Cook. Craft. Create. ACF National Convention & Show Schedule

* schedule subject to change

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Go to top of page Sunday, July 15, 2018

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–7:30 AMChef's Outreach to the Community Kick-Off Meeting
Buses will depart at 7:30am to arrive at the New Orleans Rescue Mission by 8:00am.
Download iCalendar file for this event 8:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 8:00 AM–3:00 PMChef's Outreach to the Community
Members will have the opportunity to sign up to participate in the annual ACF Chef's Outreach to the Community event that will be held at the New Orleans City Rescue Mission, must have an event registration to participate.
Download iCalendar file for this event 8:00 AM–1:00 PMServSafe Refresher Course & Exam
Attendees interested in taking a ServSafe refresher course & exam for your ACF Certification prior to the event? You're in luck - this refresher will feature a 3 hour ServSafe Course & the final hour to take the exam. Books are not provided for this course, but registered attendees can purchase ahead of time to prepare.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $100 & Non-Members $125
Attendees that register for the ServSafe Refresher Course & Exam, can pick their language of choice for the actual test, please email registration@acfchefs.net for more information.
Attendees must also have a valid ID with them upon check-in.
(Actual course will be in English)
Download iCalendar file for this event 9:00 AM–12:00 PMHands-on Workshop: Fermentation: Hot, Funky & Flavorful
Kirsten Shockey
Kirsten Shockey
Learn to bring out any chile’s flavor with the bubbling funk of fermentation. Participants will learn how this time honored safe technique can turn fresh ingredients into sauces with well-rounded complexity and a long shelf life. A tasting flight of fermented condiments highlight characteristic umami, acidic or fruity notes. In this hands-on class participants will have a chance to make a unique condiment by uniting their creativity with a team of microbes.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $125 & Non-Members $175
Presented by: Kirsten Shockey, Founder of FermentWorks and Author of Fiery Ferments
Download iCalendar file for this event 9:00 AM–12:00 PMHands-on Workshop: Management of Food Allergies
Leah Sarris
Leah Sarris
& Intolerances in Foodservice
This hands-on workshop will be held offsite at: Goldring Center for Culinary Medicine at Tulane University School of Medicine and transportation will be provided.
Exploring the Management of the evolving Foodservice needs, chefs will learn the difference between food allergies and intolerances and the potential implications of each. We will explore methods to prepare delicious foods to cater to the demands of an evolving customer base, with a special focus on gluten-free options. Chef Sarris will discuss the differences between food allergies and intolerances, and understand the implications of consumption with each condition. Chef will review best practices to supervise and train your staff to be sensitive and adaptable to a host of ingredient substitutions to accommodate a variety of dietary restrictions.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $150 & Non-Members $200
Presented by: Leah Sarris, Program Director/Executive Chef, Goldring Center for Culinary Medicine
Download iCalendar file for this event 10:00 AM–12:00 PMPractical Exam Administrator Workshop
Open to anyone that is currently a practical exam administrator or interested in hosting practical exams. Join Certification team members in this overview of practical exam administration. Review the roles and responsibilities of exam administration, learn tips to make the process smoother and find out how to grow certification in your area.
Separate registration is required for this seminar. Add this seminar when you register online or email registration@acfchefs.net if you have already registered. There is no fee to register for this seminar.
Download iCalendar file for this event 10:00 AM–12:00 PMObservational Workshop: Cannabis & Culinary the New Frontier
Chris Sayegh
Chris Sayegh
During this observation workshop, attendees will observe and learn basic methods of Cannabis extraction through sous-vide as well as how to calculate dosage to provide a safe, enjoyable experience for your guests.
Observational workshops provide you with a one-on-one demonstration in a small class setting. Separate fees and registration are required for session. Add this session on when you register or email registration@acfchefs.net to add onto to your existing registration. Members $100 & Non-Members $125
Presented by: Chris Sayegh, Owner, The Herbal Chef LLC
Download iCalendar file for this event 12:00 PM–5:00 PMApproved Mentor Training
Thomas Kiernan, CEC, CCA, AAC
Thomas Kiernan, CEC, CCA, AAC
Join Chef Thomas Kiernan, Practical Exam Sub Committee Chairman for this training in how to be an approved mentor. Open to current Certification Evaluators that meet the requirements of the Approved Mentor or are interested in completing the process.
Separate registration is required for this seminar and open to all evaluators interested in learning more.. Add this seminar when you register online or email registration@acfchefs.net if you have already registered. There is no fee to register for this seminar.
Presented by: Thomas Kiernan, CEC, CCA, AAC, Senior Executive Chef, Marriott Syracuse Downtown
Download iCalendar file for this event 12:00 PM–3:00 PMCraft Beer Tour in New Orleans
During this sudsy behind-the-scenes tour, you will experience why New Orleans has now become a part of America’s craft beer explosion. Step on the tour bus and travel beyond the French Quarter into local neighborhoods into the real NOLA. This guided afternoon offers a fun, educational day of tastings, and includes pours from a variety of beers at 3 selected New Orleans Craft Breweries that transportation is included.
*Must be 21 years old to consume alcoholic beverages*
This tour will provide you with one-on-one demonstrations in a small class setting. Separate fees and registration are required for tours. Add a tour when you register or email registration@acfchefs.net to add ontoto your existing registration. Members $95 & Non-Members $105.
Track: Innovation
Download iCalendar file for this event 1:00 PM–4:00 PMSOLD OUT! Food History Walking Tour in the French Quarter
The 3-hour walking tour is conducted at a leisurely pace and with small groups. Most of the restaurant stops feature fully stocked bars if you’d like to enjoy a cold beverage (adult or otherwise!) during the tour.
We cover New Orleans’ various restaurant family dynasties, we discuss recipes old and new, we visit restaurants that pre-date the American Civil War, we recommend places to eat and places to shop. When possible the chefs come out to visit the groups and discuss their influences and passions. And with so many dining options in New Orleans, why not try 6 different places in one fell swoop?!
Note: Tour will take place at an offsite location not at the hotel (SoBou 310 Chartres Street, New Orleans, LA) - members must arrive at that location 15 minutes prior to the tour. The tour will also go on rain or shine and features a set menu and does not have a gluten-free, pork-free or vegetarian option. However, please notify us of any food allergies.
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Plant Forward Cuisine
Leah Sarris
Leah Sarris
This hands-on workshop will be held offsite at: Goldring Center for Culinary Medicine at Tulane University School of Medicine and transportation will be provided.
In this 3 hour class and 1 hour online lecture, chefs will learn nutrition principals behind balancing plant-forward and vegetarian dishes to make them delicious and filling, while practicing innovative techniques in a hands-on cooking class. Chefs will get both the “how” and the “why” on plant-forward and vegetarian cuisine and have a new edge in preparing food that will please modern consumers.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $150 & Non-Members $200
Presented by: Leah Sarris, Program Director/Executive Chef, Goldring Center for Culinary Medicine
Download iCalendar file for this event 2:00 PM–5:00 PMACF Judges 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-Certified judge and current judges needing to maintain their status.
Separate registration is required for this seminar. Add this seminar when you register online or email registration@acfchefs.net if you have already registered. There is no fee to register for this seminar.
Presented by: ACF Culinary Competition Committee
Download iCalendar file for this event 6:30 PM–8:30 PMMasquerade Welcome Reception
Sponsored by: Boar's Head Brand, Natural Tableware, Smithfield, Sterling Silver Premium Meats, Inc., Dairy Farmers of Wisconsin
Attendees must have full registration with meals to attend the reception. To purchase a ticket a la carte, email registration@acfchefs.net.

Go to top of page Monday, July 16, 2018

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMRegistration Open
Download iCalendar file for this event 7:45 AM–8:15 AMMorning Stretch with Eric the Trainer
Start the day off on the right foot by joining Hollywood- based trainer to the stars, Eric the Trainer, to get your body moving. All levels of fitness are encouraged to attend this morning stretch! Gain valuable tools for your overall health and well being, as you energize your body and spirit. You may be inspired to be the pro, as well as your fellow Chefs to undergo your own total body transformation!
Download iCalendar file for this event 9:00 AM–10:30 AMOpening General Session
John D Folse, CEC, AAC, HOF, HBOT
John D Folse, CEC, AAC, HOF, HBOT
Possibilities: The Life of a Chef
From humble beginnings in a trapper's cabin in rural St James Parish, Louisiana, Chef John Folse has emerged as one of the nation's leading culinary entrepreneurs. He has taken his famous "Taste of Louisiana" around the world: from London to Hong Kong, and from Moscow to the Vatican. This Cajun man's journey from harvesting food from Louisiana's swamp floor panty to serving five US presidents as well as Pope John Paul II will not only be informative but entertaining as well.
Presented by: John D Folse, CEC, AAC, HOF, HBOT, CEO/Owner/Executive Chef, Chef John Folse & Company
Download iCalendar file for this event 10:30 AM–11:30 AMBrunch
Sponsored by: Elmhurst Milked, Jones Dairy Farms, Le Coq Cuisine, Plugrá® European Style Butter
Attendees must have full registration with meals to attend the brunch.
Download iCalendar file for this event 11:45 AM–12:45 PMGlobal Flavors & Beef
Stephen E. Giunta, CMC
Stephen E. Giunta, CMC
Sponsored by: Sterling Silver Premium Meats, Inc.
Join the Sterling Silver Culinary and Marketing team for a look at the growing global flavor trends influencing menus today. We will explore the drivers behind this trend, three of the fasted growing global flavor influences and how they are showing up on menus today. We will wrap up with a look at the role beef plays in this trend with a demonstration on how to breakdown the Tri-Tip breakdown & globally inspired recipe.
Presented by: Chef Stephen Giunta, CMC, Cargill Protein Culinary Director
Chef Barry Miles, Cargill Protein
Heather George, Marketing Manager – Cargill Protein
Track: Sponsor
Download iCalendar file for this event 11:45 AM–12:45 PMModern Filipino Sisig
Eric D. Ernest, CEC, CCA
Eric D. Ernest, CEC, CCA
Learn about this amazing dish made from pig head, pig liver, and sour vinegar. Sisig was first mentioned in a dictionary in the 17th century. This modern version is a wonderful and cost-effective way to wow guests and provides an amazing experience.
Presented by: Eric D. Ernest, CEC, CCA, Executive Chef, USC Hospitality
Track: Culinary
Download iCalendar file for this event 11:45 AM–12:45 PMDesserts & Pastry, Redefined: Dacquoise!
Michael Mignano
Michael Mignano
Michael Zebrowski
Michael Zebrowski
The award winning pastry chefs' new comprehensive collection of desserts, entitled "The Pastry Chefs' Little Black Book" covers all of the design, flavors, plating and recipes for components that all modern pastry chefs need to step up their pastry menus: including cakes, ice creams, mousses. During this demonstration you will learn the tips to perfect your plated desserts with style. Learn the techniques and inspiration behind their decadent Peanut Dacquoise, with milk chocolate chantilly and candied bacon.
Presented by: Michael Mignano, Pastry Chef, The Pierre Hotel
Michael Zebrowski, Instructor, The Culinary Institute of America
Track Co-Sponsored By: Plugrá® European Style Butter & Cémoi Chocolate
Track: Pastry
Download iCalendar file for this event 11:45 AM–12:45 PMCulinary Medicine: Where Health Meets Food
Leah Sarris
Leah Sarris
In this interactive tasting, we will introduce the concept of culinary medicine, or preventing and treating disease through food. Attendees will learn about innovative programming happening throughout the US in the medical field and in communities teaching people that food can be both delicious and nourishing. We will also explore culinary nutrition tenets and investigate your role as a chef and food service operator in this growing movement.
Presented by: Leah Sarris, Program Director/Executive Chef, Goldring Center for Culinary Medicine
Track: Education
Download iCalendar file for this event 11:45 AM–12:45 PMThe Endocannabin System
Chris Sayegh
Chris Sayegh
During this seminar, Chef Sayegh will discuss the endocannabinoid system and how cannabis interacts with it. He will also discuss the importance of dosage and philosophy of micro-dosing.
Presented by: Chris Sayegh, Owner, The Herbal Chef LLC
Track: Innovation
Download iCalendar file for this event 12:45 PM–1:30 PMBoard of Governors Credentialing
Download iCalendar file for this event 12:45 PM–1:15 PMSession Break
Download iCalendar file for this event 1:15 PM–2:15 PMMain Stage: 150 Years In The Making
Sponsored by: TABASCO®
Learn how TABASCO® Brand has withstood the test of time to produce the #1 hot sauce asked for by name still today and held on to sound environmental practices, artisinal manufacturing processes and an unchanged passion for the food industry.
Presented by: Tony Simmons, President & CEO
John Simmons, Senior Manager of Agricultural Operations
Jud McLester, Corporate Chef
Track: Sponsor
Download iCalendar file for this event 1:30 PM–2:30 PMBusiness Meeting
Download iCalendar file for this event 2:15 PM–2:45 PMSession Break
Download iCalendar file for this event 2:30 PM–6:00 PMBoard of Governors Meeting
Download iCalendar file for this event 2:45 PM–3:45 PMMain Stage: Tall Tales from America’s Fisheries:
Barton Seaver
Barton Seaver
Learning to Sell the Stories of America’s Healthiest Proteins
The popularity of seafood is increasing as consumers and chefs better understand its healthful properties and delicious diversity. But seafood is one of the most complicated ingredients when strategizing sourcing. How do chefs navigate the murky waters of such issues as underutilized species, local/regional sourcing, and sustainability? Learn proven-effective culinary and story-selling methods to drive sales and take advantage of the creative opportunity to expand the menu presence of healthy seafood.
Presented by: Barton Seaver, Chef, Author, National Geographic Fellow, For Cod and Country
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 Judges & National Competitors Meeting
This meeting is intended for only the invited judges and national competitors of the Chef of the Year, Pastry Chef of the Year, Student Chef of the Year, and the National Student Teams.
Presented by: ACF Culinary Competition Committee
Download iCalendar file for this event 4:15 PM–5:15 PMMain Stage: Mastering Food & Family
Tory McPhail
Tory McPhail
Ti Martin
Ti Martin
Presented by: Tory McPhail, Executive Chef, Commander's Family of Restaurants
Ti Martin, Owner, Commander's Family of Restaurants
Download iCalendar file for this event 7:00 PM–9:00 PMDr. L.J. Minor Chef Professionalism Dinner
Sponsored by: Minor's, Smithfield, and Plugrá® European Style Butter
Dr. L.J. Minor Chef Professionalism Award
Attendees must have full registration with meals to attend the dinner. To purchase a ticket a la carte, email registration@acfchefs.net.

Go to top of page Tuesday, July 17, 2018

TimeSessionCEHs
Download iCalendar file for this event 12:00 AMAloha Day!
Make today your Aloha Tuesday!
Wear your most festive aloha shirt or business casual attire in lieu of a chef coat and rock out with our ACF National President Stafford DeCambra. Let's bring a little island flare to the big easy!
Mahalo!
Download iCalendar file for this event 6:45 AM–7:15 AMMorning Stretch with Eric the Trainer
Start the day off on the right foot by joining Hollywood- based trainer to the stars, Eric the Trainer, to get your body moving. All levels of fitness are encouraged to attend this morning stretch! Gain valuable tools for your overall health and well being, as you energize your body and spirit. You may be inspired to be the pro, as well as your fellow Chefs to undergo your own total body transformation!
Download iCalendar file for this event 7:00 AM–2:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–9:30 AMACF National Student Chef of the Year Competition
Sponsored by: Libbey
Download iCalendar file for this event 7:30 AM–8:00 AMGrab & Go Breakfast
Sponsored by: Elmhurt Milked, Jones Dairy Farms, Le Coq Cuisine, Plugrá® European Style Butter
This year breakfast will feature a new grab & go style. Attendees must have full registration with meals to attend the breakfast.
Download iCalendar file for this event 8:00 AM–9:00 AMIndian Summer
Susan Spicer
Susan Spicer
During this special presentation from the 2018 American Academy of Chefs® Celebrated Chef, New Orleans Restaurateur Chef Spicer will arrange an assortment of seasonal vegetables such as eggplant and okra. Chef will focus on techniques and spice combinations from various regions.
Presented by: Susan Spicer, Chef/Owner, Bayona Restaurant
Track: Culinary
Download iCalendar file for this event 8:00 AM–9:00 AMGulf American Red Snapper
Jason Goodenough
Jason Goodenough
Recenty named Chef of the Year by New Orleans Magazine, watch Chef Goodenough prepare two recipes using stunningly fresh fish from the Gulf of Mexico while discussing sustainability issues and the political implications of this national treasure.
Presented by: Jason Goodenough, , Carrollton Market
Track: Culinary
Download iCalendar file for this event 8:00 AM–9:00 AMBalancing Your Palate with Asian Flavors
Jason Licker
Jason Licker
Iron Chef Thailand winner and 2017 James Beard Foundation Book Award Nominee, Author/Pastry Chef Jason Licker, will discuss the recipes and theory from his new book Lickerland: Asian-Accented Desserts. This session will touch upon the understanding of our palates (sweet, sour, salty, bitter) to create dynamic flavor profiles, textural differences and temperature contrasts. Chef will demonstrate the White Chocolate-Junmai Sake Cream from the book, and discuss how to incorporate Asian flavors into your pastry repertoire.
Presented by: Jason Licker, James Beard Nomincation Author & Iron Chef Thailand Pastry Champion
Track Co-Sponsored By: Plugrá® European Style Butter & Cémoi Chocolate
Track: Pastry
Download iCalendar file for this event 8:00 AM–9:00 AMThree Steps to Exceed Unique Consumer Tastes - Safely
William L. Weichelt
William L. Weichelt
The Internet of Things is connecting our world today. A click connects us with countries around the world providing various viewpoints on cultural and generational preferences. Food service is in a unique position to introduce new food concepts, changing their menus quickly to meet consumer demands. In this session, you will learn the top 3 steps to source, evaluate, and monitor suppliers around the world so you can deliver unique experiences with minimal health risks.
Presented by: William Weichelt, Director, ServeSafe, National Restaurant Association
Track: Education
Download iCalendar file for this event 8:00 AM–9:00 AMTurning Wellness Trends into Healthy Dining Trends
Franceen Friefeld
Franceen Friefeld
Implementing a successful healthy dining program is close to impossible today, when we’re caught in the hype of so much conflicting information about wellness: What are the latest trends? How do we follow legislation? Do consumers want gluten free, low carb, high protein or organics?
Join the Food Industry Nutrition Leader as she turns outdated notions about wellness-upside down, and the truth about how to deliver a successful program- right side up, with her entertaining and empowering approach to healthy dining.
Presented by: Franceen Friefeld, Friefeld and Associates, LLC
Track: Education
Download iCalendar file for this event 9:00 AM–9:30 AMSession Break
Download iCalendar file for this event 9:15 AM–1:00 PMACF National Pastry Chef of the Year Competition
Co-Sponsored By: Cémoi Chocolate & Plugrá® European Style Butter
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 AMACF CMC Panel Discussion
Join the American Culinary Federation's certified master chefs for a panel discussion lead by Jeremy Abbey, Director of Certification about the benefits of certification, the journey they took to earning the credential and insight into planning and preparing for the exam. Chefs Helmut Holzer, CMC, Jason Hall, CMC, Russel Scott, CMC, Bill Franklin, CMC and two of the latest 2017 CMC's Chef Shawn Loving and Chef Joseph Leonardi, will share their experiences and insight on the ACF-CMC while taking some time to answer questions about certification. If you are interested in advancing any level of certification, you won’t want to miss this session!
Presented by: Jeremy Abbey, CEC, CEPC, CCE, CCA, Certification Director, American Culinary Federation
Download iCalendar file for this event 9:30 AM–10:30 AMMadame Bégué is Dead!
John D Folse, CEC, AAC, HOF, HBOT
John D Folse, CEC, AAC, HOF, HBOT
But Her Legendary New Orleans Brunch Lives On!
From The New York Times to New Orleans’ Times-Picayune, gourmands and bon vivants nationwide mourned the passing of legendary cook, Madame Bégué, in October 1906. Elizabeth Kettenring Dutrey Bégué was revered for the aromas that drifted from her “coffee house turned restaurant,” which “some swear, no other woman ever coaxed out of food.” Acclaimed for her smothered liver, chicken a la Creole and blanquette de veau, her hearty “second breakfasts” paved the way for what we now know as “Brunch.” Join Chef John Folse for a taste of Louisiana history while learning to prepare a few of New Orleans’ most famous (and infamous) brunch recipes.
Presented by: John D Folse, CEC, AAC, HOF, HBOT, CEO/Owner/Executive Chef, Chef John Folse & Company
Track: Culinary
Download iCalendar file for this event 9:30 AM–10:30 AMJazzed Up Tarts
R. Andrew Chlebana, II, CEPC
R. Andrew Chlebana, II, CEPC
This session will provide the theory of how to elevate the humble tart. Chef Chlebana will demonstrate recipes and techniques that will take your desserts to the next level. Learn innovative ways to incorporate new skills, variations, and flavors to create tarts that will excite the senses.
Presented by: R. Andrew Chlebana, II, CEPC, Professor, Culinary Arts/Pastry Chef, Joliet Junior College
Track Co-Sponsored By: Plugrá® European Style Butter & Cémoi Chocolate
Track: Pastry
Download iCalendar file for this event 9:30 AM–10:30 AMDefining the Dimensions of Diversity:
Training Adults with Differences
In 2013, UA-Pulaski Tech's commitment to the community led to the creation of Arkansas’s first Inclusive Postsecondary Education program. The 3D Program – a job preparation program for adults with developmental disabilities – is strength-based, person-centered, and naturally supportive. We want to share our experiences to encourage additional schools and employers to tap into the many benefits of hiring talent with disabilities. This session is for educators, employers, and anyone with curiosity or interest in diversity.
Presented by: Chelsey Moore, 3D Program Director, University of Arkansas Pulaski Technical College Culinary Arts and Hospitality Management Institute
Track: Education
Download iCalendar file for this event 9:30 AM–10:30 AMFinding Time for You: Health, Fitness and Your Future
Charles M. Carroll, CEC, AAC
Charles M. Carroll, CEC, AAC
Eric Fleishman
Eric Fleishman
Presented by Hollywood Physique Expert, Eric the Trainer and Chef Charles Carroll CEC, AAC, HGT. These two superpowers team up to bring 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. #fitnessforchefs
Presented by: Charles Carroll, CEC, AAC, Executive Chef, River Oaks Country Club
Eric the Trainer, Hollywood Physique Expert
Track: Education
Download iCalendar file for this event 10:30 AM–11:00 AMSession Break
Download iCalendar file for this event 11:00 AM–2:00 PMACF Spouses Brunch & Tour
A Behind the Scenes Tour & Mask Making at Mardi Gras World
This experience will be a highlight of your spouse's visit to New Orleans. While their partners are immersed in convention programming, your spouses will enjoy a behind the scenes look a the making of carnival at Mardi Gras World. Not only will they get to see artisans at work creating larger than life floats and props, but they'll also enjoy lunch and a slice of king cake, the traditional Mardi Gras treat. But wait, that's not all- the experience also includes an artist lead Mask Making Workshop where everyone will make their very own carnival creation.
Separate fees and registration are required for this event. Add this event when you register or email registration@acfchefs.net to add onto your existing registration. Spouses $50.00
Download iCalendar file for this event 11:00 AM–12:00 PMMain Stage: Consumer & Culinary Trends
Jack Li
Jack Li
Sponsored by: Minor's
Brought to you by Minor's, Datassential shares the latest culinary trends that will drive the next generation of US menus. This session covers consumer preferences, new flavors, and tips for crafting successful dishes.
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.
Children under 16 years of age will not be permitted access to the exhibitor floor at any time. ACF reserves the right to request proof of age. This policy will be strictly enforced onsite.
Download iCalendar file for this event 12:00 PM–12:15 PMACF Private Insurance Exchange
Have you heard the great news? The ACF Private Insurance Exchange is available to ACF members and their staff! This quick information session will provide a better understanding of this member benefit that the ACF has to offer.
Download iCalendar file for this event 1:30 PM–7:00 PMACF Student Team National Championship
The each student team will begin preparations for their Edible Cold Food presentation that will be displayed on Wednesday, July 18th.
Presented by: R.L. Schreiber, Inc.
National Competition Plates provided by Libbey
Download iCalendar file for this event 1:30 PM–3:00 PMBaron H. Galand Culinary Knowledge Bowl
Sponsored by: American Technical Publishers
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 Demo Stage: The Pulse of Plant-Based Diet
Raghavan Iyer
Raghavan Iyer
Sponsored by: USA Dry Pea and Lentil Council
The under-explored world of dry peas, chickpeas and lentils is revealed in this master class brought to you by the USA Dry Pea & Lentil Council/American Pulse Association along with James Beard, Emmy, and IACP winning author and spokesperson Raghavan Iyer. These nutritional powerhouse pulses expand the globe and their versatility, accessibility, ease of preparation, and above all inexpensiveness will make you rethink your center of the plate.
Presented by: Raghavan Iyer, Chef, USA Dry Pea and Lentil Council
Download iCalendar file for this event 2:45 PM–3:30 PMACFDemoStage: Menu Marketing Understanding Production Claims
Bruce Carchman
Bruce Carchman
Sponsored by: Perdue Foods
Consumers are taking more of an interest in learning where their food comes from and choosing quality over quantity when it comes to their protein sources -especially when its animal based. Patrons and advocacy groups are calling on commercial and non-commercial foodservice to adopt purchasing strategies that advance animal care, are sustainable and healthy. And the list of menu descriptors dining patrons expect to see is growing.
“Free from” menu claims can and should play a larger role in the profitability equation with attributes that consumers are willing to pay more for – particularly local, organic, hormone free, and antibiotic free. In this interactive presentation attendees will be challenged to learn the nuances of meaningful production claims and strategies to satisfy patron’s expectations and make elevating the plate to premium protein profitable.
Presented by: Bernadette Kniedler
Bruce Carchman
Track: Sponsor
Download iCalendar file for this event 4:00 PM–5:00 PMWisconsin Cheddar & Kentucky Bourbon - A Love Story
Jane Nickles
Jane Nickles
Sponsored by: Dairy Farmers of Wisconsin
Presented by: Peter Leuer, Dairy Farmers of Wisconsin
Jane Nickles, Society of Wine Educators
Download iCalendar file for this event 4:00 PM–4:45 PMACF Demo Stage: From Prodding to Profit
Sponsored by: Natural Tableware, Inc.
What was once sustainability guilt, is now gold.
Join this spirited and robust exploration of a culture that is moving closer to understanding profitability through sustainability, starting with the front lines of the Hospitality Industry: You, the Executive Chef. Discover what was once the purview of hippies, is now the stewardship of culinarians. Learn how changes in daily consumption habits impact the sustainable footprint for humanity while favorably affecting your company’s bottom line.
Presented by: Ruffy Sulaiman, Executive Chef, Hilton Americas-Houston, Houston TX, Member of the Hilton Hotels Sustainability Program, “Travel with a Purpose”
Timothy Christian, Senior Partner, Amalgamated Consolidated Worldwide - A Culinary Consortium
Track: Sponsor
Download iCalendar file for this event 5:00 PM–8:00 PMYoung Chefs Night!
Sponsored by: The Western Regions Beef Council
Social Media/Plating Techniques Demo & the Beef Quickfire Challenge
Calling all Young Chefs!!
Come and join Chef Jeremy Fogg as he demonstrates various plating techniques with an additional focus on taking photos to use on social media to market and enhance community interaction.
Then beginning at 6pm the ACF Young Chefs Club will feature 4 competitors in a "Beef" Quick Fire Challenge, you don't want to miss the excitement!
Presented by: Jeremy Fogg, Pastry Chef, Emeril's
Download iCalendar file for this event 5:00 PM–8:00 PMCocktail History Walking Tour in the French Quarter (21+)
Limited Spots Available! Must be 21+ to join in the walking tour.
Come join in on a journey through New Orleans’ historic and fascinating history of cocktails, and sample them along the way. Belly up to the oldest stand-up bar in the country, find out where the Grasshopper was invented, get the real scoop on absinthe, learn the origins of the Sazerac and discover hidden gems where locals have been imbibing for centuries. Each stop will feature a historic cocktail prepared by multiple award-winning mixologists, and your guide will give you the history behind them! Expect to visit 4 venues including SoBou, the Bourbon O Bar and Tujague’s!
The last bar, under the direction of the most published author on cocktail-related books in the world, is a Mecca for craft cocktail enthusiasts and features live, local music at 8pm! They also serve authentic New Orleans fare in case you need some food to “soak things up”!
Separate fees and registration are required for this tour. Add the tour when you register or email registration@acfchefs.net to add-on to your existing registration. Members $65 & Non-Members $75 (includes tour and 4 cocktails)
Note: Tour will take place at an offsite location not at the hotel(Tiki Tolteca, above Felipe's Taqueria, 301 N. Peters Street, New Orleans, LA - entrance on Bienville St) - members must arrive at that location 15 minutes prior to the tour. The tour will go rain or shine and all cocktails are vegan-friendly. Total distance of the tour is approximately one mile.
Download iCalendar file for this event 6:00 PM–10:00 PMAmerican Academy of Chefs® Reception & Dinner
Sponsored by: Allen Brothers, BelGioioso Cheese, Inc., Ecolab, Plugrá® European Style Butter
Friends: Caviar and Caviar, Evaqua Farms, Joyce Farms, Tito’s Vodka

Gather to welcome new inductees and congratulate AAC Fellows receiving awards at this year's AAC Reception and Dinner.
Please contact the AAC Administrator at (800) 624-9458, ext 202 for additional information or to purchase tickets.

Go to top of page Wednesday, July 18, 2018

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMRegistration Open
Download iCalendar file for this event 7:30 AM–3:00 PMACF Student Team National Championship
Sponsored by: R.L. Schreiber, Inc.
National Competition Plates provided by Libbey
Download iCalendar file for this event 7:30 AM–8:00 AMMorning Stretch with Eric the Trainer
Start the day off on the right foot by joining Hollywood- based trainer to the stars, Eric the Trainer, to get your body moving. All levels of fitness are encouraged to attend this morning stretch! Gain valuable tools for your overall health and well being, as you energize your body and spirit. You may be inspired to be the pro, as well as your fellow Chefs to undergo your own total body transformation!
Download iCalendar file for this event 8:30 AM–9:30 AMThe Art of Plating: Tips and Tools
Joseph M. Leonardi, CMC
Joseph M. Leonardi, CMC
Sponsored by: Friedr Dick
Your customers eat first with their eyes. Before guests even taste your food, they've probably already made judgments about your skill as a chef. Join this discussion about plating and flavor concepts. Learn how the proper knives and tools facilitate the fabrication and production of successful plates. Young culinarians in particular will be inspired to learn new techniques to elevate their dishes.
Presented by: Joseph Leonardi, CMC, director of culinary operations/executive chef, The Country Club
Track: Sponsor
Download iCalendar file for this event 8:30 AM–9:30 AMCanadian Cuisine: From Coast to Coast
Peter Dewar
Peter Dewar
During this presentation, you will be introduced to Canadian cuisine from across the nation. Two staples of this cuisine are French Canadian poutine and also east coast chowder. Please join Chef Peter as he gives you an insight into food from your neighbors to the north.
Presented by: Peter Dewar, Vice President of the Canadian Culinary Federation
Track: Culinary
Download iCalendar file for this event 8:30 AM–9:30 AMGlobal Trend Insights & Excellence through Innovation
Victor A. Gielisse, CMC,  AAC
Victor A. Gielisse, CMC, AAC
Sponsored by: Libbey
During this presentation attendees will explore key opportunities in the tightly competitive food and beverage and hospitality world. Compare opportunities that chef's and restaurateurs face and have to understand when a current practice in their business adds value and at what stage to initiate a significant point of differentiation to stay ahead of the competition by offering new and real value creation through the innovation process for business.
Presented by: Victor Gielisse, CMC, AAC, Principal, CFT/ Culinary Fast-Trac & Associates, Inc
Track: Innovation
Download iCalendar file for this event 8:30 AM–9:30 AMPastry Certification Seminar
John C. Schopp, CEC, CEPC, CCE, CCA
John C. Schopp, CEC, CEPC, CCE, CCA
Thomas Kiernan, CEC, CCA, AAC
Thomas Kiernan, CEC, CCA, AAC
Join two National Certification Commission Members for this interactive session on how to evaluate pastry exams. Whether evaluating students or practical exam candidates this session will give the participants a chance to look closely at pastry skills through the eyes of an Certification Evaluator. If you're looking to certify in pastry, you won't want to miss this session! 1 CEH will be provided and upon check in for the session, will be counted towards CE Refresher
Presented by: John C. Schopp, CEC, CEPC, CCE, CCA, Culinary Instructor, Virginia Western Community College
Co-Presenter, Thomas Kiernan, CEC, CCA, AAC, Senior Executive Chef, Marriott Syracuse Downtown
Track Co-Sponsored By: Plugrá® European Style Butter & Cémoi Chocolate
Track: Pastry
Download iCalendar file for this event 8:30 AM–9:30 AMCoordinating Resources during Disasters
Amy C. Sins
Amy C. Sins
Join Chef Amy C. Sins and Louisiana State Rep. Clay Schexnayder as they share their experiences coordinating relief efforts during the flooding in 2016 and 2017 throughout south Louisiana. They will discuss the use of social media tools to motivate a network, managing supply and delivery logistics, the importance of focusing on food safety after a disaster and how the food service industry plays a vital role in disaster response.
Presented by: Amy C. Sins, Chef/Owner, Langlois Culinary Crossroads
Track: Education
Download iCalendar file for this event 9:45 AM–10:45 AMIt's a Kakou Thing - Keynote Brunch
Ka'ala Souza
Ka'ala Souza
Kakou means "us" in Hawaiian and this would emphasis the need for the values of aloha, lokahi, and pono in producing excellence in our teams, working together with the missing ingredient of aloha.
Attendees must have full registration with meals to attend the brunch.
Presented by: Ka'ala Souza, Owner, Ka'ala Souza Training & Consulting
Download iCalendar file for this event 11:00 AM–2:00 PMAmerican Academy of Chefs® Spouses Lunch
Ka'ala Souza
Ka'ala Souza
Sponsored by: Lactalis Foodservice
Living Pono: Finding Fulfillment and Balance in our Life Hawaii’s state motto is Ua Mau ke Ea o ka ?Aina i ka Pono. Translated it states that the Life of the Land is Perpetuated in Righteousness, in Pono, and that’s what this workshop is about— having a full and fulfilling life being personally Pono. They say the smarter you are the less time and mental energy you actually have for yourself. The problem surfaces when this lack of energy balance shows itself in our inability to reset, to refresh, to renew our motivation and feelings of well-being. This session will focus on living the Hawaiian way of Pono, with a Sense of Place, Purpose and Power. Only when we are Pono can we find the work-life balance we’re searching for. We will look at
* The powerful links between our past and our present and how it affects our future
* How to find real purpose in what we do
* Learning what fuels our life tanks and how to keep them full
Additional registration cost required and reserved for AAC members, limited number of spots available. Add this event when you register or email registration@acfchefs.net to add onto your existing registration. Spouses $40.00
Presented by: Ka'ala Souza, Owner, Ka'ala Souza Training & Consulting
Download iCalendar file for this event 11:00 AM–12:00 PMGeneral Session: 2
Maneet Chauhan
Maneet Chauhan
Presented by: Maneet Chauhan, Executive Chef & Co-Owner, Chauhan Ale & Masala House, Tànsuo and The Mockingbird.
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.
Children under 16 years of age will not be permitted access to the exhibitor floor at any time. ACF reserves the right to request proof of age. This policy will be strictly enforced onsite.
Download iCalendar file for this event 12:15 PM–1:00 PMACF Demo Stage: Leading, The Next Generation
Gerald L. Ford, CMC
Gerald L. Ford, CMC
Our industry and our teams are in a state of disconnection, the fact is, it is the best time in history to hire, inspire and lead the most educated, connected and unbound generation of culinarians and service professional. Join me and discuss a perspective that leads to the nurturing of the next generation from recruiting to succession.
Presented by: Gerald Louis Ford, CMC, Senior Sou Chef, The Everglades Club
Track: Education
Download iCalendar file for this event 1:30 PM–5:00 PMUSA's National Chef of the Year Competition
Download iCalendar file for this event 1:30 PM–2:15 PMACF Demo Stage: ANFP
Gregory Paul Gorgone
Gregory Paul Gorgone
Presented by: Gregory P. Gorgone, Culinary Design Consultant, DRS Food service Design
Download iCalendar file for this event 2:00 PM–3:00 PMFive Questions You Should Answer Before You Retire
This session seeks to answer some of the most important and frequently asked questions people face as they plan their retirement. There are many considerations, concerns, and complexities to retiring in the 21st century. This presentation will addresses spending and investing during retirement as well as a discussion on social security.
Presented by: Financial Advisor Adam Kirby of Wells Fargo Advisors
Download iCalendar file for this event 2:45 PM–3:30 PMACF Demo Stage: The Art of Chocolate
Jacquelyn Lopez
Jacquelyn Lopez
During this session members will see and learn how to put together a small show stopping showpiece and hand roll truffles. You won't want to miss this one!
Presented by: Jacquelyn Lopez, Executive Pastry Chef, Royal Sonesta
Track: Pastry
Download iCalendar file for this event 7:00 PM–9:00 PMACF Certified Master Chef Dine Around
Come and join our very own American Culinary Federation Certified Master Chefs as they present an amazing selection of tastings to enjoy.

Limited seats available, $125 per person and separate registration is required for this one of a kind dine around. Add this event when you register online or email registration@acfchefs.net to add-on to your existing registration.

Go to top of page Thursday, July 19, 2018

TimeSessionCEHs
Download iCalendar file for this event 6:45 AM–7:15 AMMorning Stretch with Eric the Trainer
Start the day off on the right foot by joining Hollywood- based trainer to the stars, Eric the Trainer, to get your body moving. All levels of fitness are encouraged to attend this morning stretch! Gain valuable tools for your overall health and well being, as you energize your body and spirit. You may be inspired to be the pro, as well as your fellow Chefs to undergo your own total body transformation!
Download iCalendar file for this event 7:00 AM–12:00 PMRegistration Open
Download iCalendar file for this event 7:30 AM–8:00 AMGrab & Go Breakfast
This year breakfast will feature a new grab & go style. Attendees must have full registration with meals to attend the breakfast.
Download iCalendar file for this event 8:00 AM–9:00 AMCOLD. HARD. CASH!
Casey E. Shiller, CEPC, CCE, AAC
Casey E. Shiller, CEPC, CCE, AAC
David Ivey-Soto, CEC, CCA, MBA
David Ivey-Soto, CEC, CCA, MBA
Sponsored by: Irinox North America
The pastry chef’s mindset in the savory kitchen…
Chefs Casey Shiller CEPC®, CCE®, AAC and David Ivey-Soto MBA, CEC®, CCA® have developed this seminar to will explore the pastry chef’s mindset to create ef?ciency and productivity and add — COLD HARD CASH — to the bottom line of the savory kitchen. Have you ever noticed that the pastry chef is frantically working when it is slow during the early parts of the week and then, come the busy times, they are relaxed and ready? Yet, they add COLD HARD CASH to the bottom line of an operation… and everything is done! Develop this mindset and learn to be ef?cient and productive to create COLD HARD CASH from it. We will highlight the equipment needed, the systems that work, and ideas that will increase your kitchen-ef?ciency and generate increased pro?ts — COLD HARD CASH!
Presented by: Chefs Casey Shiller CEPC, CCE, AAC, Program Coordinator, Baking and Pastry Arts, St. Louis Community College Forest Park
David Ivey-Soto MBA, CEC, CCA, Managing Partner, Chef David Industries
Track: Sponsor
Download iCalendar file for this event 8:00 AM–9:00 AMThe History and Flavors of Goulash
Russell Scott, CMC
Russell Scott, CMC
Helmut Franz Josef Holzer, CMC
Helmut Franz Josef Holzer, CMC
Sponsored by: Libbey
Join Chef Helmut Holzer CMC and Chef Russell Scott CMC for the first of an exciting CMC series, as they discuss the history and regional influences of European traditional dishes. During this presentation, expand your skills as the chefs demonstrate the preparation, variations, and accompaniments for classic and modern Goulash. This flavorful dish is a great addition to menus, and is also a part of the required repertoire of skills for chefs who aspire to participate in the Certified Master Chef exam.
Presented by: Russell Scott, CMC
Helmut Holzer, CMC, VP.Corporate Executive Chef R&D, Gourmet Foods International
Track: Culinary
Download iCalendar file for this event 8:00 AM–9:00 AMTaste of The Deltas: From Curry to Court Bouillon
Michael D Gulotta
Michael D Gulotta
Explore the parallels of the Mississippi and Mekong Deltas from hand ground shellfish curries to roux based spicy fish stews with insight from Chef Gulotta, New Orleans restaurateur and 2018 James Beard Best Chef of The South Semi-finalist.
Presented by: Michael Gulotta, Chef/ Partner, MOPHO Group/ Delta Group
Track: Innovation
Download iCalendar file for this event 8:00 AM–9:00 AMInnovative Strategies for Achieving Optimal Health
Lisa Dorfman
Lisa Dorfman
Award winning 8 time book author, former professional athelete and leader in the food, nutirtion and wellness industry Lisa Dorfman, MS, RD, CSSD, LMHC, FAND will share and empower participants with nutrition, fitness and mind-body technique for attaining and maintaining energy levels, overall health an optimal physique and stealth passionate spirit for career and life.
Presented by: Lisa Dorfman, CEO/Director of Culinary Sports Nutrition & Performance, Food Fitness International, Inc
Track: Education
Download iCalendar file for this event 8:00 AM–9:00 AMThe Future of Culinary Education Online
Stefan Ryll, CEC, CCE, AAC, Ed.D.
Stefan Ryll, CEC, CCE, AAC, Ed.D.
This session will demonstrate the perceptions of culinary arts educators, industry professionals, and chefs on the future of online culinary arts education. Chef Ryll will focus specifically on recommended procedures by educators and chefs, and how to judge and critique the quality of food products in terms sensory modalities. Learn the standards and key quality indicators for your future online culinary arts programs.
Presented by: Stefan Ryll, CEC, CCE, AAC, Ed.D., Associate Professor, Southern New Hampshire University
Download iCalendar file for this event 9:00 AM–9:30 AMSession Break
Download iCalendar file for this event 9:30 AM–10:30 AMFlavor IQ: Cruising the Mediterranean
Michael L. Minor, CEC, AAC
Michael L. Minor, CEC, AAC
Richard A. Reilly, CEC, CCA, AAC
Richard A. Reilly, CEC, CCA, AAC
David Russell, CEC, AAC
David Russell, CEC, AAC
Sponsored by: Custom Culinary, Inc.
Get ready to taste the success of exciting new menu concepts with Custom Culinary® and our insights-driven approach to innovation, FlavorIQ®. We’ll be ‘Cruising the Mediterranean’ with an exciting trends presentation, culinary demonstration and tasting session—led by our Culinary Ambassador Chef Mike Minor CEC, AAC, HGT. Our singular focus is to consistently deliver the most authentic food flavor enhancements to foodservice professionals. We currently offer these chef-inspired culinary flavor systems: Food bases, gravy and sauce mixes, ready-to-use soups, sauces, sides, entrees, dips and gravies.
Presented by: Mike Minor CEC, AAC, HGT, Culinary Ambassador, Custom Culinary, Inc.
Richard Reilly CEC, AAC, Corporate Executive Chef, Custom Culinary, Inc.
Michael Smith CEC, AAC, Corporate Executive Chef, Custom Culinary, Inc.
David Russell CEC, AAC, HGT, Corporate Executive Chef, Custom Culinary, Inc.
Track: Sponsor
Download iCalendar file for this event 9:30 AM–10:30 AMThe Modern American Table
Shaun O'Neale
Shaun O'Neale
In this demonstration Chef O'Neale will showcase many different cooking techniques that go into creating this visually stunning dish, Squid Ink & Lobster Ravioli with Lobster Reduction & Lemon Air. It begins with incorporating squid ink into freshly made pasta and creating the filling after breaking down a fresh lobster. This recipe is an adaptation of a dish within "Modern American Tale".
Presented by: Shaun O'Neale, Chef/CEO, Winner of MasterChef Season 7, Shaun O'Neale Group LLC.
Track: Culinary
Download iCalendar file for this event 9:30 AM–10:30 AMInnovative Sugar & Chocolate Decoration Techniques
Joel Reno
Joel Reno
In today’s crowded market, learn to wow the customers with new decorative techniques for cakes, plated desserts, and mini pastries. Chef Reno will do step-by-step demonstrations of trendy and stunning decorative elements using sugar, white, milk, and dark chocolate, and much more. You will learn decorations suitable for large productions as well as those perfect for competition buffet presentations. The chef will combine the latest tools, tricks-of-the-trade, and materials to create beautiful, innovative results.
Track: Pastry
Download iCalendar file for this event 9:30 AM–10:30 AMFood Safety - Protecting your Brand from Evil Pathogens
Joseph Realdine, Jr.
Joseph Realdine, Jr.
This presentation will offer knowledge and training on designing and execution of a simple food safety system to protect your brand from evil pathogens. Sanitation Performance Standards (SPS), Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) principles will be peppered with real food safety debacles and examples. You have worked so hard to build your brand; don’t allow food borne illness to ruin your brand and good work overnight.
Presented by: Joseph Realdine, Jr., Owner Healthy Earth LLC, USDA-Food Safety Inspection Service Retired June 2018
Track: Education
Download iCalendar file for this event 9:30 AM–10:30 AMFood Photography: How to Increase Your Bottom Line
Susan C Bourgoin
Susan C Bourgoin
You need to take better photos of your dishes! Learn the tips you need from an experienced food photographer, and discover when it may be recommended that you hire a professional food photographer.
Presented by: Susan Bourgoin, president, Visual Cuisines Inc
Track: Education
Download iCalendar file for this event 10:30 AM–11:00 AMSession Break
Download iCalendar file for this event 11:00 AM–12:00 PMWhere's The Beef?... You Decide!
Dave Zino
Dave Zino
Sponsored by: Beef. It’s What’s For Dinner
In a world of emerging meat substitutes, consumers are bombarded with advertising and marketing claims that can be confusing to them. Join Chef Dave Zino from Beef. It’s What’s For Dinner. for a blind tasting of several burgers and experience the different flavors and textures of the products currently in the marketplace. Results will be tabulated in real time. Look forward to a robust discussion regarding the results.
Presented by: Chef Dave Zino, Executive Chef/Culinary Spokesperson, National Cattlemen's Beef Association
Track: Sponsor
Download iCalendar file for this event 11:00 AM–12:00 PMCooking In The New Millennia
Richard Rosendale, CMC
Richard Rosendale, CMC
Sponsored by: Libbey
Rosendale Collective has been a leading movement in how chefs learn and evolve. From Fortune 500 companies to Michelin starred restaurants around the world, RC continues to deliver extraordinary learning experiences that inspire. At this presentation, we will reveal what's next in this knowledge revolution with the latest trends, tools, and technology.
Presented by: Richard Rosendale, CMC, Rosendale Collective
Track: Culinary
Download iCalendar file for this event 11:00 AM–12:00 PMShaking it up! Food and Drink Working Together
Hunter Johnson
Hunter Johnson
Never underestimate the importance of having both a strong Food and Drink program. Restaurateur Hunter Johnson will discuss how the bar and kitchen can best work together to provide the ultimate guest experience. From both a business and creative perspective, this session covers all you'll need to know to build a successful, award winning bar menu. Create the next signature beverage, while you raise the revenue potential at your establishment. Brought to you by: Southwestern Virginia Chapter
Presented by: Hunter Johnson, Owner, Lucky Restaurant
Track: Innovation
Download iCalendar file for this event 11:00 AM–12:00 PMTraining the Next Generation to Prevent Food Waste
Jonathan Deutsch
Jonathan Deutsch
Sustainability issues are at the forefront in our industry, and it is up to accomplished chefs to have an in formed opinion. Learn what is being done to inculcate sustainability and health promotion practices among culinary students and staff, and learn more about the solutions that are hitting the market; balancing taste, nutrition and improving the overall food system.
Presented by: Jonathan Deutsch, Ph.D., Professor, Center for Food and Hospitality
Track: Education
Download iCalendar file for this event 11:00 AM–12:00 PMGrowing with The Times:
Toya L. Boudy
Toya L. Boudy
How to Follow the Flow While Not Losing Who You Are
With the food world rapidly changing, due to artistic evolution, it has become more prevalent for culinary artists to adapt to many different conditions and tread new territory. During my workshop, we’ll map out how to elevate your brand as a chef without losing the essence of who you are and staying true to your culinary base. You’ll learn how to deal with change and ways you can market yourself more effectively.
Presented by: Toya L. Boudy, Chef , Chef Toya Boudy
Track: Education
Download iCalendar file for this event 12:15 PM–1:15 PMSpecial Presentation & Lunch
Matthew L. Raiford
Matthew L. Raiford
You Are Only As Good As Your Last Meal
Steady deadlines, pressure to be the best, and always hustling to stay on top of trends, has been a catalyst for depression and suicide in the food service industry. How can we better assist each other and pay attention to the signs of a chefs' stress/PTSD?
Attendees must have full registration with meals to attend the networking grab & go lunch.
Presented by: Matthew Raiford, Program Coordinator Culinary, The Farmer & The Larder
Download iCalendar file for this event 1:30 PM–2:30 PMThe History and Culinary Solution of Lionfish
Tenney Flynn
Tenney Flynn
Chef Tenney Flynn, a vocal advocate for the eradication of Lionfish, will provide a history of this invasive species. He will discuss why lionfish are in fact a problem, the severity of this problem and provide some culinary solutions to eradicate the issue of lionfish. Chef Flynn will be demonstrating the butchering of lionfish and show how to prepare it in several different recipes.
Presented by: Tenney Flynn, Owner, GW Fins
Track: Innovation
Download iCalendar file for this event 1:30 PM–2:30 PMOne Foot in the Past...
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
Eric Abbey
Eric Abbey
DUO returns to the convention with a look at how history repeats itself. For years, DUO has relied on Escofier as a source of inspiration in their menus and food. Chef Jeremy will take you through how this happens with a demonstration on classical recipes presented to match current trends in fine dining. Learn how history shapes our culture; from music to literature to food
Presented by: Jeremy J. Abbey, CEC, CEPC, CCE, CCA, Certification Director, American Culinary Federation
Eric Abbey, Owner, Culinary Impressions, Inc (DUO)
Track: Culinary
Download iCalendar file for this event 1:30 PM–2:30 PMChocolate Making on an Artisanal Scale
Carole Morse
Carole Morse
Great chocolate is a collaborative effort between cacao growers and chocolate makers, through careful attention during cultivation, harvest, and especially fermentation and drying. Louisiana Chocolatier Carol Morse will walk you through the process of production; from ingredient sourcing to roasting cocoa beans and turning them into liquid chocolate and bars. Learn how small scale chocolate makers truly highlight the flavors unique to each cacao origin.
Presented by: Carol Morse, Owner, Acalli Chocolate
Track Co-Sponsored By: Plugrá® European Style Butter & Cémoi Chocolate
Track: Pastry
Download iCalendar file for this event 1:30 PM–2:30 PMFortified: An Introduction to Sherry
Cheryl Wakerhauser
Cheryl Wakerhauser
Limited Seats Available for this session!
Bar Vivant & Pix Pâtisserie owner, Cheryl Wakerhauser, is just one of just seven official Sherry Educators in the US, a recognition awarded by the Consejo Regulador of the Sherry region. Join her and fellow Sherry lovers in a fun, interactive workshop. Discover the Sherry region, explore the different Sherry styles from bone dry to luscious.
Presented by: Cheryl Wakerhauser, Executive Chef, Bar Vivant/ Pix Patisserie
Track: Education
Download iCalendar file for this event 1:30 PM–2:30 PMWhat Excellent Educators do Exceptionally
Amy L. Queret-Mitchell, CCE
Amy L. Queret-Mitchell, CCE
A great classroom experience starts with what great teachers do differently. This session will go through the strategies to define learning and teaching. Participants will compare models used to understand what we want students to know and do and how we can best design the learning experience. This session will review how to create an environment of common understanding of desired teaching and learning which focuses on the opportunities to talk about how we learn best and what that looks like in the classroom.
Presented by: Amy L. Queret-Mitchell, CCE, Chef Instructor, Louisiana State University
Track: Education
Download iCalendar file for this event 2:30 PM–3:30 PMSession Break
Download iCalendar file for this event 3:00 PM–4:00 PMClosing General Session: Sushi A to Z
Masaharu Morimoto
Masaharu Morimoto
Sponsored by: Custom Culinary, Inc.
Presented by: Masaharu Morimoto
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
Sponsored by: BelGioioso Cheese, Inc, Halperns' Steak and Seafood, Plugrá® European Style Butter, Savencia Cheese USA
Attendees must have full registration with meals to attend the dinner. To purchase a ticket a la carte, email registration@acfchefs.net.

Go to top of page Friday, July 20, 2018

TimeSessionCEHs
Download iCalendar file for this event 11:00 AM–2:00 PMAfter Party Tour & Lunch at Mard Gras World!
This "after party event" experience will be a highlight of your visit to New Orleans. You will get a to look behind the scenes at the making of carnival at Mardi Gras World. Not only will you get to see artisans at work creating larger than life floats and props, but you also enjoy lunch and a slice of king cake, the traditional Mardi Gras treat. But wait, that's not all - the experience also includes an artist lead Mask Making Workshop where everyone will make their very own carnival creation! Round trip transportation is included.
Separate fees and registration are required for this event. Add this event when you register or email registration@acfchefs.net to add onto your existing registration. Attendees $100 per person, limited seats available!
NEWCHEF Fashion Inc.