ChefConnect: Newport Beach Schedule

* schedule subject to change

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Go to top of page Sunday, March 18, 2018

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMACF Registration
Download iCalendar file for this event 8:00 AM–12:00 PMServSafe Refresher Course and Exam
Attendees interested in taking a ServSafe refresher course & exam for your ACF Certification prior to the event? You're in luck - this refresher will feature a 3 hour ServSafe Course & the final hour to take the exam. Books are not provided for this course, but registered attendees can purchase ahead of time to prepare.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $100 & Non-Members $125
Attendees that register for the ServSafe Refresher Course & Exam, can pick their language of choice for the actual test, please email registration@acfchefs.net for more information.
Attendees must also have a valid ID with them upon check-in.
(Actual course will be in English)
Download iCalendar file for this event 10:00 AM–12:00 PMHands-on Workshop: Cannabis Infusion
Chef Sayegh will present the licensing structure in CA for Cannabis infused products and will then review the basics of dosage and philosophy. Participants will then experience a hands on infusion consisting of 1 hour infusing and the proper dosage calculations.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $100 & Non-Members $125
Presented by: Christopher Sayegh, Owner, The Herbal Chef LLC
Download iCalendar file for this event 12:00 PM–3:00 PMHands-on Workshop: Offal Cookery
Matthew Schellig, CEC, CCE, CCA
Matthew Schellig, CEC, CCE, CCA
This workshop will be hosted at the University of Southern California and transportation will be provided. A minimum number of attendees must register for offsite workshops, or the workshop is subject to being cancelled.
During this lecture and hands on skill development course participants will work on proper cooking, execution, and plating styles of common offal mystery basket items including: tongue, kidney, trotter, liver & sweetbreads. (This course will also offer competition tips for F Category success.)
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $150 & Non-Members $175
Presented by: Matthew Schellig, CEC, CCE, CCA, Associate Director of Culinary Arts, Dorsey Culinary Academy
Download iCalendar file for this event 1:00 PM–4:00 PMHands-On Workshop: Thai Fruit & Vegetable Carvings
Laura Lynn
Laura Lynn
In this hands-on workshop, Chef Lynn will present a short history of Thai Fruit & Vegetable carvings, and then each participant will begin to learn and work on the melon carving techniques. Chef will provide loaner tools for the entire class.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $85 & Non-Members $100
Presented by: Laura Lynn, Owner, San Diego Fruit Carving
Download iCalendar file for this event 1:00 PM–2:00 PMBusiness Meeting
Download iCalendar file for this event 2:30 PM–4:00 PMCentral Regional Forum
Brian A. Hardy, CEC, CCA, AAC
Brian A. Hardy, CEC, CCA, AAC
Download iCalendar file for this event 2:30 PM–4:00 PMWestern Regional Forum
Carlton W. Brooks, CEPC, CCE, AAC
Carlton W. Brooks, CEPC, CCE, AAC
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 PMAmerican Academy of Chefs® Fellows Meeting
Mark G. Wright, CEC, AAC
Mark G. Wright, CEC, 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: Mark Wright, CEC, AAC, Department Chair of Hospitality Management, Erie Community College, American Academy of Chefs® chair
Download iCalendar file for this event 5:30 PM–7:30 PMWelcome Reception
Attendees must have full registration with meals to attend the Welcome Reception. To purchase a Welcome Reception ticket a la carte, email registration@acfchefs.net.

Go to top of page Monday, March 19, 2018

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMACF Registration
Download iCalendar file for this event 7:30 AM–8:00 AMBreakfast - Grab & Go Style
This year breakfast will feature a new grab & go style to bring into the Opening General Session.
*Must have your full registration with meals badge to receive breakfast.
Download iCalendar file for this event 8:00 AM–9:15 AMOpening General Session
Sean Sherman
Sean Sherman
The Evolution of Indigenous Food Systems of North America
Founder of the company The Sioux Chef, Sean is committed to revitalizing Indigenous cuisine. Through his research over the last seven years, he has uncovered the foundations of the Indigenous food systems. This begins by looking at regional differences and diversity of foods throughout North America. As the details of this search materializes, it's possible to apply this to the evolution of Native American foods through cooking techniques, and applying these practices to modern life.
Presented by: Sean Sherman, Owner/Founder/Chef, The Sioux Chef
Download iCalendar file for this event 9:15 AM–9:45 AMACF MarketConnect Break I
Cutting Edge Veg - Innovations in Produce
Sponsor Demo Presentation: Manning Packing Company

Known for introducing new types of vegetables to the mainstream American plate – think Broccolini® and Sugar Snap Peas – Mann Packing has a 78-year history of being at the cutting edge of how produce is grown, packed, and eaten. In today’s increasingly veg-centric culinary environment, join Loree Dowse and Chef Aaron Sears from Mann’s as they discuss the latest trends in the world of vegetables, as well as sample a brand new brassica.
Download iCalendar file for this event 10:00 AM–11:00 AMUniquely Southwest Cuisine
Jan Osipowicz, HAAC
Jan Osipowicz, HAAC
Presentation will evolve around basic recipes and preparation techniques yet with a "Uniquely Southwest" twist by utilizing regional and local product and ingredients such as; classic Ceviche in three different way in a buffet style setting suggestion or individual plated appetizer, Grilled calabacita and local Nubian Goat Cheese rolls, Chili Spiced Apple Empanadas and Pork Tenderloin Wrapped in a Mesquite Smoked Bacon with Prickly Pear Sauce.
Presented by: Jan Osipowicz, HAAC; Executive Chef, Hilton Tucson El Conquistador Resort
Track: Innovation
Download iCalendar file for this event 10:00 AM–11:00 AMRedefining the Mother Sauces
Joel J. Schaefer, CCC
Joel J. Schaefer, CCC
Mary M. Schaefer, CEPC
Mary M. Schaefer, CEPC
Your Allergy Chefs will take you on a journey redefining the classic mother sauces to meet the demand of vegetarian, vegan and gluten free options in the modern kitchen. Classic techniques combined with today's ingredients will create sauces full of flavor to complement any food. There will be a focus on sauce component substitutions and proper cooking techniques that will result in creating sauces that will rival the classics and would make Escoffier proud.
Presented by: Joel Schaefer, CCC, Co-Founder, Your Allergy Chefs
Mary Schaefer, CEPC, Co-Founder, Your Allergy Chefs
Track: Culinary
Download iCalendar file for this event 10:00 AM–11:00 AMLessons in Sugar: Marshmallows, Candy & Brittles
Learn how to whip up a sugary assortment of artisan candies. Join a demonstration of sugar science that teaches a selection of confections. Learn variations of techniques and flavors for fluffy marshmallows and more.
Presented by: Rachel Klemek, pastry chef/owner, Blackmarket Bakery
Track: Pastry
Download iCalendar file for this event 10:00 AM–11:00 AMSponsor Demo
Sponsored by: Savencia
Track: Sponsor
Download iCalendar file for this event 10:00 AM–11:00 AMA Brief History of Fat
Ernest Miller
Ernest Miller
Of the three macro-nutrients, most are familiar with a wide variety of proteins and carbohydrates. Yet many pay little attention to fat. Butter is well known, certainly, and we've all heard of saturated and unsaturated fats, but what does that really mean and how does impact cooking? Moreover, it's not just technical; fat plays important roles in science, culture and history. Learn everything you wanted to know about fat but where afraid to ask.
Presented by: Ernest Miller, Corporate Chef, Coast Packing Co.
Track: Education
Download iCalendar file for this event 11:00 AM–12:00 PMACF MarketConnect Break II
Sponsored Demo Presentation:
11:00am-11:30am
11:30am-12:00pm
Download iCalendar file for this event 12:00 PM–1:30 PMDr. L.J. Minor Chef Professionalism Award Lunch
Sponsored by: Minor’s
Attendees must have full registration with meals to attend the award lunch. To purchase a ticket a la carte, email registration@acfchefs.net.
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–5:00 PMBaron H. Galand Culinary Knowledge Bowl
Sponsored by: American Technical Publishers
Central Region
Download iCalendar file for this event 1:30 PM–2:30 PMACF MarketConnect Break III
Sponsored Demo Presentation:
1:30pm-2:00pm
2:00pm-2:30pm
Download iCalendar file for this event 2:30 PM–3:30 PMGeneral Session: 2
Jehangir Mehta
Jehangir Mehta
Sustainability, the Third Eye
Creating a healthier environment by reducing negative human impact. Showcasing a holistic approach to endure a secure footprint for the future. Highlighting methods adopted at Graffiti Earth and University of Massachusetts, Amherst, to create zero waste by re-purposing.
Presented by: Jehangir Mehta, chef/owner, Graffiti Earth, Me and You Restaurants
Download iCalendar file for this event 3:30 PM–4:00 PMSession Break
Download iCalendar file for this event 4:00 PM–5:00 PMCertified Master Chef Demo
Kenneth J. Arnone, CMC
Kenneth J. Arnone, CMC
Track: Innovation
Download iCalendar file for this event 4:00 PM–5:00 PMPlant Based Pulse Competition Entrée Styles
Ronald Pickarski
Ronald Pickarski
This presentation will demonstrate to chefs how to prepare unique plant-based entrees with pulses using ancient proteins such as tofu, seitan, grains and modern meat type speed scratch proteins as carriers of beans and lentils, etc. This session brings these ancient proteins into 21st century classical and modern cuisines and will enhance your plant based protein culinary skills. This is achieved while delivering on plant based perceived value, taste, nutrition, and lowering food and labor costs.
Presented by: Ronald Pickarski; President, Eco-Cuisine Inc.
Track: Culinary
Download iCalendar file for this event 4:00 PM–5:00 PMHigh Volume Baking Management
The challenges in workforce development, production, tips and insight on high volume baking, customer acquisition and improving revenue as a Head Bread Baker.
Presented by: Lisa Kirschner, head baker, Wildflour Bakery & Cafe
Track: Pastry
Download iCalendar file for this event 4:00 PM–5:00 PMWisconsin vs. European Cheeses
Sara Hill
Sara Hill
Sponsored by: Wisconsin Milk Marketing Board
Presented by: Sara Hill; Manager, Cheese Education and Training, Wisconsin Milk Marketing Board
Track: Sponsor
Download iCalendar file for this event 4:00 PM–5:00 PMThe Endocannabinoid System
During this seminar, Chef Sayegh will discuss the endocannabinoid system and how cannabis interacts with it. He will also discuss the importance of dosage and philosophy of micro-dosing.
Presented by: Chris Sayegh, Owner, The Herbal Chef
Track: Education
Download iCalendar file for this event 5:00 PM–6:00 PMCocktails with the Author
Download iCalendar file for this event 6:00 PM–10:00 PMAmerican Academy of Chefs® Reception & Dinner
Andrew Arndt
Andrew Arndt
American Academy of Chefs® Reception will be held in the Rose Garden, then Dinner to follow in the Grand Pacific Ballroom.
Presented by: Andrew Arndt, Executive Chef, Newport Beach Marriott Hotel & Spa
Download iCalendar file for this event 6:15 PM–9:00 PMACF Movie Night - The Contender
Corey Siegel, CEC
Corey Siegel, CEC
Introduction: 6:15-7pm
Movie 7:30-8:15pm
Q&A: 8:30pm-9pm

Go to top of page Tuesday, March 20, 2018

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMACF Registration
Download iCalendar file for this event 7:30 AM–8:00 AMBreakfast - Grab & Go Style
This year breakfast will feature a new grab & go style to bring into education sessions.
*Must have your full registration with meals badge to receive breakfast.
Download iCalendar file for this event 8:00 AM–12:00 PMWestern Baron H. Galand Culinary Knowledge Bowl Green Room
Sponsored by: American Technical Publishers
Download iCalendar file for this event 8:15 AM–9:15 AMStarting with Delicious
Corey Siegel, CEC
Corey Siegel, CEC
5-time International gold medalist, Chef Corey Siegel will start his demonstration with a simple question of "is it delicious?" Join the chef as he guides you on an exciting journey filled with flavor, technique and presentation.
Presented by: Corey Siegel, CEC, Corporate Executive Chef, Electrolux
Track: Innovation
Download iCalendar file for this event 8:15 AM–9:15 AMSponsor Demo
Track: Sponsor
Download iCalendar file for this event 8:15 AM–9:15 AMTechniques for Hand Painted Chocolates
Private Chef and chocolate expert, Chef Ryan Luttrell will demonstrate the best techniques for hand painted chocolates with color cocoa butter. The former Sweet Genius contestant, will share his knowledge and tips for this decorative pastry art, for creating filled chocolates and delicacies such as his his Hazelnut Praline.
Presented by: Ryan Luttrell , Owner, California Chocolate Company
Track: Pastry
Download iCalendar file for this event 8:15 AM–9:15 AMQi Gong and Exercise:
Eric Fleishman
Eric Fleishman
The foolproof recipe for becoming a stress free chef.
Join Eric the Trainer and Medical Qi Gong expert Chris Shelton as they explore the landscape of healthy living. The winning recipe of correct exercise, diet, sleep and stress reduction will lead you to a higher quality of life. Learn easy techniques to destress and feel great! The foolproof recipe for becoming a hot naked, stress free chef.
Presented by: Eric the Trainer
Track: Education
Download iCalendar file for this event 8:30 AM–12:00 PMBaron H. Galand Culinary Knowledge Bowl
Sponsored by: American Technical Publishers
Western Region
Download iCalendar file for this event 9:00 AM–2:00 PMCareer 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 9:45 AM–10:45 AMCreating Elevated Nutritious & Delicious Plant Based Cuisine
Today, healthy food is expected to taste great and great-tasting food is expected to be healthy. As consumer demand continues to increase for healthier food options when dining out, chefs are stepping up to the plate to deliver elevated experiences with plant-based cuisine. Discover the seven benefits of offering plant-based cuisine in your restaurant. Understand food as medicine and how specific ingredients affect the well-being of the body, mind and soul of both customer and chef.
Presented by: Nina Curtis, Culinary Wellness
Track: Culinary
Download iCalendar file for this event 9:45 AM–10:45 AMSponsor Demo
Track: Sponsor
Download iCalendar file for this event 9:45 AM–10:45 AMAsian-Accented Desserts and Flavors - Balancing Your Palate
Jason Licker
Jason Licker
Iron Chef Thailand winner and 2017 James Beard Foundation Book Award Nominee, Author/Pastry Chef Jason Licker, will discuss the recipes and theory from his new book Lickerland: Asian-Accented Desserts. This session will touch upon the understanding of our palates (sweet, sour, salty, bitter) to create dynamic flavor profiles, textural differences and temperature contrasts. Chef will demonstrate the White Chocolate-Junmai Sake Cream from the book, and discuss how to incorporate Asian flavors into your pastry repertoire.
Presented by: Jason Licker, James Beard Nomincation Author  & Iron Chef Thailand Pastry Champion
Track: Pastry
Download iCalendar file for this event 9:45 AM–10:45 AMHow to get Cast on a Reality TV Show
Kristen Moss
Kristen Moss
What does it really take to get your foot in the door with reality television? Come and learn some tricks of the trade, by finding the right show to apply for, to getting selected, and then getting the best out of the entire experience!
Presented by: Kristen Moss
Track: Education
Download iCalendar file for this event 10:45 AM–11:15 AMSession Break
Download iCalendar file for this event 11:15 AM–12:15 PMBee Keeping for the Executive Chef 2.0
James Arthur Wessman, CEC
James Arthur Wessman, CEC
Beyond harvesting your own honey! Whether you are currently keeping bees or are exploring the possibilities, you will learn the key practices to sustaining your very own bee colony at your restaurant. Dive into the essentials of beekeeping; including needed equipment, as well the positive effects for increasing production from your culinary garden. Chef Wessman will cover a range of topics from the feeding and health treatments for your colony in a non honey flow season to best practices to maintaining a strong colony.
Presented by: James Arthur Wessman, CEC, Owner, Bottom Stung Beekeepers
Track: Innovation
Download iCalendar file for this event 11:15 AM–12:15 PMSponsor Demo
Sponsored by: Western Region State Beef Councils / The Beef Checkoff
Track: Sponsor
Download iCalendar file for this event 11:15 AM–12:15 PMColor Theory: Increase Sales & Create More Polished Pastries
How does color effect the look, texture, and the actual enjoyment of eating? Color differentiates between the exquisite and the average! Learn how to influence sales of pastries, cakes, and gourmet specialties, while increasing your overall understanding about color trends. Explore how to best use Primary, Secondary and Tertiary Colors, and why using a color wheel from nature should be your main guideline. Your increased knowledge and sensitivity to color will increase confidence in making your own colors correctly and allow you to deliver color harmony to deliver that "wow" moment.
Presented by: Maeve Rochford, Executive Chef, Sugar and Scribe Bakery
Track: Pastry
Download iCalendar file for this event 11:15 AM–12:15 PMMarket your brand in the Social Media Era
The focus will be understanding how to brand your business and engage in new and different marketing techniques. Consumers no longer rely on television, radio, or even print ads for information. The immediate interaction of the social media platform gives us as chefs, managers, and business owners a whole new level of first hand marketing for our customers. We will focus on what's trending in social media, the pros and cons of using this platform, and how to build your brand across all fields.
Presented by: Jacqueline Quinn, Head Chef/Kitchen Manager, Holly Lanes Ventures
Daniel Bennett, Founder & Creative Director, DnA Design
Track: Education
Download iCalendar file for this event 12:30 PM–1:30 PMLunch
Attendees must have full registration with meals to attend this lunch.
Download iCalendar file for this event 2:00 PM–3:00 PMGumbo, Creole Cooking and Sustainable Seafood
Samuel J Monsour
Samuel J Monsour
Watch a demonstration on seafood gumbo featuring an abundance of sustainable Santa Barbara seafood and Carolina Gold rice. Expand your knowledge of whole-fish butchery and milk chocolate, dark chocolate and Creole roux. Discover the history of gumbo and its many cultural variations, and participate in a discussion of sustainable seafood and what chefs can do to improve the health of our oceans and waterways.
Presented by: Samuel Monsour, Executive Chef, Preux & Proper, Los Angeles,
Download iCalendar file for this event 2:00 PM–3:00 PMX-Ray Vision for Cooks
A crash course on everything a good cook needs to know about how food works. Inside any piece of food, there's eight "mother" Ingredients (proteins, water, minerals, etc), and each of them has a personality of things it does and doesn't do. That handful of patterns explains everything that happens in any dish, regardless of style or skill level. Rather than address every recipe and technique individually, chasing details around forever, we can connect the dots between techniques and strip them down to a couple of basic patterns, giving cooks heightened intuition and reflexes rather than equations and stuff to memorize.
Presented by: Ali Bouzari, Phd, Culinary Scientist, co-founder of Pilot R&D
Track: Innovation
Download iCalendar file for this event 2:00 PM–3:00 PMDesserts for Dietary Restrictions
Gluten-free. Vegan. Dairy Free. Egg Allergies. How does a chef work around all these food restrictions or preferences? This presentation will give the chef some recipes and ideas for preparing desserts for guests with dietary restrictions and preferences. We will cover the main dietary restrictions and how to use alternative products to give them a dessert that is worthy of the meal they just had, using aquafaba (chick pea juice), coconut products, soy, gluten-free flour mixes and more. Make your guests feel special by honoring these food requests. Depending on the time and space allowances, this will either be a lecture seminar, a demonstration, or a participation type session.
Presented by: Caralyn House, Baking Associate Department Head, Wake Tech Community College
Track: Pastry
Download iCalendar file for this event 2:00 PM–3:00 PMFood Safety & Hazards FOB and BOH
Jeff Nelken
Jeff Nelken
Presented by: Jeff Nelken
Track: Education
Download iCalendar file for this event 3:00 PM–3:30 PMSession Break
Download iCalendar file for this event 3:30 PM–4:30 PMClosing General Session
Roy Choi
Roy Choi
Presented by: Roy Choi, Founder and chef-owner of Kogi, LocoL, Chego, A-Frame, POT and Commissary at The Line Hotel
Download iCalendar file for this event 5:00 PM–6:00 PMCocktails with the Author
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
Attendees must have full registration with meals to attend the gala. To purchase a gala ticket a la carte, email registration@acfchefs.net.
NEWCHEF Fashion Inc.