ChefConnect: Nashville

Agenda

  • Sunday, October 25, 2020
  •  
    1:00 PM  -  4:00 PM
    Courtesy Event Badge Pick Up
    Hermitage Registration Desk
    SKIP THE LINES! As a courtesy, pick your event badge up prior to the start of the event.
     Optional 
  • Monday, October 26, 2020
  •  
    11:00 AM  -  5:00 PM
    Event Registration
    Hermitage Registration Desk
    Registration will be open for badge pick up and purchases.
     Optional 
    1:00 PM  -  2:00 PM
    Behind the Plate Up with CMC Joseph Leonardi
    Hermitage Ballroom C-F
    Let's kick the 2020 event season off in style as ACF's emcee, Rocco Paradiso - welcomes everyone to Nashville! Certified Master Chef Joseph Leonardi will discuss the struggles Chefs are all facing in our industry; retaining employees. Chef will share how to involve and engage employees; reminding them that failing is alright, as long they are learning from mistakes and moving forward. Learn how to advise young cooks how to handle failure and how to best inspire the next generation of culinarians. During Chef's demo he will also share his insights on the CMC exam, and the struggles that that chefs will face when preparing for the exam. The regional awards will be announced after the conclusion of the demo. Awards to be presented: Cutting Edge
    2:00 PM  -  2:30 PM
    Session Break
    Hermitage Lobby
     Optional 
    2:30 PM  -  3:30 PM
    The Efficacy of Online Culinary Arts Education/Cvent
    Two Rivers
    The intention of this presentation is symbiotic. I am a doctoral student from the University of Illinois seeking input regarding my research focus - "Understanding the Efficacy of Postsecondary Culinary Arts Education Via Online Delivery," while sharing current research findings. I will use Power point slides, showing current and relevant data about online education delivery, online trade and vocational education, and possibilities with online culinary arts delivery. I will offer a mini online experience and seek feedback. Willing participants will be included in a doctoral dissertation.
     Optional 
    2:30 PM  -  3:30 PM
    Breakout Session
    Hermitage A
    Speakers:
     Optional 
    2:30 PM  -  3:30 PM
    North Carolina's Coastal Heritage
    Hermitage B
    Learn how Chef Ricky Moore draws inspiration from the classic American fish camps and waterside seafood shacks, by placing an emphasis on local, fresh seafood. His Saltbox Seafood Joints in North Carolina are now redefining what seafood is in an urban area. Chef will share his passion for NC fish, and his demo will focus on how his menus vary daily depending on what has been caught by North Carolina fishermen.
    Speakers:
     Optional 
    3:30 PM  -  4:00 PM
    Session Break
    Hermitage Lobby
     Optional 
    4:00 PM  -  5:00 PM
    Finding my Roots Through Food: Carla Hall
    Hermitage Ballroom C-F
    Born in Nashville, Carla Hall grew up surrounded by soul food. She is best known as a former co-host of ABC’s Emmy award winning series “The Chew, and as a competitor on Bravo’s “Top Chef” and “Top Chef: All Stars”. Her philosophy to always cook with love, and during this presentation Chef Hall will share how she used her DNA to inspire her personal movement towards the pride that she now feels about her culinary heritage.
    Speakers:
    7:00 PM  -  9:00 PM
    Welcome Reception
    Hermitage Lobby
     Optional 
  • Tuesday, October 27, 2020
  •  
    8:30 AM  -  12:00 PM
    Event Registration
    Hermitage Registration Desk
    Registration will be open for badge pick up and purchases.
     Optional 
    8:30 AM  -  9:00 AM
    Morning Grab & Go Breakfast & Coffee
    Hermitage Lobby
    Sponsored by Barrie House and Jones Dairy Farms
     Optional 
    9:00 AM  -  10:00 AM
    If It Was Just About Cooking, It Would Be A Piece Of Cake: Wilo Benet
    Hermitage Ballroom C-F
    "Chef Wilo Benet is head of a growing culinary empire in Puerto Rico. He will share what it takes to remain current in the restaurant business. After graduating from The CIA, and working in NYC's best restaurants, Wilo returned to PR to work at the Governor's Mansion. He later opened Pikayo, his first fine-dining restaurant, at The Condado Plaza Hilton in San Juan. His second venture, Payá, followed by Varita, which focused on comfort foods from Puerto Rico and Italy. Now, his newest venture; Wilo Eatery & Bar features Payevar, fully cooked and package foods to go; Mixta, a quick serve casual bowl concept; Hot Dog, a fully functioning hot dog cart with all the fixings; and Kafe, which serves Beverages and pastries. Learn more about how Chef Wilo has continued to grow as a culinarian, and be inspired to take that next step in your career. Awards to be presented: Regional Chapter of the Year
    Keynote Speaker:
    10:00 AM  -  10:30 AM
    MarketConnect Networking Break
    McGavock's Ballroom
    10:30 AM  -  11:30 AM
    Take Your Time Back
    Two Rivers
    We can't control time but we can control what we do within that time. During Chef Linares's time in restaurants, he learned that becoming organized, journaling, and setting being disciplined with daily tasks will allow you take your personal and professional life to the next level. Chef will share how to use the SMART method in your restaurant to take your time back.
    Speakers:
     Optional 
    10:30 AM  -  11:30 AM
    The Fundamentals and Future of Sous-Vide
    Hermitage A
    The Culinary Research and Education Academy, founded by Chief Scientist Bruno Goussault is the leading source for chefs on the art and science of sous-vide cooking. Learn and observe fundamental practices of proper sous-vide cooking as well as discover the many ambiguities that surround the method from CREA’s Executive Chef AJ Schaller. Also, look with us into the future of sous-vide with new techniques such as Extraction and Cryoconcentration, how it may help combat food waste and how using sous-vide products may be a solution for many food service establishments.
    Speakers:
     Optional 
    10:30 AM  -  11:30 AM
    No Taste Like Home
    Hermitage B
    Learn ways to imbue dishes with both literal and figurative, personal flavor. Ashley English, author of 11 cookbooks, will guide you through the process of how to share your personal culinary experiences and journeys throughout your menus. She'll share how her culinary upbringing informed and shaped the cook she is today, by sharing several recipes and anecdotes from Southern From Scratch.
    Speakers:
     Optional 
    11:30 AM  -  12:00 PM
    MarketConnect
    McGavock's Ballroom
     Optional 
    12:00 PM  -  12:45 PM
    Lunch Demo: The Myth of Farm To Table
    Hermitage Ballroom C-F
    The Increasing Disconnect Between Farmers and Chefs - Most restaurants do not have the time or wherewithal to deal directly with farmers and producers; most farmers and producers don’t have the infrastructure to do their own sales, marketing and delivery.
    Speakers:
    1:15 PM  -  2:00 PM
    Ben's Friends: Sam Diminich
    Hermitage Ballroom C-F
    Changing the narrative on substance abuse and mental health in the food and beverage industry
    Speakers:
    2:15 PM  -  3:15 PM
    The Art of Fermentation
    Two Rivers
    Learn from the Fermentation Revivalist and Author of Wild Fermentation, "Sandorkraut". Discover fermented foods nutritional importance, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your menus. Be part of the fermentation revival!
    Speakers:
     Optional 
    2:15 PM  -  3:15 PM
    Barrie House Presents: Coffee 101
    Hermitage A
     Optional 
    2:15 PM  -  3:15 PM
    Focus on Flavor: Umami & Plant Forward Cuisine
    Hermitage B
    Take vegetables to a new and exciting level! Chef George's restaurant Earth's Harvest in New Hampshire, is committed to representing a better lifestyle, by showcasing real food from local farmers as the future of food. In this demonstration, Chef will be focusing on the utilization of umami in vegetarian cooking, and the importance of working more inspired plant based and healthful dishes onto your everyday menus and specials.
    Speakers:
     Optional 
    3:15 PM  -  3:45 PM
    MarketConnect Networking Break
    Hermitage Lobby
    3:45 PM  -  4:45 PM
    Creating Your Own Table: Justin Sutherland
    Hermitage Ballroom C-F
    As we reflect on this year's theme for ACF Conferences, Chef Sutherland will share why by being confident and comfortable, there is always a seat at the table. However, you don't have to wait for an invitation to join someone else's, you can create and define your own. Since opening his first restaurant, the Handsome Hog in Lowertown, Saint Paul, Minnesota, Sutherland gained a reputation for excellence, noticed not only locally, but also nationally. Chef has appeared on “Iron Chef America” deafeating Iron Chef Alex Guarnaschelli, and competed on “Bravo’s Top Chef Season 16”. He is also Managing Partner of the Madison Restaurant Group that includes; PUBLIC kitchen + bar, Green Lantern Lounge, Handsome Hog, Ox-Cart Arcade & Rooftop, Gray Duck Tavern, the FITZ, Eagle Street Bar & Grille, and Fire & Whiskey. Chef Sutherland will also share his passion for whiskey, as we cheers to both his and our ACF communities' continued success.
    Keynote Speaker:
    5:30 PM  -  7:30 PM
    Governance Meetings
    Two Rivers
     Optional 
  • Wednesday, October 28, 2020
  •  
    8:30 AM  -  12:00 PM
    Event Registration
    Hermitage Registration Desk
    Registration will be open for badge pick up and purchases.
     Optional 
    8:30 AM  -  9:00 AM
    Morning Grab & Go Breakfast & Coffee
    Hermitage Lobby
    Sponsored by Barrie House and Jones Dairy Farm
     Optional 
    9:00 AM  -  10:00 AM
    Rethinking Southern Food. Exploring the Past, Present and Future
    Hermitage Ballroom C-F
    Raised in rural Virginia, Chef Brock has been involved in the repatriation of the Southern pantry and cuisine for the past 20 years. For the past 12 years he was the chef of McCrady’s in Charleston, South Carolina, and the Founding Chef of the Husk restaurant concepts throughout the American South. Chef Brock most recently started a lifelong project entitled “Before its Too Late” dedicated to recording and sharing the cultural and culinary wisdom of the American South. Coming soon- Chef will soon open his flagship restaurant compound in East Nashville! Awards to be presented: Hurmann G Rusch, Chef Educator of the Year
    Keynote Speaker:
    10:00 AM  -  10:30 AM
    MarketConnect Networking Break
    Hermitage Lobby
    10:30 AM  -  11:30 AM
    Cannabis Cocktails & Mixology
    Two Rivers
    All the way from Canada! The Cannabis Sommelier, Andrew Freedman, will share his expertise in pairing cannabis, craft beer, cocktails and wine, as he presents the theory behind how to craft cannabis culinary experience that excites and tantalizes the taste buds.
    Speakers:
     Optional 
    10:30 AM  -  11:30 AM
    From America to West Africa and Back Again
    Hermitage A
    The goal of this presentation is to inspire chefs to delve into their personal culinary heritage. With the goal of finding and exploring traditions and making them new again.
    Speakers:
     Optional 
    10:30 AM  -  11:30 AM
    Foraging & Wild Foods: Acquired Taste
    Hermitage B
    Acorn oil, Golpar, and Bird Cherry are probably things you're using on your menus? Alan Bergo, the "Forager Chef" from Minnesota, will share his knowledge, and you'll discover why many of the best restaurants in the world are utilizing wild harvested and foraged foods. During this demonstration you'll taste how to elevate your dishes by utilizing these delicious, seasonal, and unusual flavors.
    Speakers:
     Optional 
    11:30 AM  -  12:00 PM
    MarketConnect Networking Break
    Hermitage Lobby
    12:00 PM  -  1:00 PM
    Vegan Pastry
    Two Rivers
    Speakers:
     Optional 
    12:00 PM  -  1:00 PM
    Indigenous Cuisine of North America
    Hermitage A
    Utilizing indigenous ingredients from various tribal regions across North America to create a pre-colonial dish. Highlighting the original food culture of North America.
    Speakers:
     Optional 
    12:00 PM  -  1:00 PM
    Food Photography for Chefs
    Hermitage B
    Chicago-based Professional photographer, Leigh Loftus has a passion for educating chefs on the art of food photography. In this session, learn how to use your cellphone to shoot professional looking photos of your food and beverage. Increase sales, improve your social media, and/or create your culinary portfolio by practicing these cellphone tips/tricks for framing, lighting and editing photos of food and cocktails.
    Speakers:
     Optional 
    1:00 PM  -  3:00 PM
    Dr. L.J. Minor Chefs Professionalism Award Lunch
    Hermitage Ballroom C-F
    Sponsored by: Minors Awards to be presented: Dr. L.J. Minor Chef Professionalism Award
     Optional 
    3:00 PM  -  5:00 PM
    Toast to Nashville Cocktail Reception
    Hermitage Lobby
    3:30 PM  -  4:30 PM
    American Academy of Chefs Follows Meeting
    Two Rivers
     Optional 
    6:00 PM  -  9:00 PM
    American Academy of Chefs Reception & Dinner
    Off Property
    Transportation to AAC Dinner at 5:30 PM Please contact the Academy Administrator to purchase tickets (904) 484-0202 or kstamper@acfchefs.net
     Optional  Closed 
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