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Artisan Salumi and Dry Curing

Join Jeffrey Bacon, CEC, CCA, AAC, at the 2014 ACF Southeast Regional Conference in Charleston, S.C., to learn techniques for crafting dry-cured meats and fermented salumi using ingredients that are naturally sustainable.

Combi Cooking: From Shrimp to Sous Vide

During the 2014 ACF Southeast Regional Conference, Geert Piferoen, corporate executive chef and Lang Combi oven product manager, will explain how to maximize your combination oven from hydrating to sous vide cooking at his session Combi Cooking: From Shrimp to Sous Vide.

Plated Desserts with Lowcountry Inspirations

Attendees of this session presented by Kelly Wilson, CEPC, during the 2014 ACF Southeast Regional Conference in Charleston, S.C., will learn about the components of plated desserts and ways to modernize and showcase Southern desserts utilizing Lowcountry ingredients.

Working With Nougatine

Join Jean Yves Vendeville, CEPC, as he explains how to work with nougatine and use the product to create a template and also a small showpiece in his demonstration at the 2014 ACF Southeast Regional Conference in Charleston, S.C.

Food Styling/Presentation with a Modern Twist

This seminar will showcase how personal creativity, professional traditions and modern technology fuse to create successfully plated dishes. Learn the use of old and new technology in food presentation from Stefan Ryll, CEC, CCE, AAC, during the 2014 ACF Southeast Regional Conference.

Chefs to Embrace a Sustainable Future at ACF National Convention

Chefs, cooks and foodservice representatives will convene in Kansas City, Mo., July 25–29, for the 2014 ACF National Convention. Focusing on embracing a sustainable future, the convention will provide a variety of opportunities to help chefs grow professionally and personally with educational sessions and demonstrations that strengthen skills, inspire careers and build a legacy for professional chefs through sustainability. It is going to be five fun-filled days with demonstrations from the Food Network’s Vic “Vegas” Moea, renowned chef Homaro Cantu of the Michelin-starred Moto in Chicago, and more. Watch the video, below, and view the online schedule to see the exciting lineup of presenters.

ACF Northeast Conference a Success

The ACF Northeast Regional Conference, hosted by ACF Rhode Island Chapter, April 11–14, brought more than 500 chefs, cooks and foodservice professionals to Providence, R.I. More than 25 chefs, students, chapters and establishments were honored at the conference. Find out who were the competition winners and honorees and view the photos.

ACF Southeast Regional Conference

The ACF Southeast Conference, April 26–29, is in Charleston, S.C., rated America’s Most Friendly City by Travel + Leisure in 2011 and in 2013. It is going to be an incredible experience.

ACF Adds Health Care Benefits for Members

ACF is pleased to announce that the iCan Benefit Group is now available to assist ACF members with health care questions and options. Learn more about iCan’s products and services.

Vegetables Become More of a Menu Focus

Learn how vegetables have become more of a menu focus, prepare osso buco two ways and get tips from Denver chef Jennifer Jasinski, and more in the spring issue of Sizzle magazine.

WACS Congress to Convene in Norway

The World Association of Chefs Societies (WACS) Congress takes place in Stavanger, Norway, July 2–5. The congress offers a wide array of professional-development opportunities, networking and competitions. Young culinarians are invited to participate in the Bill Gallagher Young Chefs Forum, which brings together aspiring chefs from different nations. Learn More

Ingredient of the Month: Pineapple

Pineapple is rich in vitamin C, contains high amounts of bromelain, an enzyme with digestive-aiding and anti-inflammatory properties, and also clear mucous from bronchial tissues. Learn more, including recipes for Duck with Pineapple Sauce and Bok Choy Wrappers.

Join ACF on Facebook, Twitter and LinkedIn

Join ACF on Facebook, Twitter and LinkedIn to find out about exciting opportunities, industry updates and more. Share your news, thoughts and views with more than 35,000, professional chefs, foodservice executives and culinarians.