Image courtesy of Experience Columbus/ Franklin Park Conservatory
Image courtesy of Experience Columbus/ Randall L. Schieber
Image courtesy of Experience Columbus/ Rod Berry
NOR T H E A S T regional conFerence
march 20-23 | Columbus Renaissance
ICEBREAKER AT THE ARENA
Sunday, March 20
Join ACF Columbus Chapter at Nationwide Arena for food, fun and professional hockey as the
hometown Blue Jackets take on the New Jersey Devils. $60 includes lower-bowl game ticket, private
reception with food, and roundtrip transportation between the hotel and arena. Tickets can be
purchased in advance as part of conference registration, or on-site from the chapter.
Featured educational Programming
PLATING AND PRESENTATION TECHNIQUES
Sponsored by American Technical Publishers
This session with Gui Alinat, CEC, culinary instructor at The International Culinary School at The Art
Institute of Tampa, will demonstrate various plating techniques that give balance, unity, focal point, flow,
height, color and texture. The importance of showcasing both flavor and functionality on every plate will be
discussed, as well as free-form and structured approaches to plating. Alinat
Sponsored by Gordon Food Service
Join Gerry Ludwig, CEC, consulting chef with Gordon Food Service (GFS), Grand Rapids, Mich., to discover the
most significant flavor trends impacting foodservice today. Consumer data and extensive street-level research
conducted by experts at GFS has uncovered the hottest menu ideas and most significant flavor trends. Gain
valuable insight on what’s hot today, and learn practical ways to apply these concepts to your operation.
The National Culinary Review | March 2011
LAMB CLASSICS REIMAGINED AND EXAMINED
Sponsored by American Lamb Board
Richard Rosendale, CMC, executive chef at The Greenbrier, White Sulphur Springs, W.Va., demonstrates
the duo of lamb he presented during the recent certified master chef exam. He will also bring a new twist to
classic lamb dishes, such as navarin of lamb en croûte and shepherd’s pie.
Joseph Utera, CEPC, associate instructor of baking and pastry at The Culinary Institute of America, Hyde
Park, N. Y., will demonstrate how to make one-of-a-kind chocolate garnishes to enhance your products and
increase profitability. He will craft quick and easy garnishes that incorporate contemporary color and design
combinations, and go through the process of tempering chocolate using Mycryo®.