Events

Western Regional Conference Preliminary Schedule

* schedule subject to change

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Go to top of page Saturday, March 1, 2014

TimeSessionCEHs
Download iCalendar file for this event 11:00 AMChapter 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 chefmannyg@gmail.com with your reservation and payment. (Limited to the First 40 who register)

Go to top of page Sunday, March 2, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 9:00 AM–12:00 AMHands-on Workshop: Wild, Wild Yeast Workshop
Michael  Kalanty, CEPC, CCE
Michael Kalanty, CEPC, CCE
Separate Registration Required – Class size limited.
This morning session is FULL Please check on site registration for availability of space in the afternoon session.
A hands-on class with the real San Francisco treat--sourdough bread. Learn to start and maintain a natural yeast culture and to build different flavor profiles in your breads. Craft baking techniques cover; mixing, fermentation and basic oven principles. Class includes bread formulas and detailed instructions--all from Chef’s upcoming book on Natural Yeast Breads.
Presented by: Michael Kalanty, CEPC, CCE, CMT, author, artisan baker, product innovator
Level: Advanced
Education Category: Green
Learning Objectives: 1) Learn how to mix, develop, ferment, shape, proof and bake natural yeast breads. 2) Learn how to start and maintain a natural yeast culture.
3.00
Download iCalendar file for this event 1:00 PM–5:00 PMHands-on Workshop: The Art of Dumpling Making
Bill W Sy, CEC, AAC
Bill W Sy, CEC, AAC
Separate Registration Required – Class size limited. In this hands-on workshop, attendees will learn how to make dumpling dough, feeler and wrappers. They will then test techniques for shaping and pleating the dumpling, as well as cooking techniques to pan-fry dumplings. The class will conclude with making three common dipping sauces and proper dumpling etiquette. Participants will receive a rolling pin.
Presented by: Bill W. Sy, CEC, AAC, academic director, culinary arts and management, The Art Institute of Tucson
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Making dumplings from start to finish. 2) Learn proper dumpling etiquette.
4.00
Download iCalendar file for this event 1:30 PM–4:30 PMHands-on Workshop: Wild, Wild Yeast Workshop
Michael  Kalanty, CEPC, CCE
Michael Kalanty, CEPC, CCE
Separate Registration Required – Class size limited. A hands-on class with the real San Francisco treat--sourdough bread. Learn to start and maintain a natural yeast culture and to build different flavor profiles in your breads. Craft baking techniques cover; mixing, fermentation and basic oven principles. Class includes bread formulas and detailed instructions--all from Chef’s upcoming book on natural yeast breads.
Presented by: Michael Kalanty, CEPC, CCE, CMT, author, artisan baker, product innovator
Level: Advanced
Education Category: Green
Learning Objectives: 1) Learn how to mix, develop, ferment, shape, proof and bake natural yeast breads. 2) Learn how to start and maintain a natural yeast culture.
3.00
Download iCalendar file for this event 1:30 PM–2:30 PMCertification: 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
Download iCalendar file for this event 3:00 PM–5:00 PMChapter Leadership Meeting & Training
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. 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
Download iCalendar file for this event 3:00 PM–5:00 PMCompetitor Judges Meeting
Reimund D Pitz, CEC, CCE, AAC
Reimund D Pitz, CEC, CCE, AAC
Presented by: Reimund Pitz, CEC, CCE, AAC; competition chair and ACF Culinary Competition Committee
Download iCalendar file for this event 5:00 PM–6:00 PMChapter 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
Download iCalendar file for this event 7:00 PM–9:00 PMCioppino Challenge - Icebreaker Reception
Sponsored by: Sysco®, Mooney Farms
The opening night of the 2014 ACF Western Regional Conference will feature the Icebreaker with an exciting twist! The ACF-San Francisco Chefs Association of the Pacific Coast has extended a challenge to 10 chapters the opportunity to participate in the first Western Regional Cioppino Challenge. This Icebreaker will be used as a fundraiser benefiting local Chef and Child charities.
We’re looking forward to a fun night for a great cause. It is on! Let’s see who wins the bragging rights as the Western Regional Cioppino Champions!

Go to top of page Monday, March 3, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm
Download iCalendar file for this event 8:00 AM–11:00 AMGeneral Session
Martin  Yan, HAAC, HHOF
Martin Yan, HAAC, HHOF
Bill  Butterworth
Bill Butterworth
ACF Western Region Vice President David Goodwin, CEC, CCA, AAC, leads this exciting session that combines a dynamic keynote address by author Bill Butterworth, awards presentations and an invigorating demonstration of Asian cooking by internationally-renowned Chef Martin Yan. Truly capturing the spirit and energy of the vibrant local culinary scene, this opening session affirms the Bay Area’s consistent ranking among the top destinations in the world for food and cooking.
Bill Butterworth's extraordinary ability to blend humor, story-telling, wisdom and practicality has made him one of the most sought after speakers in venues throughout North America. Through his wit, warmth, insight, and realism, he brings help and hope to his audiences everywhere.
Yan is founder and chef partner of M.Y. China, Yan Can Cook Beijing, and Yan Can and SensAsian Restaurant Group. The celebrated host of more than 3,000 cooking shows broadcast world-wide, Yan enjoys distinction as a Certified Grand Master of Chinese Cuisine, a highly respected food consultant, a cooking instructor and a prolific author. The Yan Can Cook Show made its debut on PBS in 1981. In the ensuing decades, the widely popular series successfully blended Yan's unique sense of humor with his creativity and inexhaustible energy. Yan will demonstrate his signature cooking style with a special guest assistant by his side.
3.00
Download iCalendar file for this event 11:00 AM–11:30 AMNetworking Break
Featuring the following companies: American Technical Publishers; California Avocado Commission; Canada Cutlery; Ecolab®; Irinox USA; Jones Dairy Farm; Mercer Cutlery; National Pasteurized Eggs; NEWCHEF Fashion Inc.; Par-Way Tryson Company; Sysco®; Thomas Cuisine Management; Unilever Food Solutions; United States Coast Guard; Victorinox Swiss Army; Vitamix® Corporation; Williams-Sonoma
Download iCalendar file for this event 11:30 AM–12:30 PMBeing Green Can Be Delicious
Chris Jones
Chris Jones
Sponsored by: Hampton Creek Foods
Finding solutions for real world problems using green technologies in food, becoming more than a chef.
Presented by: Chris Jones, director of Culinary Innovations
Level: Intermediate
Education Category: Green
Learning Objectives: 1)To show that green technologies can be applied to foods. 2)To show that chefs have a voice in how our food is made.
1.00
Download iCalendar file for this event 12:30 PM–3:00 PMACF Regional Pastry Chef of the Year Competition
Sponsored by: Plugrá® European-Style Butter
Download iCalendar file for this event 12:30 PM–3:00 PMACF Regional Student Chef of the Year Competition
Sponsored by: Custom Culinary, Inc.
Download iCalendar file for this event 12:45 PM–2:00 PMChef Professionalism Lunch
Sponsored by: MINOR'S®
Dr. L.J. Minor Chef Professionalism Award
Download iCalendar file for this event 2:15 PM–3:15 PMFlavor Pairing with Whole Grains:
Sponsored by: Barilla Foodservice
A Chef’s Guide to Making Healthy Delicious
While consumer interest and adoption of Whole Grains on the menu have been steadily on the rise, many chefs have encountered challenges when trying to make these items successful. Barilla America Consulting Chef and R&D Expert on Lifetime's "Supermarket Superstar" will demonstrate the principles for creating delicious pairings with whole grain pasta and also what pairings to avoid. Born of years of trial and error in the test kitchen, informed by the whole grain culinary traditions of Italy and tested in the real world, this session will inspire you to re-imagine your whole grain programs. Tastings will be provided.
Presented by: Andrew Hunter, chef and R&D expert, Barilla America Consulting
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Principles for creating delicious pairings with whole grain pasta. 2) Pairings to avoid.
1.00
Download iCalendar file for this event 2:30 PM–5:00 PMACF Regional Chef of the Year Competition
Sponsored by: Unilever Food Solutions
Download iCalendar file for this event 3:15 PM–4:00 PMNetworking Break
Featuring the following companies: American Technical Publishers; California Avocado Commission; Canada Cutlery; Ecolab®; Irinox USA; Jones Dairy Farm; Mercer Cutlery; National Pasteurized Eggs; NEWCHEF Fashion Inc.; Par-Way Tryson Company; Sysco®; Thomas Cuisine Management; Unilever Food Solutions; United States Coast Guard; Victorinox Swiss Army; Vitamix® Corporation; Williams-Sonoma
Download iCalendar file for this event 4:00 PM–5:00 PMPig’s Ear to Silk Purse
William C. Franklin, CMC, WGMC, AAC
William C. Franklin, CMC, WGMC, AAC
Greg Taylor
Greg Taylor
Sponsored by: MINOR'S®
Observe firsthand the connection needed for young culinarians to make the transitions from the Classics into Modernism. Explore some of the movement’s history, equipment and techniques.
Presented by: William Franklin, CMC, WGMC, AAC, corporate executive chef, Nestlé Professional and Greg Taylor, CEC, CCE, 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
Download iCalendar file for this event 4:00 PM–5:00 PMBringing Home Wild Food
Randall D King, CEC
Randall D King, CEC
Hank  Shaw
Hank Shaw
Come join James Beard Award winning blogger and cookbook author Hank Shaw for a discussion on the Wild Food revolution. In this session, attendees will learn how to implement wild food into their menus, the health benefits of wild food, foraging tips, as well as a brief cooking demo by Chef Randy King, CEC.
Presented by: Hank Shaw, www.honest-food.net and author of Hunt, Gather, Cook and Duck, Duck,Goose and Randy King, CEC, executive chef, J.R. Simplot Company, www.chefrandyking.com
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Implementing wild food on the menu. 2) Health benefits of wild food.
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMEAT. DRINK. INVEST. A presentation around:
Kathleen K. Bowen, CC, CFP, CLU, ChFC
Kathleen K. Bowen, CC, CFP, CLU, ChFC
“A Happy Hour Discussion” with the Investing Chef. The importance of retirement planning and investing in the global marketplace today. Refreshments will be served.
Presented by: Kathleen Bowen, CC, CFP, CLU, ChFC, president, Mind’s Eye Resource Management
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Benefits of retirement planning. 2) Understanding U.S. equity and bond markets.
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMTasting Session with Wild Yeast Breads
Michael  Kalanty, CEPC, CCE
Michael Kalanty, CEPC, CCE
The flour palette of artisan bakers has expanded beyond white bread flour. Contemporary craft baking now includes local wheats, ancient grains, and even flours from Chardonnay grape skins. This trend brings a new world of flavors and textures to the classic sourdough bread. In this interactive seminar, learn to evaluate natural yeast breads. We’ll establish criteria with a vertical tasting, and then apply those criteria to some of Chef’s modern hearth breads. A video demonstration shows how to work with these doughs.
Presented by: Michael Kalanty, CEPC, CCE, CMT author, artisan baker, product innovator
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Basic Sensory Protocol. 2) Evaluate quality for natural yeast breads.
1.00
Download iCalendar file for this event 5:00 PM–6:30 PMACF Student Team Regional Championship - Cold Food Display
Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 5:00 PM–6:30 PMACF Culinary Youth Team USA - Cold Food Display
Download iCalendar file for this event 5:00 PM–5:45 PMMeet the Author & Book Signing
Michael  Kalanty, CEPC, CCE
Michael Kalanty, CEPC, CCE
How to Bake Bread Michael Kalanty, CEPC, CCE, is an artisan breadbaker and writer. For over twenty years, he has taught professional baking to hundreds of successful students and authored curriculums for culinary schools around the world. How to Bake Bread includes bread basics for the aspiring professional baker, proven bread formulas and techniques from classroom bakeshops plus baker's tips, tricks and insights.
In the second of his How To Bake Bread series, craft bread baker Michael Kalanty gives step-by-step instructions in the art of natural fermentation. His formulas teach you to build flavor profiles in your hearth breads using whole grains, ancient strains and local yeast. The book is published by Red Seal Books and scheduled to be released in July 2014. Reserve your copy with a pre-sale purchase at special ACF conference price.

Go to top of page Tuesday, March 4, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm
Download iCalendar file for this event 8:00 AM–10:00 AMBaron 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.
Download iCalendar file for this event 8:00 AM–9:30 AMCarving: Where It Is and Where It Is Going
Ray L. Duey, CEC
Ray L. Duey, CEC
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
1.50
Download iCalendar file for this event 8:30 AM–9:30 AMApplying Carbon Footprint to the Menu to Achieve High Flavor
Jerald W. Chesser, CEC, CCE, AAC
Jerald W. Chesser, CEC, CCE, AAC
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
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Define the concept of Carbon Footprint. 2) Apply the concept of Carbon Footprint to menu planning.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMFood 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
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn basics and risks of most common food allergies. 2) Develop recipes to accommodate food allergies.
1.00
Download iCalendar file for this event 9:00 AM–6:00 PMACF Student Team Regional Championship - Hot Food
Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Download iCalendar file for this event 10:15 AM–11:15 AMWaking Up With Fresh California Avocados
Adam Weiner
Adam Weiner
Sponsored by: California Avocado Commission
Waking 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
Level: Intermediate
Education Category: Professional Growth
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.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMAmerican 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
Download iCalendar file for this event 10:15 AM–11:15 AMCaptivating Change: A Positive Approach
Mark  Eggerding
Mark Eggerding
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, 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
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 11:15 AM–1:00 PMNetworking Lunch
Download iCalendar file for this event 1:00 PM–6:00 PMBaron H. Galand Culinary Knowledge Bowl Green Room
Download iCalendar file for this event 1:00 PM–2:00 PMHow 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
Level: Intermediate
Education Category: Green
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
Download iCalendar file for this event 1:00 PM–2:00 PMChicken Galantine
Al  Meyer
Al Meyer
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
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Butchery. 2) Emulsification; sauce and protein.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMTastes of Peru
Kim  Allen-Jones
Kim Allen-Jones
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
Level: Intermediate
Education Category: Personal Growth
Learning Objectives: 1) Current Peruvian trend. 2) Exotic Peruvian ingredients and dishes.
1.00
Download iCalendar file for this event 1:30 PM–6:00 PMBaron 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 2014 ACF National Convention in Kansas City, MO.
Download iCalendar file for this event 2:00 PM–2:45 PMMeet the Author & Book Signing
Al  Meyer
Al Meyer
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.
Download iCalendar file for this event 2:00 PM–2:45 PMNetworking Break
Download iCalendar file for this event 2:45 PM–4:15 PMThe Science of Sourdough
Colette M. Christian, CEPC
Colette M. Christian, CEPC
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
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Understanding the science and history of sourdough baking. 2) Creating a successful bread program.
1.50
Download iCalendar file for this event 2:45 PM–3:45 PMCANCELLED - Fruit for the Future
Ken  Love
Ken Love
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
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Knowledge of exotic fruit. 2) Different uses for exotic fruit, for example as a substitute for vinegar.
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMSustain Your Career with a Recipe for Success
Benjamin A Vaughn
Benjamin A Vaughn
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”
Level: Intermediate
Education Category: Professional Growth
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.
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMTasting 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
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn about the wine education theory. 2) Implement the deductive tasting grid.
1.00
Download iCalendar file for this event 6:00 PMBuses Depart for American Academy of Chefs® Dinner
Download iCalendar file for this event 7:00 PM–11:00 PMAmerican Academy of Chefs® Reception & Dinner
Nathan A Beriau
Nathan A Beriau
Sponsored by: Allen Brothers, Ecolab®, NEWCHEF Fashion Inc., Rosenthal Sambonet USA Ltd, Valrhona
The 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.

Go to top of page Wednesday, March 5, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm
Download iCalendar file for this event 8:30 AM–9:30 AMMacaron Techniques
Learn how to make macarons with filling using different techniques in the pastry demonstration.
Presented by: Alex Trouan, owner, L'Artisan Macaron
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn how to make batter. 2) Learn how to properly assemble a macron.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMA Successful Chef's Checklist for the 21st Century
As fast as the culinary industry changes each day, one thing remains the same - the mission to serve great tasting food. Learn how to excel in the near future by embracing new technologies, revolutionary ingredients, and sustainable practices in this seminar.
Presented by: Gregory Willis, founder, president, Senspire
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Software to aid the creative process. 2) Computers in the kitchen.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMJudges Competition Forum
Reimund D Pitz, CEC, CCE, AAC
Reimund D Pitz, CEC, CCE, AAC
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. Attendees will have an opportunity to ask questions and share ideas about ACF's competition program.
Presented by: ACF Culinary Competition Committee
Presented by: Reimund Pitz, CEC, CCE,AAC; competition chair, ACF Culinary Competition Committee
Download iCalendar file for this event 8:30 AM–9:30 AMCulinary Sustainability Through Technology
David E Ivey-Soto, CEC, CCA, MBA
David E Ivey-Soto, CEC, CCA, MBA
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
Download iCalendar file for this event 9:00 AM–4:00 PMChocolate Lounge
Alicia C. Boada, CEPC, CCE, CCA
Alicia C. Boada, CEPC, CCE, CCA
Sponsored by: Barry Callebaut
Presented by: Alicia C. Boada, CEPC, CCE, CCA, west coast technical consultant, Barry Callebaut
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Download iCalendar file for this event 10:15 AM–11:15 AMFrom Hive to Table
Learn about beekeeping, honey processing, and how to use and cook with honey. Attendees will taste different types of honey and discuss how to best use them in culinary applications.
Presented by: Helene Marshall, owner, Marshall's Farm Honey
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Understanding of differences between the many floral sources of honey. 2) Learn ways to use and cook with honey.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMArtisan Chocolate Candy Bar
Sebastien Canonne, M.O.F.
Sebastien Canonne, M.O.F.
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. 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: Chef Sébastien Canonne, M.O.F., The French Pastry School of Kennedy-King Colleges at City Colleges of Chicago, co-founder, academic dean for Faculty and Programs
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
Download iCalendar file for this event 10:15 AM–11:15 AMFood Terminology
Michael T. Roddey, CEC, CCE, CCA, CDM
Michael T. Roddey, CEC, CCE, CCA, CDM
Sponsored by: National Pasteurized Eggs, Inc.
With all the existing and continually developing buzz words in the industry, it's important to fully understand the meaning. Does organic mean sustainable? Does sustainable mean organic? This seminar will clarify industry-related terminology by definition and study.
Presented by: Michael T. Roddey, CEC, CCE, CCA, CDM, owner, chef consultant Gastronomic Services & Consulting
Level: Intermediate
Education Category: Professional Growth
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
Download iCalendar file for this event 11:30 AM–12:45 PMLunch
Download iCalendar file for this event 1:00 PM–2:00 PMChocolate Demonstration
Alicia C. Boada, CEPC, CCE, CCA
Alicia C. Boada, CEPC, CCE, CCA
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: Alicia C. Boada, CEPC, CCE, CCA, west coast technical consultant, Barry Callebaut
Education Category: Professional Growth
Learning Objectives: 1) High quality dessert techniques. 2) Plated dessert ideas.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMSeductive Nutrition and Nordic Cuisine
David C Russell, CEC, AAC
David C Russell, CEC, AAC
Rudy  Smith, CEC
Rudy Smith, CEC
Sponsored by: Unilever Food Solutions
Identify and trace the development of Nordic cuisine and the historic roots of flavor that develop sweet and salty in this culinary demonstration. Attendees will learn about the original sustainable concepts of pickling, preserving, drying and foraging.
Presented by: David C. Russell, CEC, AAC, corporate executive chef, and Rudy Smith, CEC, corporate 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
Download iCalendar file for this event 1:00 PM–2:00 PMSo You Want to be a Chef Farmer
Gregory S Schnorr
Gregory S Schnorr
Farm-to-Table events are sprouting up everywhere, but how feasible is it to be a farmer and a chef? This seminar will show attendees how chefs can raise their own food and wine, compost leftovers, as well as how to successfully partner with local farmers. The chef’s own wine will be sampled; College Cellars 2013 Muscat Ottonel, along with his heritage Berkshire bacon.
Presented by: Gregory Schnorr, culinary arts instructor, Walla Walla Community College, Washington State Organic Farmer, Red Boar LLC.
Level: Intermediate
Education Category: Green
Learning Objectives: 1) How to start kitchen gardens and efficiently compost and recycle. 2) How to work with local farmers or starting your own farm.
1.00
Download iCalendar file for this event 1:30 PM–2:15 PMNetworking Break
Download iCalendar file for this event 2:30 PM–3:30 PMHow To Buy and Cook Today’s Meat
In this cooking demo you will see the location and removal of today’s newest steak cuts. Question and answer session with renowned Meat Expert Bruce Aidells. The steak cuts will be prepared for sampling using one of the recipes from Bruce’s books Great Meat Cookbook.
Presented by: Bruce Aidells, meat expert and Mark Davis CEC, culinary director, Art Institute of California, San Francisco
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1)Locate and prepare new steak cuts with modern recipes.
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMBlending Science with Creativity using Vitamix®
Austin  Yancey, CEC, CCE
Austin Yancey, CEC, CCE
Sponsored by: Vitamix® Corporation
All cooking is and always will be “molecular gastronomy”. Now as a Culinary Instructor at Le Cordon Bleu College of Culinary Arts in Chicago and having worked in the kitchens of Grant Achatz at Alinea, Chef Austin Yancey CEC, CCE will demonstrate techniques used in professional kitchens all over the world by blending molecular science with classic recipes; something he is passionate about sharing with his students and fellow culinarians.
Presented by: Austin Yancey, CEC, CCE, principal, executive chef, Elite Personal Chefs, LLC, culinary instructor, Le Cordon Bleu College of Culinary Arts in Chicago
Level: Advanced
Education Category: Professional Growth
Learning Objectives: 1) Creativity in cooking utilizing molecular science and Vitamix®. 2) Sustainability through product utilization.
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMThe Evolution of California Cuisine
Narsai M. David
Narsai M. David
This session will take you back and describe the birth of California Cuisine in Berkeley and the Bay Area, and its evolution into The New American Cuisine.
Presented by: Narsai David, food & wine editor, KCBS Radio, San Francisco, Ca
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 3:30 PM–4:15 PMMeet the Author & Book Signing
Bruce   Aidells
Bruce Aidells
The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat , Bruce Aidells Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. With hundreds of recipes and sidebars illustrated with color photographs of each cut, Aidells shows how to pick and cook the best steaks, chop, roasts, and ribs.
Download iCalendar file for this event 6:30 PM–7:00 PMRegional Awards Gala Reception
Download iCalendar file for this event 7:00 PM–9:00 PMRegional Awards Gala
Sponsored by: Lactalis Foodservice

Go to top of page Thursday, March 6, 2014

TimeSessionCEHs
Download iCalendar file for this event 8:00 AMChapter 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 chefmannyg@gmail.com with your reservations and payment.
Cost $99.00. (limited to the first 45 who register)
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ACF certified chefs earn on average 7% more than those not certified. Be that chef! (2011 Industry Insights Inc. Salary Survey)