Western Regional Conference Preliminary Schedule
* schedule subject to change
Add the ACF Western Regional Conference to your calendar!
To add a specific session to your Microsoft Outlook calendar or other software that supports the iCalendar format, click the calendar icon next to the session’s time and open or save the file.
Click or tap a blue session title for more information.
Friday, April 12, 2013
| Time | Session | CEHs |
|---|---|---|
| 10:00 AM–2:00 PM | ACF Member Resource Center and Store | |
| 12:00 PM–6:30 PM | Registration | |
| 1:00 PM–4:00 PM | Hands-On Workshop: Fruit and Vegetable Carving After his most recent competition on Food Network's "Sugar Dome," Ray Duey, CEC, comes to the Central Regional Conference ready to teach attendees the latest carving techniques. More… With more than 35 years of experience and more than 36 competition medals, Duey will push you to expand your abilities and awaken your inner artist. Attendees will receive a three-piece tool set and DVD for participating, as well as a newfound passion for culinary art. Come, carve and create. Separate registration required. Class size is limited. Presented by: Ray Duey, CEC, owner/executive chef, Chef Ray Presents | 3.00 |
| 3:00 PM–5:00 PM | Competitor Judges Meeting | |
| 3:00 PM–4:00 PM | Chapter Presidents Meeting | |
| 4:00 PM–5:30 PM | Chapter Leadership Meeting Learn from the successes of other chapters as ACF national office staff members provide examples of best practices from ACF chapter achievements. Following this session, you will be equipped with tools to develop your own incentive programs to increase chapter membership, a template for easy tracking of chapter finances, and examples of successful chapter meetings, including proactive marketing and development of educational elements, and incorporating vendor relationships. Presented by: David Goodwin, CEC, CCA, AAC, Western Region vice president, and Suzanne Bohle, director, membership development, American Culinary Federation | 1.50 |
| 7:00 PM–9:00 PM | How The West Was Fun Icebreaker Reception Cruise beautiful Lake Coeur d'Alene for two fun-filled hours on the resort's triple boat float-the Mish-an-Nook, Coeur d'Alene and Spirit of Coeur d'Alene boats tied together. More… Each boat has unique decor, a cash bar and food stations featuring Western cuisine. Explore a variety of entertainment and interactive fun as you venture from boat to boat to find what "trips your trigger"--dancing, relaxing or just taking it all in. Join this exciting, unique icebreaker reception as we float, eat and drink on the lake while renewing friendships and meeting new people. |
Saturday, April 13, 2013
| Time | Session | CEHs |
|---|---|---|
| 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 | 1.00 |
| 8:30 AM–9:30 AM | Start With American Lamb 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 | 1.00 |
| 8:30 AM–9:30 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, 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? 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 | 1.00 |
| 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 | 1.00 |
| 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 | 1.00 |
| 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 | 1.00 |
| 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. | 3.00 |
| 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. | 1.00 |
| 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 | 1.00 |
| 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 | 1.00 |
| 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 | 1.00 |
| 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 | 1.00 |
| 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® | 1.00 |
Sunday, April 14, 2013
| Time | Session | CEHs |
|---|---|---|
| 7:30 AM–8:30 AM | Breakfast Sponsored by: Jones Dairy Farm | |
| 8:30 AM–11:00 AM | General Session Bernard Guillas, keynote speaker, is executive chef at La Jolla Beach & Tennis Club, La Jolla, Calif., where he directs the club's restaurants and catering operations and oversees all menus, wine lists and special events. More… Born into a family of butchers, bakers and restaurateurs, Guillas' Britannic upbringing was influenced by his daily exposure to fine cuisine. He began his formal training in 1978 at Le Bretagne Restaurant in Questembert, France, where he apprenticed with the legendary Georges Paineau. Guillas promotes sustainability and plays an active role in supporting his local community. | 2.50 |
| 9:00 AM–5:00 PM | ACF Student Team Regional Championship--Hot Food Sponsored by: R.L. Schreiber, Inc. | |
| 9:00 AM–4:00 PM | Registration | |
| 11:00 AM–12:45 PM | ACF Member Resource Center and Store | |
| 11:00 AM–11:45 AM | Networking Break | |
| 11:45 AM–12:45 PM | World Flavors and Your Menu Puerto Rico, Trinidad, Tobago and Jamaica Sponsored by: Unilever Food Solutions Explore the flavors and cooking techniques of the Caribbean with Certified Master Chef Steve Jilleba. More… Learn about Puerto Rican seasoning sofrito and its cousin from Trinidad, green sauce. Jilleba will demonstrate iconic dishes, such as arroz con pollo and pastelillos, the famous Trinidad bake and shark, as well as brown stew. Presented by: Steve Jilleba, CMC, CCE, AAC, executive corporate chef, Unilever Food Solutions | 1.00 |
| 12:45 PM–2:00 PM | Chef Professionalism Lunch Dr. L.J. Minor Chef Professionalism Award sponsored by: MINOR'S® Meal Sponsored by: Sysco® | |
| 2:00 PM–5:00 PM | ACF Member Resource Center and Store | |
| 2:15 PM–3:15 PM | The Farming Chef Meet Celebrity Chef Barbie Marshall, of 5 Star Chefs who has appeared on shows such as Hell's Kitchen where she was a semi-finalist . Chef Marshall is an advocate of "farm to table" ideology and will share her passion for research & work with sustainable foods from soil to plate. More… Presented by: Barbie Marshall, chef, 5 Star Chefs, Lancaster, Pa. | 1.00 |
| 3:15 PM–3:45 PM | Networking Break | |
| 3:45 PM–4:45 PM | Leading Beyond the Plate In today's world chefs are required to have a skill set that is beyond knife and flavor profiles. Chef Klink will walk attendees through successful leadership techniques. More… The leadership styles that Klink will share are beneficial for all levels of cooks. Newbies and seasoned chefs alike will be entertained and enlightened. Presented by: Chef LJ Klink, MA, CEC, MCFE, CFSE | 1.00 |
| 3:45 PM–4:45 PM | Empower Your Menu With Vegetables and Fruits Sponsored by: American Technical Publishers Are you a committed carnivore who is looking for new and profitable ways to stay on- trend while remaining focused on flavor? Join Gui Alinat, CEC, as he demonstrates how to use the phenomenal flavor power of vegetables and fruits. More… He will create a meatless menu that is layered with a wide range of flavors and is contemporary in presentation. Presented by: Gui Alinat, CEC, chef-instructor, Jacobson Culinary Arts Academy and co-owner, Artisan Boutique Catering | 1.00 |
| 3:45 PM–4:45 PM | Changing How We Think About Flour Across the country, local grain economies are growing. Farmers, millers and bakers are revitalizing heritage grains and bringing them to food-savvy customers. Not just a commodity any longer, flour has a new role to play as a locavore ingredient whose terroir brings special flavors and textures to breads and other baked goods. As culinarians, how do we change our thinking about something as basic as flour? More… Michael Kalanty, CEPC, CCE, talks about this growing trend and shares tests to evaluate how local flour performs. There will also be a video demonstration on how to make a signature sourdough using local flour. Presented by: Michael Kalanty, CEPC, CCE, artisan bread instructor, The Art Institute of California-San Francisco | 1.00 |
| 4:45 PM–5:15 PM | Meet the Author & Book Signing Michael Kalanty, CEPC, CCE -- How to Bake Bread | |
| 5:00 PM–6:00 PM | How To Become a Successful Competitor Learn how to be a professional and successful chef competitor with Joseph Leonardi, CEC, team manager, ACF Culinary Team USA. Leonardi will discuss how to prepare for competitions and steps young chefs should take to train for culinary competitions. Presented by: Joseph Leonardi, CEC, executive chef, Somerset Club and team manager, ACF Culinary Team USA | 1.00 |
| 6:00 PM–9:00 PM | Chocolate Lounge and Pastry Forum Sponsored by: Barry Callebaut Celebrate the grand opening of the Chocolate Lounge with chocolate samples and demonstrations by Barry Callebaut. Then, join the ACF National Pastry Committee to learn about all things pastry at the Pastry Forum. | |
| 6:30 PM–7:30 PM | Boat Cruise To American Academy of Chefs® Dinner | |
| 6:30 PM–7:30 PM | Great Tastes From the Midwest: Cheese and Beer! Sponsored by: Wisconsin Milk Marketing Board Wisconsin Cheese and Craft beer are two products made for each other. The flavor nuances form roasted, toasted barley and hops of various intensities bringing out the best in Artisan, full-flavored, complex cheeses from Wisconsin. More… More brew pubs across the U.S. are offering cheese and beer pairings to educate customers on these savory combinations. Goose Island Beers from Chicago will be paired with six unique Wisconsin cheeses to show the gamut of flavors that develop when pairing these two craft products! Presented by Sara Hill, culinary manager of cheese education, Wisconsin Milk Marketing Board | 1.00 |
| 7:00 PM–10:00 PM | American Academy of Chefs® Reception & Dinner Sponsored by: Allen Brothers, Alabama Gulf Seafood, Ecolab®, NEWCHEF Fashion Inc. and Villeroy & Boch Enjoy a dinner of culinary excellence at the Western Regional Conference's American Academy of Chefs® dinner. More… Executive Chef Adam R. Hegsted and his culinary team are looking forward to making the Academy dinner an unforgettable experience. | |
| 10:00 PM–11:30 PM | Boat Cruise From American Academy of Chefs® Dinner |
Monday, April 15, 2013
| Time | Session | CEHs |
|---|---|---|
| 7:30 AM–8:30 AM | Coffee Service | |
| 7:30 AM–8:30 AM | Town Hall Meeting Take this opportunity to meet the candidates for the ACF Board of Directors and ask them your questions. | |
| 8:30 AM–9:30 AM | Dessert Classics: Paris-Brest Paris-Brest is a classic dessert that is still relevant on today's dessert and cafe menus. The beauty of this French sweet dessert is its simplistic preparation that showcases complex flavor profiles. More… Casey Shiller, CEPC, will demonstrate the ins and outs of creating the classic components of this dessert: choux pastry, caramelized hazelnut pralines, and mousseline. Shiller will also explain the intended harmonious way of putting these ingredients together to bring this classic pastry to life. Presented by: Casey Shiller, CEPC, program coordinator, baking and pastry arts, St. Louis Community College Forest Park | 1.00 |
| 8:30 AM–9:30 AM | A Game of NW Trends Start the day off with some excitement! Join Chef Alexa Wilson for Blind Taste Bingo, an innovative and interactive look into the newest trends in Northwestern cuisine. More… Presented by: Alexa Wilson, corporate executive chef, Sysco® Spokane | 1.00 |
| 8:30 AM–9:30 AM | EDS: Fusing Traditional Delivery and Technology, Part 1 Sponsored by: Canada Cutlery Inc. Learn how to identify today's best and appropriate online classroom tools and learn methods and strategies to use these tools with traditional delivery streams. More… Learn how to develop a lesson plan for online teaching and managing e-assignments through e-books and online portals. Presented by: Frank Leake, CCC, CCE, AAC, professor of culinary arts, Kapi'olani Community College | 1.00 |
| 8:45 AM–9:45 AM | ACF Competition Forum This open forum, hosted by members of ACF's Culinary Competition Committee, will include an update on the 2014 classical dish for student team competitions. More… Attendees will have an opportunity to ask questions and share ideas about ACF's competition program. Presented by: ACF Culinary Competition Committee | 1.00 |
| 9:00 AM–12:00 PM | Registration | |
| 9:00 AM–11:30 AM | ACF Member Resource Center and Store | |
| 9:30 AM–10:15 AM | Networking Break | |
| 9:30 AM | Senior Chefs Brunch Our Senior Chefs Brunch will take place on Monday, April 15th, 9:30 a.m., at the North Idaho College. If you have questions, please contact Bruce Staebler, bstaebler@sbcglobal.net , for information and to confirm your attendance. | |
| 10:00 AM–4:00 PM | Chocolate Lounge and Pastry Forum Sponsored by: Barry Callebaut | |
| 10:15 AM–11:15 AM | Hazelnut and Yuzu Macaroon Sponsored by: Plugrá® European-Style Butter Macaroons have become the go-to petit fours for bakeries across the globe looking to impress. Scott Green will teach you how to stand out from the crowd by combining surprising flavors and textures. More… Learn to make the perfect shell and the creamiest hazelnut filling with Plugrá European-Style Butter and the unexpected bright accent of yuzu-flavored cream. Presented by: Scott Green, 2011 National Pastry Champion and pastry chef-instructor, The French Pastry School | 1.00 |
| 10:15 AM–11:15 AM | A Healthy Approach To Children's Menus In partnership with the ACFEF Chef & Child Foundation Children's nutrition and healthful children's meals continue to be a top culinary trend each year. More… Providing healthier children's menu offerings doesn't mean reinventing new dishes. It can be as easy as making small, simple exchanges using healthy ingredients and cooking techniques in existing menu items. Learn simple and affordable ways to integrate nutritious alternatives without sacrificing flavor in the dishes children love. Presented by: Joseph Kraft CEC, CCA, AAC, corporate executive chef, Morrison Management Specialists | 1.00 |
| 10:15 AM–11:15 AM | EDS: Fusing Traditional Delivery and Technology, Part 2 Sponsored by: Canada Cutlery Inc. Part 2 allows attendees to participate in open dialogue to share successes, barriers, tools and recommendations for integrating technology tools into the classroom. More… Attendees should leave the seminar able to apply, share and effectively implement technology in their own environments. Presented by: Frank Leake, CCC, CCE, AAC, professor of culinary arts, Kapi'olani Community College | 1.00 |
| 11:15 AM–12:30 PM | River Front Brunch Sponsored by: Jones Dairy Farm | |
| 12:30 PM–3:00 PM | ACF Member Resource Center and Store | |
| 12:45 PM–1:45 PM | American Classics Revisited Sponsored by: Barry Callebaut Brownies and pies, puddings and s'mores-the familiar blends of tastes and textures in these classic desserts make them as beloved as apple pie to Americans. More… While the flavors are sophisticated enough, the presentation of these desserts tends to be simple and straightforward, leaving them visually bland. Join Geoffrey Blount as he gives these classics a facelift-dressing them up while leaving their original flavors intact. More elaborate, visually enticing presentations give these familiar recipes an upscale air, appropriate for restaurant dessert menus rather than their usual venues of family picnics and backyard barbecues. Take a fresh look at these American classics. Presented by: Geoffrey Blount, CEPC, baking and pastry arts program chair, Central Piedmont Community College | 1.00 |
| 12:45 PM–1:45 PM | The Art of Idaho Potatoes: Turning Leftovers Into Loot Sponsored by: American Academy of Chefs® Using yesterday's potatoes and turning them into tomorrow's profitable dish is the focus of this session. David Knickrehm, CEC, AAC, will demonstrate how to use cooked potatoes in a variety of dishes, including appetizers, gnocchi, spreads, soup, bread, desserts and accoutrements. Presented by: David Knickrehm, CEC, AAC, executive chef, Bella Aquila | 1.00 |
| 12:45 PM–1:45 PM | EDS: Structuring Positive Interdependence, Part 1 Sponsored by: Canada Cutlery Inc. Today's students use technology in many ways. How can we effectively use those same tools to deliver cutting-edge classroom instruction? This session explores examples of collaborative classroom activities that engage students and encourage them to showcase their knowledge of technology. More… Presented by Tracy Newman, M.A., Ed.S., teacher, Genevieve High School, and master educator, Family Economics Financial Education Project | 1.00 |
| 1:45 PM–2:30 PM | Networking Break | |
| 2:30 PM–3:30 PM | Spinning Desserts Enter the spin zone with Scott Kiernan as he delights attendees with his unique, uninhibited approach to creating and presenting desserts. Presented by: Scott Kiernan, executive pastry chef, Idle Hour Country Club | 1.00 |
| 2:30 PM–3:30 PM | Wild About Game Idaho chefs will discuss the wild game and fish of Northern Idaho, the use of wild fish and game on their menus at the Coeur d'Alene resort, and share and demonstrate some of their favorite wild- game recipes. More… Participants will have an opportunity to taste what these chefs create. Presented by: Jim Barrett, chef de cuisine, Coeur d'Alene Resort, and Tyler Schwenk, chef de cuisine, Coeur d'Alene Resort | 1.00 |
| 2:30 PM–3:30 PM | EDS: Structuring Positive Interdependence, Part 2 In this second part of Structuring Positive Interdependence, attendees will participate in an open forum to discuss successes and barriers associated with infusing and integrating tools of technology and applications in the classroom. Presented by Tracy Newman, M.A., Ed.S., teacher, Genevieve High School/master educator, Family Economics Financial Education Project | 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 and Tyson Food Service |
