Northeast Regional Conference Schedule
* schedule subject to change
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|7:00 AM–6:00 PM||Registration Open|
|7:00 AM–8:00 AM||Breakfast |
Sponsored by: Jones Dairy Farm
|8:00 AM–10:00 AM||Baron H. Galand Culinary Knowledge Bowl Competitors Meeting |
Competitors in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test.
|8:00 AM–9:30 AM||Sustainable Sea|
Sustainable crustaceans are a top ten trend on the annual "What's Hot in 2014" survey by the National Restaurant Association and ACF. In this demonstration, attendees will learn about harvesting, handling and cooking different crustaceans, such as sea vegetables, lobster and mussels.
Presented by: Wilfred Beriau, CEC, CCE, AAC, Retired
Learning Objectives: 1) Sustainable supply. 2) Correct handling and cooking.
|8:30 AM–9:30 AM||Blending Professional and Personal Success|
Sponsored by: Vitamix CorporationLearn alternative uses for high performance blending in this session that will demonstrate fusion quail and seared fois gras using five spice brioche, vanilla infused pineapple, celeriac puree and Indonesian ketchup. Attendees will also learn insightful information pertaining to competition and personal branding.
Presented by: Eddie Tancredi, CEC, chef de cusine, Table 45
Learning Objectives: 1) Learn alternative uses for high performance blending. 2) Learn about competitions and personal branding.
|8:30 AM–9:30 AM||Knife Construction|
Sponsored by: Mercer CutleryLearn about the maintenance, care and sharpening instruction of knives in this in-depth seminar. Attendees will also take a technical dive into the world of German knife manufacturing.
Presented by: Chris Parker, business development coordinator, Mercer Cutlery
|9:00 AM–6:00 PM||ACF Student Team Regional Championship Hot Food |
Sponsored by: Sponsored by: R.L. Schreiber, Inc.
|9:30 AM–10:15 AM||Networking Break|
|10:15 AM–11:15 AM||Modern Peruvian Cuisine|
This session demonstrates Peruvian cuisine that is modern and sophisticated, yet still authentic. Attendees will learn about the flavor principles of Peruvian cooking and will be introduced to new Peruvian products available in the marketplace.
Presented by: Valeria Molinelli, CEC, associate instructor, Johnson & Wales University
Track: Professional Development
Learning Objectives: 1) Understand the flavor principles of Peruvian cooking. 2) Learn new, or unused, Peruvian products.
|10:15 AM–11:15 AM||Pig’s Ear to Silk Purse|
Sponsored by: MINOR’s®Observe firsthand the connection needed for young culinarians to make the transition from the classics into modernism and explore some of the movement’s history, equipment and techniques.
Presented by: William Franklin, CMC, WGMC, AAC, corporate executive chef, Nestlé Professional, and Alan Archer, CEC, corporate executive chef, Nestlé Professional
Learning Objectives: 1) Attendees will better understand the needed connection between the Classics and Modernism techniques.
|10:15 AM–11:15 AM||American Academy of Chefs® Fellows Meeting |
This meeting is for American Academy of Chefs® members. The past year's operations will be discussed, as well as future plans and strategies in this business meeting.
Presented by: Stafford DeCambra, CEC, CCE, CCA, AAC, chair, American Academy of Chefs®
|10:15 AM–11:15 AM||Fully Equipped: From Design to After-Sale Service |
A panel of industry representatives will provide insider information designed for chefs in correlation with purchase, maintenance, service and parts, and design of restaurant equipment. Attend this session for myth busting information surrounding foodservice equipment warranty and service programs.
Presented by: Moderator Robert Collins, president, Collins Restaurant & Hotel Design, Inc.
Learning Objectives: 1) Equipment insider information. 2) Truth about equipment warranty and service programs.
|11:15 AM–1:00 PM||Lunch |
Sponsored by: Idaho® Potato Commission
|1:00 PM–6:00 PM||Baron H. Galand Culinary Knowledge Bowl Green Room|
|1:00 PM–2:00 PM||Making Good Food Great: Umami, Maple and Maillard|
Attendees will learn how innovative uses for maple syrup, umami and the maillard reaction can make good food great.
Presented by: John Griffin, CEC, CEPC, corporate chef, Ginsberg Foods
Track: Professional Development
Learning Objectives: 1) Introduction to maple syrup, umami and maillard reaction. 2) Making good food great.
|1:00 PM–2:00 PM||retirewise® |
This seminar delivers objective information that covers a broad spectrum of retirement issues. It will prepare individuals for decisions they need to make as they approach retirement, including sources of retirement income, employer distribution options and health insurance choices.
Presented by: Joshua Howarth, financial services representative, MetLife®, and Benjamin Howarth, financial services representative, MetLife
Learning Objectives: 1) Sources of retirement income. 2) Turning assets into an income stream.
|1:30 PM–6:00 PM||Baron H. Galand Culinary Knowledge Bowl |
Sponsored by: American Technical PublishersTeams of culinary students from across the region compete in a double-elimination “Jeopardy”-style competition for the chance to become the region’s champion and go to the national championship at the 2014 ACF National Convention in Kansas City, Mo.
|2:00 PM–2:45 PM||Networking Break|
|2:45 PM–3:45 PM||Flavor Pairing with Whole Grains:|
Sponsored by: Barilla FoodserviceThis demonstration focuses on the principles of creating delicious pairings with whole grain pasta, as well as pairings to avoid. Born from years of trial and error in the test kitchen, shaped by whole grain culinary traditions of Italy and tested in the real world, this session will inspire you to reimagine your whole grain programs.
Presented by: Lorenzo Boni, executive chef, Barilla America
Learning Objectives: 1) Principles for creating delicious pairings with whole grain pasta. 2) Pairings to avoid.
|2:45 PM–3:45 PM||Captivating Change: A Positive Approach|
Sponsored by: US FoodsAttendees will gain an edge in today's fast-paced, competitive and changing foodservice world. This seminar will explore the implications of managing the elements of change, investigate best practices that you might currently be implementing, and brainstorm ways to ensure that change is an opportunity to engage and serve your associates and customers.
Presented by: Mark Eggerding, vice president of product sales support, US Foods
|2:45 PM–3:45 PM||A Scientific Basis for Food & Wine Pairings|
Attendees will experience how tastes differ and how they lead us to make food and wine choices. Learn the scientific basis for making successful food and wine pairings.
Presented by: Edward Korry, department chair, beverage/dining services, Johnson & Wales University
Learning Objectives: 1) Discover taste sensitivity and how it differs from others. 2) Understand the critical components of food and wine pairing.
|4:30 PM–5:30 PM||Craft Beer and Cheese: Locavore’s Delight|
Savor the local flavors of craft beer and cheese, and discover how to harness consumer’s passion for this rapidly growing category while still featuring locally-produced menu items year round. Attendees will taste a variety of house-brewed craft beers paired with locally-produced cheeses.
Presented by: Jennifer Pereira, MBA, DWS, CWE, CBS, associate professor, Johnson & Wales University, and Craig Gile, master cheese grader, Cabot Creamery Cooperative
Track: Professional Development
Learning Objectives: 1) Attendees will be able to pair locally produced Cheeses and Local Craft Beers for an elegant, sustainable and profitable menu choice.
|6:00 PM||Buses Depart for American Academy of Chefs® Dinner|
|7:00 PM–11:00 PM||American Academy of Chefs® Reception & Dinner|
Sponsored by: Allen Brothers, Ecolab®, NEWCHEF Fashion Inc., Rosenthal Sambonet USA Ltd, and ValrhonaThe Northeast Regional Conference American Academy of Chef® dinner is hosted by James Colleran, CEC®, executive chef, Hyatt Regency Newport. Tickets are $125 and can be purchased online www.acfchefs.org/REG-NE or by calling the AAC® office at (904) 484-0202.