Southeast Regional Conference Preliminary Schedule
* schedule subject to change
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Friday, March 1, 2013
| Time | Session | CEHs |
|---|---|---|
| 8:00 AM–4:00 PM | Approved Certification Evaluator (ACE) Training Sullivan University in Louisville, Kentucky is hosting an Approved Certification Evaluator (ACE) Training March 1, 2013, in conjunction with the Southeast Regional Conference. This special eight hour training session will offer an interactive lecture with mock demonstrations providing future evaluators the necessary tools needed to properly evaluate certification practical examinations. There is no fee to attend the training; however, all participants must pre-register with Alina Cooper (acooper@acfchefs.net). Sullivan University will provide transportation from the hotel to the school as well as sponsoring the luncheon. The ACE Training will start at 8 a.m. and end at 4 p.m. more event details will be provided upon registration. What is an ACE? More… An Approved Certification Evaluator (ACE) is an integral part of any ACF Certification's practical exam process. As an ACE, you will be extending your professional experience to fellow chefs while earning continuing education hours. Interested in becoming an ACE? Candidates must be ACF certified at the following levels: CEC, CEPC, CCA, CCE, CMC, or CMPC; be an ACF member in good standing and have taken a practical exam or have met the appropriate exemptions. Presented by: Michael Garbin, CEC, AAC, ACE, HGT, Executive Chef, Union League Club of Chicago | 8.00 |
| 8:00 AM–11:00 AM | Hands-On Workshop: Pickling and Canning The more things change, the more they stay the same. Don't miss this opportunity of pickling and canning taught by Chef David Walls. You will learn techniques of pickling and canning both protein and non-protein items during this three hour session. More… Presented by: David Walls, CEC, Chef Instructor, Sullivan University. Separate registration required. Class size limited. | 3.00 |
| 8:00 AM–11:00 AM | Hands-On Workshop: Fresh Cheese Making  Simple In-house Fresh Cheese Making Techniques. Learn the basics of cheese making with this hands on course that will show you how to make Fresh Ricotta, Mascarpone, and Pulled Mozzarella cheeses as well as applications of each for your menu. More… Presented by: Chef William Hallman and Mac McBride Separate registration required. Class size limited. | 3.00 |
| 8:00 AM–9:30 AM | Accreditation Seminar Have you wondered when to schedule an accreditation site visit or how to prepare for such a visit? Come and learn answers to these questions, plus just what happens on a site visit! | 1.50 |
| 10:00 AM–6:30 PM | Registration | |
| 10:00 AM–11:30 AM | Apprenticeship Seminar Learn what's new in the world of apprenticeship! We will discuss ACF Chapter involvement and who can run an apprenticeship program! | 1.50 |
| 10:00 AM–2:00 PM | ACF Store and Member Resource Center | |
| 12:00 PM–5:00 PM | Distillery Tour/Tasting Jim Beam American Stillhouse and ACF Kentucky Chapter offer a behind-the-scenes look at all things bourbon at the Jim Beam Distillery tour/tasting. See, smell, hear, feel and taste the art and science of making Kentucky straight bourbon whiskey during this multisensory, interactive tour. More… Enjoy a six-flight bourbon tasting, paired with food, with master distiller Fred Noe, and receive a customized bottle of Jim Beam Black. Separate registration with the Chapter is required. See ACF Southeast Region Website for details, pricing and reservation information. Space is limited to the first 50 prepaid participants.  Details,
Pricing and Reservations | 3.00 |
| 1:00 PM–4:00 PM | Hands-On Workshop: Fresh Cheese Making Simple In-house Fresh Cheese Making Techniques. Learn the basics of cheese making with this hands on course that will show you how to make Fresh Ricotta, Mascarpone, and Pulled Mozzarella cheeses as well as applications of each for your menu. More… Presented by: Chef William Hallman and Mac McBride Separate registration required. Class size limited. | 3.00 |
| 3:00 PM–5:00 PM | Competitor Judges Meeting | |
| 3:00 PM–4:00 PM | Chapter Presidents Meeting | |
| 4:00 PM–5:30 PM | Chapter Leadership Meeting Learn from the best, the success of your fellow chapters, as staff members provide examples and best practices from ACF chapter achievements. Following this session, you will be equipped with tools to develop your own incentive programs to increase your chapter membership, a template for easy and useful tracking of chapter finances, and examples of successful chapter meetings, including proactive marketing, developing educational elements, and incorporating your vendor relationships | 1.50 |
| 7:00 PM–9:00 PM | BBQ, Bourbon and Bluegrass Icebreaker Reception Sponsored by: JTM Food Group, S & D Coffee and Sysco® Experience Kentucky and their Southern Hospitality! Enjoy the sounds of the Bluegrass band, Whiskey Bent Valley Boys, as you sample bourbons unique to the region and savor the outstanding BBQ for which Kentucky is known. More… Product Provided By: Wild Turkey, Brown-Forman, Alltech Brewing and Distillery, Louisville Convention & Visitors Bureau, Kentucky Chapter of the United States Bartender's Guild and the Kentucky Pork Producers |
Saturday, March 2, 2013
| Time | Session | CEHs |
|---|---|---|
| 7:30 AM–8:30 AM | Breakfast Sponsored by: S & D Coffee, Wisconsin Milk Marketing Board | |
| 8:00 AM–12:00 PM | Registration | |
| 8:00 AM–12:00 PM | ACF Store and Member Resource Center | |
| 8:00 AM–10:00 AM | Baron H. Galand Culinary Knowledge Bowl Meeting All those competing in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test. | |
| 8:30 AM–9:30 AM | Cooking With Kentucky Bourbon Got bourbon in your pantry or on your bar? Learn everything you need to know about bourbon - including how to incorporate bourbon in your cuisine - from Chef Albert Schmid, the author of the 2010 Gourmand World Cookbook Award winning, The Kentucky Bourbon Cookbook. More… You will learn how to use bourbon as a secret (or not so secret) ingredient to entice your customers with mouthwatering dishes. The session will include a live culinary demonstration for both sweet and savory applications of bourbon. After the session there will be a book signing. Presented by: Albert W. A. Schmid, CEC, CCE, CCA, Professor & Chair, Hotel-Restaurant Management, Beverage Management, & Hospitality Management, Sullivan University's National Center for Hospitality Studies & author of The Kentucky Bourbon Cookbook. | 1.00 |
| 8:30 AM–9:30 AM | AAC Fellows Meeting Calling all American Academy of Chefs members. During this business meeting, the past year's operations will be discussed. Members will also talk about future plans and strategies. More… Presented by: Stafford T. DeCambra, CEC, CCE, CCA, AAC, Corporate Executive Chef, PCI Gaming Authority | |
| 8:30 AM–9:30 AM | Top Trends and New Menu Ideas for 2013 Sponsored by: Gordon Food Service You won't want to miss this session with Gerry Ludwig, a nationally recognized food trend tracker, speaker and magazine columnist, who has just completed a 2013 tour of more than 100 restaurants in New York, Chicago, Los Angeles, the San Francisco Bay Area and Miami. More… Chef Ludwig will share his latest findings and highlights dozens of unique new dishes that have the potential to become stars on your menu. All attendees will receive a powerful menu and recipe ideation tool: a CD containing plate presentation photos of all dishes discussed in the seminar, including menu descriptions and pricing, as well as menu scans from each of the featured restaurants. Presented | 1.00 |
| 9:00 AM–5:00 PM | ACF Student Team Regional Championship - Cold Food Display Sponsored by: R.L. Schreiber, Inc. | |
| 9:00 AM–12:00 PM | ACF Regional Chef of the Year Competition Sponsored by: Unilever Food Solutions | |
| 9:00 AM–12:00 PM | ACF Regional Pastry Chef of the Year Competition Sponsored by: Plugrá European Style Butter | |
| 9:30 AM–10:15 AM | Meet the Author and Book Signing Albert Schmid, CEC, CCE, CCA - The Kentucky Bourbon Cookbook • Winner of the 2010 Gourmand World Cookbook Award for Best Book for Cooking with Drinks in the World & Best Book for Cooking with Wines, Beers and Spirits in the USA. | |
| 9:30 AM–10:15 AM | Networking Break Sponsored by: S & D Coffee | |
| 10:15 AM–11:15 AM | A Healthy Approach To Children's Menus In partnership with Chef & Child Foundation Children's nutrition and healthful children's meals and offerings continues to be a top culinary trend each year. More… Providing a healthier children's menu offerings doesn't mean reinventing new dishes. It can be as easy as making small, simple exchanges using healthy ingredients and healthy cooking techniques in existing menu items. Join Chef Dorr as he shows you ways you can simply and affordably integrate nutritious alternatives without sacrificing flavor in the dishes that are familiar to children and that they love. Presented by: Kevin Dorr, CEC, Executive Chef, Morrison Healthcare Food Services | 1.00 |
| 10:15 AM–11:15 AM | Advanced Staging Techniques Sponsored by: Winston Industries, LLC Ever have to have 100 filets ready for a party at the snap of a finger but only one cook on the line? At some point in their lives, all chefs have to stage food. In order to be ready for the rush, some food needs to be prepared ahead of time and held to ensure customers can be fed in a timely manner. Unfortunately, staging food via conventional methods can lead to inconsistent and unsatisfactory food quality. Wouldn't it be nice to have food ready to go with just a quick flash on the grill or a quick pan sear? More… That's where the art of advanced staging with CVap Technology can help. In this session you will learn how to use advanced staging techniques and CVap technology to speed your service times and optimize food quality. Presented by: Barry Yates, CFSP, Director of Innovation Winston Industries | 1.00 |
| 10:15 AM–11:15 AM | You're ACF Certified..….Now What? The value of ACF Certification continues to strengthen and having a clear vision of how recertification can help you both personally and professionally is valuable to your career advancement. More… Recertification provides a path for lifelong learning. Designed for certification candidates as well as those who are in a position to assist others, this session will provide the resources and tools needed for chefs to grow and excel through the recertification process. Also, discover techniques for making the most of your ACF certification in order to differentiate yourself and stand out in the culinary industry. Presented by: Michael Garbin, CEC, AAC, ACE, HGT, Executive Chef, Union League Club of Chicago and member of the ACF Certification Commission. | 1.00 |
| 10:15 AM–11:15 AM | Top Trends and New Menu Ideas for 2013 Sponsored by: Gordon Food Service You won't want to miss this session with Gerry Ludwig, a nationally recognized food trend tracker, speaker and magazine columnist, who has just completed a 2013 tour of more than 100 restaurants in New York, Chicago, Los Angeles, the San Francisco Bay Area and Miami. More… Chef Ludwig will share his latest findings and highlights dozens of unique new dishes that have the potential to become stars on your menu. All attendees will receive a powerful menu and recipe ideation tool: a CD containing plate presentation photos of all dishes discussed in the seminar, including menu descriptions and pricing, as well as menu scans from each of the featured restaurants. Presented by: Gerry Ludwig, CEC, Corporate Consulting Chef, Gordon Food Service | 1.00 |
| 11:30 AM–2:30 PM | Trade Show More than 30 national, regional and local exhibitors showcase their products and services. From educational institutions to apparel, and from boutique products to major label corporations, the trade show offers culinarians the opportunity to network and connect. More… Additionally, Flavors of the Mediterranean - A Minute Rice Competition will take place on the trade show floor from 12:30-2 P.M. Sponsored by: Riviana Foods®. | 3.00 |
| 12:45 PM–3:30 PM | ACF Regional Student Chef of the Year Competition | |
| 1:00 PM–5:00 PM | Registration | |
| 1:00 PM–5:00 PM | ACF Store and Member Resource Center | |
| 2:00 PM–6:00 PM | Baron H. Galand Culinary Knowledge Bowl Green Room | |
| 2:30 PM–6:00 PM | Baron H. Galand Culinary Knowledge Bowl Sponsored by: American Technical Publishers Teams of junior members from across the region compete in a double elimination, "Jeopardy"-style competition for the chance to become the region's champion and go on to the national championship at the ACF National Convention in July. | |
| 2:30 PM–3:30 PM | The Art of Emulsified Sausage In partnership with the American Academy of Chefs® Old time favorites prepared with a modern twist. Experience the history and techniques used in making classic emulsified sausages such as, Weisswurst, Mortadella, and Boudin Blanc while incorporating the technology of the Pacojet to produce savory menu items. More… Presented by: Keith E Gardiner, CEC, CCE, CCA, AAC, Instructor, Guilford Technical Community College, and Corporate Chef for Pacojet USA | 1.00 |
| 2:30 PM–3:30 PM | Holy Shiitake! In this session, Billy Webb will provide a detailed explanation of the farmer's process of shipping gourmet mushrooms to the purchaser. He will discuss Shiitake and Oyster mushroom production and the timeline of the process. More… He will also briefly address wild foraged mushrooms. You should leave this session with a new appreciation of the complex process of getting that high-quality gourmet mushroom to your kitchen. Simultaneously, Chef Noel will be preparing two dishes: one with Shiitake and one with Oyster mushrooms. Presented by: Billy Webb, Owner, Sheltowee Farm and Jordan Noel, Chef, Marketing and Production Manager, Sheltowee Farm | 1.00 |
| 2:30 PM–3:30 PM | Creating Community With Cooking Matters® The Share Our Strength No Kid Hungry campaign is ending childhood hunger in America by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals, through Cooking Matters. More… With the help of volunteer culinary and nutrition experts, participants learn to shop smarter, make healthier food choices, and cook delicious meals. Learn how you can join the movement and make a difference in your community. Presented by Ellen Damaschino, National Field Manager, Share Our Strength's Cooking Matters® | 1.00 |
| 3:30 PM–4:15 PM | Networking Break | |
| 4:15 PM–5:15 PM | Blending Success With Simplicity Sponsored by: Vitamix Corporation Join the 2012 U.S.A.'s Chef of the Year as he demonstrates how Implementing fun, cutting edge cuisine doesn't have to be complicated. More… Experience how to blend modern techniques with simple ingredients to produce successful dishes. Chef Ryan will walk you through three courses; "Earth", Korean Shrimp, and Sous vide Flat Iron. Presented by: Scott Ryan CEC, Executive Chef, The Country Club, Pepper Pike Ohio | 1.00 |
| 4:15 PM–5:15 PM | Sugar Sculpture Artistry Chef Josh Moore will demonstrate sugar techniques such as pulled, cast, blown. He will also demonstrate how to make flowers and fruits from sugar. The program will end with the assembly of a sugar sculpture. More… Chef Moore has cooked for notable celebrities, the James Beard House in New York and is a regular on the television show, Secrets of Louisville Chefs Presented by: Joshua David Moore, Owner/ Executive Chef, Volare Italian Ristorante | 1.00 |
| 4:15 PM–5:15 PM | For the Love of Cheese: A Culinary History Sponsored by: Lactalis Foodservice Learn the history of cheese from the Neolithic Age to present day and partake in a full sensory cheese sampling that will demonstrate each era's distinct characteristics. More… Chef Warren Katz will lead the tasting and identify key developments in cheese making that have directly influenced future generations of cheese. By the end of the class, attendees will be able to identify 12 cheeses from around the globe and their culinary provenance. Presented by: Warren Katz, Corporate Chef, Lactalis USA | 1.00 |
| 6:00 PM–7:00 PM | Pairing Spuds With Suds  Sponsored by: Idaho Potato Commission Join the Idaho Potato Commission to learn the secrets of a successful Happy Hour. Chef David Woolums and Roger Baylor from the New Albanian Brewery will sample and discuss the art of pairing signature Idaho® potato appetizers with artisan beers. More… Roger will introduce a new generation of "ideal" beers for consumption alongside almost any food. Chef Woolums will offer tips on maximizing appetizer flair while minimizing cost with popular and economical Idaho® potatoes. In addition to acquiring five new customer-pleasing combinations, you'll take home five terrific appetizer recipes, including the IPC's 2012 ACF recipe contest winners-Russet-Wrapped Shrimp Pops, Lobster Potato Skins, and Idaho® Potato Chicken Croquettes. Presented by: David Woolums, CEPC, Chef Instructor, Sullivan University and Roger A. Baylor, co-owner of the New Albanian Brewing Company in New Albany, Indiana, and board member of the Brewers of Indiana Guild | 1.00 |
Sunday, March 3, 2013
| Time | Session | CEHs |
|---|---|---|
| 7:30 AM–8:30 AM | Breakfast Sponsored by: S & D Coffee and Wisconsin Milk Marketing Board | |
| 8:30 AM–11:00 AM | General Session Dean Corbett's culinary career began at Chandler's Landing Yacht Club in Dallas and includes stints at restaurants, hotels and private clubs. He arrived in Louisville in 1982, where he worked his way up at four-star Casa Grisanti before moving into the sous chef position at Sixth Avenue. More… In 1985, he bought Equus, and under his leadership, the restaurant built a reputation for culinary excellence. In 2000, Corbett opened Jack's Lounge, and in 2007, Corbett's: An American Place. He merged Equus and Jack's Lounge in 2010 to create an upscale bistro offering American cuisine and creative cocktails. Additionally, ACF Southeast Regional Vice President Jeff Bacon, CEC, CCA, AAC, will cover vital ACF business and recognize several regional award winners. Hear from ACF National President Michael Ty, CEC, AAC, on the state of the ACF. | 2.50 |
| 9:00 AM–4:00 PM | Registration | |
| 9:00 AM–3:00 PM | ACF Student Team Regional Championship - Hot Food Sponsored by: R.L. Schreiber, Inc. | |
| 11:00 AM–12:45 PM | ACF Store and Member Resource Center | |
| 11:00 AM–11:45 AM | Networking Break Sponsored by: S & D Coffee | |
| 11:45 AM–12:45 PM | Seductive Nutrition   Sponsored by: Unilever Food Solutions Actions speak louder than words: While diners say they're looking for healthy meals away from home, few actually follow through and order those items. "Seductive Nutrition," a 2012 World Menu Report commissioned by Unilever Food Solutions, shows that consumers will choose healthier dishes if they believe taste is not compromised. So how can foodservice operators do the right thing, start removing millions of calories from favorite dishes every year, while making a healthy profit? More… Matt Burton, Rudy Smith and James Valentine will share tips for shaving 100 calories off top dishes….keeping great taste intact. Presented by: Matthew Burton, CEC, CHE, CBJ, CRC, Corporate Executive Chef, Unilever Food Solutions North America, Lisle, Ill., Rudy Smith, CEC, Corporate Chef, Unilever Food Solutions and Chef James Valentine, Corporate Chef, Haggens Grocery | 1.00 |
| 12:45 PM–2:00 PM | Chef Professionalism Lunch Lunch sponsored by: S & D Coffee Award Sponsored by: MINOR’s® | |
| 2:00 PM–5:30 PM | ACF Store and Member Resource Center | |
| 2:15 PM–3:15 PM | Cooking With A Sense Of Purpose-The Chef As Activist In this session Chef Mark will share his experience and reflections on how valuable chefs are to non-profit organizations and fund raising. He will give examples and information on how to successfully use your craft to help your community and society as a whole. More… Presented by: Mark Williams, Chef Brown-Forman Corporation and Slow Food USA Southern Regional Governor | 1.00 |
| 3:15 PM–3:45 PM | Networking Break Sponsored by: S & D Coffee | |
| 3:45 PM–4:45 PM | Dark Chocolate, Coffee and Whipped Caramel Cups Sponsored by: Plugrá European-Style Butter Join Joshua Johnson as he gives you insight into a variety of techniques to make memorable chocolate desserts. More… With high quality chocolate and Plugrá European-Style Butter, Chef Johnson will teach you how to achieve a variety of textures in as he demonstrates a single, composed chocolate petit four: molded chocolate shell, flavored streusel, whipped caramel and chocolate mousse. Presented by: Josh Johnson, 2011 National Pastry Champion, French Pastry School Pastry Chef Instructor | 1.00 |
| 3:45 PM–4:45 PM | Tailoring Global Cuisine for American Tastes Sponsored by: American Technical Publishers Global cuisine preparations can vary from truly authentic to "in-the-style-of" to fusion. Chef Pliska will demonstrate how Pan-Asian, Indian, and Latin American cuisine techniques can turn a main ingredient, such as duck, into global cuisine menu options that appeal to mainstream American tastes. More… Attend this session to learn how to use standard kitchen equipment and global cuisine techniques, such as tea smoking, to create a variety of small plates. Presented by: Chef Daniel Pliska, CEC, Executive Chef of the University Club of MU and President of the ACF Central Missouri Chapter | 1.00 |
| 3:45 PM–4:45 PM | Changing How We Think About Flour Across the country, local grain economies are growing. Farmers, Millers and Bakers are revitalizing heritage grains and bringing them to food-savvy customers. As culinarians, how do we change our thinking about something as basic as flour? More… Not just a commodity any longer, flour has a new role to play--a locavore ingredient whose terroir brings special flavors and textures to breads and other baked goods. Product innovator and author Michael Kalanty talks about this growing trend. He shares some baker's tests to evaluate how local flour performs. A unique video demonstration shows how you can make a signature sourdough using local flour. A small tasting is offered. Presented by: Michael Kalanty, CEPC, CCE | 1.00 |
| 4:45 PM–5:15 PM | Meet the Author and Book Signing Michael Kalanty - How to Bake Bread | |
| 6:00 PM–9:00 PM | Progressive Dinner - Sample the Best of Louisville Enjoy a prix fixe course at each of three unique Louisville restaurants and experience one of the South's top dining destinations at two progressive dinners offered by ACF Kentucky Chapter. More… Participating restaurants include Volare, Winston's, Harvest, Seviche and Equus & Jack's Lounge (restaurants subject to change). Separate registration with the Chapter is required. See ACF Southeast Region Website for details, pricing and reservation information. Seating is limited to 25 for each dinner. Details,
Pricing and Reservations | |
| 6:00 PM–9:00 PM | Chocolate Lounge and Pastry Forum Sponsored by: Barry Callebaut | |
| 6:30 PM–11:00 PM | American Academy of Chefs Reception & Dinner Sponsored by: Allen Brothers, Alabama Gulf Seafood, Ecolab®, S & D Coffee, Villeroy & Boch and New Chef Fashions, Inc. Enjoy an amazing meal hosted by Executive Chef Patrick Roney at The Oakroom located at the Seelbach Hilton in Louisville, Ky. More… The Oakroom has been and continues to be Kentucky's only AAA Five-Diamond Awarded restaurant and also maintains the largest wine cellar in the region. Chef Roney and his staff are looking forward to making the Academy dinner an unforgettable experience. | |
| 6:30 PM–7:00 PM | Buses Depart for AAC Dinner |
Monday, March 4, 2013
| Time | Session | CEHs |
|---|---|---|
| 7:30 AM–8:30 AM | Coffee Service Sponsored by: S & D Coffee | |
| 7:30 AM–8:30 AM | Town Hall Meeting Take this opportunity to meet the candidates for the ACF Board of Directors and ask them your questions. | |
| 8:30 AM–9:30 AM | Pastillage and Sugar Works Wake up with Chef Vendeville as he showcases the many techniques and concepts used to create pastillage and sugar work creations. Presented by: Jean Yves Vendeville, CEPC, ACE, Culinary Arts Department Head Savannah Technical College | 1.00 |
| 8:30 AM–9:30 AM | Roll Out the Barrels Matt will introduce you to his signature product, Bluegrass Soy Sauce--the only micro-brewed soy sauce made in the U.S.--as well as talk about the distinctive gourmet food products that have made Bourbon Barrel Foods THE gourmet foods brand in Kentucky's Bourbon Country. More… Presented by: Matt Jamie, Founder/President, The Bourbon Barrels Foods | 1.00 |
| 8:30 AM–9:30 AM | The Technology Generation Gap - Part 1 Sponsored by: Canada Cutlery Inc. An ACF Educator Development Series Amanda Onion will identify today's most commonly used and appropriated educational classroom technology tools, impart methodologies and strategies to best use them in parallel with traditional delivery streams and distance education environments. More… Presented by Amanda Onion, Institutional Research Intern, Sullivan University Doctoral Candidate, Indiana University of Pennsylvania. | 1.00 |
| 8:30 AM–9:30 AM | ACF Competition Forum This open forum, hosted by members of ACF's Culinary Competition Committee, will include an update on the 2014 classical dish for student team competitions. More… Attendees will also have an opportunity to ask questions and share their own ideas about ACF's competition program. | 1.00 |
| 9:00 AM–12:00 PM | Registration | |
| 9:00 AM–11:30 AM | ACF Store and Member Resource Center | |
| 9:30 AM–10:15 AM | Networking Break Sponsored by: S & D Coffee | |
| 10:00 AM–4:00 PM | Chocolate Lounge & Pastry Forum | |
| 10:15 AM–11:15 AM | Couture Cakes Enter the domain of couture cake creations and immerse yourself in the artistic intricacies expressed by Chef Heather Hurlbert, CEO/pastry chef, HHDesserts, Atlanta, Ga Presented by: Chef Heather Hurlbert | 1.00 |
| 10:15 AM–11:15 AM | BAM: Beef Alternative Merchandising Sponsored by: Kentucky Beef Council This session will cover innovative methods for cutting and serving the beef ribeye, strip loin and sirloin to provide portion size options and create menu differentiation. More… The interactive session will include a beef fabrication demonstration and a beef tasting. Presented by: Bridget Wasser, Senior Director, Meat Science & Technology , Department of Research, Education & Innovation, National Cattlemen's Beef Association | 1.00 |
| 10:15 AM–11:15 AM | The Technology Generation Gap - Part 2 Sponsored by: Canada Cutlery Inc. An ACF Educator Development Series This workshop will allow for open dialogue to share successes, barriers, tools and recommendations so you can apply, share, and build on what you glean from the seminar/workshop and effectively implement in your own environments. More… Presented by Amanda Onion, Institutional Research Intern, Sullivan University Doctoral Candidate, Indiana University of Pennsylvania | 1.00 |
| 11:15 AM–12:30 PM | Bluegrass Brunch Sponsored by: S & D Coffee | |
| 12:30 PM–3:00 PM | ACF Store and Member Resource Center | |
| 12:45 PM–1:45 PM | American Classics Revisited Sponsored by: Barry Callebaut Brownies and pies, puddings and s'mores... the familiar blends of tastes and textures in these classic desserts make them as beloved as apple pie to Americans. More… While the flavors are sophisticated enough, the presentation of these desserts tends to be very simple and straightforward, leaving them visually bland. Join Chef Geoffrey Blount as he gives these classics a facelift - dressing them up while leaving their original flavors intact. More elaborate, visually-enticing presentations give these familiar recipes an upscale air, appropriate for restaurant dessert menus rather than their usual venues of family picnics and backyard barbeques. Everything old is new again... take a fresh look at these American Classics. Presented by: Chef Geoffrey Blount, CEPC, Baking and Pastry Arts Program Chair, Central Piedmont Community College | 1.00 |
| 12:45 PM–1:45 PM | Cocktails My Way Joy Perrine will be demonstrating some of her signature cocktails in this made for ACF special demonstration. Learn how to turn ordinary drinks into something extraordinary with the use of Bourbon. More… Joy has won numerous cocktail competitions and serves as judge for many events locally and internationally and has co-authored the "Kentucky Bourbon Cocktail Book". Presented by Joy Perrine, Bartender, Equus and Jack's Lounge in Louisville, KY. | 1.00 |
| 12:45 PM–1:45 PM | Structuring Positive Interdependence - Part 1 Sponsored by: Canada Cutlery Inc. An ACF Educator Development Series Inspire your students with organized classroom activities. The classroom should not only be an academic experience but also a social learning experience. Students today are social connected and this is how they desire to gain their knowledge. How can you inspire today's student to want to learn and engage in classroom activities? More… Presented by: Amy Lynn Queret, Certified Chef Instructor | 1.00 |
| 1:45 PM–2:30 PM | Networking Break Sponsored by: S & D Coffee | |
| 1:45 PM–2:15 PM | Meet the Author and Book Signing Joy Perrine - Kentucky Bourbon Cocktail Book | |
| 2:30 PM–3:30 PM | Gluten Free Baking Easy and delicious replacements for wheat based baked goods. Learn about delicious gluten free replacements to meet the demanding need for alternative eating requirements. More… Celiac Disease and other gluten sensitivities are on the rise and there is a market for gluten free substitutes of classic baked goods people know and love. Let Chef Barbara Turner, CWPC show you how simple it can be to bake gluten free with a couple of ingredient replacements. This session will feature a live gluten free baking demonstration and plenty of scrumptious samples for you to try. Presented by: Chef Barbara Turner, CWPC, Chef Instructor, Sullivan University | 1.00 |
| 2:30 PM–3:30 PM | Structuring Positive Interdependence - Part 2 Sponsored by: Canada Cutlery Inc. An ACF Educator Development Series This workshop will allow for open dialogue to share successes, barriers, tools and recommendations so you can apply, share, and build on what you glean from the seminar/workshp and effectively implement in your own environments. Presented by: Amy Lynn Queret, Certified Chef Instructor | 1.00 |
| 2:30 PM–3:30 PM | Tapas: Small Plates, Great Tradition Chef Allen Akmon will focus on the historical accounts of Tapas, influences on the Spanish cuisine as well as the cultural aspects of this particular style of dining. More… Further through exploring the categories of Tapas and the common as well as the indigenous ingredients of the area, we will bridge the gap between traditional Spanish Tapas, service styles and the modern culinary landscape. Presented by: G. Allen Akmon, Department Chair, Culinary Arts, Sulivan University, Louisville and Lexington Campuses. | 1.00 |
| 6:30 PM–7:00 PM | Regional Awards Gala Reception | |
| 7:00 PM–9:00 PM | Regional Awards Gala |
