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 6:45 AM–7:00 AMBuses Depart for AM Hands on Workshops
Download iCalendar file for this event 8:00 AM–5:00 PMRegistration Open
Download iCalendar file for this event 8:00 AM–12:00 PMScience & Techniques of Gluten Free Baking
Sponsored by: Institute for Culinary Education
HANDS ON WORKSHOP onsite at ICE
Join the Institute of Culinary Education Pastry Chef-Instructor, James Distefano, for a four hour hands-on and technique driven class on location at ICE. The class will focus on the functions of alternative starches and grains used in gluten free baking, teaching you precisely how they affect the end baked product. Additionally, you will learn a variety of techniques centered around dairy free baking. Additional registration fee is required for this hands on workshop, and roundtrip bus transportation to ICE is provided. Register for your spot today as seats are limited!
Presented by: James Distefano, Pastry Chef Instructor, Institute of Culinary Education
Level: Intermediate
4.00
Download iCalendar file for this event 8:00 AM–12:00 PMPulled Sugar Ribbon Workshop
Sponsored by: Institute for Culinary Education
HANDS ON WORKSHOP onsite at ICE
Pastry Chef and celebrate cookbook author, Kathryn Gordon, will review the basics of cooking sugar and isomalt for pulling and blowing. She will then demo how to pull two-sided, multi colored ribbon and how to form, glue together and prepare for transportation a beautiful striped sugar bow. She will then help you work on your own bow, and box it up to take with you. Chef Kathryn has studied the art of pulled sugar with Ewald Notter, Stephane Glacier, MOF, Sebastian Cannone, MOF, Jacquy Pfeiffer, Susan Notter and Laurent Branlard. Additional registration fee is required for this hands on workshop, and roundtrip bus transportation to ICE is provided. Register for your spot today as seats are limited!
Presented by: Kathryn Gordon, Pastry Chef/Instructor; Institute for Culinary Education
Level: Intermediate
4.00
Download iCalendar file for this event 8:00 AM–12:00 PMAdvanced Fermentation
Sponsored by: Institute for Culinary Education
HANDS ON WORKSHOP onsite at ICE
Led by Chef Sabrina Sexton, Program Director of Culinary Arts, this hands-on class will explore the ancient method of preservation that has become an essential technique in many top kitchens. The class will cover basic principles, equipment, and food safety. Participants will prepare kimchi, fermented pickles, and fermented hot sauce. Additional registration fee is required for this hands on workshop, and roundtrip bus transportation to ICE is provided. Register for your spot today as seats are limited!
Presented by: Sabrina Sexton, Program Director of Culinary Arts; Institute for Culinary Education
Level: Intermediate
Education Category: Professional Growth
4.00
Download iCalendar file for this event 8:00 AM–12:00 PMAdvanced Piping
Sponsored by: Institute for Culinary Education
Learn to refine your buttercream piping techniques. Whether you have very little experience, or decorate cakes with buttercream icing, Pastry-Chef Instructor, Faith Drobbin, of the Institute of Culinary Education will elevate your piping skills to help you take your decorating to a new level. Advanced borders and a variety of buttercream flowers will be reviewed in this 4-hour hands-on buttercream piping workshop.
Additional registration fee is required for this hands on workshop, and roundtrip bus transportation to ICE is provided. Register for your spot today as seats are limited!
Presented by: Faith Drobbin, Pastry Chef Instructor, Institute for Culinary Education
4.00
Download iCalendar file for this event 8:00 AM–11:00 AMACF Member Resource Center and Store
Download iCalendar file for this event 10:45 AM–11:00 AMBuses Depart for PM Hands on Workshops
Download iCalendar file for this event 11:00 AM–12:00 PMThe Pathway To Certification - Interactive Panel Discussion
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
This is a no cost seminar but pre-registration is required to attend this workshop. 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, Certification Director, American Culinary Federation and Christopher J. Dwyer,CEC, CCA, AAC Executive Chef/Owner, Culinary Consultants, Inc.
Education Category: Professional Growth
1.00
Download iCalendar file for this event 1:00 PM–5:00 PMBean To Bar Chocolate Hands on Workshop
Sponsored by: Institute of Culinary Education
HANDS ON WORKSHOP onsite at ICE
Join world-renowned pastry chef and ICE Creative Director, Michael Laiskonis for a four hour hands on workshop on location at ICE. He offers pastry and culinary students and professionals a hands-on look at the complex chocolate-making process. Attendees will participate in roasting, winnowing, grinding, formulation, and refining of artisan quality couverture, in addition to pressing cocoa butter, tempering, and molding. Through this unique experience, attendees will gain insight into the many variables that each processing step presents to make small batch bean-to-bar chocolate. Additional registration fee is required for this hands on workshop, and roundtrip bus transportation to ICE is provided. Register for your spot today as seats are limited!
Presented by: Michael Laiskonis, Pastry Chef & Creative Director; Institute of Culinary Education
4.00
Download iCalendar file for this event 1:00 PM–5:00 PMOffal: Cooking From Nose-to-Tail
Sponsored by: Institute for Culinary Education
HANDS ON WORKSHOP onsite at ICE
Nose-to-tail eating may be the latest trend, but during his 30-year tenure at Chanterelle, his New York Times 4-star rated restaurant, Chef David Waltuck often featured offal on his menu. In this hands-on class, Chef David will teach you his time-honored and favorite techniques for working with offal. You will have an opportunity to pick his brain, while preparing such dishes as Calf's Brains with Sauternes, Ginger and Mustard; Sweetbreads with Caramelized Leeks and Orange; and Tripe with Chilies and Chinese Black Beans; among others.Additional registration fee is required for this hands on workshop, and roundtrip bus transportation to ICE is provided. Register for your spot today as seats are limited!
Presented by: David Waltuck, Chef/Instructor; Institute for Culinary Education
Level: Advanced
4.00
Download iCalendar file for this event 1:00 PM–5:00 PMAdvanced Bagels
Sponsored by: Institute for Culinary Education
This four hour hands on demonstration at the Institute for Culinary Education will include making traditional bagels with different toppings of seeds, salt, onion and garlic. Pumpernickel, egg and Montreal style bagels will be demonstrated and you will learn variations in techniques including pre-fermented doughs and retarding techniques.
Additional registration fee is required for this hands on workshop, and roundtrip bus transportation to ICE is provided. Register for your spot today as seats are limited!
Level: Intermediate
4.00
Download iCalendar file for this event 1:00 PM–4:00 PMHydroponics: The Future of Farming
Sponsored by: Institute for Culinary Education
HANDS ON WORKSHOP onsite at ICE
Learn how to grow herbs, greens, fruit and flowers indoors in a controlled environment under artificial light. This introduction to the high-tech world of indoor growing will open your eyes to the possibilities of year-round, pesticide-free, high- quality, high-yield agriculture. Get hands on experience from seed to harvest in three hours under the guidance of an expert at New York's oldest culinary school, Institute for Culinary Education. The ICE hydroponic grow room is a unique, custom-designed, climate-controlled indoor learning facility. Additional registration fee is required for this hands on workshop, and roundtrip bus transportation to ICE is provided. Register for your spot today as seats are limited!
Presented by: David Goldstein, Farm Manager/ Instructor; Institute for Culinary Education
Level: Intermediate
Education Category: Green
3.00
Download iCalendar file for this event 1:00 PM–2:00 PMBusiness Meeting
Download iCalendar file for this event 2:00 PM–3:00 PMMeet the National Candidates
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 3:15 PM–4:15 PMSoutheast Regional Forum
Download iCalendar file for this event 3:15 PM–4:15 PMNortheast Regional Forum
Download iCalendar file for this event 4:15 PM–5:15 PMMeet the Candidates - Northeast
Download iCalendar file for this event 4:15 PM–5:15 PMMeet the Candidates - Southeast
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–4:00 PMRegistration Open
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 8:00 AM–12:00 PMACF Member Resource Center and Store
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
Malcolm Mitchell
Malcolm Mitchell
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.

From Chef to Restaurateur Never satisfied with tradition, Chef Malcolm Mitchell has taken the culinary world by storm with his avant-garde blend of taste, texture, and style. After traveling the world for four years while enlisted in the U.S. Navy, Mitchell turned his passion for cooking into a career. He learned from various chefs while developing his own style of cuisine and obtained a degree in advanced culinary arts in 2002.

Chef Mitchell will detail his professional journey from chef to restaurateur and how he reached his goal by opening three restaurants in seven months: Ryder’s, The Kitchen Market and Butchers Hill Society. Learn about his plans for two more restaurants and a book in 2017. Mitchell has been featured on Food Network Stars, Beat Bobby Flay and NTDTV Chinese Competition and hosted his own radio show, “Choppin’ It Up with the Chef,” in Washington, D.C.

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 PMPresident's Awards Lunch
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–5:00 PMBaron H. Galand Culinary Knowledge Bowl
Northeast Region Knowledge Bowl Competition
Download iCalendar file for this event 2:00 PM–3:00 PMIrinox FRESH-TO-TABLE Technology
Timothy Murray
Timothy Murray
Ronald van Bakergem
Ronald van Bakergem
Sponsored by: Irinox
Chef Tim Murray will show the attendees the many remarkable capabilities of our units, including: Blast Chilling, Shock Freezing, Thawing, Proofing, Low Temp Cooking, and more. Chef will provide educational tips on the many different industry applications for sectors such as restaurants, grocery stores, pastry & bakery, colleges & universities, healthcare, B&I etc. Attendees will learn about our proud history, culture, and see what it took to make Irinox the world leader in innovation, product development, reliability, customer satisfaction and repeat sales. So please bring your appetite and be prepared to experience Irinox like you never have before! We look forward to everyone being part of the Irinox family and sharing your new learned knowledge.
Presented by: Timothy Murray; Executive Corporate Chef, Irinox Ronald van Bakergem; President, Irinox
Level: Intermediate
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMModern Mirror Glazing Techniques
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: Advanced
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
Education Category: Professional Growth
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMModern Dessert Presentation for the Plate and Buffet
Elena M. Clement, CEPC, AAC
Elena M. Clement, CEPC, AAC
Join Chef Elena Clement as she presents versatile dessert ideas that can be presented as a plated or buffet desserts. This session is geared to both the sweet and savory chef. Participants will learn how to prepare a chocolate cremeux, take away a modern plate presentation, a buffet presentation, and receive recipes for versatile accompaniments to plated deserts.
Presented by: Elena M. Clement, CEPC, AAC, Executive Pastry Chef, Chevy Chase Club
Level: Intermediate
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMICE Sponsored DEMO
Sponsored by: Institute for Culinary Education
TBD
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMCulinary Beekeeping for the Executive Chef
Discover the benefits of beekeeping for chefs beyond harvesting affordable, local honey. In this seminar, you will learn the essentials for creating and sustaining your very own bee colony at your restaurant. Join us as we explore the basic ins and outs to get started in beekeeping including needed equipment, basic managerial responsibilities of maintaining a hive, as well as its positive effects for increasing production from your culinary garden.
Presented by: James Arthur Wessman, CEC
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMApple Tart w/ Citrus Jam, Praliné Financier & Hazelnut Dough
Sponsored by: Plugra European-Style Butter
Attendees will gain insight into the techniques used to build individual, miniature pastries using core French pastry elements and techniques. Learn how to achieve a praliné scented sablée dough tart shell filled with a crunchy hazelnut and citrus zest financier both made with Plugrá European-Style Butter. This will be topped with a grapefruit jam and a slow cooked apple made with a vanilla infused caramel deglazed with butter and fresh apple juice.
Presented by: Chef Jacquy Pfeiffer, The French Pastry School of Kennedy-King College at City Colleges of Chicago, Co-Founder
Level: Intermediate
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMVeal 101: Veal in Asian and BBQ Cuisines
Mark J. Del Priore
Mark J. Del Priore
Sponsored by: Atlantic Veal & Lamb LLC
Chef Del Priore will give an overview of the American veal industry and veal procuring basics with emphasis on the preparation of underutilized cuts in Asian and BBQ cuisines.
Presented by: Mark Del Priore, VP of Culinary and New Product Development, Atlantic Veal & Lamb LLC
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 3:30 PM–4:30 PMPerception and Culinary Innovation
Our senses are our most valuable tools in the kitchen, guiding flavor exploration and discovery, and helping us to identify patterns of deliciousness. In industry and academia, flavor science and technology are converging with global cuisines and culinary techniques, creating an ideal environment for cross-disciplinary collaboration and innovation. In this presentation I will describe the basic physiology of the senses and the multimodality of flavor perception. We will dicuss how to harness flavor diversity to identify and engage unique customer segments, and address looming environmental and health and wellness imperatives connected to our food production systems. Tastings will be provided to illustrate sensory mechanisms underlying flavor perception.
Presented by: Christopher R. Loss, AOS, PhD; Scientist, Educator, Food Industry Consultant
Level: Intermediate
1.00
Download iCalendar file for this event 4:30 PMBuses for AAC Dinner Depart
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–1:00 PMRegistration Open
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–12:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 8:15 AM–9:15 AMWhy am I drinking crappy coffee at this amazing brunch?
Sponsored by: One Village Coffee
How to create an easy, profitable, and delicious coffee program alongside your brunch program Why is it that you can be enjoying the most amazing breakfast/brunch/dessert of your life in the finest restaurant and yet the coffee served alongside it tastes like crap? As it turns out, there are a lot of reasons. Coffee is difficult to prepare. The preparation often falls on the shoulders of the wait staff. It is the lowest price item on the menu and it keeps folks lingering at tables. But here's the thing: bad coffee is not good enough anymore Our goal is to teach you why your customers care about coffee, inspire you to care about coffee, and provide you with creative solutions to make a high quality coffee program actually happen.
Presented by: Steve Hoffman; Director of Coffee, One Village Coffee Victoria Perez; Director of Sales/Marketing, One Village Coffee
Level: Intermediate
1.00
Download iCalendar file for this event 8:15 AM–9:15 AMPantry Rehab 101
With health consciousness on the rise and consumers becoming more inquisitive and informed, offering eaters clean healthy food is slowly becoming the norm. Due to increased demand for sustainably produced food, chefs need guidance navigating ingredient choices. Everything from pantry items to perishables can be improved in order to elevate the end product and create a healthier customer experience. Understanding what real nourishment means and the implications of food choices on human and environmental health is more important now than ever before. As “Guardians of Nourishment,” all culinarians should be providing honest food, and what is being prepared, how it is being prepared and menu language is just as important as knife skills. Culinary Nutritionist, author, educator and consultant Stefanie Sacks is ready to give you a valuable edible education so you can make small changes that will, in the end, make big differences in your end product and customer care.
Presented by: Stefanie Sacks, MS, CNS, CDN; Culinary Nutritionist
Level: Intermediate
1.00
Download iCalendar file for this event 8:15 AM–9:15 AMSponsored DEMO
TBD
1.00
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 AMLead 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
Education Category: Professional Growth
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
Southeast Region Knowledge Bowl Competition
Download iCalendar file for this event 9:00 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 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 positioning 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.
Presented by: Andrew H. B. Greene, CCC, Executive Chef, Chartwell's Higher Education & Joe Labombarda Director of Culinary NE Metro Region Chartwells Higher Education
Level: Intermediate
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMICE Sponsored DEMO
Sponsored by: Institute for Culinary Education
TBD
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMPERDUE Sponsored DEMO
Sponsored by: Perdue
TBD
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
Education Category: Personal Growth
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.
Presented by: Richard M. Hoffman, Jr., CEC, CCA, Division Executive Chef, Genesis HealthCare
Level: Intermediate
1.00
Download iCalendar file for this event 11:15 AM–12:15 PMBecome a Tea Expert in Less than an Hour
Presented by: Aurélie Bessière, Managing Partner & President Palais des Thés USA
1.00
Download iCalendar file for this event 11:15 AM–12:15 PMLACTALIS Sponsored DEMO
Sponsored by: Lactalis
TBD
1.00
Download iCalendar file for this event 11:15 AM–12:15 PMSustainability: From Curriculum to Table
Stephen J. Moir, CEC
Stephen J. Moir, CEC
Sustainability has become not just a catchphrase, but an important part of our industry. Staying current and utilizing sustainability practices will help the attendee to understand not just the why but the how! You will learn some helpful practices that over time will allow for big savings for your business or school and in turn be helpful for the environment.
Presented by: Stephen J. Moir, CEC, Culinary Arts Instructor; Perth Amboy Tech
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 11:15 AM–12:15 AMDEMO
Sponsored by: Victorinox
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 PMiSi Sponsored Demonstration
Sponsored by: iSi North America
Join Bradford Thompson as he demonstrates two dishes using iSi gormet whips to showcase efficiency, cleanliness, and creative use of equipment. He will focus on full use of product with reduced waste, and wrap up the demo with clean, light versions of classic dishes; Root Vegetable Stuffed Pasta with Fonduta Espuma and Beet Tartar with Vegan Whipped Mayo.
Presented by: Bradford Thompson, Owner; Bellyfull Hospitality
Level: Intermediate
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMICE Sponsored DEMO
Sponsored by: Institute for Culinary Education
TBD
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMF. DICK Sponsored DEMO
Sponsored by: F. Dick
TBD
1.00
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 PMIntegrating Today's Hottest Trends into the Tabletop
Juliet Greene
Juliet Greene
Sponsored by: Libbey Inc.
It's all about what guests want - and their preferences are as diverse as they are. Understanding how to translate this to the tabletop can create opportunities to connect in new and meaningful ways. Gain new insights from an experienced chef known for innovation. From bold statements to fine details, increase your impact and delight guests with mindful presentations using unexpected combinations of dinnerware, glassware, barware and flatware.
Presented by: Juliet Greene; Libbey Inc, Corporate Chef
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 PMChevon! Le Noir Nouveau (Goat! The New Black)
Matthew Schellig, CEC, CCE, CCA
Matthew Schellig, CEC, CCE, CCA
Attendees will be able to see how to break down a entire goat. During the break down, Chef Schellig will demonstrate a farm to table relationship with creative and exciting culinary ideas. These ideas will help grow more personal relationships with your guests by using goat meat in your establishments.
Presented by: Matthew Schellig, CEC, CCE, CCA Dorsey Schools Culinary Academy; Associate Director for Culinary
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMDEMO
1.00
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; Culinary Institute of NY, Monroe College
Level: Intermediate
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMPlated Dessert with Cacao Noel
Sponsored by: Paris Gourmet
Chef Mario Bacherini will create a modern plated dessert using various modern and classical techniques using Cacao Noel couverture and fresh ingredients.
Presented by: Mario Bacherini, Pastry Chef Technician; Paris Gourmet
Level: Advanced
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.