Jeff Henderson

Press Release

Chefs Head to Albuquerque for the ACF Western Regional Conference

Jeff Henderson of the Food Network’s “The Chef Jeff Project” speaks Sunday, plus chefs enjoy a Super Bowl-themed trade show, live demos and competitions. Media is welcome.

St. Augustine, Fla., January 25, 2010—The American Culinary Federation (ACF), Inc., is coming to Albuquerque for its Western Regional Conference, held at the Hyatt Regency Albuquerque, Feb. 6–8. Hosted by ACF Rio Grande Valley Chapter, the conference brings together foodservice professionals and chefs from 11 states for a culinary weekend of networking and educational opportunities, a trade show, cooking competitions and demonstrations from the region’s finest chefs. Cooking competitions take place off-site at Central New Mexico Community College, Albuquerque.

Jeff Henderson, host of the Food Network’s “The Chef Jeff Project,” will deliver the keynote address during General Session, Feb. 7. He will share his inspiring story-from running a cocaine operation at age 19 to discovering his passion for cooking while in prison. In addition, here is a look at each day’s events:

Saturday, February 6:

• Global Flavors and Your Menu, sponsored by Unilever Foodsolutions: 8–9:30 a.m. Experience dishes from Brazil and Peru in this culinary demonstration.
• ACF Regional Chef of the Year competition, sponsored by Unilever Foodsolutions: 8–10 a.m. Three Western chefs compete for the regional title.
• Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers: 8 a.m.–noon. Nine student teams answer challenging cooking questions in this “Jeopardy”-style competition.
• ACF Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.: 9 a.m.–3 p.m. Eight teams vie for the chance to represent the region at ACF’s national convention in Anaheim, Calif., in August.
• ACF Regional Student Chef of the Year competition, sponsored by Custom Culinary, Inc.: 9:45 a.m.–1 p.m. Four student chefs compete for the regional title.
• Artisan Chocolates, sponsored by Barry Callebaut: 10–11:30 a.m. Learn how to temper chocolate using Mycryo®.
• ACF Regional Pastry Chef of the Year competition, sponsored by Splenda®: 11:45 a.m.–3 p.m. Three pastry chefs put the icing on the cake as they vie for the regional title.
• Trade Show: noon–4 p.m. Attendees network and view the latest culinary products at ACF’s Super Bowl tailgate party. The One-Pot Win a Lot and Make it Mini Dessert Trio competitions will happen live. Winners will receive cash prizes and the chance to compete at the national competition.

Sunday, February 7:

• ACF Student Team Regional Championship, continued from Saturday: 7:30 a.m.–5:30 p.m.
• Avocados from Mexico, sponsored by Avocados From Mexico: 8–9:30 a.m. Chris Koetke, CEC, CCE, demonstrates inventive uses with Hass avocados.
• Spice Up Your Menu: 10–11:30 a.m. Presented by Dave DeWitt, National Fiery Foods & Barbecue Show Founder
• Today’s Culinary Entrepreneur: 10–11:30 a.m. Candy Wallace of the American Personal & Private Chef Association explains the opportunities available in the personal-chef business.
• General Session: 1:15–4:30 p.m. Jeff Henderson shares his inspiring story, then greets guests at a 30-minute book signing following the session.

Monday, February 8:

• Wild Fish and Game, sponsored by Custom Culinary, Inc.: 8–9:30 a.m.
• Slow Aging Delectably: Tasty Choices for Baby Boomers: 8–9:30 a.m.
• Healthful Cooking and Nutritional Ingredient Substitutions: 11:15 a.m.–12:45 p.m.
• Mixing Cultures and Flavors, sponsored by Vitamix Corp.: 11:15 a.m.–12:45 p.m. Chef Jason Jonilonis demonstrates several recipes that fuse Southwestern cuisine with classical French.
• Cooking with Chiles: 3:15–4:45 p.m. Jane Butel celebrates the history, flavor and diversity of chiles.
• Celebrating Regional Excellence Awards Gala, sponsored by BelGioioso Cheese Inc., Splenda®, Tyson Food Service and Wisconsin Milk Marketing Board: 7–10 p.m. All award winners are announced at this formal dinner event.

Registration is required to attend. Daily badges are $75, and full-registration packages are available. Guests can register on-site. For more information, visit www.acfchefs.org/events or call (800) 624-9458.

Sponsors of the 2010 ACF Western Regional Conference and ACF national award sponsors are: American Technical Publishers; Avocados from Mexico; Barry Callebaut; Boyd Coffee Company; California Rice Commission; Canada Cutlery Inc.; The Colorado Potato Administrative Committee; Custom Culinary, Inc.; Diamond Crystal Salt; Fisher-Nickel Inc.; King & Prince Seafood; Koch Foods, Inc.; MARS Food Services; MenuMax; Nestlé Professional; NEWCHEF Fashion Inc.; R.L. Schreiber, Inc.; Riviana Foods Inc.; Splenda®; Sysco New Mexico, LLC; TexaSweet Citrus Marketing, Inc.; The Sterno Group; Tyson Food Service; Unilever Foodsolutions; Vitamix Corp.; 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, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.

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Media is invited to attend. Contact Patricia Carroll or Leah Craig for press credentials.

Contact: Patricia Carroll
(904) 484-0247
pcarroll@acfchefs.net

Leah Craig
(904) 484-0213
lcraig@acfchefs.net

• Chefs Head to Albuquerque for the ACF Western Regional Conference