Here is part 1 of my recap of the ACF Western Regional Conference.
Wednesday March 5
A Successful Chef’s Checklist for the 21st Century
As fast as the culinary industry changes each day, one thing remains the same–the mission to serve great tasting food. We learned how to excel in the near future by embracing new technologies, revolutionary ingredients, and sustainable practices in this seminar. Presented by: Gregory Willis, founder, president, Senspire.
Photos from A Successful Chef’s Checklist for the 21st Century
Judges Competition Forum
This open forum, hosted by members of ACF’s Culinary Competition Committee, will include an update on the 2015 classical dish for student team competitions. Attendees will have an opportunity to ask questions and share ideas about ACF’s competition program. Presented by: Reimund Pitz, CEC, CCE, AAC, ACF Culinary Competition Committee chair
Culinary Sustainability Through Technology
This interactive seminar outlined how to build a program to take advantage of technologies to curb costs and improve profitability. Attendees learned to explore strategies on turning the freezer into a profitability driver and how to implement an assembly line style process to maximize productivity. Presented by: David Ivey-Soto, CEC, CCA, MBA, managing partner, Chef David Industries
From Hive to Table
We learned about beekeeping, honey processing, and how to use and cook with honey, we also tasted the different types of honey and discuss how to best use them in culinary applications. Presented by: Helene Marshall, owner, Marshall’s Farm Honey
Artisan Chocolate Candy Bar
Attendees gained insight into a variety of techniques that can be used to make memorable chocolate candy bars. We learn how to achieve a variety of textures using high quality chocolate and Plugra® European-Style butter. A single composed chocolate candy bar with viennese butter cookie, extra bitter dark chocolate and orange ganache and hazelnut praline will be demonstrated. Presented by: Sébastien Canonne, M.O.F., co-founder/academic dean for faculty and programs, The French Pastry School of Kennedy-King College at City Colleges of Chicago
By the way, the candy bar was delicious!
With all the existing and continually developing buzz words in the industry, it’s important to fully understand their meanings. Does organic mean sustainable? Does sustainable mean organic? This seminar will clarify industry-related terminology by definition and study. Presented by: Michael T. Roddey, CEC, CCE, CCA, CDM, owner/chef consultant, Gastronomic Services & Consulting
A Successful Chef’s Checklist for the 21st Century
As fast as the culinary industry changes each day, one thing remains the same–the mission to serve great tasting food. Learn how to excel in the near future by embracing new technologies, revolutionary ingredients, and sustainable practices in this seminar. Presented by: Gregory Willis, founder,president, Senspire.
Seductive Nutrition and Nordic Cuisine
Identify and trace the development of Nordic cuisine and the historic roots of flavor that develop sweet and salty in this culinary demonstration. Attendees learned about the original sustainable concepts of pickling, preserving, drying and foraging. Presented by: David C. Russell, CEC, AAC, corporate executive chef, Unilever Food Solutions, and Rudy Smith, CEC, corporate chef, Unilever Food Solutions
Photos from Seductive Nutrition and Nordic Cuisine
So You Want to be a Chef Farmer
Farm-to-table events are sprouting up everywhere, but how feasible is it to be a farmer and a chef? This seminar will show attendees how chefs can cultivate their own food and wine, compost leftovers and how to successfully partner with local farmers. The chef ’s own wine will be sampled, College Cellars 2013 Muscat Ottonel, along with his heritage Berkshire bacon. Presented by: Gregory Schnorr, culinary arts instructor, Walla Walla Community College, and Washington State organic farmer, Red Boar LLC.
How To Buy and Cook Today ’s Meat
Attendees learned about the location and removal of today’s newest steak cuts in this demonstration. Steak cuts were be prepared for sampling using a recipe from Bruce Aidells’s book, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat, followed by a Q&A. Presented by: Bruce Aidells, author/meat expert, and Mark Davis, CEC, culinary director, The Art Institute of California-San Francisco.
Blending Professional and Personal Success
We learned alternative uses for high performance blending in this session that will demonstrate fusion quail and seared fois gras using five spice brioche, vanilla infused pineapple, celeriac puree and Indonesian ketchup. Attendees will also learn insightful information pertaining to competition and personal branding. Presented by: Eddie Tancredi, CEC, chef de cuisine, Table 45, and 2013 U.S.A.’s Chef of the Year™
Meet the Author & Book Signing
Whether the cook shops at the local farmers’ market or the supermarket, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat by Bruce Aidells is thee definitive guide to the new landscape. With hundreds of recipes and sidebars illustrated with color photographs of each cut, Aidells shows how to pick and cook the best steaks, chop, roasts and ribs.
Regional Awards Gala Reception & Regional Awards Gala
The following ACF Western Region competition award winners will compete for their respective national titles at the 2014 ACF National Convention in Kansas City, Mo., July 25–29.
ACF Western Region Chef of the Year, sponsored by Unilever Food Solutions
Jinkuk Lee, chef de cuisine, The Chef’s Table, Orem, Utah, ACF Beehive Chefs Chapter Inc.
ACF Western Region Pastry Chef of the Year, sponsored by Plugrá® European-Style Butter
Chris Cwierz, chef instructor/faculty development liaison, The Art Institute of Phoenix, Phoenix, ACF Chef’s Association of Arizona, Inc.
ACF Western Region Chef Educator of the Year
Noel G. Ridsdale, CEC, CCE, AAC, academic director, The Art Institute of Tucson, Tucson, Ariz., ACF Chefs Association of Southern Arizona Tucson
ACF Western Region Hermann G. Rusch Chef’s Achievement Award
Walter Leible, CMC, AAC, senior culinary instructor/assistant professor, The Art Institute of Phoenix, Phoenix, ACF Chef’s Association of Arizona, Inc.
ACF Western Region Dr. L.J. Minor Chef Professionalism Award, sponsored by MINOR’S®
Melody Money, CEC, executive chef, Quaker Ridge Camp & Conference Center, Woodland Park, Colo., ACF Pikes Peak Chapter, Inc.
ACF Western Region Student Chef of the Year, sponsored by Custom Culinary, Inc.
Victor Perez Ruiz, student, Culinary Arts Institute at Utah Valley University, Orem, Utah, ACF Beehive Chefs Chapter Inc.
ACF Western Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers.
ACF Western Region Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.
Students representing Le Cordon Bleu College of Culinary Arts in Los Angeles, Los Angeles
Chapter Event: Post Conference Tour Napa Valley and The Culinary Institute of America at Greystone.
Regional and national sponsors of the 2014 ACF event series are: Alabama Gulf Seafood; Allen Brothers; American Technical Publishers; Barilla Foodservice; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell’s Culinary & Baking Institute; Central Region State Beef Councils; Custom Culinary, Inc.; Ecolab®; Evo, Inc.; Fabbri USA 1905, LLC.; Fortune Fish Company; Ghirardelli Chocolate Company; Gordon Food Service®; Idaho® Potato Commission; J.R. Simplot Company; JTM Food Group; Johnson & Wales University; Jones Dairy Farm; Kern Meat Co., Inc.; Lactalis Foodservice; Lang Manufacturing Company; Maines Paper & Food Service, Inc.; Mercer Cutlery; MINOR’S®; Monini North America, Inc.; Mooney Farms; Moore Food Distribution; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Northeast Beef Promotion Initiative; Ole Tyme Produce Inc.; Par-Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá® European-Style Butter; Publix Super Markets; RC Fine Foods; R.L. Schreiber, Inc.; Rosenthal Sambonet USA Ltd; S&D Coffee; Saint Louis Chefs de Cuisine Education Foundation; Sartori Company; Sysco®; The Beef Checkoff; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Villeroy &Boch; Vitamix® Corporation; Wisconsin Milk Marketing Board.