Cook. Craft. Create. Convention & Show Schedule

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Go to top of page Sunday, July 9, 2017

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMACF Registration
Download iCalendar file for this event 7:30 AM–9:00 AMChef's Outreach to the Community Kickoff Meeting
Download iCalendar file for this event 8:00 AM–12:00 PMMorning Hands-on Workshops - Announcing Soon!
Separate Registration is Required for these workshops - Class size is limited.
4.00
Download iCalendar file for this event 9:00 AM–2:00 PMChef's Outreach to the Community
Download iCalendar file for this event 1:00 PM–5:00 PMAfternoon Hands-on Workshops - Announcing Soon!
Separate Registration is Required for these workshops - Class size is limited.
4.00
Download iCalendar file for this event 6:30 PM–8:30 PMWelcome Reception

Go to top of page Monday, July 10, 2017

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–5:00 PMACF Registration
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Download iCalendar file for this event 8:00 AM–12:00 PMGeneral Session

Insights from Modernist Bread: Shaping the Future of Bread through Science
Modernist Cuisine's head chef Francisco Migoya will share a look inside Modernist Bread. As co-author, Chef Migoya will show and discuss the innovative work that went into the team’s extensive research and development process. He will reveal some of the fascinating discoveries they made as they explored the science and history of bread, as well as the techniques and ingredients that will shape its future.
Presented by:
Francisco Migoya, Executive Chef; Modernist Cuisine, Culinary Institute of America
4.00
Download iCalendar file for this event 9:30 AM–9:45 AMSession Break
Download iCalendar file for this event 10:30 AM–10:45 AMSession Break
Download iCalendar file for this event 12:00 PM–1:30 PMLunch
Download iCalendar file for this event 12:45 PM–1:30 PMBoard of Governor's Credentialing
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 2:45 PM–3:45 PMDemo
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMDemo/Tasting
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMMain Stage Premier Demonstration: Black Forest Cuisine
Walter Staib, HHOF
Walter Staib, HHOF
The Creation of the Emmy Award Winning A Taste of History with Chef Walter Staib: Spectacular Presentation Emphasizing the Nuanced Art & Technique of 18th Century American Cuisine. Chef Staib has chosen 3 recipes to prepare from his Black Forest Book: Smoked Salmon Frittata, Paupiettes of Brook Trout, and a Deconstructed Black Forest Cake. Attendees will have the opportunity to sample the Smoked Salmon Frittata!
Learning Objectives: Walter Staib, HHOF, President/Owner-Proprietor, City Tavern Restaurant Concepts By Staib, Ltd.
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMSeminar
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMSeminar
1.00
Download iCalendar file for this event 3:45 PM–4:15 PMSession Break
Download iCalendar file for this event 3:45 PM–4:15 PMACF National 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. All competitors will meet to discuss the upcoming competitions.
Download iCalendar file for this event 4:15 PM–5:15 PMDemo
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMDemo/Tasting
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMSeminar
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMSeminar
1.00
Download iCalendar file for this event 7:00 PM–9:00 PMDr. L.J. Minor Chef Professionalism Award Dinner
Sponsored by: Minor’s®
Dr. L.J. Minor Chef Professionalism Award

Go to top of page Tuesday, July 11, 2017

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–5:00 PMACF Registration
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Download iCalendar file for this event 8:00 AM–9:00 AMDemo
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMThe Shape of Food is Changing
Corey Siegel, CEC
Corey Siegel, CEC
2016 Culinary Team USA Member, Corey Siegel, will take you on a journey of food preparation and presentation that he has accumulated over the years of competing in international cooking competitions. Reinventing familiar flavors, tapping into your creativity, and going for gold!
Presented by: Corey Siegel, CEC, Corporate Executive Chef, Electrolux Professional
Level: Intermediate
Education Category: Personal Growth
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMSpotlight: Minor’s®
Sponsored by: Minor’s®
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMKey Ingredients for Planning Your Career
Andrew P. Nutter, CCC, CCE
Andrew P. Nutter, CCC, CCE
A Recipe for Jr. Member’s Success. This presentation, geared toward junior members, will outline key steps for successfully planning your culinary career. Important points discussed include your options after graduation, (high school, culinary or apprenticeship.) How you can influence your job earning potential through professionalism, education, and a positive attitude. Goal setting objectives and strategies necessary for getting your “dream job” will be discussed.
Presented by: Andrew Nutter, CCE, CCC; Assistant Professor, Indiana University of Pennsylvania Academy of Culinary Arts
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMSeminar
1.00
Download iCalendar file for this event 9:00 AM–9:30 AMSession Break
Download iCalendar file for this event 9:15 AM–11:45 AMAmerican Academy of Chefs® Fellows Meeting
Mark G. Wright, CEC, AAC
Mark G. Wright, CEC, 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: Mark Wright, CEC, AAC, American Academy of Chefs® chair
Download iCalendar file for this event 9:15 AM–10:15 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 9:30 AM–10:30 AMDemo
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMThe Importance of Reinvention, Your Food and Yourself
Richard Rosendale, CMC
Richard Rosendale, CMC
We live in a fast pace evolving world that has made it necessary to be more nimble when faced with new and even bigger challenges to our industry. We explore new ideas for the culinary industry through emerging technologies and cooking techniques. Our goal is to help you thrive in the future by being more effective and successful in creating a more productive kitchens. When you don't have any more time in the day it's essential to work smarter and have a forward thinking approach to everything you do.
Presented by: Richard Rosendale, CMC; Rosendale Collective
Education Category: Personal Growth
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMSpotlight: Minor’s®
Sponsored by: Minor’s®
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMSeminar
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMGuestology - How to treat your customers more like guests
John Masi
John Masi
Great experiences in dining rely on both great food and great service. Great service starts with being friendly and can be taken to the next level by increasing the team's focus in treating customers more like guests and personalizing their experiences.
Presented by: John Noble Masi, President, Hospitality Performance Partners
1.00
Download iCalendar file for this event 10:30 AM–11:00 AMSession Break
Download iCalendar file for this event 11:00 AM–12:00 PMDemo
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMEnhancing the Dining Experience
Carlos Villanueva
Carlos Villanueva
Let's start discussing ways to transform the overall dining experience by taking a closer or new look at "emotional hunger vs. physical hunger" with modern plating and impactful flavors. Discover new techniques and clever ways to add value and elevate service through strategic menu planning.
Presented by: Carlos Villanueva, Executive Chef, Cloud Catering & Events
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMEvolution of the Center of the Plate
Peter A. Felton
Peter A. Felton
With the ever rising cost of animal proteins and changing American diets this presentation will focus on the shift of the center of the plate. The idea is to have vegetable centric dishes with meat or fish as the accoutrements and not the main focus. Understanding and making this shift will help control rising costs while creating a unique dining experience for the consumer.
Presented by: Peter Felton, Food Fanatic Chef, US Foods
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMAllergen Awareness
Keith Norman
Keith Norman
What are food allergies? What is celiac disease? This seminar will focus on the history of food allergens, state laws and industry best practices in regards to serving allergen guests safely.
Presented by: Keith Norman, Assistant Executive Chef / Food Safety Manager, South Point Hotel Casino & Spa
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMSeminar
1.00
Download iCalendar file for this event 12:00 PM–5:00 PMACF Trade Show
The reinvented ACF trade show floor features the best of the culinary world, with sponsors and exhibitors sharing the latest innovations 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 6:30 PM–7:15 PMAmerican Academy of Chefs® Reception
Download iCalendar file for this event 7:15 PM–11:00 PMAmerican Academy of Chefs® Dinner
Gather to welcome new inductees and congratulate AAC Fellows receiving awards at this year's AAC Reception and Dinner.

Please contact Faith Rose at (800) 624-9458, ext 202 for additional information or to purchase tickets.

Go to top of page Wednesday, July 12, 2017

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–5:00 PMACF Registration
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Download iCalendar file for this event 8:00 AM–9:00 AMPutting a Modern Twist on the Classics
Bill Leib
Bill Leib
In this demonstration attendees will learn techniques to help make classic dishes new again using modern cuisine techniques. Techniques include freeze drying, hydro-colloids, and plating. This workshop will give each participant a new angle of creativity to approach some of your favorite dishes. These techniques will benefit a wide range of operations from restaurants to banquets.
Presented by: Bill Leib, Chef Instructor, Oklahoma State University Institute of Technology
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMBasic Bee Keeping for the Executive Chef
James Arthur Wessman, CEC
James Arthur Wessman, CEC
Discover the benefits of beekeeping for chefs beyond harvesting affordable, local honey. Attendees will learn the essentials for creating and sustaining your very own bee colony at your restaurant. Join us as we explore the basic ins and outs to get started in beekeeping including needed equipment, basic managerial responsibilities of maintaining a hive, as well as its positive effects for increasing production from your culinary garden. There may be some busy bees around!
Presented by: James Wessman, CEC, Chef Instructor, Career Education Coporation Le Cordon Bleu
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMSavor the Flavor!
Costa N. Magoulas, CEC, CCE, CCA, AAC
Costa N. Magoulas, CEC, CCE, CCA, AAC
How does the science of taste and how processing flavor play key roles? In this session the over all discussion will be what can effect taste. Chef Magoulas will walk through the history of salts/sugars and how they should be used for seasoning. Participants will be able to sample and see how the over all science plays out!
Presented by: Costa N. Magoulas, CEC, CCE, CCA, AAC; Dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMSeminar
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMSeminar
1.00
Download iCalendar file for this event 9:00 AM–9:30 AMSession Break
Download iCalendar file for this event 9:30 AM–10:30 AMDemo
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMDemo/Tasting
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMSpotlight: Demo
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMFood Safety Management Systems for the Food Service Industry
William L. Weichelt
William L. Weichelt
Due to the evolving environment, a perfect storm is starting to brew that could push the food service industry even further into the spotlight when there are food safety issues. As more and more emphasis is placed on stronger food safety systems across all of the food channels, more is going to need to be done at the food service to meet the same levels of standards that is already well established in the manufacturing industry.
Presented by: William L. Weichelt, National Restaurant Association; Director, ServeSafe
Education Category: Professional Growth
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMCooking for the Rich & Famished
Neal S. Salisbury
Neal S. Salisbury
The exciting world of today's private chefs! This seminar will cover the ever expanding world of cooking on private yachts, estates, private islands and jets. And will present the highest standards that are need to become and elite private chef all-while circling the globe!
Presented by: Neal Sheldon Salisbury
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 10:30 AM–11:00 AMSession Break
Download iCalendar file for this event 11:00 AM–12:00 PMAquaculture Oysters: A Sustainable & Dependable Alternative
Winslow R. Goodier, CEC, AAC
Winslow R. Goodier, CEC, AAC
Chef Goodier will explain the oyster aquaculture process showing examples between an aquaculture oyster and a wild one. He will be joined by Debra Pratt, National Oyster shucking champion. She will demonstrate how to shuck an aquaculture oyster, which is completely different from shucking a wild oyster. The session will wrap up with a discussion of the eight different regions and flavor profiles of oysters from the Chesapeake Bay. Ideas will be shared on how to enhance the flavor, and a tasting will conclude the session.
Presented by: Winslow R Goodier, CEC, AAC, Corporate Chef / Director of Business Development; Ward Oyster Company / Mobjack Bay Seafood
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMTexas Beef & Beer Paring
Rick Neal
Rick Neal
A Beef and Beer tasting from Texas. We will be showcasing under utilized cuts of beef. Then parring these showcase beef cuts along with Texas beers. You will leave with knowledge of Texas Pasture to the Plate and Texas Beer Flavor Profiling.
Presented by: Rick Neal, Executive Chef, Eagles Bluff Country Club
Level: Intermediate
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMSpotlight: Demo
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMSeminar
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMSeminar
1.00
Download iCalendar file for this event 12:00 PM–4:00 PMACF Store and Member Resource Center
Download iCalendar file for this event 12:00 PM–4:00 PMACF Trade Show
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

Go to top of page Thursday, July 13, 2017

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMACF Registration
Download iCalendar file for this event 7:00 AM–2:00 PMACF Store and Member Resource Center
Download iCalendar file for this event 7:00 AM–8:30 AMBreakfast
Download iCalendar file for this event 8:30 AM–12:30 PMGeneral Session
4.00
Download iCalendar file for this event 12:00 PM–1:30 PMPresident's Award Lunch
Download iCalendar file for this event 1:30 PM–2:30 PMDemo
1.00
Download iCalendar file for this event 1:30 PM–2:30 PMUnderstanding grape varieties for food & wine pairings
Brian R. Hay, CEC, CCE
Brian R. Hay, CEC, CCE
This demonstration will provide an overview on how to examine wines to assist with effective food pairings. Chef will have samples available for a few wines that will help explain what to look for and assist with pairings of food with the wines.
Presented by: Brian Hay, CEC, CCE; Director of Culinary & Wine, Culinary and Wine Institute at Carolina University
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 1:30 PM–2:30 PMSpotlight: Demo
1.00
Download iCalendar file for this event 1:30 PM–2:30 PMRenaissance Chef
Mark H. Brown, CEC, CCA, AAC
Mark H. Brown, CEC, CCA, AAC
Motivating and managing your employees to take on a craft within the profession. Crafts would be artisan breads, cheese making, gardening, pickling, vinegar, charcuterie, BBQ, menu writing and other various trades that employees can be empowered. During this seminar Chef Brown will provide an opportunity to teach different techniques that can translate directly to recruiting and retaining employees within your establishment.
Presented by: Mark Brown, CEC, CCA, AAC, Executive Chef, Oklahoma City Golf & Country Club, Executive Chef
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 1:30 PM–2:30 PMSeminar
1.00
Download iCalendar file for this event 3:00 PM–4:00 PMDemo
1.00
Download iCalendar file for this event 3:00 PM–4:00 PMDemo/Tasting
1.00
Download iCalendar file for this event 3:00 PM–4:00 PMSpotlight: Demo
1.00
Download iCalendar file for this event 3:00 PM–4:00 PMRecipe for Creating a Culture of Engagement & Accountability
Brian R. Beland, CMC
Brian R. Beland, CMC
Lisa Carroll
Lisa Carroll
Whether you are joining an existing culinary team, creating a team from scratch or re-engaging your current team; developing a culture of engagement and accountability for the kitchen is invaluable. Join a Certified Master Chef and a Search Executive as they walk you through the steps of developing and executing a culture of trust, responsiveness and engagement.
Presented by: Brian Beland, CMC, Executive Chef/F&B Director, Country Club of Detroit and Lisa Carroll, Search Executive/Consultant, Kopplin Kuebler & Wallace
1.00
Download iCalendar file for this event 3:00 PM–4:00 PMSeminar
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 Dinner
NEWCHEF Fashion Inc.