Events

National Convention Preliminary Schedule

* schedule subject to change

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Go to top of page Sunday, July 21, 2013

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–11:00 AM2nd Annual ACFEF Golf Tournament
Join your fellow chefs at the ACFEF Golf Tournament at the beautiful Silverstone Golf Club. Four-person teams will begin in a shotgun format at 7 a.m. Breakfast is served at the course and awards reception immediately following the tournament. Transportation is provided. PDF Registration Form
Download iCalendar file for this event 7:30 AM–6:30 PMRegistration Open
Download iCalendar file for this event 8:00 AM–5:00 PMApproved Certification Evaluator (ACE) Training
Michael H. Garbin, CEC, AAC, ACE, HGT
Michael H. Garbin, CEC, AAC, ACE, HGT
Elena M Clement, CEPC
Elena M Clement, CEPC
This eight-hour training session will offer an interactive lecture with mock demonstrations to give future Approved Certification Evaluators the necessary tools to properly evaluate certification practical exams. Must be ACF certified as CEC, CEPC, CCA, CCE, CMC or CMPC; be an ACF member in good standing; and have taken a practical exam or have met the appropriate exemptions. Open to preregistered attendees only.
Presented by: Michael Garbin, CEC, AAC, HGT, executive chef, Union League Club of Chicago, and Elena Clement, CEPC, owner, The Guiding Knife
Education Category: Educational Category
8.00
Download iCalendar file for this event 8:00 AM–12:00 PMHands-on Workshop: The Art of Dumpling Making
Bill Sy, MBA, CEC, AAC, CMC (China)
Bill Sy, MBA, CEC, AAC, CMC (China)
Learn how to produce cold- and hot-water dough; know the purpose and application of cold- and hot-water dough; adapt any protein to make dumpling filling; understand the use of must-have ingredients, such as scallions, ginger and sesame oil; demonstrate the basic skill of making standard dumpling skin; execute the skill of pleating; execute the proper cooking method of pan-fried and steamed dumplings; and prepare traditional dipping sauces or develop contemporary sauces by incorporating Western knowledge and ingredients.
Presented by: Bill Sy, CEC, MBA, AAC, academic director, culinary arts and management, The Art Institute of Tucson
Education Category: Educational Category
4.00
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on Workshop: Sushi with Gusto
An introduction to the basics of sushi preparation, the class will touch on the history of sushi, equipment, ingredients and the popularity of sushi in the U.S. today. Includes recipes, the importance of properly preparing sushi rice, the proper way to cut fish for sushi and hands-on training in how to roll sushi.
Presented by: Conrad Larrieu, vice president of operations, Sushi with Gusto, and Mickey Garcia, regional supervisor/training chef, Sushi with Gusto
Education Category: Educational Category
3.00
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on Workshop: All About Chocolate
Jean-Marie  Auboine'
Jean-Marie Auboine'
Join internationally acclaimed Executive Pastry Chef and Chocolatier Jean Marie Auboine in this hands-on chocolate workshop where you will explore a wide range of his signature recipes, as well as learn practical chocolate knowledge to put you a step ahead of the competition.
Presented by: Jean Marie Auboine, executive pastry chef/chocolatier, USA Ambassador for Felchlin-Switzerland
Education Category: Educational Category
3.00
Download iCalendar file for this event 8:30 AM–9:30 AMChefs Outreach To The Community: Volunteer Breakfast
All those who have signed up to volunteer for the community day are invited to attend this breakfast. Wear your volunteer T-shirt and wrist band. Registration packets will be available for pickup at the reception.
Education Category: Educational Category
Download iCalendar file for this event 9:00 AM–4:00 PMAccreditation Workshop
Sponsored by: Canada Cutlery Inc.
Everything you want to know about ACFEF programmatic accreditation. Whether it’s your first time through the process or renewing, you will want to know the steps and learn what’s new. Separate registration required; includes lunch.
Education Category: Educational Category
6.00
Download iCalendar file for this event 9:00 AM–3:00 PMACF Judging Competitions Seminar
Thomas F. Recinella, CEC, ACE, AAC
Thomas F. Recinella, CEC, ACE, AAC
Attendees will receive training on how to accurately judge, score and critique competitors. This session is required for those who are interested in becoming ACF-approved judges and current judges who need to maintain their status. Open to preregistered attendees only.
Presented by: Thomas Recinella, CEC, AAC, program director, Culinary Institute of Michigan, student competition chair, ACF Culinary Competition Committee
Education Category: Educational Category
5.00
Download iCalendar file for this event 10:00 AM–3:00 PMChefs Outreach to the Community
ACF members will once again lend their skills and expertise to teach kids and families that healthy cooking and nutritious eating can be easy and fun. Volunteers will gather at the Boys & Girls Club of Las Vegas, Andre Agassi Clubhouse, to lead interactive healthy cooking demonstrations during Chefs Outreach to the Community Day. Open to preregistered volunteers only. Transportation provided.
Download iCalendar file for this event 12:30 PM–5:30 PMACF Member Resource Center & Store Open
Download iCalendar file for this event 1:00 PM–5:00 PMHands-on Workshop: The Art of Dumpling Making
Bill Sy, MBA, CEC, AAC, CMC (China)
Bill Sy, MBA, CEC, AAC, CMC (China)
Learn how to produce cold- and hot-water dough; know the purpose and application of cold- and hot-water dough; adapt any protein to make dumpling filling; understand the use of must-have ingredients, such as scallions, ginger and sesame oil; demonstrate the basic skill of making standard dumpling skin; execute the skill of pleating; execute the proper cooking method of pan-fried and steamed dumplings; and prepare a few traditional dipping sauces or develop contemporary sauces by incorporating Western knowledge and ingredients.
Presented by: Bill Sy, CEC, MBA, AAC, academic director, culinary arts and management, The Art Institute of Tucson
Education Category: Educational Category
4.00
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Sushi with Gusto
The class will touch on the history of sushi, equipment and ingredients and the popularity of sushi in the U.S. today. Includes recipes, the importance of properly preparing sushi rice, the proper way to cut fish for sushi and hands-on training on how to roll sushi.
Presented by: Conrad Larrieu, vice president of operations, Sushi with Gusto, and Mickey Garcia, regional supervisor/training chef, Sushi with Gusto
Education Category: Educational Category
3.00
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: All About Chocolate
Jean-Marie  Auboine'
Jean-Marie Auboine'
Join internationally acclaimed executive pastry chef and chocolatier Jean Marie Auboine in this hands-on chocolate workshop where you will explore a wide range of his signature recipes, as well as learn practical chocolate knowledge to put you a step ahead of the competition.
Presented by: Jean Marie Auboine, executive pastry chef/chocolatier, USA Ambassador for Felchlin-Switzerland
Education Category: Educational Category
3.00
Download iCalendar file for this event 1:15 PM–4:00 PMApprenticeship Workshop
Sponsored by: Canada Cutlery Inc.
Does your program want to go through the ACFEF accreditation-renewal process? Whether first time through the process or renewing, find out the steps and learn what’s new.
Education Category: Educational Category
2.75
Download iCalendar file for this event 2:00 PM–3:30 PMBrand You: Marketing Series Part 1
In this vastly competitive marketplace it is important to understand how to use media and marketing tactics to help build your personal brand. In this session, we will share some broad strategies for working with the media, using social media and other traditional communication channels to help build your own brand. The skills learned can also be used for marketing your ACF chapter and your business.
Co-presented by: Natalie Judd, principal, Big Voice Communications, and ACF national office staff
Education Category: Educational Category
1.50
Download iCalendar file for this event 4:30 PM–5:30 PMBrand You: Marketing Series Part 2
Ronald G. DeSantis, CMC, AAC, MBA
Ronald G. DeSantis, CMC, AAC, MBA
Learn how to differentiate yourself and get the most out of your ACF certification by promoting its value and credibility. Receive a professionally designed marketing toolkit that will allow you to increase exposure for both your certification accomplishment and your organization.
Co-presented by: Ron DeSantis, CMC, AAC, MBA, director of culinary excellence, Yale University, and Natalie Judd, principal, Big Voice Communications
Education Category: Educational Category
1.00
Download iCalendar file for this event 6:00 PM–8:00 PMViva Las Vegas! Ice Breaker Reception
Sponsored by: illy caffé, Lactalis Foodservice, StarKist®
Our first day wraps up with the Viva Las Vegas! Icebreaker Reception followed by the Las Vegas Freemont Street Experience. Catch up with old friends and colleagues and meet new convention attendees. There will also be a photo op at the famous Las Vegas welcome sign. Transportation will be provided.
Education Category: Educational Category
Download iCalendar file for this event 7:30 PM–12:00 AMLas Vegas Freemont Street Experience

Go to top of page Monday, July 22, 2013

TimeSessionCEHs
Download iCalendar file for this event 6:00 AM–5:00 PMRegistration Open
Education Category: Educational Category
Download iCalendar file for this event 6:30 AM–8:00 AMBreakfast at The Wicked Spoon
Education Category: Educational Category
Download iCalendar file for this event 7:30 AM–12:30 PMACF Member Resource Center & Store Open
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–9:00 AMDinner Seating - AAC
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–9:00 AMNortheast Regional Forum
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–9:00 AMCentral Regional Forum
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–9:00 AMSoutheast Regional Forum
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–9:00 AMWestern Regional Forum
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–9:00 AMJudges and Hot Food Competitors Meeting
This meeting is for U.S.A.’s Chef of the Year, ACF Pastry Chef of the Year, ACF Student Chef of the Year, Student Team National Championship and ACF National Championship Collegiate Dining Challenge competitors.
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–9:00 AMJudges Meeting With Chef Educator of the Year Competitors
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–9:00 AMEDS: Bridging the Technology Generation Gap
Dean D Louie, MLISc, CHE
Dean D Louie, MLISc, CHE
Fusing Traditional Education Delivery with Today’s Technology
Sponsored by: Canada Cutlery Inc.
Students have high expectations for the value of their educational investment. With an increase in development of mobile technology and digital solutions, educators must stay ahead of the technology curve to remain relevant and responsive to students’ needs. Assessment plays a crucial role in teaching and data for individual college programs and campus accreditation. This seminar will illustrate several examples of available course assessment tools and explore new and compelling online technologies available to all educators to shape and develop content to specific student needs.
Presented by: Dean Louie, MLISc, CHE, chef-instructor/culinary-arts coordinator, University of Hawaii Maui College
Education Category: Educational Category
1.00
Download iCalendar file for this event 9:15 AM–11:00 AMGeneral Session 1 - Simply Ming
Ming Tsai
Ming Tsai
Sponsored by: Custom Culinary, Inc.
ACF National President Michael Ty, CEC, AAC, leads this multifaceted forum that includes a snapshot of the State of the ACF and several award presentations.

Then, Ming Tsai, James Beard Award-winning chef/owner of Blue Ginger, Wellesley, Mass., and Blue Dragon, Boston, host of PBS’ “Simply Ming,” discusses how Asian cooking influences today’s healthier eating. He will talk about its growing popularity and highlight how many of the Asian ingredients and techniques provide dishes that are not only full of flavor but also better for you.
Education Category: Educational Category
1.75
Download iCalendar file for this event 11:00 AM–2:00 PMSpouses Relaxation Day: Brunch, Spa and Salon Treatments
Spouses Relaxation Day begins in the Point Loma room, 4th Floor, East Tower, The Cosmopolitan of Las Vegas. After brunch, enjoy a salon demonstration, then let the rejuvenation begin with a wide range of spa treatments at Sahra Spa & Hammam, a 43,000-square-foot sanctuary inspired by desert cultures from around the world. Preregistration for brunch required. Spa treatments available for additional fee.
Register for brunch today as space is limited. Brunch price does not include spa treatments, which are available for an additional fee. Get a jump start and make your Sahra Spa & Hammam reservations by calling Tana at (702) 698-7182. PDF Brochure
Education Category: Educational Category
Download iCalendar file for this event 11:00 AM–11:30 AMMeet the Author & Book Signing
Ming  Tsai
Ming Tsai
Ming Tsai: Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy
Education Category: Educational Category
Download iCalendar file for this event 11:00 AM–11:30 AMNetworking Break
Sponsored by: illy caffé
Download iCalendar file for this event 11:30 AM–12:30 PMA Healthy Approach to Children’s Menus
Joseph W. Kraft, CEC, CCA, AAC
Joseph W. Kraft, CEC, CCA, AAC
In partnership with the ACFEF Chef & Child Foundation
Children’s nutrition and healthful children’s meals continue to be a top culinary trend each year. Providing healthier children’s menu offerings doesn’t mean reinventing new dishes. It can be as easy as making small, simple exchanges using healthy ingredients and cooking techniques in existing menu items. Learn simple and affordable ways to integrate nutritious alternatives without sacrificing flavor in the dishes children love.
Presented by: Joseph Kraft CEC, CCA, AAC, corporate executive chef, Morrison Management Specialists
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–12:30 PMGlobal Spice Trade:
The History, Origin and Quality of Today’s Spices and Their Impact on Foodservice Cuisine
Sponsored by: Albert Uster Imports
Join us for an exciting look into the world of global spices. This interactive session will focus on the diversity of world spices and their impact on building quality flavors for today’s menu choices.
Presented by: Karel Leemkuil, corporate chef, Albert Uster Imports
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–12:30 PMFavorite Modern Mexican Dishes
Mary Sue  Milliken
Mary Sue Milliken
Susan Feniger
Susan Feniger
Illustrating Sustainable, Eco-friendly Trends
Join chefs Mary Sue Milliken and Susan Feniger as they guide the audience through a variety of dishes and popular menu items served at Border Grill that showcase their value of high-quality ingredients, sustainability and eco-friendly food and restaurant trends.
Presented by: Mary Sue Milliken, chef/owner, Border Grill Restaurants, Truck and Catering , and Susan Feniger, chef/owner, Border Grill Restaurants, Truck and Catering , and Susan Feniger’s STREET
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–12:30 PMEDS: Breaking Instructional Traditions
Teresa  Shurilla
Teresa Shurilla
Project-Based Learning
Sponsored by: Canada Cutlery Inc
This presentation will center around a project-based learning (PBL) approach. Project-based learning emphasizes learning activities that are long-term, interdisciplinary and student-centered. Unlike traditional, teacher-led classroom activities, students often must organize their own work and manage their time in a project-based class. Project-based instruction differs from traditional inquiry by its emphasis on students’ collaborative or individual artifact (sometimes virtual) construction to represent what is being learned.
Presented by: Teresa Shurilla, senior faculty pastry chef, University of Hawaii Maui College (UHMC)
Education Category: Educational Category
1.00
Download iCalendar file for this event 12:30 PM–1:45 PMChef Professionalism Lunch
Dr. L.J. Minor Chef Professionalism Award
sponsored by: MINOR’S®
Lunch sponsored by: illy caffé, J.R. Simplot, MINOR’S®
Education Category: Educational Category
Download iCalendar file for this event 1:30 PM–2:00 PMBoard of Governors Credentialing
Education Category: Educational Category
Download iCalendar file for this event 1:45 PM–5:00 PMDinner Seating - AAC
Education Category: Educational Category
Download iCalendar file for this event 2:00 PM–6:00 PMBoard of Governors Meeting
Education Category: Educational Category
Download iCalendar file for this event 2:00 PM–5:00 PMACF Member Resource Center & Store Open
Download iCalendar file for this event 2:00 PM–3:00 PMHeart Healthy & Delicious by Roland Foods
Mark W. Allison
Mark W. Allison
Sponsored by: American Roland Food Corporation
Mark Allison discusses heart-healthy, trendy specialty grains available from Roland Foods. He will also demonstrate how basic grain recipes can be enhanced by adding a few flavorful condiments and sauces, but still remain on trend as healthy.
Presented by: Mark Allison, dean of culinary education, Johnson & Wales University, Charlotte Campus
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMPlating and Presentation Techniques
Joseph M. Leonardi, CEC
Joseph M. Leonardi, CEC
Sponsored by: Oneida and Stolzle
Join 2016 ACF Culinary Team USA Manager Joseph Leonardi as he presents various plating techniques that give balance, unity, focal point, flow, height, color and texture. This session will highlight the importance of showcasing both flavor and functionality on every plate, as well as free-form and structured approaches to plating using Oneida® fine china. Attendees will receive a complimentary glass of Stölzle wine.
Presented by: Joseph M. Leonardi, CEC, ACF Culinary Team USA manager, executive chef, Somerset Club
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMCreating Community With Cooking Matters®
Ellen Damaschino
Ellen Damaschino
The Share Our Strength No Kid Hungry® campaign is ending childhood hunger in America by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals through Cooking Matters. With the help of volunteer culinary and nutrition experts, participants learn to shop smarter, make healthier food choices and cook delicious meals. Learn how you can join the movement and make a difference in your community.
Presented by Ellen Damaschino, national field manager, Share Our Strength’s Cooking Matters®
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:00 PM–3:45 PMNetworking Break
Sponsored by: illy caffé
Download iCalendar file for this event 3:45 PM–4:45 PMCulinary Insights and Trends
Christopher A. Tanner, CEC, WCC, AAC
Christopher A. Tanner, CEC, WCC, AAC
David Landers, CCC
David Landers, CCC
Sponsored by: Campbell Soup Company
The chefs of Campbell Soup Company are constantly researching and tracking culinary trends from the streets and tables of America, helping them bring products to life in their North America Foodservice division and Campbell North America retail. David Landers will review the Culinary Trend Monitoring Program and how chefs use it to identify trends. Christopher Tanner will demonstrate how those trends are turned into menu items and new products.
Presented by: David Landers, CCC, senior chef, Campbell Soup Company, and Christopher Allen Tanner, CEC, WCC, AAC, executive chef, Campbell Soup Company
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMFRESHen up the Menu
Amy Toder
Amy Toder
Sponsored by: California Avocado Commission
Discover the power of fresh California avocados. The culinary benefits start with fresh, local and seasonal appeal, popular traditional and innovative applications, and proven consumer preference for California quality. Learn how fresh California avocados add value to the menu with easy, crowd-pleasing appetizers and signature salads, and discover two unexpected beverage and dessert applications.
Presented by: Amy Toder, lead instructor, Le Cordon Bleu College of Culinary Arts in San Francisco
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMAdding Flavor and Nutrition with Blueberries
Michael T. Roddey, CEC, CCE, CDM
Michael T. Roddey, CEC, CCE, CDM
In partnership with the ACFEF Chef & Child Foundation
Although miniature in size, blueberries are plump, juicy, sweet and full of nutritional goodness adding flavor and health benefits to a variety of dishes. They can be eaten fresh, frozen, dried or canned. In this session, Michael Roddey will demonstrate how blueberries can be integrated into recipes to promote a more nutritionally balanced drink, salad, appetizer or entree. Attendees will learn techniques to enrich and fortify dishes with health benefits while being sensitive to the palates of their guests.
Presented by: Michael Roddey, CEC, CCE, CCA, CDM, consultant, Gastronomic Services & Consulting
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMThe History of Cheese
Warren M Katz
Warren M Katz
Sponsored by: Lactalis Foodservice
Learn the history of cheese from the Neolithic age to present day and partake in a full sensory cheese sampling that will demonstrate each era’s distinct characteristics. Warren Katz will lead the tasting and identify key developments in cheesemaking that have directly influenced future generations of cheese. By the end of the class, attendees will be able to identify 12 cheeses from around the globe and their culinary provenance.
Presented by: Warren Katz, corporate chef, Lactalis USA
Education Category: Educational Category
1.00
Download iCalendar file for this event 6:00 PM–7:30 PMAll In for ACF Reception
Education Category: Educational Category
Download iCalendar file for this event 6:30 PMAAC Honorary Board of Trustees Meeting
Education Category: Educational Category

Go to top of page Tuesday, July 23, 2013

TimeSessionCEHs
Download iCalendar file for this event 6:30 AM–5:30 PMRegistration Open
Education Category: Educational Category
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: illy caffé
Join your newly elected board of directors for networking and breakfast.
Education Category: Educational Category
Download iCalendar file for this event 7:30 AM–1:00 PMStudent Team National Championship
Sponsored by: R.L. Schreiber, Inc.
Asheville-Buncombe Technical Community College;
Johnson & Wales University; Joliet Junior College;
Kapi’olani Community College; U.S. Army, Fort Hood
Education Category: Educational Category
Download iCalendar file for this event 7:30 AM–11:00 AMDinner Seating - President's Grand Ball
Download iCalendar file for this event 7:30 AM–11:00 AMACF Member Resource Center & Store Open
Download iCalendar file for this event 8:00 AM–1:00 PMFamily Tour - Hoover Dam
Spouses and families tour Hoover Dam, one of the top-10 construction achievements of the 20th century, a concrete arch/gravity dam that spans the Colorado River at the Arizona/Nevada border. Tour includes: Hotel-to-hotel transportation, driver/guide narration of Las Vegas and Boulder City, and two hours at Hoover Dam including the visitor center, Ethel M Chocolate Factory and Botanical Gardens. Driver gratuity included, as well as refreshments on the coach and a complimentary book on the construction of Hoover Dam.
Download iCalendar file for this event 8:00 AM–10:00 AMAmerican Academy of Chefs Fellows Meeting
Stafford T DeCambra, CEC, CCE, CCA, AAC
Stafford T DeCambra, CEC, CCE, CCA, AAC
During this meeting, new members will be introduced and inducted, the past year’s operations will be discussed, and members will talk about future plans and strategies.
Presented by: Stafford DeCambra, CEC, CCE, CCA, AAC, American Academy of Chefs chair
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–9:00 AMACF Western Chef Educator of the Year Demo
Randy J. Torres, CEC, AAC
Randy J. Torres, CEC, AAC
Alternative Prospectives on the Classics
Classical cooking preparations have set the foundations for culinary education for years and will continue to do so for years to come. These timeless preparations have delighted patrons and are the cornerstones of our menus. So, if it’s not broken, why fix it? This lesson will explore that question by providing alternative prospectives on the classics.
Presented by: Randy Torres, CEC, AAC, culinary-arts department chair, Le Cordon Bleu College of Culinary Arts in Los Angeles, Western Region member, ACF Culinary Competition Committee
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMArtistry in Chocolate
Norman  Love
Norman Love
Learn the modern techniques that have helped fuel the ultra-premium artisanal chocolate market. This demonstration will feature the fundamentals of tempering chocolate and how to prepare perfect, mouthwatering ganache.
Presented by: Norman Love, owner/chef, Norman Love Confections
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMCrusts to Purees: Various Techniques for Using Your VitaMix®
Sponsored by: Vitamix® Corporation
Learn various techniques for enhancing any dish with the power of a Vitamix®, from grinding dry legumes, mushrooms and spices to creating unique crusts and making velvety purees and broths.
Presented by: Brian Beland, CMC, executive chef, Country Club of Detroit
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMProducing Large Scale On and Off Premise Events
Linda  West
Linda West
Sponsored by: CaterSource® Magazine, Conference & Tradeshow
Whether an event is in-house or at a remote location, large-scale events require more pre-event planning, extensive organizational systems and impeccable communication with your team members. Nothing can be left to chance, and ignoring the smallest detail will often derail your event. Focusing on the chef ’s role and responsibility as a team leader, Linda West will share the essential elements needed to ensure your large-scale event will be a success every time.
Presented by: Linda West, director of education, Catersource, and CEO, Mélange Catering and Special Events
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMVideo Instruction and the Future of Culinary Training
Joe  Girard
Joe Girard
Ken  Rubin
Ken Rubin
Education and training now firmly reside online, but questions of its efficacy and use for the culinary arts still loom. This workshop will engage participants with the Rouxbe Online Cooking School, a next-generation learning platform that has been used by more than 100,000 cooks around the world. Leveraging video content and supporting instructional materials, Rouxbe activates the learning process and then deploys appropriate assessment tools to put learners on a path to success. Rouxbe is an affordable, effective on-the-job training solution for restaurants and foodservice institutions.
Presented by: Joe Girard, CEO/co-founder, and Ken Rubin, vice president, culinary training , Rouxbe Online Cooking School
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMBaron H. Garland Culinary Knowledge Bowl Competitors Meeting
Education Category: Educational Category
Download iCalendar file for this event 9:45 AM–10:45 AMACF Northeast Chef Educator of the Year Demo
David G. Campbell, CCC, CCE
David G. Campbell, CCC, CCE
Sunday Roast Chicken: À la Carte
While roast chicken may trigger memories of family suppers on the weekend, it isn’t a dish you often see on restaurant menus. In this demonstration, you will learn how to apply basic culinary techniques to produce a fine-dining dish worthy of your grandmother.
Presented by: David G. Campbell, CCC, CCE, professor of culinary arts, SUNY Cobleskill
Education Category: Educational Category
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMChocolate Decorations
Jin W Caldwell
Jin W Caldwell
Immerse yourself in this pastry session presented by Las Vegas local Jin Caldwell as she reveals various handmade chocolate decoration techniques for banquets, plated desserts and cakes.
Presented by: Jin Caldwell, chocolatier, JinJu Chocolates
Education Category: Educational Category
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMBarbecue: Low, Slow, and Meatless
Christopher A. Tanner, CEC, WCC, AAC
Christopher A. Tanner, CEC, WCC, AAC
Sponsored by: Vitamix® Corporation
There are few things more American than barbecue. Pork and beef are generally the center of the plate at most barbecues, so most vegetarians are left eating the coleslaw and any other side that’s meatless. Learn how to create vegetarian and vegan versions of barbecue brisket, pulled pork and even a side or two made with “bacon,” all meatless and all delicious.
Presented by: Christopher Allen Tanner, CEC, WCC, AAC, executive chef, Soup and Simple Meals, Campbell Soup Company
Education Category: Educational Category
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMSeductive Nutrition
Lisa  Carlson
Lisa Carlson
Creating Delicious Meals that are Slightly Healthier
Sponsored by: Unilever Food Solutions
While diners say they’re looking for healthier meals when they eat out, few actually follow through and order those items. Insights from “Seductive Nutrition,” a World Menu Report commissioned by Unilever Food Solutions, shows that diners will choose “slightly” healthier meals if they believe taste is not compromised and the choice sounds delicious. So how can foodservice operators do the right thing and start removing calories from favorite dishes while making a healthy profit? David Russell and Lisa Carlson will share cooking demos, tips and tools for shaving 100 calories off top dishes while keeping great taste intact.
Presented by: David C. Russell, CEC, AAC, corporate executive chef, and Lisa Carlson, MS, RD, nutrition manager, Unilever Food Solutions North America
Education Category: Educational Category
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMFully Equipped: From Design to After-Sale Service
Sponsored by: Hobart Corp., Heritage Food Service Group, Irinox USA
Join a panel of industry experts in a discussion designed exclusively for chefs of all things equipment, including purchasing, maintenance, service and parts, warranty and design. This is your opportunity to engage with leaders in food-equipment manufacturing, service, design and sales to optimize the performance of your current and future commercial investments.
Moderated by: Ira Kaplan, owner, Irinox USA. Panelists: Dave Morris, executive vice president, Heritage Food Service Equipment; Jason Prondzinski, vice president, ITW (Illinois Tool Works, LLC); Kevin Cromwell, owner, Cromwell Consulting , Inc.; and Jerry Hyman, president/CEO, TriMark USA, LLC
Education Category: Educational Category
1.00
Download iCalendar file for this event 10:00 AM–12:30 PMDinner Seating - AAC
Education Category: Educational Category
Download iCalendar file for this event 10:45 AM–11:30 AMNetworking Break
Sponsored by: illy caffé
Download iCalendar file for this event 11:30 AM–12:30 PMACF Southeast Chef Educator of the Year Demo
Leslie L. Eckert, CWPC, CCE, MBA
Leslie L. Eckert, CWPC, CCE, MBA
Dessert Demonstration: Apple Crepe Tatin
The apple crêpe Tatin is a unique dessert combining two fundamental and classic bakeshop pastries: the tarte Tatin and the crêpe. This lighter version uses a crêpe in place of the traditional shortbread crust. The crêpe version also reduces the dessert’s overall baking time and creates a lighter, thinner version of the classic. Fundamental knife skills and sugar cookery are also reviewed and demonstrated in the making of this unique dessert.
Presented by: Leslie Eckert, CWPC, CCE, MBA, culinary chef-instructor, The International Culinary School at The Art Institute of Tampa
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–12:30 PMAmerican Classics Revisited
Alicia C. Boada, CEPC, CCE, CCA
Alicia C. Boada, CEPC, CCE, CCA
Sponsored by: Barry Callebaut
Brownies and pies, puddings and s’mores—the familiar blends of tastes and textures in these classic desserts make them as beloved as apple pie. Join Alicia Boada as she gives these classics a facelift, dressing them up while leaving their original flavors intact. More-elaborate, visually enticing presentations give these familiar recipes an upscale air, appropriate for restaurant dessert menus.
Presented by: Alicia Boada, CEPC, CCA, CCE, West Coast technical advisor, Barry Callebaut Chocolate Academy
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–12:30 PMPetit Fours
Frederic R Monti
Frederic R Monti
Sponsored by: PreGel AMERICA
Join Frederic Monti as he demonstrates how to make two petits fours recipes: vegan peach/mango marshmallow and “candied” pistachio nougat.
Presented by: Frederic Monti, corporate pastry chef, PreGel America
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–12:30 PMStay Sharp!
Wilfred R Beriau, CEC, CCE, AAC
Wilfred R Beriau, CEC, CCE, AAC
Sponsored by: Victorinox Swiss Army
Learn how to care for, maintain and sharpen your cutlery with the pros at Victorinox Swiss Army. Presented by: Wilfred Beriau, CEC, CCE, AAC
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–12:30 PMRecipes for a Solid Business
Jordan  Bernstein
Jordan Bernstein
Funding, Agreements and Structure
Sponsored by Michelman & Robinson, LLP
Join Jordan Bernstein for an in-depth discussion geared toward chefs, restaurateurs and other aspiring and existing business owners and discover the critical business steps to realize and protect your food and beverage concepts. Topics will include planning, diligence and more planning; raising or acquiring capital and funds; legal entity selection; properly structuring and negotiating your business entity; managing risk and properly insuring your business and interests; and licensing.
Presented by: Jordan Bernstein, associate, Michelman & Robinson, LLP, Restaurant, Food & Beverage Segment
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:45 AM–1:30 PMStudent Team Lunch
Support your regional student hot food competition team by attending this lunch prepared by team members. Separate ticket purchase is required; contact team coaches.
Education Category: Educational Category
Download iCalendar file for this event 12:00 PM–4:30 PM2013 ACF National Championship Collegiate Dining Challenge
The 2013 ACF National Championship features chefs and cooks involved in college and university dining, a growing and vibrant area of foodservice. In this challenge, six teams of two chefs will prepare two restaurant platters of four servings for each course of a three-course meal: appetizer, soup or salad; entree and dessert. The teams, recruited by the National Association of College & University Food Services (NACUFS) are Rutgers, The State University of New Jersey; The University of Iowa; University of Notre Dame; Vanderbilt University; Villanova University and Yale University.
Download iCalendar file for this event 12:00 PM–4:00 PMDinner Seating - President's Grand Ball
Education Category: Educational Category
Download iCalendar file for this event 12:30 PM–5:00 PMChocolate Lounge
Alicia C. Boada, CEPC, CCE, CCA
Alicia C. Boada, CEPC, CCE, CCA
Sponsored by: Barry Callebaut
Education Category: Educational Category
Download iCalendar file for this event 12:30 PM–5:00 PMACF Member Resource Center & Store Open
Download iCalendar file for this event 12:30 PM–5:00 PMTrade Show Open
National, regional and local exhibitors will showcase their products and services at the trade show. From educational institutions to apparel and boutique products to major label corporations, the trade show offers culinarians the opportunity to network and connect.
Education Category: Educational Category
4.00
Download iCalendar file for this event 1:15 PM–2:15 PMACF Central Chef Educator of the Year Demo
Stephen T. DeShazo, CEC, FMP
Stephen T. DeShazo, CEC, FMP
There is a lot of attention placed on the airline chicken breast, but is it really the best part of the chicken? Many will agree that the leg/thigh portion is the best part. In this demonstration, learn how to fabricate and prepare this underutilized piece of the bird to wow your guests and add extra profits to your bottom line.
Presented by: Stephen DeShazo, CEC, FMP, academy facilitator, Academy of Culinary Arts & Hospitality Services, Byron Nelson High School Northwest ISD
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:30 PM–5:00 PMBaron H. Galand Culinary Knowledge Bowl
Sponsored by: American Technical Publishers
Guilford Technical Community College, Kendall College, Lake Washington Institute of Technology, Westmoreland County Community College
Education Category: Educational Category
Download iCalendar file for this event 5:00 PM–6:00 PMDessert Classics: Paris-Brest
Casey Shiller, CEPC
Casey Shiller, CEPC
Paris-Brest is a classic dessert still relevant on today’s dessert and cafe menus. The beauty of this French sweet is its simplistic preparation that showcases complex flavor profiles. Casey Shiller will demonstrate the ins and outs of creating the classic components of the dessert: choux pastry, caramelized hazelnut pralines and mousseline. He will also explain the intended harmonious way of putting these ingredients together to bring this classic pastry to life.
Presented by: Casey Shiller, CEPC, program coordinator, baking and pastry arts, St. Louis Community College Forest Park
Education Category: Educational Category
1.00
Download iCalendar file for this event 5:00 PM–6:00 PMScotch: A New Pastime
James  Starkus
James Starkus
Sponsored by: Southern Wine & Spirits of Nevada
A brief introduction to the category of scotch followed by a tasting. Space is limited and attendees must be 21 years of age.
Presented by: J.R. Starkus, master mixologist and spirits educator
Education Category: Educational Category
1.00
Download iCalendar file for this event 5:00 PM–6:00 PMGreat Tastes From the Midwest: Cheese and Beer
Sara Hill
Sara Hill
Sponsored by: Wisconsin Milk Marketing Board
Wisconsin cheese and craft beer are made for each other. The flavor nuances from roasted, toasted barley and hops of various intensities bring out the best in artisan full-flavored, complex cheeses from Wisconsin. More brew pubs across the U.S. are offering cheese and beer pairings to educate customers on these savory combinations. Goose Island Beers from Chicago will be paired with six Wisconsin cheeses to show the gamut of flavors that develop when pairing these two craft products.
Presented by: Sara Hill, culinary manager, cheese education, Wisconsin Milk Marketing Board
Education Category: Educational Category
1.00
Download iCalendar file for this event 6:00 PM–11:00 PMAmerican Academy of Chefs Reception & Dinner
Sponsored by: Alabama Gulf Seafood, Allen Brothers, BelGioioso Cheese, Inc., S.Pellegrino® Sparkling Natural Mineral Water, Ecolab®, NEWCHEF Fashion Inc., Valrhona, Villeroy & Boch
Enjoy an amazing meal hosted by Michael Gillard at the American Academy of Chefs 42nd Annual Induction Reception and Dinner at The Cosmopolitan of Las Vegas.
Education Category: Educational Category

Go to top of page Wednesday, July 24, 2013

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–11:30 AMRegistration Open
Download iCalendar file for this event 7:00 AM–11:00 AMACF Pastry Chef of the Year Competition
Sponsored by: Plugrá® European-Style Butter

Cory Barrett; Geoffrey Blount, CEPC; Tammy Lynn Fuchs, CEPC; Alison Murphy
Education Category: Educational Category
Download iCalendar file for this event 7:30 AM–8:30 AMBreakfast
Sponsored by: illy caffé
Education Category: Educational Category
Download iCalendar file for this event 7:30 AM–8:30 AMSenior Chef's Breakfast
Sponsored by: illy caffé
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–11:30 AMDinner Seating - President's Grand Ball
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–11:30 AMACF Member Resource Center & Store Open
Download iCalendar file for this event 8:00 AM–11:00 AMU.S.A.'s Chef of the Year™ Competition
Sponsored by: Unilever Food Solutions
Ben Grupe; JohnMichael Lynch; John McDonald, CEC; Eddie Tancredi, CEC
Education Category: Educational Category
Download iCalendar file for this event 8:30 AM–9:30 AMSugar Confections
Sebastien Canonne, M.O.F.
Sebastien Canonne, M.O.F.
Sponsored by: Plugrá® European-Style Butter
Join Sébastien Canonne as he demonstrates how to make unique sugar confections that can be incorporated into any business. With high-quality Plugrá® European-Style Butter, Canonne will show how to make mango, passion fruit and yuzu caramels, and true Burgundy cassis macaroons.
Presented by: Sébastien Canonne, M.O.F., co-founder, The French Pastry School of Kennedy-King College at City Colleges of Chicago
Education Category: Educational Category
1.00
Download iCalendar file for this event 10:00 AM–2:00 PMChocolate Lounge
Alicia C. Boada, CEPC, CCE, CCA
Alicia C. Boada, CEPC, CCE, CCA
Sponsored by: Barry Callebaut
Education Category: Educational Category
Download iCalendar file for this event 10:00 AM–2:00 PMTrade Show Open
The trade show offers attendees the opportunity to connect with national, regional and local exhibitors showcasing their products and services. Flavors of the Mediterranean—A Minute® Rice Competition, sponsored by Riviana® Foods, at 11 a.m. features regional winners, Jay Christmas, CEC, CC, LJ Klink, CEC, Cyril Ortigosa-Liaz and Brian Romano, CEC, creating signature Mediterranean dishes.
Education Category: Educational Category
4.00
Download iCalendar file for this event 11:00 AM–2:30 PMACF Student Chef of the Year Competition
Sponsored by: Custom Culinary, Inc.
Jaclyn Adamonis; Alexis Chamoff; Kendall Knies, CPC; Lyn Wells
Education Category: Educational Category
Download iCalendar file for this event 11:30 AM–1:30 PMAAC Spouses Luncheon
Sponsored by: The Schwan Food Company
This luncheon is hosted by Donnah DeCambra, wife of AAC Chair Stafford DeCambra, at Las Vegas Country Club. Separate registration is required. Transportation will be provided.
Education Category: Educational Category
Download iCalendar file for this event 12:30 PM–5:00 PMRegistration Open
Education Category: Educational Category
Download iCalendar file for this event 12:30 PM–3:00 PMACF Member Resource Center & Store Open
Education Category: Educational Category
Download iCalendar file for this event 2:00 PM–3:00 PMBlending Cultures, Spices and Techniques for Today’s Dining
Scott A. Ryan, CEC
Scott A. Ryan, CEC
Sponsored by: Vitamix® Corporation
Join Scott Ryan, 2012 U.S.A’s Chef of the Year™, as he demonstrates blending different cultures and flavors in today’s menus. He will demonstrate roasted vegetable/ sweet corn soup with crispy pork cake, fennel/coriander crusted tuna and sous vide mojo pork tenderloin.
Presented by: Scott Ryan, CEC, executive chef, The Country Club
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMClassic vs. Modern Mediterranean Lamb
Daniel M. Pliska, CEC
Daniel M. Pliska, CEC
Gui J. Alinat, CEC
Gui J. Alinat, CEC
Sponsored by: American Technical Publishers
Daniel Pliska will demonstrate how to fabricate and prepare a classic lamb dish from the Northern Mediterranean coast. Gui Alinat will use the same ingredients and flavor profiles to create a modern sous-vide deboned lamb shank with tian Provençal and pommes Anna.
Presented by: Daniel Pliska, CEC, executive chef, University Club of Missouri, president, ACF Central Missouri Chapter; and Gui Alinat, CEC, chef-instructor, Jacobson Culinary Arts Academy, co-owner, Artisan Boutique Catering
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMClassic Desserts Into the Modern Dining Landscape
Joseph  Baker
Joseph Baker
The world of pastry is ever-evolving, but some classics survive the test of time. In this demo, learn how to adapt traditional desserts to appeal to a modern customer base using cutting-edge techniques, fresh flavor combinations and innovative plating.
Presented by: Joseph Baker, chef-instructor, Le Cordon Bleu College of Culinary Arts in Dallas
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMHow to Become a Successful Competitor
Joseph M. Leonardi, CEC
Joseph M. Leonardi, CEC
Learn how to be a professional, successful chef competitor with Joseph Leonardi, CEC, team manager, ACF Culinary Team USA. He will discuss how to prepare for competitions and describe steps young chefs should take to train for the culinary competition arena.
Presented by: Joseph Leonardi, CEC, executive chef, Somerset Club, team manager, ACF Culinary Team USA
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:00 PM–3:45 PMMeet the Authors & Book Signing
Sponsored by: American Technical Publishers
Gui Alinat, CEC: The Chef’s Repertoire
Thomas J. Hickey, CEC, CCE: Volume Food Preparation
Michael J. McGreal, CEC, CCE, CHE, MCFE: Culinary Arts Principles and Applications
Daniel Pliska, CEC: preview, Pastry & Dessert Techniques
Education Category: Educational Category
Download iCalendar file for this event 3:00 PM–3:45 PMNetworking Break
Sponsored by: illy caffé
Download iCalendar file for this event 3:45 PM–4:45 PMDessert: Stimulate the Senses with Vitamix®
J. Kevin  Walker, CMC, AAC
J. Kevin Walker, CMC, AAC
Sponsored by: Vitamix® Corporation
Join J. Kevin Walker as he prepares goat “cheesecake” tarte with balsamic-poached cherries and chocolate yogurt panna cotta with strawberry jus and yogurt whipped cream. Walker will demonstrate techniques using a Vitamix® to create these desserts.
Presented by: J. Kevin Walker, CMC, AAC, executive chef, The Vintage Club, co-chair, ACF Culinary Competition Committee
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMClassic vs. Modern Mediterranean Paella
Daniel M. Pliska, CEC
Daniel M. Pliska, CEC
Gui J. Alinat, CEC
Gui J. Alinat, CEC
Sponsored by: American Technical Publishers
Gui Alinat will demonstrate how to prepare a classic receta de paella Valenciana from the Northwestern Mediterranean coast. Daniel Pliska will use the same ingredients and flavor profiles to create a modern version of paella.
Presented by: Daniel Pliska, CEC, executive chef, University Club of Missouri, president, ACF Central Missouri Chapter; and Gui Alinat, CEC, chef-instructor, Jacobson Culinary Arts Academy, co-owner, Artisan Boutique Catering
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMHonor The Salt: Understanding and Using Artisan Salts
Robert J. White, CEC, CCA, AAC
Robert J. White, CEC, CCA, AAC
Rajeev  Patgaonkar, CEC, AAC
Rajeev Patgaonkar, CEC, AAC
There is no variety of plant or breed of animal that has been cultivated as food for as long, in as many places and in as many ways as salt. Robb White and Rajeev Patgaonkar will discuss and demonstrate the uses of artisan salts as finishing salts. Learn how to better categorize, understand and appreciate the artisan salts of the world and how to use them to their greatest benefit.
Presented by: Robb White, CEC, CCA, AAC, national director of culinary operations, The Goodman Group, and Rajeev Patgaonkar, CEC, AAC, executive sous chef, Kellogg Hotel & Conference Center, Michigan State University
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMThe Role of Water on The Table
Sponsored by: S.Pellegrino® Sparkling Natural Mineral Water and Acqua Panna® Natural Spring Water
Join presenter Jim Crystal in this complex-tasting seminar, as he explores the impact of terroir on the dining experience. His expertise paired with a sensory tasting menu will push the limits of your palate.
Presented by: Jim Crystal, Principal, Salt Communications
Education Category: Educational Category
1.00
Download iCalendar file for this event 5:00 PM–6:00 PMWine Components and Tasting
Jane  Duralia
Jane Duralia
The Chefs Secret Weapon to Food and Wine Pairing
Sponsored by: American Wine Society
Oak, tannin, alcohol, sugar and acid all play a key role in effective food-and-wine pairing. In this palate-expanding demo, learn how to isolate these individual components, think like a wine judge and learn how to adopt these techniques to expand skills in pairing any food with the right wine.
Presented by: Jane Duralia, president, American Wine Society; and Peter Cisek, national director of education, American Wine Society, chef-instructor, Naugatuck Valley Community College
Education Category: Educational Category
1.00
Download iCalendar file for this event 5:00 PM–6:00 PMCognac: A Beautiful Eau-du-Vie
Sponsored by: Southern Wine & Spirits of Nevada
A brief introduction to the category of cognac followed by a tasting. Space is limited and attendees must be 21 years of age.
Presented by: J.R. Starkus, master mixologist and spirits educator
Education Category: Educational Category
1.00

Go to top of page Thursday, July 25, 2013

TimeSessionCEHs
Download iCalendar file for this event 6:30 AM–1:00 PMRegistration Open
Education Category: Educational Category
Download iCalendar file for this event 7:00 AM–8:00 AMContinental Breakfast
Sponsored by: illy caffé
Education Category: Educational Category
Download iCalendar file for this event 7:30 AM–11:00 AMDinner Seating - President's Grand Ball
Download iCalendar file for this event 7:30 AM–11:00 AMACF Member Resource Center & Store Open
Download iCalendar file for this event 8:00 AM–9:00 AMWorld Flavors and Your Menu: Sweden and Denmark
Steven  Jilleba, CMC, CCE, AAC
Steven Jilleba, CMC, CCE, AAC
Sponsored by: Unilever Food Solutions
Explore Nordic cuisine and learn about the historical roots of flavor that developed sweet and salty. The cuisine includes smorrebrod and smorgasbords and the original sustainable concepts of pickling, preserving, drying and foraging. Steve Jilleba and Swedish Chef of the Year Gert Klotzke will share this iconic cuisine as well as the new Nordic cuisine from such restaurants as Noma and Geranium.
Presented by: Steve Jilleba, CMC, CCE, AAC, executive corporate chef, Unilever Food Solutions, and Gert Klotzke, Swedish Chef of the Year
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMACF Competition Forum
This open forum, hosted by members of the ACF Culinary Competition Committee, will include an update on the 2014 classical dish for student team competitions. Attendees will also have an opportunity to ask questions and share their ideas about ACF’s competition program.
Presented by: ACF Culinary Competition Committee
Education Category: Educational Category
1.00
Download iCalendar file for this event 9:00 AM–9:30 AMNetworking Break
Sponsored by: illy caffé
Download iCalendar file for this event 9:30 AM–10:30 AMFlavor Forecast 2013
Kevan W Vetter
Kevan W Vetter
Sponsored by: McCormick For Chefs
For more than a decade, McCormick has been compiling an annual forecast of cutting-edge flavors and ideas to inspire chefs that highlights emerging flavors and innovative flavor combinations. This unique view of flavor trends, culinary insights and international cuisine identifies global food trends that will continue to shape the future of flavor. Flavor Forecast showcases five global trends brought to life through regional flavor combinations and food experiences.
Presented by: Kevan Vetter, executive chef, McCormick For Chefs, and Gary Patterson, CEC, senior research chef, McCormick For Chefs
Education Category: Educational Category
1.00
Download iCalendar file for this event 10:30 AM–11:00 AMNetworking Break
Sponsored by: illy caffé
Download iCalendar file for this event 11:00 AM–1:00 PMGeneral Session 2 - The Value of Sustainability
Rick Moonen
Rick Moonen
Lee Jones
Lee Jones
Sponsored by: Monterey Bay Aquarium
The second general session features Rick Moonen, chef/owner of Rick Moonen’s rm seafood, and Farmer Lee Jones, owner, The Chef ’s Garden, discussing the farmer/chef collaborative. Join them as they engage the group in a discussion of the importance of everyone on the planet having access to food and water that is healthy, safe and sufficient. With a growing global population, climate change and the stresses that the world has put on natural resources, we need to ask questions about what we purchase, make adjustments to our cuisine, educate our staff and create positive change for the future of the planet. A commitment to sustainable food production offers direct benefits to chefs, farmers and consumers. By supporting farms that recognize their responsibility to produce food in a way that benefits the health of our planet and its people, chefs can help shape the future. The Farm to Table Lunch that follows is an opportunity to continue the discussion.
Education Category: Educational Category
2.00
Download iCalendar file for this event 12:00 PM–2:00 PMACF Member Resource Center & Store Open
Education Category: Educational Category
Download iCalendar file for this event 1:00 PM–2:30 PMFarm To Table Lunch
Rick  Moonen
Rick Moonen
Education Category: Educational Category
Download iCalendar file for this event 2:30 PM–3:30 PMRethinking Your Menu for Health and Profits
Timothy S. Harlan, M.D.
Timothy S. Harlan, M.D.
Karl J Guggenmos, AAC
Karl J Guggenmos, AAC
Information From the Medical Literature
Sponsored by: Johnson & Wales University
Tulane University School of Medicine and Johnson & Wales University of Culinary Arts have embarked on a collaboration to bring the culinary world in line with medicine, physicians and chefs working together to change how we think about food and health. Timothy Harlan and Karl Guggenmos will discuss the impact of the program and how to translate the concepts for the real-world kitchen and restaurant patron.
Presented by: Timothy S. Harlan, M.D., executive director, Goldring Center for Culinary Medicine, medical director, Tulane University Medical Group; and Karl Guggenmos, AAC, university dean of education, Johnson & Wales University
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:30 PM–4:00 PMMeet the Author & Book Signing
Rick Moonen: Fish Without a Doubt
Education Category: Educational Category
Download iCalendar file for this event 3:30 PM–4:00 PMNetworking Break
Sponsored by: illy caffé
Download iCalendar file for this event 4:00 PM–5:00 PMGoal-Getter
Richard R Rosendale, CMC
Richard R Rosendale, CMC
Sponsored by: Custom Culinary
ACF-Certified Master Chef ® Rich Rosendale discusses achieving ambitious goals and learning the secret to creating an environment that attracts and nurtures talent while creating positive energy in an organization. Rosendale will talk about collaborating with Thomas Keller and Daniel Boulud in preparation for the international 2013 Bocuse d’Or and how he took typical American fare to new heights as he recreates some of his innovative garnishes.
Presented by: Rich Rosendale, CMC, 2013 Bocuse d’Or U.S. Team, 2005 U.S.A.’s Chef of the Year™, 2002-2008 ACF Culinary Team USA
Education Category: Educational Category
1.00
Download iCalendar file for this event 6:00 PM–7:00 PMPresident's Grand Ball Reception
Education Category: Educational Category
Download iCalendar file for this event 7:00 PM–9:30 PMPresident's Grand Ball
Sponsored by: BelGioioso Cheese, Inc., illy caffé, Mississippi Seafood Marketing, PreGel America, Tyson Food Service
Enjoy dinner as we recognize those who have earned ACF’s most prestigious awards: U.S.A.’s Chef of the Year™, ACF Chef Educator of the Year, ACF Pastry Chef of the Year, ACF Student Chef of the Year, Hermann G. Rusch Chef’s Achievement Award, Student Team National Championship and Baron H. Galand Culinary Knowledge Bowl.
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