southeast regional conference
aPril 26-29 emBaSSy SuiTeS NorTh CharleSToN—airPorT/ho Tel & CoNveNTioN
north charleston, s.c.
SaTurDay, aPril 26
From root to Fruit
This workshop will provide participants with a
better understanding of whole vegetable/fruit
use and cooking. Learn new techniques using
whole plants to maximize profits and create
exciting new dimensions to menus and teaching.
Presented by Scott Stefanelli, CEC, chef-instructor, Culinary Institute of Charleston,
Trident Technical College, Charleston, S.C.
SuNDay, aPril 27
How do you develop contacts and relationships
and market yourself? Learn key strategies,
actions and secrets to getting hired and growing
your salary and your career.
Presented by Tom Valentin, CEC, regional
vice president, food and beverage operations,
Culinaire, Miami Lakes, Fla.
moNDay, aPril 28
artisan Salumi and Dry Curing
Learn techniques for crafting dry-cured meats
and fermented salumi using ingredients that
are naturally sustainable. Discover the benefits
of heritage breeds, whole-animal use and the
ancient science behind the craft.
Presented by Jeff Bacon, CEC, CCA, AAC,
executive chef/program director, Triad
Community Kitchen, Winston-Salem, N.C.
10:15-11: 15 a.m.
Fully equipped: From Design
to after-Sale Service
This forum provides information for chefs
on purchasing, maintenance, service and
parts, warranties and design of restaurant
equipment. Engage with leaders in food-equipment and sales to optimize the
performance of your establishment.
Presented by industry experts and moderated
by Ira Kaplan, owner, Irinox USA, North
TueSDay, aPril 29
10:15-11: 15 a.m.
Food Styling/Presentation with a
This seminar will showcase how personal
creativity, professional traditions and modern
technology fuse to create successfully plated
dishes. Learn the use of old and new technology
in food presentation.
Presented by Stefan Ryll, CEC, CCE, AAC,
professor, Southern New Hampshire University,
2:30-3: 30 P.m.
Seductive Nutrition and
Identify and trace the development of Nordic
cuisine and the historic roots of flavor that
develop sweet and salty in this culinary
demonstration. Learn about the original
sustainable concepts of pickling, preserving,
drying and foraging.
Presented by Steve Jilleba, CMC, CCE, AAC,
corporate executive chef, Unilever Food
Solutions, Lisle, Ill.