56 The NaTioNal CuliNary review • marCh 2014
events series 2014 ACF regional conference
northeast regional conference
aPril 11-14 the crowne plaza hotel at the crossings, providence, r.i.
FriDay, aPril 11
hands-on workshop: Cambodian
and French Fusion Cuisine
Khmer cuisine possesses the brightness of flavor
of Vietnamese cuisine, the depth and richness
of Indian cuisine, and the versatility of Chinese
cuisine. Explore the combinations of these
vibrant flavors from spices and aromatic herbs
with complex and luxurious French cuisine.
Presented by Neath Pal, culinary instructor,
Johnson & Wales University, Providence, R.I.
SaTurDay, aPril 12
Understand the direction food is taking by
exploring the science of food. Learn about
hydrocolloids and transglutaminase, and how to
effectively use liquid nitrogen.
Presented by William Myers, executive chef,
Stone Harbor Golf Club, Cape May Court
SuNDay, aPril 13
8-9: 30 a.m.
Sustainable crustaceans are a top- 10 trend in
the National Restaurant Association’s What’s
Hot in 2014 Culinary Forecast. Learn about
harvesting, handling and cooking crustaceans
such as sea vegetables, lobster and mussels.
Presented by Wilfred Beriau, CEC, CCE, AAC,
2:45-3: 45 P.m.
a Scientific Basis for Food &
Experience how tastes differ and how they lead
us to make food and wine choices. Learn the
scientific basis for making successful food-and-wine pairings.
Presented by Edward Korry, department chair,
Beverage and Dining Services, Johnson & Wales
University, Providence, R.I.
moNDay, aPril 14
10:15-11: 15 a.m.
artisan chocolate candy bar
Gain insight into a variety of techniques that can
be used to make memorable chocolate candy
bars. Learn how to achieve a variety of textures
using high-quality chocolate and Plugra®
European-Style butter. A composed chocolate
candy bar with Viennese butter cookie, extra-bitter dark chocolate, orange ganache and
hazelnut praline will be demonstrated.
Presented by Joel Reno, chef-instructor, The
French Pastry School of Kennedy-King College,
generational differences in the
How do you manage, motivate, inspire and
retain four generations of workers in the
hospitality workforce: mature workers, baby
boomers, Generation X and millennials. Learn
how to develop real-world strategies to maximize
the contributions of each generation.
Presented by Gary Wood, professor, Suffolk
County Community College, Riverhead, N. Y.