Northeast Regional Conference - Preliminary Schedule

Sponsored by Canada Cutlery Inc.
Spice up your regular routine with a new view on the teaching kitchen. This seminar will focus on teaching methods, old and new, to refresh and inspire you. We will take a look at putting some new zest into lecture and demonstration delivery and how to engage students in problem solving and collaborative learning. See how you can sweeten student motivation by using technology to take learning out of the confines of the kitchen. We will also get to the essence of student focused learning.
Presented by: Melissa Hoffer, Culinary Arts Instructor, Schuylkill Technology Centers

This seminar is required for current judges who need to maintain their status. Open to pre-registered attendees only.

Sponsored by: Canada Cutlery Inc.
In Partnership with: Johnson & Wales University
This session is comprised of a 2 hour presentation on Food Safety Curriculum Planning and Development. The presentation includes rubric design and offers innovative resource tools. The second half is a panel presentation which delves into the main risk factors for foodborne illness and their prevention from the perspectives of a food scientist, academia and the food service industry. Johnson & Wales University will also discuss their “Gold Standard for Food Safety” and introduce their guidelines for the prevention of foodborne illness.
Presented by: Linda Kender, M.A., Associate Professor and Food Safety Liaison, and Susan Wallace, Executive Director of Food Safety, Johnson & Wales University

All those competing in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test.

Sponsored by: King & Prince Seafood and MARS Food Services
Get Ready To ROCK AROUND THE CLOCK! Take a trip back to the days of sock hops and soda fountains and kick off the 2010 Conference in style! The joint will be jumpin' to the sounds of Flamin' Dick & The Hot Rods. Leather jackets or Letterman's Sweaters; Poodle Skirts & Saddle Shoes. Wear 'em if you got 'em. See you on the dance floor daddy-o!

Sponsored by: Nespresso

Sponsored by: R.L. Schreiber, Inc.

Sponsored by: American Technical Publishers
Teams of junior members from across the region compete in a double elimination, jeopardy-style competition for the chance to become the region's champion and go on to the national championship at the ACF National Convention in July.

Sponsored by: Barry Callebaut
Spend four wonderful hours making your very own verrine desserts. These small layered desserts with different fruits & textures are what's hot in the industry today. Experiment with contemporary chocolate themed recipes that you can take back to your establishment. We will also focus on complimentary textures and flavors. This session requires an additional registration, only $25 with a full registration. Please call the ACF National Office to reserve your space. Presented by: Christophe Mazeaud, Instructor at the Barry Callebaut Chicago Chocolate Academy and Richard Cusick, CEPC, Technical Advisor, Barry Callebaut USA

Sponsored by: Desserts International, LLC
Delectable Breads for Dinner Service - This four-hour workshop is for beginners or professionals looking to hone their skills or just try out some great new recipes. From the art of the cracker to dinner roll varieties these items are feasible for any shop. Chef Chad Durkin will not only teach the science behind the bread, but show you how to have fun while doing it.
Presented by: Chad Durkin, Executive Pastry Chef, Desserts International, LLC

Sponsored by Unilever Foodsolutions

Sponsored by: Unilever Foodsolutions
From the modern megalopolis of Sao Paulo, Brazil, to a sleepy seaside stop in Salvador…from the jungles of the Amazonian Basin to Machu Picchu, the lost city of the Incas…the world of food takes us places beyond imagining. An itinerary that includes both Brazil and Peru leads a traveler to some of the world’s most enchanting markets and to contemporary kitchens where chefs are taking restaurant food in astonishing new directions. Come experience an exciting culinary journey and see some of the dishes of these lands.
Presented by: Steve Jilleba, CMC, CCE, AAC, Corporate Executive Chef, Unilever Foodsolutions

In partnership with Kendall College
What would you do with an extra $3,000? Put it toward a new piece of equipment? Bonuses for your team? Maybe even a bonus for yourself? Make the dream a reality by taking a few simple, painless actions to save energy and water. Learn how from some of the industry’s leading experts and take home applicable tools to help you make it happen.
Presented by: Chris Koetke, CEC, CCE, Instructor, Kendall College, and Panel

Certification is a great achievement in one’s culinary career. But what is the value and how do you get there? Join this session and learn the most productive way to approach the certification process and the keys to success. This session is designed for those considering certification or those who may be in a position to mentor others through the process. The session will include an extensive Q & A period, so bring your certification questions.
Presented by: Derek Spendlove, CEPC, CCE, AAC, Chair of Baking & Pastry Arts, Sullivan University, and Certification Commission Chair

Sponsored by: Custom Culinary

Sponsored by: S & D Coffee

Sponsored by Custom Culinary, Inc. Throughout history, Man has relied heavily on the bounty of nature - hunting and fishing for meals, utilizing hides for clothing, and bones and tendons to fashion tools and weapons. While it is not always possible or practical to serve truly wild game in restaurants and other commercial food outlets, it is still fascinating to learn about how our ancestors lived and survived. The more we understand about the harvest, care, butchering, and preparation of wild game sheds light and relevance on many of the meats and seafood that are available to us as chefs and restaurateurs. Experience an adventure into the world of wild game hunting and fishing as Chef Smith combines his 30 years of culinary expertise with his passion for the outdoors in this entertaining and educational session that will take you for a walk on the wild side. Presented by: Michael J. Smith, CEC, Corporate Executive Chef, Custom Culinary, Inc.

Sponsored by: Vitamix Corp.
Experience international flavor fusion with the 2009 ACF Northeast Regional Chef Educator of the Year. Visit areas of Asia and the Mediterranean with Certified Master Chef Thomas Griffiths as he shares recipes such as acai mix berry smoothies, fresh garbanzo bean hummus, and peanut butter ripple ice cream.
Presented by: Thomas Griffiths, CMC, Sr. Executive Chef & Director, Thomas Frain, Thomas Helsel, Amanda Zimlich and Mario Arangio, Campbell's Culinary Institute

Discover how you can best prepare and plan for a successful Practical Exam. This session will offer helpful practice, preparation and organization techniques as well as review the required competencies evaluated in the Practical Exam for both savory and pastry certifications. You will learn about the scoring methodology for the various assessment areas such as sanitation, mise en place, skills and craftsmanship and taste and presentation. This session is highly recommended for those considering ACF certification.
Presented by: Michael Vignapiano, CCE, AAC, Executive Chef & President, Fresh Flavors Catering

Calling all American Academy of Chefs members. During this business meeting, the past year’s operations will be discussed. Members will also talk about future plans and strategies.
Presented by: Tom Macrina, CEC, CCA, AAC, American Academy of Chefs National Chair

Sponsored by: Splenda®

Sponsored by: Beef Information Center
With today's challenging economy all your menu items need to be able to contribute to your success. Beef is a protein that can deliver if you focus on the culinary creativity that goes beyond "ordinary". The Canadian Beef Information Center will provide you with some unique ideas utilizing both the traditional steak cuts but also some cuts that you might not be as familiar with. The session will also include interesting consumer insights around "what is it that the guest wants in a beef eating experience". We will also cover the most important aspects of quality control when it comes to beef "consistency" both from a purchasing and preparation perspective.
Presented by: Marty Carpenter, CCC, Director US Market Development, and Jeff Trafford, Director, Us Marketing Services, Beef Information Center

Sponsored by: Christopher Ranch
Garlic has the ability to make a good dish great, but all garlic is not created equal. California grower Christopher Ranch joins us to discuss the different varietals of garlic available in the foodservice marketplace and how they affect the flavor profile of your recipes. Come discover innovative ways to inject healthy flavor into your recipes and keep your menu fresh with California heirloom garlic!
Presented by: Michael Giletto, MCFE, FMP, Executive Chef, Cherry Valley Country Club

Approved Certification Evaluators (ACEs) are required to attend this annual refresher to maintain their ACE status. This session, designed for practical exam evaluators, will target various elements of the Practical Exam process, from registration to the final critique, and provide new information to make the Practical Exam process seamless and rewarding for candidates.
Presented by: Michael Vignapiano, CCE, AAC, Executive Chef & President, Fresh Flavors Catering

ACF Harrisburg Chapter has two unique opportunities for you to enjoy. See the below flyer for more details.
You are encouraged to make your reservation early. To make reservations for either function, please e-mail Nancy Lyons at Nancy.Lyons@Hilton.com
A credit card is needed; the charges will be posted to you credit card the week of March 1st.

Sponsored by: Nespresso

Sponsored by: R.L. Schreiber, Inc.

Sponsored by: Heinz North America
As a busy chef, there are times when there's not enough time to create everything from scratch. In this session you will see how soups and sauces can be used to reinvent entrees such as: Chicken Divan, Bouillabaisse, and Marinated Flank Steak. This demonstration will also showcase a new twist on classic ribs by creating a signature BBQ sauce out of Heinz's most popular sauces. Join us to see how to deconstruct classic dishes and add a new spin.
Presented by: Alan McDonald, CEC, Senior Corporate Chef, Heinz North America

Discover what it really takes to achieve the Certified Master Chef (CMC) certification status. This session is ideal for all experienced chefs who wish to take their career to this prestigious level as well as for emerging chefs who are considering this as a long-term goal. Gain a better understanding of what the exam includes, how it is conducted and how success is measured. Learn about the logistics of the exam, practice techniques and how to develop a success plan to reach this goal. This session will also include an overview of the Certified Master Pastry Chef (CMPC) exam.
Presented by: Brad Barnes, CMC, CCA, AAC, Associate Dean, The Culinary Institute of America and President, GigaChef, LLC

Sponsored by: S & D Coffee

Sponsored by: Barilla America, Inc.
Learn what distinguishes the pasta cookery of the North, South, and Central parts of Italy, and the elements and techniques that unite them all. Barilla Executive Chef Lorenzo Boni will review and prepare a sampling of each region's specialty pasta dishes, revealing along the way the differences between the foods and methods of Italy compared to the U.S. You may be surprised to see - and taste - how different some Italian-American classics are when prepared in the classic tradition.
Presented by: Lorenzo Boni, Executive Chef, Barilla America, Inc.

Attend this session to find out what the receipt of the Department of Labor Grant will allow the ACFEF National Apprenticeship Program to do. New initiatives, training, logbook changes, online portals, understanding and processes of sustainability and so much more. This session will be for those with current apprenticeship programs and those interested in learning about the exciting possibilities of new apprenticeship programs.
Presented by: Mary Zappone, CCE, AAC, Chef Instructor, and Cindy Komarinski, CCC, CCE, Associate Professor, Westmoreland County Community College

Sponsored by: MINOR'S®, The Cheesecake Factory Bakery, Inc., and Koch Foods, Inc.

Book Title: White House Chef: Eleven Years, Two Presidents, One Kitchen

Sponsored by: Cabot Creamery Cooperative, with Kendall Jackson Wines and the New England Culinary Institute
Relax and enjoy flights of wine and cheese while exploring modern uses of dairy in small plates covering all menu occasions. New England Culinary Institute Executive Chef Mark Molinaro, CEC, will take you beyond Cabot's Award-Winning cheddars to explore their equally high quality Greek Style Yogurt, Butter and Crème Fraiche. These tastings will introduce you to modern applications and ideas for using these high quality ingredients for breakfast, brunch, dinner and dessert. Each tasting will be paired with a complementary wine from Kendall Jackson's broad spectrum of offerings. This interactive seminar will provide ample time for discussion and ideation for applications in your venue. Attendees must be 21 to taste wines.
Presented by: Mark Molinaro, CEC, Executive Chef, New England Culinary Institute

An amazing evening of fine dining awaits all ACF members and their guests. Enjoy an impressive menu as prepared by Chef Ken Gladysz. Reserve your seats NOW!

Sponsored by: Nespresso

This year’s Nutrition program consists of four separate classes throughout the day, which are collectively designed to meet the competencies for the nutrition refresher requirement for any level of ACF certification. This track of classes costs $50, and all four must be attended in their entirety to receive the 8-hour CEH credit.
Attendees who do not need the 8-hour refresher but who wish to attend one or more of the individual classes may do so and will receive 1.5 CEH per session. The individual classes are included with the purchase of a full registration or a single-day program badge. Classes are noted with CDS in the title.

Sponsored by: Barry Callebaut
See how you can make one-of-a-kind artisan chocolate creations. This demonstration will guide you through the process of tempering chocolate using Mycryo®. You will also watch Chef Mazeaud craft unique artisan chocolates that incorporate contemporary flavor combinations.
Presented by: Christophe Mazeaud, Instructor, Barry Callebaut Chicago Chocolate Academy, and Richard Cusick, CEPC, Technical Advisor, Barry Callebaut USA

Join your peers for a panel discussion led by former White House Executive Chef Walter Scheib, HAAC; Charles Gipe, CEC, AAC, Executive Chef, Hershey Entertainment Complex; William Tillinghast, CEC, AAC, MBA, Director of Culinary and Pastry Programs, The International Culinary School at The Art Institute of Philadelphia; and Henry Piotrowski, CEC, AAC, Corporate Executive Chef, Wegman's Supermarkets.

Food cost percentage, edible portion cost, percentage loss, yield, unit cost - these are incredibly important, and sometimes frustrating elements of a successful culinary business. In this interactive demonstration using food, recipes and professional cooking methods, chefs and managers will learn a new, practical and fun approach to learning and applying the concepts of culinary math.
Presented by: Michael McGreal, CEC, CCE, Department Chair, Joliet Junior College

In Partnership with the Chef and Child Foundation
Confused about what to eat or how to put together simple, balanced meals? Learn how to create the healthiest plate possible. Discover ways to create a plate that dazzles your palate while simultaneously creates blood sugar stability, hormonal balance, and a healthy mind, body, and spirit. Learn how food that's loaded with fiber, vitamins, minerals, and antioxidants can soothe the senses and taste great.
Presented by: Deborah Coulston, M.A., M.A.T.S., L.M.F.T, Counseling & Psychological Services, The Family Wellness Center at Briarsdale

The ACF Culinary Competition Committee invites ACF members, competitors and coaches to learn about competition changes coming in 2011. The committee will discuss changes to the student skills portion of the student team competition, which includes new platter requirements, next year’s classical dish and updated scheduling information. Presenters will also offer tips on how you can become an effective show chair. The panel will also share notes from its November 2009 meeting and answer your questions.
Presented by: ACF Competition Committee Members Tom Recinella, CEC, AAC, Randy Torres, CEC, John Hui, CEPC, AAC, and Patricia Nash

Especially for Student Culinarians
This demonstration will take you on a culinary tour of Latin America. Discover the dynamic cuisine from Brazil and Argentina to the vibrant cuisine of Peru and Colombia and end your journey at the very southern tip of South American: the Patagonia. Highlights includee Ceviche, Classical boiled dinners, empanadas, churrascos, ollas and cazuelas that are so popular in Latin America.
Presented by: Nydia Ekstrom, Corporate Chef, Unilever Foodsolutions

Sponsored by: The Sterno Group
Every chef in America thinks he or she knows Sterno...but do you really? Join Chef Thaddaeus Smith as he briefly reviews the ideal usage and safe handling of Sterno’s line of award-winning chafing fuels to get more from your Sterno. Chef Smith will also demonstrate several exciting Precision Flambé “front of the house” cooking techniques, including personal mini s’mores, crème brûlée and more.
Presented by: Thaddaeus Smith, Chef & Director of New Business Development, The Sterno Group.

Sponsored by: The Beef Checkoff & The Pennsylvania Beef Council
Learn how a lean beef menu can bulk up your bottom line. Healthy eating is a trend that's here to stay. Learn how to satisfy your clientele with innovative new beef cuts from the chuck roll. This engaging and informative seminar will include a live cutting demonstration and product sampling. Discover how creative lean cuts can make a profitable addition to your menu. Recipes and cutting guides will be distributed to all participants.
Presented by: Kari Underly, Founder, Range, Inc.

In partnership with the Chef and Child Foundation
Is a fruit, is it a veggie....is it a grain? No it's a superfoods ready to wave the magic wand of nutrition on any dish! Or is it? This presentation will take a quick look at the superfood title, and explore foods that have earned superfood recognition, some wannabees and a few that don't quite make the cut. Ideas for incorporating it in your menu.
Presented by Judith L. Dodd, MS, RD, LDN, Adjunct Assistant Professor, University of Pittsburgh and Corporate Nutritionist Giant Eagle

Sponsored by: S & D Coffee

Especially for Student Culinarians
The 2008 ACF Chef Educator of the Year Wilfred Beriau, CEC, CCE, AAC demonstrates how some of the region's most popular comfort dishes can be prepared and presented in classic fashion, while keeping an eye on the freshest seasonal ingredients that can be sourced locally. The always entertaining Chef Beriau will employ a brigade made up of the Knowledge Bowl Team from Southern Maine Community College, as well as a few handpicked, locally sourced, student attendees!
Presented by: Wilfred Beriau, CEC, CCE, AAC, Department Chair, Culinary Arts, Southern Maine Community College

Sponsored by Custom Culinary, Inc.
Throughout history, Man has relied heavily on the bounty of nature - hunting and fishing for meals, utilizing hides for clothing, and bones and tendons to fashion tools and weapons. While it is not always possible or practical to serve truly wild game in restaurants and other commercial food outlets, it is still fascinating to learn about how our ancestors lived and survived. The more we understand about the harvest, care, butchering, and preparation of wild game sheds light and relevance on many of the meats and seafood that are available to us as chefs and restaurateurs. Experience an adventure into the world of wild game hunting and fishing as Chef Smith combines his 30 years of culinary expertise with his passion for the outdoors in this entertaining and educational session that will take you for a walk on the wild side.
Presented by: Michael J. Smith, CEC, Corporate Executive Chef, Custom Culinary, Inc.

Sponsored by: Desserts International, LLC
Yes, They can be good!! This demonstration showcases contemporary dessert ideas that are not only sugar and gluten free, but delicious, too. Dry, tasteless pastries are a thing of the past! You'll learn everything you need to know in order to create wonderful cakes and mousses that meet the individual needs of your customers. The demo will focus on small, tapas-style desserts using both common and unusual ingredients in a modern presentation.
Presented by: Chad Durkin, Executive Pastry Chef, Desserts International, LLC

There have been significant changes to the ACFEF Accreditation Competencies that you need to know. This session will go over the changes, explain how to review a program and complete the team report. If you have not attended an evaluators seminar in a couple of years, you definitely want to attend this session.

In partnership with the Chef and Child Foundation
In this presentation, ingredient substitutions and healthful cooking techniques will be reviewed. What defines a healthy meal will be discussed along with alternative menu suggestions for fat, sugar, sodium, and other items. Participate in recipe modifications and show your knowledge with a recipe substitutions quiz.
Presented by: Lynn Pike, CEC, CCE and John A. Kapusta, Jr., CEC, CCE, Chef Instructors, IUP Academy of Culinary Arts

Sponsored by: S & D Coffee

Especially for Student Culinarians
This session will approach common ingredients that are used in both sweet and savory kitchens. Allow your senses to lead the way as you smell flavor combinations, let your eyes feast on the sight of food, the sound of a hot sizzle and challenging your taste buds to complete the process. See how chefs from both sides of the kitchen can share a culinary vision.
Presented by: Timothy J Harris, Culinary Career Development Specialist, YTI Career Institute and Cher D Harris, CEPC, Executive Pastry Chef, The Hotel Hershey

Sponsored by The Beef Checkoff
What experience do you want your customer to have when they choose dishes from your menu? What category of wines do you want served with those dishes so the customer savors every bite and appreciates the pairing? "Umami", the fifth taste joins sweet, sour, salty and bitter; and plays an important role in this process. In this session, you'll learn how the flavor profiles of beef and wine work together, the fundamentals of food and wine pairing techniques including samples of beef dishes specifically prepared to highlight certain flavors that pair with wines; and discuss ways to increase your sales by understanding and implementing these techniques.
Presented by: Chrys Baldwin, Director of Education, New York Wine & Culinary Center

Global, award-winning chef Henry Piotrowski, CEC, AAC demonstrates the advantages gained from including locally sourced, seasonal produce in your recipes. His experience as an executive chef for a major hotel, in country club kitchens, and now for Wegman's Supermarkets has given him a unique perspective on this subject. Don't miss this opportunity to hear from a three-time Culinary Team USA member as he touches on topics ranging from supporting local growers, to culinary careers in the supermarket sector.
Presented by: Henry Piotrowski, CEC, AAC, Wegmans Supermarkets

In partnership with the Chef and Child Foundation
This seminar will examine portion distortion and the increases of portion size over the years. We will explore calories per bite versus portion reduction, energy density (volumetrics) and identify aspects of the New American Plate. In addition, the seminar will feature concepts for developing vegetarian dishes that downsize the animal food content and upsize the plant food content.
Presented by: Dr. Margaret D. Condrasky, Ed.D., RD, CCE, Associate Professor, Department of Food Science and Human Nutrition, Clemson University

Sponsored by: BelGioioso Cheese, Inc., Splenda®, Tyson Food Service, U.S. Foodservice, and Wisconsin Milk Marketing Board