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ChefConnect: Seattle

Agenda

  • Saturday, February 29, 2020
  •  
    1:00 PM  -  4:00 PM
    Courtesy Event Badge Pick Up
    Grand Ballroom Foyer
    SKIP THE LINES! As a courtesy, pick your event badge up prior to the start of the event.
     Optional 
  • Sunday, March 1, 2020
  •  
    11:00 AM  -  5:00 PM
    Event Registration
    Grand Ballroom Foyer
    Registration will be open for badge pick up and purchases.
     Optional 
    11:00 AM  -  4:00 PM
    VIP Lounge
    Cascade 1-2
     Optional 
    1:00 PM  -  2:00 PM
    A Chef's Journey: Johnathan Waxman
    Grand Ballroom
    Let's kick the 2020 event season off in style as ACF's emcee, Rocco Paradiso - welcomes everyone to Seattle! A chef's journey - a narrative of how a jazz musician transformed into a chef. Jonathan will take us on his journey from California to France to Napa to Malibu to England and then New York. How a California native found inspiration and passion for food at La Varennecooking school in Paris and how he learned to transfer this knowledge and history to work with some of the greatest chefs and restaurants in the world. We will hear his foibles and triumphs along the way as well as the joy of culinary discovery. This journey allowed Jonathan the perspective to open to his own restaurants. You will be able to hear all about his trials and tribulations along this culinary pathway Awards being presented: Cutting Edge
    Speakers:
    2:00 PM  -  2:30 PM
    Session Break
    Grand Ballroom Foyer
     Optional 
    2:30 PM  -  3:30 PM
    Transforming Lives Through Foodservice Social Enterprise
    Northwest Ballroom #1
    Create positive change in your community! In this session, join Chef Dina Altieri, Director of Workforce Development at UMOM New Day Centers, a non-profit in Phoenix serving homeless youth, women and families and James Hondros, Impact Analyst at Catalyst Kitchens by FareStart in Seattle which strives to end poverty, hunger and joblessness. Be inspired as Chefs and ACF members to join the movement of foodservice social change to end joblessness, poverty and hunger in communities across the country.
     Optional 
    2:30 PM  -  3:30 PM
    Have Your (Vegan) Cake and Eat It Too!
    Northwest Ballroom #2
    Plant-based sweets and treats are not a trend. Join Vegan Chef and Raw Food Expert, Chef Nina Curtis, as she demonstrates how vegan desserts can deliver amazing flavor, texture and taste. Add new options to your menus, and learn the essential elements of plant based and allergen sensitive desserts.
    Speakers:
     Optional 
    2:30 PM  -  3:30 PM
    Homegrown American Lamb – From Shepherd to Chef
    Northwest Ballroom #3
    Join sheep producer Reed Anderson and Chef Mark DeNittis to learn about local lamb from the ground up. A fourth generation sheep producer, Reed Anderson of Anderson Ranch will discuss raising sheep in the Pacific Northwest. Anderson Ranch is the largest producer of grassfed lamb in the country. Anderson Ranch lamb are raised on the free-range pastures and rolling foothills of the Willamette Valley. Anderson Ranch lambs eat only grasses and are fed no by-products, antibiotics or growth hormones. Reed recently opened Kalapooia Valley Grass Fed Processing LLC where his lambs are processed onsite. Chef and Business Consultant Mark DeNittis is a pioneer in the world of modern butchery, charcuterie and salumi. DeNittis served as Culinary Educator and Chairperson of the Meat Cutting Curriculum at the Johnson & Wales University from 2000 – 2010. In 2011, he founded The Rocky Mountain Institute of Meat. DeNittis has owned and operated Il Mondo Vecchio Salumi USDA Manufacturing. He has also worked as Center of the Plate Protein Specialist for Sysco Denver as well as Corporate Chef and Sales Manager for various meat companies.
     Optional 
    3:30 PM  -  4:30 PM
    Session Break
    Grand Ballroom Foyer
     Optional 
    4:30 PM  -  5:30 PM
    Utilizing Television to Advance Your Culinary Career
    Northwest Ballroom #1
    Do you dream of cooking on tv? You might be the next Celebrity Chef! Learn the secrets from a casting director on how to find the right show to showcase your talents, as well as how to apply, audition, and ultimately have a great experience on a culinary Reality TV show.
    Speakers:
     Optional 
    4:30 PM  -  5:30 PM
    The Evolution of Restaurants Through Technology
    Northwest Ballroom #2
    Eric Rivera, was the longtime Director of Culinary Research under Chef Grant Achatz at Chicago’s Alinea restaurant before returning to his native Washington. In Seattle, and across the country, keeping restaurant seats full can be a daily battle to stay in business. Learn how Chef Rivera has cultivated a whole new business model at his restaurant, Addo, that allows him to thrive by utilizing state of the art technologies in the kitchen, dining room, and beyond.
    Speakers:
     Optional 
    4:30 PM  -  5:30 PM
    Washington Wines and Their Food Connection Panel
    Northwest Ballroom #3
    In partnership with Les Dames d'Escoffier - Seattle Chapter Kay Simon; owner & winemaker, Chinook Wines, Prosser WA (Yakima Valley) Lane Hoss; CEO of Anthony’s Restaurants, primarily in WA State, also Idaho & Oregon Jamie Peha; Owner of Peha Promotions and currently Executive Director of Auction of Washington Wines
     Optional 
    7:00 PM  -  9:00 PM
    Welcome Reception
    Grand Ballroom
     Optional 
  • Monday, March 2, 2020
  •  
    7:00 AM  -  7:30 AM
    Wake Up with Eric!
    Cascade 3-4
    Session provided by ACF Chefs de Cuisine Association of California
    Speakers:
     Optional 
    8:30 AM  -  12:00 PM
    Event Registration
    Grand Ballroom Foyer
    Registration will be open for badge pick up and purchases.
     Optional 
    8:30 AM  -  9:00 AM
    Morning Grab & Go Breakfast & Coffee
    Grand Ballroom Foyer
    Sponsored by Barrie House and Jones Dairy Farms
     Optional 
    9:00 AM  -  10:00 AM
    My French Heritage : Chef Ludo Lefebvre
    Grand Ballroom
    Sponsored by Smithfield Culinary
    Reinventing French Cuisine with irony; Ludovic "Ludo" Lefebvre is a restaurateur, pop-up impresario, author. and the Chef behind the critically acclaimed Los Angeles restaurants, Trois Mec, Petit Trois, Troi Famila, and LudoBird. Join Chef Ludo as he details his experience as a French Chef, from his early beginnings in the kitchen at 13 years old, to his current philosophy on cooking. Chef will also demonstrate a favorite dish from his restaurant Trois Mec: Potato pulp, onions soubise, cantal cheese, brown butter.
    Awards to be presented: World of Thanks Award, Chapter Achievements, Regional Chapter of the Year
    Keynote Speaker:
    10:00 AM  -  10:30 AM
    MarketConnect Networking Break
    Grand Ballroom Foyer
    10:00 AM  -  12:00 PM
    VIP Lounge- Ludo Lefebvre Book Signing
    Cascade 1-2
    VIP attendees have the opportunity to come meet Ludo Lefebvre and get their book signed!
     Optional 
    10:30 AM  -  11:30 AM
    Insights for Chefs; Plant-Based Marketing & Culinary Innovation
    Northwest Ballroom #1
    Explore the Good Food Institute's latest research on what's next in plant-based foods and what consumers are actually looking for in plant-based dishes. This roadmap for chefs looking to create best-selling, plant-forward menus; beyond culinary innovation, this presentation will draw from GFI's proprietary case studies and consumer research to summarize the most important, actionable insights for marketing, menu placement, and promoting plant-based dishes to mainstream diners.
    Speakers:
     Optional 
    10:30 AM  -  11:30 AM
    Barrie House Presents: Coffee 101
    Northwest Ballroom #2
    In this seminar we will discuss the origins of coffee, where it is grown along the coffee belt around the world and what are the different types of coffee that are grown. Yes, there is terrior with coffee just as there is with wine… And, how coffee is handled after the harvest matters as well. Get to know the roasting methods and roasting levels that affect the way the coffee tastes. It does not stop there… You’ll learn about the grind size and the brewing methods and how they also have an impact on the cup of coffee you serve. Get foundational knowledge about how to make money by having the right coffee to highlight your cuisine.
     Optional 
    10:30 AM  -  11:30 AM
    Modern French Pastry
    Northwest Ballroom #3
    Explore pâtisserie beyond the classics. Take modern flavors, molds and techniques to create your own stunning, unique desserts that are truly one of a kind. Learn tips to working smart and efficiently, creating multi-dimensional desserts ahead of time that can be presented on demand with minimal finishing time. Plus, acquire a few “Parlor Tricks” (yes, pastry cream can be made in the microwave!) from my book, Modern French Pastry.
    Speakers:
     Optional 
    11:30 AM  -  12:00 PM
    MarketConnect
    Grand Ballroom Foyer
     Optional 
    12:00 PM  -  12:45 PM
    Global Cuisine Spotlight: Flavors of Brazil
    Grand Ballroom
    Chef Almir is a native of Brazil, a country rich in history with a deep gastronomical sense and sensibility. Now a Chef Instructor at The Culinary Institute of America, he is the product of five generations of sugar cane and cattle farmers, he has devoted over 25 years to the study of the varied cuisines and flavors of his home country. Taste and learn more about his labor of love; "The Brazil Project".
    Speakers:
    1:15 PM  -  2:00 PM
    Ben's Friends: A Sober Life in F&B
    Grand Ballroom
    We all know someone in the foodservice industry who is struggling. Maître D, foodie, fundraiser, philanthropist, career restaurateur, mentor and Charleston ambassador – these are just a few titles bestowed upon Mickey Bakst. As General Manager of Charleston Grill since 2004, he has been responsible for Charleston Grill becoming one of the most acclaimed restaurants in the city and earning him the title of Charleston’s Unofficial Mayor. With 36 years of sobriety under his belt Mickey believes that there are countless members of the restaurant industry in need of help combating the effects of Alcohol and drugs. Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. The organization serves our community of F&B professionals who are seeking sobriety and provides a bridge to a sober life.
    Speakers:
    2:00 PM  -  4:00 PM
    VIP Lounge Open
    Cascade 1-2
     Optional 
    2:15 PM  -  3:15 PM
    Savoring Cascadia: Discovering the Unique Culinary Heritage of the Pacific Northwest
    Northwest Ballroom #1
    Join culinary historian Ana Kinkaid and discover why James Beard considered the bounty of the Pacific Northwest's fields and shores to be one of the world’s best. Learn the remarkable story of how the region’s potatoes helped build a railroad as well as how culinary creativity saved Washington’s famed apple orchards. Come and enjoy an inspiring multimedia presentation that explains what every culinarian should know about this regions culinary legacy.
    Speakers:
     Optional 
    2:15 PM  -  3:15 PM
    Cannabis Cuisine: Demystified
    Northwest Ballroom #2
    Cannabis is one of the edgiest and misunderstood ingredients to hit the culinary scene in a long time. Decarboxylation, infusions, edibles, and more; in this demo Canadian Chef Cody Lindsay will explain cannabis plant anatomy, how to create cannabis oil, THC mathematics, cannabis safety and proper dosing.
    Speakers:
     Optional 
    2:15 PM  -  3:15 PM
    Taste: Seasoning and Balance, from Umami to Acid
    Northwest Ballroom #3
    Award winning Private Chef and Author, Chef Becky Selengut spent many years researching the science of taste and flavor, while writing the book "How to Taste: The Curious Cook's Handbook to Seasoning and Balance, From Umami to Acid and Beyond". During this interactive seminar, Chef will share her research, discoveries, and help you to appreciate your palate in an entirely different way. Session participants will leave with increased knowledge and insight into crafting perfectly balanced dishes.
    Speakers:
     Optional 
    3:15 PM  -  3:45 PM
    MarketConnect Networking Break
    Grand Ballroom Foyer
    3:45 PM  -  4:45 PM
    Modern Classics: Techniques of Hand Formed Pasta
    Grand Ballroom
    Boston-bred chef Ed Cotton got an early start on his culinary career, working for chef Todd English when Cotton was still in high school. After graduating from The CIA, Cotton has worked all over the world with some of the most acclaimed names in the industry, including Daniel Boulud and David Burke. The "Top Chef" alum is now Corporate Chef for Laurent Tourondel's global portfolio of restaurants. He has a passion for all forms of pasta, and will share some of his techniques during this demonstration, preparing Pheasant & Prosciutto Agnolotti with Hen of the Woods mushrooms, pecorino, brown butter & sage.
    Speakers:
    5:30 PM  -  7:30 PM
    Governance Meetings
    Northwest Ballroom #1
     Optional 
  • Tuesday, March 3, 2020
  •  
    7:00 AM  -  7:30 AM
    Wake up with Eric!
    Cascade 3-4
    Session provided by the ACF Chefs de Cuisine Association of California.
    Speakers:
     Optional 
    8:30 AM  -  12:00 PM
    Event Registration
    Grand Ballroom Foyer
    Registration will be open for badge pick up and purchases.
     Optional 
    8:30 AM  -  9:00 AM
    Morning Grab & Go Breakfast & Coffee
    Grand Ballroom Foyer
    Sponsored by Barrie House and Jones Dairy Farm
     Optional 
    9:00 AM  -  10:00 AM
    Behind the Plate Up with CMC Joseph Leonardi
    Grand Ballroom
    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.
    Keynote Speaker:
    9:00 AM  -  12:00 PM
    VIP Lounge Open
    Cascade 1-2
     Optional 
    10:00 AM  -  10:30 AM
    MarketConnect Networking Break
    Grand Ballroom Foyer
    10:30 AM  -  11:30 AM
    Adventures in Entomophagy: An Intro to Cooking with Bugs
    Northwest Ballroom #2
    Explore the world of edible insect cuisine! Learn about entomophagy—the fancy term for bug-eating—as it's practiced by people around the world. Bug-eating is now considered by Westerners to be the environmentally friendly alternative to eating beef, chicken, or other more conventional sources of protein. We’ll sample an assortment of edible insect treats and conclude by taste-testing Orthopteran Orzo.
    Speakers:
     Optional 
    10:30 AM  -  11:30 AM
    Creative Process: Focus on New Recipe Development
    Northwest Ballroom #3
    Chef, Author, and James Beard Foundation winner "Best Chef in the Northwest", Chef Caprial Pence, will share her process of creating new dishes. Join Chef as she reimagines simple recipes through creative substitutions and methods. Learn how to help stretch and expand your recipe creation process through creative thinking, design and innovation.
    Speakers:
     Optional 
    10:30 AM  -  11:30 AM
    Food Photography for Chefs
    Northwest Ballroom #1
    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 
    10:30 AM  -  12:00 PM
    Modernist Cuisine Tour
    Offsite
    Transportation to offsite tour will pick up at 10:30 AM from the hotel, this tour is for the raffle winners. It is not open to the general public.
     Optional 
    11:30 AM  -  12:00 PM
    MarketConnect Networking Break
    Grand Ballroom Foyer
    12:00 PM  -  1:00 PM
    Cooking Scrappy
    Northwest Ballroom #3
    Preventing food waste should be a priority in every kitchen. Chef Joel Gamoran from A&E's hit TV Series "Scraps", has worked to become one of the leading sustainable chefs in America, and wants to undercore the utilization of ingredients that many might look at as trash. Chef stands proudly for the bruised, the forgotten, and the back of the fridge. Will you stand with him?
    Speakers:
     Optional 
    12:00 PM  -  1:00 PM
    Focus on Fermentation: Miso Magic
    Northwest Ballroom #1
    Learn more about this ancient Japanese fermented bean paste and super-food with best-selling author Kirsten K. Shockey. In this demonstration you will learn why miso is so incredible while tasting some variations on the theme. In this session we talk about why miso develops so much flavor and how to make it with both traditional and non-traditional ingredients. You will understand koji's roll in transforming ingredients in your kitchen into the secret sauce of deliciousness.
    Speakers:
     Optional 
    12:00 PM  -  1:00 PM
    Step Up Your Cheese Program!
    Northwest Ballroom #2
    We all love cheese, but proper handling and caring in a food service setting is a challenge. It's a finicky, expensive product notorious for high waste. To develop a profitable cheese program at your restaurant, knowledge and product care are the key to the bottom line. During this session, Alison Leber, an American Cheese Society- Certified Cheese Sensory Evaluator, will discuss purchasing & inventory tactics, aging of different styles, and staff training tips for BOH & FOH.
    Speakers:
     Optional 
    1:30 PM  -  3:00 PM
    Dr. L.J. Minor Chefs Professionalism Award Lunch
    Grand Ballroom
    Sponsored by: Minors Awards to be presented: Dr. L.J. Minor Chef Professionalism Award
     Optional 
    3:30 PM  -  4:30 PM
    American Academy of Chefs Fellows Meeting
    Northwest Ballroom #1
     Optional 
    3:30 PM  -  6:00 PM
    Toast to Seattle - MarketConnect / Cocktail Reception
    Grand Ballroom Foyer
    6:00 PM  -  9:00 PM
    American Academy of Chefs Reception & Dinner
    Grand Ballroom
    Please contact the Academy Administrator to purchase tickets (904) 484-0202 or kstamper@acfchefs.net
     Optional  Closed 
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