ChefConnect: NYC Schedule

* schedule subject to change

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Go to top of page Sunday, February 26, 2017

TimeSessionCEHs
Download iCalendar file for this event 8:00 AM–5:00 PMRegistration Open
Download iCalendar file for this event 8:00 AM–5:00 AMACF Member Resource Center and Store
Download iCalendar file for this event 11:00 AM–12:00 PMThe Pathway To Certification
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
Christopher J. Dwyer, CEC, CCA, AAC
Christopher J. Dwyer, CEC, CCA, AAC
Where do I start and what do I do next? Join ACF's Certification Director, Jeremy Abbey,CEC, CEPC, CCE, CCA, ACF's and Chris Dwyer, CEC, CCA, AAC, Certification Commission Chair as they hold an in-depth training on the pathway to certification. Where to start, what is needed, how to find information and much more will be covered in this one-hour, information packed session specifically designed for the ChefConnect.
Presented by: Jeremy Abbey, CEC, CEPC, CCE, CCA and Christopher J. Dwyer, CEC, CCA, AAC
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMBusiness Meeting
Download iCalendar file for this event 2:15 PM–3:45 PMSoutheast Regional Forum
Download iCalendar file for this event 2:15 PM–3:45 PMNortheast Regional Forum
Download iCalendar file for this event 3:00 PM–5:00 PMNortheast/Southeast Knowledge Bowl Competitor's Meeting
All those competing in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition.
Download iCalendar file for this event 6:00 PM–8:00 PMWelcome Reception

Go to top of page Monday, February 27, 2017

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–5:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–5:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 7:00 AM–8:00 AMAmerican Academy of Chefs® Fellows Breakfast Meeting
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Download iCalendar file for this event 8:15 AM–12:00 PMGeneral Session
Costa N. Magoulas, CEC, CCE, CCA, AAC
Costa N. Magoulas, CEC, CCE, CCA, AAC
Kevin D Sbraga
Kevin D Sbraga
Embracing Diversity The Keys to Success
Costa Magoulas, CEC, CCE, CCA, AAC will open the 2017 ChefConnect: NYC as he presents how our nation's work force is growing as more women, racial and ethnic minorities, gays and trans gender individuals are contributing to the success of our businesses. The hospitality industry is one of the most diverse in the country and the key to future success in our industry is to learn the dynamics of our workforce and embrace diversity.

Kevin Sbraga presents Exploring Lamb Dibi
Kevin Sbraga, Chef-Owner of Sbraga dining joins us on the main stage to explore and showcase a modern version of Lamb Dibi from Senegal. This is a classic street food item that he has refined to serve at his upscale American restaurant, Sbraga.

A Johnson & Wales University Miami alum, Sbraga has had an extensive career holding positions at The Ritz Carlton in Naples, FL, Buckhead Life Restaurant Group in Atlanta GA, to name a few. He has also honed his skills with many prolific chefs including George Perrier, Guenter Seeger, Joel Antunes, and consulting projects with Jose Garces.

Sbraga is also very well versed in the competition realm. In 2008 he won the award for Best Meat Presentation in the Bocuse d'Or USA. In 2010 he added a win on "Top Chef". He appeared on the celebrity chef judging panel of FOX's MasterChef, Season 7 in the summer of 2016.

He continues to cultivate the Sbraga Dining brand with a diverse array of concepts and consulting projects.
3.25
Download iCalendar file for this event 9:00 AM–9:30 AMACF MarketConnect Break I
Download iCalendar file for this event 10:30 AM–11:00 AMACF MarketConnect Break II
Download iCalendar file for this event 12:00 PM–1:30 PMAwards Lunch
Download iCalendar file for this event 1:00 PM–5:00 PMBaron H. Galand Culinary Knowledge Bowl
Download iCalendar file for this event 1:30 PM–2:00 PMACF MarketConnect Break III
Download iCalendar file for this event 2:00 PM–6:00 PMSpeaker Chat Lounge
Please join your presenter in the Speaker Chat Lounge immediately following the presentation to continue the conversation and ask any questions you may have during this break in between sessions.
Download iCalendar file for this event 2:00 PM–3:00 PMModern Mirror Glazing Techniqes
Lisa Mansour
Lisa Mansour
Robert D. Ellinger, CEPC
Robert D. Ellinger, CEPC
Join Lisa Mansour and Robert Ellinger, CEPC as they explain technical information about ingredients, correct temperatures for using product and demonstrates different glazing effects applying to a wedding cake, and carving a cake, applying rock sugar to form a geode effect. They will also apply gold leaf in powder and leaf form.
Presented by: Lisa Mansour, Owner; NY Cake, NY Cake Academy, NY Cake Show
Robert Ellinger, CEPC; Owner/Pastry Chef; Baked to Perfection
Level: Intermediate
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMEat This Not That!
Cassondra G. Armstrong
Cassondra G. Armstrong
Eat this not that is a lifestyle change for newly diagnosed people with hypertension and diabetes. These lifestyle changes are necessary for having a better quality of life. More importantly understanding and in some cases steps to reversing the current situation. Your health is your wealth!
Presented by: Cassondra G. Armstrong, CEO/ President, Chef Cassondra Armstrong Culinary Concepts, LLC
Level: Intermediate
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMThis Little Piggie Goes to Market
James T. Murray, CEC
James T. Murray, CEC
Chef James Murray, CEC will present an interactive session that will demonstrate the butchery of a complete pig’s leg into its separate muscles and demonstrate how the unique characteristics of these muscles can be fabricated into profitable and creative menu items. This session will culminate with a tasting of the fabricated muscles.
Presented by: James T. Murray, CEC, The National Pork Board; Executive Chef-Manager Foodservice Marketing and Innovation
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMWisconsin Cheddar and Kentucky Bourbon: A Love Story
Sara Hill
Sara Hill
Jane Nickles
Jane Nickles
Sponsored by: Wisconsin Milk Marketing Board
Everybody loves wine and cheese, but why not be a little more daring? In this session, we’ll take two All-American greats—Wisconsin Cheddar and Kentucky Bourbon—and learn how to pair them up. A pairing of Bourbon and Cheddar can make a profitable “small plate” offering as an appetizer, snack, or dessert! We’ll look at several different types of delectable Wisconsin Cheddar—from apple-smoked to cave aged and triple-play—and pair them up with a range of Bourbons—from straight Bourbon, small batch, ultra-aged, and a “drink local” favorite as well! As we’ll see, it’s an All-American love story—and a great menu addition as well.
Presented by: Sara Hill,Wisconsin Milk Marketing Board; Manager, Cheese Education and Training & Jane Nickles, Society of Wine Educators; Director of Education
Level: Intermediate
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMUtliize Predictive Costing Methods in Your Menu Planning
Mark P. Kelnhofer
Mark P. Kelnhofer
In this session, Mark Kelnhofer, MBA will discuss how to develop the true recipe costs of your menu items while applying predictive costing methods to enhance the menu engineering process. You will go on a journey of combining Mark's passion for numbers and data with your passion of food, creativity and the art. Learn how to apply his methods to ultimately improve your bottom line.
Presented by: Mark Kelnhofer, MBA, President & CEO; Restaurant Institute
Level: Intermediate
1.00
Download iCalendar file for this event 3:30 PM–6:00 PMEataly NYC Walking Tour & Shopping
Limited space available!!! Bring your friends and family for this great indoor walking tour of Eataly and shopping excursion - Additional registration of $65.00 per person is required and includes round trip transportation. Take a walking tour of Eataly Chicago and enjoy every delicious bite as your tour guide explains all the different departments, how they work together, our partners, and more about the history (and future) of Eataly! You will also have time to shop while you are there.
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMLead Like a Chef
Christopher Hill
Christopher Hill
Chris Hill shares the power of becoming a leader, what that means, and how the best chefs are the best leaders. He will share the step by step process of what it takes to lead your kitchen. He will also share examples of good and bad leaders and how everyone can learn from them.
Presented by: Christopher Hill; Chef, Author, Speaker
Level: Intermediate
1.00
Download iCalendar file for this event 6:00 PM–10:00 PMAmerican Academy of Chefs® Reception & Dinner

Go to top of page Tuesday, February 28, 2017

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–2:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Download iCalendar file for this event 8:00 AM–5:30 PMSpeaker Chat Lounge
Please join your presenter in the Speaker Chat Lounge immediately following the presentation to continue the conversation and ask any questions you may have during this break in between sessions.
Download iCalendar file for this event 8:00 AM–5:00 PMCareer Fair
The Career Fair will be open all day. Industry Recruiters are here to meet you and discuss all levels of culinary/pastry positions available. Bring your resume, and take this valuable time to network and explore your exciting new career opportunities.
Download iCalendar file for this event 8:15 AM–9:15 AMModern Pate a Choux Applications
Susan M. Lagalle, CEPC
Susan M. Lagalle, CEPC
Pate a Choux is a classic dessert that has seen a recent revival within the pastry community. The presentation will encompass classic and contemporary applications of choux in a variety of shapes and styles. Focus will be on modern garnishing/finishing techniques and classic flavor combinations.
Presented by: Susan Lagalle, CEPC; Associate Instructor, Johnson & Wales University
Level: Intermediate
1.00
Download iCalendar file for this event 8:15 AM–9:15 AMCrafting your Classroom Identity
This seminar is an educators workshop focusing on instructional practice, professional development and student engagement. Attendees will learn to recognize self reflective strategies that improve instructional practice and to identify the importance of teacher inquiry and its relationship to professional development. Chef McLean will also facilitate group discussion and share various facets of instructional practice and its relationship to student engagement.
Presented by: Tim McLean, CEC, CCE, Chef Instructor; Walnut Hill College
Level: Intermediate
1.00
Download iCalendar file for this event 8:30 AM–12:00 PMBaron H. Galand Culinary Knowledge Bowl
Download iCalendar file for this event 9:15 AM–9:45 AMSession Break
Download iCalendar file for this event 9:45 AM–10:45 AMA Collaborative Culinary Culture
Andrew H. B. Greene, CCC
Andrew H. B. Greene, CCC
A Collaborative Culinary Culture: Chartwells, Where Hungry Minds Gather
In this demo, you will learn how to plan, develop and execute uncompromising experiences, deliver value and financial results. A demonstration in postioning yourself as a people centric organization, celebrate and recognize the individuals who make it happen. Chef Greene will focus on a program around local, artisan, sustainable and healthy items all while being delicious and profitable.
Level: Intermediate
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMCompare and Contrast Grass-fed and Conventional Beef
Alan Mark Lazar, CCE, M.Ed
Alan Mark Lazar, CCE, M.Ed
In this demonstration, Chef Lazar will explain the history of beef to where it is in today's market. He will fabricate and compare a beef tenderloin from a grass-fed animal to a conventional animal. The demonstration will conclude with a tasting and survey from the attendees to determine which one is preferred and why.
Presented by: Alan Mark Lazar, CCE, M.Ed, Associate Instructor; Johnson & Wales University
Level: Intermediate
1.00
Download iCalendar file for this event 9:45 AM–10:45 AM4 Steps to a Fulfilling Culinary Career
Adam M. Lamb
Adam M. Lamb
In this seminar, Adam Lamb explains how a lot of chefs and culinary professionals are surviving their careers; hoping that the next new job, position or salary increase will finally lead to more job satisfaction. Chef Adam M Lamb shares a vision of what it could look like to be completely fulfilled in your job regardless of your title or how much you make, and the 4 steps you'll need to take in order to get there.
Presented by: Adam M. Lamb, Chef/Owner; Foodwerks, LLC;
Level: Intermediate
1.00
Download iCalendar file for this event 10:45 AM–11:15 AMSession Break
Download iCalendar file for this event 11:15 AM–12:15 PMLesser Known Foods of the Chesapeake Bay Watershed
Richard M. Hoffman, Jr., CEC, CCA
Richard M. Hoffman, Jr., CEC, CCA
Ben Simpkins, CEC, CCA
Ben Simpkins, CEC, CCA
In this demo, Chef Hoffman will highlight, discuss and demonstrate foods from the Chesapeake Bay watershed including blue catfish, soft shell clams (pisser clams), tautog fish, spiny dog fish and others. Chefs may not utilize these items on their day to day menus, but can be offered to guests in different preparations at a reasonable cost. Attendees will learn how to use local fish to drive menus and decrease food costs all while helping the local businesses. Chef Hoffman will also discuss ways to utilize invasive species to help the environment.
Level: Intermediate
1.00
Download iCalendar file for this event 11:15 AM–12:15 AMPlated Dessert Presentations
Cher D. Harris, CEPC
Cher D. Harris, CEPC
In this presentation, join ACF's 2016 Pastry Chef of the Year, Chef Cher Harris as she presents different dessert and plating options, flavor and texture combinations, recipe procedures and designing dessert menus.
Presented by: Cher D. Harris, CEPC; Executive Pastry Chef, The Hotel Hershey
Level: Intermediate
1.00
Download iCalendar file for this event 12:30 PM–2:00 PMDr. L.J. Minor Chef Professionalism Award Lunch
Sponsored by: Minor’s
Dr. L.J. Minor Chef Professionalism Award
Download iCalendar file for this event 2:15 PM–3:15 PMSmoking Meats 101
Lamar J. Moore
Lamar J. Moore
This demonstration will walk through the process of smoking meats by learning to start early, go low & slow approach, and regulating heat. You will learn how to keep the airflow going through the cooking process, learning not to overdue it, and to let the bark get dark.
Presented by: Lamar J. Moore, Executive Chef; 4 Star Restaurant Group
Level: Intermediate
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMTelling Stories about Food: An Alternative to the Kitchen
Karlana June
Karlana June
In this seminar Karlana June will discuss the myriad of ways to tell stories about food. The professional kitchen isn't the only place to work in the culinary industry. What better way to discover and witness the spectrum of what gastronomy offers, than to tell stories about food? The culinary industry needs story-tellers who are knowledgeable about food service, trends, etc. This presentation will teach you how to use your culinary knowledge and skills outside of the kitchen.
Presented by: Karlana June, St. Petersburg; Lead Graduate Research and Teaching Assistant, University of South Florida,
Level: Intermediate
1.00
Download iCalendar file for this event 3:15 PM–3:45 PMSession Break
Download iCalendar file for this event 3:45 PM–4:45 PMPanna Cotta
In this demonstration with tasting, join Biagio Settepani as he demonstrates a new way of presenting Panna Cotta with less work. You will learn how to efficiently have a fast product for service, how to produce panna cotta that does not need freezing or dipping in bain-marie. He will demonstrate three fast and efficient ways to prepare Panna Cotta including caramel, chocolate & espresso, passion & chocolate. All will be presented in verrines.
Presented by: Biagio Settepani, Chef/Owner; Pasticceria Bruno
Level: Intermediate
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMCuisine Bordelaise
Eric P. Pellizzari, CEC, CCE
Eric P. Pellizzari, CEC, CCE
Chef Pellizzari will demonstrate Cuisine Bordelaise, pulling in his experiences from growing up in the region. You will learn about the native ingredients and traditional preparation during this demo.
Presented by: Eric Pellizzari, CEC, CCE, Culinary & Pastry Faculty; CINY, Monroe College
Level: Intermediate
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMConcepting with a Purpose
Charles Drew Patterson, CEC, CCA
Charles Drew Patterson, CEC, CCA
This seminar Chef Patterson will provide tips to attendees on how to brand a certain way while not limiting your market, menu ideas including where do we find the foods we advertise, and what health claims do we make or not make.
Presented by: Charles Drew Patterson, CEC, CCA, Wexner Medical Center; Culinary Director & Executive Chef
Level: Intermediate
1.00
Download iCalendar file for this event 6:30 PM–7:00 PMVice Presidents' Awards Gala Reception
Download iCalendar file for this event 7:00 PM–9:00 PMVice Presidents' Awards Gala
NEWCHEF Fashion Inc.