Walter ScheibPress Release
Chefs Head to Hershey for the ACF Northeast
Regional Conference
Former White House Executive Chef Walter Scheib speaks
Sunday, plus chefs discuss global flavors, artisan baking and
gluten-free desserts, and compete for regional titles.
St. Augustine, Fla., March 2,
2010—The American Culinary Federation (ACF), Inc., is
coming to Hershey, Pa., for its Northeast Regional Conference, held at
the Hershey Lodge, March 13–15. Hosted by ACF Harrisburg Chapter,
the conference brings together foodservice professionals and chefs from
across the Northeast 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 The Pennsylvania School of Culinary
Arts, Lancaster, Pa.
Former White House executive chef Walter Scheib will share stories of
what it was like serving two presidents and first families from 1994 to
2005 during his keynote address at General Session, March 14. In
addition, here is a look at each day’s events:
Saturday, March 13:
- 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 Northeast Region Chef of the Year
competition, sponsored by Unilever
Foodsolutions: 8-9:40 a.m. Two chefs from New Jersey and New York
compete for the regional title.
- Verrine Desserts Hands-On Workshop, sponsored by Barry Callebaut: 8
a.m.–noon.
- Artisan Baking Hands-On Workshop, sponsored by Desserts International, LLC: 8
a.m.–noon.
- Northeast Region Baron H. Galand Culinary
Knowledge Bowl, sponsored by American
Technical Publishers: 8 a.m.–noon. Ten student teams answer
challenging cooking questions in this “Jeopardy”-style
competition.
- ACF Northeast Region Student Team
Championship, sponsored by R.L. Schreiber,
Inc.: 8 a.m.–2 p.m. Student teams vie for the chance to
represent the region at ACF’s national convention in Anaheim,
Calif., in August during the cold-platter portion of the
competition.
- ACF Northeast Region Student Chef of the Year
competition, sponsored by Custom Culinary,
Inc.: 8:45–10:30 a.m. Three culinary students compete for
the regional title.
- ACF Northeast Region Pastry Chef of the Year
competition, sponsored by
Splenda®: 11:45 a.m.–1 p.m. Two 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. 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, March 14:
- ACF Northeast Region Student Team
Championship: 7:30 a.m.–5 p.m. Student teams compete in the
skills and hot-food portions of the competition.
- Deconstructing the Classics, sponsored by Heinz North America: 8–9:30
a.m.
- Discovering the Regional Cuisine of Italy: A
Pasta Tour, sponsored by Barilla America,
Inc.: 10–11:30 a.m.
- General Session: 1:15–4:45 p.m.
Walter Scheib shares what it was like to run the White House kitchen for
more than a decade, then greets guests at a 30-minute book signing
following the session.
- Cheese and Wine Tasting: Flights of Small
Plates, sponsored by Cabot Creamery
Cooperative, with Kendall Jackson Wines and New England Culinary
Institute: 5–6:30 p.m.
Monday, March 15:
- Artisan Chocolates, sponsored by Barry Callebaut: 8–9:30
a.m.
- Student Demo: Latin American Cuisine:
10–11:30 a.m. Attendees will discover Latin American Cuisine, from
Brazil and Argentina to Peru and Colombia.
- Save Energy & Water to Reap Cold Hard
Cash, presented in partnership with Kendall
College: 11:15 a.m.–12:45 p.m.
- Thrill Your Guests with Precision Flambé
Action Cooking, sponsored by The Sterno
Group: 11:15 a.m.–12:45 p.m.
- Gluten- and Sugar-Free Petite Desserts,
sponsored by Desserts International, LLC:
1:15–2:45 p.m.
- Wild Fish and Game, sponsored by Custom Culinary, Inc.:
1:15–2:45 p.m.
- Umami: The Link Between Beef and Wine Flavor
Pairings, sponsored by The Beef
Checkoff: 3:15–4:45 p.m.
- Celebrating Regional Excellence Awards
Gala, sponsored by BelGioioso Cheese, Inc.,
Splenda®, Tyson Food Service, U.S. Foodservice 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 Northeast Regional Conference and ACF
national award sponsors are: American Technical Publishers; Barilla
America, Inc.; Barry Callebaut; The Beef Checkoff & The Pennsylvania
Beef Council; Beef Information Center; Cabot Creamery Cooperative;
Canada Cutlery Inc.; The Cheesecake Factory Bakery Inc.; Christopher
Ranch; Custom Culinary, Inc.; Desserts International; Heinz North
America; MenuMax; King & Prince Seafood; Koch Foods, Inc.; MARS Food
Services; MINOR’S®; Nespresso; NEWCHEF Fashion Inc.; RC Fine
Foods; Riviana Foods Inc.; R.L. Schreiber, Inc.; S&D Coffee;
Splenda®; The Sterno Group; Sysco Foodservice; Tyson Food Service;
Unilever Foodsolutions; Vitamix Corp.; and the 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.
# # #
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
