The American Culinary Federation is pleased to introduce Learning Tracks at National Convention to offer dedicated time and space for professional collaboration around common areas of study. Register by May 14 to save up to $125 off the standard registration rate! Click the seminars for more information.
Jump to Professional Development Track
Culinary Track
Culinarians of all levels, from the student chef to the advanced chef, will be engaged by the educational sessions and demonstrations featured in the Culinary Track. Get a unique perspective from private chefs, corporate chefs and an ACF Certified Master Chef on relevant topics including competition, butchery, plating presentation and more.
Monday
Cook with Norman Van Aken
Norman Van Acken, owner, Norman’s
Wisconsin Cheddar and Kentucky Bourbon: A Love Story
Sara Hill, Manager, cheese education and training, Wisconsin Milk Marketing Board, and Jane Nickles, director of education, Society of Wine Educators
Tuesday
Food Trends for the Future
Jack Li, builder, Datassential
Beef: Breakfast, Brunch and Beyond
Patrick Mitchell, CEC, AAC, executive chef/culinary advisor, Ben E. Keith Foods — DFW Division
Minor’s® demonstration
Elevate the Plate
Bruce Carchman, regional business manager, Perdue Foods, and Shawn Reese, CEC, senior corporate chef, Perdue Foods
Today’s Specials: Big Profits. Rave Reviews. Full Houses.
Charlie Baggs, president/executive chef, Charlie Baggs, Inc., and Juliet Greene, corporate chef, Libbey Food Service
Wednesday
Putting a Modern Twist on the Classics
Bill Leib, chef instructor, Francis Tuttle Technology Center
The Versatile Beef Head Loin
Kari Underly, Principal, Range®, Inc.
Fermentation: Fish Sauce – The Process and Utilization
Bobby Pradachith, Thip Khao, Washington, D.C.
Wagyu Beef 101
Michael A. Scott, CEC, AAC, corporate chef, Jack Rose Cattle Company
Cooking for the Rich & Famished
Neal S. Salisbury
Texas Beef & Beer Pairing
Rick Neal, executive chef, Eagles Bluff Country Club
Thursday
Porchetta di Testa
Eric D. Ernest, CEC, CCA, executive chef, USC Hospitality
Underutilized & Lesser Species of Seafood
Hari Pulapaka, CEC, executive chef/co-owner, Cress, and associate professor of mathematics, Stetson University
Evolving a Dish for Cold Food Competition
George Castaneda, CEC, executive chef, Sodexo Southeast, and Jason Hall, CMC, executive chef, Myers Park Country Club
For the Love of Cheese: A History of Cheese
Warren Katz, national accounts sales/corporate chef, Lactalis Foodservice, Inc.
Regional Mexican Cuisine: Flavors of the Yucatan
Ryan Manning, Banquet Chef, The Ritz-Carlton, Washington, DC.
Featured demonstrations throughout the day
Pastry Track
The Pastry Track includes leading pastry chefs and industry innovators to enhance your pastry program. This track includes educational sessions and demonstrations for entry-level to advanced pastry chefs and individuals interested in cross training in pastry.
Monday
Sweet Sunshine!
Casey Shiller, CEPC, CCE, AAC, program coordinator, baking and pastry arts, St. Louis Community College Forest Park
Calling All Lemon Lovers!
Joel Reno, pastry chef instructor, The French Pastry School
Tuesday
Vegetables Front and Center in the Pastry Kitchen
Glenn E. Rinsky, CEC, CEPC, CCE, chef instructor, Jefferson State Community College
Sorbet Mathematics: Precision Leads to Perfection
Casey Shiller, CEPC, CCE, AAC, program coordinator, baking and pastry arts, St. Louis Community College Forest Park
Featured pastry demonstrations throughout the day
Wednesday
Pastry demonstrations throughout the day
Vitamix Corporation pastry demonstration
Thursday
The True Value of Bean to Bar Chocolate
John and Kim Vessa, owners, Bottom Line Process Technologies, Inc.
Featured pastry seminars throughout the day
Innovation Track
Learn cutting-edge techniques from chefs who set industry trends. The educational sessions and demonstrations in the Innovation Track will change how you think about food and operate your kitchen while providing actionable insight to implement in your own organization.
Monday
Pop-up to Profit
Jeremy Abbey, CEC, CEPC, CCE, CCA, director of certification, American Culinary Federation, and Eric Abbey, owner, Culinary Impressions, Inc. (DUO)
Tuesday
The Shape of Food is Changing
Corey Siegel, CEC, corporate executive chef, Electrolux Professional
The Importance of Reinvention, Your Food and Yourself
Richard Rosendale, CMC, Rosendale Collective
Enhancing the Dining Experience
Carlos Villanueva, executive chef, Cloud Catering & Events
Wednesday
Basic Bee Keeping for the Executive Chef
James Wessman, CEC, owner, Bottom Stung Beekeepers
Experiential Cuisine
Rob Andrew Mullooly, associate professor, Culinary Institute of America
Vitamix Innovation: The Aerating Container
Matthew Dugan, chef/recipe development manager, Vitamix Corporation
Thursday
Understanding Grape Varieties for Food & Wine Pairings
Brian Hay, CEC, CCE, director of culinary & wine, Culinary and Wine Institute at Carolina University
Black Forest Cuisine
Walter Staib, HHOF, president/owner-proprietor, City Tavern Restaurant Concepts by Staib, Ltd.
Professional Development Track
Learn about alternative solutions to engage, empower and influence your workforce in the Professional Development Track. Chefs and industry professionals will lead educational sessions and discussions to provide actionable information to affect positive change in your kitchen or organization.
Monday
Finding Time For You: Health, Fitness, and Future
Charles Carroll, CEC, AAC, executive chef, River Oaks Country Club, and Eric the Trainer, Hollywood physique expert
Featured professional development seminars throughout the day
Tuesday
Key Ingredients for Planning your Career
Andrew Nutter, CCC, CCE, assistant professor, Indiana University of Pennsylvania Academy of Culinary Arts
Why Chefs Wear White (and Sometimes Color Too)
Ana Kinkaid, marketing consultant, Taylor Shellfish Farms
Guestology – How to Treat your Customers More Like Guests
John Noble Masi, president, Hospitality Performance Partners
Allergen Awareness
Keith Norman, assistant executive chef/food safety manager, South Point Hotel Casino & Spa
Engaging Workforce Training Programs
Dina Altieri, CEC, CCE, M.S., director of culinary arts, Center on Halsted
Featured Professional Development seminars throughout the day
Wednesday
Savor the Flavor!
Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini college of Hospitality and Culinary Management, Daytona State College
Food Safety Management Systems for the Foodservice Industry
William L. Weichelt, director, ServSafe, National Restaurant Association
Leading and Engaging your Back-of-the-House Team
Titus Perkins, Ralph Brennan Restaurant Group
The New Healthcare Foodservice: How Chefs Impact Healthcare
Greg Gorgone, foodservice design, Culinary Design Consultant
Thursday
Irinox FRESH-TO-TABLE Technology
Timothy Murray, executive corporate chef, Irinox; and Ronald van Bakergem, president, Irinox
Meat of the Matter: An Overview of Today’s Meat Production
Eric Mittenthal, vice president of public affairs, North American Meat Institute, and Davey Griffin, Phd, professor and extension meat specialist, Texas A&M University
Recipe for Creating a Culture of Engagement & Accountability
Brian Beland, CMC, executive chef/F&B director, Country Club of Detroit and Lisa Carroll, search executive/consultant, Kopplin Kuebler & Wallace
Renaissance Chef
Mark Brown, CEC, CCA, AAC, executive chef, Oklahoma City Golf & Country Club
Featured Professional Development seminars throughout the day
More sessions, featured demonstrations and workshops are being added daily. Check the schedule frequently to stay in the loop!
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