| 06:45 AM–11:00 AM |
Competitions: Chef of the Year
New Orleans Culinary & Hospitality Institute |
| 06:45 AM–11:55 AM |
Competitions: Pastry Chef of the Year
New Orleans Culinary & Hospitality Institute |
| 07:00 AM–08:30 AM |
Grab and Go Breakfast
La Nouvelle Orleans Ballroom Foyer
Grab and Go Breakfast
Sponsored By:
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| 07:15 AM–08:15 AM |
Northeast Region Vice President Forum
341 |
| 07:15 AM–08:15 AM |
Southeast Region Vice President Forum
340 |
| 07:30 AM–08:30 AM |
CHOW Meet Up: Supporting our Industry's Mental Health and Wellness
333-334
CHOW Meet Up: Supporting our Industry's Mental Health and Wellness
CHOW group discussions are open to all – chefs and cooks of all skill levels, restaurant owners, suppliers, FOH, farmers, and industry veterans. Sharing is VOLUNTARY, and we invite you to bring your "grab and go" breakfast, and join us to learn and support one another. Each meet up will begin with an ice breaker question, so we can get to know each other better, and move into a conversation about shared experiences. CHOW representatives, who have walked the path of recovery from mental illness/substance use disorder and who are trained to assist others in their recovery will guide the conversation. *CHOW is not a sober group, though these meetings are substance free spaces.
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| 07:30 AM–05:00 PM |
Event Registration Open
Hall D Foyer |
| 07:30 AM–05:30 PM |
Retail Space Open
D2
Retail Space Open
Come See the Following Vendors in Our Retail Space: NEWCHEF Mule Sauce by Sticker Mule Mercer Culinary ACF Bookstore
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| 08:30 AM–09:00 AM |
Opening Session: Announcements and Awards
La Nouvelle Orleans Ballroom |
| 09:00 AM–05:00 PM |
GoldPass Lounge
242
GoldPass Lounge
Sponsored By:
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| 09:00 AM–10:00 AM |
Opening Session: Justin Sutherland- A Seat at the Table
La Nouvelle Orleans Ballroom
Opening Session: Justin Sutherland- A Seat at the Table
Chef Justin Sutherland is a Minnesota based chef, restaurateur, and tv personality; he is a Food Network Iron Chef winner, co-host of the syndicated Fast Foodies, a producer and host of Taste the Culture, a judge on Guy’s Grocery Games, Beat Bobby Flay, Kitchen Crash, Chopped, Guy’s Ranch Kitchen and Top Chef Kentucky Season Finalist. He is passionate about his philanthropic and social justice efforts, but most of all he enjoys all of the ways food brings us together. During this opening keynote presentation, Chef Sutherland will share his insights on cuisine and will prepare Sukiyaki, a Japanese dish that was very important to him growing up and centers around the importance of sharing a meal. Ask your questions, and learn more about Chef's new book: Northern Soul. After participating in this presentation, the attendee will be able to: Understand the power of overcoming our health, personal and professional challenges and explain ways perseverance and positivity can impact well-being and success. Describe the "nabemono" Japanese-style communal dining and report the importance and benefits of communal style meals. Sponsored By:
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| 10:00 AM–10:30 AM |
Session Break with Pop-Up Tastings
Session Break with Pop-Up Tastings
Pop-Up Tastings By:
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| 10:30 AM–11:30 AM |
Crossover Cuisine: An Evolution of Local Flavors
255 - 257
Crossover Cuisine: An Evolution of Local Flavors
Join New Orleans native, Chef Michael Gulotta, the chef/owner behind the city’s hot restaurants Mopho and Maypop, to explore how he has taken inspiration from the many flavors of this town. By combining vibrant flavors and celebrating the diverse culture of New Orleans, along with his menu combinations of traditional Western & Eastern techniques and ingredients. Chef has not only sparked innovation, but new flavors, returning customers and industry accolades. From curry to creole, learn chefs culinary point of view and discover why he has been named a semifinalist for The James Beard Awards Best Chef South multiple times, one of Top 30 Chefs to Watch in the nation by Plate Magazine, A New Orleans Rising Star by Starchefs, a Best New Chef by Food & Wine magazine, and Chef of the Year by New Orleans Magazine and more. Sponsored By:
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| 10:30 AM–11:30 AM |
Focus on Pastry Techniques: Chocolate Amenities that WOW!
252 - 254
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! After participating in this presentation, the attendee will be able to: Detail the steps used to create chocolate work and centerpieces. Learn how to create custom chocolate-work décor utilizing common pastry tools. Sponsored By:
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| 10:30 AM–11:30 AM |
Global Cuisine Spotlight: Gastronomy of Mexico
244 - 245
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. After participating in this presentation, the attendee will be able to: Develop an appreciation and understanding of cultural influences in Meso-American Cuisines. Describe the uses for vital ingredients grown in Mexico and their importance to the flavors of traditional and modern dishes.
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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. After participating in this presentation, the attendee will be able to: Discuss food-centric communication and how to use to market your business. Detail the types of digital media, food writing and blogging, and how chefs can leverage these mediums. Sponsored By:
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| 11:00 AM–04:10 PM |
Competitions: Student Team of the Year
New Orleans Culinary & Hospitality Institute |
| 11:30 AM–12:45 PM |
Gold Pass Lounge: Justin Sutherland Book Signing
242
Gold Pass Lounge: Justin Sutherland Book Signing
Attendees with Gold Pass Registrations can get their book signed by Justin Sutherland in the Gold Pass Lounge.
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| 11:30 AM–12:00 PM |
Session Break with Pop-Up Tastings
Session Break with Pop-Up Tastings
Pop-Up Tastings By:
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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! After participating in this presentation, the attendee will be able to: Recognize the challenges of retention and the strategies needed to engage and recognize staff in meaningful ways. Explain diversity, equity and inclusion and it’s benefits to a kitchen team or organization. Sponsored By:
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| 12:00 PM–01:00 PM |
Advanced Bread Baking Techniques: Porridge Breads
252 - 254
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. After participating in this presentation, the attendee will be able to: Demonstrate knowledge of grain cookery techniques and methods to increase shelf life of breads. Summarize trending flavor profiles and techniques used in bread baking today. Sponsored By:
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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"! After participating in this presentation, the attendee will be able to: Discuss the key effects of dry aging meat has on flavor, texture and tenderization. Examine the safety, storage and how to tell the story of aging meats in your foodservice operation.
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| 12:00 PM–01:00 PM |
Introduction to Cooking with Cannabis
244 - 245
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. After participating in this presentation, the attendee will be able to: Define cannabis cooking terms such as CBD, THC, infusions, cannabinoids and terpenes. Summarize techniques for safely infusing cannabis into food and beverage.
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| 01:00 PM–01:15 PM |
Session Break
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| 01:15 PM–02:15 PM |
Award Luncheon
La Nouvelle Orleans Ballroom |
| 02:15 PM–02:30 PM |
Session Break
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| 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. After participating in this presentation, the attendee will be able to: Understand the reasons and use of the ingredients and cooking methods utilized in Native American Cuisines. Develop an appreciation of Native American culture and history.
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| 02:30 PM–03:30 PM |
Spirits of New Orleans: The History and Flavors of Gin & Absinthe
252 - 254
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. After participating in this presentation, the attendee will be able to: Translate the learned history of spirits into modern cocktails through mixology. Identify the flavor characteristics and uses of gin and absinthe.
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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. After participating in this presentation, the attendee will be able to: Define Culinary Medicine and it’s use in preventing illnesses. Recognize basic nutrition principles, and discuss truths about what is considered healthful cuisine today. In Partnership With:
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| 02:30 PM–03:30 PM |
The Trinity of Louisiana Cooking: Gumbo, Étouffée and Jambalaya
244 - 245
The Trinity of Louisiana Cooking: Gumbo, Étouffée and Jambalaya
Louisianans believe in the TRINITY! Father, Son, and Holy Spirit Purple, Green and Gold Onions, Celery and Bell Pepper Join the legendary, Chef John Folse CEC, AAC, HOF, HBOT as he honors the Louisiana food trifecta of Jambalaya, Crawfish Étouffée and Seafood Gumbo! During this very special session on the flavors and history of Louisiana cooking. These classic Louisiana dishes are gifts from three of Louisiana’s seven founding culinary nations: Spain, France, and Africa. Louisianans have eaten well since the 1700s and today Chef Folse will feed your body, mind and soul with his Taste of Louisiana. 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. After participating in this presentation, the attendee will be able to: Understanding of the history and differences between Cajun and Creole cuisines. Define the ingredients and cooking methods utilized in Louisiana’s traditional dishes.
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| 03:30 PM–04:00 PM |
Session Break with Pop-Up Tastings
Session Break with Pop-Up Tastings
Pop-Up Tastings By:
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| 04:00 PM–05:30 PM |
American Academy of Chefs Board of Directors Meeting
Marriott Warehouse Arts District - Boardroom |
| 04:00 PM–05:00 PM |
Creole, Cultures & Cuisines: Celebrating the Vibrant Flavors of the Caribbean
244 - 245
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. After participating in this presentation, the attendee will be able to: Discuss how the Haiti and Louisiana cuisines are both connected and influenced through their French colonial connections. Describe the flavors, cooking techniques and traditional ingredients used in Haitian cookery.
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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. After participating in this presentation, the attendee will be able to: Discuss environmental benefits of oysters and effects of their terroir. Analyze flavor profiles and culinary uses of salt-water bivalve mollusks. Sponsored By:
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| 04:00 PM–05:00 PM |
Kitchen Metamorphosis: Edible Insects
252 - 254
Kitchen Metamorphosis: Edible Insects
Did you know that there are over 2000 species of edible insects with wildly different flavor profiles, textures, and functionality that are regularly enjoyed by over two billion people in over 80% of the countries around the world? Please join Chef Joseph Yoon as he shares the tremendous potential and innovation of how Edible Insects and Insect Agriculture can enhance food security, create innovative food systems with alternative proteins, provide livelihoods in rural and urban areas, and support a healthy and biodiverse ecosystem. Learn not only about why the UN’s Food and Agricultural Organization endorses edible insects to address food security and sustainability, but the psychology of how Yoon (and the industry) have successfully been transforming a global mindset towards the growing acceptance of eating insects. Sponsored By:
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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. After participating in this presentation, the attendee will be able to: Discuss sustainability best practices for kitchens, as well as the entire company. Analyze and identify opportunities for more sustainable practices, to prevent waste and to reduce harm to planetary health. In Partnership With:
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| 05:00 PM–05:30 PM |
Author Meet and Greets: Matthew Dolan
Outside 252-254
Author Meet and Greets: Matthew Dolan
Come get your books signed by author and presenter Matthew Dolan.
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| 05:15 PM–06:15 PM |
What it Takes to be on the Culinary Team USA
244-245 |
| 05:30 PM–07:00 PM |
American Academy of Chefs Honorary Board of Directors Meeting
Marriott Warehouse Arts District - Boardroom |
| 05:45 PM–07:00 PM |
ACF Chapter Leaders Meet-Up: Chapters Supporting Chapters
243 |