Events

National Convention Preliminary Schedule

* schedule subject to change

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Go to top of page Thursday, July 24, 2014

TimeSessionCEHs
Download iCalendar file for this event 8:30 AM–5:30 PMWorld 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 jbooth@acfchefs.net for additional information or to register by the July 1 deadline.
4.00
Download iCalendar file for this event 9:00 AM–4:00 PMGKCCA BBQ Competition at Barney Allis Plaza: Day 1
Sponsored by: ACF Greater Kansas City Chefs Association
Sign 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.

Go to top of page Friday, July 25, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 8:00 AM–4:00 PMVita Craft Cookware Manufacturing Plant Tour
Sponsored by: Vita Craft® Corporation
Attention 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 info@vitacraft.com.
Download iCalendar file for this event 8:00 AM–3:00 PMJ&N Ranch Tour
Sponsored by: Central Region State Beef Councils
You'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
PDF Flyer
3.00
Download iCalendar file for this event 8:00 AM–11:00 AMHands-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
3.00
Download iCalendar file for this event 8:30 AM–4:30 PMWorld 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
4.00
Download iCalendar file for this event 9:00 AM–4:00 PMGKCCA BBQ Competition at Barney Allis Plaza: Day 2
Sponsored by: ACF Greater Kansas City Chefs Association
Take 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.
Download iCalendar file for this event 9:00 AM–4:00 PMACFEF 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
6.00
Download iCalendar file for this event 9:00 AM–3:00 PMACF 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 jbooth@acfchefs.net to preregister by July 1.
5.00
Download iCalendar file for this event 11:00 AM–4:00 PMGKCCA 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/
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Entertaining With Cheese
Warren M Katz
Warren M Katz
Sponsored by: Lactalis Foodservice
Separate 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
3.00
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Buttercream Sculptures
Becky A. Wortman
Becky A. Wortman
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
3.00
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Traditional Dishes Made Healthy
J. Desmond  Keefe, III, CEC, CCE
J. Desmond Keefe, III, CEC, CCE
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
3.00
Download iCalendar file for this event 6:30 PM–8:30 PMIce Breaker Reception: BBQ is our Music!
Sponsored by: Lactalis Foodservice and THE FRENCH'S FOOD COMPANY
Kick 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.

Go to top of page Saturday, July 26, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:30 AMBreakfast
Sponsored by: ACE Bakery LLC, Nueske's Applewood Smoked Meats and The Roasterie®
Download iCalendar file for this event 7:30 AM–8:30 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 and ACF Student Team National Championship judges and competitors.
Download iCalendar file for this event 7:30 AM–8:30 AMJudges Meeting With Chef Educator of the Year Competitors
Download iCalendar file for this event 9:00 AM–12:00 PMGeneral Session 1
Vinny  Verelli
Vinny Verelli
David C Russell, CEC, AAC
David C Russell, CEC, AAC
General session opens with a keynote address by Vinny Verelli, chef/humorist. He brings his stress-busting Bada Bing philosophy and hard-knocks kitchen experience together for a lesson on reducing negativity and turning fear into fun.

Homaro Cantu, chef/owner at Chicago-restaurant Moto, follows with a culinary demonstration. Cantu is blazing the way into the new era of postmodern, zero-food-mile gastronomy. Heralded as one of America’s most daring chefs, he pushes the limits of known taste, texture and technique in a stunning, futuristic fashion at Michelin-starred Moto. Cantu’s demonstration will take you on a journey through the inner workings of this culinary prodigy’s mind and the future of gastronomy.

Next, as a tribute to culinary legend Charlie Trotter, HHOF, ACF is proud to present a special Cooking Today Live segment hosted by David Russell, CEC, AAC, corporate executive chef, Unilever Food Solutions. The segment will feature a panel of Trotter alumni including Cantu; Michael Taus, chef/owner, Coppervine, Chicago, Guillermo Tellez, chef/partner, Mercadito Hospitality, and Robert Houde, sommelier/owner, Robert Houde Wines, LLC, Chicago. The panel will discuss the lessons in life, business and cooking they learned in the kitchen and dining room of Trotter’s restaurant that helped them to build and sustain their careers in today’s fast-paced culinary world.

3.00
Download iCalendar file for this event 10:30 AM–4:00 PMChocolate Lounge
Alicia C. Boada, CEPC, CCE, CCA
Alicia C. Boada, CEPC, CCE, CCA
Sponsored by: Barry Callebaut
Indulge in the Barry Callebaut Chocolate Lounge designed by Alicia Boada CEPC, CCA, CCE, West Coast technical advisor, Barry Callebaut North America. The lounge, open to all attendees, is an opportunity to sample and experience all things chocolate.
Presented by: Chef Alicia Boada CEPC, CCA CCE, west coast technical advisor, Barry Callebaut North America
Download iCalendar file for this event 10:45 AM–11:15 AMNetworking Break
Sponsored by: The Roasterie®
Download iCalendar file for this event 12:00 PM–1:30 PMLunch
Sponsored by: ACE Bakery LLC, Grey Poupon and The Roasterie®
Download iCalendar file for this event 12:30 PM–5:30 PMACF Spouse Outing
Download iCalendar file for this event 1:30 PM–2:30 PMACF Business Meeting
Download iCalendar file for this event 2:30 PM–6:00 PMACF Board of Governors Meeting
Download iCalendar file for this event 2:30 PM–3:30 PMSir Vita Mix A-Lot
Jeffrey I Schlissel
Jeffrey I Schlissel
Sponsored by: Vitamix® Corporation
Have you ever wondered if a Vitamix is exclusively for mixed drinks? Well, in this session you will learn how to make sauces, soups and appetizers. How about saving time by making an orange beurre blanc with a Vitamix? Learn how to make many different items for the kitchen using what you thought was just for making drinks.
Presented by: Jeffrey Schlissel, division chef, US Foods
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMPlant-Based Progressive
Branden J. Lewis
Branden J. Lewis
Alonzo   Villarreal
Alonzo Villarreal
Sponsored by: Johnson & Wales University
It’s not just pasta primavera anymore! Learn different approaches to plant-based offerings with cuisines ranging from vegetarian fare, to the meat-minimalistic movement. Experience how to approach plant-foods such as grains, vegetables and even analogues in a chef-driven, not dinner-substitution, way. This session will feature a culinary demonstration with two different meat analogue recipes for use in both casual and modern foodservice settings.
Presented by: Branden Lewis, MBA, associate professor and chef instructor, Johnson & Wales University, and Alonzo Villarreal, curriculum development specialist, Texas Department of Agriculture, Food and Nutrition Division
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMModern Chocolate in Liquid Form
Alicia C. Boada, CEPC, CCE, CCA
Alicia C. Boada, CEPC, CCE, CCA
Sponsored by: Barry Callebaut
Frozen, smoking, iced or hot come taste and learn how to create beautiful pairings in the chocolate and mixology world. This demonstration highlights the use of real chocolate in dessert beverages and mixology programs across the globe.
Presented by: Alicia Boada CEPC, CCA CCE, West Coast technical advisor, Barry Callebaut North America
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMSMOKING 101: The Art of Smokology®
Richard N. McPeake
Richard N. McPeake
Join this 30-year pitmaster as he shares his extensive experience covering the basics of backyard smoking from start to finish. Learn the secrets to perfect barbecue from using a smoker to various fuels, wood types and more. How to match wood with foods, product identification, time and temperature, and the four "flavor" stages will be discussed. Tips for barbecue tools, proper techniques and rubs will be shared.
Presented by: Richard McPeake, CCA, chef educator, Kansas City Community College
1.00
Download iCalendar file for this event 3:30 PM–4:00 PMMeet the Author & Book Signing
Homaro  Cantu
Homaro Cantu
The Miracle Berry Diet Cookbook by Homaro Cantu
Download iCalendar file for this event 3:30 PM–4:00 PMNetworking Break
Sponsored by: The Roasterie®
Download iCalendar file for this event 4:00 PM–5:00 PMBeef! Discovering Opportunities Outside of the Box
Dave  Zino
Dave Zino
Steve  Schimoler
Steve Schimoler
Sponsored by: Central Region State Beef Councils
Beef is what’s for dinner every day in restaurants across the country. However, increased food costs have consumers paying close attention to the value of each meal. Join the beef industry for an informative session to discuss how innovative beef items will not only meet your customer’s demand, but also add profit potential to your menu. Attendees will hear success stories from culinary professionals and sample beef items.
Presented by: Steve Schimoler, chef/owner, Crop Bistro & Bar, and Dave Zino, executive chef, National Cattlemen’s Beef Association
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMThe Art of Sharing & Plate Presentation
John T. Byrne
John T. Byrne
Sponsored by: US Foods
Today's diners are all about variety, and sharing plates is becoming the new norm. This session provides guidance on creating plate presentations perfect for sharing. Get ready for a fun, edgy conversation about a trend that is here to stay.
Presented by: John T Byrne, Food Fanatics chef, US Foods
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMOh, Look What's Cooking in Africa!
Wilbert Jones
Wilbert Jones
Come and travel on a culinary journey from Casablanca to Cape Town, as Wilbert Jones shares his knowledge about some of the most unique African ingredients that are obtainable in America. This seminar will inspire chefs, restaurateurs and food manufacturers to explore creative ways to use these ingredients in their businesses.
Presented by: Wilbert Jones, president, The Wilbert Jones Company, Inc.
1.00
Download iCalendar file for this event 5:15 PM–6:15 PMGreat Grains
Mark  Mollentine
Mark Mollentine
Global grains are a recent and rapidly increasing food trend, which is quickly becoming a menu “must have." Learn how grains are the prefect ingredient for healthy, flavorful menu additions as well as being inexpensive, easy to store and add interesting aspects to any food.
Presented by: Mark Mollentine, chef de cuisine, Children’s Mercy Hospital
1.00
Download iCalendar file for this event 5:15 PM–6:15 PMPig’s Ear to Silk Purse
William C. Franklin, CMC, WGMC, AAC
William C. Franklin, CMC, WGMC, AAC
Jesse W. Cobb, CEC
Jesse W. Cobb, CEC
Sponsored by: MINOR’S®
Observe the connection needed for young culinarians to make the transition from the classics into modernism and explore some of the movement’s history, equipment and techniques.
Presented by: William Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, and Jesse Cobb, CEC, corporate executive chef, Nestlé Professional
1.00
Download iCalendar file for this event 5:15 PM–6:15 PMSocial Media 101 for Restaurants
Andrew  Glass
Andrew Glass
Successfully opening and running a restaurant is both a dream and a challenge. In today's society, one of the largest hurdles is building an online brand. This session will cover best practices for building your reputation and growing your business on the most important social media sites for a local restaurant.
Presented by: Andrew Glass, head of local outreach and regional development, Main Street Hub
1.00
Download iCalendar file for this event 5:15 PM–6:15 PMGlazing Techniques and Cold-Food Styling
Ben  Grupe
Ben Grupe
Matthew K. Seasock, CEC
Matthew K. Seasock, CEC
Learn the ins-and-outs of cold-food presentation with a demonstration on glazing techniques from start to finish.
Presented by: Ben Grupe, executive chef, Meadowbrook Country Club, ACF Culinary Team USA captain and Matthew Seasock, CEC, executive sous chef, The Fort Worth Club, ACF Culinary Team USA member
1.00
Download iCalendar file for this event 5:15 PM–6:15 PMSpa Cuisine
J. Desmond  Keefe, III, CEC, CCE
J. Desmond Keefe, III, CEC, CCE
This demonstration uses the model of the small plate movement to show how to prepare and present multiple course meals that are healthy, balanced, flavorful and artfully presented.
Presented by: J. Desmond Keefe III, CEC, CCE, culinary program chair, Southern New Hampshire University
1.00
Download iCalendar file for this event 5:15 PM–6:15 PMCheese, Salame and Craft Beer: Cultures and Fermentation!
Sara  Hill
Sara Hill
Sponsored by: Wisconsin Milk Marketing Board
Join Wisconsin Cheese, Volpi Salami and St. Louis Brewery – Schlafly Beer for a cheese, salami and beer pairing event. Learn how certain cheese and salami pairs well with certain styles of craft beer. The process of fermentation of cheese and beer, and the close relation between the two products will be discussed.
Presented by: Sara Hill, culinary manager, cheese education and training, Wisconsin Milk Marketing Board and Nicole Bean, national accounts manager, Schlafly Beer
1.00
Download iCalendar file for this event 6:30 PM–8:30 PMCraft Cocktail Reception
Sponsored by: Idaho Potato Commission, Plant Based Foods, Inc., and Wayne Farms LLC

Go to top of page Sunday, July 27, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–4:00 PMDinner Seating - President's Grand Ball
Download iCalendar file for this event 7:00 AM–8:30 AMBreakfast
Sponsored by: ACE Bakery LLC, Nueske's Applewood Smoked Meats and The Roasterie®
Download iCalendar file for this event 8:00 AM–10:30 AMAmerican 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
Download iCalendar file for this event 8:00 AM–9:00 AMThe Vita-Prep 3® Goes to Culinary School
Michael L. Carmel, CEC, CCE
Michael L. Carmel, CEC, CCE
Sponsored by: Vitamix® Corporation
Every 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
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMInnovative Savory & Sweet Pastry Techniques
Daniel M. Pliska, CEC, AAC
Daniel M. Pliska, CEC, AAC
Eric M. Stein, CCE, MS, RD
Eric M. Stein, CCE, MS, RD
Sponsored by: American Technical Publishers
Classical 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
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMWhat is Up With Bread?
Michael  Kalanty, CEPC, CCE
Michael Kalanty, CEPC, CCE
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
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMBaron H. Garland Culinary Knowledge Bowl Competitors Meeting
All those competing in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition.
Download iCalendar file for this event 9:15 AM–10:15 AMBlending Science With Creativity Using Vitamix®
Austin  Yancey, CEC, CCE, PCEC
Austin Yancey, CEC, CCE, PCEC
Sponsored by: Vitamix® Corporation
This 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
1.00
Download iCalendar file for this event 9:15 AM–10:15 AMCulinary Responsibility
Rocco  Paradiso
Rocco Paradiso
Michael B. Miello
Michael B. Miello
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
1.00
Download iCalendar file for this event 9:15 AM–10:15 AMSuper Grains Made Easy
Joshua A. Hoellein
Joshua A. Hoellein
Sponsored by: US Foods
With 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
1.00
Download iCalendar file for this event 9:15 AM–10:15 AMFrom Shrimp to Sous Vide
Geert  Piferoen
Geert Piferoen
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
1.00
Download iCalendar file for this event 9:15 AM–10:15 AMSo You Want to be a Chef Farmer
Gregory S Schnorr
Gregory S Schnorr
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
1.00
Download iCalendar file for this event 10:00 AM–1:30 PMACF Culinary Youth Team USA Hot Food Tryouts
Download iCalendar file for this event 10:00 AM–12:30 PMACF Student Chef of the Year Competition
Sponsored by: Custom Culinary, Inc.
Download iCalendar file for this event 10:15 AM–10:45 AMMeet the Author & Book Signing
Michael  Kalanty, CEPC, CCE
Michael Kalanty, CEPC, CCE
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
Download iCalendar file for this event 10:15 AM–10:45 AMNetworking Break
Sponsored by: The Roasterie®
Download iCalendar file for this event 10:45 AM–11:45 AM2014 Campbell Culinary TrendScape Report
Christopher A. Tanner, CEC, WCC, AAC,
Christopher A. Tanner, CEC, WCC, AAC,
Sponsored by: Campbell's Culinary & Baking Institute
Campbell’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
1.00
Download iCalendar file for this event 12:00 PM–5:00 PMTrade 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.
5.00
Download iCalendar file for this event 12:00 PM–3:00 PMU.S.A.'s Chef of the Year Competition
Sponsored by: Unilever Food Solutions
Download iCalendar file for this event 12:00 PM–1:00 PMACF Western Chef Educator of the Year Demo
Download iCalendar file for this event 1:00 PM–5:00 PMACF Pastry Chef of the Year Competition
Sponsored by: Plugrá® European-Style Butter
Download iCalendar file for this event 1:00 PM–3:00 PMLunch
Download iCalendar file for this event 2:00 PM–3:00 PMACF Central Chef Educator of the Year Demo
Download iCalendar file for this event 3:00 PM–5:00 PMBaron H. Galand Culinary Knowledge Bowl
Sponsored by: American Technical Publishers and US Foods
Watch 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
Download iCalendar file for this event 6:00 PMACF 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
Download iCalendar file for this event 6:30 PM–7:15 PMAmerican Academy of Chefs® Reception
Download iCalendar file for this event 7:15 PMAmerican Academy of Chefs® Dinner
Sponsored by: Alabama Gulf Seafood; Allen Brothers, Inc.; Ecolab; NEWCHEF Fashion, Inc.; Rosenthal & Sambonet; Valrhona; Villeroy & Boch; and Zonin USA
Gather 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.
Download iCalendar file for this event 9:30 PM–11:30 PMLate Night Food Truck Event
Sponsored by: Bunge Oils
Bunge’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.

Go to top of page Monday, July 28, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–4:00 PMDinner Seating - President's Grand Ball
Download iCalendar file for this event 7:00 AM–8:30 AMBreakfast
Sponsored by: ACE Bakery LLC, National Pasteurized Eggs, Inc., The Roasterie® and Wayne Farms
Download iCalendar file for this event 8:30 AM–9:30 AMFull Utilization When Creating Recipes and Menus
Jason D. Hall, CMC
Jason D. Hall, CMC
Corey  Siegel
Corey Siegel
This demonstration will help attendees understand the fundamentals of how-to fully utilize ingredients when creating recipes and menus through the use of classic, creative and modern techniques.
Presented by: Jason D. Hall, CMC, executive chef, Hammock Dunes Club, ACF Culinary Team USA member, and Corey Siegel, sous chef, The Vintage Club, ACF Culinary Team USA member
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMEdible Wild Mushrooms and Other Foraged Gems
Scott  McCurdy
Scott McCurdy
Sponsored by: US Foods
This session will showcase creative dishes made with mushrooms and address the different mushroom types and how to identify them, as well as their culinary history. Foraged items such as cress, wild ramps, edible wild plants and seeds will also be highlighted.
Presented by: Scott McCurdy, Food Fanatics chef, US Foods
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMBridging the Gap Between Chef and Farmer
Alfonso A Contrisciani, CMC, AAC
Alfonso A Contrisciani, CMC, AAC
This session highlights various actions and facilitation necessary to establish a farm-to-table system within your community. Topics include sourcing and procurement systems, quantity planning, ordering/delivery schedules and the development of timelines for consistent product availability. Participants will watch a demonstration of various production applications for grass-fed proteins and local fresh produce, and will have the opportunity to ask questions during the product tasting portion of the presentation.
Presented by: Alfonso Contrisciani, CMC, dean of hospitality programs, Hocking College
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMButtercream Showpieces
Becky A. Wortman
Becky A. Wortman
Sponsored by: Chef Rubber
Attendees of this demonstration will witness the art of sculpting buttercream into breathtaking showpieces.
Presented by: Becky Wortman, chef, Imagine Something Sweet
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMModern Applications for Ancient Grains
George G. Castaneda, CEC
George G. Castaneda, CEC
Learn how to incorporate light, healthy and trendy wholesome ingredients into modern menus. In this session, participants will have an opportunity to look at a variety of grains, learn about their history and nutritional value, as well as cooking techniques and recipes.
Presented by: George Castaneda, CEC, executive chef, Sodexo North America, ACF Culinary Team USA Member
1.00
Download iCalendar file for this event 8:30 AM–9:30 AM40 Hot Ideas to Make Your Buffet Sizzle
Lon  Lane
Lon Lane
Stewart  Lane
Stewart Lane
Sponsored by: CaterSource® Magazine, Conference & Tradeshow
A photo presentation of cutting-edge buffets and food preparations, including chef attended stations that are proven crowd pleasers, will be showcased. Learn techniques for food and buffet styling that achieve high impact at a low cost and are suitable for on- or off-site catered events.
Presented by: Lon Lane, owner/chef, Inspired Occasions and Stewart Lane, culinary R&D chef, Inspired Occasions
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMThe Science and Art of Cheesemaking
Warren M Katz
Warren M Katz
Sponsored by: Lactalis Foodservice
This seminar will take an in-depth look at the science and art that goes into traditional cheese making. The session will focus on everything from how tarteric acid is used to produce mascarpone to boiling cauldrons that are used to cook parmigiano and everything in between.
Presented by: Warren Katz, corporate chef, Lactalis USA
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMSurvival Spanish for Today's Worksforce
Edward J. Rosheim
Edward J. Rosheim
Language training is a powerful tool and this seminar will provide you with essential Spanish words, phrases and requests customized to meet your specific needs. Gain increased productivity, a better retention rate, improved customer service and a more loyal staff by understanding the unique Latino culture and how it relates to the workplace.
Presented by: Edward Rosheim, owner, Workplace Languages
1.00
Download iCalendar file for this event 9:00 AM–2:30 PMACF Student Team National Championship
Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 9:30 AM–10:00 AMNetworking Break
Sponsored by: The Roasterie®
Download iCalendar file for this event 10:00 AM–2:00 PMTrade Show Open
The reinvented ACF trade show floor will feature the best of the culinary world, with sponsors and exhibitors sharing the latest innovations in food, equipment and services, as well as ACF national culinary competitions. This year, the show floor will feature exciting new programming, additional professional kitchens and culinary demonstrations with nonstop action during show hours.
4.00
Download iCalendar file for this event 10:00 AM–1:30 PMACF Culinary Youth Team USA Hot Food Tryouts
Download iCalendar file for this event 10:00 AM–11:00 AMACF Northeast Chef Educator of the Year Demo
Download iCalendar file for this event 11:00 AM–2:00 PMAAC Spouses Brunch
This event for AAC spouses takes place at Hallbrook Country Club, Leawood, Kan. Buses depart at 11 a.m.
Download iCalendar file for this event 11:30 AM–1:30 PMLunch
Download iCalendar file for this event 12:00 PM–2:00 PMACF Student Team Competition Lunch
Sponsored by: R.L. Schreiber, Inc.
Support your regional student hot food competition team by attending this lunch prepared by team members. Separate ticket purchase is required and space is limited.
Download iCalendar file for this event 12:00 PM–1:00 PMACF Southeast Chef Educator of the Year Demo
Download iCalendar file for this event 2:30 PM–3:30 PMTeatime Chocolate Cake
Jacquy Pfeiffer
Jacquy Pfeiffer
Sponsored by: Plugrá® European-Style Butter
Attendees will learn how preparation, measurement and utilization of high-quality ingredients like Plugrá® European-Style Butter can help create delightful desserts. A Teatime Chocolate Cake with Hazelnuts, Caramel and Alunga Ganache will be demonstrated.
Presented by: Jacquy Pfeiffer, co-founder/academic dean for student affairs, The French Pastry School of Kennedy-King College at City Colleges of Chicago
1.00
Download iCalendar file for this event 3:30 PM–4:15 PMNetworking Break
Sponsored by: The Roasterie®
Download iCalendar file for this event 3:30 PM–4:00 PMMeet the Authors & Book Signing
Jacquy Pfeiffer
Jacquy Pfeiffer
Sponsored by: Plugrá® European-Style Butter
The Art of French Pastry by Jacquy Pfeiffer with Martha Rose Shulman.
Books available for purchase through the ACF Store at the convention.
Presented by: Jacquy Pfeiffer, co-founder/academic dean for student affairs, The French Pastry School of Kennedy-King College at City Colleges of Chicago
Download iCalendar file for this event 4:15 PM–5:15 PMAsian Fusion
Aaron  Williams
Aaron Williams
Sponsored by: Vitamix® Corporation
Learn how to create Asian influenced dishes with the ease of a Vitamix®. This demonstration will teach you traditional and innovative ways that will help save time and make money using this amazing tool.
Presented by: Aaron Williams, Food Fanatics chef, US Foods
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMGlazed and Confused
Alison L. Murphy
Alison L. Murphy
Take a look at the journey of American fried dough through the evolution of doughnuts, donuts and cronuts. This session will examine the history, classical uses and modernization of this fried treat, as well as unique ways to capitalize the cost efficiency of this pastry. Attendees will also enjoy a demonstration and recipes for several varieties of America's favorite treat!
Presented by: Alison Murphy, executive pastry chef, The Vintage Club, ACF Culinary Team USA member
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMEvolution of Cold Food
Shawn L. Culp, CEC
Shawn L. Culp, CEC
Aaron  Haga, CEC
Aaron Haga, CEC
The progression of cold-food presentations for the Internationale Kochkunst Ausstellung (IKA), also known as "culinary Olympics," held every four years in Erfurt, Germany, will be showcased and discussed. Different materials for platters, vessels and plates will be identified, and attendees will enjoy a demonstration of hot food presented cold.
Presented by: Shawn Culp, CEC, culinary arts instructor, The Art Institute of Pittsburg, ACF Culinary Team USA member and Aaron Haga, CEC, chef tournant, The Broadmoor, ACF Culinary Team USA member
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMIndigenous Barbecue
David C Russell, CEC, AAC
David C Russell, CEC, AAC
Sponsored by: Unilever Food Solutions
If you were free from existing notions of barbecue’s origins, current styles and regional preferences, what would your barbecue look like? The defining factors of barbecue will be explored in this demonstration including the use of local hogs, fuel, resources and cultural influences, as well as barbecue style rooted in geography, flora and tastes of the home. Learn about the role of seasonings, smoke, sauce, sides, beverages and desserts, and how they come together to define indigenous barbecue.
Presented by: David Russell, CEC, AAC, corporate chef, Unilever Food Solutions, and James Murray, CEC, national foodservice marketing manager/executive chef, National Pork Board
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMAquaculture-How It Can Help
Rick  Moonen
Rick Moonen
Here are the facts: We have over–farmed our land, overfished the most popular species, and are going to need large scale, high-quality, environmentally responsible solutions. Aquaculture has only really exploded over the last quarter century and the farmed seafood industry needs to come together like free-range chicken and grass fed beef. This seminar will discuss the availability of aquaculture as the answer.
Presented by: Rick Moonen, chef/owner, Rick Moonen’s RM Seafood
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMSouthwest Classics Infused
Rob  Johnson
Rob Johnson
Sponsored by: US Foods
The bold and complex flavors of southwest cuisine have been around for centuries, but how do we give them new life in today’s modern menus? Learn how to do some simple infusions using modernistic techniques and watch a few southwest classics given a trendy twist. This session encourages the use of local and sustainable produce as well as proteins from purveyors with humane and traceable handling practices.
1.00
Download iCalendar file for this event 5:15 PM–6:15 PMSparkling Wines: An In Depth Introduction
Michael  Schafer
Michael Schafer
All Champagne is sparkling wine, but not all sparkling wine is Champagne. Find out why and learn about the different types of sparkling wines and how to pair them with food. Attendees will taste three different sparkling wines with Michael Schafer Esq., sommelier, C.S.W., CCTP, who is known as The Wine Counselor®. His trademarked phrase, “I taste bad wine so you don’t have to,” reflects his humorous approach to wine and adult beverages.
Presented by: Michael Schafer Esq., sommelier, C.S.W. CCTP, chief experience officer, The Wine Counselor LLC
1.00
Download iCalendar file for this event 5:15 PM–6:00 PMMeet the Author & Book Signing
Rick  Moonen
Rick Moonen
Fish Without a Doubt by Rick Moonen
Download iCalendar file for this event 7:00 PMChef Professionalism Dinner
Dr. L.J. Minor Chef Professionalism Award sponsored by: MINOR’S®

Go to top of page Tuesday, July 29, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–1:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–11:00 AMDinner Seating - President's Grand Ball
Download iCalendar file for this event 7:00 AM–8:30 AMBreakfast
Sponsored by: ACE Bakery LLC, Nueske's Applewood Smoked Meats and The Roasterie®
Download iCalendar file for this event 8:30 AM–12:30 PMGeneral Session 2
Mark  Eggerding
Mark Eggerding
Steven  Jilleba, CMC, CCE, AAC
Steven Jilleba, CMC, CCE, AAC
Sponsored by: Custom Culinary, Inc.; Unilever Food Solutions; and US Foods
ACF National President Thomas Macrina, CEC, CCA, AAC, is joined by Vinny Verelli, chef/humorist, to kick off the final day of convention with three special presentations.

Mark Eggerding, vice president of product sales and support, and David Mulholland, product sales and culinary trainer, both of US Foods, begin with an energetic and dynamic session designed to motivate professional chefs in their personal and work lives. Both are widely recognized as thought leaders in the culinary industry and have more than 50 years of combined culinary and sales experience with presentation sponsor, US Foods.

Steve Jilleba, CMC, CCE, AAC, corporate executive chef at Unilever Food Solutions, follows with his World Flavors culinary demonstration, sponsored by Unilever Food Solutions. He will share examples of the trend-setting cuisine of Indonesia and introduce attendees to authentic ingredients and recipes from this vibrant nation of more than 13,000 islands. Unique Indonesian ingredients turmeric, salam leaves, galangal and candlenuts will be used by Jilleba as he prepares a few classic recipes from the region including nasi goring, soto ayam and saté.

General Session concludes with a world-class culinary presentation from Derin Moore, CMC, who will present a series of contemporary dishes showcasing plating and presentation techniques from a master chef. This portion of General Session is sponsored by Custom Culinary, Inc.,an ACF Diamond-level sponsor committed to supporting professional growth for all current and future chefs.
4.00
Download iCalendar file for this event 10:15 AM–10:45 AMNetworking Break
Sponsored by: The Roasterie®
Download iCalendar file for this event 12:30 PM–1:30 PMLunch
Sponsored by: ACE Bakery LLC, Portico Fresh, Sysco® and The Roasterie®
Download iCalendar file for this event 2:00 PM–3:00 PMTaking The Stage: Lights, Camera and… You
Emily   Ellyn
Emily Ellyn
Learn the basics of good presentation. Identify your brand and learn how to present YOU. Also, explore the challenge of staying true to your brand while keeping up with trends in a continually changing industry of food savvy customers and peers. Whether you’re organizing a training class for your employees or cooking on national television, you’ll learn how-to make the most out of these opportunities. Session will include marketing insights and visuals.
Presented by: Emily Ellyn, chef, culinary educator, TV personality
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMThe Supplier Relationship and Partnership Experience
Michael T. Roddey, CEC, CCE, CCA, CDM
Michael T. Roddey, CEC, CCE, CCA, CDM
Sponsored by: National Pasteurized Eggs, Inc.
Learn that buying from a non-local supplier does not mean abandoning buy-local values. This presentation includes a culinary demonstration that encourages a new way of thinking about products and trends. Learn how to increase balance, variety and sustainability while benefiting from a greater range of sourced food. Discover a new perspective, increase product stewardship and how to embrace innovation.
Presented by: Michael Roddey, CCE, CEC, CCA, CDM, corporate executive chef, National Pasteurized Eggs, Inc., and Jan Gentry, foodservice marketing manager, National Pasteurized Eggs, Inc.
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMArt of Butchering
Pat  LaFrieda
Pat LaFrieda
Sponsored by: Victorinox Swiss Army
Join this skilled master butcher and experience the Art of Butchering.
Presented by: Pat LaFrieda, third-generation meat purveyor and burger guru, owner, Pat LaFrieda Meat Purveyors
1.00
Download iCalendar file for this event 3:00 PM–3:30 PMNetworking Break
Sponsored by: The Roasterie®
Download iCalendar file for this event 3:30 PM–4:30 PMCulinary Demonstration by Ben Vaughn
Ben A Vaughn
Ben A Vaughn
Join the Food Network and World Food Championship host and writer for an innovative discussion and culinary demonstration of his regionally inspired, signature recipes that led him to multiple successful restaurants and several James Beard Foundation dinners. The combination of his years of practical kitchen experience and his zealous, adventurous spirit are a delicious revelation that even the most discriminating palate will enjoy.
Presented by: Ben Vaughn, writer, chef, Food Network host, A&E culinary personality, National Food Day advisor
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMCraft Butchery: Nose-to-Tail Lamb Breakdown
Steven E. Grostick
Steven E. Grostick
Sponsored by: US Foods
Watch this "Master with a Knife" demonstrate full animal breakdown using a whole lamb. Discussion topics will include the benefits of whole animal butchery, usage of every cut, as well as a fresh sausage demonstration using the lamb.
Presented by: Steven Grostick, Food Fanatics chef, US Foods
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMZythology, The Love of Beer
George F. Reisch
George F. Reisch
Sponsored by: Anheuser-Busch
Beer has been with us since the dawn of civilization. Humanity and beer have a story that revolves around ingredients, culture and a love of food. This "Zythology" resonates around stories, brand names, glassware and food. This seminar will touch on history, ingredients, glassware and food pairings. Fall in love with beer again and join us!
Presented by: George Reisch, brewmaster, Anheuser-Busch, Inc.
1.00
Download iCalendar file for this event 6:30 PM–7:00 PMPresident's Grand Ball Reception
Download iCalendar file for this event 7:00 PM–9:30 PMPresident's Grand Ball
Sponsored by: ACE Bakery, BelGioioso Cheese, Inc. and US Foods
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