Chefs and Foodservice Professionals to Gather in North Charleston, S.C., to Promote Sustainable Food Practices

Chefs and Foodservice Professionals to Gather in North Charleston, S.C., to Promote Sustainable Food PracticesEmbracing a sustainable future is the theme for the 2014 American Culinary Federation (ACF) events series, and the fourth of five events in 2014 is the ACF Southeast Regional Conference taking place in North Charleston, S.C., April 26-29. Hosted by ACF Greater Charleston South Carolina Chapter, the conference will be held at Embassy Suites North Charleston—Airport/Hotel & Convention, North Charleston.

As consumers are increasing their demand for the culinary industry to use sustainable and farm-to-table practices, the 2014 ACF events series’ goal is to educate chefs and foodservice professionals on how to execute these practices within the industry in a way that is cost-effective and attainable.

ACF’s Southeast Regional Conference will feature chefs and foodservice professionals teaching attendees how to implement sustainable practices in the foodservice industry through hands-on demonstrations and seminars. Kicking off the conference will be a panel discussion about Southern food and sustainability at General Session, and seminar topics include an in-depth look at sustainable cooking practices, marketing practices and technology that can help foodservice professionals enhance their careers, and an examination of modern cuisine and its effect on the environment.

The conference is open to the public. Registration is required on-site and a day badge is $150. Press passes are available to the media for the conference and culinary competitions. Below is a snapshot of the conference schedule. To view a complete schedule, visit

Chefs and Foodservice Professionals to Gather in North Charleston, S.C., to Promote Sustainable Food Practices

Sunday, April 27

  • 8-11 a.m.: At General Session attendees will partake in a panel discussion with Dr. David Shields, food historian, University of South Carolina, Columbia, S.C.; Glenn Roberts, owner, Anson Mills, Columbia, S.C.; and James Beard award-winning chef Sean Brock, executive chef, Husk, Charleston
  • 11:30 a.m.-12:30 p.m.: In World Flavors and Your Menu: Sweden and Denmark attendees will explore with Steven Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Food Solutions, Scandinavian cuisine and its tie to creating seductively nutritious dishes
  • 12:30-3 p.m.: Three pastry chefs face off at the Culinary Institute of Charleston Trident Technical College, North Charleston, S.C., for the 2014 ACF Southeast Region Pastry Chef of the Year award, sponsored by Plugrá® European-Style Butter
  • 12:30-3 p.m.: Two aspiring chefs battle at the Culinary Institute of Charleston Trident Technical College for the title of 2014 ACF Southeast Region Student Chef of the Year, sponsored by Custom Culinary, Inc.
  • 2:30-5 p.m.: Four professional chefs compete at the Culinary Institute of Charleston Trident Technical College for the 2014 ACF Southeast Region Chef of the Year award, sponsored by Unilever Food Solutions
  • 4-5 p.m.: Food Photography and Portfolio Development will teach chefs food styling skills and photography techniques to build an online portfolio with Scott Craig, CEC, CCA, executive chef, Myers Park Country Club, Charlotte, N.C.
  • 5-6 p.m.: In-depth Look at Food and Wine Pairingswill teach attendees about popular grape varieties, and how wine interacts with food to help chefs present effective wine and food pairings for guests

Monday, April 28

  • 8-9 a.m.: Attendees will learn how to use whole-animal butchery and the benefits of using heritage breeds when making dry-cured meats in Artisan Salumi and Dry Curing presented by Jeffrey Bacon, CEC, CCA, AAC, executive chef, Triad Community Kitchen, Winston-Salem, N.C.
  • 8:30-9:30 a.m.: The Mystery of the Beef Shoulder will teach chefs how to utilize undervalued meat cuts
  • 9 a.m.-6 p.m.: Student teams compete in the 2014 ACF Southeast Region Student Team Championship at the Culinary Institute of Charleston Trident Technical College, sponsored by R.L. Schreiber, Inc.
  • 10:15-11:15 a.m.: In Blending Professional and Personal Success chefs will learn how create full meals using a high-performance blenderwith Eddie Tancredi, CEC, 2013 U.S.A.’s Chef of the YearÔ
  • 1-2 p.m.: Foodservice professionals will learn how important an online presence is in Yes, You do Need a Website presented by Lynda Alfano, marketing consultant, Firebrand Strategies
  • 1:30-6 p.m.: Students will put their grasp of culinary knowledge to the test by competing in the ACF Southeast Region Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers
  • 2:45-3:45 p.m.: In Plated Desserts with Lowcountry Inspirations Kelly Wilson, CEPC, chef instructor, Culinary Institute of Charleston Trident Technical College, will demonstrate to attendees how to modernize and showcase Southern desserts using lowcountry ingredients
  • 2:45-3:45 p.m.: Attendees will have the opportunity to learn about the benefits of buying local seafood and identify the difference between wild-caught and farmed shrimp in From Tide to Table with Alabama Gulf Seafood

Chefs and Foodservice Professionals to Gather in North Charleston, S.C., to Promote Sustainable Food Practices

Tuesday, April 29

  • 8:30-9:30 a.m.: Wood: A Natural Ingredient for Endless Flavor Choices will teach attendees about specific hardwoods in North America and the conditions needed to meet specific cooking methods
  • 8:30-9:30 a.m.: David Ivey-Soto, CEC, CCA, MBA, will outline how to build a culinary program that utilizes technology created to curb costs for foodservice professionals in Culinary Sustainability Through Technology
  • 10:15-11:15 a.m.: In Food Styling/Presentation with a Modern Twist, attendees will learn how to mix personal creativity, professional traditions and modern technology to produce successfully plated dishes
  • 10:15-11:15 a.m.: Attendees of Artisan Chocolate Candy Bar will learn a variety of techniques and textures to make chocolate candy bars in this demonstration by Joel Reno, chef instructor, The French Pastry School of Kennedy-King College of City Colleges of Chicago, Chicago
  • 1-2 p.m.: Chefs will learn the full meanings of industry buzz words, such as organic and sustainable in Deciphering Food Terminology with Michael Roddey, CEC, CCE, CCA, CDM, owner/chef consultant, Gastronomic Services & Consulting
  • 2:30-3:30 p.m.: Join John Oteng Kanadu, CEC, CCE, CCA, chef-instructor, Le Cordon Bleu College of Culinary Arts in Atlanta, as he teaches an interactive seminar on what chefs can do to help reduce food waste and support the environment in The Modern Chef and Climate Change
  • 7-9 p.m.: Competition award winners will be announced at the Awards Gala

Regional and national sponsors of the 2014 ACF event series are:
Alabama Gulf Seafood; Allen Brothers; American Technical Publishers; Barilla Foodservice; Barry Callebaut; BelGioioso Cheese, Inc.; California Avocado Commission; Campbell’s Culinary & Baking Institute; Central Region State Beef Councils; Custom Culinary, Inc.; Ecolab; Evo, Inc.; Fabbri USA 1905, LLC.; Fortune Fish Company; Ghirardelli Chocolate Company; Gordon Food Service; Idaho Potato Commission; J.R. Simplot Company; JTM Food Group; Johnson & Wales University; Jones Dairy Farm; Kern Meat Co., Inc.; Lactalis Foodservice; Lang Manufacturing Company; Maines Paper & Food Service, Inc.; Mercer Cutlery; MINOR’S; Monini North America, Inc.; Mooney Farms; Moore Food Distribution; National Pasteurized Eggs, Inc.; NEWCHEF Fashion Inc.; Northeast Beef Promotion Initiative; Ole Tyme Produce Inc.; Par-Way Tryson, makers of Vegalene; Performance Foodservice; Plugrá European-Style Butter; Publix Super Markets; RC Fine Foods; R.L. Schreiber, Inc.; Rosenthal Sambonet USA Ltd; S&D Coffee; Saint Louis Chefs de Cuisine Education Foundation; Sartori Company; Sysco; The Beef Checkoff; Tyson Food Service; Unilever Food Solutions; US Foods; Valrhona; Villeroy & Boch; Vitamix Corporation; Wisconsin Milk Marketing Board.

About the American Culinary Federation
The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 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, with the Certified Executive Chef, Certified Sous Chef and Certified Executive Pastry Chef designations the only culinary credentials accredited by the National Commission for Certifying Agencies. 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 Find ACF on Facebook and on Twitter.