Press Release
ACF Chefs Hold Annual 2008 Northeast Regional Conference in
Cincinnati
More than 500 Chefs, Cooks and Foodservice
Representatives Expected
What:
2008 American Culinary
Federation (ACF) Northeast Regional
Conference, "Covering the Culinary Bases"
Why:
Provides chefs, culinarians
and foodservice representatives
with the opportunity to advance their professional development
and enhance
their culinary skills through informative culinary business
seminars,
forums, culinary competitions, clinics and cutting-edge
demonstrations.
When:
ACF Northeast Regional
Conference, April 5-7, Cincinnati,
Ohio
Where:
Hilton Cincinnati
Netherland Plaza, 35 West Fifth Street,
Cincinnati, Ohio
Visuals:
Saturday
- ACF Culinary Team USA
Doubleheader: 8-9:30 a.m., ACF Culinary
Team USA Captain Richard Rosendale, CEC, chef/owner of
Rosendales in
Columbus, demonstrates his signature dishes and shares how to
cook like
a champion. Team USA travels to the "Culinary Olympics" held
in Eurfurt
in October.
- You Eat with Your Eyes: 10-11:30
a.m., ACF Culinary Team USA
Manager Ed Leonard, CMC, AAC, shares techniques used to plate
so dishes
look as good as they taste.
- Maker's Mark Icebreaker: 5 p.m.-12
a.m., at Maker's Mark Distillery,
Inc., ACF chefs enjoy a night of food and festivities with
private guided
tours, live music and a special ceremony at the historic
distillery.
Sunday
On this day only, all events held at
Midwest Culinary Institute at
Cincinnati State.
- ACF Regional Student Team
Championship: 7 a.m.-2 p.m., Midwest
Culinary Institute competes in a cook-off against eight
schools from
Conn., N.H., N.J., N.Y., Pa., R.I., Vt. and W.Va.
- ACF Regional Chef of the Year
Competition: 7:30-10 a.m., four
chefs compete in a live culinary cook-off for the 2008
Northeast Region
title.
- Fusion Foods of the Southeast Asian
Straights: 8:30 a.m.-12
p.m., chefs explore the techniques and flavors of Southeast
Asian cuisine,
from Malaysia and Singapore at this hands-on workshop.
- Charcutiere and Sausage Making:
8:30 a.m.-12 p.m., Fritz Sonnenschmidt,
CMC, AAC, HOF, culinary dean emeritus at the Culinary
Institute of America,
demonstrates how to make different types of sausage.
- How to Ice a Wedding Cake: 8:30
a.m.-12 p.m., Moe Thie, instructor
at Midwest Culinary Institute, shares her special icing
techniques.
- ACF Regional Student Culinarian of the
Year Competition: 8:30-
11 a.m., four students compete for the Northeast Region
title.
- ACF Regional Pastry Chef of the Year
Competition: 10 a.m.-12
p.m., three chefs, including Kat Kessler, pastry chef at the
Hilton
Cincinnati Netherland Plaza, go head-to-head in this pastry
competition.
- Toque to Toque Chefs Challenge:
10:30 a.m.-12 p.m., ACF Northeast
Region Vice President Mark Wright, CEC, AAC, goes "toque to
toque" against
Norman Hart, CEC, CCE, AAC, for the 2008 Toque title.
- Practical Lamb Cuts: 1:30-5 p.m.,
ACF National President John
Kinsella, CMC, CCE, AAC, demonstrates proper methods to
breakdown a
lamb carcass into primal and subprimal cuts.
- Global Flavors and Your Menu:
1:30-3 p.m., David Russell, CEC,
AAC, division corporate chef at, and Rudy Smith, CEC,
corporate chef, both of Unilever Foodsolutions, prepare authentic dishes
from Singapore
and Istanbul.
Monday
- Baron H. Galand Culinary Knowledge
Bowl: 1:30-5 p.m., student
culinarians face off in a jeopardy-style competition testing
their culinary
knowledge.
- A Taste of India: 1:30-3 p.m.,
chefs learn how to create authentic
Indian dishes and explore Indian cuisine.
- Beauty and the Beef: 1:30- 3 p.m.,
this up-close instructional
details cutting demonstrations of a beef carcass.
Media: Media is invited to attend.
Contact Patricia Carroll, communications
director, at pcarroll@acfchefs.net
or (800) 624-9458, ext. 147, to register for press
credentials.
# # #
Contact: Patricia Carroll
Communications Director
(800) 624-9458, ext. 147
pcarroll@acfchefs.net
Leah Spellman
Public Relations Specialist
(800) 624-9458, ext. 113
lspellman@acfchefs.net
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