Adam Wilson
Ana Kinkaid
Andrew P. Nutter, CCC, CCE
Betsy E. LaSorella, CEPC
Bill Leib
Bobby Pradachith
Brian R. Hay, CEC, CCE
Brian R. Beland, CMC
Bruce Carchman
Bryan Jacobs
Carlos Villanueva
Casey E. Shiller, CEPC, CCE, AAC
Charles M. Carroll, CEC, AAC
Charlie F. Baggs
Christopher Kube
Corey Siegel, CEC
Costa N. Magoulas, CEC, CCE, CCA, AAC
Dave Zino
David Pietranczyk
Denny Trantham, CEC, CCA, MBA
Dina M. Altieri, CEC, CCE, M.S.
Emily Ellyn
Eric Mittenthal
Eric Fleishman
Eric D. Ernest, CEC, CCA
Eric Abbey
Fabio Viviani
Francisco J. Migoya
Frank Dominguez
George G. Castaneda, CEC
Glenn E. Rinsky, CEC, CEPC, CCE
Gregory P. Gorgone
Hari Pulapaka, CEC
J. Kevin Storm, CEC, CCA, AAC
Jack Li
James Arthur Wessman, CEC
Jane Nickles
Jason D. Hall, CMC
Jeffrey I. Schlissel
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
Joel  Reno
John Vessa
John T. Quinn
John Masi
Juliet Greene
Kari Underly
Keith Norman
Kim Vessa
Lisa Carroll
Lorena Garcia
Mark G. Wright, CEC, AAC
Mark Eggerding, HAAC
Mark H. Brown, CEC, CCA, AAC
Matthew Wadiak
Matthew J. Dugan, CEC
Michael A. Scott, CEC, AAC
Michael B. Miello, CEC, CCA
Natalia Garzon
Neal S. Salisbury
Norman Van Aken
Patrick Michael O'Brien
Patrick D. Mitchell, CEC, AAC
Peter A. Felton
Reimund D. Pitz, CEC, CCE, AAC
Richard Rosendale, CMC
Rick Neal
Rob Andrew Mullooly
Rocco Paradiso
Ryan M. Manning, CC
Sara Hill
Shawn D. Reese, CEC
Theodore Kozerski
Thomas J. Macrina, CEC, CCA, AAC
Timothy Murray
Titus Perkins
Walter Staib, HHOF
Warren M. Katz
William L. Weichelt

Time is Money

Presented by Adam Wilson

Learn new techniques and ideas for profitability and increased efficiency for all types of food-service outlets- from small catered events to high volume production. Be inspired by Chef Wilson's fresh ideas for your buffets, banquets, and specialty menu offerings, including made to order soup stations, frozen desserts, and sauces all utilizing Vitamix technology. From Lemon Curd to Showcase Dressings, to Soups and beyond, you'll learn valuable time saving tips and methods, as well as the equipment needed for improving your bottom line.
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Why Chefs Wear White (and Sometimes Color Too)

Presented by Ana Kinkaid

Discover the fascinating stories surrounding the traditional white jacket that chefs around the world wear with pride as well as why colored coats have also long been part of professional attire. Follow the real life adventures of the legendary chefs who shaped our industry and discover the amazing recipes they each created to the delight of both diners and critics.
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Key Ingredients for Planning Your Career

Presented by Andrew P. Nutter, CCC, CCE

A Recipe for Success. This presentation will outline key steps for successfully planning your culinary career. Important points discussed include your options after graduation, (high school, culinary or apprenticeship.) How to can influence your job earning potential through professionalism, education, and a positive attitude. Goal setting objectives and strategies necessary for getting your “dream job” will be discussed.
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Understanding Entremets

Presented by Betsy E. LaSorella, CEPC

For modern pastry chefs, an Entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts. During this session, we look at what makes these pastries special; From recipes, to decorations, learn strategies to make Entremets the highlight of your establishments dessert offerings.
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Putting a Modern Twist on the Classics

Presented by Bill Leib

In this demonstration attendees will learn techniques to help make classic dishes new again using modern cuisine techniques. Techniques include freeze drying, hydro-colloids, and plating. This workshop will give each participant a new angle of creativity to approach some of your favorite dishes. These techniques will benefit a wide range of operations from restaurants to banquets.
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Fermentation: Fish Sauce - The Process and Utilization

Presented by Bobby Pradachith

Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Lao, Burmese, Cambodian, Filipino, Thai, and Vietnamese cuisines. Fish sauces vary based on quality and fermentation, and can have a pronounced fishy taste, to a nutty, rich and savory flavor. Learn the art of preparing your own fermented fish sauce, and explore the dishes that utilize this versatile condiment.
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Understanding grape varieties for food & wine pairings

Presented by Brian R. Hay, CEC, CCE

This demonstration will provide an overview on how to examine wines to assist with effective food pairings. Chef will have samples available for a few wines that will help explain what to look for and assist with pairings of food with the wines.
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Recipe for Creating a Culture of Engagement & Accountability

Presented by Brian R. Beland, CMC

Whether you are joining an existing culinary team, creating a team from scratch or re-engaging your current team; developing a culture of engagement and accountability for the kitchen is invaluable. Join a Certified Master Chef and a Search Executive as they walk you through the steps of developing and executing a culture of trust, responsiveness and engagement.
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Elevate the Plate

Presented by Bruce Carchman

Consumers are taking more interest in learning where their food comes from and choosing quality over quantity for protein sources -especially when its animal based. While many operators menu better-for-you options, healthy can and should play a larger role in the profitability equation with attributes that consumers are willing to pay more for. In this interactive demo presentation attendees will learn strategies to satisfy demand and make elevating the plate to premium protein profitable.
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Meeting the Demands of the New Consumer

Presented by Bryan Jacobs

To inspire culinarians to align themselves with companies that hold onto exceptional culinary traditions while adapting to the challenges of the future. Demonstrating ways to innovate with approaches and techniques to meet guests needs and surpass their expectations while dealing with the growing demands for sourcing, transparency, and clean labels.
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Enhancing the Dining Experience

Presented by Carlos Villanueva

Let's start discussing ways to transform the overall dining experience by taking a closer or new look at "emotional hunger vs. physical hunger" with modern plating and impactful flavors. Discover new techniques and clever ways to add value and elevate service through strategic menu planning.
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Sweet Sunshine!

Presented by Casey E. Shiller, CEPC, CCE, AAC

Pastry Chef Casey Shiller reflects on his time spent in Florida, while demonstrating a dessert focused on the bounty of the Sunshine State. A mixture of modern and classical techniques will yield a verrine comprised of vanilla-mascarpone mousse, tangerine crumble, hibiscus gelee, limequat confit, and chocolate bubbles.
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Finding Time For You: Health, Fitness, and Future

Presented by Charles M. Carroll, CEC, AAC

Presented by Hollywood Physique Expert, Eric the Trainer & Chef Charles Carroll, CEC, AAC. These two superpowers team up to bring to you a fantastic session on how to incorporate health and fitness into a Chef's hectic routine. Learn how to schedule your time efficiently, implement healthier practices in your daily routine, supplement better foods into your diet, and relieve stress from your everyday life.
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Today's Specials: Big Profits. Rave Reviews. Full Houses.

Presented by Charlie F. Baggs

Today’s dining is an event and guests want sharable memories and show-and-tell moments. Together or solo, diners expect a culinary experience featuring bold, unexpected food and beverage flavors presented in unique ways. Gain new insights from experienced chefs on how to create your authentic brand and delight and excite guests with food and beverage presentations that differentiate your operation, showcase trends and add a special customized flair.
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ACF Stage: Millennial Dining, It's Changing the Way We Eat

Presented by Christopher Kube

An exploration of the Millennial dining and drinking habits and how its changing how food service operates. From creative food offering options, PBR to Snapchat and Instagram how do operators and chefs engage this demographic? With over 100 billion in buying power how do we feed this age group?
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The Shape of Food is Changing

Presented by Corey Siegel, CEC

2016 Culinary Team USA Member, Corey Siegel, will take you on a journey of food preparation and presentation that he has accumulated over the years of competing in international cooking competitions. Reinventing familiar flavors, tapping into your creativity, and going for gold!
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Savor the Flavor!

Presented by Costa N. Magoulas, CEC, CCE, CCA, AAC

How does the science of taste and how processing flavor play key roles? In this session the over all discussion will be what can effect taste. Chef Magoulas will walk through the history of salts/sugars and how they should be used for seasoning. Participants will be able to sample and see how the over all science plays out!
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Disney Culinary Tour & Beef Immersion

Presented by Dave Zino

Join the Beef Checkoff for a behind-the-scenes tour of Disney’s Coronado Springs kitchens and banquet facilities. See how the experts at Disney create the magic that goes into each one-of-a-kind dining experience for their guests. Following the tour, join the Beef Checkoff’s Executive Chef, Dave Zino for a hands-on beef culinary workshop. You will be working with underutilized beef cuts and paring them with the ingredients of Floribbean Cuisine. Bring your skills and creativity to this unique event! This opportunity is current filled to capacity.
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The Efficient, Innovative Kitchen

Presented by David Pietranczyk

Fundamental culinary skills are built on years of tradition and practice. In this session we will explore innovative culinary tools that enhance traditional methods of cooking and create opportunities for efficiency in the kitchen. Learn to save labor, increase yield, decrease waste, enhance your current methodologies, and become more efficient.
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ACF Stage: North Meets South!

Presented by Denny Trantham, CEC, CCA, MBA

This exciting demo will combine classic southern comfort foods using trendy NY applications. Watch as the Chefs unite to prepare dishes to include: Buttermilk Fried Sweet Breads w/ Ramp Slaw & Pimento Cheese Biscuits & Black Garlic Aioli as well as BBQ Veal St. Louis Ribs w/ Fried Green Tomatoes & Collard Kimchi
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Engaging Workforce Training Programs

Presented by Dina M. Altieri, CEC, CCE, M.S.

Chefs often struggle to find dedicated cooks, and are frustrated with the varying motivation levels of their staff. As the workforce becomes more diverse and the industry continues to grow, employers must adapt to the changing landscape. This seminar will provide strategies for building a sustainable kitchen team by leveraging and recruiting from local workforce training programs.
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Opening General Session

Presented by Emily Ellyn

Featured Presentation 8:10-9:10am Who Taught You To Cook Like That! Emily Ellyn Emily Ellyn kicks off the National Convention by verbally cooking through her culinary journey and sharing the events which inspired her passion for food. Everyone’s invited. So pull up a chair and reflect upon the magic that occurs when “breaking bread” while addressing divisive challenges with diversity and adversity in the culinary field. Guests will leave the table with ideas to digest and spoonfuls of inspiration! Featured Presentation 9:30-10:30am Insights from Modernist Bread: Shaping the Future of Bread through Science Modernist Cuisine's head chef Francisco Migoya will share a look inside Modernist Bread. As co-author, Chef Migoya will show and discuss the innovative work that went into the team’s extensive research and development process. He will reveal some of the fascinating discoveries they made as they explored the science and history of bread, as well as the techniques and ingredients that will shape its future. Featured Presentation 11:00-12:00pm Sponsored By: Custom Culinary, Inc. Lorena Garcia Venezuelan-born restaurateur, TV personality, TV producer, philanthropist and published author Lorena Garcia gives traditional and often complex Latin dishes a healthier, simpler makeover. Garcia teaches home cooks and chefs how to wow family and friends with delicious New Latin dishes. Garcia holds a bachelor’s degree in culinary arts from Johnson & Wales University, where she also received an honorary doctorate degree in culinary arts. Garcia created “Big Chef, Little Chef” as a comprehensive nonprofit program to help children and their families take control of their eating habits and, ultimately, their lives.
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Meat of the Matter: An Overview of Today's Meat Production

Presented by Eric Mittenthal

This session that will feature a demonstration highlighting new options for beef cuts from today's larger cattle. Demo will also discuss different production methods and claims, ie grass vs grain fed, organic and the impact on taste. The session will also provide answers to common myths about meat production and address common social concerns and consumer demands related to meat.
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Finding Time For You: Health, Fitness, and Future

Presented by Eric Fleishman

Presented by Hollywood Physique Expert, Eric the Trainer & Chef Charles Carroll, CEC, AAC. These two superpowers team up to bring to you a fantastic session on how to incorporate health and fitness into a Chef's hectic routine. Learn how to schedule your time efficiently, implement healthier practices in your daily routine, supplement better foods into your diet, and relieve stress from your everyday life.
Register Now

Porchetta di Testa

Presented by Eric D. Ernest, CEC, CCA

Attendees will learn the basics or Porchetta, pork butchery, di testa product production and pairings for the modern menu. This rich and flavorful porchetta di testa is marinated for several days and sous vide for 16 hours. Producing modern charcuterie and unique parings for this low cost product.
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Pop-Up to Profit

Presented by Eric Abbey

Today's food industry is more competitive than ever. Jeremy and Eric have taken an idea to innovate the "pop-up" phenomenon in Detroit and within a year, developed a following and the ability to make a profit. Watch as these brothers present a 3-course tasting menu for the audience while learning all about their concept, Detroit Underground Omakase (DUO). If you are looking to start your own business, you won't want to miss this presentation.
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Closing General Session

Presented by Fabio Viviani

Featured Presentation 8:10-9:10am How to Taste With Your Ears Mark Eggerding, HAAC The connection between food and music has been explored from many angles — from commenting on Mario Batali’s choice of music at Babbo to recommending tunes for one’s dinner party. For foodies, a good meal embraces four of the five senses: sight, taste, smell, and touch. One sense, though, is often overlooked: sound. We will explore ways that sound can affect the way we taste and experience food, in some ways dramatically. Featured Presentation 9:30-10:30am Matthew J. Wadiak Matthew J. Wadiak has served as chief operating officer of Blue Apron since May 2015 and previously served as the chief product officer from August 2012 to May 2015. Before co-founding Blue Apron, Mr. Wadiak was chief executive officer of Cooks’ Venture, a private culinary marketing and events company, from 2003 to July 2012, and founded Plank Pilates Studio, a boutique fitness studio, in 2009. In addition to his work at Blue Apron, Mr. Wadiak is a member of the advisory board of The Charlie Cart Project, a non-profit that is bringing food and culinary education to schools across America through immersive lessons. Mr. Wadiak classically trained under Chef Paul Bertolli at Oliveto in California, in addition to training under various chefs in Italy and the United States. He holds an AOS degree in Culinary Arts from the Culinary Institute of America, where he is an honoree in the Society of Fellows. Featured Presentation 10:30-11:30am Fabio Viviani Chef/Culinary Personality/Restaurateur/Cookbook Author - Chef Fabio Viviani has possessed a passion for food since his childhood growing up in Florence, Italy. Between his training in Italian and Mediterranean cuisine at IPSSAR Saffi and working with culinary luminaries such as Alessandro Panzani and Saverio Carmagini, Viviani owned and operated five restaurants in Florence, a farm house, and two nightclubs by the time he was 27. Perhaps best known for his television debut on Bravo’s hit reality series Top Chef—earning the “Fan Favorite” title—his on-screen appearances have propelled him to become one of the fastest growing household names in the country.
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Opening General Session

Presented by Francisco J. Migoya

Featured Presentation 8:10-9:10am Who Taught You To Cook Like That! Emily Ellyn Emily Ellyn kicks off the National Convention by verbally cooking through her culinary journey and sharing the events which inspired her passion for food. Everyone’s invited. So pull up a chair and reflect upon the magic that occurs when “breaking bread” while addressing divisive challenges with diversity and adversity in the culinary field. Guests will leave the table with ideas to digest and spoonfuls of inspiration! Featured Presentation 9:30-10:30am Insights from Modernist Bread: Shaping the Future of Bread through Science Modernist Cuisine's head chef Francisco Migoya will share a look inside Modernist Bread. As co-author, Chef Migoya will show and discuss the innovative work that went into the team’s extensive research and development process. He will reveal some of the fascinating discoveries they made as they explored the science and history of bread, as well as the techniques and ingredients that will shape its future. Featured Presentation 11:00-12:00pm Sponsored By: Custom Culinary, Inc. Lorena Garcia Venezuelan-born restaurateur, TV personality, TV producer, philanthropist and published author Lorena Garcia gives traditional and often complex Latin dishes a healthier, simpler makeover. Garcia teaches home cooks and chefs how to wow family and friends with delicious New Latin dishes. Garcia holds a bachelor’s degree in culinary arts from Johnson & Wales University, where she also received an honorary doctorate degree in culinary arts. Garcia created “Big Chef, Little Chef” as a comprehensive nonprofit program to help children and their families take control of their eating habits and, ultimately, their lives.
Register Now

To Sous Vide or not to Sous Vide, that is the question.

Presented by Frank Dominguez

To provide innovative tastes and culinary experiences, chefs constantly search for techniques that will enhance their finished dish. We will look at various finishing methods that can take your protein to a new level, as well as innovative carriers that create excitement for your customers.
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Evolving a Dish for Cold Food Competition

Presented by George G. Castaneda, CEC

2016 ACF Culinary Team USA members Chef Jason Hall, CMC and Chef George Castaneda, CEC will share their experiences and what you should know about cold food competitions. This seminar will focus on showing all of the intricacies from developing and evolving cold food concepts, as well as packing and traveling with food and equipment.
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Vegetables Front and Center in the Pastry Kitchen

Presented by Glenn E. Rinsky, CEC, CEPC, CCE

This demonstration will focus on the new trend of creating desserts where vegetables are the main component. Pairing tuber and other vegetables with traditional pastry ingredients in innovative presentations using time honored pastry techniques.
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The New Healthcare Foodservice: How Chefs Impact Healthcare

Presented by Gregory P. Gorgone

Partnered with: ANFP In this session you will learn about the changing landscape of healthcare due to the increase number of baby boomers and new regulations. Discover the different markets in healthcare and explore how you could create culinary cultures in these areas.
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Underutilized & Lesser Species of Seafood

Presented by Hari Pulapaka, CEC

Americans don't consume as much seafood as they do in some other countries, but despite a bounty of possibilities, our insatiable appetite for top of the food chain species like Tuna and Salmon are gradually depleting wild stocks. Consequently, most of the what is consumed has to be imported. This workshop will lay out possibilities with hands-on interaction with many lesser species of seafood.
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Interested in Trying Out for ACF Culinary Youth Team USA?

Presented by J. Kevin Storm, CEC, CCA, AAC

Come and join ACF Culinary Team USA Manager, Reimund Pitz, CEC, CCE, AAC & Assistant Manager, J. Kevin Storm, CEC, CCA, AAC for a brief seminar on the future of ACF Culinary Youth Team USA! The discussion will consist of how the team will be selected using specific criteria, what everyone will need to know for tryouts, the financial commitments it will take for over 2 and a half years to get the team to IKA, and also to see what has been done in the past to learn for the future. Anyone is welcome to join in on this session; coaches, managers of current culinary school and chapter teams, also chapter presidents if they have a school, or anyone in their chapter who is thinking of trying out.
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Food Trends for the Future

Presented by Jack Li

Datassential shares its take on the latest menu trends – from science-based foods to new global flavors poised to make a splash. This session features a look at consumers’ evolving tastes and how technology is changing the consumer palate.
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Basic Bee Keeping for the Executive Chef

Presented by James Arthur Wessman, CEC

Discover the benefits of beekeeping for chefs beyond harvesting affordable, local honey. Attendees will learn the essentials for creating and sustaining your very own bee colony at your restaurant. Join us as we explore the basic ins and outs to get started in beekeeping including needed equipment, basic managerial responsibilities of maintaining a hive, as well as its positive effects for increasing production from your culinary garden. There may be some busy bees around!
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Wisconsin Cheddar and Kentucky Bourbon: A Love Story

Presented by Jane Nickles

Everybody loves wine and cheese, but why not be a little more daring? In this session, we’ll take two All-American greats—Wisconsin Cheddar and Kentucky Bourbon—and learn how to pair them up. A pairing of Bourbon and Cheddar can make a profitable “small plate” offering as an appetizer, snack, or dessert! We’ll look at several different types of delectable Wisconsin Cheddar—from apple-smoked to cave aged and triple-play—and pair them up with a range of Bourbons—from straight Bourbon, small batch, ultra-aged, and a “drink local” favorite as well! As we’ll see, it’s an All-American love story—and a great menu addition as well.
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Evolving a Dish for Cold Food Competition

Presented by Jason D. Hall, CMC

2016 ACF Culinary Team USA members Chef Jason Hall, CMC and Chef George Castaneda, CEC will share their experiences and what you should know about cold food competitions. This seminar will focus on showing all of the intricacies from developing and evolving cold food concepts, as well as packing and traveling with food and equipment.
Register Now

ACF Stage: Incendio En La Cocina: Latin Flavors & Fusion

Presented by Jeffrey I. Schlissel

The next craze in food is Latin. Come get your salsa & merengue with the food of Latin America. Find out about the differences and influences of the cuisine. Build menu items for different meal periods. Learn how to grow your profitability while adding unique flavors to your menu. Learn how to balance authentic cuisine to your guest's palate. Lastly, taste the flavors of some modern Latin fusion dishes and take the recipes with you.
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Pop-Up to Profit

Presented by Jeremy J. Abbey, CEC, CEPC, CCE, CCA

Today's food industry is more competitive than ever. Jeremy and Eric have taken an idea to innovate the "pop-up" phenomenon in Detroit and within a year, developed a following and the ability to make a profit. Watch as these brothers present a 3-course tasting menu for the audience while learning all about their concept, Detroit Underground Omakase (DUO). If you are looking to start your own business, you won't want to miss this presentation.
Register Now

Calling all Lemon Lovers!

Presented by Joel Reno

Come and learn how to use Plugrá® butter to produce a luxurious summer cake made with fresh lemons. Attendees will gather a greater understanding of the benefits to high quality butter in the baking process and how to incorporate the fresh fruit component.
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The True Value of Bean to Bar Chocolate

Presented by John Vessa

Learn how chocolate is made from bean to bar. The entire process will be discussed with an emphasis on control points that allow the chef to craft unique chocolate. Tasting samples, visual samples, and a folder with reference material will be provided to each participant.
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Comfort Desserts Re-Imagined

Presented by John T. Quinn

Have you ever wondered how to create the same amazing comfort desserts with a modern twist? Chef Quinn and Chef Biagianti will demonstrate how to create the classics desserts with alternative textures and mediums. Chefs will also speak on how to present gastro cuisine for larger banquets, which will include plate designs and alternative methods.
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Guestology - How to treat your customers more like guests

Presented by John Masi

Great experiences in dining rely on both great food and great service. Great service starts with being friendly and can be taken to the next level by increasing the team's focus in treating customers more like guests and personalizing their experiences.
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Today's Specials: Big Profits. Rave Reviews. Full Houses.

Presented by Juliet Greene

Today’s dining is an event and guests want sharable memories and show-and-tell moments. Together or solo, diners expect a culinary experience featuring bold, unexpected food and beverage flavors presented in unique ways. Gain new insights from experienced chefs on how to create your authentic brand and delight and excite guests with food and beverage presentations that differentiate your operation, showcase trends and add a special customized flair.
Register Now

The Versatile Beef Head Loin

Presented by Kari Underly

Watch Kari as she takes the mystery out of fabricating the 172 Beef Full Loin. Through this guided demonstration, members will learn to process the 172 loin into the strip loin, beef tenderloin, top and bottom sirloin. She will carve these subprimals into some of your menu favorites like the strip steak, chateaubriand, Bavette, sirloin filets, Picanha and the tri-tip.
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Allergen Awareness

Presented by Keith Norman

What are food allergies? What is celiac disease? This seminar will focus on the history of food allergens, state laws and industry best practices in regards to serving allergen guests safely.
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The True Value of Bean to Bar Chocolate

Presented by Kim Vessa

Learn how chocolate is made from bean to bar. The entire process will be discussed with an emphasis on control points that allow the chef to craft unique chocolate. Tasting samples, visual samples, and a folder with reference material will be provided to each participant.
Register Now

Recipe for Creating a Culture of Engagement & Accountability

Presented by Lisa Carroll

Whether you are joining an existing culinary team, creating a team from scratch or re-engaging your current team; developing a culture of engagement and accountability for the kitchen is invaluable. Join a Certified Master Chef and a Search Executive as they walk you through the steps of developing and executing a culture of trust, responsiveness and engagement.
Register Now

Opening General Session

Presented by Lorena Garcia

Featured Presentation 8:10-9:10am Who Taught You To Cook Like That! Emily Ellyn Emily Ellyn kicks off the National Convention by verbally cooking through her culinary journey and sharing the events which inspired her passion for food. Everyone’s invited. So pull up a chair and reflect upon the magic that occurs when “breaking bread” while addressing divisive challenges with diversity and adversity in the culinary field. Guests will leave the table with ideas to digest and spoonfuls of inspiration! Featured Presentation 9:30-10:30am Insights from Modernist Bread: Shaping the Future of Bread through Science Modernist Cuisine's head chef Francisco Migoya will share a look inside Modernist Bread. As co-author, Chef Migoya will show and discuss the innovative work that went into the team’s extensive research and development process. He will reveal some of the fascinating discoveries they made as they explored the science and history of bread, as well as the techniques and ingredients that will shape its future. Featured Presentation 11:00-12:00pm Sponsored By: Custom Culinary, Inc. Lorena Garcia Venezuelan-born restaurateur, TV personality, TV producer, philanthropist and published author Lorena Garcia gives traditional and often complex Latin dishes a healthier, simpler makeover. Garcia teaches home cooks and chefs how to wow family and friends with delicious New Latin dishes. Garcia holds a bachelor’s degree in culinary arts from Johnson & Wales University, where she also received an honorary doctorate degree in culinary arts. Garcia created “Big Chef, Little Chef” as a comprehensive nonprofit program to help children and their families take control of their eating habits and, ultimately, their lives.
Register Now

American Academy of Chefs® Fellows Meeting

Presented by Mark G. Wright, CEC, AAC

During this meeting, new members will be introduced and inducted, the past year’s operations will be discussed, and members will talk about future plans and strategies.
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Closing General Session

Presented by Mark Eggerding, HAAC

Featured Presentation 8:10-9:10am How to Taste With Your Ears Mark Eggerding, HAAC The connection between food and music has been explored from many angles — from commenting on Mario Batali’s choice of music at Babbo to recommending tunes for one’s dinner party. For foodies, a good meal embraces four of the five senses: sight, taste, smell, and touch. One sense, though, is often overlooked: sound. We will explore ways that sound can affect the way we taste and experience food, in some ways dramatically. Featured Presentation 9:30-10:30am Matthew J. Wadiak Matthew J. Wadiak has served as chief operating officer of Blue Apron since May 2015 and previously served as the chief product officer from August 2012 to May 2015. Before co-founding Blue Apron, Mr. Wadiak was chief executive officer of Cooks’ Venture, a private culinary marketing and events company, from 2003 to July 2012, and founded Plank Pilates Studio, a boutique fitness studio, in 2009. In addition to his work at Blue Apron, Mr. Wadiak is a member of the advisory board of The Charlie Cart Project, a non-profit that is bringing food and culinary education to schools across America through immersive lessons. Mr. Wadiak classically trained under Chef Paul Bertolli at Oliveto in California, in addition to training under various chefs in Italy and the United States. He holds an AOS degree in Culinary Arts from the Culinary Institute of America, where he is an honoree in the Society of Fellows. Featured Presentation 10:30-11:30am Fabio Viviani Chef/Culinary Personality/Restaurateur/Cookbook Author - Chef Fabio Viviani has possessed a passion for food since his childhood growing up in Florence, Italy. Between his training in Italian and Mediterranean cuisine at IPSSAR Saffi and working with culinary luminaries such as Alessandro Panzani and Saverio Carmagini, Viviani owned and operated five restaurants in Florence, a farm house, and two nightclubs by the time he was 27. Perhaps best known for his television debut on Bravo’s hit reality series Top Chef—earning the “Fan Favorite” title—his on-screen appearances have propelled him to become one of the fastest growing household names in the country.
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Renaissance Chef

Presented by Mark H. Brown, CEC, CCA, AAC

Motivating and managing your employees to take on a craft within the profession. Crafts would be artisan breads, cheese making, gardening, pickling, vinegar, charcuterie, BBQ, menu writing and other various trades that employees can be empowered. During this seminar Chef Brown will provide an opportunity to teach different techniques that can translate directly to recruiting and retaining employees within your establishment.
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Closing General Session

Presented by Matthew Wadiak

Featured Presentation 8:10-9:10am How to Taste With Your Ears Mark Eggerding, HAAC The connection between food and music has been explored from many angles — from commenting on Mario Batali’s choice of music at Babbo to recommending tunes for one’s dinner party. For foodies, a good meal embraces four of the five senses: sight, taste, smell, and touch. One sense, though, is often overlooked: sound. We will explore ways that sound can affect the way we taste and experience food, in some ways dramatically. Featured Presentation 9:30-10:30am Matthew J. Wadiak Matthew J. Wadiak has served as chief operating officer of Blue Apron since May 2015 and previously served as the chief product officer from August 2012 to May 2015. Before co-founding Blue Apron, Mr. Wadiak was chief executive officer of Cooks’ Venture, a private culinary marketing and events company, from 2003 to July 2012, and founded Plank Pilates Studio, a boutique fitness studio, in 2009. In addition to his work at Blue Apron, Mr. Wadiak is a member of the advisory board of The Charlie Cart Project, a non-profit that is bringing food and culinary education to schools across America through immersive lessons. Mr. Wadiak classically trained under Chef Paul Bertolli at Oliveto in California, in addition to training under various chefs in Italy and the United States. He holds an AOS degree in Culinary Arts from the Culinary Institute of America, where he is an honoree in the Society of Fellows. Featured Presentation 10:30-11:30am Fabio Viviani Chef/Culinary Personality/Restaurateur/Cookbook Author - Chef Fabio Viviani has possessed a passion for food since his childhood growing up in Florence, Italy. Between his training in Italian and Mediterranean cuisine at IPSSAR Saffi and working with culinary luminaries such as Alessandro Panzani and Saverio Carmagini, Viviani owned and operated five restaurants in Florence, a farm house, and two nightclubs by the time he was 27. Perhaps best known for his television debut on Bravo’s hit reality series Top Chef—earning the “Fan Favorite” title—his on-screen appearances have propelled him to become one of the fastest growing household names in the country.
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Vitamix Innovation: The Aerating Container

Presented by Matthew J. Dugan, CEC

Whether aerating wine, emulsifying a hollandaise, or creating a unique craft cocktail, the Vitamix Aerating container has you covered. Come see a demonstration of this brand new Vitamix product in action sampling some unique recipes and what this container has to offer.
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Wagyu Beef 101

Presented by Michael A. Scott, CEC, AAC

This demonstration will explain the story of the breed of cattle, it's history though the years. Show proper use of the product by butchery, fabrication, cooking, and presentation. There will be a final tasting of the five cuts of American Waygu Beef.
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ACF Stage: North Meets South!

Presented by Michael B. Miello, CEC, CCA

This exciting demo will combine classic southern comfort foods using trendy NY applications. Watch as the Chefs unite to prepare dishes to include: Buttermilk Fried Sweet Breads w/ Ramp Slaw & Pimento Cheese Biscuits & Black Garlic Aioli as well as BBQ Veal St. Louis Ribs w/ Fried Green Tomatoes & Collard Kimchi
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ACF Stage: Modern Kosher - A Twist on Traditional Cuisine

Presented by Natalia Garzon

From the classic dishes to modern catering and events, Chef Garzon has a fresh twist on Jewish cuisine. Review Kosher guidelines and best practices, including those for meat, dairy, and parve meals. Learn how to serve meals in non-Kosher settings, and how to best serve your guests dietary requests without compromising quality and creativity.
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Cooking for the Rich & Famished

Presented by Neal S. Salisbury

The exciting world of today's private chefs! This seminar will cover the ever expanding world of cooking on private yachts, estates, private islands and jets. And will present the highest standards that are need to become and elite private chef all-while circling the globe!
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Floridian Cuisine with Chef Van Aken

Presented by Norman Van Aken

Chef Van Aken will be discussing the difference between new world cuisine and modern Florida cuisine. Camilo Velasco from 1921 by Norman Van Aken and Andres Mendoza from NORMAN'S Orlando will be merging the two cuisines by highlighting sustainable fish from Florida waters often referred to as "Trash Fish." The species of fish that will be featured are Lionfish and Squirrelfish.
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Carving Techniques - Fruit With Style

Presented by Patrick Michael O'Brien

Join Patrick O'Brien, The Fruit Carving Ninja, for a hands on fruit and vegetable carving class. Up your fruit carving game on all levels- from garnishes to intermediate melon carving! Carving knives will be provided, but attendees can bring other tools if desired. Separate Registration is Required for this workshop - Class size is limited.
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BEEF: Breakfast, Brunch & Beyond

Presented by Patrick D. Mitchell, CEC, AAC

Beef isn’t just for dinner, it’s a great way to start your day! While beef makes up over 30% of the food-service protein market, it is underutilized on most breakfast and brunch menus. Join the Beef Checkoff as we explore ways to utilize the beef already on your menu to expand into alternative day parts and provide a boost to your bottom line. Add variety to morning menus with delicious beef your customers crave. Includes beef tasting for all attendees.
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ACF Stage: Evolution of the Center of the Plate

Presented by Peter A. Felton

With the ever rising cost of animal proteins and changing American diets this presentation will focus on the shift of the center of the plate. The idea is to have vegetable centric dishes with meat or fish as the accoutrements and not the main focus. Understanding and making this shift will help control rising costs while creating a unique dining experience for the consumer.
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Interested in Trying Out for ACF Culinary Youth Team USA?

Presented by Reimund D. Pitz, CEC, CCE, AAC

Come and join ACF Culinary Team USA Manager, Reimund Pitz, CEC, CCE, AAC & Assistant Manager, J. Kevin Storm, CEC, CCA, AAC for a brief seminar on the future of ACF Culinary Youth Team USA! The discussion will consist of how the team will be selected using specific criteria, what everyone will need to know for tryouts, the financial commitments it will take for over 2 and a half years to get the team to IKA, and also to see what has been done in the past to learn for the future. Anyone is welcome to join in on this session; coaches, managers of current culinary school and chapter teams, also chapter presidents if they have a school, or anyone in their chapter who is thinking of trying out.
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The Importance of Reinvention, Your Food and Yourself

Presented by Richard Rosendale, CMC

We live in a fast pace evolving world that has made it necessary to be more nimble when faced with new and even bigger challenges to our industry. We explore new ideas for the culinary industry through emerging technologies and cooking techniques. Our goal is to help you thrive in the future by being more effective and successful in creating a more productive kitchens. When you don't have any more time in the day it's essential to work smarter and have a forward thinking approach to everything you do.
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Texas Beef & Beer Pairing

Presented by Rick Neal

In this beef and beer tasting from Texas, under-utilized cuts of beef will be showcased and paired with Texas beers. You will leave with knowledge of Texas pasture to the plate and Texas beer flavor profiling.
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Experiential Cuisine

Presented by Rob Andrew Mullooly

Practical, but not outrageous. Contemporary dishes will be discussed and prepared showing the importance of classical techniques and traditions, while using modern methodology.
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ACF Stage: North Meets South!

Presented by Rocco Paradiso

This exciting demo will combine classic southern comfort foods using trendy NY applications. Watch as the Chefs unite to prepare dishes to include: Buttermilk Fried Sweet Breads w/ Ramp Slaw & Pimento Cheese Biscuits & Black Garlic Aioli as well as BBQ Veal St. Louis Ribs w/ Fried Green Tomatoes & Collard Kimchi
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Regional Mexican Cuisine: Flavors of the Yucatan

Presented by Ryan M. Manning, CC

A journey from Pre-Hispanic Mayan Cuisine, Spanish and pirate colonization to the modern evolution of the one of Mexico's richest culinary, hospitality and tourism regions. Experience Mexican dishes unlike any you'll find at your neighborhood Mexican restaurant.
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Wisconsin Cheddar and Kentucky Bourbon: A Love Story

Presented by Sara Hill

Everybody loves wine and cheese, but why not be a little more daring? In this session, we’ll take two All-American greats—Wisconsin Cheddar and Kentucky Bourbon—and learn how to pair them up. A pairing of Bourbon and Cheddar can make a profitable “small plate” offering as an appetizer, snack, or dessert! We’ll look at several different types of delectable Wisconsin Cheddar—from apple-smoked to cave aged and triple-play—and pair them up with a range of Bourbons—from straight Bourbon, small batch, ultra-aged, and a “drink local” favorite as well! As we’ll see, it’s an All-American love story—and a great menu addition as well.
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Elevate the Plate

Presented by Shawn D. Reese, CEC

Consumers are taking more interest in learning where their food comes from and choosing quality over quantity for protein sources -especially when its animal based. While many operators menu better-for-you options, healthy can and should play a larger role in the profitability equation with attributes that consumers are willing to pay more for. In this interactive demo presentation attendees will learn strategies to satisfy demand and make elevating the plate to premium protein profitable.
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Insects: Food & Future

Presented by Theodore Kozerski

Learn the historical and contemporary framework of insects as a food source, their future implications as food insecurity rises and new culinary frontiers are forged. Along lines of sustainability, nutrition, taste and economic viability we will explore with a tasting with Detroit Ento's crickets and other insects making headway in today's nascent industry.
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ACF Stage: North Meets South!

Presented by Thomas J. Macrina, CEC, CCA, AAC

This exciting demo will combine classic southern comfort foods using trendy NY applications. Watch as the Chefs unite to prepare dishes to include: Buttermilk Fried Sweet Breads w/ Ramp Slaw & Pimento Cheese Biscuits & Black Garlic Aioli as well as BBQ Veal St. Louis Ribs w/ Fried Green Tomatoes & Collard Kimchi
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Irinox FRESH-TO-TABLE Technology

Presented by Timothy Murray

Chef Tim Murray will show the attendees the many remarkable capabilities of our units, including: Blast Chilling, Shock Freezing, Thawing, Proofing, Low Temp Cooking, and more. Chef will provide educational tips on the many different industry applications for sectors such as restaurants, grocery stores, pastry & bakery, colleges & universities, healthcare, B&I etc. Attendees will learn about our proud history, culture, and see what it took to make Irinox the world leader in innovation, product development, reliability, customer satisfaction and repeat sales. So please bring your appetite and be prepared to experience Irinox like you never have before! We look forward to everyone being part of the Irinox family and sharing your new learned knowledge.
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Leading and Engaging Your Back-of-the-House Team

Presented by Titus Perkins

Follow Titus Perkins' ascention from troubled teen and the humblest of backgrounds to Executive Kitchen Manager of the prestigious Ralph Brennen Restaurant Group. A 2015 NRA "Faces of Diversity" award winner, hear Titus advocate how service and hospitality agually begin with a safe and immaculate environment. Learn his philosophy and tips for motivating and engaging entry-level, kitchen talent.
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Black Forest Cuisine

Presented by Walter Staib, HHOF

The Creation of the Emmy Award Winning A Taste of History with Chef Walter Staib: Spectacular Presentation Emphasizing the Nuanced Art & Technique of 18th Century American Cuisine. Chef Staib has chosen 3 recipes to prepare from his Black Forest Book: Smoked Salmon Frittata, Paupiettes of Brook Trout, and a Deconstructed Black Forest Cake. Attendees will have the opportunity to sample the Smoked Salmon Frittata!
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For the Love of Cheese: A History of Cheese

Presented by Warren M. Katz

In this course students will learn where and how cheese was invented and how technology, tradition, and culture all play a role in producing the worlds greatest cheeses. Students will taste and identify 15 different cheeses from around the world.
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Food Safety Management Systems for the Food Service Industry

Presented by William L. Weichelt

Due to the evolving environment, a perfect storm is starting to brew that could push the food service industry even further into the spotlight when there are food safety issues. As more and more emphasis is placed on stronger food safety systems across all of the food channels, more is going to need to be done at the food service to meet the same levels of standards that is already well established in the manufacturing industry.
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