Events

Northeast Regional Conference Preliminary Schedule

* schedule subject to change

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Go to top of page Thursday, April 26, 2012

TimeSessionCEHs
Download iCalendar file for this event 12:00 PMChapter Event - Service Day

Go to top of page Friday, April 27, 2012

TimeSessionCEHs
Download iCalendar file for this event 8:00 AM–12:00 PMHands-on Workshop: Nose To Tail Charcuterie
Sponsored by: Clemens Food Group
This four hour intense hands-on workshop will allow you to describe, prepare and evaluate commercial meat cuts and offal cuts from a whole pig. More…
We will discuss the value of using nose-to-tail cookery in your commercial establishments. You will have an opportunity to create recipes using all cuts from pig. Separate registration required. Class size is limited.
Presented by: Christopher Tanner, CEC, WCC, CHE, Director, The Culinary Arts Institute of Montgomery County College
Education Category: Educational Category
4.00
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on Workshop: Chocolate
Sponsored by: Barry Callebaut
Spend three hours perfecting your chocolate techniques. First, each attendee will fully understand and execute proper tempering of chocolate using the seeding method. More…
Next, you will be able to produce chocolate confections using your tempered chocolate. Finish off your creation by using cacao butter transfer sheets to decorate your confections. Separate registration required. Class size is limited.
Presented by: Richard Cusick, CEPC, Technical Advisor, Chocolate Academy Chicago, Barry Callebaut USA
Education Category: Educational Category
3.00
Download iCalendar file for this event 9:00 AM–12:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 9:00 AM–2:00 PMACF-Approved Competition Judges Training
This seminar is required for chef members interested in becoming an ACF-Approved Judge. During the seminar, chefs will receive the training and information necessary to accurately judge, score and critique competitors. More…
There will be a written test at the end of the seminar for new judge candidates. Open to pre-registered attendees only.
Presented by: Michael Beriau, CEC, AAC, ACF Culinary Competition Committee Member
Education Category: Educational Category
Download iCalendar file for this event 12:00 PM–6:30 PMRegistration Open
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Chocolate
Sponsored by: Barry Callebaut
Spend three hours perfecting your chocolate techniques. First, each attendee will fully understand and execute proper tempering of chocolate using the seeding method. More…
Next, you will be able to produce chocolate confections using your tempered chocolate. Finish off your creation by using cacao butter transfer sheets to decorate your confections. Separate registration required. Class size is limited.
Presented by: Richard Cusick, CEPC, Technical Advisor, Chocolate Academy Chicago, Barry Callebaut USA
Education Category: Educational Category
3.00
Download iCalendar file for this event 1:30 PM–5:30 PMHands-on Workshop: Nose To Tail Charcuterie
Sponsored by: Clemens Food Group
This four hour intense hands-on workshop will allow you to describe, prepare and evaluate commercial meat cuts and offal cuts from a whole pig. More…
We will discuss the value of using nose-to-tail cookery in your commercial establishments. You will have an opportunity to create recipes using all cuts from pig. Separate registration required. Class size is limited.
Presented by: Christopher Tanner, CEC, WCC, CHE, Director, The Culinary Arts Institute of Montgomery County College
Education Category: Educational Category
4.00
Download iCalendar file for this event 2:00 PM–3:30 PMCompetition Judges Meeting
Download iCalendar file for this event 3:00 PM–4:00 PMChapter Presidents Meeting
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:30 PM–5:00 PMCompetitors Meeting With Judges
Download iCalendar file for this event 4:00 PM–5:30 PMChapter Leadership Training
ACF Chapters are a valuable asset and this session will provide resources to help you maintain your local presence -- an important component of our federation. More…
National office staff will provide resources for planning and marketing effective chapter meetings, enhancing or beginning your social media efforts, and a quick refresher on filing your taxes, along with tips on retaining your tax exempt status.
Presented by: Suzanne Bohle, Director of Membership Development, ACF National Office
Education Category: Educational Category
1.50
Download iCalendar file for this event 6:00 PM–10:00 PMBuffalo Casual Street Party and Icebreaker
Sponsored by: Buffalo Hotel Supply Co.
ACF of Greater Buffalo New York welcomes you to the 2012 Northeast Regional Conference with a night of relaxed, casual fun. More…
The street between Sheraton At The Falls Hotel and Niagara Falls Conference Center will be closed to traffic but open to you. Don your jeans and favorite sweatshirt, T-shirt or sweater and enjoy live music and a menu with street fare that is uniquely buffalo. Beef on Weck, Sahlen's hot dogs with toppings bar, Buffalo style, fish fry with coleslaw, Chiavetta's chicken and, of course, Buffalo wings will be waiting for you, along with Niagara wines, Becker Brewing Company beer and much more. Catch up with old friends, make a few new ones and relax, or test your mettle and compete in a special wing-eating contest.
Education Category: Educational Category

Go to top of page Saturday, April 28, 2012

TimeSessionCEHs
Download iCalendar file for this event 7:30 AM–12:00 PMRegistration Open
Download iCalendar file for this event 7:30 AM–8:30 AMBreakfast
Sponsored by: Nueske’s Applewood Smoked Meats
Education Category: Educational Category
Download iCalendar file for this event 8:30 AM–11:00 AMGeneral Session
Dennis Snow, speaker, trainer and consultant on customer service, employee development and leadership goals, is the keynote speaker during General Session. Understanding that your customers have many choices, what can you do to stand out from the crowd? More…
Based on his 20+ years with Walt Disney World Company and consultation work with organizations worldwide, Snow will demonstrate how to deliver world-class customer service by creating a service-driven culture in your business. And he will provide you with strategic tools that will enable you to raise the service bar and win customer loyalty.
Charlie Roesch is the face of a multifaceted restaurant and catering company which he has grown from a small, family run meat business into Charlie the Butcher, Goodwill Ambassador of Western New York Cuisine. Charlie will give General Session attendees a brief welcome and overview of the Buffalo culinary scene, setting the stage for his seminar on Sunday.
Education Category: Educational Category
2.50
Download iCalendar file for this event 9:00 AM–5:00 PMACF Student Team Regional Championship: Cold Platter Display
Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 10:15 AM–11:45 AMACF Regional Pastry Chef of the Year Competition
Download iCalendar file for this event 10:45 AM–11:45 AMACF Member Resource Center and Store
Download iCalendar file for this event 11:00 AM–11:30 AMNetworking Break
Download iCalendar file for this event 11:30 AM–2:30 PMTrade Show
More than 40 national, regional and local exhibitors showcase their products and services. From educational institutions to apparel, and from boutique products to major label corporations, the trade show offers culinarians the opportunity to network and connect. Additionally, two exciting cooking competitions will take place on the trade show floor: What's in your Wok? More…
sponsored by Riviana Foods® and Galbani® Mozzarella Caprese Challenge sponsored by Lactalis Foodservice.
Download iCalendar file for this event 12:15 PM–2:30 PMACF Regional Chef of the Year Competition
Sponsored by: Unilever Food Solutions
Download iCalendar file for this event 1:30 PM–4:30 PMRegistration Open
Download iCalendar file for this event 1:30 PM–3:30 PMACF Regional Student Chef of the Year Competition
Sponsored by: Custom Culinary, Inc.
Download iCalendar file for this event 2:00 PM–5:30 PMACF Member Resource Center and Store
Download iCalendar file for this event 2:30 PM–3:30 PMWinning With Blended Flavors
Sponsored by: Vitamix Corporation
Get an up-close look at the type of dishes that propelled Todd Kelly to victory in the 2011 U.S.A.'s Chef of the Year competition. More…
During this session, Kelly will prepare some of the recipes he used as well as ones featured in his new cookbook, Todd Kelly's Orchids at Palm Court. Attendees will enjoy a behind the scenes look at the masterful preparation that goes into dishes such as Maine lobster salad, red snapper "en papillote" and roasted duck prepared by Kelly at Orchids at Palm Court located inside Hilton Cincinnati Netherland Plaza.
Presented by: Todd Kelly, Executive Chef and Food & Beverage Director, Hilton Cincinnati Netherland Plaza
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:30 PM–4:15 PMMeet the Author and Book Signing
Todd Kelly: TODD KELLY's Orchid's at Palm Court
Download iCalendar file for this event 3:30 PM–4:15 PMNetworking Break
Download iCalendar file for this event 3:45 PM–4:45 PMKnowledge Bowl Competitor's Meeting
All those competing in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test.
Education Category: Educational Category
Download iCalendar file for this event 4:15 PM–5:15 PMFocus on Flavors
Sponsored by: McCormick For Chefs
Join ACF Certified Master Chef, Ron DeSantis and McCormick for Chefs, Len King for a demonstration of the latest trends in flavor development. More…
These world class chefs will showcase techniques for developing fantastic flavors while keeping in mind the need to consider today's focus on wellness. These chefs will demonstrate that "better for you" does not need to be boring or bland as they teach ways to reduce fat, sugar and salt while maintaining menu creativity and above all flavor as the focus.
Presented by: Ron DeSantis, CMC, AAC, Director of Culinary Excellence and Quality Assurance, Yale University and Len King, Senior Research Chef, McCormick for Chefs
Education Category: Educational Category
1.00
Download iCalendar file for this event 5:45 PM–10:30 PMChapter Event - Downtown Buffalo Dine Around
The ACF Greater Buffalo New York Chapter has created a fun experience for ACF Members during the Northeast Regional Conference. The "party" bus departs at 5:45 and the first stop is Goat Island for a glass of wine overlooking the Canadian Horse Shoe Falls. More…
Then it's off to downtown Buffalo where you'll have the opportunity to experience great food and fun at several delicious locations. Everyone must be back on the bus by 10:30pm for the trip back to Niagara Falls. PDF Rules

Go to top of page Sunday, April 29, 2012

TimeSessionCEHs
Download iCalendar file for this event 7:30 AM–1:00 PMRegistration Open
Download iCalendar file for this event 7:30 AM–8:30 AMBreakfast
Sponsored by: Nueske’s Applewood Smoked Meats
Download iCalendar file for this event 8:00 AM–12:00 PMBaron H. Galand Culinary Knowledge Bowl
Sponsored by: American Technical Publishers
Teams of student members from across the region compete in a double elimination, jeopardy-style competition for the chance to become the region's champion and go on to the national championship at the ACF National Convention in July.
Education Category: Educational Category
Download iCalendar file for this event 8:00 AM–12:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 8:00 AM–9:00 AMLighten Up Your Menu
In partnership with the Chef and Child Foundation
Learn how today's top Health Care Chefs are taking their culinary programs to the next level. Take part in the journey as Chef Rifkin gives you the tools to help you achieve nutritional goals without sacrificing flavor in your menu. More…
Learn how to modify meals to encompass balance, variety and moderation while benefiting your customer's health. The session will feature a live culinary demonstration that encourages vegetable, fruit and whole grain consumption while lowering the use of sodium and fat.
Presented by: John S. Rifkin, Senior Corporate Executive Chef, Morrison Management Specialists and Thomas Kiernan, System Chef, SUNY Upstate Medical System
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMWorld Flavors and Your Menu: China
Sponsored by: Unilever Food Solutions
Join Chef Rudy Smith for a tour of authentic Chinese Cuisine. Explore street foods from Beijing, stir fry and vegetarian dishes from Hong Kong, and the hot and spicy flavors native to the Sichuan Province in southwestern China. More…
Join us for this culinary tour and discover the flavors of China.
Presented by: Rudy Smith, CEC, Corporate Chef, Unilever Food Solutions
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:00 AM–9:00 AMAAC Fellows Meeting
Calling all American Academy of Chefs members. During this business meeting, the past year's operations will be discussed. Members will also talk about future plans and strategies. More…
Presented by: Stafford T. DeCambra, CEC, CCE, CCA, AAC, Corporate Executive Chef, PCI Gaming Authority
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:30 AM–3:30 PMACF Student Team Regional Championship - Hot Food
Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 9:00 AM–9:45 AMNetworking Break
Download iCalendar file for this event 9:45 AM–10:45 AMA Taste of Honey
Explore honey from the basics such as benefits of use, color variety and functions to more advanced topics. Certified Master Chef Thomas Griffiths will also demonstrate fun, creative recipes with seasonal honey varieties such as grilled lobster with honey and vanilla sauce and a spring salad honey vinaigrette. More…

Presented by: Thomas Griffiths, CMC, Sr. Executive Chef & Director, Campbell's Culinary Institute
Education Category: Educational Category
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMLean Never Looked So Good!
Sponsored by: The Beef Checkoff
Learn how a lean beef menu can bulk up your bottom line.
Healthy eating is a trend that is here to stay. Learn how to satisfy your clientele with innovative new beef cuts from the beef top sirloin and ribeye that will not only give them smaller portion options, but also leaner cuts to enjoy! This engaging and informative seminar will include a live beef cutting and recipe demonstration. More…
Discover how creative lean cuts can make a profitable addition to your menu. Recipes and educational materials for all participants.
Presented by: Kari Underly, Founder, Range, Inc. and Chef Mary Ann Kiernan, CCC, PCII, CHE, Culinary Instructor, Syracuse University
Education Category: Educational Category
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMFrom Butcher To Restaurateur
Charlie Roesch has carved out a tasty career as a restaurateur and Goodwill Ambassador of Western New York Cuisine. As the face of a multifaceted restaurant and catering company, he has grown the operation from a small, family run meat business into Charlie the Butcher, as both he and the company are now officially known. More…
From TV guest spots on ABC's Good Morning America, and Food Network's Food Nation with Bobby Flay, to personal appearances across the globe, at age 57, Charlie Roesch is still perfecting his life recipe. In this session, Charlie takes you on a magical tour of his travels through Moscow where he taught Russian Chefs convection oven techniques and blast chilling methods. Learning through teaching, he will share with you how he developed a restaurant concept around today's advanced cooking equipment
Presented by: Charles W. Roesch aka Charlie the Butcher
Education Category: Educational Category
1.00
Download iCalendar file for this event 9:45 AM–10:45 AMHeirloom Chicken, Bird Is the Word!
Have you ever wondered what a "heritage" bird is? Attend this educational session to learn about commercial/industrialized chickens and turkeys and how genetics affect their growth, welfare and taste. More…
Sustainable poultry expert Jim Adkins will share the history of heirloom poultry and the facts about how these breeds have begun to disappear in North America. Attendees will also get tips on cooking heritage chickens.
Presented by: Jim Adkins, Founder, Center for Poultry
Education Category: Educational Category
1.00
Download iCalendar file for this event 10:45 AM–11:30 AMMeet the Author and Book Signing
Kari Underly - The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Download iCalendar file for this event 10:45 AM–11:30 AMNetworking Break
Download iCalendar file for this event 11:30 AM–12:30 PMSodium: A Little Goes A Long Way
In partnership with the Chef and Child Foundation
Our bodies require sodium. Almost all foods and food products contain some sodium. Cheese, olives, pasta, and even apples contain sodium, but how much is too much? How much sodium is in a bowl of pasta? A salad? A sandwich? There's no need to eliminate salt, but there is a growing interest by consumers and restaurateurs in reducing the amount added to foods in the cooking process without sacrificing taste. More…
Through a chef and dietician duo, we will offer an interactive session complete with a cooking demo and tasting to demonstrate how a little sodium really does go a long way.
Presented by: Marge Condrasky, Ed.D, RD, CCE associate professor of Food Science and Human Nutrition at Clemson University and Benjamin Loomis, Corporate Chef, Wegmans.
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–12:30 PMThe Art of Pasta
In partnership with the American Academy of Chefs®
This demo will take attendees on a journey from Italy to Asia, showing how pasta first got started in the world, and how it is now a vital point in the culinary industry. More…
In this class, pasta will be made from scratch, cooked and made into various dishes.
Presented by: Daniel D'Angelo, CEC, AAC, Chef Instructor, Art Institute of Philadelphia
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–12:30 PMCertification "Matters"
Did you know that Executive Chefs holding a Certified Executive Chef® (CEC®) certification have a total cash compensation package of $13,250 more than Executive Chefs who don't? Come discover even more of the benefits and value of ACF certification along with additional data from the 2011 salary survey. More…
Indicators support that certification truly matters and can help you get ahead. Also, certification matters such as improved processes and tools will be shared so that chapter leaders and candidates alike have the most recent and relevant information to address their chapter and professional goals.
Presented by: Brad Barnes, CMC, CCA, AAC, Senior Director, Culinary Education, The Culinary Institute of America and member of the Certification Commission
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:30 AM–12:30 PMHeirloom Chicken, Bird Is the Word!
Have you ever wondered what a "heritage" bird is? Attend this educational session to learn about commercial/industrialized chickens and turkeys and how genetics affect their growth, welfare and taste. More…
Sustainable poultry expert Jim Adkins will share the history of heirloom poultry and the facts about how these breeds have begun to disappear in North America. Attendees will also get tips on cooking heritage chickens.
Presented by: Jim Adkins, Founder, Center for Poultry
Education Category: Educational Category
1.00
Download iCalendar file for this event 12:30 PM–2:00 PMChef Professionalism Award Lunch
Award Sponsored by: MINOR'S®. Lunch sponsored by: C.A. Curtze Co. and The Cheesecake Factory Bakery Inc.
Education Category: Educational Category
Download iCalendar file for this event 2:00 PM–5:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 2:00 PM–3:00 PMGINGERbread in a SNAP!
Discover techniques used to create an entirely edible centerpiece. The finished product will include poured sugar, pastillage and rolled fondant figurines. More…
It's not too early to begin plans for the holiday season and many components in the production of a gingerbread house may be made well in advance, allowing for the opportunity to create exceptional products for yourself or for your business.
Presented by: Tina Fago, Chef Instructor, Erie One BOCES, Harkness Career Center
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMA Taste of Honey
Explore honey from the basics such as benefits of use, color variety and functions to more advanced topics. Certified Master Chef Thomas Griffiths will also demonstrate fun, creative recipes with seasonal honey varieties such as grilled lobster with honey and vanilla sauce and a spring salad honey vinaigrette. More…

Presented by: Thomas Griffiths, CMC, Sr. Executive Chef & Director, Campbell's Culinary Institute
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMThe Ins and Outs of Becoming An ACF Mentor
This program will discuss how to connect with your local schools and programs like Skills USA, Prostart, and FCCLA to share your knowledge and skills with the future of our industry - our youth. More…
It will cover how to be a good mentor, benefits to you and the students, and tips on how to leverage your skill and knowledge in the classroom and how to prepare students for the industry.
Presented by: Rudy Smith, CEC, Corporate Chef, Unilever Food Solutions
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:00 PM–3:00 PMJust the "FAcTs": The Impact of Dietary Fats on Health
In partnership with the Chef & Child Foundation
This presentation is a primer on fats. It will include an overview of the different types of fat in food and the specific roles these fats play in the body. More…
We will review the essential fatty acids, including sources in the diet and current evidence regarding their effects on health. In addition, a review of the best fats for cooking and culinary techniques to reduce overall calories from fat will be discussed.
Presented by: Mary Jo Parker, MS, RD, CDN, Owner, Nutrition Therapy
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:00 PM–3:45 PMNetworking Break
Download iCalendar file for this event 3:45 PM–4:45 PMSpectacular Seafood
Mike Andrzejewski, owner of one of the most popular seafood restaurants in Buffalo, will share his common sense approach to buying and preparing great fish. More…
Chef Mike will demonstrate several applications for accenting seafood dishes with dramatic flavors that don't hide the great flavor of the fresh fish.
Presented by: Mike Andrzejewski, Executive Chef and Owner, Seabar Sushi
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMSpring Flowerpot
Explore cake decorating as Pastry Chefs Maria and MaryAnne construct a Garden Flowerpot Showpiece. They will showcase fondant work as well as create a variety of flowers using multiple media such as gum paste, royal icing, butter cream icing and sugar paste. More…
This lovely showpiece would be a hit on any Mother's Day or Spring table.
Presented by: Maria Iacovitti, CEPC, Chef Instructor, Erie Community College and Mary Ann Guest, Part-time Instructor, Niagara County Community College
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMChef's Move To Help Fight Childhood Hunger
Share Our Strength's Cooking Matters™ empowers families at risk of hunger with the skills, knowledge and confidence to make healthy and affordable meals. More…
With the help of active Cooking Matters volunteer chefs, Chef Greg Silverman will facilitate a lively presentation on the variety of opportunities and free educational tools available to chefs eager to use their passion, skills, and network to end childhood hunger.
Presented by: Greg Silverman, Chef and Senior Manager, Cooking Matters
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:45 PM–4:45 PMDown on the Farm
Richardson Farm is one of the only farms in the nation with a certified chef running its culinary department chich includes 17,000 square foot Farm Market. More…
Come hear from Chef Ben Simpkins about what they do on the farm, how they prepare fresh comfort food with a modern twist and tips to take with you regarding food traceability and how you can ensure you're getting the freshest products.
Presented by: Ben Simpkins, CEC, CCA, WCC, Executive Chef, Richardson Farms
Education Category: Educational Category
1.00
Download iCalendar file for this event 6:00 PM–10:00 PMStudent Networking Party
Enjoy an evening of entertainment and networking just for student members. Begin to build your connections and friendships with fellow student members from across the region. More…
Dance the night away to live DJ. Pizza and sodas provided and the party is free for all registered student members.
Download iCalendar file for this event 6:00 PMBusses Depart for AAC Dinner
Download iCalendar file for this event 6:30 PM–7:30 PMClues To Wine and Food Pairing
Originally developed by the chefs and wine researchers at Beringer Vineyards in California, this tasting experiment will demonstrate how the chemical and physical attributes of wine determines the flavor and how the wine will relate to various foods. More…
This session encourages discussion by the individual tasters and will open doors to assist you in creating your own wine and food matches.
Presented by: Bill Metzgar, Chef Instructor, Niagara County Community College
Education Category: Educational Category
1.00
Download iCalendar file for this event 7:00 PMAmerican Academy of Chefs Reception & Dinner
Sponsored by Allen Brothers, Carrington Foods, INC, Tanimura & Antle, Inc., Valrhona and Villeroy and Boch.
Enjoy an amazing meal hosted by Executive Chef Dan King at The Buffalo Club. More…
The Buffalo Club was founded in 1866 to foster the social intercourse of business leaders, and still follows that philosophy today. Chef King and his staff are looking forward to making the Academy dinner an unforgettable experience.

Go to top of page Monday, April 30, 2012

TimeSessionCEHs
Download iCalendar file for this event 7:30 AM–8:30 AMCoffee Service
Download iCalendar file for this event 8:00 AM–11:30 AMRegistration Open
Download iCalendar file for this event 8:00 AM–11:30 AMACF Member Resource Center and Store
Download iCalendar file for this event 8:30 AM–9:30 AMLeading To Inspire: Re-Ignite Your Fire
Sponsored by: American Technical Publishers
Has leading your staff become frustrating? Are you making promises to yourself and those you care about, yet finding yourself too tired or too busy to follow through? Do you lack the energy to inspire excellence? Others will follow you only when you know where you're going and how to get there. More…
Successful leadership begins with you. If you have a need to lead and want the fire to inspire, then this session is for you! Chef McGreal will also show you how the new ACFEF Supervisory Development Station apprenticeship materials can help you develop supervisory skills in others.
Presented by: Michael J. McGreal, CEC, CCE, CHE, FMP, CHA, MCFE, Joliet Junior College Culinary and Hospitality Department Chair
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMMethodology for Making Ganache
Explore three varieties of ganache and the diverse methodology in creating each. Join us for this demonstration of how each technique changes mouth-feel and other characteristics of the ganache. More…
Come explore the intricacies involved in this delectable treat.
Presented by: Brian Donaghy, Owner, The Criollo Group
Education Category: Educational Category
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMACF Competition Forum
This open forum, hosted by members of ACF's Culinary Competition Committee, will include an update on the 2013 classical dish for student team competitions. More…
Attendees will also have an opportunity to ask questions and share their own ideas about ACF's competition program.
Education Category: Educational Category
1.00
Download iCalendar file for this event 9:30 AM–10:15 AMMeet the Speaker and Book Signing
Speaker: Michael J. McGreal, CEC, CCE, CHE, MCFE - National Apprenticeship Training for Cooks Series
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Download iCalendar file for this event 10:15 AM–11:15 AMHog Wild
Go hog wild in this fabrication demonstration where master butcher Bruce Wieszala discusses Heritage breeds and characteristics while breaking down a pig into primals and sub-primals. More…
He will also share about basic uses for each sub-primal. Don't miss this engaging session.
Presented by: Bruce Wieszala, Owner, COPPA Artisian Cured Meat
Education Category: Educational Category
1.00
Download iCalendar file for this event 10:15 AM–11:15 AM"Shrimply" Delicious
Sponsored by: Contessa Premium Foods
Discover new ways to showcase menu items inspired by Northeast and New England favorites that can easily blend within Buffets, Appetizer Menus and Action Stations. More…
Presented as small bites and shareable fare, Contessa shrimp takes center stage as Shrimp on Weck, Horseradish Crusted Shrimp on Kimmelweck Roll, The Contessa Club, and more. These fun and creative recipes provide low cost, affordable options that are relatively minimal in labor and easy to produce.
Presented by: Brian Sterner, CEC, PCII, Executive Chef, Gideon Putnam Resort, Delaware North Companies
Education Category: Educational Category
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMEDS: Teaching That Sticks- Developing the Core Principles
Sponsored by: Canada Cutlery, Inc.
This class will provide an overview of the six principles that will make your teaching stick, namely: Simplicity, Unexpectedness, Concreteness, Credibility, Emotions, and Stories. More…
Educators will also learn about The Curse of Knowledge and how it gets in the way of student learning by doing a hands-on activity.
Presented by Joseph "Mick" LaLopa, Ph.D., Executive Director of Hospitality Education for Foodservice Educators Learning Community (FELC)
Education Category: Educational Category
1.00
Download iCalendar file for this event 11:15 AM–12:30 PMMaid of the Mist Brunch
Sponsored by: US Foods, Uncle Ben's
Download iCalendar file for this event 12:30 PM–4:00 PMACF Member Resource Center and Store
Download iCalendar file for this event 12:30 PM–1:30 PMFrench Canadian Cuisine
What is Canadian cuisine? Is it really just roasted Arctic animals and boiled backyard critters? Various chefs, food writers and food historians have made attempts to define Canadian cuisine. More…
They all have their different perspectives. Canadian cuisine is one of the few cuisines in the world that is ingredient based; ingredients that are native to Canada and that Canadians have acquired over the years. Enjoy this culinary demonstration by Chef Suman as he takes you through a quick journey of foods in Canada and focuses on the French influence.
Presented by: Suman Roy, Hospitality Consultant and Author
Education Category: Educational Category
1.00
Download iCalendar file for this event 12:30 PM–1:30 PMHog Wild
Go hog wild in this fabrication demonstration where master butcher Bruce Wieszala discusses Heritage breeds and characteristics while breaking down a pig into primals and sub-primals. More…
He will also share about basic uses for each sub-primal. Don't miss this engaging session.
Presented by: Bruce Wieszala, Owner, COPPA Artisian Cured Meat
Education Category: Educational Category
1.00
Download iCalendar file for this event 12:30 PM–1:30 PMEDS: Better Retention Through Simple & Unexpected Lessons
Sponsored by: Canada Cutlery, Inc.
This class will focus on the first two principles of sticky ideas - Simplicity and Unexpectedness. The use of core ideas to make a point or soliciting a sense of mystery to every lesson will be this seminar's concepts. More…
Educators will engage in hands-on activities to demonstrate these two principles and then be given time to apply them to their own teaching.
Presented by Joseph "Mick" LaLopa, Ph.D., Executive Director of Hospitality Education for Foodservice Educators Learning Community (FELC)
Education Category: Educational Category
1.00
Download iCalendar file for this event 1:30 PM–2:15 PMMeet the Author and Book Signing
Suman Roy - From Pemmican to Poutine: A Journey Through Canada's Culinary History
Download iCalendar file for this event 1:30 PM–2:15 PMNetworking Break
Download iCalendar file for this event 2:15 PM–3:15 PMFlavor Influences & Shaping of Hawaiian Regional Cuisine
Hawaiian regional cuisine is the product of a broad set of cultures spanning the entire Pacific Rim. This demonstration will introduce you to a brief history and the shaping of the cuisine of Hawaii, identifying key cultural influences, traditional cooking methods and unique ingredients that make Hawaiian Regional Cuisine what it is today. More…
A small sampling of dishes that truly represent the unique cuisine of this enchanting region will be prepared for your viewing pleasure.
Presented by: Amanda Zimlich, CEC, PCIII, Executive Chef, Innovation, Campbell Soup Company
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMFrench Canadian Cuisine
What is Canadian cuisine? Is it really just roasted Arctic animals and boiled backyard critters? Various chefs, food writers and food historians have made attempts to define Canadian cuisine. More…
They all have their different perspectives. Canadian cuisine is one of the few cuisines in the world that is ingredient based; ingredients that are native to Canada and that Canadians have acquired over the years. Enjoy this culinary demonstration by Chef Suman as he takes you through a quick journey of foods in Canada and focuses on the French influence.
Presented by: Suman Roy, Hospitality Consultant and Author
Education Category: Educational Category
1.00
Download iCalendar file for this event 2:15 PM–3:15 PMEDS: Developing Lessons That Are Concrete & Credible
Sponsored by: Canada Cutlery, Inc.
Continuing on with the six principles of sticky ideas, attendees will work with the sticky ideas of Concreteness and Credibility. More…
Taking an abstract idea and tuning into a concrete one or making an idea something that is genuine and credible can be illuminating for a student. And sometimes students have to experience something for themselves before it can be seen as credible. Educators will engage in hands-on activities and be given time to apply them to their own teaching.
Presented by Joseph "Mick" LaLopa, Ph.D., Executive Director of Hospitality Education for Foodservice Educators Learning Community (FELC)
Education Category: Educational Category
1.00
Download iCalendar file for this event 3:15 PM–4:00 PMNetworking Break
Download iCalendar file for this event 4:00 PM–5:00 PMPraxis: The Beginning
[prak-sis] - The act of engaging, applying, and practising ideas
This session will discuss several techniques of molecular gastronomy such as gelification, aeration, and applications for using liquid nitrogen. More…
Also, Chef Warhol will demonstrate sous vide cooking methods, as well as reconstructing proteins with Activa RM as he builds a special dish.
Presented by: Ross Warhol, Executive Chef, Athenaeum Hotel, NY
Education Category: Educational Category
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMEDS: Tying Student Retention To Emotion & Stories
Sponsored by: Canada Cutlery, Inc.
This session will close with the last two principles behind sticky ideas - Emotions and Stories. The entire premise of ideas transferred on an emotional level, and that are tied together by a personal story, will add relevance and personal meaning to your students because they will feel something during the learning process. More…
And some of the stickiest ideas in the world are stories. Once again, attendees will engage in hands-on activities to demonstrate these two principles and then be given time to apply them to their own teaching.
Presented by Joseph "Mick" LaLopa, Ph.D., Executive Director of Hospitality Education for Foodservice Educators Learning Community (FELC)
Education Category: Educational Category
1.00
Download iCalendar file for this event 6:30 PMRegional Awards Gala Reception
Download iCalendar file for this event 7:00 PM–9:30 PMRegional Awards Gala
Sponsored by: Tyson Food Service and Wisconsin Milk Marketing Board
The grand finale of the regional conference, attendees gather to celebrate ACF's best and brightest in the company of friends and colleagues.
Download iCalendar file for this event 9:30 PMWrap Party
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