ChefConnect: Chicago Schedule

* schedule subject to change

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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
Thomas Meyer
Thomas Meyer
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.
Education Category: Professional Growth
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMBusiness Meeting
Download iCalendar file for this event 2:00 PM–3:00 PMMeet the National Candidates
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 3:15 PM–4:15 PMCentral Regional Forum
Download iCalendar file for this event 3:15 PM–4:15 PMWestern Regional Forum
Download iCalendar file for this event 4:15 PM–5:15 PMMeet the Central Region Candidates
Download iCalendar file for this event 4:15 PM–5:15 PMMeet the Western Region Candidates
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 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
Christopher Hill
Christopher Hill
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.

Lead Like a Chef
Chefs and kitchens have gotten a bad rap over the years for being loud-mouthed, inappropriate and condescending to their employees. The tides have turned though, and the best kitchens in the world are actually the perfect display of teamwork that is led by impeccable leadership. In Chef Christopher Hill's second book, Lead Like a Chef, he shares his secrets, strategies and stories of what makes truly great leadership - in the kitchen or otherwise.
3.25
Download iCalendar file for this event 8:00 AM–12:00 PMACF Member Resource Center and Store
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
Sponsored by: Plugra European Style Butter, Smithfield Foods
Download iCalendar file for this event 1:00 PM–5:00 PMCentral Baron H. Galand Culinary Knowledge Bowl Green Room
Download iCalendar file for this event 1:30 PM–2:00 PMACF MarketConnect Break III
Download iCalendar file for this event 2:00 PM–5:00 PMBaron H. Galand Culinary Knowledge Bowl
Central Region Team Competition
Download iCalendar file for this event 2:00 PM–3:00 PMAmish and Mennonite Comfort Food
Gregory Beachey, CCC
Gregory Beachey, CCC
The Amish are also known as the "Plain People". The foods they create are anything but plain, and can be the ultimate comfort food. Rich, hearty and full of the flavors of the seasons. Join us as we explore several common dishes in the Amish and Mennonite traditions.
Presented by: Greg Beachey, CCC; Hospitality Consultant
Level: Intermediate
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMSharpen Up Your Knife Skills
Sponsored by: Friedr. Dick
Sharpen up your knife skills with this in-depth look at the various styles of knives, their uses and how to care for them.
Presented by: Steven J. Kurek; General Manager, Friedr. Dick
Level: Intermediate
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; National Foodservice Marketing Manager
Level: Intermediate
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMWisconsin Cheddar and Kentucky Bourbon: 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 2:00 PM–3:00 PMIrinox FRESH-TO-TABLE Technology
Timothy Murray
Timothy Murray
Ronald van Bakergem
Ronald van Bakergem
Sponsored by: Irinox
Chef Tim Murray will show the attendees the many remarkable capabilities of our units, including: Blast Chilling, Shock Freezing, Thawing, Proofing, Low Temp Cooking, and more. Chef will provide educational tips on the many different industry applications for sectors such as restaurants, grocery stores, pastry & bakery, colleges & universities, healthcare, B&I etc. Attendees will learn about our proud history, culture, and see what it took to make Irinox the world leader in innovation, product development, reliability, customer satisfaction and repeat sales. So please bring your appetite and be prepared to experience Irinox like you never have before! We look forward to everyone being part of the Irinox family and sharing your new learned knowledge.
Presented by: Timothy Murray; Executive Corporate Chef, Irinox Ronald van Bakergem; President, Irinox
Level: Intermediate
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMTeaching Students to Fail
Brian M. Romano, CEC
Brian M. Romano, CEC
Failure in life is inevitable: it can hinder, or lead others to greater creativity and astounding learning. But typically, many only see failure as negative, and not for good. In this seminar we will discuss this topic and explore various approaches in helping others “fail forward”. Whether you’re an educator or deal with struggling employees, this seminar will bring insight into the human psyche and help you view failure as life’s greatest teacher.
Presented by: Brian Romano, CEC; Flint Hills Technical College, Culinary Arts Instructor
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
Sponsored by: One Village Coffee
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
Level: Intermediate
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMFor the Love of Cheese: A History of Cheese
Warren M. Katz
Warren M. Katz
Sponsored by: Lactalis Foodservice, Inc.
In this course students will learn where and how cheese was invented and how technology, tradition, and culture all play a role in producing the world's greatest cheeses. Students will taste and identify 15 different cheeses from around the world.
Presented by: Warren Katz, National Accounts Sales/Corporate Chef, Lactalis Foodservice, Inc.
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMAged to Perfection: Beef in Chicago
Dave Zino
Dave Zino
Sponsored by: Western Regional 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.
Presented by: Donald Stewart, president, Stewart-Miller; Dave Zino, executive chef / culinary spokesperson, National Cattlemen's Beef Association
Level: Intermediate
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, CEC, Pineapple Republic; President & CEO.
Level: Advanced
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMApple Tart w/ Citrus Jam, Praliné Financier & Hazelnut Dough
Alissa Wallers
Alissa Wallers
Sponsored by: Plugra European Style Butter
Attendees will gain insight into the techniques used to build individual, miniature pastries using core French pastry elements and techniques. Learn how to achieve a praliné scented sablée dough tart shell filled with a crunchy hazelnut and citrus zest financier both made with Plugrá European-Style Butter. This will be topped with a grapefruit jam and a slow cooked apple made with a vanilla infused caramel deglazed with butter and fresh apple juice.
Presented by: Alissa Wallers; Pastry Chef Instructor; The French Pastry School of Kennedy-King College at City Colleges of Chicago
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; Chef Instructor
Level: Intermediate
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
Level: Intermediate
1.00
Download iCalendar file for this event 8:15 AM–9:15 AMChocolate Decoration for Showpieces
Scott Green
Scott Green
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
Level: Advanced
1.00
Download iCalendar file for this event 8:15 AM–9:15 AMGlobal Curries
Charlie F. Baggs
Charlie F. Baggs
Learn the taste, flavor, and cooking techniques of global curries. From India, Thailand, and all the way to Great Britain. Discussion of how to place curries on your menus and understanding the global differences - it is all about flavor and acceptable applications to drive sales.
Presented by: Charlie Baggs; Executive Chef / Owner, Charlie Baggs, Inc.
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 by revealing chef secrets to celebrate, create and elevate diversity in your kitchen.
Presented by: Debra Cantrell, Savor Culinary Services
Level: Intermediate
Education Category: Personal Growth
1.00
Download iCalendar file for this event 8:15 AM–9:15 AMA Winning Recipe: ACF Culinary Team USA & Heritage Pork
Matthew C. Sherman
Matthew C. Sherman
Benjamin Grupe
Benjamin Grupe
Sponsored by: Kern Meat Company
Chef Ben Grupe, Team Captain of the 2016 ACF Culinary Team USA along with Matt Sherman of Kern Meat Company will discuss the benefits of using Mangalitsa Pork, which propelled ACF Cuilnary Team USA to a gold medal this past October. Attendees will gain knowledge of the heritage pork and learn how to properly break down a tenderloin.
Presented by: Matthew Sherman, Ph.D., General Manager, Kern Meat Co., Inc.; Ben Grupe, Executive Chef, Elaia & Olio
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
Level: Advanced
1.00
Download iCalendar file for this event 8:30 AM–12:00 PMBaron H. Galand Culinary Knowledge Bowl
Western Region Team Competition
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
Sponsored by: One Village Coffee
Download iCalendar file for this event 9:45 AM–10:45 AMClassical 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; Assistant Professor / Culinary Instructor
Level: Intermediate
1.00
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
Level: Intermediate
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
Level: Intermediate
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMIntegrating Today's Hottest Trends into the Tabletop
Juliet Greene
Juliet Greene
Sponsored by: Libbey Inc.
It's all about what guests want - and their preferences are as diverse as they are. Understanding how to translate this to the tabletop can create opportunities to connect in new and meaningful ways. Gain new insights from an experienced chef known for innovation. From bold statements to fine details, increase your impact and delight guests with mindful presentations using unexpected combinations of dinnerware, glassware, barware and flatware.
Presented by: Juliet Greene; Libbey Inc, Corporate 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
Level: Intermediate
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
Sponsored by: One Village Coffee
Download iCalendar file for this event 11:15 AM–12:15 PMHand Made Pasta; Production and Profitability
Michael V. Ponzio
Michael V. Ponzio
Learn the art of making homemade pastas and how to incorporate it into your menus. This demonstration will be highlighting the versatility and prestige of homemade pastas and how to utilize on hand products to create cost effective specials.
Presented by: Michael Ponzio; Executive Chef, Medinah Country Club
Level: Intermediate
1.00
Download iCalendar file for this event 11:15 AM–12:15 PMChevon! Le Noir Nouveau (Goat! The New Black)
Matthew Schellig, CEC, CCE, CCA
Matthew Schellig, CEC, CCE, CCA
Attendees will be able to see how to break down a entire goat. During the break down, Chef Schellig will demonstrate a farm to table relationship with creative and exciting culinary ideas. These ideas will help grow more personal relationships with your guests by using goat meat in your establishments.
Presented by: Matthew Schellig, CEC, CCE, CCA; Dorsey Schools Culinary Academy; Associate Director for Culinary
Level: Intermediate
1.00
Download iCalendar file for this event 11:15 AM–12:15 PMWhy am I drinking crappy coffee at this amazing brunch?
Victoria Perez
Victoria Perez
Sponsored by: One Village Coffee
How to create an easy, profitable, and delicious coffee program alongside your brunch program Why is it that you can be enjoying the most amazing breakfast/brunch/dessert of your life in the finest restaurant and yet the coffee served alongside it tastes like crap? As it turns out, there are a lot of reasons. Coffee is difficult to prepare. The preparation often falls on the shoulders of the wait staff. It is the lowest price item on the menu and it keeps folks lingering at tables. But here's the thing: bad coffee is not good enough anymore Our goal is to teach you why your customers care about coffee, inspire you to care about coffee, and provide you with creative solutions to make a high quality coffee program actually happen.
Presented by: Steve Hoffman; Director of Coffee, One Village Coffee Victoria Perez; Director of Sales/Marketing, One Village Coffee
1.00
Download iCalendar file for this event 11:15 AM–12:15 PMSysco Foods Presents Strube Ranch Wagyu
Klaus Mandl
Klaus Mandl
Sponsored by: Sysco
Picture a runway in Japan, 1990s... farmers chasing a 747, trying to impede the takeoff of a plane loaded with what would become a national treasure in Japan - the Kobe steer. The owner of Stube Ranch was on the US runway taking part in welcoming these animals that would create the Wagyu here stateside. Chef Mandl will show exciting presentations & recipe ideas.
Presented by: Rich Jersey, Strube Ranch; Klaus Mandl, Business Resource Specialist; Sysco Chicago
1.00
Download iCalendar file for this event 11:15 AM–12:15 PMPredictive 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.
Level: Intermediate
Education Category: Professional Growth
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, Perdue Harvestland, Plugra European-Style Butter
Download iCalendar file for this event 2:15 PM–3:15 PMBuilding a Kitchen Culture of Excellence
Joseph A. D'Alessandro
Joseph A. D'Alessandro
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.
Presented by: Joseph D’Alessandro, The French Pastry School, Founder/CEO, Strategic Hospitality Search & Director of Career Services.
Education Category: Professional Growth
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMThe Student Team Journey from a Coach's Eyes
Peter B. Sproul, CEC
Peter B. Sproul, CEC
As a former student team coach and current ACF Certified Culinary Judge, Chef Sproul will present an inside look at the journey a student team will take to succeed. Starting with the team members, to overall financing and budgeting, and how incorporate the skills salon practice with the standards and utilization of the ACF guidelines. Attendees will also see how student teams benefit school programs and organizations.
Presented by: Peter Sproul, CEC; Utah Valley University, Chef Instructor / Associate Professor
Level: Intermediate
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMA Taste of Latin America
Innovating Latin American dishes into contemporary Cuisine, discover how Chef Morris to features fine dining dishes with influences and flavors from Brazil, Cuba, Argentina, Costa Rica and Peru at his new Chicago restaurant, Ronero. This presentation will discuss authentic versus variations on classic Latin American specialties, and will showcase Matambre, an Argentinian steak prepared and presented with modern culinary techniques. This session will inspire future specials with discussion of price points, menus, and utilization of kitchen equipment and staff.
Presented by: Cory Morris, executive chef / partner, Ronero
Level: Intermediate
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMTalkin' BBQ & Clean EATS: The Clean Label Lifestyle
Angela Keaveny
Angela Keaveny
Sponsored by: ROWDYDOW bbQ
This session focuses on the disruptive innovation of an American Tradition in three key areas: BBQ beyond your backyard, the future of BBQ & BBQ livin' in the world of 'clean labels' and traceability. No matter how you look at it, it's not your same ol' BBQ Protein Category anymore! Will BBQ be the next Craft Beer Revolution or Uber craze?!
Presented by: Angela M. Keaveny, President, ROWDYDOW bbQ
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMFour Steps to a Fulfilling 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
Level: Advanced
Education Category: Personal Growth
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
Sponsored by: One Village Coffee
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
Level: Intermediate
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: Cassondra Armstrong, CCC; Chef Cassondra Culinary Concepts, LLC; CEO/President
Level: Advanced
1.00
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
Level: Intermediate
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMFrench Cheesemaking & Application
Sponsored by: Alouette Cheese USA
From the Basque country, to the coasts of Normandy, each region of France has a rich culinary tradition in cheesemaking. Dive into the history, production, and application of six different categories of French cheeses - Soft-ripened, washed rind, hard-pressed, fresh , blue , and goat . Savor the rich, creamy notes of soft-ripened, or the strong, tangy hints of blue, as you explore new tastes and combinations.
Presented by: Larry Rosenberg, National Account Manager and Imported Cheese Specialist, Alouette Cheese USA
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMA Culinary Quest - When it has to be Perfect!
Frank  Dominguez
Frank Dominguez
Sponsored by: Smithfield Foods
A chef's menu's and recipe's are personal. In this demonstration we will delve into the different steps required to create dishes for your customers that portray creativity, current flavor trends and quality ingredients. We will then sample some of my personal menu creations that I created following this same procedure.
Presented by: Frank Dominguez; Corporate Chef, Smithfield Foods
Level: Intermediate
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
Sponsored by: Plugra European Style Butter, Buckhead Beef, Roth Wisconsin, Sysco Chicago, Wisconsin Milk Marketing Board
NEWCHEF Fashion Inc.