| Friday, April 18, 2008 |
| 8am-5pm |
Educator
Development Series, sponsored by Canada Cutlery Inc. |
| 8am-5pm |
Career
Development Series: News & Nutrition for Chefs 2008, sponsored by Rubbermaid Commercial Products |
| 10:30am-12pm |
Chapter
Leadership Training: Building a Better ACF |
| 1-2:30pm |
Chapter President's Meeting, sponsored by Rubbermaid Commercial Products |
| 2:30-3pm |
Competition Judges Meeting |
| 3-7pm |
Registration Open |
| 3-6pm |
Welcome Reception |
| 3-4pm |
Judges Meeting With Competitors |
| 6:30pm |
American Academy of Chefs Dinner |
| |
|
| Saturday, April 19, 2008 |
| 6:30am |
Student Team Regional Championship, sponsored by R.L. Schreiber, Inc. |
| 7-8am |
Continental Breakfast |
| 8am-5pm |
Registration Open |
| |
Member Resource Center Open |
| 8am-4pm |
Judging Competitions Seminar |
| 8-9:30am |
Seminars and Demos: |
| |
Origins of Northwest Cuisine |
| |
Take the Risk Out of Starting Your Own Business |
| |
Chef & Child Foundation Seminar: Improving Our Country's School Lunch Programs |
| |
CDS: Management - Cultivating & Motivating Employees |
| 9:30-10am |
Coffee Break |
| 10-11:30am |
Seminars and Demos: |
| |
Foods
of the Titanic with Chef John Kinsella, CMC, CCE, AAC |
| |
Pastry Chefs: A Look at the Past, Present & Future |
| |
The Competitive Edge |
| |
Make Your Chapter a Best Seller |
| |
Knowledge Bowl Competitors Meeting |
| 12-1pm |
Mount Olympus Lunch, sponsored by GFF, Inc. / Girard's Dressings and SYSCO Food Services Intermountain |
| 1:30-5:30pm |
Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Prentice Hall |
| 1:30-3pm |
Bonbons and Beyond |
| |
Creating Artistic Fruit & Vegetable Garnishes |
| 3-7pm |
Trade Show / Reception |
| |
Top Toque Competition |
| |
Freedom Chef Competition |
| |
|
| Sunday, April 20, 2008 |
| 7am |
Student Team Regional Championship, sponsored by R.L. Schreiber, Inc. |
| 7-8am |
Continental Breakfast, sponsored by Nueske's Applewood Smoked Meats |
| 8am-5pm |
Registration Open |
| |
Member Resource Center Open |
| |
Beehive Lounge Open |
| 8-9:30am |
Seminars and Demos: |
| |
It Comes From the Land Down Under |
| |
Nutrition in the Soup Kitchen |
| |
Successful
Preparation for the Practical Exam |
| |
AAC Fellows Meeting |
| |
What's New in ACF Accreditation Self Study |
| 9-11am |
Get Your Spirit Movin' |
| 9:30-10am |
Coffee Break |
| 10-11:30am |
Seminars and Demos: |
| |
Global Flavors and Your Menu, sponsored by Unilever Foodsolutions |
| |
CDS: Sanitation - Keep it Clean! Preventing Food Borne Illness |
| |
Practical
Test Evaluators Training: Annual Requirement |
| |
AAC Application Orientation |
| |
Molecular Gastronomy |
| 12-1:30pm |
Chef Professionalism Lunch, sponsored by Nestlé
Professional, GFF, Inc. / Girard's Dressings and Barber Foods |
| 1:30-5:30pm |
General Session, sponsored by Utah's Own |
| 7pm |
Squatters Night |
| |
|
| Monday, April 21, 2008 -
Culinary Day |
| 7am |
ACF Regional Student Culinarian of the Year, sponsored by Custom Culinary, Inc. |
| 7-8am |
Continental Breakfast, sponsored by La Brea Bakery |
| 8am-3pm |
Registration Open |
| |
Dinner Seating Open |
| |
Member Resource Center Open |
| |
Beehive Lounge Open |
| 8-9:30am |
Seminars and Demos: |
| |
Cheese
Course Trends and Examples, sponsored by Wisconsin Milk Marketing
Board |
| |
Top Toque Culinary Expo: East Meets West |
| |
Origin vs. Blended Chocolate: Part I, sponsored by Guittard Chocolate
Co. |
| |
The Investing Chef, sponsored by Mind's Eye Resource Management, LLC |
| 8:45am |
ACF Regional Chef of the Year, sponsored by Unilever Foodsolutions |
| 9:30-10am |
Coffee Break |
| 10-11:30am |
Seminars and Demos: |
| |
Origin vs. Blended Chocolate: Part II, sponsored by Guittard Chocolate
Co. |
| |
Food Defense Awareness: The Industry's Role in Preventing a Terrorist Event |
| |
Organics from Farm to Table |
| |
Becoming a Personal Professional Chef |
| 12-1:30pm |
Beehive State Lunch, sponsored by The Cheesecake Factory Bakery, Inc., MARS Foodservices, Contessa Premium Foods, GFF, Inc. / Girard's Dressings, Mann's Fresh Vegetables and Seaboard Foods |
| 12:30pm |
ACF Regional Pastry Chef of the Year, sponsored by Splenda® |
| 1:30-3pm |
Seminars and Demos: |
| |
Creating Artistic Fruit & Vegetable Garnishes |
| |
Spice Up Your Menu with New Mexico's Red Chile, sponsored by New Mexico Department of Agriculture |
| |
Lobster
Tales: History, Harvesting and Handling of Downeast Maine Lobsters,
sponsored by Lobster Select |
| |
Organics from Farm to Table |
| |
Certification Written Test |
| 3-3:30pm |
Break |
| 3:30-5pm |
Seminars and Demos: |
| |
Bring it Home With Foam |
| |
Running an Eco-Friendly Business |
| |
The Theory and Practice of Flavor Development |
| |
The
CMC Exam Studied & Revealed |
| |
ACF Apprenticeship / Accreditation National Programs |
| 6:30pm |
VP Gala Reception, sponsored by SYSCO Intermountain |
| 7pm |
Vice President's Gala, sponsored by Tyson Food Service, Butterball Farms, Inc., Lobster Select, Splenda® and
Wisconsin Milk Marketing Board |
| |
|
| Tuesday, April 22, 2008 |
| 8-9:30am |
Chapter President's Breakfast |
