Program Descriptions

Friday, April 4
8am-5pm

Educator Development Series, sponsored by Canada Cutlery, Inc.

Laws and Legal Issues in the Food Service Industry

This 8 hour session will be lead by Wiley W. Newbold, CEC, AAC, adjunct professor at WVU College of Law in the Clinical Law Program and Trial Advocacy Program.

Explore the legal issues related to the food service industry, including human resource management and employee relations, as they pertain to the culinary field. The course will examine federal, state, and local laws as well as risk management, contract law, and ethical considerations.

Chef Newbold attended the University of Fribourg, Switzerland, graduating with a Certificat d'Études Françaises in 1969. He earned a Bachelor of Arts from the University of Colorado in 1970, and received his J.D. degree from the West Virginia University College of Law in 1998.

Wiley was a founding member of the ACF West Virginia Chapter in 1980, and its first Secretary. He served as President from 1982 through 1986, Chairman of the Board 1986-1990, and was named West Virginia Chef of the Year in 1984. He attained his certification as Certified Executive Chef in 1989, and was admitted into the Academy of Chefs in 1994. In ACF competitions, he has won two gold medals, five silver medals, a bronze medal, two Best of Salon trophies, and many other culinary awards. He has been a consultant to numerous food services worldwide, and currently resides in Morgantown, West Virginia.

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Friday, April 4
8am-5pm

Career Development Series - Nutritional Education

News and Nutrition for Chefs will be presented at by Margaret D Condrasky, CCE, ED.D, RD - Assistant Professor, Clemson University, Department of Food Science and Human Nutrition.

This lively and interactive full-day workshop is the latest in a series of programs for culinary professionals offering a review of nutrition science while focusing on nutrition trends and topics making headlines today.

Examine health diet issues including allergies, diabetes, and heart disease, while demonstrating the concept of energy density relative to plate arrangement and menu planning. The 8-hour nutrition-focused class will describe ingredients related to their nutritional contribution and popularity, and methods for interpreting the science on ingredients, health and nutrition.

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Friday, April 4
10:30am-12pm

Chapter Leadership Training: Building a Better ACF

Join ACF staff leaders for a round-table discussion about ways to build a stronger organization from the chapter level up. Focus on key elements including membership recruitment and retention, public relations and leadership development, as well as marketing the new Culinary Enthusiast membership category to your community. Chapter leaders are invited to share ideas and programs that are currently working in their chapters, and to help identify areas that need assistance from the ACF national office.

Facilitated by: Joe Aiello, CEC, AAC, ACF National Treasurer and Lynn E. Durgin, M.Ed, ABD, Educational Success Consulting

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Saturday, April 5
8am-4pm

Judging Competitions

This seminar is required for chef members interested in becoming an ACF Approved Judge and current judges who need to maintain their status. During the seminar, chefs will receive the training and information necessary to accurately judge, score and critique competitors. There will be a written test at the end of the seminar for new judge candidates. Open to pre-registered attendees only.

Presented by: Ron Desantis, CMC, AAC, Director Industry Solutions Group, Culinary Institute of America

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Saturday, April 5
8-9:30am

A Culinary Doubleheader

After four years of intense practice and competition, ACF Culinary Team USA will head to Eurfurt Germany in October to represent the ACF at the Internationale Kochkunst Ausstellung (IKA), also known as the "Culinary Olympics." As a special preview, the Northeast Regional Conference presents an ACF Culinary Team USA "Doubleheader."

8am - Raising the Bar
Game One features Raising the Bar, a demonstration by Culinary Team USA Captain, Rich Rosendale who will recreate several of his most popular bar menu items. See how he and the culinary staff at Rosendale's have taken bar food to new heights with the likes of Lobster Puffs, Potato Bilinis and Parsnip Silk. Learn how to create new exciting dishes like a champion.

Presented by: Rich Rosendale, CEC, Chef/Owner, Rosendale's

10am - You Eat with Your Eyes
Game Two of the ACF Culinary Team USA "Doubleheader" features ACF Immediate Past President and ACF Culinary Team USA Manager, Ed Leonard, CMC, AAC. From the moment a dish emerges from the kitchen, we are engaging with our food - smelling it, seeing it, touching it, then, finally tasting it. The way a dish is plated immediately tells us not only how much care the chef took to prepare the meal, but also gives us clues on how he would like us to experience it.

In You Eat With Your Eyes, Chef Leonard will guide you through techniques to achieve the visual effect of flavorful food so that your dishes will look as good as they taste.

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Saturday, April 5
8-9:30am

Molecular Gastronomy: What the....?

What is Molecular Gastronomy? Is it the scientific study of deliciousness or the unstoppable evolution of the culinary arts? This seminar clarifies the contemporary practice of Molecular Gastronomy, and introduces the application of scientific principles in culinary work. The ingredients, methods and equipment commonly used in the creation of foods will be identified and explained. This seminar will inspire the audience to extend this new-found knowledge to their own culinary production.

Presented by: Kurt Struwe, CEC, CCE, Assistant Professor, Southwest Minnesota State University and Grace Yek, CCC, M.S, Chef Instructor, University of Cincinnati

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Saturday, April 5
8-9:30am

The CMC Exam Studied and Revealed

The Chair of the ACF Certification Committee will present this seminar exploring the exam's segments, scoring rubrics and logistics, and will explain how potential candidates can build a path toward success. 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. There will be time for interactive discussion, questions and answers.

Presented by: Brad Barnes, CMC, CCA, AAC, President, GigiChef, LLC

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Saturday, April 5
8-9:30am

Supervising Your Employees: Maintaining Your Sanity

Need solutions to those day to day supervisory issues that can consume so much of a chef's time? Join this panel of working chefs and human resource professionals for a discussion on current management problems, dilemmas and solutions. Topics may include recruiting, hiring, training, evaluation, discipline, employee retention and more.

Presented by: Jeff Sheldon, CCE, Educator, Midwest Culinary Institute

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Saturday, April 5
8-9:30am

The Competitive Edge

Culinary competitions are a vital part of the ACF repertoire - and they have been for decades. Long before the cable TV shows became popular, ACF sanctioned competitions were designed to continually raise the standards of excellence and professionalism while promoting camaraderie among culinarians.

This seminar explains the educational values of culinary competitions, describes the competencies needed, the ideologies of concept development and how you will be judged. Brad Barnes, CMC, CCA, AAC, will provide an introductory overview of this art and how to ready yourself for competition in the various categories.

Presented by: Brad Barnes, CMC, CCA, AAC, President, GigaChef, LLC

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Saturday, April 5
8-9:30am

American Academy of Chefs Fellows Meeting

Calling all American Academy of Chefs Members! During this business meeting, the past year's operations will be discussed. Members will also talk about future plans and strategies.

Presented by: Tom Macrina, CEC, CCE, AAC, American Academy of Chefs National Chair

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AAC Application Orientation

Are you interested in seeking election to the honor society of the ACF? Attend this informational seminar to find out membership requirements and the steps you need to take to join. Chapter presidents and anyone who is in a position responsible for forwarding information to chapter members are encouraged to attend.

Presented by: Tom Macrina, CEC, CCE, AAC, American Academy of Chefs National Chair

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Saturday, April 5
10-11:30am

ACF Apprenticeship / Accreditation National Programs

The success of ACFF Accreditation has posed exciting challenges to the national office, including the all-important question - How do we get enough qualified evaluators to cover the increasing number of site visits? The answer lies within our membership. Quite simply, we need your participation. This training session will provide the information needed to become a competent (and comfortable) on-site evaluator. Sample interview questions, step by step procedures and much more will be discussed.

Presented by: Candice Childers, ACFF Accreditation Manager, American Culinary Federation

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Saturday, April 5
10-11:30am

Career Development Series: Food Safety in the Headlines

Did you know that more than 25% of Americans suffer from foodborne illness? When you serve food to the public it is imperative that you understand emerging problems when dealing with the safety of foods and current recommendations of how to prevent food safety problems. This seminar will cover 2005 FDA Food Code updates, top ten reasons foodborne illness occurs and how to prevent it from happening in your operation, emerging concerns with our food supply, food allergy information and new information regarding the increase in foodborne illnesses.

Presented by: Patricia Huller, M.Ed., Hospitality Instructor, Cincinnati State Technical and Community College

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Saturday, April 5
10-11:30am

Chef & Child Foundation Seminar: Improving our Country's Lunch Programs

Want to know what children are eating in school and how is it impacting their learning, their behavior and their health? This presentation examines the roles the federal government, corporate interest, school administration and parents play in feeding our country's school kids. A video by filmmaker Amy Kalafa that follows a cast of inspiring leaders in the fledgling better school food movement will be shown. Amy will also discuss solutions that are working in school systems across the country.

Presented by: Amy Kalafa, Co-Founder, Two Angry Moms

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Sunday, April 6
8:30-10am

Deconstructing Soup: The Theory and Practice of Flavor Development, sponsored by Nestlé Professional

While soup is viewed by some as simple food, in reality it is quite complex and requires the understanding of flavor development. This seminar will identify the components of flavor development by deconstructing the essential building blocks of soup construction proteins, carbohydrates and fats and their interactions. This exploration into the science of soup will provide the modern chef with insight and understanding of this complex arena of taste, texture and flavor.

Presented by: George M. Sideras, CEC, Corporate Executive Chef, Nestlé FoodServices

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Sunday, April 6
8:30-10am

Look Good, Cook Good: Making the Media Work for You

Join Chef Jimmie Gherardi for a fun and practical look at how the media has broadened the horizons for members of the culinary industry. Explore opportunities beyond the kitchen, including TV, radio, pod casting and the internet, as well as traditional print mediums. Using his own career accomplishments as an example, Chef explains the advantages and functionality of these mediums, how to get started, and how you can explore new and exciting opportunities to promote your business, your company and yourself.

Chef Jimmy is a sought-after consultant for Wellness Foodservice in schools and institutions, and is the media chef for many national companies. Chef was on the road with The Food Network Live Tour, crisscrossing the country and appearing on both local and national radio and television shows in the process. He also hosted the PBS syndicated radio show "Everybody's Cooking," which earned a James Beard Foundation Award.

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Sunday, April 6
8:30-10am and 10:30am-12pm

Extraordinary Management & Why it Results in Personal Success

It's not what your associates can do for you--it's what you can do for them that will propel you into a terrific future. This seminar will give you concrete ways to create excellence and retain those important to you. Changing your own behavior so you can deal with others in your life more effectively is an art…it can make your work, home or organization more dynamic, nimble and fun. Learn how to train, support and guide different types of people to where they want and need to be, for that is the ultimate goal.

Presented by: Lynn E. Durgin, M.Ed., ABD, Educational Success Consulting and Murray B. Long, CEC, CCE, Chef Instructor, McIntosh Atlantic Culinary Academy

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Sunday, April 6
8:30-10am and 10:30am-12pm

Communication & Technology: Implementing and Appreciating

Isn't it about time you put technology to work for you? Implementing the latest technological trends can improve your communication and in turn lead to a more profitable operation. During this seminar participants will learn how use technology to their advantage and utilize what technology is currently available at their operation. The internet, web logs, wiki's, forums, digital imagery and hypermedia will also be discussed.

Presented by: Andrew P Nutter, CCC, CCE, FMP, Chef Instructor, IUP Academy of Culinary Arts

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Sunday, April 6
8:30-10am

Canadian Beef: Culinary Options North of the Border, sponsored by Beef Information Centre

The session will explore background information and the technical aspects of Canadian beef products which make them a viable purchase option for Culinary Professionals in the U.S. The class will include a presentation of four new middle-meat cuts that address a variety of needs in today's Foodservice operations; a discussion of recent consumer studies that detail the changing expectations of the customer; and an outline of resources and market development programs available to Foodservice clients through the Beef Information Center.

BIC is pleased to offer to ACF Chapters an opportunity to host a BIC presenter at local chapter meetings to showcase one of the new cut concepts as the entrée item for a dinner.

Presented by: Marty Carpenter, Director of US Market Development for the Canadian Cattlemen's Association and Jeff Trafford

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Sunday, April 6
10:30am-12pm

Advertising and Marketing Tips for Culinarians

In this session, Chef Zehnder shares the secrets behind his out-of-the-ordinary marketing concepts and practices. As Executive Chef and F&B Director for the largest independent restaurant in the U.S., Chef Zehnder conveys how his philosophy, and these simple, proven methods can be used by anyone seeking to grow their customer base.

Presented by: John Zehnder, CEC, AAC, Executive Chef/F&B Director, Zehnder's Restaurant

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Sunday, April 6
1:30am-5pm

Practical Lamb Cuts for the Hospitality Industry, sponsored by American Lamb Board

ACF National President John Kinsella, CMC, CCE, AAC, leads this practical fabrication workshop demonstrating proper methods and techniques to breakdown a lamb carcass into primal and subprimal cuts. Chef Kinsella will also review and discuss lamb cuts beyond rack of lamb while sharing tips and ideas for how to incorporate underutilized and thus more affordable cuts of American Lamb into your menu.

Chef Kinsella is the president and CEO of Kincom, Inc., and senior chef instructor at Midwest Culinary Institute in Cincinnati. An ACF member since 1975, Kinsella has held many leadership positions within the organization. He served as national secretary from 1988 to 1990 and from 1996 to 2000, chair of the Chef-of-the-Year committee from 1984 to 1990; and as president of ACF Greater Cincinnati Chapter from 2000 to 2004. In addition, he is the author of Professional Charcuterie and one of only 61 certified master chefs in the United States.

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Sunday, April 6
1:30-3pm

Global Flavors and Your Menu, sponsored by Unilever Foodsolutions

Global flavors are hotter than ever, and today's customers are much more sophisticated than they used to be. They're savvy about authentic ethnic cuisine and expect bold and exciting flavors. Join Unilever Foodsolutions' Corporate Chef, Rudy Smith and Division Corporate Chef David Russell as they prepare examples of authentic dishes from Singapore and Istanbul and present an exciting array of ingredients and spices to tantalize your culinary imagination.

Presented by: David Russell, CEC, AAC, Division Corporate Chef and Rudy Smith, CEC, Corporate Chef, Unilever Foodsolutions

Sunday, April 6
1:30-3pm

Modern Recipes, Classical Techniques

Today's modern dishes are often a variation of a classical recipe, an older twin if you will that serves as an anchor for new technique and experimentation. Chef Peter Timmins, CMC is the executive chef of the five restaurants at the renowned Greenbrier resort in White Sulphur Springs, W.Va. As a classically trained chef, Timmins embraces the fundamentals that are the foundation of classical cooking. In this presentation, chef will emphasize the importance of mastering the classical, appreciating its historical significance, and understanding its influences on the current culinary scene.

Presented by: Peter Timmins, CMC, Executive Chef, The Greenbrier, White Sulphur Springs, W.Va.

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Sunday, April 6
1:30-3pm and 3:30-5pm

Bourbon 101, sponsored by Maker's Mark Distillery, Inc.

Join esteemed bourbon distiller, David Pickerell for a discussion on the history and heritage of bourbon. Learn all about this flavorsome drink including the unique taste characteristics and how to utilize them in food and cocktail preparation. Pickerell will also demonstrate how the taste profile of Maker's Mark is affected by maturation with a tasting session.

Presented by: David Pickerell, Master Distiller and Vice President of Production, Maker's Mark Distillery, Inc.

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Sunday, April 6
1:30-3pm and 3:30-5pm

Menu Management

Wish you could wring out an additional $40,000 by changing only the menu? During this seminar attendees will learn to use data mining and menu mix analysis to increase profitability. Workbooks will be used to guide the data mining process and there will be an opportunity for brainstorming and discussion.

Presented by: David Ivey-Soto, MBA, CEC, Managing Partner, Chef David Industries

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Sunday, April 6
3:30-5pm

Culinary Fundamentals in Action

Get back to the basics with this informative seminar on the fundamentals of cooking. Whether you need a refresh or are starting from scratch this seminar will cover sautéing, braising, simmering, reduction, building a sauce and measuring. Demonstrations will be preformed and Chef Sonnenschmidt will make a turkey goulash.

Presented by: Fritz H Sonnenschmidt, CMC, AAC, HOF, Culinary Dean Emeritus, Culinary Institute of America

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Sunday, April 6
3:30-5pm

Play With Your Food: Molecular Gastronomy in Practical Use, sponsored by SYSCO Food Services of Cincinnati

Lecithin, Calcium Chloride, Sodium Alginate, Tapioca Maltodextrine--you'd never see these in a menu description because they certainly don't sound appetizing. But they are each an integral part of the culinary scene. In this compelling demonstration, Chad Durkin illustrates the practical and creative uses for these additives as foams, preservatives, emulsifiers and more.

Chad Durkin, Executive Pastry Chef/Chef de Cuisine, The Water Works Restaurant & Lounge - Philadelphia, Pa.

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Monday, April 7
8am-12pm

General Session: The Professional Chef

Join Chef Mark Wright, CEC, AAC, and a host of special guests for a unique and entertaining assembly. In addition to the regular slate of business updates and awards presentations, the topic of what it means to be a professional chef will be explored.

The keynote speaker is Edward G. Leonard, CMC, AAC, Team Manager ACF Culinary Team U.S.A. and ACF Immediate Past President. Called a "chef's chef" by his colleagues, Leonard is a true leader whose intense passion for his life's work spills over and inspires others in the culinary arts.

Chef Leonard is a regular working guy, and proud of it. He is the executive chef of Westchester Country Club, a platinum club ranked 14th among clubs in the United States. He is a highly sought-after speaker and author whose background and accomplishments have made him one of the world's leading chefs.

He will guide us through "The Professional Chef of Yesterday, Today and Tomorrow" with an emphasis on what makes an ACF Chef special.

The keynote message will be followed by "Look Good Cook Good," a culinary fashion show presented by the ACF & New Chef Fashion. See your friends and colleagues in a whole new light as they step onto the runway during this lighthearted look at fashion, professionalism and today's Chef. This showcase will give new meaning to the phrase "White Hot."

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Monday, April 7
1:30-3pm

A Taste of India

Experience the exciting world of India where cuisine boasts a variety of unique flavors, colors and aromas as diverse as its beautiful geography and intriguing people. Explore the latest trends, flavor components and ingredients and learn how to properly combine the special herbs and spices to create authentic Indian dishes.

Presented by: Rajeev Patgaonkar, CEC, AAC, President ACFCPCCA, Chair ACF Internal Audit Committee, Chef, Kellogg Hotel & Conference Center, Michigan State University, and Chef Teri Faulkner, Vice President ACFCPCCA, Executive Chef, Tender Care - West Campus, Lansing, Mich.

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Monday, April 7
1:30-3pm

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

You work hard for your money, so why not let your money work hard for you? Attend this comprehensive workshop for the leading strategies and information on saving and investing for you and your family. This workshop will provide the tools needed to build a financial future with a purpose and with clear goals in mind. The program includes asset allocation, mutual funds, insurance, equipment leasing, real estate limited partnerships, and exchange traded funds in a presentation designed to demystify the complex world of retirement planning options.

Kathleen S. Bowen, CFP, CLU, ChFC, CWA, EWS, President of Mind's Eye Resource Management, LLC

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Monday, April 7
1:30-3pm

Culinary Demo: Foods of the Titanic with Chef John Kinsella, CMC, CCE, AAC

The story of the ill-fated Titanic has captivated generations of people from all walks. Artifacts recovered through recent explorations, along with video footage and photographic images of the ship resting on the ocean floor have stoked that interest even further.

Take a step back in time with ACF National President John Kinsella, CMC, CCE, AAC, as he shares some little known facts about the Titanic's culinary staff, her kitchen and dining room policies and practices.

Chef will also discuss the menu served on the night the ship sank, illustrating the extravagance enjoyed by the first class passengers and the contrasting menus offered to those in second and third class.

Presented by: John Kinsella, CMC, CCE, AAC, ACF National President, Senior Chef Instructor, Midwest Culinary Institute

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Monday, April 7
1:30-3pm

Beauty and the Beef: Beef Carcass Fabrication, sponsored by Buckhead Beef Company

Are you curious about carcass cuts? Don't miss this up-close instructional course featuring detailed cutting demonstrations of a beef carcass into primal and sub-primal cuts. This bountifully beneficial breakdown will cover the importance in USDA grades, carcass merit, beef breeds and how to indentify the differnces.

Presented by: Rick Morris, CEC, Corporate Chef, Director of Culinary Services & Marketing, Buckhead Beef Company

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Monday, April 7
1:30-3pm

Practical Test Evaluators Training: Annual Requirement

This workshop is required annually for chefs interested in becoming an ACF practical test examiner and to maintain status. During this workshop, chefs shall receive required training and specific information regarding practical test requirements. There will be an extensive question and answer period. Practical examiners must be ACF certified at the CEC, CEPC, CCE, CMC, or CMPC level and must have earned a silver or higher medal in category F-1, F-3, F-4, F-5, G, K, P-1 or P-2 competition or must take and successfully complete the CEC or CEPC practical exam. Certified Judges and CMC/PC are automatically qualified as evaluators, but are encouraged to attend this seminar on an annual basis.

Presented by: Brad Barnes, CMC, AAC, President, GigaChef, LLC

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Monday, April 7
1:30-3pm

Baron H. Galand Culinary Knowledge Bowl

Teams of junior members from across the region compete in a double elimination, jeopardy-style competition for the chance to become the region's champion and go on to the national championship at ACF's National Convention in July.

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Monday, April 7
3:30-5pm

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

Featuring quality ingredients from family run farms has become an important priority in many kitchens. Heirloom pork, particularly Kurobuta (100 % Berkshire), has found acclaim as a center-of-the-plate favorite due to its robust flavor, rich color and exceptional tenderness. Chef Alan Turner will discuss what chefs should ask about their specialty pork supplier and demonstrate several culinary applications that highlight the unique attributes of this favorite protein.

Presented by: Alan Turner

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Monday, April 7
3:30-5pm

Lobster Tales: History, Harvesting and Handling of Downeast Maine Lobsters, sponsored by Lobster Select

Did you know the American clawed lobster, aka the Maine Lobster, has been swimming around our oceans for more than a million years? Take a journey into the little-known history of the world's favorite crustacean, hear informative biological facts, trace its evolution into a modern-day delicacy and discuss relevant topics including responsible harvesting, safe handling, proper preparation and serving.

Presented by: Mike Bocelli, Marketing Director, Lobster Select

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Monday, April 7
3:30-5pm

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

Derek Spendlove, CEPC, CCE, AAC, will moderate this interactive forum specifically designed to explore what the ACF can do for Pastry Chefs in the future through an exploration of the past to the present. The discussion will include educational offerings for the future, successful competition strategies, including the pastry chef of the year competition, and the overall role of the Pastry Chef within ACF. Strategies to help establish an open rapport with other pastry chefs in the industry will be examined.

Presented by: Derek Spendlove, CEPC, CCE, AAC, Baking and Pastry Arts Chair, Sullivan University

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Monday, April 7
3:30-5pm

It's All About Flavor! Cheese Course Trends and Examples, sponsored by Wisconsin Milk Marketing Board, Inc.

Many of the world's most acclaimed cheeses are found among the rolling hills and out-of-the-way places of Wisconsin - America's Dairyland. From American flavors to Zesty blends, cheese continues to energize many day parts and menu segments. This seminar will explore recent trends from casual to fine dining and will allow attendees to explore, taste and discuss pairing ideas and serving suggestions. Discover the potential of cheese.

Presented by: Chef Regi Hise, President, Foodtrends, LLC; and David Leonhardi, Director of Cheese Education & Events, Wisconsin Milk Marketing Board

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Monday, April 7
3:30-5pm

Successful Preparation for the Practical Exam

This session will discuss in depth the ideology behind preparing for and taking the ACF practical exams. The lecture will include concepts of test organization, self preparedness and insights into the evaluation methodologies used by the examiners to measure success. The following areas of practical assessment will be discussed in detail: Food Safety and Sanitation, Mise en Place, Skills and Craftsmanship, and Taste and Presentation.

Presented by: Brad Barnes, CMC, CCA, AAC, President, GigaChef, LLC

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