Media Alert
ACF Chefs Hold 2009 Central Regional Conference in Schaumburg,
Ill.
Chefs, Cooks, Foodservice Representatives, Food
Enthusiasts and Media Invited to Attend
WHAT: 2009 American Culinary Federation
(ACF) Central Regional Conference, “MORE,” hosted by ACF
Chicago Chefs of Cuisine, Inc.
WHY: Provides chefs, culinarians and
foodservice representatives with the opportunity to advance their
professional development and enhance their culinary skills through
competitions, culinary business seminars, a trade show and cooking
demonstrations.
WHEN: February 21–23
WHERE: The Renaissance Schaumburg Hotel
& Convention Center, 1551 N. Thoreau Dr., Schaumburg, Ill., 60173.
All competitions take place at Elgin Community College, 1700 Spartan
Dr., Elgin, Ill., 60123.
VISUALS:
SATURDAY
- ACF Student Team Regional Championship,
sponsored by R.L. Schreiber, Inc.: 7
a.m.–2:30 p.m. Teams compete in a cooking competition for the
chance to represent the region at ACF’s national convention in
Orlando in July.
- ACF–s Regional Chef of the Year
competition, sponsored by Unilever
Foodsolutions: 7:45–8:30 a.m. Chicago’s Dominique
Tougne, executive chef, Bistro 110, competes in a heated challenge
against Schaumburg’s Jack Delby and two other competitors from
Texas and St. Louis for the regional title.
- Cooking and Baking with Healthy Oils and
Proteins, sponsored by QUALISOY in
partnership with the Soyfoods Council: 8–9:30 a.m. Learn
how to incorporate soy into menu classics without affecting the taste
everyone loves.
- ACF Regional Student Chef of the Year
competition, sponsored by Custom Culinary,
Inc.: 8:45–10:30 a.m. Chicago’s Nicole Scherff,
student, The Illinois Institute of Art-Chicago, competes against three
other competitors from Michigan, Kansas and Nebraska to see whose
cooking reigns supreme.
- Trade Show: Culinary Treats from Chicago’s
Streets: noon–4 p.m. Attendees network and view the latest
culinary products from more than 50 local, regional and national
exhibitors.
SUNDAY
- ACF Student Team Regional Championship: 7
a.m.–2:30 p.m., continued from
Saturday
- Small Plates, Big Impressions, sponsored by Le Cordon Bleu Schools North America:
8–9:30 a.m. Attendees will discover emerging techniques in the
pastry field that apply to one of the hottest trends: bite-sized and
small plated desserts.
- ACF Regional Pastry Chef of the Year
competition, sponsored by Splenda®:
8:45–10:30 a.m. The region’s best pastry chefs put the icing
on the cake as they vie for the regional title.
- Presenting American Lamb: Global Flavors &
Modern Techniques, sponsored by the American
Lamb Board: 10–11:30 a.m. Join Certified Master Chef Edward
Leonard, AAC, as he demonstrates recipes with global flavor profiles
using fresh American Lamb.
- Global Flavors & Your Menu, sponsored by Unilever Foodsolutions:
10–11:30 a.m. Discover dishes from the hidden kitchens of Vietnam
and Sicily during this demonstration.
- Beef: From Pasture to Plate, sponsored by the Central Region State Beef
Councils: 10–11:30 a.m. A panel of producers representing
the ranching, feeding and packing segments of the beef industry reveal
how America’s favorite protein is produced.
- General Session, sponsored by US Foodservice: 1–5:30 p.m.
Panelists representing the Central region join Central Region Vice
President David Russell, CEC, AAC, for a discussion on food trends
indigenous to the region, followed by a “Cooking Today”
demonstration.
MONDAY
- Going Green to Save Green, sponsored by Enviro-Solutions and The School of Culinary
Arts at Kendall College: 9–10:30 a.m. Christopher Koetke,
CEC, CCE, dean, The School of Culinary Arts at Kendall College, Chicago,
discusses how to marry environmental sustainability with today’s
tough economic times.
- Wine Lessons with Charlie Trotter: 11
a.m.–12:30 p.m. Join one of America’s most respected chefs
as he explores the harmonious relationship between food and wine.
- Chef Professionalism Lunch, sponsored by The Cheesecake Factory Bakery Inc., GFF,
Inc./Girard’s Dressings, Michigan Sea Grant/Great Lakes Whitefish
and Nestlé Professional: 12:30–1:30 p.m.
- Vice President’s Gala, sponsored by Butterball Farms, Inc., Splenda®,
Sysco–Chicago and Tyson Food Service: 7–10 p.m. All
award winners will be announced at this formal dinner event.
COST: All area foodservice representatives
are invited to attend. A full-registration package for non-ACF members
is $525 and includes seminars, the trade show and most meal functions.
Daily badges are $75. Meal tickets can be purchased separately; tickets
range from $40 to $125. Registration is available on-site. For more
information, visit www.acfchefs.org or call (800)
624-9458.
MEDIA: Media is invited to attend. Contact
Leah Craig, public relations specialist, at lcraig@acfchefs.net or (800)
624-9458, ext. 113, to register for press credentials.
# # #
Contact: Leah Craig
Public Relations Specialist
(800) 624-9458, ext. 113
lcraig@acfchefs.net
