ChefConnect: Minneapolis

Agenda

  • Saturday, March 30, 2019
  •  
    8:00 AM  -  6:00 PM
    Central Regional Competitions
    Saint Paul College
    Come and cheer on your Central competitors as they battle it out for the chance to advance to the national stage in Orlando!

    ACF Student Chef of the Year Competition
    Sponsored by: Libbey

    ACF Pastry Chef of the Year Competition
    Sponsored by: KitchenAid Commercial

    ACF Chef of the Year Competition

    ACF Student Team Competition
    Sponsored by: RL Schreiber
     Optional  Closed 
    1:00 PM  -  4:00 PM
    Courtesy Badge Pick Up
    Hotel Lobby, 5th Floor
    SKIP THE LINES! Are you a guest registered at the Marriott City Center? As a courtesy, pick your event badge up prior to the start of the event. Thank you for staying with us at the host hotel!
     Optional  Closed 
    3:00 PM  -  5:00 PM
    Baron H. Galand Culinary Knowledge Bowl Competitors Meeting
    Saint Paul College
     Optional  Closed 
  • Sunday, March 31, 2019
  •  
    8:00 AM  -  6:00 PM
    Baron H. Galand Culinary Knowledge Bowl
    Saint Paul College
     Optional  Closed 
    8:00 AM  -  6:00 PM
    Central Regional Competitions
    Saint Paul College
    Come and cheer on your Central Student Teams as they compete for their chance to represent their region at the national championship in Orlando!

    ACF: Student Chef of the Year
    Sponsored by: Libbey

    ACF: Pastry Chef of the Year
    Sponsored by: KitchenAid Commercial

    ACF Chef of the Year

    AF Student Team
    Sponsored by: RL Shreiber
     Optional  Closed 
    8:00 AM  -  4:00 PM
    Event Registration
    Registration - 4th Floor
    Registration will be open for badge pick up and purchases.
     Optional  Closed 
    9:00 AM  -  12:30 PM
    FREE Observational Workshop: Beef Fabrication

    Hosted at the University of Minnesota (transportation is included). Dr Cox and Chef Niemer will present a beef fabrication demonstration, to increase chefs skills, and expand your knowledge and understanding of beef fabrication. This workshop will also cover the history of beef, and an overview regarding new food service cuts. Attendees can expect to gain a greater understanding of beef cuts, feed, and the related outcomes in associated taste and flavor profiles.

    Advanced registration is required for this observational workshop. 

    Meet at the registration desk. The tour leaves promptly at 9:00am.

     Optional 
    9:00 AM  -  12:00 PM
    Hands-on Workshop: Fondant Class
    Grand Portage Ballroom 3
    This class will include covering round and square cakes with fondant, basics including fondant molds and traditional fondant skills including crimping, quilting, embossing and making bows.

    In partnership with: Retail Bakers Association

    Hands-on workshops provide the attendees with an intimate experience which includes an additional 3 CEH's. Separate fees and registration are required for these items - $125 per person
    Speakers:
    Fee  Optional  Closed 
    9:00 AM  -  12:00 PM
    Hands-on Workshop: The Magic of Lactic-Acid Fermentation
    Offsite, GYST Fermentation Bar
    Join us for this special hands-on fermentation workshop to learn tips and techniques of lactic-acid fermentation! In this workshop, we'll cover it all including why lactic-acid fermentation is sustainable, loaded with amazing health benefits and truly adds a depth of flavor to any dish. Participants will make their own sauerkraut to ferment at home. Attendees will learn techniques of lactic-acid fermentation, as well as the benefits of this easy and safe method of food preservation. Participants will also learn the culinary art of adding ferments to any dish, as well as the latest research relate to the gut microbiome and fermented foods.

    Transportation is provided. Meet at the registration desk. Tour leaves promptly at 9:00am 

    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 
    10:00 AM  -  11:30 AM
    All Things Certification
    Grand Portage Ballroom 4
    Join Chef Chris Dwyer, Immediate Past Chair of the Certification Commission for an informative session all about ACF Certification. Take this opportunity to ask questions about the process, practical exams, how to host a practical exam or anything else about Certification. This session is sure to help you in reaching your professional development Certification goals!
     Optional 
    12:30 PM  -  1:00 PM
    ACF Business Meeting
    Prefunction Terrace/St. Croix 1, 6th Floor
     Optional  Closed 
    1:00 PM  -  2:30 PM
    ACF Leader's Training
    Prefunction Terrace/St. Croix 1, 6th Floor
     Optional 
    1:00 PM  -  4:00 PM
    Craft Brewery & Cocktail Culinary Experience

    Join us for an afternoon of fun and experience the craft beer and distillery boom! We have two amazing craft breweries lined up that are the latest and hoppin' places in town! You'll enjoy a behind the scene tour in the brewery production area along with a pint at each brewery and an additional stop at a local distillery will cap off your tour! Select a craft cocktail and sit back to enjoy with your friends. Complimentary snack and water will be available on the bus. Transportation will be included.

    Meet at the registration desk, the tour leaves promptly at 1:00pm.

    Hands-on workshops provide the attendees with an intimate classroom experience which includes an additional 2 CEH's. Separate fees and registration are required for workshops - $90 per person

    Fee  Optional 
    1:00 PM  -  4:00 PM
    Heart of Minneapolis Food Walking Culinary Experience

    Join us as we weave our way through the skyscrapers of downtown Minneapolis on a food adventure! We will stroll through the "Broadway" Theatre District and view a building that set the Guinness Book of World Records as the largest structure ever moved on rubber-wheeled dollies. Enjoy VIP service at some of the award winning restaurants downtown. You will also sample and learn the art of local beer making with a local brewery. The tour includes seeing the Minneapolis skyscraper that was modeled after the Washington Monument, visiting the tallest building in Minneapolis. Along the way we will also visit quaint eateries that have pride in local ownership; including a favorite since 1932. There will be beer sampling and you can learn the sercets behind the great food you are enjoying. You'll leave the tour with a tasty experience of some of the best food finds Minneapolis has to offer all while learning history of downtown and soaking in all of the culture. Includes 4 restaurants/eateries.

    Meet at the registration desk, the tour leaves promptly at 1:00pm.

    Hands-on workshops provide the attendees with an intimate classroom experience which includes an additional 2 CEH's. Separate fees and registration are required for workshops - $75 per person

    Fee  Optional 
    2:45 PM  -  3:15 PM
    Central Regional Forum
    Prefunction Terrace/St. Croix 1, 6th Floor
     Optional  Closed 
    2:45 PM  -  3:15 PM
    Western Regional Forum
    Deer/Elk Lake
     Optional  Closed 
    3:15 PM  -  4:00 PM
    ACF Town Hall
    Prefunction Terrace/St. Croix 1, 6th Floor
     Optional  Closed 
    4:00 PM  -  5:00 PM
    American Academy of Chefs Fellows Meeting
    Deer/Elk Lake
     Optional  Closed 
    6:00 PM  -  8:00 PM
    Welcome Reception
    Prefunction Terrace/St. Croix 1, 6th Floor
    1 ticket is included if you have an All Access Pass with Meals. $50 fee for each additional ticket, purchase in the optional item section for each additional ticket.

    Sponsored by: Cargill Protein (Sterling Silver Meats), Hormel Foods, Jennie-O and Smithfield Foods
    Fee  Optional  Closed 
  • Monday, April 1, 2019
  •  
    6:30 AM  -  7:00 AM
    Morning Stretch with Eric the Trainer
    --
    Start the day off on the right foot by joining Hollywood- based trainer to the stars, Eric the Trainer, to get your body moving. All levels of fitness are encouraged to attend this morning stretch! Gain valuable tools for your overall health and well being, as you energize your body and spirit. You may be inspired to be the pro, as well as your fellow Chefs to undergo your own total body transformation!
     Optional  Closed 
    7:00 AM  -  2:00 PM
    Event Registration
    Registration - 4th Floor
    Registration will be open for badge pick up and purchases.
     Optional  Closed 
    7:30 AM  -  8:00 AM
    Breakfast - Grab & Go
    Atrium, 4th Floor
    Breakfast is only included for our All Access Pass Holders.

    Sponsored by: Jones Dairy Farm
     Optional  Closed 
    8:00 AM  -  9:30 AM
    Roots of American Cuisine:The Impact of African People &Ingredients on American Food with JJ Johnson
    Grand Portage Ballroom Prefunction/ 1 & 2
    Chef Johnson will take the audience on a journey through the history of American cuisine focusing on the Afro-origins of many ingredients and dishes like rice, benne seeds and ground nuts.
    Keynote Speaker:
     Optional  Closed 
    9:00 AM  -  4:00 PM
    Ben's Friends Meeting with Mickey Bakst
    Chase Board Room
    Stop in throughout the day to discuss Ben's Friends and opportunities in your area.
     Optional 
    9:30 AM  -  10:00 AM
    ACF MarketConnect Break #1
    Prefunction Terrace/St. Croix 1, 6th Floor
    Coffee available throughout the day for networking
     Optional  Closed 
    9:30 AM  -  10:30 AM
    VIP Experience with JJ Johnson
    Experience reserved for VIP badge holders
    Speakers:
     Optional 
    9:30 AM  -  12:30 PM
    VIP Lounge
    St. Croix ll, 6th Floor
    Includes signature cocktail from Chef Johnson’s restaurant, Henry. “Ryde or Die” will be served. Check the app for recipe! VIP Lounge is reserved for the VIP Badge Holders. Don’t forget to pick up your gift bag!
     Optional 
    10:00 AM  -  11:15 AM
    A Taste of the Yucatàn
    Grand Portage Ballroom 3
    Exploring flavors and techniques from the Yucatàn
    Speakers:
     Optional 
    10:00 AM  -  11:15 AM
    Food and Beverage Trends for Luxury Customer
    Deer/Elk Lake
    Join Certified Master Chef Lawrence McFadden as he shares his knowledge about key luxury customers requirements. Chef will share the best strategies for success in luxury hospitality marketing, future engaging methods to maximize profit, customer satisfaction and employee engagement. This session will also include sound practices for leadership, food & beverage trends, and merchandising for both private and public establishments.

    Sponsored by: Libbey Inc.
     Optional 
    10:00 AM  -  11:15 AM
    Mental & Physical Mise en Place
    Grand Portage Ballroom Prefunction/ 1 & 2

    Approach the ACF CMC Exam prepared for success by developing your philosophy, strategy and approach prior to entering the exam kitchen. Learn how to reduce anxiety while focusing on managing every step inside the exam kitchen.

      

    Sponsored by: Libbey

    10:00 AM  -  11:15 AM
    The New Nordic Movement in the Midwest
    Grand Portage Ballroom 4
    The format will feature a panel discussion with two prominent Midwestern chefs cooking in the New Nordic style. We will explore through a discussion and imagery how the New Nordic movement evolved, what it means now, and how chefs can use these techniques in their own kitchens, no matter where they are in the world.
    Panelists:
     Optional  Closed 
    11:15 AM  -  12:15 PM
    ACF MarketConnect Break #2
    Prefunction Terrace/St. Croix 1, 6th Floor
    Coffee available throughout the day for networking
     Optional  Closed 
    12:30 PM  -  1:30 PM
    Dr. L.J. Minor Chef Professionalism Award Lunch
    Grand Portage Ballroom Prefunction/ 1 & 2
    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.

    Award sponsored by: MINOR’s® Chicken sponsored by: Perdue Farms
    Fee  Optional  Closed 
    1:30 PM  -  2:30 PM
    ACF MarketConnect Break #3
    Prefunction Terrace/St. Croix 1, 6th Floor

    Demo Stage:
    Smithfield Good-to-Go Breakfast: How to make it fast, convenient and delicious

    Sponsored by Smithfield Foods

    Coffee available throughout the day for networking

     Optional  Closed 
    1:30 PM  -  4:30 PM
    VIP Lounge
    Minnesota Room
    VIP Lounge is reserved for the VIP Badge Holders. Don’t forget to pick up your gift bag!
     Optional 
    2:30 PM  -  3:45 PM
    From Forest to Fork; Everything Old is New Again
    Deer/Elk Lake
    Thomas Carlyle once said “Nature alone is antique, and the oldest art a mushroom.” In an age of processed foods and GMO options, our most basic wild growing food are an often overlooked solution to providing amazing flavor profiles with a uniquely healthy bonus. Mike will be discussing options that take farm to table to the next level, forest to fork, and why adopting this trend can lead to better profits and an identity that can set you apart from your competition. As part of that talk, he will also be highlighting the many unique health attributes of various wild foods as well as establishing consistent supply chains for wild products that can be difficult to source on your own.
    Speakers:
     Optional 
    2:30 PM  -  3:45 PM
    The Flavors of Minnesota
    Grand Portage Ballroom 3
    Teach new culinary techniques focusing on indigenous ingredients

    Sponsored By: Centerpoint Energy Foodservice
    Speakers:
     Optional 
    2:30 PM  -  3:45 PM
    Translating Beer Style into Food Pairings
    Grand Portage Ballroom 4
    Attendees will learn color, bitterness ratios, hop profiles and tasting notes for the major beer styles of lagers, pale ales, IPA. Stouts and regional specialties. This information will used to understand the basic parameters of beer and food pairings. This will be done through ingredient tasting, beer analysis and discussions.

    Glassware provided by Libbey
     Optional 
    2:30 PM  -  3:45 PM
    World Flavors Spotlight: Philosophy of Hmong Cuisine
    Grand Portage Ballroom Prefunction/1 & 2
    Details coming soon!
    Speakers:
     Optional 
    3:45 PM  -  4:15 PM
    Session Break
    Atrium, 4th Floor
    Coffee available throughout the day for networking
     Optional  Closed 
    4:15 PM  -  5:30 PM
    The Evolution of Mentorship
    Grand Portage Ballroom Prefunction/ 1 & 2
    Main Stage Demo with Gavin Kaysen
    Speakers:
     Optional  Closed 
    6:00 PM  -  10:00 PM
    American Academy of Chefs Reception & Dinner
    Crowne Plaza Northstar Hotel
    Executive Chef Christopher Dwyer, CEC, CCA, AAC, and his culinary team will provide an amazing menu for the Academy guests at the Crowne Plaza Northstar Hotel. Guests will enjoy an unforgettable evening of flavor that will inspire your senses.

    $150 per ticket
    No transportation is provided

    Sponsored by: Allen Brothers, Ecolab, Libbey Inc., NewChef Fashion, Inc., Savencia Cheese USA
    Fee  Optional  Closed 
  • Tuesday, April 2, 2019
  •  
    6:30 AM  -  7:00 AM
    Morning Stretch with Eric the Trainer
    St. Croix ll, 6th Floor
    Start the day off on the right foot by joining Hollywood- based trainer to the stars, Eric the Trainer, to get your body moving. All levels of fitness are encouraged to attend this morning stretch! Gain valuable tools for your overall health and well being, as you energize your body and spirit. You may be inspired to be the pro, as well as your fellow Chefs to undergo your own total body transformation!
     Optional  Closed 
    7:00 AM  -  12:00 PM
    Event Registration
    Registration - 4th Floor
    Registration will be open for badge pick up and purchases.
     Optional  Closed 
    7:30 AM  -  8:00 AM
    Breakfast - Grab & Go
    Atrium, 4th Floor
    Breakfast is only included for our All Access Pass holders.
     Optional  Closed 
    8:00 AM  -  9:15 AM
    Main Stage Presentation with Bryan Voltaggio
    Grand Portage Ballroom Prefunction/1 & 2
    Speakers:
     Optional 
    9:15 AM  -  9:30 AM
    Session Break
    Prefunction Terrace/St. Croix 1, 6th Floor
    Coffee available throughout the day for networking
     Optional  Closed 
    9:15 AM  -  12:00 PM
    VIP Lounge
    Minnesota Room
    VIP Lounge is reserved for the VIP Badge Holders. Don’t forget to pick up your gift bag!
     Optional 
    9:30 AM  -  10:45 AM
    Global Cuisine Spotlight: Flavors of India
    Grand Portage Ballroom 3
    This unique presentation will explore the latest trends, the history, flavor components. Chef will share insights for utilizing special herbs and spices; the role of different spices in the Indian cooking, Indian cuisines & culture influence. focus on selecting, roasting spices and vegetarian food.
     Optional 
    9:30 AM  -  10:45 AM
    Have Your Cake and Eat it Too: Vegetables for Dessert
    Grand Portage Ballroom 4
    Vegetables are not only used in savory dishes. They can provide a bit of acidity, bitterness, or earthiness to a dish. By adding certain vegetables into a dessert, discover how to reduce added sugar. Learn new and inventive ways to incorporate vegetables into desserts your guests will enjoy.

    Sponsored by: KitchenAid
     Optional 
    9:30 AM  -  10:45 AM
    Wellness for Your Mind, Body, & Spirit: The Happy Chef Project
    Deer/Elk Lake
    The physical, mental and emotional demands made on those who service the food industry are tremendous. In addition to the pressures of toiling in the kitchen, food services professionals face issues around workplace bullying, long hours and being under constant scrutiny. For most chefs, these conditions create anxiety, cause depression, emotional exhaustion, sleep problems and stress. What differs from chef to chef is how well they know to cope with the demanding environment. This session will discuss how to increase the wellbeing of chefs and those in the food services industry and the resultant positive impact on the health of those consuming the food prepared by them in the long run. Learn how to cope with these demands, using intrinsic, holistic stress reducing techniques, such as meditation, breathing techniques, mindfulness, yoga and conflict resolution. Join this session to learn how your positive mindset increases presence, clarity and focus and therefore has the power to make a positive impact on our long term health.
     Optional 
    9:30 AM  -  10:45 AM
    Whole Animal Cookery: Game Meats
    Grand Portage Ballroom Prefunction/1 & 2
    Details coming soon!
    Speakers:
     Optional 
    10:45 AM  -  11:30 AM
    ACF MarketConnect Break #4
    Prefunction Terrace/St. Croix 1, 6th Floor
    Coffee available throughout the day for networking
     Optional 
    11:30 AM  -  12:30 PM
    Brunch & Learn: Sober Reality in the Hospitality Industry
    Grand Portage Ballroom Prefunction/ 1 & 2
    This Brunch and Learn is an important message. All registered attendees are welcome.

    Sponsored by: Jennie-O Turkey Sotre Sales, LLC.
    Speakers:
     Optional  Closed 
    12:30 PM  -  1:30 PM
    Main Stage Demo with Sean Sherman - The (R)evolution of Indigenous Food Systems of North America
    Grand Portage Ballroom Prefunction/ 1 & 2
    Sean Sherman, Oglala Lakota from the Pine Ridge reservation, and the founder of the company The Sioux Chef is committed to revitalizing Native American cuisine. Through his research, he has uncovered and mapped out the foundations of the indigenous food systems through and indigenous perspective. Chef Sean has become renowned nationally and internationally in the culinary movement of indigenous foods and with an ever growing team of indigenous minded peers, is leading a movement to completely redefine North American cuisine through the understanding and utilization indigenous food knowledge. This is an evolution of Native American Foods, taking important educations of the past and applying them to the now.
    Keynote Speaker:
     Optional  Closed 
    1:30 PM  -  2:00 PM
    ACF MarketConnect Break #5
    Prefunction Terrace/St. Croix 1, 6th Floor
    Demo Stage: Back to the Cutting Board: A Fresh Look at Beef Carving Stations, Buffets and Your Menu

    Sponsored by: Beef. It’s What’s for Dinner

    Coffee available throughout the day for networking
     Optional  Closed 
    1:30 PM  -  5:30 PM
    VIP Lounge
    Minnesota Room
    VIP Lounge is reserved for the VIP Badge Holders. LAST CHANCE! don’t forget to pick up your gift bag!
     Optional 
    2:00 PM  -  3:15 PM
    A Recipe for LEADership
    Deer/Elk Lake
    Women represent only 19% of chefs, and 7% of head chefs, across the culinary world. Beyond that, women chefs earn 28% less in base pay than their male counterparts.For many years the restaurant environment has been rampant with bad behavior, toxic kitchens, and ego-driven leaders. There is tremendous opportunity to affect real change, but oftentimes while seeing the challenges, we aren’t quite sure how to solve what isn’t working. A true shift will require us to address the root(s) of the problem—they are indeed systemic.Hear from women navigating change within their own businesses. This session is for chefs and culinary leaders, to help them address the challenges they face in the industry, while seeking to make their kitchen culture more equitable. In partnership with: Women Chefs & Restauranteurs
    Moderators:
     Optional 
    2:00 PM  -  3:15 PM
    Crafting Signature Cocktails: A Lesson in Infusions
    Grand Portage Ballroom 4
    As part of this seminar attendees will be able to taste a variety of alcoholic infusions and learn the techniques for extracting flavors while using all natural ingredients. The goal here is to elevate your bar menu while working with the kitchen staff to ensure the flow of the menu. The ability to use ingredients from the kitchen in the bar not only lowers cost but also helps with sustainability and setting yourself apart from the competition by doing things that the local competitor cannot.

    Glassware provided by Libbey
    Speakers:
     Optional 
    2:00 PM  -  3:15 PM
    New Trends in Wedding Cakes and Desserts: Meeting the Needs of Millennial Brides
    Grand Portage Ballroom 3
    This session will look at the changes that are occurring in the Wedding Cake Market and how bakeries are meeting the needs and expectations of our newest engaged couples. With Millennials now 80% of the bridal market, we will hear from bakeries across the country as to the changes they have seen and how they are changing their marketing strategies and wedding cake offerings.

    In partnership with: Retail Bakers Association
    Speakers:
     Optional 
    2:00 PM  -  3:15 PM
    The Evolution of Filipino Cuisine
    Grand Portage Ballroom Prefunction/1 & 2
    Filipino cuisine is emerging as one of the fastest growing cuisines in the USA and globally. The common question asked is,"What is Filipino cuisine?" We are going to answer that question and more by walking through the history of the islands and the many influences that has helped evolve the cuisine to where it is now.
    Speakers:
     Optional 
    3:15 PM  -  3:45 PM
    ACF MarketConnect Break #6
    Prefunction Terrace/St. Croix 1, 6th Floor
    Coffee available throughout the day for networking
     Optional  Closed 
    3:45 PM  -  5:15 PM
    Closing General Session: Matthias Merges - Chef, Leader, Activist
    Grand Portage Ballroom Prefunction/1 & 2
    Details coming soon!
    Keynote Speaker:
     Optional 
    5:30 PM  -  6:30 PM
    VIP Experience with Matthias Merges
    Minnesota Room
    Experience reserved for VIP Badge Holders Signature cocktail “Martinez” from Chef Merges will be served. Check the app for the recipe!
     Optional 
    7:00 PM  -  7:30 PM
    Vice Presidents' Gala Reception
    Atrium, 4th Floor
     Optional  Closed 
    7:30 PM  -  9:30 PM
    Vice Presidents' Gala Dinner
    Grand Portage Ballroom Prefunction/ 1 & 2
    1 ticket is included if you have an All Access Pass with Meals - $150 fee for each ticket. If you would like to purchase additional tickets please purchase them in the optional items section.

    Sponsored by: Smithfield Foods
    Fee  Optional  Closed 
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