Program Descriptions
Friday, April 18
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 West Virginia University 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 juris doctorate degree from 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.
Return
to schedule
Friday, April 18
8am-5pm
Career Development Series: Nutritional Education
News and Nutrition for Chefs will be presented 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.
Return
to schedule
Friday, April 18
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.
Return
to schedule
Saturday, April 19
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.
Return
to schedule
Saturday, April 19
8-9:30am
Origins of Northwest Cuisine
The cuisine is fresh, brightly flavored and draws on the bounty of the seasons. It is Northwestern cuisine and this seminar will explain the history of this unqiue cuisne that has influences from Native America, Asia and Scandinavia. The use of authentic ingredients such as salmon, crab, oysters, clams, mussels, berries and mushrooms will be reviewed along with traditional cooking techniques such as smoking, curing, grilling and steaming.
Presented by: Christopher H. Plemmons, CEC, Chef Instructor, Olympic College Culinary Arts
Return
to schedule
Saturday, April 19
8-9:30am
Take the Risk Out of Starting Your Own Business; Learn How to Develop a Great Business Plan
Do you have a business idea unique enough to prosper in a competitive market? This hands-on learning experience explains how to take the risk out of starting your own business by developing a successful business plan. This type of business plan will focus on bringing a new gourmet food item to the marketplace and selling the "BEST OF" what you would like to sell. Chef Fuller will walk participants through a step by step process to sell your product.
Presented By: Gary L. Fuller, CEC, CCE, Program Manager, West Sound Technical Skills Center
Return
to schedule
Saturday, April 19
8-9:30am
Chef & Child Foundation Seminar: Improving
our Country's School 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
Return
to schedule
Saturday, April 19
8-9:30am
Career Development Series: Management - Cultivating #38; Motivating Employees
Ever wonder what creates motivated, contributing employees? Join us for this interactive session to learn what it takes to be an effective manager and communicator. Learn how to train, support and guide employees through the interactive landscape of the working world. This seminar will give you great ideas to make your employees, feel appreciated, challenged, actively engaged and coming back for more.
Presented by: Ricco Renzettim, CEC, CCE, FMP, Executive Chef and Program Coordinator, Salt Lake Community College
Return
to schedule
Saturday, April 19
10-11:30am
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
Return
to schedule
Saturday, April 19
8-9:30am
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
Return
to schedule
Saturday, April 19
10-11:30am
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, Chair, ACF Certification Committee
Return
to schedule
Saturday, April 19
10-11:30am
Make Your Chapter a Best Seller
Managing a chapter is not always an easy task. Join Joan Brewster, Executive Director of the ACF Colorado Chefs Associations, winner of ACF's 2007 Chapter of the Year, for an interactive planning and development session that will lead to chapter growth. Each chapter leader will leave the session with an outline specifically designed for their ACF Chapter.
Presented by: Joan Brewster, Executive Director, ACF Colorado Chefs Association
Return
to schedule
Saturday, April 19
1:30-5:30pm
Baron H. Galand Knowledge Bowl, sponsored by Pearson Prentice Hall
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.
Return
to schedule
Saturday, April 19
1:30-3pm
Bonbons and Beyond
Dessert artistry is growing in popularity as molded and dipped chocolate creations have extended beyond the rim of the dessert plate. From intricate bonbons to life-sized chocolate sculptures, these culinary works of art are as visually impressive as they are delicious. Join Chef Niels Knudsen for this interactive demonstration illustrating his award-winning techniques and presentation practices.
Presented by: Niels Knudsen, CEC, Corporate Chef, Adult Care Services
Return
to schedule
Sunday, April 20
8-9:30am
Creating Artistic Fruit & Vegetable Garnishes
Creative culinary displays in the form of fruit and vegetable carvings
add beauty and value to any dish. Whether you are a professional chef,
an artist seeking a new medium, or a culinary hobbyist, you will appreciate
this entertaining fruit and vegetable carving demonstration.
Chef Ray Duey, CEC, is the owner of Chef Ray Presents in Torrance,
California. His recently released instructional DVD Fruit &
Vegetable Sculpting, is available for purchase in the ACF Store.
Chef will participate in a DVD signing session after his presentation
on Monday.
Return
to schedule
Sunday, April 20
8-9:30am
It Comes From the Land Down Under, sponsored by Australian Beef
You won't be needing your passport to learn about tasty Australian beef. Meat and Livestock Australia is bringing the learning session to us! Join this informative session for an explanation of Australian beef and why you'll want to purchase your red meat from the land down under.
Presented by: Peter Hodgson, CEC, Executive Chef, Salt Lake City Marriott - University Park
Return
to schedule
Sunday, April 20
8-9:30am
Nutrition in the Soup Kitchen
According to Household Food Security in the United States, more than 35 million Americans experienced food insecurity sometime during 2005. We as Chefs have a unique position in which we can positively impact this problem. This presentation will illustrate what has been done to improve nutrition at the Harvest Soup Kitchen in Muncie, Indiana and will demonstrate how the expertise of the professional chef can match food preferences with donated foods to produce menus with a high acceptability.
Presented by: Lois A. Altman, CEC, CCE, ED.D, Associate Professor and Director of Hospitality and Food Management, Ball State University
Return
to schedule
Sunday, April 20
8-9:30am
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, Chair, ACF Certification
Committee
Return
to schedule
Sunday, April 20
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, CCA, AAC, American Academy of Chefs
National Chair
Return
to schedule
Sunday, April 20
8-9:30am
What's New in ACF Accreditation Self Study
With the new ACFF Self Study requirements having gone into effect January 1, 2008, this seminar will explain new documents required and procedures for completing the Self Study electronically. This seminar is for initial and renewal accreditation.
Presented by: Candice Childers, Assistant Director of Accreditation, American Culinary Federation
Return
to schedule
Sunday, April 20
9-11am
Get Your Spirit Movin'
The Mormon Tabernacle Choir is an American icon, serving as a symbol
of freedom for some, a holiday tradition for others, and an inspiration
to all who are fortunate enough to experience a performance. Universally
recognized for its great music, the 360 member ensemble is renowned
for its ability to lift the spirits of people of all ages, cultures,
and religions. One of the oldest and largest choirs ever assembled,
the Mormon Tabernacle Choir has performed for presidents, dignitaries
and civilians alike in more than 28 different countries.
The Choir calls Salt Lake City home and is based at the headquarters
of The Church of Jesus Christ of Latter-day Saints. They practice
and perform weekly and are accompanied frequently by the Orchestra
at Temple Square.
The ACF Beehive Chefs Chapter, Inc. is thrilled to offer a truly unique
opportunity to conference attendees on Sunday, April 20. As guests
of the choir, you are invited to attend the choir's broadcast which
begins promptly at 9am. There is no cost to attend, but registration
will be required though the host
chapter website. Deadline for registration is Saturday, April
12.
After the concert, there will be a light brunch at the historic Deveraux
Mansion, provided by Temple Square Hospitality Group.
Transportation from the hotel to Temple Square to Deveraux Mansion
and back to the hotel is available for free via the TRAX Train, which
is a short walk from the hotel. Participants are encouraged to wear
chef jackets. You can expect to be back at the hotel by 11am.
For more information about this event, visit acfutahchefs.org.
For details about the choir, visit mormontabernaclechoir.org.
Return
to schedule
Sunday, April 20
10-11:30am
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' Division Corporate Chef David Russell and
Gerald Tomlinson 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 Gerald Tomlinson, Executive Chef, Unilever Foodsolutions
Return
to schedule
Sunday, April 20
10-11:30am
Career Development Series: Sanitation - Keep it Clean! Preventing Food Borne Illnesses
It seems simple. You use good sanitation practices, keep your workspaces and equipment clean, and you cook, store and serve foods at the right temperatures. What could possibly go wrong? We all know it's not that simple. Nothing can destroy the reputation of a restaurant, foodservice establishment or chef faster than being 'dinged' by a sanitation violation or, worse yet, fall victim to a series of employee or customer illnesses. This seminar explores changes relevant to food safety issues and explains the latest in preventive measures as prescribed by ServSafe.
Presented by: Michael T. Roddey, CCC, CCE, Chef Instructor, Metropolitan Community College
Return
to schedule
Sunday, April 20
10-11:30am
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.
Presented by: Brad Barnes, CMC, AAC, ACF National Certification
Chair
Return
to schedule
Sunday, April 20
10-11:30am
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, CCA, AAC, American Academy of Chefs
National Chair
Return
to schedule
Sunday, April 20
10-11:30am
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
Return
to schedule
Sunday, April 20
7pm
Squatters Night
Sunday night is an open night and there's a party at Squatters Pub
and Grill. Squatters is about 100 yards from the Hilton, so it's a
convenient walk there and back. The party will be held upstairs in the
Wine bar and will feature a live band, great food and drink.
Relax, unwind and get to know your fellow members and culinarians.
The cost for the event is $20.00 per person which includes a great
dinner. Locally brewed beer and full bar service will be available
for purchase. Attendees will need to register and pay at the door.
Return
to schedule
Monday, April 21
8-9:30am
Cheese Course Trends and Examples, sponsored by Wisconsin Milk
Marketing Board, Inc.
Cheese continues to energize many day parts and menu segments. 'Cheese
Course Trends and Examples' will explore recent trends from casual
to fine dining. This enlightening seminar will allow attendees to
explore, taste and discuss the potential of cheese.
Presented by: Chef Regi Hise, President, Foodtrends, LLC; David
Leonhardi, Director of Cheese Education & Events, Wisconsin Milk Marketing
Board
Return
to schedule
Monday, April 21
8-9:30am
Origin vs. Blended Chocolates: Part I, The Explanation
We know it tastes good, but what's the difference between origin chocolate and blended chocolate? Paul Albright of Guittard Chocolate Co. will explain the differences between origin, sometimes called varietal chocolates, and blended chocolates. There will be a tasting of several different origin chocolates and blended chocolates and discussion of the pros and cons of each.
Presented by: Paul Albright, Regional Sales Manager, Guittard Chocolate Co.
Return
to schedule
Monday, April 21
8-9:30am
Top Toque Culinary Expo: East Meets West
Edu-tainment comes to life as Chefs Walter Leible and Bill Sy join
forces to showcase the similarities and variations between classical
Eastern and classical Western cooking. These two distinguished chefs
will illustrate the differences in fabrication, preparation, cooking
and presentation techniques.
Walter Leible CMC, AAC, Assistant Academic Director of Culinary Arts
is responsible for the Culinary Instructors of the Art Institute of
Phoenix with over 200 Culinary Students. Chef Leible's career began
as a pastry and bakers apprentice at the age of 15. Since that time,
he has worked in some of the finest hotels, country clubs and restaurants
in the world.
Chef Bill Sy, MBA, CEC, AAC, CMC-China, is the Academic Director,
Culinary Arts for The Art Institute of Tucson, and serves as the Culinary
Content Expert for its International Culinary Schools.
The chefs are long-time friends and colleagues, and each boasts a
resume of awards and accomplishments a mile long. They love to entertain
while they perform, and you never know what they have up their sleeves.
Don't miss your chance to witness this fun-filled educational presentation
featuring three courses, two chefs and one chicken.
Return
to schedule
Monday, April 21
8-9:30am
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.
Presented by: Kathleen S. Bowen, CFP, CLU, ChFC, CWA, EWS, President of Mind's Eye Resource Management, LLC
Return
to schedule
Monday, April 21
10-11:30am
Origin vs. Blended Chocolates: Part II, Dessert Formulation
We learned the difference between the two chocolates in Part I. Join us for part II and watch as Chef Donald Wressell of Guittard Chocolate Co. uses the same chocolates to demonstrate desserts. Demonstrations will include Pallet d'Or, Mille Feuille and Chocolate Tarts and he will discuss the use of unique flavor profiles of certain origin chocolates.
Presented by: Donald Wressell, Pastry Chef, Guittard Chocolate Co.
Return
to schedule
Monday, April 21
10-11:30am
Food Defense Awareness: The Industry's Role in Preventing a Terrorist Event, sponsored by Food & Drug Administration
As culinary professionals it's vital that we are aware of food defense and the preventive measures that can make our food supply safe. Join this session for an explanation of agencies and industry segments protecting the food supply from intentional contamination. Upon completion of this course participants will be knowledgeable on the type of impact
food terrorism would result in, they will be able to conduct a vulnerability assessment of their facility and will be equipped with the proper steps to take if confronted with suspicious activity or an actual event of food terrorism.
Presented by: Devin Koontz, Public Affairs Specialist, Food and Drug Administration - Denver District Office
Return
to schedule
Monday, April 21
10-11:30am and 1-3:30pm
Organic: From Farm to Table
In 2007 the New Oxford American Dictionary chose the word "locavore," a person who seeks out locally produced food, as its word of the year. This seminar will discuss the locavore movement and the efforts by the Coeur d'Alene Resort's Culinary Team to use regional, local, sustainable and organic foods. Chef Jessick will also discuss challenges of food sourcing in a high volume operation, establishing a dynamic ecotourism program to provide Guests interaction with local growers and building a relationship between the Farmer and the Chef one food at a time.
Presented by: Rodney W. Jessick, Executive Chef, Coeur d'Alene Resort
Return
to schedule
Monday, April 21
10-11:30am
Becoming a Professional Personal Chef
More and more culinary school graduates and restaurant professionals are exercising the option to become personal chefs rather than pursue a career in institutional cooking. But why? Is it a desire to own a business? Better hours?
Join us for this interactive session as we explore the role of the personal chef and cooking for busy professionals in their homes.
Presented by: Candy Wallace, Executive Director, American Personal and Private Chef Association
Return
to schedule
Monday, April 20
1:30-3pm
Creating Artistic Fruit & Vegetable Garnishes
Creative culinary displays in the form of fruit and vegetable carvings
add beauty and value to any dish. Whether you are a professional chef,
an artist seeking a new medium, or a culinary hobbyist, you will appreciate
this entertaining fruit and vegetable carving demonstration.
Chef Ray Duey, CEC, is the owner of Chef Ray Presents in Torrance,
California. His recently released instructional DVD Fruit &
Vegetable Sculpting, is available for purchase in the ACF Store.
Chef will participate in a DVD signing session after his presentation
on Monday.
Return
to schedule
Monday, April 21
1:30-3pm
Spice Up Your Menu with New Mexico's Red Chile, sponsored by New Mexico Department of Agriculture
Looking to add some spice to your menu? Join this session for an ancient 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 including New Mexico Red Chile Enchiladas, Red Chile Carne Adovado and Red Chile Crab Bisque. Red chile peppers are an
ancient spice that has been used in New Mexico by the Anazazi Indians for centuries. Bring your palate, experience authentic New Mexico cuisine and Taste The Tradition of New Mexico's Red Chile.
Presented by: John Hartley, Chef & Professor, New Mexico State University
Return
to schedule
Monday, April 21
1:30-3pm
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
Return
to schedule
Monday, April 21
3:30-5pm
Bring it Home With Foam
From simple garnishes to artistic carvings, today's professional chef has countless options when it comes to visually enhancing a dish. Join this demonstration for quick and easy ways to apply the newest techniques in foam sauces to your menu. His no-nonsense methods will add elegance, sophistication and punch to your presentations without looking like a science project--and without blowing your labor cost.
Presented by: Whitney Werner, CEC, Executive Chef, The Beach Club Santa Monica; President, ACF Chefs de Cuisine Association of California
Return
to schedule
Monday, April 21
3:30-5pm
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
Return
to schedule
Monday, April 21
3:30-5pm
Running an Eco-Friendly Business
Running an eco-friendly organization is more than just a passing fad. Going "green" means helping the environment and more consumers are seeking out these environmentally aware companies. Squatters Pub was awarded Environmental Company of the Year by the Recycling Coalition of Utah and will discuss their own efforts including sustainable purchasing practices and how it weaves into their marketing and public relations.
Presented by: James Soares, Director of Environmental & Social Responsibility; Joe Lambert, Operating Partner; Amy Coady, Director Sales & Marketing, Squatters Pub Brewery
Return
to schedule
Monday, April 21
3:30-5pm
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, GigaChef
Return
to schedule
Monday, April 21
3:30-5pm
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
Return
to schedule
We're on YouTube! Click on the logo below to watch our new video.
