Dawn Sweeney, HAAC, president/CEO, National Restaurant Association, will speak at Cook. Craft. Create. ACF National Convention & Show, July 31, 8 a.m., at the Orlando World Center Marriott, Orlando, Florida. Sweeney will present to members of the American Culinary Federation (ACF), the largest professional chef and cooks membership organization in North America, on the current state of the foodservice industry and the power and responsibility of chefs.
Cook. Craft. Create. is ACF’s annual national convention for professional chefs, cooks, and students. More than 1,000 chefs, students, and foodservice professionals are expected to attend the event held, July 30-August 3, at the Orlando World Center Marriott. Chefs and foodservice experts from across the U.S. will discuss such topics as global food trends, how to develop generational management styles, sustainable food sourcing, and healthy cooking.
Dawn Sweeney has been president/CEO of the National Restaurant Association since late 2007. She has been instrumental in focusing the mission of the association on protecting and advancing the restaurant industry, which employs more than 14 million individuals across one million restaurant and foodservice outlets. Sweeney has been named a perennial top association CEO in the country by CEO Update, was listed as one of 2014’s “Most Powerful People in Food” by The Daily Meal and was named “Female Executive of the Year” in 2014 by the Griffin Report.
Cook. Craft. Create. featured events:
Chefs Outreach to the Community, July 30, 10 a.m.-3 p.m., Dr. James R. Smith, Neighborhood City, Orlando: This event is an opportunity for chefs to share culinary knowledge, nutrition information, and offer hands-on demonstrations to children from low-income families in the Orlando community. The outreach features activity stations where children will learn about whole grains, fruits and vegetables, healthy snacks and drinks. Chefs will run each action station and work directly with kids to teach nutrition and cooking.
Let’s Talk About Beef Sourcing, July 31, 4:15-5:15 p.m., Orlando World Center Marriott: This panel discussion will examine the current state of beef buying for the U.S. foodservice industry. How chefs and foodservice operations source meat has become an important topic in the culinary industry. The details of meat sourcing and buying have changed in the last 10 years from the farm and butcher shop to the chef and ultimately the consumer.
Trade Show and National Culinary Competitions August 1-2, Orlando World Center Marriott: Foodservice exhibitors will share the latest innovations in food, equipment and services at the two-day trade show. The trade show is open August 1, 12 p.m.-5 p.m. and August 2, 11 a.m.-3 p.m. ACF national competitions take place on the show floor Saturday, August 1, starting at 8 a.m., and Sunday, August 2, starting at 9:30 a.m.
Educational Seminars and Demonstrations, July 31-August 3, Orlando World Center Marriott: Chefs and foodservice professionals will give culinary presentations and demonstrations at the convention based on their areas of expertise.
Cook. Craft. Create. is open to the public and is geared toward foodservice professionals. On-site registration is available for each day.
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