| 7:00 AM–8:00 AM||Breakfast |
Sponsored by: Paul deLima Coffee and Wisconsin Milk Marketing Board
| 8:00 AM–12:00 PM||Registration |
| 8:00 AM–12:00 PM||ACF Member Resource Center and Store |
| 8:00 AM–10:00 AM||Knowledge 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.
| 8:30 AM–9:30 AM||Tapping 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. 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
| 8:30 AM–9:30 AM||The 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. 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
| 8:30 AM–9:30 AM||AAC 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
| 9:00 AM–5:00 PM||ACF Student Team Regional Championship: Cold Platter Display |
Sponsored by: R.L. Schreiber, Inc.
| 9:00 AM–12:00 PM||ACF Regional Chef of the Year Competition |
Sponsored by: Unilever Food Solutions
| 9:00 AM–12:00 PM||ACF Regional Pastry Chef of the Year Competition |
Sponsored by: Plugra® European-Style Butter
| 9:30 AM–10:15 AM||Networking Break |
Sponsored by: Paul deLima Coffee
| 10:15 AM–11:15 AM||A 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. 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
| 10:15 AM–11:15 AM||Cooking 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. 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
| 10:15 AM–11:15 AM||The 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.
Presented by: Alan Archer, CEC, corporate executive chef, MINOR'S®
| 11:30 AM–2:30 PM||Trade 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. Flavors of the Mediterranean-A Minute® Rice Competition, sponsored by Riviana® Foods, will take place on the trade show floor at 12:30.
| 1:00 PM–5:00 PM||Registration |
| 1:00 PM–5:00 PM||ACF Member Resource Center and Store |
| 1:00 PM–3:30 PM||ACF Regional Student Chef of the Year Competition |
Sponsored by: Custom Culinary, Inc.
| 2:00 PM–6:00 PM||Baron H. Galand Knowledge Bowl Green Room |
Sponsored by: American Technical Publishers
| 2:30 PM–6:00 PM||Baron 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.
| 2:30 PM–3:30 PM||The 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. 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
| 2:30 PM–3:30 PM||Pulling 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. 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
| 2:30 PM–3:30 PM||Creating 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. 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
| 3:30 PM–4:15 PM||Networking Break |
Sponsored by: Paul deLima Coffee
| 4:15 PM–5:15 PM||A 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. 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
| 4:15 PM–5:15 PM||How 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. 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
| 4:15 PM–5:15 PM||Aquaponics: 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. 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
| 6:30 PM||Buses Depart for AAC Dinner |
| 7:00 PM–11:00 PM||American 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. 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.