2010 American Culinary Federation National Convention, Aug. 2-5
More than 2,000 chefs, students and foodservice professionals from across the country who are members of the American Culinary Federation (ACF), a national organization of professional chefs, will attend. Renowned guest chefs and speakers will host cooking demonstrations and seminars.
American Culinary Federation’s 2010 National Convention, “Taste Success,” hosted by ACF Orange Empire Chefs & Professional Cooks Association
Aug. 2-5, throughout the day
Anaheim Marriott, 700 West Convention Way, Anaheim, CA 92802
Guests attend to network, for professional development and educational opportunities, to hear from culinary industry leaders and to compete for ACF’s prestigious annual awards.
See footage or photos of chefs in action. Here is a taste of the event from last year’s convention in Orlando, Fla. http://tinyurl.com/33xw4y5.
Here are several highlights of the 2010 convention:
· 10 a.m.-3 p.m.: Chefs arrive in Anaheim early for Chef & Child Foundation’s first national service day, “From the Kitchen to the Community.” Chefs will host nutritional cooking demonstrations for low-income communities.
· 8 a.m.-4:45 p.m.: Four chefs from California, Florida, Michigan and Pennsylvania compete for the title of Chef Educator of the Year and for $5,000.
· 3-8 p.m.: Teams vie for the chance to represent the U.S. in international competitions as members of ACF Culinary Youth Team USA.ACF Media Alert 2
· 3:15-4:45 p.m.: Chefs attend numerous seminars, from cooking with less salt to 2010 flavor trends and healthy cooking.
· 9 a.m.-2 p.m.: Four student teams, including one from the Professional Culinary Institute, Campbell, Calif.,compete in the Student Team National Championship, sponsored by R.L. Schreiber.
· Noon-5 p.m.: Trade show open
1:20- 2 pm.: Four regional finalists compete in the One-Pot Win a Lot competition, sponsored by Riviana Foods Inc.
· 2-5 p.m.: Four regional teams compete in the Baron H. Galand Culinary Knowledge Bowl Competition, a “Jeopardy”-style competition, sponsored by American Technical Publishers. Among the competitors is a team of students from The Art Institute of California—San Diego.
· 3-4 p.m.: Four regional finalists compete in the Make-it-Mini Dessert competition, sponsored by MARS Foodservices.
· 3-6 p.m.: Two-person military teams from each branch go head-to-head in the ACF National
· 8:30 a.m.-2:45 p.m.: Four pastry chefs from Arizona, Georgia, Maryland and Texas compete to be named Pastry Chef of the Year and for the sweet prize of $5,000, sponsored by Splenda®.
· 8:30 a.m.-noon: Four students from Georgia, Indiana, New York and Washington compete for the title of Student Chef of the Year and for $1,000, sponsored by Custom Culinary, Inc.
· 12:15-4 p.m.: Four finalists, the nation’s best chefs from California, Georgia, Missouri and New York, vie for the title of U.S.A.’s Chef of the Year™, ACF’s most coveted annual award, and for $5,000, sponsored by Unilever Foodsolutions.
· 1-3:30 p.m.: Johnson & Wales University sponsors a student forum to inspire young culinarians.
· 1-4:30 p.m.: Trade show open
· 7:30-11:30 a.m.: General session, sponsored by Saputo Cheese
· 1:30-5 p.m.: Cooking demonstrations and seminars
· 7-9:30 p.m.: The convention ends with the 2010 President’s Grand Ball, a formal dinner event where all national awards are presented. (Tickets, $140, are required.) The event is sponsored by BelGioioso Cheese Inc., King & Prince Seafood, Splenda®, Tanimura & Antle and Tyson Food Service.
The convention is geared toward chefs and foodservice professionals. A one-day educational badge is $65 (includes trade show admission) and provides guests access to seminars and demos. A one-day program badge with meals is $95 (includes trade show admission) and provides guests with access to seminars, demos and the meal event for the day. Call (800) 624-9458 or visit www.acfchefs.org for more information.
About American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit http://www.acfchefs.org/.