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PRODID:-//American Culinary Federation//NONSGML Events//EN
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UID:acf-event-SE_REG_13-S_DEMO01@acfchefs.org
DTSTAMP:20130225T154731Z
DTSTART:20130302T083000
DTEND:20130302T093000
SUMMARY:ACF Cooking With Kentucky Bourbon
LOCATION:Louisville Marriott Downtown, Louisville, KY
DESCRIPTION:Got bourbon in your pantry or on your bar? Learn everything you need to know about bourbon - including how to incorporate bourbon in your cuisine - from Chef Albert Schmid, the author of the 2010 Gourmand World Cookbook Award winning, The Kentucky Bourbon Cookbook. You will learn how to use bourbon as a secret (or not so secret) ingredient to entice your customers with mouthwatering dishes.  The session will include a live culinary demonstration for both sweet and savory applications of bourbon. After the session there will be a book signing.       Presented by: Albert W. A. Schmid, CEC, CCE, CCA, Professor & Chair, Hotel-Restaurant Management, Beverage Management, & Hospitality Management, Sullivan University's National Center for Hospitality Studies & author of The Kentucky Bourbon Cookbook. \n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on June 19, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=SE_REG_13 for updates.
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