National Convention Agenda

Sat, Jul 13

Daily Agenda
Time	Session
12:00 PM–02:00 PM	Chef and Child Event UMOM
02:30 PM–05:00 PM	Event Registration Soft Open 1st Floor Lobby

Sun, Jul 14

Daily Agenda
Time	Session
07:00 AM–10:00 AM	ACF Certification Mentor/Trainer Training 211 B Esc ACF Certification Mentor/Trainer Training Pre-Approval Required
07:30 AM–05:00 PM	Event Registration Open 1st Floor Lobby
08:50 AM–05:00 PM	Culinary Educators Summit Esc Culinary Educators Summit Not included with ACF National Convention Full Registration. Separate Registration Required.
09:00 AM–12:00 PM	Hands On Class: The Art of Dumpling Making Competition Kitchen Esc Hands On Class: The Art of Dumpling Making Not included in Full Registration, Separate Event Registration Required. Available for purchase on the acfchefs.org website under 2024 ACF National Convention. Join Chef Bill Sy, CEC, AAC, HOF as he leads a hands-on workshop on every aspect of Chinese dumpling craftsmanship. From crafting the perfect dough and flavorful fillings to mastering wrapper assembly and intricate pleating, participants will learn essential techniques blending tradition with innovation. Explore the art of cooking dumplings to perfection and uncover the secrets behind crafting unique dipping sauces, recognizing their equal importance to the dumpling itself. This workshop not only covers the worldwide popular dumplings of China but also equips students with skills applicable to modern fusion dumpling creations. This truly will be a culinary experience where every fold, pleat, and sauce is a testament to the artistry of dumpling-making.
10:00 AM–11:15 AM	Board of Governor's Credentialing 301 AC
11:30 AM–05:30 PM	Board of Governor's Meeting 301 AC
02:30 PM–04:00 PM	ACF Competitor and Judges Meeting/ Tour of Kitchens Kitchen Competition- Hall 1-2
04:00 PM–05:00 PM	CEOY Competitor and Judges Meeting 105 A
06:30 PM–08:30 PM	Welcome Reception 301 D

Mon, Jul 15

Daily Agenda
Time	Session
07:00 AM–08:30 AM	Breakfast 301 D
07:30 AM–05:00 PM	Event Registration Open 1st Floor Lobby
07:30 AM–05:30 PM	Retail Space Open 1st Floor By Registration Esc Retail Space Open Come See the Following Vendor in Our Retail Space:
07:30 AM–05:30 PM	Smithfield Member Lounge 106 C Esc Smithfield Member Lounge All attendees are welcome to come and relax in the Member Lounge! Sponsored By:
08:00 AM–08:30 AM	Opening Session: Announcements and Awards 301 AC
08:30 AM–09:15 AM	Opening Session: The Challenging Journey of Developing a Cooking and Food Philosophy 301 AC Esc Opening Session: The Challenging Journey of Developing a Cooking and Food Philosophy The opening keynote session, presented by Certified Master Chef (CMC) Ferdinand Metz, will look at the fundamental nature of how we think about food and cooking. It will reveal how given moments in our careers have influenced our thinking and attitude, while shaping a lasting philosophy. In addition, it will answer the question of how the importance of sensory perceptions has influenced both our and our customers’ appreciation of food. Finally, this topic will conclude by explaining how both philosophies of food and cooking are not two separate sets of principles but are inextricably intertwined as both provide clarity and guidance for our careers. Sponsored By:
09:15 AM–09:30 AM	General Session 2: Intro 301 AC
09:30 AM–10:00 AM	General Session 2: Flavors of Turkish Tastes in World Cuisine 301 AC Esc General Session 2: Flavors of Turkish Tastes in World Cuisine During this keynote culinary demonstration, Chefs Thomas Macrina and Greg Matchett will explore the rich and vibrant world of modern contemporary Turkish cuisine. They’ll engage in a comprehensive exploration of the historical and cultural influences that have shaped Turkish food over centuries and gain insight into the essential ingredients, spices, and cooking techniques that define this diverse cuisine. You’ll see a live cooking demonstration where the chefs will prepare iconic Turkish dishes with innovative twists, blending traditional flavors with contemporary culinary techniques. This demonstration will not only showcase the beauty of Turkish cuisine but also inspire you to bring these unique flavors into your own kitchen. Sponsored By:
10:00 AM–10:30 AM	Book Signing: Ferdinand Metz 106 C Esc Book Signing: Ferdinand Metz You can buy the book onsite at the ACF bookstore or in advance- ISBN-13: 9781638291725 From Many We Are One: The Rise of American Cuisine and the CIA
10:30 AM–12:00 PM	ACF Chef Educator of the Year Competition Finalist- Russell Zampich 105 A Esc ACF Chef Educator of the Year Competition Finalist- Russell Zampich Chef Educator of the Year Competition Finalist- Russell Zampich, CEC, CCE Dakota High School FOOD AS MEDICINE - Pan-seared chicken breast with thyme and a Michigan cherrie compote, braised thigh with cinnamon, Oblique of carrot and parsnips
10:30 AM–11:30 AM	CHOW- Conscious Cocktails 105 BC Esc CHOW- Conscious Cocktails Embark on a journey of mindful enjoyment and sober curiosity with Culinary Hospitality Outreach and Wellness (CHOW) and HealthTender. In this session, we’ll explore the art of crafting low/no [alcohol] cocktails while enhancing your bar program’s offerings. By reshaping and shifting drink culture, you’ll be equipped with the tools to foster a healthier, more inclusive beverage environment. You’ll learn how implementing a low/no cocktail program can not only elevate customer satisfaction but also improve your establishment’s bottom line. This session is sure to help attendees gain invaluable insight while revolutionizing the hospitality industry, one mindful sip at a time. Presented in Partnership With:
10:30 AM–11:30 AM	Maximize Your Culinary Genius with Chat GPT: The Ultimate Guide to Prompting Your Way to Neuro-Gastronomy Greatness 102 BC Esc Maximize Your Culinary Genius with Chat GPT: The Ultimate Guide to Prompting Your Way to Neuro-Gastronomy Greatness You’re in your kitchen, lab, or creative space, awash in inspiration, but sometimes the leap from your brilliant idea to a fully realized dish feels like a chasm. What if a conversational AI could help bridge that gap? This immersive session will show chefs how to finesse their "prompting language" to engage with Chat GPT effectively, transforming abstract culinary visions into concrete recipes and workflow plans. Whether you're an executive chef seeking efficiency or a frustrated culinary artist chasing the muse, this session will provide you with hands-on exercises and case studies to get the most out of AI assistance. Beyond mere instruction, this seminar aims to empower culinary artists to embrace technology as a true extension of their creative mind. Learn the art of the perfect prompt and unlock the full potential of what AI can bring to your table—literally!
10:30 AM–11:30 AM	Southeast Region Vice President Forum 106 AB
10:30 AM–11:30 AM	Team USA 2028 Information Session 101 BC Esc Team USA 2028 Information Session The session will be led by Randy J. Torres, CEC, AAC, the 2028 ACF Team USA Manager. Chef Torres will provide updates on the team's preparations for the upcoming international competition. This session is an excellent opportunity for anyone interested to learn how they can get involved, including discussions about the youth team and its role in the broader competition landscape. Attendees will gain exclusive insights into the strategies and techniques employed by the team, fostering a deeper understanding of the culinary excellence required at the international level. Additionally, this session will serve as a valuable platform for aspiring candidates preparing for try-outs to have their questions answered, receive guidance, and understand the selection process. This session promises to be an inspiring and informative experience, highlighting the dedication and skill required to represent Team USA on the world stage.
11:30 AM–12:00 PM	Session Break: Pop-Up Tastings 1st Floor Arcade Esc Session Break: Pop-Up Tastings Pop-Up Tasting Presented By:
12:00 PM–05:00 PM	ACF Boutique Registration Esc ACF Boutique The ACF Boutique has been moved to Registration.
12:00 PM–01:00 PM	Emphasizing Pre-Hispanic Cultural Richness 101 BC Esc Emphasizing Pre-Hispanic Cultural Richness Pre-Hispanic culture and cuisine provide a window into the intricate and vibrant lives of ancient indigenous civilizations, showcasing their advanced agricultural techniques, trade systems and social structures. This presentation will go into the sophisticated culinary traditions that have been passed down through generations, highlighting stable ingredients like maize, cacao and chili peppers and traditional cooking methods such as nixtamalization and pit roasting. By exploring the cultural significance of these food and practices, we’ll uncover the symbolic roles played in pre-Hispanic societies.
12:00 PM–01:00 PM	Kiełbasa Wokół Stołu "Sausage Around the Table" 102 BC Esc Kiełbasa Wokół Stołu "Sausage Around the Table" Loose translation of the session title is “sausage around the table.” During this demonstration, we’ll discover the secrets behind Kielbasa, one of Poland's 400 recognized varieties of Polish sausage. Join us to learn how it's made, explore its rich history, and discuss its cultural significance. Love and sausage alike, you can never have too much! -Dean Koontz Sponsored By:
12:00 PM–01:00 PM	Northeast Region Vice President Forum 105 BC
12:00 PM–01:00 PM	The Missing Ingredients: The Who, Why, and How-To of Feeding Those with Dietary Restrictions 106 AB Esc The Missing Ingredients: The Who, Why, and How-To of Feeding Those with Dietary Restrictions As more and more doctors, nutrition professionals, and consumers find health improvements by removing ingredients from diets, culinary professionals are being tasked with increasingly difficult menu modifications to attempt to accommodate those guests. Join Chef Chrissy Jensen to learn WHO these guests are, WHY they are restricting their diets, and HOW-TO accommodate their restrictions while maintaining menu integrity & flavor profiles. Sponsored By:
12:30 PM–02:00 PM	ACF Chef Educator of the Year Competition Finalist- Stefan Ryll, CEC, CCE, AAC 105 A Esc ACF Chef Educator of the Year Competition Finalist- Stefan Ryll, CEC, CCE, AAC Chef Educator of the Year Competition Finalist Stefan Ryll, CEC, CCE, AAC Southern New Hampshire University GLOBAL CUISINE: EASTERN EUROPE - Pork Schnitzel, Hungarian Potatoes, Maple Syrup Glazed Carrots
01:15 PM–02:15 PM	Dr. L.J. Minor's Award Luncheon 301 AC Esc Dr. L.J. Minor's Award Luncheon Award Luncheon Sponsored By:
02:30 PM–04:00 PM	ACF Chef Educator of the Year Competition Finalist- Katrina Warner, CEC 105 A Esc ACF Chef Educator of the Year Competition Finalist- Katrina Warner, CEC Chef Educator of the Year Competition Finalist Katrina Warner, CEC Tarrant County College FOOD AS MEDICINE - Pan-seared chicken breast, spicy red pepper coulis, lime & cilantro sprouted black lentils with arugula, blistered tomatoes, asparagus
02:30 PM–03:30 PM	Good to Great – Building Culinary Excellence 102 BC Esc Good to Great – Building Culinary Excellence Join us for this session as Chef Tim Recher speaks on the significance of building a strong personal brand and its connection to organizational culture. Key points include seizing low-hanging opportunities, forging valuable alliances with supervisors and stakeholders, assembling a supportive team, and creating impactful first impressions. Recher will also explore the importance of embracing change, understanding market dynamics, balancing excellence with pragmatism, infusing enthusiasm into work, and leveraging the contagious nature of success to propel your career forward. Sponsored By:
02:30 PM–03:30 PM	Kimchi: A Story of Fermentation, Family and the American Dream 101 BC Esc Kimchi: A Story of Fermentation, Family and the American Dream Chef Jung, CEC, will be joined by his mother, Chef Yeong Ja Jung, and together they will share insights into traditional Korean preservation techniques. During this session, they will discuss their unique experiences and journeys as Korean American Chefs and of course, share their authentic family recipe for Kimchi.
02:30 PM–03:30 PM	Western Region Vice President Forum 105 BC
02:30 PM–03:30 PM	You Should Be Thinking of Your Olive Oil as Fruit Juice 106 AB Esc You Should Be Thinking of Your Olive Oil as Fruit Juice Join Lisa Pollack from Corto Olive Oil and Certified Master Chef Shawn Loving from the Detroit Athletic Club for an enriching breakout session where you'll dive into the world of olive oil and uncover the true significance of freshness and how it affects your food. Through an interactive guided tasting and curated food pairings, you’ll learn to discern subtle differences in flavor and quality. Discover from a chef's perspective how using fresh olive oil can transform and elevate your culinary creations, bringing out the best in every dish. Attendees are encouraged to have a bottle/cup of drinking water available for palate cleansing prior to being seated for the session. Sponsored By:
03:30 PM–04:00 PM	Session Break: Pop-Up Tastings 1st Floor Arcade Esc Session Break: Pop-Up Tastings Pop-Up Tastings Presented By:
04:00 PM–05:30 PM	AAC Board of Directors Meeting 211 A
04:00 PM–05:00 PM	Central Region Vice President Forum 105 BC
04:00 PM–05:00 PM	Make it Happen Chef 106 AB Esc Make it Happen Chef 6 days a week, 12-hour days, holidays, staffing issues, budgets and the constantly changing landscape are just a few of the typical challenges we face in the industry. On the personal side there is family, finances, professional development and of course our health and sanity! We have been conditioned to push through regardless of the situation, which is nothing short of a juggling act. How do we prioritize our schedule and what happens when we’re faced with health concerns. Over the last 25 years I’ve dealt with a myriad of health issues - 6 major surgeries, cancer, and too many procedures to count all while raising a family, running a business, achieving my CMC and striving to stay healthy. I’m excited to share my experiences. Join me and discover if there is a method to my madness or if I’m simply “off my rocker”. Sponsored By:
04:00 PM–05:00 PM	Six Bounties of Turkish Tastes 101 BC Esc Six Bounties of Turkish Tastes Join the Turkish Tastes Leadership Team and renowned experts for an in-depth breakout session on the six bounties of Turkish Tastes. This session will explore key categories in Turkish cuisine: Seafood & Animal Products, Dried Fruits & Nuts, Ready-to-Serve Vegetables, Olive & Olive Oil, Grains & Pulses, and Herbs & Spices. Discover the rich variety of Turkish seafood and animal products, learn about the significance and culinary uses of dried fruits and nuts, and dive into the convenience of ready-to-serve vegetables. Uncover the secrets of Turkish olives and olive oil, understand the importance of staple grains and pulses, and immerse yourself in the aromatic world of Turkish herbs and spices. This session is perfect for chefs, educators, and students eager to explore and incorporate authentic Turkish ingredients and techniques into their establishments. Sponsored By:
04:00 PM–05:00 PM	The AI-Powered Chef: Revolutionizing Culinary Arts with Rosendale Collective 102 BC Esc The AI-Powered Chef: Revolutionizing Culinary Arts with Rosendale Collective Explore the forefront of culinary innovation with "The AI-Powered Chef," a showcase of Rosendale Collective's cutting-edge use of artificial intelligence. Learn how digital cloning and other AI technologies are revolutionizing kitchen operations, enhancing menu planning, and elevating recipe development to new heights of creativity and precision. This concise presentation will reveal how AI can transform traditional culinary practices, making them more efficient and forward-thinking. Discover the future of cooking and how embracing AI tools can lead you to unparalleled culinary excellence. Sponsored By:
05:30 PM–06:30 PM	AAC Honorary Board of Trustees Meeting 211 A
05:30 PM–07:30 PM	Movie Screening: Coldwater Kitchen 105BC Esc Movie Screening: Coldwater Kitchen Join us Monday Evening for a Movie Screening of Coldwater Kitchen. There will be popcorn as well as a cash bar at the screening! For 30 years, soft-spoken chef Jimmy Lee Hill has run a highly regarded culinary training program out of a prison in Coldwater, Mich., offering incarcerated men a renewed sense of purpose through the craft of fine dining — everything from foie gras to lobster. Coldwater Kitchen follows Chef Hill and three of his students — one facing a life sentence, another battling an opioid addiction, and a third returning to the city where he once dealt drugs — as they navigate the woes of incarceration and the difficulties of transitioning back into society. Coldwater Kitchen is a 2023 James Beard Foundation media award winner for best documentary. Chef Jimmy Lee Hill and Chef Dink Dawson will be on hand after the film to answer questions.

Tue, Jul 16

Daily Agenda
Time	Session
06:00 AM–05:00 PM	ACF National Competitions West Hall 1-2
07:00 AM–09:00 AM	American Academy of Chefs Fellows Meeting 102 AC
07:00 AM–08:30 AM	Breakfast 301 D
07:30 AM–03:30 PM	ACF Boutique Registration Esc ACF Boutique The ACF Boutique has been moved to Registration.
07:30 AM–05:00 PM	Event Registration Open 1st Floor Lobby
07:30 AM–05:30 PM	Retail Space Open 1st Floor By Registration Esc Retail Space Open Come See the Following Vendor in Our Retail Space:
07:30 AM–03:30 PM	Smithfield Member Lounge 106 C Esc Smithfield Member Lounge All attendees are welcome to come and relax in the Member Lounge! Sponsored By:
08:30 AM–09:00 AM	General Session 3: Announcements and Awards 301 AC
09:00 AM–10:00 AM	General Session 3: The Spirit of Asian Cuisine: An Interactive Keynote with Chefs Martin Yan & Jet Tila 301 AC Esc General Session 3: The Spirit of Asian Cuisine: An Interactive Keynote with Chefs Martin Yan & Jet Tila Join us for an extraordinary keynote cooking demonstration hosted by renowned chefs Martin Yan and Jet Tila, two of the most influential figures in the culinary world. During this interactive session, they’ll discuss the latest trends shaping Asian cuisine, demonstrate innovative techniques that can elevate your skills in the professional kitchen and provide insights into the cultural and culinary elements that are driving Asian cuisine to the forefront of global gastronomy. You’ll be sure to discover the spirit of Asian cooking, including the balance of flavors, importance of fresh ingredients and the harmony of modern presentations. In addition to taking attendee questions during their presentation, a special highlight of the session will be a live demonstration of Chef Martin Yan's legendary skill as he breaks down a chicken in just 18 seconds—a showcase of precision and expertise that is a must-see for professional chefs, culinary educators, and students alike.
10:00 AM–03:00 PM	Trade Show West Hall 1-2
10:00 AM–03:00 PM	Trade Show Book Signing: Andre Rush West Hall 1-2 Esc Trade Show Book Signing: Andre Rush You can buy the book onsite at the ACF bookstore or in advance- ISBN-13: 9780785249450 Call Me Chef, Dammit!: A Veteran’s Journey from the Rural South to the White House
10:00 AM–03:00 PM	Trade Show Demo Stage Presentations West Hall 1-2 Esc Trade Show Demo Stage Presentations Trade Show Demo Stage Presentations: 10:30- 11:00 am - Diversified Foods 11:15- 11:45am - Clemens Food Group 12:00 - 12:30pm - Saputo Cheese USA 12:45 -1:15 pm - Turkish Tastes 1:30 - 2:00pm - United States Coast Guard Recruiting 2:15- 2:45pm - Morrison
10:30 AM–11:00 AM	Book Signing: Jet Tila 106 C Esc Book Signing: Jet Tila You can buy the book onsite at the ACF bookstore or in advance- ISBN-13: 9781645673668 101 Thai Dishes You Need to Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand
10:30 AM–11:00 AM	Book Signing: Martin Yan 106 C Esc Book Signing: Martin Yan You can buy the books onsite at the ACF bookstore or in advance- ISBN-13: 9798350722123 Best of Yan Can Cook Cookbook ISBN-13: 9780811863964 M.Y. China Cookbook
10:30 AM–01:00 PM	Knowledge Bowl Pre Function of the Trade Show Floor
11:30 AM–12:00 PM	Book Signing: Ken Arnone 106 C Esc Book Signing: Ken Arnone You can buy the book onsite at the ACF bookstore or in advance- ISBN-13: 9781111543846 Pairing with the Masters: A Definitive Guide to Food and Wine
12:00 PM–01:00 PM	CHOW Meet-up & Discussion Group 212 A Esc CHOW Meet-up & Discussion Group CHOW, the Culinary-Hospitality-Outreach-Wellness Discussion Group for ACF in Phoenix, provides a safe and supportive environment for individuals to share their experiences and receive support from others in the room. The topics discussed vary greatly and are based on individual shares, fostering a sense of community and understanding. Each session begins with a temperature take, where participants share how they are feeling on a scale from rare to well done, setting the tone for open dialogue. Icebreaker exercises are incorporated to facilitate conversation and connection among attendees. An ExPOS (Experienced Peer Offering Support) is present to offer additional support or resources after the meeting, and while sharing is voluntary, participants are encouraged to contribute their successes and struggles. Sobriety is not mandatory but is encouraged for in-person attendance, making these meetings an invaluable opportunity to intentionally check in with ourselves and each other during the convention. Presented in Partnership With:
01:30 PM–02:00 PM	Book Signing: Christopher Galarza 106 C Esc Book Signing: Christopher Galarza You can buy the book onsite at the ACF bookstore or in advance- ISBN-13: 9798884972834 Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry
02:30 PM–03:00 PM	Book Signing: Dean Kropp 106 C Esc Book Signing: Dean Kropp You can buy the book onsite at the ACF bookstore or in advance- ISBN-13: 9798350936964 The Cooking Olympics: World's Best Kept Secret
03:00 PM–05:00 PM	ACF Chapter Leaders Meet-up: Chapters Supporting Chapters 102 BC Esc ACF Chapter Leaders Meet-up: Chapters Supporting Chapters Sponsored By:
06:00 PM–10:30 PM	AAC Reception and Dinner Offsite- Hilton

Wed, Jul 17

Daily Agenda
Time	Session
07:15 AM–08:00 AM	CHOW Meet-up & Discussion Group 212 A Esc CHOW Meet-up & Discussion Group CHOW, the Culinary-Hospitality-Outreach-Wellness Discussion Group for ACF in Phoenix, provides a safe and supportive environment for individuals to share their experiences and receive support from others in the room. The topics discussed vary greatly and are based on individual shares, fostering a sense of community and understanding. Each session begins with a temperature take, where participants share how they are feeling on a scale from rare to well done, setting the tone for open dialogue. Icebreaker exercises are incorporated to facilitate conversation and connection among attendees. An ExPOS (Experienced Peer Offering Support) is present to offer additional support or resources after the meeting, and while sharing is voluntary, participants are encouraged to contribute their successes and struggles. Sobriety is not mandatory but is encouraged for in-person attendance, making these meetings an invaluable opportunity to intentionally check in with ourselves and each other during the convention. Presented in Partnership With:
07:30 AM–03:30 PM	ACF Boutique Registration Esc ACF Boutique The ACF Boutique has been moved to Registration.
07:30 AM–03:00 PM	Event Registration Open 1st Floor Lobby
07:30 AM–04:15 PM	Retail Space Open 1st Floor By Registration Esc Retail Space Open Come See the Following Vendor in Our Retail Space:
07:30 AM–03:30 PM	Smithfield Member Lounge 106 C Esc Smithfield Member Lounge All attendees are welcome to come and relax in the Member Lounge! Sponsored By:
08:15 AM–09:15 AM	Culinology at Work 106 AB Esc Culinology at Work Join Campbell’s Chef Greg Boggs, to learn more about the process of creating a new recipe that delivers on the Global Pantry trend. Learn how culinary, product development, marketing and sales all collaborate to create delicious new soups. Chef Greg will demonstrate how the "Gold Standard" is set and how the cross-functional team works together in the development. At the end of the demo, attendees will be able to taste both the inspiration and the culinary prototype.
08:15 AM–09:15 AM	HACCP Planning: From Theory to Implementation 105 BC Esc HACCP Planning: From Theory to Implementation Hazard Analysis Critical Control Programs (HACCP) involve more than just developing a plan. This informative session, where theory meets practical application, is based on the first in a series of courses focused on HACCP management systems. The level one HACCP course introduces the learner to the system of HACCP and will guide attendees in the steps involved in developing a robust HACCP plan. Attendees should have a basic understanding of food safety and sanitation in order to be successful in developing a HACCP plan. It is recommended, but not required, for attendees to have completed the Food Protection Manager certification prior to attending this session.
08:15 AM–09:15 AM	Savoring the Past: Exploring Culinary Heritage History as Seen Through the Eyes of Michigan-Based Chefs 102 BC Esc Savoring the Past: Exploring Culinary Heritage History as Seen Through the Eyes of Michigan-Based Chefs Join Keith Famie, director and producer of the famed documentary “Detroit: The City of Chefs” for a captivating breakout session on culinary heritage sponsored by Land O’Lakes. Along with an esteemed panel of Michigan-based chefs, Keith will lead us into a flavorful history and savor the stories behind the dishes and industry we’ve all come to love. We’ll dive into the cultural, social, and economic factors that have influenced the development of culinary traditions across regions, examine the role of key ingredients shaping culinary identities, and engage in thought provoking conversations about the evolution of food and its historical preservation in a rapidly changing world. From iconic dishes to cultural influences, this breakout session will highlight why knowing the roots of our culinary heritage is not just about food—it's about connecting with the history and community that makes this industry so unique. Sponsored By:
08:15 AM–09:15 AM	The Journey to Culinary Freedom of the Soul 101 BC Esc The Journey to Culinary Freedom of the Soul During this breakout session, Chef LaKisha Harris will take you on an intellectual journey from the transatlantic slave trade to the emersion of a cuisine designed by enslaved people, with a freed mindset. Soul food has no recipe! It is a feeling, it is an expression of love on a plate, and an ability to taste a blend of culture, experience, heights and debts that reaches far beyond an appetite and into the soul. Sponsored By:
09:30 AM–10:30 AM	Brunch 301 AC
10:00 AM–10:30 AM	General Session 4: Announcements and Awards 301 AC
10:30 AM–12:00 PM	ACF Chef Educator of the Year Competition Finalist- Lance Nitahara, CEC 105 A Esc ACF Chef Educator of the Year Competition Finalist- Lance Nitahara, CEC Chef Educator of the Year Competition Finalist Lance Nitahara, CEC The Culinary Institute of America CROSS-CULTURAL CUISINE - The Aloha Benedict: Soft Poached Egg, Ahi Limu Poke, Yaki Onigiri, Yuzu Hollandaise, Shiso Salad
10:30 AM–11:30 AM	General Session 4: A Culinary Medicine Call to Action 301 AC Esc General Session 4: A Culinary Medicine Call to Action "Culinary Medicine takes nutritional science and makes it taste good!" - Jim Perko Sr. CEC, AAC As Food is Medicine gives rise to Culinary Medicine, ACF and chefs can significantly elevate its impact by forging partnerships with healthcare providers, school food services, and teaching kitchens across the nation and the world. Chefs can establish best practices for applying and preparing prescribed nutrition consults so patients don't compromise the taste of their meals or their health. ACF and chefs can be a powerful tool in a physician’s medicine bag as well as a school lunch to promote wellness and wellbeing, for those we serve and our own selfcare. A better you means a better chef and a better us! Sponsored By:
11:30 AM–02:00 PM	American Academy of Chefs Spouses/Significant Others Lunch TBD
11:30 AM–12:00 PM	Book Signing: Wilbert Jones 106 C Esc Book Signing: Wilbert Jones You can buy the book onsite at the ACF bookstore or in advance- ISBN-13: 9781467112208 Images of America: Chicago Blues
11:30 AM–12:00 PM	Session Break: Pop-Up Tastings 1st Floor Arcade Esc Session Break: Pop-Up Tastings Pop-Up Tastings Presented By:
12:00 PM–01:00 PM	Exploration in Extra Virgin Olive Oil 105 BC Esc Exploration in Extra Virgin Olive Oil Join Chef Ken Arnone CMC, corporate chef for Colavita, for a journey through the production process, classifications and uses of extra virgin olive oil; one of the most popular oils in our pantry and a key component of a healthy diet. During this session, CMC Arnone will be discussing key topics such as smoke point, health benefits, flavor profiles and debunking some of the myths surrounding EVOO. To finish out the session, attendees will be guided through a tasting of Colavita selected oils from around the globe, diving into differences in texture, flavor, finish and usage. Attendees are encouraged to have a bottle/cup of drinking water available for palate cleansing prior to being seated for the session. Sponsored By:
12:00 PM–01:00 PM	Fueling Resilience: Managing Foodservice Industry Stress with Fitness and Diet 102 BC Esc Fueling Resilience: Managing Foodservice Industry Stress with Fitness and Diet In the fast-paced world of the foodservice industry, professionals often face unique challenges that can lead to stress and burnout. From managing busy kitchens to navigating customer demands and industry competition, finding effective ways to cope with stress is essential for maintaining well-being and performance. This panel discussion featuring industry veterans, nutrition experts, and fitness enthusiasts will share their insights, experiences, and practical strategies for integrating fitness and diet as powerful tools for enhancing resilience and managing stress that is often seen in the demanding lifestyle of foodservice professionals. From discussing the impact of physical activity on mental health and stress reduction to exploring nutrition tips for sustaining energy and vitality in high-pressure environments, this session offers attendees valuable guidance for prioritizing self-care amidst the challenges of the industry. Sponsored By:
12:00 PM–01:00 PM	Spice Up Your Menu with Pueblo Chiles 106 AB Esc Spice Up Your Menu with Pueblo Chiles Join Chef Mo Montgomery, CEC, for a breakout session on the heritage and culinary versatility of Pueblo Chiles, presented in collaboration with Pueblo Chile Growers Association of Pueblo, Colorado. We’ll discuss the history, culture, and menu applications of Pueblo Chiles through an engaging presentation, followed by a cooking demonstration where Chef Mo will showcase multiple preparations of Pueblo Chiles. During the demonstration, we will explore the distinctive qualities of Pueblo Chiles, including their seasonality and robust flavor profiles, while learning to discern them from other common green chiles in the US. You will also be able to gain valuable insights into sourcing chiles and discover innovative ways to incorporate them into dishes ranging from casual to fine dining.
12:00 PM–01:00 PM	Time to Put the “CHEF” Back in Medicine 101 BC Esc Time to Put the “CHEF” Back in Medicine Discover how Morrison Healthcare is Healing the World with Food as Medicine in just 5 minutes! Join Chef Kevin Dorr, Sr. Vice President on stage with Chef Dietician, Jillian Marino and Chef Jay Z, CEC, as they delve into Morrison Healthcare's innovative concepts, emerging trends, the "health is wellness" philosophy, and the future of food in the healthcare industry. With 5 ingredients or less, 5 trends, and 5 talking points, this session promises to be insightful and inspiring. Don't miss out! Sponsored By:
12:30 PM–02:00 PM	ACF Chef Educator of the Year Competition Finalist- Carl Conway, CEC 105A Esc ACF Chef Educator of the Year Competition Finalist- Carl Conway, CEC Chef Educator of the Year Competition Finalist Carl Conway, CEC Austin Peay State University CULINARY HERITAGE - Pecan Crusted Catfish with Creole Succotash, Mashed Sweet Potatoes with Apples, Brown Butter Pecan Sauce
01:00 PM–01:30 PM	Meet and Greet: LaKisha Harris 106 C
01:00 PM–01:30 PM	Session Break: Pop-Up Tastings 1st Floor Arcade Esc Session Break: Pop-Up Tastings Pop-Up Tastings Presented By:
01:00 PM–02:30 PM	Winning Strategies for Competition and Updates for the 2025 Awards Season 212A Esc Winning Strategies for Competition and Updates for the 2025 Awards Season This Seminar is for the competitor and coaches at all levels of experience from first-time competitor and coach, to more seasoned ones. It will cover strategies for competition with topics. The competition committee will inform on the value of competiting, preparing to compete, as well as the pathway to become a judge! The committee will also present and discuss the 2025 regional qualifier guidelines, and a Q and A if time permits at the end of the seminar.
01:30 PM–02:30 PM	Application of Culinary Medicine Techniques 101 BC Esc Application of Culinary Medicine Techniques As Food is Medicine gives rise to Culinary Medicine, ACF and chefs can significantly elevate its impact by modifying traditional techniques commonly used in the kitchen. In this demo session, join the teams from the Cleveland Clinic and Vitamix as they demonstrate culinary medicine techniques for reducing the three main additives (sugar, sodium and fat) as well as ingredient transformation serving as substitutes to gluten, oil, and dairy in recipe development and meal creations. Sponsored By:
01:30 PM–02:30 PM	Chaos Cooking: An Aggressive Mashup of Global Flavors 106 AB Esc Chaos Cooking: An Aggressive Mashup of Global Flavors Expertly prepared, but irreverently conceived, Chaos Cooking is taking chef-driven flavors in fun and unexpected directions. Driven by buzz with consumers and enhanced by social media, strap in to review a variety of dishes and concepts that probably shouldn't go together but definitely do.
01:30 PM–02:30 PM	Umami in Healthy Diets and Its Function; The World of Koji in Fermentation 102 BC Esc Umami in Healthy Diets and Its Function; The World of Koji in Fermentation Join Kumiko Ninomiya of the Umami Information Center as she presents a seminar on the topic of the fifth taste known as umami and the science of fermentation. Attendees will discover the fundamental role of umami in enhancing the flavor of plant-based, low-sodium diets and learn how to incorporate umami-rich ingredients for healthful meals. You’ll dive deeper into the science of fermentation, exploring traditional Japanese techniques like koji fermentation, which not only preserves foods but also intensifies flavors. Kumiko will showcase a unique recipe featuring fermented seasonings, offering a glimpse into the world of fermented cuisine. With tasting samples provided during the session, participants will have the opportunity to savor the transformative power of umami and fermentation firsthand. Attendees are encouraged to have a bottle/cup of drinking water available for palate cleansing prior to being seated for the session.
01:30 PM–02:30 PM	When You Can't Be a Chef Anymore 105 BC Esc When You Can't Be a Chef Anymore This session, presented by Chef Costa Magoulas, is designed to support culinary professionals facing the challenges of transitioning into a new career. Exploring the circumstances that may lead individuals to leave the kitchen, he will provide insight into navigating the change with confidence and resilience. Chef Costa will address specific scenarios such as injury, offering information on disability benefits, navigating the workers’ compensation process as well as discussing retirement planning, all vital for those facing both the expected and unexpected challenges that impact their ability to work in the kitchen. Through practical advice, expert insight, and support, this session will equip culinary professionals with the tools and knowledge needed to navigate career transitions, secure their financial well-being, and embrace new opportunities with optimism.
02:30 PM–04:00 PM	ACF Chef Educator of the Year Competition Finalist- Samantha Slechta, CEC 105 A Esc ACF Chef Educator of the Year Competition Finalist- Samantha Slechta, CEC Chef Educator of the Year Competition Finalist Samantha Slechta, CEC Keiser University FOOD AS MEDICINE - Spinach and Mushroom Frittata
02:45 PM–03:45 PM	Beyond the Burger: The Next Generation of Alternative Protein Innovation 102 BC Esc Beyond the Burger: The Next Generation of Alternative Protein Innovation Did you know that over 1500 companies are developing and producing protein products and functional ingredients from plants, microbes, and/or animal cells?! From animal-free egg protein to cultivated steak, the world of alternative protein is sizzling with groundbreaking innovation that goes far beyond the burger! Join The Good Food Institute's (GFI) Marika Azoff and a panel of alternative protein chefs to discuss how these sustainable proteins can support your business and help feed our growing population—deliciously, nutritiously, and sustainably. Sponsored By:
02:45 PM–03:45 PM	Exploring Cannabis Terpenes for Culinary Use 105 BC Esc Exploring Cannabis Terpenes for Culinary Use Cannabinoids (THC & CBD) are not the only compounds to know about when thinking about using cannabis in the kitchen. Terpenes (pronounced tur-peens) are also an important factor, these are naturally occurring chemical compounds found in cannabis and many other plants, terpenes are what make cannabis smell and taste the way it does. They can be citrusy, skunky, piney, or just straight-up dank. In this session, we will discuss how to use cannabis terpenes in the kitchen and how to match the “flavor profile” of cannabis strains (like wines) with food (and beverage) and for incorporating a specific strain into a recipe (like Lemon Roasted Chicken with a Citrus Haze strain). Please join us to learn more about this wonderful and magic ingredient known as cannabis.
02:45 PM–03:45 PM	Global Street Food: Using Only 3 Ingredients 101 BC Esc Global Street Food: Using Only 3 Ingredients Join Chef Wilbert Jones for a culinary journey as he showcases the vibrant street food from around the globe. From the souks of Casablanca to the lively food stalls of Rio de Janeiro, this session is a passport to flavor-packed experiences with every bite telling a story of tradition and innovation. With just three simple ingredients and the universal language of food, Chef Jones will demonstrate the art of crafting iconic street foods, inviting participants to sample various products and ingredients along the way.
02:45 PM–03:45 PM	Navigating the Future of Sustainable Seafood 106 AB Esc Navigating the Future of Sustainable Seafood Join Jeff Sedacca, of Browne Trading Company, and renowned sustainable seafood expert, Barton Seaver, for a discussion on the future of sustainable seafood. Starting with an overview of the current state of global fisheries, they’ll review the role of sustainability standards and certifications and how the culinary industry can support sustainability through menu planning and consumer education. They’ll also explore the challenges and opportunities within the sustainable seafood industry, focusing on best practices, innovations, and the collaborative health of our oceans and seafood populations. Attendees will gain a comprehensive understanding of sustainable seafood and the impact of overfishing, learn about innovative practices in sustainable sourcing, and explore the role of the culinary industry in promoting and supporting sustainable seafood. Sponsored By:
03:45 PM–04:00 PM	Closing Session: Announcements 301 AC
04:00 PM–05:00 PM	Closing Session: Food for Thought from the White House Doctor 301 AC Esc Closing Session: Food for Thought from the White House Doctor In her closing session keynote presentation, join former White House doctor, Dr. Connie Mariano, as she takes you on a transformative journey from her humble beginnings as the daughter of a Navy Chief Mess Specialist to becoming the Navy's first Admiral of Filipino descent. Drawing from her 24 years of active duty, she’ll impart invaluable lessons learned that have shaped her approach to medicine and business. As an internal medicine physician, she will shed light on the profound impact FOOD and DINING choices have on patients' quality of life and longevity. Through her prescription of "WOW" (words of wisdom), attendees will discover how to enrich both their professional and personal lives, empowered by insights garnered from her unique experiences and expertise.
05:15 PM–05:45 PM	Book Signing: Dr. Connie Mariano Outside 301 AC Esc Book Signing: Dr. Connie Mariano You can buy the book onsite at the ACF bookstore or in advance- ISBN-13: 9780312534844 The White House Doctor: My Patients Were Presidents: A Memoir
06:30 PM–07:30 PM	President’s Gala Reception 301 AC
07:30 PM–10:00 PM	President’s Gala Dinner and Award Presentations 301 AC

National Convention Agenda

Sat, Jul 13

Sun, Jul 14

ACF Certification Mentor/Trainer Training

Culinary Educators Summit

Hands On Class: The Art of Dumpling Making

Mon, Jul 15

Retail Space Open

Smithfield Member Lounge

Opening Session: The Challenging Journey of Developing a Cooking and Food Philosophy

General Session 2: Flavors of Turkish Tastes in World Cuisine

Book Signing: Ferdinand Metz

ACF Chef Educator of the Year Competition Finalist- Russell Zampich

CHOW- Conscious Cocktails

Maximize Your Culinary Genius with Chat GPT: The Ultimate Guide to Prompting Your Way to Neuro-Gastronomy Greatness

Team USA 2028 Information Session

Session Break: Pop-Up Tastings

ACF Boutique

Emphasizing Pre-Hispanic Cultural Richness

Kiełbasa Wokół Stołu "Sausage Around the Table"

The Missing Ingredients: The Who, Why, and How-To of Feeding Those with Dietary Restrictions

ACF Chef Educator of the Year Competition Finalist- Stefan Ryll, CEC, CCE, AAC

Dr. L.J. Minor's Award Luncheon

ACF Chef Educator of the Year Competition Finalist- Katrina Warner, CEC

Good to Great – Building Culinary Excellence

Kimchi: A Story of Fermentation, Family and the American Dream

You Should Be Thinking of Your Olive Oil as Fruit Juice

Session Break: Pop-Up Tastings

Make it Happen Chef

Six Bounties of Turkish Tastes

The AI-Powered Chef: Revolutionizing Culinary Arts with Rosendale Collective

Movie Screening: Coldwater Kitchen

Tue, Jul 16

ACF Boutique

Retail Space Open

Smithfield Member Lounge

General Session 3: The Spirit of Asian Cuisine: An Interactive Keynote with Chefs Martin Yan & Jet Tila

Trade Show Book Signing: Andre Rush

Trade Show Demo Stage Presentations

Book Signing: Jet Tila

Book Signing: Martin Yan

Book Signing: Ken Arnone

CHOW Meet-up & Discussion Group

Book Signing: Christopher Galarza

Book Signing: Dean Kropp

ACF Chapter Leaders Meet-up: Chapters Supporting Chapters

Wed, Jul 17

CHOW Meet-up & Discussion Group

ACF Boutique

Retail Space Open

Smithfield Member Lounge

Culinology at Work

HACCP Planning: From Theory to Implementation

Savoring the Past: Exploring Culinary Heritage History as Seen Through the Eyes of Michigan-Based Chefs

The Journey to Culinary Freedom of the Soul

ACF Chef Educator of the Year Competition Finalist- Lance Nitahara, CEC

General Session 4: A Culinary Medicine Call to Action

Book Signing: Wilbert Jones

Session Break: Pop-Up Tastings

Exploration in Extra Virgin Olive Oil

Fueling Resilience: Managing Foodservice Industry Stress with Fitness and Diet

Spice Up Your Menu with Pueblo Chiles

Time to Put the “CHEF” Back in Medicine

ACF Chef Educator of the Year Competition Finalist- Carl Conway, CEC

Session Break: Pop-Up Tastings

Winning Strategies for Competition and Updates for the 2025 Awards Season

Application of Culinary Medicine Techniques

Chaos Cooking: An Aggressive Mashup of Global Flavors

Umami in Healthy Diets and Its Function; The World of Koji in Fermentation

When You Can't Be a Chef Anymore

ACF Chef Educator of the Year Competition Finalist- Samantha Slechta, CEC

Beyond the Burger: The Next Generation of Alternative Protein Innovation

Exploring Cannabis Terpenes for Culinary Use

Global Street Food: Using Only 3 Ingredients

Navigating the Future of Sustainable Seafood

Closing Session: Food for Thought from the White House Doctor

Book Signing: Dr. Connie Mariano