General Session Keynote
Sweet Home Chicago!
Pastry chef Casey Shiller, CEPC, CCE, AAC,
traces his professional journey from and back
to St. Louis, with stops in Providence, Rhode
Island, Atlantic City, New Jersey, Westchester,
New York, Amelia Island, Florida, and Chicago.
Discover how mentors helped shape his food
inspirations, now being taught to the next
generation of pastry professionals. This two-time
winner of Food Network’s “Cupcake Wars” and
2012 ACF Chef Educator of the Year embodies
how passion and creativity play a critical role in
creating sweet rewards in life and on the menu.
Embracing Diversity, the
Key to Success
Costa Magoulas, CEC, CCE, CCA, AAC, dean,
Mori Hosseini College of Hospitality and
Culinary Management, Daytona State College,
Daytona Beach, Florida, opens ChefConnect:
Chicago with a presentation about the nation’s
changing workforce as more women, racial
and ethnic minorities, and LGBT individuals
contribute to the success of businesses. The
hospitality industry is one of the most diverse
in the country, and the key to future success
in the industry is to learn the dynamics of the
workforce and embrace diversity.
Modern Confections with
a Savory Twist
Engage in creating confections using uncommon
ingredients such as vegetables, peppercorns and
African spices translated through the mediums of
chocolate, caramel and nougat. Explore the value-added benefit of juxtaposing savory components
with sweet to enhance both flavor and interest.
Presented by: Erika Webb, CEPC, pastry chef
instructor, Kendall College, Chicago
Classical vs. Modern
With Korean flavors becoming an emerging
mainstay in contemporary American cuisine,
this presentation showcases a classical Korean
dish interpreted by modern techniques.
Presented by: Wook Kang, CEC, associate professor/
culinary instructor, Kendall College, Chicago
The Next Echelon of
Bar & Beverage
Ascend to the next level by combining molecular
gastronomy with chef-driven bar and beverage.
Develop new ideas, concepts and income streams
while watching, learning about and tasting a
variety of 21st-century beverage concepts that
incorporate mise en place such as liquid nitrogen,
flavored caviar, foams, infused liquors, dehydrated
fruits, homemade pickles and trapped smoke.
Presented by: Nathan Dirnberger, CPC, CEC, president/
CEO, Pineapple Republic, Colorado Springs, Colorado
Smoking Meats 101
Walk through the process of smoking meats
by learning to start early, use the low-and-slow
approach, regulate heat and not overdo it. Also
learn how to keep the airflow going through
the cooking process and, if possible, let the
bark get dark.
Presented by: Lamar Moore, executive chef, Smoke
Creating an Urban Farm
Track the path of creating an urban farm in
Downtown Los Angeles from conception to
funding to building runway, seedlings and a
delivery network for super-premium produce grown
right in your organization. Connecting chefs,
products and guests in a symbiotic relationship.
Presented by: Eric Ernest, CEC, CCA, executive chef,
USC Hospitality, Los Angeles
Four Steps to a Fulfilling
Many chefs and culinary professionals are only
surviving in their careers, hoping that the next
new job, position or salary increase will finally
lead to more job satisfaction. Discover a vision
of what it could look like to be completely
fulfilled in your job regardless of your title or
how much you make and the four steps you’ll
need to take to get there.
Sponsored by: Adam Lamb, owner/business management
consultant, Foodwerks, LLC, Pompano Beach, Florida
2017 aCF siGNaTure series ChefConnect: Chicago
Feb. 5-7 | Hilton Chicago