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ACF National Convention: Orlando

Agenda

  • Saturday, August 3, 2019
  •  
    2:00 PM  -  6:00 PM
    Courtesy Badge Pick Up
    Hotel Lobby
    SKIP THE LINES! Are you a guest registered at the Orlando World Center Marriott? As a courtesy, pick your event badge up prior to the start of the event in the lobby. Thank you for staying with us at the host hotel!
  • Sunday, August 4, 2019
  •  
    7:30 AM  -  5:00 PM
    Event Registration
    Palms Reg Desk
    Registration will be open for badge pick up and purchases.
    90th anniversay patches and pins will be available for purchase
     Optional 
    7:45 AM  -  8:30 AM
    Chef's Outreach to the Community Kickoff Meeting
    San Antonio
    This meeting is limited to only the volunteers that pre-registered for the community outreach event. All volunteers must meet for the kickoff meeting prior to departing on the buses at 8:30am - only 25 seats are available for the bus.
     Optional 
    8:30 AM  -  3:00 PM
    Annual ACF Chef's Outreach to the Community
    Orlando City Rescue Mission
    Limited to 25 volunteers, and must select this option as pre-registration. Buses will leave promptly at 8:30am directly after the mandatory volunteer kickoff meeting.
     Optional 
    9:00 AM  -  11:30 AM
    American Academy Chefs Fellow's Meeting
    Crystal J-N
    AAC members should plan to attend the annual AAC Fellow's meeting. During this meeting , new members will be inducted and 2019 AAC Culinary Hall of Fame inductees and award winners will be announced. AAC Chair Mark Wright, CEC, AAC, and AAC Vice Chair Americo "Rico" DiFronzo, CEC, CCA, AAC, will provide a business update on the State of the AAC.
     Optional 
    9:00 AM  -  12:00 PM
    Hands-On Workshop: Cookie Craft!
    Canary 2
    Learn intermediate and advanced techniques of decorating sugar cookies with royal icing, including piping and flooding, and the use of edible image printing technology to create customized cookies for any occasion.

    Hands-on workshops provide the attendees with an intimate experience which includes an additional 3.0 CEH's. Separate fees and registration are required for these items - $125 per person
    Fee  Optional 
    9:00 AM  -  11:00 AM
    Observational Workshop: Cannabis Confection
    Canary 1
    During this seminar and fruit chew demonstration, Boston-based Pastry Chef David Topian will discuss his role in this industry and the similarities between the hotel and restaurant and cannabis fields, as well as cannabis food/confectionery trends & product development.

    Hands-on workshops provide the attendees with an intimate experience which includes an additional 3.0 CEH's. Separate fees and registration are required for these items - $85 per person
    Fee  Optional 
    11:45 AM  -  12:30 PM
    Board of Governor's Credentialing
    Crystal J-N
     Optional 
    12:30 PM  -  3:30 PM
    ACF Business Meeting & Board of Governors
    New York/New Orleans
     Optional 
    1:00 PM  -  4:00 PM
    Hands-On Workshop: the History of Fresh Mozzarella ,Fior di Latte. and other Fresh BelGioioso Cheese
    Canary 2
    BelGioioso chefs will be Presenting the History of Fresh Mozzarella “Fior di Latte”. Through this journey Chefs will be demonstrating the process to make fresh Mozzarella along with best practices when making by hand. They will also move through all the different styles of Fresh Mozzarella and types, while attending chefs will have the opportunity to eat and enjoy. Their Chefs will also be speaking about Burrata, how its prepared, how to menu and sell it. As well as presenting BelGioioso’s assortment of Mascarpone cheese and different Ricotta Con Lattes.
    Sponsored by: BelGioioso Cheese

    Hands-on workshops provide the attendees with an intimate experience which includes an additional 3.0 CEH's. Separate fees and registration are required for these items - $125 per person
    Fee  Optional 
    4:00 PM  -  5:00 PM
    Opening General Session: Lessons I've Learned & my New Favorite Recipe
    Palms Ballroom
    Join us in kicking off ACF National Convention with the 2019 AAC Celebrated Chef! Chef Gale Gand is a nationally acclaimed pastry chef, restaurateur, cookbook author, television personality, teacher, entrepreneur, and mother, who has also been recognized as Outstanding Pastry Chef of the Year by The James Beard Foundation, as well as received numerous other awards and achievements. Chef Gand reveals some of the most important lessons she's learned over her 40 years in the food business, plus her most recent favorite recipe!
    Speakers:
     Optional 
    6:30 PM  -  11:00 PM
    American Academy of Chefs Dinner & Reception
    Crystal J-N
    Gather to welcome new inductees and congratulate AAC Fellows receiving awards at this year's AAC Reception and Dinner.

    Sunday August 4 - $175
    Fee  Optional 
  • Monday, August 5, 2019
  •  
    7:00 AM  -  5:30 PM
    Event Registration
    Palms Reg Desk
    Registration will be open for badge pick up and purchases.
    90th anniversay patch & pin will be available
     Optional 
    7:30 AM  -  8:00 AM
    Eric the Trainer
    Tampa
    Speakers:
    8:00 AM  -  8:45 AM
    Grab & Go Lite Bites
    Crystal J
    Breakfast is for All Access Passes only
     Optional 
    9:00 AM  -  10:30 AM
    General Session 2: Mixtli
    Palms Ballroom
    Speakers:
     Optional 
    10:45 AM  -  12:00 PM
    Food Writing
    Canary 4
    Speakers:
    10:45 AM  -  12:00 PM
    Global Cuisine Spotlight: Flavors of Switzerland
    Palms Ballroom
    Expand your knowledge about the history, flavors, and techniques of traditional European cuisine during this demonstration lead by two Certified Master Chefs! Join us for this special educational opportunity which will pair Chef Olivier Andrieni, CMC; who was trained in Switzerland, and Chef Russell Scott, CMC; as they demonstrate and discuss the classic dish: Veal Zurichoise.
     Optional 
    10:45 AM  -  12:00 PM
    Hip Asian Comfort Food
    Canary 2
    Attendees will experience the latest techniques and flavor profiles of Asian Cooking with Chef Dennis Chan. Chef will highlight Dumpling making, Dim Sum, and will provide information and also discuss upcoming trends in Asian cooking.
    Speakers:
     Optional 
    10:45 AM  -  12:00 PM
    Immersive Dining
    Canary 1
    Taking food beyond the plate, incorporating all of the senses to create a dining experience unlike any other. Learn to be creative with plating dishes using sight, scent, sound, touch and taste to make the dishes come alive and creating a sense of environment. Projection domes, scent cannons, edible paper, fire, liquid nitrogen, dry ice and many more presentation techniques to make the meal unforgettable.
    Speakers:
     Optional 
    10:45 AM  -  12:00 PM
    Mastering Food and Wine Pairing
    Canary 3
    Discover the science and mystery behind pairing your signature dishes with the right wine. Explore the cause and effect rules of pairing, while understanding the science that brings that pairing together to send your food and wine choices to a new level of excellence at your business or restaurant.
    Speakers:
     Optional 
    11:00 AM  -  2:00 PM
    American Academy of Chefs Spouses' Luncheon
    Offsite - Islesworth Country Club
    Spouses and significant others of AAC members are invited to enjoy a luncheon hosted at the Islesworth Golf and Country Club.
    Transportation provided. Limited seating available. Please note that this event is closed to spouses and significant others of AAC members.

    Monday, Aug. 5 - $40
    Fee  Optional 
    12:30 PM  -  2:30 PM
    Dr. L.J. Minor Chef Professionalism Award Lunch
    Palms Ballroom
    The Chef Pro Lunch is for attendees who have an All Access Pass or an individual ticket. Purchase additional tickets in the optional items section of your registration.

    Monday August 5 - $70 Sponsored by: Minors
    Fee  Optional 
    2:45 PM  -  3:45 PM
    Main Stage: Eating is an Adventure
    Palms Ballroom
    A discussion about the changing landscape of food in America and how the new immigrant cuisines are driving that change. What will food look like in America for the next generation and what will be the focus? How do we navigate the food world that is changing? I will also discuss my book, Buttermilk Graffiti and encourage the audience to not only eat at the trendy Michelin starred restaurants but also venture out to all the small immigrant restaurants that are everywhere in America because there is as much to be learned from these cuisines as there are from celebrity chefs.
    Speakers:
     Optional 
    3:45 PM  -  4:00 PM
    Session Break
     Optional 
    3:45 PM  -  4:45 PM
    VIP Experience with Edward Lee
    Crystal PQ
    This private session is for VIP badges only.
    Purchase the VIP upgrade to your All Access Pass to meet Chef Edward Lee.
    Speakers:
     Optional 
    4:00 PM  -  5:15 PM
    Culinary Medicine - Cooking Up New Relationships Between Chefs and Physicians
    Canary 2
    How can you as a Chef play a role to increase the health and well being of your community? Culinary Medicine is the HOT new area of culinary training. A partnership between Chefs, Dietitians and Physicians teaching medical students the application of food as medicine. Learn about why this is an important addition to the training of medical providers and the benefits for the public at large. Enjoy a tasting of some of the recipes that are taught to medical students.
    Speakers:
     Optional 
    4:00 PM  -  5:15 PM
    Key Life Lessons for Personal Sustainability
    Canary 4
    The mission of this session is for seasoned chefs to share key moments experienced to inspire the importance of “Personal Sustainability”. Chef Beriau, Chef Recinella and Chef O' Palenick have experienced such great careers and feel it's time to start passing on “priceless moments” that have helped them to be successful. Join us as the Chefs discuss important topics and wisdom on topics such as healthy life style choices, stress relief activities, financial stability, continual professional development, and smart career choices.
     Optional 
    4:00 PM  -  5:15 PM
    Pastry Trends: Vegetables in Desserts
    Canary 3
    Vegetables have been used in desserts for decades, usually out of necessity. But pastry chefs are now starting to purposely look to the "other" side of the produce department for new inspiration. We will discuss reasons for using vegetables in desserts and pastries, as well as the possibilities for the future. We will be going beyond the carrot cake and looking at food trends while also looking back at recipes from the past and from various cultures
    Speakers:
    4:00 PM  -  5:15 PM
    The future of pastry Understanding the customers ever changing needs and how to turn this into sale
    Canary 1
    More information to come soon!
    Panelists:
     Optional 
    4:00 PM  -  5:15 PM
    Universal Marketing Presentation
    Palms Ballroom
    Sponsored by: Universal Marketing
    5:15 PM  -  5:30 PM
    Session Break
     Optional 
    5:30 PM  -  6:30 PM
    ACF Judges & National Hot Food Competitors Meeting
    Canary 4
    This is a closed meeting is intended for only the invited judges, national individual competitors, and national student team & coaches.
    5:30 PM  -  6:30 PM
    Main Stage: The Benefits of Waste Reduction and How to Achieve Them
    Palms Ballroom
    Today’s diners, especially younger consumers, view food waste reduction as an important for the environment. The good news is that the practice provides multiple operational benefits as well! This session will explore those benefits, provide examples of how other operators are seeking to reduce food waste, and demonstrate how you can achieve those benefits through menu innovation.
    Sponsored by: Minors
    Speakers:
     Optional 
    7:00 PM  -  9:00 PM
    Pirate Welcome Reception
    Crystal J-N
    AHOY MATEYS!
    Join us for a swash buckling adventure on the high seas as we embark on a historic celebration of the ACF's 90th Anniversary!

    Monday August 5 - $80
    Fee  Optional 
  • Tuesday, August 6, 2019
  •  
    7:00 AM  -  8:00 AM
    Eric the Trainer
    Tampa
    Speakers:
    7:00 AM  -  2:00 PM
    Event Registration
    Palms Reg Desk
    Registration will be open for badge pick up and purchases.
    90th anniversary patches and pin will be available for purchase
     Optional 
    7:30 AM  -  8:00 AM
    Grab & Go Breakfast
    Crystal J
    Breakfast is for All Access Passes only
     Optional 
    8:00 AM  -  9:15 AM
    General Session 3: Ivan Orkin
    Palms Ballroom
    Speakers:
     Optional 
    9:00 AM  -  4:00 PM
    ACF Neighborhood
    Cypress Ballroom
    Chef Marco Pierre White - Book Signing (1:00-3:00 pm) Pop-up tasting : Chef Adam Kaye (2:00 pm)
    Presenters:
     Optional 
    9:00 AM  -  4:00 PM
    ACF Trade Show
    Cypress Ballroom
    The reinvented ACF trade show floor features the best of the culinary world, with sponsors and exhibitors sharing the latest innovations food, equipment and services, as well as ACF national championship culinary competitions. This year, the show floor will feature exciting new programming and additional professional kitchens and culinary demonstrations with nonstop action during show hours.
    The opening ceremony will take place at 9:00am. Location is pending.
    Children under 16 years of age will not be permitted access to the exhibitor floor at any time. ACF reserves the right to request proof of age. This policy will be strictly enforced onsite.
     Optional  Closed 
    9:00 AM  -  4:00 PM
    National Competitions
    Cypress Ballroom
     Optional 
    9:30 AM  -  11:00 AM
    ACF Demo Stage: Smithfield
    Demo Stage
    Chris Lilly emerged on the scene in 1992 when he began working for the world famous Big Bob Gibson Bar-B-Q restaurant in Decatur, Alabama, founded in 1925. Lilly is now Pitmaster and 4th generation partner.
    He is head chef of the Big Bob Gibson Bar-B-Q Competition Cooking Team, the winner of 17 World BBQ Championships in meat categories, and holds a record 5 MIM Grand Championships. He won the American Royal International Invitational and captured the International Jamaican Barbeque Championship. In 2012, he won the title of “King of the Smokers” at a national barbecue Invitational.
    Lilly is a 2016 inductee into the Barbecue Hall of Fame. He was an instructor for Pork Summit at Culinary Institute of America in Napa Valley. In 2016, he was hired by the Melbourne & Sydney Australian Barbecue Festival to help promote their events overseas. Lilly has appeared twice at the James Beard Foundation. He is a Celebrated Chef of the National Pork Board and serves as a spokesperson for Kingsford Charcoal. His private catering jobs include work for companies like Nissan, NASCAR, and Microsoft. Lilly is a proud Ambassador for Smithfield and Yeti.
    In 2009, Lilly authored a compilation of recipes, stories, and advice: BIG BOB GIBSON’S BBQ BOOK, Recipes and Secrets from a Legendary Barbecue Joint. In 2014, Lilly’s second book titled: FIRE & SMOKE, A Pitmaster’s Secrets was released.
    Join Chris as he takes you for a look behind the pit and discusses such topics as pork selection, fuel types, wood types/age, cooking prep and procedures and holding pork when it comes off of the smoker.
    Sponsored by Smithfield
    Speakers:
    11:30 AM  -  12:00 PM
    ACF Demo Stage: Freider Dick
    Demo Stage
    Sponsored by: Freider Dick
    12:30 PM  -  1:00 PM
    ACF Demo Stage: Perdue
    Demo Stage
    Sponsored by: Perdue
    1:30 PM  -  2:00 PM
    ACF Demo Stage: Beef. It's What's for Dinner
    Demo Stage
    The Raw Truth About Beef: Experience a virtual cattle ranch tour.
    Join the Beef. It’s What’s For Dinner team as we learn about the beef community’s shared commitment to raising cattle in a safe, humane and environmentally sustainable way by using the latest technologies and resources. Take a virtual tour of the entire beef industry and get to know the people behind modern beef production.
    Sponsored by: Beef. It's What's for Dinner
    2:00 PM  -  3:00 PM
    Knowledge Bowl Competitors Meeting
    Canary 5
     Optional 
    2:00 PM  -  2:30 PM
    Session Break
    Cypress Ballroom
    2:30 PM  -  3:00 PM
    ACF Demo Stage: Coming Soon!
    Demo Stage
    Sponsored by: Coming Soon!
    3:00 PM  -  4:00 PM
    Chef Educator of the Year Judges & Competitors Meeting
    Canary 4
     Optional 
    3:30 PM  -  4:00 PM
    ACF Demo Stage: Coming Soon!
    Demo Stage
    Sponsored by: Coming Soon!
    4:00 PM  -  5:00 PM
    Marco Pierre White
    Palms Ballroom
    Come and experience the man, the myth, the legend, Marco Pierre White! Attendees will be immersed in his discussion followed by the opportunity to submit questions for him to answer immediately following. Please note, strong language is anticipated for this session.
    Speakers:
  • Wednesday, August 7, 2019
  •  
    6:30 AM  -  7:00 AM
    Eric the Trainer
    Tampa
    Speakers:
    7:00 AM  -  2:00 PM
    Event Registration
    Palms Reg Desk
    Registration will be open for badge pick up and purchases. 90th anniversary patches and pins will be available for purchase.
     Optional 
    7:00 AM  -  7:45 AM
    Grab & Go Lite Bites
    Crystal J
    Breakfast is for All Access Passes only
     Optional 
    8:00 AM  -  9:15 AM
    General Session 4: Michael Sohocki; A Search for Meaning
    Palms Ballroom
    For thousands of years, we have fiercely beaten back our limitations of region, weather, and competition for resources with the outside world. Cooking has become easier, more efficient and profitable as a result. We can now reach obscure ingredients with ease our grandparents couldn't have imagined, in quantities, extremes and speeds never known. But in this race, we failed to realize those limitations gave us an identity we lost. lt's time to take it back.
    Speakers:
     Optional  Closed 
    9:15 AM  -  9:45 AM
    Session Break
     Optional 
    9:45 AM  -  10:45 AM
    Main Stage Presentation
    Palms Ballroom
    Join us for a main stage presentation from Eduardo Garcia, more amazing details to follow!
    Speakers:
     Optional 
    10:45 AM  -  3:00 PM
    ACF Neighborhood
    More details to come!
     Optional 
    10:45 AM  -  4:00 PM
    Baron H. Galand Culinary Knowledge Bowl
    Cypress 2 Alcove
     Optional 
    10:45 AM  -  4:00 PM
    Knowledge Bowl Green Room
    Canary 3
     Optional 
    11:00 AM  -  4:00 PM
    ACF Chef Educator of the Year Competition
    Demo Stage
     Optional 
    11:00 AM  -  3:00 PM
    Moderated Interactive Educational Learning
    Cypress Ballroom
    Be a part of the conversation! Be inspired during ACF's new moderated interactive educational learning sessions. which have each been curated with chefs in mind. Each new session hour, you are invited to choose between 4 exciting Culinary Panels. Feel move around to enjoy a selection of the sessions, as you gain knowledge specific to your career path or interests!
    11:01 AM  -  11:46 AM
    A Whole Kitchen - Mind, Body, & Mental Wellness for Chefs
    Cypress Ballroom, Pod 1
     Optional 
    11:01 AM  -  11:46 AM
    Climate of Change: Chefs as Advocates for Sustainability and Food Waste
    Cypress Ballroom, Pod 2
    Moderators:
    Panelists:
     Optional 
    11:01 AM  -  11:46 AM
    Kitchen Leadership: How to Hire, Train And Retain the Best Culinary Talent
    Cypress Ballroom, Pod 3
    Panelists:
     Optional 
    11:01 AM  -  11:46 AM
    Organizing a Culinary Competition Panel
    Cypress Ballroom, Pod 4
    Speakers:
     Optional 
    11:45 AM  -  12:15 PM
    Enhanced Break
    Cypress Ballroom
     Optional 
    12:15 PM  -  1:00 PM
    Food and Flavor Trends 2020 & Beyond
    Cypress Ballroom, Pod 2
    Moderators:
     Optional 
    12:15 PM  -  1:00 PM
    Mega Trend: Plant Forward Cuisine
    Cypress Ballroom, Pod 1
    Moderators:
     Optional 
    12:15 PM  -  1:00 PM
    The Art of Critique: Competition & Certification Seminar
    Cypress Ballroom, Pod 4
    Moderators:
    Panelists:
     Optional 
    12:15 PM  -  1:00 PM
    Working It! Emerging & Alternative Culinary Career Pathways
    Cypress Ballroom, Pod 3
    Moderators:
     Optional 
    1:30 PM  -  2:15 PM
    ACF Certified Master Chef (CMC) Panel
    Cypress Ballroom, Pod 1
    Moderators:
     Optional 
    1:30 PM  -  2:15 PM
    Earth to Table: Defining the Next Frontier of Local Cuisine
    Cypress Ballroom, Pod 2
    Speakers:
    Panelists:
     Optional 
    1:30 PM  -  2:15 PM
    The Future of Culinary Education
    Cypress Ballroom, Pod 4
     Optional 
    1:30 PM  -  2:15 PM
    The State of Pastry: A Sweet Success
    Cypress Ballroom, Pod 3
    Panelists:
     Optional 
    2:00 PM  -  3:00 PM
    Classic Awards and Final Cup Ceremony
    Demo Stage
     Optional 
    3:00 PM  -  4:00 PM
    Main Stage: From Wasted to Wanted: Using Culinary Innovation to Design Waste out of the Food System
    Palms Ballroom
    It is well documented that up to 40% of all food grown and produced is wasted. Chefs stand at the forefront of unprecedented change—reducing food waste is increasingly seen as one of the most effective means of combating climate change and food insecurity. As culinary professionals we are uniquely positioned to reduce waste and inspire new awareness simply by leveraging the skills inherent to our craft. Chef Adam Kaye of The Spare Food Co. will educate and inspire by curating a delicious journey into the unseen and under-appreciated to rediscover the lost culinary, nutritional, financial and environmental value in our kitchens, and demonstrate how today's scraps can become tomorrow’s delicious dish.
    Speakers:
     Optional 
    4:30 PM  -  5:30 PM
    Main Stage: Chef and Farmer: Taking “Plant Forward” a Step Further
    Palms Ballroom
    How Chef and Farmers can work together as ambassadors of the Plant Forward trend that advocates more vegetables on the plate. How Chefs can further this message by running a "no-waste" kitchen using every part of the vegetable as an integral aspect of the Plant Forward mindset.
     Optional 
    5:00 PM  -  8:00 PM
    American Academy of Chefs Golf Outing
    Hawks Landing Golf Club
    Come and join the American Academy of Chefs for a Golf Outing featuring 9 Holes at Hawk's Landing Golf Club at our host hotel the Orlando World Golf Center
    Registered attendees can add on this item for $75 which includes green fees, cart & beverages.
    Players have the option to rent clubs at the course for $39 and includes 2 sleeves of balls after the fitting.
    Fee  Optional 
  • Thursday, August 8, 2019
  •  
    7:00 AM  -  7:30 AM
    Eric the Trainer
    Tampa
    Speakers:
    7:00 AM  -  12:00 PM
    Event Registration
    Palms Reg Desk
    Last day to pick up registration badges and for additional purchases.
     Optional 
    7:30 AM  -  8:30 AM
    Grab & Go Breakfast Lite Bites
    Crystal J
    Breakfast is for All Access Pass holders only.
     Optional 
    8:00 AM  -  9:45 AM
    Closing General Session: Duff Goldman
    Palms Ballroom
    Speakers:
     Optional 
    9:45 AM  -  10:30 AM
    Session Break
     Optional 
    10:00 AM  -  2:00 PM
    Bee Tour
    Offsite-TBD
    Bee Tour
    Attendees: $85
    25 Total allowed. Price will include: gloves, hats, transportation
    Fee  Optional 
    10:00 AM  -  2:00 PM
    Beer, Wine, and Food Tasting Tour – Daytona!
    Travel to the east coast of Florida, for an educational experience and tasting at Daytona State College! During this experience, you will learn more about DSC’s Hospitality Science Beverage Lab –which houses the only college beverage science program in the State. Hosted by the program's Dean, Chef Costa Magoulas, you will receive an in depth tour of the college’s state of the Art Commercial Beer Brewing System and Brew Pub classroom. We invite you to gain valuable knowledge about beer brewing, wine management, cost, curriculum integration, design, and commercial applications, for the benefit your culinary program or foodservice establishment. Enjoy samples and snacks! Transportation is provided.
    Thursday August 8 - $40 (Attendees)
    Fee  Optional 
    10:30 AM  -  3:45 PM
    United in Food: Women Leaders of Today and Tomorrow
    Palms Ballroom
    Join us for a panel discussions which focuses on candid conversations with women who are making marks on the culinary world. Moderated by Stacy Carroll ,the Director of Impact & Womxn’s Programs for The James Beard Foundation, where they oversee a full suite of programs designed to increase the number of womxn leaders and owners across the culinary and hospitality fields.
     Optional 
    10:31 AM  -  11:15 AM
    Fine Line - Movie & Panel
    Palms Ballroom
    10:45 AM  -  12:00 PM
    ANFP
    Canary 1
    11:00 AM  -  5:00 PM
    Certification / Apprenticeship - Meeting, Training, Seminar
    Canary 4
     Optional 
    12:15 PM  -  1:00 PM
    Leadership & Panel Discussion
    Palms Ballroom
    Speakers:
    12:15 PM  -  1:15 PM
    Lunch & Learn
    Palms Ballroom
    1:00 PM  -  5:00 PM
    ACF Judges Seminar
    Canary 1
     Optional 
    1:15 PM  -  2:45 PM
    The Value of Mentorship
    Palms Ballroom
    2:00 PM  -  2:30 PM
    A Recipe for Collaboration
    Palms Ballroom
    2:45 PM  -  3:15 PM
    WHAT'S NEXT? How To Come Together: Convening Connection, Creating Community
    Palms Ballroom
    3:15 PM  -  3:45 PM
    Spotlight: Blazing Your Culinary Trail
    Palms Ballroom
    Speakers:
    6:30 PM  -  9:30 PM
    ACF President's Grand Ball Reception & Dinner
    Palms Ballroom
    The theme of this evening will be White Hot Havana Nights, come join us in your best Cuban flair!

    Gala Reception will be in the Palms Foyer from 6:30pm-7:00pm and dinner will be immediately following.
    One ticket is included with our All Access pass holders, additional tickets are available to purchase for $150 each.
    Fee  Optional 
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