General Session Featured
8:10-9: 10 A.M.
Mark Eggerding, HAAC, vice president,
product sales support, US Foods, Rosemont,
9:30-10: 30 A.M.
Matthew Wadiak, co-founder, Blue Apron,
10:30-11: 30 A.M.
Fabio Viviani, owner, Fabio Viviani Hospitality
Group, Moorpark, California
HACCP Basics of Sous Vide
and ROP Packaging
SPONSORED BY: POLYSCIENCE CULINARY
For far too long, chefs have been afraid of
cooking sous vide because of the burden of
HACCP within their establishments. This
session serves to alleviate these concerns and
prepare chefs with the knowledge of HACCP
as it pertains to low-temperature cooking and
ROP packaging. No more hiding the immersion
circulator and cryovac.
Presented by: David Pietranczyk, corporate
chef, PolyScience Culinary Experiential Cuisine,
SPONSORED BY: IRINOX USA
Discover the capabilities of Irinox units,
including blast chilling, shock freezing,
thawing, proofing, low-temperature cooking and
more. Get tips on different industry applications
for sectors such as restaurants, grocery stores,
pastry/bakery, colleges/universities, healthcare,
and business and industry.
Presented by: Timothy Murray, executive
corporate chef, and Ronald van Bakergem,
president, Irinox, North Easton, Massachusetts
ACF Stage: Flavors of Taiwan
Presented by: Howard Hsia, director of culinary
arts, Kai Ping Culinary School, Taipei, Taiwan
Thursday, July 13
Porchetta di Testa
Learn the basics of porchetta di testa butchery,
product production and pairings for the modern
menu. Rich, flavorful porchetta di testa is
marinated for several days and sous vide for 16
hours. Produce modern charcuterie and unique
pairings with this low-cost product.
Presented by: Eric Ernest, CEC, CCA, executive
chef, USC Hospitality, Los Angeles
Insects: Food & Future
Learn the historical and contemporary
framework of insects as a food source, as well
as future implications as food insecurity rises
and new culinary frontiers are forged. Along
the lines of sustainability, nutrition, taste and
economic viability, explore with a tasting of
crickets and other insects making headway in
today's nascent industry.
Presented by: Theodore Kozerski, co-founder,
Detroit Ento, Detroit
Black Forest Cuisine
emphasizes the nuanced
art and technique of
cuisine. Three recipes
will be prepared:
smoked salmon frittata,
paupiettes of brook trout
and a deconstructed
Black Forest cake, with an opportunity to sample
the smoked salmon frittata.
Presented by: Walter Staib, HHOF, president/
owner-proprietor, City Tavern Restaurant
Concepts By Staib, Ltd., Philadelphia
Regional Mexican Cuisine:
Flavors of the Yucatan
A journey from pre-Hispanic Mayan cuisine,
Spanish and pirate colonization to the
modern evolution of the one of Mexico’s
richest culinary, hospitality and tourism
regions. Experience Mexican dishes unlike
any you’ll find at your neighborhood Mexican
Presented by: Ryan Manning, CC, banquet chef,
The Ritz-Carlton, Washington, D.C.
Discover how to motivate and manage
your employees to take on a craft within
the profession, such as artisan bread,
cheesemaking, gardening, pickling, vinegar,
charcuterie, barbecue, menu writing and other
various trades so that they can be empowered.
Learn techniques that can translate directly to
recruiting and retaining employees within your
Presented by: Mark Brown, CEC, CCA, AAC,
executive chef, Oklahoma City Golf & Country
Club, Oklahoma City
Interested in Trying Out for ACF
Culinary Youth Team USA?
Coaches, managers of current culinary school/
chapter teams, chapter presidents and anyone
in a chapter who is thinking of trying out are
invited to join a discussion about how ACF
Culinary Youth Team USA will be selected, what
everyone needs to know for tryouts and the
financial commitment to get the team to the
Internationale Kochkunst Ausstellung (IKA).
Also, explore what has been done in the past to
learn for the future.
Presented by: Reimund Pitz, CEC, CCE, AAC,
ACF Culinary Team USA manager, and J. Kevin
Storm, CEC, CCA, AAC, assistant manager