Central Regional Conference Preliminary Schedule
* schedule subject to change
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Sunday, April 28, 2013
| Time | Session | CEHs |
|---|---|---|
| 8:00 AM–11:00 AM | Hands-on Workshop: Fruit and Vegetable Carving After his most recent competition on Food Network's "Sugar Dome," Ray Duey, CEC, comes to the ACF Central Regional Conference ready to teach attendees the latest carving techniques. More… With more than 35 years of experience and more than 36 competition medals, Duey will push you to expand your abilities and awaken your inner artist. Attendees will receive a three-piece tool set and DVD for participating, as well as a newfound passion for culinary art. Come, carve and create. Separate registration required. Class size is limited. Presented by: Ray Duey, CEC, owner/executive chef, Chef Ray Presents | 3.00 |
| 8:00 AM–11:00 AM | Hands-on Workshop: Working With Marzipan This workshop is a hands-on learning opportunity that emphasizes the ingredients and handling techniques of marzipan. Learn coloring methods and develop skills to make flowers--daisies, double daisies, tulips, roses and fast roses--that can be used on specialty cakes. More… Each participant will receive a nine-piece/18-shape sculpturing tool set to keep. This class is one you will not want to miss. Separate registration required. Class size is limited. Presented by: Albert Imming, CMPC, CCE, AAC, culinary professor emeritus, Joliet Junior College | 3.00 |
| 8:00 AM–9:30 AM | ACFEF Accreditation Seminar Have you ever wondered when to schedule an American Culinary Federation Education Foundation programmatic accreditation site visit or how to prepare for one? Come and learn answers to these questions, plus, what happens on a site visit. More… Presented by: Lindy Robinson, business-division dean, Johnson County Community College, and chair, ACFEF Apprenticeship Committee Chair | 1.50 |
| 10:00 AM–6:30 PM | Registration | |
| 10:00 AM–2:00 PM | ACF Member Resource Center and Store | |
| 10:00 AM–11:30 AM | ACFEF Apprenticeship Seminar Learn what's new in the world of apprenticeship. Topic discussions include ACF chapter involvement and who can run an American Culinary Federation Education Foundation apprenticeship program. More… Presented by: Lindy Robinson, business-division dean, Johnson County Community College, and chair, ACFEF Apprenticeship Committee Chair | 1.50 |
| 1:00 PM–4:00 PM | Hands-on Workshop: Fruit and Vegetable Carving After his most recent competition on Food Network's "Sugar Dome," Ray Duey, CEC, comes to the ACF Central Regional Conference ready to teach attendees the latest carving techniques. More… With more than 35 years of experience and more than 36 competition medals, Duey will push you to expand your abilities and awaken your inner artist. Attendees will receive a three-piece tool set and DVD for participating, as well as a newfound passion for culinary art. Come, carve and create. Separate registration required. Class size is limited. Presented by: Ray Duey, CEC, owner/executive chef, Chef Ray Presents | 3.00 |
| 1:00 PM–4:00 PM | Hands-on Workshop: Working With Marzipan This workshop is a hands-on learning opportunity that emphasizes the ingredients and handling techniques of marzipan. Learn coloring methods and develop skills to make flowers--daisies, double daisies, tulips, roses and fast roses--that can be used on specialty cakes. More… Each participant will receive a nine-piece/18-shape sculpturing tool set to keep. This class is one you will not want to miss. Separate registration required. Class size is limited. Presented by: Albert Imming, CMPC, CCE, AAC, culinary professor emeritus, Joliet Junior College | 3.00 |
| 1:30 PM–2:30 PM | You're ACF-certified. Now What? The value of ACF certification continues to strengthen. Having a clear vision of how recertification can help you personally and professionally is valuable to your career advancement. More… Designed for certification candidates, as well as those who are in a position to assist others, this session will provide the resources and tools chefs need to grow and excel through the recertification process. Also, discover techniques for making the most of your ACF certification to stand out in the culinary industry. Recertification provides a path for lifelong learning. Presented by: Chris Dwyer CEC, CCA, ACE, AAC, executive chef, Mendakota Country Club; consulting chef, Indian Harvest; and president, ACF Minneapolis Chef's Chapter | 1.00 |
| 3:00 PM–5:00 PM | Competitor Judges Meeting | |
| 3:00 PM–4:00 PM | Chapter Presidents Meeting | |
| 4:00 PM–5:30 PM | ACF Chapter Leadership Meeting Learn from the successes of other chapters as ACF national office staff members provide examples of best practices from ACF chapter achievements. Following this session, you will be equipped with tools to develop your own incentive programs to increase chapter membership, a template for easy tracking of chapter finances, and examples of successful chapter meetings, including proactive marketing and development of educational elements, and incorporating vendor relationships. Presented by: Kyle Richardson, CEC, CCA, AAC, CHE, Central Region vice president, and Suzanne Bohle, director, membership development, American Culinary Federation | 1.50 |
| 7:00 PM–9:00 PM | Icebreaker |
Monday, April 29, 2013
| Time | Session | CEHs |
|---|---|---|
| 7:00 AM–8:00 AM | Breakfast | |
| 8:00 AM–5:00 PM | Registration | |
| 8:00 AM–11:00 AM | General Session Born into a family of nine children in the tiny village of Bonnay, France, keynote speaker Roland Mesnier discovered his vocation by accident on a summer day at the age of 12. More… He was an apprentice to his older brother Jean and began working at the local patisserie in exchange for room and board. His career has taken him from London's Savoy Hotel to the Hotel George V in Paris. He spent nine years at the Princess Bermuda Resort, Hamilton, Bermuda, where he met his wife Martha. He came to the U.S. in April 1976 as executive pastry chef at The Homestead, Hot Springs, Va. Hired in 1979 by first lady Rosalyn Carter, Mesnier became the first-ever non-American to serve in the White House, and would be its longest-tenured chef. Retired in 2006, he travels the world speaking, judging pastry competitions and participating in fundraisers. | 3.00 |
| 9:00 AM–5:00 PM | ACF Student Team Regional Championship: Cold Platter Display Sponsored by: R.L. Schreiber, Inc. | |
| 9:00 AM–12:00 PM | ACF Regional Pastry Chef of the Year Competition Sponsored by: Plugrá® European-Style Butter | |
| 11:00 AM–2:30 PM | ACF Regional Chef of the Year Competition Sponsored by: Unilever Food Solutions | |
| 11:00 AM–1:00 PM | ACF Member Resource Center and Store | |
| 11:00 AM–11:45 AM | Networking Break | |
| 11:45 AM–12:45 PM | World Flavors and Your Menu Jamaica, Puerto Rico, Trinidad and Tobago Sponsored by: Unilever Food Solutions Explore the flavors and cooking techniques of the Caribbean with Certified Master Chef Steve Jilleba. More… Learn about Puerto Rican seasoning sofrito and its cousin from Trinidad, green sauce. Jilleba will demonstrate iconic dishes, such as arroz con pollo and pastelillos, the famous Trinidad bake and shark, as well as brown stew. Presented by: Steve Jilleba, CMC, CCE, AAC, executive corporate chef, Unilever Food Solutions | 1.00 |
| 12:45 PM–2:00 PM | Chef Professionalism Lunch Dr. L.J. Minor Chef Professionalism Award sponsored by: MINOR'S® Meal sponsored by: S&D Coffee | |
| 2:00 PM–6:30 PM | ACF Regional Student Chef of the Year Competition Sponsored by: Custom Culinary, Inc. | |
| 2:00 PM–5:00 PM | ACF Member Resource Center and Store | |
| 2:15 PM–3:15 PM | Essence of Greatness Experience "the silver bullets of greatness" presented by award-winning author and "culinary Olympics" gold medalist Charles Carroll. Discover his secrets to success and learn how to reach lofty goals as he shares his experiences putting on shows for U.S. More… troops in Afghanistan. Don't miss this presentation. It will change the way you look at the world around you. Presented by: Charles Carroll, CEC, AAC, executive chef, River Oaks Country Club | 1.00 |
| 3:15 PM–3:45 PM | Networking Break | |
| 3:45 PM–4:45 PM | Hazelnut Macroons Sponsored by: Plugrá® European-Style Butter Learn the process of making one of the most popular French confections today, Hazlenut Macroon, from the perfect shell to the creamiest hazelnut filling by combining high-quality ingredients, such as Plugrá® European-Style Butter, with surprising flavors and textures. More… Presented by: Chef Pierre Zimmermann, master baker, LaFournette Bakery & Café | 1.00 |
| 3:45 PM–4:45 PM | Leading To Inspire: Reignite Your Fire Sponsored by: American Technical Publishers Has leading your staff become frustrating? Do you lack the energy to inspire others? A successful leader guides the development of others in order to move a team forward and accomplish common goals. More… Successful leadership begins with you. If you have a need to lead and want the fire to inspire, then this session is for you. Presented by: Michael McGreal, CEC, CCE, CHA, CHE, FMP, MCFE, culinary arts department chair, Joliet Junior College | 1.00 |
| 3:45 PM–4:45 PM | The Other White Coat Rates of obesity in the U.S. are approaching nearly 40%. As the medical field becomes more aware of the role of food and wellness, it will open up unprecedented opportunities for chefs to step in and be game changers in prevention and management of chronic diseases. More… Learn how you can participate in shaping the health of your community, by creating partnerships with your local physicians. Presented by: Meenakshi Budhraja MD, private practice gastroenterology | 1.00 |
| 3:45 PM–4:45 PM | How To Become a Successful Competitor Learn how to be a professional and successful chef competitor with Joseph Leonardi, CEC, team manager, ACF Culinary Team USA. Leonardi will discuss how to prepare for competitions and steps young chefs should take to train for culinary competitions. Presented by: Joseph Leonardi, CEC, executive chef, Somerset Club and team manager, ACF Culinary Team USA | 1.00 |
| 5:30 PM–6:30 PM | Perfect Pairings   Sponsored by: Central Region State Beef Councils Attendees will taste their way to understanding the key rules of how to create perfect beef and wine pairings, as well as the science to tasting wine. More… Discover how wine reacts with common components like salt, acids and fats in beef recipes. Presented by: Laurie Forster, sommelier, The Wine Coach; Dave Zino, executive chef, National Cattlemen's Beef Association; and Michel Krevenas, fine wine specialist, Constellation Wines US | 1.00 |
Tuesday, April 30, 2013
| Time | Session | CEHs |
|---|---|---|
| 6:45 AM–8:30 AM | Breakfast | |
| 7:30 AM–8:30 AM | Town Hall Meeting Take this opportunity to meet ACF national-officer candidates and ask questions. | |
| 8:30 AM–10:30 AM | Knowledge Bowl Competitor's Meeting All those competing in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test. | |
| 8:30 AM–10:30 AM | Hands-on Workshop: Chocolate Sponsored by: Barry Callebaut Learn how to perfect your chocolate techniques in this hands-on class. Attendees will learn how to execute proper tempering of chocolate using the seeding method and how to produce confections using their tempered chocolate. More… Then, participants will finish their creation by using cacao butter transfer sheets to decorate. Separate registration required. Class size is limited. | 2.00 |
| 8:30 AM–9:30 AM | Going Global The food we create is often influenced by our upbringing, training, and life experiences. From Brazil to Belize, from England to China, come on a global tour of fabulous flavor as Chef Robert Hall demonstrates some of his favorite dishes from his travels around the world. Robert L. More… Hall, CEC, executive chef/culinary director | 1.00 |
| 8:30 AM–9:30 AM | American Academy of Chefs® Fellows Meeting This meeting is for American Academy of Chefs® members. The past year's operations will be discussed, as well as future plans and strategies. Presented by: Stafford DeCambra, CEC, CCE, CCA, AAC, American Academy of Chefs® chair | |
| 9:00 AM–6:00 PM | ACF Student Team Regional Championship - Hot Food Sponsored by: R.L. Schreiber, Inc. | |
| 9:00 AM–12:00 PM | Registration | |
| 9:00 AM–12:00 PM | ACF Member Resource Center & Store | |
| 9:30 AM–10:15 AM | Networking Break | |
| 10:15 AM–11:15 AM | A Healthy Approach To Children's Menus Sponsored by: ACFEF Chef & Child Foundation Children's nutrition and healthful children's meals continue to be a top culinary trend each year. Providing healthier children's menu offerings doesn't mean reinventing new dishes. More… It can be as easy as making small, simple exchanges using healthy ingredients and cooking techniques in existing menu items. Learn simple and affordable ways to integrate nutritious alternatives without sacrificing flavor in the dishes children love. Presented by: Rajeev Patgaonkar, CEC, AAC, executive sous chef, Kellogg Hotel & Conference Center | 1.00 |
| 10:15 AM–11:15 AM | How To Turn Leftovers Into Profit Using Idaho® Potatoes Sponsored by: Idaho® Potato Commission Learn how to turn basic potato leftovers into tasty, reclaimed profits for your establishment. This demonstration will highlight classic comfort foods like Codfish Potato Cakes and an updated variation of Shepherd's Pie. More… Discover simple and upscale preparations for Potato Shrimp and Scallop Cakes, and Grilled Potato Latkes with Salmon, plus more retro-chic menu ideas that can add profits utilizing leftover potatoes in appetizers or center of the plate concepts. Presented by: Richard "Nick" Nickless CEC, CCA, AAC, chef/supply & services director, DDSN Coastal Center | 1.00 |
| 10:15 AM–11:15 AM | Explore Today's Beef: Farm To Fork   Sponsored by: Central Region State Beef Councils Learn about beef firsthand from the farmers and ranchers who are bringing it from their farm to your kitchen. More… Our expert panel will take you on beef's journey from pasture to plate and help separate fact from fiction. Panelists are: Matt Perrier, Dalebanks Angus, Eureka, Kan.; Tom Fanning, manager, Buffalo Feeders, Buffalo, Okla.; and Dan Thomson, Ph.D., DVM, assistant dean of outreach/professor/Jones Professor of Production Medicine in the College of Veterinary Medicine/director, Beef Cattle Institute, Kansas State University | 1.00 |
| 11:30 AM–2:30 PM | Trade Show National, regional and local exhibitors showcase their products and services. From educational institutions to apparel and from boutique products to major label corporations, the trade show offers culinarians the opportunity to network and connect. More… Flavors of the Mediterranean--A Minute® Rice Competition, sponsored by Riviana® Foods, will take place on the trade show floor at 12:30 p.m. | 3.00 |
| 1:00 PM–5:00 PM | ACF Member Resource Center & Store | |
| 1:00 PM–4:00 PM | Registration | |
| 2:00 PM–6:00 PM | Knowledge Bowl Green Room | |
| 2:30 PM–6:00 PM | Baron H. Galand Culinary Knowledge Bowl Sponsored by: American Technical Publishers Teams of culinary students from across the region compete in a double-elimination "Jeopardy"-style competition for the chance to become the region's champion and go on to the national championship at the 2013 ACF National Convention in Las Vegas, July 21-25. | |
| 2:30 PM–4:30 PM | Hands-on Workshop: Chocolate Sponsored by: Barry Callebaut Learn how to perfect your chocolate techniques in this hands-on class. Attendees will learn how to execute proper tempering of chocolate using the seeding method and how to produce confections using their tempered chocolate. More… Then, participants will finish their creation by using cacao butter transfer sheets to decorate. Separate registration required. Class size is limited. | 2.00 |
| 2:30 PM–3:30 PM | The Art of Using Artisan Salts Sponsored by: American Academy of Chefs® Discover how using artisan salts can make a difference in the finished plate. In this session, you will learn how to better categorize, understand and appreciate artisan salts of the world, and how to use them to their greatest benefit. More… Presented by: Robb White, CEC, CCA, AAC, national director of culinary operations, The Goodman Group | 1.00 |
| 3:30 PM–4:15 PM | Networking Break | |
| 4:15 PM–5:15 PM | Blending Success With Simplicity Sponsored by: Vitamix® Corporation Join Scott Ryan, 2012 U.S.A.'s Chef of the Year, CEC, as he demonstrates how implementing fun, cutting-edge cuisine doesn't have to be complicated. More… Experience how to blend modern techniques with simple ingredients to produce successful dishes. Ryan will walk you through three courses: "Earth," Korean shrimp and sous vide flat iron. Presented by: Scott Ryan, CEC, executive chef, The Country Club | 1.00 |
| 4:15 PM–5:15 PM | Gluten and Allergy Free Cooking: From Appetizers To Dessert With the increasing prevalence of food allergies and gluten intolerance, it's more important than ever that dining establishments know how to accommodate the growing demand. More… Brian Romano will take you through a five-course meal teaching you basic principles, tips and techniques to make your restaurant's most popular items allergy and gluten free. Trends, gluten- and allergy-free products, and gluten myths will be dispelled. Presented by: Brian M. Romano, CEC, dean of culinary arts, Victory Trade School | 1.00 |
| 4:15 PM–5:15 PM | U.S. Aquaculture: Ensuring a Safe, Sustainable Source of Seafood for the Future Over two-thirds of all fish and seafood consumption in the United States takes place in restaurants and other foodservice settings. How will we meet the growing demand for seafood? More… The only answer is aquaculture. Yet, there are questions about production methods, sustainability, feeds, environmental impacts, food safety, nutritional benefits, and species availability. This is your opportunity to have all of your questions answered. Presented by: Linda ODierno, outreach specialist, The National Aquaculture Association | 1.00 |
| 6:00 PM–9:00 PM | Chocolate Lounge Sponsored by: Barry Callebaut Celebrate the grand opening of the Chocolate Lounge with chocolate samples and demonstrations by Barry Callebaut. Then, join the ACF National Pastry Committee to learn about all things pastry at the Pastry Forum. | |
| 6:00 PM–6:30 PM | Buses Depart For American Academy of Chefs® Dinner | |
| 7:00 PM–11:00 PM | American Academy of Chefs® Reception & Dinner Sponsored by: Allen Brothers; Alabama Gulf Seafood, Ecolab®, NEWCHEF Fashion Inc. and Valrhona Enjoy a welcoming and relaxing atmosphere as Dan Capello, CEC, and his culinary team at Chenal Country Club create an amazing menu for an unforgettable dinner experience. |
Wednesday, May 1, 2013
| Time | Session | CEHs |
|---|---|---|
| 7:30 AM–8:30 AM | Coffee Service | |
| 8:30 AM–9:30 AM | Healthy Breads Learn how to make nine-grain and 100 percent whole-wheat breads that can be incorporated into your menu, baking classes or just for fun at home. Recipes are provided to attendees. More… Presented by: Albert Imming, CMPC, CCE, AAC, culinary professor emeritus, Joliet Junior College | 1.00 |
| 8:30 AM–9:30 AM | EDS: Technology in the Classroom: Friend or Foe? Part 1 Sponsored by Canada Cutlery Inc. Learn how to identify today's most commonly used and appropriated educational classroom technology tools, as well as discover methodologies and strategies to best use them in parallel with traditional delivery streams and distance-education environments. Presented by: Amy Lynn Queret, CCE, chef-instructor, Louisiana State University | 1.00 |
| 8:30 AM–9:30 AM | ACF Competition Forum This open forum, hosted by members of ACF's Culinary Competition Committee, will include an update on the 2014 classical dish for student team competitions. More… Attendees will have an opportunity to ask questions and share ideas about ACF's competition program. Presented by: ACF Culinary Competition Committee | 1.00 |
| 9:00 AM–12:00 PM | Registration | |
| 9:00 AM–11:30 AM | ACF Member Resource Center & Store | |
| 9:30 AM–10:15 PM | Networking Break | |
| 10:00 AM–4:00 PM | Chocolate Lounge and Pastry Forum Sponsored by: Barry Callebaut | |
| 10:15 AM–11:15 AM | Biscotti & More: A Journey of Italian Treats Explore the sweet treats of Italy with Jackson York as he reinvents classic tastes to add color and flavor to your next Italian theme night or the dessert case. More… Biscotti and fragrant anisette cookies inspire a beautiful ending to the evening, while cappuccino cookies and traditional wedding cookies complement that end-of-meal espresso. These recipes and others will help to sweeten your business. Presented by: Jackson York, CEC, executive chef, Edom Bakery & Grill | 1.00 |
| 10:15 AM–11:15 AM | For the Love of Cheese: A Culinary History Learn the history of cheese from the Neolithic period to present day and participate in a full-sensory cheese sampling that will demonstrate each era's distinct characteristics. More… Warren Katz will lead the tasting and identify key developments in cheesemaking that have directly influenced future generations of cheese. By the end of the class, attendees will be able to identify 12 cheeses from around the globe and their culinary provenance. Presented by: Warren Katz, corporate chef, Lactalis USA | 1.00 |
| 10:15 AM–11:15 AM | EDS: Technology in the Classroom: Friend or Foe? Part 2 Sponsored by: Canada Cutlery Inc. Part 2 allows attendees to participate in open dialogue to share successes, barriers, tools and recommendations about technology in the classroom and its benefits to the instructor, student and industry. More… Methodologies for implementing purposeful and effective online tools and delivery systems to assist in enhancing lesson plans, assessments and progress tracking in today's educational environments will also be discussed. Presented by: Amy Lynn Queret, CCE, chef-instructor, Louisiana State University | 1.00 |
| 11:15 AM–12:30 PM | Bent Grass Brunch | |
| 12:30 PM–3:00 PM | ACF Member Resource Center & Store | |
| 12:45 PM–1:45 PM | American Classics Revisited Sponsored by: Barry Callebaut Brownies and pies, puddings and s'mores-the familiar blends of tastes and textures in these classic desserts make them as beloved as apple pie to Americans. More… While the flavors are sophisticated enough, the presentation of these desserts tends to be simple and straightforward, leaving them visually bland. Join Geoffrey Blount as he gives these classics a facelift-dressing them up while leaving their original flavors intact. More elaborate, visually enticing presentations give these familiar recipes an upscale air, appropriate for restaurant dessert menus rather than their usual venues of family picnics and backyard barbecues. Take a fresh look at these American classics. Presented by: Geoffrey Blount, CEPC, baking and pastry arts program chair, Central Piedmont Community College | 1.00 |
| 12:45 PM–1:45 PM | Making Chefs Move To Schools a Success Are you interested in joining the Chefs Move to Schools movement but not sure what's involved? Have you reached out to schools in your community only to hit a roadblock? Our panel of chefs will share their experiences, as well as provide valuable insight as to how they navigated school administrative protocols and overcame challenges. More… Join the discussion to collectively enhance the program's success and encourage more participation to increase awareness of proper childhood nutrition. | 1.00 |
| 12:45 PM–1:45 PM | EDS: Structuring Positive Interdependence, Part 1 Organizing Classroom Activities into Academic and Social Learning Experiences Sponsored by: Canada Cutlery Inc. Whatever the platform, industry or classroom, many of the challenges educators and industry professionals face are the same. More… Learn the essential elements needed for the successful implementation of cooperative learning in the classroom. Presented by: Linda Ducrot, consultant, Ducrot, LLC | 1.00 |
| 1:45 PM–2:30 PM | Networking Break | |
| 2:30 PM–3:30 PM | Classic Desserts in the Modern Dining Landscape The world of pastry is ever evolving, but some classics survive the test of time. In this demonstration, Joseph Baker will share tips on how to adapt traditional desserts to appeal to a modern customer base using cutting-edge techniques, fresh flavor combinations and innovative plating. Presented by: Joseph Baker, chef-instructor, Le Cordon Bleu College of Culinary Arts in Dallas, culinary consultant | 1.00 |
| 2:30 PM–3:30 PM | Foie Gras 101 & Duck Fabrication Learn Everything there is to know about foie gras and how to use various cuts of duck and parts along with cost effective ideas. This a unique presentation as Chef Andre Bedouret will extract the foie gras from the whole Moulard duck and fabricate it into various items for you to unleash your creativity . More… Presented by: Chef Andre Bedouret | 1.00 |
| 2:30 PM–3:30 PM | EDS: Structuring Positive Interdependence, Part 2 Organizing Classroom Activities into Academic and Social Learning Experiences Sponsored by: Canada Cutlery Inc. Part 2 is designed to facilitate open dialogue discussions with colleagues to share successes, barriers, tools and recommendations about implementing the elements associated with developing techniques and fostering a cooperative learning environment in the classroom. More…
Presented by: Presented by: Linda Ducrot, consultant, Ducrot, LLC | |
| 6:30 PM–7:00 PM | Regional Awards Gala Reception | |
| 7:00 PM–9:00 PM | Regional Awards Gala |
