Kirsten Shockey
John D Folse, CEC, AAC, HOF, HBOT
Eric D. Ernest, CEC, CCA
Chris Sayegh
Barton Seaver
Tory McPhail
Ti Martin
Jason Licker
William L. Weichelt
John D Folse, CEC, AAC, HOF, HBOT
R. Andrew Chlebana, II, CEPC
Charles M. Carroll, CEC, AAC
Eric Fleishman
Mark G. Wright, CEC, AAC
Jack Li
Victor A. Gielisse, CMC,  AAC
John C. Schopp, CEC, CEPC, CCA
Thomas Kiernan, CEC, CCA, AAC
Amy C. Sins
Ka'ala Souza
Maneet Chauhan
Gerald L. Ford, CMC
Jacquelyn Lopez
Russell Scott, CMC
Helmut Franz Josef Holzer, CMC
Michael D Gulotta
Lisa Dorfman
Stefan Ryll, CEC, CCE, AAC, Ed.D.
Shaun O'Neale
Joseph Realdine, Jr.
Susan C Bourgoin
Richard Rosendale, CMC
Toya L. Boudy
Tenney Flynn
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
Eric Abbey
Cheryl Wakerhauser
Amy L. Queret-Mitchell, CCE
Masaharu Morimoto

Hands-on Workshop: Hot, Funky & Flavorful

Presented by Kirsten Shockey

Learn to bring out any chile’s flavor with the bubbling funk of fermentation. Participants will learn how this time honored safe technique can turn fresh ingredients into sauces with well-rounded complexity and a long shelf life. A tasting flight of fermented condiments highlight characteristic umami, acidic or fruity notes. In this hands-on class participants will have a chance to make a unique condiment by uniting their creativity with a team of microbes. 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 $125 & Non-Members $175
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Opening General Session

Presented by John D Folse, CEC, AAC, HOF, HBOT

Possibilities: The Life of a Chef From humble beginnings in a trapper's cabin in rural St James Parish, Louisiana, Chef John Folse has emerged as one of the nation's leading culinary entrepreneurs. He has taken his famous "Taste of Louisiana" around the world: from London to Hong Kong, and from Moscow to the Vatican. This Cajun man's journey from harvesting food from Louisiana's swamp floor panty to serving five US presidents as well as Pope John Paul II will not only be informative but entertaining as well.
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Modern Filipino Sig Sig

Presented by Eric D. Ernest, CEC, CCA

Learn about this amazing dish made from pig head, pig liver, and sour vinegar. Sigsig was first mentioned in a dictionary in the 17th century. This modern version is a wonderful and cost-effective way to wow guests and provides an amazing experience.
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The Endocannabin System

Presented by Chris Sayegh

During this seminar, Chef Sayegh will discuss the endocannabinoid system and how cannabis interacts with it. He will also discuss the importance of dosage and philosophy of micro-dosing.
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Main Stage: Tall Tales from America’s Fisheries:

Presented by Barton Seaver

Learning to Sell the Stories of America’s Healthiest Proteins The popularity of seafood is increasing as consumers and chefs better understand its healthful properties and delicious diversity. But seafood is one of the most complicated ingredients when strategizing sourcing. How do chefs navigate the murky waters of such issues as underutilized species, local/regional sourcing, and sustainability? Learn proven-effective culinary and story-selling methods to drive sales and take advantage of the creative opportunity to expand the menu presence of healthy seafood.
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Main Stage: Demo

Presented by Tory McPhail


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Main Stage: Demo

Presented by Ti Martin


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Balancing Your Plate with Asian Flavors

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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Three Steps to Exceed Unique Consumer Tastes - Safely

Presented by William L. Weichelt

The Internet of Things is connecting our world today. A click connects us with countries around the world providing various viewpoints on cultural and generational preferences. Food service is in a unique position to introduce new food concepts, changing their menus quickly to meet consumer demands. In this session, you will learn the top 3 steps to source, evaluate, and monitor suppliers around the world so you can deliver unique experiences with minimal health risks.
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Madame Bégué is Dead!

Presented by John D Folse, CEC, AAC, HOF, HBOT

But Her Legendary New Orleans Brunch Lives On! From The New York Times to New Orleans’ Times-Picayune, gourmands and bon vivants nationwide mourned the passing of legendary cook, Madame Bégué, in October 1906. Elizabeth Kettenring Dutrey Bégué was revered for the aromas that drifted from her “coffee house turned restaurant,” which “some swear, no other woman ever coaxed out of food.” Acclaimed for her smothered liver, chicken a la Creole and blanquette de veau, her hearty “second breakfasts” paved the way for what we now know as “Brunch.” Join Chef John Folse for a taste of Louisiana history while learning to prepare a few of New Orleans’ most famous (and infamous) brunch recipes.
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Jazzed Up Tarts

Presented by R. Andrew Chlebana, II, CEPC

This session will provide the theory of how to elevate the humble tart. Chef Chlebana will demonstrate recipes and techniques that will take your desserts to the next level. Learn innovative ways to incorporate new skills, variations, and flavors to create tarts that will excite the senses.
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Finding Time for You: Health, Fitness and Your Future

Presented by Charles M. Carroll, CEC, AAC

Presented by Hollywood Physique Expert, Eric the Trainer and Chef Charles Carroll CEC, AAC, HGT. These two superpowers team up to bring 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. #fitnessforchefs
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Finding Time for You: Health, Fitness and Your Future

Presented by Eric Fleishman

Presented by Hollywood Physique Expert, Eric the Trainer and Chef Charles Carroll CEC, AAC, HGT. These two superpowers team up to bring 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. #fitnessforchefs
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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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Main Stage: Minor's Demo

Presented by Jack Li


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Menu Trends and R&D

Presented by Victor A. Gielisse, CMC, AAC


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Pastry Seminar

Presented by John C. Schopp, CEC, CEPC, CCA

Join two National Certification Commission Members for this interactive session on how to evaluate pastry exams. Whether evaluating students or practical exam candidates this session will give the participants a chance to look closely at pastry skills through the eyes of an Certification Evaluator. If you're looking to certify in pastry, you won't want to miss this session! 1 CEH will be provided and upon check in for the session, will be counted towards CE Refresher
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Pastry Seminar

Presented by Thomas Kiernan, CEC, CCA, AAC

Join two National Certification Commission Members for this interactive session on how to evaluate pastry exams. Whether evaluating students or practical exam candidates this session will give the participants a chance to look closely at pastry skills through the eyes of an Certification Evaluator. If you're looking to certify in pastry, you won't want to miss this session! 1 CEH will be provided and upon check in for the session, will be counted towards CE Refresher
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Coordinating Resources during Disasters

Presented by Amy C. Sins

Management Refresher: 2
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It's a Kakou Thing - Keynote Brunch

Presented by Ka'ala Souza

Kakou means "us" in Hawaiian and this would emphasis the need for the values of aloha, lokahi, and pono in producing excellence in our teams, working together with the missing ingredient of aloha.
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General Session: 2

Presented by Maneet Chauhan


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ACF Demo Stage: Leading, The Next Generation

Presented by Gerald L. Ford, CMC

Our industry and our teams are in a state of disconnection, the fact is, it is the best time in history to hire, inspire and lead the most educated, connected and unbound generation of culinarians and service professional. Join me and discuss a perspective that leads to the nurturing of the next generation from recruiting to succession.
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ACF Demo Stage: The Art of Chocolate

Presented by Jacquelyn Lopez

During this session members will see and learn how to put together a small show stopping showpiece and hand roll truffles. You won't want to miss this one!
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Certified Master Chef Demo

Presented by Russell Scott, CMC


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Certified Master Chef Demo

Presented by Helmut Franz Josef Holzer, CMC


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Curry and Courtbouillon

Presented by Michael D Gulotta

Exploring the parallels of the Mississippi and Mekong Deltas from hand ground shellfish curries to roux based spicy fish stews.
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Innovative Strategies for Achieving Optimal Health

Presented by Lisa Dorfman

Nutrition Refresher: 3 Award winning 8 time book author, former professional athelete and leader in the food, nutirtion and wellness industry Lisa Dorfman, MS, RD, CSSD, LMHC, FAND will share and empower participants with nutrition, fitness and mind-body technique for attaining and maintaining energy levels, overall health an optimal physique and stealth passionate spirit for career and life.
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The Future of Culinary Education Online

Presented by Stefan Ryll, CEC, CCE, AAC, Ed.D.

This session will demonstrate the perceptions of culinary arts educators, industry professionals, and chefs on the future of online culinary arts education. Chef Ryll will focus specifically on recommended procedures by educators and chefs, and how to judge and critique the quality of food products in terms sensory modalities. Learn the standards and key quality indicators for your future online culinary arts programs.
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The Modern American Tale

Presented by Shaun O'Neale

In this demonstration Chef O'Neale will showcase many different cooking techniques that go into creating this visually stunning dish, Squid Ink & Lobster Ravioli with Lobster Reduction & Lemon Air. It begins with incorporating squid ink into freshly made pasta and creating the filling after breaking down a fresh lobster. This recipe is an adaptation of a dish within "Modern American Tale".
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Food Safety - Protecting your Brand from Evil Pathogens

Presented by Joseph Realdine, Jr.

This presentation will offer knowledge and training on designing and execution of a simple food safety system to protect your brand from evil pathogens. Sanitation Performance Standards (SPS), Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) principles will be peppered with real food safety debacles and examples. You have worked so hard to build your brand; don’t allow food borne illness to ruin your brand and good work overnight.
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Food Photography

Presented by Susan C Bourgoin

This session will consist of 3 topics: 1. How to take better photos of your dishes! 2. When to hire a food photographer & how to hire the right one. 3. How to increase your bottom line with food photography.
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Demo

Presented by Richard Rosendale, CMC


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Growing with The Times:

Presented by Toya L. Boudy

How to Follow the Flow While Not Losing Who You Are With the food world rapidly changing, due to artistic evolution, it has become more prevalent for culinary artists to adapt to many different conditions and tread new territory. During my workshop, we’ll map out how to elevate your brand as a chef without losing the essence of who you are and staying true to your culinary base. You’ll learn how to deal with change and ways you can market yourself more effectively.
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The History and Culinary Solution of Lionfish

Presented by Tenney Flynn

Chef Tenney Flynn, a vocal advocate for the eradication of Lionfish, will provide a history of this invasive species. He will discuss why lionfish are in fact a problem, the severity of this problem and provide some culinary solutions to eradicate the issue of lionfish. Chef Flynn will be demonstrating the butchering of lionfish and show how to prepare it in several different recipes.
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One Foot in the Past...

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

DUO returns to the convention with a look at how history repeats itself. For years, DUO has relied on Escofier as a source of inspiration in their menus and food. Chef Jeremy will take you through how this happens with a demonstration on classical recipes presented to match current trends in fine dining. Learn how history shapes our culture; from music to literature to food
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One Foot in the Past...

Presented by Eric Abbey

DUO returns to the convention with a look at how history repeats itself. For years, DUO has relied on Escofier as a source of inspiration in their menus and food. Chef Jeremy will take you through how this happens with a demonstration on classical recipes presented to match current trends in fine dining. Learn how history shapes our culture; from music to literature to food
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Intro to Sherry Wines

Presented by Cheryl Wakerhauser

Limited Seats Available for this session! Bar Vivant & Pix Pâtisserie owner, Cheryl Wakerhauser, is just one of just seven official Sherry Educators in the US, a recognition awarded by the Consejo Regulador of the Sherry region. Join her and fellow Sherry lovers in a fun, interactive workshop. Discover the Sherry region, explore the different Sherry styles from bone dry to luscious, and taste a variety of savory and sweet tapas pairings
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What Excellent Educators do Exceptionally

Presented by Amy L. Queret-Mitchell, CCE


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Closing General Session

Presented by Masaharu Morimoto


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