The American Culinary Federation (ACF) Northeast Regional Conference, the third of five 2014 ACF events, takes place in Warwick, Rhode Island, April 11-14. The theme for series, Embracing a Sustainable Future, looks to educate chefs and foodservice professionals on how to execute sustainable and farm-to-table practices within their operations, in a way that is cost-effective and attainable.

Hosted by ACF Rhode Island Chapter, the conference takes place at The Crowne Plaza Hotel at The Crossings, Warwick. Hands-on demonstrations and seminars taught by chefs and foodservice professionals demonstrate to attendees how to implement sustainable practices in the foodservice industry. Topics include how to incorporate sustainable seafood practices into foodservice programs, Scandinavian cuisine and nutrition, and how to make farm-to-table practices feasible for restaurants.

Saturday, April 12

  • 8-11 a.m.: Keynote speaker John Bowen, chancellor, Johnson & Wales University (JWU), to address attendees in celebration of JWU’s 100thanniversary
  • 11:30 a.m.-12:30 p.m.: Foodservice professionals explore Scandinavian cuisine and its tie to nutritious dishes in World Flavors and Your Menu: Sweden and Denmark
  • 12:30-3 p.m.: Two pastry chefs face off at Johnson & Wales University, Providence, Rhode Island, for the 2014 ACF Northeast Region Pastry Chef of the Year award, sponsored by Plugrá European-Style Butter
  • 12:30-3 p.m.:  Four aspiring chefs battle at Johnson & Wales University, for the title of 2014 ACF Northeast Region Student Chef of the Year, sponsored by Custom Culinary
  • 2:30-5 p.m.: Four professional chefs compete at Johnson & Wales University, for the 2014 ACF Northeast Region Chef of the Year award, sponsored by Unilever Food Solutions 
  • 4-5 p.m.: Cooking Sustainably in a French Brasserie—attendees learn how a busy brasserie sources local and sustainable products from Nicholas Calias, CEC, corporate executive chef, The Colonnade Hotel and Brasserie Jo, Boston
  • 4-5:30 p.m.: Cuisine with a Healthy Twist—chefs learn about the small plate movement and how to prepare and present multiple course meals that are healthy and artful
  • 5:30-6:30 p.m.: Olive Oil Tasting—Marco Petrini, president, Monini North America, offers attendees tasting techniques and the opportunity to gain inside knowledge about olive oil production

Sunday, April 13

  • 8-9:30 a.m.: Sustainable Sea with Wilfred Beriau, CEC, CCE, AAC–Sustainable crustaceans is a top culinary trend in 2014 and this demonstration teaches attendees about harvesting and handling crustaceans and sea vegetables
  • 8:30-9:30 a.m.: Blending Professional and Personal Success demonstrates how to make fusion dishes in a high-performance blender with Eddie Tancredi, CEC, 2013 U.S.A.’s Chef of the Year, chef de cuisine, Table 45, Cleveland
  • 9 a.m.-6 p.m.:Student teams compete in the 2014 ACF Student Team Championship at Johnson & Wales University, sponsored by R.L. Schreiber
  • 10:15-11:15 a.m.: Chefs explore Peruvian cuisine that is modern, sophisticated, and authentic in Modern Peruvian Cuisine with Valeria Molinelli, CEC, associate instructor, Johnson & Wales University
  • 1-2 p.m.: Attendees learn about the latest scientific techniques in cooking from  William Myers, executive chef, Stone Harbor Golf Club, Cape May Court House, New Jersey, in Modernist Cooking
  • 1-2 p.m.: In Making Good Food Great, attendees learn new uses for maple syrup and how the maillard reaction makes good food great with John Griffin, CEC, CEPC, corporate chef, Ginsberg Foods
  • 1-6 p.m.: Student teams compete in a battle of culinary smarts in the 2014 Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers, for the regional title
  • 2:45-3:45 p.m.: Foodservice professionals explore how to manage and engage in the change the foodservice industry is currently experiencing in Captivating Change: A Positive Approach
  • 2:45-3:45 p.m.: A Scientific Basis for Food & Wine Pairings explains to attendees how people experience taste differently and how it leads them to make food and wine choices
  • 4:30-5:30 p.m.: Attendees taste a variety of house-brewed craft beer with locally-produced cheeses in Craft Beer and Cheese: Locavore’s Delight

Monday, April 14

  • 8:30-9:30 a.m.: In Cooking with Seoul chefs learn about Korean cuisine, flavors, and cooking techniques that are rapidly gaining popularity in the U.S. with Wook Kang, CEC, MCFE, CFBE
  • 8:30-9:30 a.m.: Attendees learn how to season with tea to add flavor without fat in Cooking and Seasoning with Teas from Elizabeth Dinice, CCC, director of culinary arts, Burlington County College, Mount Laurel, New Jersey
  • 10:15-11:15 a.m.: Pickling and preserving is an economical way to create flavor and attendees learn new techniques and texture profiles in Getting Pickled and Preserved
  • 10:15-11:15 a.m.:In Sustainable  Agriculture: Farm to Kitchen Methods, seminar attendees learn how to utilize sustainable agriculture and how to create a relationship with local food producers
  • 1-2 p.m.: The seminar Major Foodborne Illness Threats in the Northeast with Ernest Julian, Ph.D., chief of foodservice protection, Rhode Island Department of Health, discusses possible causes of major foodborne illness in the region and how to prevent foodborne illness from occurring
  • 2:30-3:30 p.m.: Cooking with Sustainable Fish shows attendees how to use lesser known fish substitute for popular, over-fished seafood to obtain the same flavor and texture result
  • 2:30-3:30 p.m.: In Deciphering Food Terminology, Michael Roddey, CEC, CCE, CCA, explains the meaning of industry terms, such as organic and sustainable, for chefs
  • 7-9 p.m.: Competition award winners are announced at the Awards Gala
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