March 18-20, 2018
Newport Beach Marriott Hotel & Spa
2018 CheFCoNNeCT newport beach
Featured keynotes are Roy Choi, founder of the
food truck movement, Jehangir Mehta, a leader
in culinary sustainability, and Sean Sherman,
founder of The Sioux Chef, who is revitalizing
Learn the licensing structure in California for
cannabis-infused products and then review the
basics of dosage and philosophy. Experience
a hands-on infusion consisting of one hour
infusing and the proper dosage calculations.
Presented by: Christopher Sayegh, owner, The
Herbal Chef LLC
SEPARATE REGISTRATION IS REQUIRED AND CLASS SIZE IS
LIMITED (MEMBERS $100, NONMEMBERS, $125).
Redefining the Mother Sauces
Learn how to redefine the classic mother sauces
to meet the demands of preparing vegetarian,
vegan and gluten-free options in the modern
kitchen. Classic techniques combined with
today’s ingredients will create sauces full of
flavor to complement any food. There will be a
focus on sauce component substitutions and
proper cooking techniques that will result in
sauces to rival the classics.
Presented by: Joel Schaefer, CCC, and Mary
Schaefer, CEPC, co-founders, Your Allergy
Chefs, Valencia, California
A Brief History of Fat
Of the three macronutrients, most of us are
familiar with two—proteins and carbohydrates—
and pay little attention to fat. Butter is well-known, and we’ve all heard of saturated and
unsaturated fats, but what does that mean and
how does impact cooking? Fat plays important
roles in science, culture and history.
Presented by: Ernest Miller, corporate chef,
Coast Packing Co., Vernon, California
Plant-Based Pulse Entree Styles
Learn how to prepare unique plant-based entrees
with pulses using ancient proteins such as tofu,
seitan and grains, and modern meat-type speed
scratch proteins as carriers of beans and lentils.
Take ancient proteins into 21st century classical
and modern cuisines and enhance your plant-based protein culinary skills.
Presented by: Ronald Pickarski, president, Eco-Cuisine Inc., Boulder, Colorado
Techniques for Hand-Painted
Discover the best techniques for hand-painted
chocolates with colored cocoa butter. Learn tips
for this decorative pastry art for creating filled
chocolates and delicacies such as hazelnut pralines.
Presented by: Ryan Luttrell, owner, California
Chocolate Company, Manhattan Beach, California
Qigong and Exercise: The
foolproof recipe for becoming a
Explore the landscape of healthy living. The
winning recipe of exercise, diet, sleep and stress
reduction will lead you to a higher quality of life.
Learn easy techniques to de-stress and feel great.
Presented by: Eric Fleishman, Eric the Trainer,
Los Angeles, and Chris Shelton, Shelton
Qigong, San Jose, California
Market Your Brand in the
Social Media Era
Understand how to brand your business
and engage in new and different marketing
techniques. Consumers no longer rely on
television, radio or print ads for information.
The immediate interaction of the social media
platform gives chefs, managers and business
owners a whole new level of firsthand marketing.
Presented by: Jacqueline Quinn, head chef/
kitchen manager, Holly Lanes Ventures, Flint,
Michigan, and Daniel Bennett, founder/creative
director, DnA Design Co., Flint
X-Ray Vision for Cooks
A crash course on everything a good cook needs
to know about how food works. Inside any piece
of food, there are eight “mother” ingredients,
and each of them has a personality of things it
does and doesn’t do. That handful of patterns
explains everything that happens in a dish,
regardless of style or skill level. We can connect
the dots between techniques and strip them
down to a couple of basic patterns, giving cooks
heightened intuition and reflexes rather than
equations and stuff to memorize.
Presented by: Ali Bouzari, Ph.D., culinary
scientist, co-founder, Pilot R&D,