Charlotte's got a lot! It is a lively city with activities ideal for all ages including dining, shopping, live music, unique nightlife venues, and sports & recreation. Steps away from the Nascar Hall of Fame, Bank of America Stadium. Chefs from across the Northeast and Southeast regions assembled at the Charlotte Westin for several days of learning, collaboration and of course, tasting! Exciting updates for the 2018 Events: the ACF provided blanket CEH's to members that register for the event.
Opening General Session
The opening general session was presented by Claus Meyer, a culinary entrepreneur, food activist, cookbook author, professor and TV host. He is often accredited as the founder of the New Nordic Cuisine philosophy. He discussed his desire to change the Danish cultural relationship with food in a top-down approach to food systems. Notable topics where his manefesto to the New Nordic Cuisine, the power of bread and culminated with the legend of the hummingbird. This idea is the focus on not pursuing a desire to be the best, but rather to make a lasting impact.
The Future of Action Stations
Chef Ben Simpkins, CEC, CCA
David Burke is an American chef and restaurateur, known for his appearance on the reality TV program Iron Chef America. A graduate of the Culinary Institute of America and a student at Ecole Lenotre Pastry School in Plaisir, France. Burke worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving 3 Stars from the New York Times at The River Café.
His address included a cooking segment featuring clothesline bacon, cake pops, chorizo on a stick, angry lobster, lobster filet mignon and MORE!
Breakout Session: Soulful Harvest
American Academy of Chefs Gala Dinner
Monday, February 26, 2018
Denny Trantham, CEC, CCA, AAC, MBA
Exploring Culinary Communication
Utilizing World Flavors in your Everyday Menus
Brian Beland, CMC
Jonathan Moosmiller, CMC
Closing General Session
Dean Fearing is an American chef known as "The Father of Southwestern Cuisine. Dean Fearing was executive chef for 20 years at Dallas' The Mansion on Turtle Creek, leaving in 2007 to start his own restaurant, Fearing's, in partnership with Ritz-Carlton. He is the host of a national television show, Entertaining at Home with Dean Fearing, airing on Food Network, and author of three cookbooks, Mansion on Turtle Creek Cookbook, Dean Fearing's Southwest Cuisine: Blending Asia and the Americas and The Texas Food Bible: From Legendary Dishes to New Classics. In 2008, the Zagat guide gave Fearing's the top spot on its list of the best in hotel dining, simultaneously announcing the Dallas Ritz-Carlton as the U.S.' best large hotel.
His address focused on driving high passion within your team. His philosophy is happy cooks make happy food. When you hire look for candidates who bring high energy and passion. Skills can be taught, attitude must be encountered. When asked, why focus on just one restaurant where others are building empires, he simply said he's focused on doing fewer things really well, than many things with less intimacy.