National Culinary Review

Barnes

GENERAL SESSION
Saturday, July 23; Monday, July 25

ACF National President Michael Ty, CEC, AAC, leads this multifaceted forum that will take on a new format this year. Spread over two days, each session will last approximately 2½ hours, and will include a snapshot of the state of the ACF, the Year in Review and a look ahead, several award presentations and a few “surprises” that you don’t want to miss.

Saturday, Brad Barnes, CMC, CCA, AAC, associate dean, The Culinary Institute of America, Hyde Park, N. Y., and Kevan Vetter, manager, culinary product development, McCormick for Chefs, Hunt Valley, Md., will discuss flavor profiles and development in a demo during General Session, sponsored by McCormick For Chefs.

Vetter Welther

AMERICAN ACADEMY OF CHEFS DINNER
Sunday, July 24

Thomas Welther, executive chef at the Hilton Anatole Hotel, Dallas, will prepare and host the 40th Annual American Academy of Chefs Induction Reception and Dinner. The reception/dinner is open to all Academy members and their guests. Tickets are $150 per person. Contact the Academy Office at (800) 624-9458, ext. 102, for more information.

SCHEDULE HIGHLIGHTS
FRIDAY, JULY 22

Community Service Event, Educator Development Series, Hands-on Workshops, Icebreaker Reception

SATURDAY, JULY 23

Breakfast/General Session, Educational Programming, American Academy of Chefs Fellows Meeting, Chef Professionalism Award Lunch, Board of Governors Meeting, Regional Forums