National Culinary Review

WES T E R N regional conFerence aPril 29-may 2 | Talking Stick Resort, Scottsdale, Ariz.

Hutchins

GENERAL SESSION KEYNOTE
Sunday, May 1

Jon-Paul Hutchins, CEC, CCE, executive chef at Le Cordon Bleu College of Culinary Arts—Scottsdale, is the Western Regional Conference general session keynote speaker. He has taught at the New York Restaurant School in New York, and his restaurant experience spans small bistros to clipper ships and hotels. He has owned a catering company and a 1,500-seat fine dining restaurant. Hutchins makes regular TV guest appearances on ABC’s Sonoran Living, is regularly on local radio, and has appeared as a guest chef on Food Network, HGTV and NBC’s Today Show. In addition, he is a stand-up comedian and avid guitarist.

Featured educational Programming

Bitsoie

NATIVE AMERICAN CUISINE

Learn how foods from Arizona have evolved from pre-Iberian times and changed with the arrival of European influences. This demonstration will discuss the chronological changes of food. Arizona foods, such as cactus and a variety of corns, will be the focus. Watch as cholla-bud salsa and risotto are created along with posole—a traditional stew with pork and hominy. Presented by: Freddie J. Bitsoie

THE SCOOP ON SODIUM AND SALT

Since the beginning of time, salt has influenced human life. Once its food-preservation and flavor-enhancing powers were discovered, it became even more valuable and revered. With the current prevalence of salt and sodium in processed foods and the American diet, salt is readily available but still important. Consumers are now looking to chefs to retain flavor in foods without the hazards of high levels of sodium. Seasoning without salting is the new goal. Learn about alternative flavor enhancers and salt varieties.