The fourth of five American Culinary Federation (ACF) 2014 events, all tasked with promoting sustainable food practices, takes place in North Charleston, South Carolina, April 26-29.

Hosted by the ACF Greater Charleston South Carolina Chapter, the ACF Southeast Regional Conference will be held at the Embassy Suites North Charleston—Airport/Hotel & Convention, North Charleston.

As consumers are increasing their demand for the culinary industry to use sustainable and farm-to-table practices, the 2014 ACF events series’ goal is to educate chefs and foodservice professionals on how to execute these practices within the industry in a way that is cost effective and attainable.

ACF’s Southeast Regional Conference will feature chefs and foodservice professionals teaching attendees how to implement sustainable practices in the foodservice industry through hands-on demonstrations and seminars. Kicking off the conference is a panel discussion about Southern food and sustainability. Seminar topics include an in-depth look at sustainable cooking techniques, marketing practices and technology that can help foodservice professionals enhance their careers, and an examination of modern cuisine and its effect on the environment. 

The conference is open to the public. Registration is required on-site, with a day badge costing $150.

Here's a snapshot of the conference schedule:

Sunday, April 27

• 8-11 a.m.: At the General Session, a panel discussion with Dr. David Shields, food historian, University of South Carolina, Columbia; Glenn Roberts, owner, Anson Mills, Columbia; and James Beard award-winning chef Sean Brock, executive chef, Husk, Charleston
• 11:30 a.m.-12:30 p.m.: In World Flavors and Your Menu: Sweden and Denmark, with Steven Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Food Solutions, exploring Scandinavian cuisine and its tie to creating seductively nutritious dishes
• 12:30-3 p.m.: Three pastry chefs face off at the Culinary Institute of Charleston Trident Technical College, North Charleston, for the 2014 ACF Southeast Region Pastry Chef of the Year award, sponsored by Plugrá European-Style Butter
• 12:30-3 p.m.: Two aspiring chefs battle at the Culinary Institute of Charleston Trident Technical College for the title of 2014 ACF Southeast Region Student Chef of the Year, sponsored by Custom Culinary
• 2:30-5 p.m.: Four professional chefs compete at the Culinary Institute of Charleston Trident Technical College for the 2014 ACF Southeast Region Chef of the Year award, sponsored by Unilever Food Solutions 
• 4-5 p.m.: Food Photography and Portfolio Development will teach chefs food styling skills and photography techniques to build an online portfolio with Scott Craig, CEC, CCA, executive chef, Myers Park Country Club, Charlotte, North Carolina
• 5-6 p.m.: In-depth Look at Food and Wine Pairings instructs attendees about popular grape varieties, and how wine interacts with food to help chefs present effective wine and food pairings for guests

Monday, April 28

• 8-9 a.m.: Attendees learn how to use whole-animal butchery and the benefits of using heritage breeds when making dry-cured meats in Artisan Salumi and Dry Curing, presented by Jeffrey Bacon, CEC, CCA, AAC, executive chef, Triad Community Kitchen, Winston-Salem, North Carolina
• 8:30-9:30 a.m.: The Mystery of the Beef Shoulder teaches chefs how to utilize undervalued meat cuts
• 9 a.m.-6 p.m.: Student teams compete in the 2014 ACF Southeast Region Student Team Championship at the Culinary Institute of Charleston Trident Technical College, sponsored by R.L. Schreiber
• 10:15-11:15 a.m.: In Blending Professional and Personal Success, chefs learn to create full meals using a high-performance blender, with Eddie Tancredi, CEC, 2013 U.S.A.’s Chef of the Year
• 1-2 p.m.: Foodservice professionals learn the importance of an online presence, in Yes, You do Need a Website presented by Lynda Alfano, marketing consultant, Firebrand Strategies
• 1:30-6 p.m.: Students put their grasp of culinary knowledge to the test by competing in the ACF Southeast Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers
• 2:45-3:45 p.m.: In Plated Desserts with Lowcountry Inspirations, Kelly Wilson, CEPC, chef instructor, Culinary Institute of Charleston Trident Technical College, demonstrates to attendees how to modernize and showcase Southern desserts using lowcountry ingredients
•  2:45-3:45 p.m.: Attendees have the opportunity to learn about the benefits of buying local seafood and identify the difference between wild-caught and farmed shrimp in From Tide to Table with Alabama Gulf Seafood

Tuesday, April 29

• 8:30-9:30 a.m.: Wood: A Natural Ingredient for Endless Flavor Choices reveals specific hardwoods in North America and the conditions needed to meet specific cooking methods
• 8:30-9:30 a.m.: David Ivey-Soto, CEC, CCA, MBA, outlines how to build a culinary program that utilizes technology created to curb costs for foodservice professionals in Culinary Sustainability Through Technology
• 10:15-11:15 a.m.: In Food Styling/Presentation with a Modern Twist, attendees learn how to mix personal creativity, professional traditions, and modern technology to produce successfully plated dishes
• 10:15-11:15 a.m.: Attendees of Artisan Chocolate Candy Bar learn a variety of techniques and textures to make chocolate candy bars in this demonstration by Joel Reno, chef instructor, The French Pastry School of Kennedy-King College of City Colleges of Chicago
• 1-2 p.m.: Chefs learn the full meanings of industry buzz words, such as organic and sustainable, in Deciphering Food Terminology with Michael Roddey, CEC, CCE, CCA, CDM, owner/chef consultant, Gastronomic Services & Consulting
• 2:30-3:30 p.m.: Join John Oteng Kanadu, CEC, CCE, CCA, chef-instructor, Le Cordon Bleu College of Culinary Arts in Atlanta, as he teaches an interactive seminar on what chefs can do to help reduce food waste and support the environment in The Modern Chef and Climate Change
• 7-9 p.m.: Competition award winners will be announced at the Awards Gala