National Convention Preliminary 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 email@example.com 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 firstname.lastname@example.org.
|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. Register
|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. Register
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. Register
|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 email@example.com 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. Register
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. Register
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.
|7:00 AM–6:00 PM||Registration Open|
|7:00 AM–4:00 PM||Dinner Seating - President's Grand Ball|
|7:00 AM–8:30 AM||Breakfast |
Sponsored by: ACE Bakery LLC, Nueske's Applewood Smoked Meats and The Roasterie®
|8:00 AM–10:30 AM||American Academy of Chefs® Fellows Meeting |
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
|8:00 AM–9:00 AM||The Vita-Prep 3® Goes to Culinary School|
Sponsored by: Vitamix® CorporationEvery culinary school teaches the fundamentals of cooking and baking. In addition, students are required to dress appropriately, bring knives and books to class, and prepare themselves for learning. The Vita-Prep 3® from Vitamix® should be a part of that preparation as the standard-bearer of culinary school smallwares. Through a variety of recipes, the Vita-Prep 3® will teach students modern cooking and baking techniques.
Presented by: Presented by Michael Carmel, CEC, CCE, culinary arts chair, Culinary Institute of Charleston, Trident Technical College
|8:00 AM–9:00 AM||Innovative Savory & Sweet Pastry Techniques|
Sponsored by: American Technical PublishersClassical pastry isn't just for desserts. In this demonstration, explore innovative techniques that make classical pastry work in both sweet and savory applications. Learn how to use pastries such as gnocchi parisienne and linzertorte dough to create signature dishes to enhance both sides of the menu.
Presented by: Daniel Pliska, CEC, AAC, executive chef/assistant general manager, The University Club of MU, University of Missouri and Eric Stein, CCE, MS, RD, wellness chef, Enlightened Flavors
|8:00 AM–9:00 AM||What is Up With Bread?|
Explore the newest styles of bread baking and practice sensory techniques used by professional product developers. Attendees will taste loaves of sprouted wheat, preindustrial heirloom grains and porridge breads, a new trend using a centuries-old technique from Norway.
Bread is the new locavore food. All samples are made with wild yeast starters and local flours from each of the ACF regions. A technique video will be available to demonstrate preparing the breads.
Presented by: Michael Kalanty, CEPC, CCE, artisan bread instructor, The Art Institute of California--San Francisco
|8:00 AM–9:00 AM||Baron H. Garland Culinary Knowledge Bowl Competitors Meeting |
All those competing in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition.
|9:15 AM–10:15 AM||Blending Science With Creativity Using Vitamix®|
Sponsored by: Vitamix® CorporationThis demonstration will focus on techniques used in professional kitchens all over the world by blending molecular science with classic recipes. See first-hand why all cooking is and always will be “molecular gastronomy."
Presented by: Austin Yancey, CEC, CCE, principal/executive chef, Elite Personal Chefs, LLC and culinary instructor, Le Cordon Bleu College of Culinary Arts in Chicago
|9:15 AM–10:15 AM||Culinary Responsibility|
Five simple guidelines to help better understand and adapt to an ever changing Food Culture.
Presented by: Rocco Paradiso, chef, US Foods and Michael Miello, Food Fanatics chef, US Foods
|9:15 AM–10:15 AM||Super Grains Made Easy|
Sponsored by: US FoodsWith the trend of super grains becoming popular in the kitchen, this demonstration showcases three recipes that add a burst of flavor to grains with simple ingredients. It's healthy cooking with immense flavor.
Presented by: Joshua Hoellein, Food Fanatics chef, US Foods
|9:15 AM–10:15 AM||From Shrimp to Sous Vide|
Sponsored by: Lang Manufacturing"From Shrimp to Sous Vide" speaks of current professional culinary trends. Today's commercial kitchens are forever increasing in technology. This seminar teaches professional chefs ways to apply skills throughout the kitchen. From basics to trends, learn the techniques of multiple kitchen applications using a single piece of equipment.
Presented by: Geert Piferoen, executive chef, Lang Manufacturing Corporate and Andrea Katavic, Director of Sales Lang Manufacturing
|9:15 AM–10:15 AM||So You Want to be a Chef Farmer|
Farm-to-table events are sprouting up everywhere, but how feasible is it to be a farmer and a chef? This seminar will show attendees how chefs can cultivate their own food and wine, compost leftovers and how to successfully partner with local farmers. The chef’s own wine will be sampled, College Cellars 2013 Muscat Ottonel, along with his heritage Berkshire bacon.
Presented by: Gregory Schnorr, culinary arts instructor, Walla Walla Community College and Washington State organic farmer, Red Boar LLC
|10:00 AM–1:30 PM||ACF Culinary Youth Team USA Hot Food Tryouts|
|10:00 AM–12:30 PM||ACF Student Chef of the Year Competition |
Sponsored by: Custom Culinary, Inc.
|10:15 AM–10:45 AM||Meet the Author & Book Signing|
How to Bake Bread by Michael Kalanty
Books available for purchase through the ACF Store at the convention.
Presented by: Michael Kalanty, CEPC, CCE, bakery product developer
|10:15 AM–10:45 AM||Networking Break |
Sponsored by: The Roasterie®
|10:45 AM–11:45 AM||2014 Campbell Culinary TrendScape Report|
Sponsored by: Campbell's Culinary & Baking InstituteCampbell’s Culinary & Baking Institute (CCBI) is a global network of chefs, bakers and culinary professionals who drive a passion for food within Campbell Soup Company. The 2014 Culinary TrendScape report is part of Campbell's culinary monitoring and tracking system that identifies and categorizes food topics and follows them as they evolve through six stages, from the discovery phase, such as fine dining restaurants and cultural hot spots, to universal appeal and international availability.
Presented by: Christopher Allen Tanner, CEC, AAC, executive chef of US Retail, Campbell's Culinary & Baking Institute
|12:00 PM–5:00 PM||Trade Show Open |
The reinvented ACF trade show floor features the best of the culinary world, with sponsors and exhibitors sharing the latest innovations in food, equipment and services, as well as ACF national championship culinary competitions. This year, the show floor will feature exciting new programming and additional professional kitchens and culinary demonstrations with nonstop action during show hours.
|12:00 PM–3:00 PM||U.S.A.'s Chef of the Year Competition |
Sponsored by: Unilever Food Solutions
|12:00 PM–1:00 PM||ACF Western Chef Educator of the Year Demo|
|1:00 PM–5:00 PM||ACF Pastry Chef of the Year Competition |
Sponsored by: Plugrá® European-Style Butter
|1:00 PM–3:00 PM||Lunch|
|2:00 PM–3:00 PM||ACF Central Chef Educator of the Year Demo|
|3:00 PM–5:00 PM||Baron H. Galand Culinary Knowledge Bowl |
Sponsored by: American Technical Publishers and US FoodsWatch the regional winning teams vie for the title of National Champion in a double-elimination "Jeopardy"-style competition.
Central: Kendall College, Chicago
Northeast: ACF Eastern Long Island Chapter, Oakdale, New York
Southeast: Guildford Technical College, Jamestown, North Carolina
West: Lake Washington Institute of Technology, Kirkland, Washington
|6:00 PM||ACF Culinary Team USA Fundraiser Dinner |
Support ACF Culinary Team USA as they prepare to represent ACF and the U.S in major international culinary competitions. Sign up to attend and witness the team's talent first hand as they create an incredible dinner.
Separate ticket purchase is required. Seats are limited. Purchase Tickets
|6:30 PM–7:15 PM||American Academy of Chefs® Reception|
|7:15 PM||American Academy of Chefs® Dinner |
Sponsored by: Alabama Gulf Seafood; Allen Brothers, Inc.; Ecolab; NEWCHEF Fashion, Inc.; Rosenthal & Sambonet; Valrhona; Villeroy & Boch; and Zonin USAGather to welcome new inductees and congratulate AAC Fellows receiving awards at this year's AAC Reception and Dinner. Enjoy an amazing meal prepared by Executive Chef Jason Wiggin at InterContinental Kansas City at the Plaza.
Please contact Sylvia Gambrell at (800)624-9458, ext 102 for additional information or to purchase tickets.
|9:30 PM–11:30 PM||Late Night Food Truck Event |
Sponsored by: Bunge OilsBunge’s MOE is making a late night stop at the ACF National Convention. Stop by this fully functional food truck and see what’s trending in mobile kitchens. All ACF attendees are welcome to enjoy complimentary fare from 9:30-11:30pm.