Southeast Regional Conference Preliminary Schedule
* schedule subject to change
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Saturday, April 26, 2014
| Time | Session | CEHs |
|---|---|---|
| 7:00 AM–6:00 PM | Registration Open | |
| 8:00 AM–12:00 PM | Hands-on Workshop: From Root to Fruit Separate Registration Required – Class size limited.
This hands-on workshop will provide participants with a better understanding of the whole vegetable and fruit utilization and cookery. More… They will be oriented to new techniques utilizing whole plants to maximize profits and create exciting new dimensions to their menus and teaching. Presented by: Scott Stefanelli, CEC, chef instructor, Culinary Institute of Charleston at Trident Tech Level: Advanced Education Category: Green Learning Objectives: 1) Integrate more plant-based ingredients into cooking repertoire.
2) Alternate cooking techniques and equipment. | 4.00 |
| 8:00 AM–11:00 AM | Hands-on Workshop: Sugar Separate Registration Required – Class size limited.
During this hands-on seminar, the students will learn the basic of doing a showpiece in sugar using the pulled sugar, blowing sugar and casting sugar techniques. More… Each participants will create a small showpiece. Presented by: Jean Yves A. Vendeville, CEPC, department chair, Savannah Technical College Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) How to create a small showpiece.
2) Pulling, blowing and casting sugar. | 3.00 |
| 8:00 AM–10:00 AM | Hands-on Workshop: The Dynamic Personality of Chefs: Creating Balance in the Professional Forum
Separate Registration Required – Class size limited.
Explore a different perspective of the Professional Chef, through the science of Handwriting Analysis. More… Participants will gain tools useful for the culinary field that is defined by high energy, professionalism, perfectionism, and creativity. You will be provided a breakdown of personality types, giving participants an opportunity to learn to recognize their own traits, strengths, and obstacles, some that may add to or get in the way of blending professionalism with personnel management. Presented by: Jo Coppola-Griffiths, graduate handwriting analyst Level: Intermediate Education Category: Personal Growth Learning Objectives: 1) Gain another definition of personalities which will aid in interpersonal effectiveness in the work place.
2) Increase self-awareness to work and people stressors, based on personality and historical indicators. | 2.00 |
| 1:00 PM–5:00 PM | Hands-on Workshop: Gullah Cuisine A Cooking of Tradition This session will discuss with the participants the tradition of Gullah Culture. The city of Charleston is a hot bed of this culture and there several cooks here in the area that still cook this type of food. More… I will discuss with them what it is and then allow the participants to cook some dishes that are the best example of Gullah Cuisine. Presented by: Kevin E. Mitchell, CEC, chef/instructor, Culinary Institute of Charleston Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Understanding the history.
2) Understanding of the culture. | 4.00 |
| 1:00 PM–4:00 PM | Hands-on Workshop: Sugar Separate Registration Required – Class size limited.
During this hands-on seminar, the students will learn the basic of doing a showpiece in sugar using the pulled sugar, blowing sugar and casting sugar techniques. More… Each participants will create a small showpiece Presented by: Jean Yves A. Vendeville, CEPC, department chair, Savannah Technical College Level: Intermediate Education Category: Professional Growth Learning Objectives: Learning Objectives: For Demo:
1) Learn how to create a small showpiece.
2) Learn how to create a template.
For Hands-on Workshop:
1) How to create a small showpiece.
2) Pulling, blowing and casting sugar. | 3.00 |
| 1:00 PM–3:00 PM | Hands-on Workshop: Cooking with Honey Around the World Separate Registration Required – Class size limited.
Honey comes in many different colors, textures and flavors. In this demonstration, attendees experience how to effectively cook with honey as a flavor and sweetener. Presented by: Thomas Griffiths, CMC, vp culinary global, Campbell Soup Level: Intermediate Education Category: Green Learning Objectives: 1) Understand boutique honey flavors for cooking.
2) Learn science of cooking with honey. | 2.00 |
| 1:30 PM–2:30 PM | Certification: Celebrating the Past, Present and Future 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. | 1.00 |
| 3:00 PM–5:50 PM | Chapter Leadership Meeting New in 2014: ALL Chapter Officers are invited to attend this important ACF business session. Beginning with the Internal Audit and Ethics Committee Elections, followed by ACF National Officer reports from the Treasurer, Secretary, and Bylaws Committee Chairman and AAC and Culinary Team USA updates. More… Next, ACF national office staff will present updates on new member affinity programs, introduce new tools for your chapter administration, followed by a Chapter Best Practices session and Q&A. | 2.00 |
| 3:00 PM–5:00 PM | Competitor Judges Meeting Presented by: Reimund Pitz, CEC, CCE,AAC; competition chair, ACF Culinary Competition Committee | |
| 5:00 PM–6:00 PM | Chapter Officer Portal Training 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. | 1.00 |
| 7:00 PM–9:00 PM | RICE-Breaker Saturday night’s RICE-Breaker celebrates the importance of our rice culture, and her timeless role throughout the history of the south. Enjoy an entire rice menu while sipping local beers and distilled spirits that are “home grown”. More… Watch artisan sweet grass basket weavers showcase their talents, learn about the traditional African Gullah-Geechee culture, and enjoy the cuisine, all while listening to the music we call the song of the south. |
Sunday, April 27, 2014
| Time | Session | CEHs |
|---|---|---|
| 7:00 AM–6:00 PM | Registration Open | |
| 7:00 AM–8:00 AM | Breakfast | |
| 8:00 AM–11:00 AM | General Session | 3.00 |
| 11:00 AM–11:30 AM | Networking Break | |
| 11:30 AM–12:30 PM | Premier Culinary Demonstration | 1.00 |
| 12:30 PM–3:00 PM | ACF Regional Pastry Chef of the Year Competition Sponsored by: Sponsored by: Plugrá European Style Butter | |
| 12:30 PM–3:00 PM | ACF Regional Student Chef of the Year Competition | |
| 12:45 PM–2:00 PM | Chef Professionalism Lunch Sponsored by: Award Sponsored by: MINOR’s® | |
| 2:15 PM–3:15 PM | Premier Culinary Demonstration | 1.00 |
| 2:30 PM–5:00 PM | ACF Regional Chef of the Year Competition | |
| 3:15 PM–4:00 PM | Networking Break | |
| 4:00 PM–5:00 PM | Pig’s Ear to Silk Purse  Sponsored by: MINOR'S® Observe firsthand the connection needed for young culinarians to make the transitions from the Classics into Modernism. More… Explore some of the movement’s history, equipment and techniques. Presented by: William Franklin, CMC, WGMC, AAC, corporate executive chef, Nestlé Professional and Christopher Donato, CEC, corporate executive chef, Nestlé Professional Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Attendees will better understand the needed connection between the Classics and Modernism techniques. | 1.00 |
| 4:00 PM–5:00 PM | Food Photography and Portfolio Development Discover how to easily improve the quality of food photography in this seminar. Attendees will be given the information to create an online portfolio to help showcase their skills, raise money for charities and highlight local farmers. Presented by: Scott Craig, CEC, CCA, WCMC, executive chef, Myers Park Country Club Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Take high qulity food photographs.
2) Create an online portfolio. | 1.00 |
| 4:00 PM–5:00 PM | Strategically Planning Your Career How do you develop contact, relationships and market yourself? In this seminar, attendees will learn key strategies, actions and secrets to getting hired and growing your salary, as well as your career. Presented by: Tom Valentin, CEC, regional vice president of food and beverage operations, Culinaire International Level: Advanced Education Category: Professional Growth Learning Objectives: 1) Develop a business plan for your career.
2) Improve chances of getting hired / promoted. | 1.00 |
| 5:00 PM–6:30 PM | ACF Student Team Regional Championship - Cold Food Display Sponsored by: Sponsored by: R.L. Schreiber, Inc. | |
| 5:00 PM–6:30 PM | In-depth Look at Food and Wine Pairings In this session, attendees will understand the major grape variety anchors for pairing and how food and wines interact. Discover what to look for to present effective pairings for guests. Presented by: Brian Hay, CEC, director of culinary and wine, University of South Carolina Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Understand grape variety anchors.
2) Learn how food and wines interact. | 1.00 |
| 5:00 PM–6:30 PM | ACF Culinary Youth Team USA - Cold Food Display |
Monday, April 28, 2014
| Time | Session | CEHs |
|---|---|---|
| 7:00 AM–6:00 PM | Registration Open | |
| 7:00 AM–8:00 AM | Breakfast | |
| 8:00 AM–11:00 AM | Hands-on Workshop: Chocolate Sponsored by: Barry Callebaut Separate Registration Required – Class size limited.
Attendees will learn proper tempering technique utilizing the seeding method, and will also produce basic and intermediate level chocolate confections using tempered chocolate.Presented by: Geoffrey A. More… Blount, CEPC, baking and pastry arts program chair, Central Piedmont Community College Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Learn tempering technique using seeding method.
2) produce chocolate confections using tempered chocolate. | 3.00 |
| 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. | |
| 8:00 AM–9:00 AM | Artisan Salumi and Dry Curing Learn techniques for crafting dry cured meats and fermented salumi utilizing ingredients that are naturally sustainable in this demonstration. Attendees will learn about the benefits of heritage breeds, whole animal utilization and the ancient science behind this craft. Presented by: Jeffrey Bacon, CEC, CCA, AAC, exec chef, director, Triad Community Kitchen Level: Intermediate Education Category: Green Learning Objectives: 1) Learn how to harness beneficial bacteria and molds.
2) Learn to avoid curing pitfalls. | 1.00 |
| 8:30 AM–9:30 AM | The Mystery of the Beef Shoulder The shoulder of beef is often undervalued, but it has excellent qualities. In this demonstration, attendees will see how to fabricate and utilize the shoulder to create delicious steaks. Presented by: Alan Lazar, M. More… Ed, CCE, ACE, Johnson & Wales University Level: Advanced Education Category: Professional Growth Learning Objectives: 1) Fabrication and utilization of beef shoulder.
2) Marinades and other recipes. | 1.00 |
| 8:30 AM–9:30 AM | Knife Construction Sponsored by: Mercer Learn about the maintenance, care and sharpening instruction of knives in this in-depth seminar. More… 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 Education Category: Personal Growth Learning Objectives: 1) Proper knife maintenance, care and sharpening methods.
2) Understand knife construction and composition. | 1.00 |
| 9:00 AM–6:00 PM | ACF Student Team Regional Championship - Hot Food Sponsored by: Sponsored by: R.L. Schreiber, Inc. | |
| 9:30 AM–10:15 AM | Networking Break | |
| 10:15 AM–11:15 AM | Cooking Demonstration | 1.00 |
| 10:15 AM–11:15 AM | Blending Professional and Personal Success Sponsored by: Vitamix Corporation Learn alternative uses for high performance blending in this session that will demonstrate Fusion Quail and Seared Fois Gras using Five Spice Brioche, Vanilla Infused Pineapple, Celeriac Puree and Indonesian Ketchup. More… Attendees will also learn insightful information pertaining to competition and personal branding. Presented by: Eddie Tancredi, CEC, chef de cusine, Table 45 Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Learn alternative uses for high performance blending.
2) Learn about competitions and personal branding. | 1.00 |
| 10:15 AM–11:15 AM | American Academy of Chefs® 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 | |
| 10:15 AM–11:15 AM | Fully Equipped: From Design to After-Sale Service Sponsored by: Irinox USA This forum will provide insider information designed for chefs in correlation with purchase, maintenance, service and parts, and design of restaurant equipment. More… Attend this session for myth busting information surrounding foodservice equipment warranty and service programs. Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Equipment insider information.
2) Truth about equipment warranty and service programs. | 1.00 |
| 11:15 AM–1:00 PM | Networking Lunch | |
| 1:00 PM–6:00 PM | Baron H. Galand Culinary Knowledge Bowl Green Room | |
| 1:00 PM–4:00 PM | Hands-on Workshop: Chocolate Sponsored by: Barry Callebaut Separate Registration Required – Class size limited.
Attendees will learn proper tempering technique utilizing the seeding method, and will also produce basic and intermediate level chocolate confections using tempered chocolate.Presented by: Geoffrey A. More… Blount, CEPC, baking and pastry arts program chair, Central Piedmont Community College Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Learn tempering technique using seeding method.
2) produce chocolate confections using tempered chocolate. | 3.00 |
| 1:00 PM–2:00 PM | Sous-Vide for Yourself Join Nico Romo, Monterey Bay Aquarium 2014 Sustainable Seafood Ambassador and French Master Chef, as he shares his contemporary approach to the classical technique of sous-vide, furthered by the training of renowned chef Michele Richard. More… Attendees will learn about versatile applications in sous-vide dishes that range from seafood to short ribs in this lively demonstration. Presented by: 1) Showcase traditional methods of technique.
2) Explore modern applications in a variety of preparations. Level: Intermediate Education Category: Professional Growth | 1.00 |
| 1:00 PM–2:00 PM | Culinary Demonstration | 1.00 |
| 1:00 PM–2:00 PM | Yes, You do Need a Website Do you think that websites cost too much or take too much effort? In today's world, you need an online presence in order to build and sustain your customer base. More… In this seminar, attendees will learn the secret recipe for entering the digital world of websites and social media without breaking a sweat. Presented by: Lynda Alfano, chapter marketing consultant Level: Intermediate Education Category: Professional Growth 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 |
| 1:30 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. | |
| 2:00 PM–2:45 PM | Networking Break | |
| 2:45 PM–3:45 PM | Culinary Demonstration | 1.00 |
| 2:45 PM–3:45 PM | Culinary Demonstration | 1.00 |
| 2:45 PM–3:45 PM | Captivating Change - A Positive Approach 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, exchange 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. Level: Intermediate Education Category: Professional Growth | 1.00 |
| 5:00 PM–8:00 PM | Publix Emerging Profesionals Café | |
| 6:00 PM | Buses Depart for American Academy of Chefs® Dinner | |
| 7:00 PM–11:00 PM | American Academy of Chefs® Reception & Dinner The Southeast Regional Conference AAC dinner will be hosted by Chef Tyler Dudley, executive chef, Daniel Island Club. Tickets are $125, and can be purchased online at http://www.acfchefs.org/REG-SE by calling the Academy office at (904) 484-0202. |
Tuesday, April 29, 2014
| Time | Session | CEHs |
|---|---|---|
| 7:00 AM–6:00 PM | Registration Open | |
| 7:00 AM–8:00 AM | Breakfast | |
| 8:00 AM–9:30 AM | Pastry Demo: Pastilliage Level: Intermediate Education Category: Professional Growth | 1.50 |
| 8:30 AM–9:30 AM | Culinary Demonstration | 1.00 |
| 8:30 AM–9:30 AM | Judges Competition Forum This open forum, hosted by members of ACF's Culinary Competition Committee, will include an update on the 2015 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. Presented by: Reimund Pitz, CEC, CCE,AAC; competition chair, ACF Culinary Competition Committee | |
| 8:30 AM–9:30 AM | Culinary Sustainability Through Technology This interactive seminar will outline how to build a program to take advantage of technologies to curb costs and improve profitability. Attendees will explore strategies on turning the freezer into a profitability driver and how to implement an assembly line style process to maximize productivity. Presented by: David Ivey-Soto, CEC, CCA, MBA, managing partner, Chef David Industries Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Overview of technologies available.
2) Changing production strategies through technology. | 1.00 |
| 9:00 AM–4:00 PM | Chocolate Lounge Sponsored by: Barry Callebaut Presented by: Geoffrey A. Blount, CEPC, baking and pastry arts program chair, Central Piedmont Community College | |
| 9:30 AM–10:15 AM | Networking Break | |
| 10:15 AM–11:15 AM | Food Styling/Presentation with a Modern Twist This seminar will showcase how personal creativity, professional traditions and modern technology fuse to create successfully plated dishes. Chefs constantly learn how to perceive and present food. More… This session will show the use of old and new technology in food presentation with a modern twist. Presented by: Stefan Ryll, CEC, CCE, AAC, professor, Southern New Hampshire University Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Improve food plating techniques.
2) Use of new technology available to chefs. | 1.00 |
| 10:15 AM–11:15 AM | Artisan Chocolate Candy Bar Sponsored by: Plugrá® European-Style Butter Attendees of this session will gain insight into a variety of techniques that can be used to make memorable chocolate candy bars. More… Learn how to achieve a variety of textures using high quality chocolate and Plugra® European-Style butter. A single, composed chocolate candy bar with Viennese Butter Cookie, Extra Bitter Dark Chocolate, and Orange Ganache and Hazelnut Praline will be demonstrated. Presented by: Joel Reno, chef instructor, The French Pastry School of Kennedy-King Colleges at City Colleges of Chicago Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) The student will learn a wide range of artisan chocolate candies.
2) The student will learn updated methods of traditional French recipes with efficient production methods. | 1.00 |
| 10:15 AM–11:15 AM | Educational Seminar | 1.00 |
| 10:15 AM–11:15 AM | Educational Seminar | 1.00 |
| 11:30 AM–12:45 PM | Lunch | |
| 1:00 PM–2:00 PM | Culinary Demonstration | 1.00 |
| 1:00 PM–2:00 PM | Chocolate Demonstration Sponsored by: Barry Callebaut In this demonstration, attendees will learn high quality dessert techniques to create visually appealing plated desserts that can be used by both pastry and non-pastry chef.Presented by: Geoffrey A. More… Blount, CEPC, baking and pastry arts program chair, Central Piedmont Community College Level: Intermediate Education Category: Professional Growth | 1.00 |
| 1:00 PM–2:00 PM | Deciphering Food Terminology Sponsored by: National Pasteurized Eggs, Inc. Decipher the existing and continually developing terminology associated with our industry. Take this time to step back and absorb these terms and come to an understanding of their meaning and their relationship. Does organic mean sustainable? More… Does sustainable mean organic? Also, what are the potential implications of these choices as it relates to ones specific philosophy of food? We will work through these types of issues and term clarification during our session. Presented by: Michael Roddey, MS Ed, CEC, CCE, CCA, CDM, CFPP, FMP,
President & Principal Consultant, GASTRONOMIC Services & Consulting, Inc. Level: Intermediate Learning Objectives: 1. Understanding the differences between truffle varieties.
2. Importance of using sustainably harvested hound found truffles for ensuring best quality on the plate. | 1.00 |
| 2:00 PM–2:30 PM | Networking Break | |
| 2:30 PM–3:30 PM | World Flavors and Your Menu: Sweden and Denmark  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 with Chef Dave Russell and Chef Steve Jilleba and discover in less than 1 minute how you can incorporate seductive nutrition into your own dishes. Presented by: Steven Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Food Solutions and Dave Russell CEC, AAC, corporate executive chef, Unilever Food Solutions Level: Intermediate Education Category: Green Learning Objectives: 1) Learn about development of Nordic cuisine.
2) Learn about sustainable concepts of pickling, preserving, drying and foraging. | 1.00 |
| 2:30 PM–3:30 PM | Working with Nougatine Learn how to create a small showpiece using nougatine in this demonstration. In addition, attendees will learn to work the product, as well as create a template. Presented by: Jean Yves A. More… Vendeville, CEPC, department chair, Savannah Technical College Level: Intermediate Education Category: Professional Growth Learning Objectives: 1) Learn how to create a small showpiece.
2) Learn how to create a template. | 1.00 |
| 2:30 PM–3:30 PM | The Modern Chef and Climate Change This interactive seminar will focus on what chefs can do to help food waste and how to protect the integrity of food. Attendees will learn ways to protect and support local food growers and the environment. Presented by: John Oteng Kanadu, CEC, CCE, CCA, chef educator, Le Cordon Bleu College of Culinary Arts - Atlanta Level: Advanced Education Category: Green Learning Objectives: 1) Reduce food waste.
2) Support local food growers. | 1.00 |
| 6:30 PM–7:00 PM | Regional Awards Gala Reception | |
| 7:00 PM–9:00 PM | Regional Awards Gala |
