HistoryMaking in the

For the first time in its 91-year-history, the American Culinary Federation was not able to hold its annual convention as planned, due to a global pandemic. Looking at the situation more optimistically, however, this is the first year in ACF history when the Federation has the chance to host a virtual convention that—as a digital platform—will showcase chefs from around the world. The 2020 ACF Virtual Convention, appropriately themed “Around the World in 80 Days,” will take place Aug. 3-5.

“Technology today allows us to open up our convention to the whole world, so why not?” says Jayme Booth, senior events manager for ACF. “Why not bring everyone to us and open our doors for others to experience what our members get to experience?”

ACF is featuring three registration options this year. “The first is a free access pass for those who want to view our education and also see what the ACF is about,” says Booth. “The second is an all-access pass for members at the discounted price of $199 that includes a virtual swag bag with things like coupons, badges and other gifts as well as 24 continuing education hours that they can put toward recertifying. The third is an all-access pass with the swag bag for non-members priced at $299. This is a great option for those who have not yet joined ACF, but who still want the opportunity to be immersed in our organization.”

Logistically-speaking, the ACF events team certainly faced its share of challenges by having to shift from an in-person platform to an entirely digital one in a matter of weeks. However, there was an immediate reaction from those who wished to share their expertise with the ACF community. “It was amazing how so many chefs stepped forward so quickly to want to be a part of this educational— and hopefully very inspirational—event,” says Jacqui Pressigner, director of strategic partnerships for ACF, who helped to curate the virtual convention’s new educational agenda in just a few weeks.

This year has already proven to be the year of massive, sweeping changes, and the events industry is not immune (no pun intended) to that. “We have had to do a complete 360 when it comes to our events,” says Booth, who as a veteran event planner, has listened to countless podcasts and webinars, consulted with fellow event planners, and admits she and the whole industry are still learning. “But, this opportunity has allowed us to be able to offer members and non-members a unique educational experience and the chance to feature an even more diverse array of presenters than ever before. I think there is going to be an exciting new wave of how we host events going forward.”

Thanks to a partnership with a media company, all of the sessions will be pre-recorded and viewers can choose to watch at the scheduled days and times that they are released, or watch as their schedules permit. There’s another benefit behind the decision to go with pre-recorded sessions; not only does it take the stress off of the speakers having to go live, but it also prevents any interruptions in service because of a poor connection or Internet speeds. To make the experience more interactive, attendees who watch the sessions as scheduled will be able to live-chat with presenters and other attendees as well as ask questions.

Legendary Chef Jacques Pépin will kick-off the event as keynote speaker with a brief demo and discussion about apprenticeships. Other sessions include the State of the Culinary Industry with a panel of ACF Certified Master Chefs; “Cook What You GetCooking With Hawaiian Island Perspective” with Chef

Mark Noguchi; “Techniques of Culinary Cannabis” with Chef Brandon Allen; “Celebration of African Gastronomy” with Chef Antwon Brinson and Chef Nompumelelo Mqwebu, “International Pastry Trends & Flavors” with Chef Jason Licker; “Native and Indigenous Flavors of North America” with Chef Joseph Shawana, and much more. There will also be a digital trade show; live-streamed morning workouts with Eric the Trainer and workshops for honing your competition plating and photography skills.

Chef Rocco Paradiso, an ACF Tampa Bay member, will MC the event.

“We are hoping that with this amazing group of speakers and getting different perspectives on a worldwide scale, we can all band together as chefs and perhaps even change the face of what is considered ‘American’ cuisine,” Pressinger says.

To learn more and to register, visit the registration page on acfchefs.org/events

American Egg Board