COOK. CRAFT. CREATE. acf national convention & show
General Session Featured
8:10-9: 10 A.M.
Emily Ellyn, retro chef, Emily Ellyn
Productions, Orlando, Florida
9:30-10: 30 A.M.
Francisco Migoya, executive chef, Modernist
Cuisine, Hyde Park, New York
SPONSORED BY: CUSTOM CULINARY, INC.
Lorena Garcia, chef, Chef Lorena Garcia,
ACF Trade Show
TUESDAY, JULY 11, NOON- 5 P.M., AND WEDNESDAY,
JULY 12, NOON- 4 P.M.
The reinvented ACF trade-show floor
features the best of the culinary world, with
sponsors and exhibitors sharing the latest
innovations in food, equipment and services,
as well as ACF national championship
culinary competitions. This year, the
show floor features new programming and
additional professional kitchens and culinary
demonstrations, with nonstop action during
COOK. CRAFT. CREATE.
ACF NATIONAL CONVENTION & SHOW
July 9-13 | Disney’s Coronado Springs Resort
Monday, July 10
Calling all Lemon Lovers
SPONSORED BY: PLUGRÁ® EUROPEAN STYLE BUTTER
Learn how to use
Plugrá® butter to
produce a luxurious
summer cake made
with fresh lemons. Gain
a greater understanding
of the benefits of high-quality butter in the
baking process and
how to incorporate the
fresh fruit component.
Presented by: Joel
Reno, pastry chef instructor, The French Pastry
School of Kennedy-King College at City Colleges
of Chicago, Chicago
To Sous Vide or not to Sous
Vide, That Is the Question.
SPONSORED BY: SMITHFIELD FOODS
To provide innovative tastes and culinary
experiences, chefs constantly search for
techniques that will enhance the finished
dish. Explore various finishing methods that
can take your protein to a new level, as well as
innovative carriers that create excitement for
Presented by: Frank Dominguez, corporate chef,
Smithfield Foods, Kansas City, Missouri
Ice Carvings: A view from
50,000 feet on the future
Discuss and view the incoming and outgoing trends
in ice carving. Learn about the hottest trends,
and why the swan has been kicked to the curb.
Presented by: Kenneth Diederich, corporate
executive chef, research and development,
American Dining Creations, Syracuse, Ohio
Tuesday, July 11
2017 ACF National
7: 30 A.M. - NOON
ACF Culinary Team USA 2020 Cold-Food
8: 30 - 11 A.M.
ACF Student Chef of the Year Competition
9 A.M. - NOON
USA's Chef of the Year Competition
9 A.M. - NOON
ACF Pastry Chef of the Year Competition
3: 15 P.M. - 8: 30 P.M.
Student Team National Championship
Edible Cold Platter Preparation
SPONSORED BY: VITAMIX
What are food allergies? What is celiac disease?
This seminar will focus on the history of food
allergens, state laws and industry best practices
in regards to serving allergen guests safely.
Presented by: Keith Norman, assistant
executive chef/food safety manager, South Point
Hotel Casino & Spa Las Vegas
Sharpening Your Knife Skills
SPONSORED BY: FRIEDR. DICK CORPORATION
Sharpen your knife skills with this in-depth look
at the various styles of knives, their uses and
how to care for them.
Presented by: Steven Kurek, general manager,
Friedr. Dick Corporation, Farmingdale, New York
Comfort Desserts Reimagined
Have you ever wondered how to create comfort
desserts with a modern twist? Discover how to
make classic desserts with alternative textures
and mediums. Explore how to present gastro
cuisine for banquets, including plate designs
and alternative methods.
Presented by: John Quinn, executive pastry
chef, The Ritz-Carlton, Washington, D.C., and
The Importance of Reinvention,
Your Food and Yourself
We live in a fast-paced, evolving
world that has made
it necessary to be
nimbler when faced
with new and bigger
challenges to our
new ideas for the
The goal: to help chefs thrive by being more
effective and successful in creating a more-productive kitchen. Learn to work smarter and
have a forward-thinking approach to everything
Presented by: Richard Rosendale, CMC,
Rosendale Collective, LLC, Leesburg, Virginia
ACF Stage: North Meets South
This demo combines classic Southern comfort
foods and trendy New York applications. Prepared