2013 Southeast Regional Conference Academy Events
Louisville Marriott Downtown, Louisville, Ky.
March 1–4, 2013
Saturday, March 2, 2013
- 8:30–9:30 a.m.: AAC Fellow’s meeting
- 2:30–3:30 p.m.: AAC Culinary Demonstration
Sunday, March 3, 2013
- 7 p.m.: AAC Dinner at The Oakroom restaurant, Seelbach Hilton
Cost: $125 per person, transportation provided; each guest receives a memorabilia plate by Villeroy & Boch
Dates and times are tentative and subject to change.
Patrick Roney
The Oakroom
Experience Culinary Excellence at the 2013 Southeast Regional Academy Dinner
Join us on Sunday, March 3, 2013, at 7 p.m. at The Oakroom restaurant at the Seelbach Hilton in Louisville, Ky., as Executive Chef Patrick Roney and his culinary team prepares an amazing menu. The Oakroom has been and continues to be Kentucky’s only AAA Five-Diamond awarded restaurant and also maintains the largest wine cellar in the region.
AAC Fellow’s Meeting
During this business meeting, the past year’s operations will be discussed. Members will also talk about future plans and strategies. Presented by: Stafford T. DeCambra, CEC, CCE, CCA, AAC, Corporate Executive Chef, PCI Gaming Authority
Keith Gardiner, CEC, CCE, CCA, AAC
AAC Demo - The Art of Emulsified Sausage
Saturday, March 2, 2013
2:30 p.m.–3:30 p.m.
The Art of Cooking is a 60-minute cooking demonstration by AAC Fellows from the region, emphasizing their own culinary forte assisted by a student culinarian. Presented by Keith E. Gardiner, CEC, CCE, CCA, AAC. Chef Gardiner is a full time instructor at Guilford Technical Community College in Jamestown, N.C. He has over 35 years of experience as a chef and educator.