Events

Northeast Regional Conference Preliminary Schedule

* schedule subject to change

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Go to top of page Friday, April 11, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on Workshop: A Practical Bread Basket
Nathan M. Stamm, CEPC
Nathan M. Stamm, CEPC
Separate registration is required and class size is limited. This hands-on workshop will show you how to use standard kitchen equipment to create a witty, intelligent and articulate bread basket.
Presented by: Nathan M. Stamm, CEPC, associate instructor, Johnson & Wales University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Creating artisan bread with ordinary equipment.
3.00
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on Workshop: Cambodian and French Fusion Cuisine
Neath  Pal
Neath Pal
Separate registration is required and class size is limited. Khmer cuisine possesses the bright flavors of Vietnamese cuisine, the depth and richness of Indian cuisine and the versatility of Chinese cuisine. This hands-on workshop explores how the combinations of these vibrant flavors fuse with the complexity and luxuriousness of French cuisine. Presented by: Neath Pal, culinary instructor, Johnson & Wales University
Presented by: Neath Pal, culinary instructor, Johnson & Wales University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Product Identification. 2) Flavor Development.
3.00
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on Workshop: Wellness and Sustainability
Michael  Makuch
Michael Makuch
Separate registration is required and class size is limited. Learn to apply culinary nutrition techniques to create healthy menu offerings in this hands-on workshop. Attendees will use seasonal products, modern culinary tools and techniques to create a variety of menu items.
Presented by: Michael Makuch, assistant professor, Johnson & Wales University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Use fresh, seasonal ingredients to produce menu items that fit within the current dietary guidelines. 2) Understand and apply culinary nutrition principals.
3.00
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on Workshop: Creative and Attractive Desserts
Lauren V. Haas
Lauren V. Haas
Separate registration is required and class size is limited. Create attractive desserts that highlight seasonal produce from a modern perspective in this hands-on workshop. Emphasis will be placed on utilizing innovative equipment and techniques, as well as understanding the use of hydrocolloids as they pertain to pastry and savory applications. Presented by: Lauren Haas, chef instructor, Johnson & Wales
Presented by: Lauren Haas, chef instructor, Johnson & Wales University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Utilize fresh, seasonal ingredients to produce contemporary desserts. 2) Use modern culinary tools and equipment in dessert production.
3.00
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: A Practical Bread Basket
Nathan M. Stamm, CEPC
Nathan M. Stamm, CEPC
Separate registration is required and class size is limited. This hands-on workshop will show you how to use standard kitchen equipment to create a witty, intelligent and articulate bread basket.
Presented by: Nathan M. Stamm, CEPC, associate instructor, Johnson & Wales University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Creating artisan bread with ordinary equipment.
3.00
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Cambodian and French Fusion Cuisine
Neath  Pal
Neath Pal
This afternoon workshop is full - There is extremely limited space in the morning session. Please check with onsite registration for details.
Separate registration is required and class size is limited. Khmer cuisine possesses the bright flavors of Vietnamese cuisine, the depth and richness of Indian cuisine and the versatility of Chinese cuisine. This hands-on workshop explores how the combinations of these vibrant flavors fuse with the complexity and luxuriousness of French cuisine. Presented by: Neath Pal, culinary instructor, Johnson & Wales University
Presented by: Neath Pal, culinary instructor, Johnson & Wales University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Product Identification. 2) Flavor Development.
3.00
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Wellness and Sustainability
Michael  Makuch
Michael Makuch
Separate registration is required and class size is limited. Learn to apply culinary nutrition techniques to create healthy menu offerings in this hands-on workshop. Attendees will use seasonal products, modern culinary tools and techniques to create a variety of menu items.
Presented by: Michael Makuch, assistant professor, Johnson & Wales University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Use fresh, seasonal ingredients to produce menu items that fit within the current dietary guidelines. 2) Understand and apply culinary nutrition principals.
3.00
Download iCalendar file for this event 1:30 PM–2:30 PMCertification: Celebrating the Past, Present and Future
Come discover the benefits and value of ACF certification. This open forum will allow you to explore where certification has been, where it’s going and how it can help sustain your personal and professional goals.
Presented by: Karl J Guggenmos, AAC, university dean of culinary development, Johnson & Wales University, and member, ACF Certification Commission
1.00
Download iCalendar file for this event 3:00 PM–5:00 PMACF Business Meeting & Training
Regional elections will be conducted for the ACF Internal Audit Committee and the ACF Ethics Committee followed by reports from the national treasurer, national secretary, ACF Bylaws & Resolutions Committee, American Academy of Chefs® and ACF Culinary Team USA representatives. Then ACF national office staff will provide an update on new member affinity programs and introduce new tools for chapter administration, followed by a chapter best practices session and Q&A.
1.00
Download iCalendar file for this event 3:00 PM–5:00 PMCompetitor Judges Meeting
Presented by: Reimund Pitz, CEC, CCE, AAC, competition chair, and ACF Culinary Competition Committee
Download iCalendar file for this event 5:00 PM–6:00 PMChapter Officer Portal Training
Those new to ACF chapter officer roles and those in need of a refresher course are welcome to attend this overview session that shares the powerful tools available at your fingertips for chapter administration.
1.00
Download iCalendar file for this event 6:00 PM–9:00 PMTaste of Rhode Island Icebreaker Reception
Sponsored by: Fabbri USA 1905, LLC., and Sysco®
The icebreaker reception kicks off the 2014 ACF Northeast Regional Conference with an incredible array of regional fare and libations. The ACF Rhode Island Chapter has arranged a feast of culinary delights from local restaurants, companies and purveyors that showcases the cuisine of the area and will please any palate. Come and partake while enjoying the sounds of Tropical Beat Steel Band. Participating vendors include: Advantage Waypoint; American Mussel Harvesters, Inc.; Bistro 9; Blount Fine Foods; Drum Rock Specialty Co. Inc.; Enlightened Flavors; Fabbri USA 1905, LLC.; Fat Belly’s Pub; Granny Squibbs Iced Teas; Greenvale Vineyards; Jens & Marie; Lilly’s Fresh Pasta Company; Maria and Ricardo’s Food Service; Monini North America; The Newport Storm Brewery; Sabatino’s; Sons of Liberty Spirits Company; Sysco®; Thomas Tew Rum; and Top This! Fire-Grilled Pizza Crusts.

Go to top of page Saturday, April 12, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Sponsored by: Jones Dairy Farm
Download iCalendar file for this event 8:00 AM–11:00 AMGeneral Session
John J. Bowen
John J. Bowen
ACF Northeast Region Vice President George O’Palenick, CEC, CCE, AAC, leads this informative session that combines a dynamic keynote address, awards presentations and an exceptional culinary demonstration.

Keynote speaker John J. Bowen, chancellor, Johnson & Wales University, celebrates the 100th anniversary of Johnson & Wales University with a special address to the ACF. Appointed university president in 2004, Bowen began his career at Johnson & Wales University in 1974 as a faculty member and rose through the leadership ranks over the course of three decades of culinary innovation. Throughout his career, Bowen's leadership has directed Johnson & Wales University’s success and cemented its commitment to preparing students for professional success through academics and professional skills, related work experiences, community and leadership opportunities and its robust career services.

Following, ACF National President Thomas Macrina, CEC, CCA, AAC, takes the stage to deliver an innovative culinary demonstration.
3.00
Download iCalendar file for this event 11:00 AM–11:30 AMNetworking Break
Featured companies: American Technical Publishers; Barilla Foodservice; The Beef Checkoff; Cabot Creamery Cooperative; Canada Cutlery Inc.; Dexter-Russell, Inc./Chef Revival; Ecolab®; Fabbri USA 1905, LLC.; Idaho® Potato Commission; Irinox USA; Jones Dairy Farm; Maines Paper & Food Service, Inc.; Mercer Cutlery; Monini North America, Inc.; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Par-Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá® European-Style Butter; RC Fine Foods; S&D Coffee, Inc.; Sysco®; Unilever Food Solutions; US Foods and Victorinox Swiss Army.
Download iCalendar file for this event 11:30 AM–12:30 PMWorld Flavors and Your Menu: Sweden and Denmark
Heinz Lehmann, HAAC
Heinz Lehmann, HAAC
David C. Russell, CEC, AAC
David C. Russell, CEC, AAC
Sponsored by: Unilever Food Solutions
Explore the world of Scandinavian cuisine and its tie to seductively nutritious dishes. Take part in the journey of Unilever Food Solutions’ Sustainable Living Plan and discover in less than one minute how you can incorporate seductive nutrition into your own dishes.
Presented by: Heinz Jurgen Lehmann, HAAC, executive chef north division, Unilever Food Solutions, and David Russell CEC, AAC, corporate executive chef, Unilever Food Solutions
Education Category: Green
Learning Objectives: 1) Learn about development of Nordic cuisine. 2) Learn about sustainable concepts of pickling, preserving, drying and foraging.
1.00
Download iCalendar file for this event 12:30 PM–3:00 PMACF Regional Pastry Chef of the Year Competition
Sponsored by: Sponsored by: Plugrá® European-Style Butter
Download iCalendar file for this event 12:30 PM–3:00 PMACF Regional Student Chef of the Year Competition
Sponsored by: Custom Culinary, Inc.
Download iCalendar file for this event 12:45 PM–2:00 PMChef Professionalism Lunch
Sponsored by: Dr. L.J. Minor Chef Professionalism Award by MINOR'S® and lunch by Sysco®
Download iCalendar file for this event 2:15 PM–3:15 PMDinner in Parma, Italy
Carlo  Casoni
Carlo Casoni
Sponsored by: Monini North America, Inc.
Presenting a mix of tradition and innovation typically found on menus in Parma, Italy.
Presented by: Carlos Casoni, executive chef, Mutti S.p.a., and John “Jack” Chiaro, AAC, associate professor, Johnson & Wales University
1.00
Download iCalendar file for this event 2:30 PM–5:00 PMACF Regional Chef of the Year Competition
Sponsored by: Unilever Food Solutions
Download iCalendar file for this event 3:15 PM–4:00 PMNetworking Break
Featured companies: American Technical Publishers; Barilla Foodservice; The Beef Checkoff; Cabot Creamery Cooperative; Canada Cutlery Inc.; Dexter-Russell, Inc./Chef Revival; Ecolab®; Fabbri USA 1905, LLC.; Idaho® Potato Commission; Irinox USA; Jones Dairy Farm; Maines Paper & Food Service, Inc.; Mercer Cutlery; Monini North America, Inc.; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Par-Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá® European-Style Butter; RC Fine Foods; S&D Coffee, Inc.; Sysco®; Unilever Food Solutions; US Foods and Victorinox Swiss Army.
Download iCalendar file for this event 4:00 PM–5:30 PMCuisine with a Healthy Twist
J.  Desmond  Keefe, III, CEC, CCE
J. Desmond Keefe, III, CEC, CCE
This demonstration uses the model of the small plate movement to show how to prepare and present multiple course meals that are healthy, balanced, flavorful and artfully presented.
Presented by: J. Desmond Keefe III, CEC, CCE, culinary program chair, Southern New Hampshire
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Advanced healthy cooking techniques. 2) Small plate presentation.
1.50
Download iCalendar file for this event 4:00 PM–5:00 PMSustainable Cooking in a French Brasserie
Nicholas P. Calias, CEC
Nicholas P. Calias, CEC
This session will demonstrate the use of sustainable products in a busy French brasserie. Attendees will learn how to use sustainable and local ingredients to create a classic French dinner.
Presented by: Nicholas Calias, CEC, corporate executive chef/director of food and beverage, The Colonnade Hotel and Brasserie Jo
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Incorporate sustainable products into French cuisine. 2) Gain another aspect of brasserie cooking.
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMCulinary Sustainability Through Technology
David E Ivey-Soto, CEC, CCA, MBA
David E Ivey-Soto, CEC, CCA, MBA
This seminar outlines how to build a program that takes advantage of technologies to curb costs and improve profitability. Attendees will explore strategies for turning the freezer into a profit center and how to implement an assembly-line process to maximize productivity.
Presented by: David Ivey-Soto, CEC, CCA, MBA, managing partner, Chef David Industries
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Overview of technologies available. 2) Changing production strategies through technology.
1.00
Download iCalendar file for this event 5:00 PM–6:30 PMACF Student Team Regional Championship Cold Food Display
Sponsored by: Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 5:00 PM–6:30 PMACF Culinary Youth Team USA Cold Food Display
Download iCalendar file for this event 5:30 PM–6:30 PMOlive Oil Tasting
Marco  Petrini
Marco Petrini
Sponsored by: Monini North America, Inc.
Learn tasting techniques and gain inside knowledge of olive oil production.
Presented by: Marco Petrini, president, Monini North America Inc., and member, Micoesperto
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) To learn good practices of olive oil production and tasting.
1.00

Go to top of page Sunday, April 13, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm
Download iCalendar file for this event 8:00 AM–10:00 AMBaron H. Galand Culinary Knowledge Bowl Competitors Meeting
Competitors in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test.
Download iCalendar file for this event 8:00 AM–9:30 AMSustainable Sea
Wilfred R. Beriau, CEC, CCE, AAC
Wilfred R. Beriau, CEC, CCE, AAC
Sustainable crustaceans are a top ten trend on the annual "What's Hot in 2014" survey by the National Restaurant Association and ACF. In this demonstration, attendees will learn about harvesting, handling and cooking different crustaceans, such as sea vegetables, lobster and mussels.
Presented by: Wilfred Beriau, CEC, CCE, AAC, Retired
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Sustainable supply. 2) Correct handling and cooking.
1.50
Download iCalendar file for this event 8:30 AM–9:30 AMBlending Professional and Personal Success
Eddie  Tancredi, Jr., CEC
Eddie Tancredi, Jr., CEC
Sponsored by: Vitamix Corporation
Learn alternative uses for high performance blending in this session that will demonstrate fusion quail and seared fois gras using five spice brioche, vanilla infused pineapple, celeriac puree and Indonesian ketchup. Attendees will also learn insightful information pertaining to competition and personal branding.
Presented by: Eddie Tancredi, CEC, chef de cusine, Table 45
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn alternative uses for high performance blending. 2) Learn about competitions and personal branding.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMKnife Construction
Chris  Parker
Chris Parker
Sponsored by: Mercer Cutlery
Learn about the maintenance, care and sharpening instruction of knives in this in-depth seminar. Attendees will also take a technical dive into the world of German knife manufacturing.
Presented by: Chris Parker, business development coordinator, Mercer Cutlery
Level: Intermediate
Education Category: Personal Growth
1.00
Download iCalendar file for this event 9:00 AM–6:00 PMACF Student Team Regional Championship Hot Food
Sponsored by: Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Download iCalendar file for this event 10:15 AM–11:15 AMModern Peruvian Cuisine
Valeria M. Molinelli, CEC
Valeria M. Molinelli, CEC
This session demonstrates Peruvian cuisine that is modern and sophisticated, yet still authentic. Attendees will learn about the flavor principles of Peruvian cooking and will be introduced to new Peruvian products available in the marketplace.
Presented by: Valeria Molinelli, CEC, associate instructor, Johnson & Wales University
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Understand the flavor principles of Peruvian cooking. 2) Learn new, or unused, Peruvian products.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMPig’s Ear to Silk Purse
William C. Franklin, CMC, WGMC, AAC
William C. Franklin, CMC, WGMC, AAC
Alan P. Archer, CEC
Alan P. Archer, CEC
Sponsored by: MINOR’s®
Observe firsthand the connection needed for young culinarians to make the transition from the classics into modernism and explore some of the movement’s history, equipment and techniques.
Presented by: William Franklin, CMC, WGMC, AAC, corporate executive chef, Nestlé Professional, and Alan Archer, CEC, corporate executive chef, Nestlé Professional
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Attendees will better understand the needed connection between the Classics and Modernism techniques.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMAmerican Academy of Chefs® Fellows Meeting
This meeting is for American Academy of Chefs® members. The past year's operations will be discussed, as well as future plans and strategies in this business meeting.
Presented by: Stafford DeCambra, CEC, CCE, CCA, AAC, chair, American Academy of Chefs®
Download iCalendar file for this event 10:15 AM–11:15 AMFully Equipped: From Design to After-Sale Service
A panel of industry representatives will provide insider information designed for chefs in correlation with purchase, maintenance, service and parts, and design of restaurant equipment. Attend this session for myth busting information surrounding foodservice equipment warranty and service programs.
Presented by: Moderator Robert Collins, president, Collins Restaurant & Hotel Design, Inc.
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Equipment insider information. 2) Truth about equipment warranty and service programs.
1.00
Download iCalendar file for this event 11:15 AM–1:00 PMLunch
Sponsored by: Idaho® Potato Commission
Download iCalendar file for this event 1:00 PM–6:00 PMBaron H. Galand Culinary Knowledge Bowl Green Room
Download iCalendar file for this event 1:00 PM–2:00 PMMaking Good Food Great: Umami, Maple and Maillard
John J. Griffin, CEC, CEPC
John J. Griffin, CEC, CEPC
Attendees will learn how innovative uses for maple syrup, umami and the maillard reaction can make good food great.
Presented by: John Griffin, CEC, CEPC, corporate chef, Ginsberg Foods
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Introduction to maple syrup, umami and maillard reaction. 2) Making good food great.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMretirewise®
This seminar delivers objective information that covers a broad spectrum of retirement issues. It will prepare individuals for decisions they need to make as they approach retirement, including sources of retirement income, employer distribution options and health insurance choices.
Presented by: Joshua Howarth, financial services representative, MetLife®, and Benjamin Howarth, financial services representative, MetLife
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Sources of retirement income. 2) Turning assets into an income stream.
1.00
Download iCalendar file for this event 1:30 PM–6:00 PMBaron H. Galand Culinary Knowledge Bowl
Sponsored by: American Technical Publishers
Teams of culinary students from across the region compete in a double-elimination “Jeopardy”-style competition for the chance to become the region’s champion and go to the national championship at the 2014 ACF National Convention in Kansas City, Mo.
Download iCalendar file for this event 2:00 PM–2:45 PMNetworking Break
Download iCalendar file for this event 2:45 PM–3:45 PMFlavor Pairing with Whole Grains:
Lorenzo Boni
Lorenzo Boni
Sponsored by: Barilla Foodservice
This demonstration focuses on the principles of creating delicious pairings with whole grain pasta, as well as pairings to avoid. Born from years of trial and error in the test kitchen, shaped by whole grain culinary traditions of Italy and tested in the real world, this session will inspire you to reimagine your whole grain programs.
Presented by: Lorenzo Boni, executive chef, Barilla America
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Principles for creating delicious pairings with whole grain pasta. 2) Pairings to avoid.
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMCaptivating Change: A Positive Approach
Mark  Eggerding
Mark Eggerding
Sponsored by: US Foods
Attendees will gain an edge in today's fast-paced, competitive and changing foodservice world. This seminar will explore the implications of managing the elements of change, investigate best practices that you might currently be implementing, and brainstorm ways to ensure that change is an opportunity to engage and serve your associates and customers.
Presented by: Mark Eggerding, vice president of product sales support, US Foods
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMA Scientific Basis for Food & Wine Pairings
Edward M. Korry
Edward M. Korry
Attendees will experience how tastes differ and how they lead us to make food and wine choices. Learn the scientific basis for making successful food and wine pairings.
Presented by: Edward Korry, department chair, beverage/dining services, Johnson & Wales University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Discover taste sensitivity and how it differs from others. 2) Understand the critical components of food and wine pairing.
1.00
Download iCalendar file for this event 4:30 PM–5:30 PMCraft Beer and Cheese: Locavore’s Delight
Jennifer  Pereira
Jennifer Pereira
Craig  Gile
Craig Gile
Savor the local flavors of craft beer and cheese, and discover how to harness consumer’s passion for this rapidly growing category while still featuring locally-produced menu items year round. Attendees will taste a variety of house-brewed craft beers paired with locally-produced cheeses.
Presented by: Jennifer Pereira, MBA, DWS, CWE, CBS, associate professor, Johnson & Wales University, and Craig Gile, master cheese grader, Cabot Creamery Cooperative
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Attendees will be able to pair locally produced Cheeses and Local Craft Beers for an elegant, sustainable and profitable menu choice.
Download iCalendar file for this event 6:00 PMBuses Depart for American Academy of Chefs® Dinner
Download iCalendar file for this event 7:00 PM–11:00 PMAmerican Academy of Chefs® Reception & Dinner
James D. Colleran, CEC
James D. Colleran, CEC
Sponsored by: Allen Brothers, Ecolab®, NEWCHEF Fashion Inc., Rosenthal Sambonet USA Ltd, and Valrhona
The Northeast Regional Conference American Academy of Chef® dinner is hosted by James Colleran, CEC®, executive chef, Hyatt Regency Newport. Tickets are $125 and can be purchased online www.acfchefs.org/REG-NE or by calling the AAC® office at (904) 484-0202.

Go to top of page Monday, April 14, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm
Download iCalendar file for this event 8:30 AM–9:30 AMCaramel Garnishes, The Mystery Removed
Dorothy J. Allen, CEPC
Dorothy J. Allen, CEPC
Cooked sugar is one of the most beautiful and inexpensive ways to garnish desserts, but it is a delicate, mysterious substance that can leave room for human error if not done right. Attendees at this demonstration will learn the basics of how to cook perfect caramel.
Presented by: Dorothy Allen, CEPC, culinary instructor, Worcester Technical High School
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Safety for working with sugar. 2) Tools for cooking and working with caramel.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMCooking With Seoul
Wook  Kang, CEC
Wook Kang, CEC
With Asian cuisine trending, Korean cuisine is gaining in popularity and is being recognized for its resourcefulness and innovative flavors. This demonstration will showcase Korean flavors, techniques and classical dishes.
Presented by: Wook Kang, CEC, MCFE, CFBE, program chair, Le Cordon Bleu College of Culinary Arts in Chicago
Education Category: Professional Growth
Learning Objectives: 1) Identify Korean ingredients. 2) Cook classical Korean dishes.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMCooking and Seasoning with Teas
Cooking and seasoning with tea is a great way to infuse flavor without adding fat. Tea is the world's most popular beverage outside of water and has many unrealized culinary uses, from braising to smoking, which attendees will learn about in this demonstration.
Presented by: Elizabeth Dinice, CCC, director of culinary arts, Burlington County College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Using tea as a flavor. 2) Cooking, smoking and baking with tea.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMACF Competition Forum
This open forum, hosted by members of the ACF Culinary Competition Committee, includes an update on the 2015 classical dish for student team competitions. 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–4:00 PMChocolate Lounge
Geoffrey A. Blount, CEPC
Geoffrey A. Blount, CEPC
Sponsored by: Barry Callebaut
Presented by: Geoffrey Blount, CEPC, baking/pastry arts program chair, Central Piedmont Community College
Level: Intermediate
Education Category: Personal Growth
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Download iCalendar file for this event 10:15 AM–11:15 AMArtisan Chocolate Candy Bar
Joel  Reno
Joel Reno
Sponsored by: Plugrá® European-Style Butter
Attendees will gain insight into a variety of techniques that can be used to make memorable chocolate candy bars. Learn how to achieve a variety of textures using high quality chocolate and Plugra® European-Style butter. A single composed chocolate candy bar with Viennese butter cookie, extra bitter dark chocolate, orange ganache and hazelnut praline will be demonstrated.
Presented by: Joel Reno, chef instructor, The French Pastry School of Kennedy–King College at City Colleges of Chicago
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) The student will learn a wide range of artisan chocolate candies. 2) The student will learn updated methods of traditional French recipes with efficient production methods.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMGetting Pickled and Preserved
Mary Ann P. Kiernan, CCC, MBA
Mary Ann P. Kiernan, CCC, MBA
Pickles and preserves are economical, raise the bar on flavor, add texture and dimension to a plate and allow for chef creativity. Learn techniques, as well as flavor and texture profiles, in this demonstration.
Presented by: Mary Ann Kiernan, CCC, MBA, instructor, Syracuse University
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Pickling technique. 2) Flavor and texture profiles.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMBeef Taste, Flavor and the Power of Umami
Dave  Zino
Dave Zino
Sponsored by: The Beef Checkoff
Participants will learn how and why beef makes everything taste better through the power of umami.
Presented by: Dave Zino, executive chef/culinary spokesperson, National Cattlemen's Beef Association
Education Category: Professional Growth
Learning Objectives: 1) Understand beef’s unique flavor profile.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMSustainable Agriculture: Farm to Kitchen Methods
Martin  Thomas, CEC
Martin Thomas, CEC
This seminar discusses the advantages of utilizing sustainable agriculture and how to create a relationship with local producers. It takes effort and cooperation to understand their challenges, including pricing, delivery and state regulations.
Presented by: Martin Thomas, CEC, executive chef, Sewickley Heights Golf Club
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) How to source local agriculture. 2) Advantages of utilizing local sustainable agriculture.
1.00
Download iCalendar file for this event 11:15 AM–12:30 PMLunch
Sponsored by: Sysco®
Download iCalendar file for this event 1:00 PM–2:00 PMEasy Vegan Desserts
Lisa A. Somerville, CEPC
Lisa A. Somerville, CEPC
Learn how to make desserts without egg or dairy products using new, natural ingredients. Customers are looking for healthier alternatives to desserts; learn to accommodate these customers without breaking the everyday production cycle.
Presented by: Lisa Somerville, CEPC, co-owner, Vintage Baking Company
Level: Intermediate
Education Category: Green
Learning Objectives: 1) New techniques for making dairy- and egg-free baked goods. 2) Utilization of new, natural ingredients.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMMajor Foodborne Illness Threats in the Northeast and How to
This session will discuss the major foodborne illness threats in the Northeast, from possible causes to preventing them from occurring.
Presented by: Ernest Julian, Ph.D., chief of food protection, Office of Food Protection, Rhode Island Department of Health
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Understand the current major causes of foodborne illnesses in the Northeast. 2) Understand the causes and what actions need to be taken to prevent these illnesses from occurring.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMGenerational Differences in the Hospitality Workforce
How do you manage, motivate, inspire and retain four generations of workers in the hospitality workforce? Today's chefs and hospitality professionals are faced with managing four uniquely different types of employees: the matures, baby boomers, generation x's and millennials. Attendees of this seminar will learn how to develop real-world strategies to maximize the contributions of each generation.
Presented by: Gary Wood, professor, Suffolk County Community College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Identify the core values of four different generations in hospitality workforce. 2) Develop real-world strategies to maximize contributions of each generation.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMBest Practices for a Vibrant Membership Base
Barry R. Young, CEC, CCE, AAC
Barry R. Young, CEC, CCE, AAC
This panel discusses best practices in regard to education, mentorship, volunteer opportunities and certification. A membership base that is active and driven can promote the industry and increase networking opportunities.
Presented by: Barry Young, CEC, CCE, AAC, MBA, chef instructor, Columbus State Community College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Highlight programs to promote education and certification. 2) Create volunteer opportunities
1.00
Download iCalendar file for this event 2:00 PM–2:30 PMNetworking Break
Download iCalendar file for this event 2:30 PM–3:30 PMChocolate Demonstration
Geoffrey Blount, CEPC
Geoffrey Blount, CEPC
Sponsored by: Barry Callebaut
In this demonstration, attendees will learn high quality dessert techniques to create visually appealing plated desserts that can be used by both pastry and non-pastry chef.
Presented by: Geoffrey Blount, CEPC, baking and pastry arts program chair, Central Piedmont Community College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) High quality dessert techniques. 2) Plated dessert ideas.
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMCooking with Sustainable Fish
Deborah R. Pittorino
Deborah R. Pittorino
This demonstration shows the preparation needed when using bluefish instead of crab to make a sustainable fish croquette. Bluefish is plentiful and cost effective in most parts of the Northeast, and smoking the fish adds flavor helping to naturally preserve the fish and reduce food waste.
Presented by: Deborah Pittorino, executive chef/owner, La Cuvee Bistro & Wine Bar
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Offering a sustainable fish option that is profitable for a restaurant. 2) Offering tips for working with the flavor of Bluefish.
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMDeciphering Food Terminology
Michael T. Roddey, CEC, CCE, CCA, CDM
Michael T. Roddey, CEC, CCE, CCA, CDM
Sponsored by: National Pasteurized Eggs, Inc.
With all the existing and continually developing buzz words in the industry, it's important to fully understand their meanings. Does organic mean sustainable and visa versa? This seminar will clarify industry-related terminology by definition and study the potential implications as they relate to specific philosophies of food.
Presented by: Michael T. Roddey, CEC, CCE, CCA, CDM, owner/chef consultant, Gastronomic Services & Consulting
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1. Understanding the differences between truffle varieties. 2. Importance of using sustainably harvested hound found truffles for ensuring best quality on the plate.
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMPutting Up With Putting Up
Lynn  Tripp, MS, CFS
Lynn Tripp, MS, CFS
This seminar will examine the food safety and legal issues surrounding “putting up” foods. It also explores the use of simple food science instruments to measure acidity and sugar content of foods, which are vital in food preservation.
Presented by: Lynn Tripp, associate professor, Johnson & Wales University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) A Brief History of Canning – How we got here. 2) Food Safety – How to be sure you don’t kill anyone with canned foods.
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, Inc.
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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)