ChefConnect: Baltimore is the American Culinary Federation’s Northeast and Southeast Regional Conference, taking place in Baltimore, February 15–17, 2015. Chefs, students and foodservice professionals will experience unparalleled educational opportunities, resourceful networking, meeting with old friends and making new ones at the Baltimore Marriott Waterfront Hotel.
Timely, relevant topics for the foodservice industry include:
Learn how to stretch beef dollar in Power Up Your Menu with Beef with Dave Zino, executive chef, National Cattlemen’s Beef Association, Centennial, CO
Discover how to add nutrients to dishes in Reducing Fat Not Flavor with Jeffrey Quasha, CEC, CCA, executive chef, Memorial University Medical Center, Savannah, GA
Watch Abdellah Aguenaou, executive chef, Washington Marriott Wardman Park, Washington, D.C., pan sear rockfish with lemon beurre blanc while he explains how chefs can adapt to Banquet Trends
Pair old-fashioned ice cream flavors with modern cookie combinations in Gourmet Ice Cream Sandwiches with Melodie Jordan, assistant professor/curriculum coordinator, Keystone College, La Plume, PA
Paleo, Gluten-free and Other Menu Trends are on the rise. Learn how to adapt dishes for these lifestyles with John Griffin, CEC, CEPC, corporate chef, Ginsberg Foods, Hudson, NY
Discover the process and techniques for Oyster Aquaculture with Michael Manyak, owner/operator, Sapidus Farms Inc., Wicomico Church, VA
James Corwell, CMC, executive chef, The Pacific-Union Club, San Francisco will discuss farmed versus wild-caught fish and the vegan alternatives during Conscious Capitalism in the Culinary World.
Enjoy an organic food cooking demonstration by Thomas McKeown, executive chef, Grand Hyatt Atlanta in Buckhead, who will share tips on how to Apply Local, Sustainable Cuisine at Large Venues.