Amy C. Sins
Amy L. Queret-Mitchell, CCE
Barton Seaver
Carole Morse
Charles M. Carroll, CEC, AAC
Cheryl Wakerhauser
Chris Sayegh
Dave Zino
Eric Fleishman
Eric D. Ernest, CEC, CCA
Eric Abbey
Gerald L. Ford, CMC
Gregory Paul Gorgone
Helmut Franz Josef Holzer, CMC
Hunter Johnson
Jack Li
Jacquelyn Lopez
Jane Nickles
Jason Licker
Jason Goodenough
Jeremy J. Abbey, CEC, CEPC, CCE, CCA
John C. Schopp, CEC, CEPC, CCE, CCA
John D Folse, CEC, AAC, HOF, HBOT
Jonathan Deutsch
Joseph Realdine, Jr.
Joseph M. Leonardi, CMC
Ka'ala Souza
Kirsten Shockey
Lisa Dorfman
Maneet Chauhan
Mark G. Wright, CEC, AAC
Masaharu Morimoto
Michael Zebrowski
Michael Mignano
Michael D Gulotta
Peter Dewar
R. Andrew Chlebana, II, CEPC
Richard Rosendale, CMC
Russell Scott, CMC
Shaun O'Neale
Stefan Ryll, CEC, CCE, AAC, Ed.D.
Susan C Bourgoin
Tenney Flynn
Thomas Kiernan, CEC, CCA, AAC
Ti Martin
Tory McPhail
Toya L. Boudy
Victor A. Gielisse, CMC,  AAC
William L. Weichelt

Coordinating Resources during Disasters

Presented by Amy C. Sins

Management Refresher: 2 Join Chef Amy C. Sins and Louisiana State Rep. Clay Schexnayder as they share their experiences coordinating relief efforts during the flooding in 2016 and 2017 throughout south Louisiana. They will discuss the use of social media tools to motivate a network, managing supply and delivery logistics, the importance of focusing on food safety after a disaster and how the food service industry plays a vital role in disaster response.
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What Excellent Educators do Exceptionally

Presented by Amy L. Queret-Mitchell, CCE


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Main Stage: Tall Tales from America’s Fisheries:

Presented by Barton Seaver

Learning to Sell the Stories of America’s Healthiest Proteins The popularity of seafood is increasing as consumers and chefs better understand its healthful properties and delicious diversity. But seafood is one of the most complicated ingredients when strategizing sourcing. How do chefs navigate the murky waters of such issues as underutilized species, local/regional sourcing, and sustainability? Learn proven-effective culinary and story-selling methods to drive sales and take advantage of the creative opportunity to expand the menu presence of healthy seafood.
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Chocolate Making on an Artisanal Scale

Presented by Carole Morse

Great chocolate is a collaborative effort between cacao growers and chocolate makers, through careful attention during cultivation, harvest, and especially fermentation and drying. Louisiana Chocolatier Carol Morse will walk you through the process of production; from ingredient sourcing to roasting cocoa beans and turning them into liquid chocolate and bars. Learn how small scale chocolate makers truly highlight the flavors unique to each cacao origin.
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Finding Time for You: Health, Fitness and Your Future

Presented by Charles M. Carroll, CEC, AAC

Presented by Hollywood Physique Expert, Eric the Trainer and Chef Charles Carroll CEC, AAC, HGT. These two superpowers team up to bring you a fantastic session on how to incorporate health and fitness into a chef's hectic routine. Learn how to schedule your time efficiently, implement healthier practices in your daily routine, supplement better foods into your diet and relieve stress from your everyday life. #fitnessforchefs
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Intro To Sherry Wines

Presented by Cheryl Wakerhauser

Limited Seats Available for this session! Bar Vivant & Pix Pâtisserie owner, Cheryl Wakerhauser, is just one of just seven official Sherry Educators in the US, a recognition awarded by the Consejo Regulador of the Sherry region. Join her and fellow Sherry lovers in a fun, interactive workshop. Discover the Sherry region, explore the different Sherry styles from bone dry to luscious.
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The Endocannabin System

Presented by Chris Sayegh

During this seminar, Chef Sayegh will discuss the endocannabinoid system and how cannabis interacts with it. He will also discuss the importance of dosage and philosophy of micro-dosing.
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Where's The Beef?... You Decide!

Presented by Dave Zino

In a world of emerging meat substitutes, consumers are bombarded with advertising and marketing claims that can be confusing to them. Join Chef Dave Zino from Beef. It’s What’s For Dinner. for a blind tasting of several burgers and experience the different flavors and textures of the products currently in the marketplace. Results will be tabulated in real time. Look forward to a robust discussion regarding the results.
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Finding Time for You: Health, Fitness and Your Future

Presented by Eric Fleishman

Presented by Hollywood Physique Expert, Eric the Trainer and Chef Charles Carroll CEC, AAC, HGT. These two superpowers team up to bring you a fantastic session on how to incorporate health and fitness into a chef's hectic routine. Learn how to schedule your time efficiently, implement healthier practices in your daily routine, supplement better foods into your diet and relieve stress from your everyday life. #fitnessforchefs
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Modern Filipino Sisig

Presented by Eric D. Ernest, CEC, CCA

Learn about this amazing dish made from pig head, pig liver, and sour vinegar. Sisig was first mentioned in a dictionary in the 17th century. This modern version is a wonderful and cost-effective way to wow guests and provides an amazing experience.
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One Foot in the Past...

Presented by Eric Abbey

DUO returns to the convention with a look at how history repeats itself. For years, DUO has relied on Escofier as a source of inspiration in their menus and food. Chef Jeremy will take you through how this happens with a demonstration on classical recipes presented to match current trends in fine dining. Learn how history shapes our culture; from music to literature to food
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ACF Demo Stage: Leading, The Next Generation

Presented by Gerald L. Ford, CMC

Our industry and our teams are in a state of disconnection, the fact is, it is the best time in history to hire, inspire and lead the most educated, connected and unbound generation of culinarians and service professional. Join me and discuss a perspective that leads to the nurturing of the next generation from recruiting to succession.
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ACF Demo Stage: ANFP

Presented by Gregory Paul Gorgone


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Certified Master Chef Demo

Presented by Helmut Franz Josef Holzer, CMC


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Shaking it up! Food and Drink Working Together

Presented by Hunter Johnson

Never underestimate the importance of having both a strong Food and Drink program. Restaurateur Hunter Johnson will discuss how the bar and kitchen can best work together to provide the ultimate guest experience. From both a business and creative perspective, this session covers all you'll need to know to build a successful, award winning bar menu. Create the next signature beverage, while you raise the revenue potential at your establishment. Brought to you by: Southwestern Virginia Chapter
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Main Stage: Consumer & Culinary Trends

Presented by Jack Li

Brought to you by Minor's, Datassential shares the latest culinary trends that will drive the next generation of US menus. This session covers consumer preferences, new flavors, and tips for crafting successful dishes.
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ACF Demo Stage: The Art of Chocolate

Presented by Jacquelyn Lopez

During this session members will see and learn how to put together a small show stopping showpiece and hand roll truffles. You won't want to miss this one!
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Wisconsin Cheddar & Kentucky Bourbon - A Love Story

Presented by Jane Nickles


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Balancing Your Plate with Asian Flavors

Presented by Jason Licker

Iron Chef Thailand winner and 2017 James Beard Foundation Book Award Nominee, Author/Pastry Chef Jason Licker, will discuss the recipes and theory from his new book Lickerland: Asian-Accented Desserts. This session will touch upon the understanding of our palates (sweet, sour, salty, bitter) to create dynamic flavor profiles, textural differences and temperature contrasts. Chef will demonstrate the White Chocolate-Junmai Sake Cream from the book, and discuss how to incorporate Asian flavors into your pastry repertoire.
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Gulf American Red Snapper

Presented by Jason Goodenough

Watch Chef Goodenough prepare two recipes using stunningly fresh fish from the Gulf of Mexico while discussing sustainability issues and the political implications of this national treasure.
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One Foot in the Past...

Presented by Jeremy J. Abbey, CEC, CEPC, CCE, CCA

DUO returns to the convention with a look at how history repeats itself. For years, DUO has relied on Escofier as a source of inspiration in their menus and food. Chef Jeremy will take you through how this happens with a demonstration on classical recipes presented to match current trends in fine dining. Learn how history shapes our culture; from music to literature to food
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Pastry Seminar

Presented by John C. Schopp, CEC, CEPC, CCE, CCA

Join two National Certification Commission Members for this interactive session on how to evaluate pastry exams. Whether evaluating students or practical exam candidates this session will give the participants a chance to look closely at pastry skills through the eyes of an Certification Evaluator. If you're looking to certify in pastry, you won't want to miss this session! 1 CEH will be provided and upon check in for the session, will be counted towards CE Refresher
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Opening General Session

Presented by John D Folse, CEC, AAC, HOF, HBOT

Possibilities: The Life of a Chef From humble beginnings in a trapper's cabin in rural St James Parish, Louisiana, Chef John Folse has emerged as one of the nation's leading culinary entrepreneurs. He has taken his famous "Taste of Louisiana" around the world: from London to Hong Kong, and from Moscow to the Vatican. This Cajun man's journey from harvesting food from Louisiana's swamp floor panty to serving five US presidents as well as Pope John Paul II will not only be informative but entertaining as well.
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Training the Next Generation to Prevent Food Waste

Presented by Jonathan Deutsch

Management Refresher: 3 Sustainability issues are at the forefront in our industry, and it is up to accomplished chefs to have an in formed opinion. Learn what is being done to inculcate sustainability and health promotion practices among culinary students and staff, and learn more about the solutions that are hitting the market; balancing taste, nutrition and improving the overall food system.
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Food Safety - Protecting your Brand from Evil Pathogens

Presented by Joseph Realdine, Jr.

This presentation will offer knowledge and training on designing and execution of a simple food safety system to protect your brand from evil pathogens. Sanitation Performance Standards (SPS), Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) principles will be peppered with real food safety debacles and examples. You have worked so hard to build your brand; don’t allow food borne illness to ruin your brand and good work overnight.
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Sponsor Demo: Friedr Dick

Presented by Joseph M. Leonardi, CMC


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It's a Kakou Thing - Keynote Brunch

Presented by Ka'ala Souza

Kakou means "us" in Hawaiian and this would emphasis the need for the values of aloha, lokahi, and pono in producing excellence in our teams, working together with the missing ingredient of aloha.
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Hands-on Workshop: Hot, Funky & Flavorful

Presented by Kirsten Shockey

Learn to bring out any chile’s flavor with the bubbling funk of fermentation. Participants will learn how this time honored safe technique can turn fresh ingredients into sauces with well-rounded complexity and a long shelf life. A tasting flight of fermented condiments highlight characteristic umami, acidic or fruity notes. In this hands-on class participants will have a chance to make a unique condiment by uniting their creativity with a team of microbes. Hands-on workshops provide you with one-on-one demonstration in a small class setting. Separate fees and registration are required for workshops. Add a workshop when you register or email registration@acfchefs.net to add a hands-on workshop to your existing registration. Members $125 & Non-Members $175
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Innovative Strategies for Achieving Optimal Health

Presented by Lisa Dorfman

Nutrition Refresher: 3 Award winning 8 time book author, former professional athelete and leader in the food, nutirtion and wellness industry Lisa Dorfman, MS, RD, CSSD, LMHC, FAND will share and empower participants with nutrition, fitness and mind-body technique for attaining and maintaining energy levels, overall health an optimal physique and stealth passionate spirit for career and life.
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General Session: 2

Presented by Maneet Chauhan


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American Academy of Chefs® Fellows Meeting

Presented by Mark G. Wright, CEC, AAC

During this meeting, new members will be introduced and inducted, the past year’s operations will be discussed, and members will talk about future plans and strategies.
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Closing General Session

Presented by Masaharu Morimoto


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Desserts & Pastry, Redefined: Dacquoise!

Presented by Michael Zebrowski

The award winning pastry chefs' new comprehensive collection of desserts, entitled "The Pastry Chefs' Little Black Book" covers all of the design, flavors, plating and recipes for components that all modern pastry chefs need to step up their pastry menus: including cakes, ice creams, mousses. During this demonstration you will learn the tips to perfect your plated desserts with style. Learn the techniques and inspiration behind their decadent Peanut Dacquoise, with milk chocolate chantilly and candied bacon.
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Desserts & Pastry, Redefined: Dacquoise!

Presented by Michael Mignano

The award winning pastry chefs' new comprehensive collection of desserts, entitled "The Pastry Chefs' Little Black Book" covers all of the design, flavors, plating and recipes for components that all modern pastry chefs need to step up their pastry menus: including cakes, ice creams, mousses. During this demonstration you will learn the tips to perfect your plated desserts with style. Learn the techniques and inspiration behind their decadent Peanut Dacquoise, with milk chocolate chantilly and candied bacon.
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Curry and Courtbouillon

Presented by Michael D Gulotta

Exploring the parallels of the Mississippi and Mekong Deltas from hand ground shellfish curries to roux based spicy fish stews.
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Canadian Culinary Federation

Presented by Peter Dewar


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Jazzed Up Tarts

Presented by R. Andrew Chlebana, II, CEPC

This session will provide the theory of how to elevate the humble tart. Chef Chlebana will demonstrate recipes and techniques that will take your desserts to the next level. Learn innovative ways to incorporate new skills, variations, and flavors to create tarts that will excite the senses.
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Demo

Presented by Richard Rosendale, CMC


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Certified Master Chef Demo

Presented by Russell Scott, CMC


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The Modern American Tale

Presented by Shaun O'Neale

In this demonstration Chef O'Neale will showcase many different cooking techniques that go into creating this visually stunning dish, Squid Ink & Lobster Ravioli with Lobster Reduction & Lemon Air. It begins with incorporating squid ink into freshly made pasta and creating the filling after breaking down a fresh lobster. This recipe is an adaptation of a dish within "Modern American Tale".
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The Future of Culinary Education Online

Presented by Stefan Ryll, CEC, CCE, AAC, Ed.D.

This session will demonstrate the perceptions of culinary arts educators, industry professionals, and chefs on the future of online culinary arts education. Chef Ryll will focus specifically on recommended procedures by educators and chefs, and how to judge and critique the quality of food products in terms sensory modalities. Learn the standards and key quality indicators for your future online culinary arts programs.
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Food Photography

Presented by Susan C Bourgoin

This session will consist of 3 topics: 1. How to take better photos of your dishes! 2. When to hire a food photographer & how to hire the right one. 3. How to increase your bottom line with food photography.
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The History and Culinary Solution of Lionfish

Presented by Tenney Flynn

Chef Tenney Flynn, a vocal advocate for the eradication of Lionfish, will provide a history of this invasive species. He will discuss why lionfish are in fact a problem, the severity of this problem and provide some culinary solutions to eradicate the issue of lionfish. Chef Flynn will be demonstrating the butchering of lionfish and show how to prepare it in several different recipes.
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Approved Mentor Training

Presented by Thomas Kiernan, CEC, CCA, AAC

Join Chef Thomas Kiernan, Practical Exam Sub Committee Chairman for this training in how to be an approved mentor. Open to current Certification Evaluators that meet the requirements of the Approved Mentor or are interested in completing the process. Separate registration is required for this seminar and open to all evaluators interested in learning more.. Add this seminar when you register online or email registration@acfchefs.net if you have already registered. There is no fee to register for this seminar.
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Main Stage: Demo

Presented by Ti Martin


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Main Stage: Demo

Presented by Tory McPhail


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Growing with The Times:

Presented by Toya L. Boudy

How to Follow the Flow While Not Losing Who You Are With the food world rapidly changing, due to artistic evolution, it has become more prevalent for culinary artists to adapt to many different conditions and tread new territory. During my workshop, we’ll map out how to elevate your brand as a chef without losing the essence of who you are and staying true to your culinary base. You’ll learn how to deal with change and ways you can market yourself more effectively.
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Global Trend Insights & Excellence through Innovation

Presented by Victor A. Gielisse, CMC, AAC

During this presentation attendees will explore key opportunities in the tightly competitive food and beverage and hospitality world. Compare opportunities that chef's and restaurateurs face and have to understand when a current practice in their business adds value and at what stage to initiate a significant point of differentiation to stay ahead of the competition by offering new and real value creation through the innovation process for business.
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Three Steps to Exceed Unique Consumer Tastes - Safely

Presented by William L. Weichelt

The Internet of Things is connecting our world today. A click connects us with countries around the world providing various viewpoints on cultural and generational preferences. Food service is in a unique position to introduce new food concepts, changing their menus quickly to meet consumer demands. In this session, you will learn the top 3 steps to source, evaluate, and monitor suppliers around the world so you can deliver unique experiences with minimal health risks.
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