Events

Southeast Regional Conference Preliminary Schedule

* schedule subject to change

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Go to top of page Saturday, April 26, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 8:00 AM–12:00 PMHands-on Workshop: From Root to Fruit
Scott  Stefanelli, CEC
Scott Stefanelli, CEC
Separate registration is required and class size is limited. This workshop will provide participants with a better understanding of whole vegetable/fruit use and cooking. More…
Learn new techniques using whole plants to maximize profits and create exciting new dimensions to menus and teaching.
Presented by: Scott Stefanelli, CEC, chef-instructor,Culinary Institute of Charleston, Trident Technical College, Charleston, S.C.
Level: Advanced
Education Category: Green
Learning Objectives: 1) Integrate more plant-based ingredients into cooking repertoire. 2) Alternate cooking techniques and equipment.
4.00
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on Workshop: Sugar
Jean Yves Vendeville, CEPC
Jean Yves Vendeville, CEPC
Separate registration is required and class size is limited. Attendees will learn the basics of doing a sugar showpiece using pulled, blown and casting sugar techniques in this hands-on workshop. More…
Each participant will create a small showpiece.
Presented by: Jean Yves Vendeville, CEPC, culinary arts department chair, Savannah Technical College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) How to create a small showpiece. 2) Pulling, blowing and casting sugar.
3.00
Download iCalendar file for this event 8:00 AM–10:00 AMHands-on Workshop: The Dynamic Personality of Chefs
Separate registration is required and class size is limited. Explore a different perspective of the professional chef through the science of handwriting analysis. More…
Participants will gain useful tools in regard to blending professionalism with personal management, ultimately learning to recognize their own personal traits, strengths and obstacles.
Presented by: Jo Coppola-Griffiths, graduate handwriting analyst
Level: Intermediate
Education Category: Personal Growth
Learning Objectives: 1) Gain another definition of personalities which will aid in interpersonal effectiveness in the work place. 2) Increase self-awareness to work and people stressors, based on personality and historical indicators.
2.00
Download iCalendar file for this event 1:00 PM–5:00 PMHands-on Workshop: Gullah Cuisine A Cooking of Tradition
Kevin E. Mitchell, CEC
Kevin E. Mitchell, CEC
Learn about Gullah cuisine, from its deep history in the Lowcountry of South Carolina and Georgia to the roots of its traditional ingredients and style of cooking.
Presented by: Kevin Mitchell, CEC, chef/instructor, Culinary Institute of Charleston
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Understanding the history. 2) Understanding of the culture.
4.00
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Sugar
Jean Yves Vendeville, CEPC
Jean Yves Vendeville, CEPC
Separate registration is required and class size is limited. Attendees will learn the basics of doing a sugar showpiece using pulled, blown and casting sugar techniques in this hands-on workshop. More…
Each participant will create a small showpiece.
Presented by: Jean Yves Vendeville, CEPC, culinary arts department chair, Savannah Technical College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: Learning Objectives: For Demo: 1) Learn how to create a small showpiece. 2) Learn how to create a template. For Hands-on Workshop: 1) How to create a small showpiece. 2) Pulling, blowing and casting sugar.
3.00
Download iCalendar file for this event 1:00 PM–3:00 PMHands-on Workshop: Cooking with Honey Around the World
Thomas W Griffiths, CMC
Thomas W Griffiths, CMC
Separate registration is required and class size is limited. Learn how to effectively cook with honey as a flavor and sweetener, while discovering its many colors, textures and tastes.
Presented by: Thomas Griffiths, CMC, global vice president, Campbell’s Culinary & Baking Institute, Campbell Soup Company
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Understand boutique honey flavors for cooking. 2) Learn science of cooking with honey.
2.00
Download iCalendar file for this event 1:30 PM–2:30 PMCertification: Celebrating the Past, Present and Future
Come discover the benefits and value of ACF certification. This open forum will allow you to explore where certification has been, where it’s going and how it can help sustain your personal and professional goals.
Presented by: Derek Spendlove, CEPC, CCE, AAC, baking and pastry arts program chairman, National Center for Hospitality Studies, Sullivan University
1.00
Download iCalendar file for this event 3:00 PM–5:00 PMACF Business Meeting & Training
Regional elections will be conducted for the ACF Internal Audit Committee and the ACF Ethics Committee followed by reports from the national treasurer, national secretary, ACF Bylaws & Resolutions Committee, American Academy of Chefs® and ACF Culinary Team USA representatives. More…
Then ACF national office staff will provide an update on new member affinity programs and introduce new tools for chapter administration, followed by a chapter best practices session and Q&A.
1.00
Download iCalendar file for this event 3:00 PM–5:00 PMCompetitor Judges Meeting
Presented by: Presented by: Reimund Pitz, CEC, CCE, AAC, competition chair, ACF Culinary Competition Committee
Download iCalendar file for this event 5:00 PM–6:00 PMChapter Officer Portal Training
Those new to ACF chapter officer roles and those in need of a refresher course are welcome to attend this overview session that shares the powerful tools available at your fingertips for chapter administration.
1.00
Download iCalendar file for this event 7:00 PM–9:00 PMRICE-Breaker Icebreaker
Sponsored by: Evo, Inc.
The RICE-Breaker Icebreaker highlights the importance of rice in the southern United States, focusing on its importance to traditional African Gullah-Geechee culture. More…
Enjoy a rice-centered menu accompanied by local beers and spirits, while artisan sweet grass basket weavers showcase their talents and musicians perform songs of the South.

Go to top of page Sunday, April 27, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm and S&D Coffee
Download iCalendar file for this event 8:00 AM–11:00 AMGeneral Session
ACF Southeast Region Vice President Michael Deihl, CEC, CCA, AAC, leads this dynamic session that combines an exceptional panel discussion on southern cuisine, two captivating culinary demonstrations and awards presentations. More…

Southern cuisine takes center stage as food historian Dr. David Shields of the University of South Carolina, Columbia, S.C., leads a spirited discussion on sustainability and food trends with panelists James Beard award-winning chef Sean Brock, chef/partner of McGrady’s, Charleston, S.C., and Husk Restaurants, Charleston and Nashville, Tenn., and Glenn Roberts, founder of Anson Mills, Columbia, S.C., both members of the Fellowship of Southern Farmers, Artisans, and Chefs. Then we head into the kitchen with Frank Lee, vice president of culinary development/shareholder of Maverick Southern Kitchens, Charleston, for a demonstration on sustainable Lowcountry cuisine.
Following, ACF National President Thomas Macrina, CEC, CCA, AAC, teams up with Deihl for an innovative culinary demonstration of a signature recipe.
3.00
Download iCalendar file for this event 11:00 AM–11:30 AMNetworking Break
Featured companies: Alabama Gulf Seafood; American Technical Publishers; Butter Buds; Calpian Commerce; The Culinary Institute of America; Dexter-Russell, Inc. More…
/Chef Revival; Ecolab®; Evo, Inc.; Idaho® Potato Commission; Irinox USA; Jones Dairy Farm; Lang Manufacturing; Mercer Cutlery; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Par-Way Tryson, makers of Vegalene; Plugrá® European-Style Butter; Publix Super Markets; S&D Coffee; Unilever Food Solutions; US Foods and Victorinox Swiss Army.
Download iCalendar file for this event 11:30 AM–12:30 PMWorld Flavors and Your Menu: Sweden and Denmark
Steven  Jilleba, CMC, CCE, AAC
Steven Jilleba, CMC, CCE, AAC
David C Russell, CEC, AAC
David C Russell, CEC, AAC
Sponsored by: Unilever Food Solutions
Explore the world of Scandinavian cuisine and its tie to seductively nutritious dishes. More…
Take part in the journey of Unilever Food Solutions’ Sustainable Living Plan and discover in less than one minute how you can incorporate seductive nutrition into your own dishes.
Presented by: Steven Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Food Solutions, and David Russell CEC, AAC, corporate executive chef, Unilever Food Solutions
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Learn about development of Nordic cuisine. 2) Learn about sustainable concepts of pickling, preserving, drying and foraging.
1.00
Download iCalendar file for this event 12:30 PM–3:00 PMACF Regional Pastry Chef of the Year Competition
Sponsored by: Plugrá® European-Style Butter
Download iCalendar file for this event 12:30 PM–3:00 PMACF Regional Student Chef of the Year Competition
Sponsored by: Custom Culinary, Inc.
Download iCalendar file for this event 12:45 PM–2:00 PMChef Professionalism Lunch
Sponsored by: Dr. L.J. Minor Chef Professionalism Award sponsored by MINOR'S® and lunch sponsored by S&D Coffee
Download iCalendar file for this event 2:15 PM–3:15 PMCaptivating Change: A Positive Approach
Sponsored by: US Foods
Attendees will gain an edge in today's fast-paced, competitive and changing foodservice world. More…
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: David Mulholland, product sales and culinary trainer for the south region, US Foods
Level: Intermediate
1.00
Download iCalendar file for this event 2:30 PM–5:00 PMACF Regional Chef of the Year Competition
Sponsored by: Unilever Food Solutions
Download iCalendar file for this event 3:15 PM–4:00 PMNetworking Break
Featured companies: Alabama Gulf Seafood; American Technical Publishers; Butter Buds; Calpian Commerce; The Culinary Institute of America; Dexter-Russell, Inc. More…
/Chef Revival; Ecolab®; Evo, Inc.; Idaho® Potato Commission; Irinox USA; Jones Dairy Farm; Lang Manufacturing; Mercer Cutlery; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Par-Way Tryson, makers of Vegalene; Plugrá® European-Style Butter; Publix Super Markets; S&D Coffee; Unilever Food Solutions; US Foods and Victorinox Swiss Army.
Download iCalendar file for this event 4:00 PM–5:00 PMPig’s Ear to Silk Purse
Alan P. Archer, CEC
Alan P. Archer, CEC
Christopher Donato, CEC, AAC
Christopher Donato, CEC, AAC
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: Alan Archer, CEC, corporate executive chef, Nestlé Professional and Christopher Donato, CEC, AAC, corporate executive chef, Nestlé Professional
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Attendees will better understand the needed connection between the Classics and Modernism techniques.
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMFood Photography and Portfolio Development
Scott  Craig, CEC, CCA
Scott Craig, CEC, CCA
Discover how to enhance your skills as a food stylist and photographer in order to improve your online portfolio. Attendees will be given information to help showcase their skills, raise money for charities and highlight local farmers.
Presented by: Presented by: Scott Craig, CEC, CCA, WCMC, executive chef, Myers Park Country Club
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Take high qulity food photographs. 2) Create an online portfolio.
1.00
Download iCalendar file for this event 4:00 PM–5:00 PMStrategically Planning Your Career
Tom  Valentin, CEC
Tom Valentin, CEC
Learn how to get hired, increase your salary and grow your career with these key strategies, actions and secrets.
Presented by: Tom Valentin, CEC, regional vice president, Culinaire International
Level: Advanced
Education Category: Professional Growth
Learning Objectives: 1) Develop a business plan for your career. 2) Improve chances of getting hired / promoted.
1.00
Download iCalendar file for this event 5:00 PM–6:30 PMACF Student Team Regional Championship Cold Food Display
Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 5:00 PM–6:30 PMIn-depth Look at Food and Wine Pairings
Brian R. Hay, CEC
Brian R. Hay, CEC
Understand the major grape variety anchors for pairing food and wine and how they interact, as well as what to look for to present effective pairings for guests.
Presented by: Brian Hay, Presented by: Brian Hay, CEC, Director, Culinary and Wine Institute at Carolina, University of South Carolina
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Understand grape variety anchors. 2) Learn how food and wines interact.
1.50
Download iCalendar file for this event 5:00 PM–6:30 PMACF Culinary Youth Team USA Cold Food Display

Go to top of page Monday, April 28, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm and S&D Coffee
Download iCalendar file for this event 8:00 AM–11:00 AMHands-on Workshop: Chocolate
Geoffrey A. Blount, CEPC
Geoffrey A. Blount, CEPC
Sponsored by: Barry Callebaut
Separate registration is required and class size is limited. More…
Attendees of this hands-on workshop will learn proper tempering techniques using the seeding method to create chocolate flowers and other decorations using tempered chocolate.
Presented by: Geoffrey A. Blount, CEPC, baking/pastry arts program chair, Central Piedmont Community College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn tempering technique using seeding method. 2) produce chocolate confections using tempered chocolate.
3.00
Download iCalendar file for this event 8:00 AM–10:00 AMBaron H. Galand Culinary Knowledge Bowl Meeting
Competitors in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test.
Download iCalendar file for this event 8:00 AM–9:00 AMArtisan Salumi and Dry Curing
Jeffrey M. Bacon, CEC, CCA, AAC
Jeffrey M. Bacon, CEC, CCA, AAC
Learn techniques for crafting dry-cured meats and fermented salumi using ingredients that are naturally sustainable. Discover the benefits of heritage breeds, whole-animal use and the ancient science behind the craft.
Presented by: Jeff Bacon, CEC, CCA, AAC, executive chef/program director, Triad Community Kitchen
Level: Intermediate
Education Category: Green
Learning Objectives: 1) Learn how to harness beneficial bacteria and molds. 2) Learn to avoid curing pitfalls.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMThe Mystery of the Beef Shoulder
Alan M. Lazar, CCE
Alan M. Lazar, CCE
Create delicious steaks using the often undervalued beef shoulder. This section of beef has excellent qualities, and attendees will learn how to fabricate and utilize it in this demonstration.
Presented by: Alan Lazar, CCE, associate instructor, Johnson & Wales University
Level: Advanced
Education Category: Professional Growth
Learning Objectives: 1) Fabrication and utilization of beef shoulder. 2) Marinades and other recipes.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMKnife Construction
Chris  Parker
Chris Parker
Sponsored by: Mercer Cutlery
Learn about the maintenance, care and sharpening instruction of knives in this in-depth seminar. More…
Attendees will also take a technical dive into the world of German knife manufacturing.
Presented by: Chris Parker, business development coordinator, Mercer Cutlery
Level: Intermediate
Education Category: Personal Growth
Learning Objectives: 1) Proper knife maintenance, care and sharpening methods. 2) Understand knife construction and composition.
1.00
Download iCalendar file for this event 9:00 AM–6:00 PMACF Student Team Regional Championship Hot Food
Sponsored by: R.L. Schreiber, Inc.
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Sponsored by: S&D Coffee
Download iCalendar file for this event 10:15 AM–11:15 AMCombi Cooking: From Shrimp to Sous Vide
Geert Piferoen
Geert Piferoen
Sponsored by: Lang Manufacturing
Using different modes, learn how to maximize your combination oven from hydrating to sous vide cooking.
Presented by: Geert Piferoen, corporate executive chef and Lang Combi oven product manager, Master Chef of Belgium
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMBlending Professional and Personal Success
Eddie  Tancredi, Jr., CEC
Eddie Tancredi, Jr., CEC
Sponsored by: Vitamix® Corporation
Learn 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. More…
Attendees will also learn insightful information pertaining to competition and personal branding.
Presented by: Eddie Tancredi, CEC, chef de cusine, Table 45
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn alternative uses for high performance blending. 2) Learn about competitions and personal branding.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMAmerican Academy of Chefs® Fellows Meeting
This meeting is for American Academy of Chefs® members. During this business meeting, the past year's operations will be discussed, as well as future plans and strategies.
Presented by: Stafford DeCambra, CEC, CCE, CCA, AAC, chair, American Academy of Chefs®
Download iCalendar file for this event 10:15 AM–11:15 AMFully 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. More…
Attend this session for myth busting information surrounding foodservice equipment warranty and service programs.
Presented by: Moderator Ira Kaplan, president, Irinox USA
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Equipment insider information. 2) Truth about equipment warranty and service programs.
1.00
Download iCalendar file for this event 11:15 AM–1:00 PMLunch
Sponsored by: S&D Coffee
Download iCalendar file for this event 1:00 PM–6:00 PMBaron H. Galand Culinary Knowledge Bowl Green Room
Download iCalendar file for this event 1:00 PM–4:00 PMHands-on Workshop: Chocolate
Geoffrey A. Blount, CEPC
Geoffrey A. Blount, CEPC
Sponsored by: Barry Callebaut
Separate registration is required and class size is limited. More…
Attendees of this hands-on workshop will learn proper tempering techniques using the seeding method to create chocolate flowers and other decorations using tempered chocolate.
Presented by: Geoffrey A. Blount, CEPC, baking/pastry arts program chair, Central Piedmont Community College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn tempering technique using seeding method. 2) produce chocolate confections using tempered chocolate.
3.00
Download iCalendar file for this event 1:00 PM–2:00 PMInnovative Live Action Stations - A la Plancha
Brandon  Bashford
Brandon Bashford
Sponsored by: EVO, Inc.
Observe and learn a new approach to the popular live action station. More…
Discover modern small bites with fresh local ingredients prepared "a la plancha".
Presented by: Brendon Bashford, executive chef, The Sanctuary at Kiawah Island Golf Resort
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMYes, You do Need a Website
Lynda G. Alfano
Lynda G. Alfano
Do you think a website will cost too much or take too much effort? In today’s world having an online presence is necessary in order to build and sustain your customer base. More…
Learn the secret recipe for entering and succeeding in the world of websites and social media without breaking a sweat.
Presented by: Lynda Gail Alfano, content writer/marketing consultant, Firebrand Strategies
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) How to launcha unique and exciting website at a low cost. 2) Making social media a quick and easy task.
1.00
Download iCalendar file for this event 1:30 PM–6:00 PMBaron H. Galand Culinary Knowledge Bowl
Sponsored by: American Technical Publishers
Teams 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.
Download iCalendar file for this event 2:00 PM–2:45 PMNetworking Break
Sponsored by: S&D Coffee
Download iCalendar file for this event 2:45 PM–3:45 PMPlated Desserts with Lowcountry Inspirations
M. Kelly Wilson, CEPC
M. Kelly Wilson, CEPC
Attendees of this session will learn about the components of plated desserts and ways to modernize and showcase Southern desserts utilizing Lowcountry ingredients.
Presented by: Kelly Wilson, CEPC, chef instructor, Culinary Institute of Charleston, Trident Technical College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Understand the traditional ingredients in Southern desserts. 2) Understand the influences of Africans, Europeans, Native Americans, and South Americans on Southern cuisine.
1.00
Download iCalendar file for this event 2:45 PM–3:45 PMFrom Tide To Table With Alabama Gulf Seafood
Sponsored by: Alabama Gulf Seafood
Take a journey from tide to table while discussing the advantages of buying local, the culinary trend of farm to table as it relates to seafood and learning the differences between wild caught and farmed shrimp.
Presented by: Guy Lott, HAAC, president, Sales Management Solutions and Sales and Support for Alabama Gulf Seafood.
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1)To learn the benefits of buying locally wild caught seafood.
1.00
Download iCalendar file for this event 5:00 PM–8:00 PMPublix Emerging Profesionals Café
Download iCalendar file for this event 6:00 PMBuses Depart for American Academy of Chefs® Dinner
Download iCalendar file for this event 7:00 PM–11:00 PMAmerican Academy of Chefs® Reception & Dinner
Tyler M. Dudley, CEC
Tyler M. Dudley, CEC
Sponsored by: Alabama Gulf Seafood, Allen Brothers, Ecolab®, NEWCHEF Fashion Inc., Rosenthal Sambonet USA Ltd, S&D Coffee and Valrhona.
The American Academy of Chefs® Southeast Regional Conference dinner is hosted by Tyler Dudley, executive chef, Daniel Island Club. More…
Tickets are $125 and can be purchased online at www.acfchefs.org/REG-SE or by calling the American Academy of Chefs® office at (904) 484-0202.

Go to top of page Tuesday, April 29, 2014

TimeSessionCEHs
Download iCalendar file for this event 7:00 AM–6:00 PMRegistration Open
Download iCalendar file for this event 7:00 AM–8:00 AMBreakfast
Sponsored by: Jones Dairy Farm and S&D Coffee
Download iCalendar file for this event 8:00 AM–9:30 AMWood: A Natural Ingredient for Endless Flavor Choices
Learn about the specific hardwoods available in North America and the conditions that are needed to meet specific cooking methods. Highlights include references for equipment, flavor profile, and cooking methods.
Presented by: Donna Grant, chief creative officer, G&H Wood Products
Level: Intermediate
Education Category: Green
1.50
Download iCalendar file for this event 8:30 AM–9:30 AMBreakfast with the Idaho Potato Commission–Nothing Could Be
Michael L. Carmel, CEC, CCE
Michael L. Carmel, CEC, CCE
Sponsored by: Idaho® Potato Commission
Learn innovative and appealing breakfast menu ideas that will increase profits. More…
Find out tips and techniques for creating Potato Tot Waffles, Stuffed Breakfast Potato and a variety of breakfast hashes.
Presented by: Michael Carmel, CEC, CCE, department head, Culinary institute of Charleston Trident
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Attendees will take away new ideas for breakfast options in their operation. 2) Receive new recipes and new ideas to increase profitability and revive their menu.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMACF Competition Forum
This open forum, hosted by members of the ACF Culinary Competition Committee, includes an update on the 2015 classical dish for student team competitions. More…
Attendees will have an opportunity to ask questions and share their own ideas about ACF's competition program.
1.00
Download iCalendar file for this event 8:30 AM–9:30 AMCulinary Sustainability Through Technology
David E Ivey-Soto, CEC, CCA, MBA
David E Ivey-Soto, CEC, CCA, MBA
This seminar outlines how to build a program that takes advantage of technologies to curb costs and improve profitability. Attendees will explore strategies for turning the freezer into a profit center and how to implement an assembly-line process to maximize productivity.
Presented by: David Ivey-Soto, CEC, CCA, MBA, managing partner, Chef David Industries
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Overview of technologies available. 2) Changing production strategies through technology.
1.00
Download iCalendar file for this event 9:00 AM–4:00 PMChocolate Lounge
Sponsored by: Barry Callebaut
Presented by: Geoffrey A. Blount, CEPC, baking/pastry arts program chair, Central Piedmont Community College
Download iCalendar file for this event 9:30 AM–10:15 AMNetworking Break
Sponsored by: S&D Coffee
Download iCalendar file for this event 10:15 AM–11:15 AMFood Styling/Presentation with a Modern Twist
Stefan  Ryll, CEC, CCE, AAC
Stefan Ryll, CEC, CCE, AAC
This seminar will showcase how personal creativity, professional traditions and modern technology fuse to create successfully plated dishes. Learn the use of old and new technology in food presentation.
Presented by: Stefan Ryll, CEC, CCE, AAC, assistant professor, Southern New Hampshire University
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Improve food plating techniques. 2) Use of new technology available to chefs.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMArtisan Chocolate Candy Bar
Joel  Reno
Joel Reno
Sponsored by: Plugrá® European-Style Butter
Attendees will gain insight into a variety of techniques that can be used to make memorable chocolate candy bars. More…
Learn how to achieve a variety of textures using high quality chocolate and Plugra® European-Style butter. A single composed chocolate candy bar with Viennese butter cookie, extra bitter dark chocolate, orange ganache and hazelnut praline will be demonstrated.
Presented by: Joel Reno, chef instructor, The French Pastry School of Kennedy–King College at City Colleges of Chicago
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) The student will learn a wide range of artisan chocolate candies. 2) The student will learn updated methods of traditional French recipes with efficient production methods.
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMThe Bee Cause Project
Benjamin D Black
Benjamin D Black
Raising bees and making your own honey has become a popular project for chefs and culinary students alike. This seminar will teach you how to develop an apiary and harvest honey for fun and profit.
Presented by: Ben Black Instructor, Culinary Institute of Charleston Trident Technical College and Tamara Enright, executive director and Bee Keeper, The Bee Cause Project
Level: Intermediate
Education Category: Green
1.00
Download iCalendar file for this event 10:15 AM–11:15 AMThe Mobile Abattoir: Link Between Farmer and Chef
This seminar introduces the concept of a mobile abattoir as a means to make fresh meat from small local farms available to chefs. Mobile abattoirs are key to creating a system in which organic, grass-fed and sustainable meats become more affordable and accessible to local communities.
Presented by: Thibaut Fagonde, creative director and Shane M. More…
Haffey, chef/farmer
1.00
Download iCalendar file for this event 11:30 AM–12:45 PMLunch
Sponsored by: S&D Coffee
Download iCalendar file for this event 1:00 PM–2:00 PMHot Chocolate: Cooking with Cocoa
In this session, attendees will learn how to use chocolate and cocoa powder in savory recipes, and explore the nutritional benefits and flavors achieved using lower sugar dark chocolate and cocoa powder.
Presented by: Robert Marilla, CEC, Chef Instructor, Central Piedmont Community College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Attendees will learn the nutritional benefits of using chocolate/cocoa in savory applications as well as problems and solutions to high heat cooking with chocolate.
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMChocolate Demonstration
Geoffrey A. Blount, CEPC
Geoffrey A. Blount, CEPC
Sponsored by: Barry Callebaut
In this demonstration, attendees will learn high-quality dessert techniques to create visually appealing plated desserts that can be used by pastry and non-pastry chefs.
Presented by: Geoffrey A. More…
Blount, CEPC, baking/pastry arts program chair, Central Piedmont Community College
Level: Intermediate
Education Category: Professional Growth
1.00
Download iCalendar file for this event 1:00 PM–2:00 PMDeciphering Food Terminology
Michael T. Roddey, CEC, CCE, CCA, CDM
Michael T. Roddey, CEC, CCE, CCA, CDM
Sponsored by: National Pasteurized Eggs, Inc.
With all the existing and continually developing buzz words in the industry, it's important to fully understand their meanings. Does organic mean sustainable and visa versa? More…
This seminar will clarify industry-related terminology by definition and study the potential implications as they relate to specific philosophies of food.
Presented by: Michael T. Roddey, CEC, CCE, CCA, CDM, owner/chef consultant, Gastronomic Services & Consulting
Level: Intermediate
Learning Objectives: 1. Understanding the differences between truffle varieties. 2. Importance of using sustainably harvested hound found truffles for ensuring best quality on the plate.
1.00
Download iCalendar file for this event 2:00 PM–2:30 PMNetworking Break
Sponsored by: S&D Coffee
Download iCalendar file for this event 2:30 PM–3:30 PMHow to Create a 3-D Cowboy Hat Cake Utilizing Edible Mediums
Heather Sonoski
Heather Sonoski
Hot Trends in the cake decorating world involve designer, sculpted cakes! Learn the basics of sculpting cake into a delicious piece of 3-D art using edible mediums such as fondant, gumpaste, modeling chocolate and wafer paper.
Presented by: Heather Sonoski, instructor, Culinary Institute of Charleston Trident
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) How to sculpt cake. 2) How and where to use other edible mediums in cake decorating.
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMWorking with Nougatine
Jean Yves A. Vendeville, CEPC
Jean Yves A. Vendeville, CEPC
Learn how to work with nougatine and use the product to create a template and also a small showpiece in this demonstration.
Presented by: Jean Yves Vendeville, CEPC, culinary arts department chair, Savannah Technical College
Level: Intermediate
Education Category: Professional Growth
Learning Objectives: 1) Learn how to create a small showpiece. 2) Learn how to create a template.
1.00
Download iCalendar file for this event 2:30 PM–3:30 PMThe Modern Chef and Climate Change
John Oteng Kanadu, CEC, CCE, CCA
John Oteng Kanadu, CEC, CCE, CCA
This interactive seminar focuses on what chefs can do to help reduce food waste and protect the integrity of food. Learn ways to protect and support local food growers and the environment.
Presented by: John Oteng Kanadu, CEC, CCE, CCA, chef-instructor, Le Cordon Bleu College of Culinary Arts in Atlanta
Level: Advanced
Education Category: Green
Learning Objectives: 1) Reduce food waste. 2) Support local food growers.
1.00
Download iCalendar file for this event 6:30 PM–7:00 PMRegional Awards Gala Reception
Download iCalendar file for this event 7:00 PM–9:00 PMRegional Awards Gala
Sponsored by: Lactalis Foodservice, Inc., and S&D Coffee
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