| |
| 8:00am-12:30pm |
Educator
Development Series: Laws and Legal Issues in the Foodservice
Industry, sponsored by Canada Cutlery, Inc. |
| 8:00am-4:00pm |
Judging
Competitions Seminar |
| 12:00-1:00pm |
Educator Development Series Break |
| 12:30-3:00pm |
AAC Fellows Meeting |
| 1:00-5:30pm |
Educator
Development Series: Creating a Successful Culinary Arts Curriculum,
sponsored by Canada Cutlery, Inc. |
| 12:00-7:00pm |
Registration & Dinner Seating Open |
| 3:00-6:00pm |
Welcome Reception, sponsored by Wisconsin Milk Marketing Board |
| 6:00pm |
American
Academy of Chefs Reception & Dinner |
| |
| |
| 7:00-8:00am |
Continental Breakfast, sponsored by Nueske's Applewood Smoked
Meats |
| 8:00am-12:30pm |
General
Session |
| 10:30-11:00am |
Meet the Chef & Book Signing with Edward Leonard, CMC, AAC |
| 11:00am-1:00pm |
AAC
Spouses Brunch: Alizé at the Top of the Palms Casino
Resort |
| 12:30-1:30pm |
Blackjack Lunch, sponsored by Berkshire Meat Products, GFF,
Inc./Girard's Dressings, Mann's Fresh Vegetables and The Cheesecake
Factory Bakery, Inc. |
| 2-3:30pm |
Seminars & Demos |
| |
Contemporary
Plating & Concepts in Silver, sponsored by Custom Culinary,
Inc. |
| |
Foodservice
Consumers in 2010 and Beyond, sponsored by Unilever
Foodsolutions |
| |
The
CMC Exam: Studied and Revealed |
| |
For
the Love of Pastry |
| |
Knowledge Bowl Competitor's Meeting |
| 3:30-4:00pm |
Break & Book Signing with Chef John Kinsella, CMC, CEC, AAC |
| 4:00-5:30pm |
Seminars & Demos |
| |
World
of Flavors, sponsored by Unilever Foodsolutions |
| |
Cuisine
du Terroir, sponsored by Bakewell Culinary Powders & King Arthur
Flour Company |
| |
Practical
Test Evaluators Training: Annual Requirement |
| |
A
Curriculum & a Dream: What To Do When You Can't Get State
Funding |
| |
Senior Chefs Meeting |
| 5:30-8:00pm |
The Viva Las Vegas Icebreaker Reception, Featuring Legends in
Concert, sponsored by Meat & Livestock Australia, U.S. Foodservice
and Wisconsin Milk Marketing Board |
| 7:30-9:00pm |
Judges Meeting with Competitors |
| |
| |
| 7:00-8:00am |
Continental Breakfast, sponsored by Nueske's Applewood Smoked
Meats |
| 8:00am-5:00pm |
News
& Nutrition for Chefs - 2008 |
| 8:00-9:00am |
AAC Hall of Fame Meeting |
| |
Regional Forums |
| 9:00-10:30am |
Demos |
| |
Create
Maple Magic! Delicious and Healthy Cooking with a Québec
Twist |
| |
Adventures
in the Trans-Fat-Free-Kitchen, sponsored by McCain Foods &
Ventura Foods |
| |
Cooking
with American Lamb, sponsored by American Lamb Board |
| |
Seminars |
| |
Pastry
Chefs: A Look at the Past, Present & Future |
| |
The
Investing Chef, sponsored by Mind's Eye Resource Management,
LLC |
| 10:30-11am |
Break & Book Signing with Chef Edward Leonard, CMC, AAC |
| 11:00am-12:30pm |
Heirloom
Pork: How Specialty Farmers Have Enhanced the Center of the Plate,
sponsored by Snake River Farms |
| |
Australian
Lamb and Trends in the Foodservice Sector, sponsored by Meat &
Livestock Australia |
| |
A
Culinary Journey: Around the World in 90 Minutes |
| |
Chapter
Leadership Training: Why Communication is Everything |
| |
ACF
Apprenticeship & Accreditation Evaluator Training |
| |
Successful
Preparation for the Practical Exam |
| 12:30-2:00pm |
Chef Professionalism Lunch, sponsored by Nestlé Professional
and GFF, Inc./Girard's Dressings |
| 2:00-6:00pm |
Trade
Show |
| |
Cooking
with Coffee, sponsored by Lavazza, Italy's Favourite Coffee |
| |
Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson
Prentice Hall |
| |
National ACF Chef Educator of the Year |
| |
Pastry Chef of the Year, sponsored by Splenda® |
| |
U.S.A.'s Chef of the Year, sponsored by Unilever Foodsolutions |
| |
Culinary
Salon Competition, sponsored by The International Culinary Schools
at the Art Institutes |
| |
Creating Decorative Fruit and Vegetable Garnishes, presented by Ray
Duey, CEC |
| |
Award Winning Food and Wine Pairing, presented by Aidan Murphy, CMC,
AAC |
| |
Meet the Chef & DVD Signing with Ray Duey, CEC |
| 7:00pm |
Certified
Master Chefs Dinner Featuring ACF National Culinary Team USA,
sponsored by Buckhead Beef Co. |
| |
Chapter
Event: Defending the Caveman |
| |
| |
| 7:00-8:00am |
Continental Breakfast, sponsored by Lantmännen Unibake USA |
| 8:00am-6:300pm |
Career
Developent Series: Food Safety First, sponsored by Rubbermaid
Commercial Products |
| 8:00am-12:00pm |
Board of Governors Meeting |
| 8:00am-9:30am |
Cargill Focus Group - By Invitation Only |
| |
Focus Group (company confidential) - By Invitation Only |
| |
Tyson Focus Group - By Invitation Only |
| |
Australian Beef & Lamb Focus Group - By Invitation Only |
| 9:00-10:30am |
Demos |
| |
Life's
Short, Live Sweet, sponsored by Splenda |
| |
Spice
Up Your Menu with New Mexico's Red Chile, sponsored by New Mexico
Department of Agriculture |
| |
The
Long & Short of Rice, sponsored by Uncle Ben's® |
| |
Seminars |
| |
Turning
Your Operation Green |
| 9:45-11:15am |
Cargill Focus Group - By Invitation Only |
| |
MARS Focus Group - By Invitation Only |
| |
Dow AgroSciences Focus Group - By Invitation Only |
| 10:30-11:00am |
Break |
| 11:00am-12:30pm |
Australian
Beef: Value and Variety without Compromising Quality, sponsored by
Australian Beef |
| |
Chef
& Child Seminar: From Childhood to Adulthood, Promoting Healthy
Years, sponsored by Cleveland Clinic and Sodexo, Inc. |
| |
Securing
our Future: How to Educate Your Students to Be Green |
| |
Pasta
Amoré |
| 12:30-5:00pm |
Trade
Show |
| |
Student Culinarian of the Year, sponsored by Custom Culinary,
Inc. |
| |
Student Team Competition, sponsored by R.L. Schreiber |
| |
Beyond
Beauty & the Beef: Carcass Fabrication Workshops, sponsored by
Buckhead Beef Company |
| |
Sushi
American Style with Tracy Griffith |
| 2:00-5:00pm |
Apprenticeship Committee Meeting |
| 3:00-5:00pm |
CMC Meeting |
| 6:30pm |
President's Grand Ball Reception, sponsored by Saputo Foods and U.S.
Foodservice |
| 7:00pm |
President's Grand Ball, sponsored by Butterball Farms, Inc.,
Contessa Premium Foods, Splenda® and Tyson Food Service (request seating) |
| |
| |
| 8:00-9:00am |
Continental Breakfast, sponsored by General Mills |
| 8:00am-5:00pm |
Management
With Others: How to Form a Good Team, sponsored by Rubbermaid
Commercial Products |
| 8:30-10:30am |
The
Chef Edward Leonard Student Forum, sponsored by Johnson & Wales
University |
| 8:00-9:30am |
Cargill Focus Group - By Invitation Only |
| 9:00-1030am |
Demos |
| |
Contemporary
Asian Cuisine, sponsored by Le Cordon Bleu |
| |
New
Cuts - Lower Costs, sponsored by Le Cordon Bleu |
| |
Presidential
Pastry |
| |
Seminars |
| |
Course
Development: Syllabus to Execution, sponsored by Le Cordon Bleu |
| |
AAC
Application Orientation |
| 10:30-11:00am |
Break & Book Signing with Roland Mesnier, Rick Moonen &
Martin Yan |
| 11:00am-12:30pm |
Demos |
| |
Sustainable
Seafood, sponsored by Le Cordon Bleu |
| |
Viable
Vegan Victuals, sponsored by Le Cordon Bleu |
| |
The
Art of Pastry |
| |
National Honey Demo |
| 12:30-2:00pm |
Margaritaville Lunch, sponsored by Barber Foods and GFF,
Inc./Girard's Dressings |
| 2:00-3:30pm |
Demos |
| |
Sustainable
Seafood, sponsored by Le Cordon Bleu |
| |
White
House Desserts |
| |
Beautiful
Bread: Create a Variety of Breads Using Just One Dough |
| |
Seminars |
| |
Artistry
in Ice, sponsored by Le Cordon Bleu Schools North America |
| |
Certification Written Exam |
