Balancing Your Plate with
Join an Iron Chef Thailand winner/2017 James
Beard Foundation Book Award nominee to
discuss recipes and theory from Lickerland:
Asian-Accented Desserts by Jason Licker
(Sirivatana Interprint Public Company Limited,
2016). An understanding of the palate
(sweet, sour, salty, bitter) can help create
dynamic flavor profiles, textural differences
and temperature contrasts. Includes a
demonstration of White Chocolate-Junmai
Sake Cream, a recipe from the book, and a
discussion on how to incorporate Asian flavors
into the pastry repertoire.
Presented by: Jason Licker, pastry chef/author,
Boca Raton, Florida
CMC Panel Discussion
Join five certified master chefs for a panel
discussion about the benefits of certification,
the journey toward earning the credential, and
insight into planning and preparing for the exam.
Bill Franklin, CMC, Jason Hall, CMC, Helmut
Holzer, CMC, Shawn Loving, CMC, and Russell
Scott, CMC, and will share their experiences and
answer questions about certification.
Presented by: Jeremy Abbey, CEC, CEPC, CCE,
CCA, certification director, American Culinary
Federation, St. Augustine, Florida
Young Chefs Plating/Social
All young chefs are invited to a demonstration
of various plating techniques with an additional
focus on taking photos to use on social media to
market and enhance community interaction.
Presented by: Jeremy Fogg,
pastry chef, Emeril’s,
Innovative Strategies for
Achieving Optimal Health
Explore nutrition, fitness and mind-body
techniques for attaining and maintaining energy
levels, overall health, an optimal physique and
a passionate spirit for career and life.
Presented by: Lisa Dorfman, CEO/director of
Culinary Sports Nutrition & Performance, Food
Fitness International, Inc., Coral Gables, Florida
The Future of Culinary
Discuss the perceptions of culinary arts
educators, industry professionals and chefs on
the future of online culinary arts education.
Explore the procedures recommended by
educators and chefs, and how to judge and
critique the quality of food products in terms of
sensory modalities. Learn the standards and key
quality indicators for your future online culinary
Presented by: Stefan Ryll, CEC, CCE, AAC, Ed.D.,
associate professor, Southern New Hampshire
University, Manchester, New Hampshire
Chocolate Making on an
Great chocolate is a collaborative effort between
cacao growers and chocolate makers through
careful attention during cultivation, harvest,
and especially fermentation and drying. Explore
the process of production, from ingredient
sourcing to roasting cocoa
beans and turning them
into liquid chocolate and
chocolate bars. Learn how
makers highlight the
flavors unique to each
Carole Morse, owner,
Cocktail History Walking Tour
of the French Quarter
Off-site location; participants must arrive at that location
15 minutes before the tour begins.
Take a journey through New Orleans’ fascinating
history of cocktails, and sample them along the
way. Belly up to the oldest stand-up bar in the
country, find out where the Grasshopper was
invented, get the real scoop on absinthe, learn the
origins of the Sazerac and discover hidden gems
where locals have been imbibing for centuries.
Each stop will feature a historic cocktail prepared
by an award-winning mixologist. Visit four venues:
SoBou, Bourbon O Bar, Tujague’s and the last bar,
a mecca for craft cocktail enthusiasts featuring
live local music.
Separate registration is required and there are
limited spots available (members $65, nonmembers
$75, includes tour and four cocktails).
Note: The tour will take place rain or shine.
All cocktails are vegan-friendly. Total distance,
approximately 1 mile.
It's a Kakou Thing:
Kakou means “us” in Hawaiian, and this would
emphasize the need for the values of aloha,
lokahi and pono in producing excellence in
our teams, working together with the missing
ingredient of aloha.
Full registration with meals is required to attend
Presented by: Ka’ala Souza, owner, Ka’ala
Souza Training & Consulting, Kailua, Hawaii