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Would you know a foodie if you saw one in McDonald's? Maybe, maybe not. During the IACP convention, Willamette Week had the opportunity to make careful observation of this exclusive tribe. The gathering of chefs, cooking teachers, writers, food stylists and promoters was mostly white and mostly female. Beyond that, there were some distinguishing characteristics:
They have good haircuts.
Hanging out at a foodie function is as intimidating, personal-style-wise, as going to First Thursday. These are well-groomed people. And, surprisingly, there aren't any more extra-large types than you'd see walking around anywhere. They wash their hands after they go to the bathroom.
Foodies take the warning signs on the bathroom mirrors seriously. They want no part of transmitting food-borne diseases. A stakeout in the women's room at the Convention Center proved that not only do they use hot water and soap, but they follow the rules and vigorously rub their hands under the water long enough to sing the ABCs. We can all take comfort in that next time we go out to eat. They're serial networkers.
Foodies always wear their name tags. As one conventioneer reported, the IACP isn't like a gathering of chain-link fencers who are all basically in the same business. It's a premier networking opportunity for food marketers to hook up with chefs, cookbook writers to schmooze agents, and gadget makers to hawk their wares. It is not considered rude at the IACP to work the room, business cards in hand, making as many networking hits as possible during the break. They touch people a lot.
If you have a phobia of being touched, don't go to a food convention. They're back slappers, shoulder graspers and knee patters. They're downright touchy-feely. But leave your cynicism at the door; if you act too snooty, they won't give you a taste of what they're cooking. --Jim Dixon contributed to this story. |
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