from the International Coaching Federation. Nicole offers blended coaching/consulting specifically designed to empower and mentor culinary entrepreneurs, chefs, writers, bloggers and freelancers, as well as culinary team building. She is also a professional chef, cookbook author and consultant on culinary topics, having received her culinary degree in Paris. She is deeply committed to creating a sustainable food system.
Nicole is producing a podcast series entitled Recipe for Life, and will be performing her one-woman show, Le Grand Fromage, this year. Her books from major publishers: The Backyard Bartender, Secrets From a Caterer’s Kitchen and Cooking for Company.  Website: www.aloniculinary.com; Email: Nicole @ nicolealoni.com

Margaret Bradley-Foley, IACP Board Liaison

margaret_bradley-foley_smallIn her 18 years of marketing communications experience, Margaret has developed a strong track of contributions in advertising, consumer marketing, and brand management within the consumer packaged goods, retail, and service industries.

Her first efforts involved the development of integrated strategic advertising and marketing communications programs for new and existing brands while in the advertising industry for worldwide agencies Darcy Masius Benton & Bowles and Foote Cone & Belding in San Francisco. In these endeavors, Margaret brought innovation and passion to ensure her clients were relevant and well represented with the consumer. She then moved to manage the marketing communications and public relations efforts on the client side for Qantas Airways, Boston Market, and Safeway, Inc., demonstrating a keen ability to get results.

Since resigning from her position at Safeway in 2008, Margaret formed Bradley-Foley Communications where she helps food and beverage clients develop marketing and public relations strategies.

Margaret and her husband Jim live in the Sonoma County wine country where they make olive oil and grow grapes for their new boutique winery, Petrichor™, featuring Rhone style red wines. They enjoy traveling to Europe and the UK to visit family; gastronomic restaurants; cooking; growing fruits and vegetables in their garden; and foraging for chanterelles, matsutakes, candy caps, and other gifts of nature so that they can entertain guests with the full bounty of their land. Consequently, their two new rescue dogs, Cora and TJ, seem to have adjusted rather quickly to the abundance of leftovers.

Prior to her election to the IACP Board in 2010, Margaret served as the Corporate Relations & Sponsorship Development Committee Co-Chair. She remains actively involved in corporate relations in her current capacity on the Board.


Rick Bayless
Maxime Bilet
Matthew Haley
Emeril Lagasse
Jacques Pepin
Anne Willan
Martin Yan



Andrew Gold, Chair
Jennifer Iserloh (Skinny Chef)
Barb Thomas,  CHN (Love2Eat Nutrition and Corporate Wellness)




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