| Friday, April 4, 2008 |
| 8am-5pm |
Educator
Development Series: Laws and Legal Issues in the Food Service Industry, sponsored by Canada Cutlery, Inc. |
| |
Career
Development Series: News & Nutrition for Chefs 2008, sponsored by Rubbermaid Commercial Products |
| 8am |
Certification Practical Testing (contact Aimee Karaitis to register) |
| 10:30am-12pm |
Chapter
Leadership Training: Building a Better ACF |
| 1-2:30pm |
Chapter President's Meeting, sponsored by Rubbermaid Commercial Products |
| 3-7pm |
Registration Open |
| 3-6pm |
Welcome Reception |
| 6pm |
Hot Food Judges Meeting |
| |
|
| Saturday, April 5, 2008 |
| 7-8am |
Continental Breakfast, sponsored by Nueske's Applewood Smoked Meats and La Brea Bakery |
| 8am-5pm |
Registration & VP Gala Dinner Seating Open |
| |
Member Resource Center Open |
| 8am-4pm |
Judging Competitions |
| 8-9:30am |
ACF Culinary Team USA Double Header: Game One with Rich Rosendale, CEC |
| |
Molecular Gastronomy |
| |
The
CMC Exam Studied & Revealed |
| |
CDS: Management - Supervising Your Employees, Maintaining Your Sanity |
| |
American
Academy of Chefs Fellows Meeting |
| |
Knowledge Bowl Competitors Meeting |
| 9:30-11:30am |
Judges Meeting With Competitors |
| 9:30-10am |
Coffee Break |
| 10-11:30am |
ACF Culinary Team USA Double Header: Game Two - You Eat With Your Eyes with Edward G. Leonard, CMC, AAC |
| |
AAC
Application Orientation |
| |
CDS: Sanitation - Food Safety in the Headlines |
| |
The Competitive Edge |
| |
ACF Apprenticeship & Accreditation National Programs |
| |
Chef & Child Committee Seminar: Improving our Country's Lunch Programs |
| 12:30-4:30pm |
Trade Show Reception: "Take Me Out to the Ball Game" |
| 6pm |
Maker's Mark Icebreaker: Bourbon, BBQ & Blue Rock, sponsored by Makers
Mark Distillery, Inc., Queensgate Foodservice and Badia Spices |
| |
|
| Sunday, April 6, 2008 -
Culinary Day, sponsored by SYSCO Food Services of Cincinnati at Midwest Culinary Institute |
| 6:30-8am |
Continental Breakfast, sponsored by John Morrell & Co. |
| 7am |
ACF Regional Student Team Championship, sponsored by R.L. Schreiber,
Inc. |
| 7:30-10am |
ACF Regional Chef of the Year Competition, sponsored by Unilever Foodsolutions |
| 7-9am |
Registration Open |
| 8:30am-12pm |
Hands-on Demos: |
| |
Fusion Foods of the Southeast Asian Straits |
| |
Charcutiere & Sausage Making |
| |
How to Ice a Wedding Cake: Tricks of the Trade |
| 8:30-11am |
Student Culinarian of the Year Competition, sponsored by Custom Culinary™ |
| 8:30-10am |
Demos & Seminars: |
| |
The Theory and Practice of Flavor Development |
| |
Look Good, Cook Good: Making the Media Work for You, sponsored by SYSCO Food Services of Cincinnati |
| |
Extraordinary Management & Why it Results in Personal Success |
| |
Communication & Technology: Implementing and Appreciating |
| |
Advertising and Marketing Tips for Culinarians |
| 10am-12pm |
Pastry Chef of the Year Competition, sponsored by Splenda® |
| 10-10:30am |
Coffee Break |
| 10:30am-12pm |
Canadian
Beef: Culinary Options North of the Border, sponsored by Beef
Information Center |
| |
Toque to Toque Chefs Challenge, sponsored by The American Lamb Board |
| |
Extraordinary Management & Why it Results in Personal Success |
| |
Communication & Technology: Implementing and Appreciating |
| |
Advertising and Marketing Tips for Culinarians |
| 12-1:30pm |
Buckeye State Lunch, sponsored by John Morrell & Co. |
| 1:30-5pm |
Hands-on Demos: |
| |
Practical Lamb Cuts for the Hospitality Industry, sponsored by
American Lamb Board |
| |
Small Desserts, Big Impact |
| |
Artisan Breads: Hand Crafting Your Customer's Needs |
| 1:30-3pm |
Demos & Seminars: |
| |
Global Flavors and Your Menu, sponsored by Unilever Foodsolutions |
| |
Modern Recipes, Classical Techniques, sponsored by SYSCO Food Services of Cincinnati |
| |
Bourbon 101, sponsored by Maker's Mark Distillery, Inc. |
| |
Menu Management |
| |
Understanding Diversity in the Culinary Profession |
| 3-3:30pm |
Break |
| 3:30-5pm |
Culinary Fundamentals in Action |
| |
Play With Your Food: Molecular Gastronomy in Practial Use, sponsored by SYSCO Food Services of Cincinnati |
| |
Bourbon 101, sponsored by Maker's Mark Distillery, Inc. |
| |
Menu Management |
| |
Understanding Diversity in the Culinary Profession |
| 7pm |
American
Academy of Chefs Dinner |
| |
|
| Monday, April 7, 2008 |
| 7-8am |
Continental Breakfast |
| 7am |
ACF Regional Student Team Championship, sponsored by R.L. Schreiber,
Inc. |
| 8am-3pm |
Member Resource Center Open |
| 8am-12pm |
Registration & VP Gala Dinner Seating Open |
| |
General Session: The Professional Chef |
| 12-1:30pm |
Chef Professionalism Lunch, sponsored by Nestlé Professional, The Cheesecake Factory Bakery, Inc., GFF, Inc.
/ Girard's Dressings, Contessa Premium Foods, Mann's Fresh Vegetables, MARS Foodservices and Barber Foods |
| 1:30-5pm |
Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice Hall |
| 1:30-3pm |
Demos & Seminars: |
| |
A Taste of India |
| |
The Investing Chef, sponsored by Mind's Eye Resource Management, LLC |
| |
Foods
of the Titanic with Chef John Kinsella, CMC, CCE, AAC |
| |
Beauty
and the Beef: Beef Carcass Fabrication, sponsored by Buckhead
Beef Company |
| |
Practical
Test Evaluators Training: Annual Requirement |
| 3-3:30pm |
Break |
| 3:30-5pm |
Heirloom Pork: How Specialty Farmers Have Enhnaced the Center-of-the-Plate, sponsored by Snake River Farms |
| |
Lobster
Tales: History, Harvesting and Handling of Downeast Maine Lobsters,
sponsored by Lobster Select |
| |
Pastry Chefs: A Look at the Past, Present, & Future |
| |
It's
All About Flavor! Cheese Course Trends and Examples, sponsored
by Wisconsin Milk Marketing Board |
| |
Successful
Preparation for the Practical Exam |
| |
Certification Written Test |
| 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, Tyson Foods, Inc., Splenda®, SYSCO Food Services of Cincinnati and Wisconsin Milk Marketing Board |
