Separate registration is required and class size is limited. This workshop will provide participants with a better understanding of whole vegetable/fruit use and cooking. Learn new techniques using whole plants to maximize profits and create exciting new dimensions to menus and teaching.

Separate registration is required and class size is limited. Attendees will learn the basics of doing a sugar showpiece using pulled, blown and casting sugar techniques in this hands-on workshop. Each participant will create a small showpiece.

Learn about Gullah cuisine, from its deep history in the Lowcountry of South Carolina and Georgia to the roots of its traditional ingredients and style of cooking.

Separate registration is required and class size is limited. Attendees will learn the basics of doing a sugar showpiece using pulled, blown and casting sugar techniques in this hands-on workshop. Each participant will create a small showpiece.

Separate registration is required and class size is limited. Learn how to effectively cook with honey as a flavor and sweetener, while discovering its many colors, textures and tastes.

Come discover the benefits and value of ACF certification. This open forum will allow you to explore where certification has been, where it’s going and how it can help sustain your personal and professional goals.

Regional elections will be conducted for the ACF Internal Audit Committee and the ACF Ethics Committee followed by reports from the national treasurer, national secretary, ACF Bylaws & Resolutions Committee, American Academy of Chefs® and ACF Culinary Team USA representatives. Then ACF national office staff will provide an update on new member affinity programs and introduce new tools for chapter administration, followed by a chapter best practices session and Q&A.

Those new to ACF chapter officer roles and those in need of a refresher course are welcome to attend this overview session that shares the powerful tools available at your fingertips for chapter administration.

The RICE-Breaker Icebreaker highlights the importance of rice in the southern United States, focusing on its importance to traditional African Gullah-Geechee culture. Enjoy a rice-centered menu accompanied by local beers and spirits, while artisan sweet grass basket weavers showcase their talents and musicians perform songs of the South.

ACF Southeast Region Vice President Michael Deihl, CEC, CCA, AAC, leads this dynamic session that combines an exceptional panel discussion on southern cuisine, two captivating culinary demonstrations and awards presentations.
Southern cuisine takes center stage as food historian Dr. David Shields of the University of South Carolina, Columbia, S.C., leads a spirited discussion on sustainability and food trends with panelists James Beard award-winning chef Sean Brock, chef/partner of McGrady’s, Charleston, S.C., and Husk Restaurants, Charleston and Nashville, Tenn., and Glenn Roberts, founder of Anson Mills, Columbia, S.C., both members of the Fellowship of Southern Farmers, Artisans, and Chefs. Then we head into the kitchen with Frank Lee, vice president of culinary development/shareholder of Maverick Southern Kitchens, Charleston, for a demonstration on sustainable Lowcountry cuisine.
Following, ACF National President Thomas Macrina, CEC, CCA, AAC, teams up with Deihl for an innovative culinary demonstration of a signature recipe.

Featured companies: Alabama Gulf Seafood; American Technical Publishers; Butter Buds; Calpian Commerce; The Culinary Institute of America; Dexter-Russell, Inc. /Chef Revival; Ecolab®; Evo, Inc.; Idaho® Potato Commission; Irinox USA; Jones Dairy Farm; Lang Manufacturing; Mercer Cutlery; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Par-Way Tryson, makers of Vegalene; Plugrá® European-Style Butter; Publix Super Markets; S&D Coffee; Unilever Food Solutions; US Foods and Victorinox Swiss Army.

Explore the world of Scandinavian cuisine and its tie to seductively nutritious dishes. Take part in the journey of Unilever Food Solutions’ Sustainable Living Plan and discover in less than one minute how you can incorporate seductive nutrition into your own dishes.

Attendees will gain an edge in today's fast-paced, competitive and changing foodservice world. This seminar will explore the implications of managing the elements of change, investigate best practices that you might currently be implementing, and brainstorm ways to ensure that change is an opportunity to engage and serve your associates and customers.

Featured companies: Alabama Gulf Seafood; American Technical Publishers; Butter Buds; Calpian Commerce; The Culinary Institute of America; Dexter-Russell, Inc. /Chef Revival; Ecolab®; Evo, Inc.; Idaho® Potato Commission; Irinox USA; Jones Dairy Farm; Lang Manufacturing; Mercer Cutlery; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Par-Way Tryson, makers of Vegalene; Plugrá® European-Style Butter; Publix Super Markets; S&D Coffee; Unilever Food Solutions; US Foods and Victorinox Swiss Army.

Observe firsthand the connection needed for young culinarians to make the transition from the classics into modernism and explore some of the movement’s history, equipment and techniques.

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.

Competitors in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test.

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.

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.

Using different modes, learn how to maximize your combination oven from hydrating to sous vide cooking.

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.

Observe and learn a new approach to the popular live action station. Discover modern small bites with fresh local ingredients prepared "a la plancha".

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.

Attendees of this session will learn about the components of plated desserts and ways to modernize and showcase Southern desserts utilizing Lowcountry ingredients.

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

Corriander Crusted Fish with Chickpea Artichoke Salad

Seared Steak with Cherry Star Anise Jus

Publix Deli's own Quinoa Salad

Plus delicious samples from the Publix Deli & Bakery

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!

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.

Learn about the specific hardwoods available in North America and the conditions that are needed to meet specific cooking methods. Highlights include references for equipment, flavor profile, and cooking methods.

This seminar will showcase how personal creativity, professional traditions and modern technology fuse to create successfully plated dishes. Learn the use of old and new technology in food presentation.

In this session, attendees will learn how to use chocolate and cocoa powder in savory recipes, and explore the nutritional benefits and flavors achieved using lower sugar dark chocolate and cocoa powder.

Hot Trends in the cake decorating world involve designer, sculpted cakes! Learn the basics of sculpting cake into a delicious piece of 3-D art using edible mediums such as fondant, gumpaste, modeling chocolate and wafer paper.