Sam Choy

Rick Moonen

Charlie Palmer

Press Release

Culinary Industry Leaders Gather at the 2010 American Culinary Federation National Convention in Anaheim, Calif., Aug. 2–5

St. Augustine, Fla., June 17, 2010—The American Culinary Federation (ACF), Inc., is coming to Anaheim, Calif., for its 2010 ACF National Convention, held at the Anaheim Marriott, Aug. 2–5. The convention, hosted by ACF Orange Empire Chefs & Professional Cooks Association, brings foodservice professionals and chefs from across the country together to compete for national awards, network, attend educational seminars, discuss the latest culinary trends and techniques, and view the latest culinary products at its annual two-day trade show.

Several renowned guest chefs, such as Sam Choy, owner of Sam Choy’s Kaloko in Kailua-Kona, Hawaii; Rick Moonen, chef, restaurateur and author; Joseph Poon, owner of Joseph Poon Chef Kitchen, Philadelphia; and Robert Wemischner, author of The Dessert Architect (Delmar, Cengage Learning, 2010), will host cooking demonstrations and presentations. In addition, Charlie Palmer, American cuisine pioneer and renowned chef, will be inducted into the American Academy of Chefs (AAC), ACF’s honor society, as the 2010 Celebrated Chef. Here is a day-by-day look at the events:

Saturday, July 31

• 8 a.m.–5 p.m.: Chefs arrive in Anaheim early for Chef & Child Foundation’s first national service day, “Chef Outreach to the Community.” Chefs will host nutritional cooking demonstrations for low-income communities.

Sunday, Aug. 1

• 8 a.m.–5 p.m.: Chefs attend a variety of hands-on workshops, from fruit and vegetable carving to sugar pulling.

Monday, Aug. 2

• 8 a.m.–4:45 p.m.: Guests attend numerous seminars and demos, from cooking with less salt to 2010 flavor trends, and from chocolate desserts to healthy cooking.
• 8 a.m.–4:45 p.m.: Four chefs compete for the title of Chef Educator of the Year and for $5,000.
• 3–6 p.m.: Teams vie for the chance to represent the U.S. and to be named ACF Culinary Youth Team USA.

Tuesday, Aug. 3

• 8:30 a.m.–noon: Culinary seminars such as “American Regional Cuisine” take place during this time.
• 9 a.m.–2 p.m.: Four student teams from California, Georgia, Illinois and New York compete in the Student Team National Championship, sponsored by R.L. Schreiber.
• Noon–5 p.m.: Explore the latest culinary products and watch live competitions during ACF’s annual trade show.
• 1:20–2 pm.: Four regional finalists compete in the One-Pot Win a Lot competition, sponsored by Riviana Foods Inc.
• 2–5 p.m.: Four regional teams from California, Florida, Illinois and Pennsylvania compete in the Baron H. Galand Culinary Knowledge Bowl Competition, a “Jeopardy”-style competition, sponsored by American Technical Publishers.
• 3–4 p.m.: Four regional finalists compete in the Make-it-Mini Dessert competition, sponsored by MARS Foodservices.
• 3–6 p.m.: Two-person military teams from each branch of the service go head-to-head in the ACF National Championship featuring the Freedom Chef Challenge.
• 7 p.m.: The American Academy of Chefs (AAC), ACF’s honor society, gathers for its annual awards. Charlie Palmer will be inducted into the Hall of Fame as the 2010 Celebrated Chef.

Wednesday, Aug. 4

• 8:15 a.m.–1 p.m.: Several demos take place during this time, from discussions on sustainable seafood to nutritionally savvy sweets.
• 8:30 a.m.–2:45 p.m.: Four pastry chefs from Arizona, Georgia, Maryland and Texas compete to be named Pastry Chef of the Year and for the sweet prize of $5,000, sponsored by Splenda®.
• 8:30 a.m.–noon: Four students from Georgia, Indiana, New York and Washington compete for the title of Student Chef of the Year and for $1,000, sponsored by Custom Culinary, Inc.
• 12:15–4 p.m.: Four of the nation’s best chefs from California, Georgia, Missouri and New York, vie for the title of U.S.A.’s Chef of the Year™ and for $5,000, sponsored by Unilever Foodsolutions.
• 1–3:30 p.m.: Johnson & Wales University sponsors a student forum to inspire young culinarians.
• 1–4:30 p.m.: Exhibitors continue to share their latest products during the final day of the trade show.

Thursday, Aug. 5

• 7:30–11:30 a.m.: Chefs gather for breakfast and General Session, sponsored by Saputo Cheese, featuring guest speaker Sam Choy and others.
• 1:30–5 p.m.: More cooking demonstrations, such as “World of Flavors: Greece and Japan,” take place today.
• 7–9:30 p.m.: The convention ends with the President’s Grand Ball, a formal dinner event where all national awards are presented. (Tickets, $140, are required.) The event is sponsored by BelGioioso Cheese Inc., King & Prince Seafood, Splenda®, Tanimura & Antle and Tyson Food Service.

The national convention is open to chefs and foodservice industry professionals. A one-day educational badge is $65 (includes trade show admission) and provides guests access to seminars and demos. A one-day program badge with meals is $95 (includes trade show admission) and provides guests with access to seminars, demos and the meal event for the day. Call (800) 624-9458 or visit www.acfchefs.org for more information.

Sponsors of the 2010 ACF National Convention are: Allen Brothers; American Technical Publishers; Barilla America, Inc.; Barry Callebaut; Beef Information Center; BelGioioso Cheese Inc.; Buckhead Beef; Butterball Farms, Inc.; California Olive Ranch; Canada Cutlery Inc.; Canola Council of Canada; The Cheesecake Factory Bakery Inc.; Christopher Ranch; Cleveland Range, LLC; Contessa Premium Foods; Custom Culinary, Inc.; Diamond Crystal Salt; Dietz & Watson, Inc.; Ecolab; Eneron, Inc.; Fisher-Nickel Inc.; Five Star Gourmet Foods, Inc.; French’s Foodservice; GFF, Inc./Girard’s Dressings; Guittard Chocolate Co.; Hudson Valley Foie Gras; The International Culinary Schools at The Art Institutes; J.R. Simplot Company; Johnson & Wales University; King & Prince Seafood; Koch Foods, Inc.; Lactalis; Le Cordon Bleu Schools North America; MARS Food Services; McCormick For Chefs; MenuMax; Michael Foods, Inc.; MINOR’S®; Monterey Bay Aquarium Seafood Watch; NEWCHEF Fashion Inc.; Plugrá; PreGel AMERICA; Rastelli; Riviana Foods Inc.; R.L. Schreiber, Inc.; Saputo Cheese; The Schwan Food Company; Smeraldina; Splenda®; The Sterno Group; Tanimura & Antle Fresh Foods, Inc.; Tyson Food Service; Unilever Foodsolutions; Victorinox Swiss Army, Inc; Villeroy & Boch; VitaMix Corp.; Washington State Potato Commission; and Wisconsin Milk Marketing Board.

About the American Culinary Federation

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic 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 Leah Craig at (904) 484-0213 or Patricia Carroll at (904) 484-0247 to register for press credentials, or e-mail lcraig@acfchefs.net or pcarroll@acfchefs.net.

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

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

• Culinary Industry Leaders Gather at the 2010 American Culinary Federation National Convention in Anaheim, Calif., Aug. 2–5