ACF National Convention - Preliminary Schedule

This workshop is for Secondary and Postsecondary Accreditation and for Program Coordinators, Compliance Directors and Program On site evaluators.
Attendees can expect to
Understand the recent developments in ACFEF AC Standards and how to implement the Standards in your program
Ascertain ACFEF AC Policies and Procedures
Learn the requirements for the bachelor degree accreditation and eligibility requirements
Roundtable discussions of recent program changes and networking of ideas from other programs
Detailed review of the electronic self-study and delivery format
The cost is $125, which includes lunch, handouts and a flash drive of files.

Chef & Child Foundation Service Day
Sponsored by: Barilla America, Inc.; Canada Cutlery Inc.; Chef's Hat; Tyson Food; and Washington State Potato Commission
Come to the National Convention early! Support the Chef & Child Foundation as we spearhead our first national service day for low income families in Anaheim, CA. Start the day with a welcome reception at the Marriott, and then head out with your fellow chefs to conduct nutrition demonstrations and educational activities in the local community. Volunteer for CCF and help make a difference! To volunteer contact mwhitfield@acfchefs.net for more information.

Sponsored by: Canada Cutlery Inc.
In Partnership with: Johnson & Wales University
This session will exam the 'Gold Standard for Food Safety' as the basis for instituting new and innovative curriculum changes across a university system. The presentation will highlight utilization of materials to assist in the development of a food safety plan to prevent risk factors associated with foodborne illness and how a university accomplished this through education, hands-on application and internal audits. Through highly practical examples, participants will be provided with useful techniques, protocols and forms for self-inspection and monitoring behavior.
Check-in and networking break begins at 7:30am, class begins at 8am
A separate registration fee of $75 is required.
Presented by: Linda Kender, M.A., Associate Professor and Food Safety Liaison, and Susan Wallace, Executive Director of Food Safety, Johnson & Wales University

Sponsored by: Barry Callebaut
Spend four hours perfecting your chocolate techniques. First, each attendee will fully understand and execute proper tempering of chocolate using the seeding method. Next, you will be able to produce chocolate confections using your tempered chocolate. Finish off your creation by using cacao butter transfers sheets to decorate your confections. Separate registration required. Class size is limited.
Presented by: Richard Cusick, CEPC, Technical Advisor, Barry Callebaut USA

He can turn a watermelon into a dragon, a potato into a rose, or a zucchini into a bird in mere seconds, all while telling funny and motivational stories. He's done it on "The Tonight Show with Jay Leno", "The Ellen Degeneres Show" and on the Food Network. During this hands-on workshop, he'll teach you some of his trade secrets! Chef Joseph Poon is known for his Asian Fusion restaurants, his Wok 'N Walk Tours of Philadelphia's Chinatown, hands-on cooking classes, vegetable and fruit sculptures and autobiographical cookbook, Life is Short…Cooking is Fun! Don't miss your chance to learn from this energetic and entertaining chef.
Presented by: Joseph Poon, Chef Owner and Author
This 4 hour hands-on workshop is $25 for members who purchase a full registration. If purchased by a non-member or as part of an a la carte registration the cost will be $75 and you will be contacted after you register for the remaining balance.

Learn the beautiful and unique art of creating decorations from sugar. Participants will learn the highly skilled art of sugar work and pulled sugar.
Presented by: Thomas Trevethan, CEPC, Pastry Chef, Paris Hotel, Las Vegas
This 4 hour hands-on workshop is $25 for members who purchase a full registration. If purchased by a non-member or as part of an a la carte registration the cost will be $75 and you will be contacted after you register for the remaining balance.

Hands-on workshop - Rolled Fondant During this seminar attendees will learn the finer points of many different rolled fondant methods. Pastry Chef Aghababyan will guide you through cake covering with rolling fondant, making decorations, painting with luster dust and airbrushing. Presented by: Flora Aghababyan, Chief Cake Designer, Wynn Las Vegas and Encore
This 4 hour hands-on workshop is $25 for members who purchase a full registration. If purchased by a non-member or as part of an a la carte registration the cost will be $75 and you will be contacted after you register for the remaining balance.

Sponsored by: Canada Cutlery Inc.
As educators, we teach to the future because that is the world our students will enter when they graduate. When we look at long-term trends in our industry, sustainability is at the top of the list since it increasingly impacts all aspects of the foodservice industry. We and our students know that pursuing sustainability is vital to our future. Join Chef Koetke, as he not only looks at the issues but, most importantly, explores how to teach sustainability in the classroom and the kitchen. Come prepared to work and leave this master class with plenty of ideas that you can implement at your school.
A separate registration fee of $75 is required.
Presented by: Christopher Koetke, CEC, CCE, Dean, Kendall College School of Culinary Arts

Sponsored by: Barry Callebaut
Spend four hours perfecting your chocolate techniques. First, each attendee will fully understand and execute proper tempering of chocolate using the seeding method. Next, you will be able to produce chocolate confections using your tempered chocolate. Finish off your creation by using cacao butter transfers sheets to decorate your confections. Separate registration required. Class size is limited.
Presented by: Richard Cusick, CEPC, Technical Advisor, Barry Callebaut USA

He can turn a watermelon into a dragon, a potato into a rose, or a zucchini into a bird in mere seconds, all while telling funny and motivational stories. He's done it on "The Tonight Show with Jay Leno", "The Ellen Degeneres Show" and on the Food Network. During this hands-on workshop, he'll teach you some of his trade secrets! Chef Joseph Poon is known for his Asian Fusion restaurants, his Wok 'N Walk Tours of Philadelphia's Chinatown, hands-on cooking classes, vegetable and fruit sculptures and autobiographical cookbook, Life is Short…Cooking is Fun! Don't miss your chance to learn from this energetic and entertaining chef.
Presented by: Joseph Poon, Chef Owner and Author
This 4 hour hands-on workshop is $25 for members who purchase a full registration. If purchased by a non-member or as part of an a la carte registration the cost will be $75 and you will be contacted after you register for the remaining balance.

Learn the beautiful and unique art of creating decorations from sugar. Participants will learn the highly skilled art of sugar work and pulled sugar.
Presented by: Thomas Trevethan, CEPC, Pastry Chef, Paris Hotel, Las Vegas
This 4 hour hands-on workshop is $25 for members who purchase a full registration. If purchased by a non-member or as part of an a la carte registration the cost will be $75 and you will be contacted after you register for the remaining balance.

Hands-on workshop - Rolled Fondant During this seminar attendees will learn the finer points of many different rolled fondant methods. Pastry Chef Aghababyan will guide you through cake covering with rolling fondant, making decorations, painting with luster dust and airbrushing. Presented by: Flora Aghababyan, Chief Cake Designer, Wynn Las Vegas and Encore
This 4 hour hands-on workshop is $25 for members who purchase a full registration. If purchased by a non-member or as part of an a la carte registration the cost will be $75 and you will be contacted after you register for the remaining balance.

Sponsored by: Koch Foods, Inc.; MARS Food Services; Michael Foods; PreGel AMERICA; Tanimura & Antle Fresh Foods, Inc.; US Foodservice; and Wisconsin Milk Marketing Board
The convention heats up when the sun goes down! Hang ten with your fellow culinarians at this special concert by the Surf City All-stars, the best surfin' beach party band around! This act delivers the authentic "SURF" sound and harmonies that were taught to the All-stars by Brian Wilson and Mike Love of the Beach Boys, and Jan Berry of Jan & Dean. Beachy-drinks and California cuisine offer the ultimate way to kick-off the event!

See and taste all that Anaheim has to offer as Chef Jose Reynaldo brings national convention guests on a special Dine Around Tour event Aug. 1. There’s no better way to begin your stay in Anaheim than tasting a variety of cuisines from the finest local restaurants and hotels. Transportation is provided. Space is limited, so register today to reserve your spot!

Join us as we spend the day in Los Angeles. Take either a shopping trip to the Farmer’ Market and Grove Mall or come on down to The Price Is Right! Here's your chance to be a contestant and maybe win some cash and other great prizes! Bus for the early morning trip departs the hotel at 6am and returns around 2pm. Bus for the late morning trip departs the hotel at 10am and returns around 6pm. Cost is $20. For spouses or significant others of ACF members only.

Join us as the Academy hosts its First Annual Chef's Golf Classic at the beautiful Anaheim Hills. This is the perfect chance to cultivate a relationship with current/potential sponsors. Take this opportunity to recognize special members and treat them to a round of golf. Includes round-trip transportation from the Anaheim Marriott, continental breakfast, boxed lunch, range balls, golf cart (GPS equipped) and a special Academy gift bag!

Sponsored by: Butterball Farms, Inc., Nueske's Applewood Smoked Meats, Saputo Cheese, and Sara Lee Foodservice

This year’s Nutrition program consists of four separate classes throughout the day, which are collectively designed to meet the competencies for the nutrition refresher requirement for any level of ACF certification. This track of classes costs $75, and all four must be attended in their entirety to receive the 8-hour CEH credit. Attendees who do not need the 8-hour refresher but who wish to attend one or more of the individual classes may do so and will receive 1.5 CEH per session. The individual classes are included with the purchase of a full registration or a single-day program badge. Classes are noted with CDS in the title.

Sponsored by: PreGel AMERICA
Explore the world of entremets and entremet glaces with Chef Frederic Monti as he combines innovative flavors and textures to create world-class pastries while demonstrating the efficiency of using silicone molds, called EntreMats.
Presented by: Frederic Monti, Corporate Pastry Chef, PreGel AMERICA

According to several studies, it has been concluded that consumers are looking for ways to change their seafood purchasing habits without sacrificing quality. Consumers actually spend considerably more if there is value. Value has always been and will continue to be a key driver in consumer behavior, but value has a lot of different components. If all we focus on is the price and forget value, we lose out. Value relates closely to the polish and the passion in the delivery of the product. Well chosen food execution, from prep to plate presentation, becomes a major competitive advantage when it emulates the true character of the concept. Attend this demonstration to experience value as more than just price cutting.
Presented by: Dan Drayer, Talk of the Town Restaurants

Sponsored by: Vitamix Corporation
Food cost percentage, edible portion cost, percentage loss, yield, unit cost - these are incredibly important, and sometimes frustrating elements of a successful culinary business. In this interactive demonstration using food, recipes and professional cooking methods, chefs and managers will learn a new, practical and fun approach to learning and applying the concepts of culinary math.
Presented by: Michael McGreal, CEC, CCE, Department Chair, Joliet Junior College

In partnership with Chef & Child Foundation
Fiber promises to provide you with a healthy heart, a happy digestive system, cancer prevention, weight management assistance, and many other health benefits. As a chef, we want to provide this package in a tasty morsel. During this education session, attendees will be introduced to the types of fiber, food sources of fiber, and ultimately how to incorporate more fiber into recipes. Join the fiber campaign as we explore its culinary versatility, meet the challenge, and commit to serving more fiber.
Presented by: Maj. Julie Rylander, RD, Joint Culinary Center of Excellence dietician, U.S. Army

Book: Culinary Math Principles and Applications

Sponsored by: The Beef Information Center
As diners' needs change, chefs must adapt to survive and grow. Beef remains a menu staple, but how can the menu evolve to meet patrons' needs in these challenging economic times? Join the Beef Information Center of Canada for an informative session that explores how we can build menus and dishes that redefine the "classic" presentation of beef. Michael Allemeier, CCC, former winery chef at Mission Hill Family Estates in British Columbia, Canada, and the team from the Beef Information Center will provide background information about beef quality and guests' perceptions, as well as ideas for the modern menu. Attendees won't leave empty handed, either. They will be given excellent resource materials to take back into their kitchens.
Presented by: Michael Allemeier, CCC, Owner, MAC Services and Culinary Instructor, Southern Alberta Institute of Technology

Sponsored by: Vitamix Corp.
Discover a fresh perspective on desserts and dessert presentation, and learn easy to execute recipes and techniques. Attendees will be inspired as they view photographs from the best pastry shops in Paris and discuss new ways to approach buffet-style desserts. You’ll also get the chance to taste the desserts and view unique serving methods and service wares that enhance presentation.
Presented by: Joe Decker, CMPC, instructor, Schoolcraft College

Hawaii's official Culinary Ambassador creates some of his favorite dishes during this entertaining and informative presentation. The James Beard Award winner, restaurateur, author and TV personality summarizes his success simply, "I think of my cuisine as a melting pot, gathering the freshest ingredients from every culture on these islands." He has appeared on The Food Network including Extreme Cuisine, Emeril Live!, East Meets West with Ming Tsai, Sarah Moulton's Cooking Live, Iron Chef America, The Food Network's Luau Challenge and most recently Dinner Impossible.
Presented by: Sam Choy, Restaurateur, Cookbook Author and TV host

Sponsored by: Fisher-Nickel Inc.
In partnership with Kendall College
The sustainable trio is back and ready to share with you what they have learned about the most amazing products, equipment and services to help you on your sustainability journey. For the last few years, they have been providing you with information and tips to help you make your operations more sustainable. Now it's time to update you with the latest and greatest. What about a warewasher that only uses a quart of water per rack? A skylight that quadruples the amount of light it brings into your building? A machine that "composts" your waste in 24 hours turning it into a soil supplement ready for your garden? Get the scoop on the best finds of 2010 and latest information to help you find the answers you need to make your operations more sustainable.
Presented by: Christopher Koetke, CEC, CCE, Dean, Kendall College School of Culinary Arts, Christopher Moyer, Manager, National Restaurant Association Conserve, and Richard Young, Senior Engineer & Director of Education, Food Service Technology Center

In partnership with Chef & Child Foundation
Learn how to become involved in the Chefs Move to Schools Program. As part of the White House's Let's Move campaign to solve the childhood obesity epidemic within this generation, Michelle Obama is calling on chefs to get involved. The Chefs Move to Schools program, run through the U.S. Department of Agriculture, will pair chefs with interested schools in their communities to adopt the school and work with teachers, parents and school nutrition professionals to help educate kids about food and nutrition. Listen to our panel of experts discuss how they are making an impact for school children in their community.

Sponsored by: The Catfish Institute; The Cheesecake Factory Bakery, Inc.; GFF, Inc./Girard's Dressings; J.R. Simplot Company; and Sara Lee Foodservice

Sponsored by Vitamix Corp.
The Dessert Architect offers simple ways to build complexity into plated desserts with a modern flair. Robert Wemischner will create multicomponent desserts inspired by the bounty of locally grown seasonal produce and will explore ways to combine elements for a fully satisfying successful dessert. Building on his concept of the Four Cornerstones, Chef Wemischner will stress the importance of including contrast in temperature, texture and flavor to create harmonious desserts which are equally exciting to the taste buds and the eyes.
Presented by: Robert Wemischner, Author of The Dessert Architect

Sponsored by: CanolaInfo.org
Watch, taste and learn as Almir Da Fonseca, chef-instructor at The Culinary Institute of America (CIA) at Greystone showcases a variety of ethnic flavors with five culinary applications - deep-frying, sautéing, vinaigrettes, sauces and baking. On the menu is a selection of recipes from the e-learning module, "The Professional Chef Discovers Canola Oil," by the CIA and CanolaInfo. Each dish represents a different part of the world through unique ingredients and preparation. Culinary students and experienced chefs alike will benefit from Chef Almir's skill and knowledge to master these globally-inspired recipes.
Presented by: Almir Da Fonseca, Chef-Instructor, The Culinary Institute of America, Greystone

Sponsored by McCormick For Chefs
Join us for this interactive demonstration that explores the various menu creation techniques employed by current Certified Master Chefs. Learn strategies for successful integration of culinary techniques, craftsmanship in the formulation of menus and developing menu ideas related to a market basket. Additionally understand the processes as applied during the Certified Master Chef Exam and how these attributes support success during the exam. See first hand demonstration of the craftsmanship and level of skill needed to earn the title of Certified Master Chef. This session is ideal for all chefs looking to broaden their understanding and chefs who wish to take their career to this prestigious level.
Presented by: J. Kevin Walker, CMC, AAC, Executive Chef, Cherokee Town & Country Club; Russell Scott, CMC, WGMC, Executive Chef, Isleworth Golf and Country Club; and Brad Barnes, CMC, CCA, AAC, Associate Dean, The Culinary Institute of America

In partnership with Chef & Child Foundation
Examine the practices and steps chefs can take to balance the plate from a nutritional perspective, as well as a taste and culinary techniques point-of-view. Learn the "value" and business perspective of balancing the plate for the average consumer.
Presented by: Dr. Margaret D. Condrasky, R.D., C.C.E., is an associate professor of Food Science and Human Nutrition at Clemson University

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

Book: The Dessert Architect

Sponsored by: Vitamix Corp.
Long days and the stress of life in the professional kitchen can take a toll on one's health. Just ask Andy Bacigalupo, who has spent more than 30 years as an executive chef and has survived multiple heart attacks. Earlier this year on "The Dr. Oz Show," health gurus Dr. Mehmet Oz and Michael F. Roizen, M.D., challenged him to reduce his salt intake for 28 days. At the beginning of the challenge, Bacigalupo, 49 years old, was told he had the real age of 66, as well as high blood pressure and a skyrocketing cholesterol level, but in just 28 days he lost 30 lbs. and his real age dropped by more than 10 years. Don't miss the opportunity to learn Chef Bacigalupo's favorite salt detox recipes and to hear more about his inspiring journey. You'll leave the session motivated and ready to live a healthier lifestyle.
Presented By Andy G. Bacigalupo, Executive Chef, Bay Arenac ISD Career Center

Sponsored by: Guittard Chocolate Co.
Chef Donald Wressell will share how E. Guittard Single origin chocolates offer a unique tasting experience. Explore plated dessert applications utilizing the flavor profiles of cacao from Columbia, Ecuador, Madagascar and Venezuela. Chef Wressell will share how selecting Trinitario type cacao beans from Columbia makes long, slow, deep chocolate flavors that are accented by pleasant hints of peppery spice. Other Guittard selections from Ecuador offer trademark Nacional chocolate taste • powerful yet flowery chocolate with accents of green forest, tea and subtle nut and a lingering banana and pound cake finish. Come experience how quality chocolate can change your favorite dessert recipes.
Presented by: Donald Wressell, Corporate Pastry Chef, Guittard Chocolate Company

Sponsored by: McCormick For Chefs.
For nearly a decade, McCormick has been compiling an annual forecast of cutting-edge flavors and ideas to inspire chefs, which highlights emerging flavors and innovative combinations. This is a unique view of taste trends, chef insights and global culinary experts, which help transform American menus.
Presented by: Kevan Vetter, Corporate Chef, Colleen McClellan, McCormick and Company, Inc.

In partnership with Chef & Child Foundation
Join internationally recognized culinary television personality and award-winning author Graham Kerr as he shares his message, and methods to help to convert habits that harm into resources that heal. Kerr will use his 60 year career, filled with responsive changes to suggest an upstream strategy for chefs to become the style-leaders in changes we must now address as a nation at risk of being overwhelmed by sickness.
Presented by: Graham Kerr, HAAC

Take the "fear factor" out of the Practical Exam by learning a variety of helpful practice, preparation and organizational techniques. Find out how to plan for all the necessary components in the exam and how each element is scored. The Practical Exam is your opportunity to demonstrate safety and sanitation, organizational skills, craftsmanship skills and finished product skills. Preparation, practice and knowing what to expect will eliminate the fear and lead to a successful Practical Exam. This session is recommended for chefs considering certification as well as chefs who are in a position to mentor others through the certification journey.
Presented by: Don Dickinson, CEC, CCA, AAC, Culinary Division Director, Institute of Technology

Sponsored by: King & Prince Seafood and Lactalis Foodservice
Celebrate ACF's very own Culinary Team USA! Hear from ACF National President Michael Ty, and Team USA Manager Steve Jilleba, and meet the members themselves as they prepare to represent during the Culinary Olympics. Break out your bell bottoms and platform shoes and get ready to show your moves when Grooveline takes the stage for a high-energy, funkadelic dance-party!

Sponsored by: Butterball Farms, Inc.; Michael Foods; Saputo Cheese and Sara Lee Foodservice

This 8-hour management refresher course will focus on the leadership skills required to supervise and manage our most valuable asset: our employees. Attention will be paid to the principles of sound leadership and communication. This fresh approach will hone our techniques and allow us to develop and expand a quality work environment in the foodservice industry.
Presented by: H. Garrett Hayward, Author

Sponsored by: The International Culinary Schools at The Art Institutes
Experience international pastry cuisine such as chocolate mousse from the repertoire of Pierre Gagnaire and Herve. Stop in Italy to experience Goat Cheese Panna Cotta, Heirloom Tomatoes and Plums, Basil Gelee, and Polenta and Black Pepper Tuiles. Finish your sweet tour with Dulce de Leches Cake Dos Maneras (Two Ways).
Presented by: Christophe Bernard, Academic Department Chair, The Art Institute of California, Los Angeles, Colleen Johnson, Assistant Academic Department Pastry Chair, The Art Institute of California, Orange County, and Christophe Sorel, Pastry Chef Instructor, The Art Institute Las Vegas

Sponsored by: California Olive Ranch
Not all extra virgin olive oils (EVOO) are created equal. In this interactive and participatory session, learn how to taste and evaluate a high quality EVOO. As you taste oils locally and abroad, you’ll learn how to identify particular flavor characteristics, negative defects and positive attributes. You’ll also learn how certain oil varietals pair well with particular menu items. What should you look for on the bottle label? How do harvesting techniques play an important role in influencing an oils’ freshness? Join us for this sensorial journey sure to take you on a palate adventure.
Presented by: Michael Tuohy, Executive Chef, Grange Restaurant and The Citizen Hotel, Member of UC Davis Tasting Panel

In partnership with: CaterSource
Pricing for catering is different than traditional restaurant pricing. Mike Roman will present an advanced session offering quick-fix and proven action plans to establish proper event and menu pricing. Mike will share ready to use pricing systems that will create a competitive advantage and earn your business maximum profitability. Learn what non-food costs must to be added to your catering prices and get the correct answer to "how come you charge more than other caterers" question. Discover pricing tactics and strategies that create instant value to the shopper, and learn when and how to raise your catering prices.
Presented by: Mike Roman, President & Founder, Catersource Magazine, Conference & Tradeshow

Sponsored by: R.L. Schreiber, Inc.

Sponsored by: California Olive Ranch

Sponsored by: The International Culinary Schools at The Art Institutes
Take a culinary journey from New England to Fort Lauderdale finishing in the Southwestern United States. Start off with a tour of New England as chefs discuss the origins, ingredients, techniques and regional variations on chowder in New England. Then jet down south to experience shrimp with roasted garlic and papaya, as well as a Haitian dish - Griot (fried pork) and Pikliz (spicy pickled carrots and cabbage). The tour ends in the Southwestern US with a demonstration of Quail on Tepary Bean Chili and Chipotle Artichoke Ragout.
Presented by: Jim Gallivan, CCA, CCP, CFBE, Academic Department Chair, The Art Institute of Atlanta Jack Kane, CCA, CEC, CCE, Academic Department Chair, The Art Institute of Fort Lauderdale, and Walter Leible, CMC, Lead Instructor, The Art Institute of Phoenix

Sponsored by: Plugrá European-Style Butter
Della Gossett, Chef Instructor at The French Pastry School at City Colleges of Chicago and the former Executive Pastry Chef of Charlie Trotter's in Chicago, demonstrates plated desserts using fresh, seasonal ingredients, exploring current topics and trends. Chef Della will demonstrate why only the highest quality ingredients, such as Plugrá European-Style Butter, produce the best desserts. Join Chef Della as she guides you toward creating superb plated desserts using only the finest techniques and ingredients.
Presented by: Della Gossett, Chef Instructor at The French Pastry School at City Colleges of Chicago

Be part of a pilot test for the new CSC Written Exam. CSC candidates must register and pay for the exam in advance, but will receive a voucher for a $75 discount that will be applied to the CSC certification fee. Candidates will have 1 ½ hours to complete the exam. Bring a simple stand alone calculator that is not part of a smart or cell phone.
Please note that the CSC is the only written exam that will be given on-site. Other exams are administered at Comira testing. Contact (800) 947-4228, option 4, or the ACF/Comira Online Registration Site for a location near you.
ACF/Comira Online Registration

Don’t miss your chance to explore California and enjoy the Pacific Ocean during this relaxing day at the beach—just for spouses and friends.

Over 70,000 square feet of exhibitor product showcases, ACF National culinary competitions including the Student Team National Championship sponsored by R.L. Schreiber, Inc. and the American Culinary Federation National Championship featuring the Freedom Chefs Challenge. Catch the Baron H. Galand Culinary Knowledge Bowl national finals sponsored by American Technical Publishers as well as the One-Pot Win-a-Lot sponsored by Riviana and the Make-it-Mini Dessert Trio Competition Sponsored by MARS Foodservices.

Support your regional student hot food competition team by attending this lunch prepared by team members. Separate ticket purchase is required.

Sponsored by: Riviana Foods Inc.

Sponsored by: American Technical Publishers

Sponsored by: Christopher Ranch and Five Star Gourmet Foods, Inc.
The tradition returns in 2010 as a military chef competition. Bragging rights are on the line as each of the five branches of the U.S. military will field a 2-person team.

Sponsored by: Mars Foodservices
Competition Equipment Sponsored by: Eneron, Inc and The Sterno Group

Sponsored by: BelGioioso Cheese Inc. and Contessa Premium Foods

Sponsored by: Allen Brothers; BelGioioso Cheese; California Olive Ranch; Ecolab; Koch Foods, Inc.; Lactalis Foodservice; NEWCHEF Fashion Inc.; S & D Coffee; The Schwan Food Company; Smerladina; and Splenda®

will be closed 10-11am

The A to Z Food Safety Certification System has been carefully structured to promote the essential principles of food safety and environmental sanitation. The primary objective is to prepare course attendees for successful completion of the ServSafe Examination.
Presented by: Abraham Wilson, Mr. Food Safety

Sponsored by: Custom Culinary, Inc. and Monterey Bay Aquarium Seafood Watch
Customer interest in environmentally friendly food has spread from the land to the sea. Is your menu keeping up? Join chef Rick Moonen to hear the latest information on the issues around your favorite seafoods -- from shrimp to salmon -- as well as how chefs play an especially important role in determining what the future will be for both wild-caught and farmed fish. We'll share the information you need to know to shift your purchasing to ocean-friendly seafood and help you get your hands on the tools and expertise that you'll need to do it right. Making good seafood choices doesn't have to be difficult or costly and there's no better time than now to green up your menu!
Presented by: Rick Moonen, Chef Owner, Rick Moonen's RM Seafood

Sponsored by: Splenda®

Sponsored by: Custom Culinary, Inc.

Sponsored by: Butterball Farms, Inc.; Dietz & Watson, Inc.; GFF, Inc./Girard's Dressings; and Sara Lee Foodservice

Sponsored by: S&D Coffee
Hosted by: American Academy of Chefs
Join us for lunch at the Hilton Anaheim and enjoy excellent lunch with extravagant entertainment in great company. Separate ticket purchase required. See ACF Registration for more information.

Charles Carroll, Book: Tasting Success
Rick Moonen, Book: Fish Without a Doubt

Sponsored by: Splenda®
Looking for new dessert recipes to try? In this session, you'll explore light, summer-time desserts made with Sun-Crystals, an all-natural sweetener. Chef Chad Durkin will share tips and techniques for low-calorie, sugar-free and tasty desserts, such as the Strawberry Summer Trio - strawberry "short" cake with basil and dried strawberry, strawberry-mint slushy shot and strawberry pizzelle cone - and Banana-Milk Chocolate Mousse Roulade. You won't leave this session empty-handed, as Durkin will share all featured recipes for you to try back in your kitchen.
Presented by: Chad Durkin, Executive Pastry Chef, Desserts International, LLC

Sponsored by: Unilever Foodsolutions

Over 70,000 square feet of exhibitor product showcases, ACF National culinary competitions including the Student Chef of the Year sponsored by Custom Culinary, the Pastry Chef of the Year sponsored by Splenda, and U.S.A's Chef of the Year, Sponsored by Unilever Foodsolutions.

Sponsored by: Johnson & Wales University
Student culinarians and apprentices won't want to miss this session, specifically designed for them. First, Graham Kerr, an internationally known culinary and television personality and award-winning author, will inspire students with a look back at his successful career, and a look forward at the nutrition initiatives and programs he is passionate about. Next, Charles Carroll, who motivates, directs and inspires young culinarians, presents, "Tasting Success: Where am I going? What am I doing? How do I get there?" Carroll will discuss the path to industry success and will offer tips on how to climb the career ladder. This forum will empower students to make the right career decisions while learning in a fast-moving profession.
Presented by: Charles Carroll, CEC, AAC, Executive Chef, River Oaks Country Club and Graham Kerr, HAAC, HHOF

No trip to Anaheim would be complete without a visit to Disneyland. ACF is offering specially discounted "Twilight Tickets" to convention attendees. These tickets are good Wednesday August 4th after 4pm. They are valid for a single visit to either Disneyland or California Adventure, and can be purchased online now. Price is $21 each until July 21, then $31 each after that. Click on the link below to register.

Sponsored by: Saputo Cheese and Sara Lee Foodservice
ACF National President Michael Ty, CEC, AAC leads this multi-faceted forum that includes a snapshot of the State of the ACF, the Year in Review and A Look Ahead, several award presentations, and a few "surprises" that you don't want to miss. Chef Ty will also don his toque and cook alongside Hawaii's official Culinary Ambassador, Sam Choy as he demonstrates a dish or two from his award-winning repertoire.
Breakfast will be served at 7:00am for those with a breakfast ticket. Doors will open at 7:45am for those wishing to attend the general session but do not have a breakfast ticket.

Book: Life is Short... Cooking is Fun

Sponsored by: MINOR’S®

Sponsored by: Unilever Foodsolutions
Be the first to experience and receive Volume 5 in the World of Flavors DVD Series by the Culinary Institute of America and Unilever Foodsolutions. Join ACF Certified Master Chef Steve Jilleba as he explores the great flavors of the islands of Greece , then move on to the simple and clean flavor profile of Japanese cuisine, from Kyoto to Tokyo. Chef Jilleba will be sharing some recipes from the DVD as well as sharing some of his stories from the trips. Presented by: Steve Jilleba, CMC, CCE, AAC, Corporate Executive Chef, Unilever Foodsolutions

Don't miss this fast-paced, fun approach to learn more about the four main elements of certification. Following the popular speed-dating format, you will "shuffle" between stations and talk with experts on the certification process, the written exam, the practical exam and recertification. This session is designed for certification candidates, chapter leaders and chefs who may be in a position to mentor others through the certification journey. The session will conclude with a quick review of enhancements to the certification program. Bring your questions and be prepared to leave with all the new certification "moves" that can help you and/or those you mentor progress in their careers.
Presented by: Derek Spendlove, CEPC, CCE, AAC, Chair of Baking & Pastry Arts, Sullivan University, Don Dickinson, CEC, CCA, AAC, Culinary Division Director, Institute of Technology, Michael Garbin, CEC, AAC, Executive Chef, Union League Club of Chicago, and Shawn Hanlin, CEC, Executive Director, Oregon Coast Culinary Institute

Chef Joseph Poon takes you on a whirlwind trip around the chopping block in this interactive, entertaining and highly energized program. Chef Poon begins by demonstrating how to bone a chicken with a paring knife in three minutes and culiminates with his gluten-free and low fat signature dish General Joe's Chicken in sauce. Along the way, you will hear his top-secret purchasing tips, discover how he gets the most out of his ingredients to keep food costs down, and watch as he prepares ten dishes from one chicken. Be warned: This session is highly energized!
Presented by: Joseph Poon, Chef Owner and Author

Come meet the members who serve on ACF's Culinary Competition Committee. During this open forum the committee will share its goals for the future, and attendees will have an opportunity to ask questions and share their own thoughts.

Sponsored by: Contessa Premium Foods

Sponsored by: BelGioioso Cheese Inc.; King & Prince Seafood; Sara Lee Foodservice; Splenda®; Tanimura & Antle; and Tyson Food Service

Head 'em up and move 'em out to kick off to the 2011 National Convention which will be at the Gaylord Texan near Dallas.