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 8:00 AM–8:30 AMChef's Outreach to the Community Kickoff Meeting
Download iCalendar file for this event 8:30 AM–2:00 PMChef's Outreach to the Community
Buses Depart - 8:30am
Download iCalendar file for this event 9:00 AM–12:00 PMServSafe Manager Course
Separate Registration is Required - Class size is limited.
Please contact the Events Department for pricing & to register for this course at (800) 624-9458 x506
ServeSafe Registration will close on June 19th in order for registered members to receive their ServeSafe Manager books.
3.00
Download iCalendar file for this event 9:00 AM–11:00 AMCarving Techniques - Fruit With Style
Patrick Michael O'Brien
Patrick Michael O'Brien
Join Patrick O'Brien, The Fruit Carving Ninja, for a hands on fruit and vegetable carving class. Up your fruit carving game on all levels- from garnishes to intermediate melon carving! Carving knives will be provided, but attendees can bring other tools if desired.
Separate Registration is Required for this workshop - Class size is limited.
Presented by: Patrick O'Brien, The Fruit Carving Ninja
2.00
Download iCalendar file for this event 1:00 PM–5:00 PMKeep Pace with the Changing Face of Accreditation
SECONDARY Programmatic CERTIFICATION and POST-SECONDARY Programmatic ACCREDITATION program coordinators and instructors. Learn about the program, its mission, your role, the evaluation process, how we serve the student population and what the impact of certification|accreditation is on society? Presentations, roundtable discussions and Q&A designed to address all aspects of obtaining ACFEF recognized program status will be discussed. Peer to peer interaction provides firsthand knowledge for attendees assuming the roles of supervising chef, program coordinator and more. The world of accreditation is changing. Be informed, be prepared, be engaged and reap the benefits!
Limited Space Available.
This workshop is Free to all Full Registrants ONLY - registration for this workshop is required.

Please contact the Events Department at (800) 624-9458 x506 to add this workshop onto your Full Registration Package.
4.00
Download iCalendar file for this event 1:00 PM–3:00 PMServSafe Manager Course - Exam
This exam is for the attendees that registered for the morning ServeSafe Manager Course and who are interested in taking just the exam.
Attendees interested in registering for just the exam portion may contact the Events Department for pricing at (800) 624-9458 x506
Download iCalendar file for this event 3:00 PM–5:00 PMCarving Techniques - Fruit With Style
Patrick Michael O'Brien
Patrick Michael O'Brien
Join Patrick O'Brien, The Fruit Carving Ninja, for a hands on fruit and vegetable carving class. Up your fruit carving game on all levels- from garnishes to intermediate melon carving! Carving knives will be provided, but attendees can bring other tools if desired.
Separate Registration is Required for this workshop - Class size is limited.
Presented by: Patrick O'Brien, The Fruit Carving Ninja
2.00
Download iCalendar file for this event 6:30 PM–8:30 PMWelcome Reception
WorldChefs & Hans B. Award Ceremony - 7pm

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–7:45 AMBreakfast
Download iCalendar file for this event 8:00 AM–12:00 PMGeneral Session
Emily Ellyn
Emily Ellyn
Francisco J. Migoya
Francisco J. Migoya
Lorena Garcia
Lorena Garcia
Featured Presentation 8:10-9:10am
Who Taught You To Cook Like That!

Emily Ellyn
Emily Ellyn kicks off the National Convention by verbally cooking through her culinary journey and sharing the events which inspired her passion for food. Everyone’s invited. So pull up a chair and reflect upon the magic that occurs when “breaking bread” while addressing divisive challenges with diversity and adversity in the culinary field. Guests will leave the table with ideas to digest and spoonfuls of inspiration!

Featured Presentation 9:30-10:30am
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.

Featured Presentation 11:00-12:00pm
Sponsored By: Custom Culinary, Inc.
Lorena Garcia
Venezuelan-born restaurateur, TV personality, TV producer, philanthropist and published author Lorena Garcia gives traditional and often complex Latin dishes a healthier, simpler makeover. Garcia teaches home cooks and chefs how to wow family and friends with delicious New Latin dishes. Garcia holds a bachelor’s degree in culinary arts from Johnson & Wales University, where she also received an honorary doctorate degree in culinary arts. Garcia created “Big Chef, Little Chef” as a comprehensive nonprofit program to help children and their families take control of their eating habits and, ultimately, their lives.
4.00
Download iCalendar file for this event 9:10 AM–9:30 AMSession Break
Download iCalendar file for this event 10:30 AM–11:00 AMSession Break
Download iCalendar file for this event 12:00 PM–1:15 PMFloridian Lunch
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 PMCalling all Lemon Lovers!
Joel  Reno
Joel Reno
Sponsored by: Plugrá® European Style Butter
Come and learn how to use Plugrá® butter to produce a luxurious summer cake made with fresh lemons. Attendees will gather a greater understanding of the benefits to high quality butter in the baking process and how to incorporate the fresh fruit component.
Presented by: Joel Reno, Pastry Chef Instructor, The French Pastry School
Track: Pastry
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMTo Sous Vide or not to Sous Vide, that is the question.
Frank Dominguez
Frank Dominguez
Sponsored by: Smithfield Foods
To provide innovative tastes and culinary experiences, chefs constantly search for techniques that will enhance their finished dish. We will look at various finishing methods that can take your protein to a new level, as well as innovative carriers that create excitement for your customers.
Presented by: Frank Dominguez, Corporate Chef, Smithfield Foods
Track: Innovation
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMCook with Chef Van Aken
Norman Van Aken
Norman Van Aken
Chef Van Aken will be discussing the difference between new world cuisine and modern Florida cuisine. Camilo Velasco from 1921 by Norman Van Aken and Andres Mendoza from NORMAN'S Orlando will be merging the two cuisines by highlighting sustainable fish from Florida waters often referred to as "Trash Fish." The species of fish that will be featured are Lionfish and Squirrelfish.
Presented by: Norman Van Aken, Owner, Norman's
Track: Culinary
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMSeminar
Track: Professional Development
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 PMWisconsin Cheddar and Kentucky Bourbon: A Love Story
Sara Hill
Sara Hill
Jane Nickles
Jane Nickles
Sponsored by: Wisconsin Milk Marketing Board
Everybody loves wine and cheese, but why not be a little more daring? In this session, we’ll take two All-American greats—Wisconsin Cheddar and Kentucky Bourbon—and learn how to pair them up. A pairing of Bourbon and Cheddar can make a profitable “small plate” offering as an appetizer, snack, or dessert! We’ll look at several different types of delectable Wisconsin Cheddar—from apple-smoked to cave aged and triple-play—and pair them up with a range of Bourbons—from straight Bourbon, small batch, ultra-aged, and a “drink local” favorite as well! As we’ll see, it’s an All-American love story—and a great menu addition as well.
Presented by: Sara Hill,Wisconsin Milk Marketing Board; Manager, Cheese Education and Training & Jane Nickles, Society of Wine Educators; Director of Education
Track: Culinary
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMPop-Up to Profit
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
Eric Abbey
Eric Abbey
Today's food industry is more competitive than ever. Jeremy and Eric have taken an idea to innovate the "pop-up" phenomenon in Detroit and within a year, developed a following and the ability to make a profit. Watch as these brothers present a 3-course tasting menu for the audience while learning all about their concept, Detroit Underground Omakase (DUO). If you are looking to start your own business, you won't want to miss this presentation.
Presented by: Jeremy Abbey, CEC, CEPC, CCE, CCA
Eric Abbey, Owner, Culinary Impressions, Inc (DUO)
Track: Innovation
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMSweet Sunshine!
Casey E. Shiller, CEPC, CCE, AAC
Casey E. Shiller, CEPC, CCE, AAC
Pastry Chef Casey Shiller reflects on his time spent in Florida, while demonstrating a dessert focused on the bounty of the Sunshine State. A mixture of modern and classical techniques will yield a verrine comprised of vanilla-mascarpone mousse, tangerine crumble, hibiscus gelee, limequat confit, and chocolate bubbles.
Presented by: Casey Shiller, CEPC, CCE, AAC, Program Coordinator, Baking and Pastry Arts, St. Louis Community College Forest Park
Track: Pastry
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMFinding Time For You: Health, Fitness, and Future
Charles M. Carroll, CEC, AAC
Charles M. Carroll, CEC, AAC
Eric Fleishman
Eric Fleishman
Presented by Hollywood Physique Expert, Eric the Trainer & Chef Charles Carroll, CEC, AAC. These two superpowers team up to bring to you a fantastic session on how to incorporate health and fitness into a Chef's hectic routine. Learn how to schedule your time efficiently, implement healthier practices in your daily routine, supplement better foods into your diet, and relieve stress from your everyday life.
Presented by: Charles Carroll, CEC, AAC, Executive Chef, River Oaks Country Club
Eric the Trainer, Hollywood Physique Expert
Track: Professional Development
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 AMVegetables Front and Center in the Pastry Kitchen
Glenn E. Rinsky, CEC, CEPC, CCE
Glenn E. Rinsky, CEC, CEPC, CCE
This demonstration will focus on the new trend of creating desserts where vegetables are the main component. Pairing tuber and other vegetables with traditional pastry ingredients in innovative presentations using time honored pastry techniques.
Presented by: Glenn Rinsky, CEC, CEPC, CCE, Chef Instructor, Jefferson State Community College
Track: Pastry
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: Advanced
Track: Innovation
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMFood Trends for the Future
Jack Li
Jack Li
Sponsored by: Minor’s®
Datassential shares its take on the latest menu trends – from science-based foods to new global flavors poised to make a splash. This session features a look at consumers’ evolving tastes and how technology is changing the consumer palate.
Presented by: Jack Li, Builder, Datassential
Track: Culinary
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMBEEF: Breakfast, Brunch & Beyond
Patrick D. Mitchell, CEC, AAC
Patrick D. Mitchell, CEC, AAC
Sponsored by: Western Region Beef
Beef isn’t just for dinner, it’s a great way to start your day! While beef makes up over 30% of the food-service protein market, it is underutilized on most breakfast and brunch menus. Join the Beef Checkoff as we explore ways to utilize the beef already on your menu to expand into alternative day parts and provide a boost to your bottom line. Add variety to morning menus with delicious beef your customers crave. Includes beef tasting for all attendees.
Presented by: Patrick Mitchell, CEC, AAC, Executive Chef/Culinary Advisor, Ben E. Keith Foods - DFW Division
Track: Culinary
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 Success. This presentation will outline key steps for successfully planning your culinary career. Important points discussed include your options after graduation, (high school, culinary or apprenticeship.) How to 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
Track: Professional Development
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMSharpening Your Knife Skills
Sponsored by: Friedr. Dick Corporation
Sharpen up your knife skills with this in-depth look at the various styles of knives, their uses and how to care for them.
Presented by: Steven Kurek, General Manager, Friedr. Dick Corporation
1.00
Download iCalendar file for this event 9:00 AM–5:00 PMACF Career Fair
Join us at the career fair and meet recruiters from companies across the country. Learn about job openings that can take you to the next level of your culinary career. Companies including: Aramark, Campus Cooks, Compass Group, Everglades Club, Gate Gourmet, Sodexo and more will be looking for a chef just like you.
There is still space available at the ACF national Convention Cook. Craft. Create. Career Fair. Don’t miss this great opportunity to gain access to chefs from across the country!
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 AMComfort Desserts Re-Imagined
John T. Quinn
John T. Quinn
Have you ever wondered how to create the same amazing comfort desserts with a modern twist? Chef Quinn and Chef Biagianti will demonstrate how to create the classics desserts with alternative textures and mediums. Chefs will also speak on how to present gastro cuisine for larger banquets, which will include plate designs and alternative methods.
Presented by: John Quinn, Executive Pastry Chef, Ritz-Carlton DC
Bruno Biagianti
Track: Pastry
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
Level: Advanced
Track: Innovation
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMFood Trends for the Future - Encore Session!
Jack Li
Jack Li
Sponsored by: Minor’s®
Datassential shares its take on the latest menu trends – from science-based foods to new global flavors poised to make a splash. This session features a look at consumers’ evolving tastes and how technology is changing the consumer palate.
Presented by: Jack Li, Builder, Datassential
Track: Culinary
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMElevate the Plate
Bruce Carchman
Bruce Carchman
Shawn D. Reese, CEC
Shawn D. Reese, CEC
Sponsored by: Perdue Foods
Consumers are taking more interest in learning where their food comes from and choosing quality over quantity for protein sources -especially when its animal based. While many operators menu better-for-you options, healthy can and should play a larger role in the profitability equation with attributes that consumers are willing to pay more for. In this interactive demo presentation attendees will learn strategies to satisfy demand and make elevating the plate to premium protein profitable.
Presented by: Bruce Carchman, Region Business Manager, Perdue Foods
Shawn Reese, CEC, Senior Corporate Chef, Perdue Foods
Track: Culinary
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMWhy Chefs Wear White (and Sometimes Color Too)
Ana Kinkaid
Ana Kinkaid
Sponsored by: Taylor Shellfish Farms
Discover the fascinating stories surrounding the traditional white jacket that chefs around the world wear with pride as well as why colored coats have also long been part of professional attire. Follow the real life adventures of the legendary chefs who shaped our industry and discover the amazing recipes they each created to the delight of both diners and critics.
Presented by: Ana Kinkaid, Marketing Consultant, Taylor Shellfish Farms
Track: Professional Development
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
Track: Professional Development
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 PMSorbet Mathematics: Precision leads to Perfection
Casey E. Shiller, CEPC, CCE, AAC
Casey E. Shiller, CEPC, CCE, AAC
Sorbet is a staple on every menu, so why not make it perfect? Using math to formulate the recipe, you'll understand how to calculate precise frozen results every time. Learn the proper way to balance solid content of the recipe with sweetness, and employ the use of a refractometer to measure custom fruit purees. Sensory evaluation will identify the texture pitfalls many chefs encounter.
Presented by: Casey Shiller, CEPC, CCE, AAC, Program Coordinator, Baking and Pastry Arts, St. Louis Community College Forest Park
Track: Pastry
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: Advanced
Track: Innovation
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMToday's Specials: Big Profits. Rave Reviews. Full Houses.
Charlie F. Baggs
Charlie F. Baggs
Juliet Greene
Juliet Greene
Sponsored by: Libbey Food Service
Today’s dining is an event and guests want sharable memories and show-and-tell moments. Together or solo, diners expect a culinary experience featuring bold, unexpected food and beverage flavors presented in unique ways. Gain new insights from experienced chefs on how to create your authentic brand and delight and excite guests with food and beverage presentations that differentiate your operation, showcase trends and add a special customized flair.
Presented by: Charlie Baggs, President and Executive Chef, Charlie Baggs, Inc.
Juliet Greene, Corporate Chef, Libbey Food Service
Track: Culinary
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMMeeting the Demands of the New Consumer
Bryan Jacobs
Bryan Jacobs
Sponsored by: Boar's Head Brand
To inspire culinarians to align themselves with companies that hold onto exceptional culinary traditions while adapting to the challenges of the future. Demonstrating ways to innovate with approaches and techniques to meet guests needs and surpass their expectations while dealing with the growing demands for sourcing, transparency, and clean labels.
Presented by: Bryan Jacobs, Corporate Executive Chef, Boar's Head Brand
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
Track: Professional Development
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMEngaging Workforce Training Programs
Dina M. Altieri, CEC, CCE, M.S.
Dina M. Altieri, CEC, CCE, M.S.
Chefs often struggle to find dedicated cooks, and are frustrated with the varying motivation levels of their staff. As the workforce becomes more diverse and the industry continues to grow, employers must adapt to the changing landscape. This seminar will provide strategies for building a sustainable kitchen team by leveraging and recruiting from local workforce training programs.
Presented by: Dina Altieri, CEC, CCE, M.S., Director of Culinary Arts, Center on Halsted
Track: Professional Development
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 12:15 PM–1:00 PMACF Stage: North Meets South!
Thomas J. Macrina, CEC, CCA, AAC
Thomas J. Macrina, CEC, CCA, AAC
Rocco Paradiso
Rocco Paradiso
Denny Trantham, CEC, CCA, MBA
Denny Trantham, CEC, CCA, MBA
Michael B. Miello, CEC, CCA
Michael B. Miello, CEC, CCA
This exciting demo will combine classic southern comfort foods using trendy NY applications. Watch as the Chefs unite to prepare dishes to include: Buttermilk Fried Sweet Breads w/ Ramp Slaw & Pimento Cheese Biscuits & Black Garlic Aioli as well as BBQ Veal St. Louis Ribs w/ Fried Green Tomatoes & Collard Kimchi
Presented by: Thomas Macrina, CEC, CCA, AAC, Food Fanatic / Product Specialist Manager / Executive Chef, US Foods
Rocco Paradiso, Corporate Chef, US Foods
Denny Trantham, CEC, CCA, MBA, Food Fanatic Chef & Culinary Consultant, US Foods
Michael Miello, CEC, CCA, Restaurant Operations Consultant, US Foods
0.75
Download iCalendar file for this event 1:30 PM–3:00 PMBaron H. Galand Culinary Knowledge Bowl
Watch the regional winning teams vie for the title of National Champion in a double-elimination "Jeopardy"-style competition.
Download iCalendar file for this event 1:30 PM–2:15 PMACF Stage: Incendio En La Cocina: Latin Flavors & Fusion
Jeffrey I. Schlissel
Jeffrey I. Schlissel
The next craze in food is Latin. Come get your salsa & merengue with the food of Latin America. Find out about the differences and influences of the cuisine. Build menu items for different meal periods. Learn how to grow your profitability while adding unique flavors to your menu. Learn how to balance authentic cuisine to your guest's palate. Lastly, taste the flavors of some modern Latin fusion dishes and take the recipes with you.
Presented by: Jeffrey I. Schlissel, Division Chef, Food Fanatic - US Foods
0.75
Download iCalendar file for this event 2:45 PM–3:30 PMACF Stage: Millennial Dining, It's Changing the Way We Eat
Christopher Kube
Christopher Kube
An exploration of the Millennial dining and drinking habits and how its changing how food service operates. From creative food offering options, PBR to Snapchat and Instagram how do operators and chefs engage this demographic? With over 100 billion in buying power how do we feed this age group?
Presented by: Chris Kube, Chef, US Foods
0.75
Download iCalendar file for this event 4:00 PM–4:45 PMACF Stage: Aquaculture Oysters: Sustainable & Dependable
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 which will conclude the session.
Presented by: Winslow R Goodier, CEC, AAC, Corporate Chef / Director of Business Development; Ward Oyster Company / Mobjack Bay Seafood
0.75
Download iCalendar file for this event 6:00 PM–6:45 PMAmerican Academy of Chefs® Reception
Download iCalendar file for this event 7:00 PM–10:00 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, Francis Tuttle Technology Center
Track: Culinary
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
Track: Innovation
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
Track: Professional Development
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMThe Versatile Beef Head Loin
Kari Underly
Kari Underly
Sponsored by: Victorinox Swiss Army
Watch Kari as she takes the mystery out of fabricating the 172 Beef Full Loin. Through this guided demonstration, members will learn to process the 172 loin into the strip loin, beef tenderloin, top and bottom sirloin. She will carve these subprimals into some of your menu favorites like the strip steak, chateaubriand, Bavette, sirloin filets, Picanha and the tri-tip.
Presented by: Kari Underly, Principal, Range®, Inc.
Track: Culinary
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMThe New Healthcare Foodservice: How Chefs Impact Healthcare
Partnered with: ANFP
In this session you will learn about the changing landscape of healthcare due to the increase number of baby boomers and new regulations. Discover the different markets in healthcare and explore how you could create culinary cultures in these areas.
Presented by: Greg Gorgone, Foodservice Design, Culinary Design Consultant
Track: Professional Development
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMFermentation: Fish Sauce - The Process and Utilization
Bobby Pradachith
Bobby Pradachith
Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Lao, Burmese, Cambodian, Filipino, Thai, and Vietnamese cuisines. Fish sauces vary based on quality and fermentation, and can have a pronounced fishy taste, to a nutty, rich and savory flavor. Learn the art of preparing your own fermented fish sauce, and explore the dishes that utilize this versatile condiment.
Presented by: Bobby Pradachith, Thip Khao
Track: Culinary
1.00
Download iCalendar file for this event 9:00 AM–5:00 PMACF Career Fair
Join us at the career fair and meet recruiters from companies across the country. Learn about job openings that can take you to the next level of your culinary career. Companies including: Aramark, Campus Cooks, Compass Group, Everglades Club, Gate Gourmet, Sodexo and more will be looking for a chef just like you.
Download iCalendar file for this event 9:00 AM–9:30 AMSession Break
Download iCalendar file for this event 9:30 AM–10:30 AMUnderstanding Entremets
For modern pastry chefs, an Entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts. During this session, we look at what makes these pastries special; From recipes, to decorations, learn strategies to make Entremets the highlight of your establishments dessert offerings.
Presented by: Betsy LaSorella, CEPC, Pastry Chef Instructor, Midwest Culinary Institute
Track: Pastry
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMWagyu Beef 101
Michael A. Scott, CEC, AAC
Michael A. Scott, CEC, AAC
This demonstration will explain the story of the breed of cattle, it's history though the years. Show proper use of the product by butchery, fabrication, cooking, and presentation. There will be a final tasting of the five cuts of American Waygu Beef.
Presented by: Michael Scott, CEC, AAC, Corporate Chef, Jack Rose Cattle Co.
Track: Culinary
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMVitamix Innovation: The Aerating Container
Matthew J. Dugan, CEC
Matthew J. Dugan, CEC
Sponsored by: Vitamix Corporation
Whether aerating wine, emulsifying a hollandaise, or creating a unique craft cocktail, the Vitamix Aerating container has you covered. Come see a demonstration of this brand new Vitamix product in action sampling some unique recipes and what this container has to offer.
Presented by: Matthew Dugan, Chef/Recipe Development Manager, Vitamix Corporation
Track: Innovation
1.00
Download iCalendar file for this event 9:30 AM–10:30 AMThe Efficient, Innovative Kitchen
David Pietranczyk
David Pietranczyk
Sponsored by: PolyScience Culinary
Fundamental culinary skills are built on years of tradition and practice. In this session we will explore innovative culinary tools that enhance traditional methods of cooking and create opportunities for efficiency in the kitchen. Learn to save labor, increase yield, decrease waste, enhance your current methodologies, and become more efficient.
Presented by: David Pietranczyk, Corporate Chef, PolyScience Culinary
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
Track: Professional Development
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
Track: Culinary
1.00
Download iCalendar file for this event 10:30 AM–11:00 AMSession Break
Download iCalendar file for this event 11:00 AM–2:00 PMAmerican Academy of Chefs® Spouses' Brunch
Download iCalendar file for this event 11:00 AM–12:00 PMExperiential Cuisine
Rob Andrew Mullooly
Rob Andrew Mullooly
Practical, but not outrageous. Contemporary dishes will be discussed and prepared showing the importance of classical techniques and traditions, while using modern methodology.
Presented by: Rob Andrew Mullooly, Associate Professor, Culinary Institute
Track: Innovation
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMTexas Beef & Beer Pairing
Rick Neal
Rick Neal
In this beef and beer tasting from Texas, under-utilized cuts of beef will be showcased and paired 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
Track: Culinary
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMQuick & Profitable Sauces, Soups, and Desserts
Adam Wilson
Adam Wilson
Sponsored by: Vitamix Corporation
Learn new techniques and ideas for profitability and increased efficiency for all types of food-service outlets- from small catered events to high volume production. Be inspired by Chef Wilson's fresh ideas for your buffets, banquets, and specialty menu offerings, including made to order soup stations, frozen desserts, and sauces all utilizing Vitamix technology. From Lemon Curd to Showcase Dressings, to Soups and beyond, you'll learn valuable time saving tips and methods, as well as the equipment needed for improving your bottom line.
Presented by: Adam Wilson, Senior Culinary Manager, Vitamix Corporation
Track: Pastry
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMHACCP Basics of Sous Vide and ROP Packaging
David Pietranczyk
David Pietranczyk
Sponsored by: PolyScience Culinary
For far too long, chefs have been afraid of cooking sous vide due to the burden of HACCP within their establishment. This session serves to alleviate these concerns and prepare you with the knowledge of HACCP as it pertains to low temperature cooking, and ROP packaging. No more hiding the immersion circulator and cryovac!
Presented by: David Pietranczyk, Corporate Chef, PolyScience Culinary
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMLeading and Engaging Your Back-of-the-House Team
Titus Perkins
Titus Perkins
Follow Titus Perkins' ascention from troubled teen and the humblest of backgrounds to Executive Kitchen Manager of the prestigious Ralph Brennen Restaurant Group. A 2015 NRA "Faces of Diversity" award winner, hear Titus advocate how service and hospitality agually begin with a safe and immaculate environment. Learn his philosophy and tips for motivating and engaging entry-level, kitchen talent.
Presented by: Titus Perkins, Ralph Brennan Restaurant Group
Track: Professional Development
1.00
Download iCalendar file for this event 11:00 AM–12:00 PMIrinox FRESH-TO-TABLE Technology
Timothy Murray
Timothy Murray
Sponsored by: Irinox USA
Chef Tim Murray will show the attendees the many remarkable capabilities of our units, including: Blast Chilling, Shock Freezing, Thawing, Proofing, Low Temp Cooking, and more. Chef will provide educational tips on the many different industry applications for sectors such as restaurants, grocery stores, pastry & bakery, colleges & universities, healthcare, B&I etc. Attendees will learn about our proud history, culture, and see what it took to make Irinox the world leader in innovation, product development, reliability, customer satisfaction and repeat sales. So please bring your appetite and be prepared to experience Irinox like you never have before! We look forward to everyone being part of the Irinox family and sharing your new learned knowledge.
Presented by: Timothy Murray; Executive Corporate Chef, Irinox Ronald van Bakergem; President, Irinox
Track: Professional Development
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
Download iCalendar file for this event 12:15 PM–1:00 PMACF Stage: Evolution 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, Chef, US Foods
0.75
Download iCalendar file for this event 1:30 PM–2:15 PMACF Stage: Modern Kosher - A Twist on Traditional Cuisine
Natalia Garzon
Natalia Garzon
From the classic dishes to modern catering and events, Chef Garzon has a fresh twist on Jewish cuisine. Review Kosher guidelines and best practices, including those for meat, dairy, and parve meals. Learn how to serve meals in non-Kosher settings, and how to best serve your guests dietary requests without compromising quality and creativity.
Presented by: Natalia Garzon, Owner/Founder, Leave It… To Me
0.75
Download iCalendar file for this event 2:00 PM–3:00 PMSenior Chefs Meeting
Download iCalendar file for this event 2:45 PM–3:30 PMACF Stage: Flavors of Taiwan
Presented by: Howard Hsia, Director of Culinary Arts, Kai Ping Culinary School
0.75
Download iCalendar file for this event 4:30 PM–9:00 PMThe Magical AAC Golf Tournament
Experience the Happiest Place on Turf by playing a 9 holes shotgun start / 4 man best ball tournament on one of Disney's championship level golf courses operated by Arnold Palmer Golf Management.
Limited spots available: $125 Registration Fee - which includes green fees, cart fees, clubs, shoes, 1 sleeve of balls, BBQ back at Coronado Springs Resort with round trip transportation.
Please contact the Events Department to register for this tournament at (800) 624-9458 x506

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–7:45 AMBreakfast
Download iCalendar file for this event 8:00 AM–12:00 PMGeneral Session
Featured Presentation 8:10-9:10am
Matthew J. Wadiak

Matthew J. Wadiak, one of our founders, has served as our chief operating officer since May 2015 and previously served as our chief product officer from August 2012 to May 2015. Before co-founding Blue Apron, Mr. Wadiak was chief executive officer of Cooks’ Venture, a private culinary marketing and events company, from 2003 to July 2012, and founded Plank Pilates Studio, a boutique fitness studio, in 2009. In addition to his work at Blue Apron, Mr. Wadiak is a member of the advisory board of The Charlie Cart Project, a non-profit that is bringing food and culinary education to schools across America through immersive lessons. Mr. Wadiak classically trained under Chef Paul Bertolli at Oliveto in California, in addition to training under various chefs in Italy and the United States. He holds an AOS degree in Culinary Arts from the Culinary Institute of America, where he is an honoree in the Society of Fellows.

Featured Presentation 9:30-10:30am



Featured Presentation 11:00-12:00pm
How to Taste With Your Ears
Mark Eggerding, HAAC

The connection between food and music has been explored from many angles — from commenting on Mario Batali’s choice of music at Babbo to recommending tunes for one’s dinner party. For foodies, a good meal embraces four of the five senses: sight, taste, smell, and touch. One sense, though, is often overlooked: sound. We will explore ways that sound can affect the way we taste and experience food, in some ways dramatically.
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 PMMeat of the Matter: An Overview of Today's Meat Production
Eric Mittenthal
Eric Mittenthal
This session that will feature a demonstration highlighting new options for beef cuts from today's larger cattle. Demo will also discuss different production methods and claims, ie grass vs grain fed, organic and the impact on taste. The session will also provide answers to common myths about meat production and address common social concerns and consumer demands related to meat.
Presented by: Eric Mittenthal, Vice President of Public Affairs, North American Meat Institute
Davey Griffin, PhD, Professor & Extension Meat Specialist, Texas A&M
Track: Professional Development
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
Track: Innovation
1.00
Download iCalendar file for this event 1:30 PM–2:30 PMPorchetta di Testa
Eric D. Ernest, CEC, CCA
Eric D. Ernest, CEC, CCA
Attendees will learn the basics or Porchetta, pork butchery, di testa product production and pairings for the modern menu. This rich and flavorful porchetta di testa is marinated for several days and sous vide for 16 hours. Producing modern charcuterie and unique parings for this low cost product.
Presented by: Eric D. Ernest, CEC, CCA, Executive Chef, USC Hospitality
Track: Culinary
1.00
Download iCalendar file for this event 1:30 PM–2:30 PMUnderutilized & Lesser Species of Seafood
Hari Pulapaka, CEC
Hari Pulapaka, CEC
Americans don't consume as much seafood as they do in some other countries, but despite a bounty of possibilities, our insatiable appetite for top of the food chain species like Tuna and Salmon are gradually depleting wild stocks. Consequently, most of the what is consumed has to be imported. This workshop will lay out possibilities with hands-on interaction with many lesser species of seafood.
Presented by: Hari Pulapaka, CEC, Executive Chef & Co-Owner, Cress; Associate Professor of Mathematics, Stetson University
Track: Culinary
1.00
Download iCalendar file for this event 1:30 PM–2:30 PMEvolving a Dish for Cold Food Competition
Jason D. Hall, CMC
Jason D. Hall, CMC
George G. Castaneda, CEC
George G. Castaneda, CEC
2016 ACF Culinary Team USA members Chef Jason Hall, CMC and Chef George Castaneda, CEC will share their experiences and what you should know about cold food competitions. This seminar will focus on showing all of the intricacies from developing and evolving cold food concepts, as well as packing and traveling with food and equipment.
Presented by: Jason Hall, CMC, Executive Chef, Myers Park Country Club
George Castaneda, CEC, Executive Chef, Sodexo Southeast
Level: Advanced
Track: Culinary
1.00
Download iCalendar file for this event 1:30 PM–2:30 PMThe True Value of Bean to Bar Chocolate
John Vessa
John Vessa
Kim Vessa
Kim Vessa
Learn how chocolate is made from bean to bar. The entire process will be discussed with an emphasis on control points that allow the chef to craft unique chocolate. Tasting samples, visual samples, and a folder with reference material will be provided to each participant.
Presented by: John Vessa & Kim Vessa, Owners, Bottom Line Process Technologies, Inc.
Track: Pastry
1.00
Download iCalendar file for this event 3:00 PM–4:00 PMDemo
Track: Pastry
1.00
Download iCalendar file for this event 3:00 PM–4:00 PMFor the Love of Cheese: A History of Cheese
Warren M. Katz
Warren M. Katz
Sponsored by: Lactalis Foodservice, Inc.
In this course students will learn where and how cheese was invented and how technology, tradition, and culture all play a role in producing the worlds greatest cheeses. Students will taste and identify 15 different cheeses from around the world.
Presented by: Warren Katz, National Accounts Sales/Corporate Chef, Lactalis Foodservice, Inc.
Track: Culinary
1.00
Download iCalendar file for this event 3:00 PM–4:00 PMBlack 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!
Presented by: Walter Staib, HHOF, President/Owner-Proprietor, City Tavern Restaurant Concepts By Staib, Ltd.
Track: Innovation
1.00
Download iCalendar file for this event 3:00 PM–4:00 PMRegional Mexican Cuisine: Flavors of the Yucatan
Ryan M. Manning, CC
Ryan M. Manning, CC
A journey from Pre-Hispanic Mayan Cuisine, Spanish and pirate colonization to the modern evolution of the one of Mexico's richest culinary, hospitality and tourism regions. Experience Mexican dishes unlike any you'll find at your neighborhood Mexican restaurant.
Presented by: Ryan Manning, Banquet Chef, The Ritz-Carlton, Washington, DC.
Track: Culinary
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
Track: Professional Development
1.00
Download iCalendar file for this event 3:00 PM–4:00 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
Track: Professional Development
1.00
Download iCalendar file for this event 4:30 PM–5:30 PMInterested in Trying Out for ACF Culinary Youth Team USA?
Reimund D. Pitz, CEC, CCE, AAC
Reimund D. Pitz, CEC, CCE, AAC
J. Kevin Storm, CEC, CCA, AAC
J. Kevin Storm, CEC, CCA, AAC
Come and join ACF Culinary Team USA Manager, Reimund Pitz, CEC, CCE, AAC & Assistant Manager, J. Kevin Storm, CEC, CCA, AAC for a brief seminar on the future of ACF Culinary Youth Team USA! The discussion will consist of how the team will be selected using specific criteria, what everyone will need to know for tryouts, the financial commitments it will take for over 2 and a half years to get the team to IKA, and also to see what has been done in the past to learn for the future.
Anyone is welcome to join in on this session; coaches, managers of current culinary school and chapter teams, also chapter presidents if they have a school, or anyone in their chapter who is thinking of trying out.
Presented by: Reimund Pitz, CEC, CCE, AAC
J. Kevin Storm, CEC, CCA, AAC
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.