CEH Opportunities - Northeast Region

* schedule subject to change

To find upcoming CEH opportunities in your area, select your region below. Online courses are also available and ongoing in all regions. Schedules are subject to change.

The following courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details.

DateLocationProgram NameCEHs
October 11–12, 2014Columbus, OHOhio Educational Summit10
ACF Columbus ChapterCost: Members: $145 before 9/26
Embassy Suites Columbus-Airport
2886 Airport Dr.
Columbus, OH 43219
Francine Greff, HAAC
Phone: 614-237-7047
The Ohio Educational Summit offers an interesting line-up of educational opportunities -- something for everyone. You will learn about: Boosting your profits ... by Chef Mark Kelnhofer; Farm Gate to Dinner Plate ... by Nick Forest; Sous Vide, Cook Chill and Safety ... by Chef Tim Franks; Physiology of Taste ... by Chef George Sideras; Under Utilized Cuts of Beef ... by John D'Andrea; Local Libations ... by Dave Rigo and Greg Lehman; World of Heritage Pork with Master Chef Alfonso Contrisciani; and Small Plates Prepared Quickly with Master Chef Hartmut Handke.
October 21, 2014New York, NY2014 AllergyEats Food Allergy Conference for Restaurateurs & Food Service Professionals7
AllergyEatsCost: $279
Radisson Martinique on Broadway
49 W. 32nd St.
New York, NY 10001
Sharon Studley
Phone: 781-378-2678
This conference is a must-attend event for restaurant chefs, owners and managers that strive to become more knowledgeable and accommodating about food-allergiies - and reduce their fear about serving food-allergic guests.
October 26–28, 2014Brooklyn, NY2014 International Chef's Congress22
Starchefs.comCost: $299
The Brooklyn Expo Center
79 Franklin St.
Brooklyn, NY 11222
Alex Kalaf
Phone: 212-966-3775 x127
StarChefs.com invites you to the 9th Annual StarChefs.com International Chefs Congress, October 26-28, 2014 in New York City. Experience this one of a kind culinary symposium that gathers more than 100 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers -- all under the umbrella of this year's theme, Cooking Honest: The Power of Authenticity in the Kitchen. For three days, you'll have the opportunity to attend Main Stage Demonstrations, Hands-on Savory, Pastry and Mixology workshops, Wine Tasting Seminars, and Business Panels.
DateLocationProgram NameCEHs
Call for DatesPerugia, ItalyExperiential Tour: Elements of Agri-Food Chain Products in Central Italy32
Universita dei Sapori Scarl
Universita dei Sapori ScarlCost: Two Thousand Euros
Strada Montecorneo, 45
Perugia, Italy 06126
Marilena Liccardo
Phone: +39 075 7828612
2015 Tour Schedule: January 5 - 10, 2015 March 30 - April 4, 2015 June 29 - July 4, 2015 December 14 - 19, 2015 Italy's richness of agri-food products meets the millenary food and wine culture and bonds with modern transformation techniques, resulting in unique recipes that outline the contours of the territory itself. Passion, authenticity, history, tradition, quality, sustanability are the key-words for food and wine culture in the Region of Umbria. The study tour program lasts one week and includes site visits to the production locations, in direct contact with the producers, where specific topics will be tackled: production techniques, transformation and "conservation of the typical features" of food and wine products, the importance of the link of these products with the territory, culture and local tradition and how they are subjected to the integration and collaboration with other productive segments and sectors. General learning objectives: Encourage the knowledge of food and wine quality products obtained with environmental and health-friendly techniques; Tansfer correct information regading the features of food and wine products, the production rules followed to obtain them, the inspections provided for maintaining their characteristics; Support the correct information on the use of food and wine products in the kitchen; Encourage the participants to understand the importance of the link between typical productions and the local territory, history and culture.
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