American Culinary Federation Announces Keynote Speakers
The American Culinary Federation is hosting two regional conferences: ChefConnect: Chicago, February 5—7, and ChefConnect: NYC, February 26—28.
Both ChefConnect events will commence with a discussion about embracing diversity presented by keynote speaker Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida. The hospitality industry is one of the most diverse workforces in the country with more women, racial and ethnic minorities and LGBT individuals entering this field. Magoulas will discuss the dynamics of today’s workforce and the importance of including all personnel to achieve business success.
In Chicago, two-time “Cupcake Wars” winner and 2012 ACF Chef Educator of the Year Casey Shiller, CEPC, CCE, AAC, will trace his professional journey, detail how mentors shaped his food inspirations, and define the critical roles passion and creativity play in creating sweet rewards.
The New York ChefConnect will feature keynote Kevin Sbraga, chef/owner of Sbraga Dining Philadelphia. Sbraga will explore the transformation of a classic Senegal street food to an upscale menu item while sharing his multicultural food upbringing, which continues to influence his cooking philosophy.
Additional 2017 topics include urban farming, butchering and sausage making, 21st century beverage concepts and more.