Interested in Presenting at ACF Events?
The American Culinary Federation strives to provide seminars and demonstrations on the latest culinary trends and topics at ACF events. The sessions feature skilled and experienced chefs who are top in the industry.
All sessions must demonstrate innovative trends and techniques and be delivered with the highest quality of expertise. We are currently accepting applications for our 2017 events. The deadline for submitting proposals for the 2017 events is September 30th 2016.
Presenter Selection Process
Please complete and submit presenter application form. Applications will be reviewed by the ACFEF Education Taskforce and applicants will be notified of their status within 2–3 weeks of submission.
By sharing your expertise, you will be making a valuable contribution to the culinary industry. If you are selected, please ensure that you are able to deliver the session by securing the support of your employer to keep this time open.
- Presenters should be known subject matter experts and should provide verification.
- Descriptions should clearly explain what the attendees will learn from the session.
- Session content should be at an intermediate, or, preferably, advanced level.
- Topics should reflect new material that meets the educational objective of the audience.
- Handouts of recipes and pertinent information are highly encouraged for selected presenters.
- Selected presenters must meet all required deadlines.
- As a nonprofit organization, we depend, and greatly appreciate, the support of our volunteers to keep expenses low and make our educational sessions a success. Please indicate your estimated expenses on the form to help us budget for the events.
- For questions or additional information, please email firstname.lastname@example.org.
ACF has identified the following educational tracks that can be used as a guideline for the types of sessions we are seeking. We welcome all proposals relevant to the culinary industry that will benefit our membership.
Culinary Trends/Skills Development
- Food Styling and Creative Plating: demonstrate the latest plating techniques and common plating mistakes to avoid.
- Multi-Sensory Gastronomy: showcase sensory methods to enhance the consumer experience.
- Heirloom Vegetables: discuss classic, modern and created vegetables.
- Sustainable and Biodynamic Wines: look at what goes into making sustainable wine.
- Everything Under the Sea: demonstrate sea beans, sea vegetables and underutilized fish.
- Local Treasures: showcase ingredients and dishes prominent to the event location.
Baking and Pastry
- The Secret Behind Ice Cream: use molecular gastronomy to create smooth and rich ice cream.
- Pepper, Salts and Spices: discuss spices that can be added to desserts to enhance flavor.
- International Breads: showcase breads from around the globe.
- Modern Plated Desserts: explore flavor pairings and plate presentation for pastry.
- Creative Cookies: demonstrate unique cookie creations from potato chips to gluten-free coconut crunch.
- Substitute This: discuss alternate ingredients or cooking techniques that can replace unhealthy ones while maintaining flavor in dishes.
- Functional Foods: demonstrate functional ingredients that enhance health benefits and add flavor.
- Embracing Food Allergies: discuss how to effectively accommodate allergen free cooking in your establishment.
- Plant Based Diets: creating healthful, nutrient rich menu items focusing primarily on vegetables, fruits and legumes.
- Sweet Alternatives: discuss alternatives to sugar, such as stevia and monk fruit.
- Motivating Your Employees: explore ideas for creating a good team environment with employees from different generational and cultural backgrounds.
- Know Your Customer: share strategies for handling complaints.
- Social Media Best Practices: provide tips on how to build followers, successfully post about promotions and deal with tricky reviews.
- Menu Engineering: break the traditional menu format to offer more flexibility to the customer and creativity to the chef.
- Changing Face of Food Safety: discuss new regulations such as Food Safety Modernization Act and how it affects chefs.
- Curriculum Innovation: provide tips on creating attention-grabbing lesson plans.
- Teaching Creativity: share best practices for teaching the creative process.
- Culinary Career Paths: discuss different options and pathways available to culinary students.
- Teaching Collaboratively: explore collaborative teaching strategies.
- New Technology Tools: share effective technology tools for culinary training.
Cooking demonstrations are set with a stainless steel demonstration table, side prep tables, two induction burners, induction cookware, small wares, sanitation buckets and cutting boards. Presenters are strongly encouraged to make tasting portions for attendees to sample. Recommended length: 60 or 90 min. Participant numbers for regional conferences: 40–60; national convention: 75–100.
Seminars are set in a classroom-style setting with a podium and digital projector set up in the front of the room. Presenters are encouraged to use innovative presentation styles to present their session. Traditional lecture methods are discouraged. Recommended length: 60 min. Participant numbers for regional conferences: 40–50; national convention: 60–80.
Hands-on workshops are focused on the development of one specific skill or technique with all attendees actively preparing/cooking in the session. Recommended length: 3 or 4 hours. Participant size typically limited to 16 attendees.
Educational workshops are focused on specific topic with attendees actively participating in roundtable discussions and self-study activities. Recommended length: 1 to 2 hours. Participant size limited to 25–50 depending on topic.
Poster/round table sessions provide the opportunity for the presenter to display their materials on a poster board/round table in a designated area and discuss the display during designated hours.
ACF events attract professional culinarians from all facets of the industry, including executive chefs, corporate chefs, pastry chefs, chef educators, sous chefs and students.