Kirsten Shockey
Leah Sarris
Chris Sayegh
Thomas Kiernan, CEC, CCA, AAC
Leah Sarris
John D Folse, CEC, AAC, HOF, HBOT
Stephen E. Giunta, CMC
Eric D. Ernest, CEC, CCA
Michael Mignano
Michael Zebrowski
Leah Sarris
Chris Sayegh
Barton Seaver
Tory McPhail
Ti Martin
Susan Spicer
Jason Goodenough
Jason Licker
William L. Weichelt
Franceen Friefeld
Mark G. Wright, CEC, AAC
John D Folse, CEC, AAC, HOF, HBOT
R. Andrew Chlebana, II, CEPC
Charles M. Carroll, CEC, AAC
Eric Fleishman
Jack Li
Raghavan Iyer
Bruce Carchman
Jane Nickles
Joseph M. Leonardi, CMC
Peter Dewar
Victor A. Gielisse, CMC,  AAC
John C. Schopp, CEC, CEPC, CCE, CCA
Thomas Kiernan, CEC, CCA, AAC
Amy C. Sins
Ka'ala Souza
Maneet Chauhan
Gerald L. Ford, CMC
Gregory Paul Gorgone
Jacquelyn Lopez
Casey E. Shiller, CEPC, CCE, AAC
David Ivey-Soto, CEC, CCA, MBA
Russell Scott, CMC
Helmut Franz Josef Holzer, CMC
Michael D Gulotta
Lisa Dorfman
Stefan Ryll, CEC, CCE, AAC, Ed.D.
Michael L. Minor, CEC, AAC
Richard A. Reilly, CEC, CCA, AAC
David Russell, CEC, AAC
Shaun O'Neale
Joel Reno
Joseph Realdine, Jr.
Susan C Bourgoin
Dave Zino
Richard Rosendale, CMC
Hunter Johnson
Jonathan Deutsch
Toya L. Boudy
Matthew L. Raiford
Tenney Flynn
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
Eric Abbey
Carole Morse
Cheryl Wakerhauser
Amy L. Queret-Mitchell, CCE
Masaharu Morimoto

Hands-on Workshop: Fermentation: 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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Hands-on Workshop: Management of Food Allergies

Presented by Leah Sarris

& Intolerances in Foodservice This hands-on workshop will be held offsite at: Goldring Center for Culinary Medicine at Tulane University School of Medicine and transportation will be provided. Exploring the Management of the evolving Foodservice needs, chefs will learn the difference between food allergies and intolerances and the potential implications of each. We will explore methods to prepare delicious foods to cater to the demands of an evolving customer base, with a special focus on gluten-free options. Chef Sarris will discuss the differences between food allergies and intolerances, and understand the implications of consumption with each condition. Chef will review best practices to supervise and train your staff to be sensitive and adaptable to a host of ingredient substitutions to accommodate a variety of dietary restrictions. 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 $200
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Observational Workshop: Cannabis & Culinary the New Frontier

Presented by Chris Sayegh

During this observation workshop, attendees will observe and learn basic methods of Cannabis extraction through sous-vide as well as how to calculate dosage to provide a safe, enjoyable experience for your guests. Observational workshops provide you with a one-on-one demonstration in a small class setting. Separate fees and registration are required for session. Add this session on when you register or email registration@acfchefs.net to add onto to your existing registration. Members $100 & Non-Members $125
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Approved Mentor Training

Presented by Thomas Kiernan, CEC, CCA, AAC

Join Chef Thomas Kiernan, Practical Exam Sub Committee Chairman for this training in how to be an approved mentor. Open to current Certification Evaluators that meet the requirements of the Approved Mentor or are interested in completing the process. Separate registration is required for this seminar and open to all evaluators interested in learning more.. Add this seminar when you register online or email registration@acfchefs.net if you have already registered. There is no fee to register for this seminar.
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Hands-on Workshop: Plant Forward Cuisine

Presented by Leah Sarris

This hands-on workshop will be held offsite at: Goldring Center for Culinary Medicine at Tulane University School of Medicine and transportation will be provided. In this 3 hour class and 1 hour online lecture, chefs will learn nutrition principals behind balancing plant-forward and vegetarian dishes to make them delicious and filling, while practicing innovative techniques in a hands-on cooking class. Chefs will get both the “how” and the “why” on plant-forward and vegetarian cuisine and have a new edge in preparing food that will please modern consumers. 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 $200
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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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Global Flavors & Beef

Presented by Stephen E. Giunta, CMC

Join the Sterling Silver Culinary and Marketing team for a look at the growing global flavor trends influencing menus today. We will explore the drivers behind this trend, three of the fasted growing global flavor influences and how they are showing up on menus today. We will wrap up with a look at the role beef plays in this trend with a demonstration on how to breakdown the Tri-Tip breakdown & globally inspired recipe.
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Modern Filipino Sisig

Presented by Eric D. Ernest, CEC, CCA

Learn about this amazing dish made from pig head, pig liver, and sour vinegar. Sisig 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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Desserts & Pastry, Redefined: Dacquoise!

Presented by Michael Mignano

The award winning pastry chefs' new comprehensive collection of desserts, entitled "The Pastry Chefs' Little Black Book" covers all of the design, flavors, plating and recipes for components that all modern pastry chefs need to step up their pastry menus: including cakes, ice creams, mousses. During this demonstration you will learn the tips to perfect your plated desserts with style. Learn the techniques and inspiration behind their decadent Peanut Dacquoise, with milk chocolate chantilly and candied bacon.
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Desserts & Pastry, Redefined: Dacquoise!

Presented by Michael Zebrowski

The award winning pastry chefs' new comprehensive collection of desserts, entitled "The Pastry Chefs' Little Black Book" covers all of the design, flavors, plating and recipes for components that all modern pastry chefs need to step up their pastry menus: including cakes, ice creams, mousses. During this demonstration you will learn the tips to perfect your plated desserts with style. Learn the techniques and inspiration behind their decadent Peanut Dacquoise, with milk chocolate chantilly and candied bacon.
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Culinary Medicine: Where Health Meets Food

Presented by Leah Sarris

In this interactive tasting, we will introduce the concept of culinary medicine, or preventing and treating disease through food. Attendees will learn about innovative programming happening throughout the US in the medical field and in communities teaching people that food can be both delicious and nourishing. We will also explore culinary nutrition tenets and investigate your role as a chef and food service operator in this growing movement.
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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: Mastering Food & Family

Presented by Tory McPhail


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Main Stage: Mastering Food & Family

Presented by Ti Martin


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Indian Summer

Presented by Susan Spicer

During this special presentation from the 2018 American Academy of Chefs® Celebrated Chef, New Orleans Restaurateur Chef Spicer will arrange an assortment of seasonal vegetables such as eggplant and okra. Chef will focus on techniques and spice combinations from various regions.
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Gulf American Red Snapper

Presented by Jason Goodenough

Recenty named Chef of the Year by New Orleans Magazine, watch Chef Goodenough prepare two recipes using stunningly fresh fish from the Gulf of Mexico while discussing sustainability issues and the political implications of this national treasure.
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Balancing Your Palate 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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Turning Wellness Trends into Healthy Dining Trends

Presented by Franceen Friefeld

Implementing a successful healthy dining program is close to impossible today, when we’re caught in the hype of so much conflicting information about wellness: What are the latest trends? How do we follow legislation? Do consumers want gluten free, low carb, high protein or organics? Join the Food Industry Nutrition Leader as she turns outdated notions about wellness-upside down, and the truth about how to deliver a successful program- right side up, with her entertaining and empowering approach to healthy dining.
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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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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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Main Stage: Consumer & Culinary Trends

Presented by Jack Li

Brought to you by Minor's, Datassential shares the latest culinary trends that will drive the next generation of US menus. This session covers consumer preferences, new flavors, and tips for crafting successful dishes.
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ACF Demo Stage: The Pulse of Plant-Based Diet

Presented by Raghavan Iyer

The under-explored world of dry peas, chickpeas and lentils is revealed in this master class brought to you by the USA Dry Pea & Lentil Council/American Pulse Association along with James Beard, Emmy, and IACP winning author and spokesperson Raghavan Iyer. These nutritional powerhouse pulses expand the globe and their versatility, accessibility, ease of preparation, and above all inexpensiveness will make you rethink your center of the plate.
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ACFDemoStage: Menu Marketing Understanding Production Claims

Presented by Bruce Carchman

Consumers are taking more of an interest in learning where their food comes from and choosing quality over quantity when it comes to their protein sources -especially when its animal based. Patrons and advocacy groups are calling on commercial and non-commercial foodservice to adopt purchasing strategies that advance animal care, are sustainable and healthy. And the list of menu descriptors dining patrons expect to see is growing. “Free from” menu claims can and should play a larger role in the profitability equation with attributes that consumers are willing to pay more for – particularly local, organic, hormone free, and antibiotic free. In this interactive presentation attendees will be challenged to learn the nuances of meaningful production claims and strategies to satisfy patron’s expectations and make elevating the plate to premium protein profitable.
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Wisconsin Cheddar & Kentucky Bourbon - A Love Story

Presented by Jane Nickles


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The Art of Plating: Tips and Tools

Presented by Joseph M. Leonardi, CMC

Your customers eat first with their eyes. Before guests even taste your food, they've probably already made judgments about your skill as a chef. Join this discussion about plating and flavor concepts. Learn how the proper knives and tools facilitate the fabrication and production of successful plates. Young culinarians in particular will be inspired to learn new techniques to elevate their dishes.
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Canadian Cuisine: From Coast to Coast

Presented by Peter Dewar

During this presentation, you will be introduced to Canadian cuisine from across the nation. Two staples of this cuisine are French Canadian poutine and also east coast chowder. Please join Chef Peter as he gives you an insight into food from your neighbors to the north.
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Global Trend Insights & Excellence through Innovation

Presented by Victor A. Gielisse, CMC, AAC

During this presentation attendees will explore key opportunities in the tightly competitive food and beverage and hospitality world. Compare opportunities that chef's and restaurateurs face and have to understand when a current practice in their business adds value and at what stage to initiate a significant point of differentiation to stay ahead of the competition by offering new and real value creation through the innovation process for business.
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Pastry Certification Seminar

Presented by John C. Schopp, CEC, CEPC, CCE, 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 Certification 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

Join Chef Amy C. Sins and Louisiana State Rep. Clay Schexnayder as they share their experiences coordinating relief efforts during the flooding in 2016 and 2017 throughout south Louisiana. They will discuss the use of social media tools to motivate a network, managing supply and delivery logistics, the importance of focusing on food safety after a disaster and how the food service industry plays a vital role in disaster response.
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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. Attendees must have full registration with meals to attend the brunch.
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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: ANFP

Presented by Gregory Paul Gorgone


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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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COLD. HARD. CASH!

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

The pastry chef’s mindset in the savory kitchen… Chefs Casey Shiller CEPC®, CCE®, AAC and David Ivey-Soto MBA, CEC®, CCA® have developed this seminar to will explore the pastry chef’s mindset to create ef?ciency and productivity and add — COLD HARD CASH — to the bottom line of the savory kitchen. Have you ever noticed that the pastry chef is frantically working when it is slow during the early parts of the week and then, come the busy times, they are relaxed and ready? Yet, they add COLD HARD CASH to the bottom line of an operation… and everything is done! Develop this mindset and learn to be ef?cient and productive to create COLD HARD CASH from it. We will highlight the equipment needed, the systems that work, and ideas that will increase your kitchen-ef?ciency and generate increased pro?ts — COLD HARD CASH!
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COLD. HARD. CASH!

Presented by David Ivey-Soto, CEC, CCA, MBA

The pastry chef’s mindset in the savory kitchen… Chefs Casey Shiller CEPC®, CCE®, AAC and David Ivey-Soto MBA, CEC®, CCA® have developed this seminar to will explore the pastry chef’s mindset to create ef?ciency and productivity and add — COLD HARD CASH — to the bottom line of the savory kitchen. Have you ever noticed that the pastry chef is frantically working when it is slow during the early parts of the week and then, come the busy times, they are relaxed and ready? Yet, they add COLD HARD CASH to the bottom line of an operation… and everything is done! Develop this mindset and learn to be ef?cient and productive to create COLD HARD CASH from it. We will highlight the equipment needed, the systems that work, and ideas that will increase your kitchen-ef?ciency and generate increased pro?ts — COLD HARD CASH!
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The History and Flavors of Goulash

Presented by Russell Scott, CMC

Join Chef Helmut Holzer CMC and Chef Russell Scott CMC for the first of an exciting CMC series, as they discuss the history and regional influences of European traditional dishes. During this presentation, expand your skills as the chefs demonstrate the preparation, variations, and accompaniments for classic and modern Goulash. This flavorful dish is a great addition to menus, and is also a part of the required repertoire of skills for chefs who aspire to participate in the Certified Master Chef exam.
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The History and Flavors of Goulash

Presented by Helmut Franz Josef Holzer, CMC

Join Chef Helmut Holzer CMC and Chef Russell Scott CMC for the first of an exciting CMC series, as they discuss the history and regional influences of European traditional dishes. During this presentation, expand your skills as the chefs demonstrate the preparation, variations, and accompaniments for classic and modern Goulash. This flavorful dish is a great addition to menus, and is also a part of the required repertoire of skills for chefs who aspire to participate in the Certified Master Chef exam.
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Taste of The Deltas: From Curry to Court Bouillon

Presented by Michael D Gulotta

Explore the parallels of the Mississippi and Mekong Deltas from hand ground shellfish curries to roux based spicy fish stews with insight from Chef Gulotta, New Orleans restaurateur and 2018 James Beard Best Chef of The South Semi-finalist.
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Innovative Strategies for Achieving Optimal Health

Presented by Lisa Dorfman

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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Flavor IQ: Cruising the Mediterranean

Presented by Michael L. Minor, CEC, AAC

Get ready to taste the success of exciting new menu concepts with Custom Culinary® and our insights-driven approach to innovation, FlavorIQ®. We’ll be ‘Cruising the Mediterranean’ with an exciting trends presentation, culinary demonstration and tasting session—led by our Culinary Ambassador Chef Mike Minor CEC, AAC, HGT. Our singular focus is to consistently deliver the most authentic food flavor enhancements to foodservice professionals. We currently offer these chef-inspired culinary flavor systems: Food bases, gravy and sauce mixes, ready-to-use soups, sauces, sides, entrees, dips and gravies.
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Flavor IQ: Cruising the Mediterranean

Presented by Richard A. Reilly, CEC, CCA, AAC

Get ready to taste the success of exciting new menu concepts with Custom Culinary® and our insights-driven approach to innovation, FlavorIQ®. We’ll be ‘Cruising the Mediterranean’ with an exciting trends presentation, culinary demonstration and tasting session—led by our Culinary Ambassador Chef Mike Minor CEC, AAC, HGT. Our singular focus is to consistently deliver the most authentic food flavor enhancements to foodservice professionals. We currently offer these chef-inspired culinary flavor systems: Food bases, gravy and sauce mixes, ready-to-use soups, sauces, sides, entrees, dips and gravies.
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Flavor IQ: Cruising the Mediterranean

Presented by David Russell, CEC, AAC

Get ready to taste the success of exciting new menu concepts with Custom Culinary® and our insights-driven approach to innovation, FlavorIQ®. We’ll be ‘Cruising the Mediterranean’ with an exciting trends presentation, culinary demonstration and tasting session—led by our Culinary Ambassador Chef Mike Minor CEC, AAC, HGT. Our singular focus is to consistently deliver the most authentic food flavor enhancements to foodservice professionals. We currently offer these chef-inspired culinary flavor systems: Food bases, gravy and sauce mixes, ready-to-use soups, sauces, sides, entrees, dips and gravies.
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The Modern American Table

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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Innovative Sugar & Chocolate Decoration Techniques

Presented by Joel Reno

In today’s crowded market, learn to wow the customers with new decorative techniques for cakes, plated desserts, and mini pastries. Chef Reno will do step-by-step demonstrations of trendy and stunning decorative elements using sugar, white, milk, and dark chocolate, and much more. You will learn decorations suitable for large productions as well as those perfect for competition buffet presentations. The chef will combine the latest tools, tricks-of-the-trade, and materials to create beautiful, innovative results.
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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: How to Increase Your Bottom Line

Presented by Susan C Bourgoin

You need to take better photos of your dishes! Learn the tips you need from an experienced food photographer, and discover when it may be recommended that you hire a professional food photographer.
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Where's The Beef?... You Decide!

Presented by Dave Zino

In a world of emerging meat substitutes, consumers are bombarded with advertising and marketing claims that can be confusing to them. Join Chef Dave Zino from Beef. It’s What’s For Dinner. for a blind tasting of several burgers and experience the different flavors and textures of the products currently in the marketplace. Results will be tabulated in real time. Look forward to a robust discussion regarding the results.
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Cooking In The New Millennia

Presented by Richard Rosendale, CMC

Rosendale Collective has been a leading movement in how chefs learn and evolve. From Fortune 500 companies to Michelin starred restaurants around the world, RC continues to deliver extraordinary learning experiences that inspire. At this presentation, we will reveal what's next in this knowledge revolution with the latest trends, tools, and technology.
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Shaking it up! Food and Drink Working Together

Presented by Hunter Johnson

Never underestimate the importance of having both a strong Food and Drink program. Restaurateur Hunter Johnson will discuss how the bar and kitchen can best work together to provide the ultimate guest experience. From both a business and creative perspective, this session covers all you'll need to know to build a successful, award winning bar menu. Create the next signature beverage, while you raise the revenue potential at your establishment. Brought to you by: Southwestern Virginia Chapter
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Training the Next Generation to Prevent Food Waste

Presented by Jonathan Deutsch

Sustainability issues are at the forefront in our industry, and it is up to accomplished chefs to have an in formed opinion. Learn what is being done to inculcate sustainability and health promotion practices among culinary students and staff, and learn more about the solutions that are hitting the market; balancing taste, nutrition and improving the overall food system.
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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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Special Presentation & Lunch

Presented by Matthew L. Raiford

You Are Only As Good As Your Last Meal Steady deadlines, pressure to be the best, and always hustling to stay on top of trends, has been a catalyst for depression and suicide in the food service industry. How can we better assist each other and pay attention to the signs of a chefs' stress/PTSD? Attendees must have full registration with meals to attend the networking grab & go lunch.
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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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Chocolate Making on an Artisanal Scale

Presented by Carole Morse

Great chocolate is a collaborative effort between cacao growers and chocolate makers, through careful attention during cultivation, harvest, and especially fermentation and drying. Louisiana Chocolatier Carol Morse will walk you through the process of production; from ingredient sourcing to roasting cocoa beans and turning them into liquid chocolate and bars. Learn how small scale chocolate makers truly highlight the flavors unique to each cacao origin.
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Fortified: An Introduction to Sherry

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.
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What Excellent Educators do Exceptionally

Presented by Amy L. Queret-Mitchell, CCE

A great classroom experience starts with what great teachers do differently. This session will go through the strategies to define learning and teaching. Participants will compare models used to understand what we want students to know and do and how we can best design the learning experience. This session will review how to create an environment of common understanding of desired teaching and learning which focuses on the opportunities to talk about how we learn best and what that looks like in the classroom.
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Closing General Session: Sushi A to Z

Presented by Masaharu Morimoto


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