| 6:45 AM–7:15 AM||Morning Stretch with Eric the Trainer |
Start the day off on the right foot by joining Hollywood- based trainer to the stars, Eric the Trainer, to get your body moving. All levels of fitness are encouraged to attend this morning stretch! Gain valuable tools for your overall health and well being, as you energize your body and spirit. You may be inspired to be the pro, as well as your fellow Chefs to undergo your own total body transformation!
| 7:00 AM–12:00 PM||Registration Open |
| 7:30 AM–8:00 AM||Grab & Go Breakfast |
This year breakfast will feature a new grab & go style. Attendees must have full registration with meals to attend the breakfast.
| 8:00 AM–9:00 AM||COLD. HARD. CASH!|Casey E. Shiller, CEPC, CCE, AACDavid Ivey-Soto, CEC, CCA, MBA The pastry chef’s mindset in the savory kitchen…
Chefs Casey Shiller CEPC®, CCE®, AAC and David Ivey-Soto MBA, CEC®, CCA® have developed this seminar to will explore the pastry chef’s mindset to create efficiency and productivity and add — COLD HARD CASH — to the bottom line of the savory kitchen. Have you ever noticed that the pastry chef is frantically working when it is slow during the early parts of the week and then, come the busy times, they are relaxed and ready? Yet, they add COLD HARD CASH to the bottom line of an operation… and everything is done! Develop this mindset and learn to be efficient and productive to create COLD HARD CASH from it. We will highlight the equipment needed, the systems that work, and ideas that will increase your kitchen-efficiency and generate increased profits — COLD HARD CASH!
Presented by: Chefs Casey Shiller CEPC, CCE, AAC, Program Coordinator, Baking and Pastry Arts, St. Louis Community College Forest Park
David Ivey-Soto MBA, CEC, CCA, Managing Partner, Chef David Industries
| 8:00 AM–9:00 AM||The History and Flavors of Goulash|Russell Scott, CMCHelmut Franz Josef Holzer, CMC
Join Chef Helmut Holzer CMC and Chef Russell Scott CMC for the first of an exciting CMC series, as they discuss the history and regional influences of European traditional dishes. During this presentation, expand your skills as the chefs demonstrate the preparation, variations, and accompaniments for classic and modern Goulash. This flavorful dish is a great addition to menus, and is also a part of the required repertoire of skills for chefs who aspire to participate in the Certified Master Chef exam.
Presented by: Russell Scott, CMC
Helmut Holzer, CMC, VP.Corporate Executive Chef R&D, Gourmet Foods International
| 8:00 AM–9:00 AM||Taste of The Deltas: From Curry to Court Bouillon |
Explore the parallels of the Mississippi and Mekong Deltas from hand ground shellfish curries to roux based spicy fish stews with insight from Chef Gulotta, New Orleans restaurateur and 2018 James Beard Best Chef of The South Semi-finalist.
Presented by: Michael Gulotta, Chef/ Partner, MOPHO Group/ Delta Group
| 8:00 AM–9:00 AM||Innovative Strategies for Achieving Optimal Health |
Award winning 8 time book author, former professional athelete and leader in the food, nutirtion and wellness industry Lisa Dorfman, MS, RD, CSSD, LMHC, FAND will share and empower participants with nutrition, fitness and mind-body technique for attaining and maintaining energy levels, overall health an optimal physique and stealth passionate spirit for career and life.
Presented by: Lisa Dorfman, CEO/Director of Culinary Sports Nutrition & Performance, Food Fitness International, Inc
| 8:00 AM–9:00 AM||The Future of Culinary Education Online|Stefan Ryll, CEC, CCE, AAC, Ed.D.
This session will demonstrate the perceptions of culinary arts educators, industry professionals, and chefs on the future of online culinary arts education. Chef Ryll will focus specifically on recommended procedures by educators and chefs, and how to judge and critique the quality of food products in terms sensory modalities. Learn the standards and key quality indicators for your future online culinary arts programs.
Presented by: Stefan Ryll, CEC, CCE, AAC, Ed.D., Associate Professor, Southern New Hampshire University
| 9:00 AM–9:30 AM||Session Break |
| 9:30 AM–10:30 AM||Flavor IQ: Cruising the Mediterranean|Michael L. Minor, CEC, AACRichard A. Reilly, CEC, CCA, AACDavid Russell, CEC, AAC
Get ready to taste the success of exciting new menu concepts with Custom Culinary® and our insights-driven approach to innovation, FlavorIQ®. We’ll be ‘Cruising the Mediterranean’ with an exciting trends presentation, culinary demonstration and tasting session—led by our Culinary Ambassador Chef Mike Minor CEC, AAC. Our singular focus is to consistently deliver the most authentic food flavor enhancements to foodservice professionals. We currently offer these chef-inspired culinary flavor systems: Food bases, gravy and sauce mixes, ready-to-use soups, sauces, sides, entrees, dips and gravies.
Presented by: Mike Minor CEC, AAC, Culinary Ambassador, Custom Culinary, Inc.
Richard Reilly CEC, AAC, Corporate Executive Chef, Custom Culinary, Inc.
Michael Smith CEC, AAC, Corporate Executive Chef, Custom Culinary, Inc.
David Russell CEC, AAC, Corporate Executive Chef, Custom Culinary, Inc.
| 9:30 AM–10:30 AM||The Modern American Table |
In this demonstration Chef O'Neale will showcase many different cooking techniques that go into creating this visually stunning dish, Squid Ink & Lobster Ravioli with Lobster Reduction & Lemon Air. It begins with incorporating squid ink into freshly made pasta and creating the filling after breaking down a fresh lobster. This recipe is an adaptation of a dish within "Modern American Tale".
Presented by: Shaun O'Neale, Chef/CEO, Winner of MasterChef Season 7, Shaun O'Neale Group LLC.
| 9:30 AM–10:30 AM||Innovative Sugar & Chocolate Decoration Techniques |
In today’s crowded market, learn to wow the customers with new decorative techniques for cakes, plated desserts, and mini pastries. Chef Reno will do step-by-step demonstrations of trendy and stunning decorative elements using sugar, white, milk, and dark chocolate, and much more. You will learn decorations suitable for large productions as well as those perfect for competition buffet presentations. The chef will combine the latest tools, tricks-of-the-trade, and materials to create beautiful, innovative results.
| 9:30 AM–10:30 AM||Food Safety - Protecting your Brand from Evil Pathogens |
This presentation will offer knowledge and training on designing and execution of a simple food safety system to protect your brand from evil pathogens.
Sanitation Performance Standards (SPS), Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) principles will be peppered with real food safety debacles and examples.
You have worked so hard to build your brand; don’t allow food borne illness to ruin your brand and good work overnight.
Presented by: Joseph Realdine, Jr., Owner Healthy Earth LLC, USDA-Food Safety Inspection Service Retired June 2018
| 9:30 AM–10:30 AM||Food Photography: How to Increase Your Bottom Line |
You need to take better photos of your dishes! Learn the tips you need from an experienced food photographer, and discover when it may be recommended that you hire a professional food photographer.
Presented by: Susan Bourgoin, president, Visual Cuisines Inc
| 10:30 AM–11:00 AM||Session Break |
| 11:00 AM–12:00 PM||Where's The Beef?... You Decide! |
In a world of emerging meat substitutes, consumers are bombarded with advertising and marketing claims that can be confusing to them. Join Chef Dave Zino from Beef. It’s What’s For Dinner. for a blind tasting of several burgers and experience the different flavors and textures of the products currently in the marketplace. Results will be tabulated in real time. Look forward to a robust discussion regarding the results.
Presented by: Chef Dave Zino, Executive Chef/Culinary Spokesperson, National Cattlemen's Beef Association
| 11:00 AM–12:00 PM||Cooking In The New Millennia |
Rosendale Collective has been a leading movement in how chefs learn and evolve. From Fortune 500 companies to Michelin starred restaurants around the world, RC continues to deliver extraordinary learning experiences that inspire. At this presentation, we will reveal what's next in this knowledge revolution with the latest trends, tools, and technology.
Presented by: Richard Rosendale, CMC, Rosendale Collective
| 11:00 AM–12:00 PM||Shaking it up! Food and Drink Working Together |
Never underestimate the importance of having both a strong Food and Drink program. Restaurateur Hunter Johnson will discuss how the bar and kitchen can best work together to provide the ultimate guest experience. From both a business and creative perspective, this session covers all you'll need to know to build a successful, award winning bar menu. Create the next signature beverage, while you raise the revenue potential at your establishment. Brought to you by: Southwestern Virginia Chapter
Presented by: Hunter Johnson, Owner, Lucky Restaurant
| 11:00 AM–12:00 PM||Training the Next Generation to Prevent Food Waste |
Sustainability issues are at the forefront in our industry, and it is up to accomplished chefs to have an in formed opinion. Learn what is being done to inculcate sustainability and health promotion practices among culinary students and staff, and learn more about the solutions that are hitting the market; balancing taste, nutrition and improving the overall food system.
Presented by: Jonathan Deutsch, Ph.D., Professor, Center for Food and Hospitality
| 11:00 AM–12:00 PM||Growing with The Times: |How to Follow the Flow While Not Losing Who You Are
With the food world rapidly changing, due to artistic evolution, it has become more prevalent for culinary artists to adapt to many different conditions and tread new territory. During my workshop, we’ll map out how to elevate your brand as a chef without losing the essence of who you are and staying true to your culinary base. You’ll learn how to deal with change and ways you can market yourself more effectively.
Presented by: Toya L. Boudy, Chef , Chef Toya Boudy
| 12:15 PM–1:15 PM||Lunch and Learn |You Are Only As Good As Your Last Meal
Steady deadlines, pressure to be the best, and always hustling to stay on top of trends, has been a catalyst for depression and suicide in the food service industry. How can we better assist each other and pay attention to the signs of a chefs' stress/PTSD?
All registered attendees are welcome to attend this lunch.
Presented by: Matthew Raiford, Program Coordinator Culinary, The Farmer & The Larder
Rochelle Head-Dunham, MD, Medical Director, Metropolitan Human Services - New Orleans
| 1:30 PM–2:30 PM||The History and Culinary Solution of Lionfish |
Chef Tenney Flynn, a vocal advocate for the eradication of Lionfish, will provide a history of this invasive species. He will discuss why lionfish are in fact a problem, the severity of this problem and provide some culinary solutions to eradicate the issue of lionfish. Chef Flynn will be demonstrating the butchering of lionfish and show how to prepare it in several different recipes.
Presented by: Tenney Flynn, Owner, GW Fins
| 1:30 PM–2:30 PM||One Foot in the Past...|Jeremy J. Abbey, CEC, CEPC, CCE, CCAEric Abbey
DUO returns to the convention with a look at how history repeats itself. For years, DUO has relied on Escofier as a source of inspiration in their menus and food. Chef Jeremy will take you through how this happens with a demonstration on classical recipes presented to match current trends in fine dining. Learn how history shapes our culture; from music to literature to food
Presented by: Jeremy J. Abbey, CEC, CEPC, CCE, CCA, Certification Director, American Culinary Federation
Eric Abbey, Owner, Culinary Impressions, Inc (DUO)
| 1:30 PM–2:30 PM||Chocolate Making on an Artisanal Scale |
Great chocolate is a collaborative effort between cacao growers and chocolate makers, through careful attention during cultivation, harvest, and especially fermentation and drying. Louisiana Chocolatier Carol Morse will walk you through the process of production; from ingredient sourcing to roasting cocoa beans and turning them into liquid chocolate and bars. Learn how small scale chocolate makers truly highlight the flavors unique to each cacao origin.
Presented by: Carol Morse, Owner, Acalli Chocolate
Track Co-Sponsored By: Plugrá® European Style Butter & Cémoi Chocolate
| 1:30 PM–2:30 PM||Fortified: An Introduction to Sherry |Limited Seats Available for this session!
Bar Vivant & Pix Pâtisserie owner, Cheryl Wakerhauser, is just one of just seven official Sherry Educators in the US, a recognition awarded by the Consejo Regulador of the Sherry region. Join her and fellow Sherry lovers in a fun, interactive workshop. Discover the Sherry region, explore the different Sherry styles from bone dry to luscious.
Presented by: Cheryl Wakerhauser, Executive Chef, Bar Vivant/ Pix Patisserie
| 1:30 PM–2:30 PM||What Excellent Educators do Exceptionally|Amy L. Queret-Mitchell, CCE
A great classroom experience starts with what great teachers do differently. This session will go through the strategies to define learning and teaching. Participants will compare models used to understand what we want students to know and do and how we can best design the learning experience. This session will review how to create an environment of common understanding of desired teaching and learning which focuses on the opportunities to talk about how we learn best and what that looks like in the classroom.
Presented by: Amy L. Queret-Mitchell, CCE, Chef Instructor, Louisiana State University
| 2:30 PM–3:00 PM||Session Break |
| 3:00 PM–4:00 PM||Closing General Session: Sushi A to Z |
Presented by: Masaharu Morimoto
| 6:30 PM–7:00 PM||President's Grand Ball Reception |
| 7:00 PM–9:30 PM||President's Grand Ball Dinner |
Attendees must have full registration with meals to attend the dinner. To purchase a ticket a la carte, email firstname.lastname@example.org