| 7:30 AM–8:30 AM||Breakfast |
Sponsored by: Jones Dairy Farm
| 8:00 AM–12:00 PM||Registration|
| 8:00 AM–12:00 PM||ACF Member Resource Center and Store|
| 8:00 AM–10:30 AM||Baron H. Galand Culinary Knowledge Bowl Competitors 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||Clear Springs Trout |Helping You Take Advantage of Today's Hot Food Trends
Sponsored by: Idaho Preferred® and Clear Springs Foods
Clear Springs Rainbow Trout meets seven out of the top 10 trends identified by chefs in the National Restaurant Association's " What's Hot in 2013" survey. More…
Locally sourced from Idaho, sustainably produced, and healthy for kids and adults, all-natural rainbow trout is a must on trendsetting menus. Come see how you can incorporate this lean protein into your menus, and enjoy pairings with great Idaho wines.
Presented by: Alan Kahn, vice president, marketing, Clear Springs Foods, and Kirt Martin, chef/owner, Snake River Grill
| 8:30 AM–9:30 AM||Start With American Lamb|Christopher DeJohn, CEC, AAC
Sponsored by: American Lamb Board in cooperation with ACF Colorado Chefs Association
Christopher DeJohn, CEC, AAC, executive chef at Centerplate at Sports Authority Field at Mile High for the Denver Broncos and president of ACF Colorado Chefs Association, will share ideas for appetizers with his favorite protein--fresh local lamb. More…
From brunch menus to sports bar bites, lamb can be used in "ewenique" menu items beyond dinner entrees. Learn about the sheep industry in the western states and watch DeJohn demonstrate dishes, including lamb bacon and breakfast tacos with braised lamb. ACF Colorado Chefs Association staff will be on hand to discuss how they develop partnerships, and are hosting a raffle at the end of the demonstration for an iPad.
Presented by: Christopher DeJohn, CEC, AAC, executive chef, Centerplate at Sports Authority Field
| 8:30 AM–9:30 AM||American Academy of Chefs® Fellows Meeting|Stafford DeCambra, CEC, CCE, CCA, AAC
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, American Academy of Chefs® chair
| 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 Pastry Chef of the Year Competition |
Sponsored by: Plugrá® European-Style Butter
| 9:00 AM–10:00 AM||You're ACF-certified. Now What?|Don Dickinson, CEC, CCA, AAC
The value of ACF certification continues to strengthen. Having a clear vision of how recertification can help you personally and professionally is valuable to your career advancement. More…
Designed for certification candidates, as well as those who are in a position to assist others, this session will provide the resources and tools chefs need to grow and excel through the recertification process. Also, discover techniques for making the most of your ACF certification to stand out in the culinary industry. Recertification provides a path for lifelong learning.
Presented by: Don Dickinson, CEC, CCA, AAC, culinary division director, Institute of Technology, and chair elect, ACF Certification Committee
| 9:30 AM–10:15 AM||Networking Break|
| 10:00 AM–1:00 PM||ACF Regional Chef of the Year Competition |
Sponsored by: Unilever Food Solutions
| 10:15 AM–11:15 AM||Potatoes, From Light Bites To Loaded Indulgence |
Sponsored by: Idaho Preferred® and Idaho® Potato Commission
One- or two-bite amuse-bouche using potatoes can be served both to prepare the guest for the meal and to offer a glimpse into the chef's approach to cuisine. More…
Loaded fries (or poutine, as our neighbors to the North call it) makes a standard side memorable, whether served at a white-tablecloth restaurant or from the window of a gourmet food truck.
Presented by: Dustan Bristol, chef/owner, brick 29
| 10:15 AM–11:15 AM||Ice Carving Technology |
Dennis Fitzgerald will demonstrate the art of ice sculptures using the latest computerized cnc technology and machinery.
Presented by: Dennis Fitzgerald, owner, Fitzgerald Ice Sculpture
| 10:15 AM–11:15 AM||For the Love of Cheese: A Culinary History |
Sponsored by: Lactalis Foodservice
Learn the history of cheese from the Neolithic period to present day and participate in a full-sensory cheese sampling that will demonstrate each era's distinct characteristics. More…
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
| 11:30 AM–3:00 PM||ACF Regional Student Chef of the Year Competition |
Sponsored by: Custom Culinary, Inc.
| 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…
Flavors of the Mediterranean--A Minute® Rice Competition, sponsored by Riviana® Foods, will take place on the trade show floor at 12:30 p.m.
| 1:00 PM–5:00 PM||Registration|
| 1:00 PM–5:00 PM||ACF Member Resource Center and Store|
| 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 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 on to the national championship at the 2013 ACF National Convention in Las Vegas, July 21-25.
| 2:30 PM–3:30 PM||Let's Dough It Right! |
In this demonstration, John will use 6 common frozen dinner roll dough's and spice them up! He will show you how to use an inexpensive product and kick up the bread service to compliment the dinner plate. More…
John will also have a Croissant swirl dinner roll dough exclusive to Baker Boy, which he will demonstrate.
Presented by: John Morgan Baker Boy bakery specialist.
| 2:30 PM–3:30 PM||Raw, Naked and Wild! |
Sponsored by: Idaho Preferred® and Idaho Eastern Oregon Onion Committee
Eat healthy in the 21st century by pretending you live in the first century. More…
The Paleo Diet is not just a fad; it is here to stay. Learn why eating more raw and ancient foods is great for health and wellness. Also, learn why wild game can be a great addition to a healthy lifestyle, and how it pairs with unique Idaho wines.
Presented by: Randy King, CEC, executive chef, Sysco® Idaho
| 2:30 PM–3:30 PM||Creating Community With Cooking Matters® |
Creating Community with Cooking Matters® Share Our Strength's No Kid Hungry® campaign is working to end 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 to join the movement and make a difference in your community.
Presented by: Claire Sadeghzadeh, national field manager, Share Our Strength's Cooking Matters
| 3:30 PM–4:15 PM||Networking Break|
| 4:15 PM–5:15 PM||Butchery Skills for the 21st Century |
Sponsored by: Idaho Preferred® and AB Foods/Snake River Farms
A practical look at foodservice use of the Manhattan Fillet of New York, the fillet of rib-eye and the rib-eye cap steak. More…
How to make large loin cuts work to your advantage and profit.
Presented by: Alan Turner, executive chef, Snake River Farms
| 4:15 PM–5:15 PM||Blending Success With Simplicity |
Sponsored by: Vitamix® Corporation
Join Scott Ryan, CEC, 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. 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
| 4:15 PM–5:15 PM||The Physiology of Taste |
Sponsored by: MINOR'S®
This seminar will break down the basic elements of flavor and explain why and what we taste. Learn how to pair major volatile and aromatic flavors with wine and beer, and how to pair foods and flavor foundations to develop delicious, stunning creations. More…
Presented by: Greg Taylor, corporate executive chef, MINOR'S®