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  Closed 
    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
    Speakers:
    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
    Speakers:
    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
    Speakers:
    Fee  Optional  Closed 
    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
    SOLD OUT!
    Gather to welcome new inductees and congratulate AAC Fellows receiving awards at this year's AAC Reception and Dinner.
    Separate fees and registration are required for this event $175.00
    Sponsored by: Allen Brothers, Ecolab, Lactalis Culinary, Libbey, NewChef Fashion, Inc., Savencia Cheese USA
    Fee  Optional  Closed 
  • 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
    Chefs get fit! Workout with Eric the Trainer and Andre Rush
    Tampa
    Speakers:
    8:00 AM  -  8:45 AM
    Grab & Go Lite Bites
    Crystal J
    Breakfast is included for our All Access Pass Holders
    Sponsored by: Jones Dairy Farm, North Country
     Optional 
    9:00 AM  -  10:30 AM
    General Session 2: Flavors of Mexico
    Palms Ballroom
    Chiles of Mexico To define Mexican cuisine is impossible. Mexico is as diverse as it is vast. Within its borders lie rocky mountains, humid jungles, arid deserts, and endless coasts: a stark diversity that forced each region to develop uniquely rich cultural and culinary histories. Discover more about the history of Mexican Cuisine, with Chefs Diego Galicia and Rico Torres, who were recognized as 2017 Food & Wine Magazine’s “Best New Chefs" as co-owners at Mixtli in San Antonio. During this presentation Chef Torres and Chef Galicia will disucss Mexican Chiles from fresh to dry, their flavors and uses of this ingredient for it's many culinary applications.
    Speakers:
     Optional 
    10:45 AM  -  12:00 PM
    Culinary Communication: The Nuts and Bolts of Writing Cookbooks & Breaking Into Television
    Canary 4
    During this presentation, Jody Eddy will do a deep dive into the steps it takes for Chefs to break into writing cookbooks and developing a sell-able concept for television. Jody will share her expertise in this industry to highlight tangible ways to work in these fields from her perspective as a seasoned chef, cookbook author and television producer.
    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.
    Plateware Sponsored by: Libbey
     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  Closed 
    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. Separate fees and registration are required for this event, $70.00
    Sponsored by: Minors & Perdue Foods
    Fee  Optional 
    2:45 PM  -  3:45 PM
    Main Stage: Eating is an Adventure
    Palms Ballroom
    Chef, Author, and Restaurateur, Edward Lee shares his insight on the changing landscape of food in America and how the new immigrant cuisines and cultures are driving that change. What will food look like in America for the next generation? What will be the focus? How do we navigate the food world that is changing? Chef will discuss the questions as well as the inspiration for his new book, Buttermilk Graffiti, as he encourages us to not only eat at the trendy Michelin starred restaurants, but the importance to also venture out to experience the small immigrant restaurants that are everywhere in America.
    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
    ANICAV - Red gold from Europe invites you on a Journey to the land of tomatoes
    Palms Ballroom
    Greetings! Come see and taste EU canned tomatoes 100% Made in Europe - 100% Made in Italy. As our chef demonstrates how versatile European Canned Tomatoes are from rigatoni alla buttera, delicious rigatoni sauced with tomatoes, bacon and egg yolks, to zesty elicoidali (ridged curved pasta tubes) alla puttanesca, both featuring Red Gold From Europe tomatoes! Red Gold from Europe: The Art of Perfection, Grown and Preserved for your table.
    Sponsored by: The Italian Association of Canned Vegetable Industries --ANICAV-- www.anicav.it with the support of the European Union.
    Speakers:
    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
    Canary 1
    During this seminar, celebrated Pastry Chef Jacquy Pfeiffer, founder of The French Pastry School in Chicago, and author of the James Beard Award-winning cookbook, The Art of French Pastry, will overview Pastry trends. Chef Pfeiffer will also lecture on how to best understand customers ever changing needs, and how to best translate this information into pastry sales for your establishment.
    Speakers:
     Optional 
    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!

    Sponsored by: BelGioioso Cheese, Inc., Boar's Head Brand, Boiron Americas, Cargill Protein, Clemens Food Group, LLC., ANICAV – the Italian Association of Canned Vegetable Industries, Savencia Cheese USA, Smithfield Culinary

    Featuring action stations from ACF's own Certified Master Chefs: Jason Hall, CMC, Helmut Holzer, CMC, Lawrence McFadden, CMC, Shawn Loving, CMC, J.Kevin Walker, CMC, and ACF's newest Certified Master Chef, Timothy Bucci, CMC!

    Action stations from St. Louis Community College, Institute for Culinary Arts - Nebraska and your very own host chapter, ACF Central Florida! Don't miss out! Get your ticket today!
    All Access Pass holders has a ticket included, additional tickets are available - $80.00
    Fee  Optional 
  • Tuesday, August 6, 2019
  •  
    7:00 AM  -  7:30 AM
    Chefs get fit! Workout with Eric the trainer and Andre Rush
    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 included for our All Access Passes holders
    Sponsored by: Jones Dairy Farm, North Country
     Optional 
    8:00 AM  -  9:15 AM
    General Session 3: The Fundamentals of Dashi
    Palms Ballroom
    Chef Orkin is widely recognized as the American authority on Ramen. He speaks fluent Japanese, and has a deep understanding of the culture which allows him to produce meals at his restaurants that appeal to both Japanese and American audiences. In Japan, Ramen enjoys a cult-like status, and Chef Orkin's restaurant became one of the top ramen shops in Tokyo, an unheard of accomplishment for a foreigner. During this special presentation, Chef will demonstrate the preparation of dashi, while he shares his thoughts and philosophy on dashi's various applications in Japanese and Western Cuisines.
    Sponsored by: Custom Culinary
    Speakers:
     Optional 
    9:00 AM  -  4:00 PM
    ACF Neighborhood
    Cypress Ballroom
    Chef Marco Pierre White - Book Signing (1:00-3:00 pm) Very limited number of books for sale on site.

    Pop-up tasting : Chef Adam Kaye (2:00 pm)

    ACF Chatroom – Tuesday and Wednesday; 9 AM – 11 AM Your ACF Member Benefits – How to Accelerate Your Career with ACF As an ACF Member, you made the important decision to fast track your career, connect with peers and gain recognition for your hard work. However, do you know how to use each ACF Member benefit to achieve the success you are looking for?

    In this informal discussion, you will learn how to put ACF Member benefits to work for you. Benefits covered include:

    1. ACF Career Center 2. ACF Certification 3. Building Professional Relationships 4. Education: Events, Online Learning Center, Conference on Demand 5. ACF-sanctioned local, regional and national competitions 6. ACF’s publications: The National Culinary Review, We Are Chefs, Sizzle and The Culinary Insider 7. Your complimentary membership in WorldChefs, the World Association of Chefs’ Societies 8. ACF Member Advantage Program 9. And more. . .

    Whether a new or long-term Member this is the perfect session for you to learn about “all things ACF”. Be sure to bring your questions as well as your “wish list” for new benefits that ACF could add that would make your Member experience even better.

    Ask the Experts – Tuesday and Wednesday; 12 PM – 1 PM Miss the ACF Member Benefits Chat on Tuesday or Wednesday? Simply walk up to the “Ask the Expert” desk with your Member benefit question. Like magic (in seconds), you will have the answer you have been looking for from your ACF Membership Director, Joe Syrowik.

    Keynote Speaker:
    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.

    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 
    9:30 AM  -  11:00 AM
    ACF Demo Stage: Smithfield Culinary
    Demo Stage
    Join Chris Lilly, 2016 BBQ Hall of Fame Inductee, Executive Chef and author 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 Culinary
    Speakers:
    9:30 AM  -  2:30 PM
    ACF Student Team National Championship
    Cypress Ballroom, ACF Competition Kitchens
    Joliet Junior College, Central Regional Team
    Culinary Institute of New York at Monroe College, Northeast Regional Team
    Asheville Buncombe Tech Community College, Southeast Regional Team
    Oregon Coast Culinary Institute, Western Regional Team
    Fort Drum, Military Team

    Sponsored by: R.L. Schrieber Inc.
     Optional 
    10:00 AM  -  11:00 AM
    ACF Neighborhood-Culinary Programs
    Cypress Ballroom
    Looking to increase employee retention? Reduce labor cost? Increase food quality? Bring your questions to the ACF Booth during this time and Jason Neff, Culinary Programs Associate will share the solutions that the ACF has for you!
     Optional 
    11:00 AM  -  12:00 PM
    ACF Neighborhood- Certifications
    Cypress Ballroom
    The Certification Commission of the ACF sets the guidelines and requirements for the 16 levels of certification offered by the ACF. If there is a question about Certification, a member of the commission is sure to be able to answer! Stop by during this time for tips and tricks about Certification
     Optional 
    11:30 AM  -  12:00 PM
    ACF Demo Stage: Ever thought of pursuing a road less traveled?
    Demo Stage
    Would you like to develop that true one on one customer relationship that truly appreciates your culinary talents and skill sets? Today’s session sponsored by Friedr. Dick Corp. allows you to hear and enjoy the benefits of being a private chef in either an individual or corporate client setting. Chef James Hayek will share with you his thoughtful insight and professional experience in pursuing one of these exciting and rewarding opportunities. He will also demonstrate and prepare during his presentation an exciting plate offering, using the Friedr. Dick 1905 Cutlery Series, that would be featured during one of his clients events.
    Presented by:
    Sponsored by: Friedr Dick Corp.
    12:30 PM  -  1:00 PM
    ACF Demo Stage: Perdue, Between the Slices: Turkey fabrication
    Demo Stage
    Join us for this hands-on demo of turkey breast roast fabrication. Learn how the various meat blocks, functional ingredients and processing influence flavor, texture, cost and menu applications. We’ll discuss sustainable turkey farming and be challenged to learn the nuances of meaningful production claims that satisfy your diners’ expectations for menu transparency.
    Speaker: Bernadette Kniedler, Training Manager
    Sponsored by: Perdue
    1:00 PM  -  2:00 PM
    ACF Neighborhood- Apprenticeship
    Cypress Ballroom
    Looking to start an apprenticeship program? Always had the desire but don’t know where to start? Want to hear about all the great new developments in Culinary Apprenticeships? The National Apprentice Committee will be on hand to answer all of your apprenticeship questions
     Optional 
    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
    Speakers:
    1:30 PM  -  5:00 PM
    ACF National Student Chef of the Year Competition
    Cypress Ballroom, ACF Competition Kitchens
    Hitomi Tomobe, Central Region Champion
    Daniel Hess, CC, Northeast Region Champion
    Devin Agosto, Southeast Region Champion
    Emma Rae Delahunty, Western Region Champion
    Christopher Sanchez, Military Champion
    Sponsored by: Libbey
     Optional 
    2:00 PM  -  2:45 PM
    Culinary Classic Awards Ceremony
    Cypress Ballroom
    2:00 PM  -  3:00 PM
    Knowledge Bowl Competitors Meeting
    Canary 5
     Optional 
    2:00 PM  -  2:30 PM
    Session Break
    Cypress Ballroom
    3:00 PM  -  3:30 PM
    ACF Demo Stage
    Demo Stage
    Slade Gordon
    3:00 PM  -  4:00 PM
    Chef Educator of the Year Judges & Competitors Meeting
    Canary 4
     Optional 
    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
    Chefs get fit! Work out with Eric the Trainer and Andre Rush
    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 included for our All Access Passes holders
    Sponsored by: Jones Dairy Farm, North Country
     Optional 
    8:00 AM  -  12:15 PM
    ACF National Pastry Chef of the Year Competition
    Cypress Ballroom, ACF Competition Kitchens
    Ryse Swanson, Central Regional Champion
    Nguyet Nguyen, Northeast Regional Champion
    Melinda Wilkins, CEPC, Southeast Regional Champion
    Samantha Poe, Military Champion
    Sponsored by: Kitchenaid
     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
    Get Charged: Surviving and Finding Fresh Inspiration as A Chef
    Palms Ballroom
    Get Charged: Surviving and Finding Fresh Inspiration as A Chef

    An avid outdoorsman and Chef with an unmatched zest for life, Eduardo Garcia is a testament to the power of the human spirit in the face of adversity. As classically trained chef, he took his love for cooking to the high seas; working as a private chef on luxury yachts and more importantly, on the hunt for exceptional food experiences that can only be found by traveling the world. His path, however, took a drastic turn in 2011. Having been severely burned and badly injured in an accident, Eduardo faced a true fight for his life. Chef Garica is truly a shining example of what can be accomplished with a refuse-to-quit attitude and uncompromised determination
    Speakers:
     Optional 
    10:45 AM  -  3:00 PM
    ACF Neighborhood
    ACF Chatroom – Tuesday and Wednesday; 9 AM – 11 AM Your ACF Member Benefits – How to Accelerate Your Career with ACF As an ACF Member, you made the important decision to fast track your career, connect with peers and gain recognition for your hard work. However, do you know how to use each ACF Member benefit to achieve the success you are looking for?

    In this informal discussion, you will learn how to put ACF Member benefits to work for you. Benefits covered include: 1. ACF Career Center 2. ACF Certification 3. Building Professional Relationships 4. Education: Events, Online Learning Center, Conference on Demand 5. ACF-sanctioned local, regional and national competitions 6. ACF’s publications: The National Culinary Review, We Are Chefs, Sizzle and The Culinary Insider 7. Your complimentary membership in WorldChefs, the World Association of Chefs’ Societies 8. ACF Member Advantage Program 9. And more. . .

    Whether a new or long-term Member this is the perfect session for you to learn about “all things ACF”. Be sure to bring your questions as well as your “wish list” for new benefits that ACF could add that would make your Member experience even better.

    Ask the Experts – Tuesday and Wednesday; 12 PM – 1 PM Miss the ACF Member Benefits Chat on Tuesday or Wednesday? Simply walk up to the “Ask the Expert” desk with your Member benefit question. Like magic (in seconds), you will have the answer you have been looking for from your ACF Membership Director, Joe Syrowik.

     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  -  2:00 PM
    Meet & Greet: Incoming Regional Vice Presidents
    Cypress Alcove #2
    ACF Attendees will have their first opportunity to speak with your representatives on the ACF Board. The incoming Regional Vice Presidents will be available to answer questions and listen to your suggestions.
    Times are as follows:
    11:00am - Kimberly Brock Brown (SE)
    12:00pm - Barry Young (NE)
    1:00pm - Robert Phillips(WE)
    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
    Speakers:
    Moderators:
     Optional 
    11:01 AM  -  11:46 AM
    Climate of Change: Chefs as Advocates for Sustainability and Food Waste
    Cypress Ballroom, Pod 2
    Moderators:
     Optional 
    11:01 AM  -  11:46 AM
    Kitchen Leadership: How to Hire, Train And Retain the Best Culinary Talent
    Cypress Ballroom, Pod 3
    Moderators:
     Optional 
    11:01 AM  -  11:46 AM
    Seminar: How to Organize a Successfull Culinary Competition
    Cypress Ballroom, Pod 4
    Speakers:
     Optional 
    11:45 AM  -  5:00 PM
    ACF National Chef of the Year Competition
    Cypress Ballroom, ACF Competition Kitchens
    Scott Scheible, CEC, Central Regional Champion
    Frank Costantino, CEC, CCE, CCA, AAC, Northeast Regional Champion
    Charles Figueroa, CEC, Southeast Regional Champion
    Reilly Meehan, CEC, Western Regional Champion
    Frida Karani, CEC, Military Champion
    Sponsored by: Centerline Brackets
     Optional 
    11:45 AM  -  12:15 PM
    Enhanced Break
    Cypress Ballroom
     Optional 
    12:00 PM  -  1:00 PM
    Main Stage Demo: Impossible™: Business Bigger than Burgers
    Palms Ballroom
    Impossible™ is transforming the global food system by turning plants into delicious, nutritious, sustainable meat. Compared to beef from cows, Impossible has a tiny carbon footprint, and meat lovers love it because it is so beefy and juicy. The possibilities for preparations are endless -- if you can do it with ground beef from cows, you can do it with Impossible. In this session, Chef J. Michael Melton is going to show you how to enhance your menu and build your business with this revolutionary product. Come experience what's possible with Impossible.
    Speaker: Chef J. Michael Melton
    Sponsored by: Impossible Burger
     Optional 
    12:15 PM  -  1:00 PM
    Food and Flavor Trends 2020 & Beyond In Partnership with Les Dames d'Escoffier Internationa
    Cypress Ballroom, Pod 2
    In Partnership with Les Dames d'Escoffier International
    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:
     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
    Moderators:
     Optional 
    1:30 PM  -  2:15 PM
    The Future of Culinary Education
    Cypress Ballroom, Pod 4
    Moderators:
     Optional 
    1:30 PM  -  2:15 PM
    The State of Pastry: A Sweet Success
    Cypress Ballroom, Pod 3
    Moderators:
     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  Closed 
  • Thursday, August 8, 2019
  •  
    6:45 AM  -  3:00 PM
    "Innovations in Sustainable Seafood" Tour with Barton Seaver
    Beaver Street Fisheries seafood processing facilities in Jacksonville
    Join chef, author and sustainable seafood expert Barton Seaver on an excursion to Beaver Street Fisheries seafood processing facilities in Jacksonville. Discover first hand innovations in sustainable seafood. Conversation will touch on frozen seafood technology, right-size portioning, diversity of seafood species, and reducing waste. Join in a conversation regarding opportunities for chefs to drive sustainability through everyday kitchen practices, including frozen seafood and behavioral sustainability. During the bus ride, Barton will lead discussion inviting chefs to share their challenges and to develop solutions through peer-to-peer conversation.
    Additional registration required $45 per person. Seats are limited. Grab & Go Breakfast and light lunch included. Transportation is provided.
    In partnership with Beaver Street Fisheries.
    Speakers:
    Fee  Optional 
    7:00 AM  -  7:30 AM
    Chefs get fit! Workout with Eric the trainer and Andre Rush
    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  -  8:00 AM
    Grab & Go Lite Bites
    Crystal J
    Breakfast is included for our All Access Pass holders.
    Sponsored by: Jones Dairy Farm, North Country
     Optional 
    8:00 AM  -  9:45 AM
    Closing General Session: Duff Goldman shares a secret family recipe
    Palms Ballroom
    Join Duff Goldman, "The ACE of cakes" as he shares his grandmothers "Mamo's" Apple Strudel recipe. Join us for a lively and entertaining demonstration as he shares heartfelt family tradition.
    Speakers:
     Optional 
    9:00 AM  -  11:00 AM
    Beekeeping for Chefs - A hands on Experience!
    Join beekeeper Chef Jimmy Wessman at the Whisper Creek Farm at the Ritz Carlton Grande Lakes/Orlando, and discover the benefits of beekeeping for chefs beyond harvesting affordable, local honey. Attendees will learn the essentials for creating and sustaining your very own bee colony at your restaurant. Join us as we explore the basic ins and outs to get started in beekeeping including needed equipment, basic managerial responsibilities of maintaining a hive, as well as its positive effects for increasing production from your culinary garden. Beyond the basics learn how to to get started and how to use the tools required. Discover what to look for in a healthy colony, the different stages of brood and larva, and see if you have an eye to spot the queen. This class will cover topics such as controlling swarms, when to feed, when to treat and how to keep your honeybees happy. Limit 25 Total Attendees. $85 Price includes: gloves (industrial nitrile), protective veil, transportation. (Clothing recommendations and more details will be provided to registered participants)
    Speakers:
    Fee  Optional 
    9:45 AM  -  10:30 AM
    Session Break
     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 pub snacks! Transportation is provided.
    Additional registration required $40 per person. Seats are limited.
    Fee  Optional  Closed 
    10:30 AM  -  3:45 PM
    United in Food: Leaders of Today and Tomorrow
    Palms Ballroom
    United in Food: Leaders of Today and Tomorrow In partnership with James Beard Foundation Impact, WCR, She-Chef and FairKitchens

    Symposium Intros/Setting the Stage 10:30- 10:50 Leadership facilitator for the Symposium Stacy Carroll - JBF Impact

    10:50-11:50 United in Food! Sponsored by North Country Smokehouse Brunch & Learn Mental Wellness in the Hospitality Industry (10 minute break)
    12:00 – 12:30 A Fine Line Nora Pioggi

    12:30-1:15pm Lead, Follow, Observe: How to be a Multi-tiered Leader in an Ever Changing Kitchen Culture: Spotlight Speaker : Elle Simone -Shechef

    Leadership Panel: Panel Moderator: Kimberly Brock Brown Panelists: Heidi Cramb, Jeff Bacon, Anita Cheng, Mark Wright, Susanne Ebacher-Grier

    1:15pm-1:45pm: Mentorship The Value of Mentorship Mentorship Panel Panel Moderator: Michael Deihl Panel: Nikkia Rhodes, Stafford DeCambra, Leah Sarris, Julia Spondike, Kristen Lee-Charlson

    1:45-2:15 pm: Being Your Best Self Blazing Your Culinary Trail -Jennifer Hill Booker - Spotlight Closing Speaker

    2:15pm-3:30pm: Actionable Next Steps WHAT'S NEXT? How To Come Together: Convening Connection, Creating Community Panel Moderator: Kristen Lee-Charlson Panelists: Stephanie Charns, Leah Sarris, Amy Sins, Allysun Selick, Bev Shaffer, Tracy Lorenz, Lisa Dorfman
    Keynote Speaker:
     Optional 
    10:45 AM  -  12:00 PM
    Creating a 5-Star Dining Experience in Healthcare
    Canary 1
    Creating a 5-Star Dining Experience in Healthcare When most think of dining in healthcare they think of “hospital food” delivered on a tray, however the trend in healthcare dining has become much more commercial-like. The venues on site can vary from various style of dining rooms, coffee bars, snack bars and more. Learn how a culinary culture touches healthcare through its food and dining options. Presented by ANFP.
    Speakers:
    10:50 AM  -  11:50 AM
    Brunch & Learn
    Palms Ballroom
    This brunch & learn is for all registered attendees. Both all access pass and education only badges are welcome to attend.
    11:00 AM  -  12:00 PM
    All About Apprenticeship - Open House
    Canary 4
    Learn how ACFEF NAC modernized the apprenticeship education program to address outdated competencies, no education facilities, cumbersome logbook entries, and absence of chapter involvement. This is an Open House session.
     Optional 
    12:00 PM  -  5:00 PM
    ACFEF Apprenticeship Elevator Training
    All industry and culinary arts educators are encouraged to attend and learn to become an Apprenticeship Evaluator for site visits. We will review: The structure of the apprenticeship programs The criteria to qualify as an Apprenticeship Evaluator How to conduct an Apprenticeship Site Visit
     Optional 
    1:00 PM  -  5:00 PM
    ACF Judges Seminar
    Canary 1
     Optional 
    7:00 PM  -  9:30 PM
    ACF President's Grand Ball Reception & Dinner
    Palms Ballroom
    The theme of the evening is White Hot Havana Nights, come join us in your best Cuban flair. It's a white hot party! White tropical dress attire is recommended, so come dressed to impress!

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