Andrew Arndt
Brian A. Hardy, CEC, CCA, AAC
Caralyn M. House
Carlton W. Brooks, CEPC, CCE, AAC
Chris Sayegh
Corey Siegel, CEC
Dave Zino
Eric Fleishman
Ernest Miller
James Arthur Wessman, CEC
Jan Osipowicz, HAAC
Jason Licker
Jeff Nelken
Jehangir Mehta
Joel J. Schaefer, CCC
Kenneth J. Arnone, CMC
Kristen Moss
Laura Lynn
Maeve Rochford
Mark G. Wright, CEC, AAC
Mary M. Schaefer, CEPC
Matthew Schellig, CEC, CCE, CCA
Michael V. Ponzio
Ronald Pickarski
Roy Choi
Samuel J Monsour
Sean Sherman

American Academy of Chefs® Reception & Dinner

Presented by Andrew Arndt

American Academy of Chefs® Reception will be held in the Rose Garden, then Dinner to follow in the Grand Pacific Ballroom.
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Central Regional Forum

Presented by Brian A. Hardy, CEC, CCA, AAC


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Desserts for Dietary Restrictions

Presented by Caralyn M. House

Gluten-free. Vegan. Dairy Free. Egg Allergies. How does a chef work around all these food restrictions or preferences? This presentation will give the chef some recipes and ideas for preparing desserts for guests with dietary restrictions and preferences. We will cover the main dietary restrictions and how to use alternative products to give them a dessert that is worthy of the meal they just had, using aquafaba (chick pea juice), coconut products, soy, gluten-free flour mixes and more. Make your guests feel special by honoring these food requests. Depending on the time and space allowances, this will either be a lecture seminar, a demonstration, or a participation type session.
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Western Regional Forum

Presented by Carlton W. Brooks, CEPC, CCE, AAC


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Hands-on Workshop: Cannabis Infusion

Presented by Chris Sayegh

Chef Sayegh will present the licensing structure in CA for Cannabis infused products and will then review the basics of dosage and philosophy. Participants will then experience a hands on infusion consisting of 1 hour infusing and the proper dosage calculations. Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $100 & Non-Members $125
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ACF Movie Night - The Contender

Presented by Corey Siegel, CEC

Introduction: 6:15-7pm Movie 7:30-8:15pm Q&A: 8:30pm-9pm
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Cheers to Beef! Adding Value with Alcohol Accents

Presented by Dave Zino

Preparations with beverage alcohol bring interest and sophistication to beef dishes. Join Beef. It’s What’s For Dinner as we explore hot menu trends featuring beef and alcohol accents. Learn how alcohol can complement beef during cooking to infuse flavor or be incorporated into a sauce as the perfect finish to a dish. Sample the unique flavors created through alcohol infused beef recipes and gather ideas for adding value to menus with beef dishes customers are sure to love!
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Morning Stretch with Eric The Trainer

Presented by Eric Fleishman

Start the day off on the right foot by joining Hollywood- based trainer to the stars, Eric the Trainer, to get your body moving. All levels of fitness are encouraged to attend this morning stretch! Gain valuable tools for your overall health and well being, as you energize your body and spirit. You may be inspired to be the pro, as well as your fellow Chefs to undergo your own total body transformation! Please join everyone in the Rose Garden 5 minutes prior to the start time
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A Brief History of Fat

Presented by Ernest Miller

Of the three macro-nutrients, most are familiar with a wide variety of proteins and carbohydrates. Yet many pay little attention to fat. Butter is well known, certainly, and we've all heard of saturated and unsaturated fats, but what does that really mean and how does impact cooking? Moreover, it's not just technical; fat plays important roles in science, culture and history. Learn everything you wanted to know about fat but where afraid to ask.
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Bee Keeping for the Executive Chef 2.0

Presented by James Arthur Wessman, CEC

Beyond harvesting your own honey! Whether you are currently keeping bees or are exploring the possibilities, you will learn the key practices to sustaining your very own bee colony at your restaurant. Dive into the essentials of beekeeping; including needed equipment, as well the positive effects for increasing production from your culinary garden. Chef Wessman will cover a range of topics from the feeding and health treatments for your colony in a non honey flow season to best practices to maintaining a strong colony.
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Uniquely Southwest Cuisine

Presented by Jan Osipowicz, HAAC

Presentation will evolve around basic recipes and preparation techniques yet with a "Uniquely Southwest" twist by utilizing regional and local product and ingredients such as; classic Ceviche in three different way in a buffet style setting suggestion or individual plated appetizer, Grilled calabacita and local Nubian Goat Cheese rolls, Chili Spiced Apple Empanadas and Pork Tenderloin Wrapped in a Mesquite Smoked Bacon with Prickly Pear Sauce.
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Asian-Accented Desserts and Flavors - Balancing Your Palate

Presented by Jason Licker

Iron Chef Thailand winner and 2017 James Beard Foundation Book Award Nominee, Author/Pastry Chef Jason Licker, will discuss the recipes and theory from his new book Lickerland: Asian-Accented Desserts. This session will touch upon the understanding of our palates (sweet, sour, salty, bitter) to create dynamic flavor profiles, textural differences and temperature contrasts. Chef will demonstrate the White Chocolate-Junmai Sake Cream from the book, and discuss how to incorporate Asian flavors into your pastry repertoire.
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Food Safety & Hazards FOB and BOH

Presented by Jeff Nelken


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General Session: 2

Presented by Jehangir Mehta

Sustainability, the Third Eye Creating a healthier environment by reducing negative human impact. Showcasing a holistic approach to endure a secure footprint for the future. Highlighting methods adopted at Graffiti Earth and University of Massachusetts, Amherst, to create zero waste by re-purposing.
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Redefining the Mother Sauces

Presented by Joel J. Schaefer, CCC

Your Allergy Chefs will take you on a journey redefining the classic mother sauces to meet the demand of vegetarian, vegan and gluten free options in the modern kitchen. Classic techniques combined with today's ingredients will create sauces full of flavor to complement any food. There will be a focus on sauce component substitutions and proper cooking techniques that will result in creating sauces that will rival the classics and would make Escoffier proud.
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Introduction to Charcuterie

Presented by Kenneth J. Arnone, CMC


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How to get Cast on a Reality TV Show

Presented by Kristen Moss

What does it really take to get your foot in the door with reality television? Come and learn some tricks of the trade, by finding the right show to apply for, to getting selected, and then getting the best out of the entire experience!
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Hands-On Workshop: Thai Fruit & Vegetable Carvings

Presented by Laura Lynn

In this hands-on workshop, Chef Lynn will present a short history of Thai Fruit & Vegetable carvings, and then each participant will begin to learn and work on the melon carving techniques. Chef will provide loaner tools for the entire class. Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $85 & Non-Members $100
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Color Theory: Increase Sales & Create More Polished Pastries

Presented by Maeve Rochford

How does color effect the look, texture, and the actual enjoyment of eating? Color differentiates between the exquisite and the average! Learn how to influence sales of pastries, cakes, and gourmet specialties, while increasing your overall understanding about color trends. Explore how to best use Primary, Secondary and Tertiary Colors, and why using a color wheel from nature should be your main guideline. Your increased knowledge and sensitivity to color will increase confidence in making your own colors correctly and allow you to deliver color harmony to deliver that "wow" moment.
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American Academy of Chefs® Fellows Meeting

Presented by Mark G. Wright, CEC, AAC

This meeting is for American Academy of Chefs® members. The past year's operations will be discussed, as well as future plans and strategies.
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Redefining the Mother Sauces

Presented by Mary M. Schaefer, CEPC

Your Allergy Chefs will take you on a journey redefining the classic mother sauces to meet the demand of vegetarian, vegan and gluten free options in the modern kitchen. Classic techniques combined with today's ingredients will create sauces full of flavor to complement any food. There will be a focus on sauce component substitutions and proper cooking techniques that will result in creating sauces that will rival the classics and would make Escoffier proud.
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Hands-on Workshop: Offal Cookery

Presented by Matthew Schellig, CEC, CCE, CCA

This workshop has been updated and will now be hosted at the Newport Beach Marriott Hotel During this lecture and hands on skill development course participants will work on proper cooking, execution, and plating styles of common offal mystery basket items including: tongue, kidney, trotter, liver & sweetbreads. (This course will also offer competition tips for F Category success.) Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $150 & Non-Members $175
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Smithfield Presentation

Presented by Michael V. Ponzio


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Plant Based Pulse Competition Entrée Styles

Presented by Ronald Pickarski

This presentation will demonstrate to chefs how to prepare unique plant-based entrees with pulses using ancient proteins such as tofu, seitan, grains and modern meat type speed scratch proteins as carriers of beans and lentils, etc. This session brings these ancient proteins into 21st century classical and modern cuisines and will enhance your plant based protein culinary skills. This is achieved while delivering on plant based perceived value, taste, nutrition, and lowering food and labor costs.
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Closing General Session

Presented by Roy Choi


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On Gumbo, Southern Cooking and Sustainable Seafood

Presented by Samuel J Monsour

Discover the history of gumbo and its many cultural variations, and participate in an inspiring discussion of sustainable seafood and what chefs can do to improve the health of our oceans and waterways. Join cookbook author and food activist Sammy Monsour (Chef/Co-Owner Preux & Proper and South City Fried Chicken) while he prepares a Seafood Gumbo featuring an abundance of sustainable Santa Barbara seafood and Carolina Gold rice. Fun things Sammy's excited about include whole fish butchery, sassafras, the history of gumbo and its cultural variations.
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Opening General Session

Presented by Sean Sherman

The Evolution of Indigenous Food Systems of North America Founder of the company The Sioux Chef, Sean is committed to revitalizing Indigenous cuisine. Through his research over the last seven years, he has uncovered the foundations of the Indigenous food systems. This begins by looking at regional differences and diversity of foods throughout North America. As the details of this search materializes, it's possible to apply this to the evolution of Native American foods through cooking techniques, and applying these practices to modern life.
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