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American Culinary Federation Education Foundation 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
February 22–23, 2016New York, NYCenter for Advanced Pastry Studies (CAPS)14
The Institute of Culinary Education (ICE)
The Institute of Culinary Education (ICE)
2 World Financial Center
225 Liberty Street, 3rd Floor
New York, NY 10281
Kathryn Gordon
Phone: 917-841-0796
kgordon@ice.edu
Chef Lisa Mansour is an award-winning expert in cake decoration, and is co-founder and co-owner of NY Cake in NYC. In addition to managing the retail, online and wholesale business, she is also head of NY Cake Academy. Her grandmother, Anne Taylor, was a chocolatier and her mother, Joan, is one of the pioneers of cake decorating in NYC. Chef Mansour has won the grand award from Societe Culinaire Philanthropique, has been inducted into the Wilton Method Instructor Hall of Fame. She has been featured on Martha Stewart Radio, NY1, American Cake, Bravo TV and The Cooking Channel. In the fall 2015, Chef Mansour coached the first World Cake Designers Championship in Milano, Italy against 15 other countries. Chef Mansour will share some of her signature techniques that won her the Salon Culinaire 2014 award with participants in this class: hollow leaves, peonies, fabric pleating on spheres.
www.ice.edu/professional-development/advanced-pastry-studies/center-for-advanced-pastry-studies
May 10–12, 2016Sterling, VACREA 3-day Sous-Vide Training Session24
CREA Test Kitchen
CREA Test KitchenLength: 3 days - Cost: $2,500
1501 Moran Rd., Unit 100
Sterling, VA 20166
James Chen
Phone: 703-270-2959
contactus@lecrea.com
Expand your culinary repertoire by incorporating science into your cooking. Attend one of our off-site sessions at one of our various worldwide locations and get hands-on experience and theoretical instruction in the sous-vide cooking technique. Our seminars are geard toward food service professionals, and we supply all the equipment and materials.
www.lecrea.com
Call for DatesIslip, NY"At Table" Sysco Long Island Customer Business Review 2
Sysco Long IslandCost: Free
Islip, NYDenise Scidmore
scidmore.denise@liny.sysco.com
We would like to take this opportunity to cordially invite you to join us "At Table." Please come visit Sysco's newest and most advanced distribution center.

Our Long Island "At Table" Culinary Center features two open state-of-the-art kitchens. Our Executive Chef Mat Accardi, our Sous Chef, Thomas Mulzhoff, along with other food professionals, will help you to re-energize your creativity, create new recipes, new plate designs, and new garnishing techniques that will help increase your profits, reduce labor and streamline ordering. Learn about the latest menu trends and ideas while sitting "At Table." To schedule your business review, contact your Marketing Associate today.

"At Table" we revew your business and make it our business to create, design and refine.

"At Table" we take technology to an entirely different level when you walk away with a new age library of information via thumb-drive as we record your experience in our state of the art kitchen.

"At Table" our objective is to grow our businesses together and we care enough to bring I-Care partners to the table to assist you with value added resources.
Call for DatesAmbler, PAGREAT Kitchens program6
National Foundation for Celiac Awareness
National Foundation for Celiac AwarenessCost: varies
P.O. Box 544
Ambler, PA 19002
Beckee Moreland
Phone: 267-419-2105
beckee@celiaccentral.org
GREAT Kitchens provides comprehensive education regarding all aspects of foodservice in order to serve all gluten-free guests. Content includes creating or improving a gluten-free operation, sourcing ingredients, creating gluten controls and protocols, training BOH and FOH staff, and marketing the special diets. The mangement course comes with a 90+ page manual that reviews the course content and also includes posters, training tools, and additional resources.
www.greatgfkitchens.org/webinar
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