See you in

2023 Acf National Convention Preview

We’re only a couple months away from the 2023 ACF National Convention, taking place July 16-19 at the Ernest N. Morial Convention Center! Don’t miss this chance to attend one of the most highly anticipated annual gatherings of chefs, students and foodservice professionals in the country, with world-class presenters, demos, demos and more demos, competition kitchens and more than 60 sponsors displaying the latest and greatest food products, equipment and more. Full registration includes a program badge with access to all one-hour seminars and demos, as well as the general session, trade show, networking breaks and meals.

SUNDAY, JULY 16

Welcome Reception

6:30 p.m. – 8:30 p.m.

Join us at the opening party held at the beautiful New Orleans Culinary and Hospitality Institute (NOCHI). This is a great way to reconnect with your fellow chefs, meet new friends and taste exciting products from new and returning sponsors. Please note that tickets for the welcome reception are not included in the Advanced Educator Summit package.

MONDAY, JULY 17

Awards Luncheon

1:15 p.m. – 2:15 p.m.

ACF National President Kimberly Brock Brown, CEPC, CCA, AAC, will present this year’s Presidential Medallion and Cutting Edge Award recipients.

ACF Chapter Leaders Meet-Up

5:45 p.m. – 7 p.m.

Mingle with other ACF chapter presidents and board members at this special gathering.

ACF National Competitions

10 a.m. – 4 p.m., NOCHI

TUESDAY, JULY 18

AAC Annual Fellows Meeting

7 a.m. – 9 a.m.

Trade Show

10 a.m. – 3 p.m.

Taste products and explore the latest and greatest from more than 60 sponsors this year. Join us for the ribbon cutting at 10 a.m., to kick off the show, concluding with a happy hour from 2:30 p.m. – 3 p.m.

ACF National Competitions

10 a.m. – 4 p.m., NOCHI

Chef Educator of the Year Competition

10 a.m. – 4 p.m., New Orleans Ernest N. Morial Convention Center

2023 American Academy of Chefs Annual Induction Dinner

6 p.m. – 11 p.m.

Connect with other AAC fellows and welcome new inductees into the fold at this not-to-be missed seated, multi-course dinner, held this year at the Marriott Warehouse Arts District Hotel. $195 per person. Black-tie attire is requested. Buy tickets at acfchefs.org/Events/Convention

WEDNESDAY, JULY 19

Building Future Leaders Meet-Up

7:30 a.m. – 8:30 a.m.

AAC Spouses/Significant Other Luncheon

11:30 a.m. – 2:00 p.m.

This year’s luncheon will take place at Restaurant R’evolution. $60 per person. Transportation will be provided from the

Marriott New Orleans Warehouse Arts District. Buses will leave promptly at 11:15 a.m. Limited seating. Buy tickets at acfchefs.org/ACF/Events/Convention.

President’s Gala Reception 6 p.m. – 10 p.m.

This event begins with a reception followed by a seated dinner and awards at 7 p.m., when President Brock Brown announces the winners of the national competitions, including Chef of the Year, Pastry Chef of the Year, Student Chef of the Year, Student Pastry Chef of the Year, Chef Educator of the Year and Student Team of the Year, as well as the Chef Professionalism, Hermann G. Rusch Chef’s Achievement, L. Edwin Brown Leadership and Chapter of the Year awards. Expect some celebrations and dancing to follow, just like last year!

Events Prior to Convention

These events are not included in convention registration.

Competition Seminar

Saturday, July 15

Participants will gain an understanding of not only judging criteria but also best practices in the competition kitchen and tactics that consistently reach the highest place at the podium. Register at acfchefs.org/Competitions.

ACF Culinary Educator Summit

Sunday, July 16

9 a.m. – 4:15 p.m.

Kicking off ACF’s 2023 MasterCraft Summit Series, the Culinary Educator Summit will be held a day before convention starts at the Ernest N. Morial Convention Center. Secondary, post-secondary, workforce development chef/ instructors and CTE professionals of all levels are invited to participate as we launch our one-day ACF professional development summit just for culinary educators (earn eight CEHs upon attendance and a specialized certificate upon completion of the written exam). In a supportive and collaborative environment, we’ll challenge both new and more seasoned culinary educators to expand their areas of expertise while sharing their passion for teaching future chefs and cooks. Join us for a day of demonstrations, panel discussions and seminars on topics such as curriculum design, culinary competitions, creating advisory boards, mental wellness, industry certifications and technology in the kitchen classroom. To register and for more information on this and other ACF MasterCraft Summits planned for this year, visit acfchefs.org/Events or download/log in to the new ACF Chefs mobile app.

ACFEF Baron H. Galand Culinary Knowledge Bowl

Sunday, July 16 – Wednesday, July 19

Compete to become the next national champion in the 2023 ACF Culinary Knowledge Bowl! Teams compete in a “Jeopardy”-style competition with questions covering topics such as cooking techniques, nutrition, baking and safety/ sanitation. Visit acfchefs.org/Knowledgebowl to learn more and register your team today! The deadline to apply is May 15.

ACF Board of Governors Meeting

Sunday, July 16

Call for Volunteers!

Interested in volunteering at the 2023 ACF National Convention? We want to hear from you! It’s easy to fill out the form online here to get started.

Gold Pass Lounge

Tickets to this VIP experience include fresh coffee and snacks during convention, as well as meet-ups and book signings with celebrity speakers and special guests. Gold Pass holders will also receive a gift bag full of goodies to take home. Select this $150 upgrade when registering for convention at acfchefs.org/Events or through the ACF Chefs mobile app.

Hotel Information

The New Orleans Ernest N. Morial Convention Center is conveniently located within close proximity to a variety of hotel options. ACF has negotiated a discounted room rate for attendees at the Courtyard New Orleans Downtown/ Convention Center, the New Orleans Marriott Warehouse Arts District and SpringHill Suites New Orleans Downtown, all of which are located just a block from the convention center. Visit acfchefs.org/ACF/Events/Convention to learn more.

National Convention Speaker Line Up

Take a look at just some of the speakers and session topics planned for this year’s convention! Check out the full schedule and descriptions at acfchefs.org/Events and through the ACF Chefs mobile app.

MONDAY, JULY 17

Opening Session with Chef

Justin Sutherland

9 a.m. – 10 a.m.

Chef Justin Sutherland, a Minnesotabased chef, restaurateur and TV personality and winner of Food

Network’s “Iron Chef” will share his insights as he prepares sukiyaki, a Japanese dish that was very important to him growing up. Ask your questions and learn more about Chef Sutherland’s new book, “Northern Soul.”

Breakout Sessions

10:30 a.m. – 11:30 a.m.

Focus on Pastry Techniques: Chocolate Amenities that WOW!

ACF Pastry Chef Chris Cwierz, MBA, shares his tips on how to build modern chocolate pieces with height and artistry.

Global Cuisine Spotlight: Gastronomy of Mexico

Mexican chef and culinary educator Alejandra Kauachi explores the various flavors of her culture’s cuisine during a demo.

Noon – 1 p.m.

Regional Cuisine Spotlight: The Flavors of Northern Appalachia

Discover the lore of Ohio country cooking with ACF Chefs

Alfonso Contrisciani, CMC, and Otto Borsich as they present modern interpretations of this regional cuisine using such products as heritage pork, pawpaw, mushrooms and local fish.

Advanced Bread Baking Techniques: Porridge Breads

Certified Master Baker Lilla Bernal, CMB, associate professor at the Culinary Institute of America, will discuss ways to incorporate different types of grains into breadmaking during this demonstration.

Advanced Culinary Concepts: Dry-Aged Steaks

Chef Gerald Sombright, executive chef at The Dunes of Naples Country Club, shares how to develop the layers of flavors that come along with dry-aging beef.

2:30 p.m. – 3:30 p.m.

Introduction to Cooking with Cannabis

During this presentation, Canadian Chef Jordan Wagman, a James Beard nominee and author, removes the mystique around cooking with cannabis as he demonstrates the basics of infusions, cannabinoids and terpenes.

Native American Cuisines & Indigenous Cultures: Foods of Resilience

ACF Chef Lorencita Billiman of Navajo Technical University presents the story of indigenous food in America as she demonstrates a recipe for the controversial yet wellknown frybread.

Spirits of New Orleans: The History and Flavors of Gin & Absinthe

Andrew Snyder, viticulture and enology program director and distillation science professor at Grayson College, discusses the history of New Orleans apothecaries and how to work with classic spirits like absinthe and gin in modern mixology.

The Future of Food & Health; Nutrition & Culinary Medicine

ACF Chef Leah Sarris, RD, LDN, MBA, a pioneer in the culinary medicine movement, leads a panel with our association partners Association of Nutrition & Foodservice Professionals, Association for Healthcare Foodservice and Collegiate & Professional Sports Dietitians Association.

4 p.m. – 5 p.m.

The Trinity of Louisiana Cooking: Gumbo, Étouffée and Jambalaya

Join legendary ACF Chef John Folse, CEC, AAC, HOF, HBOT, for this very special session on the flavors and history of Louisiana cooking. During this presentation, Chef Folse will share his insights on traditional dishes such as étouffée, gumbo and jambalaya.

Creole, Cultures & Cuisines: Celebrating the Vibrant Flavors of the Caribbean

James Beard-nominated ACF Chef Chris Viaud, owner of Greenleaf and Ansanm, and fellow Haitian Chefs Alain Lemaire and Sebastian Salomon discuss the history behind and ingredients of Creole Caribbean cuisine.

Focus on Seafood: For the Love of Oysters

Whether served cooked or raw, in shooters or in stews, learn all about the salt-water bivalve molluscs that are a New Orleans favorite! ACF Chef/restaurateur Matthew Dolan, author of "Simply Fish," will lead a sensory experience during this session.

WEDNESDAY, JULY 19

General Session

9 a.m. – 10 a.m.

Ti Adelaide Martin & Chef Meg Bickford: Commander's Palace

The duo discusses this famed NOLA institution’s rich history. 10:30 a.m. – 11:30 a.m.

Breakout Sessions

10:30 a.m. – 11:30 a.m.

CMC Insights: Understanding Mise en Place

ACF Chef Drew Sayes, CMC, explores how proper mise en place can be applied to certifications, competition and your everyday life, and he’ll offer a different perspective on the importance of understanding various staple ingredients.

Mental Mise en Place

Brother Luck, the James Beard-nominated chef/restaurateur, TV personality, mental health advocate and author of "No Lucks Given: Life is Hard But There is Hope," will share insights on the importance of wellbeing for those who work in the culinary world.

Sugar Tips & Tricks; Crafting Edible Art

ACF Chef Andy Chlebana, CMPC, CCA , author of “The Advanced Art of Baking & Pastry” and a past ACF Pastry Chef of the Year, whose works of sugar art have been showcased on the Food Network and in international competitions, shares his techniques for shaping and sculpting the sweet ingredient.

1 p.m. – 2 p.m.

Advanced Plating Techniques

Join 2022 ACF Chef of the Year Danielle Hughes, CS1, U.S. Coast Guard, as she shares professional techniques, tips and best practices on how to compose eye-catching plate presentations based on taste, texture, temperature and visual appeal.

Culinary Principles; 10 Reasons Why Traceably Sustainable Is Also Delicious

ACF Chef Hari Pulapaka, CEC, Ph.D., presents a demo featuring traceably transparent and sustainable ingredients to illustrate the power of telling stories through culinary art.

GRIT & GRITS; Chefs Supporting Disaster Relief Efforts

New Orleans-born and Louisiana native ACF Chef Amy Sins has been determined to help others after losing everything when the levees failed in the aftermath of Hurricane Katrina. Founder of the relief organization FillTheNeeds.org, Chef Sins will share tips on how to safely support others during national disasters.

Military Chefs/USACAT Presents: Optimization and Utilization of Food Waste

Military chefs representing the U.S. Coast Guard and U.S. Army offer tips on how to reduce food waste along the entire spectrum of production, from the farm to inside our kitchens.