Events

Central Regional Conference Schedule

* schedule subject to change

Download iCalendar file for this event Add the ACF Central Regional Conference to your calendar!

To add a specific session to your Microsoft Outlook calendar or other software that supports the iCalendar format, click the calendar icon next to the session’s time and open or save the file.

Go to top of page Sunday, March 16, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on Workshop: Sushi
WORKSHOP FULL - Interactive course to learn basic sushi techniques, which includes modern and traditional methods. As well as a basic overview of sushi making skills.
Presented by: Naomi Hamamura – “Hama-San”, executive chef, Wasabi Susi Bar and owner/chef, Chef De Art Catering and Heidi Hamamura, sous chef, Hiro Asian Kitchen and Chef Assistant Chef De Art Catering
Level: Intermediate
Education Category: Professional Growth
3.00
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Simply Pasta
WORKSHOP FULL - Learn techniques to enhance pasta production within your kitchen, from basic recipes to hand shaped pasta. Explore traditional and non-traditional methods for pasta making.
Presented by: Jamey Tochtrop, executive chef, Stellina
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) To become familiar with producing hand shaped in various forms.
3.00
Download iCalendar file for this event 1:30 PM–2:30 PMCertification: Celebrating the Past, Present and Future
Come discover the benefits and value of ACF certification. This open forum will allow you to explore where certification has been, where it’s going and how it can help sustain your personal and professional goals.
Presented by: Michael Garbin, CDC, AAC, HGT, Union League Club of Chicage, executive chef, Certification Commission
1.00
Download iCalendar file for this event 3:00 PM–5:00 PMACF Business Meeting & Training
Regional elections will be conducted for the ACF Internal Audit Committee and the ACF Ethics Committee followed by reports from the national treasurer, national secretary, ACF Bylaws & Resolutions Committee, American Academy of Chefs® and ACF Culinary Team USA representatives. Then ACF national office staff will provide an update on new member affinity programs and introduce new tools for chapter administration, followed by a chapter best practices session and Q&A.
1.00
Download iCalendar file for this event 3:00 PM–5:00 PMCompetitor Judges Meeting
Reimund D Pitz, CEC, CCE, AAC
Reimund D Pitz, CEC, CCE, AAC
Presented by: Reimund Pitz, CEC, CCE, AAC; competition chair, and ACF Culinary Competition Committee
Download iCalendar file for this event 5:00 PM–6:00 PMChapter Officer Portal Training
Those new to ACF chapter officer roles, and those in need of a refresher course, are welcome to attend this overview session that shares the powerful tools available at your fingertips for chapter administration.
1.00
Download iCalendar file for this event 7:00 PM–9:00 PMFlavors Await Behind the Gate Icebreaker Reception
Sponsored by: BelGioioso Cheese, Inc.; Fortune Fish Company; JTM Food Group; Wisconsin Milk Marketing Board
Join our hosts from the Renaissance St. Louis Grand Hotel for a culinary tour of the unique city and regional cuisine reflective of and inspired by the various immigrant groups and historically ethnic neighborhoods of the city known as the Gateway to the West.

Go to top of page Monday, March 17, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm
Download iCalendar file for this event 8:00 AM–11:00 AMGeneral Session
Mark  Eggerding
Mark Eggerding
ACF Central Region Vice President Kyle Richardson CEC, CCE, AAC, CHE, leads this exciting session that combines a dynamic keynote address, awards presentations and an exceptional culinary demonstration. Keynote speakers Mark Eggerding, and David Mulholland are widely recognized as thought leaders in the culinary industry. With more than 50 years of combined culinary and sales experience with US Foods, Eggerding, vice president of product sales and support, and Mulholland, product sales and culinary trainer for the south region, explore the implications of managing elements of food service change in professional kitchens. Following, ACF National President Thomas Macrina, CEC, CCA, AAC, teams up with Richardson to deliver an innovative culinary demonstration.
3.00
Download iCalendar file for this event 11:00 AM–11:30 AMNetworking Break
Featured companies: Alabama Gulf Seafood; American Technical Publishers; Dexter-Russell, Inc./Chef Revival; Ecolab®; Fortune Fish Company; Gordon Food Service®; Irinox USA; Jones Dairy Farm; JTM Food Group; Mercer Cutlery; New Horizon Cuisine; NEWCHEF Fashion Inc.; Ole Tyme Produce Inc.; Par-Way Tryson, Makers of Vegalene; Performance Foodservice; Sartori Company; Saint Louis Chefs de Cuisine Education Foundation; Unilever Food Solutions; University of Missouri-Hospitality Management Program; Victorinox Swiss Army; Vitamix® Corporation; and Wisconsin Milk Marketing Board.
Download iCalendar file for this event 11:30 AM–12:30 PMWorld Flavors and Your Menu: Sweden and Denmark
Steven  Jilleba, CMC, CCE, AAC
Steven Jilleba, CMC, CCE, AAC
Sponsored by: Unilever Food Solutions
Explore the world of Scandinavian cuisine and its tie to seductively nutritious dishes. Take part in the journey of Unilever Food Solutions’ Sustainable Living Plan and discover in less than 1 minute how you can incorporate seductive nutrition into your own dishes.
Presented by: Steven Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Food Solutions
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Learn about development of Nordic cuisine. 2) Learn about sustainable concepts of pickling, preserving, drying and foraging.
1.00
Download iCalendar file for this event 12:30 PM–3:00 PMACF Regional Pastry Chef of the Year Competition
Sponsored by: Plugrá® European-Style Butter
Download iCalendar file for this event 12:30 PM–3:00 PMACF Regional Student Chef of the Year Competition
Sponsored by: Custom Culinary, Inc.
Download iCalendar file for this event 12:45 PM–2:00 PMChef Professionalism Lunch
Dr. L.J. Minor Chef Professionalism Award Sponsored by: MINOR'S® and Ole Tyme Produce Inc.
Download iCalendar file for this event 2:15 PM–3:15 PMWhole Animal Butchery & Charcuterie Tasting
James Peisker
James Peisker
Sponsored by: Kern Meat Co., Inc.
This session will discuss the importance of sourcing local and utilizing products. In house butchering and breaking down whole hogs.
Presented by: James Peisker, co-owner, Porter Road Butcher
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Sourcing local and utilizing whole products.
1.00
Download iCalendar file for this event 2:30 PM–5:00 PMACF Regional Chef of the Year Competition
Sponsored by: Unilever Food Solutions
Download iCalendar file for this event 3:15 PM–4:00 PMNetworking Break
Featured companies: Alabama Gulf Seafood; American Technical Publishers; Dexter-Russell, Inc./Chef Revival; Ecolab®; Fortune Fish Company; Gordon Food Service®; Irinox USA; Jones Dairy Farm; JTM Food Group; Mercer Cutlery; New Horizon Cuisine; NEWCHEF Fashion Inc.; Ole Tyme Produce Inc.; Par-Way Tryson, Makers of Vegalene; Performance Foodservice; Sartori Company; Saint Louis Chefs de Cuisine Education Foundation; Unilever Food Solutions; University of Missouri-Hospitality Management Program; Victorinox Swiss Army; Vitamix® Corporation; and Wisconsin Milk Marketing Board.
Download iCalendar file for this event 4:00 PM–5:00 PMSensible Savory Pastries
Daniel M. Pliska, CEC, AAC
Daniel M. Pliska, CEC, AAC
This culinary demonstration will focus on the crossover of pastry and culinary skills to produce unique cost-saving savory pastries. These techniques will help to lower food costs and reduce protein portions. Attendees will take these ideas to creatively think about expanding their menu options.
Presented by: Daniel Pliska, CEC, AAC, executive chef, assistant general manager, The University Club of MU, University of Missouri
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Ideas for creative savory pastry offerings.
2) Lower food cost and reduce protein portions.
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMMenu Directions 2014
Gerald A Ludwig, CEC
Gerald A Ludwig, CEC
Sponsored by: Gordon Food Service®
In this session, Gerry Ludwig, CEC, will share his latest findings from touring restaurants across the U.S. He will highlight the hottest new concepts and dozens of unique flavor treatments that have the potential to become stars on your menu.
Presented by: Gerry Ludwig, CEC, corporate consulting chef, Gordon Food Service®
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Culinary Trend Briefing. 2) Menu Ideation.
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMSimply Sensational - Wisconsin Cheese
Sara  Hill
Sara Hill
Sponsored by: Wisconsin Milk Marketing Board
Using our newest guide “ Simply Sensational” Chefs Sara Hill and John Esser with the Wisconsin Milk Marketing board will walk through a tasting template of “All things” cheese. From cheese flights, boards, pairings with charcuterie, condiments, and beverages , appetizers and cheese and chocolate, learn how easy it can be to offer cheese and amazing pairings to turn the “Cheese Course” into a whole new flavor experience.
Presented by: Sara Hill, culinary manager of cheese education, Wisconsin Milk Marketing Board and John Esser, consultant, Cheese Chef John
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Cheese flights. 2) Choosing and pairing cheese.
1.00
Download iCalendar file for this event 5:00 PM–6:30 PMACF Student Team Regional Championship: Cold Food Display
Sponsored by: Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 5:00 PM–6:30 PMACF Culinary Youth Team USA - Cold Food Display
Download iCalendar file for this event 5:30 PM–6:30 PMWisconsin Cheese and Schlafly Beer-made for each other!
Sara  Hill
Sara Hill
Sponsored by: Wisconsin Milk Marketing Board
Join Education Manager Sara Hill from the Wisconsin Milk Marketing Board and Nicole Bean from Schlafly Beer in St Louis for 6 amazing pairings of Wisconsin Artisan Cheese and Schlafly award winning beers. Discover why Beer is the new Wine when it comes to cheese!
Presented by: Sara Hill, culinary manager of cheese education, Wisconsin Milk Marketing Board and Nicole Bean, national accounts manager, Schafly
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Cheese making basics. 2) Beer making basics.
1.00
Download iCalendar file for this event 6:00 PM–10:00 PMChapter Event: Best of St. Louis Reception
Sponsored by: ACF Chefs de Cuisine Association of St. Louis, Inc.
Shuttle buses will board outside the hotel beginning at 5:30pm. Come encounter the best of the St. Louis culinary scene. Experience an exclusive dine-around event, celebrating the city’s best chefs, as they prepare tasting portions of their signature cuisine, paired with the extensive portfolio of Anheuser-Busch, Stella Artois, and Goose Island beers. Sample culinary delights from the quintessential shops, boutiques, bakeries, butchers, and candy makers that make St. Louis a premiere food destination. Excite your senses with entertainment and cooking demonstrations featuring the winners of Budweiser’s Taste of St. Louis Battle Royale, and imbibe the history and tradition of our city’s signature brewery, with proceeds benefitting PGA REACH. Tickets $75.00 Separate Registration Required. Limited tickets available. Visit http://stlchefs.brownpapertickets.com/ to purchase tickets.

Go to top of page Tuesday, March 18, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm
Download iCalendar file for this event 8:00 AM–10:00 AMKnowledge 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.
Download iCalendar file for this event 8:30 AM–9:30 AMAncient Grains on the Menu
Michael T. Roddey, CEC, CCE, CCA, CDM
Michael T. Roddey, CEC, CCE, CCA, CDM
Ancient grains allow chefs to offer customers healthy ingredients and to expose them to a potentially new item. This creates an opportunity for dialogue between educated service staff and customers. Ancient grains will be explored in theory and application during this session.
Presented by: Michael T. Roddey, CEC, CCE, CCA, CDM, owner, chef consultant, Gastronomic Services & Consulting
Level: Advanced
Education Category: Personal Growth
Learning Objectives: 1) Understand the history of ancient grains. 2) Know the nutritional benefits of various ancient grains.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMWhole Grains to Liven Up Your Plate and Your Palate
Christopher J. Dwyer, CEC, CCA, AAC
Christopher J. Dwyer, CEC, CCA, AAC
Whole grains are not just a trend, they are a lifestyle. This session demonstrates whole grain applications for breakfast, dessert and center of the plate dishes. Attendees will learn how blends of grains, rice and legumes work best together. Tools will be shared to educate front of house staff as a selling point.
Presented by: Christopher Dwyer, CEC, CCA, AAC, executive chef, managing director of food and beverage, Mendakota Country Club
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Ideas and applications for using whole grains. 2) Front of house tools as a selling point.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMKnife Construction
Chris  Parker
Chris Parker
Sponsored by: Mercer Cutlery
Learn about the maintenance, care and sharpening instruction of knives in this in-depth seminar. Attendees will also take a technical dive into the world of German knife manufacturing.
Presented by: Chris Parker, business development coordinator, Mercer Cutlery
Level: Intermediate
Education Category: Personal Growth
Learning Objectives: 1) Proper knife maintenance, care and sharpening methods. 2) Understand knife construction and composition.
1.00
Download iCalendar file for this event 9:00 AM–6:00 PMACF Student Team Regional Championship: Hot Food
Sponsored by: Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Download iCalendar file for this event 10:15 AM–11:15 AMBlending Professional and Personal Success
Eddie  Tancredi, Jr., CEC
Eddie Tancredi, Jr., CEC
Sponsored by: Vitamix® Corporation
Learn alternative uses for high performance blending in this session that will demonstrate fusion quail and seared fois gras using five spice brioche, vanilla infused pineapple, celeriac puree and Indonesian ketchup. Attendees will also learn insightful information pertaining to competition and personal branding.
Presented by: Eddie Tancredi, CEC, chef de cuisine, Table 45, and 2013 U.S.A.’s Chef of the Year™
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn alternative uses for high performance blending. 2) Learn about competitions and personal branding.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMHealthy Menus - Healthy Customers
Gerard C. Campione, CEC
Gerard C. Campione, CEC
Donald Grace
Donald Grace
Evidence based and unbiased direction in menu preparation is key to impressing health-minded clientele. What should food service professionals offer their patrons knowing that food is the new medicine? Find out why a creative, plant-based diet is the new "farmacy."
Presented by: Gerard Campione, CEC, director/executive chef, Mercy Healthcare, and Donald Grace, executive chef, Mercy Healthcare
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Plant-based foods for healing. 2) Marketing to an aging population.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMAmerican Academy of Chefs® Fellows Meeting
Stafford T DeCambra, CEC, CCE, CCA, AAC
Stafford T DeCambra, CEC, CCE, CCA, AAC
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
Download iCalendar file for this event 11:15 AM–1:00 PMLunch
Download iCalendar file for this event 1:00 PM–6:00 PMKnowledge Bowl Green Room
Download iCalendar file for this event 1:00 PM–2:00 PMPig’s Ear to Silk Purse
William C. Franklin, CMC, WGMC, AAC
William C. Franklin, CMC, WGMC, AAC
Jesse W. Cobb, CEC
Jesse W. Cobb, CEC
Sponsored by: MINOR’s®
Observe firsthand the connection needed for young culinarians to make the transitions from the Classics into Modernism. Explore some of the movement’s history, equipment and techniques.
Presented by: William Franklin, CMC, WGMC, AAC, corporate executive chef, Nestlé Professional, and Jesse Cobb, CEC, corporate executive chef, Nestlé Professional
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Attendees will better understand the needed connection between the Classics and Modernism techniques.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMExploring & Cooking Vegetarian
Rajeev  Patgaonkar, CEC, AAC
Rajeev Patgaonkar, CEC, AAC
This culinary demonstration will focus on vegetarianism, currents statistics, menu ideas, cooking unique vegetarian dishes with current trends. Usage of different vegetables, spices, herbs. Vegetables such as cauliflower, kohlrabi with Indian & Middle Eastern spices.
Presented by: Rajeev Patgaonkar, CEC, AAC, executive sous chef, Kellogg Hotel Conference Center, Michigan State University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn about development of unique and flavorful vegetarian recipes. 2) Ideas and application of using special ingredients with culinary trends.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMJustifying the Cost of Local Foods
Steve  Levsen
Steve Levsen
Deciding as a chef to purchase local foods and justifying an increase in menu price can be difficult to explain to your management staff and guests. This seminar will provide you with the answers and tools.
Presented by: Steven Levsen, Ph.D., owner, Stoney Meadow Farm, and associate professor/chemistry program director, Mount Mary University
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMGluten-Free Breads
Karen L. Breshears, CCC, RD
Karen L. Breshears, CCC, RD
The gluten-free diet is growing in popularity even among those not required to abstain from gluten to maintain gut health. It's important for chefs to understand dietary restrictions for maintaining a gluten-free diet, as well as the importance of preventing cross-contamination in the kitchen. Attendees will also learn how to adjust recipes and evaluate the use of different, more nutritious grains.
Presented by: Karen Breshears, CCC, RD, instructor of food and nutrition, University of Central Missouri
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Learn to adjust recipes using different, more nutritious grains. 2) How to keep a gluten-free kitchen and prevent cross-contamination.
1.00
Download iCalendar file for this event 1:30 PM–6:00 PMBaron 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 2014 ACF National Convention in Kansas City.
Download iCalendar file for this event 2:00 PM–2:45 PMNetworking Break
Download iCalendar file for this event 2:45 PM–3:45 PMWinning Competitions
Ben  Grupe
Ben Grupe
Sponsored by: Saint Louis Chefs de Cuisine Education Foundation
Learn how to reinvent the classics in this culinary demonstration. Attendees will also get an in-depth look into what it takes to be a successful competitor and how to stay up on current food trends.
Presented by: Ben Grupe, chef, Meadowbrook Country Club
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Organization. 2) Discipline.
1.00
Download iCalendar file for this event 2:45 PM–3:45 AMBeef: Inspiration for your Menu and Value for your Business
Dave  Zino
Dave Zino
Kari Underly
Kari Underly
Sponsored by: Central Region State Beef Councils
Join us for this fun, informative session where Master Butcher and James Beard nominated Author, Kari Underly, and Chef Dave Zino showcase new cutting methods to highlight beef’s profit potential on your menu. Additionally, learn about factors affecting beef prices and what to anticipate looking forward in 2014.
Presented by: Dave Zino, executive chef & culinary spokesperson, National Cattlemen's Beef Association and Kari Underly, Principal Range Inc., James Beard Nominated Author, master butcher
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn about new beef cuts and applications. 2) Identify opportunities to lower portion costs.
1.00
Download iCalendar file for this event 3:45 PM–4:30 PMMeet the Author & Book Signing
Kari Underly
Kari Underly
Kari Underly – The Art of Beef Cutting
Download iCalendar file for this event 6:00 PMBuses Depart For American Academy of Chefs® Dinner
Download iCalendar file for this event 7:00 PM–11:00 PMAmerican Academy of Chefs® Reception & Dinner
Sponsored by: Alabama Gulf Seafood, Allen Brothers, Ecolab®, NEWCHEF Fashion Inc., Rosenthal Sambonet USA Ltd, and Valrhona.
TICKETS SOLD OUT - The Central Regional Conference AAC dinner will be hosted by Kevin Storm, CEC, CCA, AAC, executive chef, Bellerive Country Club.

Go to top of page Wednesday, March 19, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm
Download iCalendar file for this event 8:30 AM–9:30 AMUniquely Utilizing
Corey  Siegel
Corey Siegel
Jason D. Hall, CMC
Jason D. Hall, CMC
This demo will demonstrate an entrée item that has full utilization of all of its components. How can you make a beet taste like more than a beet? White asparagus tasting more like white asparagus? Come find out our techniques!
Presented by: Corey Siegel, sous chef, The Vintage Club and Jason Hall, executive chef, Hammock Dunes Club, ACF Team USA Members 2016
Level: Intermediate
Education Category: Green
Learning Objectives: 1) To understand the creative process fro complete utilization of products.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMWorking in a Sustainable Kitchen
Salvatore R. Gagliano
Salvatore R. Gagliano
The seminar portion of this hybrid presentation highlights numerous trends and systems implemented at University of California, Davis, a national leader in sustainability programs, while the cooking demonstration highlights local sustainable products native to the St. Louis area.
Presented by: Salvatore Gagliano, chef, University of California at Davis
Level: Intermediate
Education Category: Green
Learning Objectives: 1) How to source local products. 2) Benefits to customers/restaurant for using sustainable products.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMJudges Competition Forum
This open forum, hosted by members of ACF's Culinary Competition Committee, will include an update on the 2015 classical dish for student team competitions. Attendees will have an opportunity to ask questions and share their own ideas about ACF's competition program.
Presented by: Reimund Pitz, CEC, CCE, AAC, competition chair, ACF Culinary Competition Committee
Download iCalendar file for this event 8:30 AM–9:30 AMFood Terminology
Michael T. Roddey, CEC, CCE, CCA, CDM
Michael T. Roddey, CEC, CCE, CCA, CDM
Sponsored by: National Pasteurized Eggs, Inc.
With all the existing and continually developing buzz words in the industry, it's important to fully understand the meaning. Does organic mean sustainable? Does sustainable mean organic? This seminar will clarify industry-related terminology by definition and study.
Presented by: Michael T. Roddey, CEC, CCE, CCA, CDM, owner/chef consultant, Gastronomic Services & Consulting
Education Category: Professional Growth
Learning Objectives: 1. Understanding the differences between truffle varieties. 2. Importance of using sustainably harvested hound found truffles for ensuring best quality on the plate.
1.00
Download iCalendar file for this event 9:00 AM–4:00 PMChocolate and Cheese Lounge
Sponsored by: Barry Callebaut and Sartori Company
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Download iCalendar file for this event 10:15 AM–11:15 AMArtisan Chocolate Candy Bar
Sponsored by: Plugrá® European-Style Butter
Attendees will gain insight into a variety of techniques that can be used to make memorable chocolate candy bars. Learn how to achieve a variety of textures using high quality chocolate and Plugra® European-Style Butter. A single composed chocolate candy bar with Viennese butter cookie, extra bitter dark chocolate and orange ganache and hazelnut praline will be demonstrated.
Presented by: Jacquy Pfeiffer, co-founder/academic dean for student affairs, The French Pastry School of Kennedy-King College at City Colleges of Chicago
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) The student will learn a wide range of artisan chocolate candies. 2) The student will learn updated methods of traditional French recipes with efficient production methods.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMInvasive Species As Sustainable Food Sources
Peter  Gebauer
Peter Gebauer
Discover how an "invasive species" can become a sustainable food source. This demonstration will show innovative and efficient ways in preparing contemporary dishes utilizing Asian carp, snakehead and lamprey eels.
Presented by: Peter Gebauer, executive chef, Potawatomi Bingo Casino
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Find out how chefs around the country are utilizing invasive species. 2) Migration and current challenges threating environment by invasive fish.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMPromoting Yourself
Ligaya  Figueras
Ligaya Figueras
Learn how to be your own PR advocate and get your name in print. Attendees of this seminar will learn what stories interest the press, how to attract media attention and how to sustain working relationships with the press.
Presented by: Ligaya Figueras, executive editor, Sauce Magazine
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 11:15 AM–12:30 PMLunch
Download iCalendar file for this event 1:00 PM–2:00 PMChocolate & Fruit Pairings
Natasha L. Capper, CEPC
Natasha L. Capper, CEPC
Sponsored by: Barry Callebaut
Your Barry Callebaut Ambassador will introduce you to a few of the exciting concepts in the new Intermediate Applications Guide. Learn the versatility and flexibility of one of the most loved ingredients, chocolate, during this demonstration on how to make the most of your chocolate options with just a few basic formulas.
Presented by: Natasha L. Capper, CEPC, chocolate embassador, Barry Callebaut USA
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) High quality dessert techniques. 2) Plated dessert ideas.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMBee Keeping for Beginners
John E. Bogacki, CEC, CCE, AAC
John E. Bogacki, CEC, CCE, AAC
Sponsored by: Saint Louis Chefs de Cuisine Education Foundation
This seminar explains the important role the honey bee plays in pollinating the food that chefs use in their kitchens. Attendees will get a first-hand understanding of how to keep bees and will see finished byproducts from hive maintenance.
Presented by: John Bogacki, CEC, CCE, AAC, executive chef, Westwood Country Club
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Bee keeping equipment, maintenance and by-products. 2) Honey bee health.
1.00
Download iCalendar file for this event 1:30 PM–2:15 PMNetworking Break
Download iCalendar file for this event 2:30 PM–3:30 PMPan Dulce – The Art of Sweet Bread
Martin  Lopez
Martin Lopez
This demonstration showcases the different types of pan dulce in raw and finished stages. Attendees will learn how to effectively implement pan dulce into any bakery or pastry shop across the country.
Presented by: Martin Lopez, director executive chef, Treat America
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) The influence of national major mix brands as the professional baking solutions for the "Panaderia Hispana". 2) Understanding the different types of Pan Dulce.
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMThe Ins and Outs of Local Produce
Gregory  Pusczek
Gregory Pusczek
The Ins and Outs of Local Produce has been cancelled because of unforeseen circumstances.
Presented by: Gregory Pusczek, owner, grower, Freshski’s
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMCulinary Sustainability through Technology
David E Ivey-Soto, CEC, CCA, MBA
David E Ivey-Soto, CEC, CCA, MBA
This seminar outlines how to build a program to take advantage of technologies to curb costs and improve profitability. Attendees will explore strategies for turning the freezer into a profitability driver and how to implement an assembly-line style process to maximize productivity.
Presented by: David Ivey-Soto, CEC, CCA, MBA, managing partner, Chef David Industries
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Overview of technologies available. 2) Changing production strategies through technology.
1.00
Download iCalendar file for this event 6:30 PM–7:00 PMRegional Awards Gala Reception
Sponsored by: Lactalis Foodservice, Inc. and Ole Tyme Produce Inc.
Download iCalendar file for this event 7:00 PM–9:00 PMRegional Awards Gala
Sponsored by: Lactalis Foodservice, Inc. and Ole Tyme Produce Inc.
Bookmark and share this page
ACF certified chefs earn on average 7% more than those not certified. Be that chef! (2011 Industry Insights Inc. Salary Survey)