Press Release

ACF Southeast Regional Conference Brings Hundreds of Chefs to Charlotte

Two local chefs vie for ACF’s Chef of the Year and Pastry Chef of the Year regional titles, and conference features trade show, seminars and demos. Media is invited to attend.

St. Augustine, Fla., April 1, 2009—The American Culinary Federation (ACF), Inc., is coming to Charlotte, N.C., for its Southeast Regional Conference, held at the Hilton Charlotte Center City, April 18–20. Hosted by ACF Inc. Charlotte Chapter, the conference brings foodservice professionals and chefs from nine states together for a culinary weekend of networking and educational opportunities, a trade show, cooking competitions and demonstrations from the region’s best chefs. All competitions, except ACF’s Regional Chef of the Year competition, will take place off-site at Central Piedmont Community College-Harris Campus, 3210 CPCC West Campus Dr., Charlotte, NC, 28208.

Saturday, April 18:

• ACF Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.: 8 a.m.–2 p.m. Teams vie for the chance to represent the region at ACF’s national convention in Orlando, Fla., in July.
• Special Diets and Children, sponsored by ACF Chef & Child Foundation: 8–9:30 a.m. This seminar addresses how to cook nutritious and safe meals for children with autism, diabetes and food allergies.
• ACF Regional Pastry Chef of the Year competition, sponsored by Splenda®: 8:15–10 a.m. Central Piedmont Community College’s executive pastry chef competes against two other candidates for the title.
• ACF Regional Student Chef of the Year competition, sponsored by Custom Culinary, Inc.: 10:45 a.m.–12:30 p.m. Greensboro’s Matthew Alexander goes up against three other students from Florida, Georgia and Kentucky for the title.
• ACF’s Regional Chef of the Year competition, sponsored by Unilever Foodsolutions: 11:45 a.m.–1:30 p.m. Happening live on the trade-show floor, three chefs, including the Westin Hotel Charlotte’s executive chef, compete to advance to the national competition.
• Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Education: noon–2 p.m. Four student teams, including one from North Carolina, answer difficult cooking questions in this “Jeopardy”-style competition.
• Trade Show: noon–4 p.m. Charlotte Convention Center: Attendees network and view the latest culinary products from local, regional and national exhibitors. Chefs compete live.
• Professional Cold Food Competition: noon–4 p.m. Hosted by ACF Inc. Charlotte Chapter. Entries by competitors from within the region will be on display and judged during the trade show.

Sunday, April 19:

• ACF Student Team Regional Championship, continued from Saturday: 8 a.m.–2 p.m.
• Focusing Your Financial Future in Difficult Economic Times, sponsored by The Investing Chef: 8–9:30 a.m.
• Innovation During a Recession, sponsored by PFG–Milton’s: 10-11:30 a.m. This session explores the marriage of creative menu development and traditional cooking techniques rooted in the Deep South.
• General Session, sponsored by U.S. Foodservice: 1-5 p.m.

Monday, April 20:

• Sous Vide Cooking and Functional Ingredients, sponsored by Vita-Mix Corporation: 9–10:30 a.m.
• February Follies…The Croquembouche Craze: 1:45 p.m.–3:15 p.m. Learn how to create this unique style of wedding cake.
• The Artistry of Pulled Sugar: 3:45–5:15 p.m.
• Pork Quality 101, sponsored by the National Pork Board & America’s Pork Producers: 1:30–3 p.m.
• Going Green to Save Green, sponsored by Enviro-Solutions and Kendall College School of Culinary Arts: 1:30–3 p.m.
• Vice President’s Gala, sponsored by Butterball Farms, Inc., Splenda®, S&D Coffee, Tyson Food Service and U.S. Foodservice: 7–10 p.m. All award winners are announced at this formal dinner event.

The event is open to foodservice industry professionals. A full-registration package for non-ACF members is $525. Daily badges are $75. Registration is available on-site. For more information, visit www.acfchefs.org or call (800) 624-9458.

Sponsors of the 2009 ACF Southeast Regional Conference and ACF national award sponsors are: Barber Foods; Bon Chef, Inc.; Bunge Oils; Butterball Farms, Inc.; Canada Cutlery Inc.; Canola Council of Canada/CanolaInfo; Cargill Salt; The Cheesecake Factory Bakery Inc.; Custom Culinary, Inc.; Enviro-Solutions; GFF, Inc./Girard’s Dressings; Kendall College School of Culinary Arts; Mind’s Eye Resource Management, LLC; National Honey Board; The National Pork Board and America’s Pork Producers; Nestlé Professional; NewChef Fashion Inc.; North Carolina Sweet Potato Commission Foundation, Inc.; Nueske’s Applewood Smoked Meats; Pearson Education; PFG–Milton’s; Plugra; R.L. Schreiber, Inc.; S&D Coffee; Southern Foods; Splenda®; Tyson Food Service; U.S. Foodservice; Unilever Foodsolutions; Vita-Mix; and Wisconsin Milk Marketing Board.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit www.acfchefs.org.

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Media is invited to attend. Contact Leah Craig at (800) 624-9458, ext. 113 to register for press credentials, or email lcraig@acfchefs.net.

Contact: Leah Craig
Public Relations Specialist
(800) 624-9458, ext. 113
lcraig@acfchefs.net

• ACF Southeast Regional Conference Brings Hundreds of Chefs to Charlotte