Southeast Regional Conference Schedule
* schedule subject to change
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Saturday, April 26, 2014
Sunday, April 27, 2014
Monday, April 28, 2014
Time | Session | CEHs |
---|---|---|
![]() | Registration Open | |
![]() | Breakfast Sponsored by: Jones Dairy Farm and S&D Coffee | |
![]() | Hands-on Workshop: Chocolate![]() Sponsored by: Barry Callebaut Separate registration is required and class size is limited.
Attendees of this hands-on workshop will learn proper tempering techniques using the seeding method to create chocolate flowers and other decorations using tempered chocolate.Presented by: Geoffrey A. Blount, CEPC, baking/pastry arts program chair, Central Piedmont Community College Level: Intermediate Track: Pastry Learning Objectives: 1) Learn tempering technique using seeding method.
2) produce chocolate confections using tempered chocolate. | 3.00 |
![]() | Baron H. Galand Culinary Knowledge Bowl Meeting Competitors in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test. | |
![]() | Artisan Salumi and Dry Curing![]() Learn techniques for crafting dry-cured meats and fermented salumi using ingredients that are naturally sustainable. Discover the benefits of heritage breeds, whole-animal use and the ancient science behind the craft. Presented by: Jeff Bacon, CEC, CCA, AAC, executive chef/program director, Triad Community Kitchen Level: Intermediate Track: Education Learning Objectives: 1) Learn how to harness beneficial bacteria and molds.
2) Learn to avoid curing pitfalls. | 1.00 |
![]() | The Mystery of the Beef Shoulder![]() Create delicious steaks using the often undervalued beef shoulder. This section of beef has excellent qualities, and attendees will learn how to fabricate and utilize it in this demonstration. Presented by: Alan Lazar, CCE, associate instructor, Johnson & Wales University Level: Advanced Track: Pastry Learning Objectives: 1) Fabrication and utilization of beef shoulder.
2) Marinades and other recipes. | 1.00 |
![]() | Knife Construction![]() Sponsored by: Mercer Cutlery Learn about the maintenance, care and sharpening instruction of knives in this in-depth seminar. Attendees will also take a technical dive into the world of German knife manufacturing.Presented by: Chris Parker, business development coordinator, Mercer Cutlery Level: Intermediate Track: Culinary Learning Objectives: 1) Proper knife maintenance, care and sharpening methods.
2) Understand knife construction and composition. | 1.00 |
![]() | ACF Student Team Regional Championship Hot Food Sponsored by: R.L. Schreiber, Inc. | |
![]() | Networking Break Sponsored by: S&D Coffee | |
![]() | Combi Cooking: From Shrimp to Sous Vide![]() Sponsored by: Lang Manufacturing Using different modes, learn how to maximize your combination oven from hydrating to sous vide cooking.Presented by: Geert Piferoen, corporate executive chef and Lang Combi oven product manager, Master Chef of Belgium Level: Intermediate Track: Pastry | 1.00 |
![]() | Blending Professional and Personal Success![]() Sponsored by: Vitamix® Corporation Learn alternative uses for high performance blending in this session that will demonstrate making gazpacho soup in a blender.Presented by: Michael J. Rigberg, CEC, CCA, Level: Intermediate Track: Pastry Learning Objectives: 1) Learn alternative uses for high performance blending.
2) Learn about competitions and personal branding. | 1.00 |
![]() | American Academy of Chefs® Fellows Meeting This meeting is for American Academy of Chefs® members. During this business meeting, the past year's operations will be discussed, as well as future plans and strategies. Presented by: Stafford DeCambra, CEC, CCE, CCA, AAC, chair, American Academy of Chefs® | |
![]() | Fully Equipped: From Design to After-Sale Service A panel of industry representatives will provide insider information designed for chefs in correlation with purchase, maintenance, service and parts, and design of restaurant equipment. Attend this session for myth busting information surrounding foodservice equipment warranty and service programs. Presented by: Moderator Ira Kaplan, president, Irinox USA Level: Intermediate Track: Pastry Learning Objectives: 1) Equipment insider information.
2) Truth about equipment warranty and service programs. | 1.00 |
![]() | Lunch Sponsored by: S&D Coffee | |
![]() | Baron H. Galand Culinary Knowledge Bowl Green Room | |
![]() | Hands-on Workshop: Chocolate![]() Sponsored by: Barry Callebaut Separate registration is required and class size is limited.
Attendees of this hands-on workshop will learn proper tempering techniques using the seeding method to create chocolate flowers and other decorations using tempered chocolate.Presented by: Geoffrey A. Blount, CEPC, baking/pastry arts program chair, Central Piedmont Community College Level: Intermediate Track: Pastry Learning Objectives: 1) Learn tempering technique using seeding method.
2) produce chocolate confections using tempered chocolate. | 3.00 |
![]() | Innovative Live Action Stations - A la Plancha![]() Sponsored by: EVO, Inc. Observe and learn a new approach to the popular live action station. Discover modern small bites with fresh local ingredients prepared "a la plancha".Presented by: Brendon Bashford, executive chef, The Sanctuary at Kiawah Island Golf Resort Level: Intermediate Track: Pastry | 1.00 |
![]() | Yes, You do Need a Website![]() Do you think a website will cost too much or take too much effort? In today’s world having an online presence is necessary in order to build and sustain your customer base. Learn the secret recipe for entering and succeeding in the world of websites and social media without breaking a sweat. Presented by: Lynda Gail Alfano, content writer/marketing consultant, Firebrand Strategies Level: Intermediate Track: Pastry Learning Objectives: 1) How to launcha unique and exciting website at a low cost.
2) Making social media a quick and easy task. | 1.00 |
![]() | Baron H. Galand Culinary Knowledge Bowl Sponsored by: American Technical Publishers Teams of culinary students from across the region compete in a double-elimination “Jeopardy”-style competition for the chance to become the region’s champion and go to the national championship at the 2014 ACF National Convention in Kansas City, Mo. | |
![]() | Networking Break Sponsored by: S&D Coffee | |
![]() | Plated Desserts with Lowcountry Inspirations![]() Attendees of this session will learn about the components of plated desserts and ways to modernize and showcase Southern desserts utilizing Lowcountry ingredients. Presented by: Kelly Wilson, CEPC, chef instructor, Culinary Institute of Charleston, Trident Technical College Level: Intermediate Track: Pastry Learning Objectives: 1) Understand the traditional ingredients in Southern desserts.
2) Understand the influences of Africans, Europeans, Native Americans, and South Americans on Southern cuisine. | 1.00 |
![]() | From Tide To Table With Alabama Gulf Seafood Sponsored by: Alabama Gulf Seafood Take a journey from tide to table while discussing the advantages of buying local, the culinary trend of farm to table as it relates to seafood and learning the differences between wild caught and farmed shrimp.Presented by: Guy Lott, HAAC, president, Sales Management Solutions and Sales and Support for Alabama Gulf Seafood. Level: Intermediate Track: Pastry Learning Objectives: 1)To learn the benefits of buying locally wild caught seafood. | 1.00 |
![]() | Publix Emerging Profesionals Café Update - This function has been moved to ballroom C1
Talk with Publix Retail Managers and HR Specialists to learn how to transfer your skills and knowledge into a career with Publix. PLUS Enjoy cooking demonstrations by our Corporate Chef, Tim Donnelly | |
![]() | Chapter Event: Unsung Chef Heroes Reception Hosted by ACF Greater Charleston South Carolina Chapter. Join your regional hosts for a complimentary reception celebrating the up and coming stars of the Charleston culinary scene. This event will feature a tasting menu of regional recipes with products provided by: Clammer Dave Terresentia Westbrook Brewery Anson Mills High Wire Distillery Coast Brewing Company Visit the Host Chapter Table on-site for more details! | |
![]() | Buses Depart for American Academy of Chefs® Dinner | |
![]() | American Academy of Chefs® Reception & Dinner![]() Sponsored by: Alabama Gulf Seafood, Allen Brothers, Ecolab®, NEWCHEF Fashion Inc., Rosenthal Sambonet USA Ltd, S&D Coffee and Valrhona. The American Academy of Chefs® Southeast Regional Conference dinner is hosted by Tyler Dudley, executive chef, Daniel Island Club. Tickets are $125 and can be purchased online at www.acfchefs.org/REG-SE or by calling the American Academy of Chefs® office at (904) 484-0202. |