Northeast Regional Conference Preliminary Schedule
* schedule subject to change
Add the ACF Northeast Regional Conference to your calendar!
To add a specific session to your Microsoft Outlook calendar or other software that supports the iCalendar format, click the calendar icon next to the session’s time and open or save the file.
Click or tap a blue session title for more information.
Saturday, March 16, 2013
| Time | Session | CEHs |
|---|---|---|
| 9:00 AM–2:00 PM | Chapter 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. |
Sunday, March 17, 2013
| Time | Session | CEHs |
|---|---|---|
| 8:00 AM–12:00 PM | Hands-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 | 4.00 |
| 8:00 AM–11:00 AM | Hands-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 | 3.00 |
| 8:00 AM–9:30 AM | Accreditation 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 | 1.50 |
| 10:00 AM–2:00 PM | ACF Member Resource Center and Store | |
| 10:00 AM–11:30 AM | Apprenticeship 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 | 1.50 |
| 12:00 PM–6:30 PM | Registration | |
| 1:00 PM–5:00 PM | Hands-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 | 4.00 |
| 1:00 PM–4:00 PM | Hands-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 | 3.00 |
| 1:30 PM–2:30 PM | You'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 | 1.00 |
| 3:00 PM–5:00 PM | Competitor Judges Meeting | |
| 3:00 PM–4:00 PM | Chapter Presidents Meeting | |
| 4:00 PM–5:30 PM | Chapter 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 | 1.50 |
| 6:30 PM–9:00 PM | Erin 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. |
Monday, March 18, 2013
| Time | Session | CEHs |
|---|---|---|
| 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. 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 | 1.00 |
| 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. 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 | 1.00 |
| 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. 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 | 1.00 |
| 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. 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 | 1.00 |
| 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. More… Presented by: Alan Archer, CEC, corporate executive chef, MINOR'S® | 1.00 |
| 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. 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 |
| 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. 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 | 1.00 |
| 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. 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 | 1.00 |
| 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. 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 | 1.00 |
| 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. 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 | 1.00 |
| 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. 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 | 1.00 |
| 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. 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 | 1.00 |
| 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. 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. |
Tuesday, March 19, 2013
| Time | Session | CEHs |
|---|---|---|
| 7:00 AM–8:00 AM | Breakfast Sponsored by: Paul deLima Coffee and Wisconsin Milk Marketing Board | |
| 8:30 AM–11:00 AM | General 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. | 2.50 |
| 9:00 AM–5:00 PM | ACF Student Team Regional Championship - Hot Food Sponsored by: R.L. Schreiber, Inc. | |
| 9:00 AM–4:00 PM | Registration | |
| 11:00 AM–11:45 PM | Networking Break Sponsored by: Paul deLima Coffee | |
| 11:00 AM–12:45 PM | ACF Member Resource Center and Store | |
| 11:45 AM–12:45 PM | World 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 | 1.00 |
| 12:45 PM–2:00 PM | Chef Professionalism Lunch Dr. L.J. Minor Chef Professionalism Award sponsored by: MINOR'S® Meal sponsored by: JFS Curtze and Royal Club Coffee | |
| 2:00 PM–5:30 PM | ACF Member Resource Center and Store | |
| 2:00 PM–3:45 PM | Hands-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 |
| 2:15 PM–3:15 PM | Blending 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 | 1.00 |
| 3:15 PM–3:45 PM | Networking Break Sponsored by: Paul deLima Coffee | |
| 3:45 PM–4:45 PM | Add 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 | 1.00 |
| 3:45 PM–4:45 PM | Upstate 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. | 1.00 |
| 3:45 PM–4:45 PM | How 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 | 1.00 |
| 4:15 PM–6:00 PM | Hands-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 |
| 4:45 PM–5:15 PM | Meet the Author and Book Signing Kari Underly - The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising | |
| 6:30 PM–9:00 PM | Chocolate 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. | |
| 6:30 PM–7:30 PM | Savor 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. | 1.00 |
Wednesday, March 20, 2013
| Time | Session | CEHs |
|---|---|---|
| 7:30 AM–8:30 AM | Coffee Service | |
| 7:30 AM–8:30 AM | Town Hall Meeting Take this opportunity to meet ACF national-officer candidates and ask questions. | |
| 8:30 AM–9:30 AM | Contemporary 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 | 1.00 |
| 8:30 AM–9:30 AM | Springing 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. | 1.00 |
| 8:30 AM–9:30 AM | EDS: 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 | 1.00 |
| 8:30 AM–9:30 AM | ACF 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 |
| 9:00 AM–12:00 PM | Registration | |
| 9:00 AM–11:30 AM | ACF Member Resource Center and Store | |
| 9:30 AM–10:15 AM | Networking Break Sponsored by: Paul deLima Coffee | |
| 10:00 AM–4:00 PM | Chocolate 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. | |
| 10:15 AM–11:15 AM | Savory 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 | 1.00 |
| 10:15 AM–11:15 AM | A 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 | 1.00 |
| 10:15 AM–11:15 AM | EDS: 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 | 1.00 |
| 11:15 AM–12:30 PM | Finger Lakes Brunch Sponsored by: Maines Paper & Food Service, Inc. and Royal Club Coffee | |
| 12:30 PM–3:00 PM | ACF Member Resource Center and Store | |
| 12:45 PM–1:45 PM | American 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 | 1.00 |
| 12:45 PM–1:45 PM | Developing 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 | 1.00 |
| 12:45 PM–1:45 PM | EDS: 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 | 1.00 |
| 1:45 PM–2:30 PM | Networking Break Sponsored by: Paul deLima Coffee | |
| 2:30 PM–3:30 PM | Tartlet 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 | 1.00 |
| 2:30 PM–3:30 PM | Green 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. | 1.00 |
| 2:30 PM–3:30 PM | EDS: 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 | 1.00 |
| 6:30 PM–7:00 PM | Regional Awards Gala Reception | |
| 7:00 PM–9:00 PM | Regional Awards Gala Sponsored by: Lactalis Foodservice, Royal Club Coffee and Tyson Food Service |
