General Session Keynote
Exploring Lamb Dibi
Kevin Sbraga, chef/owner of Sbraga Dining,
Philadelphia, explores and showcases a modern
version of lamb dibi from Senegal, a classic
street food item that he has refined to serve
at his upscale American restaurant Sbraga,
Philadelphia. Food culture was prominent in
Sbraga’s life growing up in the family bakery
with his African-American father and Italian-American mother. From making meatballs with
his mother and snacking on collard greens
and candied yams with his father to gathering
around the supper table to enjoy a multitude of
dishes, his upbringing continues to influence
his cooking philosophy today. Sbraga is also
chef/owner of The Fat Ham, Philadelphia, and
The Fat Ham, King of Prussia, Pennsylvania.
Peas to Foie Gras
Discover the Americas and explore the culinary
Modern Mirror Glazing
landscape where traditional Southern cuisine
meets classical French. Learn classical knife
skills and cooking methods, and note the
similarities of Southern and French cuisines.
Join in a discussion about the colonization of
the Americas from a culinary point of view, and
review cooking terms, recipes and methods.
Groups of participants will prepare menu items
and then share a communal meal.
additional cost and separate registration required.
Presented by: Jennifer Booker, owner/executive chef,
Your Resident Gourmet, Atlanta
Techniques & Geode Wedding
Learn to properly decorate a wedding cake
with a mirror glaze and geode sculpture using
rock sugar. Gather technical information about
ingredients and correct temperatures for using
product. Watch a demonstration of different
glazing effects applied to a wedding cake,
carving a cake and applying rock sugar to form
a geode effect, as well as applying gold leaf in
powder and leaf form.
Presented by: Lisa Mansour, owner, NY Cake, NY Cake
Academy, NY Cake Show, New York
Lead Like a Chef
Explore the power of becoming a leader, what
that means and how the best chefs are the best
leaders. Learn a step-by-step process of what
it takes to lead your kitchen. Review examples
of good and bad leaders and how everyone can
learn from them.
Presented by: Christopher Hill, chef/author/speaker,
Bachelor Kitchen, Atlanta
Modern Pâte à Choux
Pâte à choux is a classic dessert that has seen
a recent revival within the pastry community.
This presentation will encompass classic and
contemporary applications of choux in a variety
of shapes and styles. Focus will be on modern
garnishing/finishing techniques and classic
Presented by: Susan Lagalle, CEPC, associate instructor,
Johnson & Wales University, Providence, Rhode Island
Telling Stories about Food: An
Alternative to the Kitchen
Join a discussion about the myriad ways to tell
stories about food. The professional kitchen
isn’t the only place to work in the culinary
industry. What better way to discover and
witness the spectrum of what gastronomy
offers than to tell stories about food? The
culinary industry needs storytellers who are
knowledgeable about foodservice and trends.
Learn how to use your culinary knowledge and
skills outside the kitchen.
Presented by: Karlana June, lead graduate research
and teaching assistant, University of South Florida, St.
Learn about the native ingredients and traditional
preparation of the cuisine of Bordeaux.
Presented by: Eric Pellizzari, CEC, CCE, culinary/pastry
faculty, the Culinary Institute of New York at Monroe
College, New Rochelle, New York
2017 aCF siGNaTure series ChefConnect: NYC
Feb. 26-28 | New York Hilton Midtown