Opening General Session with Chef Jacques Pépin
Jacques Pépin
Chef Jacques Pépin is one of the world’s most celebrated chefs, advancing the art and craft of culinary technique as well as inspiring countless cooks and chefs since arriving in the United States in back in 1959, to work at the restaurant Le Pavillon. To this day, Chef continues his long and distinguished career as a professional chef and passionate instructor. He has hosted 14 popular public television series and the author of dozens of cookbooks. Chef is also proudly founder of the Jacques Pépin Foundation, which supports free culinary and life skills training, through community based organizations, that helps individuals detached from the workforce gain confidence, skills, and employment in food service.
"Cook What Get" - Cooking with Hawaiian Island Perspective
Mark Noguchi
Hawaii is a diverse land, rich in history with a population of over 1.5 million people, on roughly 6500 square miles, and spread throughout 8 islands. Over 85% of all the food is flown or shipped to the Hawaiian Islands. Join Chef Mark Nogachi as he takes us on a trip back in time with a few of his favorite indigenously inspired dishes: Pa`i`ai, Deer & Tomato, and Ulu Poke.
Techniques of Culinary Cannabis
Brandon Allen
Join Chef Brandon Allen, as he demonstrates that cannabis cuisine has now been elevated to the level of fine dining. Chef will prepare a cannabis infused dish, which also follows the Keto Diet guidelines which he practices. The elements of his dish will include both cannabis and terpenes, and tune in as he creates a Citrus butter basted salmon fillet, accompanied by a spicy cauliflower puree, apple pepper slaw, limonene chimichurri, and crispy salmon skin.
State of the Culinary Industry
James Corwell
Joseph Leonardi
Shawn Loving
Russell Scott
Join Chef Shawn Loving CMC, Joseph Leonardi CMC, James Corwell CMC and Russell Scott CMC, as they discuss what restaurant consumers expect both now and in the future, as well as their insights and advice for both seasoned and aspiring culinarians. Our Panel of distinguished ACF Certified Master Chefs, in partnership with AMCO, will discuss the many challenges faced this year for the foodservice industry. The Chefs will offer their insight for the future for restaurants, clubs, culinary education and beyond.
Dr. L.J. Minor Chef Professionalism Award Ceremony & Presentation
Rocco Paradiso
Rich Sandone
The national Dr. L.J. Minor Chef Professionalism Award is presented to the chef who exemplifies the highest standard of professionalism through certification, continuing education and training, culinary competitions and community involvement. It honors culinarians who help elevate the status of chefs and chefs and cooks in the United States.
Join as Rich Sandone, Director of the chef to chef team at Nestle Professional & Rocco Paradiso as they present the 2020 National Award. Our National 2020 Chef Professionalism Award Recipient will also be one hand to provide us with a very special featured presentation and demo.
RL Schreiber Commercial
Check out all the buzz around R.L. Schreiber! With over a 50 year legacy, their flavor products have met the mark as the Gold Standard for distinctive culinary creations. Passionately crafted and personally delivered, R.L. Schreiber’s Purveyors of Fine Flavors exemplify The Reason to Season.®
Spotlight on Asia; Martin Yan's Cuisines of China
Martin Yan
"Yan Can Cook, So Can You!" has always been the motto of popular television host and Chef, Martin Yan. Born in Guangzhou in Southern China, Chef Yan is technically a second generation 'culinarian,' who was first inspired by his mother in the tiny kitchen of their family restaurant. Durin this exciting demonstration Chef Yan will prepare chinese-style dishes from whole steamed whole fish to stir-fry, in addition to unconventional wok prepared dishes including pizza and paella!
International Pastry Trends & Flavors
Jason Licker
Winner of Iron Chef Thailand; Pastry Edition, Chef Jason Licker will share his techniques to create an entremet, by preparing a marbled mousse cake resembling a lotus flour. Not only is this cake striking, but the sweet white chocolate and tannic matcha compliment each other perfectly together. Chef Licker will share his recipe, which will be featured in his upcoming 2nd book, "Baking With Licker: Home Baking With Asian Accents."
Celebration of African Gastronomy
Antwon Brinson
Nompumelelo Mqwebu
Celebration of African Gastronomy and Indigenous Ingredients
Joining us to share her culinary insight from South Africa, Chef Nompumelelo Mqwebu's presentation will focus on African indigenous ingredients, equity for female farmers, and the food/supply chain. Chef will discuss South African dishes that utilize unique ingredients such as Amadumbe, Baobab, and culinary uses for Umhlonyane (Artemisia). Chef will share research, tips, and insights from her award winning cookbook; "Through the Eyes of an African Chef".
The Diaspora of African Flavors in the American South - DEMO
Chef Antwon Brinson's demo will spotlight local farms near his home in Virginia that are growing produce indigenous to the continent of Africa. During this demonstration, Chef Brinson will take you on an educational journey through history while sharing how to prepare one of his favorite traditional African dishes.
Evolution of Success; Chef Johnny Hernandez
Johnny Hernandez
Texas based Chef and Restaurateur, Johnny Hernandez, shares his inspirational story and guiding principles, which contribute to the recipe for growing his innovative culinary empire in San Antonio and beyond. Learn more about how his success and brands tie directly back to his connection to his ties to the community and the foods, culture, and authentic flavors of interior Mexico.
Chefs Get Fit!
Eric The Trainer
Join us in a morning workout with Eric the Trainer!
General Session 3 - Southern Cuisine with a French Accent
Jennifer Booker
Join Chef Jennifer Hill Booker as she takes your palate from France to the Deep South with her rendition of an en Croute. This sweet and savory Pork en Croute with Apple Duxelle uses classical French cooking techniques with deeply Southern ingredients. Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Chef Jennifer has created a unique style of cooking that she terms Modern Southern Healthy Cuisine with a French Accent.
Southern-born, Chef Jennifer is an Impact Fellow with the James Beard Foundation, a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, and is the founder of Cast Iron Chronicles dinner series. Chef traveled to Paris to study French cooking only to discover that rustic French and Southern dishes use many of the same ingredients, and draws upon this as the basis for culinary exploration in her two cookbooks, Dinner Déjà Vu: Southern Tonight, French Tomorrow, and Field Peas to Foie Gras.
Make Your Marketing Sizzle; Behind Every Purchase is a Journey
With intense competition and the decline of revenue currently being experienced in the culinary industry - how can you retain customers? Generate new interest and create loyal customers, while you get the most out of your marketing dollars. Increase your visibility and ROI by pairing digital, referral, retargeting, direct mail and informed delivery outreach campaigns using proven strategies offered by the United States Postal Service.
Navigating the Beef Supply Chain and the New Foodservice Environment
Davey Griffin
Russell Woodward
Kelly Cook
The recent events of the COVID 19 pandemic exposed vulnerabilities with the food supply system including the process for getting beef from farm to fork. Join the Beef. It’s What’s For Dinner team as we will take a deeper look into the events that led to the shortage of beef supply in areas of the United States and how the beef community has responded to ensure consistent availability into the future. Hear from an academic beef researcher on the effects of the pandemic on the beef industry and from a foodservice operator who has adjusted to the new foodservice environment while keeping beef as a mainstay menu item.
R.L. Schreiber Purveyors of Fine Flavors – The Reason to Season.
Robert Schaffer
Service you can trust. Flavor you can feel! Discover the newest flavor trends, application uses, opportunities for restricted diets, and why chefs and culinary professionals consider R.L. Schreiber products the Gold Standard for distinctive, culinary creations. Prided on quality, safety, and service, R.L. Schreiber has been a leader in the foodservice industry for over 52 years. From soup & flavor bases, herbs & spices, seasonings & custom blends to instant concentrated stocks and specialty culinary items, their repertoire has grown to over 1,000 product offerings. Their unique local Independent Purveyor model allows customized deliveries to all corners of the U.S. Discover the R.L. Schreiber advantage and prepare your next recipe for success! Welcome to the family! Passionately Crafted. Personally Delivered.
Fermented & Plant Forward: Demystifying Indonesian Tempeh
Kirsten K. Shockey
Move Over Tofu: Meet Indonesia’s delicious versatile fermented bean cake! Plant-based proteins are becoming more important than ever as menu options. In this session you will learn what tempeh is, why it is Indonesia’s food gift to the world, and how to use it. This session will discuss and demonstrate traditional cooking methods and techniques to make strips, patties, or nuggets. These methods will give you the skills to turn tempeh into the flavors and forms that fit your program.
Global Taste Adventures with Smithfield Culinary
Michael Gulotta
Michael Ponzio
Brian West
As American eaters continue to broaden their taste buds with new worldwide flavors and trends, Smithfield Culinary serves as a culinary guide and go-to protein destination. Our global tastes initiative presents operators with the products, insights and ideas to bring an ethnic flair to a variety of customer offerings, from breakfast, to snacking to BBQ. Come along on the journey with us and our partner chefs, and takeaway some menu inspiration during our Global Taste Adventures with Smithfield Culinary presentation. So grab your passport to delicious and we’ll see you there!
The Wonderful World of Coffee
Michele Abo
Craig M. James
Genevieve Kappler
Barrie House Coffee, one of the preeminent producers of premium, handcrafted coffees, invites you to learn about all about coffee. In addition to an introductory presentation on coffee, we will be sharing some great insights/recipes for pairings and uses of coffee in the dining room and the kitchen. We will also provide a live demonstration of our signature French Press program , the perfect way to enhance your guests’ experience after a delicious meal. Please join us and learn more about the wonderful world of coffee!
Modern Pastry Techniques
Jeremy Fogg
Join Emeril's of New Orleans' Pastry Chef Jeremy Fogg, as he demonstrates Inverted Puff Pastry using Browned Butter. The winner of "Chopped Sweets" will share how to utilize this technique to prepare his modern plated version of the classic Napoleon style pastry.
Food Safety 101: Warewash Program
Larry Vinson
Denis Stedman
Join Denis Stedman and Larry Vinson, Ecolab warewashing training experts, as they dive into warewashing principles, best practices and COVID-19 considerations to help strengthen this crucial component to your organization’s food safety public health program.
Farm-To-Table; A Locavore Approach to Our Food System
Nina Curtis
Join Chef Nina Curtis as she presents plant forward dishes from the Capital region of California, that are prepared with locally sourced produce that is fresh, organic, nutritionally dense and seasonal. Chef will share why knowing where your food comes from has many benefits; as it is often more nutritious, while also supporting the earth, the local economy, as well as supporting food safety and farm economics.
Incredible Eggs Across Asia
Robert Danhi
Eggs are an essential source of flavor and functionality around the globe. Chef Danhi, a consultant to the American Egg Board will lead the audience through a multimedia journey around the Asian continent to share ideas on how eggs are prepared and served to nourish their food cultures. Robert will illustrate ideas on how to transform these traditional foods into menu items that American foodservice teams can execute and your guests will love.
General Session 4: Chef and Farmer; Agriculture from a Culinarian's Perspective
Farmer Lee Jones
Jamie Simpson
Every part of a plant's life offers something new and unique to a plate. Farmer Lee Jones and Chef Jamie Simpson from the Culinary Vegetable Institute join us to share their knowledge and viewpoints on what is "seasonal". They are asking the hard question; what exactly is ripe? What does readiness mean in terms of produce? Join Chef as he shows you ways to look at produce with a fresh perspective. You'll be inspired to create dishes using vegetables at many of the different and diverse points of their growth cycle.
Inside America's Kitchen's; Spotlight on The Greenbrier
Bryan Skelding
Join us in the kitchen with The Greenbrier's Executive Chef Bryan Skelding, and his culinary team as ACF takes you inside "America's Resort". Meet the Culinary team, as they review their COVID re-opening strategies and safety procedures for both the kitchens and dining rooms, as well as the many challenges they've had to overcome. Learn more about this iconic culinary destination and their prestigious apprenticeship program, and why the resort is seeing success during the pandemic.
Happy Hour - Caribbean Food, Cultures & Cocktails DEMO
Marv Cunningham
Damian Leach
Cheers! Marv Cunningham is two-time winner of "Taste of the Caribbean" Best Caribbean Bartender award and the 2020 Angostura Global Cocktail Challenge. Having earned the nickname of "Mr. Mix" from his teammates on the Bahamas National Culinary Team, Marv will demonstrate how to make his favorite island inspired cocktails, which will transport you virtually to The Bahamas! Be inspired by the flavors and mix up a drink, and join the live chat, so that we can all raise a glass together during ACF Virtual Convention's "Happy Hour"!
Join award winning Chef Damian Leach, who has earned the title Barbados Chef of The Year 2016/2019, Executive chef at Cocktail Kitchen in Barbados! Be transported to the islands as Chef prepares his dish of Fire roasted breadfruit with saltfish & lobster, tobiko and Bajan pepper sauce aioli.
General Session: 5 - CMC Around the World: Modern Vs Classic - Spanish Crudo
Oliver Andreini
Carlos Villanueva
Join Chef Olivier Andreini CMC & Chef Carlos Villanueva as they discuss their mentorship relationship, and the importance and value of mentors for both student chefs, as well as to professional chefs who may be considering taking the CMC Exam. The Chefs will then demo together, showing their individual culinary points of view by preparing classic and modern interpretations of Spanish style Crudo.
Spotlight on South America; Flavors of Coastal Brazil
Almir Da Fonseca
Join Chef DeFonseca as we explore the coastal region of Northeast Brazil. Chef has dedicated years to his research of the many diverse flavors of Brazil, and will prepare a 'Moqueca'; a seafood dish celebrating the Afro-Brazilian culture and gastronomy of this region. Learn about the distinctive ingredients of Afro-Brazilian cookery, Red Palm Oil 'dende oil' and coconut milk. Take inspiration from this beautiful and delicious dish, rich in cultural history and ingredients.
Small Plates; The Future of Buffets & Banquets
Abdellah Anguenaou
Due to the recent epidemic issues, the food and beverage service has changed. Chefs must implement solutions that will help to prevent the spread of illness during dining and also lessen the chances of the cross contamination. Join Chef Aguenaou as he demonstrates how small plates and tapas are a preferred way to serve at events or buffet offerings. Learn how modified actions stations will allow the cooks to serve safer the food to the guests, while still offering a great food and beverage experience.
Reimagining Classic American Comfort Foods
Keith Sarasin
Rethink your plates and be inspired to put a new spin on your favorite flavor memories! Join Chef Keith Sarasin as he shares the thought process and techniques behind his reimagined dish inspired by the classic comfort food; Chicken and Waffles. During this demonstration Chef will prepare his Gunpowder Fried Chicken,with a Dosa Waffle, and a Tamarind- garlic syrup.
Blended World Flavors; A New Nordic Cuisine
Jeffrey Jew
Lingr is an Old Norse suffix, forming words with the sense of 'belonging to, coming from, or descending from. Food memories have strong family connections. Chef Jew's father is Chinese, and his mother is Norwegian leading to a blending of these cultures, traditions and cuisines. As a tribute to his parents, influenced by their cooking, his childhood, and the memories of the food Chef grew up with, he has created innovative dishes for his restaurant using traditional and modern influences.
Ferments & Food Waste; Reimagine, Reduce, Repurpose
Mary Fabrikant
Join Chef Fabrikant as she demonstrates how you can best utilize compost-bound trimmings and scraps, by turning them into Koji and beyond. She'll inspire you to transform them into deeply flavored misos and ferments to add underlying complexity to your menu items. Bulid layers of flavor and add nuances that will distinguish your dishes, with zero raw material cost.
Picture Perfect Plates; Food Phonetography 101
Leigh Loftus
Chicago-based Professional photographer, Leigh Loftus has a passion for educating chefs on the art of food photography. In this session, learn how to use your cellphone to shoot professional looking photos of your food and beverage. Increase sales, improve your social media, and/or create your culinary portfolio by practicing these cellphone tips/tricks for framing, lighting and editing photos of food and cocktails.
RL Schreiber Commercial
Check out all the buzz around R.L. Schreiber! With over a 50 year legacy, their flavor products have met the mark as the Gold Standard for distinctive culinary creations. Passionately crafted and personally delivered, R.L. Schreiber’s Purveyors of Fine Flavors exemplify The Reason to Season.®
Exploring World Flavors; Inspired Grains
Jay Ziobrowski
“Get In-Grained.” Take a journey encompassing the stories of Grains from across the globe. From quinoa to farro and beyond, you'll learn all about the farming and anatomy of Grains, as well as creative concepts for grain forward dishes to add to your new menus.
An Introduction to the Flavors of Italy and the Mediterranean
Ashten Garrett
Join ACF's Young Chefs Club Ambassador, Chef Ashten Garrett invites you to learn as he shares his viewpoint on the flavorful world of Italian and Mediterranean cuisine by sharing a few of his favorite recipes. Inspired by his recent experiences studying & working in Florence, Italy, Chef Ashten utilizes modern culinary techniques and locally produced ingredients to convey his love for Italian cuisine.
Closing General Session: Spotlight on Germany; A Taste of History from The Black Forest
Walter Staib
Travel to the Black Forest, a large, forested mountain range in the state of Baden-Württemberg in southwest Germany. Chef Walter Staib, the host of the 15-time Emmy Award winning television series, A Taste of History will demonstrate recipes that are traditional of the Black Forest cuisine and take a peek in to the life of German Separatists in 19th Century Ohio.
ACF Closing Video
Rocco Paradiso
Rocco Paradiso closes out this year's annual conference with a look back at some of the highlights!