| Thursday, February 7, 2008 |
| 8am-5pm |
Educator
Development Series, sponsored by Canada Cutlery Inc. |
| |
Career
Development Series: Nutritional Education, sponsored by Rubbermaid
Commercial Products |
| |
2008 ACF Central Regional BBQ Challenge, sponsored by Tyson Foods, Inc. |
| 10:30am-12pm |
Chapter
Leadership Training: Building a Better ACF |
| 3-7pm |
Welcome Reception |
| |
Registration Open |
| |
Dinner Seating Open |
| |
|
| Friday, February 8, 2008
- BBQ Day |
| 7-8am |
Continental Breakfast, sponsored by Liberty Fruit Co. and New Grass Bison |
| 8am-5pm |
Registration Open |
| |
Dinner Seating Open |
| 8am-4pm |
Judging
Competitions Seminar |
| 8-9:30am |
Demos & Seminars: |
| |
Chapter President's Meeting, sponsored by Rubbermaid Commercial Products |
| |
Apprenticeship / Accreditation Seminar |
| |
Sauces, Brines & Rubs |
| |
Quintessential Ribs |
| 9:30-10am |
Coffee Break |
| 10am-5pm |
Member Resource Center Open |
| 10-11:30am |
Demos & Seminars: |
| |
Smoke the Competition: How to Win a BBQ Cook Off |
| |
Leadership Lessons for Students |
| |
Sauces, Brines & Rubs |
| 11:30am-12:30pm |
City of Fountains Lunch, sponsored by Contessa
Premium Foods, GFF, Inc. / Girard's Dressings, and MARS Foodservices |
| 12:30-2pm |
Demos & Seminars: |
| |
Side Kicks: The Evolution of American Regional BBQ Sides |
| |
Molecular Gastronomy |
| |
Smoking 101: Equipment Tips & Techniques |
| 1-2pm |
Competition Judges Meeting |
| 2pm |
Meet Dr. BBQ and Book Signing with Ray Lampe |
| 2-2:30pm |
Break |
| 2:30-4pm |
Baron H. Galand Culinary Knowledge Bowl Competitors Meeting |
| |
Demos & Seminars: |
| |
Side Kicks: The Evolution of American Regional BBQ Sides |
| |
Molecular Gastronomy |
| |
Smoking 101: Equipment Tips & Techniques |
| 4-8pm |
Trade Show / Reception: "BBQ and All That Jazz" |
| 6-7:30pm |
Swine
& Dine: Pork Carcass Fabrication, sponsored by Buckhead
Beef Company |
| |
|
| Saturday, February 9,
2008 |
| 6:30am |
Student Team Regional Championship, sponsored by R.L. Schreiber, Inc. |
| 7-8am |
Continental Breakfast, sponsored by La Brea Bakery and Nueske's
Applewood Smoked Meats |
| 7:30am-12pm |
Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice Hall |
| 8am-5pm |
Registration Open |
| |
Dinner Seating Open |
| |
Member Resource Center Open |
| 8-9:30am |
Demos & Seminars: |
| |
Brisketology |
| |
Yield Analysis and Portion Control |
| |
Sustainable Kitchen Practices |
| 8:30am |
Student Culinarian of the Year Competition, sponsored by Custom
Culinary™ |
| 9:30am |
Meet the Chef and Book Signing with Chef Richard McPeake |
| 9:30-10am |
Coffee Break |
| 10-11:30am |
Demos & Seminars: |
| |
The Flavor Dynamics of Beef and the Modern Menu, sponsored by Beef Industry Council |
| |
Leadership Lessons from a Chef: Finding Time to
be Great |
| |
Out
of the Box Ideas: Successfully Marketing Your Business |
| 11:30am |
Meet the Chef and Book Signing with Charles Carroll, CEC, AAC |
| 11am |
Chef of the Year Competition, sponsored by Unilever Foodsolutions |
| 12-1:30pm |
Chef Professionalism Lunch, sponsored by Nestlé FoodServices
North America, The Cheescake Factory Bakery Inc., GFF, Inc. /
Girard's Dressings, Mann's Fresh Vegetables and Seaboard Foods |
| 1:30-5pm |
General
Session: Cooking Today with David Russell, CEC, AAC |
| 7pm |
American Academy of Chefs Dinner |
| |
|
| Sunday, February 10, 2008
- Culinary Day |
| 6:30am |
Student Team Regional Championship, sponsored by R.L. Schreiber, Inc. |
| 7-8am |
Continental Breakfast |
| 8am-3pm |
Registration Open |
| |
Member Resource Center Open |
| 8am-1pm |
Dinner Seating Open |
| 8-9:30am |
Demos & Seminars: |
| |
Pork Perfection, sponsored by The Missouri Pork Association |
| |
Pastry Chefs: A Look at the Past, Present & Future |
| |
Chef & Child Foundation Seminar: Improving our Country's School Lunch Programs |
| |
The Competitive Edge |
| 9:30-10am |
Coffee Break |
| 10-11:30am |
Demos & Seminars: |
| |
Foods
of the Titanic with Chef John Kinsella, CMC, CCE, AAC |
| |
Career Development Series: Santitation - Preventing Foodborne Illness |
| |
The Investing Chef, sponsored by Mind's Eye Resource Management, LLC |
| |
Successful
Preparation for the Practical Exam |
| 12-1:30pm |
Jazz City Lunch, sponsored by Barber Foods and GFF, Inc. / Girard's Dressings |
| 1:30-3pm |
Demos & Seminars |
| |
Global Flavors and Your Menu, sponsored by Unilever Foodsolutions |
| |
Career
Development Series: Management - The Chef's Professional Workforce
- Recruitment & Retention |
|
American
Academy of Chefs Fellows Meeting |
| |
Practical
Test Evaluators Training: Annual Requirement |
| |
Certification Written Test |
| 3-3:30pm |
Break |
| 3:30-5pm |
Demos & Seminars: |
| |
Beer & Food: A Match Made in Heaven, sponsored by Boulevard Brewing Co. |
| |
Lobster Tales: History,
Harvesting and Handling of Downeast Maine Lobsters, sponsored
by Lobster Select |
| |
AAC
Application Orientation |
| |
The
CMC Exam Studied and Revealed |
| 6:30pm |
Vice President's Gala Reception |
| 7-10pm |
Vice President's Gala, sponsored by Butterball Farms, Inc.,
GFF, Inc. / Girard's Dressings, Lobster Select, Splenda®,
and Tyson Foods, Inc. |
