NATIONAL CONVENTION
July 22-26 | Gaylord Texan, Dallas
A BRIEF GUIDE TO THE CARE AND HANDLING OF THE MOST POWERFUL
CHEMICAL AGENT EVER WIELDED BY A CREATIVE CULINARIAN: SALT
Alton Brown
ARTISAN CHOCOLATES
Sponsored by Barry Callebaut USA
See how you can make one-of-a-kind artisan chocolate creations. This demonstration will guide you
through the process of tempering chocolate using Mycryo®. You will also watch Richard Cusick, CEPC,
craft unique artisan chocolates that incorporate contemporary flavor combinations.
Presented by Richard Cusick, CEPC, instructor, Chocolate Academy Chicago, Barry Callebaut USA
WORLD MENU REPORT CARD: ARE WE MAKING THE GRADE ON NUTRITION?
Sponsored by Unilever Food Solutions
What do people want when they eat out—besides tasty, affordable food? According to a 2010
Unilever Food Solutions World Menu Report, the majority want more transparency about nutrition,
sourcing and safety. The World Menu Report is a global snapshot of findings from seven countries to
better understand how people can make informed meal decisions away from home.
Presented by Lisa Carlson, MS, RD, development nutritionist, Unilever Food Solutions
SCHEDULE HIGHLIGHTS
FRIDAY, JULY 22
Community Service Event, Educator Development Series, Hands-on Workshops, Icebreaker Reception
SATURDAY, JULY 23
Breakfast/General Session, Educational Programming, American Academy of Chefs Fellows Meeting, Chef
Professionalism Award Lunch, Board of Governors Meeting, Regional Forums
SUNDAY, JULY 24
Educational Programming, Trade Show, Baron H. Galand Culinary Knowledge Bowl, ACF National Championship
MONDAY, JULY 25
Educational Programming, General Session, Trade Show, Theme Party
TUESDAY, JULY 26
