ChefConnect: Charlotte Schedule

* schedule subject to change

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Go to top of page Sunday, February 25, 2018

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMRegistration Open
Download iCalendar file for this event 8:00 AM–12:00 PMServSafe Refresher Course and Exam
Attendees interested in taking a ServSafe refresher course & exam for your ACF Certification prior to the event? You're in luck - this refresher will feature a 3 hour ServSafe Course & the final hour to take the exam. Books are not provided for this course, but registered attendees can purchase ahead of time to prepare.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $100 & Non-Members $125
Attendees that register for the ServSafe Refresher Course & Exam, can pick their language of choice for the actual test, please email registration@acfchefs.net for more information.
Attendees must also have a valid ID with them upon check-in.
(Actual course will be in English)
Presented by: Brad Peters, Director, HRBUniversal - Hotel, Restaurant & Bar Solutions
Download iCalendar file for this event 9:00 AM–12:00 PMCarving Hands-on Workshop: Graffitti Your Melon
Attendees will learn current techniques in the area of garde-manger using armature deigns. A showpiece design will be assembled step by step and the finished product will then be displayed during the Welcome Reception.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $85 & Non-Members $100
Presented by: Stephan Baity, Chef, Graffiti Carving
Download iCalendar file for this event 9:00 AM–12:00 PMObservational Workshop: Traditional Butchery
Working with 1 full side of pork, the Farmstead Meatsmith, Brandon Sheard will guide attendees through an exploration the purity of traditional butchery and curing in their simplicity. During this small group lesson, Brandon will demonstrate with his hands, cleaver and antique high-carbon cutlery how to properly break down the animal. While the art of butchery is infinite, you will come away with the ability to break down any four-legged livestock carcass. Because butchery serves cookery, you will also find that no cut of meat is out of your culinary reach. Working with the pig’s physiology will equip you to cook it perfectly. The secrets are knowledge, sharp knives and artful quartering. Take a deep dive into how animal processing is one harmonious process and how the final act of curing your bacon is really a vindication of proper slaughter practices and natural husbandry on the farm.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $ Non-Members $
Presented by: Brandon Sheard, Farmstead Meatsmith
Download iCalendar file for this event 1:00 PM–3:00 PMObservational Lecture: Traditional Curing
Once the side of pork has been butchered - the next steps. Utilizing the belly, leg and cheek of the morning butchery session, Brandon - the Farmstead Meatsmith will start the essential triumvirate of porcine cures: bacon, proscuitto and guanciale. Salt and care—being our primary ingredients—supplant slavish reliance on synthetic nitrates and nitrites. This lecture will introduce the science and art of simple, healthful and delicious meat curing. Learn the natural bacterial processes at work in letting salt, air and time make meat ‘go good’. Nitrates are never necessary with our traditional philosophy. Curing meat with simple principles preserves your harvest so you can enjoy more of it freezer-free. This approach ensures you use more of each animal (did you know the cheeks of a pig cure just like bacon?), and that your kitchen not only enjoys the benefit of tighter economy, but enhanced flavor.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration.
Presented by: Brandon Sheard, Farmstead Meatsmith's
Download iCalendar file for this event 1:00 PM–2:30 PMHands-on Workshop: Traditional Chinese Dumplings
Kelly Chang
Kelly Chang
Addictive and flavorful, Asian dumplings are an international favorite. Join Chef Kelly Chang, owner of China Cafe Asian Bistro as he instructs you the art of Shandong-Style Dumplings. This class will include the preparation of the dough, preparation of the traditional fillings, as well as the rolling, hand forming and proper sealing of the dumpling shells. The cooking process and history of this dish will be discussed and best practices for preparing variations of dumplings in your kitchens.
Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $100 & Non-Members $125
Presented by: Kelly Chang, Executive Chef, China Cafe Asian Bistro
Download iCalendar file for this event 1:00 PM–2:00 PMBusiness Meeting
Download iCalendar file for this event 2:30 PM–4:00 PMSoutheast Regional Forum
Kimberly Brock Brown, CEPC, CCA, AAC
Kimberly Brock Brown, CEPC, CCA, AAC
Download iCalendar file for this event 2:30 PM–4:00 PMNortheast Regional Forum
Christopher Neary, CEC, CCA, AAC
Christopher Neary, CEC, CCA, AAC
Download iCalendar file for this event 3:00 PM–5:00 PMKnowledge 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 4:00 PM–5:00 PMAmerican Academy of Chefs® Fellows Meeting
Mark G. Wright, CEC, AAC
Mark G. Wright, CEC, AAC
This meeting is for American Academy of Chefs® members. The past year's operations will be discussed, as well as future plans and strategies.
Presented by: Mark Wright, CEC, AAC, Department Chair of Hospitality Management, Erie Community College, American Academy of Chefs® chair
Download iCalendar file for this event 5:30 PM–7:30 PMWelcome Reception
Attendees must have full registration with meals to attend the Welcome Reception. To purchase a Welcome Reception ticket a la carte, email registration@acfchefs.net.

Go to top of page Monday, February 26, 2018

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMRegistration Open
Download iCalendar file for this event 7:30 AM–8:00 AMBreakfast - Grab & Go Style
This year breakfast will feature a new grab & go style to bring into the Opening General Session.
*Must have your full registration with meals badge to receive breakfast.
Download iCalendar file for this event 8:00 AM–9:15 AMOpening General Session
Claus Meyer
Claus Meyer
Unfolding the Potential
From writing the manifesto for the Nordic food revolution and co-founding noma, a perennial “World’s Best Restaurant”, to launching an indigenous food movement in Bolivia that has trained thousands of young people and is unlocking a new sense of national pride, Claus Meyer has always been motivated by goals that stretch far beyond the profit-motive. Addressing issues such as the importance of unconventional thinking and naïve ambition, how to create an avalanche-like cultural movement rather than a traditional business plan, and why we (and our teams) need to remain in close touch with our values and passions if we are to be truly successful, this “son of the microwave oven” will share insights from his gastronomic, business and philanthropic journey including his latest ventures in New York City, counting Michelin-starred restaurant Agern and Great Northern Food Hall in Vanderbilt Hall, Grand Central Terminal
Presented by: Claus Meyer, founder of Noma in Copenhagen
Download iCalendar file for this event 9:15 AM–9:45 AMACF MarketConnect Break I
Sponsored Demo Presentation:
Download iCalendar file for this event 10:00 AM–11:00 AMSavory Sweets
Jaime L. Schick, CEPC
Jaime L. Schick, CEPC
Explore unique flavor combinations for imaginative sweet endings by utilzing a variety savory ingredients including mushrooms, olives and herbs. Remaining balanced and approachable, each flavor combination will be presented as a contemporary plated dessert or verrine.
Presented by: Jamie Schick, CEPC; Educator, Johnson & Wales University
Track: Pastry
Download iCalendar file for this event 10:00 AM–11:00 AMExploring the Streets of Mexico
Ryan M. Manning
Ryan M. Manning
Through living and traveling throughout the culinary rich country of Mexico Chef Ryan Manning will present some of the unique street foods from across the nation of, many of which have not made their way up north.
Presented by: Ryan Manning; Banquet Chef, Ritz Carlton
Track: Student
Download iCalendar file for this event 10:00 AM–11:00 AMThe Future of Action Stations
Ben Simpkins, CEC, CCA
Ben Simpkins, CEC, CCA
Give your members the Wow factor of up and coming action stations, we will discuss choice of vessels, how to set up your stations and the execution of them.
Presented by: Ben Simpkins, CEC, CCA; Executive Sous Chef, Baltimore Country Club
Track: Culinary
Download iCalendar file for this event 10:00 AM–11:00 AMSpecialty Cheese & Breakfast
Sponsored by: Savencia Cheese
More and more smart operators are utilizing non-traditional cheese options to many favorites like omelets, french toast, and crepes by adding Brie, Goat Cheese, Gruyere and other more adventurous options.
Presented by: Larry M. Rosenberg, National Account Manager and Imported Cheese Specialist, Savencia Cheese USA
Track: Sponsor
Download iCalendar file for this event 10:00 AM–11:00 AMOyster Farming & Varietals of the Low Country Coast
Attendees will recieve a current status report and in-depth review of southern oyster aquaculture, project leaders, variety characteristics/availability and more.
Presented by: Matthew Roher, Resort Executive Chef, SeaPines Resort
Track: Education
Download iCalendar file for this event 11:00 AM–12:00 PMACF MarketConnect Break II
Sponsored Demo Presentation:
11:00am-11:30am
11:30am-12:00pm
Download iCalendar file for this event 12:00 PM–1:30 PMDr. L.J. Minor Chef's Professionalism Award Lunch
Sponsored by: Minor's
Attendees must have full registration with meals to attend the award lunch. To purchase a ticket a la carte, email registration@acfchefs.net.
Download iCalendar file for this event 1:00 PM–5:00 PMNortheast Baron H. Galand Culinary Knowledge Bowl Green Room
Download iCalendar file for this event 1:30 PM–5:00 PMBaron H. Galand Culinary Knowledge Bowl
Sponsored by: American Technical Publishers
Northeast Region
Download iCalendar file for this event 1:30 PM–2:30 PMACF MarketConnect Break III
Sponsored Demo Presentation:
1:30pm-2:00pm
2:00pm-2:30pm
Download iCalendar file for this event 2:30 PM–3:30 PMGeneral Session: 2
David Burke
David Burke
Presented by: David Burke, CEO, DB Global LLC.
Download iCalendar file for this event 3:30 PM–4:00 PMSession Break
Download iCalendar file for this event 4:00 PM–5:00 PMModern French Pastry - Innovative Tech, Tools & Design
Cheryl Wakerhauser
Cheryl Wakerhauser
Explore pâtisserie beyond the classics. By using modern flavors, molds and techniques to create stunning, unique desserts that are truly one of a kind. Learn Chef Wakerhauser's tips to working smart and efficiently, creating multi-dimensional desserts ahead of time that can be presented on demand with minimal finishing time. Plus, acquire a few “Parlor Tricks” from her new book, Modern French Pastry.
Presented by: Cheryl Wakerhauser; Executive Pastry Chef, Pix Patisserie
Track: Pastry
Download iCalendar file for this event 4:00 PM–5:00 PMSouthern-Inspired Dishes Re-imagined
Timothy J. Grandinetti
Timothy J. Grandinetti
Be inspired by Chef Grandinett's style of southern cuisine! Learn about hoecakes, the history of BBQ ‘dip’, how to pickle peaches, and creatively use local ingredients from North Carolina year-round. This demonstration will showcase unique southern cooking techniques from the award-winning Spring House Restaurant.
Presented by: Timothy Grandinetti; Executive Chef, Spring House Restaurant
Track: Culinary
Download iCalendar file for this event 4:00 PM–5:00 PMWisconsin Cheddar & Kentucky Bourbon - A Love Story
Sara Hill
Sara Hill
Jane Nickles
Jane Nickles
Sponsored by: Wisconsin Milk Marketing Board
Back by popular demand!
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.
Track: Sponsor
Download iCalendar file for this event 4:00 PM–5:00 PMAn Introduction to ACF Contemporary Competition
John V. Johnson, CEC, CCE, AAC
John V. Johnson, CEC, CCE, AAC
Participants will learn how to organize themselves to create and execute a signature dish for an ACF contemporary hot food category(KC). An overview of the rules and guidelines will be thoroughly discussed as well as "tricks of the trade" will be shared.
Presented by: John Johnson, CEC, CCE, AAC; Chef Instructor, Anne Arundel Community College - Hotel, Culinary Arts & Tourism Institute
Track: Student
Download iCalendar file for this event 4:00 PM–5:00 PMSenior Dining 101
Harris Ader
Harris Ader
An overview about the senior living industry and dining evolution. From new kitchen & dining-room designs, technology, services provided and events. Learn about the benefits of working in the senior dining and how it can improve a chef's quality of life. We will also explore the only association dedicated for all food service professionals in the senior living industry.
Presented by: Harris Ader, Founder & CEO, Senior Dining Association
Track: Education
Download iCalendar file for this event 5:00 PM–6:00 PMCocktails with the Author
• Cheryl Wakerhauser • Timothy Grandinetti
Download iCalendar file for this event 5:30 PM–5:45 PMBuses Depart: American Academy of Chefs® Reception & Dinner
Download iCalendar file for this event 6:00 PM–10:00 PMAmerican Academy of Chefs® Reception & Dinner
Jason D. Hall, CMC
Jason D. Hall, CMC
Presented by: Jason Hall, CMC, Executive Chef, Myers Park Country Club
Download iCalendar file for this event 6:15 PM–9:00 PMACF Movie Night - The Contender
Richard Rosendale, CMC
Richard Rosendale, CMC
Corey Siegel, CEC
Corey Siegel, CEC
Demo: 6:15-7pm
Movie 7:30-8:30pm
Q&A: 8:30pm-9pm

Go to top of page Tuesday, February 27, 2018

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–2:00 PMRegistration Open
Download iCalendar file for this event 7:30 AM–8:00 AMBreakfast - Grab & Go Style
This year breakfast will feature a new grab & go style to bring into education sessions.
*Must have your full registration with meals badge to receive breakfast.
Download iCalendar file for this event 8:00 AM–12:00 PMSoutheast Baron H. Galand Culinary Knowledge Bowl Green Room
Download iCalendar file for this event 8:15 AM–9:15 AMThe Gateway Bug
Kristopher Edelen
Kristopher Edelen
We’ve reached a crisis in regards to the way we eat. Appetites are larger, as is our growing population and America's farms are shrinking at an alarming rate.Learn more about crickets as our next sustainable protein source, and how they can made appealing by being transformed into fine dining dishes. In turn, Chef Kristopher will be demonstrating his take on the importance of Raw cow’s milk vs. Crickets in his adaptation of a compressed liquid nitrogen dessert.
Presented by: Kristopher Edelen; Executive Chef, Hot Pan NYC
Track: Pastry
Download iCalendar file for this event 8:15 AM–9:15 AMSponsor Demo
Track: Sponsor
Download iCalendar file for this event 8:15 AM–9:15 AMAppalachian Cuisine - Defining Generations
Denny Trantham, CEC, CCA, AAC, MBA
Denny Trantham, CEC, CCA, AAC, MBA
Discover the history and flavors of Appalachian Regional Cuisine. Many Southern specialties originated as cultural staples of this region, and during this demonstration dishes such as corn bread, home grown vegetables that were canned & preserved, biscuits & gravy, stews, rabbit, and even chicken & dumplings will be discussed.
Presented by: Denny Trantham, CEC, CCA, AAC, MBA; Food Fanatics Chef & Consultant, US Foods
Track: Culinary
Download iCalendar file for this event 8:15 AM–9:15 AMObjective and Outcomes for Culinary Courses
Jayne B. Pearson
Jayne B. Pearson
Explore and practice the proper composition of objectives and outcomes for culinary courses in order to meet ACF criteria. This lecture is primarily for chefs who have become teachers and may not have the expertise/training in formulating syllabi and outcomes to pair with ACF competencies. Explore Bloom taxonomy of educational objectives and how it relates to levels of learning. Using taxonomy to formulate outcomes relating to the culinary classroom. Relate all outcomes to ACF required knowledge and competencies.
Presented by: Jayne Pearson; Owner, Culinary Ed Consultations
Track: Education
Download iCalendar file for this event 8:30 AM–12:00 PMBaron H. Galand Culinary Knowledge Bowl
Sponsored by: American Technical Publishers
Southeast Region
Download iCalendar file for this event 9:00 AM–2:00 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–10:15 AMSession Break
Download iCalendar file for this event 9:45 AM–10:45 AMFloral Cakes Four Ways
During this session attendees will learn to use different mediums from lustre dust paints to fondant techniques to create custom cake designs to fit your clients needs.
Presented by: Crystal Broadbent; Pastry Chef, The Ritz-Carlton
Track: Pastry
Download iCalendar file for this event 9:45 AM–10:45 AMSponsor Demo
Track: Sponsor
Download iCalendar file for this event 9:45 AM–10:45 AMPasta Old School, New School
Jeffrey A Michaud
Jeffrey A Michaud
James Beard Award Winning chef Jeffery Michand will discuss the difference between old school pasta and new school pasta. Different dough hydration's using ratios for recipes, whole eggs vs yolks, and different flavors. He will demo hand rolling vs machine rolled. He will show a few different shapes filled as well and will serve a pasta dish.
Presented by: Jeff Michaud, Culinary Director, Terrain Cafe & Executive Chef, Osteria
Track: Culinary
Download iCalendar file for this event 9:45 AM–10:45 AMExploring Culinary Communication
In this presentation, attendees will learn about the different aspects of culinary arts through all forms of media. Chef Thomas will speak and demonstrate how to take their businesses to the next level with the proper execution of social media, food photography media, website media as well as how to participate in a TV interview while cooking.
Presented by: Daniel Thomas
Track: Education
Download iCalendar file for this event 10:45 AM–11:15 AMSession Break
Download iCalendar file for this event 11:15 AM–12:15 PMWine and Spirits - Pairings For Desserts & Chocolate
Brian R. Hay, CEC, CCE
Brian R. Hay, CEC, CCE
In this session, attendees will be able to take an in-depth look into dessert and beverage pairings. The main focus will be on understanding what to look for and how to make the pairings easy.
Presented by: Brian Hay, CEC, CCE; Director of Culinary & Wine, Culinary and Wine Institute At Carolina, University of South Carolina
Track: Pastry
Download iCalendar file for this event 11:15 AM–12:15 PMSponsor Demo
Track: Sponsor
Download iCalendar file for this event 11:15 AM–12:15 PMHow I Like My Grits
From Quaker instant grits to coarse stone ground grits, Chef Collier will present a personalized journey on how his grits have changed, with a larger conversation on African-American chefs’ role in the new Southern food movement. Chef Collier is a founding member of the Soul Food Sessions CLT and a board member of the Piedmont Culinary Guild.
Presented by: Greg Collier, chef/owner, The Yolk Café
Track: Culinary
Download iCalendar file for this event 11:15 AM–12:15 PMFood & Beverage Trends for the Luxury Customer
Lawrence T. McFadden, CMC
Lawrence T. McFadden, CMC
Join Certified Master Chef Lawrence McFadden as he shares his knowledge about key luxury customers requirements. Chef will share the best strategies for success in luxury hospitality marketing, future engaging methods to maximize profit, customer satisfaction and employee engagement. This session will also include sound practices for leadership, food & beverage trends, and merchandising for both private and public establishments.
Presented by: Lawrence T. McFadden, CMC; General Manager/COO, The Union Club
Track: Education
Download iCalendar file for this event 12:30 PM–1:30 PMAll-Grain Demo Lunch
Jason P. Ziobrowski, CEC
Jason P. Ziobrowski, CEC
A new twist on event lunches!
Chef Jay Ziobrowski will hit top trends in the industry with: salad composed with super foods/ancient grains of beets & quinoa. Vegetarian Dishes - creativity with lentils (pulses are currently HOT in the industry with chefs)
Comfort food for the cold months and easy preparation. This lunch is packed with protein and vegetables!
Attendees must have full registration with meals to attend this lunch.
Presented by: Jason Ziobrowski, CEC, Corporate Chef, InHarvest, Inc. ACF Chefs of Charlotte Inc. Chapter President
Download iCalendar file for this event 2:00 PM–3:00 PMPlated Gluten Free Desserts
Stephanie L. Charns, CC, CSCE, CWPC
Stephanie L. Charns, CC, CSCE, CWPC
Gluten free desserts can be simple, yet elegant. No longer should a bowl of sorbet with berries or a chocolate flour-less torte be the only options on your menu. Learn how to impress your guests with gluten free dessert options. Let's get creative with flavors, textures, and colors!
Presented by: Stephanie L. Charns, CC, CSCE, CWPC, Pastry Chef, Ritz Carlton
Track: Pastry
Download iCalendar file for this event 2:00 PM–3:00 PMUtilizing World Flavors in your Everyday Menus
Brian R. Beland, CMC
Brian R. Beland, CMC
Jonathan P. Moosmiller, CMC
Jonathan P. Moosmiller, CMC
In this session Certified Master Chef Beland and Moosmiller will demonstrate a variety of recipes from the world’s pantry and how to incorporate them into your daily menus, dine arounds and banquets to keep your customers excited and coming back for more.
Presented by: Brian Beland, CMC, Executive Chef/Director of Food & Beverage, Country Club of Detroit
Jonathan Moosmiller, CMC, Executive Chef, Southern Hills Country Club
Track: Innovation
Download iCalendar file for this event 2:00 PM–3:00 PMUtilizing the Kitchen, Innovative Flavors for the Bar
Top cocktail bars rely heavily on what can be created in the kitchen, and by sourcing unique ingredients. Learn the art and science of creating new flavors for your cocktail menus and service. Discover how culinary techniques are used to rapidly infuse spirits under pressure to create bitters and tincture flavors. Utilize the centrifuge to clarify juices, cordials, and infusions, and more! This session covers all you'll need to know to revamp or build your new award winning bar menu.
Presented by: Colleen Hughes; Mixologist, Haberdish
Track: Innovation
Download iCalendar file for this event 2:00 PM–3:00 PMLocal - Farm to Institution
Kristie Reid
Kristie Reid
Sourcing with integrity is a growing challenge for every chef looking to meet the expectations of consumers and clients alike. People are increasingly looking for ‘clean’ options. Local, Sustainable, Organic, Animal Welfare Approved, CAB… consumers and chefs alike are in 'label and certification program' fatigue. As local food is trending up there is a real opportunity to leverage farm to institution. Let’s get real food back on the menu.
Presented by: Kristie Reid, Consultant, Piedmont Culinary Guild
Track: Education
Download iCalendar file for this event 3:00 PM–3:30 PMSession Break
Download iCalendar file for this event 3:30 PM–4:45 PMClosing General Session
William Dean Fearing
William Dean Fearing
Southwest Cuisine
For the final session of the event, Chef Dean Fearing will focus his presentation on the birth of Southwestern cuisine and the development of the Texas Taste.
Presented by: William "Dean" Fearing, Owner, Fearing's / The Ritz Carlton
Download iCalendar file for this event 5:00 PM–6:00 PMCocktails with the Author
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
Attendees must have full registration with meals to attend the gala. To purchase a gala ticket a la carte, email registration@acfchefs.net.
NEWCHEF Fashion Inc.