Cook. Craft. Create. ACF National Convention & Show Schedule
* schedule subject to change
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|8:30 AM–5:30 PM||World Association of Chefs Societies Judges Seminar: Part 1 |
Presented by ACF, this two-day World Association of Chefs Societies, or Worldchefs, judges seminar is for individuals interested in becoming an approved judge for Worldchefs and current judges who need to renew. The second day of this seminar takes place July 25 from 8:30 a.m. to 4:30 p.m. Seating is limited and the cost is $350 to attend. Email firstname.lastname@example.org for additional information or to register by the July 1 deadline.
|9:00 AM–4:00 PM||GKCCA BBQ Competition at Barney Allis Plaza: Day 1 |
Sponsored by: ACF Greater Kansas City Chefs AssociationSign up to compete or take in some of the best barbecue in the country at the ACF Greater Kansas City Chefs Association (GKCCA) BBQ Competition, sanctioned by Kansas City Barbeque Society®. The competition features wing, pork, rib and brisket from the nation’s top pitmasters and chefs. Learn more at http://blogs.jccc.edu/acf-gkcca-bbqcompetition. The second day of the competition is July 25, 9 a.m.-4 p.m.
|7:00 AM–6:00 PM||Registration Open|
|8:00 AM–4:00 PM||Vita Craft Cookware Manufacturing Plant Tour |
Sponsored by: Vita Craft® CorporationAttention to detail has not changed since 1939. Vita Craft cookware begins as a flat disc made of multiple layers of aluminum permanently bonded between two stainless steel sheets. The flat discs are formed under tons of pressure into pans and covers. Attendees will learn firsthand about Vita Craft cookware and the skilled craftspeople proudly producing them in this half-hour tour, as well as receive an 8-inch commercial chef pan. Buses depart from the Kansas City Marriott Downtown for the 15-minute ride at 8 a.m. and continue every hour until 4 p.m. RSVP to email@example.com.
|8:00 AM–3:00 PM||J&N Ranch Tour |
Sponsored by: Central Region State Beef CouncilsYou're invited to explore modern beef production and what it takes to get beef from pastures across the U.S. to the consumer's plate. Join hosts Dirck and Natalie Hoagland to tour their family's working cattle ranch. Touch, smell and feel the feedstuffs cattle utilize to create the nutritious, high quality protein consumers love. Then, attendees are invited to join a discussion with a panel of beef experts who will share how ranchers care for their cattle and the environment, as well as the technologies they use to raise safe and sustainable beef. This tour includes lunch.
Separate registration is required and tickets are limited. Flyer
|8:00 AM–11:00 AM||Hands-on Workshop AM: Pork 101 |
Separate Registration Required – Class size limited. From the side to the plate. Participants will break down two sides of a pig carcass and transform them to the cuts served on plates. We will be making value added products for center of the plate as well as flavorful sausage.
Presented by: Chris Kurzweil, owner, Kurzweil Meats and Zach Larsen, production manager, Kurzweil Meats
|8:30 AM–4:30 PM||World Association of Chefs Societies Judges Seminar: Part 2 |
Participants must have registered and attended the first day of this two-day seminar on July 24 from 8:30 a.m. to 5:30 p.m
|9:00 AM–4:00 PM||GKCCA BBQ Competition at Barney Allis Plaza: Day 2 |
Sponsored by: ACF Greater Kansas City Chefs AssociationTake in some of the best barbecue in the country at the second day of the ACF Greater Kansas City Chefs Association (GKCCA) BBQ Competition, sanctioned by Kansas City Barbeque Society®. The competition features wing, pork, rib and brisket from the nation’s top pitmasters and chefs. Learn more at http://blogs.jccc.edu/acf-gkcca-bbqcompetition. The first day of the barbecue competition was July 24.
|9:00 AM–4:00 PM||ACFEF Accreditation Workshop |
Sponsored by: Canada Cutlery Inc.Learn about American Culinary Federation Education Foundation (ACFEF) programmatic postsecondary accreditation, secondary certification and apprenticeship. This workshop is for new and renewing programs. Separate registration is required and lunch is included.
|9:00 AM–3:00 PM||ACF Judging Competitions Seminar |
Attendees will receive training on how to accurately judge, score and critique culinary competitions. This session is required for those who are interested in becoming an ACF-approved judge and current judges needing to maintain their status. Only preregistered attendees for the ACF National Convention may attend. Email firstname.lastname@example.org to preregister by July 1.
|11:00 AM–4:00 PM||GKCCA BBQ Judges Seminar |
A certified Kansas City Barbeque Society® instructor will guide participants through the proper judging of competition-quality barbecue. During this class, participants will have a rare opportunity to judge world-class competition barbecue prepared by the competitors in the ACF Greater Kansas City Chefs Association (GKCCA) BBQ Competition at Barney Allis Plaza.
Separate registration is required. Visit the following link for more details. http://blogs.jccc.edu/acf-gkcca-bbqcompetition/
|1:00 PM–4:00 PM||Hands-on Workshop: Entertaining With Cheese|
Sponsored by: Lactalis FoodserviceSeparate registration is required. Class size is limited. Attendees will learn how to make crème fraiche, mascarpone, ricotta and goat cheese from scratch, as well as learn how to properly display those cheeses in artful hors d’oeuvre creations.
Presented by: Warren Katz, corporate chef, Lactalis USA
|1:00 PM–4:00 PM||Hands-on Workshop: Buttercream Sculptures|
Separate registration is required. Class size is limited. Interested in learning how to create impressive buttercream sculptures? Don't miss this hands-on workshop. Participants will learn the basic techniques to sculpt buttercream and how to create extraordinary centerpieces for events, catering and more.
Sculpting tools will be provided in class.
Presented by: Becky Wortman, chef, Imagine Something Sweet
|1:00 PM–4:00 PM||Hands-on Workshop: Traditional Dishes Made Healthy|
Separate Registration Required – Class size limited. Participants of this workshop will create an original dish and then recreate it using the guidelines provided. You will work in groups of two and prepare three dishes. Each dish will be prepared once in its traditional presentation and again in a modified healthy and delicious version. Come prepared to cook and bring your favorite chef knife. All other equipment, food, and mise en place will be provided.
Presented by: J. Desmond Keefe III, CEC, CCE, culinary program chair, Southern New Hampshire
|6:30 PM–8:30 PM||Ice Breaker Reception: BBQ is our Music! |
Sponsored by: Lactalis Foodservice and THE FRENCH'S FOOD COMPANYKick off your week in Kansas City with a celebration of the city’s two most renowned indulgences, barbecue and jazz! Catch up with old friends and meet new attendees while enjoying the signature recipes of the "Barbecue Capital of the World" to a music genre made famous by local greats Louis Armstrong, Big Joe Turner, Mary Lou Williams and Count Basie.