July 22-26 | Gaylord Texan, Dallas
A BRIEF GUIDE TO THE CARE AND HANDLING OF THE MOST POWERFUL
CHEMICAL AGENT EVER WIELDED BY A CREATIVE CULINARIAN: SALT
Friday, July 22
Take part in these four-hour, small-group workshops where you can gain valuable up-close and personal instruction on a
variety of culinary topics.
INDIAN CUISINE | Desmond D’Souza, CEC, executive chef/owner, Clay Oven Indian Caterers, Longwood,
Fla., will take you on a tour of Indian cuisine. Rotate between four stations, including tandoori cooking
methods, Indian breads, flavor influences from the regions of Southern India, and spices, masalas and curries.
CHARCUTERIE | Andre Bedouret, chef, Milestone Culinary Arts Center, Dallas, will lead a hands-on
charcuterie skills workshop.
MARZIPAN | Albert Imming, CMPC, CCE, AAC, culinary professor emeritus, Joliet Junior College, Joliet, Ill.,
will present a session covering the skills and techniques for creating and working with marzipan.
The National Culinary Review | May 2011
CHOCOLATE | Richard Cusick, CEPC, technical advisor, Chocolate Academy Chicago, Barry Callebaut USA, will
teach the proper tempering of chocolate using the seeding method, then show you how to produce chocolate
confections using your tempered chocolate. Sponsored by Barry Callebaut.
Each of these workshops is available for purchase on an a la carte basis, and will be scheduled at 8 a.m.
and repeated at 1 p.m., July 22. For more details on the workshops, the presenters and for registration
information, visit the ACF National Convention Web page: www.acfchefs.org/Convention.