Events

Northeast Regional Conference Preliminary Schedule

* schedule subject to change

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Go to top of page Saturday, March 16, 2013

TimeSessionCEHs
Download iCalendar file for this event 9:00 AM–2:00 PMChapter Event: NE Rescue Mission of Utica Outreach Lunch
In the role of host for the 2013 ACF Northeast Regional Conference, the culinary staff of Turning Stone Resort is seeking chefs to volunteer to prepare lunch for the needy at the Rescue Mission of Utica, Saturday, March 16. More…

This event will serve as a tremendous community service to help kick off the conference, as participants lend their talents to help feed the less fortunate in our area. Volunteers will be needed beginning at 9a.m. The Rescue Mission of Utica will begin serving lunch at 11:30 a.m.
Please contact Mary Ann Kiernan via email, mpkierna@syr.edu for more information & sign-up.

Go to top of page Sunday, March 17, 2013

TimeSessionCEHs
Download iCalendar file for this event 8:00 AM–12:00 PMHands-on Workshop: Making Something Good of Something Offal
Sponsored by: Clemens Food Group
Offal and nontraditional cuts of pork are appearing on restaurant menus and featured on cooking shows and in magazines. More…
They're a great way to put a twist on a common dish. Crispy fried head cheese, General Tso's sweetbreads, porchetta di testa bahn mi, crispy pig's ear salad, pork wings, pork flat iron steaks, shoulder steaks and other dishes will be featured. There will be a hands-on fabrication session for breaking down a half pig with ideas to use all cuts of the pig on your menu. Separate registration is required. Class size is limited.
Presented by: Christopher Allen Tanner, CEC, WCC, CHE, AAC, executive chef, Soups and Simple Meals, Campbell Soup Company, and Matthew Martino, corporate chef, Clemens Food Group
Education Category: Educational Category
4.00
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on: AM Cooking With Live Maine Lobsters
In this hands-on workshop, Wilfred Beriau, CEC, CCE, AAC, will demonstrate how to handle and break down lobsters to obtain the most meat. Then, using a portion from each lobster and common ingredients, teams will prepare an appetizer, a soup or salad, one whole lobster presentation and one sauté lobster presentation. More…
Bring your tools and cameras to this creative workshop. Separate registration is required. Class size is limited.
Presented by: Wilfred Beriau, CEC, CCE, AAC, chef consultant, Maine Lobster Council
Education Category: Educational Category
3.00
Download iCalendar file for this event 8:00 AM–9:30 AMAccreditation Seminar
Have you ever wondered when to schedule an American Culinary Federation Education Foundation programmatic accreditation site visit or how to prepare for one? Come and learn answers to these questions, plus, what happens on a site visit. More…

Presented by: Candice Childers, director of accreditation, American Culinary Federation
Education Category: Educational Category
1.50
Download iCalendar file for this event 10:00 AM–2:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 10:00 AM–11:30 AMApprenticeship Seminar
Learn what's new in the world of apprenticeship. We will discuss ACF chapter involvement and who can run an American Culinary Federation Education Foundation apprenticeship program. More…

Presented by: Candice Childers, director of accreditation, American Culinary Federation
Education Category: Educational Category
1.50
Download iCalendar file for this event 12:00 PM–6:30 PMRegistration
Download iCalendar file for this event 1:00 PM–5:00 PMHands-on Workshop: Making Something Good of Something Offal
Sponsored by: Clemens Food Group
Offal and nontraditional cuts of pork are appearing on restaurant menus and featured on cooking shows and in magazines. More…
They're a great way to put a twist on a common dish. Crispy fried head cheese, General Tso's sweetbreads, porchetta di testa bahn mi, crispy pig's ear salad, pork wings, pork flat iron steaks, shoulder steaks and other dishes will be featured. There will be a hands-on fabrication session for breaking down a half pig with ideas to use all cuts of the pig on your menu. Separate registration is required. Class size is limited.
Presented by: Christopher Allen Tanner, CEC, WCC, CHE, AAC, executive chef, Soups and Simple Meals, Campbell Soup Company, and Matthew Martino, corporate chef, Clemens Food Group
Education Category: Educational Category
4.00
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on: PM Cooking With Live Maine Lobsters
In this hands-on workshop, Wilfred Beriau, CEC, CCE, AAC, will demonstrate how to handle and break down lobsters to obtain the most meat. Then, using a portion from each lobster and common ingredients, teams will prepare an appetizer, a soup or salad, one whole lobster presentation and one sauté lobster presentation. More…
Bring your tools and cameras to this creative workshop. Separate registration is required. Class size is limited.
Presented by: Wilfred Beriau, CEC, CCE, AAC, chef consultant, Maine Lobster Council
Education Category: Educational Category
3.00
Download iCalendar file for this event 1:30 PM–2:30 PMYou're ACF-certified. Now What?
The value of ACF certification continues to strengthen. Having a clear vision of how recertification can help you personally and professionally is valuable to your career advancement. More…
Designed for certification candidates, as well as those who are in a position to assist others, this session will provide the resources and tools chefs need to grow and excel through the recertification process. Also, discover techniques for making the most of your ACF certification to stand out in the culinary industry. Recertification provides a path for lifelong learning.
Presented by: Brad Barnes, CMC, CCA, AAC, director, CIA Consulting, The Culinary Institute of America, ACF Certification Commission member
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:00 PM–5:00 PMCompetitor Judges Meeting
Education Category: Educational Category
Download iCalendar file for this event 3:00 PM–4:00 PMChapter Presidents Meeting
Education Category: Educational Category
Download iCalendar file for this event 4:00 PM–5:30 PMChapter Leadership Meeting
Learn from the successes of other chapters as ACF national office staff members provide examples of best practices from ACF chapter achievements. Following this session, you will be equipped with tools to develop your own incentive programs to increase chapter membership, a template for easy tracking of chapter finances, and examples of successful chapter meetings, including proactive marketing and development of educational elements, and incorporating vendor relationships.
Presented by: William Tillinghast, CEC, AAC, MBA, Northeast Region vice president, and Suzanne Bohle, director, membership development, American Culinary Federation
Education Category: Educational Category
1.50
Download iCalendar file for this event 6:30 PM–9:00 PMErin Go Bragh Icebreaker
Sponsored by: Sysco and Royal Club Coffee
Come ceilidh with us in true Irish fashion at the icebreaker reception. Don't miss the opening dance performed by Montague School of Irish Dance. More…
Then dine on our Central New York spin of St. Paddy's Day foods of smoked delights, local cheeses, wines and beers. Broken Nails, an all-female band hailing from Montreal, will entertain you as you fill up on delicious food. So, bring your dancing shoes and join us for a memorable conference kickoff. Food service will begin at 6:30 p.m. ACF Syracuse New York Chapter will be selling St. Paddy's Day items as a chapter fundraiser.
Education Category: Educational Category

Go to top of page Monday, March 18, 2013

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Paul deLima Coffee and Wisconsin Milk Marketing Board
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–12:00 PMRegistration
Download iCalendar file for this event 8:00 AM–12:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 8:00 AM–10:00 AMKnowledge Bowl Competitors Meeting
All those competing in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test.
Education Category: Educational Category
Download iCalendar file for this event 8:30 AM–9:30 AMTapping Maple for Your Menu
Join David Hunt, maple enthusiast and leader in the farm-to-table movement, as he demonstrates how to highlight local producers and artisans. Whether it's maple syrup on flapjacks or in your wasabi, he will guide you with innovative ideas utilizing maple sap, candy, and even sugar to create delicious and unique spring flavors. More…
Along with a cooking demonstration, using local maple products, Hunt will walk you through the process of making maple syrup using an evaporator. Presented by: David Hunt, executive chef, Golden Arrow Lakeside Resort and The New York State Maple Producers Association
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMThe Long and Short Grain of It
Sponsored by: Riviana® Foods
This demonstration will focus on the most versatile, affordable and globally appealing ingredient in your kitchen: rice. More…
Join Debbie Wheeler as we explore the many varieties and uses of rice, specifically its cultural significance and role in satisfying demand for authentic global cuisine. This interactive demonstration will provide the opportunity to sample different rice varieties and participate in a classic Arancini preparation and tasting.
Presented by: Debbie Wheeler, chef, manager of publicity and test kitchen, Riviana® Foods
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMAAC Fellows Meeting
This meeting is for American Academy of Chefs® members. During this business meeting, the past year's operations will be discussed, as well as future plans and strategies.
Presented by: Stafford DeCambra, CEC, CCE, CCA, AAC, American Academy of Chefs® chair
Education Category: Educational Category
Download iCalendar file for this event 9:00 AM–5:00 PMACF Student Team Regional Championship: Cold Platter Display
Sponsored by: R.L. Schreiber, Inc.
Education Category: Educational Category
Download iCalendar file for this event 9:00 AM–12:00 PMACF Regional Chef of the Year Competition
Sponsored by: Unilever Food Solutions
Download iCalendar file for this event 9:00 AM–12:00 PMACF Regional Pastry Chef of the Year Competition
Sponsored by: Plugra® European-Style Butter
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Sponsored by: Paul deLima Coffee
Download iCalendar file for this event 10:15 AM–11:15 AMA Healthy Approach To Children's Menus
In partnership with the ACFEF Chef & Child Foundation
Children's nutrition and healthful children's meals continue to be a top culinary trend each year. More…
Providing healthier children's menu offerings doesn't mean reinventing new dishes. It can be as easy as making small, simple exchanges using healthy ingredients and cooking techniques in existing menu items. Learn simple and affordable ways to integrate nutritious alternatives without sacrificing flavor in the dishes children love.
Presented by: David Cohen, corporate executive chef, Morrison Management Specialists
Education Category: Educational Category
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMCooking With Honey Around the Globe
Honey comes in many different colors, textures and flavors. Thomas Griffiths, CMC, will explain the life of a bee, describe how honey is made and cook a variety of delicious dishes using various honey flavors from around the world. More…
There will be a honey tasting at the conclusion of the presentation.
Presented by: Thomas Griffiths, CMC, senior executive chef/director, Culinary and Baking Institute Research and Development, Campbell Soup Company
Education Category: Educational Category
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMThe Physiology of Taste
Sponsored by: MINOR'S®
This seminar will break down the basic elements of flavor and explain why and what we taste. Learn how to pair major volatile and aromatic flavors with wine and beer, and learn how to pair foods and flavor foundations to develop delicious, stunning creations. More…

Presented by: Alan Archer, CEC, corporate executive chef, MINOR'S®
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–2:30 PMTrade Show
More than 30 national, regional and local exhibitors showcase their products and services. From educational institutions to apparel and boutique products to major label corporations, the trade show offers culinarians the opportunity to network and connect. More…
Flavors of the Mediterranean-A Minute® Rice Competition, sponsored by Riviana® Foods, will take place on the trade show floor at 12:30.
3.00
Download iCalendar file for this event 1:00 PM–5:00 PMRegistration
Download iCalendar file for this event 1:00 PM–5:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 1:00 PM–3:30 PMACF Regional Student Chef of the Year Competition
Sponsored by: Custom Culinary, Inc.
Download iCalendar file for this event 2:00 PM–6:00 PMBaron H. Galand Knowledge Bowl Green Room
Sponsored by: American Technical Publishers
Education Category: Educational Category
Download iCalendar file for this event 2:30 PM–6:00 PMBaron H. Galand Culinary Knowledge Bowl
Teams of junior members from across the region compete in a double-elimination "Jeopardy"-style competition for the chance to become the region's champion and go on to the national championship at the 2013 ACF National Convention in Las Vegas, July 21-25.
Education Category: Educational Category
Download iCalendar file for this event 2:30 PM–3:30 PMThe Art of Cooking Pennsylvania Dutch Traditional Favorites
In partnership with the American Academy of Chefs®
Pennsylvania Dutch cuisine is typical traditional food in the region of Lancaster County, Pa., where it is consumed every day. More…
Charlie Gipe, who grew up in the region eating the traditional fare, will demonstrate and share some of his favorite recipes. Attendees will be able to sample foods during the demonstration.
Presented by: Charlie Gipe, CEC, AAC, executive chef, Hershey Entertainment Complex
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMPulling Beijing Noodle and Silk Candy
Joseph Poon will perform the secret culinary art of pulling Beijing noodles and silk candy. Poon has traveled extensively to study and perfect this ancient art. More…
He will share his recipes and techniques with you during this demonstration. Attendees will also learn about eliminating chemicals from the process and about silk candy ingredients from Hong Kong.
Presented by: Joseph Poon, chef, owner, Joseph Poon Chef Kitchen
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMCreating Community With Cooking Matters®
Share Our Strength's No Kid Hungry® campaign is working to end childhood hunger in America by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals through Cooking Matters. More…
With the help of volunteer culinary and nutrition experts, participants learn to shop smarter, make healthier food choices and cook delicious meals. Learn how to join the movement and make a difference in your community.
Presented by: Greg Silverman Director Cooking Matters at the Store, Share Our Strength
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:30 PM–4:15 PMNetworking Break
Sponsored by: Paul deLima Coffee
Download iCalendar file for this event 4:15 PM–5:15 PMA Moroccan A "Fare"
Joelle Mollinger of Joelle's French Bistro will demonstrate how to prepare Moroccan briouat, a pastry stuffed with a weet or savory filling and enclosed by a paper-thin dough known as warga. More…
Mollinger will prepare her chicken and almond briouat with harissa aioli, and share additional uses for warga that appeal to the increasing demand for global flavors.
Presented by: Joelle Mollinger, executive chef, Joelle's French Bistro
Education Category: Educational Category
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMHow To Turn Leftovers Into Profit Using Idaho® Potatoes
Sponsored by: Idaho® Potato Commission
Richard "Nick" Nickless CEC, CCA, AAC, will show how to turn basic potato leftovers into tasty, reclaimed profit for your establishment. More…
This interactive demonstration will highlight classic comfort foods like Codfish Potato Cakes and an updated variation of the tried and true staple, Shepherd's Pie. We'll explore simple, but upscale preparations for potato shrimp & scallop cakes and grilled potato latkes with salmon, plus more retro chic menu ideas that can add profit utilizing leftover potatoes in appetizer or center of the plate concepts.
Presented by: Richard "Nick" Nickless CEC, CCA, AAC, chef, supply and services director, DDSN Coastal Center
Education Category: Educational Category
1.00
Download iCalendar file for this event 4:15 PM–5:15 PMAquaponics: Farming For Our Future
Aquaponics, the combination of fish farming and hydroponics, presents a solution to the pressing issues of global food security: availability of adequate farmland, pollution, water shortage, continuing urbanization of the planet and increased wealth of developing nations. More…
It is imperative for the success of future generations that we evolve our methods. It is equally imperative that the consumer drives the change. Mark Doherty will explain the benefits of aquaponic farming to society and foodservice professional through telling the Aqua Vita Farms story.
Presented by: Mark Doherty, owner, Aqua Vita Farms
Education Category: Educational Category
1.00
Download iCalendar file for this event 6:30 PMBuses Depart for AAC Dinner
Download iCalendar file for this event 7:00 PM–11:00 PMAmerican Academy of Chefs Reception & Dinner
Sponsored by: Allen Brothers, Alabama Gulf Seafood, Ecolab®, NEWCHEF Fashion Inc. and Villeroy & Boch
Enjoy an amazing meal hosted by Executive Chef Jason Drysdale of Turning Stone Resort Casino. More…
The resort is a popular tourist destination in Central New York State. Drysdale and his staff are looking forward to making the Academy dinner an unforgettable experience.

Go to top of page Tuesday, March 19, 2013

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Paul deLima Coffee and Wisconsin Milk Marketing Board
Download iCalendar file for this event 8:30 AM–11:00 AMGeneral Session
Keynote speaker Mark Eggerding, vice president of product sales and culinary education for US Foods, is considered a thought leader in the culinary industry. More…
With more than 30 years of culinary and sales experience with US Foods, he has a reputation for analyzing food and breaking down its quality components from every angle. Eggerding has worked with chef celebrities, such as Mario Batali, Spike Mendohlson and Jamie Oliver. In 2009, he published his first book Sales Made Simple: Getting You Egg-cited About Sales and is working on a second book.
ACF Northeast Region Vice President William Tillinghast, CEC, AAC, MBA, will cover vital ACF business and recognize several region award winners. ACF National President Michael Ty, CEC, AAC, will report on the state of ACF.
Education Category: Educational Category
2.50
Download iCalendar file for this event 9:00 AM–5:00 PMACF Student Team Regional Championship - Hot Food
Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 9:00 AM–4:00 PMRegistration
Download iCalendar file for this event 11:00 AM–11:45 PMNetworking Break
Sponsored by: Paul deLima Coffee
Download iCalendar file for this event 11:00 AM–12:45 PMACF Member Resource Center and Store
Download iCalendar file for this event 11:45 AM–12:45 PMWorld Flavors and Your Menu
Jamaica, Puerto Rico, Trinidad & Tobago
Sponsored by: Unilever Food Solutions
Explore the flavors and cooking techniques of the Caribbean with Certified Master Chef Steve Jilleba. More…
Learn about Puerto Rican seasoning sofrito and its cousin from Trinidad, green sauce. Jilleba will demonstrate iconic dishes, such as arroz con pollo and pastelillos, the famous Trinidad bake and shark, as well as brown stew.
Presented by: Steve Jilleba, CMC, CCE, AAC, executive corporate chef, Unilever Food Solutions
Education Category: Educational Category
1.00
Download iCalendar file for this event 12:45 PM–2:00 PMChef Professionalism Lunch
Dr. L.J. Minor Chef Professionalism Award sponsored by: MINOR'S®
Meal sponsored by: JFS Curtze and Royal Club Coffee
Education Category: Educational Category
Download iCalendar file for this event 2:00 PM–5:30 PMACF Member Resource Center and Store
Download iCalendar file for this event 2:00 PM–3:45 PMHands-on Workshop: Chocolate
Sponsored by: Barry Callebaut
Learn how to perfect your chocolate techniques in this hands-on class. Attendees will learn how to execute proper tempering of chocolate using the seeding method and how to produce confections using their tempered chocolate. More…
Then, participants will finish their creation by using cacao butter transfer sheets to decorate. Separate registration required. Class size is limited.
Presented by: Geoffrey Blount, CEPC, baking and pastry arts program chair, Central Piedmont Community College
1.75
Download iCalendar file for this event 2:15 PM–3:15 PMBlending Success With Simplicity
Sponsored by: Vitamix® Corporation
Join Scott Ryan, 2012 U.S.A.'s Chef of the Year™, as he demonstrates how implementing fun, cutting-edge cuisine doesn't have to be complicated. More…
Experience how to blend modern techniques with simple ingredients to produce successful dishes. Ryan will walk you through three courses: "Earth," Korean shrimp and sous vide flat iron. Presented by: Scott Ryan, CEC, executive chef, The Country Club
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:15 PM–3:45 PMNetworking Break
Sponsored by: Paul deLima Coffee
Download iCalendar file for this event 3:45 PM–4:45 PMAdd a Little BAM To the Classic Beef Ribeye
Learn how alternative cuts of lean beef on the menu can bulk up your bottom line
Sponsored by: The Beef Checkoff
Healthy eating is a trend that is here to stay. More…
Learn how to satisfy your clientele with innovative new beef cuts from the beef rib-eye that will not only give them smaller portion options, but also leaner cuts to enjoy. Join us as we explore many new and creative cutting and merchandising opportunities with the classic beef rib-eye. This engaging, informative seminar will include a live beef cutting and recipe demonstrations. Discover how these new creative lean cuts can make a profitable addition to your menu. Recipes and educational materials will be provided for participants.
Presented by: Kari Underly, founder, Range, Inc., and Mark Molinaro, CEC,ACE, chef instructor, New England Culinary Institute
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMUpstate New York Classics
Join chefs Christopher Cesta, CEC, and Kevin Gentile as they discuss the culinary character of Central New York and demonstrate regional classics: chicken riggies, survival tactics and insights as a chef and restaurant owner for more than thirty years. More…

Presented by: Christopher Cesta, CEC, chef, owner, The Inn Between Restaurant, Camillus, N.Y. and Kevin Gentile, chef, owner, Gentile's Restaurant, Syracuse, N.Y.
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMHow To Become a Successful Competitor
Learn how to be a professional and successful chef competitor with Joseph Leonardi, CEC, team manager, ACF Culinary Team USA. Leonardi will discuss how to prepare for competitions and steps young chefs should take to train for culinary competitions.
Presented by: Joseph Leonardi, CEC, executive chef, Somerset Club and team manager, ACF Culinary Team USA
Education Category: Educational Category
1.00
Download iCalendar file for this event 4:15 PM–6:00 PMHands-on Workshop: Chocolate
Sponsored by: Barry Callebaut
Learn how to perfect your chocolate techniques in this hands-on class. Attendees will learn how to execute proper tempering of chocolate using the seeding method and how to produce confections using their tempered chocolate. More…
Then, participants will finish their creation by using cacao butter transfer sheets to decorate. Separate registration required. Class size is limited.
Presented by: Geoffrey Blount, CEPC, baking and pastry arts program chair, Central Piedmont Community College
1.75
Download iCalendar file for this event 4:45 PM–5:15 PMMeet the Author and Book Signing
Kari Underly - The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Download iCalendar file for this event 6:30 PM–9:00 PMChocolate Lounge & Pastry Forum
Sponsored by: Barry Callebaut
Celebrate the grand opening of the Chocolate Lounge with chocolate samples and demonstrations by Barry Callebaut. Then, join the ACF National Pastry Committee to learn about all things pastry at the Pastry Forum.
Download iCalendar file for this event 6:30 PM–7:30 PMSavor the Synergy: Beef, Veal & Wine Tasting
Sponsored by: The Beef Checkoff
What experience do you want your customers to have when they choose dishes from your menu? What category of wines do you want to serve with those dishes so the customer savors every bite and appreciates the pairing? "Umami," the fifth taste, joins sweet, sour, salty and bitter and plays an important role in this process. More…
In this session, you will learn how the flavor profiles of beef, veal and wine work well together, the fundamentals of food and wine pairing techniques including samples of beef and veal dishes specifically prepared to highlight certain flavors that pair with wines, and discuss ways to increase your sales by understanding and implementing these techniques.
Education Category: Educational Category
1.00

Go to top of page Wednesday, March 20, 2013

TimeSessionCEHs
Download iCalendar file for this event 7:30 AM–8:30 AMCoffee Service
Education Category: Educational Category
Download iCalendar file for this event 7:30 AM–8:30 AMTown Hall Meeting
Take this opportunity to meet ACF national-officer candidates and ask questions.
Education Category: Educational Category
Download iCalendar file for this event 8:30 AM–9:30 AMContemporary Approach To Classical Cakes
Rocco Lugrine, CEPC, will demonstrate inventive methods to update your favorite traditional dessert. You will learn how to transform a classical cake into a contemporary mainstay that will bring excitement back to baking and your dessert menu. More…

Presented by: Rocco Lugrine, CEPC, chef instructor, The Art Institute of Philadelphia
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMSpringing Forward
Wine, Spring Cuisine and Seasonal Integration
This session will walk through conceptualizing a wine program that combines a modern approach to seasonal wine and food pairings. More…
Join Torrey Grant, fine wine coordinator, in an exercise to define how a wine program can best fit your business, location and climate.
Presented by: Torrey Grant, fine wine coordinator, Liquor City, Syracuse, N.Y.
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMEDS: Food Safety Aspects for Specialized Processes, Part 1
Sponsored by: Canada Cutlery Inc.
Session one of this engaging, relevant four-part series will provide an overview of food safety regulatory requirements for specialized processes, such as sous de vide, and smoking and curing meat. More…
The session will discuss pathogens associated with specialized processing methods and information on mandated processes for legal compliance.
Presented by: Susan Wallace, executive director, food safety, Johnson & Wales University
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMACF Competition Forum
This open forum, hosted by members of ACF's Culinary Competition Committee, will include an update on the 2014 classical dish for student team competitions. More…
Attendees will have an opportunity to ask questions and share their own ideas about ACF's competition program.
1.00
Download iCalendar file for this event 9:00 AM–12:00 PMRegistration
Download iCalendar file for this event 9:00 AM–11:30 AMACF Member Resource Center and Store
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Sponsored by: Paul deLima Coffee
Download iCalendar file for this event 10:00 AM–4:00 PMChocolate Lounge
Sponsored by: Barry Callebaut
Take a break in the Chocolate Lounge. Sample world-class chocolate and participate in hands-on demonstrations while relaxing and networking with friends.
Download iCalendar file for this event 10:15 AM–11:15 AMSavory Truffles and Sugar Plums
Learn how to create savory truffles with dark chocolate, sugarplums and other fun ingredients. Take an adventure with chocolate and savory to learn how they can work together. More…

Presented by: Emily and Mike Woloszyn, owners, Lune Chocolat
Education Category: Educational Category
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMA Healthy Chef's Lifestyle
Do you ever get tired of hearing, "Never trust a skinny chef?" Spend some time with Christopher Tanner, CEC, WCC, CHE, AAC, and discuss the lifestyle changes that helped him lose 100 pounds in seven months. More…
Learn how he balanced his lifestyle of exercise and proper eating to make him physically healthy and cook healthier by developing methods that do not rely on butter, fats and other "culinary crutches" for flavor. The culinary industry is stressful enough without chefs having to carry extra weight, stress, and the associated baggage that comes with it.
Presented by: Christopher Allen Tanner, CEC, WCC, CHE, AAC, executive chef, Soups and Simple Meals, Campbell Soup Company
Education Category: Educational Category
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMEDS: Food Safety Aspects for Specialized Processes, Part 2
Sponsored by: Canada Cutlery Inc.
Session two of this series will delve into reduced-oxygen packaging with specifics regarding HACCP planning for vacuum packaging of raw meat, poultry and allowed cheeses. More…

Presented by: Susan Wallace, executive director, food safety, Johnson & Wales University
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:15 AM–12:30 PMFinger Lakes Brunch
Sponsored by: Maines Paper & Food Service, Inc. and Royal Club Coffee
Education Category: Educational Category
Download iCalendar file for this event 12:30 PM–3:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 12:45 PM–1:45 PMAmerican Classics Revisited
Sponsored by: Barry Callebaut
Brownies and pies, puddings and s'mores--the familiar blends of tastes and textures in these classic desserts make them as beloved as apple pie to Americans. More…
While the flavors are sophisticated enough, the presentation of these desserts tends to be simple and straightforward, leaving them visually bland. Join Geoffrey Blount as he gives these classics a facelift--dressing them up while leaving their original flavors intact. More elaborate, visually enticing presentations give these familiar recipes an upscale air, appropriate for restaurant dessert menus rather than their usual venues of family picnics and backyard barbecues. Take a fresh look at these American classics.
Presented by: Geoffrey Blount, CEPC, baking and pastry arts program chair, Central Piedmont Community College
Education Category: Educational Category
1.00
Download iCalendar file for this event 12:45 PM–1:45 PMDeveloping Nutritious and Profitable Menu Items
Sponsored by: American Technical Publishers
Learn nutritious ways to refresh your menu by joining Eric Stein, MS, RD, CCE, as he demonstrates techniques for creating menu items that are driven by current consumer trends and profitability. More…
This session will highlight how a few basic grain and pasta dishes can be transformed into a wide variety of menu items that address the use of seasonal ingredients, common allergies and flexitarian diets.
Presented by: Eric Stein, MS, RD, CCE, chef instructor, culinary nutrition, Kendall College
Education Category: Educational Category
1.00
Download iCalendar file for this event 12:45 PM–1:45 PMEDS: Food Safety Aspects for Specialized Processes, Part 3
Sponsored by: Canada Cutlery Inc.
Session three of this series concentrates on sous vide, a process that has garnered increased interest among chefs. More…
This process' unique regulatory requirements will be discussed and a HACCP plan developed through hands-on participation.
Presented by: Susan Wallace, executive director, food safety, Johnson & Wales University
Education Category: Educational Category
1.00
Download iCalendar file for this event 1:45 PM–2:30 PMNetworking Break
Sponsored by: Paul deLima Coffee
Download iCalendar file for this event 2:30 PM–3:30 PMTartlet Ispahan
Sponsored by: Plugrá® European-Style Butter
Join Pierre Zimmermann, master baker at La Fournette Bakery & Café, Chicago, and former chef-instructor at The French Pastry School, as he shares the process of making one of his signature creations. More…
Using high-quality ingredients, such as Plugrá® European-Style Butter, and the surprisingly delicious combination of rose and lychees, he will transport you to the streets of Paris, layering fresh berry ganache, crème mousseline and macaroons to create this intricate dessert.
Presented by: Pierre Zimmermann, master baker, La Fournette Bakery & Café
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMGreen Chef, Blue Ocean
Join Steve Miller, CEC, CCA, ACE, for this interactive seminar and experience sustainable seafood species first hand. Miller will share the latest information on the issues around your favorite seafood, as well as how chefs play an essential role in determining what the future will be for both wild-caught and farmed fish. More…
Making good seafood choices doesn't have to be difficult or costly and there's no better time than now to green up your menu.
Presented by: Steve Miller, CEC, CCA, ACE, senior executive chef, Cornell Dining, Ithaca, N.Y.
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMEDS: Food Safety Aspects for Specialized Processes, Part 4
Sponsored by: Canada Cutlery Inc.
The fourth session of the series will provide a review of specialized processes that require a variance (i.e. smoking and curing for preservation). More…
This session will conclude with a look at potential upcoming changes in regulatory requirements and available resources for specialized processing methods.
Presented by: Susan Wallace, executive director, food safety, Johnson & Wales University
Education Category: Educational Category
1.00
Download iCalendar file for this event 6:30 PM–7:00 PMRegional Awards Gala Reception
Download iCalendar file for this event 7:00 PM–9:00 PMRegional Awards Gala
Sponsored by: Lactalis Foodservice, Royal Club Coffee and Tyson Food Service
Education Category: Educational Category
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ACF certified chefs earn on average 7% more than those not certified. Be that chef! (2011 Industry Insights Inc. Salary Survey)