Southeast Regional Conference 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 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. Presented by: Scott Stefanelli, CEC, chef-instructor,Culinary Institute of Charleston, Trident Technical College, Charleston, S.C. Level: Advanced Track: Professional Development 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 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. Presented by: Jean Yves Vendeville, CEPC, culinary arts department chair, Savannah Technical College Level: Intermediate Track: Pastry Learning Objectives: 1) How to create a small showpiece.
2) Pulling, blowing and casting sugar. | 3.00 |
| 1:00 PM–5:00 PM | Hands-on Workshop: Gullah Cuisine A Cooking of Tradition 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. Presented by: Kevin Mitchell, CEC, chef/instructor, Culinary Institute of Charleston Level: Intermediate Track: Pastry 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 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. Presented by: Jean Yves Vendeville, CEPC, culinary arts department chair, Savannah Technical College Level: Intermediate Track: Pastry 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 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. Presented by: Thomas Griffiths, CMC, global vice president, Campbell’s Culinary & Baking Institute, Campbell Soup Company Level: Intermediate Track: Professional Development 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. Presented by: Derek Spendlove, CEPC, CCE, AAC, baking and pastry arts program chairman, National Center for Hospitality Studies, Sullivan University | 1.00 |
| 3:00 PM–5:00 PM | ACF Business Meeting & Training 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. | 1.00 |
| 3:00 PM–5:00 PM | Competitor Judges Meeting Presented by: 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 Icebreaker Sponsored by: Evo, Inc. 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. |
Sunday, April 27, 2014
| Time | Session | CEHs |
|---|---|---|
| 7:00 AM–6:00 PM | Registration Open | |
| 7:00 AM–8:00 AM | Breakfast Sponsored by: Jones Dairy Farm and S&D Coffee | |
| 8:00 AM–11:00 AM | General Session 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. | 3.00 |
| 11:00 AM–11:30 AM | Networking Break 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. | |
| 11:30 AM–12:30 PM | World Flavors and Your Menu: Sweden and Denmark  Sponsored by: Unilever Food Solutions 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.Presented by: Steven Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Food Solutions, and David Russell CEC, AAC, corporate executive chef, Unilever Food Solutions Level: Intermediate Track: Professional Development Learning Objectives: 1) Learn about development of Nordic cuisine.
2) Learn about sustainable concepts of pickling, preserving, drying and foraging. | 1.00 |
| 12:30 PM–3:00 PM | ACF Regional Pastry Chef of the Year Competition Sponsored by: Plugrá® European-Style Butter | |
| 12:30 PM–3:00 PM | ACF Regional Student Chef of the Year Competition Sponsored by: Custom Culinary, Inc. | |
| 12:45 PM–2:00 PM | Chef Professionalism Lunch Sponsored by: Dr. L.J. Minor Chef Professionalism Award sponsored by MINOR'S® and lunch sponsored by S&D Coffee | |
| 2:15 PM–3:15 PM | Captivating Change: A Positive Approach Sponsored by: US Foods 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.Presented by: David Mulholland, product sales and culinary trainer for the south region, US Foods Level: Intermediate | 1.00 |
| 2:30 PM–5:00 PM | ACF Regional Chef of the Year Competition Sponsored by: Unilever Food Solutions | |
| 3:15 PM–4:00 PM | Networking Break 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. | |
| 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 transition from the classics into modernism and explore some of the movement’s history, equipment and techniques.Presented by: Alan Archer, CEC, corporate executive chef, Nestlé Professional and Christopher Donato, CEC, AAC, corporate executive chef, Nestlé Professional Level: Intermediate Track: Pastry 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 Due to unforseeen circumstances this session has been canceled. Level: Intermediate Track: Pastry | 1.00 |
| 4:00 PM–5:00 PM | Strategically Planning Your Career Learn how to get hired, increase your salary and grow your career with these key strategies, actions and secrets. Presented by: Tom Valentin, CEC, regional vice president, Culinaire International Level: Advanced Track: Pastry 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: R.L. Schreiber, Inc. | |
| 5:00 PM–6:30 PM | In-depth Look at Food and Wine Pairings Understand the major grape variety anchors for pairing food and wine and how they interact, as well as what to look for to present effective pairings for guests. Presented by: Brian Hay, Presented by: Brian Hay, CEC, Director, Culinary and Wine Institute at Carolina, University of South Carolina Level: Intermediate Track: Pastry Learning Objectives: 1) Understand grape variety anchors.
2) Learn how food and wines interact. | 1.50 |
| 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 Sponsored by: Jones Dairy Farm and S&D Coffee | |
| 8:00 AM–11:00 AM | 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 |
| 8:00 AM–10:00 AM | 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. | |
| 8:00 AM–9:00 AM | 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: Professional Development 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 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 |
| 8:30 AM–9:30 AM | 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 |
| 9:00 AM–6:00 PM | ACF Student Team Regional Championship Hot Food Sponsored by: R.L. Schreiber, Inc. | |
| 9:30 AM–10:15 AM | Networking Break Sponsored by: S&D Coffee | |
| 10:15 AM–11:15 AM | 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 |
| 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 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 |
| 10:15 AM–11:15 AM | 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® | |
| 10:15 AM–11:15 AM | 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 |
| 11:15 AM–1:00 PM | Lunch Sponsored by: S&D Coffee | |
| 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 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 |
| 1:00 PM–2:00 PM | 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 |
| 1:00 PM–2:00 PM | 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 |
| 1:30 PM–6:00 PM | 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. | |
| 2:00 PM–2:45 PM | Networking Break Sponsored by: S&D Coffee | |
| 2:45 PM–3:45 PM | 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 |
| 2:45 PM–3:45 PM | 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 |
| 5:00 PM–8:00 PM | 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 | |
| 6:00 PM–7:30 PM | 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! | |
| 6:00 PM | Buses Depart for American Academy of Chefs® Dinner | |
| 7:00 PM–11:00 PM | 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. |
Tuesday, April 29, 2014
| Time | Session | CEHs |
|---|---|---|
| 7:00 AM–6:00 PM | Registration Open | |
| 7:00 AM–8:00 AM | Breakfast Sponsored by: Jones Dairy Farm and S&D Coffee | |
| 8:00 AM–9:30 AM | Wood: A Natural Ingredient for Endless Flavor Choices 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. Presented by: Donna Grant, chief creative officer, G&H Wood Products Level: Intermediate Track: Professional Development | 1.50 |
| 8:30 AM–9:30 AM | Breakfast with the Idaho Potato Commission–Nothing Could Be Sponsored by: Idaho® Potato Commission Learn innovative and appealing breakfast menu ideas that will increase profits. Find out tips and techniques for creating Potato Tot Waffles, Stuffed Breakfast Potato and a variety of breakfast hashes.Presented by: Michael Carmel, CEC, CCE, department head, Culinary institute of Charleston Trident Level: Intermediate Track: Pastry Learning Objectives: 1) Attendees will take away new ideas for breakfast options in their operation.
2) Receive new recipes and new ideas to increase profitability and revive their menu. | 1.00 |
| 8:30 AM–9:30 AM | ACF Competition Forum This open forum, hosted by members of the ACF Culinary Competition Committee, includes an update on the 2015 classical dish for student team competitions. Attendees will have an opportunity to ask questions and share their own ideas about ACF's competition program. | 1.00 |
| 8:30 AM–9:30 AM | Culinary Sustainability Through Technology This seminar outlines how to build a program that takes advantage of technologies to curb costs and improve profitability. Attendees will explore strategies for turning the freezer into a profit center and how to implement an assembly-line process to maximize productivity. Presented by: David Ivey-Soto, CEC, CCA, MBA, managing partner, Chef David Industries Level: Intermediate Track: Pastry 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/pastry arts program chair, Central Piedmont Community College | |
| 9:30 AM–10:15 AM | Networking Break Sponsored by: S&D Coffee | |
| 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. Learn the use of old and new technology in food presentation. Presented by: Stefan Ryll, CEC, CCE, AAC, assistant professor, Southern New Hampshire University Level: Intermediate Track: Pastry 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 will gain insight into a variety of techniques that can be used to make memorable chocolate candy bars. 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, orange ganache and hazelnut praline will be demonstrated.Presented by: Joel Reno, chef instructor, The French Pastry School of Kennedy–King College at City Colleges of Chicago Level: Intermediate Track: Pastry 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 | The Bee Cause Project Raising bees and making your own honey has become a popular project for chefs and culinary students alike. This seminar will teach you how to develop an apiary and harvest honey for fun and profit. Presented by: Ben Black Instructor, Culinary Institute of Charleston Trident Technical College and Tamara Enright, executive director and Bee Keeper, The Bee Cause Project Level: Intermediate Track: Professional Development | 1.00 |
| 10:15 AM–11:15 AM | The Mobile Abattoir: Link Between Farmer and Chef This seminar introduces the concept of a mobile abattoir as a means to make fresh meat from small local farms available to chefs. Mobile abattoirs are key to creating a system in which organic, grass-fed and sustainable meats become more affordable and accessible to local communities. Presented by: Thibaut Fagonde, creative director and Shane M. Haffey, chef/farmer | 1.00 |
| 11:30 AM–12:45 PM | Lunch Sponsored by: S&D Coffee | |
| 1:00 PM–2:00 PM | Hot Chocolate: Cooking with Cocoa 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. Presented by: Robert Marilla, CEC, Chef Instructor, Central Piedmont Community College Level: Intermediate Track: Pastry Learning Objectives: 1) Attendees will learn the nutritional benefits of using chocolate/cocoa in savory applications as well as problems and solutions to high heat cooking with chocolate. | 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 pastry and non-pastry chefs.Presented by: Geoffrey A. Blount, CEPC, baking/pastry arts program chair, Central Piedmont Community College Level: Intermediate Track: Pastry | 1.00 |
| 1:00 PM–2:00 PM | Deciphering Food Terminology Sponsored by: National Pasteurized Eggs, Inc. With all the existing and continually developing buzz words in the industry, it's important to fully understand their meanings. Does organic mean sustainable and visa versa? This seminar will clarify industry-related terminology by definition and study the potential implications as they relate to specific philosophies of food.Presented by: Michael T. Roddey, CEC, CCE, CCA, CDM, owner/chef consultant, Gastronomic
Services & Consulting 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 Sponsored by: S&D Coffee | |
| 2:30 PM–3:30 PM | How to Create a 3-D Cowboy Hat Cake Utilizing Edible Mediums 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. Presented by: Heather Sonoski, instructor, Culinary Institute of Charleston Trident Level: Intermediate Track: Pastry Learning Objectives: 1) How to sculpt cake.
2) How and where to use other edible mediums in cake decorating. | 1.00 |
| 2:30 PM–3:30 PM | Working with Nougatine Learn how to work with nougatine and use the product to create a template and also a small showpiece in this demonstration. Presented by: Jean Yves Vendeville, CEPC, culinary arts department chair, Savannah Technical College Level: Intermediate Track: Pastry 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 focuses on what chefs can do to help reduce food waste and protect the integrity of food. Learn ways to protect and support local food growers and the environment. Presented by: John Oteng Kanadu, CEC, CCE, CCA, chef-instructor, Le Cordon Bleu College of Culinary Arts in Atlanta Level: Advanced Track: Professional Development 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 Sponsored by: Lactalis Foodservice, Inc., and S&D Coffee |
