ChefConnect: Chicago Schedule

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Go to top of page Sunday, February 5, 2017

TimeSessionCEHs
Download iCalendar file for this event 8:00 AM–5:00 PMACF Registration
Download iCalendar file for this event 8:00 AM–11:00 AMACF Member Resource Center and Store
Download iCalendar file for this event 11:00 AM–2:00 PMKendall Hands-on Workshop: Modern Confections With a Twist
This workshop will be hosted at Kendall College, Modern Confections with a Savory Twist
In this hands-on class, participants will engage in creating confections using uncommon ingredients such as vegetables, peppercorns, and African spices. Translated through the mediums of chocolate, caramel and nougat. Participants will explore the value added benefit of juxtaposing savory components with sweet to enhance both flavor and interest. Additional cost and separate registration to participate in this workshop is required.
Presented by: Erika Webb, CEPC, Kendall College; Pastry Chef Instructor
3.00
Download iCalendar file for this event 11:00 AM–2:00 PMKendall Hands-on Workshop: Temperature is Everything!
This workshop will be hosted at Kendall College, Temperature is Everything Using “Sous Vide” and C-Vap Techniques in a Modern Kitchen
In this is hands-on workshop, attendees will learn about two techniques of cooking and holding to control the doneness of protein through the use of precise temperature settings. Safe cooking temperature zone, coagulation of protein and retention of moisture for better yield are studied. Additional cost and separate registration to participate in this workshop is required.
Presented by: Michel Coatrieux, Kendall College; Chef Instructor
3.00
Download iCalendar file for this event 11:00 AM–2:00 PMKendall Hands-on Workshop: Midwest Regional Barbecue
This workshop will be hosted at Kendall College, Midwest Regional Barbecue: Authentic Barbecue from Kansas City, St Louis, Memphis, and Chicago.
In this hands-on workshop attendees will be creating authentic Midwestern barbecue. Attendees will be creating rubs, sauces and use simple butchering techniques to create the classic flavor profiles known to this distinct region. This workshop will explore the history of Midwestern barbecue and identify the different smoking techniques used to create this distinctive barbecue style. Additional cost and separate registration to participate in this workshop is required.
Presented by: Thomas Meyer, Kendall College; Chef Instructor
3.00
Download iCalendar file for this event 11:00 AM–2:00 PMKendall Hands-on Workshop: Going with the Grain
This workshop will be hosted at Kendall College, Going with the Grain
One of the most exciting aspects of the rising demand for gluten-free baked goods is that vintage and heirloom grains are being newly discovered, leading to greater biodiversity. In this workshop, participants will learn the unique baking qualities of teff, buckwheat, rice, soy and corn flour, among others. Highly nutritious breads, crackers, breads and snacks will be made in-class, and many formulas provided. Additional cost and separate registration to participate in this workshop is required.
Presented by: Heidi Hedeker, Kendal College; Pastry Chef Instructor
3.00
Download iCalendar file for this event 11:00 AM–12:00 PMThe Pathway to Certification – Interactive Panel Discussion
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
This is a no cost seminar but pre-registration is required to attend this workshop.
Gain an inside look at what it takes to earn ACF Certification. Join the ACF Director of Certification as he leads a panel discussion with members of the Certification Commission and other Certified members of the ACF. Topics will include what Certification has done for their careers, strategies to successfully earn certification and more. The session will included a guided question and answer session to address questions regarding the pathway to certification.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMBusiness Meeting
Download iCalendar file for this event 2:15 PM–3:45 PMCentral Regional Forum
Download iCalendar file for this event 2:15 PM–3:45 PMWestern Regional Forum
Download iCalendar file for this event 3:00 PM–5:00 PMCentral & Western Knowledge Bowl Competitor's Meeting
All those competing in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition.
Download iCalendar file for this event 4:00 PM–5:00 PMMeet the Candidates - Central Region
Download iCalendar file for this event 4:00 PM–5:00 PMMeet the Candidates - Western Region
Download iCalendar file for this event 6:00 PM–9:00 PMWelcome Reception

Go to top of page Monday, February 6, 2017

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–5:00 PMACF Registration
Download iCalendar file for this event 7:00 AM–8:00 AMAmerican Academy of Chefs® Fellows Breakfast Meeting
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Download iCalendar file for this event 8:00 AM–12:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 8:15 AM–12:00 PMGeneral Session
Costa N. Magoulas, CEC, CCE, CCA, AAC
Costa N. Magoulas, CEC, CCE, CCA, AAC
Casey E. Shiller, CEPC, CCE, AAC
Casey E. Shiller, CEPC, CCE, AAC
Embracing Diversity The Key To Success
Chef Costa Magoulas, CEC, CCE, CCA, AAC will open the 2017 ChefConnect: Chicago as he presents on how our nation's work force is growing as more women, racial and ethnic minorities, gays and trans gender individuals are contributing to the success of our businesses. The hospitality industry is one of the most diverse in the country and the key to future success in our industry is to learn the dynamics of our workforce and embrace diversity.

Sweet Home Chicago!
Pastry Chef Casey Shiller, CEPC, CCE, AAC traces his professional journey from, and back to, St. Louis, MO; with stops through Providence, Atlantic City, Westchester, Amelia Island, and Chicago. See how mentors helped shape his food inspirations, now being taught to the next generation of pastry professionals. This 2-time winner of TV Food Network's Cupcake Wars, and past ACF National Chef Educator of the Year, embodies how passion and creativity play a critical role in creating sweet rewards in life, and on the menu.

3.25
Download iCalendar file for this event 9:00 AM–9:30 AMACF MarketConnect Break I
Download iCalendar file for this event 10:30 AM–11:00 AMACF MarketConnect Break II
Download iCalendar file for this event 12:00 PM–1:30 PMPresident's Awards Lunch
Download iCalendar file for this event 1:30 PM–5:00 PMBaron H. Galand Culinary Knowledge Bowl
Download iCalendar file for this event 1:30 PM–2:00 PMACF MarketConnect Break III
Download iCalendar file for this event 2:00 PM–3:00 PMClassical vs. Modern Korean Cuisine
Wook Kang, CEC
Wook Kang, CEC
With Korean flavors becoming an emerging mainstay in contemporary American Cuisine, this presentation will showcase a classical Korean dish, interpreted in modern techniques.
Presented by: Wook Kang, CEC, Kendall College; Associate Professor / Culinary Instructor
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMPork Fabrication for the Creative Chef
James T. Murray, CEC
James T. Murray, CEC
This demonstration will conduct an interactive educational seminar on pork fabrication from the Chefs' perspective. You will learn under-utilized opportunity cuts of pork and creative culinary applications.
Presented by: James T. Murray, CEC, The National Pork Board; Executive Chef-Manager Foodservice Marketing and Innovation
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMWisconsin Cheddar and Kentucky Burbon: A Love Story
Sara Hill
Sara Hill
Jane Nickles
Jane Nickles
Sponsored by: Wisconsin Milk Marketing Board
Everybody loves wine and cheese, but why not be a little more daring? In this session, we’ll take two All-American greats—Wisconsin Cheddar and Kentucky Bourbon—and learn how to pair them up. A pairing of Bourbon and Cheddar can make a profitable “small plate” offering as an appetizer, snack, or dessert! We’ll look at several different types of delectable Wisconsin Cheddar—from apple-smoked to cave aged and triple-play—and pair them up with a range of Bourbons—from straight Bourbon, small batch, ultra-aged, and a “drink local” favorite as well! As we’ll see, it’s an All-American love story—and a great menu addition as well.
Presented by: Sara Hill,Wisconsin Milk Marketing Board; Manager, Cheese Education and Training & Jane Nickles, Society of Wine Educators; Director of Education
Level: Intermediate
1.00
Download iCalendar file for this event 3:00 PM–3:30 PMSpeaker Chat Lounge
Please join your presenter in the Speaker Chat Lounge immediately following the presentation to continue the conversation and ask any questions you may have during this break in between sessions.
Download iCalendar file for this event 3:00 PM–3:30 PMSession Break
Download iCalendar file for this event 3:30 PM–6:00 PMEataly Chicago Tour
Limited space available - additional registration of $65.00 per person is required and does includes transportation.
Take a walking tour of Eataly Chicago and enjoy every delicious bite as your tour guide explains all the different departments, how they work together, our partners, and more about the history (and future) of Eataly!
And with this private tour you will be treated to complimentary samples, including fresh fruit and vegetables, fresh mozzarella, cured meat, cheese, fresh pasta, pizza, handmade bread, gelato and Lavazza Crema Espresso!
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMDining Southwest, Chicago Style
Jan Osipowicz
Jan Osipowicz
Presentation of few Southwestern ingredients incorporated to a few of Chicago favorites recipes such as spinach-potato pierogis with chorizo, red borscht with mushroom quesadilla and others. These classic recipes elevated with a twist of spice are perfect example of Culinary diversity in America Kitchens; where focus on sustainability, nutrition value, creativity and good flavors taking a front seat.Most of all presentation will depict ongoing demand of comfort food by the most engaging generation of our times; Millennials, Gen-X and Baby Boomers.
Presented by: Jan Osipowicz, Hilton El Conquistador Resort ; Executive Chef
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMAged to Perfection: Beef in Chicago
Sponsored by: Western Region Beef Council
Experience beef in the city where it all began. As a historic meat packing town, Chicago helped champion the practice of aging beef in the early 19th century. Today, the benefits of aged beef are enjoyed by consumers in restaurants across the globe. Join the Beef Checkoff as we explore the beef aging process and taste the value that dry-aged beef brings to the table. Complete your stay in Chicago with one of the city’s iconic Italian beef sandwiches and learn how aging beef adds value to your menu, creating an experience your customers will never forget! Session includes beef tastings for all attendees.
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMThe Next Echelon of Bar & Beverage
Nathan Jordan Dirnberger, CPC, CEC
Nathan Jordan Dirnberger, CPC, CEC
Ascend to the next level in combining molecular gastronomy with a chef driven bar and beverage. Develop new ideas, concepts and income streams while watching, learning and tasting a variety of 21st century beverage concepts. These will incorporate mise en place such as liquid nitrogen, flavored caviar, foams, infused liquors, dehydrated fruits, home made pickles, trapped smoke and more!
Presented by: Nathan J. Dirnberger, CPC, CEC, Pineapple Republic; President & CEO. ACF Pikes Peak Chapter President
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMCulinary Creativity
Elaine M. Sikorski, CEC, CCE
Elaine M. Sikorski, CEC, CCE
Chefs have moved away from traditional models of repertoire- inspired practice. Today's chef needs new processes to develop successful products and plates. Working from the premise that creativity informed by tradition is best, this presentation will provide different tools that can be used to inspire useful creativity. Plating styles will be examined to explore how flavor perception is affected.
Presented by: Elaine Sikorski, CEC, CCE, Kendall College; Culinary Instructor
1.00
Download iCalendar file for this event 4:30 PM–5:30 PMSpeaker Chat Lounge
Please join your presenter in the Speaker Chat Lounge immediately following the presentation to continue the conversation and ask any questions you may have during this break in between sessions.
Download iCalendar file for this event 6:00 PM–10:00 PMAmerican Academy of Chefs® Reception & Dinner

Go to top of page Tuesday, February 7, 2017

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMACF Registration
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Download iCalendar file for this event 8:00 AM–12:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 8:15 AM–9:15 AMSmoking Meats 101
Lamar J. Moore
Lamar J. Moore
This demonstration will walk through the process of smoking meats by learning to start early, use the low & slow approach, and regulating heat and finally learning not to overdo it. All the while keeping the airflow going through the cooking process, and if at all possible, let the bark get dark.
Presented by: Lamar Moore, Smoke Daddy; Executive Chef
1.00
Download iCalendar file for this event 8:15 AM–9:15 AMChocolate Decoration for Showpieces
During this demonstration Chef Green will show attendees how he has developed the skills that are needed to create modern and dynamic showpieces. It is more than just choosing the techniques to use through the design process. The session will show attendees multiple ways to achieve the same effects that cater to different kitchens, environments, and tool sets.
Presented by: Scott Green, The Langham Hotel; Executive Pastry Chef
1.00
Download iCalendar file for this event 8:15 AM–9:15 AMFeed Your Genius
Debra Cantrell
Debra Cantrell
Feed Your Genius: Harness the Untapped Potential Diversity Brings to Your Kitchen. Culinary Business Coach, Best-Selling Author and Innovative Restaurateur, Chef Deb debuts her dynamic speaking style to the main stage by revealing chef secrets to celebrate, create and elevate diversity in your kitchen.
Presented by: Debra Cantrell, Savor Culinary Services
1.00
Download iCalendar file for this event 8:15 AM–9:15 AMVision to Vendor
Tracye Carter
Tracye Carter
Attendees will concentrate on the pertinent information needed for chef professionals to transition their recipes from the kitchen to the market place. This interactive session will equip chefs with the needed tools to launch their very own food product business in record time from start to finish! The presentation will also explore how chefs can find their own culinary independence inside and away from the kitchen.
Presented by: Tracye Carter, Simply Elegance; Chef Owner / Tracye's Culinary Creations; CEO, Atlanta, GA
1.00
Download iCalendar file for this event 8:30 AM–12:00 PMBaron H. Galand Culinary Knowledge Bowl
Download iCalendar file for this event 9:00 AM–5:00 PMACF Career Fair
The Career Fair will be open all day. Industry Recruiters are here to meet you and discuss all levels of culinary/pastry positions available.
Bring your resume, and take this valuable time to network and explore your exciting new career opportunities.
Download iCalendar file for this event 9:15 AM–9:45 AMSpeaker Chat Lounge
Please join your presenter in the Speaker Chat Lounge immediately following the presentation to continue the conversation and ask any questions you may have during this break in between sessions.
Download iCalendar file for this event 9:15 AM–9:45 AMSession Break
Download iCalendar file for this event 9:45 AM–10:45 AMSorbet Mathematics: Precision Leads to Perfection
Casey E. Shiller, CEPC, CCE, AAC
Casey E. Shiller, CEPC, CCE, AAC
Sorbet is a staple on every menu, so why not make it perfect? Using math to formulate the recipe, you'll understand how to calculate precise frozen results every time. Learn the proper way to balance solid content of the recipe with sweetness, and employ the use of a refractometer to measure custom fruit purees. Sensory evaluation will identify the texture pitfalls many chefs encounter.
Presented by: Casey Shiller, CEPC, CCE, AAC, St. Louis Community College Forest Park, Program Coordinator, Baking & Pastry Arts
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMCreating an Urban Farm
Eric D. Ernest, CEC, CCA
Eric D. Ernest, CEC, CCA
In this interactive session we will track the path of creating an Urban Farm in Downtown Los Angeles. From conception to funding, to building runway, seedlings and a delivery network for super premium produce grown right in your organization. Connecting chefs, products and guests in a symbiotic relationship.
Presented by: Eric Ernest, CEC, CCA, USC Hospitality; Executive Chef
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMLarge Scale Cook, Chill, and Reduce Oxygen Packaging
Charles Drew Patterson, CEC, CCA
Charles Drew Patterson, CEC, CCA
This seminar will provide tips to attendees on setting up, running and maintaining successful large scale cook chill systems of their own. Recipe development along with the benefits and requirements will be reviewed during this seminar.
Presented by: Charles Patterson, CEC, CCA, Wexner Medical Center; Culinary Director & Executive Chef"
1.00
Download iCalendar file for this event 10:45 AM–11:15 AMSpeaker Chat Lounge
Please join your presenter in the Speaker Chat Lounge immediately following the presentation to continue the conversation and ask any questions you may have during this break in between sessions.
Download iCalendar file for this event 10:45 AM–11:15 AMSession Break
Download iCalendar file for this event 11:15 AM–12:15 PMUtilize Predictive Cost Methods to Enhance Your Menu
Mark P. Kelnhofer
Mark P. Kelnhofer
Learn how to develop the true recipe costs (ingredients, labor, and overhead) of your menu items and applying predictive costing methods to enhance the menu engineering process. You will go on a journey of combining Mark's passion for numbers and data with your passion of food, creativity, and the art. Learn how to apply his methods to ultimately improve your bottom line.
Presented by: Mark Kelnhofer, MBA, Restaurant Institute; Return on Ingredients, Inc, President & CEO.
1.00
Download iCalendar file for this event 12:15 PM–12:45 PMSpeaker Chat Lounge
Please join your presenter in the Speaker Chat Lounge immediately following the presentation to continue the conversation and ask any questions you may have during this break in between sessions.
Download iCalendar file for this event 12:30 PM–2:00 PMDr. L.J. Minor Chef Professionalism Award Lunch
Sponsored by: Minor’s

Dr. L.J. Minor Chef Professionalism Award sponsored by: Minor’s
Download iCalendar file for this event 2:15 PM–3:15 PMBuilding a Kitchen Culture of Excellence
Why do some Chefs or Cooks you hire fail in their jobs or not fit into your kitchen culture? How could their skills and behavior be so far from what they seemed to demonstrate in the interview?This session will unlock the secret to hiring and retaining top talent, giving you an edge over your competitors. Learn how to tailor behavioral interview questions to your specific kitchen, and use them in your team’s hiring process.
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMThe Big 3 of Red Grapes
Michael Schafer
Michael Schafer
Pinot Noir, Merlot and Cabernet Sauvignon are the most popular red grapes. During this interactive presentation attendees will grasp an understanding of the quality of the grapes being used through samples in the demonstration and tasting.
Presented by: Michael Schafer; The Wine Counselor, CEO, Chief Education Officer
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMFour Steps to a Fullfilling Culinary Career
Adam M. Lamb
Adam M. Lamb
A lot of chefs and culinary professionals are surviving their careers; hoping that the next new job, position or salary increase will finally lead to more job satisfaction. Chef Lamb shares a vision of what it could look like to be completely fulfilled in your job regardless of your title or how much you make, and the 4 steps you'll need to take in order to get there.
Presented by: Adam Lamb, Business Management Consultant at Foodwerks, LLC; Owner
1.00
Download iCalendar file for this event 3:15 PM–3:45 PMSpeaker Chat Lounge
Please join your presenter in the Speaker Chat Lounge immediately following the presentation to continue the conversation and ask any questions you may have during this break in between sessions.
Download iCalendar file for this event 3:15 PM–3:45 PMSession Break
Download iCalendar file for this event 3:45 PM–4:45 PMPersonal Engagement as a Teaching Tool
James DeWan
James DeWan
Establishing personal relationships with students is difficult and, in this age of corporate overlords, often "against company policy." Nonetheless, engaging your students on a personal and professional level can enhance their learning while at the same time increasing their enthusiasm for their education and the culinary field.
Presented by: Jim DeWan, Assistant Professor & Chef Instructor, Kendall College
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMEat This, Not That!
Cassondra G. Armstrong
Cassondra G. Armstrong
Eat this Not That is a lifestyle change for newly diagnosed people with Hypertension and Diabetes. These lifestyle changes are necessary for having a better quality of life. More importantly understanding and in some cases steps to reversing the the current situation. Your Health is Your Wealth!!
Presented by: Cassandra Armstrong, CCC, Chef Cassondra Culinary Concepts, LLC; CEO/President
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMUnderutilized Seafood & Utilizing the Whole Fish
Stacy Schultz
Stacy Schultz
Attendees will have the opportunity to learn about substituting and incorporating underutilized seafood in their menus. This seminar will discuss several ways to increase yield in order to utilize the whole fish which will lead to serving more seafood and incorporate a greater variety of species throughout your menus.
Presented by: Stacy Schultz; Marketing Manager & Sustainability Coordinator, Fortune Fish & Gourmet
1.00
Download iCalendar file for this event 4:45 PM–5:15 PMSpeaker Chat Lounge
Please join your presenter in the Speaker Chat Lounge immediately following the presentation to continue the conversation and ask any questions you may have during this break in between sessions.
Download iCalendar file for this event 6:30 PM–7:00 PMVice Presidents' Awards Gala Reception
Download iCalendar file for this event 7:00 PM–9:00 PMVice Presidents' Awards Gala
NEWCHEF Fashion Inc.