| 7:00 AM–2:00 PM||ACF Registration |
| 7:00 AM–8:00 AM||Breakfast |
| 8:00 AM–5:30 PM||Speaker 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.
| 8:00 AM–12:00 PM||ACF Member Resource Center and Store |
| 8:15 AM–9:15 AM||Why am I drinking crappy coffee at this amazing brunch?|Victoria PerezSteve Hoffman
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
| 8:15 AM–9:15 AM||Pantry 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
| 8:15 AM–9:15 AM||Modern Pate a Choux Applications |
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
| 8:15 AM–9:15 AM||Lead Like A Chef |
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
| 8:15 AM–9:15 AM||Crafting your Classroom Identity|Timothy A. McLean, CEC, CCE
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
| 8:30 AM–12:00 PM||Baron H. Galand Culinary Knowledge Bowl |
Southeast Region Knowledge Bowl Competition
| 9:00 AM–5:00 PM||Career 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.
| 9:15 AM–9:45 AM||Meet the Author & Book Signing |
Stefanie Sacks, MS, CNS, CDN is a Culinary Nutritionist, author, consultant, speaker and food firebrand! She has been studying food and healing for 30 years, has her Masters of Science in nutrition from Teachers College, Columbia University, is a Certified Nutrition Specialist, Certified Dietitian Nutritionist and is a graduate of the Natural Gourmet Institute for Health and Culinary Arts. Stefanie works hands-on with individuals and groups seeking a healthier way of eating.
Her book, What The Fork Are You Eating? An Action Plan for Your Pantry and Plate (Tarcher | Penguin Random House) provides an aisle-by-aisle rundown on how to shop and cook healthier. She is a firm believer that small changes in food choice can make big differences and is a sought after speaker, consultant and media guest expert on the topic of healthy choices, with frequent appearances on the Dr. Oz Show, PBS, Fox Media, and multiple radio programs. For three years, she hosted her own radio show, Stirring the Pot, on Hamptons NPR, WPPB 88.3FM. Her extensive online and print contributions include Oprah.com, Bloomberg, The Huffington Post, Alternet, fortune.com, foxnews.com and foxbusiness.com, Family Circle, Prevention, Harper’s Bazaar, Town & Country and Allure. Her book is available for purchase from the ACF store onsite. Quantities are limited.
| 9:15 AM–9:45 AM||Session Break |
| 9:45 AM–10:45 AM||A Collaborative Culinary Culture |
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
| 9:45 AM–10:45 AM||Lets Get Wasted |
Alternative solutions to reduce food waste in kitchens.
Presented by: Maria Tampakis, chef instructor and director of stewarding, Institute of Culinary Education
| 9:45 AM–10:45 AM||Elevate the Plate |
Consumers are taking more of an interest in learning where their food comes from and choosing quality over quantity when it comes to their protein sources -especially when its animal based. Patrons and advocacy groups are calling on commercial and non-commercial foodservice to adopt purchasing strategies that advance animal care, are sustainable and healthy. And the list of those healthy menu descriptors dining patrons expect to see is growing.
While many operators currently menu better-for-you options, healthy can and should play a larger role in the profitability equation with attributes that consumers are willing to pay more for – particularly local, organic, hormone free, and antibiotic free. In this interactive demo presentation attendees will learn strategies to satisfy demand and make elevating the plate to premium protein profitable.
Presented by: Bruce Carchman; Business Development Manager, Perdue Foodservice; Chef Michael Buononato, VP, Director of Culinary Creations at The Food Group
| 9:45 AM–10:45 AM||Compare and Contrast Grass-fed and Conventional Beef|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
| 9:45 AM–10:45 AM||A Culinary Quest - when it has to be perfect! |
A chef's menu's and recipe's are personal. In this demonstration we will delve into the different steps required to create dishes for your customers that portray creativity, current flavor trends and quality ingredients. We will then sample some of my personal menu creations that I created following this same procedure.
Presented by: Frank Dominguez; Corporate Chef, Smithfield Foods
| 9:45 AM–10:45 AM||4 Steps to a Fulfilling Culinary Career |
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;
| 10:45 AM–11:15 AM||Session Break |
| 11:15 AM–12:15 PM||Lesser Known Foods of the Chesapeake Bay Watershed|Richard M. Hoffman, Jr., CEC, CCABen 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
| 11:15 AM–12:15 PM||Why should you care about tea now? |
Join Aurélie Bessière, Managing Partner & President at Palais des Thés USA for an introduction to the world of fine specialty teas and to understand why tea has now become so important. In this seminar, Aurélie will focus on key information about tea; from where the US market and food service industry stand tea-wise to what tea actually is. This seminar also includes how to recognize superior quality teas, explanation of tea varieties and various tastes, and tips to best enhance your tea menu and program. This seminar includes tea tasting. Join her during this exciting hour!
Presented by: Aurélie Bessière, Managing Partner & President
Palais des Thés USA
| 11:15 AM–12:15 PM||Plated Dessert Presentations |
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
| 11:15 AM–12:15 PM||For the Love of Cheese: A History of Cheese |
In this course students will learn where and how cheese was invented and how technology, tradition, and culture all play a role in producing the world's greatest cheeses. Students will taste and identify 15 different cheeses from around the world.
Presented by: Warren Katz, National Accounts Sales/Corporate Chef, Lactalis Foodservice, Inc.
| 11:15 AM–12:15 PM||Sustainability: From Curriculum to Table |
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
| 12:30 PM–2:00 PM||Dr. L.J. Minor Chef Professionalism Award Lunch |
| 2:15 PM–3:15 PM||iSi Sponsored Demonstration |
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
| 2:15 PM–3:15 PM||Sharpen Up Your Knife Skills |
Sharpen up your knife skills with this in-depth look at the various styles of knives, their uses and how to care for them
Presented by: Steven J. Kurek; General Manager, Friedr. Dick
| 2:15 PM–3:15 PM||Smoking Meats 101 |
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
| 2:15 PM–3:15 PM||Reap Profits from Provocative & Trend-Forward Presentations |
What’s tempting guests today? Snackification. Good for all. Speakeasy spirits. Mashups. Serving experiences with provocative tabletop presentations turns trends into big profits, rave reviews and full houses for you – and satisfies guests’ voracious appetites for “what’s new.”
Presented by: Juliet Greene, Sr. Corporate Chef, Charlie Baggs Culinary Innovations
| 3:15 PM–3:45 PM||Session Break |
| 3:45 PM–4:45 PM||Chevon! Le Noir Nouveau (Goat! The New Black)|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
| 3:45 PM–4:45 PM||A Journey of Nouvelle Cuisine: Farm to Table & In-Between |
Presented by: Stephen Malfatti, Marriott Corporate Culinary Team
| 3:45 PM–4:45 PM||Panna 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
| 3:45 PM–4:45 PM||Cuisine Bordelaise|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
| 3:45 PM–4:45 PM||Plated Dessert with Cacao Noel |
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
| 3:45 PM–4:45 PM||Concepting with a Purpose|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
| 6:30 PM–7:00 PM||Vice Presidents' Awards Gala Reception |
| 7:00 PM–9:00 PM||Vice Presidents' Awards Gala |