Learning Tracks at Cook. Craft. Create. ACF National Convention & Show

Cook. Craft. Create. ACF National Convention and Show, Orlando, July 9-13

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 Culinary Track

Jump to Pastry Track

Jump to Innovation Track

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.

Register now!


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


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


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


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.

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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


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


Pastry demonstrations throughout the day

Vitamix Corporation pastry demonstration


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.

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Pop-up to Profit
Jeremy Abbey, CEC, CEPC, CCE, CCA, director of certification, American Culinary Federation, and Eric Abbey, owner, Culinary Impressions, Inc. (DUO)


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


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


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.

Register now!


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


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


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


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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