Kelly Chang
Kimberly Brock Brown, CEPC, CCA, AAC
Christopher Neary, CEC, CCA, AAC
Mark G. Wright, CEC, AAC
Eric Fleishman
Claus Meyer
Jaime L. Schick, CEPC
Ryan M. Manning
Ben Simpkins, CEC, CCA
Michael V. Ponzio
David Burke
Cheryl Wakerhauser
Timothy J. Grandinetti
Jane Nickles
John V. Johnson, CEC, CCE, AAC
Harris Ader
Jason D. Hall, CMC
Richard Rosendale, CMC
Corey Siegel, CEC
Eric Fleishman
Kristopher Edelen
Denny Trantham, CEC, CCA, AAC, MBA
Jayne B. Pearson
Jeffrey A Michaud
Brian R. Hay, CEC, CCE
Lawrence T. McFadden, CMC
Jason P. Ziobrowski, CEC
Stephanie L. Charns, CC, CSCE, CWPC
Brian R. Beland, CMC
Jonathan P. Moosmiller, CMC
Kristie Reid
William Dean Fearing

Hands-on Workshop: Traditional Chinese Dumplings

Presented by Kelly Chang

Addictive and flavorful, Asian dumplings are an international favorite. Join Chef Kelly Chang, owner of China Cafe Asian Bistro as he instructs you the art of Shandong-Style Dumplings. This class will include the preparation of the dough, preparation of the traditional fillings, as well as the rolling, hand forming and proper sealing of the dumpling shells. The cooking process and history of this dish will be discussed and best practices for preparing variations of dumplings in your kitchens. Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $100 & Non-Members $125
Register Now

Southeast Regional Forum

Presented by Kimberly Brock Brown, CEPC, CCA, AAC


Register Now

Northeast Regional Forum

Presented by Christopher Neary, CEC, CCA, AAC


Register Now

American Academy of Chefs® Fellows Meeting

Presented by Mark G. Wright, CEC, AAC

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

Morning Stretch with Eric The Trainer

Presented by Eric Fleishman

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

Opening General Session

Presented by Claus Meyer

Unfolding the Potential From writing the manifesto for the Nordic food revolution and co-founding noma, a perennial “World’s Best Restaurant”, to launching an indigenous food movement in Bolivia that has trained thousands of young people and is unlocking a new sense of national pride, Claus Meyer has always been motivated by goals that stretch far beyond the profit-motive. Addressing issues such as the importance of unconventional thinking and naïve ambition, how to create an avalanche-like cultural movement rather than a traditional business plan, and why we (and our teams) need to remain in close touch with our values and passions if we are to be truly successful, this “son of the microwave oven” will share insights from his gastronomic, business and philanthropic journey including his latest ventures in New York City, counting Michelin-starred restaurant Agern and Great Northern Food Hall in Vanderbilt Hall, Grand Central Terminal
Register Now

Savory Sweets

Presented by Jaime L. Schick, CEPC

Explore unique flavor combinations for imaginative sweet endings by utilizing a variety savory ingredients including mushrooms, olives and herbs. Remaining balanced and approachable, each flavor combination will be presented as a contemporary plated dessert or verrine.
Register Now

Exploring the Streets of Mexico

Presented by Ryan M. Manning

Through living and traveling throughout the culinary rich country of Mexico Chef Ryan Manning will present some of the unique street foods from across the nation of, many of which have not made their way up north.
Register Now

The Future of Action Stations

Presented by Ben Simpkins, CEC, CCA

Give your members the Wow factor of up and coming action stations, we will discuss choice of vessels, how to set up your stations and the execution of them.
Register Now

ACF MarketConnect Break II

Presented by Michael V. Ponzio

Sponsored Demo Presentation: 11:00am-11:30am Global Breakfast Food culture today is all about bringing people around the table to enliven all senses. This presentation takes a look at breakfast around the world and highlights the many delicious flavors, spices and forms that breakfast takes on - and the role pork plays. Pork makes any breakfast better, and since breakfast is now being served any time of day, the versatility of pork makes it a perfect star of any dish. Presented by: Michael V. Ponzio, Executive Chef, Medinah Country Club 11:30am-12:00pm Pork Sustainability Food production in the US faces key challenges to meet society's changing expectations for sustainability. More and more consumers focus on animal care, environmental impacts, food safety and ingredients, community impacts and worker safety. This presentation will provide an update on these important issues and how the largest pork company in the world is addressing them. Presented by: Stewart Leeth, VP and Chief Sustainability Officer, Smithfield Foods
Register Now

General Session: 2

Presented by David Burke


Register Now

Modern French Pastry - Innovative Tech, Tools & Design

Presented by Cheryl Wakerhauser

Explore pâtisserie beyond the classics. By using modern flavors, molds and techniques to create stunning, unique desserts that are truly one of a kind. Learn Chef Wakerhauser's tips to working smart and efficiently, creating multi-dimensional desserts ahead of time that can be presented on demand with minimal finishing time. Plus, acquire a few “Parlor Tricks” from her new book, Modern French Pastry.
Register Now

Southern Inspired Deliciousness!

Presented by Timothy J. Grandinetti

Be inspired by Chef Grandinett's style of southern cuisine! Learn about hoecakes, the history of BBQ ‘dip’, how to pickle peaches, and creatively use local ingredients from North Carolina year-round. This demonstration will showcase unique southern cooking techniques from the award-winning Spring House Restaurant.
Register Now

Wisconsin Cheddar & Kentucky Bourbon - A Love Story

Presented by Jane Nickles

Back by popular demand! 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.
Register Now

An Introduction to ACF Contemporary Competition

Presented by John V. Johnson, CEC, CCE, AAC

Participants will learn how to organize themselves to create and execute a signature dish for an ACF contemporary hot food category(KC). An overview of the rules and guidelines will be thoroughly discussed as well as "tricks of the trade" will be shared.
Register Now

Senior Dining 101

Presented by Harris Ader

An overview about the senior living industry and dining evolution. From new kitchen & dining-room designs, technology, services provided and events. Learn about the benefits of working in the senior dining and how it can improve a chef's quality of life. We will also explore the only association dedicated for all food service professionals in the senior living industry.
Register Now

American Academy of Chefs® Reception & Dinner

Presented by Jason D. Hall, CMC

Executive Chef Jason Hall, CMC, and his culinary team will provide an amazing menu for Academy guests at the Myers Park Country Club, established in 1921, one of the oldest clubs in Charlotte, NC. An unforgettable evening in the beautiful Georgian-style clubhouse, overlooking the exquisite golf course.
Register Now

ACF Movie Night - The Contender

Presented by Richard Rosendale, CMC

Demo: 6:15-7pm We are living in one of the most profound yet exciting times. We will demonstrate new plating concepts by Rosendale Collective and discuss how the contributions of generations X, Y, Z will evolve the direction of food. We will challenge the status quo by breaking some "rules of plating" and provide compelling reasons for our plating concepts that inspire your cooks and excite your diner. The main focus is not just in "what you do" but also in "how" and "why you do it". Movie 7:30-8:30pm Q&A: 8:30pm-9pm
Register Now

ACF Movie Night - The Contender

Presented by Corey Siegel, CEC

Demo: 6:15-7pm We are living in one of the most profound yet exciting times. We will demonstrate new plating concepts by Rosendale Collective and discuss how the contributions of generations X, Y, Z will evolve the direction of food. We will challenge the status quo by breaking some "rules of plating" and provide compelling reasons for our plating concepts that inspire your cooks and excite your diner. The main focus is not just in "what you do" but also in "how" and "why you do it". Movie 7:30-8:30pm Q&A: 8:30pm-9pm
Register Now

Morning Stretch with Eric The Trainer

Presented by Eric Fleishman

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

The Gateway Bug

Presented by Kristopher Edelen

We’ve reached a crisis in regards to the way we eat. Appetites are larger, as is our growing population and America's farms are shrinking at an alarming rate.Learn more about crickets as our next sustainable protein source, and how they can made appealing by being transformed into fine dining dishes. In turn, Chef Kristopher will be demonstrating his take on the importance of Raw cow’s milk vs. Crickets in his adaptation of a compressed liquid nitrogen dessert.
Register Now

Appalachian Cuisine - Defining Generations

Presented by Denny Trantham, CEC, CCA, AAC, MBA

Discover the history and flavors of Appalachian Regional Cuisine. Many Southern specialties originated as cultural staples of this region, and during this demonstration dishes such as corn bread, home grown vegetables that were canned & preserved, biscuits & gravy, stews, rabbit, and even chicken & dumplings will be discussed.
Register Now

Objective and Outcomes for Culinary Courses

Presented by Jayne B. Pearson

Explore and practice the proper composition of objectives and outcomes for culinary courses in order to meet ACF criteria. This lecture is primarily for chefs who have become teachers and may not have the expertise/training in formulating syllabi and outcomes to pair with ACF competencies. Explore Bloom taxonomy of educational objectives and how it relates to levels of learning. Using taxonomy to formulate outcomes relating to the culinary classroom. Relate all outcomes to ACF required knowledge and competencies.
Register Now

Pasta Old School, New School

Presented by Jeffrey A Michaud

James Beard Award Winning chef Jeffery Michand will discuss the difference between old school pasta and new school pasta. Different dough hydration's using ratios for recipes, whole eggs vs yolks, and different flavors. He will demo hand rolling vs machine rolled. He will show a few different shapes filled as well and will serve a pasta dish.
Register Now

Wine and Spirits - Pairings For Desserts & Chocolate

Presented by Brian R. Hay, CEC, CCE

In this session, attendees will be able to take an in-depth look into dessert and beverage pairings. The main focus will be on understanding what to look for and how to make the pairings easy.
Register Now

Food & Beverage Trends for the Luxury Customer

Presented by Lawrence T. McFadden, CMC

Join Certified Master Chef Lawrence McFadden as he shares his knowledge about key luxury customers requirements. Chef will share the best strategies for success in luxury hospitality marketing, future engaging methods to maximize profit, customer satisfaction and employee engagement. This session will also include sound practices for leadership, food & beverage trends, and merchandising for both private and public establishments.
Register Now

InHarvest All-Grain Lunch

Presented by Jason P. Ziobrowski, CEC

A new twist on event lunches! Chef Jay Ziobrowski will hit top trends in the industry with: salad composed with super foods/ancient grains of beets & quinoa. Vegetarian Dishes - creativity with lentils (pulses are currently HOT in the industry with chefs) Comfort food for the cold months and easy preparation. This lunch is packed with protein and vegetables! Attendees must have full registration with meals to attend this lunch.
Register Now

Plated Gluten Free Desserts

Presented by Stephanie L. Charns, CC, CSCE, CWPC

Gluten free desserts can be simple, yet elegant. No longer should a bowl of sorbet with berries or a chocolate flour-less torte be the only options on your menu. Learn how to impress your guests with gluten free dessert options. Let's get creative with flavors, textures, and colors!
Register Now

Utilizing World Flavors in your Everyday Menus

Presented by Brian R. Beland, CMC

In this session Certified Master Chef Beland and Moosmiller will demonstrate a variety of recipes from the world’s pantry and how to incorporate them into your daily menus, dine arounds and banquets to keep your customers excited and coming back for more.
Register Now

Utilizing World Flavors in your Everyday Menus

Presented by Jonathan P. Moosmiller, CMC

In this session Certified Master Chef Beland and Moosmiller will demonstrate a variety of recipes from the world’s pantry and how to incorporate them into your daily menus, dine arounds and banquets to keep your customers excited and coming back for more.
Register Now

Local - Farm to Institution

Presented by Kristie Reid

Sourcing with integrity is a growing challenge for every chef looking to meet the expectations of consumers and clients alike. People are increasingly looking for ‘clean’ options. Local, Sustainable, Organic, Animal Welfare Approved, CAB… consumers and chefs alike are in 'label and certification program' fatigue. As local food is trending up there is a real opportunity to leverage farm to institution. Let’s get real food back on the menu.
Register Now

Closing General Session

Presented by William Dean Fearing

Southwest Cuisine For the final session of the event, Chef Dean Fearing will focus his presentation on the birth of Southwestern cuisine and the development of the Texas Taste.
Register Now