More Than 450 Chefs Head To Atlanta For American Culinary Federation Southeast Regional Conference, Feb. 18-21, At The Hilton Atlanta

Cheese and beer pairing, gluten intolerance and vegetarian diets are some of the topics hundreds of chefs will discuss Feb. 18-21, 2011, at the Hilton Atlanta during the American Culinary Federation's (ACF) Southeast Regional Conference. Hosted by ACF Greater Atlanta Chapter Inc., the conference brings together foodservice professionals, chefs and students from across the Southeast for a culinary weekend of networking and educational opportunities, a trade show, cooking competitions and demonstrations from the region's best chefs.

Cooking competitions take place off-site at Le Cordon Bleu College of Culinary Arts Atlanta (1927 Lakeside Parkway, Tucker, GA 30084). Winners of the regional competitions will advance to the national competitions in Dallas in July.

Several renowned guests will speak at the conference, including Atlanta's Linton Hopkins of Restaurant Eugene, Holeman & Finch Public House and H&F Bread Company, and Tomohiro Naito of Tomo Japanese Restaurant, one of the South's most renowned sushi chefs who will present the keynote address at General Session. Here is a look at each day's events:

Saturday, February 19:
- World of Flavors: Greece and Japan, sponsored by Unilever Foodsolutions: 8-9:30 a.m.
- Chef of the Year competition, sponsored by Unilever Foodsolutions: 8:15-10:10 a.m. Four chefs, including two from Georgia, compete for the regional title.
- Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers: 8 a.m.-noon. Five student teams answer challenging cooking questions in this "Jeopardy"-style competition.
- Student Team Championship, sponsored by R.L. Schreiber, Inc.: 8 a.m.-2:30 p.m. Five student teams vie for the chance to represent the region at ACF's national convention in Dallas in July, during the cold-platter portion of the competition.
- Student Chef of the Year competition, sponsored by Custom Culinary, Inc.: 9:15-11:20 a.m. Four young cooks, including one from Atlanta, compete for the regional title.
- Pastry Chef of the Year competition, sponsored by Splenda?: 10:15 a.m.-12:10 p.m. Four chefs compete.
- Trade Show: noon-4 p.m. Attendees network and view the latest culinary products. The Paelle, Please competition will happen live, with the winner receiving $1,000 and advancing to nationals.

Sunday, February 20:
- Grains, Fibers and Gluten Intolerance: 8-9:30 a.m.
- Student Team Championship: 8:30 a.m.-3:30 p.m. Student teams compete in the skills and hot-food portions of the competition.
- Discovering the Regional Cuisine of Italy, sponsored by Barilla America, Inc.: 10-11:30 a.m.
- Vegetarian Diets: 10-11:30 a.m.
- General Session: 1-5 p.m. Naito of Tomo Japanese Restaurant will present the keynote address.
- Cheese and Beer Tasting, sponsored by Cabot Creamery Cooperative, with Harpoon Brewery and the New England Culinary Institute: 6:30-8 p.m.

Monday, February 21:
- Plating and Presentation Techniques, sponsored by American Technical Publishers: 1:15-2:45 p.m.
- Rethinking Children's Menus: 1:15-2:45 p.m.
- The Scoop on Sodium: 3:15-4:45 p.m.
- The Origins of German Cuisine: 3:15-4:45 p.m.
- Regional Awards Gala, sponsored by S&D Coffee, Splenda, US Food Service and Wisconsin Milk Marketing Board: 7-10 p.m. All award winners are announced at this formal dinner event.

The conference is open to food professionals and enthusiasts. Registration is required. Daily badges are $125 and includes lunch or brunch. Guests can register on-site. For more information, visit www.acfchefs.org/events or call (800) 624-9458.

Sponsors of the 2011 ACF Southeast Regional Conference and ACF national award sponsors are: American Lamb Board; American Technical Publishers; Barilla America, Inc.; Cabot Creamery Cooperative; Canada Cutlery; The Cheesecake Factory Bakery Inc.; The Colorado Potato Administrative Committee; Custom Culinar