Culinary Arts

Chef Elliott Attends TheAmerican Culinary Federation National Convention & Trade Show 2015 Orlando, FL



Illll COOK. CRAFT. CREATE.ACE National Convention & Trade Show 2015ORLANIX) WORLD QNTER Harriott. iriSOBt AKISMSIVM (IVTIBEVENT WORKSHOP REVIEW AND SUMMARY Presented By: Chef A. ElliottEVENT DEMONSTRATION COMMENTS & REFLEaiONSMENU ITEMS & PHOTO GALLERY LSCC Culinary Program Instructor

Cook. American Culinary Federation National ConventionCraft. & Trade Show 2015Create.Thursday, July 30,2015 - Monday August 3,2015Orlando World Center Marriott, Orlando, Florida'Thursday 9 AM: Hands on Workshop: Contemporary Middle Eastern MezzePresented by: Essam Sayed Mohamed, Regional Director, Kitchens at Princess Egypt HotelsDuring this morning \"Hands on Workshop\" we gathered in a small meeting room located on the groundlevel of the Orlando World Marriott. This would be the first on many workshops and cookingdemonstrations to be visited throughout the week. At this particular demonstration, chef attendeesparticipated with preparing \"mezze\", which is the Arabian custom of sharing small plates of food withfriends and family. This has become an increasingly popular way in which American restaurants servemany of their menu appetizers and tapas. While sharing food with those around you, the diningexperience becomes more interactive and intimate with sharing food, conversation, idea's andexperiences. The presentation chef: Essam Sayed Muhamed, Regional Director Kitchens at PrincessEgypt Hotels; Founder/Chairman, Red Sea Chefs Chapter.During this workshop we prepared:Cold Mezze • Matured white cheese with tomato and mint • Crushed fava beans with parsley and onion • Smoked herring saladHot Mezze • Eggs with basterma • Lamb liver with garlic and lemon • Chicken wings with turmericAnienauj CalinaryFedention - National Coavattion, Orlando, Fl. 2015ChefA. Elliott. Lawson State Culinary Program, Instructor

Afterspending several hours with the Egyptian chef, I realized how intriguing it was to learn of anAfrican cuisine that I had never previously known. To describe the flavor profile and taste of the cuisine,it would remind you of Indian cuisine. The dominate flavors and ingredients were the following:turmeric, coriander, cumin, garlic, lemon, mint, onions, garlic, onions and chili powder. There are similaringredients used in Mediterranean and Middle Eastern styles of food.At the end of the demonstration session, I became a volunteer to assist the Egyptian chef in his nextdemonstration the following day. The chef had several various demonstrations daily throughout theconference. The flavors of the food were interesting, delicious and complex with layers of fantasticflavorthroughout each item prepared. The room was filled with tantalizing aroma's that extendedbeyond our small meeting room and permeated throughout the Marriott conference corridor.^Thursday 12 PM: ACFEF Accreditation WorkshopPresented by: American Culinary Federation Educational FoundationDuring this workshop presentation, we were able to hear first-hand from the American CulinaryFederation Educational Foundation (ACFEF). 'Many of the sessions throughout the weekendconference required additional (Separate ticket purchase required to attend). However, Iwas ableTo stand at the back of the room and get insightful information on how post-secondary culinaryprograms are being evaluated. This workshop is for new and renewing programs. Most of theinformation being discussed was pertaining to the on site visit by the (ACFEF) as well as the self-studyportion of the accreditation process.There are many aspects to becoming accredited and we can learn from the information being shared.The first and most important item is documenting all work in the program from. • Student enrollment information • Syllabi • Curriculum development/Advisory committee • Lab assignments and organization • Students being evaluated • Testing • Certifications/Licenses • Weekly course outlines • Chemical storage • Inventory procedure's • Internship programsAmaiaui CuUoMijr Federttioa - NttioDMl Coavaition, OrUndo, Fl 20J5ChefA. Elliott. Lawson State Culinaiy Progr.im, Instwctor

There seems to be an extreme emphasis on the overall organization of the program being evaluated.How records are kept, the information being taught to students from the instructors.Beginning this fall, at Lawson State Culinary Program we can continue to strengthen and develop theprocedures needed to be put in place for the evaluation process. There are many helpful tools on theACF website and we have information to contact the evaluators at any time for clarity and queries.We will be aggressive in setting forth a plan to accomplish this major milestone in the coming weeks.There may also be an opportunity to see first-hand an on-site visit as the (ACFEF) evaluators are at aschool being evaluated. We would welcome the opportunity to learn more about the process. Piogrammaiic Accredilation by ACFEF Accrediting Commissicn'Thursday 1PM: Hands-on Workshop: Fruit Carving SculpturePresented by: Patrick O'Brien, The Fruit Carving NinjaMost of the workshops are being held simultaneously throughout the weekend. It becomes difficult toobserve a complete workshop from beginning to end. Often I have been able to attend the duration ofa scheduled workshop after a previously scheduled workshop has ended. All the information that wasabsorbed throughout the weekend was informative and a learning experience.During the fruit carving demonstration, attendees have learned the basic melon can/Ing and smalldecoration techniques along with showpiece structuring and design.This is an interesting art form that will impress your guests and eievate the buffet presentations.At Lawson State Culinary Program we will begin to carve melons this fail 2015 with our new courseCUA205: Intro to Garde Maneer. Class/Lab instruction. This art of carving takes years of experience,however learning is fun and exciting for students to take part in this colorful, delicate skill to enhanceplated & buffet presentations. £Amfrimn CtdiaMi^Fedentioa - NttiooMl Coamib'oa, Oriando, Fl. 2015ChefA. Elliott. Lawson Slate Culinarj- Program. Instructor

^Thursday 6:30 PM: Welcome ReceptionMenu: Artisan Imported and Domestic Cheeses, Raw Oysters with Lemon and Horseradish, Potato Curlswith Accompanying Sauces, Sirloin Sliders with Hickory Smoked Bacon, Caesar Salad Cones with ShavedParmesan, various artisan gelatos and hand spun ice cream with assorted candied nuts, fruit purees,chocolates and syrups. The elegant ballroom had an open floorpian to accommodate a large gatheringwith action stations serving food in various locations throughout the room. There was a live musicalperformance and the atmosphere was welcoming, business casual andfriendly. ORLANDO WORLD CENTER RESOKT ;^iarriott.Friday 7 AM: BreakfastSponsored by: Royal Cup CoffeeMenu: Sliced Fruit, Yogurt, Granola, Bacon Egg & Cheese on Sourdough, Assorted Muffins, Croissantsand Pastries. Beverages for each morning's breakfast included Royal Cup Coffee and freshly squeezedOrange Juice. The breakfast each morning was self-serve buffet stations set up in four identicalstations to accommodate approximately 1,000 conference attendees.Friday 8 AM: General session 1Keynote Speaker, Dawn Sweeney, CEO National Restaurant AssociationFeatured Guests: Jack Witherspoon, 15 year old culinary sensation and cookbook authorDuring the cooking demonstration Jack was charismatic and entertained the audience with hisknowledge and love of food. Jack was diagnosed with leukemia at an early age and has overcome manyhealth issues and stated that, \"cooking saved my life!\" He prepared one of his favorite specialties,Spaghetti Carbonara. We could see, hear and smell all of the wonderful aromas of garlic, shallots,pancetta, and Pellegrino cheese as he prepared this authentic Italian Classic pasta dish. The recipe canbe found in his very own cookbook entitled: Twist It Up. I had the honor of meeting this amazinglytalented young chef in the ball room foyer after his demonstration. He was humble, honest, brave andinspiring to all that had attended his cooking demonstration.(Please see attached information featuring Jack Witherspoon, provided by: raffmeister,-posted on2011/12/01POSTED IN; C0CK8C0KS, GENERAL INTEREST, KIDS, REVIEWS)Amaiaui CulinaryFedendoa - NmUoomJ Coayeatioa, Orlando, Fl 2013ChefA. Elliott. Ljtvson State Culinary Progmn. Instructor

Jack Witherspoon: Twist It UpBYRAFFMEISTER - POSTED ON 2311/12/01 POSTED IN; COOKBOOKS. GENERAL INTEREST. KIDS, REVIEWSTwisf It Up (Chronicle 2011) is a cute children's cookbook written by an 11-year old boy, Jack Witherspoon and hismother Lisa Witherspoon. He knows how to cook well. He watched his mother and he watched the Food Network -and somehow he started to do it himself, practicing, and improving. Throughout the book he gives the reasons hechoose the recipes he includes. For instance, on the creamy pesto pasta recipe he says in the note, \"The flavors ofthe basil and garlic paired with the pine nuts are so awesome.\" And more. Thebook starts with how Jack got into cooking because he had leukemia- hewatched the food shows while in the hospital. He decided he wanted to grow upand become a chef. His mother told a friend who owned a restaurant, and theyoffered to host a fundraiser, in which Jack would be the chef He eventually gotbetter, and went back to school - after missing almost ail of first and secondgrade - but continued to fundraise, meeting celebrity chefs, and help cancer 'research with the Jack Witherspoon Endowment at the Miller Hospital.My favorite recipe is Jack's Spaghetti Carbonara (p. 102). which Is a lovely vJSTlIlooking dish of pasta with pancetta. My second favorite dish is the creamy pesto T'pasta (p. 70) because i love pasta - but i usually don't add cream to mine. Mythird would be the Old Fashioned Apple Pie (p-i32) - but he uses store boughtpastry instead of having fun making (and eating) homemade buttery pastry.Tarragon Chicken Salad (p. 34) with sour cream and cranberries would be funto make with left-over turkey.Ail the dishes have photographs by Sheri Giblin. There are also plenty ofphotos of Jack - and his friends, but luckily none of Jack when he was sick. It is good to know he is healthy andeating healthy food, it is also amazing that a kid can put on fundraisers, decide to be a chef, and write a whole book.Part of the proceeds from the sale of the book will go to Jack's charity - totally cool.Jack has done a lot of stuff and he's only 11!Aaerican CuhnaiyFedenHon - National Convention, Orlando, Fl. 201$ChefA. Elliott. Lawson State Culinary Program, Instructor

Chef Steve Jideba, CMC, CCE, AACCorporate Executive Chef Unilever Food SolutionsChef Jilleba joined Unilever Food Solutions in March of 1999 and currently holds the position ofCorporate Executive Chef for North America. Steve graduated from the prestigious Culinary Instituteof America in 1977 and has since held numerous executive chef positions in hotels and other finedining establishments around the globe.Steve has an extensive background in culinary competitions in which he has won a variety of awards.Some competition highlights include competing in three International Culinary Olympic competitionswinning an impressive 9 Gold Medals. He has been appointed as ACF Culinary Team Manager through2012. National Youth Team Manager. Earlier, Chef Jiiieba was successful leading the ACF Youth TeamUSA 2008 to two gold medals and grand champions at the World Culinary Grand Prix in Glasgow.Chef Jilleba earned his Master Chef certification, awarded by the American Culinary Federation in 1997becoming only the Fifty Seventh in the US to earn the distinction.During the cooking demonstration performed by Chef Jiiieba he prepared various Korean inspired dishes as herecently visited the region and shared his discovery through flavor, ingredients and video presentation of visit.Flavor Profiles of KoreaGrilled Korean Chicken Breast on Sesame Seed Bun - garlic, ginger, soy sauce, sesame oil & kimchee mayoKorean Braised Ox Tails - Garlic, leeks, soy sauce, serve with pumpkin and mushroomsKorean Pork Stir Fry - Pork, white onions, green onions, black pepper, rice wine, ginger, garlic, sugar & soy sauceKim Ghee Dumpling - Ginger, garlic, firm tofu crumbled, ground pork, bean sprouts & chives are placed in dumplingUdon Noodle Soup with Clams - Clams, onions, zucchini, garlic paste, spinach, green onions, udon noodlesAmeicMn CulioMij FedentUoa - Nttioail Coanatian, Orlando, Fl 2015ChefA. Elliott. Lewson Stale Culinary Program. Instructor

*Friday 1PM: Lunch Served in Crystal Ballroom Menu Artisan Bread Basket & Butter Spinach Salad, Spicy Cashews, Watermelon Pickle, Buttermilk Blue Cheese & Balsamic Vinaigrette Seared Atlantic Salmon, Bourbon Glaze. Braised Lentils, Haricot Verts Chocolate Banana Caramel Tart*Frtday 1:30 PM: ACF Business MeetingTopics Discussed: WAGS (World Association Chefs Societies), World Chefs, Young Chefs, Over 50 endorsedcompetitions around the world. Sustainability is the new focus around the globe and workshops are being givenlocally, nationally and internationally. World Chefs Congress to meet - Greece, September 2016. Several ACFMembers have passed away this year and were acknowledged. Culinary Team USA - 3'\" Overall Germany2014,AAC (-18,000),(+20,029), Team USA (-211,858), YTD Foundation + 175,000, Accreditation + 105,000,(-34,000) Team USA Projected + 273,000.*Friday 4:15 PM: The Pharaoh's Kitchen: A Culinary Journey Through TimePresented by: Essam Sayed Mohamed, Regional Director, Kitchens at Princess Egypt HotelsTaro stew with lamb chops and cilantro - Ingredients were fresh taro, olive oil, lamb saddle medium diced, onions,lamb stock, garlic, spinach and cilantro. Pan sear lamb and combine all remaining ingredients and allow to simmerfor 1 hour.Dessert course: Rice cooked with nuts and sahtab - Egyptian rice, sugar, milk, cream, rose water, walnuts,hazelnuts, pistachios, sahlab powder, cornstarch, fresh mango diced, and vanilla powder. Method of preparation:wash rice thoroughly and simmer rice adding remaining ingredients. Cook 15 minutes. Serve chilled.Amaicui CulinMryFedention - Nttjanil ConveaD'on, Orlando, Fl 2015ChefA- Elliott. Lawson State Cuhnaty Program. Inslrvctor

'Friday 6:30 PM: Chef Professionalism Dinner Menu Artisan Bread Basket & Butter Little Gems Lettuce, Bacon Lardon, Bourbon Pecans, Shredded Manchego & Maple Vinaigrette BeefOsso Bucco, Citrus Gremolata with Wild Mushroom Risotto and Roasted Root Vegetables Milk Chocolate Terrine, Berry Blend & Orange Cherry SauceWelcome and introduction by Thomas Macrina, CEC, CCA, AAC, National President American CulinaryFederation. Our Southeast Regional Winner, Eric Karell CEC, CCA, AACThe meal was delicious the first course was promptly served, followed by the very tender beef entree,and the dessert course was a favorite. The plate presentations were impressive. There were manypresentations that will be implemented in our Lawson State Culinary ProgramLearning Summary: • Roam Settings • Table service personnel • Plate presentations • Vof/ou5 flavors and aroma's • Tasting and developing complexflavor profile orientation • Efficiency of Marriott Banquet PersonnelThe learning opportunities all around at this culinary conference, especially will enable my culinaryinstruction techniques to elevate to a higher level of industry excellence. The invaluable knowledgeimparted will be quickly incorporated into fall instruction at Lawson State Culinary Program.During each of the event luncheons and dinners the service has been professional and organized.Hundreds of Marriott trained banquet personnel would serve and attend to more than 1200professional chef attendees. The manner in which this number of guests can receive each coursesimultaneously within minutes was spectacular. Their attention to detail and the efficiency in whichthey delivered every course while removing any additional items from the table was well documented. Ialso observed the water glasses never becoming empty. Entrees were easily and flawlessly exchangedfor a vegetarian or chicken option. Their service was commendable and has been acknowledged.Aaaiata CalinMtjrFedention - NatioaxI Coayeatioa, Orlando, FL 201SChefA. Elliott. Lewson State CuhnaiyProgram. Instructor

f' t.ORLANIX) V\t)KLI) (INTtR CHEF PCOFEHIIWIOHALIS/^ AW J^arrioltUy»!1 <!MI«*Saturdav 7:00 AM: Breakfast\"Saturday 9:15 Health on the Menu, presented by: Lisa Carlson, MS, RON, and Nutrition ManagerRecent research shows that guests want to enjoy their favorite meals in a healthy version. During thisinformational seminar we learned that there are many new FDA's Menu Calorie Labeling Regulation hasfinally arrived. They have explained the subtle differences we need take notice of including method ofpreparations, ingredients and flavor profiles.\"Saturday 10:30 AM: Birmingham ACF Chapter Meeting & Networking\"Saturday 12:00 PM: Trade Show Opens, Cypress Convention HallAtnericaa CuUbmi^ Fedendon - NmUoomI Coirreation, Orlando, Ft 2015ChefA. Elliott. Lawson State Calmary Program. Instructor

'Saturday 12:00 PM: Trade Show Opens, Cypress Convention HallAmericta CuliiuuyFederation - National Convention, Orlando, Fl. 2015ChefA. Elliott. Zjwson Sttte Culmarr Program. Instructor

*SaturdaY 12:00 PM: Trade Show Opens, Cypress Convention HailAmaiaui Culinaiy Federation - Ngtional Conveation, Orhndo, fl 201SChefA. lllhott. Lawson Stale Cutimry Program. Instmclor

Alm-ni Brothers s •Ht .-.HFA! SlfAKHOUSt i*Saturday 12:00 PM: Trade Show Opens, Cypress Convention HallAnurian Culinsij'Fedention -NatiooMl Convention, OrlMndo, Ft. 2015ChefA. Elliott. Laxvson State Culinary Program, Instructor

American Cuhnazy Federation - National Convention, Orlando, Ft 2015ChefA. h'llioll. Lewson Smie Culinary Program. Instructor

*Sunday 12:00 PM: Trade Show Opens, Cypress Convention Hall AmefKin CoimAry F€def»l« Th,i (or Ci* GOLD SPONSORAmerican CullnaijFedeiatioit - Natioaal Convention, Orlando, FL 2015ChefA. Elliott. Lawson State Cubnary Pmgram. Instructor

*Sunday 12:00 PM: Trade Show Opens, Cypress Convention HailAmerian CulinMiyFedention - NMtionM] CoDveatioB, Orlando, Fl 2015ChefA. hlliolf. Ijwson Stite CulinaiTProgram, /nstrvctor

*Monday 7:00 AM: Breakfast: Sponsored by Royal Cup Coffee^Monday 8:15: General Session II: Taiwanese Master Chefs General Session 2Ho-Chin Chang Chien-Fa ShihDuring this morning session Taiwanese Master Chef Ho-Chin Chang, and Master Chef Chien-Fa Shihhave introduced the culture and cuisine of Taiwan. A beautiful Island In the south pacific. Devin Hughes, is an award-winning senior consultant at International Thought Leader Network. Hehas been consulting, training and writing about personal development, organizational change and thescience of happiness for 10 years. Hughes Is a frequent speaker for such organizations as Dell, FederalExpress, Flat, Gannett Media, Hewlett Packard, Nationwide, Internal Revenue Service and the U.S.Department of Defense.Andre H. Setiono, CC, finalist on Top Chef IndonesiaHe prepared Indonesian cuisine: Flavor Profile includingthe following ingredients; Coconut, Kaffir limeleaves, ginger, black pepper, java pepper, lemongrass, candle nut, sesame seeds and snakeskin nut.Amaiao CulinMijrFedention - National Conveatioa, Orlando, FI. 2015ChefA. Elliott. Lawson State CuiinaiyProgram, Instructor

*Monday 12:00 PM: President's Awards Lunch, Palms Royal Ballroom Menu: Artisan Bread Basket & Butter Romalne, Shaved Pecorino, Bread Shards, Caesar Dressing Rosemary & Garlic Infused Chicken Breast Pan Jus, Orange Olive Couscous, Eggplant Caponata Key Lime Tart, Toasted Meringue, Caramelized Raspberry Sauce Coffee & Iced Tea (Greg Picard, Executive Chef - James Routhier, Executive Banquet Chef)'\"Monday 2:15 PM: Culinary Research & Development, Presented by: Doug Bush, Partner, BushBrothers Provision Company, and John Leiand, Regional Sales Manager, Creekstone Farms PremiumAngus Beef.Careers in Culinary Research include the following * Research Chef, Executive Chef, Chain OperatorChef, Chef Instructor, Consulting Chef, Corporate Chef, Culinary Director, Culinologist, MenuDevelopment Professional, Production/Plant Manager and Quality Assurance ManagerIt is important for chefs to build relationships with different food corporations to develop new productsand determine how they can produce a quality product with depth of flavor. The chefs on the paneldiscussion have been able to offer a wide variety of industry experience to incorporate flavor in each ofthe items offered. The method of preparation is the key to building flavor. Example: When to addgarlic, how to caramelize onions or pan sear a protein will offer a ton of flavor. To produce these fooditems with consistency of a large scale. - Most individual chefs in R& D have come from a culinary backround, from restaurants coupled with a degree in food science or bachelors in culinology.Marketing, finance, product packaging and creative criticism are often components in developing menuitems for a restaurant. The professional chef offers a specific skill set in developing flavor profiles. Asthe culinary expert - companies are dependent upon the professional chef. Food science, development,nutrition come second in producing most new items.Most important aspects of new products include: Texture, consistency, how it will be stored? Freezer,cooler, dry storage, stabilization and how several ingredients will ultimately affect the final product.Aaurieaa CulinstjFedmdoa - NadonMl Conveadoa, Orlindo, Fl 2015ChefA. Elliott. Lamon State Culinary Program, Instructor

*Monday 3:45 PM: Egyptian Cuisine Revisited Presented by: World Association of Chefs SocietiesChef: Essam Sayed Mohamed, Regional Director, Princess Egypt HotelsThe presentation and demonstration menu included two of the chefs favorite comfort foods that heprepares for his family at home on the Red Sea. 1. Orzo, Chicken, fresh cilantro and tomato. 2.Pumpkin, cinnamon, cream and nuts. The items prepared were delicious and the flavor profileingredients include: Onion, corn oil, coriander, chili powder, tomato, cilantro, bell pepper, garlic,nutmeg, tomato paste and chicken stock. Cl—« • vV*,\"'Monday 7:00 PM: Presidents Grand Ball Dinner: Sponsored by BelGioioso Cheese, Bush BrothersProvision Co., Creek stone Farms Premium Angus Beef, Roland Foods and Royal Cup Coffee Menu Individual Bread Baskets - Plugra Butter Belgioioso Burrata Cheese, Petite Sweet Peppers, Tomato & Olive Relish, Herb Focaccia Arugula, Radicchio, Frisee, Dried Cherries, Shaved Red Onion S American Grana, Apple Cider Vinaigrette Gabbiano Pinot Grigio 2012, Pinot Noir Flor De Campo 2013 and CoffeeAmaiaa Culizuu^Fedentioa- NttioiuJ CanvenD'on, OrUndo, FL 2015ChefA. Elliott, Lawson State Culinary Program. Instructor

ACF 2015 National ConventionOrlando, Florida Marriott World Conference Center ORLANDO Lawson StateWORLD CENTER COMMlIVITYCOLLElir; Culinary Arts RESORT Harriott.Ameriaa CulinMi^Pedentioa - NmHoiimI Conveotion, Orlando, FL 2015ChefA. Elliott. Ljwson Stele CulinaryPrognm. Instructor



A Title III Activity