Certify

CEH Opportunities - Southeast 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
August 23, 2015Atlanta, GALauren Haas - A Bee's Eye View1.5
ACF Atlanta Chefs Association, Inc.Length: 12:30 PM - 2:00 PM - Cost: 90.00
200 Peachtree Special Events & Conference Center
Atlanta, GA 30303
Paul Bodrogi
Phone: 678-881-9490
chef@pastrylive.com
John E Koerner & Co., Inc is proud to sponsor Sosa and 100% Chef ambassador Lauren V. Haas as she presents an exploration of the use of bee products in pastry, including beeswax, bee pollen, and of course honey. Emphasis will be on the use of technical ingredients to promote and showcase local, farm fresh products. Lauren is a department chair for the International Baking & Pastry Institute at Johnson & Wales University in Providence, RI, and is a member of the Cacao Barry Ambassador Club. Her passion is educating students and pastry professionals in the art and science of pastry. Class Outline: • An exploration of the use of bee products in pastry. • Creation of various honey based confections will be demonstrated and the recipes for each shared with attendees. • How to creatively use honey and bee based products confections in every day production will be covered. • Development of different flavored confections utilizing bee products will be highlighted. • Emphasis on the promotion of local, farm fresh products will be demonstrated.
www.pastrylive.com
August 23, 2015Atlanta, GANicholas Lodge - New Trends in Wedding Cakes1.5
ACF Atlanta Chefs Association, Inc.Length: 3:00 PM - 4:30 PM - Cost: 90.00
200 Peachtree Special Events & Conference Center
Atlanta, GA 30303
Paul Bodrogi
Phone: 678-881-9490
chef@pastrylive.com
Chef Nicholas will showcase the full line of Nielsen-Massey vanillas and flavors as he explains how to integrate flavors into each component of a beautiful cake, from the cake and filling to fondant and gum paste decorations. Class Outline: • Utilizing quality flavorings to save time with cake production. • Exploration of flavor combinations for fillings and frostings. • Demonstration on how to properly fill and decorate a cake. • Demonstration on how to properly match cake flavors with flavored fillings and icings. • Demonstration of piping techniques that save time, are elegant and utilize a variety of skills. • Emphasis on proper cake assembly and layering. • Fondant decorating work, including how to properly use fondant, will be covered. • Various gumpaste decorations will be covered, including flowers. • How to create the best creative results in a cake will be demonstrated • New trends in contemporary cake decorating will be discussed and demonstrated.
www.pastrylive.com
August 24, 2015Atlanta, GAAmanda Haba - Chocolate Devotion1.5
ACF Atlanta Chefs Association, Inc.Length: 3:30 PM - 5:00 PM - Cost: 90.00
200 Peachtree Special Events & Conference Center
Atlanta, GA 30303
Paul Bodrogi
Phone: 678-881-9490
chef@pastrylive.com
In ancient South American cultures, cacao was incorporated into rituals of devotion to deities and nobles alike. AUI’s Corporate Pastry Chef, Amanda Haba, will pay homage to the venerable history of South American chocolate with a demo featuring a new line of premium couverture. Demonstrated recipes will include elegant mignardises and a luxurious entremet. Class Outline: • An exploration of the how ancient South American cultures viewed cacao. • Discussion of different chocolate varieties. • Processes behind chocolate making and post-harvest handling discussed. • Different uses for chocolate in desserts and pastries. • Demonstration of an elegant mignardise recipe utilizing chocolate products. • Demonstration a an entremets and the various components needed to create it. • Proper crystallization of chocolate techniques. • Discussion of different flavor profiles of chocolates along with various flavor combinations for desserts and pastries. • Information presented on cacao and the harvesting process. • Demonstration of a entremets using various chocolate products discussed
www.pastrylive.com
August 24–26, 2015Concord, NCNew Wave of Paris Pastries24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this three-day seminar, work side by side with Chef Jean Michel Perruchon, MOF, to discover and learn about Parisian inspired desserts and pastry items. See a variety of techniques while making components for entrements, petit gateaux and tarts.
www.5-startpastryseries.com
Location Map
August 24, 2015Atlanta, GARobert Epskamp - The Shape of Food is Changing1.5
ACF Atlanta Chefs Association, Inc.Length: 9:30 AM - 11:00 AM - Cost: 90.00
200 Peachtree Special Events & Conference Center
Atlanta, GA 30303
Paul Bodrogi
Phone: 678-881-9490
chef@pastrylive.com
The Chicago School of Mold Making is proud to sponsor Chef Robert Epskamp in a pastry casting & assembling demo. Covering cakes, elements for plated desserts, basic amenities and showpieces it's a valuable demo for anyone in the kitchen who needs to produce impressive work quickly. Chef Robert Epskamp has taught in the International Baking and Pastry Program of Johnson & Wales University since 2004. Before that Chef Epskamp taught at his alma mater, Kendall College specializing in restaurant desserts, chocolates, sugars and wedding cakes. He enjoys sharing his passion for pastry with students of all ages. Class Outline: • Ways to effectively use commercial molds to make production in the kitchen more streamlined and efficient will be covered. • Multiple uses for molds within the kitchen will be demonstrated. • Demonstration on how certain elements for a plated dessert can be made easier, including recipes for components highlighted • How to affectively design amenities and showpieces using molds to create a more efficient work environment • Demonstration of a quickly produced amenity and/or showpiece will be shown emphasizing tips on how to design one easily using a mold
www.pastrylive.com
August 24, 2015Atlanta, GARocco Lugrine - Playful Pastry1.5
ACF Atlanta Chefs Association, Inc.Length: 12:30 PM - 2:00 PM - Cost: 90.00
200 Peachtree Special Events & Conference Center
Atlanta, GA 30303
Paul Bodrogi
Phone: 678-881-9490
chef@pastrylive.com
Join Cacao Barry ambassador, Chef Rocco Lugrine, as he takes a whimsical approach in demonstrating both a petite gateau and a verrine. He will utilize the inspiring flavors found within the transition from the summer to fall. Class Outline: • Utilizing quality chocolates to create unique and delicious desserts and pastries. • Exploration of flavor combinations utilizing chocolate in various fall theme recipes presented during the demonstration. • Different uses for chocolate in desserts and pastries. • Proper crystallization of chocolate techniques. • Discussion of different flavor profiles of chocolates along with various flavor combinations for desserts and pastries. • Various “playful” flavor combinations utilizing high quality chocolates will be demonstrated and discussed. • Introduction to new recipes, including a petite gateau and a verrine will be demonstrated.
www.pastrylive.com
August 25, 2015Atlanta, GAEwald Notter - Pulled and Blown Sugar1.5
ACF Atlanta Chefs Association, Inc.Length: 11:30 AM - 1:00 PM - Cost: 90.00
200 Peachtree Special Events & Conference Center
Atlanta, GA 30303
Paul Bodrogi
Phone: 678-881-9490
chef@pastrylive.com
Sugar master Ewald Notter demonstrates techniques for pulling and blowing sugar. Join us as he instructs on blown sugar swans, flowers and more. This is a can’t miss opportunity to learn the basics from a legend. This seminar is sponsored by Amoretti and Pastry U. Class Outline: Cooking of Sugar/Isomal; Proper temperatures; Preventing crystallization; Cooking Techniques and Proper Handling of Sugar; Various Decoration Techniques; Pulled Sugar Flowers; Pulled Sugar Ribbons; Blown Sugar Shapes – Swans, etc.; Elements of Design; How to Achieve Lightness; Designing with flow, proper assembly, color combinations for showpiece work.
www.pastrylive.com
August 25, 2015Atlanta, GAStephan Iten - Exploring the Cosa Rican Chocolate Experience1.5
ACF Atlanta Chefs Association, Inc.Length: 9:00 AM - 10:30 AM - Cost: 90.00
200 Peachtree Special Events & Conference Center
Atlanta, GA 30303
Paul Bodrogi
Phone: 678-881-9490
chef@pastrylive.com
Swiss Chalet Fine Foods and Felchlin will be showcasing the Felchlin Grand Cru line, praline Rustic Noble Piemontese, and Osa’s. Demonstration of a Felchlin entremets recipe with Stephan Iten of Felchlin and Rob Sobkowski of Swiss Chalet Fine Foods. • Discussion of different chocolate varieties. • Processes behind chocolate making and post-harvest handling discussed. • Exploration of how to properly taste chocolates for quality and flavors. • Different uses for chocolate in desserts and pastries. • Proper crystallization of chocolate techniques. • Discussion on the characteristics of Grand Cru chocolate. • Discussion of different flavor profiles of chocolates along with various flavor combinations for desserts and pastries. • Information presented on cacao and the harvesting process. • Demonstration of a entremets using various chocolate products discussed
www.pastrylive.com
September 14–16, 2015Concord, NCThe Art of Sugar Showpieces & Techniques for Pastillage24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Chef Laurent Branlard, two time winner of the World Pastry Team Championships, is back at PreGel America to share his winning techniques with you for intricate sugar showpiece work. Come learn all the skills needed to create showpieces with pulled, blown, and cast sugar.
www.5-starpastryseries.com
Location Map
September 21–22, 2015Charlotte, NCNorth Carolina Restaurant & Lodging Seminar Program10
ACF Chefs of North Carolina ChapterCost: no charge to ACF members
PO Box 38841
Charlotte, NC 28278
Wendy Dimitri
Phone: 704-617-0966
wlwdimitri@gmail.com
A detailed education program providing 20 one hour sessions across a range of topics that include Managemnet Skills, Menu Development, Catering and Operations for foodservice professionals and chefs.
www.NCRL-Expo.com
October 5–7, 2015Concord, NCThe Fine Art of Boutique Style Pastries and Petit Gateaux24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
In this three-day seminar, work side by side with Chef Frederic Hawecker, MOF, to discover and create boutique style pastries and desserts. See a variety of techniques while making components for entremets, petit gateaux and tarts.
www.5-startpastryseries.com
Location Map
November 2–4, 2015Concord, NCAround the World with Emmanuel Ryon24
PreGel AMERICA
PreGel AMERICACost: $795
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come explore desserts inspired by different cultures and regions of the world with Chef Emmanuel Ryon, MOF. See techniques to create a variety of entremets, tarts, and petit gateaux, along with elegant garnishing and decor techniques.
www.5-startpastryseries.com
Location Map
DateLocationProgram NameCEHs
Call for DatesConcord, NCAdvanced Gelato and Sorbetto Production11.5
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $120
4450 Fortune Ave. NW
Concord, NC 28027
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
www.pregelamerica.com
Location Map
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
marilena.liccardo@universitadeisapori.it
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.
www.udsworld.com
Call for DatesConcord, NCFundamentals of Chocolate Bonbons12
PreGel AMERICA
PreGel AMERICACost: $95
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This class teaches the fundamental skills needed to make a variety of chocolate bonbons, including molded bonbons, enrobed bonbons, and the newest craze in South America: briadieros. From tempering chocolate to making flavored ganache, you will learn essential techniques to create these lavish treats.
www.pregelamerica.com
Location Map
Call for DatesConcord, NCModern Beverage Concepts6
PreGel AMERICA
PreGel AMERICACost: $85
4450 Fortune Ave., NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Often overlooked, beverages are a great way to cross utilize products in your business and bring in extra revenue. PreGel offers many different product lines to meet a variety of your needs. Explore diverse beverage concepts from classic cocktails and granita to unique milkshakes and smoothies.
www.pregelamerica.com
Location Map
Call for DatesConcord, NCSweet Macarons11.5
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $95
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Macarons are the latest trend in the industry, appealing to consumers with their colorful appearance and bite-sized portions. This class provides two days of hands on practice creating unique and innovative flavors and vairous types of fillings.
www.pregelamerica.com
Location Map
Call for DatesConcord, NCSweet Verrines & Trendy Individual Desserts11.5
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $95
4450 Fortune Ave. NW
Concord, NC 28027
Alicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
This class teaches the preparation of delicious finished verrines and other pastries, along with techniques for customization and decoration. Learn the basic fundamentals of simple to prepare pastry products, and experience hands on practie in creating some of PreGel's instant desserts such as tiramisu, creme caramel, and more!
www.pregelamerica.com
Location Map
Call for DatesConcord, NCThe Fundamentals of Gelato and Sorbetto Production (3-day)17.5
PreGel AMERICA Headquarters
PreGel AMERICA HeadquartersCost: $120
4450 Fortune Ave. NW
Concord, NC 28027
Alicia 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.
www.pregelamerica.com
Location Map
Bookmark and share this page
123ce.com Continuing Education:  Easy as 123...