Western Regional Conference Schedule
* schedule subject to change
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.
|11:00 AM||Chapter Event: Pre-Conference Tour |
California Endive Farms Tour and Lunch
A shuttle will pick us up in front of the hotel at 9:00am. We will travel to Rio Vista to tour California Endive Farms, America’s oldest and largest producer of “Belgian” endives. Richard Collins, company president and founder, will be our host for this farm tour, which includes lunch featuring some seasonal micro brews, local lamb and of course endives . After lunch, as we head back to the Bay Area, we will stop by a local lamb ranch where we will see firsthand the sustainable practices that California is so famous for.
Cost: $50 per person
Please Contact Chef Manny Gallardo at email@example.com with your reservation and payment. (Limited to the First 40 who register)
|7:00 AM–6:00 PM||Registration Open|
|7:00 AM–8:00 AM||Breakfast |
Sponsored by: Jones Dairy Farm
|8:00 AM–10:00 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.
|8:00 AM–9:30 AM||Carving: Where It Is and Where It Is Going|
Chef Ray will utilizing an audio-visual presentation as well as live demo to further show the latest techniques in fruit and vegetable carving. Please bring your cameras and your best note taking skills!
Presented by: Ray Duey, CEC, owner,executive chef, Chef Ray Presents
|8:30 AM–9:30 AM||Applying Carbon Footprint to the Menu to Achieve High Flavor|
Carbon footprint does not sound like a culinary term, but if sustainability is the goal, it needs to become part of your culinary vocabulary. The culinarian's goal is to serve great tasting food, but if you can contribute to a bright future for our world, why not! This demo will focus on the preparation of a three course menu which was developed to achieve a high level of flavor with a low environmental impact.
Presented by: Jerald W. Chesser, CEC, CCE, AAC, professor, California State Polytechnic University
Learning Objectives: 1) Define the concept of Carbon Footprint. 2) Apply the concept of Carbon Footprint to menu planning.
|8:30 AM–9:30 AM||Food Allergies and Creating Customer Satisfaction |
The American population is dealing with more food allergies each year which creates a challenge in the culinary world, especially for restaurants and country clubs. Customers seek satisfaction and respond positively to chefs who meet and exceed their expectations. In this seminar, attendees will learn to develop recipes to accommodate food allergies.
Presented by: Paula J. Williams, CEC, consultant, Ruck-Shockey and Assc
Learning Objectives: 1) Learn basics and risks of most common food allergies. 2) Develop recipes to accommodate food allergies.
|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|
|10:15 AM–11:15 AM||Waking Up With Fresh California Avocados|
Sponsored by: California Avocado CommissionWaking Up with Fresh California Avocados Tap into the customer potential part of breakfast with California Avocados and engage the 44% of Americans who eat breakfast every day. Learn how to incorporate Fresh California Avocados into popular breakfast dishes, design a menu mix to maximize the avocado case yield, and fire up your opportunities in this growing category with hot applications. Workshop will feature a live culinary demonstration incorporating Fresh California Avocados in a Breakfast Burrito, an Avocado Scone, and a California Avocado Smoothie.
Presented by: Presented by: Adam Weiner, CFSE, JobTrain chef instructor and Kim Kurata, on behalf of the California Avocado Commission
Learning Objectives: 1) Maximize Fresh California Avocado yield by understanding appropriate usage and preparation techniques for various stages of ripe (under-ripe vs. breaking (barely ripe) vs. over-ripe fruit). 2)Communicate the versatility and appeal of Fresh California Avocados in breakfast and brunch applications.
|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, American Academy of Chefs® chair
|10:15 AM–11:15 AM||Captivating Change: A Positive Approach|
Sponsored by: US FoodsAttendees 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.
Presented by: Mark Eggerding, vice president of product sales and culinary education, US Foods
|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–2:00 PM||How to Create: |
A Sustainable Seafood Program for your Restaurant Our customers want delicious food that's easy on the environment. It's easier than ever to buy ocean-friendly seafood and the Monterey Bay Aquarium Seafood Watch program has tools and programs to help you promote your green approach! Join the conversation and hear how Chef Mark Dommen has incorporated sustainable seafood into his award winning restaurant’s menu. Learn (and taste!) the latest about seafood and how you can join restaurants and chefs nationwide to support sustainable fishermen and fish farmers and a future that includes delicious seafood!!
Presented by: Sheila Bowman, manager of culinary initiatives, Monterey Bay Aquarium and Mark Dommen, chef/partner, One Market Restaurant, San Francisco, CA
Learning Objectives: 1) A complete understanding of the ways that seafood production impacts the environment. 2) How to identify environmentally friendly seafood for your menu.
|1:00 PM–2:00 PM||Chicken Galantine |
In this culinary demonstration, attendees will learn the method for galantine and farce (forcemeat) production, as well as the technique for preparing and cooking two different sauces utilizing the emulsification process. Session will showcase a plate presentation and individual tastings.
Presented by: Al Meyer, chef instructor, California Culinary Academy
Learning Objectives: 1) Butchery. 2) Emulsification; sauce and protein.
|1:00 PM–2:00 PM||Tastes of Peru|
Peruvian cuisine is exploding on the world food scene. Learn about ingredients and dishes used in the growing regions of Peru in this seminar.
Presented by: Kim Allen-Jones, master taster, International Chefs Best
Learning Objectives: 1) Current Peruvian trend. 2) Exotic Peruvian ingredients and dishes.
|1:30 PM–6:00 PM||Baron H. Galand Culinary Knowledge Bowl |
Sponsored by: American Technical PublishersTeams 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 2014 ACF National Convention in Kansas City, MO.
|2:00 PM–2:45 PM||Meet the Author & Book Signing |
The Working Garde Manger Al Meyer, chef instructor, California Culinary Academy The garde manger is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. "The Working Garde Manger" is a comprehensive book to refine these detailed skills in the kitchen.
|2:00 PM–2:45 PM||Networking Break|
|2:45 PM–4:15 PM||The Science of Sourdough|
In this seminar, attendees will learn about the science of sourdough and expanding a program to use the starter in quick breads and pizzas. This engaging session includes samples of delicious sourdoughs and comprehensive recipes.
Presented by: Colette Christian, CEPC, chef instructor, Art Institute of Hollywood
Learning Objectives: 1) Understanding the science and history of sourdough baking. 2) Creating a successful bread program.
|2:45 PM–3:45 PM||CANCELLED - Fruit for the Future|
This demonstration will introduce a wide variety of exotic tropical fruit just coming into the marketplace and how to procure them. Attendees will learn techniques for best utilizing the fruit, as well as nutritional information.
Presented by: Ken Love, executive director Hawaii Master Food Preservers
Learning Objectives: 1) Knowledge of exotic fruit. 2) Different uses for exotic fruit, for example as a substitute for vinegar.
|2:45 PM–3:45 PM||Sustain Your Career with a Recipe for Success|
What is the recipe for successful career sustainability for today’s entrepreneurial professional chef? Join Ben Vaughn, host of the hit show “Health Inspectors” on Food Network, for an innovative discussion and culinary demonstration that will feature one of his regionally inspired, signature recipes that helped to earn him a James Beard nomination in Memphis as owner and chef at River Oaks restaurant and led him to open two critically acclaimed restaurants, Grace and Au Fond Farmtable. Learn how to adapt your techniques and menus to meet the demands of 21st century diners.
Presented by: Ben Vaughn, writer,chef and host, Food Network’s “Health Inspectors”
Learning Objectives: 1. Utilize culinary best practices to pave a road to success in business as restaurateur. 2. Select recipes that sustain both the environment and your career.
|4:00 PM–5:00 PM||Tasting Wine the Master's Way |
This seminar provides an in-depth look at the Master Sommelier Diploma Deductive Tasting Grid and how to effectively use it. Attendees will try out their new found skills at the wine tasting including in the session.
Presented by: Frederick L Dame, HAAC, HHOF, HBOT, vice president prestige accounts, American Wine & Spirits
Learning Objectives: 1) Learn about the wine education theory. 2) Implement the deductive tasting grid.
|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: Allen Brothers, Ecolab®, NEWCHEF Fashion Inc., Rosenthal Sambonet USA Ltd, ValrhonaThe Western Regional Conference AAC dinner will be hosted by Nathan Beriau, executive chef, The Ritz-Carlton, San Francisco, AAA Five Diamond luxury hotel. Tickets are $125, and can be purchased online at http://www.acfchefs.org/REG-WE or by calling the Academy office at (904) 484-0202.
|8:00 AM||Chapter Event: Post Conference Tour |
ACF San Francisco Chapter Napa Valley Tour
The shuttle departs for Napa Valley, Calif., to visit several wineries followed by lunch prepared by Russell Scott, CMC, WGMC, and his students at The Culinary Institute of America at Greystone in St Helena, Calif. The host hotel will provide a continental breakfast and store your luggage.
Please contact Chef Manny Gallardo firstname.lastname@example.org with your reservations and payment.
Cost $99.00. (limited to the first 45 who register)