American Culinary Federation Education Foundation CEH Opportunities - Southeast Region

* schedule subject to change

To find upcoming CEH opportunities in your area, select your region below. Online courses are also available and ongoing in all regions. Schedules are subject to change.

The following courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details.

DateLocationProgram NameCEHs
January 9, 2017–December 28, 2018Various locationsAdvanced Gelato and Sorbetto Production12
PreGel AMERICA
PreGel AMERICA Length: 2 days - Cost: $105
Various locationsAlicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 1, 2018–February 28, 2019Various locationsAdvanced Garde Manger16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
In today's modern kitchen there are many disciplines that every chef needs to know. However, few offer the scope and range of creativity, product utilization, and sheer craft as Garde Manger. This course explores the cold kitchen while merging both forward thinking and classical techniques. From charcuterie, modern terrines, sauces and complete innovative dishes, we cover it all in this course. Whether you are looking to prepare for Olympic level competition, prepare for the CMC exam, or seeking new menu ideas, this course is the ultimate crash course for the modern cold kitchen.
richrosendaleshop.com/collections/classes-professional
January 1, 2018–February 28, 2019Various locationsBBQ Science & Technique16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
World traveled Master Chef and television personality Rich Rosendale walk you through the world of BBQ like no one else can. With a forward thinking approach, merging traditional principals with modern technology and science this class will take your BBQ game to a new level. In addition to the two day work shop, participants can meet and talk with Rich each night at a 2 hour reception where you will get to sample local craft brews along with BBQ from the class.
richrosendaleshop.com/collections/classes-professional
January 1, 2018–February 28, 2019Various CMC Prep Course24
Rosendale Collective
Rosendale Collective
Various rich@richrosendale.com
Do you have the goal of attaining the ranks of Certified Master Chef? It is a level in the industry that few have reached but, make no mistake, it can have a meaningful impact on your career, both in the quality of opportunities one experiences, as well as driving higher monetary compensation for your expertise. But it is not a designation easily acquired. Historically, this exam has built upon the reputation of being nearly impossible to pass. We aim to change that by offering principles and methodology that anyone can learn. Like any craft, your training is the single biggest influencer as to what the outcome will be. The quality of your learning and direction goes hand in hand with your performance. Rich will share with you his relentless passion for food and the craft of cooking. And you will also learn invaluable strategies on how you can organize your kitchens, as well as how to plan for a training regimen that suits you and delivers results.
richrosendaleshop.com/collections/classes-professional
January 1, 2018–February 28, 2019Various locationsModern Plating16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
Judge a plate by its presentation? You bet. Just like the packaging on a product, we first judge something based on how it looks to us. Many aspects of our industry have evolved at warp speed over the last 10 years, changing the way we look at food. It is easy for your plate presentations to have lost their "pizazz." This class will walk you though a myriad of techniques to help you reassess how you plate your food and break out of the "center of the plate" mindset. You will be introduced to techniques that will add elements of texture, flavor and subtle nuances that will make an impact on your food both visually and in overall taste.
richrosendaleshop.com/collections/classes-professional
January 1, 2018–February 28, 2019Various locationsSous-Vide Workshop16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
So you want to learn sous-vide? Well, you came to the right place! Rich is considered an authority on this style of cooking. This class is taught by Rich, one of only 67 Certified Master chef’s in the United States. He has over 55 international cooking awards under his belt. He has applied this technique in large-scale operations like the Greenbrier resort with 15 kitchens on property, as well as full-service independent restaurants. He also has applied the sous-vide technique in prestigious cooking events like the Culinary Olympics and the Bocuse d’Or. In 2014 Rich was contracted by the Royal Family of Dubai where he performed the technique for the chefs at the Royal kitchens of the Zabeel Palace.
richrosendaleshop.com/collections/classes-professional
March 5–7, 2018Concord, NCModern Spanish Patisserie with Olivier Fernandez24
PreGel
PreGel
4450 Fortune Ave NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.com
World renowned pastry chef Olivier Fernandez of the Baking and Confectionery School of the Pastry Guild of Barcelona brings his passion for pastry and teaching to PreGel America's 5-Star Pastry Series. Attend this three day hands-on course to experience a variety of Spanish influenced recipes culminating in the creation of a beautiful buffet display.
www.pregelamerica.com
June 2–8, 2018Besancon, FRANCEFrench Culinary Immersion32
Sojourner Tours
Sojourner ToursCost: $3375.00
Hotel le Sauvage
6 Rue de la Chapitre
Besancon, FRANCE 25000
FRANCE
Lisa Gustavson
Phone: 512-943-4997
lisagustavson@sojournertours.com
Gain a historic overview and contemporary understanding of how the “Farm to Table” movement is deeply ingrained in French food culture. On this one week study tour program in France, you'll take classes given by your guide and Dr. Francis Mathieu of Southwestern University and experience what you are learning through visits to artisanal wine and cheese producers, meals in both simple and Michelin star restaurants on top of visits to historic culinary sites. Over the course of the week, you will gain an understanding of the complex layers of factors contributing to the sustainability of small-scale food production in France. You'll be studying topics related to the sustainability of small-scale production and the role of haute cuisine in the success of the French version of the “local food movement” (terroir). You will trace wine and cheese products from the soil of the vineyards and pastures where the raw ingredients are produced through the processing methods to the preservation techniques where you will learn to taste the nuanced differences of aroma in nonindustrial production before finally eating and drinking these same products in the fine Michelin star restaurants where they are elevated to luxury levels.
www.sojournertours.com/culinary/
June 14–17, 2018New Orleans, LAHealth Meets Food43.5
The Goldring Center for Culinary Medicine
New Orleans, LALeah Sarris
lsarris@tulane.edu
This three-day conference features lectures and hands-on classes focusing on the growing field of culinary medicine.
June 18–20, 2018Concord, NCAll Things Chocolate: From Bean to Dessert with Michael Laiskonis24
PreGel
PreGel
4450 Fortune Ave NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.com
Michael Laiskonis, Creative Director of the Institute of Culinary Education, continues to impress with new and innovative techniques. In this three day hands-on course, learn about the bean to bar chocolate making process and a variety of techniques to incorporate into your own pastry production.
www.pregelamerica.com
July 16–18, 2018Concord, NCCutting Edge Petit Gateaux with Amaury Cuichon24
PreGel
PreGel
4450 Fortune Ave NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.com
Chef Amaury Guichon has taken the social media world by storm with glimpses into his fun and innovative work. In this three day hands-on course, learn a variety of techniques to create petit gateaux sure to please every palate.
www.pregelamerica.com
August 6–8, 2018Concord, NCInnovative Gateaux de Voyage & Bite Size Dessert with Lauren V. Haas24
PreGel
PreGel
4450 Fortune Ave NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.com
Chef Lauren V. Haas, Department Chair for the International Baking and Pastry Institute at Johnson & Wales University, Rhode Island, boasts an impressive resume of culinary knowledge and ground-breaking achievements. In this three day hands-on course with Chef Haas, delve into the world of bite size creations and learn innovative and modern techniques for this fun gastronomic category.
www.pregelamerica.com
September 10–12, 2018Concord, NCBoutique Style Pastries with Frank Haasnoot24
PreGel
PreGel
4450 Fortune Ave NW
Concord, NC 28027
Alicia Stevens
a.stevens@pregelamerican.com
Chef Frank Haasnoot, Executive Pastry Chef of the Peninsula Hotel Hong Kong, brings over 25 years of experience to attendees of this three day hands-on course. Learn a variety of techniques to create boutique pastries that will liven any buffet, display case or catered event.
www.pregelamerica.com
Call for DatesVariousAdvanced Gelato and Sorbetto Production12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation, including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousArtisan Doughnuts12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
A classic shop favorite and a hot new item being showcased world wide, artisan doughnuts are on the rise. Attend this two day class to learn classic and new recipes, along with exploring fun flavor combinations inspired by cultures around the world.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesCulinary Applications Utilizing Intelligent Cooking Control Technology3
RATIONAL USA
RATIONAL USACost: Free
888-320-7274
marketingus@rational-online.com
Jim Lund, CEC
Phone: (888) 320-7274
j.lund@rational-online.com
Experience the performance of the SelfCookingCenter® live. Register today to attend a RATIONAL CookingLive event in your area by clicking on the link below.

The RATIONAL CookingLive culinary events give you the opportunity to see our technology in action. You will be able to taste the quality of the food being cooked, test the ease of use, and experience the versatility. RATIONAL’s SelfCookingCenter® allows you to fry, roast, grill, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the world’s only SelfCookingCenter®. Seeing is believing. Click on the link below and register for an event in your area today.
www.rational-online.com/en_us/Experience_RATIONAL/Seeing_is_believing/
Call for DatesVariousCulinary Boot Camp30
The Guiding KnifeLength: 4 days - Cost: Call for Price
VariousElena Clement, CEPC
Phone: (720) 261-5633
elena@theguidingknife.com
The principles of cooking and applications are reviewed and practiced. This will include discussions, descriptions, guidelines, and hands-on application of: stock and sauce making; vegetable cuts and cooking methods; fish and shellfish butchery and cooking techniques; and poultry fabrication and cooking methods. This program is taught in the client's kitchen.
www.theguidingknife.com/
Call for DatesVariousFall & Winter Holiday Gelato Class12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto perfect for the Fall and Winter seasons.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousFrozen Dessert Novelties18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this exciting hands-on three day class, attendees will have the opportunity to create a variety of frozen dessert specialties such as gelato bonbons, frozen cakes & pies, ice-cream sandwiches, soft serve and more.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousFrozen Pops & Paletas12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
As nostalgic frozen pops and artisan paletas gain in popularity, explore this trendy and fun menu addition in our two day class. Attendees will have hands-on experience creating a variety of frozen pops and paletas from small batches to large-scale production.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousGelato Innovation and Exploration12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this inventive class, attendees will learn how to formulate gelato and sorbetto with unique flavor combinations and ingredients inspired by cultures from around the world.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousGluten Free Baking18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this three day class, attendees will gain valuable insight to the world of gluten-free desserts, creating a variety of tarts, cakes, pies, cookies, eclairs, funnel cake, macarons and more.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousIce Cream 10118
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Experience the process to make artisanal ice cream recipes in this three day immersive course. Attendees will be educated on a variety of equipment, ingredients, and unique flavor combinations.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousModern Pastry Shop18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Attend this three day class to learn a variety of upscale scratch-made recipes for display case, buffet, and restaurant applications. From entremets and verrines to eclairs and macarons, your customers are sure to be pleased with these modern and innovative desserts.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousQuick & Easy Pastries12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
PreGel understands that one of the biggest challenges in the industry today is how to efficiently create beautiful, upscale desserts without sacrificing quality or labor costs. Attend this two day course on efficient pastry production that is sure to impress while savin gyou time and labor.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousSpring & Summer Holiday Gelato Class12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto perfect for the Spring and Summer seasons.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousThe Fundamentals of Gelato and Sorbetto Production18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
This three day course teaches the foundations of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesBangkokTraditional Thai Art of Fruit and Vegetable Carving20
Siam Carving Academy
Siam Carving AcademyLength: Three days - Cost: Basic $675 Inter/ADV $750
130/1 Soi Rung-Ruan #802
Bangkok
Thailand
Larry Hertz
Phone: +66-82-200-1197
larry@siamcarvingacademy.com
The Siam Carving Academy, medalist in the 2016 Culinary Olympics Carving Competition, welcomes students from all over the world to learn the Traditional Thai Art of Fruit and Vegetable carving. 20 Hour Courses for Beginning, Intermediate and Advanced carvers are taught by international award-winning Master Carver Wan Hertz and her select team of seasoned Thai professionals. Earn 60 CEH credits with our Master Carver Series Course and progress from beginning thru advanced level in as little as 9 Days!
www.siamcarvingacademy.com/courses//
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