Convention Seminars and Demos

8:00am-4:00pm

Judging Competitions

Attendees will receive training from Steve Jilleba, CMC, CCE, AAC on how to accurately judge, score and critique competitors. This session is required for members interested in becoming an ACF Approved Judge and current judges who need to maintain their status. Open to pre-registered attendees only.

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2:00-3:30pm

Contemporary Plating & Concepts in Silver, sponsored by Custom Culinary, Inc.

Join ACF National Culinary Team USA Member, Daniel Scannell, CMC, as he prepares a lamb dish and discusses contemporary plating techniques and new concepts in silver.

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2:00-3:30pm

Foodservice Consumers in 2010 and Beyond, sponsored by Unilever Foodsolutions

This session is not to be missed for any chef or restaurateur who wants to "stay ahead of the curve." Join Charlie McConnell as he takes you on an in-depth look at what will drive consumer behavior and attitudes in the foodservice marketplace.

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2:00-3:30pm

The CMC Exam: Studied and Revealed

Join Brad Barnes, CMC, CCA, AAC, as he explores the CMC exam and how to successfully prepare for this challenging test. It is open to all who wish to gain a better understanding of what the exam is about, how it is conducted and its common pitfalls.

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2:00-3:30pm

For the Love of Pastry

Join this delightful and informative presentation by one of the industry's leading pastry chefs. Giles Renusson will present his extensive knowledge and expertise of the pastry arts.

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4:00-5:30pm

World of Flavors, sponsored by Unilever Foodsolutions

Uncover the tradition behind recipes from Vietnam and Sicily and how to incorporate them into your menu. Featured recipes will be: grilled shrimp on sugar cane, Pho, Pomelo salad, a Vietnamese sandwich, Saigon beef stew, eggplant roulade and rigatoni with eggplant.
Presented by: Steve Jilleba, CMC, CCE, AAC, Corporate Executive Chef, Unilever Foodsolutions

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4:00-5:30pm

Cuisine du Terroir, sponsored by Bakewell Culinary Powders & King Arthur Flour Company

Join us for an exploration of terroir in contemporary American cuisine. This innovative demo and discussion will provide an exciting opportunity to experience this emerging trend that fuses the contemporary kitchen with classical artisan products.

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4:00-5:30pm

Practical Test Evaluators Training: Annual Requirement

This training session led by Brad Barnes, CMC, CCA, AAC, will review requirements for practical test evaluators and will include an extensive question and answer period.

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4:00-5:30pm

A Curriculum & a Dream: What To Do When You Can't Get State Funding

Join Midwest Culinary Institute Senior Chef Instructor, John Kinsella as he leads this informative seminar detailing alternative school funding options.

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9:00-10:30am

Create Maple Magic: Delicious and Healthy Cooking with a Québec Twist

Want to create delicious recipes using a healthier sweet solution? Do More With Maple! Through cooking demonstrations and tastings, discover maple butter, vinegar, concentrate, flakes and more; how the different grades of maple syrup can determine application; maple's versatility on a menu; and its qualities as a nutritious flavor enhancer.

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9:00-10:30am

Adventures in the Trans-Fat-Free-Kitchen, sponsored by McCain Foods & Ventura Foods

Chefs Steve Logan of Ventura Foods, LLC, and Brooke Brantley of McCain Foods USA, Inc. unlock the secrets of trans fats, including where they are found and how to convert your kitchen to one that is trans-fat free.

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9:00-10:30am

Cooking with American Lamb, sponsored by American Lamb Board

Discover creative ways to use underutilized lamb cuts as presented by Chef Edward Leonard, CMC, AAC.

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9:00-10:30am

Pastry Chefs: A Look at the Past, Present & Future

Join Derek Spendlove, CEPC, CCE, AAC, as he leads an interactive forum that will explore the symbiotic relationship between ACF and pastry chefs. Discussions will cover educational offerings and successful competition strategies.

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9:00-10:30am

The Investing Chef, sponsored by: Mind's Eye Resource Management, LLC

It's never too early to start saving and investing for you and your family. Join Kathleen Bowen as she demystifies the complex world of retirement planning options.

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11:00am-12:30pm

Heirloom Pork: How Specialty Farmers Have Enhanced the Center-of-the-Plate, sponsored by Snake River Farms

Putting the world's most widely eaten meat at the center-of-the-plate is easy--just add pork. Chef Alan Turner will demonstrate new ways to incorporate this favorite protein into your menu and will discuss what chefs should ask when selecting a specialty pork supplier.

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11:00am-12:30pm

Australian Lamb and Trends in the Foodservice Sector, sponsored by Meat & Livestock Australia

Discover the potential of Australian lamb as Chef Stephen Edwards prepares Mediterranean lamb cutlets. Chef Edwards will highlight several small plate applications while exploring the versatility of this nutritious meat.

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11:00am-12:30pm

A Culinary Journey: Around the World in 90 Minutes

Journey around the culinary world with chefs from the International Culinary Schools at The Art Institutes. This diverse group of chefs will demonstrate a variety of recipes from their new International Cuisine textbook.

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11:00am-12:30pm

Chapter Leadership Training: Why Communication is Everything

Discover how to attain media coverage of chapter events by learning the tools of a successful public relations campaign.

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11:00am-12:30pm

ACF Apprenticeship & Accreditation Evaluator Training

This training session led by Candice Childers, ACF Assistant Director, Accreditation, will provide information on becoming a competent, confident and comfortable on-site evaluator for apprenticeship and accreditation programs. Sample interview questions, step by step procedures and much more will be discussed.

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11:00am-12:30pm

Successful Preparation for the Practical Exam

Understand the ideology behind preparing for ACF practical exams. The lecture, presented by Brad Barnes, CMC, CCA, AAC, will include assessment of the following areas: Food Safety and Sanitation, Mise en Place, Skills and Craftsmanship, and Taste and Presentation.

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2:00-6:00pm

Cooking with Coffee, sponsored by Lavazza, Italy's Favourite Coffee

Learn innovative new recipes, how to make the perfect cup of coffee, and discover how adding the right coffee presentations to your menu can add to your bottom line.

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9:00-10:30am

Spice Up Your Menu with New Mexico's Red Chile, sponsored by New Mexico Department of Agriculture

Join this session for an exploration of New Mexico's most popular spice, the red chile. Chef Hartley will demonstrate the use of this red hot pepper while he creates authentic Santé Fe style dishes.

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9:00-10:30am

The Long & Short of Rice, sponsored by Uncle Ben's®

Uncover the science of cooking with the world's most consumed food--rice. Join Chef Chris Skolmutch from Uncle Ben's® and ACF Culinary Team USA Chef Joseph M. Leonardi for a discussion on various types of rice grains and a demo on how to master rice cooking techniques.

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9:00-10:30am

Turning Your Operation Green

This informative session will debunk common myths related to the green movement while encouraging foodservice professionals to take immediate steps to reduce landfill waste, water and energy usage. Join Chef Koetke as he demonstrates how a few small steps can make your business green while adding to your bottom line.

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11:00am-12:30pm

Chef & Child Seminar: From Childhood to Adulthood, Promoting Healthy Years, sponsored by the Cleveland Clinic and Sodexo, Inc.

Learn how to change unhealthy eating habits into nutritious lifestyle choices during this Chef & Child presentation. Michael Roizen and Ellen Rome will discuss the latest research on dieting during childhood while Chef Jim Perko cooks items from his "Food is Knowledge" childhood nutrition program. This seminar also features a humorous twist on healthy eating with a comedy act by The Scintas.

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11:00am-12:30pm

Securing our Future: How to Educate Your Students to Be Green

Join this session to learn how you can implement green practices in your curricula. This is a great opportunity to learn from instructors who have successfully put eco-friendly education in their programs.

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11:00am-12:30pm

Pasta Amoré

Fall in love with pasta as ACF Culinary Team USA member Jamie Keating prepares Elegant Crackers, Contemporary Lasagna and Egg Yolk Ravioli.

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During the Trade Show

Beyond Beauty & the Beef: Carcass Fabrication Workshops, sponsored by Buckhead Beef Company

Attend this butchery demonstration offering general knowledge of the most up to date beef cuts. A hands-on demo will presented on breaking down lamb, veal & pork carcasses; three participants will be chosen for each carcass.

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During the Trade Show

Sushi American Style with Tracy Griffith

Join Chef Tracy Griffith as she explains how to get started with the basic sushi ingredients and tools while providing step-by-step instructions of techniques, taking the intimidation out of the process.

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8:30-10:30am

The Chef Edward Leonard Student Forum, sponsored by Johnson & Wales University

ACF junior members are invited to join Chef Edward Leonard, CMC, for a brunch that includes an instructional demonstration and Q&A session on Thursday, July 17 at 8:30 a.m. Pre-registration is required.

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9:00-10:30am

Presidential Pastry

Former White House Executive Pastry Chef Roland Mesnier will share his philosophy on how he successfully melded creativity, authenticity and practicality in one of the most demanding, and rewarding work environments, while literally building the White House pastry kitchen from scratch.

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9:00-10:30am

AAC Application Orientation

Find out how you can join ACF's honor society during this session led by the American Academy of Chefs National Chair, Tom Macrina, CEC, CCA, AAC.

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2:00-3:30pm

White House Desserts

Roland Mesnier's resume includes a batch of 1500 cookies, and a half ton of fruitcake. He has prepared hundreds of desserts for State Dinners over the years--never once making the same dessert twice.

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2:00-3:30pm

Beautiful Bread: Create a Variety of Breads Using Just One Dough

Michel Suas, founder of the world-renowned San Francisco Baking Institute and author of the recently released Advanced Bread and Pastry: A Professional Approach, will demonstrate how to create simple bread designs that inspire bakers to broaden their repertoires and elevate the craft.

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