By this time next week, Denver will be buzzing with Spanish chefs, New York food journalists, and out-of-state culinary school directors, as the International Association of Culinary Professionals holds its annual conference.

The informative event, previously been held in cities like Chicago and Portland, Oregon, brings together culinary experts from as many as 45 different countries for four days of workshops and seminars. While full and daily registrations include entrance to lectures on sustainability and culinary trends–with the likes of  New York Times writer Kim Severson and NYC chef Dan Barber of Blue Hill–at this point, those passes aren’t cheap ($395-$805).

But you can still take advantage of the conference by signing up for one of the more affordable public events. Next Tuesday kicks off with several themed culinary tours (Colorado Lamb, Boulder, Native American Roots), and the following days promise food-writing seminars and salumi classes with Mario Batali’s dad, Armandino Batali, as well as social mixers.

Pre-conference culinary tours, March 31. Official conference, April 1-4.

Times, locations, and prices vary. Registration.