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
September 11, 2013–September 13, 2017Brooklyn, NYChocolate Bonbons Level 1 with Derek Poirier24
ValrhonaCost: $1125.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
With Derek Poirier, Valrhona Corporate Pastry Chef North America (May 22-24) or Nicolas Botomisy, Valrhona Corporate Pastry Chef North America (September 11-13) OBJECTIVES › Master basic techniques to develop perfect textures › Apply techniques of tempering and coating to create a custom range CONTENT › Create ganaches and praliné with different textures › Design chocolate bonbons with a variety of forms and flavors › Learn to enrobe manually and with a machine
www.valrhonaprofessionals.com
January 9, 2017–December 28, 2018Various locationsAdvanced Gelato and Sorbetto Production12
PreGel AMERICA
PreGel AMERICA Length: 2 days - Cost: $105
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsArtisanal Ice Cream18
PreGel America
PreGel AmericaLength: 3 days - Cost: $130
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This three day course teaches the foundations of ice cream production. Eperience the process to make artisanal ice cream recipes, exploring a variety of unique flavor combinations along with decorating techniques.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsSoft Serve and Trendy Novelties12
PreGel America
PreGel AmericaLength: 2 days - Cost: $105
Various locationsAlicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Attend this two day class to learn about the many different applications of soft serve and a variety of trendy novelties that are sure to please! We will explore the world of soft serve and delve into frozen dessert and beverage concepts, showing a great way to cross utilize products in your business and bring in extra revenue.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsSweet Confections12
PreGel AMERICA
PreGel AMERICACost: $105
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this two day class, attendees wil learn the fundamental skills needed to produce a variety of confections including marshmellows, pate de fruit, fudge, trendy brigadieros and more! This class will cover proper handling of equipment and standard recipes easy to implement into your business.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsThe Fundamentals of Gelato and Sorbetto Production18
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $130
Various locationsAlicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This three-day course teaches the foundations of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 9–December 28, 2017Various locationsTrendy Pops and Peletas12
PreGel America
PreGel AmericaLength: 2 days - Cost: $105
Various locations
Various locations
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Explore this trendy and fun menu addition in our two day class. See a variety of techniques used to create different styles of pops and paletas and gain hands-on experience creating diverse flavors. Learn how to finish the frozed creations with a variety of decorations and coating sure to please everyone!

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
March 27–28, 2017Brooklyn, NYThe Wonderful World of Ice Cream with Christophe Domange16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Explore both traditional and original flavors of ice cream with various textural components › Learn the basic science of ice cream including the rules for balancing recipes and the impact of ingredients › Focus on using chocolate in ice cream products CONTENT › Prepare various ice cream desserts, ice cream novelties and bulk ice cream › Cook, prepare and make cookies and sauces specifically designed for chilled preparations › Taste and compare different preparations to identify differences and deepen your knowledge of ice cream
www.valrhonaprofessionals.com
April 4–5, 2017Brooklyn, NYPlated Desserts According to Lincoln16
ValrhonaCost: $1025.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Discover new approaches to achieve specific textual effects › Learn the complete process of creating the many components behind a plated dessert › Discover advanced techniques such as sous vide and plating with an emphasis on balance, seasonality and texture CONTENT › Practice techniques including tempering, ganache, mousse formulation, ice creams, sorbets, sponges, meringues, sauces and choux › Prepare all components and finish plating for a multicourse dessert tasting experience › Preparation will include plated, shared and verrines, as well as mignardises
www.valrhonaprofessionals.com
May 1–3, 2017Brooklyn, NYIntensive Pastry- Plated Desserts and Petits Gâteaux with Patrice Demers21
ValrhonaCost: $1075.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718/522-7001
kira.posner@valrhona.com
OBJECTIVES › Learn the importance of balancing and combining flavors and textures › Discuss with Chef Patrice his experiences and inspirations as one of Canada's biggest pastry stars CONTENT › Create pastries including plated desserts, petits gâteaux, and small sweets › Sharpen your techniques preparing sponges, creams, mousses and decorations
www.valrhonaprofessionals.com
May 2–7, 2017Columbus, OH2017 Ohio Health Care Association Annual Convention17
Ohio Health Care Association
Columbus Convention Center
Columbus, OH
www.ohca.org
May 22–October 11, 2017Brooklyn, NYChocolate Bonbons & Technology with Nicolas Botomisy24
ValrhonaCost: $1125.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
With Nicolas Botomisy, Valrhona Corporate Pastry Chef North America (June 5-7) or Derek Poirier, Valrhona Corporate Pastry Chef North America (October 9-11) OBJECTIVES › Understand the foundations of chocolate: the production process and the impact of the ingredients › Familiarize yourself with different flavor combinations, producing new unique creations › Improve the quality of production and conservation CONTENT › Learn through a theoretical program the chemical and scientific aspects of chocolate › Expand your bonbon skills by creating balanced ganaches and fillings › Create advanced confections featuring a variety of fillings from ganache to praline
www.valrhonaprofessionals.com
July 17–19, 2017Brooklyn, NYChocolate Bonbons Molding with Chef Derek Poirier24
ValrhonaCost: $1125.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Learn techniques behind creating unique and creative molded chocolate confections › Discover the practicality of the molded form and the freedom it allows CONTENT › Produce great ganaches and fillings with good shelf life using fresh ingredients › Create various individual molded confections and chocolate bars › Utilize varying textures and different ways of decorating and finishing
www.valrhonaprofessionals.com
August 15–16, 2017Brooklyn, NYModern Buffett with Sarah Tibbetts16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Explore the roles of flavor and texture in smaller bite-sized desserts › Learn to create visually appealing displays with seasonal inspiration CONTENT › Create desserts in a small bite-sized format, including verrines, composed tarts, petits gâteaux, macarons and various candies › Use color and seasonal accents to design a finished buffet
www.valrhonaprofessionals.com
August 29–30, 2017Brookly , NYPetits Gâteaux Travel Cakes with Nathaniel Reid16
ValrhonaCost: $1025.00
Valrhona
222 Water Street
Brookly , NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Explore various recipes for petits gâteaux and travel cakes that Chef Nathaniel sells at his pastry shop › Discover techniques for batters and finishes to modernize and perfect your cakes › Learn from Chef Nathaniel's experience on organizing production and inspirations of his pastry shop CONTENT › Explore various cake batters from aerated to leavened as you create your petits gâteaux and travel cakes › Utilize various techniques with mousses, ganaches, glazing and cake decorating to complete your finished product
www.valrhonaprofessional.com
September 26–27, 2017Brooklyn, NYPlated Desserts with Nicolas Botomisy16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Brooklyn, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Discover new approaches to achieve specific textual effects › Learn the complete process of creating the many components behind a plated dessert › Discover advanced techniques such as sous vide, plating with an emphasize on balance, seasonality and texture CONTENT › Practice techniques including tempering, ganache, mousse formulation, ice creams, sorbets, sponges, meringues and sauces › Prepare all components and finish plating for a multi course dessert tasting experience › Preparation will include plated desserts which can be served in different levels of restaurant
www.valrhonaprofessionals.com
December 12–13, 2017Valrhona, NYIntroduction to Chocolate with Paul Saiphet16
ValrhonaCost: $925.00
Valrhona
222 Water Street
Valrhona, NY 11201
Kira Posner
Phone: 718-522-7001
kira.posner@valrhona.com
OBJECTIVES › Understand the history and origin of chocolate and its sourcing › Learn the basics of classic dishes and techniques, including the basics of tempering CONTENT › Prepare classic dishes using chocolate, such as éclairs, chocolate tarts, chocolate mousse cake and macarons › Prepare several chocolate confections using your mastery of tempering
www.valrhonaprofessionals.com
June 24–July 1, 2018Besancon, FRANCEFrench Culinary Immersion32
Sojourner Tours
Sojourner ToursCost: $3375.00
Hotel le Sauvage
6 Rue de la Chapitre
Besancon, FRANCE 25000
FRANCE
Lisa Gustavson
Phone: 512-943-4997
lisagustavson@sojournertours.com
Gain a historic overview and contemporary understanding of how the “Farm to Table” movement is deeply ingrained in French food culture. On this one week study tour program in France, you'll take classes given by your guide and Dr. Francis Mathieu of Southwestern University and experience what you are learning through visits to artisanal wine and cheese producers, meals in both simple and Michelin star restaurants on top of visits to historic culinary sites. Over the course of the week, you will gain an understanding of the complex layers of factors contributing to the sustainability of small-scale food production in France. You'll be studying topics related to the sustainability of small-scale production and the role of haute cuisine in the success of the French version of the “local food movement” (terroir). You will trace wine and cheese products from the soil of the vineyards and pastures where the raw ingredients are produced through the processing methods to the preservation techniques where you will learn to taste the nuanced differences of aroma in nonindustrial production before finally eating and drinking these same products in the fine Michelin star restaurants where they are elevated to luxury levels.
www.sojournertours.com/culinary/
Call for DatesVariousCulinary Boot Camp30
The Guiding KnifeLength: 4 days - Cost: Call for Price
VariousElena Clement, CEPC
Phone: (720) 261-5633
elena@theguidingknife.com
The principles of cooking and applications are reviewed and practiced. This will include discussions, descriptions, guidelines, and hands-on application of: stock and sauce making; vegetable cuts and cooking methods; fish and shellfish butchery and cooking techniques; and poultry fabrication and cooking methods. This program is taught in the client's kitchen.
www.theguidingknife.com/
Call for DatesBangkokTraditional Thai Art of Fruit and Vegetable Carving20
Siam Carving Academy
Siam Carving AcademyLength: Three days - Cost: Basic $675 Inter/ADV $750
130/1 Soi Rung-Ruan #802
Bangkok
Thailand
Larry Hertz
Phone: +66-82-200-1197
larry@siamcarvingacademy.com
The Siam Carving Academy, medalist in the 2016 Culinary Olympics Carving Competition, welcomes students from all over the world to learn the Traditional Thai Art of Fruit and Vegetable carving. 20 Hour Courses for Beginning, Intermediate and Advanced carvers are taught by international award-winning Master Carver Wan Hertz and her select team of seasoned Thai professionals. Earn 60 CEH credits with our Master Carver Series Course and progress from beginning thru advanced level in as little as 9 Days!
www.siamcarvingacademy.com/courses//
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