Acf Southeast Regional Conference Brings Hundreds Of Chefs To Charlotte

The American Culinary Federation (ACF), Inc., is coming to Charlotte, N.C., for its Southeast Regional Conference, held at the Hilton Charlotte Center City, April 18-20. Hosted by ACF Inc. Charlotte Chapter, the conference brings foodservice professionals and chefs from nine states together for a culinary weekend of networking and educational opportunities, a trade show, cooking competitions and demonstrations from the region's best chefs. All competitions, except ACF's Regional Chef of the Year competition, will take place off-site at Central Piedmont Community College-Harris Campus, 3210 CPCC West Campus Dr., Charlotte, NC, 28208.

Saturday, April 18:
ACF Student Team Regional Championship, sponsored by R.L. Schreiber, Inc.: 8 a.m.-2 p.m. Teams vie for the chance to represent the region at ACF's national convention in Orlando, Fla., in July.
Special Diets and Children, sponsored by ACF Chef & Child Foundation: 8-9:30 a.m. This seminar addresses how to cook nutritious and safe meals for children with autism, diabetes and food allergies.
ACF Regional Pastry Chef of the Year competition, sponsored by Splenda�: 8:15-10 a.m. Central Piedmont Community College's executive pastry chef competes against two other candidates for the title.
ACF Regional Student Chef of the Year competition, sponsored by Custom Culinary, Inc.: 10:45 a.m.-12:30 p.m. Greensboro's Matthew Alexander goes up against three other students from Florida, Georgia and Kentucky for the title.
ACF's Regional Chef of the Year competition, sponsored by Unilever Foodsolutions: 11:45 a.m.-1:30 p.m. Happening live on the trade-show floor, three chefs, including the Westin Hotel Charlotte's executive chef, compete to advance to the national competition.
Baron H. Galand Culinary Knowledge Bowl, sponsored by Pearson Education: noon-2 p.m. Four student teams, including one from North Carolina, answer difficult cooking questions in this "Jeopardy"-style competition.
Trade Show: noon-4 p.m. Charlotte Convention Center: Attendees network and view the latest culinary products from local, regional and national exhibitors. Chefs compete live.
Professional Cold Food Competition: noon-4 p.m. Hosted by ACF Inc. Charlotte Chapter. Entries by competitors from within the region will be on display and judged during the trade show.

Sunday, April 19:
ACF Student Team Regional Championship, continued from Saturday: 8 a.m.-2 p.m.
Focusing Your Financial Future in Difficult Economic Times, sponsored by The Investing Chef 8-9:30 a.m.
Innovation During a Recession, sponsored by PFG-Milton's: 10-11:30 a.m. This session explores the marriage of creative menu development and traditional cooking techniques rooted in the Deep South.
General Session, sponsored by U.S. Foodservice: 1-5:00 p.m.

Monday, April 20:
Sous Vide Cooking and Functional Ingredients, sponsored by Vita-Mix Corporation: 9-10:30 a.m.
February Follies...The Croquembouche Craze: 1:45 p.m.-3:15 p.m. Learn how to create this unique style of wedding cake.
The Artistry of Pulled Sugar: 3:45-5:15p.m.
Pork Quality 101, sponsored by the National Pork Board & America's Pork Producers: 1:30-3 p.m.
Going Green to Save Green, sponsored by Enviro-Solutions and Kendall College School of Culinary Arts: 1:30-3 p.m.
Vice President's Gala, sponsored by Butterball Farms, Inc., Splenda�,S&D Coffee, Tyson Food Service and U.S. Foodservice: 7-10 p.m. All award winners are announced at this formal dinner event.

The event is open to foodservice industry professionals. A full-registration package for non-ACF members is $525. Daily badges are $75. Registration is available on-site. For more information, visit www.acfchefs.org or call (800) 624-9458.

Sponsors of the 2009 ACF Southeast Regional C