| 07:00 AM–08:30 AM |
Grab and Go Breakfast
La Nouvelle Orleans Ballroom Foyer |
| 07:30 AM–08:00 AM |
CHOW Meet Up: Supporting our Industry's Mental Health and Wellness
354 |
| 07:30 AM–05:00 PM |
Event Registration Open
Hall D Foyer |
| 08:30 AM–09:00 AM |
Opening Session: Announcements and Awards
La Nouvelle Orleans Ballroom |
| 09:00 AM–10:00 AM |
Opening Session: Justin Sutherland- Northern Soul
La Nouvelle Orleans Ballroom
Opening Session: Justin Sutherland- Northern Soul
TBD
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| 10:00 AM–04:30 PM |
GoldPass Lounge
242 |
| 10:30 AM–11:30 AM |
Focus on Pastry Techniques: Chocolate Amenities that WOW!
244 - 245
Focus on Pastry Techniques: Chocolate Amenities that WOW!
Join Pastry Chef Chris Cwierz MBA, as he shares his tips on how to build modern Chocolate pieces with height and artistry. Learn how to create your own unique, custom chocolate-work treats for guests by utilizing common pastry tools. Discover how you can transform amenities from ordinary to extraordinary and WOW your guests at your hotel, resort, club or other dining outlet. During this demo, chef will cover tempering, how to use coating chocolate, a few signature confections, and how to bring these skills together to compose an amenity that looks great and showcases chocolate expertise. Impress your guests and show your appreciation, while highlighting your pastry skills!
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| 10:30 AM–11:30 AM |
Global Cuisine Spotlight: Gastronomy of Mexico
252 - 254
Global Cuisine Spotlight: Gastronomy of Mexico
Mexican gastronomy was the first one of the now four cuisines to be declared by UNESCO as Intangible Cultural Heritage of Humanity. To celebrate this cuisine, Puerto Morales based ACF Chef & Culinary Instructor, Alejandra Kauachi shares her insights as we explore the importance of flavors and culture of Mexican cuisine. Gastro-tourism is growing which allows for foodservice professionals and food enthusiasts the opportunity to learn first hand about the flavors, diversity, and cuisines of the country, which is the basis for her training programs at Mexico Lindo Cooking. Recipes from this area include vital ingredients such as corn, chilis, beans, avocado, and cactus, epazote, coriander, oregano, thyme, rosemary, are staples in many traditional dishes. During this demonstration and tasting, Chef Alejandra will share her passion and insights on Mexican cuisine and the importance of corn in the Mesoamerican cultures.
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| 10:30 AM–11:30 AM |
Regional Cuisine Spotlight: The Flavors of Northern Appalachia
255 - 257
Regional Cuisine Spotlight: The Flavors of Northern Appalachia
Discover the lore of Ohio country cooking with the "Double O" Chefs, Otto & Ollie! Join chefs Otto Borsich & Alfonso Constriciani CMC, as this culinary "Odd Couple" present their modern interpretations of traditional Heartland cuisine. This demonstration will feature utilization of local products such as heritage pork, pawpaw, mushrooms, game, and local fish and highlight the regional specialties of this specific region of the US. With respect to tradition, a contemporary approach to this specialized regional cuisine will be presented so that you can add elements to your menus and look at your regions local ingredients and dishes to gain inspiration to reimagine them for fine dining applications.
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| 10:30 AM–11:30 AM |
What's Next? Leveraging Culinary Media & Exploring the Future of Food
243
What's Next? Leveraging Culinary Media & Exploring the Future of Food
Join Chef, Author and TV personality, Elle Simone Scott from "America's Test Kitchen" for a session to learn about what's next in the evolution of food, and how can we share our talents via media to promote ourselves, our businesses and our industry. Learn how all chefs can participate in the expansion of food and beverage marketing; by weaving together their talents and love for culinary and baking. From digital, food-centric communication and marketing to social media, blogging, to research and culinary writing to food photography, recipe testing and cookbook editing, by learning the art of culinary communications. Learn how chefs can prepare for career transitions, or add new skills to their toolkits, while staying on track with their passion for all things food.
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| 12:00 PM–01:00 PM |
30 Ways in 30 Days to Whip the Workforce Crisis
243
30 Ways in 30 Days to Whip the Workforce Crisis
After 4 years of “unprecedented” headaches and heartaches, you’ve earned an educational session that combines research-based, high-retention strategies and the energy of a revival! The “Great Resignation” threatens to cripple all organizations operating with haphazard, ill-informed retention strategies. Are you ready to make this the "Year of Retention,” and create a culture that no one wants to leave? In the face of world chaos, have you leveled-up your culinary leadership chops equal to the intensity of our current times? Precious few organizations provide education or training that teaches how to unite around issues that divide the world outside of our buildings. Diversity, equity and inclusion is key to a thriving kitchen team and the very measure of our success hinges on our ability to cherish and honor EVERY team member. Come prepared to explore at least thirty retention strategies to kick the Workforce Crisis in the tail! Wear comfortable clothes and bring a flexible mindset! We’re going to do some stretching!
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| 12:00 PM–01:00 PM |
Advanced Bread Baking Techniques: Porridge Breads
244 - 245
Advanced Bread Baking Techniques: Porridge Breads
Join Certified Master Baker and CIA Associate professor, Chef Lilla Bernal CMB as she shares information on Porridge Breads. During this demonstration learn more about the history, nutritional value and new applications, as well as showcasing the increased shelf life of these style of breads. Chef Bernal will discuss ways of cooking grains to incorporate into levain and sourdough breads, featuring breads such as oatmeal porridge (the traditional), Black rice (something new) and Masa Harina (making bread tell a story). Discover new ways to step up the bread selections at your establishment with new and trending flavor profiles and techniques.
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| 12:00 PM–01:00 PM |
Advanced Culinary Concepts: Dry Aged Steaks
255 - 257
Advanced Culinary Concepts: Dry Aged Steaks
Hurry up and wait! Join Chef Gerald Sombright, Executive Chef at The Dunes of Naples Country Club, as he explains how chefs can use time as a secret ingredient. By dry aging steaks the key effect is the concentration and saturation of the natural flavor and tenderization of the meat texture, which results in a distinctive, rich, and densely beefy, nutty flavor profile. During this session, Chef Sombright will demonstrate and share how to develop the layers of flavors that come along with dry aging beef and letting time take it's course. Discover why when it comes to steaks; "Age ain't nothing but a number"!
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| 12:00 PM–01:00 PM |
Introduction to Cooking with Cannabis
252 - 254
Introduction to Cooking with Cannabis
Cannabis is now legal in many states and countries, with more coming online soon, the culinary world is beginning to take note and curious about cannabis food and beverage. What is cannabis? What are the benefits of cannabis? How do we creatively and safely infuse cannabis into food and beverage? During this presentation, join Canadian Chef JordanWagman, a James Beard Nominee and author, as he removes the mystique around cooking with cannabis as he demonstrates the basics of infusions, cannabinoids and terpenes.
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| 01:15 PM–02:15 PM |
Award Luncheon
La Nouvelle Orleans Ballroom |
| 02:30 PM–03:30 PM |
Native American Cuisines & Indigenous Cultures: Foods of Resilience
255 - 257
Native American Cuisines & Indigenous Cultures: Foods of Resilience
Join Chef Lorencita Billiman, from Navajo Technical University for a presentation on the Native American peoples sustenance during the “Long Walk. The story of colonialization in America is traumatic, and led to the disappearance of many cultural traditions, languages and history. Now, with the supply chain issues and challenges with industrial food system, indigenous practices are showing resilience against the fluctuating pricing and availability of commodities. While Frybread is controversial, as it can be viewed by some as a food oppression, Chef Billiman views it as a food of resilience. Chef Lorencita conducts independent research on Indigenous food culture and intuitively understands the intricacies of Diné philosophy and way of life as they relate to food. During this demo, learn about ingredients, history, and how the Native American people were able to make something out of nothing; thus creating one of the most recognized regional foods of the nation, Navajo Frybread.
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| 02:30 PM–03:30 PM |
Spirits of New Orleans: The History and Flavors of Gin & Absinthe
244 - 245
Spirits of New Orleans: The History and Flavors of Gin & Absinthe
Join Andrew Snyder, Viticulture and Enology Program Director and Distillation Science Professor for Grayson College for a very interesting educational presentation and tasting spotlighting Gin & Absinthe. Learn about the local cocktails and the history of the New Orleans “pharmacies” and how to translate these spirits into modern cocktails through current mixology. The revival of absinthe began in the 1990s, when food and beverage laws changed removing long-standing barriers to its production and sale. While in New Orleans, it's time to “Laissez les bons temps rouler” - the Cajun-French phrase meaning “let the good times roll, and during this spirited educational seminar, participants will enjoy tastings of gin & absinthe, as well as a demonstration on service at an advanced level.
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| 02:30 PM–03:30 PM |
The Future of Food & Health; Nutrition & Culinary Medicine
243
The Future of Food & Health; Nutrition & Culinary Medicine
You really are what you eat! Food is medicine and o ur moderator, Chef Leah Sarris, MBA, RDN, LDN will facilitate the conversation with our featured panelists from our association partners Association of Nutrition & Foodservice Professionals, Association for Healthcare Foodservice, Collegiate & Professional Sports Dietitians Association, as well as Brightwater, as they discuss Culinary Medicine and health as it relates to chefs and today's menus. We'll discuss nutrition principles, truths, and myths, including how these tenets can fit into the needs of consumers with diverse palates and needs. What can chefs do to change how Americans dine and the health of our nation? During this session we will delve deeper into the next chapter of Culinary Medicine: bringing a collaborative model and bridging good health and great food, into Healthcare Foodservice, Senior Dining and beyond.
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| 02:30 PM–03:30 PM |
The Trinity of Louisiana Cooking: Gumbo, Étouffée and Jambalaya
252 - 254
The Trinity of Louisiana Cooking: Gumbo, Étouffée and Jambalaya
Join the legendary, Chef John Folse CEC, AAC, HOF, HBOT for this very special session on the flavors and history of Louisiana cooking. During this presentation, Chef Folse will share his insights on traditional dishes such as étouffée, gumbo, and jambalaya. While Cajun and Creole dishes have similarities, Creole cooking has been influenced by wide variety of cultural influences including from French, Spanish, African, Caribbean, Portuguese, among others, while traditional Cajun cuisine is rooted from the French Acadian influence and culture. During his demonstration Chef will guide an exploration of the flavors, ingredients and folklore, which makes New Orleans and Louisiana dishes unique, and why it is important as we celebrate the regional flavors of our country.
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| 04:00 PM–05:00 PM |
Creole, Cultures & Cuisines: Celebrating the Vibrant Flavors of the Caribbean
252 - 254
Creole, Cultures & Cuisines: Celebrating the Vibrant Flavors of the Caribbean
Join James Beard nominated Chef, Restaurateur and ACF member, Chef Chris Viaud, owner of Greenleaf and Ansanm, accompanied by Chefs Alain and Sebastian for an exploration of the vibrant flavors of Haiti. Creole Caribbean cuisine has been shaped by centuries of cultural syncretism, and the cuisine is an intoxicating blend of flavors, drawing influence from West African, French, and indigenous Taino and Arab traditions. Haitian flavors are rich and earthy, with an emphasis on freshness, spices and is comparable to that of "criollo" (Spanish for 'creole') cooking. For years it seemed to have remained secret, with very few Haitian delicacies making their way onto the culinary scene- now these dishes are starting to trend and gain the attention of both chefs and diners in the US. During this session discover the connection between Haiti and Louisiana dishes through the lens of chefs who were born and raised in Haiti and the how the cuisines were both influenced through the French colonial connections.
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| 04:00 PM–05:00 PM |
Culinary Leadership: Shifting the Power Paradigm
244 - 245
Culinary Leadership: Shifting the Power Paradigm
Join Zoe Adjonyoh, chef, writer, entrepreneur for a powerful session on culinary leadership. By inversion of the traditional power pyramid and incorporating the principles of holistic and financial leadership, you can be the leader of changing the dynamics of your team, so they can be empowered to change and lead. As chefs, it's not just about your culinary skills, processes, and approaches to the work, but also your character, values, and mindset. During this session, learn how to use these methods to be a better leader in your kitchen and your community.
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| 04:00 PM–05:00 PM |
Focus on Seafood: For the Love of Oysters
255 - 257
Focus on Seafood: For the Love of Oysters
Whether served cooked or raw, in shooters or in stews, learn all about the salt-water bivalve molluscs that are a New Orleans favorite! Join chef/restaurateur Matthew Dolan, author of "Simply Fish" for a sensory experience as he discusses his love of shellfish. During this session chef will share knowledge from shucking oysters, to their environmental benefits and their terroir, to their history here in the US, flavor profiles, and even their aphrodisiac lore.... Chef Dolan will demonstrate his passion for sweet, creamy, and briny oysters, and how they can be your top requested seafood menu items.
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| 04:00 PM–05:00 PM |
The Sustainability Story Starts with One Step, Your Step – How to Engage, Inspire & Direct Real Change.
243
The Sustainability Story Starts with One Step, Your Step – How to Engage, Inspire & Direct Real Change.
The Sustainability Story starts with one step, your step. During this session we'll discuss how to engage, inspire & direct real change. In today's market, hospitality organizations must begin to adopt sustainable business strategies, and foodservice leaders can also benefit from improved efficiency and by attracting a growing number of customers looking for environmentally and socially responsible dining options. Join us for a panel discussion presented by our association partners from the Society for Hospitality and Foodservice Management.
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| 05:45 PM–06:45 PM |
Academy Board of Directors Meeting
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| 05:45 PM–07:00 PM |
ACF Chapter Leaders Meet-Up
243 |
| 06:45 PM–07:45 PM |
Academy HBOT Meeting
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